User manual ZANUSSI ZR54-3

[. . . ] It is dangerous to alter the specifications or to modify the product in any way. Unstable or misshapen pans should not be placed on the cooker, in order to avoid overturning or overflowing. Be careful when cooking with oil or fat. The lid is designed as a dust cover when closed, and as a splash-back when open. [. . . ] The temperature will be kept constant by the thermostat. If you want more heat coming from the bottom or more heat coming from the top turn the knob so as to place the pointer on the symbol (bottom heat) or (top heat). Under these conditions the temperature will never exceed about 200°C in the bottom heat position 180°C in the top heat position regulated by the thermostat. 3 FO 2124 Electric grill In the models with electric oven turn the knob so as to place the pointer on the symbol . Place the dripping pan under the wire shelf so as to prevent fat from dripping on the bottom of the oven. When baking or grilling, always keep the cooker lid open to avoid over-heating. 4 FO 0375 In the models with electric oven it is necessary, while the grill is in function, to leave the door halfopen and to put the protective screen to the knob (fig. The oven is equipped with an enamelled pan to collect the juices of grilled meats (Fig. 5 - A), and with a grid for grilled and baked dishes (Fig. 5 FO 0918 4 200 50-max 15 0 Hints and tips Cooking with the hob burners Start cooking with a big flame by turning theknob to , then adjust the flame as required. The outside of the flame is much hotter than its inside (nucleus), consequently the top of the flame should touch the bottom of the pan. Contrary to electric plates, gas burners do not require flat-bottomed pans. 2 gives the same information for grilling Experience will suggest possible variations to the values reported on the tables. Suggestions for traditional baking How to bake cakes Cooking of cakes require a moderate temperature (usually ranging between 150/200°C) and a 10-minute pre-heating of the oven. The door should not be opened during the first 3/4 of the whole baking time. Beaten up dough should be firm enough to avoid a longer baking time. How to cook meat and fish Meat should weigh at least 1 kg to avoid excessive drying. Very soft red meats, to be left rare or only welldone on the outside while keeping their juices, require a short time at a high temperature (200-250°C). White meat, fowl and fish require a low temperature (150170°C). Ingredients for the gravy should be added to the baking pan only in the last half hour, unless cooking time is very short. The baking point of meat can be checked by pressing a 5 Cooking table Type of cooking Quantity kg Shelf Level Temperature °C Cooking Times Cakes Beaten up dough in a mould Beaten up pastry on a plate Short pastry for cake base Short pastry with moist filling Short pastry with dry filling Naturally leavened dough Small cakes Meat Veal Beef Roast beef Pork Chicken Stew Beef stew Veal stew Fish Cod, hake, sole fillets Mackerel, turbot, salmon Oysters Flans and souffles Pasta souffle Vegetable flan Sweet/salted souffle Pizza and calzone 1 1 0, 5 1, 5 1 1 0, 5 1 1 1 1 1, 5 1 1 1 1 2 2 3 2 2 1 3 2 2 2 2 2 2 2 2 2 2 2 2 2 2 200 200 200 200 200 200 175 200 200 220 200 200 200 200 180 180 180 200 200 200 220 60 50 30 70 45 50 30 60 70 50 70 70 120 110 30 45 20 60 50 50 30 2 2 0, 75 0, 5 1. Cooking times are meant in addition to a pre-heating of about 15 minutes. For cooking of food placed in different positions, the first and third shelves starting from the bottom should be preferred. The above cooking times are intended for cooking in one position: allow a further 5-10 minutes for cooking in several positions. [. . . ] 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. 9 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. To reach the supply connection, the pipe should be passed behind the cooker as shown in Fig. [. . . ]