ZANKER 944064959, User Manual

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Count the shelf positions from the bottom of the oven
floor.
Your oven may bake or roast differently to the oven you
had before. The below tables provide you with the
standard settings for temperature, cooking time and
shelf position.
If you cannot find the settings for a special recipe, look
for the similar one.
The oven has a special system which circulates the air
and constantly recycles the steam. With this system you
can cook in a steamy environment and keep the food
soft inside and crusty outside. It decreases the cooking
time and energy consumption.
Baking cakes
Do not open the oven door before 3/4 of the set cooking
time is up.
If you use two baking trays at the same time, keep one
empty level between them.
Cooking meat and fish
Leave the meat for approximately 15 minutes before
carving so that the juice does not seep out.
To prevent too much smoke in the oven during roasting,
add some water into the deep pan. To prevent the
smoke condensation, add water each time after it dries
up.
Cooking times
Cooking times depend on the type of food, its
consistency, and volume.
Initially, monitor the performance when you cook. Find
the best settings (heat setting, cooking time, etc.) for
your cookware, recipes and quantities when you use
this appliance.
Baking and roasting
CAKES
Conventional Cooking Fan Cooking
(min)
(°C) (°C)
Whisked recipes 170 2 165 2 (1 and
3) 45 - 60 Cake mould
Shortbread dough 170 2 160 2 (1 and
3) 20 - 30 Cake mould
Buttermilk cheese-
cake 170 1 165 2 70 - 80 Cake mould, Ø 26
cm
Strudel 175 2 150 2 60 - 80 Baking tray
Jam tart 170 2 160 2 (1 and
3) 30 - 40 Cake mould, Ø 26
cm
Fruit cake 170 2 155 2 50 - 60 Cake mould, Ø 26
cm
Christmas cake 170 2 160 2 50 - 60 Cake mould, Ø 20
cm
Plum cake, preheat
the empty oven 170 2 165 2 20 - 30 Bread tin
Biscuits, preheat
the empty oven 150 3 140 3 (1 and
3) 30 - 35 Baking tray
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