User manual ZANUSSI ZSX6AMT

[. . . ] MIXED FUEL COOKER ZSX 6 AMT INSTRUCTION BOOKLET IL Important safety information It is very important that this instruction book should be kept safely for future consultation. In case theappliance is sold or given to another person, please ensure that the booklet goes together with it, so that the new owner can know of the functions of the machine and also be aware of the warnings. This warnings has been given for your and other people safety. We therefore ask you to carefully read the procedures of installation and use of this cooker. Installation Installation shoulds be undertaken by a competent and qualified installer, according to the regulations in force in your country. [. . . ] However, thin-walled pans transmit the heat to the food quicker than thick-walled ones. Since heat doesn't spread evenly on the pan bottom, the food may be locally overheated. Consequently it is advisable to stir the food many times. A thick pan bottom prevents local 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 use, place small pans on small burners and large pans on large burners. Remember to cover pans to reduce gas consumption. FCooking with Multi-function oven: This oven of this cooker allows a perfect traditional, convection, ventilated grilling and grill cooking. FTraditional cooking: Heat is conveyed both from the top and bottom of the oven; thus, it is advisable to put the cpot in the central shelves position. When a higher heat is required either from the top or bottom, put the pot in an upper or lower position. FFan cooking: Heat is transmitted to food by means of pre-heated air throughout a fan located on the back wall of the oven. In this way heat can rapidly reach every part of the oven and cook simultaneously many dishes placed on several shelves. Thanks to the elimination of dampness and the cosequently drier air, this kind of cooking prevents any flavour transference. Since it is possible to cook on several shelves, different dishes and up to 3 baking-panfuls of biscuits and small pizzas either ready to eat or freeze can be prepared at the same time. However the oven can also be used for cooking on one shelf only. In this case use the lower shelves to better control cooking. Moreover, this oven is particularly suitable for a rapid thawing, sterilizing suitable preserves and home-made fruit in syrup, and for dryng mushrooms and fruit. F Cooking with the hob burners: Start Suggestions for traditional and fan baking How to bake cakes Cooking of cakes require a moderate temperature (usually ranging between 150/200°C) and a 10-minute pre-heating of the oven. The door should not be opened during the first 3/4 of the whole baking time. Beaten up dough should be firm enough to avoid a longer baking time. When cakes and canapees are arranged simultaneously on 3 shelves, a runner should be skipped between the 2 lower shelves (Fig. 8). How to cook meat and fish Meat should weigh at least 1 kg to avoid excessive drying. [. . . ] An easy access should be allowed to periodically check its condition. Should any leaking occur, do not repair il but instead replace it. 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 Fig. [. . . ]