Zanussi Electrolux ZOU580 User Manual - page 10
• Ensure that food is placed centrally on the shelf and
there is sufficient room around the baking tray/dish
to allow for maximum circulation.
• Stand dishes on a suitably sized baking tray on the
shelf to prevent spillage onto the oven base and to
help reduce cleaning.
• The material and finish of the baking tray and dishes
used 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.
• Because of the smaller cooking space and lower
temperatures, shorter cooking times are sometimes
required. Be guided by the recommendations given
in the cooking chart.
• For economy leave the door open for the shortest
possible time, particularly when placing food into a
pre-heated oven.
Hints and tips when using fan cooking
• Arrange the shelves in the required positions before
switching the oven on. Shelf positions are counted
from the bottom upwards.
• When cooking more than one dish in the fan oven,
place dishes centrally on different shelves rather
than placing several dishes on one shelf, this will
allow the heat to circulate freely for the best cooking
results.
• When batch baking one type of food, e.g. Victoria
sandwich cakes, those of similar size will be cooked
in the same time.
• It is recommended that when baking larger quanti-
ties the shelf positions should be evenly spaced to
suit the load being cooked. A slight increase in cook-
ing time may be necessary.
• Do not place baking trays directly on the oven base
as it interferes with the oven air circulation and can
lead to base burning; use the lower shelf position.
Hints and tips when defrosting
• Place the frozen food in a single layer where possi-
ble and turn it over half way through the defrosting
process.
• The actual speed of defrosting is influenced by room
temperature. On warm days defrosting will be faster
than on cooler days.
• It is preferable to thaw fish, meat and poultry slowly
in the fridge. However, this process can be acceler-
ated by using the defrost function. Small or thin fish
fillets, frozen peeled prawns, cubed or minced meat,
liver, thin chops, steaks etc., can be thawed in 1 – 2
hours.
• A 1kg/2¼lb oven ready chicken will be thawed in
approximately 5 hours. Remove the giblets as soon
as possible during the thawing process.
• Joints of meat up to 2kg/4½lb in weight can be
thawed using the defrost function.
• All joints of meat and poultry must be thawed thor-
oughly before cooking.
• Always cook thoroughly immediately after thawing.
• Do not leave food at room temperature once it is
defrosted. Cook raw food immediately or store
cooked food in the fridge, once it has cooled.
Top Oven - Conventional Cooking
Shelf Positions are not critical but ensure that
oven shelves are evenly spaced when more than
one is used (e.g. shelf positions 1 and 3)
Food
Temperature
[°C]
Approx Cook Time
(mins)
Shelf Position
Biscuits
170 - 190
10 - 20
1
Bread
200 - 220
30 - 35
1
Bread rolls/buns
200 - 220
10 - 15
1
Cakes:
- Small & Queen
170 - 180
18 - 25
1
- Sponges
160 - 175
20 - 30
1
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