35662-8302
OPERATING AND INSTALLATION MANUAL
ZANUSSI
BUILT-IN
DOUBLE OVEN
MODEL
ZDA 55
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CONTENTS
Warnings and Guidance
Technical Data
Page
Page
Page
Page
Page
Page
Page
Page
3
5
Installation
6
Electrical Connections
When the oven is first installed
Use and Care
7
8
9
How to set the programmer
Controls (Upper oven)
Using the fan oven
10
11
Page 12-13
Grilling
Page
Page
Page
Page
Page
Page
Page
Page
Page
14
16
17
18
19
20
21
21
22
Controls (Lower oven)
The lower oven
Helpful hints when buying and preparing food
Cleaning the oven
Care of catalytic liners
Cleaning the Hinged Grill
What Happens if something goes wrong
Peace of mind for 24 Months
This appliance complies with the following E.E.C. Directives:
* 73/23 - 90/683 (Low Voltage Directive);
* 93/68 (General Directives);
* 89/336 (Electromagnetical Compatibility Directive)
and subsequent modifications.
MANUFACTURER:
ELECTROLUX ZANUSSI ELETTRODOMESTICI S.p.A.
Viale Bologna 298
47100 FORLÌ (Italy)
WARNING
Please remember that an appliance used for cooking does
get hot, so make sure that children are kept well away while it is in use.
Please complete and return the 24 months Guarantee card.
In case of a complaint, and for ordering spare parts, you must specify the
model number and serial number which appear on the rating plate situated
on the cavity front panel.
4
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TECHNICAL DATA
Model Number: ZDA 55W - ZDA 55B
Recess dimensions
Height
Width
Depth
878 mm
560-570 mm
550 mm
Internal oven dimensions ( Upper Oven)
Height
Width
Depth
Oven Capacity
320 mm
420 mm
390 mm
1.9 cu. ft.
Oven Ratings ( Upper Oven)
Oven Element
Grill Element
Double Grill Element
Convection Fan
Oven Light
2.5 kW
1.8 kW
2.8 kW
30 W
15 W
Cooling fan
25 W
Total Rating
2.870 kW
Internal oven dimensions ( Lower Oven)
Height
Width
Depth
Oven Capacity
185 mm
420 mm
400 mm
1.1 cu. ft.
Oven Ratings ( Lower Oven)
Oven Element
Grill Element
Double Grill Element
Total Rating
2.5 kW
1.8 kW
2.8 kW
2.8 kW
Total connected load
5.670 kW
Cable (for UK use)
Cable cross-section
Type of cable
6 mm2
6242 Y
30 amp
Fuse (min.)
Cable (for Europe use)
Cable cross-section
Type of cable
4 mm2
Ho7 RR-F
30 amp
Fuse (min.)
5
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INSTALLATION
It is mandatory that all operations required for the
installation be carried out by a qualified or
competent person - in accordance with existing
rules and regulations.
BUILDING IN
It is important that the dimensions and materials of
the surround or cabinet into which the oven will be
built are correct and will withstand a temperature
increase of at least 60°C above ambient; and that
proper arrangements are made of a continuous
supply of air to the oven so it does not overheat.
Please ensure that when the appliance is installed it
is easily accessible for the engineer in the event of a
breakdown.
Dimensions of the appliance and recess required
are given below (Fig. 1-2).
560
540
20
594
FO 0792
Fig. 1
50
600
560 min
FO 0793
Fig. 2
6
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INSTALLATION
Securing The Oven To The Cabinet
Fit the appliance into the cabinet recess, open the
oven door and secure the oven to the kitchen cabinet
with four wood screws, which fit the holes provided in
the oven frame (Fig. 3).
FO 0143
Fig. 3
ELECTRICAL CONNECTION
The switch must not break the yellow and green
earth cable at any point.
We strongly recommend that all operations for the
installation of your oven be carried out by
QUALIFIED PERSONNEL to the relevant British
Standards.
Important
After installation and connecting, the cable must be
placed so that it cannot at any point reach a
temperature of more than 50°C above the ambient
temperature.
The oven designed to be connected to 240V (50Hz)
electricity supply.
The oven has an easily accessible terminal block
which is marked as follows:
Before the appliance is connected, check that the
main fuse and the domestic installation can support
the load; and that the power supply is properly
earthed.
Letter L
Letter N
-
-
Live terminal
Neutral terminal
-
Earth terminal
The manufacturer disclaims any responsibility should
these safety measures not be carried out.
THIS APPLIANCE MUST BE EARTHED
The cable used to connect the oven to the electrical
supply should have the characteristics indicated in
the table.
This appliance meets the requirements laid down in
EEC Directive No. 89/336 relating to the suppression
of radio and TV interference.
It is necessary that you install a double pole switch
between the appliance and theelectricity 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.
For Uk use only
Cable cross
Upper oven
rating
Lower oven
rating
Total
rating
Model
section mm2
Fuse
& type of the cable
6 mm2 Type 6242 Y
30 A
5670 W
ZDA 55
2870 W
2800 W
For Europe use only
Cable cross
section mm2
& type of the cable
Upper oven
Lower oven
rating
Total
rating
Model
Fuse
rating
4 mm2 HO7 RR-F
30 A
5670 W
ZDA 55
2870 W
2800 W
7
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WHEN THE OVEN IS FIRST INSTALLED
Once the oven has been installed, it is important to
remove the protective materials which were put on in
the factory.
The trivet
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.
Press button E
for manual function. Switch the
and then
oven control knob to fan ducted cooking
N.B. The meat tin should not be placed on a heated
set the thermostat control knob to MAX and leave it
to run, empty, for 30 minutes to remove any
unpleasant new smells.
During this period, an unpleasant odour may be
emitted, it is therefore, advisable to open a window
for ventilation.
hotplate as this may cause the enamel to crack.
The cooling fan for the controls
The cooling fan comes on immediately when the grill
is switched on and after a short time when the oven
is in use, and switches off when cooking is
completed.
REMEMBER: The timer must be set to MANUAL
before the oven can be operated.
This must be done whenever the oven is
switched off at the wall or when there is a power
failure.
If the oven indicator neons do not glow when the
controls are switched on, it is most likely that the
timer is set for automatic cooking.
During the initial period the cooling fan may cycle ON
and OFF, this is quite normal.
It may run on after the oven or grill is switched off to
keep the controls cool.
Always allow the cooling fan to cool the oven down
before switching off the wall prior to carrying out any
cleaning or maintenance work.
Rating Plate
The model number of your oven can be found on the
rating plate on the lower front frame of the oven upon
opening the door.
NOTE
The action of the cooling fan will depend on how long
the oven or grill has been used and at what
temperature. It may not switch in at all at lower
temperature settings nor run on where the grill or
oven has only been used for a short time.
The cooker must be protected by a suitably rated
fuse or circuit breaker. The rating of the oven is given
on the rating plate.
About condensation and steam
When food is heated it produces steam in the same
way as a boiling kettle does. The oven is 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.
Control panel indicator neon
This light indicates whether the oven or grill is
switched ON. In the case of the oven, the neon also
indicates when the set temperature has been
reached. It will cycle on, and off during use to show
that the temperature is being maintained.
If the neon do not operate as the instructions indicate
the controls have been incorrectly set. Return all
controls to zero and reset following the instructions
for the required setting.
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 oven.
When the oven is set for automatic cooking the neon
should remain unlit during OFF periods.
To prevent discolouration, regularly wipe away
condensation and also soilage from surfaces.
Cookware
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. Advice on the
effect of different materials and finishes of bakeware
is given in 'Hints and Tips' in the appropriate oven
section.
8
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USE AND CARE
TEMPERATURE
TEMPERATURE
FUNCTION
FUNCTION
0
0
- +
LOWER OVEN
MAIN OVEN
B U I L T - I N
1
2
3
5
6
7
4
1. Oven clock and timer
2. Upper oven temperature light
3. Lower oven temperature light
8. Interior light (oven light)
9. Fan
10. Grease filter
4. Lower oven control knob - see controls page 15
11. Hinged grill elements
5. Lower oven thermostat control knob - see controls page 15
6. Upper oven control knob - see controls page 11
7. Upper oven thermostat control knob - see controls page 11
12. Grill / roasting pan
13. Grill trivet
14. Removable handle (2)
11
8
9
10
12
13
11
14
9
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HOW TO SET THE PROGRAMMER
CLOCK
KNOB
A
-
+
B
C
D
E
MANUAL OPERATION
END OF COOKING
TIMER
COOKING TIME
MANUAL OPERATION
SETTING THE TIME OF DAY
24 HOUR CLOCK
SETTING THE AUTOMATIC
TIMER
-
+
-
+
-
+
Press button B and C at the same time
and while turning knob A enter the time
of day.
To set oven for manual operation press
button E.
Press button C and while turning knob A
enter the required cooking time.
Then
COOKING TIME
SETTING THE TIMER
-
+
-
+
-
+
Press button D and while turning knob A
enter the end of cooking time. Turn the
thermostat and control function knobs to
the required settings. The oven
temperature light nor oven light will
illuminate until the oven switches on.
When cooking is completed the AUTO
signal will flash and an audible signal will
be heard for approx 2 mins. To cancel
press button B and return control and
thermostat knobs to 'O' OFF.
Press button C and while turning knob A
enter the required cooking time. Auto
will appear on the right hand side of the
clock, select the required temperature
and oven function. When cooking is
completed an audible signal will be heard
for approx 2 mins. To cancel press button
B and return control and thermostat
knobs to 'O' OFF.
Press button B and while turning knob A
enter the required time (max. 23 h 59
min.). After required time has been
selected the clock will revert to the time
of day. When time is up an audible signal
will be heard for approx 2 mins. To
cancel press button B and return control
and thermostat knobs to 'O' OFF.
To cancel any programme press button B
10
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CONTROLS (Upper oven)
Oven Control Knob (fan) (Fig. 4)
Inner grill element only. Can be used for grilling
one or two items.
Oven light - this will come on automatically when
the oven is in use.
Note:
When the control knob (Fig. 4) is on position (
Defrost setting (NB This is NOT a cooking
)
setting). This setting is intended to assist in
thawing of frozen foods (see page 13).
light or ( ) defrost, the temperature control knob
(Fig. 5) should be on the « » (Off) position.
Conventional cooking, used the top and bottom
element; this function will enable you to use your
favourite recipes without having to adapt the
temperatures. It is necessary to pre-heat the
oven in this instance.
Caution
Do not place pans, dripping pans, biscuit pans or
aluminium foil directly on the base of the oven. This
could cause a heat build-up which could affect the
performance of the oven and damage the oven
enamel.
Top oven element only, enables you to finish off
dishes on the top only.
Bottom oven element only, enables you to finish
off dishes on the bottom only.
Fan ducted cooking - this allows you to roast or
0
roast and bake simultaneously using any shelf,
without flavour transference.
Grill - the oven door MUST be closed when
grilling. The grill cannot be used at the same
time as the oven.
Thermal grilling 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. Select a max temperature of
200°C.
FO 0777
Fig. 4
Thermostat Control Knob (Fig. 5)
COOKING
By turning the oven control knob clockwise, you
select the cooking temperature.
Temperature selection starts at 50°C and is marked
in 25°C increments up to maximum, where the
temperature at the centre of the oven will reach
approximately 250°C.
The thermostat controlling the temperature is totally
variable so it is possible to select temperatures
between those marked.
The MAX setting is particularly suitable for grilling.
Fig. 5
FO 0776
Once the oven temperature has been selected, the
temperature light will come on and remain on until
the oven has reached the correct setting; after that, it
will go on and off with the thermostat, showing how
the temperature is being maintained.
11
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USINGTHE FAN OVEN
HINTS AND TIPS
The Fan Oven
Runner positions are not critical, but make sure the
shelves are evenly spread.
The air inside the oven is heated by the element
around the fan situated behind the back panel. The
fan draws air from the oven, the element heats the
air which is circulated into the oven via the top, base
and sides of the back panel. The advantages of
cooking with this function are:
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.
Faster Preheating
Because 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.
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.
Lower Temperatures
Fan oven cooking generally requires lower
temperatures than conventional cooking.
Follow the temperatures recommended in the charts
or remember to reduce temperatures by about 20-
25°C for your own recipes which use conventional
cooking.
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).
Even Heating for Baking
The fan oven has uniform heating on all runner
positions. This means that batches of the same food
can be cooked in the oven at the same time.
However, the top shelf may brown slightly quicker
that the lower one.
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.
This is quite usual. There is no mixing of flavours
between dishes (see Fig. 7).
The oven is supplied with two anti-tip shelves.
IMPORTANT: The anti-tip oven shelves must be
positoned as shown in Fig. 6.
FO 0351
FO 0171
Fig. 6
Fig. 7
12
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Only experience will enable you to determine the
proper settings for your personal cooking needs. The
temperatures are intended as a guide only. It may be
necessary to increase or decrease the temperature
to suit your individual requirements.
HINTS AND TIPS
• Place the frozen food a single layer where
possible, and turn it over half way through the
defrosting process.
• The actual speed of defrosting is influenced by
room temperature. On warm days defrosting will
be faster than on cooler days.
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:
• DO NOT leave food at room temperature once it is
defrosted. Cook raw food immediately or store
cooked food in the fridge.
A
Aluminium, earthenware, oven glassware and
bright shiny utensils reduce cooking and underneath
browning.
• Care must always be taken when handling foods
in the home. Always follow the basic rules of food
hygiene to prevent bacterial growth and cross
contamination when defrosting, preparing,
cooking, cooling and freezing foods.
B
Enamelled cast iron, anodized aluminium,
aluminium with non-stick interior and coloured
exterior and dark, heavy utensils increase cooking
and underneath browning.
Defrosting
The defrosting function allows you to defrost frozen
foods. The oven fan operates without heat and
circulates the air, at room temperature, inside the
oven. This increases the rate at which defrosting
takes place.
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.
HINTS AND TIPS
• Cover food with a lid, aluminium foil or plastic film
to prevent drying out during defrosting.
• Small or thin pieces of fish fillet or peeled prawns,
mince, liver and thin chops will defrost in 1-2
hours. Ensure that they are cooked or refrigerated
immediately after defrosting to maintain good food
hygiene.
• Place the food to be defrosted in a single layer and
turn over half way through the defrosting process,
where possible.
• Joints of meat or poultry MUST BE THAWED
THOROUGHLY BEFORE COOKING. A 1.5 kg/3lb
oven-ready chicken will thaw in approximately 5
hours. The giblets must be removed as soon as
possible during the thawing process.
• Only joints of meat and poultry up to 2kg/4lb in
weight are suitable for defrosting in this way.
ALWAYS COOK THOROUGHLY IMMEDIATELY
AFTER THAWING.
• Take care to follow the basic rules for hygiene
when handling fresh, frozen, raw and cooked foods.
13
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GRILLING
GRILLING
GRILLING - INNER GRILL ELEMENT
Important
Important
All grilling must be carried out with the oven door
closed and the grill pan handle removed from the
pan.
All grilling must be carried out with the oven door
closed and the grill pan handle removed from the
pan.
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
The inner grill provides, quick direct heat to the
central area of the grill pan. By using the inner grill
for cooking small quantities it can help to save
energy.
Always grill with the door closed and remove the grill
pan handle.
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
Place the food in the centre of of the grid in the grill
pan.
Adjust the gril and grill pan runner position to allow
for different thicknesses of food and follow the
instructions for grilling.
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
THERMAL GRILLING
Accompaniments such as tomatoes and mushrooms
may be placed underneath the grid when grilling
meats
Used of thermal grilling
Thermal grilling offers an alternative method of
cooking food items normally associated with
conventional grilling.
When toasting bread, we suggest that the top runner
position is used with the grid in its '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 grill element and the oven fan operate
alternately, circulating hot air around the food. The
need to check and turn food is reduced. Thermal
grilling helps to minimise cooking smells in the
kitchen and allows you to grill with the oven door
closed. With the exception of toast and rare steaks,
you can thermal grill all the foods you would normally
cook under a conventional grill.
The food should be turned over during cooking, as
required.
NOTE:
For safety in use, the grill element is controlled
by the thermostat. During cooking, the grill
cycles on and off to prevent overheating.
The lower part of the oven can be used to cook
accompaniments at the same time, e.g. tomatoes
and mushrooms with a mixed grill or breakfast.
COOKING GUIDE
Cooking time depends on the thickness of the meat
and not on its weight.
Dishes prepared in advance such as shepherd's pie,
lasagne and au gratins can be heated through and
browned on the top using the thermal grilling
function.
• Turn the multifunction selector to Thermal Grill
.
• Turn the main oven temperature control to the
required setting (A temperature of between 140°C
and 200°C is suitable for thermal grilling).
NOTE:
Thermal grilling helps to minimise cooking smells in
the kitchen and is carried out with the main oven
door closed, and with the grill pan handle removed.
THINGS TO NOTE
The oven indicator neon will glow until the oven has
reached the desired temperature and then go OFF. It
will then cycle ON and OFF showing that the oven
temperature is being maintained.
14
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selected. Be prepared to adjust temperature and
shelf positions during cooking, if necessary.
The indicator windows for selector and oven
temperature control will illuminate.
Turn food over during cooking, as necessary.
The oven fan and internal oven light will come on.
Ensure that ready prepared or cooked chilled dishes,
e.g. shepherds pie, moussaka, lasagne, etc., are
piping hot throughout before serving.
The control cooling fan will operate after a short time.
It will run on after the controls are switched off until
the appliance has cooled.
A temperature range of 140-220°c and shelf
positions 3 and 4 are suitable for most foods. Be
prepared to make adjustments during cooking to suit
individual requirements. If thermal grilling on more
than one level, it may be necessary to interchange
the food on the shelves during cooking.
HINTS AND TIPS
Prepare foods in the same way as for conventional
grilling. Brush lean meats and fish lightly with a little
oil or butter to keep them moist during cooking.
Most foods should be placed on the grill pan grid in
the 'high' position in the grill pan to allow maximum
circulation of air around the food. Food such as fish,
liver and kidneys may be placed directly onto the
trivet in the grill pan, if preferred.
COOKING TIMES
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.
The use of the trivet beneath the grid when grilling
fatty foods will help minimise splashing.
Accompaniments such as tomatoes and mushrooms
may be placed below the grid when grilling meat, or
in a separate dish on a lower shelf.
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.
Foods will cook more quickly the closer they are to
the grill element and the higher the temperatures
FOOD
Grill and Economy Grill
Thermal Grill
Temp
Temp
Time
Time
(°C)
(Mins per side)
(°C)
(Mins)
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
20-30
depending on size depending on size
230
3-5
-
-
The times quoted above are given as a guide and should be adjusted to suit personal taste.
15
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CONTROLS (Lower oven)
Oven Control Knob (conventional)
(Fig. 8)
Conventional cooking, used the top and bottom
0
element; this function will enable you to use your
favourite recipes without having to adapt the
temperatures. It is necessary to pre-heat the
oven in this instance.
Bottom oven element only, enables you to finish
off dishes on the bottom only.
Top oven element only, enables you to finish off
dishes on the top only.
FO 0775
Fig. 8
Grill - the oven door MUST be closed when
grilling. The grill cannot be used at the same
time as the oven.
Inner grill element only. Can be used for grilling
one or two items.
Caution
Do not place pans, dripping pans, biscuit pans or
aluminium foil directly on the base of the oven. This
could cause a heat build-up which could affect the
performance of the oven and damage the oven
enamel.
Thermostat Control Knob (Fig. 9)
COOKING
By turning the oven control knob clockwise, you
select the cooking temperature.
Temperature selection starts at 50°C and is marked
in 25°C increments up to maximum, where the
temperature at the centre of the oven will reach
approximately 250°C.
The thermostat controlling the temperature is totally
variable so it is possible to select temperatures
between those marked.
The MAX setting is particularly suitable for grilling.
(see page 14).
Once the oven temperature has been selected, the
temperature light will come on and remain on until
the oven has reached the correct setting; after that, it
will go on and off with the thermostat, showing how
the temperature is being maintained.
Fig. 9
FO 0776
16
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THE LOWER OVEN
Uses of the lower oven
Hints and tips
The lower 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 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 2.5cm (1") between
the top of the food and the element. This gives the
best cooking results and allows room for rise in yeast
mixtures, Yorkshire puddings, etc. When cooking
cakes, pastry, scones, bread, etc., place the tins or
baking trays centrally below element.
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° on the lower oven
temperature control.
Ensure that food is placed centrally on the shelf and
there is sufficient room around the baking tray/dish to
allow for maximum circulation.
Stand dishes on suitably sized baking trays to
prevent spillage onto the oven base and to help
reduce cleaning.
Things to note
1. The lower oven neon 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 the temperature is being
maintained.
The material and finish of the baking tray and dishes
will affect the degree of base browning of the food.
Enamelware, dark, heavy or nonstick 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 worls independently of the upper
oven.
DO NOT place dishes directly onto the oven base as
it becomes very hot and damage may occur.
4. Dishes, tins or trays should not be placed directly
on oven floor as it becomes very hot and damage
will 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 below.
For economy leave the door open for the shortest
possible time, particularly when placing food into a
preheated oven.
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HELPFUL HINTS WHEN BUYING AND PREPARING FOOD
10. Cook meat thoroughly - use a meat thermometer
if preferred, which penetrates the joint to check
that the centre temperature has reached the
required temperature (see table below).
Care must 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 preparing, reheating, cooking,
cooling, defrosting and freezing foods:
1. Always ensure food you purchase is of good
quality and in prime condition. Shop at a reliable
source and buy the 'freshest' looking package -
avoid shopworn labels or produce covered in dust.
MEAT
Beef
TEMPERATURES
Rare - 60°C
Medium - 70°C
Well Done - 80°C
2. Avoid buying chilled or frozen products if you
cannot store them straight away. The use of an
insulated container when shopping is advisable.
Pork
Well Done - 80°C
Lamb
Medium - 70°C
Well Done - 80°C
3. Buy and consume foods prior to the 'Sell by' or
'Best Before' date.
4. When you arrive home, place perishable foods in
the refrigerator or freezer immediately.
Ensure they are well covered to prevent them
drying out and to prevent any possible cross
contamination with bacteria from raw to cooked
foods.
11. If not eaten straightaway after cooking, food
should be cooled as quickly as possible (within
one hour) and then refrigerated or frozen as
required. (Do not put hot food into a Refrigerator
or Freezer).
12. In the kitchen keep work tops, chopping boards
and utensils clean with hot soapy water between
preparation stages. Ideally, keep one chopping
board for raw meat and another for other foods.
Keep your dish cloths and tea towels clean.
5. Follow the cooking instructions on packets of
prepacked and cook chill foods, but be prepared to
adjust cooking time and temperatures to suit your
particular oven. For example, the fan oven
generally requires 20-25°C lower temperature than
conventional ovens.
6. Always ensure that cook chill foods are thoroughly
re-heated until they are piping hot throughout.
7. It is preferable to defrost frozen foods slowly in the
refrigerator. Alternatively, a microwave cooker or
the defrost function on your oven may be used.
8. Always cook defrosted foods immediately after
thawing. Thawed food should never be refrozen.
9. Joints of meat and poultry should be thoroughly
defrosted before cooking.
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CLEANING THE OVEN
the fan impellor. Do not use abrasive materials to
clean the seal. The grease filter is dishwasher proof.
Before cleaning always allow the cooling
fan to cool the oven down before
switching off at the electricity supply
When cooking is completed and the oven has cooled
down, remove the filter as instructed below and wash
carefully.
Cleaning materials
Before using any cleaning materials on your oven,
check that they are suitable and that their use is
recommended by the manufacturer.
- Push the protruding tongue on the filter, upward
(See Fig. 11)
Cleaners that contain bleach should NOT be used as
they may dull the surface finishes. Harsh abrasives
should also be avoided.
Glass Panel
This should be cleaned with a soft cloth soaked in
warm soapy water. Do not use abrasive scourers or
steel wool.
Oven Shelves and shelf support
To clean the oven shelves, and shelf support 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 Fig. 10). Please ensure the retaining nuts are
secure when refitting the shelf supports.
FO 0018
Fig. 11
Replacing Components
Prior to undertaking any maintenance work or
replacing the oven light, be sure to disconnect
appliance from the electricity supply.
Replacing The Oven Light
Push in and turn the glass cover anticlockwise
(Fig. 12). Remove the faulty bulb and replace with
one which is heat resistant to 300°C).
FO 0145
Fig. 10
Oven Cavity
The enamelled oven cavity is best cleaned whilst the
oven is still warm. It is advisable to wipe the oven
over with a soft cloth soaked in warm soapy water
after each use. However, from time to time it will be
necessary to do a more thorough cleaning, using a
proprietary oven cleaner.
FO 0287
Fig. 12
Grease Filter
Electric bulb: 15W, 220-240 V, 50 Hz, 300°C, E14.
When cooking meat the grease filter must be fitted
over the upper oven fan by clipping it over the vents
in the back panel, this will prevent a built-up of fat on
These bulbs are available from your local Zanussi
Service Centre whose address can be found in the
Zanussi Customer Care Booklet.
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CARE OF CATALYTIC LINERS
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.
Hints and tips
• Manual cleaning of the Catalytic liner is not
recommended. Damage will occur if soap
impregnated steel wool pads, aerosol cleaners
and any other abrasives are used.
• Slight discolouration and polishing of the Catalytic
surface may occur in time. This does not affect the
Catalytic properties in any way.
• Follow the recommendations below to keep oven
soilage to a minimum.
Cooking to reduce soilage
Cook at the recommended temperatures. Higher
temperatures during roasting will increase soilage.
Try cooking to lower temperatures for an increased
length of time, you will save energy and often the
joint is more tender.
Use minimal, if any, extra oil or fat when roasting
meat; potatoes only require brushing with fat before
cooking. Extra fat in the oven during roasting will
increase splashing and soilage.
It is NOT necessary to add water to the meat tin
when roasting. The water and the fat juices from the
joint create excessive splattering during cooking,
even at normal temperatures, as well as causing
condensation.
Covering joints during cooking will also prevent
splashing onto the interior surfaces; removing the
covering for the last 20-30 minutes will allow extra
browning, if required. Some large joints and turkeys
especially benefit by this method of cooking, allowing
the joint to cook through before the outside is
overbrowned.
Do use the trivet in 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.
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CLEANING THE HINGED GRILL
Then gently pull the grill downward to allow access to
the oven roof. (see Fig. 14)
This model has been fitted with a hinged grill
elements, to enable you to clean the roof of the oven
easily.
Before proceeding ensure the oven is isolated from
the electricity supply. Then undo the screw which
holds the grill in place. (see Fig. 13)
Fig. 14
FO O778
Clean the oven roof with a suitable cleaner and wipe
dry before replacing the hinged grill element.
FO O781
Fig. 13
Gently push up the grill element into place and firmly
screw into place the holding nut.
NOTE: Ensure the grill holding nut is firmly in
place to avoid the grill falling down during
operation.
WHAT HAPPENS IF SOMETHING GOES WRONG
If the oven does not come on:
Please note that it will be necessary to provide proof
of purchase for any inguarantee service calls.
* Check the oven is in manual operation
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.
* Check that the switch from the mains supply to the
oven is ON
* Check that the fuse in the fuse box is intact
In after all these checks, the oven still does not work,
contact your local Zanussi Service Centre quoting
your model and serial number.
CUSTOMER CARE DEPARTMENT
For general enquiries concerning your Zanussi
appliance, contact our Customer Relations
Department by letter or telephone as follows:
Customer Care Department
Zanussi House
Hambridge Rd.
Newbury
Berks R14 5EP
Tel: 01635 - 521313
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PEACE OF MIND FOR 24 MONTHS
ZANUSSI GUARANTEE CONDITIONS
EXCLUSIONS
This guarantee is in addition to your
statutory and other legal rights.
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.
We, Zanussi Ltd., undertake that, if, within
twenty four 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 ANY CHARGE
for labour, materials or carriage on
condition that:
* Costs incurred for calls to put right
machines improperly installed or calls to
machines outside the UK and the
Republic of Ireland.
* Appliances found to be in use within a
commercial or similar environment, plus
those which are subject to rental
agreements.
* The appliance has been correctly
installed and used on the electricity
supply stated on the rating plate.
* Products of Zanussi manufacture which
are NOT marketed by Zanussi Ltd.
* The appliance has been used for normal
domestic purposes only, and in
accordance with the manufacturer's
operating and maintenance instructions.
* EU Countries - The standard guarantee
is applicable but subject to the owner's
responsibility and cost to ensure the
appliance meets the standards set by
the country to which the product is
taken. The Zanussi Company in the
country concerned will be pleased to
advise further. Sight of your purchase
receipt will be required by them.
* The appliance has not been serviced,
maintained, repaired, taken apart or
tampered with by any person not
authorised by us.
All service work under this guarantee must
be undertaken by a Zanussi Service
Centre.
Home visits are made between 8.30 am
and 5.30 pm Monday to Friday.
Visits may be available outside these hours
in which case a premium will be charged.
Any appliance or defective part replaced
shall become our property.
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