User manual ZANUSSI ZCM32T

[. . . ] Check your appliance for any transport damage. If your appliance is damaged, contact your supplier. It is dangerous to modify, or attempt to modify, the characteristics of this appliance. Avoid installation of the appliance near inflammable material (e. g. [. . . ] Stand clear when opening the drop down oven door. Do not allow it to fall open - support the door using the door handle, until it is fully open. The oven has four shelf levels, and is supplied with one shelf. The shelf positions are counted from the bottom of the oven as shown in the diagram. It is important that the shelf is correctly positioned. Do not place cookware directly on the oven base. When cooking with the oven or grill, the cover must be kept open to avoid overheating. - 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. which affects the way they transmit heat to the food inside them. A Aluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning. B Enamelled cast iron, anodized aluminium, aluminium with non-stick interior and coloured exterior and dark, heavy utensils increase cooking and base browning. Cookware · · · Use any oven proof cookware which will withstand temperatures of 230 °C. Cooking times do not include pre-heating time. A short oven pre-heating (about 10 minutes) is necessary before any cooking. Weight (gr. ) Conventional Oven Fan Oven Level Cooking time TYPE OF DISH Level 4 3 2 1 temp. °C minutes NOTES 1000 500 500 700 500 1000 1200 1000 1500 1500 1500 1500 2000 1200 1200 1000 4000 1500 3000 1200 1500 800 1200 1500 CAKES Whipped up kneading Shortbread dough Butter-milk cheese cake Apple cake Strudel Jam-tart Fruit cake Sponge cake Christmas cake Plum cake Flat cake Small cakes Biscuits Meringues Buns Pastry: Choux BREAD AND PIZZA White bread Rye bread Bread rolls Pizza, large Pizza, small FLANS Pasta flan Vegetable flan Quiches Lasagne Cannelloni MEAT Beef Pork Veal English roast beef underdone done well done Shoulder of pork Shin of pork Lamb Chicken Turkey Duck Goose Rabbit Hare Pheasant Meat loaf FISH Trout/Sea bream Tuna fish/Salmon 2 2 1 1 2 2 1 1 1 1 2 2 2 2 2 2 1 1 2 1 1 2 2 1 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 170 170 160 180 175 175 175 175 170 170 170 175 160 100 190 200 190 190 200 210 210 200 200 200 180 200 190 180 190 210 210 210 180 180 190 190 180 175 175 190 190 190 180 190 190 2 (1 and 3)* 2 (1 and 3)* 2 2 (1 and 3)* 2 2 (1 and 3)* 1 2 (1 and 3)* 1 1 2 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 1 2 (1 and 3)* 1 1 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 (1 and 3)* 2 (1 and 3)* 160 160 150 170 150 160 160 160 160 160 160 160 150 100 180 190 180 180 175 200 200 175 175 180 160 175 175 175 175 200 200 200 170 160 175 175 160 160 160 175 175 175 160 175 175 45 ~ 60 20 ~ 30 60 ~ 80 40 ~ 60 60 ~ 80 30 ~ 40 45 ~ 60 30 ~ 40 40 ~ 60 50 ~ 60 35 ~ 45 25 ~ 35 20 ~ 30 90 ~ 120 12 ~ 20 15 ~ 25 40 ~ 60 30 ~ 45 20 ~ 35 15 ~ 25 10 ~ 20 40 ~ 50 45 ~ 60 35 ~ 45 45 ~ 60 40 ~ 55 50 ~ 70 100 ~ 130 90 ~ 120 50 ~ 60 60 ~ 70 70 ~ 80 120 ~ 150 100 ~ 120 110 ~ 130 60 ~ 80 210 ~ 240 120 ~ 150 150 ~ 200 60 ~ 80 150 ~ 200 90 ~ 120 40 ~ 60 30 ~ 40 25 ~ 35 In cake mould In cake mould In cake mould In cake mould In bread pan In cake mould In cake mould In bread pan In baking tray In baking tray In baking tray In baking tray In baking tray In baking tray 1-2 pieces In bread pan 6-8 rolls in baking tray in baking tray in mould in mould in mould in mould in mould On grid On grid On grid On grid On grid On grid With rind 2 pieces Leg Whole Whole Whole Whole Cut in pieces Cut in pieces Whole in bread pan 3-4 fishes 4-6 fillets If you wish to cook more than one dish at the same time, we suggest that you change the cooking levels of your dishes during the last 5-10 minutes in order to obtain a more uniform colour of your dishes. (*) If you need to cook more than one dish at the same time, we recommend you to place them on the levels quoted between brackets. Shelf positions are counted from bottom of the oven. 11 Cooking times in the tables do not include pre-heating. We recommend to pre-heat the oven for about 10 minutes before cooking. Grilling Quantity TYPE OF DISH Pieces Weight Level Fillet steaks Beef-steaks Sausages Pork chops Chicken (cut in two) Kebabs Chicken (breast) Hamburger Fish (fillets) Sandwiches Toast 4 4 8 4 2 4 4 6 4 4-6 4-6 800 600 -- 600 1000 -- 400 600 400 -- -- 3 3 3 3 3 3 3 3 3 3 3 Grilling 4 3 2 1 temp. Cooking time (minutes) °C Upper side 12 ~ 15 10 ~ 12 12 ~ 15 12 ~ 16 30 ~ 35 10 ~ 15 12 ~ 15 10 ~ 15 12 ~ 14 3~7 2~4 Lower side 12 ~ 14 6~8 10 ~ 12 12 ~ 14 25 ~ 30 10 ~ 12 12 ~ 14 8 ~ 10 10 ~ 12 -- 2~3 max max max max max max max max max max max Pizza Weight (gr. ) Pizza TYPE OF DISH Pizza, large Pizza, small Flat cake Level 1 1 1 4 3 2 1 Cooking time temp. °C 200 200 200 minutes 15 ~ 25 10 ~ 20 15 ~ 25 NOTES 700 500 500 on baking tray on baking tray or on grid on baking tray Maintenance and Cleaning Before any maintenance or cleaning can be carried out, you must DISCONNECT the appliance from the electricity supply. This appliance cannot be cleaned with steam or with a steam cleaning machine. The Burners The burner caps and crowns can be removed for cleaning. Wash the burner caps and crowns using hot soapy water, and remove marks with a mild paste cleaner. A well moistened soap impregnated steel wool pad can be used with caution, if the marks are particularly difficult to remove. After cleaning, be sure to wipe dry with a soft cloth. The Hob Top The hob is best cleaned whilst it is still warm, as spillage can be removed more easily than if it is left to cool. Regularly wipe over the hob top using a soft cloth well wrung out in warm water to which a little wasing up liquid has been added. [. . . ] The coupling to the unit is of Gc 1/2 type. If the connection pipe is in metal, an insulated adaptor must be interposed between the coupling and the tube. Flexible pipe Connection with flexible pipe Use a flexible gas pipe, according to the characteristics indicated by the existing regulations. The pipe should be well fitted and fixed by means of a clamp. To reach the supply connection, the pipe should be passed behind the cooker as shown in the diagram. [. . . ]