User manual ZANUSSI ZHN725N

[. . . ] Built-under oven ZHN 725 Instruction booklet Contents English When the oven is first installed Description of the appliance Electric oven Hints and tips for using the oven Grilling table Roasting and baking table Cleaning and Maintenance Service and Spare Parts Technical Data Instructions for the installer Building-in 3 4 5 6 7 8 9 10 11 12 13 15 What happens if something goes wrong 11 2 English Warnings - Built-under ovens It is most important that the instruction book should be retained with the appliance for future reference. Should the appliance be sold or transferred to another owner, or should you move house and leave the appliance, always ensure that the book is supplied with the appliance in order that the new owner can be acquainted with the functioning of the appliance and the relevant warnings. These warnings are provided in the interest of safety. You must read them carefully before installing or using the appliance. Installation l l Any installation work must be undertaken by a qualified electrician or competent person. [. . . ] Normal short pastry dough should be cooked in a mould or tin for 2/3 of total cooking time required and then garnished as desired before being cooked completely. Clearly, the remaining cooking time depends on the type of garnish used (jam, fruit, etc. ). Care should be taken to ensure that any dough and cake mixes are of the right consistency since an unduly moist mix lengthens cooking time unnecessarily. The raw dough or mix should therefore be fairly difficult to detach from the spoon or beater. For cooking meat and fish Meat cooked in the oven should weigh at least 1 kg to prevent it from becoming too dry during cooking. Very tender red meat to be cooked rare, i. e. well cooked on the outside but extremely juicy inside, requires high-temperature cooking (200-220 °C). White meat, poultry and fish instead require low-temperature cooking (150-175 °C). The ingredients for the accompanying sauce or gravy should be put in the baking pan at the very beginning only when cooking times are short. Otherwise they should be added during the last half hour. A simple way of checking whether meat is done or not is to press it with a spoon; if the meat does not yield under this pressure it means that it is done to a turn. In the case of roast beef and fillet steaks, the inside of which should remain fairly pink in color, cooking times must be short. The meat can be cooked in a baking pan or else directly on the shelf - in this case a dripping pan must obviously be placed underneath the shelf to collect the juice. Once the meat is cooked, it is advisable to let it rest for at least 15 minutes before carving so that the juice does not seep out. To prevent the formation of too much smoke in the oven during roasting, it is a good idea to pour a little water into the dripping pan andto prevent steamto add a little bit more Conventional cooking Heat comes from the top and from the bottom, therefore it is preferable to use the central runners. If cooking requires more heat from the top or from the bottom use the top or the bottom runners. Grilling When grilling meat or fish, spread a little oil on them and always place them on the oven grid. The shelf level depends on the thinckness of the food. Always place the dripping pan at the lowest level, with some water in it, to avoid smoke and unpleasant smells. Some hints For baking cakes Cakes require a moderate temperature (normally between 150 and 200 °C). In addition, the oven must be heated up beforehand - for about 10 minutes. The oven door should not be opened before at least 3/4 of the set cooking time is up. 7 during cooking if the original amount dries up too much. Before serving, the various courses can be kept hot in the oven which should be turned down to the minimum temperature. Cooking times Cooking times vary according to the type of food to be cooked, its consistency, and volume. We suggest that you take particular note of your first cooking experiments with the oven, since operating in the same conditions for the same dishes you will of course obtain similar results. Only experience will enable you to make the appropriate changes to values given on charts. Attention!- Do not place objects on the bottom of the oven and do not cover it with aluminium foil while cooking, as this could cause a heat build-up which would affect the baking results and damage the oven enamel. [. . . ] The ground cable must be connected to terminal . After connecting Electrical connection Prior to making the electrical connection, make sure that: the protection fuse and the domestic wiring system are suitable to carry the total electric load of the oven (see rating plate); your domestic wiring system has an efficient earth connection in compliance with rules and laws in force; the wall socket or the omnipole switch used for the electrical connection can easily be reached after the oven is built in. This appliance is supplied with a connection cable incorporating a standard plug, suitable for the total electric load shown on the rating plate. The plug is to be inserted into a suitable wall socket. [. . . ]