BUILT-IN
DOUBLE OVE N
MODE L ZDM 869
INSTRUCTION BOOKLE T
1
Please read this instruction booklet before using the oven
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Con t en t s
For the User
For the Installer
Im port an t safet y
in form at ion
Tech n ical Dat a
Elect rical Con n ect ion
In st allat ion
Page 2 9
Page 3 0
Page 3 1
Page
2
Descript ion
of t h e oven
Page
Page
4
5
Con t rols
Th e Clock /
Elect ron ic Tim er
Page
Page
Page
7
9
9
Before t h e First Use
Usin g t h e Oven
Usin g t h e
Con ven t ion al Oven
Page 1 1
Page 1 3
Page 1 4
Page 1 7
Page 1 8
Page 2 1
Cook in g Ch art
Usin g t h e Fan Oven
Defrost in g
Grillin g
Usin g t h e Meat Probe
Hin t s an d Tips abou t
Usin g t h e Lower Oven
Page 2 2
Page 2 3
Clean in g t h e Oven
Care of Cat alyt ic Lin ers Page 2 4
Guide to Use
Clean in g
t h e Hin ged Grill
Page 2 6
the Instruction Book
Wh at h appen s if som et h in g
goes wron g
The following symbols will be found in the text to
guide you throughout the Instructions:
Page 2 7
Service an d
Spare Part s
Safety Instructions
Page 2 8
Page 2 8
Step by step instructions for an
operation
☞
Peace of Min d
for 2 4 m on t h s
Hints and Tips
i
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
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Descript ion of t h e Oven
Main Oven Thermostat Control Light
Lower Oven
Main Oven
Control
Control
Lower Oven Thermostat Control Light
Knobs
Knobs
{
{
TEMPERATURE
TEMPERATURE
FUNCTION
FUNCTION
Clock / Electronic
Timer
LOWER OVEN
MAIN OVEN
B
U
I
L T -
I
N
Grill Element
Oven Light
Shelf Supports
Fan
Main
O ven
Grease Filter
Rating Plate
Grill Element
Shelf Supports
Lower
O ven
Grill trivet
Grill/roasting
pan
Shelves (x 4)
Removable
handles
4
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Con t rols
Main O ven
OFF
O ven 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.
OFF
Therm ostat Control Knob
Turn the thermostat control knob clockwise to select
temperatures between 50°C and 250°C (MAX).
50
1 0 0
2 0 0
1 5 0
5
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Lower O ven
OFF
O ven 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
OFF
Therm ostat Control Knob
Turn the thermostat control knob clockwise to select
temperatures between 50°C and 250°C (MAX).
50
1 0 0
2 0 0
1 5 0
Meat Probe
Temperature Display
Electronic Tim er
Cooking duration
End of cooking time
Time or
temperature
setting
Manual function
Meat Probe
Time or temperature setting knob
Programming
controls
6
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Th e Clock / Elect ron ic Tim er
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.
Meat Probe
Temperature Display
Please note that this is a 24 hour clock. For example,
2pm is shown as 14:00.
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
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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.
3. Press button
and, at the same time, turn the
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".
3. Press button
and at the same time turn the
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.
3. Press button
and, at the same time, turn the
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
button
and at the same time turn the time
setting knob until the end cooking time is set on
"zero".
8
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Before t h e 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
.
MAIN OVEN
Usin g t h e Oven
14
13
12
11
10
9
High
Centre
Low
}
• Always cook with the oven door
closed.
8
• 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.
7
6
5
4
3
2
1
}
}
• The Main Oven has fourteen shelf
i
levels, and is supplied with two shelves.
LOWER OVEN
The Lower Oven has three shelf levels
and is supplied with one shelf.
3
2
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.
1
• Do not place cookware directly on the
oven base.
9
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Hints and Tips
i
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
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Usin g t h e Con ven t ion al 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 O ven
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 elem ent only
This function is suitable for finishing cooked dishes,
eg; lasagne, shepherds pie, cauliflower cheese etc.
Bottom oven elem ent 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.
Th e Coolin g 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
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Hints and Tips
i
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
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Cooking Chart - Conventional O ven
Food
Temperature (°C)
Runner
Positions
Cooking
Time (mins)
Biscuits
170-200
200-230
140-170
170-190
130-180
200-230
200-230
180-210
90-100
6 - 8
5
25-30
35-45
90-180
18-25
90-150
30-35
20-40
50-65
90-150
90-150
60-90
25-30
15-25
50-60
8-12
Bread, buns, yeast, doughs
Casseroles
3 - 5
5 - 7
5
Cakes - small, Queen Victoria sponge
Cakes - madeira, rich fruit
Choux pastry, eclairs
Fish
7
5 - 9
6
Fruit pies, plate tarts, crumbles
Meringues
6
Milk puddings
140-160
160-180
200-230
230-250
170-200
230-250
200-230
230-250
180-200
200-230
90-100
5
Pate, terrine (in baine-marie)
Pizzas
1 - 3
3 - 5
6
Puff pastry, sausage rolls, vol-au-vents
Quiches, flans
4 - 6
7 - 8
6
Scones
Souffle
35-45
35-45
see meat + poultry
roasting chart
Stuffed vegetables
Roast meat & poultry
Yorkshire pudding
Keep food warm, heat dishes
6 - 8
6
7 - 8
6
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
When roasting, ensure the meat is
(Conventional O ven + Fan O ven)
cooked thoroughly, use a meat
thermometer if preferred to check
the centre temperature has reached
the required temperature (see table
below).
Meat
Cooking Time
Beef
20-35 mins per 1/2kg (lb) + 20-35 mins
25-35 mins per 1/2kg (lb) + 25-35 mins
25-35 mins per 1/2kg (lb) + 25-35 mins
30-40 mins per 1/2kg (lb) + 30-40 mins
30-40 mins per 1/2kg (lb) + 30-40 mins
15-20 mins per 1/2kg (lb) + 20 mins
15-20 mins per 1/2kg (lb) up to 3.5kg (7lb)
+ 15 mins per 1/2kg
Beef, boned
Mutton and Lamb
Pork and Veal
Ham
MEAT
Beef
TEMPERATURES
Rare - 60°C
Medium - 70°C
Well Done - 80°C
Chicken
Pork
Well Done - 80°C
Turkey and Goose
Lamb
Medium - 70°C
Well Done - 80°C
Duck
25-35 mins per 1/2kg (lb) + 20 mins
13
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Usin g t h e Fan Oven
(Main Oven on ly)
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:
✓
Fast er Preh eat in g
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 Tem perat u res
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 Heat in g for Bak in g
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 O ven
☞
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
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Cooking Chart - Fan O ven
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
Cooking
Position Temp (°C)
Biscuits
Bread
Casseroles
Cakes:
160-190
190-220
130-140
Shelf
positions
Small and queen
Sponges
Madeira
Rich Fruit
Christmas
Meringues
160-170
160-170
are not
140-150
critical but
ensure that
oven
shelves are
evenly
130-140
130-140
90-100
170-190
170-200
130-140
Fish
spaced
Fruit Pies and Crumbles
Milk Puddings
Pastry:
when more
than one is
used.
Choux
Shortcrust
Flaky
190-200
}
Puff
Plate Tarts
Quiches/Flans
Scones
Roasting: Meat & Poultry
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
Beef
TEMPERATURES
Rare - 60°C
Medium - 70°C
Well Done - 80°C
Pork
Well Done - 80°C
Lamb
Medium - 70°C
Well Done - 80°C
15
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Hints and Tips
i
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
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Defrost in g
(Main Oven on ly)
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.
i
Hints and Tips
• 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.
How to Use Defrosting
1. Turn the oven function control knob to
☞
• Only joints of meat and poultry up to 2 kg. (4 lb.)
are suitable for defrosting in this way.
.
2. Ensure the thermostat control knob is in the OFF
position.
Refer to the following table for approximate
defrosting times.
Standing time
Defrosting time
(Mins)
Food
Notes
(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
23-35
30-40
30-40
80-100
20-30
10-15
10-20
10-15
10-15
As above
Trout 150 g.
Defrost open
Defrost open
Defrost open
Strawberries 300 g.
Butter 250 g.
Cream 2 x 200 g.
Defrost open (cream is
easy to whip even if parts
of it are still slightly frozen)
Cake 1400 g.
60
60
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
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Grillin g
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.
Hints and Tips
i
- 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.
O
L
I
- 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
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How to Use the Inner Grill
Elem ent
☞
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 Therm al Grill
(Main O ven 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
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Hints and Tips
i
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
Thermal Grill
Time
(Mins)
Temp
(°C)
Time
(Mins per side)
Temp
(°C)
Bacon Rashers
Beefburgers
210
200
170
180
180
170
170
180
170
170
180
250
2-3
6-10
10-15
7-10
10-15
8-12
4-6
200
190
160
170
170
170
170
170
180
180
190
--
8-12
10-15
35-45
20-25
25-35
10-20
10-20
20-30
10-15
20-30
10-15
Chicken Joints
Chops
- Lamb
- Pork
Fish
- Whole Trout/Herring
- Fillets Plaice/Cod
Kebabs
Kidneys
Liver
10-15
4-6
- Lamb/Pig
- Lamb/Pig
5-10
10-15
1-2
Sausages
Toast
Heating through and
Browning, e.g. au-gratin,
lasagne, shepherd's pie.
Browning dishes only
-
-
170
depending on size
--
20-30
depending on size
230
3-5
20
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Usin g t h e Meat Probe
(Main Oven on ly)
FO 0710
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.
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.
Roast in g ch art - In t ern al Tem perat u res
Pork
Well done
80°C
3. Place the meat, in a suitable tin, into the oven
cavity.
Lamb
Medium
Well done
70°C
80°C
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.
Beef
Rare
Medium
Well done
60°C
70°C
80°C
4. Then select the internal meat temperature (see
Chicken
Well done
82°C
roasting chart) by depressing button
, and
simultaneously turning the temperature setting dial
until the correct temperature is displayed. Release
The temperatures quoted above are given as a guide
only.
the
button, a light above will illuminate to
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.
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
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Hin t s an d Tips abou t
Usin g t h e Lower Oven
The lower oven is the smaller of the two ones. It is
Hints and Tips
i
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.
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.
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.
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.
Th in gs t o n ot e
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 tempera-
ture is being maintained.
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.
2. The control cooling fan will operate after a time.
3. The lower oven works independently of the top
oven.
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
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Clean in g t h e 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.
Clean in g m at erials
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.
Ext ern al clean in g
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 non-
stick 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
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Oven Cavit y
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.
DO NOT attempt to clean catalytic liners
i
Oven Sh elves an d Sh elf Su pport s
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 Filt er
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 t h e grease filt er
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.
FO 0018
Rinse filter in clear water and dry.
Remember to refit the filter before using the oven
again.
24
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Care of cat alyt ic lin ers
(Main Oven on ly)
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.
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.
Hints and Tips
i
• 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.
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.
• Slight discoloration and polishing of the Catalytic
surface may occur in time. This does not affect the
Catalytic properties in any way.
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.
• Follow the recommendations below to keep oven
soilage to a minimum.
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.
Replacin g t h e Oven Ligh t
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.
FO 0287
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.
25
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Clean in g t h e h in ged 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.
FO 0778
Ensure the grill holding nut is firmly in place
to avoid the grill falling down when in use
26
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If som et h in g goes wron g
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
SOLUTION
■ The oven does not come on
◆ 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.
◆ Select a temperature with the thermostat control
knob
■ The oven temperature light does not come on
■ The oven light does not come on
◆ Select a function with the oven function control
knob.
◆ Select a function with the oven function control
knob
◆ Check the light bulb, and replace it if necessary
(see "Replacing the oven light")
◆ The temperature may need adjusting
■ It takes too long to finish the dishes, or they are
cooked too fast.
◆ Refer to the contents of this booklet, especially to
the chapter “Using the Oven”.
◆ Leave dishes inside the oven no longer than 15-20
■ Steam and condensation settle on the food and the
minutes after the cooking is completed. See page 10
oven cavity.
◆ Check the instructions for the timer.
■ The timer does not work
■ 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.
Please note that it will be necessary to provide proof
of purchase for any in-guarantee service calls.
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)
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.
5. Date of purchase
27
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Service an d Spare Part s
CUSTOMER CARE
For general enquiries concerning your Zanussi
appliance, contact our Customer Care Department by
letter or telephone as follows:
If you require spare parts or an engineer contact your
local Service Force Centre by telephoning:
Customer Care Department
Zanussi House
Hambridge Road
Newbury, Berks, RG14 5EP
Tel: 01635 - 521313
0990-929929
Your call will be routed to your local Service Force
Centre. For further details, please see the
accompanying Customer Care Booklet.
Peace of Min d for 2 4 Mon t h s
* Appliances found to be in use within a
ZANUSSI GUARANTEE CONDITIONS
commercial or similar environment, plus those
which are the subject to rental agreements.
* Products of Zanussi manufacture which are not
marketed by Zanussi.
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:
Eu ropean Gu aran t ee
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 appliance has been correctly installed and
used only on the gas and electricity supply stated
on the rating plate.
* 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.
* 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.
* 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.
* 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.
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.
Exclu sion s
This guarantee does not cover:
France
Senlis
+33 (0)3 44 62 29 99
* 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.
Germany Nürnberg +49 (0)911 323 2600
Italy
Sweden
UK
Pordenone +39 (0)1678 47053
Stockholm +46 (0)8 738 79 50
Newbury +44 (0)1635 521 313
28
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In st allat ion
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
878 mm.
560-570 mm.
550 mm.
DIMENSIONS
OF THE
MAIN OVEN
CAVITY
Height
Width
Depth
320 mm.
420 mm.
390 mm.
Oven capacity 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
1.89 kW
Top element
0.834 kW
1.055 kW
2.08 kW
1.82 kW
2.655 kW
30 W
Bottom element
Convection element
Grill element
Double Grill element
Convection Fan
Oven Light
15 W
Cooling Fan
25 W
Total Rating
2.695 kW
Lower oven ratings
Oven element
1.89 kW
0.834 kW
1.82 kW
2.655 kW
15 W
Top element
Grill element
Double Grill element
Oven Light
Total Rating
2.695 kW
5.365 kW
Total connected load
29
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Elect rical Con n ect ion
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 u se on ly
Connection Min. size
Cable / flex Fuse
via
Cable/flex type
• Cooker
Control
Circuit
6 mm2
PVC/PVC 30 A
twin and
earth
For Eu rope u se on ly
Min. size Cable/flex Cable / flex type Fuse
4 mm2
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.
Im port an t
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
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Bu ildin g In
Secu rin g Th e Oven To Th e Cabin et
The oven must be installed according to the
instructions supplied. Any electrical work
must be undertaken by a qualified
1. Fit the oven into the cabinet recess,
2. Open the oven door
electrician/competent person, in accordance
with existing rules and regulations.
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.
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.
560
540
20
594
Dim en sion s of t h e oven
50
600
560 min
Recess requ ired
31
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