User manual ZANUSSI Z95G

[. . . ] IMPORTANT This new appliance is easy to use, however, to obtain the best results, it is important to read this booklet and to follow all the instructions before using it for the first time. The booklet contains the necessary information regarding installation, use and maintenance, as well as giving useful advice. THE GUARANTEE Your new cooker is covered by guarantee. You will find the guarantee certificate enclosed. If you are missing anything contact your retailer, giving the date of purchase, model, and the registration number which is printed on the identification plate. [. . . ] In this way heat quickly and uniformly reaches all parts of the oven thus cooking various foods placed on more than one shelf. With this type of cooking the elimination of humidity from the air and a drier environment prevent the transmission and mixture of smells and tastes. The possibility of cooking on more than one shelf consents many various dishes to be prepared at the same time and up to three trays of biscuits or minipizzas to be consumed immediately or to be frozen. The oven can, however, be used for cooking on only one shelf. In such case use the lower guides in order to observe cooking better. Furthermore, this oven is especially convenient for quick defreezing, sterilizing preserves, homemade fruit in syrup and finally to dry mushrooms or fruit. Cooking with the multi-function oven With this type of oven it is possible to carry out cooking traditionally, by convection, by jets of heat and by grill; it therefore allows cooking to be optimized. raised pastries and soufflés); the jet of cold air would block the raising process. To check if cakes are cooked, insert a toothpick into the mixture; if it comes out clean the cake is ready. Wait until at least 3/4 of the cooking time has passed before doing this check. As a general rule remember that: a dish which is well-cooked on the outside but not sufficiently cooked inside would have required a lower temperature and longer cooking time. On the contrary, a "dry" texture would have required a shorter time and higher cooking temperature. For the cooking of meat: Meat to be cooked in the oven should weigh at least 1 kilo to avoid its becoming too dry. If you want roasts with a good colour, use very little oil. If the piece is lean, use oil or butter or a little of both. Butter or oil are on the other hand unnecessary if the piece has a strip of fat. If the piece has a strip of fat on one side only, put it in the oven with this side upwards; when melting the fat will grease the lower side sufficiently. Red meat should be removed from the fridge one hour before cooking otherwise the sudden change of temperature could cause it to become tough. A roast, especially if of red meat, must not be salted at the beginning of cooking as salt causes juices and blood to seep out of the òmeat, thus preventing the formation of a well-browned crust. It is advisable to salt the outside of the meat after just over half the cooking time. Place the roast in the oven in a dish having a low rim; a deep dish shields heat. Meat can be placed on an ovenproof dish or directly on the grill, under which the dripping pan will be inserted to collect juice. [. . . ] If you wish to directly connect to the mains, you have to interpose an omnipolar switch with a minimum opening between contacts of 3 mm, between the unit and the mains, complying with the existing regulations. The brown live wire (originating from the clamp of the cooker junction box) must always be connected to the phase of the mains supply. In any case, the supply cord must be positioned in such a way as it doesn't reach in any point a temperature higher by 50°C than the room temperature. Should the supply cord need to be replaced, it is necessary that the yellow/green earth wire is about 2cm longer than the live and neutral ones (Fig. [. . . ]