Zanussi ZCM5150 Manual do Utilizador descarregar pdf (Página 12)

3. Accessories delivered with the appliance

Beside the accessories delivered with the

appliance we advise you to use only heat proof

pots (according to the instructions of the

manufacturer).

Your cooker is equipped with:

• a grate, pan support for putting the dishes on

(roast, pastry moulds …) The dish has to be

put in the middle of the grate to balance the

weight.

• a dripping pan. It is used to collect juice when

cooking in it, place it on the shelf 1.

If you do not use the dripping pan, remove it from

the oven.

• a protective screen

It is used for when using the grill.

fig.13

ADVICE FOR USE

Condensation and steam

When food is heated it produces steam in the

same way as a boiling kettle. The oven vents

allow some of this steam to escape. However,

always stand back from the oven when

opening the oven door to allow any build up of

steam or heat to release.

If the steam comes into contact with a cool

surface on the outside of the oven, e.g. a trim, it

will condense and produce water droplets. This

is quite normal and is not a fault with the oven.

To prevent discoloration, regularly wipe away

condensation and also soilage from surfaces.

Cookware

Use any ovenproof cookware, which will

withstand temperatures of 250

Oven dishes, etc. should not be placed

directly on the oven base.

Oven Cooking

• Turn off the oven 5 minutes before the end

of cooking time, and use residual heat to

complete the cooking.

• The thickness, the material and the colour of

the pan will influence the cooking results.

• When cooking, certain dishes increase in

volume, ensure the pan is large enough.

• To prevent fat dripping when roasting use

tall rim pans proportional to the item being

roasted.

• Prick the skin of poultry and sausages with a

fork before cooking to avoid spitting.

• Use heatproof glass dishes for soufflés.

The effects of dishes on cooking results

Dishes and tins vary in their thickness,

conductivity, colour, etc. which affects the way

they transmit heat to the food inside them.

A Aluminium, earthenware, oven glassware

and bright shiny utensils reduce cooking and

base browning.

B Enamelled cast iron, anodised aluminium,

aluminium with non-stick interior and coloured

exterior and dark, heavy utensils increase

cooking and base browning.

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