User manual ZANKER GZ60

[. . . ] BE Cuisinière a gaz Gasfornuis Gasherde Gas Cooker GZ 60 GZ 63 Mode d'emploi Gebruiksaanwijzing Bedienungsanweisungen Instructions for Use ENGLISH IMPORTANT This new appliance is easy to use, however, to obtain the best results, it is important to read this booklet and to follow all the instructions before using it for the first time. The booklet contains the necessary information regarding installation, use and maintenance, as well as giving useful advice. THE GUARANTEE Your new cooker is covered by guarantee. You will find the guarantee certificate enclosed. If you are missing anything, contact your retailer, giving the date of purchase, model, and the registration number which is printed on the identification plate. [. . . ] Red meat should be removed from the fridge one hour before cooking otherwise the sudden change of temperature could cause it to become tough. A roast, 62 Grilling The following types of meat are suitable for grilling. Mostly meat or offal cut in slices or pieces of various sizes, but not usually very thick, poultry cut in half and flattened, fish, some vegetables (e. g. courgettes, aubergines, tomatoes, etc. ), skewers of meat or fish and seafood. Meat and fish to be grilled should be lightly brushed with oil and always placed on the grill; meat should be salted upon completion of cooking; whereas fish should be salted on the inside before cooking. The grill should be positioned in the guides nearest or furthest from the grill element according to the thickness of the meat, in order to avoid burning the surface and cooking the inside insufficiently. The formation of smoke caused by drops of juice and fat can be avoided by pouring l or 2 glasses of water into the dripping pan. The grill can also be used to brown, toast bread and grill certain types of fruit, such as bananas, halved grapefruit, slices of pineapple, apples, etc. Fruit should not be placed too near the source of heat. Cooking times Cooking times can vary according to the type of food, its consistency and its volume. 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 "TABLE OF COOKING TIMES" 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. 4 3 2 1 FO 0019 Fig. 9 63 COOKING TIMES Kinds of food Temperature Inserting slide* Ordinary electric oven Gas oven °C Cooking time in minutes Beaten mixture cakes in moulds Black and white flour cake Royal flat bread-cake Margherita cake Pastry Bottom of cake to be garnished Butter-milk curd cake Jam cake Leavening dough cakes in moulds Brioche Small cakes Pastry Cream puff Meringue Lasagne Meat (cooking time for every cm of thickness) Long cooking roast meat Short cooking roast meat Meat-loaf Poultry Duck 1 1/2 - 2 kg Goose 3 kg Roast chicken Turkey 5 kg Game Hare Roe-deer rib Deer haunch Vegetables Boiled vegetable flan Fish Grey mullets Pizza Grill Chops Sausages Grilled chicken Roast veal on the spit 0, 6 kg Chicken on the spit 175 175 175 2 2 2 2 3 3 60-70 60-70 35-40 200 200 200 2 1 1 3 2 2 15-20 35-40 35-40 200 2 2 35-40 170 200 140 225 2 2 2 2 3 3 3 2 10-15 30-40 120 40-50 175 200 200 2 2 2 2 2 2 12-15 10-12 30-40 200 200 200 175 2 2 2 2 2 2 2 2 120-180 150-210 60-90 about 240 200 200 175 2 2 2 2 2 2 60-90 90-150 90-180 200 2 2 40-45 200 240 2 1 2 2 40-50 20-25 3 3 2 3 3 2 15-20 20-25 60-70 70-80 60-90 * The number of the slide refers to the lowest one (excepted the position on the bottom of the oven, since the dripping pan can't be inserted). 64 MAINTENANCE Before each operation, disconnect the unit. Cleaning the cooker Drops of sauce, fruit juice etc. , should be removed as soon as possible with a soft cloth soaked in warm detergent water. Do not use steel wool or knives to take off layers of crust. Remove stubborn marks with a well wetted soap impregnated pad, but care must be taken not to scratch the enamel. Wash the enamelled grids with water and detergent; these can also be washed a dishwasher. Take off the burner covers and the grids and wash them carefully with warm water and detergent. Dry them well before putting them back in position. [. . . ] The brown live wire (originating from the clamp of the cooker junction box) must always be connected to the phase of the mains supply. In any case, the supply cord must be positioned in such a way as it doesn't reach in any point a temperature higher by 50°C than the room temperature. Should the supply cord need to be replaced, use only type H05RR-F cables. It is necessary that the yellow/ green earth wire is about 2cm longer than the live and neutral ones (Fig. [. . . ]