Zanussi ZOB580N [10/52] Helpful hints and tips
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Zanussi ZOB580N [10/52] Helpful hints and tips

Zanussi ZOB580N [10/52] Helpful hints and tips
How to use the Grill
The grill provides quick direct heat to the central area of
the grill pan. By using the grill element for cooking small
quantities, it can help to save energy.
1.
Turn the oven control function knob on
.
2. Turn the thermostat control knob on the required
temperature.
3. Adjust the grid and grill pan runner position to allow
for different thicknesses of food and follow the in-
structions for grilling.
The grill element is controlled by the thermostat. During
cooking, the grill cycles on and off to prevent overheating.
How to Use the Thermal Grill
Thermal grilling offers an alternative method of cooking
food items normally associated with conventional grilling.
The grill element and the oven fan operate alternately, cir-
culating hot air around the food. The need to check and
turn the food is reduced.
Thermal grilling helps to minimize cooking smells in the
kitchen.
With the exception of toast and rare steaks, you can ther-
mally grill all the foods you would normally cook under a
conventional grill.
Cooking is more gentle, therefore food generally takes a
little longer to cook with thermal grilling compared with
conventional grilling. One of the advantages is that larger
quantities can be cooked at the same time.
1.
Turn the oven control function knob on
.
2. Turn the thermostat control knob on the required
temperature. Select a maximum temperature of
200°C.
3. Adjust the grid and grill pan runner position to allow
for different thicknesses of food and follow the in-
structions for grilling.
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 temper-
ature of the kitchen will influence the speed of defrosting.
This function is particularly suitable for delicate food
which could be damaged by heat, e.g. cream filled ga-
teaux, iced cakes, pastries, bread and other yeast prod-
ucts.
How to use defrosting
1.
Turn the oven function control knob to symbol
2. Ensure the thermostat control knob is in the OFF po-
sition.
Helpful 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 in-
side, must be roasted at a higher temperature
(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. Other-
wise 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 temperature in a shorter time.
If cooking meat directly on the oven shelf, insert the roast-
ing pan in the shelf level below to catch the juices. Leave
the joint to stand for at least 15 minutes, so that the meat
juices do not run out.
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