Zanussi Oven ZCE ID User Manual

ELECTRIC  
DOUBLE OVEN  
AND GRILL  
ZCE ID  
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CONTENTS  
Technical Details . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . 2  
Contents  
Preface  
Safety  
3
5
6
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . .  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . .  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . .  
Before Installation . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . 6  
During Operation . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . 6  
After Use . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . 7  
General . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . 7  
Introduction . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. 8  
Rating Plate  
8
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . .  
Installation . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . 8  
General Notes on Using Your Cooker . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . 9  
About Condensation and Steam . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . 9  
The Cooling Fan for the Controls . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . 9  
Control Panel Indicator Neons . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . 9  
Cookware . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . 9  
Grill and Oven Furniture . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . 10  
Getting to Know your Cooker  
11  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . .  
The Control Panel . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . 11  
The Timer . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . 12  
The Ceramic Hob  
14  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . .  
Recommended Saucepans . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . 14  
Hints and Tips . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 14  
Hot Hob Indicator . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . 15  
Deep Fat Frying . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . 15  
Preserving . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . 15  
The Grill  
16  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . .  
Uses of the Dual Grill . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . 16  
Selecting the Grill . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . 16  
Things to Note . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 16  
The Grill Pan and Handle . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . 16  
Hints and Tips . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 17  
Grilling Chart . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . 17  
The Top Oven  
18  
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Uses of the Top Oven . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . 18  
Selecting the Top Oven . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . 18  
Things to Note . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 18  
To Fit the Top Oven Shelf . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . 18  
Hints and Tips . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 19  
The Main Fan Oven  
20  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . .  
Uses of the Fan Oven . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . 20  
Selecting the Fan Oven . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . 20  
Things to Note . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 20  
To Fit the Main Oven Shelves . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. 20  
Hints and Tips . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 21  
Oven Cooking Chart  
22  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . .  
Roasting Chart . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . 23  
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CONTENTS  
Defrosting  
24  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. .  
Uses of Defrost Feature . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . 24  
Selecting Defrost . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . 24  
Things to Note . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 24  
Hints and Tips . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 24  
Care and Cleaning  
25  
. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . .  
Cleaning Materials . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . 25  
Cleaning the Handles . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . 25  
Cleaning the Ceramic Hob . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . 25  
Hints and Tips . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 26  
Cleaning the Outside of the Cooker . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . 26  
Cleaning the Grill Deflector, Meat Tin, Grill Pan, Grill Pan Grid and Oven Shelves . . . . . . . . . . . . 26  
Cleaning Inside the Oven and Grill Compartments . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . 26  
Care of Stayclean Surfaces . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . 27  
Hints and Tips . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 27  
Cleaning between the Outer and Inner Door Glass . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . 27  
Replacing the Oven Light Bulb . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . 28  
Location of Splashback/Storage Board . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . 29  
Something Not Working?  
Service and Spare Parts  
30  
31  
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Guarantee Conditions . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . 32  
4
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PREFACE  
Dear Customer,  
Thank you for buying a Zanussi cooker. With our experience in developing  
and manufacturing the very best in U.K. cookers, you can be assured that you  
have purchased a hard working, reliable, quality product.  
Zanussi cookers comply with British Standard safety and performance  
requirements. They have been approved by BEAB (British Electrotechnical  
Approvals Board) and are covered by a 12 month parts and labour guarantee.  
To get the best from your new Zanussi cooker, we ask that you PLEASE  
READ THESE INSTRUCTIONS CAREFULLY. Particular attention should be  
made to cooking times and temperatures which may differ from your previous  
cooker.  
It is most important that this instruction book is retained with the cooker for  
future reference. Should the cooker be sold, or if you move house and leave  
the cooker, always ensure that the book remains with the cooker. This will  
enable the new owner to be acquainted with the functioning of the cooker and  
the relevant warnings.  
Please read the whole instruction book before attempting to use the cooker  
ensuring you follow the recommendations given.  
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SAFETY  
THESE WARNINGS ARE PROVIDED IN  
THE INTERESTS OF YOUR SAFETY.  
ENSURE THAT YOU UNDERSTAND  
THEM ALL BEFORE INSTALLING OR  
USING THE COOKER.  
DURING OPERATION  
Do not use this cooker if it is in  
contact with water. Never operate it  
with wet hands.  
This cooker is designed to be  
operated by adults. Young children  
must not be allowed to tamper with  
the cooker or play with the controls.  
PLEASE  
READ  
CAREFULLY  
BEFORE INSTALLATION  
Accessible parts especially around  
the grill area may become hot when  
the cooker is in use. Children should  
be kept away until it has cooled.  
This cooker is heavy and care must  
be taken when moving it.  
Take great care when heating fats  
and oils as they will ignite if they  
become too hot.  
Ensure that all packaging, both  
inside and outside the cooker has  
been removed before the appliance  
is used.  
This cooker has been designed for  
cooking edible foodstuffs only, and  
must not be used for any other  
purposes.  
Do not try to move the cooker by  
pulling the door handles.  
Never place plastic or any other  
material which may melt in the oven  
or on the hob.  
The electrical installation work must  
be undertaken by  
a
qualified  
electrician / competent person.  
Ensure cooking utensils are large  
enough to contain foods to prevent  
spillages and boil overs.  
It is dangerous to alter or modify  
the specifications of the cooker in  
any way.  
The handles of saucepans which are  
smaller than the heated area on the  
hob will become hot. Ensure your  
hand is protected before handling the  
pan.  
Do not use the cooker if the ceramic  
glass is damaged. If a fault or crack  
becomes visible during cooking,  
disconnect the cooker immediately  
from the electricity supply and  
contact the Customer Service  
Centre.  
Take care to follow the recommendations  
given for tending the food when grilling.  
Do not place silver foil or plastic  
containers on ceramic glass.  
After installation, please dispose of  
the packaging with due regard to  
safety and the environment.  
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Ensure that you support the grill pan  
when it is in the withdrawn or partially  
withdrawn position.  
GENERAL  
Under no circumstances should  
repairs be carried out by  
inexperienced persons as this may  
cause injury or serious malfunction.  
This cooker should be serviced by  
an authorised Service Engineer and  
only genuine approved spare parts  
should be used.  
Ensure that all vents are left  
unobstructed to ensure ventilation of  
the oven.  
Ensure that the anti-tilt shelves are  
put in place correctly. Refer to  
instructions on pages 18 and 20.  
Do not stand on the cooker or on  
the open oven doors.  
Never line any part of the cooker  
with aluminium foil.  
Do not hang towels, dishcloths or  
clothes from the cooker or its handle.  
They are a safety hazard.  
Always stand back from the cooker  
when opening the oven door to allow  
any build up of steam or heat to  
release.  
Always allow the cooling fan to cool  
the cooker down before switching off  
at the wall prior to carrying out any  
cleaning or maintenance work.  
Do not place sealed cans or  
aerosols inside the oven. They may  
explode if they are heated.  
Only clean this cooker in accordance  
with the instructions given in this  
book. Extreme care must be taken  
when using a ceramic hob scraper.  
Do not leave the hotplates switched  
ON for long periods when not  
covered by a saucepan. The controls  
may overheat.  
AFTER USE  
Ensure that all control knobs are in  
the OFF position when not in use.  
Your safety is of paramount importance.  
Therefore, if you are unsure about any of the  
meanings of these WARNINGS contact the:  
For hygiene and safety reasons this  
cooker 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.  
Consumer Care Department  
Telephone (0870 5 ) 727727  
Do not leave utensils containing  
foodstuffs, e.g. fat or oil in or on the  
cooker in case it is inadvertently  
switched ON.  
Cookers and hobs become very hot,  
and retain their heat for a long period  
of time after use. Children should be  
kept well away from the cooker until  
it has cooled.  
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INTRODUCTION  
WARNING: THIS COOKER MUST BE EARTHED  
RATING PLATE  
The cable should be routed away from potentially hot  
areas marked by X in the diagram below.  
Record the model, product and serial numbers on the  
back cover from the rating plate. This is situated on  
the lower front frame of the cooker and can be seen  
upon opening the fan oven door.  
REAR VIEW  
The cooker must be protected by a suitably rated  
fuse or circuit breaker. The rating of the cooker is  
given on the rating plate.  
To move the cooker, open the fan oven door, and lift  
the cooker by holding inside the top of the  
compartment.  
Do not remove the rating plate from the cooker  
as this may invalidate the guarantee.  
INSTALLATION  
If your cooker has been damaged in transit, contact  
your supplier immediately. DO NOT attempt to install  
it.  
Your cooker left the factory fully packaged to protect  
it from damage. If it is delivered without packaging  
and damage has occurred the manufacturer cannot  
accept responsibility. Contact your supplier for  
advice.  
This is a type Y cooker which means it is  
free-standing and can be fitted with cabinets on one  
or both sides. It may also be fitted in a corner setting.  
Ensure that the cooker is standing level.  
Once the packaging has been removed the cooker  
should only be moved by hand. DO NOT use a sack  
barrow or any other aid to lift the cooker as damage  
may occur.  
Side walls which are above hob level should be  
protected by heat resistant non-combustible material  
and MUST NOT be nearer than 40mm to the hob  
side.  
Connection to the electricity supply must be carried  
out by a qualified electrician/competent person.  
A nominal air gap of 2mm all around the cooker is  
required to enable the cooker to be moved into  
position.  
The electrical connection should be made using a  
double pole isolating switch (cooker socket) with at  
least 3mm contact separation. The cable must have  
conductors of sufficiently high cross-sectional area to  
prevent overheating and deterioration.  
A spacer has been incorporated into the back of the  
appliance to ensure an air gap is maintained at  
hotplate level. Tiles or other forms of deep wall  
covering should not obscure this gap.  
The recommended cross-section area is six square  
millimetres (6.00mm²).  
Air  
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THE COOLING FAN FOR THE CONTROLS  
Note: Vapours from the oven vents may in time  
cause discoloration of wallcoverings behind the  
cooker. For ease of cleaning it may be preferable to  
tile behind the cooker.  
The cooling fan operates immediately when the grill  
or top oven is switched on. It may run on after the  
controls are switched off until the appliance has  
cooled. If an automatic programme has been set the  
cooling fan does not switch on until the cooktime  
begins.  
Overhanging surfaces or a cooker hood should be a  
minimum of 685mm above the hob.  
Note: The action of the cooling fan will depend on  
how long the top oven or grill have been used and at  
what temperature. It may not run on where the grill or  
top oven has been used for a short time or at low  
temperatures. Do not switch the cooker off at its  
power point until the cooling fan has cooled the  
cooker down.  
CONTROL PANEL INDICATOR NEONS  
These lights indicate whether the ovens are switched  
on.  
It is important to ensure that the cooker is level after  
installation. Levelling feet are fitted to the cooker to  
accommodate uneven floors.  
The neons also indicate when the set temperature  
has been reached. They will turn on and off during  
use to show that the temperature is being  
maintained.  
GENERAL NOTES ON USING YOUR  
COOKER  
We suggest that you run the oven elements for 10 -  
15 minutes at 220°C to burn off any residue from  
their surfaces.  
The procedure should be repeated with the grill for  
approximately 5 - 10 minutes.  
If the neons do not operate as the instructions  
indicate the controls have been incorrectly set.  
Return all controls to zero and re-set following the  
instructions for the required setting.  
During this period an odour may be emitted, it is  
therefore advisable to open a window for ventilation.  
When the oven has been set for automatic cooking  
the neon will remain unlit until the cooktime begins.  
ABOUT CONDENSATION AND STEAM  
COOKWARE  
When food is heated it produces steam similar to a  
boiling kettle. The ovens are vented to allow some of  
this steam to escape. However, always stand back  
from the cooker when opening the oven door to allow  
any build up of steam or heat to release.  
Baking trays, oven dishes etc., should not be placed  
directly against the grid covering the fan at the back  
of the oven.  
If the steam comes into contact with a cool surface  
on the outside of the cooker, e.g. a trim, it will  
condense and produce water droplets. This is quite  
normal and is not caused by a fault on the appliance.  
Do not use baking trays larger than 30cm x 35cm  
(12" x 14") as they will restrict the circulation of heat  
and may affect performance.  
To prevent discoloration, regularly wipe away  
condensation and also soilage from surfaces  
including the vent at the rear of the hob. See note at  
the top of this page.  
For your safety wallcoverings at the rear of the  
cooker should be securely fixed to the wall.  
9
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GRILL AND OVEN FURNITURE  
2 straight shelves  
for main oven cooking  
The following items of grill and oven furniture have  
been supplied with the cooker. If you require  
replacements of any of the items listed below please  
contact your local Service Force Centre, quoting the  
relevant part number.  
1 grill pan  
(311409401)  
The grill deflector sits above the grill element and  
prevents fat splashing onto the grill roof. The  
deflector may be easily removed for cleaning.  
Scuffing of the Stayclean main oven lining by the  
oven furniture pack may occur during transit. These  
marks will disappear after the oven elements have  
been burnt off for the first time.  
1 grill pan handle  
(311468100)  
Note  
If you require an additional handle for your grill pan,  
this can be ordered from your local Tricity Bendix  
Service Centre by quoting part number 311479800\6.  
1 grill pan grid  
(311419801)  
1 grill deflector  
1 meat tin  
(311409401)  
1 trivet  
(311419701)  
1 straight shelf  
for grilling and top  
oven cooking  
10  
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GETTING TO KNOW YOUR COOKER  
THE CONTROL PANEL  
A
B
C
E
G
D
F
FEATURES  
A
B
C
D
E
F
-
-
-
-
-
-
-
Automatic Timer  
Fan Oven Temperature Control  
Top Oven Temperature Control  
Fan Oven Indicator Neon  
Dual Grill Control  
Top Oven Indicator Neon  
Hotplate Controls  
G
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THE TIMER  
Cookpot symbol  
Bell symbol  
Please note that this is a 24 hour clock, for example  
2.00 pm is shown as 1400.  
In the following pages we explain how to set the  
controls. Read through them a few times until you  
are familiar with the procedure. We have supplied a  
plastic card as a quick reference when setting the  
timer.  
If the oven is switched off on the wall, or there is  
a loss of power, the clock will stop and you will not  
be able to use the ovens. When you first switch the  
electricity supply on, the timer display will flash.  
Selector  
Setting knob  
TO SET THE TIME OF DAY  
Turn the selector knob to 'Manual' then turn to 'Time  
Setting'.  
Set the correct time by turning and holding the  
setting knob clockwise. Adjust the time by turning the  
setting knob in either direction.  
Turn the selector knob back to 'Manual'.  
TO USE THE COUNTDOWN  
Turn the selector knob to 'Countdown'. Turn the  
setting knob clockwise until the display shows the  
time you want. The bell symbol ( ) will be showing  
and this will stay lit up during the time. Our diagram  
shows the timer set to 5 minutes.  
If you change your mind and want to cancel the time  
you have set, simply turn the setting knob  
anticlockwise. Then turn the selector to 'Manual'.  
When you are using the countdown you can  
make the clock show the time of day by turning the  
selector knob to 'Manual'. The bell symbol will stay  
on to remind you that the countdown is set. At the  
end of the timed period an alarm will sound and the  
bell symbol will go out.  
Switch off the alarm by turning the selector knob  
to 'Time Setting'. Then turn to 'Manual' and the time  
of day will show in the display.  
Note:  
You can use the countdown when an automatic  
sequence has been set, as long as you remember  
the following point.  
1
Turn the selector knob to 'Automatic' as soon as  
you have entered the timed period into the  
display.  
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AUTOMATIC CONTROL  
You can use the automatic control for both ovens.  
When you use the automatic controls for the first  
time it's probably best to choose a time when you are  
at home. That way you can check to make sure  
you've set everything correctly and you'll feel much  
more confident when you are away from home in the  
future.  
SETTING THE CONTROLS FOR  
AUTOMATIC USE  
This is very easy. All you have to do is work through  
the steps below. The clock will work out the rest for  
itself.  
1 Is the electricity supply on?  
2 Is the clock  
To adjust turn the selector knob  
showing the to 'Manual' then turn to 'Time  
correct time? Setting'. Turn the setting knob in  
either direction.  
3 How long will Turn the selector knob to 'Cook  
the food take Time'. Then turn the setting  
to cook?  
knob until the length of time you  
want the food to cook shows in  
the display. The maximum  
cooking time is 10 hours. 'Auto'  
will show in the display.  
4 What time do Turn the selector knob to 'End  
you want the Time'. Turn the setting knob until  
food to be  
cooked by?  
the time the oven is to switch off  
shows in the display. The  
cookpot (  
) will go out.  
The 'End Time' must not be  
more than 23 hours 59 minutes  
from the time of day. For  
example if the time of day is  
9.00 am the latest 'End Time' will  
be 8.59 am the next day.  
5 Set to  
Turn the selector knob to  
'Automatic'.  
automatic.  
6 Turn on the  
Turn the oven control to the  
oven control. required setting.  
The time shown on the right gives an example of  
setting the automatic controls when the time is 9.00  
am, the food is to be cooked for 2½ hours and the  
food is needed at 6.00 pm (1800 hours).  
The clock will work out what time the oven will  
switch itself on and it will turn the oven off at the end.  
Once the automatic sequence is finished there will be  
an alarm to remind you that you need to set the oven  
for manual operation. To do this turn the selector  
knob to 'manual'. Turn off the oven control.  
If you change your mind and want to cancel a  
programme that you have set simply turn to 'Time  
Setting' and then to 'Manual'.  
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THE CERAMIC HOB  
CAUTION: DO NOT USE THE COOKER IF THE CERAMIC GLASS IS DAMAGED. IF A FAULT OR CRACK  
BECOMES VISIBLE DURING COOKING, DISCONNECT THE COOKER IMMEDIATELY FROM THE  
ELECTRICITY SUPPLY AND CONTACT THE CUSTOMER SERVICE CENTRE.  
USING THE HOB  
NOTE  
To operate the dual hotplate turn the control  
knob clockwise for the full area, or  
anticlockwise for the centre section.  
Occasionally the heated areas may be seen to  
switch ON and OFF when higher heat settings are  
being used. This is due to a safety device which  
prevents the glass from overheating. Some switching  
ON and OFF when cooking at high temperatures,  
e.g. deep fat frying is quite normal, causes no  
damage to the hob and little delay in cooking times.  
The inner section is very economical when  
cooking with small diameter saucepans.  
For single hotplates, turn the control knob in  
either direction to vary the heat setting. The  
highest number represents the hottest setting  
and the lowest the coolest setting. Choose a  
setting appropriate to the quantity and type of  
food to be cooked.  
Excessive switching may however be caused by the  
use of an unsuitable saucepan or a saucepan which  
is smaller than the heated area. If excessive  
switching occurs, discontinue use of the saucepan.  
This model has the added feature of  
Ceraglow hotplates which react more quickly  
than the other ceramic hotplates and are  
easily identified by their instant red glow.  
HINTS AND TIPS  
Lift, rather than slide saucepans on and off the  
heated areas. This will reduce the risk of  
scratches and metal marks from saucepans with  
aluminium bases. Metal marks can be easily  
cleaned off providing they are not allowed to burn  
on.  
RECOMMENDED SAUCEPANS  
For speed and economy only good quality  
saucepans with flat bases and close fitting lids are  
recommended. The saucepan base should be  
approximately the same size as the cooking area, a  
base diameter of up to 225mm (9") may be used on  
a 180mm (7") heated area.  
Follow any guidelines provided by the saucepan  
manufacturer, particularly those relating to  
recommended heat settings.  
Avoid using thin badly dented or distorted  
saucepans. Those with uneven bases should not  
be used.  
Ensure that new saucepans are well scrubbed to  
remove edges and take off any deposits left from  
manufacture.  
Pressure cookers, preserving pans etc., should  
comply with the recommendations given above.  
Traditional round bottomed Woks must not be used  
even with a stand. Woks with flat-bottomed bases  
are available and do comply with the above  
recommendations.  
14  
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To prolong the life of hotplates:-  
Never use utensils with a skirt, e.g. a bucket.  
Never use an asbestos mat.  
5. Double frying chips  
Double frying will ensure good chips. First fry the chips  
for a few minutes at 170°C/340°F to seal the outside.  
Remove the chips from the oil. Increase the  
temperature of the oil to 190°C/375°F to finish cooking  
and brown the chips.  
Never leave the hotplates ON when not  
covered with a saucepan.  
Chips may be kept for several hours after the first  
frying before finishing off with the second frying.  
Ensure that hob and saucepans are clean and dry  
before the start of cooking to reduce cleaning.  
6. Frying temperatures  
Follow the cleaning instructions very closely to  
keep the hob looking like new.  
Celsius  
Fahrenheit  
Scale (oC) Scale (oF)  
150  
300  
If spillage occurs with sugar solutions, e.g.  
jams and syrups, it must be wiped from the  
hob before it sets and becomes hard  
otherwise damage to the hob will occur.  
First frying of potatoes  
170  
175  
180  
340  
350  
360  
Second frying of potatoes  
Frying chicken and fish  
190  
195  
200  
375  
380  
390  
DEEP FAT FRYING  
SPECIAL FRYING NOTE:  
For safety purposes when deep fat frying, fill the pan  
one-third full of oil, DO NOT cover the pan with a lid  
and DO NOT leave the pan unattended. In the  
unfortunate event of a fire, switch the cooker OFF at  
the electricity supply and cover the pan with a lid or  
damp cloth to assist in smothering the flames.  
PRESERVING  
1. DO NOT use a pan that overlaps the perimeter of  
the hob trim.  
2. To allow for a full rolling boil, the pan should be  
no more than one third full when all the  
ingredients have been added. It is better to use  
two pans rather than overfill one, or use half  
quantities.  
DO NOT use water on the fire. Leave the pan to cool  
for at least 30 minutes before moving it.  
DO NOT leave the fat or oil in the frying pan on the  
hob to store it in case the hob is inadvertently  
switched ON.  
3. Use firm fruit or vegetables and wash well before  
using.  
4. Preserving sugar gives clear jam, however  
granulated sugar is cheaper and gives equally  
good flavour.  
1. Preparing the food  
Seal the food by coating with flour, egg and  
breadcrumbs or batter. Do not use a basket with  
batter coated foods as they will stick.  
5. Crystallization may be caused if sugar is not  
completely dissolved before bringing jam to the  
boil. Over boiling will affect the flavour, setting  
properties and colour of the jam.  
2. Amount of oil  
For safety purposes fill the pan only one-third full  
of oil.  
6. To test jam for setting:  
3. Testing the temperature of the oil  
If a jam thermometer is available, boil jam to  
104°C. Marmalade should be boiled to 106°C.  
It is advisable to use a thermometer to test the  
temperature of the oil. Alternatively, drop a small  
cube of bread into the oil which should brown in  
just under a minute if the oil is at the correct  
temperature of 190°C/375°F.  
If a thermometer is not available, remove pan  
from heat, place sample of jam on a cold dish  
and cool quickly (i.e. in a freezer or frozen food  
storage compartment of a refrigerator). When  
cold, it will crinkle and hold the mark of a finger  
run through it, if it is at setting point.  
4. Cooking the food  
Lower the food gently into the oil. Do not add too  
much food at once or the temperature of the oil  
will be reduced and may result in soggy, greasy  
food.  
7. The scum should be removed as soon as  
possible from the surface of the preserve after  
setting point has been reached. Marmalade  
should be allowed to cool before potting to  
prevent the peel rising.  
Turn the food if necessary; doughnuts float to the  
surface so will not brown on the upperside if not turned.  
Once cooked, drain the food on absorbent paper.  
15  
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THE GRILL  
USES OF THE DUAL GRILL  
CAUTION - ACCESSIBLE PARTS MAY BECOME HOT WHEN THE GRILL IS IN USE. CHILDREN SHOULD BE  
KEPT AWAY.  
The grill is a dual circuit grill which means that the full area of the grill can be used or for economy purposes the  
centre section only can be used when cooking smaller quantities of food.  
SELECTING THE GRILL  
To operate the grill turn the grill control  
clockwise for full area grilling and  
anti-clockwise for centre section grilling only.  
The highest number represents the hottest  
setting and the lowest the coolest setting.  
THINGS TO NOTE  
The cooling fan will operate in conjunction with  
the grill. For more details on theoperation of the  
cooling fan see page 9.  
Ensure the handle is correctly located. It is not  
necessary to remove the grill pan handle during  
grilling.  
NOTE  
THE GRILL DOOR MUST BE LEFT OPEN DURING  
GRILLING.  
If the grill door is accidentally closed during grilling a  
safety device incorporated in the cooker will cut out  
the grill.  
The top oven cannot be operated when the grill is in  
use. If the grill and top oven controls are selected at  
the same time, only the top oven will operate.  
Place the grill pan on the shelf so that the pan is  
positioned centrally beneath the grill.  
The outer grill element may appear to glow slightly  
brighter than the inner element. This is quite normal.  
THE GRILL PAN AND HANDLE  
The grill pan is supplied with a removable handle.  
To attach the handle, place the wirework under the  
cut out in the pan so that the metal plate hooks over  
the top of the grill pan.  
To remove the handle, slide the handle to the right  
and lift the handle away from the cut out on the grill  
pan.  
Slide the handle to the left and over the central bump  
on the grill pan.  
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To check the progress of the food being grilled, the  
grill pan should be withdrawn on the shelf to attend to  
food during cooking or the carrier shelf can be lifted  
away from the cooker and rested on a heat resistant  
work surface.  
GRILLING CHART  
FOOD  
SHELF  
GRILL TIME  
(mins in total)  
Bacon Rashers  
Beefburgers  
Adjust  
shelf  
position  
and  
5-6  
10-15  
30-40  
Chicken Joints  
Chops - Lamb  
Pork  
15-20  
20-30  
grill  
Fish - Whole  
pan  
15-25  
10-15  
20-30  
8-12  
Trout/Mackerel  
Fillets - Plaice/Cod  
Kebabs  
HINTS AND TIPS  
grid  
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.  
to  
suit  
Kidneys - Lamb/Pig  
Liver - Lamb/Pig  
Sausages  
different  
thicknesses  
of  
10-20  
20-30  
Adjust the height of the grilling grid and grill pan  
runner position to allow for different foods.  
Accompaniments such as tomatoes and  
mushrooms may be placed underneath the grid  
when grilling meats.  
6-12  
12-16  
14-20  
Steaks - Rare  
Medium  
food  
Well Done  
3-4  
Toasted Sandwiches  
The times quoted above are given as a guide and  
should be adjusted to suit personal taste.  
When toasting bread use the straight shelf in  
position 1 with the grid in the high position.  
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.  
The food should be turned over during cooking  
as required.  
When using the centre section of the dual grill,  
ensure food is positioned centrally on the grill pan  
grid in the grill pan.  
NOTE  
If you require an additional handle for your grill pan,  
this can be ordered from your local Zanussi Service  
Centre by quoting part number 311479800\6.  
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THE TOP OVEN  
USES OF THE TOP OVEN  
The top oven is the smaller of the two ovens. It is heated by elements in the top and bottom of the oven. It is  
designed for cooking on one level and for small quantities of food. It gives especially good results if used to cook  
fruit cakes, sweet or savoury flans or quiche.  
The top 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 top oven control dial.  
SELECTING THE TOP OVEN  
Turn the top oven temperature control to the  
required setting.  
TO FIT THE TOP OVEN SHELF  
The shelf should be fitted with the straight rods  
The cooling fan will operate immediately with the  
top oven. For more details on cooling fan  
operation see page 9.  
uppermost on the frame and the forms towards the  
back of the oven. If not fitted correctly the anti-tilt and  
safety stop mechanism will be affected.  
THINGS TO NOTE  
1. The grill cannot be operated when the top oven is  
in use. If the grill and top oven controls are  
selected at the same time, only the top oven will  
operate.  
2. The top oven indicator neon will glow until the  
oven has reached the desired temperature and  
then go out. It will turn ON and OFF showing that  
the oven temperature is being maintained.  
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HINTS AND TIPS  
When cooking cakes, pastry, scones, bread etc.,  
place the tins or baking trays centrally on the  
shelf directly below the element.  
Most cooking should be carried out using an  
oven shelf positioned in one of the shelf runners.  
Larger roasts and casseroles should normally be  
cooked in the main oven. However, they may be  
cooked on a flat shelf placed on the base of the  
top oven provided there is sufficient room for air  
circulation around the food.  
The material and finish of the baking trays 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 place dishes or baking trays directly  
onto the oven base as it becomes very hot  
and damage may occur.  
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. Be guided by the  
recommendations on page 22.  
For economy leave the door open for the  
shortest possible time, particularly when placing  
food into a pre-heated oven.  
Stand dishes on a suitably sized baking tray on  
the shelf to prevent spillage onto the oven base  
and to help reduce cleaning.  
There should always be at least 2.5cm (1")  
between the top of the food and the element.  
This gives best cooking results and allows room  
for rise in yeast mixtures, Yorkshire puddings etc.  
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THE MAIN FAN OVEN  
USES OF THE FAN OVEN  
The oven is heated by an element around the fan situated behind the back panel. The fan draws air from the oven  
and the element heats the air which circulates in the oven via the vents in the back panel. The advantages of fan  
oven cooking are:  
PREHEATING  
The fan oven quickly reaches its temperature, so it is not usually necessary to preheat the oven. Without  
preheating however, you may find you need to add an extra 5 - 10 minutes on the recommended cooking times.  
For recipes needing high temperatures, e.g. bread, pastries, scones, soufflés etc., best results are achieved if the  
oven is preheated first.  
COOKING TEMPERATURES  
Fan oven cooking generally requires lower temperatures than conventional cooking. Follow the temperatures  
recommended in the chart on page 22. As a guide reduce temperatures by about 20° - 25°C for your own recipes.  
BATCH BAKING  
The fan oven cooks evenly on all shelf levels, especially useful when batch baking.  
SELECTING THE FAN OVEN  
Turn the main oven temperature control to the  
TO FIT THE MAIN OVEN SHELVES  
required setting.  
The shelves should be fitted with the straight rods  
uppermost on the frame and the forms towards the  
back of the oven. If not fitted correctly the anti-tilt and  
THINGS TO NOTE  
safety stop mechanism will be affected.  
1. The main oven indicator neon will glow until the  
oven has reached the desired temperature and  
then go out. It will turn ON and OFF periodically  
during cooking showing that the temperature is  
being maintained.  
2. The interior oven light will come ON when the  
main oven control is turned.  
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HINTS AND TIPS  
Arrange the shelves in the required positions  
before switching the oven ON. Shelves are  
numbered from the bottom upwards.  
When cooking more than one dish in the fan  
oven, place dishes centrally on different shelves  
rather than cluster several dishes on one shelf,  
this will allow the heat to circulate freely for the  
best cooking results.  
When batch baking one type of food, e.g. Victoria  
sandwich cakes, those of similar size will be  
cooked in the same time.  
It is recommended that when baking larger  
quantities, the shelf positions should be evenly  
spaced to suit the load being cooked. A slight  
increase in cooking time may be necessary.  
DO NOT place dishes or baking trays directly on  
the oven base as it interferes with the oven air  
circulation and can lead to base burning: use the  
lower shelf position. However, non critical dishes  
may be cooked on the oven base when more  
space is required.  
The use of excessively high temperatures can  
cause uneven browning. It may be necessary to  
reduce temperatures slightly. Refer to the  
recommendations given in the oven cooking  
chart see page 22.  
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OVEN COOKING CHART  
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperature  
by 10° C to suit individual preferences and requirements.  
FAN OVEN  
TOP OVEN  
COOKING  
FOOD  
SHELF  
COOKING  
SHELF  
APPROX  
POSITION TEMP °C POSITION  
TEMP °C COOK TIME (m)  
Biscuits  
Bread  
Bread rolls/buns  
Cakes:  
180-190  
200-220  
200-220  
160-170  
160-170  
160-170  
140-150  
130-140  
130-140  
1
1*  
1
1
1
1
1
1
1
170-190  
200-220  
200-220  
180-190  
160-170  
160-170  
140-150  
130-140  
130-140  
10 - 20  
25 - 30  
15 - 20  
18 - 25  
18 -20  
Shelf  
positions  
are not  
Small & Queen  
Sponges  
Victoria Sandwich  
Madeira  
Rich Fruit  
Christmas  
18 -25  
1¼ - 1½h  
2¼ - 2½h  
3 - 4½h  
depends on size  
1¼ - 1½h  
2½ - 3h  
Gingerbread  
Meringues  
Flapjack  
Shortbread  
Beef/lamb  
Chicken  
140-150  
80-100  
170-180  
130-140  
140-160  
180-190  
1
1
1
1
1*  
1*  
1
1*  
1
1
1
1
1
1*  
1
1*  
1
1
1*  
1
140-150  
90-100  
170-180  
140-150  
140-160  
180-190  
critical  
25 - 30  
45 - 65  
2½ - 3h  
1¼ - 1½h  
Casseroles:  
but ensure  
that oven  
shelves are  
evenly  
Follow manufacturer's instructions  
Convenience Foods  
Fish  
Fish Pie (Potato Topped)  
Fruit Pies, Crumbles  
Milk Puddings  
170-190  
190-200  
190-200  
130-140  
190-200  
190-200  
170-180  
210-220  
190-200  
190-210  
180-210  
150-160  
160-180  
210-220  
190-200  
170-180  
180-190  
180-190  
180-190  
180-190  
210-220  
200-210  
170-190  
190-200  
190-200  
140-150  
170-180  
180-190  
170-180  
210-220  
190-200  
190-210  
180-200  
150-160  
20 -30  
20 - 25  
40 - 50  
1½ - 2h  
40 - 45  
30 - 35  
20 - 30  
25 - 40  
15 - 20  
25 - 35  
25 -45  
1-1½h  
Pasta, Lasagne etc.  
Pastry:  
Choux  
Eclairs,Profiteroles  
Flaky/Puff Pies  
Mince Pies  
Meat Pies  
Quiche,Tarts,Flans  
Shortcrust  
spaced  
Patés and Terrines  
Roasting Meat, Poultry  
Scones  
160-180 see roastingchart  
when more  
than one is  
used  
220-230  
190-200  
170-180  
180-190  
180-190  
180-190  
180-190  
200-210  
200-210  
8 - 10  
30 - 40  
20 - 30  
1-1½h  
1-1½h  
30 - 35  
15 - 20  
25 - 40  
15 - 25  
Shepherd's Pie  
Soufflés  
Vegetables:  
1*  
1
1
1
1
1
1
1
Baked Jacket Potatoes  
Roast Potatoes  
Stuffed Marrow  
Stuffed Tomatoes  
Yorkshire Puddings:Large  
Individual  
* = Shelf on the oven base  
Note: Shelf positions are counted from the bottom of the oven.  
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ROASTING CHART  
ROASTING CHART  
INTERNAL TEMPERATURES -  
Rare : 50-60°C; Medium : 60-70°C; Well :70-80°C  
MEAT  
SECOND/FAN COOKING TIME  
OVEN  
Beef  
160-180°C  
160-180°C  
160-180°C  
160-180°C  
160-180°C  
160-180°C  
160-180°C  
20-35 min per ½kg/1lb  
and 20-35 min over  
Beef,  
boned  
20-35 min per ½kg/1lb  
and 25-35 min over  
Mutton  
and Lamb  
25-35 min per ½kg/1lb  
and 25-35 min over  
Pork  
and Veal  
30-40 min per ½kg/1lb  
and 30-40 min over  
Ham  
30-40 min per ½kg/1lb  
and 30-40 min over  
Chicken  
15-20 min per ½kg/1lb  
and 20 min over  
Turkey  
and Goose  
15-20 min per ½kg/1lb up  
to 3½kg/7lb then 10 min per  
½kg/1lb over 3½kg/7lb  
Duck  
160-180°C  
160-180°C  
160-180°C  
160-180°C  
180-190°C  
25-35 min per ½kg/1lb and  
25-30 min over  
Pheasant  
Rabbit  
35-40 min per ½kg/1lb and  
35-40 min over  
20 min per ½kg/1lb  
and 20 min over  
Potatoes  
with meat  
according to size  
Potatoes  
without  
meat  
according to size  
The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments  
may be required to allow for personal requirements and the shape and texture of the meat. However, lower  
temperatures and longer cooking times are recommended for less tender cuts or larger joints.  
Wrap joints in foil if preferred, for extra browning uncover for the last 30 - 60 min. cooking time.  
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DEFROSTING  
Small or thin fish fillets, frozen peeled prawns, cubed  
or minced meat, liver, thin chops, steaks etc., can be  
thawed in 1 - 2 hours.  
USES OF DEFROST FEATURE  
This main oven function defrosts most foods faster  
than more conventional methods. It is particularly  
suitable for delicate frozen foods which are to be  
served cold e.g. cream filled gateaux, cakes covered  
with icings or frostings, cheesecakes, biscuits,  
scones etc.  
A 1kg/2¼lb oven ready chicken will be thawed in  
approximately 5 hours. Remove the giblets as soon  
as possible during the thawing process.  
Joints of meat up to 2kg/4½lb in weight can be  
thawed using the defrost function.  
ALL JOINTS OF MEAT AND POULTRY MUST BE  
THAWED THOROUGHLY BEFORE COOKING.  
It is preferable to thaw fish, meat and poultry slowly  
in the fridge. However, this process can be  
accelerated by using the defrost function.  
ALWAYS COOK THOROUGHLY IMMEDIATELY  
AFTER THAWING.  
SELECTING DEFROST  
Turn the main oven temperature control to the  
defrost setting.  
HINTS AND TIPS  
Place the frozen food in a single layer where  
possible and turn it over half way through the  
defrosting process.  
When defrost is selected, the oven indicator neon  
may come ON. It will stay on until the oven  
reaches room temperature and then go OFF.  
It may turn ON and OFF periodically during  
defrosting to maintain steady room temperature.  
THINGS TO NOTE  
Care must always be taken when handling foods in  
the home. Always follow the basic rules of food  
hygiene to prevent bacterial and microbial growth  
and cross contamination when defrosting, cooking,  
cooling and freezing foods.  
The actual speed of defrosting is influenced by  
room temperature. On warm days defrosting will  
be faster than on cooler days.  
DO NOT leave food at room temperature once it  
is defrosted. Cook raw food immediately or store  
cooked food in the fridge.  
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CARE AND CLEANING  
BEFORE CLEANING THE COOKER, ALWAYS  
ALLOW THE COOLING FAN TO COOL THE  
COOKER DOWN BEFORE SWITCHING OFF THE  
ELECTRICITY SUPPLY.  
If Hob Brite is unavailable, one or more of the  
cleaning agents below may be used temporarily:  
a) Jif Cream Cleaner  
b) Baking Soda  
CLEANING MATERIALS  
TO REMOVE MORE STUBBORN MARKS  
1. Bar-Keepers Friend may be used to clean off  
more stubborn stains or to remove discolourations.  
Before using any cleaning materials on your cooker,  
check that they are suitable and that their use is  
recommended by the manufacturer.  
It may be necessary to rub the marks hard for  
several minutes.  
Cleaners that contain bleach should NOT be used as  
they may dull the surface finishes. Harsh abrasives  
should also be avoided. Multi-surface anti-bacterial  
cleaning products should not be used on the ceramic  
hob or on the surrounding trims.  
2. Use a plastic pad specially for non-stick saucepans with  
Bar-Keepers Friend for removal of more stubborn  
soilage.  
Stainless steel cream cleaners can be abrasive and  
should be avoided as damage to the surface finish  
can occur. Washing up liquid and hot water or liquid  
stainless steel cleaners such as Homecare Stainless  
Steel Cleanser and Polish may be used to remove  
fingermarks.  
CLEANING THE HANDLES  
TO REMOVE BURNT ON SOILAGE  
We strongly recommend the use of a Ceramic Hob  
Scraper (incorporating a single edge razor blade) to  
remove spillage on the hob, in particular sugar  
solutions, which if not removed can cause permanent  
damage.  
It is strongly recommended that only hot soapy water  
is used for cleaning the handles.  
CLEANING THE CERAMIC HOB  
Make sure the ceramic glass is cool before cleaning.  
It is important to clean the ceramic hob daily to  
prevent soilage being burnt on.  
1. Make sure the ceramic glass is cool.  
Take care to avoid the hob trims when cleaning the  
ceramic glass as they may be damaged by the  
cleaning agents recommended.  
2. Use a ceramic hob scraper with care at an angle  
of 30° to remove as much soilage as possible.  
3. Use Bar-Keepers Friend or Hob Brite to finish off  
as directed above.  
DAILY CLEANING  
Use the recommended Hob Brite Cleaner daily. If  
soilage is not allowed to burn on it will be much  
easier to clean off.  
1. Apply a small amount of Hob Brite in the centre  
of each area to be cleaned.  
TO REMOVE DISCOLOURATIONS OR  
WHITE AND SILVER MARKS  
2. Dampen a clean paper towel or a plastic pad  
made specially for non-stick saucepans and rub  
vigorously until all marks are removed. This may  
take a few minutes.  
3. Wipe off residues of cleaner with another damp  
paper towel and polish dry with a soft cloth.  
These marks sometimes give the impression of  
being in or underneath the hob glass. They can  
almost always be removed provided they have not  
become excessively burnt on. Follow the instructions  
under 'To Remove more Stubborn Marks' above.  
If this is unsuccessful, make up a paste of one part  
water to three parts Cream of Tartar and leave on  
the discoloured areas overnight. The marks should  
be easily removable the next day provided they have  
not been excessively burnt on. The paste should be  
thoroughly washed off afterwards.  
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CLEANING THE OUTSIDE OF THE COOKER  
HINTS AND TIPS  
DO NOT use abrasive cleaning materials or scourers  
on the outside of the cooker as some of the finishes  
are painted and damage may occur. Regularly wipe  
over the control panel, oven doors and cooker sides  
using a soft cloth and liquid detergent. Stainless  
steel cream cleaners can be abrasive and should be  
avoided as damage to the surface finish can occur.  
Any spillage on the stainless steel finish must be  
wiped off immediately. To prevent streaking on  
stainless steel models finish with a soft cloth.  
TO REDUCE HOB SOILAGE:  
Make sure the bottom of the saucepan and the  
cooking area are clean and dry before cooking  
begins.  
Ensure saucepans are large enough to  
accommodate food to avoid boil overs.  
If possible, wipe up spills and splatters as they  
occur, but take care to avoid steam burns.  
Avoid using a dishcloth or sponge to clean the  
hob. These may leave a layer of soiled detergent  
on the hob surface which will burn and discolour  
the next time the hob is used.  
Avoid the use of:  
Household detergents and bleaches.  
DO NOT ATTEMPT TO REMOVE ANY OF THE  
CONTROL KNOBS FROM THE PANEL AS THIS  
Impregnated plastic or nylon pads that are  
not described as suitable for non-stick  
saucepans.  
MAY CAUSE DAMAGE AND IS  
HAZARD.  
A
SAFETY  
Brillo pads, Ajax pads, steel wool pads.  
Chemical oven cleaners, e.g. aerosols and  
oven pads.  
Rust stain, bath and sink stain removers.  
Any of the above products may cause  
damage to the hob.  
It is dangerous to mix different cleaning products.  
The chemicals in them may react with each other  
with hazardous results.  
CLEANING THE GRILL DEFLECTOR,  
MEAT TIN, GRILL PAN, GRILL PAN GRID  
AND OVEN SHELVES  
SOILAGE FROM SUGAR SOLUTIONS MUST  
BE REMOVED FROM THE HOB BEFORE THE  
SYRUP HAS SET OTHERWISE DAMAGE TO  
THE HOB SURFACE WILL OCCUR.  
All removable parts, except the grill pan handle can  
be washed in the dishwasher.  
The grill pan, meat tin, trivet, oven shelves and grill  
deflector may be cleaned using a soap impregnated  
steel wool pad. The grill pan grid should be cleaned  
using hot soapy water. Soaking first in soapy water  
will make cleaning easier.  
Avoid placing plastic items, aluminium foil or  
dishes on the hot surface as this will cause  
damage to the hob.  
CLEANING INSIDE THE OVEN AND GRILL  
COMPARTMENTS  
The sides and back of the main oven and grill  
compartments are coated with Stayclean enamel surfaces.  
The Stayclean surfaces inside the main oven should  
not be cleaned manually. See Page 27 'Care of  
Stayclean Surfaces'.  
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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.  
The vitreous enamel on the grill and main oven base  
can be cleaned using normal oven cleaners or  
aerosol oven cleaners with care. Ensure that the  
manufacturers instructions are followed and that all  
parts are well rinsed afterwards.  
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.  
Aerosol cleaners must not be used on Stayclean  
surfaces and must not come into contact with  
the elements or the door seal as this may cause  
damage.  
CARE OF STAYCLEAN SURFACES  
CLEANING THE DOOR GLASS  
Stayclean surfaces destroy splashes of food and fats  
when the oven temperature is raised to around  
220°C.  
To prevent damaging or weakening the  
door glass panels avoid the use of the  
following:  
It is a good idea to run the oven for an hour or two  
per week to ensure continued good performance  
from the Stayclean finish.  
Household detergents and bleaches  
Impregnated pads unsuitable for  
non-stick saucepans  
Brillo/Ajax pads or steel wool pads  
Chemical oven pads or aerosols  
Rust removers  
HINTS AND TIPS  
Manual cleaning of Stayclean is not recommended.  
Damage will occur if oven sprays or abrasives of any  
kind are used.  
Bath/Sink stain removers  
Slight discolouration and polishing of the  
Stayclean surface may occur in time. This DOES  
NOT affect the Stayclean properties in any way.  
CLEANING BETWEEN THE OUTER AND  
INNER DOOR GLASS  
The outer door glass is removable for cleaning.  
A good time to allow the oven to run on is after  
the weekly roast. After removing the roast, turn  
the oven up to 220°C and allow to run for an hour  
or so. It is important NOT to allow a build-up of  
soilage as this can prevent the Stayclean from  
working.  
TO REMOVE THE OUTER GLASS  
1. Open the oven door slightly to gain access to the  
two cross head screws on the top of the oven  
door.  
Follow the recommendations below to keep oven  
soilage to a minimum.  
2. Loosen the two screws using a Pozidrive  
screwdriver.  
3. Hold the door glass securely in place with one  
hand before removing the screws completely with  
the other hand.  
Cook at the recommended temperatures. Higher  
temperatures during roasting will increase  
soilage. Try cooking at lower temperatures for an  
increased length of time, you will save energy  
and often the joint is more tender.  
4. Using both hands, gently tilt the top of the door  
glass towards you, lift slightly to disengage the  
locators from the two bottom brackets.  
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.  
Do use the trivet in the meat tin to prevent  
excess splattering onto the oven interior.  
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REPLACING THE OVEN LIGHT BULB  
The type of bulb required is a 300C 25 watt small  
Edison Screw. Part number 572 491 5431-00/1.  
(Available through Zanussi Service Force centres).  
CAUTION: Disconnect the appliance from the  
electricity supply before replacing the bulb.  
Open door and remove the shelves to enable easy  
access to the oven light assembly. Insert a flat blade  
screwdriver between the oven side and the glass  
which covers the bulb.  
5. Clean the outer and inner glass using hot soapy  
water or Hob Brite cleaner may be used. DO  
NOT try to clean the aluminium foil which is  
inside the door. The foil is there to help keep the  
door cool, if it is damaged it will not work.  
Ensure that all parts are well rinsed and  
thoroughly dry before attempting to replace the  
outer door.  
Support the glass with your hand and prise out  
sufficiently to release the glass cover. Unscrew the  
bulb in an anticlockwise direction until it is possible to  
remove the bulb with ease.  
Fit the new bulb by turning in a clockwise direction  
until it is secure. Ensuring the indent to the flange is  
pointing to the rear of the oven, replace the glass by  
pushing it firmly into the hole to cover the bulb  
assembly.  
Please note that the door glass on your product may  
differ in type and shape from that shown in the  
diagram.  
Replace the shelves. Restore the electricity supply  
and adjust the time of day and clock as necessary.  
TO REPLACE THE OUTER GLASS  
1. Holding the oven glass with both hands, gently  
place the locators into the holes of the brackets  
at the bottom of the oven door.  
2. Push the top of the oven glass towards the oven  
door, ensuring the screw location holes line up.  
3. Hold the glass in place with one hand and insert  
the cross head screws into the location holes  
with the other hand. Give the screws one turn to  
ensure the glass is secure.  
4. Tighten the screws positively with a Pozidrive  
screwdriver before closing the oven door.  
Do not attempt to use the oven without the glass  
being in place.  
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.  
Please contact your local Service Centre  
who will be pleased to advise further.  
TO CLEAN THE INNER GLASS DOOR  
PANELS  
Clean the inner door glass panels using a soft cloth  
and hot water to which a little washing up has been  
added. If the inner panel is heavily soiled, Hob Brite  
may be used. Do not use abrasive cleaning materials  
on the door glass. Ensure that all parts are well  
rinsed and thoroughly dried before attempting to  
replace the glass.  
28  
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LOCATION OF SPLASHBACK / STORAGE BOARD  
Splashback and Storage Board Kits are available to purchase from your retailer.  
Fix the Splashback drilling 2 holes of 6 mm in diameter in the position shown. See Fig. 1a.  
Use screws and wall plugs provided in the pack.  
To enable the Splashback Board to be fitted, a 2 mm gap between the screw head and wall is required. See Fig. 1b.  
Please note that the  
Splashback may differ in  
type and shape from that  
shown in the diagram  
Fig. 1a.  
Fig. 1b.  
Fix the Storage Board drilling 2 holes of 6 mm in diameter in the position shown. See Fig. 1c.  
Use screws and wall plugs provided in the pack.  
To enable the Splashback Board to be fitted, a 2 mm gap between the screw head and wall is required. See Fig. 1d.  
Please note that the  
Storage Board may differ in  
type and shape from that  
shown in the diagram  
Fig. 1c.  
Fig. 1d.  
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SOMETHING NOT WORKING?  
We strongly recommend that you carry out the  
following checks on your cooker before calling a  
Service Engineer. It may be that the problem is a  
simple one which you can solve yourself without the  
expense of a service call.  
The hotplates and ovens work but the grill does  
not:  
If our Service Engineer finds that the problem is  
listed below or the fault is due to incorrect use or  
installation you will be charged for the call whether or  
not the cooker is under guarantee.  
* Check that you have carefully followed the  
instructions for operation of the grill.  
* If the cooling fan fails the grill will not  
operate. Please call your Customer Service  
Centre.  
The cooker does not work at all:  
If the oven is not cooking evenly or the side  
opening door will not stay open:  
* Check that the cooker has been wired in and  
is switched on at the wall.  
* Check that the cooker is level.  
* Check that the main cooker fuse is working.  
The oven light fails to illuminate:  
* Check that the timer is set to manual (see  
page 12).  
* Check that the cooker is not set for  
automatic cooking. The light will illuminate  
when the cook time begins.  
The grill and hotplates work but the oven does  
not:  
* If you have had your cooker for several  
months you may need to replace the light  
bulb (see page 28).  
* Check that the timer is set to manual  
operation (see page 12).  
The oven fan is noisy:  
The oven temperature is too high or low:  
* Check that the oven is level.  
* Check that the recommended temperatures  
are being used (see page 22). Be prepared  
to adjust up or down by 10°C to achieve the  
results you want.  
* Check that bakeware and shelves are not  
vibrating in contact with the back panel in  
the oven.  
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SERVICE AND SPARE PARTS  
In the event of your appliance requiring service, or  
if you wish to purchase spare parts please contact  
your local Zanussi Service Force Centre by  
telephoning:  
Before calling out an engineer, please ensure you  
have read the details under the heading 'If  
Something Doesn't Work'.  
When you contact the Service Centre you will need  
to give the following details:  
0870 5 929929  
1. Your name, address and post code  
2. Your telephone number  
3. Clear and concise details of the fault  
4. The model, product and serial number of the  
appliance (found on the rating plate)  
5. The purchase date  
Your call will be routed to the Service Force Centre  
covering your post code area.  
For Service in the Republic of Ireland contact  
Zanussi  
Long Mile Road  
Dublin 12  
Telephone: 01 4090751  
CUSTOMER CARE DEPARTMENT  
For general enquiries concerning your Zanussi appliance, or further information on Zanussi products, you are  
invited to contact our Customer Care Department by letter or telephone to the address below or visit our  
Customer Care Department  
Zanussi  
55 - 77 High Street  
Slough  
Berkshire  
SL1 1DZ  
Tel: 0870 5 727727*  
*calls to this number may be recorded for training purposes.  
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GUARANTEE CONDITIONS  
Standard guarantee conditions  
We, Zanussi, undertake that if within 12 months of the date of the purchase this Zanussi appliance or any part  
thereof is proved to be defective by reason only of faulty workmanship or materials, we will, at our option repair  
or replace the same FREE OF CHARGE for labour, materials or carriage on condition that:  
The appliance has been correctly installed and used only on the electricity supply stated on the rating plate  
The appliance has been used for normal domestic purposes 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 Force 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 appliances outside  
the United Kingdom  
Appliances found to be in use within a commercial environment, plus those which are 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 exists 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  
Germany  
Italy  
Sweden  
UK  
Senlis  
+33 (0)3 44 62 29 99  
+49 (0)911 323 2600  
+39 (0)1678 47053  
+46 (0)8 738 79 50  
+44 (0)1753 219897  
Nürnberg  
Pordenone  
Stockholm  
Slough  
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ZCE ID 311513800  
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RATING PLATE REFERENCE  
MAKE AND MODEL NO.  
SERIAL NO.  
DATE OF PURCHASE  
PRODUCT NO.  
IMPORTANT NOTICE  
In line with our continuing policy of research and development, we reserve the right to alter models and  
specifications without prior notice.  
This handbook is accurate at the date of printing, but will be superseded and should be disregarded if  
specifications or appearance are changed.  
Zanussi, 55 -77 High Street, Slough, Berkshire, SL1 1DZ.  
Telephone (0870 5) 727727  
PART NO: 311513800  
©Electrolux Household Appliances Limited 2000  
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