Zanussi ZOU 133, Руководство пользователя

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Electrolux
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- The possibility of cooking on several shelf
heights means that you can cook several differ-
ent dishes at the same time and up to three tins
of biscuits and mini pizzas to be eaten
immediately or subsequently deep frozen.
- Naturally the oven can also be used for
cooking on just one shelf. In this case you
should use the lowest set of runners so that you
can keep an eye on progress more easily.
- In addition, the oven is particularly
recommended for sterilizing preserves,
cooking home-made fruit in syrup, and for
drying mushrooms or fruit.
Grilling
- Most foods should be placed on the grid in the
grill pan to allow maximum circulation of air
and to lift the food out of the fats and juices.
Food such as fish, liver and kidneys may be
placed directly on the grill pan, if preferred.
- Food should be thoroughly dried before
grilling to minimise splashing. Brush lean meats
and fish lightly with a little oil or melted butter to
keep them moist during cooking.
- Accompaniments such as tomatoes and
mushrooms may be placed underneath the
grid when grilling meats
- When toasting bread, we suggest that the top
runner position is used.
- The food should be turned over during
cooking, as required.
How to use the Grill Element
The grill provides quick direct heat to the
central area of the grill pan.
1. Turn the oven control function knob on
.
2. Turn the thermostat control knob on the
required temperature.
3. Adjust the grid and grill pan runner position to
allow for different thicknesses of food and follow
the instructions for grilling.
The grill element is controlled by the thermostat.
During cooking, the grill cycles on and off to prevent
overheating..
Conventional Cooking
- The middle shelf position allows for the best
heat distribution. To increase base browning
simply lower the shelf position. To increase top
browning, raise the shelf position.
- 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, while oven
glassware, shiny aluminium or polished steel
trays reflect the heat away and give less base
browning.
- Always place dishes centrally on the shelf to
ensure even browning.
- Stand dishes on suitably sized baking trays to
prevent spillage onto the base of the oven and
make cleaning easier.
- Do not place dishes, tins or baking trays
directly on the oven base as it becomes very
hot and damage will occur.When using this
setting, heat comes from both the top and
bottom elements. This allows you to cook on a
single level and is particularly suitable for
dishes which require extra base browning
such as quiches and flans.
Gratins, lasagnes and hotpots which require
extra top browning also cook well in the
conventional oven.
How to use the conventional oven
1. Turn the oven function control knob to the
required cooking function .
2. Turn the thermostat control knob to the
required temperature.
Fan cooking
- The food is cooked by means of preheated air
force blown evenly round the inside of the
oven by a fan set on the rear wall of the oven
itself.
- Heat thus reaches all parts of the oven evenly
and fast and this means that you can simulta-
neously cook different types of foods positioned
on the various oven shelves . Fan cooking
ensures rapid elimination of moisture and the
dryer oven environment stops the different
aromas and flavours from being transmitted
from one food to another.