User manual ZANUSSI ZBS705B

[. . . ] Ensure that all packaging, both inside and outside the oven, has been removed before the oven is used. The oven must be installed according to the instructions supplied. Any electrical work must be undertaken by a qualified electrician/competent person. It is dangerous to alter the specifications in any way. [. . . ] Stand dishes on suitably sized baking trays to prevent spillage onto the base of the oven and make cleaning easier. Do not place dishes, tins or baking trays directly on the oven base as it becomes very hot and damage will occur. For faster preheating use the fan oven function to preheat the oven until the oven indicator neon goes out, then swich the selector to the conventional oven setting. Single level cooking gives best results. If you require more than one level cooking use the fan or zoned oven functions. Top oven element only This function is suitable for finishing cooked dishes, eg; lasagne, shepherds pie, cauliflower cheese etc. Bottom oven element only This function is particularly useful when blind-baking pastry or cooking pizza. 14 USING THE FAN OVEN The Fan Oven The air inside the oven is heated by the element around the fan situated behind the back panel. The fan draws air from the oven, the element heats the air which is circulated into the oven via the top, base and sides of the back panel. The advantages of cooking with this function are: Faster Preheating Because the fan oven quickly reaches temperature, it is not usually necessary to preheat the oven although you may find that you need to allow an extra 5-7 minutes on cooking times. For recipes which require higher temperatures, best results are achieved if the oven is preheated first, e. g. Lower Temperatures Fan oven cooking generally requires lower temperatures than conventional cooking. Follow the temperatures recommended in the charts or remember to reduce temperatures by about 2025°C for your own recipes which use conventional cooking. Even Heating for Baking The fan oven has uniform heating on all runner positions. It may be necessary to increase or decrease the temperature to suit your individual requirements. HINTS AND TIPS · Place the frozen food a single layer where possible, and turn it over half way through the defrosting process. · The actual speed of defrosting is influenced by room temperature. On warm days defrosting will be faster than on cooler days. · DO NOT leave food at room temperature once it is defrosted. Cook raw food immediately or store cooked food in the fridge. · Care must always be taken when handling foods in the home. Always follow the basic rules of food hygiene to prevent bacterial growth and cross contamination when defrosting, preparing, cooking, cooling and freezing foods. 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 underneath browning. B Enamelled cast iron, anodized aluminium, aluminium with non-stick interior and coloured exterior and dark, heavy utensils increase cooking and underneath browning. Defrosting The defrosting function allows you to defrost frozen foods. The oven fan operates without heat and circulates the air, at room temperature, inside the oven. This increases the rate at which defrosting takes place. [. . . ] Extra fat in the oven during roasting will increase splashing and soilage. It is NOT necessary to add water to the meat tin when roasting. The water and the fat juices from the joint create excessive splattering during cooking, even at normal temperatures, as well as causing condensation. Covering joints during cooking will also prevent splashing onto the interior surfaces; removing the covering for the last 20-30 minutes will allow extra browning, if required. [. . . ]