Using The Oven - Zanussi ZOB 482 XL User Manual

Using the oven

The oven has four shelf levels, and is supplied with
two shelves. The shelf positions are counted from the
bottom of the oven as shown in the diagram.
It is important that these shelves are correctly
positioned as shown in the diagram.
Do not place cookware directly on the oven base.
The oven is supplied with an exclusive system which
produces a natural circulation of air and the constant
recycling of steam.
This system makes it possible to cook in a steamy
environment and keep the dishes soft inside and crusty
outside. Moreover, the cooking time and energy
consumption are reduced to a minimum. During cooking
steam may be produced which can be released when
opening the oven door. This is absolutely normal.
However, always stand back from the oven when
opening the oven door during cooking or at the end
of it to allow any build up of steam or heat to
release.
Attention! - Do not place objects on the oven base
and do not cover any part of the oven with alumi-
nium foil while cooking, as this could cause a heat
build-up which would affect the baking results and
damage the oven enamel. Always place pans,
heat-resisting pans and aluminium trays on the
shelf which has been inserted in the shelf
runners.When food is heated, steam is created, like
in a kettle. When the steam comes into contact with
the glass in the oven door, it condenses and
creates water droplets.
To reduce condensation, always preheat the
empty oven for 10 minutes.
We recommend you wipe the water droplets away
after every cooking process.
Always cook with the oven door closed.
Stand clear when opening the drop down oven
door. Do not allow it to fall open - support the door
using the door handle, until it is fully open.
Conventional Cooking
- The middle shelf position allows for the best heat
distribution. To increase base browning simply lower the
shelf position. To increase top browning, raise the shelf
position.
- The material and finish of the baking trays and dishes
used will affect base browning. Enamelware, dark,
heavy or non-stick utensils increase base browning,
while oven glassware, shiny aluminium or polished
steel trays reflect the heat away and give less base
browning.
- Always place dishes centrally on the shelf to ensure
even browning.
- Stand dishes on suitably sized baking trays to prevent
spillage onto the base of the oven and make cleaning
easier.
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