User manual ZANUSSI ZLW66AMS

[. . . ] Poor ventilation can produce a lack of oxygen. WARNING: The use of a gas cooking appliance produces heat and humidity in the room in which it is installed. Ensure good ventilation of the room keeping natural ventilation openings clear or installing an extractor hood with a discharge tube. In case of doubt ask installer for advice. [. . . ] For a proper usage, place small pans on small burners and large pans on large burners. Remember to cover pans to reduce gas consumption. The outside of the flame is much hotter than its inside (nucleus). Accordingly , the top of the flame should lick the bottom of the pan. In contrast with electric plates, gas burners do not require flat-bottomed pans: the flames lick the bottom and spread the heat all over the surface. No special pans are required for gas burners. However, thinwalled pans transmit the heat to the food more quickly than thick-walled ones. Suggestions for using the oven Advice for use of the 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. Fan 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 (fig. 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. Moreover, the cooking time and energy consumption are reduced to a minimum. During cooking steam may be produced which can be released when opening the oven door. However, always stand back from the oven when opening the oven door during cooking or at the end of it to allow any build up of steam or heat to release. When food is heated, it produces steam in the same way as a boiling kettle does. When steam comes in contact of the oven door glass, it will condense and produce water droplets. To reduce condensation, ensure the oven is well heated before placing food in the oven cavity. A short oven preheating (about 10 minutes) will then be necessary before any cooking. We recommend you to wipe away condensation after each use of the appliance. Cooking times Cooking times can vary according to the type of food, its consistency and its volume. It is advisable to watch when cooking for the first time and check results since when preparing the same dishes, in the same conditions, similar results are obtained. The "COOKING TABLE" relating to cooking in the oven and by grill is provided as a guide. Experience will show possible variations to the values set out in the table. [. . . ] For safe operation, minimum consumption and longer duration of the unit, make sure that the pressure of supply is equal to the value indicated in the Technical Data table. Rigid connection For a greater safety, it is advisable to make a rigid connection to the gas installation. The coupling to the unit is of Gc 1/2 type. If the connection pipe is in metal, an insulated adaptor must be interposed between the coupling and the tube. Connection with flexible pipe Use a flexible gas pipe, according to the characteristics indicated by the existing regulations. The pipe should be well fitted and fixed by means of a clamp. [. . . ]