Zanussi EC9512 Assembly instructions

INSTRUCTIONS FOR THE USE & CARE
OF YOUR ZANUSSI COOKER
EC9512

Dear Customer,
Buying a new cooker isn’t something you do often and whether you’ve been cooking
for many years or this is your first oven please read these instructions carefully.
They are designed to help you to get to know your new appliance and to achieve the
best possible results from it. It may take time to adapt to using the new features
because, don’t forget that technology is constantly changing our lives and this means
that oven controls are more precise, and insulation is better to name but a few. All
improvements can lead to a variation in cooking times and temperatures to those you
may be used to. To avoid disappointment please check with the recommendations
given in this leaflet.
It is most important that this 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.
i

Warnings — Electric Cookers
THESE WARNINGS ARE PROVIDED IN
THE INTEREST OF SAFETY. YOU
MUST READ THEM CAREFULLY
BEFORE INSTALLING OR USING THE
APPLIANCE.
▲ This appliance is designed to be
operated by adults. Children should not
be allowed to tamper with the controls
or play with the product.
▲ Any installation work must be
undertaken by a qualified electrician.
The appliance must be installed
according to the instructions supplied.
▲ Any electrical work required to install
this appliance should be carried out by
a qualified electrician.
A Do not try to move the appliance by the
door handles. Refer to installation
instructions.
A It is dangerous to alter the
specifications or modify the product in
any way.
A This product should be serviced by an
authorised ZanUssi Network Service
Centre, and only genuine Zanussi spare
parts should be used. Details of servicing
arrangements are supplied with the
appliance.
A Under no circumstances should you
attempt to repair the machine yourself.
Repairs carried out by inexperienced
persons may cause injury or more
serious malfunctioning. Refer to your
local Zanussi Network Service Centre.
Always insist on genuine Zanussi spare
parts. Details of servicing arrangements
are supplied with the appliance.
A Always ensure that the control knobs
are in the ‘off position when not in use.
A Take great care when heating fats and
oils as they will ignite if they become too
hot.
A For hygiene and safety reasons this
appliance should be kept clean at all
times. A build-up of fats or other
foodstuffs could result in a fire.
A This appliance has been designed for
cooking edible foodstuffs only, and must
not be used for any other purposes.
A Do not leave utensils containing
foodstuffs eg fat or oil in or on the
appliance in case it is inadvertently
switched on.
A Always switch off the isolator switch at
the cooker point and allow the appliance
to cool before any maintainance or
cleaning work is carried out.
A Only clean this appliance in accordance
with the instructions given in this book.
A This appliance is heavy and care must
be taken when moving it.
A Cookers and hobs become very hot with
use, and retain their heat for a long
period of time after use. Children 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.
A Ensure that all packaging, both inside
and (where applicable) outside the
appliance is removed before the
appliance is used.
2

▲ The appliance is fitted with a lid. This
is designed as a dust cover when closed,
and as a splash-back when open. Do not
use for any other purposes.
A If you use a saucepan which is smaller
than the heated area on the hob, the
saucepan handle may become hot.
Ensure that you protect your hand
before touching the handle.
A Never cook directly on the hob surface
without a saucepan/cooking utensil.
Never place plastic or any other material
which may melt on the hob surface or in
the oven itself.
A Always carefully lift saucepans on and
off the hob. This will prevent accidents
caused by spillage and will also keep
cleaning to a minimum. Similarly ensure
saucepans and cooking utensils are large
enough to contain foods and prevent
spillages and boil overs.
A Unstable or misshapen pans are
dangerous and should not be used on the
hotplate as unstable pans may tip or spill
and cause an accident. You must follow
the recommendations for saucepans
given in this book.
A Always use oven gloves to remove and
replace the grill pan handle when grilling.
Do not leave the handle in position when
grilling as it will become hot.
A Always support the grill pan when it is
in the withdrawn or partially withdrawn
position.
A Always remove any spillage from the
surface of the lid before removal or
opening (if appicable). The appliance
should be allowed to cool before
replacing or closing the lid.
Always ensure that all vents (where
fitted) are left unobstructed to ensure
ventilation of the oven cavity.
A Never line any part of the oven with
aluminium foil.
A Ensure that the anti-tip oven shelves
are put in place in the correct way. (See
instructions.) Take care when removing
items from the oven to avoid spillages
and burns.
A Always stand back from the appliance
when opening the oven door(s) to allow
any build up of steam and heat to release.
A Do not use the trivet and the grilling
grid in the grill pan/meat tin together.
A Only oven-proof dishes are to be stored
in the drawer underneath the oven. Do
not store combustible materials.
A Do not place sealed cans or aerosols
inside the oven. They may explode if
they are heated.
A Do not stand on the appliance or on the
open oven doors.
A Do not hang towels or dishcloths fron
the appliance handles. They are a safety
hazard.
A Do not use the appliance if it is in
contact with water. Similarly never
operate it with wet hands.
3

Contents
Page
2 Warnings to users
s The Control Panel
5 Manual Control
6 The Sealed Hob
7 The Grill
7 Warming Compartment
8 The Main Oven
9 Timer Control
13 Cleaning
Cleaning the hob
Cleaning the Grill
Cleaning the Main Oven
is Stay Clean Liners
Cooking
Cleaning
17 Oven Cooking Chart
is Instructions for Cooking a Complete Meal
19 Before calling a Service Engineer
20 Guarantee Record
4

The Control Panel
Your cooker has symbols on the control
panel. Here is a handy guide for their
identification.
□
□
□
□
| AAM j
Back left hotplate
Front left hotplate
Front right hotplate
Back right hotplate
The Grill
During Use
This cooker has passed all the approved
temperature and safety requirements.
However, when using various parts of
the cooker, certain areas may become
hot.
Manual Control
Your cooker is fitted with a timer control,
the oven idicator light does not glow
when the oven control dial is turned on,
it is most likely that the cooker is set for
automatic cooking.
To return the cooker to manual
operation, see page 11.
This appliance complies with the
Radio Interference requirements of
EEC Directive 82/499/ECC.
1 1 J The Main Oven
5

The Sealed Hob
Use of the Hob
The hotplates give rapid heat and are
fast boiling. The control switches provide
a very flexible control from slow simmer
to fast boil. The highest number is the
hottest setting. These switches have
intermediate positions.
The numbers do not denote any set
temperature, but after using the hob a
few times no difficulty will be
experienced in selecting an appropriate
setting.
To reduce the heat to cook more slowly
or simmer, choose a lower setting
although this will vary with the size and
type of saucepan, the quantity and type
of food and whether or not a lid is used.
Saucepans
To achieve the best results, the fastest
heating up times and most economical
use of electricity choose good quality
saucepans with close fitting lids.
Pans should have flat bases
approximately 25mm (lin) larger than
the diameter of the hotplate - up to
255mm (lOin) base diameter on 180mm
(7in) plates. This ensures maximum
efficiency and prevents spillover onto
the plates during use.
Any recommendations given by the
saucepan or cooking utensil
manufacturer should be followed.
General Notes On Saucepans
•Very thin badly dented and distorted
pans, particularly with uneven bases
should not be used.
•Never place a utensil with a skirt, (e.g.
a bucket) on the heated area.
•Pans should not have rough bases and
should be lifted on and off the heated
areas and not slid on, since this may in
time scratch the surface finish of the
hob.
•Never use an asbestos mat.
•Do not use large preserving pans or fish
kettles across two hotplates as damage
may occur to the hob.
Specialist Pans
Pressure cookers, preserving pans, etc
should comply with the
recommendations for normal saucepans
given above, e.g. traditional round
bottomed woks are not suitable for use
even with a stand, but woks with flat
bases are available and do comply with
the recommendations.
Special Frying Note:
For safety purposes when deep fat frying
fill the pan only one-third full of fat or
oil. Do not cover the pan with a lid and
do not leave the pan unattended. In the
unfortunate event of a fire, leave the pan
where it is and switch off at the
electricity supply. Place a damp cloth or
correct fitting lid over the pan to assist
in smothering the flames. Do not use
water on the fire. Leave the pan to cool
for at least 30 minutes.
Do not leave the fat or oil in the frying
pan on the hob to store it, in case the
hob is inadvertently switched on.
The Indicator Lights
The hob neon will glow when a heated
area is switched on, and serve as a
reminder to turn the control switch back
to off when cooking is complete.
6

The Grill
Operation of the Grill
To operate the grill turn the grill control
clockwise from the ‘O’ position.
For grilling and toasting, the control
should normally be turned to 5 for initial
pre heating of 3 minutes and then
adjusted as necessary. The pre-heating
may be increased to 8-12 minutes when
flash grilling blue, rare or medium steaks.
The grill pan is supplied with a removable
handle. To remove the handle, press the
knob on the handle with the thumb, and
pivot handle upwards.
Reverse this action when replacing
handle.
The grill door must be left open during
grilling.
The pan may be stored in this
compartment with the handle removed.
Positioning the Grill Pan
The grill pan is placed on runners in the
grill compartment side panels which
provide alternative grilling positions. In
addition, there is a reversible grid within
the pan.
When toasting bread we suggest that the
top runner position is used with the grid
in either position. This is dependent on
the thickness and freshness of the bread
and the grid position must be adjusted
to suit.
Do not line the grill pan or grid with
aluminium foil. It is advisable not to
leave food, i.e. fat or oil in the meat pan,
grill pan or in a fry pan in or on the
cooker, in case the cooker is
inadvertently switched on.
7

The Oven
Use of the Main Oven
1. The oven door should be opened by
pulling at'the top right hand corner
and closed by a gentle push.
2. The oven is supplied with specially
designed non-tip shelves. To ensure
that these can be pulled out to attend
to food without tipping, they should
be fitted in the runners with the
straight rods uppermost and the
forms to the back of the oven.
The runners give a variety of positions
and before switching the oven on
arrange the shelves as required. (A
guide to shelf positions is given in the
oven cooking chart.) In addition,
non-delicate food items and dishes
can be placed on the floor of the oven.
3. Set the oven control dial to the
required temperature. The oven
indicator light will glow until the oven
has reached the desired temperature,
and then go out. It will cycle On and
Off periodically during cooking
showing that the temperature is
being maintained.
4. The oven is fitted with side elements.
The top of the oven is the hottest and
the bottom is the coolest, although
there is very little temperature
differential between the top and
bottom.
5. Do not line any part of the oven with
aluminium foil.
6 . The use of oven thermometers are
not recommended as they do not give
accurate temperature readings and
therefore can give misleading
information to the user.
7. T he oven has a see through glass
door. The oven light comes on when
the oven is in use and allows you to
check the progress of your cooking
without opening the door.
8

Timer Control
Fully Automatic Timer
A. Inner section of control knob.
B. Outer section of control knob.
1. Clock second hand.
2 . Hand for minute minder.
3. Off position for minute minder.
4 . Start time indicator line.
5 . Stop time indicator.
6 . Cook time.
7 . Area indicating completion of
automatic progra mme. When this
area shows | O | t he cooktime has
finished and the cooker should be
returned to manual setting (see page 12).
This timer will automatically switch the
oven on and off at the selected cook
period and off at the selected ‘stop’ time.
It also includes a clock and minute
minder.
Clock
The clock will operate even if the
automatic control is not being used. If
the cooker is switched off at the wall
control panel, the clock will stop. It will
start as soon as the cooker is switched
on again. To set the correct time of day,
push in and turn the inner section, of the
knob (A) in either direction until the
hands indicate the right time.
Minute Minder
The minute minder gives an audible
reminder for any period of cooking up to
55 minutes. It is not part of the automatic
control and is operated by the inner
section of the knob (A).
To set, do not push in, but turn the knob
in either direction until the pointer
reaches the desired time period. At the
end of the set period, a continuous buzz
will be heard. To cancel, turn the inner
section of the knob (A) to the ‘Off
position (indicated by the bell
symbol £L ).
Automatic Cooking
When using the timer control for the first
time it is advisable to let it operate while
you are at home. You will then feel
confident to leave a meal to cook
automatically in the future.
Notes
A. Maximum cooking duration is 3 V 2
hours.
B. The delay time plus the cooking
period must not exceed 12 hours.
C. Although the automatic timer control
and minute minder operate within
limits which ensure excellent cooking
results, their accuracy is subject to a
small variation in the set cooking
period. The electric clock keeps
accurate time.
9

Setting the Timer Control
Follow these simple steps:
A. TO SET THE TIMER TO SWITCH ‘ON’ AND ‘OFF’ AUTOMATICALLY
OPERATION NOTES
1 .
Make sure the electricity supply is
switched on.
2. Place food in oven.
3.
Check that the clock shows the
correct time of day.
Adjust if necessary.
Push in and turn the inner section of the
knob (A) clockwise or anticlockwise
as required.
4.
Set the stop time.
(This is must be set first)
Turn the outer section of the knob (B)
clockwise towards until the stop time
indicator (5) is at the time you wish the
food to stop cooking.
5.
Set the start time.
Turn the outer section of the knob (B)
anticlockwise towards to bring
the start time indicator line (4) to the
time at which cooking is to start (The
area shows the cook time).
6 .
Set the oven control to the required
temperature.
The oven indicator light should be off.
When the automatic timed period starts, the oven thermostat light will cycle on and
off as usual and the area will gradually disappear giving an indication of the cook
time remaining. When the cooktime has finished the area indicating completion of
automatic programme (7) will show | o | .
10

B. TO SET THE TIMER TO SWITCH ‘OFF’ ONLY
Follow points 1-4 previously, then:
5. To start cooking immediately. Turn the outer section of the knob (B)
anticlockwise until the start time
indicator line is exactly in line with the
hourhand.
6 . Set the oven temperature control
to the required temperature, if the
oven is not already on.
li

To Return the Cooker to Manual
Operation
Follow the steps below to ensure that after use the oven is returned to manual,
otherwise it will not operate.
At the end of a timed cooking operation Turn the outer section of the knob (B)
only the f~o~l will be visible. clockwise until the manual symbol
is visible.
Turn the oven control on to check that the The oven indicator light will come on.
oven operates manually. _
Turn the oven control off.

Cleaning
THE ELECTRICITY SUPPLY MUST
BE SWITCHED OFF BEFORE
CLEANING
All exterior surfaces are hard wearing,
easily cleaned and impervious to all
normal heat and spillage encountered
during cooking. Vitreous enamel can be
chipped by a hard blow and reasonable
care should be exercised. The exterior
surfaces including the oven doors should
be cleaned using a little liquid detergent
in hot water, and polished with a soft
cloth.
Cleaners which contain bleach should
not be used as they may dull the surface.
Harsh abrasives may also affect the
finish and should not be used. When
removing parts of the cooker for
cleaning, we recommend that they are
not subjected to thermal shock, i.e. do
not plunge a very hot grill pan into warm
or cold water.
Note:
Before using any proprietary oven
cleaner, ensure that it is suitable for
application on polished surfaces e.g.
chromium, anodized aluminium,
stainless steel, vitreous enamel. Certain
cleaners may have an adverse effect.
CLEANING THE SEALED HOB
Allow the hob to cool before cleaning.
Whilst the plate is just warm, wipe over
with a damp cloth to prevent stains being
burnt on and becoming difficult to
remove. Scrape off any soilage with a
knife.
Clean the stained and badly soiled areas
of the plate with the scouring pad, e.g.
Scotchbrite, and dampened abrasive
powder cleaner, e.g. Vim.
Clean the plates and trims with a damp
cloth and a non-scratch cream cleaner,
which is also suitable for stainless steel
and chrome, e.g. Jif, Shiny Sinks.
The plate trims will mellow in use. A
stainless steel cleaner used regularly will
help to maintain a bright appearance.
Wipe with a clean damp cloth to remove
any excess cleaner and dry with a
kitchen towel.
SWITCH ON THE PLATE FOR 30
SECONDS TO ENSURE THAT THE
PLATES ARE THOROUGHLY DRY.
To help maintain the original black
appearance of the plate surface a thin
coat of cooking oil may be applied
occasionally. This will smoke and
produce some fumes the next time the
plate is used.
13

Cleaning the Grill
It is essential to keep the underside of
the removable vitreous enamel grill
deflector absolutely clean. After grilling,
thorough cleaning of the surface with a
soap impregnated steel wool pad is
advised.
The deflector can be removed by
opening the grill compartment door.
Clean the grill pan in a similar manner.
When replacing the grill deflector make
sure it is in position immediately above
the grill element, with the front lip down.
Cleaning the Main Oven
If ‘Stay-Clean’ panels have been fitted
to this oven, instructions for cleaning
these panels are given under ‘Care of
Stay Clean’.
Vitreous enamel may be cleaned using
normal oven cleaners.
Oven shelves if heavily soiled will wipe
clean if first soaked in hot soapy water.
Note:
If aerosol cleaners are used on any part
of the cooker the manufacturer’s
instructions must be followed, and it is
recommended that all parts are well
rinsed afterwards.
Aerosol cleaners must not be used
on ‘Stay-Clean’ liners, and must not
be allowed to come into contact with
the elements as this may cause
damage.
14

Stay-Clean Liners
Care of Stay-Clean
Cleaning of the ‘Stay-Clean’ surface is
initiated by an inclusion of special oxid es
in the enamel; these are activated when
the temperature of the oven is raised,
and aided by oxygen, result in the soilage
i.e. food splatter and grease being
destroyed. The linings clean themselves
during normal roasting and backing.
As cleaning may be improved by
exposure to a higher temperature, it may
be necessary to run the oven at
maximum temperature for an hour or
two per week. The ‘Stay-Clean’ panels
should not be immersed in water and
manual cleaning is not advisable. Do not
use soap impregnated steel wool pads,
aerosol cleaners, or any abrasive
cleaners as these may damage the
surface of the panels. Slight
discolouration may occur in time,
together with polishing of the surface
finish by the oven shelves but this will
not affect the cleaning properties of the
panels.
In order to ensure that the liners retain
their Stay-Clean properties and give
years of excellent service, it may be
worthwhile understanding the following
points:-
Cooking
To minimise oven soilage
1. Cook at the recommended
temperatures. Higher temperatures
during roasting will increase soilage.
Try cooking at lower temperatures
for an increased length of time, you
will save energy and often the joint is
more tender.
2. Use minimal, if any, extra cooking oil
or fat when roasting meat; potatoes
only require brushing with fat before
cooking. Extra fat in the oven during
roasting will increase splashing and
soilage.
3. It is not necessary to add water to the
meat tin when roasting. The water
and the fat juices from the joint create
excessive splattering during cooking
- even at normal temperatures as well
as causing condensation.
4. Covering joints during cooking will
also prevent splashings onto the
interior panels; removing the covering
for the last 20-30 minutes will allow
extra browning if required. Some
large joints and turkeys especially will
benefit by this method of cooking,
allowing the joint to cook through
before the outside is over-browned.
5. Do use (where supplied) the trivet in
the roasting tin. During roasting, the
fat from the joint will be contained
beneath the trivet and therefore
prevent it from splattering onto the
Stay-Clean liners.
Cleaning
1 . The linings will clean'themselves
during normal roasting and baking. It
is important to ensure that a build up
of soilage does not occur as excessive
soilage can prevent the Stay-Clean
properties of the catalytic enamel
from working.
2. After roasting, always check the
Stay-Clean liners for soilage. If baking
between roasts, this will assist in the
cleaning of the liners.
15

3. As cleaning is improved by exposure
to a higher temperature, it may be
necessary to run the oven at
maximum temperature for an hour or
two per week or after each roast.
4. The panels which are directly next to
the oven elements reach higher
temperatures and clean more readily.
It may be necessary to expose the
roof, where fitted, to a radiant grill
element to assist in burning off
execessive soilage. This is not
normally necessary but is worth
remembering if required.
16

Oven Cooking Chart
The oven temperatures are intended as a guide only. It may be necessary to increase
or decrease the temperature by 10°C to suit individual preferences and requirements.
Note:
Shelf positions are counted from the bottom of the oven.
MAIN OVEN
FOOD SHELF POSITIONS
COOKING
TEMPERATURE C
Biscuits
4 and 6
190-200
Bread
land5
220-230
Casseroles
3
150
Cakes: Small and Queen
2 and 6
190-200
Sponges
2 and 6
190
Maderia 3
180
Rich Fruit 3
160
Christmas
2 150
Meringues
2 100
Fish
3 180-190
Fruit Pies and Crumbles
4
Milk Puddings
2 160
Pastry: Choux
Shortcrust
Depending on dish
Flaky
Puff
Plate Tarts
2 and 6
200
Scones 2 and 6
240
Roasting: Meat and Poultry
2
180-200
17

Instructions For Cooking A Complete
Meal In The Main Oven
Many people today like to cook meat at comparatively low temperatures. When these
lower temperatures are used the joint is often more tender; also there is very little
splashing of fat onto the oven interior during cooking. When a ‘Full Meal’ including
a joint, roast potatoes, fruit pie and Yorkshire Pudding is required, cooking times may
vary slightly according to the thickness of the joint and how ‘well done’ one likes the
meat and potatoes etc. Slight temperature adjustment may be necessary. We hope
this will prove to be a useful guide to your new cooker.
Roast Beef, Roast Potatoes, Yorkshire Pudding, Apple Pie
Preparation
Beef l'/akg(31b)
Potatoes 600g(l'/ilb)
Yorkshire 250ml (l/^pt)
Pudding pouring batter
Apple Pie 300g(12oz)
lkg (21b)
Cooking
Pre-heat oven to 220°C.
Arrange on trivet in roasting tin or in the roasting tin.
Brush with melted fat or oil, sprinkle with salt and
arrange around joint.
Mix together lOOg (4oz) plain flour and a pinch of salt.
Gradually mix in a beaten egg and 250 ml (/Spt)
milk until smooth.
Shortcrust pastry;
Prepared fruit.
Sugar to taste.
Place fruit and sugar in 1 litre (2 pt) oval pie dish and
cover the fruit with rolled out pastry.
Arrange Beef, Potatoes and Apple Pie in the oven as follows:
Beef and Potatoes Shelf position 1
Apple Pie Shelf position 4
Cook for approximately 50 minutes.
Remove pie and raise temperature to 230°C.
Yorkshire Pudding: Heat 25g (loz) lard in a 23cm (9in) square tin for approximately
5 minutes on shelf position 4. Pour in batter. Cook for 35 minutes approximately.
TOTAL COOKING TIME APPROXIMATELY: 1 hour 30 minutes.
These instructions are a guide only and should be altered to suit individual
requirements. If the joint is preferred very well cooked we suggest allowing an extra
15-30 minutes cooking time after removing the pie and before cooking the Yorkshire
Pudding.
18