Zanussi Electrolux Built-in oven User manual

48
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.

49
Guide to Use the
instructions
Safety Instructions
Step by step instructions for an
operation
Hints and Tips
F
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
F
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).

50
Description of t e appliance
72356
1
10
9
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
8

51
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
0
1
2
3
FO 2143
FO 2153
FO 2275
100
150
200
MAX
50
0

52
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.

53
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.

54
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

55
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.

56
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.

57
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