17
FAN DUCTED 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. bread, pastries, scones,
souffles, etc.
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 20-
25
°
C for your own recipes which use conventional
cooking.
Even Heating for Baking
The fan oven has uniform heating on all runner
positions. This means that batches of the same food
can be cooked in the oven at the same time. However,
the top shelf may brown slightly quicker that the
lower one.
This is quite usual. There is no mixing of flavours
between dishes (see Fig. 5).
With this type of oven, it is possible to cook by using fan ducted, conventional, thermal grilling and
grilling functions. We have also added two extra functions Pizza and Bread Proving.
The following pages contain an explanation of each type or cook function and methods of using them.
Further guidelines can be found in your Zanussi Cookbook.
Cooking tips
FAN DUCTED OVEN
TEMPERATURE SELECTION 50
°
C - 250
°
C
PRE-SET TEMPERATURE 170
°
C
HINTS AND TIPS
Runner positions are not critical, but make sure the
shelves are evenly spread.
When cooking more than one dish in the fan oven,
place dishes centrally on the shelves rather than
several dishes on one shelf.
When the oven is full, you may need to allow slightly
longer cooking time.
A shelf may be placed on the floor of the oven. Place
dishes on a shelf in this position rather than on the
oven base, to allow air circulation around the food.
When the oven is full of the same food, e.g. equal
trays of small cakes or equal size victoria sandwich
cakes, then they will be cooked in the same time and
removed from the oven together. When different
sizes of trays or types of food, e.g. biscuits and cakes
are cooked, they will not necessarily be ready
together.
FO 0336
Fig. 5
