User manual ZANKER ZKH7213W

[. . . ] English Warnings - Built-in ovens It is most important that the instruction book should be retained with the appliance for future reference. Should the appliance be sold or transferred to another owner, or should you move house and leave the appliance, always ensure that the book is supplied with the appliance in order that the new owner can be acquainted with the functioning of the appliance and the relevant warnings. These warnings are provided in the interest of safety. You must read them carefully before installing or using the appliance. Installation l l Any installation work must be undertaken by a qualified electrician or competent person. [. . . ] For cooking meat and fish Meat cooked in the oven should weigh at least 1 kg to prevent it from becoming too dry during cooking. 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 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. 47 Roasting and baking table Type of dish Temperature °C Shelf position 4 3 2 1 Cooking time in minutes Mixture with beaten egg whites With raised mixture White bread Bread rolls Shortpastry - pie base Jam tarts Tarte avec garniture sèche Strudel Cheesecake Apply pie SMALL CAKES Biscuits Macaroni Small quiches Meringues MEAT Roast beef Duck Goose Chicken Turkey Rabbit FLANS Fish 1 1/2 - 2 kg 3 kg 1 kg 5 kg 175-200 175-200 175-200 175-200 175-200 175-200 175-200 175-200 175-200 175-200 150-170 150-170 150-170 80-100 175-200 220-225 200-225 200-210 175-200 175-200 170-190 170-190 1° 2° 1° 1° 3° 2° 2° 2° 2° 2° 3° 3° 2° 2° 2° 2° 2° 2° 2° 2° 1° 2° 55-65 60-70 60-70 30-45 30-40 50-60 40-50 8-10 25-35 25-35 15-20 25-35 25-30 50-70 12-15 every cm of thickness 120-180 150-210 60-90 240 90-180 35-40 40-50 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. since these could damage the various surfaces. Rinse stainless steel parts with water after use, and dry them with a soft cloth or chamois leather. In the case of persistent stains, you can use normal non-abrasive detergents or products specific for stainless steel readily available on the market. [. . . ] This appliance belongs to the Y class relevant to protection against ambient over-heating. This means that the appliance can be placed with its back and with one side close to appliances or walls of higher height. The other side, instead, must be placed close to furniture or appliances, having the same height. Fig. 8 FO 0206 595 IN 550 M 560 100 80÷ - 57 0 FO 2562 Overall oven dimensions (Fig. [. . . ]