User manual ZANUSSI ZKC5030W

[. . . ] User Manual Cooker Model ZKC5030 The following symbols are used in this user manual: WARNING! Important information concerning your personal safety and information on how to avoid damaging the appliance. IMPORTANT! General information and tips Environmental information Contents Important safety instructions Product description Controls and their functions Before first use Grill and oven furniture The electronic timer The hob The grill Grilling chart The top oven 3 5 5 6 7 8 13 14 16 17 The main oven Oven cooking chart Roasting chart Defrost Care and cleaning Troubleshooting Installation instructions Technical details Environment Guarantee / Custormer care 19 21 23 24 25 29 30 31 31 32 2 Important safety instructions These warnings are provided in the interests of your safety. Ensure that you understand them all before installing or using the appliance. If you are unsure about any of the meanings of these warnings please contact customer care. from using the appliance safely without supervision or instruction by a responsible person to ensure that they can use the appliance safely. [. . . ] To remove a shelf slide the shelf towards you until the shelf stop is reached. Tilt shelf up at the front to that the stops clear the side supports. To install a shelf, reverse the above steps. Cooking temperatures Fan oven cooking generally requires lower temperatures than conventional cooking. Follow the temperatures recommended in the cooking chart. As a guide reduce temperatures by about 20°C ­ 25°C for your own recipes, using a conventional oven. If not fitted correctly the anti tilt and safety stop mechanism will be affedted. Using the main oven Turn the main oven temperature control to the required setting. 19 Things to note · The indicator neon will glow. It may turn on and off during use to show that the setting is being maintained. · The cooling fan for the controls may operate after a time. · It is recommended that when baking larger quantities the shelf positions should be evenly spaced to suit the load being cooked. A slight increase in cooking time may be necessary. · 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. Hints and tips · Arrange the shelves in the required positions before switching the oven on. Shelf positions are numbered from the bottom upwards. 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. · 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 The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures to suit individual preferences and requirements. 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 1 1* 1 1 1 1 1 1 1 1 1 1 1 1 1 1 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 (m) 10 - 20 25 - 30 15 - 20 18 - 25 18 - 20 18 - 25 1¼ - 1½h 2¼ - 2½h 3 - 4½h 1¼ - 1½h 2½ - 3h 25 - 30 45 - 65 40 - 50 1½ - 2h 8 - 12 *= Shelf on the base of the oven 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. 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 Convenience Foods 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 POS 1 1 1* 1 1 1* 1 1* 1 1 1* 1* 1* 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 APPROX COOK TIME (m) 30 - 35 20 - 30 25 - 40 15 - 20 40 - 45 25 - 35 25 - 45 30 - 40 20 - 30 20 - 30 20 - 25 2½ - 3h 2½ - 3h Follow manufacturer's instructions 180 - 190 180 - 190 210 - 220 200 - 210 1 1 1 1 180 - 190 180 - 190 200 - 210 200 - 210 1 - 1½h 1 - 1½h 25 - 40 15 - 25 *= Shelf on the base of the oven 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. [. . . ] Connect to 230 - 240V AC supply only. · · · Connection to the electricity supply must be carried out by a qualified electrician/competent person. · The electrical connection should be made using a double pole isolating switch (cooker socket) with at least 3mm contact separation in all poles. The cable must have conductors of sufficiently high cross-sectional area to prevent overheating and deterioration. · We recommend you use a new length of 6mm2 twin core earthed cable to ensure your safety. [. . . ]