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For the cooking of fish:
Cook small fish from start to finish at a high temperature.
Cook medium-sized fish initially at a high temperature and
then gradually lower the temperature.
Cook large fish at a moderate temperature from start to
finish.
Check that baked fish is cooked by gently lifting one side
of the gut; the meat must be white and opaque throughout,
except in the case of salmon, trout or similar.
Grilling
The following types of meat are suitable for grilling. Mostly
meat or offal cut in slices or pieces of various sizes, but
not usually very thick, poultry cut in half and flattened, fish,
some vegetables (e.g. courgettes, aubergines, tomatoes,
etc.), skewers of meat or fish and seafood.
Meat and fish to be grilled should be lightly brushed with
oil and always placed on the grill; meat should be salted
upon completion of cooking; whereas fish should be salted
on the inside before cooking. The grill should be positioned
in the guides nearest or furthest from the grill element
according to the thickness of the meat, in order to avoid
burning the surface and cooking the inside insufficiently.
The formation of smoke caused by drops of juice and fat
can be avoided by pouring 1 or 2 glasses of water into the
dripping pan.
The grill can also be used to brown, toast bread and grill
certain types of fruit, such as bananas, halved grapefruit,
slices of pineapple, apples, etc. Fruit should not be placed
too near the source of heat.
Cooking times
Cooking times can vary according to the type of food, its
consistency and its volume. It is advisable to watch when
cooking for the first time and check results since when
preparing the same dishes, in the same conditions, similar
results are obtained.
The “COOKING TABLE” relating to cooking in the oven and
by grill is provided as a guide.
Experience will show possible variations to the values set
out in the table.
Nevertheless carefully follow the indications given in
the receipe you intend to follow.
Attention
: do not place any utensils such as dripping pan,
cake tins, casseroles, pyrex dishes, aluminium foil or other
on the base of the oven when the oven is in use. A
stagnation of heat would result which would compromise
the results of cooking and could damage the oven enamel.
Fig. 7
Cooking tables - Remarks
1) Cooking times do not include preheating, we advise you,
particularly for cakes, pizzas, bread, to preheat the oven
for approximately 10 minutes.
2) The indication of levels between brackets is the one to
be used when cooking on several levels.
3) All cooking must be carried out with the oven door closed.
Condensation and Steam
The oven is supplied with an exclusive system which
produces a natural circulation of air and the constant
recycling of steam. This system makes it possible to
cook in a steamy environment and keep the dishes soft
inside and crusty outside. Moreover, the cooking time
and energy consumption are reduced to a minimum. During
cooking steam may be produced which can be released
when opening the oven door. This is absolutely normal.
However, always stand back from the oven when
opening the oven door during cooking or at the end
of it to allow any build up of steam or heat to release.
When food is heated, it produces steam in the same way as
a boiling kettle does. When steam comes in contact of the
oven door glass, it will condense and produce water droplets.
To reduce condensation, ensure the oven is well heated
before placing food in the oven cavity. A short oven pre-
heating (about 10 minutes) will then be necessary before
any cooking.
We recommend you to wipe away condensation after each
use of the appliance.
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Summary of Contents for ZL 76 AMS
Page 1: ...MIXED FUEL COOKER 70 CM ZL 76 AMS INSTRUCTIONBOOKLET IL 35676 4103 ...
Page 2: ...2 ...
Page 21: ...21 Wiring diagram ...
