Zanussi ZOU235X - Handbuch (Seite 42)

Electrolux
42
- The possibility of cooking on several shelf
heights means that you can cook several differ-
ent dishes at the same time and up to three tins
of biscuits and mini pizzas to be eaten
immediately or subsequently deep frozen.
- Naturally the oven can also be used for
cooking on just one shelf. In this case you
should use the lowest set of runners so that you
can keep an eye on progress more easily.
- In addition, the oven is particularly
recommended for sterilizing preserves,
cooking home-made fruit in syrup, and for
drying mushrooms or fruit.
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.
- Accompaniments such as tomatoes and
mushrooms may be placed underneath the
grid when grilling meats
- When toasting bread, we suggest that the top
runner position is used.
- The food should be turned over during
cooking, as required.
How to use the Grill Element
The grill provides quick direct heat to the
central area of the grill pan.
1. Turn the oven control function knob on
.
2. Turn the thermostat control knob on the
required temperature.
3. Adjust the grid and grill pan runner position to
allow for different thicknesses of food and follow
the instructions for grilling.
The grill element is controlled by the thermostat.
During cooking, the grill cycles on and off to prevent
overheating..
Hints and Tips
On baking:
Cakes and pastries usually require a medium
temperature (150°C-200°C) and therefore it is
necessary to preheat the oven for about 10
minutes.
Do not open the oven door before 3/4 of the
baking time has elapsed.
Shortcrust pastry is baked in a springform tin or
on a tray for up to 2/3 of the baking time and then
garnished before being fully baked. This further
baking time depends on the type and amount of
topping or filling. Sponge mixtures must separate
with difficulty from the spoon. The baking time would
be unnecessarily extended by too much liquid.
If two baking trays with pastries or biscuits are
inserted into the oven at the same time, a shelf level
must be left free between the trays.
If two baking trays with pastries or biscuits are
inserted into the oven at the same time, the trays
must be swapped and turned around after about 2/
3 of the baking time.
On Roasting:
Do not roast joints smaller than 1 kg. Smaller
pieces could dry out when roasting. Dark meat,
which is to be well done on the outside but remain
medium or rare inside, must be roasted at a higher
temperature (200°C-250°C).
White meat, poultry and fish, on the other
hand, require a lower temperature (150°C-
175°C). The ingredients for a sauce or gravy
should only be added to the roasting pan right at
the beginning if the cooking time is short. Otherwise
add them in the last half hour.
You can use a spoon to test whether the meat
is cooked: if it cannot be depressed, it is cooked
through. Roast beef and fillet, which is to remain
pink inside, must be roasted at a higher temperature
in a shorter time.
If cooking meat directly on the oven shelf, insert
the roasting pan in the shelf level below to catch the
juices.
Leave the joint to stand for at least 15 minutes,
so that the meat juices do not run out.
To reduce the build up of smoke in the oven, it
is recommended to pour a little water in the roasting
pan. To prevent condensation forming, add water
several times. The plates can be kept warm in the
oven at minimum temperature until serving.