User manual ZANUSSI ZFU19SM

[. . . ] We ask you to bear in mind that for the guarantee to be operated, it is necessary to fill in and send the larger part of the guarantee to Zanussi Technical Assistance & Service within 8 days of purchase, so that we can provide registration. We advise you that the smaller part of the certificate, as well as your receipt and proof of purchase, should be shown when required to personnel of Zanussi Technical Assistance & Service. Without following this procedure, the repair personnel will have to charge you more for the repair. Appliance Class 1 and Class 2 III 1a 2H3+ 230 V ~ 50 Hz Sub-Class 1 Category: Voltage tension: MANUFACTURER: ELECTROLUX ZANUSSI S. p. A. Viale Bologna 298 47100 FORLÌ (Italy) This appliance complies with the following E. E. C. [. . . ] A thick pan bottom prevents partial overheating as it allows sufficient thermic compensation. Wide and shallow pans are more suitable than narrow and deep ones as they allow a faster heating. Cooking is not quickened by placing narrow pans on wide burners. For a proper usage, place small pans on small burners and large pans on large burners. Remember to cover pans to reduce gas consumption. SUGGESTIONS FOR OPERATING OF OVEN Traditional cooking Heat derives from the top and the bottom, it is therefore preferable to use the central guides. If cooking requires more heat from the bottom or the top, use the upper or lower guides. Convection cooking Heat is transmitted to food through pre-heated air and is forcibly circulated inside the oven by a fan positioned on the back of the oven itself. In this way heat quickly and uniformly reaches all parts of the oven thus cooking various foods placed on more than one shelf. With this type of cooking the elimination of humidity from the air and a drier environment prevent the transmission and mixture of smells and tastes. The possibility of cooking on more than one shelf consents many various dishes to be prepared at the same time and up to three trays of biscuits or minipizzas to be consumed immediately or to be frozen. The oven can, however, be used for cooking on only one shelf. 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 at minimum temperature. For the cooking of fish: Cook small fish from start to finish at a high temperature. Cook medium-sized fish initially at a high temperature and then gradually lower the temperature. Cook large fish at a moderate temperature from start to finish. Check that baked fish is cooked by gently lifting one side of the gut; the meat must be white and opaque throughout, except in the case of salmon, trout or similar. Grilling The following types of meat are suitable for grilling. Mostly meat or offal cut in slices or pieces of various sizes, but not usually very thick, poultry cut in half and flattened, fish, some vegetables (e. g. courgettes, aubergines, tomatoes, etc. ), skewers of meat or fish and seafood. [. . . ] The appliance is supplied without electric cord: consequenrly, you have to install a plug fit for the load shown in the serial number plate. The plug has to be connected to an adequate socket. If you wish to directly connect to the mains, you have to interpose an omnipolar switch with a minimum opening between contacts of 3 mm, between the unit and the mains, complying with the existing regulations. The brown live wire (originating from the clamp of the cooker junction box) must always be connected to the phase of the mains supply. [. . . ]