Zanussi ZOD580 User Manual page 10

• Stand dishes on a suitably sized baking tray on the
shelf to prevent spillage onto the oven base and to help
reduce cleaning.
• The material and finish of the baking tray and dishes
used affect base browning. Enamelware, dark, heavy
or non-stick utensils increase base browning. Shiny
aluminium or polished steel trays reflect the heat away
and give less base browning.
• Because of the smaller cooking space and lower tem-
peratures, shorter cooking times are sometimes re-
quired. Be guided by the recommendations given in
the cooking chart.
• For economy leave the door open for the shortest pos-
sible time, particularly when placing food into a pre-
heated oven.
Hints and tips when using fan cooking
• Arrange the shelves in the required positions before
switching the oven on. Shelf positions are counted
from the bottom upwards.
• When cooking more than one dish in the fan oven,
place dishes centrally on different shelves rather than
placing 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.
• 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.
Food
Biscuits
Bread
Bread rolls/buns
Cakes:
- Small & Queen
- Sponges
- Victoria Sandwich
10
Hints and tips when defrosting
• Place the frozen food in a single layer where possible
• The actual speed of defrosting is influenced by room
• It is preferable to thaw fish, meat and poultry slowly in
• A 1kg/2¼lb oven ready chicken will be thawed in ap-
• Joints of meat up to 2kg/4½lb in weight can be thawed
• All joints of meat and poultry must be thawed thor-
• Always cook thoroughly immediately after thawing.
• Do not leave food at room temperature once it is de-
Top Oven - Conventional Cooking
used (e.g. shelf positions 1 and 3)
Temperature
[°C]
170 - 190
200 - 220
200 - 220
170 - 180
160 - 175
160 - 170
and turn it over half way through the defrosting proc-
ess.
temperature. On warm days defrosting will be faster
than on cooler days.
the fridge. However, this process can be accelerated
by using the defrost function. Small or thin fish fillets,
frozen peeled prawns, cubed or minced meat, liver, thin
chops, steaks etc., can be thawed in 1 – 2 hours.
proximately 5 hours. Remove the giblets as soon as
possible during the thawing process.
using the defrost function.
oughly before cooking.
frosted. Cook raw food immediately or store cooked
food in the fridge, once it has cooled.
Shelf Positions are not critical but ensure that oven
shelves are evenly spaced when more than one is
Approx Cook Time
(mins)
10 - 20
30 - 35
10 - 15
18 - 25
20 - 30
18 - 25
Shelf Position
1
1
1
1
1
1