User manual ZANUSSI DF36/45

[. . . ] Always use oven gloves to remove and replace the grill pan handle when grilling. Always use oven gloves to remove and place food in the oven. Ensure cooking utensils are large enough to contain foods to prevent spillage and boil over. The handles of saucepans, which are smaller than the heated area on the hob, will become hot. [. . . ] The food should be turned over during cooking as required. · · · · · GRILLING CHART FOOD Bacon Rashers Beefburgers Chicken Joints Chops - Lamb Pork Fish ­ Whole Trout/Mackerel Fillets ­ Plaice/Cod Kebabs Kidneys ­ Lamb/Pig Liver ­ Lamb/Pig Sausages Steaks - Rare Medium Well Done Toasted Sandwiches POSITION 1 1 1 1 1 GRILL TIME (mins in total) 2-3 each side 6-10 each side 15-20 each side 7-10 each side 10-15 each side · 1 1 1 1 1 1 1 1 1 1 8-12 each side 4-6 each side 10-15 each side 4-6 each side 5-10 each side 10-15 each side 3-6 each side 6-8 each side 7-10 each side 1¼-1½ each side Shelf positions are counted from the bottom up. The times quoted above are given as a guide and should be adjusted to suit personal taste. 9 THE FAN OVEN The fan oven is particularly suitable for cooking larger quantities of food. The advantages of fan oven cooking are: PREHEATING The fan oven quickly reaches its temperature, so it is not usually necessary to preheat the oven. Without preheating however, you may need to add an extra 5 ­ 10 minutes on the recommended cooking times. For recipes needing high temperatures, e. g. bread, pastries, scones, soufflés etc. , best results are achieved if the oven is preheated first. For best results when cooking frozen or cooked chilled ready meals always preheat the oven first. COOKING TEMPERATURES Fan oven cooking generally requires lower temperatures than conventional cooking. Pastry: Choux Eclairs, Profiteroles Flaky/Puff Pies Shortcrust Mince Pies Meat Pies Quiche, Tarts, Flans Roasting Meat, Poultry Scones Shepherd's Pie Soufflés Vegetables: Baked Jacket Roast Potatoes Yorkshire Puddings: Large Individual critical but ensure that oven shelves are evenly spaced when more than one is 10 - 20 25 - 30 15 - 20 18 - 25 18 - 20 18 - 25 1¼ - 1½ 2¼ - 2½ 3 ­ 4½ depends on size 140-150 1¼ - 1½ 90-100 2½ - 3h 170-180 25 - 30 130-140 45 - 65 140-160 2½ - 3h 180-190 1¼-1½ h Follow manufacturer's instructions 170-190 20 - 30 190-200 20 - 25 190-200 40 - 50 130-140 1½ - 2h 190-200 40 - 45 190-200 30 - 35 170-180 20 - 30 210-220 25 - 40 190-200 15 - 20 190-210 25 - 35 180-210 25 - 45 160-180 See roasting chart 210-220 8 - 12 190-200 30 - 40 170-180 20 - 30 180-190 1 ­ 1½h 180-190 1 ­ 1½h 210-220 25 - 40 200-210 15 - 25 used Note: Shelf positions are counted from the bottom of the oven. 12 ROASTING CHART INTERNAL TEMPERATURES ­ Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C MEAT Beef/ Beef boned Mutton/Lamb TEMPERATURE 160-180°C 160-180°C COOKING TIME 20-35 minutes per ½kg (1lb) and 20-35 minutes over 25-35 minutes per ½kg (1lb) and 25-35 minutes over 30-40 minutes per ½kg (1lb) and 30-40 minutes over 15-20 minutes per ½kg (1lb) and 20 minutes over 15-20 minutes per ½kg (1lb) up to 3½kg (7lb) then 10 minutes per ½kg (1lb) over 3½kg (7lb) 25-35 minutes per ½kg (1lb) and 25-30 minutes over 35-40 minutes per ½kg (1lb) and 35-40 minutes over 20 minutes per ½kg (1lb) and 20 minutes over Pork/Veal/Ham 160-180°C Chicken 160-180°C Turkey/Goose 160-180°C Duck 160-180°C Pheasant 160-180°C Rabbit 160-180°C The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints. Wrap joints in foil if preferred, for extra browning uncover for the last 20 ­ 30 min. cooking time. 13 DEFROST FEATURE This main fan oven function defrosts most foods faster than more conventional methods. To prevent streaking on stainless steel models finish with a soft cloth. Any spillage on the stainless steel finish must be wiped off immediately. Stainless Steel cream cleaners are abrasive and should be avoided as they may dull the surface finish. Do not attempt to remove any of the control knobs from the appliance as this may cause damage and is a safety hazard. CLEANING THE CONTROL KNOBS AND HANDLES It is strongly recommended that only hot soapy water is used for cleaning the control knobs and handles. THE USE OF ANY OTHER CLEANING MATERIALS MAY DULL THE FINISH. CLEANING THE SEALED HOTPLATES AND HOTPLATE TRIMS In order to maintain the appearance of your appliance's sealed hotplates and trims, you are advised to use the recommended cleaning agents daily. If you do not allow spillages to burn on they will be much easier to clean off. 15 THINGS TO NOTE The red spot in the centre of the hotplates may be removed with some abrasive cleaning agents. This is not a fault and does not affect the performance of the hotplates. FOR NORMAL SOILAGE Wipe over the hotplates and trims using a clean damp cloth then switch to a low or medium setting for a few minutes to thoroughly dry. FOR HEAVY SOILAGE Use a clean damp cloth or scourer with a cream cleaner e. g. Follow the circular grooved pattern on the hotplate when cleaning. For more stubborn marks warm the hotplate on a low setting for 30 seconds. Clean the sealed plate with `Ajax' powder cleaner, `Cif' or cream cleaner or a `Brillo' pad. You may have to rub hard for several minutes. Rinse off cleaning agents thoroughly with a damp cloth. [. . . ] This guarantee relates to you and cannot be transferred to another user. Your new home is within the European Community (EC) or European Free Trade Area. The product is installed and used in accordance with our instructions and is only used domestically, i. e. The product is installed taking into account regulations in your new country. Before you move please contact your nearest Customer Care centre, listed below, to give them details of your new home. [. . . ]