User manual ZANUSSI ZFK67/43RF

[. . . ] 7 Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Before using the oven for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Baking and Roasting Tables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] Always place pans, heat-resisting pans and aluminium trays on the shelf which has been inserted in the shelf runners. When food is heated, steam is created, like in a kettle. When the steam comes into contact with the glass in the oven door, it condenses and creates water droplets. To reduce condensation, always preheat the empty oven for 10 minutes. 4 3 2 1 The oven has four shelf levels, and is supplied with one shelf. The shelf positions are counted from the bottom of the oven as shown in the diagram. It is important that these shelves are correctly positioned as shown in the diagram. Do not place cookware directly on the oven base. Conventional Cooking The middle shelf position allows for the best heat distribution. To increase base browning simply lower the shelf position. To increase top browning, raise the shelf position. 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. 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. - We recommend you wipe the water droplets away after every cooking process. If two baking trays with pastries or biscuits are inserted into the oven at the same time, the trays must be swapped and turned around after about 2/3 of the baking time. 12 On Roasting: Do not roast joints smaller than 1 kg. Smaller pieces could dry out when roasting. Dark meat, which is to be well done on the outside but remain medium or rare inside, must be roasted at a higher temperature (200°C-250°C). White meat, poultry and fish, on the other hand, require a lower temperature (150°C-175°C). The ingredients for a sauce or gravy should only be added to the roasting pan right at the beginning if the cooking time is short. Otherwise add them in the last half hour. You can use a spoon to test whether the meat is cooked: if it cannot be depressed, it is cooked through. Roast beef and fillet, which is to remain pink inside, must be roasted at a higher temperature in a shorter time. If cooking meat directly on the oven shelf, insert the roasting pan in the shelf level below to catch the juices. Leave the joint to stand for at least 15 minutes, so that the meat juices do not run out. [. . . ] When the cooking process is completed, do not leave the dishes standing in the oven for longer than 15-20 minutes. The oven temperature light does not come on. The oven light does not come on. It takes too long to cook the dishes or they cook too quickly. Steam and condensation settle on the food and in the oven cavity. 18 Technical Data Heating element ratings Bottom oven element Top heating element Full oven (Top + Bottom) Grill Full grill Oven light Cooling Fan Total rating Dimensions of the recess 1000 W 800 W 1800 W 1650 W 2450 W 25 W 25 W 2500 W 230 V Width Depth Height under top in column mm 593 mm 580 mm 560 mm 550 Oven Height Width Depth Oven capacity mm 335 mm 405 mm 410 56 l Operating voltage (50 Hz) 19 Electrical Connection The oven is designed to be connected to 230 V (50 Hz) electricity supply. The oven has an easily accessible terminal block which is marked as follows: Letter L Letter N or E Live terminal Neutral terminal Earth terminal THIS OVEN MUST BE EARTHED The cable used to connect the oven to the electrical supply must comply to the specifications given below. It is necessary that you install a double pole switch between the oven and the electricity supply (mains), with a minimum gap of 3mm between the switch contacts and of a type suitable for the required load in compliance with the current rules. The switch must not break the yellow and green earth cable at any point. the yellow and green earth cable should be 2-3 cm longer than the other cables. [. . . ]