User manual ZANUSSI ZCC6680X

[. . . ] ELECTRIC COOKER ZCC 6680 INSTRUCTION BOOKLET GR ENGLISH Important Safety Information You MUST read these warnings carefully before installing or using the hob. If you need assistance, contact our Customer Care Department. Installation The work of installation must be carried out by competent and qualified installers according to the regulations in force. Any modifications to the domestic electrical mains which may be necessary for the installation of the appliance should be carried out only by competent personnel. Check your appliance for any transport damage. [. . . ] It is important that these shelves are correctly positioned as shown in the diagram. Do not place cookware directly on the oven base. - Do not place objects on the oven base and do not cover any part of the oven with aluminium foil while cooking, as this could cause a heat build-up which would affect the baking results and damage the oven enamel. Always place pans, heat-resisting pans and aluminium trays on the shelf which has been inserted in the shelf runners. Carefully supervise cooking with fat or oil, since these types of foodstuff can result in a fire, if overheated. For the same reason, be careful when placing or removing food in the oven, not to let any fat or oil fall on the oven base. If this happens, carefully clean the oven to avoid unpleasant smells or smoke. 4 3 2 1 Always use oven gloves to remove and replace food in the oven. Always ensure that you are using oven proof baking trays, oven dishes, etc. Do not place baking trays, cake tins or aluminium foil directly on the base of the oven. This could cause a heat build-up which could affect the performance of the oven and damage the oven enamel. Carefully supervise cooking with fat or oil, since these types of foodstuff can result in a fire, if overheated. For the same reason, be careful when placing or removing food in the oven, not to let any fat or oil fall on the oven base. If this happens, carefully clean the oven to avoid unpleasant smells or smoke. Condensation and Steam The oven is supplied with an exclusive system which produces a natural circulation of air and the constant recycling of steam. This system makes it possible to cook in a steamy environment and keep the dishes soft inside and crusty outside. Moreover, the cooking time and energy consumption are reduced to a minimum. During cooking steam may be produced which can be released when opening the oven door. However, always stand back from the oven when opening the oven door during cooking or at the end of it to allow any build up of steam or heat to release. If the steam comes into contact with a cool surface on the outside of the oven, e. g. a trim, it will condense and produce water droplets. This is quite normal and is not a fault with the oven. To prevent discolouration, regularly wipe away condensation and also soilage from surfaces. Cookware Use any oven proof cookware which will withstand temperatures of 250C. [. . . ] It takes too long to finish the dishes, or they are cooked too fast. " Check the light bulb, and replace it if necessary (see "Oven Lamp replacement"). " The temperature may need adjusting. " Refer to the contents of this booklet, especially to the chapter "Using the Oven". !Steam and condensation settle on the food and the oven cavity. " Leave dishes inside the oven no longer than 15-20 minutes after the cooking is completed. !An error code, for example F. . . , appears on the control panel. " Check that shelves and bakeware are not vibrating in contact with the oven back panel. " Set the time of day (see chapter "To set the correct time of day"). " Take note of the error code and contact an authorised Service Centre. If after all these checks, the cooker still does not work, contact your local Service Force Centre. 25 Service and Spare Parts If after the checks listed in the previous chapter, the appliance still does not work correctly, contact your locals Service Centre, specifying the type of malfunctioning, the appliance model (Mod. ), the product number (Prod. [. . . ]