Conventional Cooking; Cooking Times - Zanussi ZOU 363 User Manual

Top oven element only
This function is suitable for finishing cooked dishes, e.g.
lasagne, shepherds pie, cauliflower cheese etc.
Bottom oven element only
This function is particularly useful when blind-baking pastry.
It may also be used to finish off quiches or flans to ensure the
base pastry is cooked through.
The thermostat control light will remain on until the
correct temperature is reached. It will then cycle on
and off to show the temperature is being
maintained.

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.
Do not
- place dishes, tins or baking trays directly on
the oven base as it becomes very hot and damage
will occur.When using this setting, heat comes from both
the top and bottom elements. This allows you to cook
on a single level and is particularly suitable for dishes
which require extra base browning such as quiches
and flans.
Gratins, lasagnes and hotpots which require extra top
browning also cook well in the conventional oven.
How to use the conventional oven
1. Turn the oven function control knob to the required
cooking function
2. Turn the thermostat control knob to the required
temperature.
Defrosting
The oven fan operates without heat and circulates the air, at
room temperature, inside the oven. Ensure the thermostat
control knob is in the OFF position.
24
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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.
On Roasting:
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. Otherwise
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 roasting
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 recommended 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.
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
composition, ingredients and amounts of liquid in the
individual dishes.
Note the settings of your first cooking or roasting experiments
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.