Zanussi ZDQ 695, Instruction Booklet

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15
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The material and finish of the baking tray and
dishes will affect the degree of base browning of
the food. 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.
·
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.
·
Because of the smaller cooking space, lower
temperatures and shorter cooking times are
sometimes required.
·
For economy leave the door open for the shortest
possible time, particularly when placing food into
a pre-heated oven.
Do not place cookware and cooking pots
with rough bases e.g. cast iron on the oven
door as damage to the glass may occur.