Zanussi ZYB 460 User Information page 12

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Hints and Tips
On baking:
Cakes and pastries usually require a medium temperature
(150°C-200°C) and therefore it is necessary to preheat
the oven for about 10 minutes.
Do not open the oven door before 3/4 of the baking time
has elapsed.
Shortcrust pastry is baked in a springform tin or on a tray
for up to 2/3 of the baking time and then garnished before
being fully baked. This further baking time depends on the
type and amount of topping or filling. Sponge mixtures
must separate with difficulty from the spoon. The baking
time would be unnecessarily extended by too much liquid.
If two baking trays with pastries or biscuits are inserted
into the oven at the same time, a shelf level must be left
free between the trays.
If two baking trays with pastries or biscuits are inserted
into the oven at the same time, the trays must be swapped
and turned around after about 2/3 of the baking time.
asting:
On Ro
Do not roast joints smaller than 1 kg. Smaller pieces could
dry out when roasting. Dark meat, which is to be well
done on the outside but remain medium or rare inside,
must be roasted at a higher temperature (200°C-250°C).
White meat, poultry and fish, on the other hand, require a
lower temperature (150°C-175°C). The ingredients for a
sauce or gravy should only be added to the roasting pan
right at the beginning if the cooking time is short. Other-
wise add them in the last half hour.
You can use a spoon to test whether the meat is cooked:
if it cannot be depressed, it is cooked through. Roast beef
and fillet, which is to remain pink inside, must be roasted
at a higher temperature in a shorter time.
If cooking meat directly on the oven shelf, insert the roast-
ing pan in the shelf level below to catch the juices.
Leave the joint to stand for at least 15 minutes, so that the
meat juices do not run out.
To reduce the build up of smoke in the oven, it is recom-
mended to pour a little water in the roasting pan. To prevent
condensation forming, add water several times. The plates
can be kept warm in the oven at minimum temperature
until serving.
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Caution!
Do not line the oven with aluminium
foil and do not place a roasting pan or
baking tray on the floor, as otherwise
the oven enamel will be damaged by
the heat build-up.
Cooking times
Cooking times can vary according to the different compo-
sition, ingredients and amounts of liquid in the individual
dishes.
Note the settings of your first cooking or roasting experi-
ments to gain experience for later preparation of the same
dishes.
Based upon your own experiences you will be able to
alter the values given in the tables.