User manual ZANKER ZKB7429DX

[. . . ] ENGLISH Important Safety Information These warnings are provided in the interest of safety. You MUST read them carefully before installing or using the appliance. Installation It is mandatory that all operations required for the installation are carried out by a qualified or competent person, in accordance with existing rules and regulations. It is dangerous to alter the specification in any way. Once you removed all packaging from the appliance, ensure that it is not damaged and the electric cable is in perfect conditions. [. . . ] The long steam injector provided with holes on its surface must be inserted inside the joint and makes steam cook the internal part, while the outside is gently browned by the traditional heating elements. The injector holes must not be covered: for this reason the injector must be inserted into the empty cavity inside the joint, as shown in Figure 13. Fig. 13 68 Steam cooking chart Weight in gr. Steam cooking Food Level Cakes Whipped up kneading Leavened kneading Creme caramel Butter-milk cheese cake Apple cake Strudel Jam-tart Mixed cooked fruit Cooker apples - pears Small cakes Bread and Pizza White bread Bread rolls Pizza Flans Pasta flan Quiche Lasagne Vegetable flan Meat Beef Pork Veal Mutton Guinea-fowl Lamb Chicken Pigeons Quails Boar Turkey Duck Goose Rabbitt Fish Stockfish Sea-bream Hake Gilthead Salmon Sole Tunny Trout Squill Prawn Lobster Vegetables Tomatoes Potatoes Roasted potatoes Aubergines Stuffed peppers Courgettes Fennels Cauliflower Stuffed mushrooms Onions Celery 4 3 2 1 Cooking duration temp. Notes °C minutes 30 ~ 45 30 ~ 45 40 ~ 60 40 ~ 60 30 ~ 45 45 ~ 60 30 ~ 45 30 ~ 40 45 ~ 60 15 ~ 25 45 ~ 65 25 ~ 35 15 ~ 35 30 35 35 35 ~ ~ ~ ~ 40 45 45 45 800 1000 500 500 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 1o2 2 1o2 2 2 2 2 1o2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 150 160 150 150 175 150 175 150 175 175 200 200 175 175 175 175 175 175 175 175 175 175 150 175 175 175 150 175 150 150 175 150 175 150 175 175 175 175 150 175 175 150 200 175 150 175 175 175 150 175 175 150 150 Sliced Whole 6 pieces 2 pieces 6 rolls 1200 1000 1000 1000 800 1200 1200 1000 800 1000 4000 1500 3000 1200 1000 800 1000 1000 1500 1000 1200 1500 1000 1000 1200 1000 1000 1000 1200 1500 1000 1000 800 800 800 600 60 ~ 90 60 ~ 90 60 ~ 90 120 ~ 150 60 ~ 90 120 ~ 150 60 ~ 90 60 ~ 80 40 ~ 60 120 ~ 140 150 ~ 180 90 ~ 120 120 ~ 150 90 ~ 120 35 ~ 45 30 ~ 40 20 ~ 30 30 ~ 40 30 ~ 40 20 ~ 30 30 25 25 30 ~ ~ ~ ~ 45 35 35 40 Whole Whole 3 pieces 6 pieces Chops Whole Whole Whole Chops Sliced 2 fishes Filets Whole Sliced Whole Sliced 4 fishes Whole Whole 2 lobsters Half cut Sliced Sliced Half cut Half cut Sliced 9 mushrooms Chopped 20 ~ 30 30 ~ 40 45 ~ 60 30 ~ 45 45 ~ 60 30 ~ 40 45 ~ 60 35 ~ 45 25 ~ 35 35 ~ 45 35 ~ 45 69 Traditional, fan and grill cookings Conventional cooking Turn the oven function control knob to the relevant symbol ( ) and set the thermostat knob on the required temperature. If your dish need more heat from the top or from the bottom adjust the shelf level as required (see Fig. 14). Hints and Tips on Cooking Fish and Meat You can place meat in oven proof dishes, or directly on the oven shelf. In this case, remember to place the dripping pan in the first position from the bottom with some water in it. The dripping pan will avoid the falling of melted fat on the oven base. White meat, poultry and fish in general, need a medium temperature cooking (between 150 and 175 ° C). If you need to cook red meat (slightly browned on the outside and more gently cooked in the inside), a higher temperature (between 200 and 250 ° C) for a short time is recommended. The Fan Oven Turn the oven function control knob to the relevant symbol ( ) and set the thermostat knob on the required temperature. The fan situated behind the back panel circulates heated air into the oven. If you need to cook more than one dish in the fan oven at the same time, place the shelves on the first and third position from the bottom (See Fig. If you are cooking only one dish in the fan oven, use the lower positions, as this will give you better results. Hints and Tips on baking Cakes usually need a medium temperature cooking, between 150 and 200 °C. A short oven pre-heating (about 10 minutes) is recommeded when cooking cakes or baking. Once the cooking has been started, keep the oven door closed during all the cooking time, and check the cooking results through the oven door glass. Defrosting Turn the oven function control knob to the relevant symbol ( ) and set the thermostat knob on the OFF position (symbol : l). 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. Hints and Tips on grilling If you need to grill meat or fish, place them directly on the shelf after spreading a little oil on them. In the grill function, heat comes only from the top element. Therefore, you need to adjust the cooking level depending on meat or fish's thickness. Always remember to place the dripping pan in the lower position with some water in it. Grilling Turn the oven function control knob to the relevant symbol ( ) and set the thermostat knob on the required temperature. 15. 4 3 2 1 FO 0285 Fig. 14 Fig. 15 70 Cooking charts (traditional and fan oven, grill) TRADITIONAL COOKING AND FAN DUCTED COOKING WEIGHT (GR. ) Traditional Cooking TYPE OF DISH Level Cakes Whipped up kneading Leavened kneading Shortbread dough Butter-milk cheese cake Apple cake Strudel Jam-tart Small cakes Biscuits Meringues Bread and Pizza White bread Rye bread Bread rolls Pizza Flans Pasta flan Vegetable flan Quiches Lasagne Meat Beef Pork Veal English roast beef Lamb Chicken Turkey Duck Goose Hare Fish Whole Fillets 4 3 2 1 Fan Oven Cooking time temp. NOTES temp. °C Level 4 3 2 1 °C minutes 45 ~ 60 20 ~ 35 20 ~ 30 60 ~ 80 40 ~ 60 60 ~ 80 45 ~ 60 15 ~ 25 10 ~ 20 90 ~ 120 45 ~ 60 30 ~ 45 20 ~ 35 20 ~ 35 40 45 35 45 ~ ~ ~ ~ 50 60 45 60 On grid On grid On grid On grid Leg Whole Whole Whole Whole Cut in pieces 2 fishes 4 fillets 1 piece In bread pan 8 rolls In baking pan 2 2 2 1 1 2 2 2 2 2 1 2 2 1 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 180 180 180 175 180 175 180 180 180 100 200 200 200 220 200 200 200 200 200 200 200 220 200 200 200 175 175 200 200 200 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 2 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 2 2 2 2 2 2 2 2 2 2 2 (1 and 3)* 2 (1 and 3)* 160 160 160 150 160 150 160 160 160 100 175 175 175 200 175 175 175 175 175 175 175 200 175 175 175 160 160 175 175 175 1000 500 500 250 1000 1200 1000 1500 1200 1000 4000 1500 3000 1200 1000 800 50 ~ 70 100 ~ 130 90 ~ 120 50 ~ 70 110 ~ 130 60 ~ 80 210 ~ 240 120 ~ 150 150 ~ 200 60 ~ 80 40 ~ 60 30 ~ 40 NOTE: Cooking times do not include pre-heating time. We reccomend a short oven pre-heating (about 10 minutes) before baking or cooking pizza. (*) If you need to cook more than one dish at the same time, we recommend you to place them on the levels quoted between brackets. GRILLING Quantity TYPE OF DISH PIECES WEIGHT Level 4 4 4 3 4 4 4 4 4 4 Grilling 4 3 2 1 Cooking time (minutes) temp. °C Upper side 10 12 10 30 12 13 12 8 8 2~3 Lower side 8 8 6 20 10 10 6 1 Steaks Chops Sausages Chicken (cut in pieces) Kebabs Chicken (breast) Tomatoes Fish (fillets) Sandwiches Toast 4 4 8 6 4 4 8 4 4 4 800 600 500 800 700 400 500 400 max max max max max max max max max max 71 Cleaning and maintenance General Cleaning Before carrying out any cleaning or manteinance work, always disconnect the appliance from the electrical supply, and allow it to cool down. [. . . ] Applying the guarantee is subject to the consumer providing proof of purchase showing the purchase and/or delivery date. The guarantee will not apply if damage caused to delicate parts, such as glass (vitreous ceramic), synthetic materials and rubber, is the result of inappropriate use. The guarantee cannot be called on for minor faults that do not affect the value or the overall reliability of the appliance. The statutory warranty does not apply when defects are caused by: · a chemical or electrochemical reaction caused by water, · abnormal environmental conditions in general, · unsuitable operating conditions, · contact with harsh substances. [. . . ]