User manual ZANKER ZKH7218H

[. . . ] Installation and initial adjustment of your oven MUST be carried out by qualified personnel in compliance with current regulations. Specific installation instructions for the installer are given in this booklet. Before any maintenance or cleaning work is carried out on the appliance, always turn off the isolator switch at the cooker point, and allow to cool. Ensure that the shelves are put in place in the correct way. [. . . ] The relevant pilot lamp will flash and the display will show the remaining time. Press button " " until the display shows "0:00". After 5 seconds the pilot lamp will go out and the display will revert to the time of day. 71 How to switch off the display 1. Press two or three programmer push buttons simoultaneously and keep them pressed for about 5 seconds. To switch on the display, press any button. The display can be switched off only if no other functions have been set. Shelf supports The oven has four shelf levels. The shelf positions are counted from the bottom of the oven as shown in figure 6. Shelf levels 1, 2 and 4 are fitted with telescopic shelf supports, to allow en easier operation when inserting or removing the Fig. Pull the right and left hand telescopic shelf supports completely out, as shown in figure 7. Place the shelf or the grill pan on the telescopic shelf supports, then gently push them all inside the oven (Fig. Do not attempt to close the oven door if the telescopic shelf supports are not completely inside the oven. 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. Should you cook very fat food, place the meat directly on the grill and the grill over the dripping pan in order not to dirty the oven. 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 and--to prevent steam--to 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 objects on the bottom of the oven and do not cover it with aluminium foil while cooking, as you can damage the enamelled surfaces and the food you are cooking. Always place pans, heat-resisting pans and aluminium foils on the oven shelves. 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. 74 Cooking Tables Weight (gr. ) Traditional cooking and fan ducted cooking Traditional Cooking Fan Oven Level 4 3 2 1 Cooking time TYPE OF DISH Level 4 3 2 1 temp. °C 170 170 160 180 175 175 175 175 170 170 175 160 100 190 200 190 190 200 210 200 200 200 180 200 190 180 190 210 210 210 180 180 190 190 180 175 175 190 190 190 180 190 190 temp. °C 160 160 150 170 150 160 160 160 160 160 160 150 100 180 190 180 180 175 190 175 175 180 160 175 175 175 175 200 200 200 170 160 175 175 160 160 160 175 175 175 160 175 175 NOTES minutes 45 ~ 60 20 ~ 30 60 ~ 80 40 ~ 60 60 ~ 80 30 ~ 40 45 ~ 60 30 ~ 40 40 ~ 60 50 ~ 60 25 ~ 35 20 ~ 30 90 ~ 120 12 ~ 20 15 ~ 25 40 ~ 60 30 ~ 45 20 ~ 35 15 ~ 30 40 ~ 50 45 ~ 60 35 ~ 45 45 ~ 60 40 ~ 55 50 ~ 70 100 ~ 130 90 ~ 120 50 ~ 60 60 ~ 70 70 ~ 80 120 ~ 150 100 ~ 120 110 ~ 130 60 ~ 80 210 ~ 240 120 ~ 150 150 ~ 200 60 ~ 80 150 ~ 200 90 ~ 120 40 ~ 60 30 ~ 40 25 ~ 35 In cake mould In cake mould In cake mould In cake mould In bread pan In cake mould In cake mould In bread pan In baking tray In baking tray In baking tray In baking tray In baking tray 1-2 pieces In bread pan 6-8 rolls in baking pan in mould in mould in mould in mould in mould On grid On grid On grid On grid On grid On grid With rind 2 pieces Leg Whole Whole Whole Whole Cut in pieces Cut in pieces Whole in bread pan 3-4 fishes 4-6 fillets 1000 500 500 250 1000 1200 1000 1500 1500 1500 1500 2000 1200 1200 1000 4000 1500 3000 1200 1500 800 1200 1500 CAKES Whipped up kneading Shortbread dough Butter-milk cheese cake Apple cake Strudel Jam-tart Fruit cake Sponge cake Christmas cake Plum cake Small cakes Biscuits Meringues Buns Pastry: Choux BREAD AND PIZZA White bread Rye bread Bread rolls Pizza FLANS Pasta flan Vegetable flan Quiches Lasagne Cannelloni MEAT Beef Pork Veal English roast beef underdone done well done Shoulder of pork Shin of pork Lamb Chicken Turkey Duck Goose Rabbit Hare Pheasant Meat loaf FISH Trout/Sea bream Tuna fish/Salmon 2 2 1 1 2 2 1 1 1 1 2 2 2 2 2 1 1 2 1 2 2 1 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 (1 and 3)* 2 (1 and 3)* 2 2 (1 and 3)* 2 2 (1 and 3)* 1 2 (1 and 3)* 1 1 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 1 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 (1 and 3)* 2 (1 and 3)* (*) 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. 75 Grilling (**) TYPE OF DISH Quantity Pieces Weight Level Grilling 4 3 2 1 Cooking time (minutes) temp. °C Upper side 12 ~ 15 10 ~ 12 12 ~ 15 12 ~ 16 30 ~ 35 10 ~ 15 12 ~ 15 10 ~ 15 12 ~ 14 5~7 2~4 Lower side 12 ~ 14 6~8 10 ~ 12 12 ~ 14 25 ~ 30 10 ~ 12 12 ~ 14 8 ~ 10 10 ~ 12 -- 2~3 Fillet steaks Beef-steaks Sausages Pork chops Chicken (cut in two) Kebabs Chicken (breast) Hamburger Fish (fillets) Sandwiches Toast 4 4 8 4 2 4 4 6 4 4-6 4-6 800 600 -- 600 1000 -- 400 600 400 -- -- 3 3 3 3 3 3 3 3 3 3 3 max max max max max max max max max max max Thermal grilling (**) TYPE OF DISH Quantity (gr. ) 1000 1000 -- 500 -- -- -- 800 Shelf level 3 3 3 3 3 3 3 3 Temp. °C 200 200 200 200 200 200 200 200 Time in minutes lower upper side side 30 ~ 40 25 ~ 30 15 ~ 20 25 ~ 30 20 ~ 25 15 ~ 20 15 ~ 20 12 ~ 15 20 ~ 30 20 ~ 30 15 ~ 18 20 ~ 25 -- -- 10 ~ 15 8 ~ 10 Rolled joints (turkey) Chicken (cut in two) Chicken legs Quail Vegetable gratin St. [. . . ] Performing the guarantee means that the appliance is returned to the condition it was in before the defect occurred. Defective parts are replaced or repaired. Parts replaced free of charge become our property. So as to avoid more severe damage, the defect must be brought to our attention immediately. [. . . ]