Fan Cooking; Conventional Cooking - Zanussi ZOU 592 User Manual

Fan cooking

The air inside the oven is heated by the element around
the fan situated behind the back panel. The fan circulates
hot air to maintain an even temperature inside the oven.
The advantages of cooking with this function 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 oven cooking generally requires lower
temperatures than conventional cooking.
Follow the temperatures recommended in the
cooking chart. Remember to reduce temperatures
by about 20-25 °C for your own recipes which use

conventional cooking.

Even Heating for Baking
-
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 quite usual. There is no mixing of flavours
between dishes.
How to use the fan oven
1. Switch the oven on.
2. Press the Oven Function Control button and select
the "Fan Cooking"
3. If necessary adjust temperature setting using the
" " or " " buttons.
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
function.
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. Switch the oven ON.
2. Select the Conventional Oven Function by pressing
the Oven Function control button
appears in the display.
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.
Grilling
- Most foods should be placed on the grid in the grill
pan to allow maximum circulation of air and to lift the
food out of the fats and juices. Food such as fish,
liver and kidneys may be placed directly on the grill
pan, if preferred.
- Food should be thoroughly dried before grilling to
minimise splashing. Brush lean meats and fish lightly
with a little oil or melted butter to keep them moist
during cooking.
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