Zanussi ZCM 620 X User manual

MIXED FUEL
COOKER
ZCM 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.
●Any gas installation must be carried out by a
registered CORGI installer.
●Remove all packaging before using the cooker.
●Ensure that the gas and electrical supply complies
with the type stated on the rating plate, located
near the gas supply pipe.
●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.
●When in use a gas cooker will produce heat and
moisture in the room in which it has been
installed. Ensure there is a continuous air supply,
keeping air vents in good condition or installing a
cooker hood with a venting hose.
●When using the cooker for a long period time, the
ventilation should be improved, by opening a
window or increasing the extractor speed.
●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.
●Unstable or misshapen pans should not be used on
the hob burners as unstable pans can cause an
accident by tipping or spillage.
●Never leave the cooker unattended when cooking
with oil and fats.
●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 or on the hob
burners. 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 - 90/396 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
(Model ZCM 620 X)
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
Controls .............................................. 6
Hob burners ...........................................6
Electric Oven .........................................7
24 hour Clock and Timer ..................... 7
Before the First Use of the Cooker..... 10
Using the Oven .................................. 10
Using the Conventional Oven ............ 12
Cooking Chart ......................................13
Using the Fan Oven ........................... 14
Cooking Chart ......................................15
Roasting Chart .....................................15
Defrosting ......................................... 17
Grilling.............................................. 18
Maintenance and Cleaning................. 19
Cleaning the Oven ............................. 20
Something Not Working ..................... 22
Service and Spare Parts ..................... 23
Peace of Mind for 12 Months ............. 23
Instructions for the Installer ............. 24
Important Safety Requirements......... 25
Installation........................................ 26
Electrical connections....................... 28
Commissioning.................................. 29
Conversion from Natural Gas to LPG.. 30
For the User For the Installer

4
ZCG 6000
A
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TIMER
Description of the Cooker
Splash back
Semi-Rapid burner
Rapid burner
Control panel
Shelf
Oven door
Semi-rapid
burner
Fitting the Splash back
A stainless steel splash back is supplied with the
appliance. This is meant to be fitted on the rear edge
of the cooker's hob. The splash back package is in the
oven cavity.
1. Unpack the splash back and dispose of the
packaging with due regard to safety and the
environment.
2. Slide the two bayonets of the splash back into the
relevant supports on the rear adge of the cooker's
hob.
Auxiliary burner
Storage drawer

5
A
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TIMER
FRONT LEFTBACK LEFT BACK RIGHT
FRONT RIGHT OVEN FUNCTION TEMPERATURE
MAINS ON
THERMOSTAT
OVEN PROGRAMMER
IGNITION
Control Panel
1. Cooker Operation Pilot Light
2. Oven Thermostat Pilot Light
3. Electric ignition push button
4. Back left burner control knob (semi-rapid)
5. Front left burner control knob (rapid)
6. Front right burner control knob (auxiliary)
7. Back right burner control knob (semi-rapid)
8. Oven function control knob
9. Oven thermostat control knob
10.24 hour clock and Programmer
98765
12
4
The Oven Cavity
Grill element Oven Light
Accessories
Oven fan
10
Grill trivet
Grill/roasting pan
Removable
handles
3

6
Operation
INSTALLATION
Any gas installation must be carried out by
a registered CORGI installer, and in
accordance with existing rules and
regulations.
The relevant instructions are to be found in the
second section of this manual.
Please ensure that when the appliance is installed, it
is easily accessible for the engineer in the event of a
breakdown.
WHEN THE COOKER IS FIRST INSTALLED
Once the cooker has been installed, it is
important to remove any protective
materials, which were put on in the factory.
Hob burners
To light a burner, turn the relevant control knob
anticlockwise to maximum position. At the same time
push the electric ignition button which is marked with
a little spark.. Then adjust the flame as required.
If the burner does not ignite, turn the control knob to
zero, and try again.
When switching on the mains, after
installation or a power cut, it is quite normal
for the spark generator to be activated
automatically.
To ensure maximum burner efficiency, you should
only use pots and pans with a flat bottom fitting the
size of the burner used (see table).
Burner minimum maximum
diameter diameter
Large (rapid) 160 mm. 240 mm.
Medium (semi-rapid) 120 mm. 220 mm.
Small (Auxiliary) 80 mm. 160 mm.
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If you use a saucepan which is smaller than
the recommended size, the flame will spread
beyond the bottom of the pan, causing the
handle to overheat.
As soon as a liquid starts boiling, turn down
the flame so that it will barely keep the
liquid simmering.
Take care when frying food in hot oil or fat,
as the overheated splashes could easily
ignite.
If the control knobs become difficult to turn,
please contact your local Zanussi Service
Centre.
Controls

7
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
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O
TIMER
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
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24 hour Clock and Timer

8
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 , and at the same time turn the time
setting knob until the correct time of day is displayed.
☞ TO SET THE MINUTE MINDER
Press button and at the same time 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 .
☞MANUAL FUNCTION
Press button to set the oven for manual function.
TIMER
TIMER
TIMER

9
☞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 and, at the same time, 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 and at the same time turn the
time setting knob until the end cooking time is
displayed.
Our diagram shows the end cooking time set for
7.00 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.
TIMER
TIMER

10
Before the First Use of the Cooker
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.
• Donotplacecookwaredirectlyontheoven
base.
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4
2
1
3
Remove all packaging, both inside and
outside the cooker, before using it.
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
coventional 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.

11
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.
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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.

12
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.
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Hints andTips
Single level cooking gives best results. If you
require more than one level cooking use the fan
oven function.
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13
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 at page 16
Yorkshire pudding 200-230 2 40-50 min.
Keeping warm, heating dishes 90-100 2
Food Thermostat Runner Time
Position

14
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 at page. 15. 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 the temperature is
being maintained.
Using the Fan Oven

15
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

16
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

17
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.

18
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
operate 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

19
Before any maintenance or cleaning can be
carried out, you must DISCONNECT the
cooker from the electricity supply.
The HobTop
The hob is best cleaned whilst it is still warm, as
spillage can be removed more easily than if it is left
to cool.
Regularly wipe over the hob top using a soft cloth
well wrung out in warm water to which a little
wasing up liquid has been added. Avoid the use of the
following:
- household detergent and bleaches;
- impregnated pads unsuitable for non-stick saucepans;
- steel wool pads;
- bath/sink stain removers.
Should the hob top become heavily soiled, it is
recommended that a cleaning product such as Hob
Brite or Bar Keepers Friend is used.
Pan Supports
The pan supports are dishwasher proof. If washing
them by hand, take care when drying them as the
enamelling process occasionally leaves rough edges.
If necessary, remove stubborn stains using a paste
cleaner.
The pan support of this cooker is fitted with anti-
scratch rubber feet.
These feet are dishwasher proof and should not be
removed when cleaning the pan support.
If the rubber feet become detached from the pan
support re-fit as per diagram.
Anti-scratch rubber feet can be obtained from your
local Zanussi Service Force Centre.
The Burners
The burner caps and crowns can be removed for
cleaning.
Wash the burners taps and crowns using hot soapy
water, and remove marks with a mild paste cleaner. A
well moistened soap impregnated steel wool pad can
be used with caution, if the marks are particularly
difficult to remove.
After cleaning, be sure to wipe dry with a soft cloth.
Maintenance and Cleaning

20
Before cleaning always allow the cooling
fan to cool the oven down before switching
off at the electricity supply.
The oven should be kept clean at all times.
A build-up of fats or other foodstuffs could
result in a fire, especially in the grill pan.
Cleaning materials
Before using any cleaning materials on your oven,
check that they are suitable and that their use is
recommended by the manufacturer.
Cleaners that contain bleach should NOT be used as
they may dull the surface finishes. Harsh abrasives
should also be avoided.
External cleaning
Regularly wipe over the control panel, oven door and
door seal using a soft cloth well wrung out in warm
water to which a little washing up liquid has been
added.
To prevent damaging or weakening the
door glass panels avoid the use of the
following:
• Household detergent and bleaches
• Impregnated pads unsuitable for non-
stick saucepans
• Brillo/Ajax pads or steel wool pads
• Chemical oven pads or aerosols
• Rust removers
• Bath/Sink stain removers
Clean the outer and inner door glass using warm
soapy water. Should the inner door glass become
heavily soiled it is recommended that a cleaning
product such as Hob Brite, or Bar Keepers Friend is
used.
DO NOT clean the oven door while the
glass panels are warm. If this precaution is
not observed the glass panel may shatter.
If the door glass panel becomes chipped or
has deep scratches, the glass will be
weakened and must be replaced to prevent
the possibility of the panel shattering.
Contact your local Service Centre who will
be pleased to advise further.
Cleaning the Oven