User manual ZANUSSI ZLB323X

[. . . ] Poor ventilation can produce a lack of oxygen. WARNING: The use of a gas cooking appliance produces heat and humidity in the room in which it is installed. Ensure good ventilation of the room keeping natural ventilation openings clear or installing an extractor hood with a discharge tube. In case of doubt ask installer for advice. [. . . ] No special pans are required for gas burners. However, thinwalled pans transmit the heat to the food more quickly than thick-walled ones. Since heat doesn't spread evenly on the pan's bottom, the food may only be partially heated. Consequently it is advisable to stir the food many times. A thick pan bottom prevents partial overheating as it allows sufficient thermic compensation. Wide and shallow pans are more suitable than narrow and deep ones as they allow a faster heating. Cooking is not quickened by placing narrow pans on wide burners. For a proper usage, place small pans on small burners and large pans on large burners. Remember to cover pans to reduce gas consumption. Suggestions for using the oven Advice for use of the oven Traditional cooking Heat derives from the top and the bottom, it is therefore preferable to use the central guides. If cooking requires more heat from the bottom or the top, use the upper or lower guides. Fan cooking Heat is transmitted to food through pre-heated air and is forcibly circulated inside the oven by a fan positioned on the back of the oven itself. It is advisable to watch when cooking for the first time and check results since when preparing the same dishes, in the same conditions, similar results are obtained. The COOKING TABLE relating to cooking in the oven and by grill is provided as a guide. Experience will show possible variations to the values set out in the table. Nevertheless carefully follow the indications given in the receipe you intend to follow. Attention: do not place any utensils such as dripping pan, cake tins, casseroles, pyrex dishes, aluminium foil or other on the base of the oven when the oven is in use. A stagnation of heat would result which would compromise the results of cooking and could damage the oven enamel. FO 0061 4 3 2 1 Fig. 9 9 Electric oven Cooking table Shelf level from the bottom Type of cooking Quantity kg Fan Traditional Temperature °C Fan Traditional Time in Minutes Cakes With beaten mixture, in mould With beaten mixture, in baking tin Shortpastry, cake tin Shortpastry with wet filling Shortpastry with dry filling With naturally raised mixture Little cakes Meat Veal Beef English roastbeef Pork Chicken Casseroles Beef casserole Veal casserole Fish Filets of cod, hake, sole Mackeral, turbot, salmon Oysters Flans Macaroni pie Vegetable flan Sweet or savoury souffles Pizzas and calzone Defrosting Prepared dishes Meat Meat Meat 1. 4. 1 1 0, 5 1, 5 1 1 0, 5 1 1 1 1 1 ÷ 1, 5 1 1 1 1 1-3 1-3 1-3 1-3 1-3 1-3 1-3 2 2 2 2 2 1 1 1-3 1-3 1-3 1-3 1-3 1-3 1-3 2 2 2 2 2 2 3 2 2 1 3 2 2 2 2 2 2 2 2 2 2 2 2 2 2 175 175 175 175 175 175 160 180 180 220 180 200 175 175 180 180 180 185 185 180 200 200 200 200 200 200 200 200 175 200 200 220 200 200 200 200 180 180 180 200 200 200 220 60 50 30 70 45 50 30 60 70 50 70 70 120 110 30 45 20 60 50 50 30 45 50 70 110 2 2 0, 75 0, 5 1 0, 5 0, 75 1 Cooking times are intended after pre-heating ythe oven for approximately 15 minutes. When cooking on more than one shelf, the guide indicated is the one which is preferable. Times refer to cooking on only one shelf, for more shelves increase the time by 5-10 minutes. For roasted beef, veal, pork or turkey with bone or rolled increase times by 20 minutes. Grilling Food Quantity kg N. [. . . ] For safe operation, minimum consumption and longer duration of the unit, make sure that the pressure of supply is equal to the value indicated in the Technical Data table. Rigid connection For a greater safety, it is advisable to make a rigid connection to the gas installation. 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. 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. [. . . ]