Zanussi ZOD580 User Manual page 9

How to use the Baking Tables
• The tables give the required temperature settings,
cooking times and oven levels for a selection of typical
dishes.
• Temperatures and baking times are for guidance only,
as these will depend on the consistency of pastry,
dough or mixture, the amount and the type of baking
tin.
• We recommend setting the oven to a lower temperature
for the first time and only setting a higher temperature
when required, e.g. if you require more browning or if
the baking is taking too long.
• If you cannot find the settings for a certain recipe, look
for similar items.
• The baking time can be 10-15 minutes longer when
baking cakes on trays or in tins on multiple levels.
• Recipes with moist ingredients such as pizzas or fruit
flans are to be baked on one level.
• Cakes and pastries at different heights may brown at
an uneven rate at first. You should not change the
temperature setting if this occurs. Different rates of
browning even out as baking progresses.
• Baking and roasting times could differ from those of
your previous oven. For this reason you should adjust
the settings you usually use (temperature, cooking
times, etc.) and oven levels to the recommendations
provided in the following tables.
Roasting
Ovenware for roasting
• Any heat-resistant ovenware is suitable to use for
roasting. (Please follow the manufacturer's instruc-
tions.)
• You can place large roasts directly in the roasting tray
or on the shelf with the roasting tray underneath.
• We recommend roasting leaner cuts in a roasting pan
with a lid. The meat will be more succulent.
• All types of meat which are supposed to be browned
or form a crust or crackling can be roasted in a roasting
pan without a lid.
The information given in the following tables is for
guidance only.
• We recommend meat and fish weighing 1 kg or more
for roasting in the oven.
• To prevent escaping meat juices or fat from burning
on to the pan, we recommend placing some liquid in
the roasting cookware.
• If required, turn the roast after 1/2 - 2/3 of the cooking
time.
• Use the cooking juices to baste large roasts and poultry
several times during the cooking time. This will give
better roasting results.
Hints and tips when using the grill
• 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.
• Adjust the grid and grill pan runner position to allow
for different thicknesses of food.
• Position the food close to the element for faster cook-
ing and further away for gentler cooking.
• 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.
• Accompaniments such as tomatoes and mushrooms
may be placed underneath the grid when grilling meats.
• When toasting bread, use the shelf in the top position
with the grid in the 'high' position.
• Preheat the grill on a full setting for a few minutes
before sealing steaks or toasting. Adjust the heat set-
ting and the shelf as necessary during cooking.
• The food should be turned over during cooking as re-
quired.
• When using the centre section grill, ensure food is
placed centrally on the grilling grid directly beneath
the grill element.
Hints and tips when using the top oven
• Arrange the shelves in the required positions before
switching the oven ON. Shelf positions are counted
from the bottom upwards.
• There should always be at least 2.5cm (1") between the
top of the food and the element. This gives best cooking
results and allows room for rise in yeast mixtures,
Yorkshire puddings etc. When cooking cakes, pastry,
scones bread etc., place the tins or baking trays cen-
trally on the shelf.
• Ensure that food is placed centrally on the shelf and
there is sufficient room around the baking tray/dish to
allow for maximum circulation.
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