User manual ZANUSSI ZR5540AE

[. . . ] MIXED FUEL COOKER ZR 5540 AE INSTRUCTION BOOKLET IL Important safety information It is very important that this instruction book should be kept safely for future consultation. In case theappliance is sold or given to another person, please ensure that the booklet goes together with it, so that the new owner can know of the functions of the machine and also be aware of the warnings. This warnings has been given for your and other people safety. We therefore ask you to carefully read the procedures of installation and use of this cooker. Installation Installation shoulds be undertaken by a competent and qualified installer, according to the regulations in force in your country. [. . . ] The flames touch the bottom and spread heat all over the surface. No special pans are required for gas burners. However, thin-walled pans transmit the heat to the food quicker than thick-walled ones. Since heat doesn't spread evenly on the pan bottom, the food may be locally overheated. Consequently it is advisable to stir the food many times. A thick pan bottom prevents local 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 use, place small pans on small burners and large pans on large burners. Remember to cover pans to reduce gas consumption. Roastbeef and sirloin require a short cooking time, as thier insides must keep their redness. Meat can either be placed an a suitable baking pan or directly on the grid under which the drip-pan has to be inserted to collect the juices. When baking time is over it is advisable to wait at least 15 minutes before slicing the meat to avoid any spilling of juices. Dishes can be kept warm in the oven at the lowest temperature, before being served. Grilling Heat comes from the top of the oven. Suggestions for grilling and alternating cooking Nearly all kinds of meat can be grilled excepting some kinds of lean game and meat loaves. Meat and fish suitable for grilling should be lightly oiled and always placed on the grid. The latter should be placed on the positions either closer or far from the grill, according to the thickness of the meat, to ensure an even cooking. Smoke produced by drops of grease and gravy can be avoided by adding 1-2 glasses of water to the pan. Traditional cooking Heat is conveyed both from the top and bottom of the oven; thus, it is advisable to put the cpot in the central shelves position. When a higher heat is required either from the top or bottom, put the pot in an upper or lower position. Cooking time Cooking time may vary according to the nature, texture and volume of the food. It is advisable to check the first cookings and verify their results as similar results can be obtained by repeating the same conditions. Indicatively, a couple of cooking tables are shown on the following pages (no. 1 indicates cooking times, temperatures and positions of dishes in the oven for traditional cookings. [. . . ] We bring to your attention some of the main existing regulations. The flexible tube must not be reach in any point a temperature 30°C higher than the room temperature, it should not be no longer than 1, 5m. It should not be subjected to any kind of traction or torsion and it should not be allowed to be excessively bent. An easy access should be allowed to periodically check its condition. [. . . ]