The Main Oven - Zanussi ZCE560 User Manual

The main oven

The fan oven is particularly suitable for cooking larger
quantities of food. The advantages of fan oven
cooking are:
Preheating
The fan oven quickly reaches its temperature, so it is
not usually necessary to preheat the oven. Without
preheating however, you may need to add an extra 5
– 10 minutes on the recommended cooking times.
For recipes needing high temperatures, e.g. bread,
pastries, scones, soufflés etc., best results are
achieved if the oven is preheated first. For best
results when cooking frozen or cooked chilled ready
meals always preheat the oven first.
Cooking temperatures
Fan oven cooking generally requires lower
temperatures than conventional cooking. Follow the
temperatures recommended in the cooking chart. As
a guide reduce temperatures by about 20°C – 25°C
for your own recipes, using a conventional oven.
Batch baking
The fan oven cooks evenly on both shelf levels,
especially useful when batch baking.
To fit the main oven shelves
The shelf should be fitted with the straight rods
uppermost on the frame and the forms towards the
back of the oven. To remove a shelf slide the shelf
towards you until the shelf stop is reached. Tilt shelf
up at the front to that the stops clear the side
supports. Lift shelf clear. To install a shelf, reverse the
above steps.
Using the main oven
Set the required main oven function by turning the
knob to the right
The switch for main oven allows you to select the
oven functions. The symbols and their functions
12
are briefly explained in the following lines. The
detailed information for their usage will also be
explained in the following pages.
Hints and tips
• When cooking more than one dish in the fan oven,
place dishes centrally on different shelves rather
than cluster several dishes on one shelf, this will
allow the heat to circulate freely for the best
cooking results.
• When batch baking one type of food, e.g. Victoria
sandwich cakes, those of similar size will be
cooked in the same time.
• Arrange the shelves in the required positions
before switching the oven on. Shelf positions are
numbered from the bottom upwards.
5
4
3
2
1
• It is recommended that when baking larger
quantities the shelf positions should be evenly
spaced to suit the load being cooked. A slight
increase in cooking time may be necessary.
• Do not place baking trays directly on the oven base
as it interferes with the oven air circulation and can
lead to base burning; use the lower shelf position.
!
WARNING!
Do not place cookware and cooking pots with rough
bases e.g. cast iron on the oven door as damage to
the glass may occur.
Defrost function
Slow cook function