User manual ZANUSSI ZR56-2

[. . . ] We ask you to bear in mind that for the guarantee to be operated, it is necessary to fill in and send the larger part of the guarantee to Zanussi Technical Assistance & Service within 8 days of purchase, so that we can provide registration. We advise you that the smaller part of the certificate, as well as your receipt and proof of purchase, should be shown when required to personnel of Zanussi Technical Assistance & Service. Without following this procedure, the repair personnel will have to charge you more for the repair. 3 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. [. . . ] Convection cooking Turn the selector knob to the position . Turn the thermostat knob to the selected temperature. Defrosting Turn the index knob to position , to start the motor fan which will permit a quick thawing by blowing cold air throughout the oven. With the selector knob in the position (Fig. 2) turn the thermostat knob up to the position q . The oven is equipped with an enamelled pan to collect the juices of grilled meats (Fig. 4 - A), and with a grid for grilled and baked dishes (Fig. Oven thermostat pilot light It goes off then the oven reaches the selected temperature and goes on again every time the thermostat intervenes to stabilise the temperature. Fig. 4 FO 0918 8 0 20 150 SUGGESTIONS FOR OPERATION Cokking 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. Beaten up dough should be firm enough to avoid a longer baking time. When cakes and canapees are arranged simultaneously on 3 shelves, a runner should be skipped between the 2 lower shelves (Fig. 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 (150-170°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 spoon against the meat. 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. [. . . ] Unwind the cone and clean it with care; then spread over the valve a thin layer of grease not soluble by hydrocarbon. Pay attention to the fact that too much grease can obstruct the passage of gas. To fit again the burner valve in the normal position, you should reverse the procedure outlined above. FO 0163 Fig. 10 CHARACTERISTICS OF BURNERS AND NOZZLES BURNER NOMINAL POWER KW KCal/h LPG(*) Nozzle g/h CHARACTERISTICS OF TAPS BURNER Auxiliary Semi-Rapid Rapid DIA. [. . . ]