User manual ZANUSSI ZDQ695ALUR

[. . . ] BUILT-IN ELECTRIC MULTIFUNCTION DOUBLE OVEN ZDQ 695 INSTRUCTION BOOKLET IMPORTANT SAFETY INFORMATION These warnings are provided in the interests of your safety. Ensure that you understand them all before installing or using the appliance. If you are unsure about any of the information in this book contact the Customer Care Department. INSTALLATION The appliance must be installed according to the instructions supplied. The installation work must be undertaken by a qualified electrician or competent person. [. . . ] If you require more than one level of cooking use the main fan oven. · The middle shelf allows for the best heat distribution. To increase base browning simply lower the shelf position. To increase top browning raise, the shelf position. · There should always be at least 2. 5cm (1") between the top of the food and the grill element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones bread etc. , place the tins or baking trays centrally on the shelf. 21 · Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray or dish to allow for maximum circulation. · Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning. · The material and finish of the baking tray and dishes used will affect the degree of base browning. Enamelware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. · Do not place baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. · For economy leave the door open for the shortest possible time, particularly when placing food into a pre-heated oven. Do not place cookware and cooking pots with rough bases e. g. cast iron on the oven door as damage to the glass may occur. 22 MAIN OVEN COOKING CHART The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10°C to suit individual preferences and requirements. FAN OVEN Food Biscuits Bread Casseroles Cakes: Small & Queen Sponges Madeira Rich Fruit Christmas Meringues Fish Fruit Pies and Crumbles Milk Puddings Pastry: Choux Shortcrust Flaky Puff Plate Tarts Quiches/Flans Scones Roasting: Meat and Poultry Shelf Position Shelf positions are not critical but ensure that oven shelves are evenly spaced when more than one is used 180 - 190 170 - 180 210 - 220 160 - 180 Cooking Temp °C 180 - 190 210 - 220 130 - 140 160 - 170 160 - 170 140 - 150 130 - 140 130 - 140 90 - 100 170 - 190 190 - 200 130 -140 190 - 200 CONVENTIONAL OVEN Shelf Cooking Position Temp °C 2 180 - 190 2 210 - 220 2 150 - 180 2 170 - 180 2 170 - 180 2 160 - 170 2 150 - 160 1 130 - 140 2 100 - 110 2 170 - 190 3 190 - 200 3 130 - 140 2 160 - 170 3 Follow manufacturer's instructions 2 2 3 2 190 - 200 190 - 200 190 - 200 230 180 - 200 Note: Shelf positions are counted from the bottom upwards. 23 ROASTING CHART INTERNAL TEMPERATURES ­ Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C MEAT Beef/ Beef boned Mutton/Lamb Pork/Veal/Ham Chicken Turkey/Goose TEMPERATURE 160-180°C 160-180°C 160-180°C 160-180°C 160-180°C 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 15-20 minutes per ½kg (1lb) and 20 minutes over 15-20 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 Duck Pheasant Rabbit 160-180°C 160-180°C 160-180°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. 24 PIZZA FUNCTION This setting can be used for foods such as pizza where base browning and crispness are required. The top and lower elements operate in conjunction with the oven fan. USING PIZZA FUNCTION · · Turn the main oven multifunction selector to Pizza setting. Turn the main oven temperature control to the required setting. MAIN OVEN 200 THINGS TO NOTE · · · · The oven light will illuminate. It may turn ON and OFF during use to show that the setting is being maintained. The cooling fan for the controls may operate after a time. The oven fan will operate. FUNCTION TEMPERATURE HINTS AND TIPS · · · · Single level cooking using the middle shelf position gives best results. Ensure that food is placed centrally on the shelf for maximum air circulation. Be guided by the cook times and temperatures given on any packaging. Some pizzas should be cooked directly on the oven shelf. To prevent soiling the oven base, place a baking tray in one of the lower shelf positions. Do not place dishes, tins or baking trays directly on the oven base, as damage will occur. · The material and finish of the baking trays and dishes used will affect base browning. Enamelware, dark heavy or non-stick utensils increase base browning, while oven glassware, shiny aluminium or polished steel trays reflect the heat away and give less base browning. 25 DEFROST FEATURE This main oven function enables you to defrost most foods without heat faster than some conventional methods as the oven fan circulates air around the food. [. . . ] insulation on wires using Twist the bared wires using pliers. Cut bared wires 10mm away from the end of the inner insulation. Where uninsulated Earth wires are used ensure they are suitably sheathed to leave 10mm bare wire to fit into the terminal. Clamp bare wires into the relevant terminal and check they are held by tugging each one in turn. [. . . ]