User manual ZANUSSI ZOU662QN

[. . . ] Einbau-Herd Built-under oven ZOU 662 Q Bedienungs- und Einbauanweisungen Instruction booklet English Warnings - Built-under oven 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. [. . . ] The Fan cooking The food is cooked by means of preheated air force blown evenly round the inside of the oven by a fan set on the rear wall of the oven itself. Heat thus reaches all parts of the oven evenly and fast and this means that you can simultaneously cook different types of foods positioned on the various oven shelves (Fig. Fan cooking ensures rapid elimination of moisture and the dryer oven environment stops the different aromas and flavours from being transmitted from one food to another. The possibility of cooking on several shelf heights means that you can cook several 23 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. Always place pans, heat-resisting pans and aluminium foils on the oven shelves. - Be careful when you insert and extract the grid and the dripping pan from the oven in order not to damage the enamelled surfaces of the oven cavity. Cooking times Cooking times vary according to the type of food to be cooked, its consistency, and volume. We suggest that you take particular note of your first cooking experiments with the oven, since operating in the same conditions for the same dishes you will of course obtain similar results. Only experience will enable you to make the appropriate changes to values given on charts. Fan cooking 4 3 2 1 Fig. [. . . ] any given point a temperature 50 °C higher than the ambient temperature. Suitable power supply cables are the following types, considering the respective necessary section of cable: H07 RN-F, H05 RN-F, H05 RR-F, H05 VV-F, H05 V2V2-F (T90), H05 BB-F. Connecting the terminal board The appliance incorporates an easily accessible 6-pole terminal board whose jumpers (bridges) are already pre-set for operation on 400 V tri-phase with neutral wire (Fig. In case a different mains voltage is present, the jumpers on the terminal board must be rearranged as shown in the diagram (Fig. The ground cable must be connected to terminal . [. . . ]