Zanussi Gas and mixed fuel cookers User manual

INSTRUCTION BOOKLET
GAS AND
MIXED FUEL
COOKERS

2
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.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.
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.
 It is dangerous to modify, or attempt to modify, the
characteristics of this appliance.
 Avoid installation of the cooker near inflammable
material e.g. curtains, tea towels, etc.).
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 Use
 This product is intended for the cooking of food and
must not be used for other purposes.
 During cooking on the grill or in the oven, the unit is kept
at a high temperature in relation to the plate glass door
and adjacent parts. Take care therefore, that children do
not play near it. When connecting household appliances
to a plug near the unit, ensure that they are kept away
from the flame and the oven door.
 During the first minutes of use, the thermal insulation
of the oven, and residual grease from manufacture, pro-
duce smoke and disagreeable smells. On first use, we
advise heating the oven, empty, for approximately 45
minutes. Then leave to cool and clean the inside of the
oven with hot water and a mild detergent.
 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 accu-
mulate 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 into
the dripping pan to avoid grease burning and creating
unpleasant smells.
 Always use oven gloves to remove dishes from the
oven.
Maintenance and Cleaning
 Before maintenance and cleaning disconnect the
appliance and allow to cool.
 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 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.
 Ensure that air can circulate around the gas appliance.
Poor ventilation can produce a lack of oxygen.
The use of a gas cooking appliance produces heat and
humidity in the room in which it is installed. Ensure
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.
 Supply the appliance with the type of gas stamped on
the relevant adhesive label situated in the immediate
vicinity of the gas connection tube.
 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.
 To facilitate ignition, light the burners before placing
pans on the gri . 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).
 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 cause
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. Remove any door catches, to
prevent small children being trapped inside.
ENGLISH

3
This appliance complies with the following
E.E.C. Directives:
 73/23 - 90/683 (Low Voltage Directive);
 89/336 (Electromagnetical Compatibility
Directive);
 90/396 (Gas ppliance Directive);
 93/68 (General Directives);
and subsequent modifications.
M NUF CTURER: ELECTROLUX Z NUSSI S.p. .
Viale Bologna 298
47100 FORLÌ (Italy)
Contents
Electric Oven door protection device
(Code 35 91)
Our appliances are in conformity with the
EUROPE NS S FETY REGUL TIONS.
In order to further protect children from the heat
coming from the oven door a special kit, which can
be easily applied to the appliance, is available.
You can buy the kit in our CUSTOMER SERVICE
CENTRES; it can be requested stating the number
of PRODUCT NO. shown on the working platelet.
Instructions for the installationn are enclosed in the
packaging.
Dimensions of the appliance
850
600 600
850
900 550
Guide to Use the instructions
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
850
900 600
Instructions for the user
Important Safety Information 2
Dimensions of the appliance 3
Using the cooker hob 4
Hints and tips 5
Using the Gas oven 6
Using the Electric Oven 8
Suggestions for the use of the gas burners 9
Suggestions for the use of the oven 9
Cooking tables 11
Cleaning and maintenance 12
Instructions for the installer
Gas connection 14
daptation to different kinds of gas 15
Technical data 17
Insertion possibility 17
Electrical connection 18
Something not working 19
Maintenance - Technical assistance 19

4
Using the cooker hob
Control knobs on the gas hob
The knobs for using the gas hob of the cooker are found
on the control panel. The regulation knobs hould be
turned in anti-clockwise direction until the small flame
symbol, and vice-versa for the larger symbol.
No gas supply
Maximum gas supply
Minimum gas supply
Ignition of hob burners
To ignite a burner, before positioning the saucepan,
proceed as follows:
Manual ignition
- hold a flame near the burner, then turn the
corresponding knob in an anticlockwise direction to
the maximum position;
- upon ignition regulate the flame as required.
Models provided ith electric ignition:
- push the ignition push button marked by a little spark;
- push the corresponding knob in completely and turn
in an anticlockwise direction to the maximum position;
- upon ignition regulate the flame as required.
- In models provided with a safety device (fig. 1-a, D),
the control knob must be pressed in for approximately
5 seconds until the safety valve automatically keeps
the flame lit.
If after a few attempts the burner does not ignite, check
that the burner cap and crown (fig.1) are correctly
positioned.
To interrupt the supply of gas, turn the knob in a
clockwise direction to the position "l".
During cooking, hen using fats or oils, take
particular care as they can, hen over-
heated, self-ignite.
When using the triple-cro n burner, place
the special grid on the pan support (fig.2-a).
When using the auxiliary burner ( ith pans
having a diameter equal or higher than
50mm), place the special grid (provided only
in some models) on the pan support, as
sho n in fig.2-b.
Triple-crown burner
In models provided ith triple-cro n burner,
al ays ignite the burner before putting the
pans on.
If after a few attempts the burner does not ignite, check
that the burner cap and crown are correctly positioned
(see fig. 1-b).
Control knob for the hotplates
Some models are equipped with hotplates. The
hotplates control knob (Fig.3) can be adjusted on four
different positions, according to your cooking needs,
from maximun heat (position 4) to minimum heat
(position 1).
Fig. 2-a
F
Fig. 3
0
1
2
3
4
FO 2193
Fig. 1-a
FO 0204
A - Burner Cap
B - Burner crown
C -Spark generator
D - Thermocouple
Fig. 1-b
Fig. 2-b

5
Hints and tips
Pottery
Remember that a wide-bottomed pan allows a faster
cooking than a narrow one.
lways use pots which properly fit what you have to
cook.
Particularly make sure that the pans are not too small
for liquids, 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
consequently burning on the bottom of the baking tray,
making cleaning difficult.
void putting plastic-handled pans in the oven as they
are not heat-proof.
You should use pans with the right diameter to fit the
burner, in order to make the most out of it, thus reducing
gas consumption as in Fig. 4.
It is also advisable to cover any boiling casserole and,
as soon as the liquid starts boiling, lower the flame
enough to keep the boiling point.
Hotplates
Saucepans suitable for use on solid plate hobs should
have several characteristics:
 they should be fairly heavy duty;
 they should fit the heat area exactly, or be slightly
larger for efficient use, NEVER smaller;
 they should have a flat base to ensure good contact
with the plate (see Fig. 5).
This is particularly important when using pans for high
temperature frying or pressure cooking.
Ensure pans are large enough to avoid liquids being spilt
onto the plates.
Never leave the plates on without a pan on them or with
an empty pan on them.
In models supplied ith a cover, if it is made of
glass, it should not be closed hen the burners /
hotplates are still hot, as it could splinter.
Fig. 4
Fig. 5
Burner min diam max diam
Triple-crown (large) ø 220 mm ø 260 mm
Semi-rapid (medium) ø 120 mm ø 220 mm
uxiliary (small) ø 80 mm ø 160 mm
Table of minimum and maximum diameters of
recipients to be placed on burners

6
Grill burner ignition
 Open the oven door and hold a flame near the gas
burner holes, as shown in fig. 8;
 press the oven knob and turn it until it points on
the Grill symbol ;
 Upon ignition, keep the knob pushed in for about
5 seconds until the safety valve automatically
keeps the oven burner lit.
If the burner does not light first time, repeat the operation
keeping the knob pressed in slightly longer. Once the
oven has been lit, adjust the flame as required.
When cooking ith the oven or grill, the cover
must be kept open to avoid over-heating.
Oven accessories
The oven is equipped with an enamelled dripping-pan
which function is to collect the juices dripping from the
meat on the grill or on the spit, and a grid for the cooking
of foods on the grill or in a pan.
In models provided with oven grids with a position catch
(fig. 9) and when cooking on the grill or on the spit, you
are advised to fit the dripping-pan ( -fig. 9) in the guides
beneath the grill (B-fig. 9) to avoid dirtying the oven.
if you need to place the dripping-pan over the oven grid
during cooking, position it as shown in the particular of
Fig. 9.
FO 0829
Fig. 8
F
Ignition
 Open the oven door and hold a flame near the hole in
the bottom as shown in fig. 7;
 press the oven knob and turn anti-clockwise until the
maximum temperature position is reached;
 press in the oven knob for approximately 10-15
seconds until the safety valve automatically 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. Once the oven has been lit, adjust the flame
as required.
If the flame should accidentally go out, turn the oven
knob at the "off" position (symbol "l") and wait 1 minute
at least before retrying to light the burner.
Ignition of the oven burner must be carried
out ith the oven door open.
To adjust automatically the flame in cookers equipped
with thermostat (Fig. 6), turn the knob to the position
corresponding to the temperature desired, after a few
minutes of work.
Using the Gas oven
Fig. 6
FO 1079
Fig. 7
F
140
160
200
240
FO 2131
FO 0190
Fig. 9

7
FO 0706
Fig. 10
Turnspit
Some models are equipped with a rotisserie. For correct
use, proceed as follows:
 fit the spit-holder hook on the support (fig. 10);
 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.10);
 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 ( ) .
When cooking ith the rotisserie and the grill,
you are advised to leave the oven door half
open and to fit the knob protection shield as
sho n in fig. 11.
Oven light switch
It allows the oven internal light to be switched on.
FO 0375
Fig. 11
FO 2124

8
Using the Electric Oven
Oven Control knob
It makes it possible to choose the most appropriate tem-
perature and to select the elements radiating heat one
by one.
Explanation of symbols:
Oven in off position
Oven light
50-max Temperature
Bottom heating element - The heat comes
from the bottom of the oven only
Top heating element - The heat comes from
the top of the oven only
Grill - The heat comes from the top element
only
To select the temperature, turn the knob clockwise until
the pointer is on the position indicating the desired tem-
perature, included hetween 50°C and max.
The temperature will be kept constant by the thermostat.
If you want more heat coming from the bottom or more
heat coming from the top turn the knob so as to place
the pointer on the symbol (bottom heat) or (top
heat).
Under these conditions the temperature will never exceed
about 200°C in the bottom heat position and 180°C
in the top heat position and it will not he regulated
by the thermostat.
Electric fixed grill (if present)
In the models with electric oven turn the knob so as to
place the pointer on the symbol .
In the models with gas oven press and turn the knob
clockwise until the stop position is reached , at the
same time the grill light will come on.
Place the dripping pan under the wire shelf so as to
prevent fat from dripping on the bottom of the oven.
When using the grill, the oven door must be
kept half-open and the knobs-protection
shield (fig. 11) must be in position.
Operation pilot light (Red light)
When lit, it shows the insertion of one or more heating
elements.
Oven thermostat pilot light
(Yellow light)
It turns off when the oven reaches the selected tempe-
rature and re-lights when the heating elements operate
to stabilize the temperature.
0
0
10
0
5
5
10
0
20
Fig.12 FO 2194
Mechanical minute-minder
The minute-counter may be set for a maximum time of
one hour. The regulation knob (fig. 13) must be turned
clock-wise until the 60-minute position is reached and
then anti-clockwise to the required time.
Once the pre-set time has elapsed, a signal will be heard
which automatically cuts out. The oven, however, will
remain on.
0
5
01
51
0
3
04
05
0
2
Fig.13 FO 2130

9
Suggestions for the use of the 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). ccordingly , the top of the flame should lick
the bottom of the pan. Excessive 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.
thick pan bottom prevents partial overheating as it
allows sufficient thermic compensation.
void 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.
Suggestions for the use of the oven
Traditional cooking
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.
Fan cooking
Heat is transmitted to food through pre-heated air and is
forcibly circulated inside the oven by a fan positioned on
the back of the oven itself. In this way heat quickly and
uniformly reaches all parts of the oven thus cooking
various foods placed on more than one shelf.
With this type of cooking the elimination of humidity from
the air and a drier environment prevent the transmission
and mixture of smells and tastes.
The possibility of cooking on more than one shelf (fig.14)
allows many various dishes to be prepared at the same
time, and up to three trays of biscuits or mini-pizzas to
be consumed immediately or to be frozen.
Furthermore, this oven is especially convenient for quick
defreezing, sterilizing preserves, homemade fruit in
syrup and finally to dry mushrooms or fruit.
Cooking with the multi-function
oven
With this type of oven it is possible to carry out cooking
traditionally, by convection, and by grill; it therefore
allows cooking to be optimized.
Advice for use of the traditional
oven (gas and electric)
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 mixture; 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.
s 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 texture 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
FO 0061
Fig. 14

10
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. 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.
t 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.
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, except 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 T BLE OF COOKING TIMES relating to cooking
in the oven and by grill is provided as a guide.
Experience will show possible variations to the values
set out in the table.
Nevertheless carefully follo the indications given
in the receipe you intend to follo .
Attention: do not place any utensils such as dripping
pan, cake tins, casseroles, pyrex dishes, aluminium foil
or other on the base of the oven when the oven is in use.
stagnation of heat would result which would compro-
mise the results of cooking and could damage the oven
enamel.