User manual ZANUSSI ZBM150X

[. . . ] BUILT-IN OVEN ZBM 150 INSTRUCTION BOOKLET Please read this instruction booklet before using the appliance AU Important Safety Information 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. Installation This oven is heavy and care must be taken when moving it. [. . . ] Always place dishes centrally on the shelf to ensure even browning. Stand dishes on suitably sized baking trays to prevent spillage onto the base of the oven and make cleaning easier. Do not place dishes, tins or baking trays directly on the oven base as it becomes very hot and damage will occur. For faster preheating use the fan oven function to preheat the oven until the oven indicator neon goes out, then swich the selector to the conventional oven setting. Single level cooking gives best results. If you require more than one level cooking use the fan oven function. - F How to Use the Conventional Oven 1. Turn the oven function control knob to the required cooking function ( ). Turn the thermostat control to the required temperature. THINGS TO NOTE l The oven light will come on when the oven function control knob is set. l The thermostat control light will remain on until the correct temperature is reached. It will then cycle on and off to show that temperature is being maintained. - - - Bottom oven element only This function is particularly useful when blind-baking pastry or cooking pizza. It may also be used to finish off quiches or flans to ensure the base pastry is cooked through. - The Cooling Fan The cooling fan will operate continually during cooking. It may run on after the oven is switched off to keep the controls cool. This is quite normal. NOTE The action of the cooling fan will depend on how long the oven has been used and at what temperature. It may not switch in at all at lower temperature settings nor run on where the oven has only been used for a short time. 8 Cooking Chart - Conventional Oven Food Biscuits Bread, buns, yeast, doughs Casseroles Cakes - small, Queen Victoria sponge Cakes - madeira, rich fruit Choux pastry, eclairs Fish Fruit pies, plate tarts, crumbles Meringues Milk puddings Pate, terrine (in baine-marie) Pizzas Puff pastry, sausage rolls, vol-au-vents Quiches, flans Scones Souffle Stuffed vegetables Roast meat & poultry Yorkshire pudding Keep food warm, heat dishes Temperature (°C) 170-200 200-230 140-170 170-190 130-180 200-230 200-230 180-210 90-100 140-160 160-180 200-230 230-250 170-200 230-250 200-230 230-250 180-200 200-230 90-100 Runner Positions 2 2 1-2 1-2 2 2 2 2 2 2 1-2 1-2 2 1-2 2 2 2 2 2 2 Cooking Time (mins) 25-30 35-45 90-180 18-25 90-150 30-35 20-40 50-65 90-150 90-150 60-90 25-30 15-25 50-60 8-12 35-45 see meat + poultry roasting chart 35-45 40-50 NOTE: Shelf positions are counted from bottom of the oven. These charts are intended as a guide only and should be adjusted according to taste. Meat and Poultry Roasting Chart (Conventional Oven + Fan Oven) Meat Beef Beef, boned Mutton and Lamb Pork and Veal Ham Chicken Turkey and Goose Duck Cooking Time 20-35 mins per 1/2kg (lb) + 20-35 mins 25-35 mins per 1/2kg (lb) + 25-35 mins 25-35 mins per 1/2kg (lb) + 25-35 mins 30-40 mins per 1/2kg (lb) + 30-40 mins 30-40 mins per 1/2kg (lb) + 30-40 mins 15-20 mins per 1/2kg (lb) + 20 mins 15-20 mins per 1/2kg (lb) up to 3. 5kg (7lb) + 15 mins per 1/2kg over 3. 5kg (7lb) 25-35 mins per 1/2kg (lb) + 20 mins When roasting, ensure the meat is cooked thoroughly, use a meat thermometer if preferred to check the centre temperature has reached the required temperature (see table below). MEAT Beef TEMPERATURES Rare - 60°C Medium - 70°C Well Done - 80°C Well Done - 80°C Medium - 70°C Well Done - 80°C Pork Lamb 9 The Fan Oven The air inside the oven is heated by the element around the fan situated behind the back panel. The fan circulates hot air to maintain an even temperature inside the oven. The advantage of cooking with this function is energy saving through: l Faster Preheating As the fan oven quickly reaches temperature, it is not usually necessary to preheat the oven although you may find that you need to allow an extra 5-7 minutes on cooking times. For recipes which require higher temperatures, best results are achieved if the oven is preheated first, e. g. Lower Temperatures Fan oven cooking generally requires lower temperatures than conventional cooking. Follow the temperatures recommended in the cooking chart. Remember to reduce temperatures by about 20-25°C for your own recipes which use conventional cooking. [. . . ] u Refer to the contents of this booklet, especially to the chapter Using the Oven. u Leave dishes inside the oven no longer than 15-20 minutes after the cooking is completed. n Steam and condensation settle on the food and the oven cavity. work n The electronic programmer does not u Check the instructions for the timer. n The oven fan is noisy u Check that shelves and bakeware are not vibrating in contact with the oven back panel. Service and Spare Parts In the event of your appliance requiring service, or if you wish to purchase spare parts, please contact your Service Centre. [. . . ]