Manual Zanussi ZOU 234 (page 35 of 52) (English, German)

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Electrolux

The oven is supplied with an exclusive system

which produces a natural circulation of air and the

constant recycling of steam.

This system makes it possible to cook in a

steamy environment and keep the dishes soft inside

and crusty outside. Moreover, the cooking time and

energy consumption are reduced to a minimum.

During cooking steam may be produced which can

be released when opening the oven door. This is

absolutely normal.

However, always stand back from the oven

when opening the oven door during

cooking or at the end of it to allow any build

up of steam or heat to release.

Attention! - Do not place objects on the

oven base and do not cover any part of the

oven with aluminium foil while cooking, as

this could cause a heat build-up which

would affect the baking results and damage

the oven enamel. Always place pans,

heat-resisting pans and aluminium trays on

the shelf which has been inserted in the

shelf runners.When food is heated, steam is

created, like in a kettle. When the steam

comes into contact with the glass in the oven

door, it condenses and creates water

droplets.

To reduce condensation, always preheat

the empty oven for 10 minutes.

We recommend you wipe the water droplets

away after every cooking process.

Always cook with the oven door

closed. Stand clear when opening the

drop down oven door. Do not allow it to fall

open - support the door using the door

handle, until it is fully open.

Conventional Cooking

- The middle shelf position allows for the best

heat distribution. To increase base browning

simply lower the shelf position. To increase top

browning, raise the shelf position.

- The material and finish of the baking trays and

dishes used will affect base browning.

Enamelware, dark, heavy or non-stick utensils

increase base browning, while oven

glassware, shiny aluminium or polished steel

trays reflect the heat away and give less base

browning.

- Always place dishes centrally on the shelf to

ensure even browning.

- Stand dishes on suitably sized baking trays to

prevent spillage onto the base of the oven and

make cleaning easier.

- Do not place dishes, tins or baking trays

directly on the oven base as it becomes very

hot and damage will occur.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 quiches and flans.

Gratins, lasagnes and hotpots which require

extra top browning also cook well in the

conventional oven.

How to use the conventional oven

1. Turn the oven function control knob to the

required cooking function .

2. Turn the thermostat control knob to the

required temperature.

Fan cooking

- The food is cooked by means of preheated air

force blown evenly round the inside of the

oven by a fan set on the rear wall of the oven

itself.

- Heat thus reaches all parts of the oven evenly

and fast and this means that you can simulta-

neously cook different types of foods positioned

on the various oven shelves . Fan cooking

ensures rapid elimination of moisture and the

dryer oven environment stops the different

aromas and flavours from being transmitted

from one food to another.

Using the oven

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Zanussi ZOU 234 Manual

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