Zanussi ZCM 64 Operating Instructions Manual - Using The Conventional Oven
7
Using the Conventional Oven
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 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 temperatu-
re.
Top oven element only
This function is suitable for finishing cooked dishes, e.g.
lasagne, shepherds pie, cauliflower cheese etc.
Bottom oven element only
This function is particularly useful when blind-baking pastry.
It may also be used to finish off quiches or flans to ensure
the base pastry is cooked through.
Cooking Chart - Conventional Oven
Food
Temperature (°C)
Shelf
Cooking
Positions*
Time (mins)
Biscuits
170-200
6 - 8
25-30
Bread, buns, yeast, doughs
200-230
5
35-45
Casseroles
140-170
3 - 5
90-180
Cakes - small, Queen Victoria sponge
170-190
5 - 7
18-25
Cakes - madeira, rich fruit
130-180
5
90-150
Choux pastry, eclairs
200-230
7
30-35
Fish
200-230
5 - 9
20-40
Fruit pies, plate tarts, crumbles
180-210
6
50-65
Meringues
90-100
6
90-150
Milk puddings
140-160
5
90-150
Pate, terrine (in baine-marie)
160-180
1 - 3
60-90
Pizzas
200-230
3 - 5
25-30
Puff pastry, sausage rolls, vol-au-vents
230-250
6
15-25
Quiches, flans
170-200
4 - 6
50-60
Scones
230-250
7 - 8
8-12
Souffle
200-230
6
35-45
Stuffed vegetables
230-250
6 - 8
35-45
Roast meat & poultry
180-200
6
Yorkshire pudding
200-230
7 - 8
40-50
Keep food warm, heat dishes
90-100
6
* The shelf positions are counted from the bottom of the oven.