User manual ZANUSSI DF62/26

[. . . ] · Children should be supervised to ensure that they do not play with the appliance. Installation · The appliance must be installed according to the instructions supplied. · The installation work must be undertaken by a qualified electrician or competent person. · The appliance should be serviced by an authorised service engineer and only genuine approved spare parts should be used. · The appliance must be installed in an adequately ventilated room. [. . . ] Meat Pies Quiche, Tarts, Flans Shepherd's Pie Soufflés Fish Fish Pie Beef Casserole Lamb Casserole Baked Potatoes Roast Potatoes Large Yorkshire Puddings: Individual Yorkshire Puddings COOKING TEMP °C 190 - 200 170 - 180 210 - 220 190 - 200 190 - 200 190 - 210 180 - 210 190 - 200 170 - 180 170 - 190 190 - 200 140 - 160 140 - 160 180 - 190 180 - 190 210 - 220 200 - 210 POS 3 3 3 2 2 2 2 1 2 2 1 1 1 2 2 2 2 TOP OVEN COOKING TEMP °C 180 - 190 170 - 180 210 - 220 190 - 200 170 - 180 190 - 210 180 - 200 190 - 200 170 - 180 170 - 190 190 - 200 140 - 160 140 - 160 180 - 190 180 - 190 200 - 210 200 - 210 APPROX COOK TIME (h) 0:30 ­ 0:40 0:20 ­ 0:35 0:25 ­ 0:45 0:15 ­ 0:25 0:40 ­ 0:50 0:25 ­ 0:40 0:25 ­ 0:50 0:30 ­ 0:45 0:20 ­ 0:35 0:20 ­ 0:35 0:20 ­ 0:30 2:30 ­ 3:15 2:30 ­ 3:15 1:00 ­ 1:45 1:00 ­ 1:45 0:25 ­ 0:45 0:15 ­ 0:30 Note: Shelf positions are counted from the bottom of the oven. Note: Main oven shelf positions are not critical but ensure that they are evenly spaced when more than one is used. 17 Roasting chart Meat Temperature Cooking time 20-35 minutes per ½kg (1lb) and 20-35 minutes over 25-35 minutes per ½kg (1lb) and 25-35 minutes over 30-40 minutes per ½kg (1lb) and 30-40 minutes over 20-25 minutes per ½kg (1lb) and 20 minutes over 20-25 minutes per ½kg (1lb) up to 3½kg (7lb) then 10 minutes per ½kg (1lb) over 3½kg (7lb) 25-35 minutes per ½kg (1lb) and 25-30 minutes over 35-40 minutes per ½kg (1lb) and 35-40 minutes over 20 minutes per ½kg (1lb) and 20 minutes over Beef/ Beef boned 160 ­ 180 °C Mutton/Lamb 160 ­ 180 °C Pork/Veal/Ham 160 ­ 180 °C Chicken 160 ­ 180 °C Turkey/Goose 160 ­ 180 °C Duck 160 ­ 180 °C Pheasant 160 ­ 180 °C Rabbit 160 ­ 180 °C INTERNAL TEMPERATURES ­ Rare: 50-60°C; Medium: 60-70°C; Well done: 70-80°C The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints. Wrap joints in foil if preferred, for extra browning uncover for the last 20 ­ 30 min. cooking time. 18 Defrost This main oven function defrosts most foods faster than more conventional methods. It is particularly suitable for delicate frozen foods which are to be served cold e. g. cream filled gateaux, cakes covered with icings or frostings, cheesecakes, biscuits, scones, etc. Using defrost Turn the main oven temperature control to the required setting. Things to note · The oven fan and interior light will come on. Hints and tips · Place the frozen food in 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. · It is preferable to thaw fish, meat and poultry slowly in the fridge. However, this process can be accelerated by using the defrost function. · Drain and make the pudding in the usual way. General points Frozen Foods Thaw thoroughly before cooking. Thickening Toss meat in flour for casseroles. Alternatively blend cornflour with water and add it at the end of cooking. Flavouring Flavours are held in the food because there is little evaporation. Adjust flavouring at the end of the cooking time. Soups, casseroles and stews · Do not cook casseroles over 2. 7 kg (6lb). · Bring to the boil on the hob then cook on slow cook. · Cook on the middle shelf of the oven or above. · Cover food with a tight fitting lid or tin foil. Liquid Use slightly less liquid as there is little evaporation during cooking. Always add milk and milk products, for example cream towards the end of cooking to prevent them from curdling. Vegetables · Cut into small pieces. · Dried beans must be pre-soaked then boiled in an open pan for 15 minutes before adding to any dish. · Place vegetables under meat in casseroles. · Cover food with a tight fitting lid or tin foil. Reheating Cool left over food quickly and then put it in the fridge. Do not reheat food using the slow cook setting. [. . . ] · Make connection by proceeding as follows: - · When refitting the mains terminal cover, ensure that the lower tabs are located inside the bottom edge of the aperture, before fixing the two screws into the top edge of the mains terminal cover. L L N N N Note: Blanking plates not to be removed. Ensure that the links are fitted as shown · Pre-form wires to the appropriate shape to suit fitting into the mains terminal block. · Strip inner insulation on wires using wire strippers. · Twist the bared wires using pliers. [. . . ]