Zanussi ZOB 690 User Manual - Pizza Oven

electrolux 

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Pizza Oven

The bottom element provides direct heat to the

base of pizzas, quiches or pies, while the fan

ensures air is circulated to cook the pizza

toppings

or pie fillings.

To obtain the best results use the lower shelf

levels.

1. Switch the oven ON.

2. Select the Pizza Oven Function by pressing

the Oven Function control button 

 until the

symbol 

 appears on the display.

3. If necessary, press “ “ or “ “ buttons to

adjust the temperature setting.

Defrosting

The oven fan operates without heat and circulates

the air, at room temperature, inside the oven. This

increases the speed of defrosting. However,

please note that the temperature of the kitchen will

influence the speed of defrosting. This function is

particularly suitable for defrosting delicate food

which could be damaged by heat, e.g. cream filled

gateaux, iced cakes, pastries, bread and other

yeast products.

How to Use Defrosting

1. Switch the oven on by pressing button  .

2. Select the Defrosting Oven Function by pressing

the Oven Function control button 

 until the

symbol 

 appears in the display.

3. The display will show the indication “def”.

• Cover food with a lid, aluminium foil or plastic film

to prevent drying out during defrosting.

• ALWAYS COOK THOROUGHLY

IMMEDIATELY AFTER THAWING.

• Frozen food should be placed in a single

layerwhen ever possible and turned over half

way through the defrosting process.

• Only joints of meat and poultry up to 2 kg. (4 lb.)

are suitable for defrosting in this way.

 Hints and Tips

On baking:

Cakes and pastries usually require a medium

temperature (150°C-200°C) and therefore it is

necessary to preheat the oven for about 10

minutes.

Do not open the oven door before 3/4 of the baking

time has elapsed.

Shortcrust pastry is baked in a springform tin or on

a tray for up to 2/3 of the baking time and then

garnished before being fully baked. This further

baking time depends on the type and amount of

topping or filling. Sponge mixtures must separate

with difficulty from the spoon. The baking time would

be unnecessarily extended by too much liquid.

If two baking trays with pastries or biscuits are

inserted into the oven at the same time, a shelf

level must be left free between the trays.

If two baking trays with pastries or biscuits are

inserted into the oven at the same time, the trays

must be swapped and turned around after about

2/3 of the baking time.

On Roasting:

Do not roast joints smaller than 1 kg. Smaller pieces

could dry out when roasting. Dark meat, which is

to be well done on the outside but remain medium

or rare inside, must be roasted at a higher tem-

perature (200°C-250°C).

White meat, poultry and fish, on the other hand,

require a lower temperature (150°C-175°C). The

ingredients for a sauce or gravy should only be

added to the roasting pan right at the beginning if

the cooking time is short. Otherwise add them in

the last half hour.

You can use a spoon to test whether the meat is

cooked: if it cannot be depressed, it is cooked

through. Roast beef and fillet, which is to remain

pink inside, must be roasted at a higher tempera-

ture in a shorter time.

If cooking meat directly on the oven shelf, insert

the roasting pan in the shelf level below to catch