User manual ZANUSSI ZC564E

[. . . ] CUISINIÈRE ÉLECTRIQUE ELEKTRISCH FORNUIS ELEKTROHERDE ELECTRIC COOKER ZC 607 E - ZC 603 E ZC 564 E NOTICE D'UTILISATION GEBRUIKSAANWIJZING GEBRAUCHSANLEITUNG INSTRUCTION BOOKLET 60 BE ENGLISH IMPORTANT!Nonetheless, to obtain best results it is important to read this brochure carefully and to follow all the instructions before using for the first time. In additon to instructions for installation, use and maintenance of the appliance, you will find other useful advice in this brochure. GUARANTEE Your new appliance is under guarantee. [. . . ] The minute minder function controls the main oven only and will switch the oven OFF at the end of a timed period. This function is useful if you want to begin cooking now and have the oven switch OFF automatically. If you have used the minute minder to time food cooking in the oven you will need to reset the timer before the oven can operate again. STOP SET TIME + PUSH BOTH Fig. 13. 10 STOP SET TIME + PUSH BOTH Fig. 13. 11 STOP SET TIME + PUSH BOTH 72 Fig. 13. 12 SOME ADVICE FOR THE USE OF YOUR OVEN Traditional cooking Heat originates from top and bottom, dishes should preferably be placed in the middle. If cooking requires more heat from the bottom or the top, use the upper or lower level. For the preparation of meat Meat to the cooked in the oven should weigh at least 1 kilo to avoid its becoming too dry. If you want roasts with a good colour, use very little oil. If the piece is lean, use a little oil and butter. Butter or oil are unnecessary if the piece has a strip of fat on top. If the piece has a strip of fat on one side only, put it in the oven with this side upwards; when melting the fat will grease the lower side sufficiently. 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, especially if of red meat, must not be salted at the beginning of cooking as salt causes juices and blood to seep out of the meat, thus preventing the formation o a well-browned crust. It is advisable to salt the outside the of the meat after just over half the cooking time. Place the roast in the oven in a dish having a low rim; a deep dish acts as a shield and prevents heat from circulating. Meat can be placed on an ovenproof dish or directly on the grill, under which the dripping pan should be inserted to collect juice. Ingredients for gravy should only be put in the dish immediately if cooking time is brief, otherwise they should be added during the last half hour. Begin cooking rare meat at a high temperature, reducing the temperature to finish cooking the inside. The cooking temperature for white meat can be moderate throughout. The degree of cooking can be checked by pressing the meat with a fork; if it does not give the meat is cooked. At the end of cooking it is advisable to wait at least 15 minutes before cutting the meat in order that the juices are not lost. Before serving plates can be kept warm in the oven regulated at minimum temperature. Convection cooking Heat is transmitted to dishes by hot air forcibly circulated inside the oven by a fan placed at the back of the oven. [. . . ] The ground cable must be connected to terminal . - After connecting the supply cable to the terminal board, secure it with a junction clamp. The appliance is delivered without an electric supply cable, therefore, you will have to fit to it a supply cable with standard plug, suitable for the total electric load shown on the rating plate. The plug is to be inserted into a suitable wall socket. If you require a direct connection to the electric network (mains), it will be necessary to fit between the appliance and the mains an omnipole switch, aith a minimum gap between contacts of 3 mm. suitable for the required load and in compliance with rules in force. [. . . ]