Manual Zanker ZKB 7628 (page 14 of 52) (English, French)

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14 electrolux

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 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 roast-

ing 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 temperature in a shorter time.

If cooking meat directly on the oven shelf, insert the

roasting 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.

To reduce the build up of smoke in the oven, it is recom-

mended to pour a little water in the roasting pan. To

prevent condensation forming, add water several times.

The plates can be kept warm in the oven at minimum

temperature until serving.

Caution!

Do not line the oven with aluminium foil

and do not place a roasting pan or baking

tray on the floor, as otherwise the oven

enamel will be damaged by the heat build-

up.

Cooking times

Cooking times can vary according to the different com-

position, ingredients and amounts of liquid in the indi-

vidual dishes.

Note the settings of your first cooking or roasting experi-

ments to gain experience for later preparation of the

same dishes.

Based upon your own experiences you will be able to

alter the values given in the tables.

of moisture and the dryer oven environment stops

the different aromas and flavours from being

transmitted from one food to another.

- The possibility of cooking on several shelf heights

means that you can cook several different dishes at

the same time and up to three tins of biscuits and

mini pizzas to be eaten immediately or subsequently

deep frozen.

- Naturally the oven can also be used for cooking on

just one shelf. In this case you should use the

lowest set of runners so that you can keep an eye

on progress more easily.

- In addition, the oven is particularly recommended

for sterilizing preserves, cooking home-made fruit in

syrup, and for drying mushrooms or fruit.

Defrosting

The oven fan operates without heat and circulates the air,

at room temperature, inside the oven.

Ensure the thermostat control knob is in the

OFF position.

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.

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Zanker ZKB 7628 Manual

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