ZANUSSI ZCM561NW
Owner's Manual

ADVICE FOR USE
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 the sausags with a fork before cooking to avoid spitting. Between the dish and the oven grid could be put an aluminium foil but not covering all the grid; Use glass heat resisting pans for crispy and soufflés; Add some fat before finishing the cooking. Influence of the pots on oven cooking results You have to know that: � The aluminium, the terracotta pots diminish the browning bellow and maintains the humidity of the meals. We advice to use it for pastry, roast meat. � The enamelled cast iron, the tinned pots, the glass and the heat-proof porcelain, the pots with non-sticky interior and colored exterior, increase the browning bellow and dries the meals. We suggest to use them for pies and all other crispy cooking that has to be colored bellow and above.

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Cooking on the hob Choose always the right pot, proportional to the burner used. In case you use a large bottom pot, put it slight backwards on the plate, so that its bottom should not outrun the front of the enameled hob, thus avoiding flame exceeding and overheating of front panel. Before covering make sure the hob is cooled, otherwise the cover could be damaged.

Never line any part of the oven with aluminium foil. It would result in an accumulation of heat which might damage the cooking results and also damage the enamel. The cover has to be opened when using the oven.

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