Zanussi ZC 540 AS Instruction Book page 13

Oven cooking
•
Turn off your oven 5 minutes before the
foreseen cooking time you will save
power, the accumulated heat will allow
to end cooking;
•
The thickness, the conductibility and the
color of pot influences the culinary
results;
•
When cooking, certain dishes increase
in volume, choose the pot so that above
the raw mixture remain enough place;
•
For preventing
roasting use tall rim pans proportional to
the piece to be roasted;
•
Prick the skin of poultry and the
sausage with a fork before cooking to
avoid its blowing up;
•
Between the dish and the oven grid
could be put an aluminium foil but not
covering all the grid;
•
Use glass heat resisting pans for crispy
and soufflés;
•
Add some fat before finishing the
cooking.
Never line any part of the oven with
aluminium foil. It would result in an
accumulation of heat
damage the cooking results and also
damage the enamel.
The cover has to be opened when using
the oven.
13
fat dripping when
which might
Influence of the pots on oven cooking
results
You have to know that:
•
The aluminium, the terracotta pots
diminish the browning
maintains the humidity of the meals. We
advice to use it for pastry, roast meat.
• The enameled cast iron, the tinned pots,
the glass and the heat-proof porcelain,
the pots with non-sticky interior and
colored exterior, increase the browning
bellow and dries the meals.
to use them for pies and all other crispy
cooking that has to be colored bellow and
above.
Cooking on the hob
Choose always the right pot, proportional to
the burner used.
In case you use a large bottom pot, put it
slight backwards on the plate, so that its
bottom should not outrun the front of the
enameled hob, thus
exceeding and overheating of front panel.
Before covering make sure the hob
is cooled, otherwise the cover could be
damaged.
bellow and
We suggest
avoiding flame