User manual ZANKER ZKH7425W

[. . . ] 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 Any installation work must be undertaken by a qualified electrician or competent person. [. . . ] 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. - Be careful when you insert and extract the grid and the dripping pan from the oven in order not to damage the enamelled surfaces of the oven cavity. 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. 58 Cooking Tables Weight (gr. ) Traditional Cooking Traditional cooking and fan ducted cooking Fan Oven Level 4 3 2 1 TYPE OF DISH Cooking time 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 Level 4 3 2 1 temp. Cooking times in the tables do not include pre-heating. We recommend, especially when cooking cakes, pizza and bread, to pre-heat the oven for about 10 minutes before cooking. (**)Cooking times in the table do not include pre-heating. We recommend to pre-heat the oven for about 5 minutes before cooking. Grease Filter When cooking meat, the grease filter must be fitted over the oven fan by clipping it over the vents in the back panel (Fig. This will prevent a built-up of fat on the fan impellor. Do not use abrasive materials to clean the seal. The grease filter is dishwasher proof. When cooking is completed and the oven has cooled down, remove the filter by pushing the protruding tongue on the filter upward. Wash the filter after use using warm soapy water. Fit the grease filter only when roasting. Fig. 5 60 Cleaning and Maintenance Before any cleaning switch the oven off and let it cool down. Never use steam or steam machines to clean the appliance. 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. [. . . ] Applying the guarantee is subject to the consumer providing proof of purchase showing the purchase and/or delivery date. The guarantee will not apply if damage caused to delicate parts, such as glass (vitreous ceramic), synthetic materials and rubber, is the result of inappropriate use. The guarantee cannot be called on for minor faults that do not affect the value or the overall reliability of the appliance. The statutory warranty does not apply when defects are caused by: · a chemical or electrochemical reaction caused by water, · abnormal environmental conditions in generai, · unsuitable operating conditions, · contact with harsh substances. [. . . ]