Zanussi ZCM64DCX Bedienungsanleitung PDF herunterladen (Seite 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.

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