Zanussi ZOU 132, Руководство пользователя

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Electrolux
38
Caution!
Do not line the oven with aluminium
foil and do not place a roasting pan
or baking tray on the floor, as
otherwise the oven enamel will be
damaged by the heat build-up.
Cooking times
Cooking times can vary according to the
different composition, ingredients and amounts of
liquid in the individual dishes.
Note the settings of your first cooking or roasting
experiments to gain experience for later
preparation of the same dishes.
Based upon your own experiences you will
be able to alter the values given in the tables.
Hints and Tips
On baking:
Cakes and pastries usually require a medium
temperature (150°C-200°C) and therefore it is
necessary to preheat the oven for about 10
minutes.
Do not open the oven door before 3/4 of the
baking time has elapsed.
Shortcrust pastry is baked in a springform tin or
on a tray for up to 2/3 of the baking time and then
garnished before being fully baked. This further
baking time depends on the type and amount of
topping or filling. Sponge mixtures must separate
with difficulty from the spoon. The baking time would
be unnecessarily extended by too much liquid.
If two baking trays with pastries or biscuits are
inserted into the oven at the same time, a shelf level
must be left free between the trays.
If two baking trays with pastries or biscuits are
inserted into the oven at the same time, the trays
must be swapped and turned around after about 2/
3 of the baking time.
On Roasting:
Do not roast joints smaller than 1 kg. Smaller
pieces could dry out when roasting. Dark meat,
which is to be well done on the outside but remain
medium or rare inside, must be roasted at a higher
temperature (200°C-250°C).
White meat, poultry and fish, on the other
hand, require a lower temperature (150°C-
175°C). The ingredients for a sauce or gravy
should only be added to the roasting pan right at
the beginning if the cooking time is short. Otherwise
add them in the last half hour.
You can use a spoon to test whether the meat
is cooked: if it cannot be depressed, it is cooked
through. Roast beef and fillet, which is to remain
pink inside, must be roasted at a higher temperature
in a shorter time.
If cooking meat directly on the oven shelf, insert
the roasting pan in the shelf level below to catch the
juices.
Leave the joint to stand for at least 15 minutes,
so that the meat juices do not run out.
To reduce the build up of smoke in the oven, it
is recommended to pour a little water in the roasting
pan. To prevent condensation forming, add water
several times. The plates can be kept warm in the
oven at minimum temperature until serving.