User manual ZANUSSI ZSA25B

[. . . ] 35662-6902 OPERATING AND INSTALLATION MANUAL ZANUSSI BUILT-IN OVEN MODEL ZSA 25 2 WARNINGS AND GUIDANCE It is most important that this instruction book should be retained with the appliance for future reference. Should the appliance be sold or transferred, always ensure that the book is left with the appliance in order that the new owner can get to know the functions 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. This oven is heavy and care must be taken when moving it. [. . . ] When different sizes of trays or types of food, e. g. biscuits and cakes are cooked, they will not necessarily be ready together. The fan oven can be used to heat foods through without thawing first, e. g. fruit tarts, mince pies, sausage rolls, and other small pastry items. Use a temperature of 190-200°C and allow 20-40 minutes (depending on the quantity of food in the oven). The use of too high temperatures can cause uneven browning. Check with the recommendations for oven temperatures given in the cooking charts, but be prepared to adjust the temperature by 10°C if necessary. Remember to reduce temperatures by about 20-25°C for your own conventional recipes. 4 3 2 1 FO 1203 Fig. 7 12 Only experience will enable you to determine the proper settings for your personal cooking needs. The temperatures are intended as a guide only. It may be necessary to increase or decrease the temperature to suit your individual requirements. HINTS AND TIPS · Place the frozen food a single layer where possible, and turn it over half way through the defrosting process. · The actual speed of defrosting is influenced by room temperature. On warm days defrosting will be faster than on cooler days. · DO NOT leave food at room temperature once it is defrosted. Cook raw food immediately or store cooked food in the fridge. · Care must always be taken when handling foods in the home. Always follow the basic rules of food hygiene to prevent bacterial growth and cross contamination when defrosting, preparing, cooking, cooling and freezing foods. The effects of dishes on cooking results Dishes and tins vary in their thickness, conductivity, colour, etc. which affects the way they transmit heat to the food inside them: A Aluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and underneath browning. B Enamelled cast iron, anodized aluminium, aluminium with non-stick interior and coloured exterior and dark, heavy utensils increase cooking and underneath browning. Defrosting The defrosting function allows you to defrost frozen foods. The oven fan operates without heat and circulates the air, at room temperature, inside the oven. This increases the rate at which defrosting takes place. This function is particularly suitable for delicate food which could be damaged by heat, e. g. [. . . ] Covering joints during cooking will also prevent splashing onto the interior surfaces; removing the covering for the last 20-30 minutes will allow extra browning, if required. Some large joints and turkeys especially benefit by this method of cooking, allowing the joint to cook through before the outside is overbrowned. During roasting, the fat from the joint will be contained beneath the trivet and therefore prevent it from splattering onto the 'Catalytic' liner. 18 CLEANING THE HINGED GRILL This model has been fitted with a hinged top grill element to enable you to clean the roof of the oven easily. Before proceeding ensure the oven is isolated from the electricity supply. [. . . ]