Zanussi ZCC 6680 Instruction Booklet

Zanussi ZCC 6680 Instruction Booklet Manual pdf 14 page image

14Condensation and SteamThe oven is supplied with an exclusive system whichproduces a natural circulation of air and the constantrecycling of steam. This system makes it possibleto cook in a steamy environment and keep thedishes soft inside and crusty outside. Moreover,the cooking time and energy consumption arereduced to a minimum. During cooking steam maybe produced which can be released when openingthe oven door. This is absolutely normal.However, always stand back from the ovenwhen opening the oven door during cooking orat the end of it to allow any build up of steamor heat to release.If the steam comes into contact with a cool surface onthe outside of the oven, e.g. a trim, it will condenseand produce water droplets. This is quite normal andis not a fault with the oven. To prevent discolouration,regularly wipe away condensation and also soilagefrom surfaces.Using the ovenAlways cook with the oven door closed.The heating elements do not work whentheoven door is not completely closed. DATRADURREStand clear when opening the drop down ovendoor. Do not allow it to fall open - support thedoor using the door handle, until it is fully open.The oven has four shelf levels, and is suppliedwith two shelves. The shelf positions are countedfrom the bottom of the oven as shown in thediagram.It is important that these shelves are correctlypositioned as shown in the diagram.Do not place cookware directly on the ovenbase.Attention! - Do not place objects on the oven baseand do not cover any part of the oven withaluminium foil while cooking, as this could causea heat build-up which would affect the bakingresults and damage the oven enamel. Alwaysplace pans, heat-resisting pans and aluminiumtrays on the shelf which has been inserted in theshelf runners.Carefully supervise cooking with fat or oil, sincethese types of foodstuff can result in a fire, if over-heated. For the same reason, be careful whenplacing or removing food in the oven, not to let anyfat or oil fall on the oven base. If this happens,carefully clean the oven to avoid unpleasant smellsor smoke.Cookwareï Use any oven proof cookware which will withstandtemperatures of 250∞C.ï Baking trays, oven dishes, etc. should not be placeddirectly against the grid covering the fan at the back ofthe oven, or placed on the oven base.ï Do not use baking trays larger than 30 cm x 35 cm (12in x 14 in) as they will restrict the circulation of heatand may affect performance.The effects of disheson cooking resultsDishes and tins vary in their thickness, conductivity,colour, etc. which affects the way they transmit heat tothe food inside them.A Aluminium, earthenware, oven glassware and brightshiny utensils reduce cooking and base browning.B Enamelled cast iron, anodized aluminium, aluminiumwith non-stick interior and coloured exterior and dark,heavy utensils increase cooking and base browning.4321ï Always use oven gloves to remove and replace foodin the oven.ï Always ensure that you are using oven proof bakingtrays, oven dishes, etc.ï Do not place baking trays, cake tins or aluminium foildirectly on the base of the oven. This could cause aheat build-up which could affect the performance of theoven and damage the oven enamel.ï Carefully supervise cooking with fat or oil, sincethese types of foodstuff can result in a fire, if over-heated. For the same reason, be careful when placingor removing food in the oven, not to let any fat or oil fallon the oven base. If this happens, carefully clean theoven to avoid unpleasant smells or smoke.