Zanussi Electrolux Cookers User manual

56
This warnings has been given for the safety of you and others. We therefore ask you to carefully read the
procedures of installing and using this cooker.
ENGLISH
Important safety information
Installation
 The work of installation must be carried out by
competent and qualified installers according to the
regulations in force.
 Any modifications to the domestic electrical mains
which may be necessary for the installation of the
appliance should be carried out only by competent
personnel.
 Ensure that air can circulate around the gas
appliance. Poor ventilation can produce a lack of
o ygen.
 WARNING: The use of a gas cooking appliance
produces heat and humidity in the room in
which it is installed. nsure 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.
 Avoid installation of the cooker near inflammable
material (e.g. curtains, tea towels, etc.).
 Supply the appliance with the type of gas stamped
on the relevant adhesive label situated in the imme-
diate vicinity of the gas connection tube.
Child Safety
 This appliance has been designed for use by adults.
Take care, therefore, that children do not attempt to
play with it.
 The appliance remains hot for a long time after being
switched off. Supervise children at all times, paying
attention that they do not touch surfaces or remain
in the vicinity of the appliance when in use or when
not completely cooled.
During Operation
 This product is intended for the cooking of food and
must not be used for other purposes.
 It is dangerous to modify, or attempt to modify, the
characteristics of this appliance.
 Unstable or deformed pans should not be placed on
the burners or plates in order to avoid accidents
caused by upsetting or boiling over.
 Particular care should be taken when cooking with
oil or fat.
 If the appliance is fitted with a cover, its function is to
protect the surface from dust when closed and to ac-
cumulate splashes of grease when open. Do not use
for other purposes.
 Always clean the cover before closing.
 Leave the burners and/or plates to cool before
closing.
 All the covers, in plate glass or enamel, are
removable to facilitate cleaning.
 Always ensure that the knobs are in the « »
(Stop) position when the appliance is not in use.
 Always insert the dripping pan when using the grill
or when cooking meat on the grid. Pour a little water
It is very important that this instruction book
should be kept safely for future consultation. If
the appliance should be 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.
into the dripping pan to avoid grease burning and
creating unpleasant smells.
 Always use oven gloves to remove dishes from the
oven.
 The accessories (grid and dripping pan) should be
washed before using for the first time.
 Take care when using cleaning products in spray
form: never direct the spray onto the resistance or the
thermostat bulb.
 If, when placing food in the oven, or when removing
it, a large quantity of oil, juice, etc. spills onto the
bottom of the oven, re-clean before starting to cook
to avoid unpleasant smoke and also the possibility
of these substances catching fire.
 For reasons of hygiene and safety this appliance
must always be kept clean. A build up of grease or
other food can cause fires.
 The gas oven becomes hot with the movement of air.
The holes on the bottom of the oven must never be
obstructed. Do not cover the sides of the oven with
aluminium foil, in particular the lower part of the
opening.
 The appliance is heavy, move it carefully.
 Before maintenance and cleaning disconnect the
appliance and allow to cool.
 To facilitate ignition, light the burners before
placing pans on the grid. After having lit the
burners check that the flame is regular.
 Always lower the flame or turn it off before removing
the pan.
 Ensure that the oven grids are inserted correctly (see
instructions).
 If there are self-cleaning panels they should only be
cleaned with soap and water (see cleaning
instructions).
 Only heat-resistant plates may be placed in the
drawer situated under the oven.Do not put
combustible materials there.
Service
 In case of repairs, do not attempt to correct yourself.
Repairs carried out by unqualified persons can cau-
se damage. Contact an authorized Technical
Assistance Centre and insist an original spareparts.
Environmental Information
 After installation, please dispose of the packaging with
due regard to safety and the environment.
 When disposing of an old appliance, make it unusable,
by cutting off the cable.

57
These instructions are only for the countries
stated by the symbol printed on the front cover
of this instruction book.
H
D
W
MANUFACTUR R: ELECTROLUX ZANUSSI S.p.A.
Viale Bologna 298
47100 FORLÌ (Italy)
This appliance complies with the following
. .C. Directives:
 73/23 - 90/683 (Low Voltage Directive);
 89/336 (Electromagnetical Compatibility
Directive);
 90/396 (Gas Appliance Directive);
 93/68 (General Directives);
and subsequent modifications.
The following symbols will be found in the text to
guide you throughout the Instructions:
Safety Instructions
Step by step instructions for an operation
Hints and Tips
Environmental information
F
Guide to Use the instructions
Dimensions of the appliance
Height Width Depth
A) 850 mm 600 mm 600 mm
B) 850 mm 500 mm 600 mm
Contents
For the user For the installer
Important safety information 56
Dimensions of the appliance 57
Using the hob 58
ints and tips 58
Gas oven 59
When using the oven for the first time 60
Electronic minute minder 61
Suggestions for gas burners 63
Suggestions for using the oven 63
Cooking table 65
Cleaning and maintenance 66
Something not working 68
Technical data 69
Instructions for the installer 69
Electrical connection 72

58
Control knobs on the front panel
The knobs for using the gas hob are found on the control
panel. The regulation knobs should be turned in anti-
clockwise direction until the small flame symbol, and
vice-versa for the larger symbol.
Symbols
lNo gas supply
Maximum gas supply
Minimum gas supply
Ignition of gas burners
To ignite a burner, before positioning the saucepan,
hold a flame near the burner, push the corresponding
knob in completely and turn in an anticlockwise direction
to the maximum position; upon ignition regulate the
flame as re uired.
Remember that a wide-bottomed pan allows a faster
cooking than a narrow one.
Always use pots which properly fit what you have to
cook.
Particularly make sure that the pans are not too small
for li uids, since these could easily overflow.
Moreover, the pans should not be too large for a faster
cooking. In fact, grease and juices may spread on the
bottom and burn easily.
It is better to use non-openable moulds for baking cakes.
In fact, an openable mould lets juices and sugar leak
through, falling on the bottom of the oven and
conse uently burning on the bottom of the baking tray,
making cleaning difficult.
Avoid putting plastic-handled pans in the oven as they
are not heat-proof.
You should use oans with the right diameter to fit the
burner, in order to make the most out of it, thus reducing
gas consumption as in Fig. 1.
It is also advisable to cover any boiling casserole and,
as soon as the li uid starts boiling, lower the flame
enough to keep the boiling point.
Using the hob
In models provided with automatic ignition, use the
appropriate switch marked by a small spark ( ), push
the corresponding knob in completely and turn in an
anticlockwise direction to the maximum position; upon
ignition regulate the flame as re uired.
If after a few attempts the burner does not ignite, check
that the baffle and its cap are correctly positioned.
To interrupt the supply of gas, turn the knob in a
clockwise direction to the position " ".
During cooking, when using fats or oils, take
particular care as they can, when over-
heated, self-ignite.
F
Hints and tips
Fig. 1

59
Ignition
 Open the oven door and hold a flame near the hole in
the bottom as shown in fig. 2;
 push the oven knob in (Fig. 3) and turn it anti-
lo kwise until the maximum temperature position is
rea hed;
 keep the oven knob pressed in for approximately 5
se onds until the safety valve automati ally keeps
the oven burner lit.
If the burner does not light first time, keep the oven door
open and wait 1 minute at least before repeating the
operation. On e the oven has been lit, adjust the flame
as required.
To adjust automati ally the flame, turn the oven knob to
the position orresponding to the temperature desired,
after a few minutes of work.
When cooking with the oven, the lid must be
kept open to avoid over-heating.
Dripping pan
The oven is equipped with an enamelled dripping-pan
whi h fun tion is to olle t the jui es dripping from the
meat on the grill or on the spit, and a grid for the ooking
of foods on the grill or in a pan.
In models provided with oven grids with a position at h
(fig. 4) and when ooking on the grill or on the spit, you
are advised to fit the dripping-pan (A-fig. 4) in the guides
beneath the grill (B-fig. 4) to avoid dirtying the oven.
if you need to pla e the dripping-pan over the oven grid
during ooking, position it as shown in the parti ular of
Fig. 4.
Electric grill
Press and turn the knob lo kwise until the stop position
is rea hed , at the same time the grill ontrol light
will ome on. Pla e the dripping pan under the wire shelf
so as to prevent fat from dripping on the bottom of the
oven.
While the grill is in function, leave the door
half-open and to put the protective screen to
the knob (fig. 5).
Gas oven
Fig. 3
Fig. 5-a
FO 1079
Fig.
FO 2124
140
160
200
240
FO 2131
Fig. 4 FO 0190
FO 0375
Fig. 5-b

60
Coo ing with the turnspit
Some models may be equipped with a turnspit. For
correct use, proceed as follows:
 fit the spit-holder hook on the support (fig. 6);
 slide the spit into the food to be cooked and secure
well;
 rest the front part of the spit on the hook, ensuring
that the point of the spit is well inserted into the
rotisserie motor housing (fig. 6);
 remove the handle;
 turn the oven knob to the grill position or, when
required for some models, turn on the motor by
means of the appropriate switch placed on the
control panel.
When cooking with the turnspit you are advised to leave
the oven door half open and to fit the knob protection
shield as shown in fig.5.
Models with oven lamp switch
The oven lamp switch allows you to turn on the oven
internal illumination.
Fig. 6 FO 0706
When using the oven for the first time:
a) set the thermostat knob to MAX;
b) allow the oven to run empty for appro imately
45 minutes;
c) 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.
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 grid
and the dripping pan.
When using the oven for the first
time
F

61
Electronic minute minder (ZCG 50)
1. ( - ) Decrease control and minute minder setting
button
2. ( + ) Increase control
Cooking symbol
Clock setting control
Minute minder symbol
The electronic minute minder can indicate the time of
day and operate as a minute minder.
Set the time of day
When the electricity supply is first switched ON, the
display will flash 0.00. See Fig. 7.1.
Press buttons and together. The display will
momentarily read 88.88. See Fig. 7.2.
Release buttons, 0.00 will appear in the display as in
Fig. 7.3.
Within 5 seconds press button , 12.00 will show in
the display as in Fig. 7.4.
Within 5 seconds, press and hold either button to
decrease or button to increase the time until the correct
time of day on the 24 hour clock is reached, e.g. 14.30.
See Fig. 7.5.
NOT
The increase and decrease control buttons
operate slowly at first and then more rapidly.
They should be pressed separately.
The minute minder
The minute minder gives an audible reminder at the end
of any period of cooking up to 23 hours and 59 minutes.
To set, press button and the display will read 0.00, see
Fig. 7.6.
Release button and press and hold button . The
display will count up in one minute intervals until the
interval to be timed is reached, e.g. 30 minutes, see
Fig. 7.7. If necessary, press and hold button to achieve
the correct time interval.
The minute minder will begin to count down once set.
Fig. 7
Fig. 7.1
Fig. 7.2
Fig. 7.3
Fig. 7.4
STOP
SET
TIME
PUSH
BOTH
-+
STOP
SET
TIME
PUSH
BOTH
-+
STOP
SET
TIME
PUSH
BOTH
-+
STOP
SET
TIME
PUSH
BOTH
-+
STOP
SET
TIME
PUSH
BOTH
-+
STOP
SET
TIME
PUSH
BOTH
-+
12
Fig. 7.5

62
At the end of the timed period, the minute minder will
click.
An audible signal will sound for up to 2 minutes.
The cookpot symbol will flash and the time of day will
show in the display. See Fig. 7.8.
To stop the sound press button . The display will stop
flashing and show the time of day, e.g. 15.00. The cookpot
symbol ( ) will go out. See Fig. 7.9.
If using the oven it will come on again once button has
been depressed. When cooking is complete remove food
and turn OFF oven temperature control.
To cancel the minute minder
Press and release button . Then press and hold button
and the display will count down in one minute intervals
to 0.00. See Fig. 7.10. Release button .
After a few seconds the cookpot symbol will flash and the
time of day will show in the display. See Fig. 7.11
To reset, press button and together. See Fig. 7.12.
Things to note
1. The time of day must be set before the oven will ope-
rate. There will be a few seconds dealy before the
oven switches on.
2. If you have used the minute minder to time food
cooking in the oven you will need to reset the timer
before the oven can operate again.
Fig. 7.8
Fig. 7.7
Fig. 7.9
Fig. 7.6
Fig. 7.10
Fig. 7.11
Fig. 7.12
STOP
SET
TIME
PUSH
BOTH
-+
STOP
SET
TIME
PUSH
BOTH
-+
STOP
SET
TIME
PUSH
BOTH
-+
STOP
SET
TIME
PUSH
BOTH
-+
STOP
SET
TIME
PUSH
BOTH
-+
STOP
SET
TIME
PUSH
BOTH
-+
STOP
SET
TIME
PUSH
BOTH
-+

63
Suggestions for gas burners
Start your cooking with a big flame by turning the knob
to the symbol . Then adjust the flame as necessary.
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. E cessive flames mean a waste
of gas.
In contrast with electric grids, 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.
Since heat doesn't spread evenly on the pan's bottom,
the food may only be partially heated. Consequently it
is advisable to stir the food many times.
A thick pan bottom prevents partial overheating as it
allows sufficient thermic compensation.
Avoid very small pans. 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. The result is just a waste
of gas. For a proper usage, place small pans on small
burners and large pans on large burners.
Remember to cover pans to reduce gas consumption.
Traditional coo ing
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.
Using the traditional oven
For the cooking of cakes
Pre-heat the oven , unless indicated differently, for at
least 10 minutes before use. Do not open the oven door
when cooking dishes which must raise (e.g. raised
pastries and soufflés); the jet of cold air would block the
raising process. To check if cakes are cooked, insert a
toothpick into the mi ture; if it comes out clean the cake
is ready. Wait until at least 3/4 of the cooking time has
passed before doing this check.
As a general rule remember that:
a dish which is well-cooked on the outside but not
sufficiently cooked inside would have required a lower
temperature and longer cooking time. On the contrary,
a dry te ture would have required a shorter time and
higher cooking temperature.
For the cooking of meat
Meat to be cooked in the oven should weigh at least 1
kilo to avoid its becoming too dry. If you want roasts
with a good colour, use very little oil. If the piece is lean,
use oil or butter or a little of both. Butter or oil are on the
other hand unnecessary if the piece has a strip of fat. If
the piece has a strip of fat on one side only, put it in the
oven with this side upwards; when melting the fat will
grease the lower side sufficiently.
Red meat should be removed from the fridge one hour
before cooking otherwise the sudden change of tempe-
rature could cause it to become tough. A roast,
especially if of red meat, must not be salted at the
beginning of cooking as salt causes juices and blood to
seep out of the òmeat, thus preventing the formation of
a well-browned crust.
It is advisable to salt the outside of the meat after just
over half the cooking time.
Place the roast in the oven in a dish having a low rim; a
deep dish shields heat.
Meat can be placed on an ovenproof dish or directly on
the grill, under which the dripping pan will be inserted to
collect juice. Ingredients for gravy should only be put in
the dish immediately if cooking time is brief, otherwise
they should be added during the last half hour.
Begin cooking rare meat at a high temperature, reducing
the temperature to finish cooking the inside.
The cooking temperature for white meat can be mode-
rate throughout.
The degree of cooking can be checked by pressing the
meat with a fork; if it does not give the meat is cooked.
At the end of cooking it is advisable to wait at least 15
minutes before cutting the meat in order that the juices
are not lost.
Before serving plates can be kept warm in the oven at
minimum temperature.
Suggestions for using the oven

64
For the cooking of fish:
Cook small fish from start to finish at a high temperatu-
re. Cook medium-sized fish initially at a high tempera-
ture and then gradually lower the temperature.
Cook large fish at a moderate temperature from start to
finish.
Check that baked fish is cooked by gently lifting one side
of the gut; the meat must be white and opaque
throughout, e cept in the case of salmon, trout or
similar.
Grilling
The following types of meat are suitable for grilling.
Mostly meat or offal cut in slices or pieces of various
sizes, but not usually very thick, poultry cut in half and
flattened, fish, some vegetables (e.g. courgettes,
aubergines, tomatoes, etc.), skewers of meat or fish and
seafood.
Meat and fish to be grilled should be lightly brushed with
oil and always placed on the grill; meat should be salted
upon completion of cooking; whereas fish should be
salted on the inside before cooking. The grill should be
positioned in the guides nearest or furthest from the grill
element according to the thickness of the meat, in order
to avoid burning the surface and cooking the inside
insufficiently.
The formation of smoke caused by drops of juice and fat
can be avoided by pouring l or 2 glasses of water into
the dripping pan.
The grill can also be used to brown, toast bread and grill
certain types of fruit, such as bananas, halved grapefruit,
slices of pineapple, apples, etc. Fruit should not be
placed too near the source of heat.
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 TABLE OF COOKING TIMES relating to cooking
in the oven and by grill is provided as a guide.
E perience will show possible variations to the values
set out in the table.
Nevertheless carefully follow the indications given
in the receipe you intend to follow.
Attention: do not place any utensils such as dripping
pan, cake tins, casseroles, pyre dishes, aluminium foil
or other on the base of the oven when the oven is in use.
A stagnation of heat would result which would compro-
mise the results of cooking and could damage the oven
enamel.
Fig. 8
FO 0019
4
3
2
1

65
Beaten mixture cakes in moulds
Black and white flour cake 175 2 60-70
Royal flat bread-cake 175 3 60-70
Margherita cake 175 3 35-40
Pastry
Botto of cake to be garnished 200 3 15-20
Butter- ilk curd cake 200 2 35-40
Ja cake 200 2 35-40
Leavening dough cakes in moulds
Brioche 200 2 35-40
Small cakes
Pastry 170 3 10-15
Crea puff 200 3 30-40
Meringue 140 3 120
Lasagne 225 2 40-50
Meat (cooking ti e for every c of thickness)
Long cooking roast eat 175 2 12-15
Short cooking roast eat 200 2 10-12
Meat-loaf 200 2 30-40
Poultry
Duck 1 1/2 - 2 kg 200 2 120-180
Goose 3 kg 200 2 150-210
Roast chicken 200 2 60-90
Turkey 5 kg 175 2 about 240
Game
Hare 200 2 60-90
Roe-deer rib 200 2 90-150
Deer haunch 175 2 90-180
Vegetables
Boiled vegetable flan 200 2 40-45
Fish
Grey ullets 200 2 40-50
Pizza 240 2 20-25
Grill
Chops 3 15-20
Sausages 3 20-25
Grilled chicken 2 60-70
Roast veal on the spit 0,6 kg 70-80
Chicken on the spit 60-90
Inserting slide*
Temperature
°C
Kinds of food
Gas oven
Cooking
time in
minutes
* The number of the slide refers to the lowest one (excepted the position on the bottom of the oven, since the dripping pan
can't be inserted).
Cooking table