Zanussi U33008 ZOB 330 User Information - Using The Oven

 15

Using the oven

The oven is supplied with an exclusive system

which produces a natural circulation of air and the

constant recycling of steam.

This system makes it possible to cook in a steamy

environment and keep the dishes soft inside and

crusty outside. Moreover, the cooking time and

energy consumption are reduced to a minimum.

During cooking steam may be produced which

can be released when opening the oven door.

This is absolutely normal.

However, always stand back from the oven

when opening the oven door during

cooking or at the end of it to allow any build

up of steam or heat to release.

Attention!

 - Do not place objects on the

oven base and do not cover any part of

the oven with aluminium foil while cooking,

as this could cause a heat build-up which

would affect the baking results and damage

the oven enamel. Always place pans,

heat-resisting pans and aluminium trays

on the shelf which has been inserted in the

shelf runners.When food is heated, steam

is created, like in a kettle. When the steam

comes into contact with the glass in the

oven door, it condenses and creates water

droplets.

To reduce condensation, always preheat the

empty oven for 10 minutes.

We recommend you wipe the water droplets away

after every cooking process.

Always cook with the oven door

closed.

 Stand clear when opening the

drop down oven door. 

Do not 

allow it to

fall open - support the door using the door

handle, until it is fully open.

Fan Cooking 

The air inside the oven is heated by the element

around the fan situated behind the back panel.

The fan circulates hot air to maintain an even

temperature inside the oven.

The advantage of cooking with this function

is energy saving through:

z

Faster Preheating

As the fan oven quickly reaches temperature,

it is not usually necessary to preheat the oven

although you may find that you need to allow

an extra 5-7 minutes on cooking times. For

recipes which require higher temperatures,

best results are achieved if the oven is

preheated first, e.g. bread, pastries, scones,

souffles, etc.

z

Lower Temperatures

Fan oven cooking generally requires lower

temperatures than conventional cooking.

Follow the temperatures recommended in the

4

3

2

1

The oven has four shelf levels. The shelf

positions are counted from the bottom of

the oven as shown in the diagram.

It is important that these shelves are

correctly positioned as shown in the

diagram.

Do not place cookware directly on the oven

base.