User manual ZANUSSI ZOU346W

[. . . ] Built-in electric oven «ÎÂÍÙÒÈÍ¸Ú ^ÔÒÌ¸Ú ZOU 346 Instruction Booklet oeÁ, , flÂÚ ~ÒfiÛÂÚ English Warnings - Built-in ovens It is most important that the instruction book should be retained with the appliance for future reference. Should the appliance be sold or transferred to another owner, or should you move house and leave the appliance, always ensure that the book is supplied with the appliance in order that the new owner can be acquainted with the functioning of the appliance and the relevant warnings. These warnings are provided in the interest of safety. You must read them carefully before installing or using the appliance. Installation Any installation work must be undertaken by a qualified electrician or competent person. [. . . ] Normal short pastry dough should be cooked in a mould or tin for 2/3 of total cooking time required and then garnished as desired before being cooked completely. Clearly, the remaining cooking time depends on the type of garnish used (jam, fruit, etc. ). Care should be taken to ensure that any dough and cake mixes are of the right consistency since an unduly moist mix lengthens cooking time unnecessarily. The raw dough or mix should therefore be fairly difficult to detach from the spoon or beater. If three shelves are filled with cakes and tarts simultaneously, it is advisable to slot in an extra shelf between the two lower shelves (Fig. For cooking meat and fish Meat cooked in the oven should weigh at least 1 kg to prevent it from becoming too dry during cooking. Very tender red meat to be cooked rare, i. e. well cooked on the outside but extremely juicy inside, requires high-temperature cooking (200-220°C). White meat, poultry and fish instead require low-temperature cooking (150-175°C). The ingredients for the accompanying sauce or gravy should be put in the baking pan at the very beginning only when cooking times are short. Otherwise they should be added during the last half hour. A simple way of checking whether meat is done or not is to press it with a spoon; if the meat does not yield under this pressure it means that it is done to a turn. In the case of roast beef and fillet steaks, the inside of which should remain fairly pink in color, cooking times must be short. The meat can be cooked in a baking pan or else directly on the shelf - in this case a dripping pan must obviously be placed underneath the shelf to collect the juice. Should you cook very fat food, place the meat directly on the grill and the grill over the dripping pan in order not to dirty the oven. Once the meat is cooked, it is advisable to let it rest for at least 15 minutes before carving so that the juice does not seep out. To prevent the formation of too much smoke in the oven during roasting, it is a good idea to pour a little water into the dripping pan and--to prevent steam--to add a little bit more during cooking if the original amount dries up too much. Before serving, the various courses can be kept hot in the oven which should be turned down to the minimum temperature. - Do not place objects on the bottom of the oven and do not cover it with aluminium foil while cooking, as you can damage the enamelled surfaces and the food you are cooking. It may be necessary to increase or decrease the temperatures to suit individual preferences and requirements. Cooking times in the tables do not include pre-heating. We recommend, especially when cooking cakes, pizza and bread, to pre-heat the oven for about 10 minutes before cooking. [. . . ] The ground cable must be connected to terminal . After connecting the supply cable to the terminal board, secure it with a junction clamp. Electrical connection Prior to making the electrical connection, make sure that: 1. the protection fuse and the domestic wiring system are suitable to carry the total electric load of the oven (see rating plate); 2. your domestic wiring system has an efficient earth connection in compliance with rules and laws in force; 3. [. . . ]