User manual ZANUSSI ZF36/43

[. . . ] 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. If the appliance is to be placed on a base, measures must be taken to prevent the appliance from slipping from the base. This appliance is heavy and care must be taken when moving it. [. . . ] Without preheating however, you may need to add an extra 5 ­ 10 minutes on the recommended cooking times. For recipes needing high temperatures, e. g. bread, pastries, scones, soufflés etc. , best results are achieved if the oven is preheated first. For best results when cooking frozen or cooked chilled ready meals always preheat the oven first. Cooking temperatures Fan oven cooking generally requires lower temperatures than conventional cooking. Follow the temperatures recommended in the cooking chart. Pastry: Choux Eclairs, Profiteroles Flaky/Puff Pies Shortcrust Mince Pies Meat Pies Quiche, Tarts, Flans Roasting Meat, Poultry Scones Shepherd's Pie Soufflés Vegetables: Baked Jacket Potatoes Roast Potatoes Yorkshire Pudding: Large Individual Shelf position Shelf Cooking temp (°C) Approx cook time (min) 10 - 20 25 - 30 positions 15 - 20 18 - 25 18 - 20 are not 18 - 25 1¼ - 1½h 2¼ - 2½h critical 3 - 4½h depends on size 140-150 1¼ - 1½h but ensure 80-100 2½ - 3h 170-180 25 - 30 130-140 45 - 65 that oven 140-160 2½ - 3h 180-190 1¼ - 1½h Follow manufacturer's instructions 170-190 20 - 30 190-200 20 - 25 shelves are 190-200 40 - 50 130-140 1½ - 2h 190-200 40 - 45 evenly 190-200 30 - 35 170-180 20 - 30 210-220 25 - 40 spaced 190-200 15 - 20 190-210 25 - 35 180-210 25 - 45 when more 160-180 see roasting chart 210-220 8 - 12 190-200 30 - 40 than one is 170-180 20 - 30 180-190 1 - 1½h 180-190 1 - 1½h used 210-220 25 - 40 200-210 15 - 25 180-190 200-220 200-220 160-170 160-170 160-170 140-150 130-140 130-140 Note: Shelf positions are counted from the bottom of the oven. 14 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. 15 Defrost feature This 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 feature · · Turn the fan oven temperature control to the defrost setting. 0 Things to note · The oven fan 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. ANY OTHER CLEANING MATERIALS MAY DULL THE SURFACE FINISH. 18 Cleaning the sealed hotplates and hotplate trims Cleaning the hotplate trims In order to maintain the appearance of your appliance' sealed hotplates and trims, you s are advised to use the recommended cleaning agents daily. If you do not allow spillages to burn on they will be much easier to clean off. The stainless steel trims may become straw coloured during use. Using a proprietary stainless steel cleaner, e. g. `Shiny Sinks' will help maintain a bright appearance. Alternatively a powder cleaner such as `Bar Keepers Friend' may be used regularly. Things to note The red spot in the centre of the hotplates may be removed with some abrasive cleaning agents. This is not a fault and does not affect the performance of the hotplates. Cleaning the shelves and grill/oven furniture All removable parts, can be washed in the dishwasher. The grill pan, grill pan grid and oven shelves may be cleaned using a soap impregnated steel wool pad. Soaking first in hot soapy water will make cleaning easier. For normal soilage Wipe over the hotplates and trims using a clean damp cloth then switch to a low or medium setting for a few minutes to thoroughly dry. Cleaning inside the oven(s) For heavy soilage Use a clean damp cloth or scourer with a cream cleaner e. g. Follow the circular grooved pattern on the hotplate when cleaning. For more stubborn marks warm the hotplate on a low setting for 30 seconds. [. . . ] The product is installed and used in accordance with our instructions and is only used domestically, i. e. The product is installed taking into account regulations in your new country. · · · · This guarantee does not cover: Damage or calls resulting from transportation, improper use or neglect, the replacement of any light bulbs or removable parts of glass or plastic. Costs incurred for calls to put right an appliance which is improperly installed or calls to appliances outside the United Kingdom. Appliances found to be in use within a commercial environment, plus those which are subject to rental agreements. Exclusions Before you move please contact your nearest Customer Care centre, listed below, to give them details of your new home. [. . . ]