User manual ZANKER ZKB7313A

[. . . ] For hygiene and safety reasons, this appliance should be kept clean at all times. A build-up of fats or foodstuffs could result in a fire. Never line any part of the oven with aluminium foil. Easy clean-liners (if provided) should never be cleaned with any other than soapy water. [. . . ] Very tender red meat to be cooked rare, i. e. well cooked on the outside but extremely juicy inside, requires high-temperature cooking (200-250°C). White meat, poultry and fish instead require low-temperature cooking (150-175°C). The ingredients for the accompanying sauce or gravy should be put in the baking pan at the very beginning only when cooking times are short. Otherwise they should be added during the last half hour. A simple way of checking whether meat is done or not is to press it with a spoon; if the meat does not yield under this pressure it means that it is done to a turn. In the case of roast beef and fillet steaks, the inside of which should remain fairly pink in color, cooking times must be short. The meat can be cooked in a baking pan or else directly on the shelf in this case a dripping pan must obviously be placed underneath the shelf to collect the juice. Once the meat is cooked, it is advisable to let it rest for at least 15 minutes before carving so that the juice does not seep out. To prevent the formation of too much smoke in the oven during roasting, it is a good idea to pour a little water into the Shelf positions 4 3 2 1 Fig. 4 FO 0019 46 dripping pan andto prevent steamto add a little bit more during cooking if the original amount dries up too much. Before serving, the various courses can be kept hot in the oven which should be turned down to the minimum temperature. - Do not place pans, dripping pans, biscuit pans or aluminium foil on the oven bottom. This could cause a heat build-up which would affect the baking results and damage the oven enamel. Cooking times Cooking times vary according to the type of food to be cooked, its consistency, and volume. We suggest that you take particular note of your first cooking experiments with the oven, since operating in the same conditions for the same dishes you will of course obtain similar results. Only experience will enable you to make the appropriate changes to values given on charts. Grilling table TYPE OF DISH Quantity PIECES WEIGHT Level Steaks Chops Sausages Chicken (cut in pieces) Kebabs Chicken (breast) Tomatoes Fish (fillets) Sandwiches Toast 4 4 8 6 4 4 8 4 4 4 800 600 500 800 700 400 500 400 4 4 4 3 4 4 4 4 4 4 Grilling 4 3 2 1 Cooking time (minutes) temp. °C Upper side 10 12 10 30 12 13 12 8 8 2~3 Lower side 8 8 6 20 10 10 6 1 max max max max max max max max max max Always place the dripping pan at the lowest level, with some water in it. 47 Roasting and baking table WEIGHT (GR. ) Conventional Cooking TYPE OF DISH Cakes Whipped up kneading Leavened kneading Shortbread dough Butter-milk cheese cake Apple cake Strudel Jam-tart Small cakes Biscuits Meringues Bread and Pizza White bread Rye bread Bread rolls Pizza Flans Pasta flan Vegetable flan Quiches Lasagne Meat Beef Pork Veal English roast beef Lamb Chicken Turkey Duck Goose Hare Fish Whole Fillets 4 3 2 1 Cooking time minutes 45 ~ 60 20 ~ 35 20 ~ 30 60 ~ 80 40 ~ 60 60 ~ 80 45 ~ 60 15 ~ 25 10 ~ 20 90 ~ 120 45 ~ 60 30 ~ 45 20 ~ 35 20 ~ 35 40 ~ 50 45 ~ 60 35 ~ 45 45 ~ 60 50 ~ 70 100 ~ 130 90 ~ 120 50 ~ 70 110 ~ 130 60 ~ 80 210 ~ 240 120 ~ 150 150 ~ 200 60 ~ 80 40 ~ 60 30 ~ 40 NOTES temp. °C 180 180 180 175 180 175 180 180 180 100 200 200 200 220 200 200 200 200 200 200 200 220 200 200 200 175 175 200 200 200 2 2 2 1 1 2 2 2 2 2 1 2 2 1 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 1000 500 500 250 1 piece In bread pan 8 rolls In baking pan 1000 1200 1000 1500 1200 1000 4000 1500 3000 1200 1000 800 On grid On grid On grid On grid Leg Whole Whole Whole Whole Cut in pieces 2 fishes 4 fillets NOTES: Cooking times do not include pre-heating time. We reccomend a short oven pre-heating (about 10 minutes) before baking or cooking pizza. (*) If you need to cook more than one dish at the same time, we recommend you to place them on the levels quoted between brackets. 48 Cleaning and Maintenance Before any cleaning switch the oven off and let it cool down. This appliance cannot be cleaned with steam or with a steam cleaning machine. Before carrying out maintenance and cleaning operations, make sure that your oven is disconnected from the mains power supply. Cleaning must be carried out after the oven has cooled down. Wash the enamelled parts with lukewarm water and detergent. Do not use abrasive products, such as steel wool pads, acids etc. [. . . ] 4 If, in the opinion of the manufacturer, the appliance as described in point 3 must be transported to a Technical Assistance laboratory, the transportation will be carried out as established by the manufacturer, at his expense and under his responsibility. All appliances not mentioned under points 3 and 3a, includingappliances having the same functional characteristics but whose transport is easy, must be sent to the Technical Assistance or taken to them. Throughout the period of guarantee the cost of return transportation will be taken care by the manufacturer. If during the period of guarantee a disfunction occurs due to a defect which cannot be repaired, the appliance will be replaced free of charge. 5 6 Extension of the guarantee 7 For motorcompressors of refrigerators/ freezers (excluding the starting device and thermal interrupter) a decreasing guarantee of 20% per year for a period of five years from the date of purchase of the appliance indicated on the relative invoice with repairs free of charge throughout the entire period under guarantee. [. . . ]