Zanussi ZDM869X User manual

Zanussi ZDM869X User manual
BUILT-IN
DOUBLE OVEN
MODEL ZDM 869
INSTRUCTION BOOKLET
Please read this instruction booklet before using the oven
1
Important Safety Information
You MUST read these warnings carefully before installing or using the oven.
If you need assistance, contact our Customer Care Department
on 01635 521313
Installation
• This oven must be installed by qualified personnel
to the relevant British Standards.
• This oven is heavy. Take care when moving it.
• Remove all packaging, both inside and outside the
oven, before using the oven.
• Ensure that all control knobs are in the OFF
position when not in use.
• Do not leave cookware containing foodstuffs, e.g.
fat or oil in or on the oven in case it is
inadvertently switched ON.
• Do not attempt to modify the oven in any way.
• When using other electrical appliances, ensure the
cable does not come into contact with the hot
surfaces of the oven.
Child Safety
Maintenance and Cleaning
• This oven is designed to be operated by adults. Do
not allow children to play near or with the oven.
• Only clean this oven in accordance with the
instructions.
• The oven gets hot when it is in use. Children
should be kept away until it has cooled.
• The oven should be kept clean at all times. A
build-up of fats or other foodstuffs could result in
a fire, especially in the grill pan.
During Use
• This oven is intended for domestic cooking only.
It is not designed for commercial or industrial
purposes.
• Never line any part of the oven with aluminium
foil.
• Do not allow heatproof cooking material, e.g.
roasting bags, to come into contact with oven
elements.
• Never place plastic or any other material which
may melt in or on the oven.
• Do not place sealed cans or aerosols inside the
oven. They may explode if they are heated.
• Do not hang towels, dishcloths or clothes from the
oven or its handle.
• Always allow the oven to cool down and switch
off the electrical supply before carrying out any
cleaning or maintenance work.
Service
• This oven should only be repaired or serviced by
an authorised Service Engineer and only genuine
approved spare parts should be used.
Environmental Information
• After installation, please dispose of the packaging
with due regard to safety and the environment.
• When disposing of an old appliance, make it
unusable, by cutting off the cable. Remove any
door catches, to prevent small children being
trapped inside.
• Do not use this oven if it is in contact with water
and never operate it with wet hands.
• Take great care when heating fats and oils as they
will ignite if they become too hot.
• Always use oven gloves to remove and replace
food in the oven.
2
Keep this instruction book for future
reference and ensure it is passed on
to any new owner.
Contents
For the User
For the Installer
Important safety
information
Technical Data
Page 29
Page
2
Electrical Connection
Page 30
Description
of the oven
Page
4
Installation
Page 31
Controls
Page
5
The Clock /
Electronic Timer
Page
7
Before the First Use
Page
9
Using the Oven
Page
9
Using the
Conventional Oven
Page 11
Cooking Chart
Page 13
Using the Fan Oven
Page 14
Defrosting
Page 17
Grilling
Page 18
Using the Meat Probe
Page 21
Hints and Tips about
Using the Lower Oven
Page 22
Cleaning the Oven
Page 23
Care of Catalytic Liners Page 24
Cleaning
the Hinged Grill
Page 26
What happens if something
goes wrong
Page 27
Guide to Use
the Instruction Book
The following symbols will be found in the text to
guide you throughout the Instructions:
Service and
Spare Parts
Page 28
Peace of Mind
for 24 months
☞
Page 28
i
Safety Instructions
Step by step instructions for an
operation
Hints and Tips
This appliance complies with the following E.E.C. Directives:
* 73/23 - 90/683 (Low VoltageDirective);
* 93/68 (General Directives);
* 89/336 (Electromagnetical Compatibility Directive) .
and subsequent modifications
3
Description of the Oven
Main Oven Thermostat Control Light
Lower Oven Thermostat Control Light
Lower Oven
Control
Knobs
TEMPERATURE
{
{
FUNCTION
Main Oven
Control
Knobs
TEMPERATURE
FUNCTION
Clock / Electronic
Timer
LOWER OVEN
MAIN OVEN
B U I LT- I N
Grill Element
Oven Light
Main
Oven
Shelf Supports
Fan
Grease Filter
Rating Plate
Grill Element
Lower
Oven
Shelf Supports
Grill trivet
Grill/roasting
pan
Shelves (x 4)
Removable
handles
4
Controls
Main Oven
OFF
Oven Function Control Knob
Oven Light - The oven light will be on without
any cooking function
0
Defrost Setting - This setting is intended to assist
in thawing of frozen food (see page 17).
Conventional cooking - The heat comes from
both the top and bottom element, ensuring even
heating inside the oven.
Top heating element - The heat comes from the
top of the oven only.
Bottom heating element - The heat comes from
the bottom of the oven only.
Fan cooking - This allows you to roast or roast
and bake simoultaneously using any shelf,
without flavour transference.
Inner grill element only - Can be used for grilling
small quantities.
Full Grill - The full grill element will be on
Thermal Grilling - This function offers an
alternative method of cooking food items,
normally associated with conventional grilling.
The grill element and the oven fan operate
together, circulating hot air around the food.
Thermostat Control Knob
OFF
50
Turn the thermostat control knob clockwise to select
temperatures between 50°C and 250°C (MAX).
100
MAX
20
0
5
150
Lower Oven
OFF
Oven Function Control Knob
Conventional cooking - The heat comes from
both the top and bottom element, ensuring even
heating inside the oven.
0
Top heating element - The heat comes from the
top of the oven only.
Bottom heating element - The heat comes from
the bottom of the oven only.
Inner grill element only - Can be used for grilling
small quantities.
Full Grill - The full grill element will be on
Thermostat Control Knob
OFF
50
Turn the thermostat control knob clockwise to select
temperatures between 50°C and 250°C (MAX).
100
MAX
20
0
150
Meat Probe
Temperature Display
Electronic Timer
Cooking duration
End of cooking time
Time or
temperature
setting
Manual function
Meat Probe
Time or temperature setting knob
6
Programming
controls
The Clock/Electronic Timer
The electronic timer can be used to programme the
main oven only.
The electronic timer can indicate the time of day and
automatically operate the main oven.
Before the oven can be operated, the time of day must
be set on the electronic timer.
In case of loss of power, all the settings (time of day,
program setting or program in operation), will be
cancelled. When the power is restored, the numbers
on the display will flash, and the timer has to be reset.
Please note that this is a 24 hour clock. For example,
2pm is shown as 14:00.
Meat Probe
Temperature Display
Cooking duration
End of cooking time
Time or
temperature
setting
Manual function
Meat Probe
Programming
controls
☞ TO SET THE TIME OF DAY
Press buttons
and
, and at the same time turn
the time setting knob until the correct time of day is
displayed.
☞ MANUAL FUNCTION
Press button
to set the oven for manual function.
7
☞ TO PROGRAMME THE OVEN
TO SWITCH OFF ONLY
This is useful if you want to begin cooking
immediately but have the oven switch off
automatically.
1. Set the oven function control knob and the
thermostat control knob on the required settings.
2. Place food in the oven.
and, at the same time, turn the
3. Press button
time setting knob until the required cooking
duration is displayed.
Our diagram shows the timer set for 30 minutes.
At the end of the cooking time the oven will switch
off and an alarm will sound. To switch off the alarm
.
press button
☞ TO PROGRAMME THE OVEN
TO SWITCH ON AND OFF
1. Ensure the clock is showing the right time of day.
2. Carry out steps 1, 2 and 3 as explained in "To
programme the oven to switch off only".
and at the same time turn the
3. Press button
time setting knob until the end cooking time is
displayed.
Our diagram shows the end cooking time set for 30
minutes past noon. At the end of the cooking time the
oven will switch off and an alarm will sound. To
.
switch off the alarm press button
☞ TO SET THE TEMPERATURE FOR
THE MEAT PROBE
Detailed instructions for this feature are given at
page 21.
1. Insert the jack plug of the meat probe into the
socket situated on the left hand side of the oven.
2. Insert the probe into meat and close the oven door.
and, at the same time, turn the
3. Press button
temperature setting knob until the required
temperature is displayed. Our diagram shows the
meat probe temperature set for 70°C.
4. Set the oven function control knob and the
thermostat control knob on the required settings.
5. When cooking is completed, an alarm will sound.
.
To switch off thr alarm press button
6. Remove the meat probe after use.
☞ TO CANCEL A PROGRAMME
1. Press button
and, at the same time, turn the
time setting knob until the cooking duration is set
on "zero".
3. If the end cooking time has been set too, press
and at the same time turn the time
button
setting knob until the end cooking time is set on
"zero".
8
Before the First Use
Remove all packaging, both inside and
outside the oven, before using the oven.
Before first use, the oven should be heated without
food. During this time, an unpleasant odour may be
emitted. This is quite normal.
☞
1. Set the electronic timer to manual
function.
2. Switch the main oven function control
knob to conventional cooking .
3. Set the thermostat control knob to MAX.
4. Open a window for ventilation.
5. Allow the oven to run empty for
approximately 45 minutes.
6. Half way through, reset the oven
function control to fan cooking .
This procedure should be repeated with the grill
function for approximately 5-10 minutes.
The lower oven should also be heated in the same
way using both the conventional cooking function
and the grill function
.
Using the Oven
MAIN OVEN
• 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.
i
• The Main Oven has fourteen shelf
levels, and is supplied with two shelves.
The Lower Oven has three shelf levels
and is supplied with one shelf.
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.
}
14
13
12
11
10
9
8
7
6
5
4
3
2
1
}
}
High
Centre
Low
LOWER OVEN
3
2
1
• Do not place cookware directly on the
oven base.
9
i Hints and Tips
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 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 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
underneath browning.
B Enamelled cast iron, anodized aluminium,
aluminium with non-stick interior and coloured
exterior and dark, heavy utensils increase cooking
and underneath browning.
10
Using the Conventional Oven
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 pizzas,
quiches and flans.
Gratins, lasagnes and hotpots which require extra top
browning also cook well in the conventional oven.
This form of cooking gives you the opportunity to
cook without the fan in operation.
☞ How to Use the
Conventional Oven
1. Turn the oven function control knob to the required
cooking function (
).
2. Turn the thermostat control to the required
temperature.
THINGS TO NOTE
●
The oven light will come on when the oven
function control knob is set.
●
The thermostat control light will remain on until
the correct temperature is reached. It will then
cycle on and off to show that temperature is being
maintained.
Top oven element only
This function is suitable for finishing cooked dishes,
eg; lasagne, shepherds pie, cauliflower cheese etc.
Bottom oven element only
This function is particularly useful when blind-baking
pastry or cooking pizza. It may also be used to finish
off quiches or flans to ensure the base pastry is
cooked through.
The Cooling Fan
• The cooling fan will operate continually during
cooking. It may run on after the oven is switched
off to keep the controls cool. This is quite normal.
NOTE
The action of the cooling fan will depend on how
long the oven has been used and at what temperature.
It may not switch in at all at lower temperature
settings nor run on where the oven has only been
used for a short time.
11
i Hints and Tips
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.
For faster preheating use the fan oven function to
preheat the oven until the oven indicator neon goes
out, then swich the selector to the conventional oven
setting.
Single level cooking gives best results. If you require
more than one level cooking use the fan oven
function.
12
Cooking Chart - Conventional Oven
Temperature (°C)
Runner
Positions
Cooking
Time (mins)
Biscuits
170-200
6-8
25-30
Bread, buns, yeast, doughs
200-230
5
35-45
Casseroles
140-170
3-5
90-180
Cakes - small, Queen Victoria sponge
170-190
5-7
18-25
Cakes - madeira, rich fruit
130-180
5
90-150
Choux pastry, eclairs
200-230
7
30-35
Fish
200-230
5-9
20-40
Fruit pies, plate tarts, crumbles
180-210
6
50-65
Meringues
90-100
6
90-150
Milk puddings
140-160
5
90-150
Pate, terrine (in baine-marie)
160-180
1-3
60-90
Pizzas
200-230
3-5
25-30
Puff pastry, sausage rolls, vol-au-vents
230-250
6
15-25
Quiches, flans
170-200
4-6
50-60
Scones
230-250
7-8
8-12
Souffle
200-230
6
35-45
Stuffed vegetables
230-250
6-8
Food
Roast meat & poultry
180-200
6
Yorkshire pudding
200-230
7-8
Keep food warm, heat dishes
90-100
6
35-45
see meat + poultry
roasting chart
40-50
NOTE: Shelf positions are counted from bottom of the oven and are meant for the Main Oven only. When using
the Lower Oven, please note that temperature and shelf positions must be adjusted according to type of food, its
thickness and its weight.
Meat and Poultry Roasting Chart
(Conventional Oven + Fan Oven)
Meat
Cooking Time
When roasting, ensure the meat is
cooked thoroughly, use a meat
thermometer if preferred to check
the centre temperature has reached
the required temperature (see table
below).
Beef
20-35 mins per 1/2kg (lb) + 20-35 mins
Beef, boned
25-35 mins per 1/2kg (lb) + 25-35 mins
Mutton and Lamb
25-35 mins per 1/2kg (lb) + 25-35 mins
MEAT
TEMPERATURES
Pork and Veal
30-40 mins per 1/2kg (lb) + 30-40 mins
Beef
Ham
30-40 mins per 1/2kg (lb) + 30-40 mins
Chicken
15-20 mins per 1/2kg (lb) + 20 mins
Rare - 60°C
Medium - 70°C
Well Done - 80°C
Turkey and Goose
15-20 mins per 1/2kg (lb) up to 3.5kg (7lb)
Pork
Well Done - 80°C
+ 15 mins per 1/2kg
Lamb
Medium - 70°C
Well Done - 80°C
Duck
25-35 mins per 1/2kg (lb) + 20 mins
13
Using the Fan Oven
(Main Oven only)
The air inside the oven is heated by the element
around the fan situated behind the back panel. The
fan circulates hot air to maintain an even temperature
inside the oven.
The advantages of cooking with this function are:
✓ Faster Preheating
As the fan oven quickly reaches temperature, it is
not usually necessary to preheat the oven
although you may find that you need to allow an
extra 5-7 minutes on cooking times. For recipes
which require higher temperatures, best results
are achieved if the oven is preheated first, e.g.
bread, pastries, scones, souffles, etc.
✓ Lower Temperatures
Fan oven cooking generally requires lower
temperatures than conventional cooking.
Follow the temperatures recommended in the
chart at page. 15. Remember to reduce
temperatures by about 20-25°C for your own
recipes which use conventional cooking.
✓ Even Heating for Baking
The fan oven has uniform heating on all runner
positions. This means that batches of the same
food can be cooked in the oven at the same time.
However, the top shelf may brown slightly
quicker than the lower one.
This is quite usual. There is no mixing of flavours
between dishes.
☞
FO 2079
How to Use the Fan Oven
1. Turn the oven function control knob to .
2. Turn the thermostat control to the required
temperature.
THINGS TO NOTE
During cooking, the cooling fan and the thermostat
control light will operate in the same way as
described for the conventional oven function.
14
Cooking Chart - Fan Oven
This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your
individual requirements. Only experience will enable you to determine the correct setting for your personal
requirements.
Food
Shelf
Position
Biscuits
Bread
Casseroles
Cakes:
Small and queen
Sponges
Madeira
Rich Fruit
Christmas
Meringues
Fish
Fruit Pies and Crumbles
Milk Puddings
Pastry:
Choux
Shortcrust
Flaky
Puff
Plate Tarts
Quiches/Flans
Scones
Roasting: Meat & Poultry
}
Cooking
Temp (°C)
160-190
190-220
130-140
Shelf
160-170
positions 160-170
are not
140-150
critical but
ensure that 130-140
130-140
oven
shelves are 90-100
170-190
evenly
spaced
170-200
when more 130-140
than one is
used.
190-200
180
170-180
210-220
160-180
When roasting, ensure the meat is cooked thoroughly, use a meat thermometer if preferred to check the centre
temperature has reached the required temperature (see table below).
MEAT
TEMPERATURES
Beef
Rare - 60°C
Medium - 70°C
Well Done - 80°C
Pork
Well Done - 80°C
Lamb
Medium - 70°C
Well Done - 80°C
15
i Hints and Tips
Runner positions are not critical, but make sure the
shelves are evenly spread.
When cooking more than one dish in the fan oven,
place dishes centrally on the shelves rather than
several dishes on one shelf.
When the oven is full, you may need to allow slightly
longer cooking time.
A shelf may be placed on the floor of the oven. Place
dishes on a shelf in this position rather than on the
oven base, to allow air circulation around the food.
When the oven is full of the same food, e.g. equal
trays of small cakes or equal size victoria sandwich
cakes, then they will be cooked in the same time and
removed from the oven together. When different
sizes of trays or types of food, e.g. biscuits and cakes
are cooked, they will not necessarily be ready
together.
The fan oven can be used to heat foods through
without thawing first, e.g. fruit tarts, mince pies,
sausage rolls, and other small pastry items. Use a
temperature of 190-200°C and allow 20-40 minutes
(depending on the quantity of food in the oven).
The use of too high temperatures can cause uneven
browning. Check with the recommendations for oven
temperatures given in the cooking charts, but be
prepared to adjust the temperature by 10°C if
necessary. Remember to reduce temperatures by
about 20-25°C for your own conventional recipes.
When roasting do use the trivet in the meat tin. Fat
and meat juices will drain into the meat tin below and
can be used to make gravy. The trivet also prevents
splashes of fat from soiling the oven interior.
The meat tin should not be placed on a heated
hotplate or burner as this may cause the enamel to
crack.
16
Defrosting
(Main Oven only)
i Hints and Tips
The oven fan operates without heat and circulates the
air, at room temperature, inside the oven. This
increases the speed of defrosting. However, please
note that the temperature of the kitchen will influence
the speed of defrosting.
This function is particularly suitable for delicate food
which could be damaged by heat, e.g. cream filled
gateaux, iced cakes, pastries, bread and other yeast
products.
• Cover food with a lid, aluminium foil or plastic
film to prevent drying out during defrosting.
• ALWAYS COOK THOROUGHLY
IMMEDIATELY AFTER THAWING.
• Frozen food should be placed in a single layer
when ever possible and turned over half way
through the defrosting process.
• Only joints of meat and poultry up to 2 kg. (4 lb.)
are suitable for defrosting in this way.
☞ How to Use Defrosting
1. Turn the oven function control knob to
.
2. Ensure the thermostat control knob is in the OFF
position.
Refer to the following table for approximate
defrosting times.
Defrosting time
(Mins)
Standing time
(Mins)
Chicken 1000 g.
100-140
20-30
Place the chicken on an inverted
saucer on a large plate. Defrost open
and turn at half time or defrost
covered with foil. Remove giblets
as soon as possible.
Meat 1000 g.
100-140
20-30
Defrost open and turn at
half time or cover with foil
Meat 500 g.
90-120
20-30
As above
Trout 150 g.
23-35
10-15
Defrost open
Strawberries 300 g.
30-40
10-20
Defrost open
Butter 250 g.
30-40
10-15
Defrost open
Cream 2 x 200 g.
80-100
10-15
Defrost open (cream is
easy to whip even if parts
of it are still slightly frozen)
60
60
Food
Cake 1400 g.
Notes
Defrost open
The times quoted in the chart should be used as a guide only, as the speed of defrosting will depend on the kitchen
temperature. For example, the colder the ambient temperature, the longer the defrosting time.
17
Grilling
Grilling must be carried out with the oven
door closed. The grill pan handles must be
removed from the pan.
☞ How to Use the Grill
1. Turn the oven control function knob to .
2. Turn the thermostat control knob on the required
temperature.
3. Adjust the grid and grill pan runner position to
allow for different thicknesses of food. Position
the food close to the element for faster cooking
and further away for more gentle cooking.
Preheat the grill on a full setting for a few minutes
before sealing steaks or toasting. Adjust the heat
setting and the shelf as necessary, during cooking
During cooking, the cooling fan and the thermostat
control light will operate in the same way as
described for the fan oven function.
i Hints and Tips
- Most foods should be placed on the grid in the grill
pan to allow maximum circulation of air to lift the
food out of the fats and juices. Food such as fish,
liver and kidneys may be placed directly on the grill
pan, if preferred
- Food should be thoroughly dried before grilling to
minimise splashing. Brush lean meats and fish lightly
with a little oil or melted butter to keep them moist
during cooking
- Accompaniments such as tomatoes and mushrooms
may be placed underneath the grid when grilling
meats
- When toasting bread, we suggest that the top runner
position is used.
- The food should be turned over during cooking, as
required.
The grill element is controlled by the thermostat.
During cooking, the grill cycles on and off to
prevent overheating.
18
OI L
☞ How to Use the Inner Grill
Element
The inner grill provides quick direct heat to the
central area of the grill pan. By using the inner grill
element for cooking small quantities, it can help to
save energy.
1. Turn the oven control function knob on .
2. Turn the thermostat control knob on the required
temperature.
3. Adjust the grid and grill pan runner position to
allow for different thicknesses of food and follow
the instructions for grilling.
☞ How to Use the Thermal Grill
(Main Oven only)
Thermal grilling offers an alternative method of
cooking food items normally associated with
conventional grilling. The grill element and the oven
fan operate alternately, circulating hot air around the
food. The need to check and turn the food is reduced.
Thermal grilling helps to minimize cooking smells in
the kitchen.
With the exception of toast and rare steaks, you can
thermally grill all the foods you would normally cook
under a conventional grill. Cooking is more gentle,
therefore food generally takes a little longer to cook
with thermal grilling compared with conventional
grilling. One of the advantages is that larger loads
can be cooked at the same time.
1. Turn the oven control function knob on .
2. Turn the thermostat control knob on the required
temperature. Select a maximum temperature of
200°C.
3. Adjust the grid and grill pan runner position to
allow for different thicknesses of food and follow
the instructions for grilling.
19
i Hints and Tips
Prepare foods in the same way as for conventional
grilling. Brush lean meats and fish lightly with little
oil or butter to keep them moist during cooking.
If thermally grilling on more than one level, it may be
necessary to interchange the food on the shelves
during cooking.
A general guide to cooking times is given below but
these times may vary slightly depending on the
thickness and quantity of food being cooked.
Cooking Chart - Grilling
FOOD
Grill and Inner Grill Element
Temp
(°C)
Time
(Mins)
2-3
6-10
200
190
8-12
10-15
170
10-15
160
35-45
- Lamb
- Pork
180
180
7-10
10-15
170
170
20-25
25-35
- Whole Trout/Herring
170
8-12
170
10-20
- Fillets Plaice/Cod
170
180
4-6
10-15
170
170
10-20
20-30
Kidneys
- Lamb/Pig
170
4-6
180
10-15
Liver
Sausages
- Lamb/Pig
170
180
5-10
10-15
180
190
20-30
10-15
250
1-2
--
-
-
170
20-30
depending on size
depending on size
Temp
(°C)
Time
(Mins per side)
Bacon Rashers
Beefburgers
210
200
Chicken Joints
Chops
Fish
Kebabs
Toast
Heating through and
Browning, e.g. au-gratin,
lasagne, shepherd's pie.
Browning dishes only
20
Thermal Grill
230
3-5
--
Using the Meat Probe
(Main Oven only)
The meat probe is a feature which will control the
cooking of meat by informing you of the exact
temperature at the centre of the meat. It is not
necessary to weigh the meat, the sensor determines
the cooking time. However, the cooking time is
obviously influenced by the cooking temperature.
The probe consists of a skewer like sensor at one end
of a heat resistant cable, and a plug at the other end.
FO 0710
1
2
Use only the meat probe supplied with the
oven or an original spare part.
☞ How to Use the Meat Probe
1. First raise the meat probe cover (1), which is located
in the top of the left hand side of the oven and plug
the probe connecting pin into its socket (2).
2. Insert the probe sensor into the centre of the meat,
taking care to avoid touching any bone or pockets
of fat as this will give a false temperature reading.
3. Place the meat, in a suitable tin, into the oven
cavity.
As poultry is a difficult shape with a great deal of
bone it is difficult to register a correct finish
temperature, please ensure it is cooked
thoroughly.
4. Then select the internal meat temperature (see
, and
roasting chart) by depressing button
simultaneously turning the temperature setting dial
until the correct temperature is displayed. Release
button, a light above will illuminate to
the
show that the programme has been accepted. The
light and the temperature will be displayed in red.
5. Select the required cooking function and
temperature.
6. When the selected temperature has been reached
the digits in the display will start to flash and an
audible signal will sound for two minutes.
7. Turn the oven and thermostat control knobs to the
off position.
8. Open the oven door and remove the probe from
the meat, then remove the probe from the socket
and replace the safety plug. When the probe is
removed from the display digits and cursor light
go out ant the oven automatically returns to
manual operation.
Roasting chart - Internal Temperatures
Pork
Well done
80°C
Lamb
Medium
Well done
70°C
80°C
Beef
Rare
Medium
Well done
60°C
70°C
80°C
Chicken
Well done
82°C
The temperatures quoted above are given as a guide
only.
Do not submerge the meat probe in water,
just wipe with a clean damp cloth.
Remove the meat probe after use.
Do not leave the meat probe in the oven
when cooking other items.
21
Hints and Tips about
Using the Lower Oven
The lower oven is the smaller of the two ones. It is
heated by two elements in the top and lower of the
oven. It is designed for cooking smaller quantities of
food. It gives especially good results if used to cook
fruit cakes, sweet or savoury flans or quiche.
The lower oven is also ideal for use as a warming
compartment to warm dishes and keep food hot. Use
a temperature setting of 80°-100°C on the lower oven
temperature control knob.
Things to note
1. The lower oven thermostat control light will glow
until the oven has reached the desired temperature
and then go out. It will cycle ON and OFF
periodically during cooking showing that temperature is being maintained.
2. The control cooling fan will operate after a time.
3. The lower oven works independently of the top
oven.
i Hints and Tips
There should always be at least 2.5 cm (1") between
the top of the food and the heating element. This
gives the best cooking results and allows room for
yeast mixtures to rise, Yorkshire puddings, etc.
When cooking cakes, pastry, scones, bread etc., place
the tins or baking trays centrally below the element.
Ensure that food is placed centrally on the shelf and
there is sufficient room around the baking tray/dish to
allow for maximum circulation.
Stand dishes on suitable sized baking trays to prevent
spillage onto the oven base and to help reduce
cleaning.
The material and finish of the baking tray and dishes
will affect the degree of base browning of the food.
Enamelware, dark, heavy or non-stick utensils
increase base browning. Shiny aluminium or polished
steel trays reflect the heat away and give less base
browning.
DO NOT use the grill pan or meat tin as a baking
tray as this will increase base browning of the food.
Because of the smaller cooking space, lower
temperatures and shorter cooking times are
sometimes required.
For economy, leave the door open for the shortest
possible time, particularly when placing food into a
preheated oven.
22
Cleaning the Oven
Before cleaning always allow the cooling
fan to cool the oven down before switching
off at the electricity supply.
The oven should be kept clean at all times.
A build-up of fats or other foodstuffs could
result in a fire, especially in the grill pan.
Cleaning materials
Before using any cleaning materials on your oven,
check that they are suitable and that their use is
recommended by the manufacturer.
Cleaners that contain bleach should NOT be used as
they may dull the surface finishes. Harsh abrasives
should also be avoided.
External cleaning
Regularly wipe over the control panel, oven door and
door seal using a soft cloth well wrung out in warm
water to which a little liquid detergent has been
added.
To prevent damaging or weakening the
door glass panels avoid the use of the
following:
• Household detergent and bleaches
• Impregnated pads unsuitable for nonstick saucepans
• Brillo/Ajax pads or steel wool pads
• Chemical oven pads or aerosols
• Rust removers
• Bath/Sink stain removers
Clean the outer and inner door glass using warm
soapy water. Should the inner door glass become
heavily soiled it is recommended that a cleaning
product such as Hob Brite is used. Do not use paint
scrapers to remove soilage.
DO NOT clean the oven door while the
glass panels are warm. If this precaution is
not observed the glass panel may shatter.
If the door glass panel becomes chipped or
has deep scratches, the glass will be
weakened and must be replaced to prevent
the possibility of the panel shattering.
Contact your local Service Force Centre
who will be pleased to advise further.
23
Oven Cavity
The enamelled base of the oven cavity is best cleaned
whilst the oven is still warm.
Wipe the oven over with a soft cloth soaked in warm
soapy water after each use. From time to time it will
be necessary to do a more thorough cleaning, using a
proprietary oven cleaner.
i
DO NOT attempt to clean catalytic liners
Oven Shelves and Shelf Supports
To clean the oven shelves and the shelf supports, soak
in warm soapy water and remove stubborn marks
with a well wetted soap impregnated pad. Rinse well
and dry with a soft cloth.
The shelf supports can be removed for easy cleaning
(see diagram). Please, ensure the retaining nuts are
secure when refitting the shelf support.
Grease Filter
To prevent a build-up of fats on the fan impellor, the
grease filter must be fitted by clipping it over the
vents in the back panel.
To clean the grease filter
When the oven has cooled down, remove the filter by
pushing the protruding tongue on the filter upward,
and wash carefully.
The grease filter should be cleaned after every use.
The filter may be washed in a dishwasher on a 65°C
wash. If the filter is heavily soiled, place the filter in a
saucepan of water with approximately 1 teaspoon of
automatic washing powder or dishwasher powder.
Bring to the boil and leave to soak for approximately
30 minutes or longer depending on the degree of
soiling. Ensure the solution does not boil over as it
could mark your hob.
Rinse filter in clear water and dry.
Remember to refit the filter before using the oven
again.
24
FO 0018
Care of catalytic liners (Main Oven only)
Catalytic liners destroy splashes of food and fats
when the oven temperature is raised to around 220°C.
To aid this process it is a good idea to run the oven
for an hour or two per week, without food, to ensure
continued good performance from the Catalytic
liners.
i Hints and Tips
• Manual cleaning of the Catalytic liner is not
recommended. Damage will occur if soap
impregnated steel wool pads, aerosol cleaners and
any other abrasives are used.
• Slight discoloration and polishing of the Catalytic
surface may occur in time. This does not affect the
Catalytic properties in any way.
• Follow the recommendations below to keep oven
soilage to a minimum.
COOKING TO REDUCE SOILAGE
Cook at the recommended temperatures. Higher
temperatures during roasting will increase soilage.
Try cooking to lower temperatures for an increased
length of time, you will save energy and often the
joint is more tender.
Use minimal, if any, extra oil or fat when roasting
meat; potatoes only require brushing with fat before
cooking. Extra fat in the oven during roasting will
increase splashing and soilage.
It is NOT necessary to add water to the meat tin
when roasting. The water and the fat juices from the
joint create excessive splattering during cooking,
even at normal temperatures, as well as causing
condensation.
Covering joints during cooking will also prevent
splashing onto the interior surfaces; removing the
covering for the last 20-30 minutes will allow extra
browning, if required. Some large joints and turkeys
especially benefit by this method of cooking,
allowing the joint to cook through before the outside
is overbrowned.
Do use the roasting tin. During roasting, the fat from
the joint will be contained beneath the trivet and
therefore prevent it from splattering onto the
'Catalytic' liner.
Replacing the Oven Light
If the oven bulb needs replacing, it must comply with
the following specifications:
- Electric power: 15W,
- Electric rate: 230-240 V (50 Hz),
- Resistant to temperatures of 300°C,
- Connection type: E14.
These bulbs are available from your local Zanussi
Force Service Centre.
☞
To replace the faulty bulb:
1. Ensure the oven is isolated from the electrical
supply.
2. Turn the glass cover anticlockwise.
3. Remove the faulty bulb and replace with the
new one.
4. Refit the glass cover.
5. Restore the electrical supply.
FO 0287
25
Cleaning the hinged grill
This model has been fitted with a hinged grill
element to enable you to clean the roof of the oven
easily.
Before proceeding ensure the oven is cool
and is isolated from the electricity supply.
☞ 1) Undo the screw which holds the grill in
place (see diagram).
FO 0781
2) Then gently pull the grill downward to
allow access to the oven roof (see diagram).
3) Clean the oven roof with a suitable cleaner
and wipe dry before replacing the hinged grill
element.
4) Gently push up the grill element into place
and firmly screw into place the holding nut.
Ensure the grill holding nut is firmly in place
to avoid the grill falling down when in use
26
FO 0778
If something goes wrong
If the oven is not working correctly, please carry out the following checks, before contacting your local Zanussi
Service Centre.
IMPORTANT: If you call out an engineer to a fault listed below, or to repair a fault caused by incorrect use or
installation, a charge will be made even if the appliance is under guarantee.
SYMPTOM
■ The oven does not come on
SOLUTION
◆ Check the oven is in manual operation and that
both a cooking function and temperature have been
selected.
◆ Check the oven is wired in properly, and the
socket switch or the switch from the mains supply to
the oven are ON.
■ The oven temperature light does not come on
◆ Select a temperature with the thermostat control
knob
◆ Select a function with the oven function control
knob.
■ The oven light does not come on
◆ Select a function with the oven function control
knob
◆ Check the light bulb, and replace it if necessary
(see "Replacing the oven light")
■ It takes too long to finish the dishes, or they are
cooked too fast.
◆ The temperature may need adjusting
◆ Refer to the contents of this booklet, especially to
the chapter “Using the Oven”.
■ Steam and condensation settle on the food and the
oven cavity.
◆ Leave dishes inside the oven no longer than 15-20
minutes after the cooking is completed. See page 10
■ The timer does not work
◆ Check the instructions for the timer.
■ The oven fan is noisy
◆ Check the grease filter is correctly fitted.
◆ Check that shelves and bakeware are not vibrating
in contact with the oven back panel.
If after all these checks, the oven still does not work,
contact your local Zanussi Service Force Centre.
When you contact them, they will need the following
information:
1. Your name, address and post code.
2. Your telephone number
3. Clear and concise details of the fault
4. The model and the serial number (which can be
found on the rating plate)
5. Date of purchase
Please note that it will be necessary to provide proof
of purchase for any in-guarantee service calls.
In-guarantee customers should ensure that the
above checks have been made as the engineer will
make a charge if the fault is not a mechanical or
electrical breakdown.
27
Service and Spare Parts
If you require spare parts or an engineer contact your
local Service Force Centre by telephoning:
0990-929929
Your call will be routed to your local Service Force
Centre. For further details, please see the
accompanying Customer Care Booklet.
CUSTOMER CARE
For general enquiries concerning your Zanussi
appliance, contact our Customer Care Department by
letter or telephone as follows:
Customer Care Department
Zanussi House
Hambridge Road
Newbury, Berks, RG14 5EP
Tel: 01635 - 521313
Peace of Mind for 24 Months
ZANUSSI GUARANTEE CONDITIONS
We, Zanussi, undertake that if, within 24 months of
the date of the purchase, this Zanussi appliance or
any part thereof is proved to be defective by any
reason only of faulty workmanship or materials, we
will, at our option, repair or replace the same FREE
OF ANY CHARGE for labour, materials or carriage
on condition that:
* The appliance has been correctly installed and
used only on the gas and electricity supply stated
on the rating plate.
* The appliance has been used for normal domestic
purpose only, and in accordance with the
manufacturer's instructions.
* The appliance has not been serviced, maintained,
repaired, taken apart or tampered with by any
person not authorised by us.
* All service work under this guarantee must be
undertaken by a Zanussi Service Centre.
* Any appliance or defective part replaced shall
become the Company's property.
* This guarantee is in addition to your statutory and
other legal rights.
Home visits are made between 8.30am and 5.30pm
Monday to Friday. Visits may be available outside
these hours, in which case a premium will be
charged.
Exclusions
This guarantee does not cover:
* Damage or calls resulting from transportation,
improper use or neglect, the replacement of any
light bulbs or removable parts of glass or plastic.
* Costs incurred for calls to put right an appliance
which is improperly installed or calls to appliance
outside the United Kingdom.
28
* Appliances found to be in use within a
commercial or similar environment, plus those
which are the subject to rental agreements.
* Products of Zanussi manufacture which are not
marketed by Zanussi.
European Guarantee
If you should move to another country within Europe
then your guarantee moves with you to your new
home subject to the following qualifications:
* The guarantee starts from the date you first
purchased your product.
* The guarantee is for the same period and to the
same extent for labour and parts as exist in the
new country of use for this brand or range of
products.
* This guarantee relates to you and cannot be
transferred to another user.
* Your new home is within the European
Community (EC) or European Free Trade Area.
* The product is installed and used in accordance
with our instructions and is only used
domestically, i.e. a normal household
* The product is installed taking into account
regulations in your new country.
Before you move, please contact your nearest
Customer Care centre, listed below, to give them
details of your new home. They will then ensure that
the local Service Organisation is aware of your move
and able to look after you and your appliances.
France
Senlis
+33 (0)3 44 62 29 99
Germany Nürnberg +49 (0)911 323 2600
Italy
Pordenone +39 (0)1678 47053
Sweden
Stockholm +46 (0)8 738 79 50
UK
Newbury +44 (0)1635 521 313
Installation
The oven must be installed according to the
instructions supplied.
This oven must be installed by qualified
personnel to the relevant British Standards.
DIMENSIONS
OF RECESS
Height
Width
Depth
DIMENSIONS
OF THE
MAIN OVEN
CAVITY
Height
Width
Depth
Oven capacity
320 mm.
420 mm.
390 mm.
53.2 litres
DIMENSIONS
OF THE
LOWER OVEN
CAVITY
Height
Width
Depth
Oven capacity
185 mm.
420 mm.
400 mm.
31 litres
Upper oven ratings
Oven element
Top element
Bottom element
Convection element
Grill element
Double Grill element
Convection Fan
Oven Light
Cooling Fan
Total Rating
Lower oven ratings
Oven element
Top element
Grill element
Double Grill element
Oven Light
Total Rating
Total connected load
878 mm.
560-570 mm.
550 mm.
1.89 kW
0.834 kW
1.055 kW
2.08 kW
1.82 kW
2.655 kW
30 W
15 W
25 W
2.695 kW
1.89 kW
0.834 kW
1.82 kW
2.655 kW
15 W
2.695 kW
5.365 kW
29
Electrical Connection
The oven is designed to be connected to 230-240V
(50Hz) electricity supply.
The oven has an easily accessible terminal block
which is marked as follows:
Letter L
Letter N
-
Live terminal
Neutral terminal
or E
-
Earth terminal
THIS OVEN MUST BE EARTHED
The cable used to connect the oven to the electrical
supply must comply to the specifications given
below.
For Uk use only
Connection
via
Min. size
Cable/flex
Cable / flex Fuse
type
• Cooker
Control
Circuit
6 mm2
PVC/PVC
twin and
earth
30 A
For Europe use only
Min. size Cable/flex
2
4 mm
Cable / flex type
Fuse
H05 RR-F
30 A
It is necessary that you install a double pole switch
between the oven and the electricity supply (mains),
with a minimum gap of 3mm between the switch
contacts and of a type suitable for the required load in
compliance with the current rules.
The switch must not break the yellow and green earth
cable at any point.
Important
After installation and connecting, the cable must be
placed so that it cannot at any point reach a
temperature of more than 60°C above the ambient
temperature.
Before the oven is connected, check that the main
fuse and the domestic installation can support the
load; and that the power supply is properly earthed.
The manufacturer disclaims any responsibility should
these safety measures not be carried out.
30
Building In
Securing The Oven To The Cabinet
1. Fit the oven into the cabinet recess,
The oven must be installed according to the
instructions supplied. Any electrical work
must be undertaken by a qualified
electrician/competent person, in accordance
with existing rules and regulations.
2. Open the oven door
3. Secure the oven to the kitchen cabinet with four
wood screws, which fit the holes provided in the
oven frame.
It is dangerous to alter the specifications or
modify the oven in any way.
Please ensure that when the oven is installed it is
easily accessible for the engineer in the event of a
breakdown.
560
540
20
5
19
594
556
888
863
19
20
BUILDING IN
The surround or cabinet into which the oven will be
built must comply with these specifications:
- the dimensions must be as shown in the relevant
diagrams;
- the materials must withstand a temperature increase
of at least 60°C above ambient;
- proper arrangements must be made of a continuous
supply of air to the oven to prevent the oven
overheating.
594
Dimensions of the oven
800 min
7 min
878
550
50
7 min
50
600
560 min
Recess required
31
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