User manual ZANUSSI ZF56/45

[. . . ] · 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. [. . . ] · 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. WARNING! 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. Hints and tips · Arrange the shelves in the required positions before switching the oven on. Shelf positions are numbered from the bottom upwards. 5 4 3 2 1 · When cooking more than one dish in the fan oven, place dishes centrally on different shelves rather than cluster several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results. · When batch baking one type of food, e. g. Victoria sandwich cakes, those of similar size will be cooked in the same time. 20 Oven cooking chart . ts rif ne vo eht taehe rp sy aw la , laem ydae r dell ihc dna nez or f ro azz ip , sdoof ecnei nevnoc g nik ooc nehw e cnamr ofrep la m itpo erusne oT . lev el eno n o d e k a b e b d l u o h s ) c t e s n a l f ti u r f , a z z i p e l p m a x e r o f ( s e pi c e r t s i o m , s t l u s e r t s e b r o F . s t n e m e r i u q e r d n a e c n e r e f e r p l a u di v i d n i t i u s ot erutar epmet eht esae rced r o esa ercni ot y rassece n eb y am tI . desu snit r o yart g n i k a b f o e zi s d n a e p y t , r e b m u n e h t d n a s t n e i d e r g n i s u oi r a v e h t f o y c n e t s i s n o c e h t n o d n e p e d l l i w e s e h t s a , y l n o e c n a d i u g r o f e r a s e m i t g ni k a b d n a e r u t a r e p m e t e h T FAN OVEN FOOD Biscuits Bread Bread rolls/buns Small / Queen Cakes Sponges Victoria Sandwich Madeira Cake Rich Fruit Cake Christmas Cake Gingerbread Meringues Flapjack Shortbread Fruit Pies, Crumbles Milk Puddings Scones COOKING TEMP °C 180 - 190 200 - 220 200 - 220 160 - 170 160 - 170 160 - 170 140 - 150 130 - 140 130 - 140 140 - 150 90 - 100 170 - 180 130 - 140 190 - 200 130 - 140 210 - 220 POS 3 1 1 2 2 2 1 1 1 2 2 2 2 2 2 2 TOP OVEN COOKING TEMP °C 170 - 190 200 - 220 200 - 220 170 - 180 160 - 170 160 - 170 140 - 150 140 - 150 130 - 140 140 - 150 90 - 100 170 - 180 140 - 150 190 - 200 140 - 150 220 - 230 APPROX COOK TIME (h) 0:10 ­ 0:25 0:25 ­ 0:35 0:15 ­ 0:25 0:18 ­ 0:30 0:18 ­ 0:25 0:18 ­ 0:30 1:15 ­ 1:45 2:15 ­ 2:45 3:00 ­ 4:45 1:15 ­ 1:45 2:30 ­ 3:15 0:25 ­ 0:35 0:45 ­ 120 0:40 ­ 0:55 1:30 ­ 2:15 0:08 ­ 0:17 21 Oven cooking chart continued FAN OVEN FOOD Choux Pastry Éclairs / Profiteroles Flaky Pastry Mince Pies Pasta Lasagne etc. 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. 22 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. · Do not cook poultry over 2 kg (4lb 8oz). · Cook on the middle shelf of the oven or above. · Only cook joints of pork if you can make sure, by using a meat thermometer, that the temperature inside the joint is at least 88°C. · For good air circulation always stand joints on a rack in a roasting tin or casserole. · Thaw all frozen meat and poultry before you cook it. · Prime cuts of meat do not benefit from slow cooking. · Remove excess fat and skin unless it is browned first. Milk puddings · Cover the cereal with boiling water and leave it to stand for 30 minutes. · 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. [. . . ] · Strip inner insulation on wires using wire strippers. · 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. [. . . ]