Zanussi ZOD 685, Инструкция пользователя

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23
PIZZA
This setting can be used for foods such as pizza
where base browning and crispness are required.
The top and lower elements operate in conjunction
with the oven fan.
USING PIZZA
•
The oven must be switched on before setting any
cooking function or programme.
•
Press the Oven Cavity selector until the main
oven cavity is illuminated.
•
Press the Function selector or until the
Pizza neon is illuminated.
•
Wait 5 seconds until your choice is confirmed.
The temperature will automatically set to 200°C.
•
If you wish to alter the set temperature, you may
do so by pressing
-
or
+
until the required
temperature setting is reached.
•
To switch off a function simply press the Function
selector once. The function neon will go out and
the display will return to the time of day.
THINGS TO NOTE
•
The oven light will illuminate.
•
The heat indicator neons will flash until the oven
has reached the desired temperature and then
stop, an audible signal will sound. When the
oven has been switched off the bars that are still
lit indicate the remaining residual heat in the
oven.
•
This function has automatic boost and will reach
the required temperature in a shorter time. It will
override the oven function until the required
temperature is reached.
•
The cooling fan for the controls may operate after
a time.
•
If an automatic programme has been set, the
oven fan and light do not come on until cooking
begins.
•
Some internal noise may be heard during
operation. This is quite normal.
HINTS AND TIPS
•
Single level cooking using the middle shelf
position gives best results.
•
Ensure that food is placed centrally on the shelf
for maximum air circulation.
•
Be guided by the cook times and temperatures
given on any packaging.
•
Some pizzas should be cooked directly on the
oven shelf. To prevent soiling the oven base,
place a baking tray in one of the lower shelf
positions.
Do not place dishes, tins or baking trays
directly onto the oven base as it becomes
very hot and damage may occur.
•
The material and finish of the baking trays and
dishes used will affect base browning.
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.