Zanussi ZBG 331 Instruction Booklet - Using The Oven

6

Using the Oven

Always cook with the oven door closed.

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.

• 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.

The oven has four shelf levels, and is supplied

with one shelf. The shelf positions are counted

from the bottom of the oven as shown in the

diagram.

It is important that the shelf is correctly

positioned as shown in the diagram.

Attention! - Do not place objects directly on the

oven base and do not cover it 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 foils

on the shelf which has been inserted in the oven

cavity.

Cookware

• Use any oven proof cookware which will withstand

temperatures of 240°C.

• Baking trays, oven dishes, etc. should not be placed

on the oven base.

• Do not use baking trays larger than 30 cm x 35 cm

(12 in x 14 in) as they will restrict the circulation of

heat and may affect performance.

The effects of dishes

on cooking results

Dishes and tins vary in their thickness, conductivity,

colour, etc. which affects the way they transmit heat to

the food inside them.

A

Aluminium, earthenware, oven glassware and bright

shiny utensils reduce cooking and base browning.

B

Enamelled cast iron, anodized aluminium, aluminium

with non-stick interior and coloured exterior and dark,

heavy utensils increase cooking and base browning.

Condensation and steam

When food is heated it produces steam in the same way

as a boiling kettle. The oven vents allow some of this

steam to escape. However, 

always stand back from

the oven when opening the oven door

 to allow any

build up of steam or heat to release.

If the steam comes into contact with a cool surface on

the outside of the oven, e.g. a trim, it will condense and

produce water droplets. This is quite normal and is not a

fault with the oven.

To prevent discolouration, regularly wipe away

condensation and also soilage from surfaces.

Hints and Tips

4

3

2

1

Be careful when you insert and extract the oven

shelf and the baking tray from the oven in order not

to damage the enamelled surfaces of the oven

cavity.