Zanussi Electrolux Built-in oven Manual de usuario

Englis

Warnings - Built-in ovens

It is most important that the instruction book should be retained with the appliance for future

reference. Should the appliance be sold or transferred to another owner, or should you move

house and leave the appliance, always ensure that the book is supplied with the appliance in

order that the new owner can be acquainted with the functioning of the appliance and the

relevant warnings. These warnings are provided in the interest of safety. You must read

them carefully before installing or using the appliance.

Installation

lAny installation work must be undertaken

by a qualified electrician or competent

person.

lInstallation and initial adjustment of your

oven MUST be carried out by qualified

personnel in compliance with current

re ulations. Specific installation

instructions for the installer are iven in this

booklet.

During use

lThis appliance has been desi ned for

cookin edible foodstuffs only, and must

not be used for any other purposes.

lIt is dan erous to alter the specifications

or modify the product in any way.

lAppliances become very hot with use, and

retain their heat for a lon period after use.

lAlways ensure that the control knobs are

in the off position when not in use.

lFor hy iene and safety reasons, this

appliance should be kept clean at all times.

A build-up of fats or foodstuffs could result

in a fire.

lNever line any part of the oven with

aluminium foil.

lEasy clean-liners (if provided) should never

be cleaned with any other than soapy water.

lBefore any maintenance or cleanin work

is carried out on the appliance, always turn

off the isolator switch at the cooker point,

and allow to cool.

lDurin oven cookin and rillin , the

appliance door and the surroundin parts

are warmed up to a very hi h temperature.

Be careful and keep children away from

the appliance while you are usin it. When

you connect other appliances to a plu near

the oven, check carefully that the wire does

not touch warm parts of the oven and does

not et taken in the oven door.

lEnsure that the shelves are put in place in

the correct way.

lThis oven (even if it is linked to an electrical

cookin table) is made to function at 230 V

mono, double or three-phase with neutral.

lA polyphase linkin without neutral (400 V)

can induce the distruction of the oven and

of the eventual cookin table.

Child safety

lThis appliance is desi ned to be operated

by adults. Children should not be allowed

to tamper with the controls or play with the

product.

lChildren should be supervised at all times

and should not be allowed to touch the hot

surfaces or be in the vicinity when in use

or until the appliance has cooled after use.

Technical assistance

lThis appliance should be serviced by an

authorized Network Service Centre, and

only enuine spare parts should be used.

lUnder no circumstances should you

attempt to repair the appliance yourself.

Repairs carried out by inexperienced

persons may cause injury or serious

malfunctionin . Refer to your local Service

Centre. Always insist on enuine spare

parts.

Guide to Use the

instructions

Safety Instructions

Step by step instructions for an

operation

Hints and Tips

Once the oven has been installed:

a) set the thermostat knob to MAX 250);

b) switch the oven function control knob to

conventional cooking );

c) allow the oven to run empty for

approximately 45 minutes;

d) open a window for ventilation.

During this time, an unpleasant odour may

be emitted. This is absolutely normal, and

is caused by residues of manufacturing.

Repeat this operation for the grill and fan

cooking function.

Once this operation is carried out, let the

oven cool down, then clean the oven cavity

with a soft cloth soaked in warm soapy

water.

Before cooking for the first time,

carefully wash the oven

accessories.

W en t e oven is first installed

MANUFACTURER:

ELECTROLUX ZANUSSI S.p.A.

Viale Bologna, 298

47100 FORLÌ Italy)

FO 0799

Fig. 1

To open the oven door, alwa s

catch the handle in its central part

(Fig. 1).

Description of t e appliance

72356

1. Control panel

2. Control knob for front right cooking plate

3. Control knob for rear right cooking plate

4. Control knob for rear left cooking plate

5. Control knob for front left cooking plate

6. Oven Function control knob

7. Overall control light

8. Oven thermostat control knob

9. Oven thermostat control light

10. Oven lamp

Electric oven

Oven Function (Fig. 2) and

Thermostat (Fig. 3) control knobs

They enable to select the most appropriate

type of heating for the different cooking

requirements by appropriately connecting

the heating elements and adjusting

temperature to the required level.

Conventional cooking

Grill

Bottom heating element

Fan cooking

Defrost Setting

Conventional cooking

 Turn the oven function control knob to

;

 turn the thermostat knob to the desired

temperature setting. The heat comes

from both the top and bottom element,

ensuring even heating inside the oven.

Bottom heating element

 Turn the oven function control knob to

;

 turn the thermostat knob to the desired

temperature setting. The heat comes

from the bottom of the oven only.

Fan cooking

 Turn the oven function control knob to

;

 turn the thermostat knob to the desired

temperature setting. This allows you to

roast or roast and bake simoultaneously

using any shelf, without flavour

transference.

Grilling

 Turn the oven function control knob to

;

 turn the thermostat knob to the desired

temperature setting.

Defrost setting

 Turn the oven function control knob to

 turn the thermostat knob to «l». This

setting is intended to assist in thawing

of frozen food.

Oven thermostat control

light

This light goes off when the oven heats up

to the temperature set and comes on again

every time the thermostat cuts in to stabilize

temperature.

Fig. 2

Fig. 4

Fig. 3

FO 2143

FO 2153

FO 2275

100

150

200

MAX

Safety thermostat

In order to avoid excessive overheating due

to incorrect use of the appliance or else to a

faulty component, the oven is equipped with

a safety thermostat which cuts off the power

supply if necessary. Operation is restored

automatically when the oven temperature

decreases to normal values. Therefore, if the

thermostat cuts in because you have not

been using the appliance correctly, the oven

can be used again simply by waiting for the

appliance to cool down. If, instead, the

thermostat cuts in because of a faulty

component, you should call the Service

Department.

Hints and tips for using t e oven

Alwa s cook with the oven door

closed.

Conventional cooking

Heat comes from the top and from the

bottom, therefore it is preferable to use the

central runners.

If cooking requires more heat from the top

or from the bottom use the top or the bottom

runners.

an cooking

The food is cooked by means of preheated

air force blown evenly round the inside of

the oven by a fan set on the rear wall of the

oven itself.

Heat thus reaches all parts of the oven evenly

and fast and this means that you can

simultaneously cook different types of foods

positioned on the various oven shelves fig.

5). Fan cooking ensures rapid elimination

of moisture and the dryer oven environment

stops the different aromas and flavours from

being transmitted from one food to another.

The possibility of cooking on several shelf Fig. 5 FO 0061

Fan cooking

heights means that you can cook several

different dishes at the same time and up to

three tins of biscuits and mini pizzas to be

eaten immediately or subsequently deep

frozen.

Naturally the oven can also be used for

cooking on just one shelf. In this case you

should use the lowest set of runners so that

you can keep an eye on progress more

easily.

In addition, the oven is particularly

recommended for sterilizing preserves,

cooking home-made fruit in syrup, and for

drying mushrooms or fruit.

Operating control light

It indicates that one or more of the heating

elements are turned on.

Hotplate control knobs

The Control Knobs for the hotplates Fig. 4)

can be found on the oven control panel. The

energy regulator of the hotplates can be set

by means of a 7-position control knob:

0=Off

1= Minimum

3= Maximum

The intermediate positions give an increasing

heating power.

Carefully supervise cookings with oil

or fats, since these types of food can

result in a fire, when over-heated.

Some hints

For baking cakes

Cakes require a moderate temperature

normally between 150 and 200°C). In

addition, the oven must be heated up

beforehand - for about 10 minutes.

The oven door should not be opened before

at least 3/4 of the set cooking time is up.

Normal short pastry dough should be cooked

in a mould or tin for 2/3 of total cooking time

required and then garnished as desired

before being cooked completely.

Clearly, the remaining cooking time depends

on the type of garnish used jam, fruit, etc.).

Care should be taken to ensure that any

dough and cake mixes are of the right

consistency since an unduly moist mix

lengthens cooking time unnecessarily. The

raw dough or mix should therefore be fairly

difficult to detach from the spoon or beater.

If three shelves are filled with cakes and tarts

simultaneously, it is advisable to slot in an

extra shelf between the two lower shelves

Fig. 5).

For cooking meat and fish

Meat cooked in the oven should weigh at

least 1 kg to prevent it from becoming too

dry during cooking. Very tender red meat to

be cooked rare, i.e. well cooked on the

outside but extremely juicy inside, requires

high-temperature cooking 200-250°C).

White meat, poultry and fish instead require

low-temperature cooking 150-175°C).

The ingredients for the accompanying sauce

or gravy should be put in the baking pan at

the very beginning only when cooking times

are short.

Otherwise they should be added during the

last half hour. A simple way of checking

whether meat is done or not is to press it

with a spoon; if the meat does not yield under

this pressure it means that it is done to a

turn. In the case of roast beef and fillet

steaks, the inside of which should remain

fairly pink in color, cooking times must be

short.

The meat can be cooked in a baking pan or

else directly on the shelf - in this case a

dripping pan must obviously be placed

underneath the shelf to collect the juice.

Should you cook very fat food, place the

meat directly on the grill and the grill over

the dripping pan in order not to dirty the oven.

Once the meat is cooked, it is advisable to

let it rest for at least 15 minutes before

carving so that the juice does not seep out.

To prevent the formation of too much smoke

in the oven during roasting, it is a good idea

to pour a little water into the dripping pan

andto prevent steamto add a little bit

more during cooking if the original amount

dries up too much.

Before serving, the various courses can be

kept hot in the oven which should be turned

down to the minimum temperature.

Attention! - Do not place pans,

dripping pans, biscuit pans or

aluminium foil on the oven bottom.

This could cause a heat build-up

which would affect the baking results

and damage the oven enamel.

Roasting and baking table

Shelf from bottom Temperature °

ooking

Fan onv. Fan onv. time in

Type of dish Wei ht cooking cooking cooking cooking minutes

BEEF

Roast-beef 1 kg 2(1-3) 2 180 190 2.00-2.15

Roast-beef: rare x cm height 2(1-3) 2 200* 210* 0.04-0.05

me ium x cm height 2(1-3) 2 200 210 0.06-0.08

well one x cm height 2(1-3) 2 .180 200 0.10-0.12

PORK

Roast shoul er 1 kg 2(1 -3) 2 160 180 2.00-2.30

Roast shin 1 kg each 2(1 -3) 2 160 180 1.45-2.00

Roast loin 750 gr 2(1-3) 2 180* 190* 0.45-1.00

VEAL

Roast veal 1 kg 2(1 -3) 2 180 190 1.45-2.00

Roast shin 1kg each 2(1 -3) 2 160 180 2.00-2.15

LAMB

Roast leg 1 kg 2(1 -3) 2 180 190 1.45-2.00

Poultry

Roast chicken 1 kg 2(1 -3) 2 180 190 1.00-1.15

Roast Turkey 2.5-3.5 kg 1 1 180 200 3.00-3.50

Roast Pheasant 0.8-1.0 kg 2(1-3) 2 170 190 1.00-1.30

FISH

Fish, whole 1 kg 2(1 -3) 3 180 200 0.45-1.00

PIZZA

Bake on ripping pan - 2(1-3) 2 180 200* 0.25-0.35

Dishes au gratin

sweet an salte - 2 2 180 200* 0.45-1.15

MOULD CAKES

Whippe up knea ing - 2(1-3) 1 160 175* 1.00-1.10

Whippe up knea ing (moist) - 2(1-3) 1 160 175* 1.00-1.15

Naturally leavene knea ings - 2(1 -3) 1 170 180* 0.45-1.00

Small pies - 2(1-3) 2 160 175 0.45-1.00

Buttermilk-cur pie - 2(1 -3) 2 150 170 1.10-1.20

Sponge cake - 2(1 -3) 2 170 180* 0.30-0.40

Pie bottom (shortbrea ) - 2(1 -3) 3 170 180 0.20-0.30

Pie bottom (whippe up knea ing)

- 2 (1-3) 2 160 175 0.25-0.30

Tarts - 2 (1 -3) 2 180 190 0.50-1.10

CAKES ON DRIPPING PAN

Rye-brea - 2 (1-3) 2 190* 200* 0.30-0.45

Cream puffs - 2 (1-3) 2 170 180* 0.40-0.50

Puff pastry - 2 (1-3) 2 170* 180* 0.25-0.30

Stru el - 2 (1 -3) 2 170 180 0.50-1.10

Rolle cake - 2 (1 -3) 2 170 180* 0.12-0.18

Stuffe cakes - 2 (1-3) 2 160 170 0.30-0.40

Fruit tarts - 2 (1 -3) 2 160 170 0.45-1.00

SMALL CAKES

Ma e of shortbrea 2 (1-3) 2 160 170 0.10-0.20

Ma e of whippe up knea ing - 2 (1-3) 2 160 170 0.10-0.20

Meringues 2 (1 -3) 2 100 100 2 00 2 30

Grill cooking table

The dripping pan must be placed on the first shelf from the bottom.

1. For the fan oven, the cooking time shown refer to the first shelf position shown. Shown

between brackets are the shelf positions on which other dishes may be cooked

simultaneously at the same temperature.

2. If you intend to cook on two different shelf positions, use positions 1 and 3.

3. When cooking on various shelf positions, the cooking times should be increased by

about ten minutes to compensate for the greater oven load.

4. In the case of the dishes marked with an asterisk *), it will be necessary to preheat the

oven these are mostly leavened kneadings).

5. The cooking temperatures shown for meat dishes are the most suitable to ensure the

best results. Furthermore, keep in mind that with an oven center temperature above the

approx. 180°C value, the cooking oils and fats will burn producing smoke and soil the

oven. Choose preferably fan cooking.

Shelf Cooking time in minutes

Type of dish Temp. Quantity from

°C bottom Upper side lower side

Pork chops MAX No. 4-6 4 12 8

Beefsteaks MAX No. 4-6 4 10 6

Sausages MAX No. 15-20 4 1 2 5

Toast ng bread MAX - 4 4 1

Cooking times

Cooking times vary according to the type of

food to be cooked, its consistency, and

volume. We suggest that you take particular

note of your first cooking experiments with

the oven, since operating in the same

conditions for the same dishes you will of

course obtain similar results.

Only experience will enable you to make

the appropriate changes to values given on

charts.

Before an cleaning switch the

oven off and let it cool down. This

appliance cannot be cleaned with

steam or with a steam cleaning

machine.

Important! Before carr ing out

maintenance and cleaning

operations, make sure that our

oven is disconnected from the

mains power suppl .

Cleaning must be carried out after the oven

has cooled down. Wash the enamelled parts

with lukewarm water and detergent. Do not

use abrasive products, such as steel wool

pads, acids etc. since these could damage

the various surfaces. Rinse stainless steel

parts with water after use, and dry them with

a soft cloth or chamois leather.

In the case of persistent stains, you can

use normal non-abrasive detergents or

products specific for stainless steel readily

available on the market. Another alternative

is a drop of hot vinegar.

When cleaning the oven door with the glass

top cover use just hot water, taking care to

avoid using coarse cloths or abrasive

products.

The hot acids of fruit e.g. Iemons, stewed

prunes, etc.) leave difficult-to-remove stains

on the enamelled surfaces; this inconvenient

may remove enamel gloss, but, it does not

impair oven operation.

Clean the oven thoroughly after use; in this

way it will be possible to remove cooking

residuals more easily, thus avoiding these

from burning the next time the oven is used.

Replacing the oven light

Disconnect the appliance from its power

supply point. Push in and unscrew the glass

cap Fig. 6). Unscrew the light bulb and

replace it with a new heat-proof bulb 300°C)

having the following features: - Operative

Cleaning and Maintenance

FO 0030

Fig. 6

FO 0452

Fig. 7

tension: 230 V 50 Hz); - Power: 25 W; -

Fitting: E 14. Reconnect the appliance.

Oven door cleaning

For a better cleansing of the oven door, you

are suggested to remove it from the

appliance with the following procedure: open

tho door completely; lift the small levers

placed on the two hinges and turn the levers

towarde the inside Fig. 7). Slowly close the

oven door, until it touches the two levers,

then push it towards the oven and remove it

by pulling it towards the outeide. Place the

door on a horizontal level. After cleaning,

assemble the door again by carrying out the

procedure described above backwards.

When the two small levers are placed again

on the hinges, the door will have been

accurately fit.

Tec nical Data

This appliance complies with the

following E.E.C. Directives:

- 73/23 - 90/683 Low Voltage Directive);

- 89/336 Electromagnetical Compatibility

Directive);

- 93/68 General Directives)

and subsequent modifications.

This appliance can be connected to

variuos cast iron or ceramic hobs

lTraditional hobs

T pe : ZME 3027

Maximum powerabsorbed 5,5 kW

Power supply voltage 50Hz) 230 V

lCeramic hobs

T pe: ZME 3043 - LOGO 1

Maximum powerabsorbed 5,8 Kw

Power supply voltage 50 Hz) 230 V

Nominal heating power

lOven with traditional hob 7,350 kW

lOven with ceramic hob 7,650 kW

Dimension of the oven

recess

Height 59,5 cm

Width 56,0 cm

Depth 55,0 cm

Dimensions of the oven

cavity

Height 32,5 cm

Width 44,0 cm

Depth 39,0 cm

Capacity 55 dm3

Oven thermostat regulation: from 50 up to

250 °C

Heating elements

Oven lamp 25 W

Oven fan 30 W

Electric grill 1750 W

Top Heating Element 800 W

Bottom Heating Element 1000 W

Top + Bottom Heating Elements 1800 W

Maximum Power absorbed: 1850 W

Operating Voltage 50Hz) 230 V- 400 V

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