Zanussi GC 20M Operating and safety instructions

X
ZANUSSI
Instructions
for the use and care
of GC 20 M cooker

Contents
Instructions for the owner
Installation. . . . . . . . ee ee ee . . . . . . Page 3
Technical data . . . . . . . . a . . . ew. Page 3
USO. ue o e mea Es as es A ss: a Page A
Gas ome... Page 6
Using the rotisserie . . . ... . . . a . 4. 2. . . . . . Page 8
Minute minder. . ...... . . . 2. . ew . . . . . Page 8
Cooking procedure. . . . .. . . . . . 2. . « . « . . . Page 9
Maintenance & cleaning . . ...... =... =. . . . . Page 10
Instructions for the installer
Installation... ...... . . . . . . . . . . . .Pagel2
Gas connection. . . . . . . . o... . . . . Page 14
Electrical connection . . . . . . . . . eee . . . o Page 14
Replacing the nozzles. . . . . . . . eee ee Page 15
Adjusting the air . . . . . . . ee ee ee we Page 18
Adjusting the minimum ............ . . . . . Page 18
Maintenance. . .... . . . 2. eee ee . Page 19
Caution:
Before you start operating the appliance, be sure to remove the plastic films protecting
the stainless steel or anodized aluminium parts.
Important: During normal cooking operations the appliance will get very hot.
Therefore, do not let children play near the appliance.

Instructions for the owner
Installation
It is mandatory that all operations required for the installation, the adjustments, the
conversion to the type of gas available etc. be carried out by QUALIFIED PERSONNEL
in accordance with existing rules and regulations.
The relevant instructions are to be found in the special chapter for the installer.
This appliance meets the requirements laid down in EEC Directive No 82/499 dated
7/6/1982 relating to the suppression of radio and TV interference.
Technical data
Model GC 20 M
Dimensions: height 900 mm
depth 598 mm
width 597 mm
Oven volume 53 dm’
Automatic lighting: worktop YES
oven and grill YES
Safety (Thermocouple): oven and grill YES
Roasting jack: multiple rotisserie YES
Oven lamp YES
Mechanical minute minder YES
Supply voltage (240V - 50Hz) YES

Care and use
Cooker
A - Cover G - Side grilles
B - Semi-rapid burner H - Grilles
C - Rapid Burner I - Dripping pan
D - Rapid burner J - Oven door
E - Auxiliary burner K - Removable drawer
F - Control panel L - Removable base
M - Front panel
Ha

Control panel
N - Grill or roasting pan
O - Reversible grill pan insert
P - Removable handles (2 Off.)
1. Minute minder
2. Oven light switch
3. Rotisserie switch
4, Lighting button
5. Oven knob
6. Rapid burner knob
7. Auxiliary burner knob
8. Rapid burner knob
9. Semi-rapid burner knob

Operation
Worktop burners
To light a worktop burner, turn the
relevant knob anticlockwise to maximum
(Fig. 1).
After opening the tap to maximum, push
button marked by a small electric spark.
As soon as the burner is lit, adjust the
flame as required.
To ensure maximum burner efficiency, 1t
is strongly recommended that you use
only pots and pans with a bottom fitting
the size of the burner used, so that the
flame will not spread beyond the bottom
of the vessel.
It is also advisable, as soon as a liquid
starts boiling, to turn down the flame so
that it will barely keep the liquid
simmering.
Important: Be very careful when frying
food in hot oil or fat as the overheated
splashes could easily flare up. |
Gas oven
The oven features an enamelled dripping-
pan to collect the gravy when grilling or
spit-roasting meat, and a shelf to grill food
or to cook it in baking-tin.
Furthermore this oven fits a device which
makes the ignition of the burner easier.
The instructions are the following:
1. Open the oven door.
2. Firmly depress the oven control knob
(fig. 2) and turn it anticlockwise to the
maximum setting and at the same time
operate on the relevant pushbutton
marked by a small electric spark. Keep
the oven control knob depressed for 10-15
secs.
3. Release the control knob and then
gently close the oven door.
To adjust the temperature, after a few
minutes turn the knob to the required
temperature setting.
Fig. 1
Oven temperature chart
Temperatures
"F °C
275 135
300 149
325 163
oe
4 300 177
5 375 191
6 400 204
T 425 218
8 450 232
9 475 246
h 521-396 275-280

Fig. 3
Fig. 4
Gas grill
To light the grill, firmly depress the oven
control knob and turn it clockwise to the
symbol (9 , then operate on the
pushbutton marked by a small spark.
Keep the control knob depressed for 10-15
secs; then release the grill control knob.
Oven safety device
The cooker features a thermocouple; if for
any reason the flame should extinguish
the device will interrupt the gas flow.
Important:
Oven and grill burner lighting is possible
only if the oven door is opened.
Pot safeguard (Fig. 3)
A particular joint system allows to fix the
pot guard in its vertical working position
and in the horizontal (resting) position
as well.
To lift the pot guard: push forwards and
rotate it at the same time.
To lower it: lift upwards and rotate it
reversely.
Oven light switch
This switch will turn on the oven light.
Using the grill
Foods to be grilled are to be placed on the
wire grid in the grill pan which can be
curved either upwards or downwards to
give the required distance from the
burner.
The pan is then placed in the required
runner position.
Important: Because the grill is in the top
of the oven, the door must be left ajar
when grilling. This means that the
escaping heat from the grill could
overheat the control panel, so to prevent
this happening it is essential that the

heat deflector provided to protect the
appliance is in place before the grill is
turned on.
The deflector is put in place as shown in
Fig. 4.
Using the rotisserie
The rotisserie can be used for either spit
roasting meat or for kebabs and smaller
pieces of meat. The accessories for either
are provided.
If you want to spit roast a large piece of
meat or poultry proceed as follows:
Firstly place one of the two prong forks
onto the spit and lock it into position with
the thumb nut. Then skewer the meat or
poultry onto the spit and secure onto the
fork.
Place the second fork onto the spit and
skewer it into the meat then lock it in
position with the thumb nut.
Place the spit onto the support frame and
ensure it turns freely and evenly.
If it does not, reposition the meat until it
does otherwise excessive wear to the
motor will result.
Place the frame and spit into the oven so
the spit engages fully into the motor in
the back of the oven and depress the
rotisserie switch.
Should you wish to use the kebab
attachments then proceed as follows:
Firstly place one of the support discs with
4 elongated slots in it onto the spit and
secure it by locking the thumb nut about
1% inches from the handle of the spit.
Next place the disc with the 8 holes onto
the spit and secure it in position with the
thumb nut. The position of this disc can
be decided by judging the distance
required against the length of the
individual kebab skewers.
Next place the third disc on the skewer
positioning it at an equal distance from
the centre disc as the first one.
Lock it in position with the thumb nut.
Prepare the 8 individual kebab skewers
and putting the pointed end through one
of the holes on the centre disc.
Lock it in position by placing the other
end in an elongated slot in one of the
outer discs and turning it.
Repeat this operation for each of the 8
skewers.
Place the spit onto the frame and ckeck
that it turns freely and evenly.
If it does not, reposition the weight of the
food until it does.
If this is not done excessive wear to the
motor will result.
Place the frame and spit into the oven so
that the spit engages fully into the motor
in the back of the oven.
Place a drip pan on a lower support.
Secure the heat deflector into its position,
close the oven door to the ajar position
and depress the rotisserie switch.
Mechanical minute minder (Fig. 5)
The minute minder can be set for any
time interval up to one hour.
The control knob should first be turned
clockwise to 60 minutes and then
reversed to the required time interval.
When cooking time is up the alarm clock
rings and then stops by itself.
However, the alarm clock will not turn off
the oven when it rings.

Hints for a correct use
of the oven and the
grill
After turning on the oven and prior to
introducing the food, it is advisable to
wait for about 10 to 15 minutes to allow
the oven to reach the required temperature.
In the case of dishes requiring a high
initial temperature or a stabilized
temperature at the centre of the oven, the
above preheating time will have to be
increased.
The food to be cooked should be placed on
the oven shelf, dripping-pan (roast meat)
or in a baking-tin placed on the shelf. To
obtain a uniform cooking, it is advisable to
use the oven lower or middle runner.
Experience will tell which is the most
suitable position in each case depending
on the cooking requirements.
The oven wire grid can be curved either
upwards or downwards to give the
required distance from the burner.
Whipped up kneadings have the required
firmness when they tend to stick to the
spoon as, otherwise, an excessive fluidity
would uselessly stretch the cooking time.
Shortbread kneadings should first be
baked in the mould on the baking-tin for
about two-thirds of the total baking time,
and then be garnished (trimmed) before
you complete the baking.
This final baking time depends on the
type and quantity of the garniture
(trimmings). Gourmets greatly appreciate
grilled food as it usually remains very
tender and savoury. All meats are suitable
for grilling, with the exception of some
lean game meats and meat-loaves.
The meat must be thoroughly drained, i.e.
kept until it becomes high (tender).
The pieces of meat to be cooked should
not weigh less than 1 Kg. boneless.
If bones are removed beforehand, this will
shorten the cooking time and it will be
easier to cut the meat. Meat needs to be
turned over only if cooking is done at
higher temperatures.
Ingredients for the gravy should be placed
in the baking-tin straightaway if cooking
is to be short. If cooking is to last long,
instead, these ingredients are to be added
during the last half-hour.
To find out if the meat is done, press it
down with a spoon.
If it is well done the meat should not give
in (yield). When the meat is done to a turn,
the gravy is grayish in colour. Cooking
time for roast-beef and fillet, the inside of
which should remain of a pink colour, is
reduced.
Wait for at least 15 minutes before
cutting the meat, so that the dish gravy
(meat juice) may settle down instead of
dripping out profusely.
The dish can be kept warm in the oven
with the burner turned off.

Maintenance
For a long service life of the appliance we
strongly recommend that you frequently
carry out a thorough cleaning operation.
Cleaning the oven
Always wait until the oven is cool before
cleaning.
All enamelled parts should be washed
with lukewarm water and detergent
without using abrasive products which
might damage them.
The oven should be cleaned inside with
the greatest care, after each use, with hot
water and detergent (or one of the special
products available on the market).
When cleaning the oven, be careful to
protect the aluminium parts of the control
panel from chemical compounds contained
in the products used to clean the
enamelled parts.
Removing the panels
Unscrew the ring nuts securing the side
grilles (Fig. 6), remove the grilles and then
remove the side panels (Fig. 7).
Cleaning the worktop
Burner caps should be frequently washed
in hot water and detergent, being careful
to remove all incrustations.
Thoroughly clean the terminal part of the
automatic lighting device, to prevent
a difficult lighting and, furthermore,
make sure that the flame spreader gas
openings are unobstructed.
Stainless steel parts should be carefully
rinsed with water, after each use, and
then dried with a clean soft cloth or with
a buckskin.
10
Fig. 7