Hints And Tips - Zanussi ZCE 5062 Instruction Book

How to use the turn-spit ?
• Open the oven door and put the grill
deflector in place (fig. 8). Place correctly the
meat on the spit trying to balance the weight for
avoiding useless effort for the motor.
• Fix the second fork.
• Block the two forks.
• Fix the handle.
• Fix the tip of the spit in its place in the oven
superior front frame (fig. 9).
• Push the spit so that its end be in its place at
the bottom of the oven and put it on the spit
support.
• Slide the dripping pan on an inferior support.
• Pull out the handle.
• Fix the oven/grill control knob on position
• Check whether the spit turns.
• For taking out the dish turn the knob to position
off
• Fix the handle.
• Remove
slowly
dripping pan and the spit.
Pull out the spit using a thermal glove.
•
Condensation and steam
When food is heated it produces steam in the
same way as a boiling kettle. The oven vents
allow some of this steam to escape. However,
always stand back from the oven when
opening the oven door to allow any build up of
steam or heat to release.
If the steam comes into contact with a cool
surface on the outside of the oven, e.g. a trim, it
will condense and produce water droplets. This
is quite normal and is not a fault with the oven.
To prevent discoloration, regularly wipe away
condensation and also soilage from surfaces.
Cookware
Use any ovenproof cookware, which will
withstand temperatures of 250
Oven dishes, etc. should not be placed
directly on the oven base.
7
and simultaneously

Hints and Tips

0
C.
fig. 9
.
the
Oven Cooking
•
Turn off the oven 5 minutes before the end
of cooking time, and use residual heat to
complete the cooking.
•
The thickness, the material and the colour of
the pan will influence the cooking results.
•
When cooking, certain dishes increase in
volume, ensure the pan is large enough.
•
To prevent fat dripping when roasting use
tall rim pans proportional to the item being
roasted.
•
Prick the skin of poultry and sausages with a
fork before cooking to avoid spitting.
•
Use heatproof glass dishes for soufflés.
The effects of dishes on cooking results
Dishes and tins vary in their thickness,
conductivity, colour, etc. which affects the way
they transmit heat to the food inside them.
A Aluminium, earthenware, oven glassware
and bright shiny utensils reduce cooking and
base browning.
B Enamelled cast iron, anodised aluminium,
aluminium with non-stick interior and coloured
exterior and dark, heavy utensils increase
cooking and base browning.