User manual ZANKER ZKH7429X

[. . . ] 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. [. . . ] Fan cooking Fan cooking The food is cooked by means of preheated air force blown evenly round the inside of the oven by a fan set on the rear wall of the oven itself. Heat thus reaches all parts of the oven evenly and fast and this means that you can simultaneously cook different types of foods positioned on the various oven shelves (fig. Fan cooking ensures rapid elimination of moisture and the dryer oven environment stops the different aromas and flavours from being transmitted from one food to another. The possibility of cooking on several shelf heights means that you can cook several different dishes at the same time and up to three Fig. 8 FO 0351 73 Some hints For baking cakes Cakes require a moderate temperature (normally between 150 and 200°C). In addition, the oven must be heated up beforehand - for about 10 minutes. The oven door should not be opened before at least 3/4 of the set cooking time is up. Normal short pastry dough should be cooked in a mould or tin for 2/3 of total cooking time required and then garnished as desired before being cooked completely. Clearly, the remaining cooking time depends on the type of garnish used (jam, fruit, etc. ). Care should be taken to ensure that any dough and cake mixes are of the right consistency since an unduly moist mix lengthens cooking time unnecessarily. The raw dough or mix should therefore be fairly difficult to detach from the spoon or beater. If three shelves are filled with cakes and tarts simultaneously, it is advisable to slot in an extra shelf between the two lower shelves (Fig. 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 (200-220°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. 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. [. . . ] 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. [. . . ]