Zanussi 641 Instruction Booklet - Using The Conventional Oven

9

When using this setting, heat comes from both the top

and bottom elements. This allows you to cook in a single

level and is particularly suitable for dishes which require

extra base browning such as pizzas, quiches and flans.

Gratins, lasagnes and hotpots which require extra top

browning also cook well in the conventional oven. This

form of cooking gives you the opportunity to cook

without the fan in operation.

How to Use the

Conventional Oven

1. Turn the oven function control knob to the required

cooking function 

 – 

 – 

.

2. Turn the thermostat control to the required tempera-

ture.

Top oven element only 

This function is suitable for finishing cooked dishes, eg;

lasagne, shepherds pie, cauliflower cheese etc.

Bottom oven element only 

This function is particularly useful when blind-baking

pastry or cooking pizza. It may also be used to finish off

quiches or flans to ensure the base pastry is cooked

through.

THINGS TO NOTE

●

The oven light will come on when the oven function

control knob is set.

●

The ccoling fan will operate continually during

cooking. It may run on after the oven is switched off

to keep the controls cool. This is quite normal.

●

The thermostat control light will remain on until the

correct temperature is reached. It will then cycle on

and off to show that temperature is being maintained.

NOTE

The action of the cooling fan will depend on how long the

oven has been used and at what temperature. It may not

switch in at all at lower temperature settings nor run on

where the oven has only been used for a short time.

Using the Conventional Oven 

Hints and Tips

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.

For faster preheating use the fan oven function to

preheat the oven until the oven indicator neon goes out,

then swich the selector to the conventional oven setting.

Single level cooking gives best results. If you require

more than one level cooking use the fan  oven function.

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