Zanussi ZCE 620 X User manual

ELECTRIC
COOKER
ZCE 620 X
INSTRUCTION BOOKLET
Please read this instruction booklet before using the appliance

2
Important Safety Information
You MUST read these warnings carefully before installing or using the
appliance. If you need assistance, contact our Customer Care Department
on 08705 727727
Installation
●This cooker must be installed by qualified
personnel, according to the manufacturer’s
instructions and to the relevant British Standards.
• This cooker is heavy. Take care when moving it.
●Remove all packaging before using the cooker.
●Ensure that the electrical supply complies with the
type stated on the rating plate.
●Do not attempt to modify the cooker in any way.
Child Safety
●This cooker is designed to be operated by adults.
Do not allow children to play near or with the
cooker.
●The cooker gets hot when it is in use. Children
should be kept away until it has cooled.
●Children can also injure themselves by pulling
pans or pots off the cooker.
During Use
●This cooker is intended for domestic cooking only.
It is not designed for commercial or industrial
purposes.
●Do not use this cooker if it is in contact with
water. Do not operate the cooker with wet hands.
●Ensure the control knobs are in the ‘OFF’ position
when not in use.
●When using other electrical appliances, ensure the
cable does not come into contact with the hot
surfaces of the cooker.
●Never use the ceramic hob as a working space. Do
not store things on the ceramic hob.
●Never use plastic or aluminium foil dishes on the
ceramic hob.
●Unstable or misshapen pans should not be used on
the ceramic hob as unstable pans can cause an
accident by tipping or spillage.
●Never leave the cooker unattended when cooking
with oil and fats.
●The ceramic hob is shockproof, but not
unbreakable! Hard or pointed objects falling from
a height can damage the hob. If scratches or
cracks are noticed, disconnect the cooker from the
electrical supply and call you nearest Zanussi
Service Force Centre.
●This cooker should be kept clean at all times. A
build-up of fats or foodstuffs could result in a
fire.
●Never use plastic dishes in the oven. Never line
any part of the oven with aluminium foil.
●Always ensure that the oven vent which is located
at the centre back of the hob is left unobstructed to
ensure ventilation of the oven cavity.
●Perishable food, plastic items and areosols may be
affected by heat and should not be stored above
the cooker.
Service
●This cooker should only be repaired or serviced by
an authorised Service Engineer and only genuine
approved spare parts should be used.
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.
Keep this instruction book for future
reference and ensure it is passed on
to any new owner.

3
This appliance is manufactured according
to the following EEC directives:
73/23 EEC - 90/683 EEC - 93/68 EEC -
89/336 EEC current edition.
Contents
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
☞
i
Oven Door Protection Device
All our appliances comply with the
European safety standards. Nevertheless,
in order to ensure the highest safety
level, and avoid small children to be
exposed to the heat when the appliance
is operated, it is possible to fit a special
protection device to the oven door. This
device can be purchased in our Service
Force Centres, specifying the relevant
code (35791) and the Product No. shown
on the rating plate.
Important Safety Information.............. 2
Description of the Cooker.................... 4
Control Panel ...................................... 5
The Oven Cavity.................................... 5
Accessories ........................................... 5
Operation ............................................ 6
24 hour Clock and Timer ..................... 9
Before the First Use of the Cooker..... 11
Using the Oven .................................. 11
Using the Conventional Oven ............ 13
Cooking Chart ..................................... 14
Using the Fan Oven ........................... 15
Cooking Chart ..................................... 16
Roasting Chart .................................... 16
Defrosting ......................................... 18
Grilling.............................................. 19
Cleaning the Ceramic Hob ................. 20
Cleaning the Oven ............................. 21
Something not working ..................... 23
Service and Spare Parts ..................... 24
Peace of Mind for 12 Months ............. 25
Instructions for the Installer ............. 26
Important Safety Requirements......... 26
Electrical connections ....................... 27
For the User For the Installer

4
Description of the Cooker
ZCM 5200
A
U
T
O
TIMER
Back left
cooking zone
Front left
cooking zone
Control panel
Shelf
Oven door
Front right
cooking zone
Back right cooking
zone
(double circuit)
Residual heat
indicators
Storage drawer

5
Control Panel
A
U
T
O
TIMER
FRONT LEFT BACK LEFT BACK RIGHT FRONT RIGHT OVEN FUNCTION TEMPERATURE
MAINS ON
THERMOSTAT
OVEN PROGRAMMER
1. Oven Thermostat Pilot Light
2. Cooker Operation Pilot Light
3. Front left cooking zone control knob
4. Back left cooking zone control knob
5. Back right cooking zone control knob
6. Front right cooking zone control knob
7. Oven function control knob
8. Oven thermostat control knob
9. 24 hour clock and Programmer
87654
2
13
The Oven Cavity
Grill element Oven Light
Accessories
Oven fan
9
Grill trivet
Grill/roasting pan
Removable
handles

6
Ceramic hob cooking zones
To switch on a cooking zone, turn the relevant
control knob clockwise to the required heat setting.
The control knob is numbered 0 - 3
0 - OFF
3 - Maximum.
The hob has two types of cooking zones:
3 normal cooking zones
We recommend the plates are switched to maximum
(3) for a short while to boost the cooking zone, and
then adjusted to the required setting.
1 double circuit cooking zone (back right)
The back right cooking zone has two heating
elements.
To switch on the smaller circular cooking zone, turn
the relevant control knob clockwise to the required
heat setting.
To switch on both heating elements, turn the control
knob clockwise to maximum heat setting (3) then
turn the knob further to nearly reach the "0" symbol.
You will hear a "click" and the wider cooking zone
will switch on.
Then turn back the knob to position 3 and adjust
it to the required heat setting.
Please consider that the two heating elements will
now operate together, giving a higher power output
than a normal cooking zone.
Residual heat indicators
The hob is fitted with four residual heat indicators
corresponding to each cooking zone.
The corresponding indicator will remain on until the
temperature falls below 30°C, even after the cooking
zone is switched off.
When switch on a cooking zone, a short
buzzing may be heard. This is quite normal
and does not affect the hob operation in any
way.
Operation
OFF 0
Very Gentle •Simmering vegetables
Fish in its own juice
Gentle 1Simmering potatoes or soups
Slow •Boiling large quantities
of food, stews and soups
Medium 2Slow frying, making a roux
High •Fast frying of meat or fish
Fast 3Rapid heating up of fat or water
i
If scratches or cracks are noticed, disconnect
the cooker from the electrical supply and call
you nearest Zanussi Service Force Centre.
Keep all objects and materials which can
melt away from the cooking surface, e.g.
plastics, aluminium foil.
Care should be taken when preparing food or
drinks containing sugar. If anything of this
nature accidentally comes into contact with
the ceramic surface it must be scraped off
immediately while stlll hot and wiped away
to avoid damage to the surface.
Suggestions for the correct setting of the cooking
zones are given in the following table.

7
Energy consumption
To save energy, you should . .
- use only cooking and frying utensils with smooth,
flat bottoms.
- place pots and pans in position before switching
on the cooking zone.
- wherever possible, cover pots and pans with a lid.
- switch off the cooking zone a few minutes before
the end of the cooking time, in order to make use
of the residual heat.
- use the residual heat of the cooking zones for
keeping food warm or for melting.
- position pots and pans centrally on the cooking
zones.
Saucepans and frying pans
Saucepans and frying pans should not be smaller than
the cooking zone, and preferably not more than 10-15
mm larger than the diameter of the cooking zone.
Always use cooking and frying utensils with smooth,
flat bottoms.
The bottoms should always be clean and dry. Cook
with a lid in place.
Check that the bases of utensils are smooth and
undamaged; bases with burrs and sharp edges will
scratch the ceramic glass surface.
To avoid scratching or damaging the ceramic cooking
surface, pots and pans should be moved on the plate
by lifting them, and not by sliding.
Utensils with aluminium and copper bases can leave
behind metallic discolorations which can only be
removed with difficulty or sometimes not at all.
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8
Oven Function Control Knob
Oven Light - The oven light will be on without
any cooking function
Conventional cooking - The heat comes from
both the top and bottom element, ensuring even
heating inside the oven.
Fan cooking - This allows you to roast or roast
and bake simoultaneously using any shelf,
without flavour transference.
Grill - The heat comes only from the top
element.
Electric Oven
0
OFF
Thermostat Control Knob
Turn the thermostat control knob clockwise to select
temperatures between 50°C and 250°C (MAX).
100
150
200
50
OFF
A
U
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O
TIMER
24 hour Clock andTimer
Minute minder
Cooking duration
End of cooking time
Manual function
Cookpot symbol - This will be displayed when
a program is in operation.
Auto symbol - This will be displayed when the
oven has been programmed for automatic
operation.
Time setting knob - Turn it clockwise and hold
it in the turned position to increase the time
setting. Turn it anticlockwise and hold it in the
turned position to decrease the time setting.
The count-up or count-down speed increases
the longer the knob is held in the turned
position.
Time
setting
Cookpot
symbol
Auto
symbol
Programming
controls
A
U
T
O

9
TIMER
TIMER
24 hour Clock and Timer
The electronic timer can indicate the time of day,
operate as a minute minder and automatically operate
the oven.
Before the oven can be operated, the time of day must
be set on the electronic timer.
Please note that this is a 24 hour clock. For example,
2pm is shown as 14:00.
In case of loss of power, all the settings (time of day,
set program or program in operation), will be
cancelled. When the power is restored, the numbers
on the display will flash, and the timer has to be reset.
☞TO SET THE TIME OF DAY
Press button , release the button, then turn the time
setting knob until the correct time of day is displayed.
☞ TO SET THE MINUTE MINDER
Press button , release the button, then turn the
setting time knob until the duration time is displayed
(maximum 23 hours, 59 minutes).
Our diagram shows the timer set for 45 minutes.
After a few seconds the time of day will show in the
display.
To check the number of minutes remaining, press the
button. At the end of the timed period an alarm
will sound. To switch off the alarm press button .

10
TIMER
TIMER
TIMER
☞MANUAL FUNCTION
Press button to set the oven for manual function.
☞TO SET THE TIMER TO
SWITCH OFF ONLY
This is useful if you want to begin cooking
immediately but have the oven switch off
automatically.
1. Set the oven function control knob and the
thermostat control knob on the required settings.
2. Place food in the oven.
3. Press button , release the button, then turn the
time setting knob until the required cooking
duration is displayed.
Our diagram shows the timer set for 30 minutes.
At the end of the cooking time the oven will switch
off, an alarm will sound. To switch off the alarm
press button . Ensure the oven function control
knob and the thermostat control knob are in the OFF
position.
☞TO SET THE TIMER TO SWITCH
THE OVEN ON AND OFF
1. Ensure the clock is showing the right time of day.
2. Carry out steps 1, 2 and 3 as explained in "To set
the timer to switch off only".
3. Press button , release the button, then turn the
time setting knob until the end cooking time is
displayed.
Our diagram shows the end cooking time set for 7 pm.
4. The oven will switch on and off automatically.
The end of cooking will be marked by an acoustic
alarm. To switch off the alarm press button .
Ensure the oven function control knob and the
thermostat control knob are in the OFF position.
☞TO CANCEL A PROGRAMME
Press button .Any set program or program in
operation will be cancelled and the timer will revert
to manual function. Ensure the oven function control
knob and the thermostat control knob are in the OFF
position.

11
Before the First Use of the Cooker
Remove all packaging, both inside and
outside the oven, before using the oven.
Before first use, the oven should be heated without
food. During this time, an unpleasant odour may be
emitted. This is quite normal.
☞1. Set the electronic programmer to manual
function.
2. Switch the oven function control knob to
conventional cooking .
3. Set the thermostat control knob to MAX.
4. Open a window for ventilation.
5. Allow the oven to run empty for
approximately 45 minutes.
6. Half way through, reset the oven
function control to fan cooking .
This procedure should be repeated with the grill
function for approximately 5-10 minutes.
Using the ceramic hob for the first
time
The cooking surface should be cleaned before use to
remove any traces of the production process.
Wipe the ceramic surface and frame with a
damp cloth using warm water to which a little
washing up liquid has been added, and wipe
dry.
Heating up for the first time
To check the cooking zones, briefly switch
each one on.
☞
☞
Using the Oven
• Always cook with the oven door closed.
• Stand clear when opening the drop
down oven door. Do not allow it to fall
open - support the door using the door
handle, until it is fully open.
• The oven has four shelf levels, and is
supplied with two shelves.
The shelf positions are counted from the
bottom of the oven as shown in the
diagram.
It is important that these shelves are
correctly positioned as shown in the
diagram.
• Do not place cookware directly on the
oven base.
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4
2
1
3

12
Cookware
• Use any oven proof cookware which will
withstand temperatures of 250°C.
• Baking trays, oven dishes, etc. should not be
placed directly against the grid covering the fan at
the back of the oven, or placed on the oven base.
• Do not use baking trays larger than 30 cm x 35 cm
(12 in x 14 in) as they will restrict the circulation
of heat and may affect performance.
The effects of dishes
on cooking results
Dishes and tins vary in their thickness, conductivity,
colour, etc. which affects the way they transmit heat
to the food inside them.
AAluminium, earthenware, oven glassware and
bright shiny utensils reduce cooking and
underneath browning.
BEnamelled cast iron, anodized aluminium,
aluminium with non-stick interior and coloured
exterior and dark, heavy utensils increase cooking
and underneath browning.
Condensation and steam
When food is heated it produces steam in the same
way as a boiling kettle. The oven vents allow some of
this steam to escape. However, always stand back
from the oven when opening the oven door to
allow any build up of steam or heat to release.
If the steam comes into contact with a cool surface on
the outside of the oven, e.g. a trim, it will condense
and produce water droplets. This is quite normal and
is not a fault with the oven.
To prevent discoloration, regularly wipe away
condensation and also soilage from surfaces.
i
Hints andTips
Storage Drawer
The storage drawer is located underneath the oven
cavity.
During cooking the storage drawer may
become hot if the oven is on high for a long
period of time, therefore flammable materials
such as oven gloves, tea towels, plastic aprons
etc. should not be stored in the drawer.
Oven accessories such as baking sheets, will
also become hot, therefore care should be
taken when removing these items from the
drawer whilst the oven is in use or still hot.

13
Using the Conventional Oven
When using this setting, heat comes from both the top
and bottom elements. This allows you to cook on a
single level and is particularly suitable for dishes
which require extra base browning such as pizzas,
quiches and flans.
Gratins, lasagnes and hotpots which require extra top
browning also cook well in the conventional oven.
This form of cooking gives you the opportunity to
cook without the fan in operation.
☞How to Use the
Conventional Oven
1. Turn the oven function control knob to the required
cooking function ( ).
2. Turn the thermostat control to the required tempe-
rature.
THINGS TO NOTE
● The oven light will come on when the oven
function control knob is set.
● The thermostat control light will remain on until
the correct temperature is reached. It will then
cycle on and off to show that temperature is being
maintained.
The middle shelf position allows for the best heat
distribution. To increase base browning simply lower
the shelf position. To increase top browning, raise the
shelf position.
The material and finish of the baking trays and
dishes used will affect base browning. Enamelware,
dark, heavy or non-stick utensils increase base
browning, while oven glassware, shiny aluminium or
polished steel trays reflect the heat away and give less
base browning.
Always place dishes centrally on the shelf to ensure
even browning.
Stand dishes on suitably sized baking trays to prevent
spillage onto the base of the oven and make cleaning
easier.
Do not place dishes, tins or baking trays directly on
the oven base as it becomes very hot and damage will
occur.
For faster preheating use the fan oven function to
preheat the oven until the oven indicator neon goes
out, then swich the selector to the conventional oven
setting.
Single level cooking gives best results. If you require
more than one level cooking use the fan oven
function.
Hints andTips
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14
Cooking Chart
Biscuits, cookies 170-200 3 25-20 min.
Bread, yeast doughs 200-230 2 35-45 min.
Casseroles 140-170 2 90-180 min.
Small cakes 170-180 2 18-25 min.
Cakes Madeira 160-180 2 60-90 min.
Rich Fruit 130-140 2 60-150 min.
Choux pastry, eclairs 200-230 2 30-35 min.
Fish 200-230 2 or 3 20-40 min.
Fruit pies, plate tarts, crumbles 180-210 2 50-65 min.
Meringues 90-100 2 90-150 min.
Milk puddings 140-160 2 90-150 min.
Paté, terrine (in bain marie) 160-180 1 60-90 min.
Pizzas 200-230 2 25-30 min.
Puff pastry, vol au vents 230-260 2 15-25 min.
Quiches, flans 170-200 2 50-60 min.
Scones 210-220 2 8-12 min.
Soufflé 200-230 2 35-45 min.
Stuffed vegetables 230-250 2 34-45 min.
Roast meat + poultry: see chart on page 16
Yorkshire pudding 200-230 2 40-50 min.
Keeping warm, heating dishes 90-100 2
Food Thermostat Runner Time
Position

15
The air inside the oven is heated by the element
around the fan situated behind the back panel. The
fan circulates hot air to maintain an even temperature
inside the oven.
The advantages of cooking with this function are:
✓ Faster Preheating
As the fan oven quickly reaches temperature, it is
not usually necessary to preheat the oven although
you may find that you need to allow an extra 5-7
minutes on cooking times. For recipes which
require higher temperatures, best results are
achieved if the oven is preheated first, e.g. bread,
pastries, scones, souffles, etc.
✓Lower Temperatures
Fan oven cooking generally requires lower
temperatures than conventional cooking.
Follow the temperatures recommended in the chart
on page 16. Remember to reduce temperatures by
about 20-25°C for your own recipes which use
conventional cooking.
✓Even Heating for Baking
The fan oven has uniform heating on all runner
positions. This means that batches of the same food
can be cooked in the oven at the same time.
However, the top shelf may brown slightly quicker
than the lower one.
This is quite usual. There is no mixing of flavours
between dishes.
☞
How to Use the Fan Oven
1. Turn the oven function control knob to .
2. Turn the thermostat control to the required tempe-
rature.
THINGS TO NOTE
● The oven light will come on when the oven
function control knob is set.
● The thermostat control light will remain on until
the correct temperature is reached. It will then
cycle on and off to show that temperature is being
maintained.
Using the Fan Oven

16
This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your
individual requirements. Only experience will enable you to determine the correct setting for your personal
requirements.
Cooking Chart
Food Thermostat Runner Time
Position
Biscuits, cookies 2 trays 160-190 1-3 18-25 min.
Bread, yeast doughs 2 trays 170-200 1-3 35-45 min.
Cakes, Victoria sandwich 2 trays 160-170 1-3 20-28 min.
Choux pastry, eclairs 2 trays 170-200 1-3 30-35 min.
Fruit pies, plate tarts, crumbles 2 trays 170-200 1-3 50-65 min.
Meringues 2 trays 70-90 1-3 90-150 min.
Puff pastry, vol au vents 2 trays 200-230 1-3 20-35 min.
Scones 2 trays 200-210 1-3 8-12 min.
Meat Thermostat Cooking
Beef 170°-180°C 20-30 min per 1/2 kg (1 lb) and 20-30 min over
Lamb 170°-180°C 25-35 min per 1/2 kg (1 lb) and 25-35 min over
Pork 170°-180°C 25-35 min per 1/2 kg (1 lb) and 25-35 min over
Chicken 170°-180°C 15-20 min per 1/2 kg (1 lb) and 20 min over
Turkey and goose 170°-180°C 15-20 min per 1/2 kg (1 lb) up to 3 1/2 kg (7 lb)
then 15 min per 1/2 kg (1 lb)
Duck 170°-180°C 25-35 min per 1/2 kg (1 lb) and 25-35 min over
Pheasant 170°-180°C 35-40 min per 1/2 kg (1 lb) and 35-40 min over
Rabbit 170°-180°C 20 min per 1/2 kg (1 lb) and 20 min over
When roasting, ensure the meat is cooked thoroughly, use a meat thermometer if preferred to check the centre
temperature has reached the required temperature (see table below).
Roasting Chart

17
Runner positions are not critical, but make sure the
shelves are evenly spread.
When cooking more than one dish in the fan oven,
place dishes centrally on the shelves rather than
several dishes on one shelf.
When the oven is full, you may need to allow slightly
longer cooking time.
A shelf may be placed on the floor of the oven. Place
dishes on a shelf in this position rather than on the
oven base, to allow air circulation around the food.
When the oven is full of the same food, e.g. equal
trays of small cakes or equal size victoria sandwich
cakes, then they will be cooked in the same time and
removed from the oven together. When different sizes
of trays or types of food, e.g. biscuits and cakes are
cooked, they will not necessarily be ready together.
The fan oven can be used to heat foods through
without thawing first, e.g. fruit tarts, mince pies,
sausage rolls, and other small pastry items. Use a
temperature of 190-200°C and allow 20-40 minutes
(depending on the quantity of food in the oven).
The use of too high temperatures can cause uneven
browning. Check with the recommendations for oven
temperatures given in the cooking charts, but be
prepared to adjust the temperature by 10°C if
necessary. Remember to reduce temperatures by
about 20-25°C for your own conventional recipes.
When roasting do use the trivet in the meat tin. Fat
and meat juices will drain into the meat tin below and
can be used to make gravy. The trivet also prevents
splashes of fat from soiling the oven interior.
The meat tin should not be placed on a heated
hotplate or burner as this may cause the enamel to
crack.
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Hints andTips

18
The oven fan operates without heat and circulates the
air, at room temperature, inside the oven. This
increases the speed of defrosting. However, please
note that the temperature of the kitchen will influence
the speed of defrosting.
This function is particularly suitable for delicate food
which could be damaged by heat, e.g. cream filled
gateaux, iced cakes, pastries, bread and other yeast
products.
☞
How to Use Defrosting
1. Turn the oven function control knob to .
2. Ensure the thermostat control knob is in the OFF
position.
Defrosting
• Cover food with a lid, aluminium foil or plastic
film to prevent drying out during defrosting.
• ALWAYS COOK THOROUGHLY
IMMEDIATELYAFTER THAWING.
• Frozen food should be placed in a single layer
when ever possible and turned over half way
through the defrosting process.
• Only joints of meat and poultry up to 2 kg. (4 lb.)
are suitable for defrosting in this way.
Refer to the following table for approximate
defrosting times.
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Chicken 1000 g. 100-140 20-30 Place the chicken on an inverted
saucer on a large plate. Defrost open
and turn at half time or defrost
covered with foil. Remove giblets
as soon as possible.
Meat 1000 g. 100-140 20-30 Defrost open and turn at
half time or cover with foil
Meat 500 g. 90-120 20-30 As above
Trout 150 g. 23-35 10-15 Defrost open
Strawberries 300 g. 30-40 10-20 Defrost open
Butter 250 g. 30-40 10-15 Defrost open
Cream 2 x 200 g. 80-100 10-15 Defrost open (cream is
easy to whip even if parts
of it are still slightly frozen)
Cake 1400 g. 60 60 Defrost open
Food Defrosting time
(Mins) Standing time
(Mins) Notes
Hints andTips
The times quoted in the chart should be used as a guide only, as the speed of defrosting will depend on the kitchen
temperature. For example, the colder the ambient temperature, the longer the defrosting time.

19
Grilling
Grilling must be carried out with the oven
door closed. The grill pan handles must be
removed from the pan.
☞
How to Use the Grill
1. Turn the oven control function knob to .
2. Turn the thermostat control knob on the required
temperature.
3. Adjust the grid and grill pan runner position to allow
for different thicknesses of food. Position the food
close to the element for faster cooking and further
away for more gentle cooking.
Preheat the grill on a full setting for a few minutes
before sealing steaks or toasting. Adjust the heat setting
and the shelf as necessary, during cooking
During cooking, the thermostat control light will ope-
rate in the same way as described for the fan oven
function.
- Most foods should be placed on the grid in the grill
pan to allow maximum circulation of air to lift the food
out of the fats and juices. Food such as fish, liver and
kidneys may be placed directly on the grill pan, if
preferred
- Food should be thoroughly dried before grilling to
minimise splashing. Brush lean meats and fish lightly
with a little oil or melted butter to keep them moist
during cooking
- Accompaniments such as tomatoes and mushrooms
may be placed underneath the grid when grilling meats
- When toasting bread, we suggest that the top runner
position is used.
- The food should be turned over during cooking, as
required.
The grill element is controlled by the thermostat.
During cooking, the grill cycles on and off to
prevent overheating.
Hints andTips
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Bacon rashers 2-3 each side
Beefburgers 6-10 each side
Chicken joints 10-15 each side
Chops: 7-10 each side
10-15 each side
Fish: 8-12 each side
4-6 each side
Kebabs 10-15 each side
Kidneys: 4-6 each side
Liver: 5-10 each side
Sausages 10-15 turn as required
Steaks: 3-6 each side
6-8 each side
7-10 each side
Browning only 3-5
Food Conventional Grill
Time (Min)
lamb
pork
whole trout/herring
fillets plaice/cod
lamb/pig
lamb/pig
rare
medium
well

20
Before any maintenance or cleaning can be
carried out, you must DISCONNECT the
cooker from the electricity supply.
Cleaning the Ceramic Hob
Special problems
...If a chemical cleaner proves inadequate Check whether the use of a scraper is more effective.
...when darks stains occur If the use of a scraper and a ceramic hob cleaner proves
unsuccessful, your hob surface may have been damaged by
using unsuitable cleaning agents, or by pan bases with a
scouring effect. This will not impair the efficiency of your
ceramic hob.
...when metallic discolourations appear on Pots and pans with unsuitable bottoms, or unsuitable cleaning
the cooking zone agents have been used. The discolourations can only be
removed with considerable effort, using a ceramic glass
cleaner.
...when the surface shows scratches These may be caused by scraping or melted on objects and
cannot be removed. This will not impair the efficiency of your
ceramic hob
Before cleaning, make sure the hob is cool.
Never use aggressive or abrasive agents, such as oven
sprays, stain or rust removers, scouring powders, or
sponges with an abrasive effect.
Special cleaning agents such as Vitroclen and ceramic
hob scrapers are available from department stores.
Cleaning after each use
Slight, non-burnt soilage can be wiped off with a
damp cloth. Burnt soilage has to be removed with a
scraper. Afterwards wipe off the ceramic hob with a
damp cloth, and Vitroclen.
Stain removal
Light metallic stains (aluminium residues) can be
removed from the cooking zone with a ceramic hob
cleaning agent such as Vitroclen when cool.
Sugar solutions, food stuffs with a high sugar content
must be removed immediately with a scraper. If this
type of soilage is not removed immediately it can
cause irreparable damage to the ceramic surface.
When the surface has cooled wipe over with a damp
cloth and Vitroclen.
Before using any detergent or cleaning agent on the
ceramic top, ensure they are recommended by the
manufacturer for use on ceramic hobs.
Do not apply any cleaning agents to hot cooking
zones. Ensure any residues are wiped off before the
cooking zones are used again.