ZANKER ZKB 7630 User Manual page 12

Electrolux
Hot air
The food is cooked by means of preheated
air force-blown evenly round the inside of the
oven by a fan set on the rear wall of the oven
itself.
The heat reaches all parts of the oven evenly
and fast. This means that you can simultaneously
cook different types of food positioned on the
various oven shelves.
The advantages of cooking with this func-
tion are:
- Faster preheating
As the fan oven quickly reaches temperature,
it is not usually necessary to preheat the oven
although you may find that you need to allow an
extra 5-7 minutes on cooking times. For recipes
which require higher temperatures, best results
are achieved if the oven is preheated first, e.g.
bread, pastries, scones, souffles, etc.
- Lower temperatures
Fan-assisted cooking generally requires
lower temperatures than conventional cooking.
Follow the temperatures recommended in
the cooking chart. Remember to reduce
temperatures for top and bottom heat by about
20-25 ºC for your own conventional recipes.
- Even heating for bakin
The fan oven has uniform heating on all shelf
positions. This means that batches of the
same food can be cooked in the oven at the
same time. However, the top shelf may brown
slightly quicker than the lower one.
This is absolutely normal. There is no flavour
transference between dishes.
How to use the fan oven
1. Switch the oven on.
2. Press the cooking functions button
the symbol
3. If necessary, adjust temperature setting using
the " " or " " buttons.
12
g
appears in the display.
Top and bottom heating element
- The middle shelf position allows for the best
heat distribution. If you want a base browning,
simply place the cakes and pastries on to a
lower shelf position in the oven. 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. This is particularly
suitable for dishes which require extra base
browning such as, e. g. quiches and flans.
Gratins, lasagne and hotpots which require
extra top browning also cook well in the
conventional oven.
How to use the conventional oven
1. Switch the oven on.
2. Select the top and bottom heating element
function; to do this, press the cooking functions
button
the display.
3. If necessary, adjust temperature setting using
until
the " " or " " buttons.
Bottom oven element
This function is particularly useful when
baking cakes and pastry bases as well as finish-
ing off quiches or flans, to ensure that the quiche
or pastry base is cooked through.
until the symbol appears in