Zanussi Electrolux ZCM 651, Instruction Booklet

15

Condensation and Steam

When food is heated, it produces steam in the same way
as a boiling kettle does. When steam comes in contact
of the oven door glass, it will condense and produce water
droplets.
To reduce condensation, ensure the oven is well heated
before placing food in the oven cavity. A short oven pre-
heating (about 10 minutes) will then be necessary before
any cooking.
To prevent discolouration, regularly wipe away
condensation and also soilage from surfaces.

Cookware

• Use any oven proof cookware which will withstand

temperatures of 250°C.

• Baking trays, oven dishes, etc. should not be placed

directly against the grid covering the fan at the back

 Hints and Tips

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.

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.

The heating elements do not work when the
oven door is not completely closed.

The oven has four shelf levels, and is supplied with
two shelves.
The shelf positions are counted from the bottom
of the oven as shown in the diagram.
It is important that these shelves are correctly
positioned as shown in the diagram.

•

Warning!

 - Do not place objects on the bottom

of the oven and do not cover it with aluminium
foil while cooking, as you can damage the
enamelled surfaces and the food you are
cooking. Always place pans, heat-resisting
pans and aluminium foils on the oven shelves.

•

Warning!

 - Be careful when you insert and

extract the grid and the dripping pan from the
oven in order not to damage the enamelled
surfaces of the oven cavity.

Using the Oven

Storage Drawer

The storage drawer is located underneath the oven cavity.

During cooking the storage drawer may become
hot if the oven is on high for a long period of time,
therefore flammable materials such as oven gloves,
tea towels, plastic aprons etc. should not be
stored in the drawer.

Oven accessories such as baking sheets, will also
become hot, therefore care should be taken when
removing these items from the drawer whilst the
oven is in use or still hot.

of the oven, or placed on the oven base.

• Do not use baking trays larger than 30 cm x 35 cm

(12 in x 14 in) as they will restrict the circulation of
heat and may affect performance.

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, anodized aluminium, aluminium
with non-stick interior and coloured exterior and dark,
heavy utensils increase cooking and base browning.

4

3

2

1