Zanussi ZCM 631 User manual

INSTRUCTION BOOKLET
GB
Please read this instruction booklet before using the appliance
MIXED
FUEL COOKER
ZCM 631

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
lThis coo er must be installed by qualified personnel,
according to the manufacturers instructions and to
the relevant British Standards.
lThis coo er is heavy. Ta e care when moving it.
lAny gas installation must be carried out by a
registered CORGI installer.
lRemove all pac aging before using the coo er.
lEnsure that the gas and electrical supply complies
with the type stated on the rating plate, located near
the gas supply pipe.
lDo not attempt to modify the coo er in any way.
Child Safety
lThis coo er is designed to be operated by adults. Do
not allow children to play near or with the coo er.
lThe coo er gets hot when it is in use. Children should
be ept away until it has cooled.
lChildren can also injure themselves by pulling pans
or pots off the coo er.
During Use
lThis coo er is intended for domestic coo ing only. It
is not designed for commercial or industrial purposes.
lWhen in use a gas coo er will produce heat and
moisture in the room in which it has been installed.
Ensure there is a continuous air supply, eeping air
vents in good condition or installing a coo er hood
with a venting hose.
lWhen using the coo er for a long period time, the
ventilation should be improved, by opening a window
or increasing the extractor speed.
lDo not use this coo er if it is in contact with water.
Do not operate the coo er with wet hands.
lEnsure the control nobs are in the OFF position
when not in use.
lDo not store flammable materials such as oven gloves,
tea towels etc. in the drawer.
lWhen using other electrical appliances, ensure the
cable does not come into contact with the hot surfaces
of the coo er.
lUnstable or misshapen pans should not be used on
the hob burners as unstable pans can cause an
accident by tipping or spillage.
lNever leave the coo er unattended when coo ing with
oil and fats.
lThis coo er should be ept clean at all times. A
build-up of fats or foodstuffs could result in a fire.
lNever use plastic dishes in the oven or on the hob
burners. Never line any part of the oven with aluminium
foil.
lAlways ensure that the oven vent which is located at
the centre bac of the hob is left unobstructed to
ensure ventilation of the oven cavity.
lPerishable food, plastic items and areosols may be
affected by heat and should not be stored above the
coo er.
Service
lThis coo er should only be repaired or serviced by an
authorised Service Engineer and only genuine
approved spare parts should be used.
Environmental Information
lAfter installation, please dispose of the pac aging with
due regard to safety and the environment.
lWhen disposing of an old appliance, ma e it unusable,
by cutting off the cable.
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.
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
Keep this instruction book for future reference
and ensure it is passed on to any new owner.
These instructions are valid for UK only.
F

3
ZCG 6000
A
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TIMER
Description of the Cooker
Semi-rapid burner
Triple-crown (ultra-rapid)
burner
Control panel
Oven door
Semi-rapid burner
Auxiliary burner
Storage drawer
Splash bac
Shelf
Contents
For the User For the Installer
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 ptotection 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 Coo er 3
Using the Hob 5
Before the First Use of the Oven 6
Using the Oven 6
24 hour Cloc and Timer 7
Using the Conventional Oven 10
The Fan Oven 12
Defrosting 13
Grilling 14
Maintenance and Cleaning 15
Cleaning the Oven 16
Service and Spare Parts 17
Something Not Wor ing 17
Customer Care Department 18
Guarantee Conditions 18
Important Safety Requirements 19
Instructions for the Installer 19
Installation 20
Electrical connections 22
Commissioning 23
Conversion from Natural to LPG Gas 23

4
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 (ultra-rapid
The Oven Cavity Accessories
Grill trivet
Grill/roasting pan
Removable
handles
A
U
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TIMER
BACK LEFT FRONT LEFT FRONT RIGHT BACK RIGHT OVEN FUNCTION TEMPERATURE
MAINS ON
THERMOSTAT
OVEN PROGRAMMER
IGNITION
98765
12
410
3
Grill element Oven Light
Oven fan
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
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.

5
Using the Hob
Ho urners
To light a burner:
lPush the electric ignition button which is mar ed with
a little spar ( ).
lAt the same time, push in and turn the relevant control
nob anticloc wise to maximum position.
lThen adjust the flame as required.
lIf the burner does not ignite, turn the control nob to
zero, and try again.
When switching on the mains, after installation or
a power cut, it is quite normal for the spar
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
Ultra-rapid
(triple crown) 220 mm. 260 mm.
Medium (semi-rapid) 120 mm. 220 mm.
Small (Auxiliary) 80 mm. 160 mm.
F
If you use a saucepan which is smaller than the
recommended size, the flame will spread beyond
the bottom of the vessel, causing the handle to
overheat.
Take care when frying food in hot oil or fat,
as the overheated splashes could easily
ignite.
As soon as a liquid starts boiling, turn down the
flame so that it will barely eep the liquid
simmering.
If the control knobs become difficult to turn, please
contact your local Service Centre.
When using the auxiliary burner (with pans having
a diameter equal or higher than 50mm), place the
special grid on the pan support, as shown in the
diagram.
Triple-crown urner
Always ignite the burner before putting the
pans on.
If after a few attempts the burner does not ignite,
chec that the burner cap and crown are correctly
positioned (see diagram).
FO 2063
Semi-rapid and auxiliary burners:
A) Burner Cap
B) Burner Crown
C) Ignition Candle
Triple crown (ultra-rapid) burner
Special grid

6
Oven Function Control Kno
Conventional coo ing - The heat comes from
both the top and bottom element, ensuring even
heating inside the oven.
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 only from the top element
Fan coo ing - This function allows you to
roast or roast and ba e simultaneously using
any shelf.
Defrost setting - This function assists in
thawing of frozen food.
Thermostat Control Kno
Turn the thermostat control nob cloc wise to select
temperatures between 50°C and 250°C (MAX).
Mains On Light
The mains on light will come on when the oven function
control nob is set.
Thermostat Control Light
The thermostat control light will come on when the
thermostat control nob is turned. The light will remain on
until the correct temperature is reached. It will then cycle
on and off to show the temperature is being maintained.
0
FO 2542
FO 0877
100
150
200
50
Using the Oven
Before the First Use of the Oven
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.
FlSet the electronic programmer to manual
function.
lSwitch the oven function control nob to
conventional coo ing .
lSet the thermostat control nob to MAX.
lOpen a window for ventilation.
lAllow the oven to run empty for approximately
45 minutes.
This procedure should be repeated with the fan coo ing
and grill function for approximately 5-10 minutes.

7
2 hour Clock and Timer
A
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Time
setting
Cookpot
symbol
Auto
symbol
Programming
controls
TIMER
TIMER
A
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O
Minute minder
Coo ing duration
End of coo ing time
Manual function
Coo pot 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 nob - Turn it cloc wise and hold it in
the turned position to increase the time setting.
Turn it anticloc wise and hold it in the turned
position to decrease the time setting. The count-
up or count-down speed increases the longer the
nob is held in the turned position.
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 cloc . 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.
F
TO SET THE TIME OF DAY
Press button , release the button, then turn the time
setting nob until the correct time of day is displayed.
F
TO SET THE MINUTE MINDER
Press button , release the button, then turn the setting
time nob 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 chec 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 .

8
TIMER
TIMER
TIMER
F
MANUAL FUNCTION
Press button to set the oven for manual function.
FTO SET THE TIMER TO SWITCH OFF
ONLY
This is useful if you want to begin coo ing immediately
but have the oven switch off automatically.
1. Set the oven function control nob and the thermostat
control nob on the required settings.
2. Place food in the oven.
3. Press button , release the button, then turn the
time setting nob until the required coo ing duration
is displayed.
Our diagram shows the timer set for 30 minutes.
At the end of the coo ing 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.
F
TO SET THE TIMER TO SWITCH
THE OVEN ON AND OFF
1. Ensure the cloc 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 nob until the end coo ing time is
displayed.
Our diagram shows the end coo ing time set for
7.00 pm.
4. The oven will switch on and off automatically.
The end of coo ing will be mar ed 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.
F
TO CANCEL A PROGRAMME
Press button . Any set programme or programme 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.

9
The effects of dishes
on cooking results
Dishes and tins vary in their thic ness, conductivity,
colour, etc. which affects the way they transmit heat to
the food inside them.
AAluminium, earthenware, oven glassware and bright
shiny utensils reduce coo ing and base browning.
BEnamelled cast iron, anodized aluminium, aluminium
with non-stic interior and coloured exterior and dar ,
heavy utensils increase coo ing and base browning.
Condensation and steam
When food is heated it produces steam in the same way
as a boiling ettle. 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 discolouration, regularly wipe away
condensation and also soilage from surfaces.
Cookware
 Use any oven proof coo ware which will withstand
temperatures of 250°C.
 Ba ing trays, oven dishes, etc. should not be placed
directly against the grid covering the fan at the bac
of the oven, or placed on the oven base.
 Do not use ba ing 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.
Hints and Tips
Storage Drawer
The storage drawer is located underneath the oven cavity.
During coo ing 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 ba ing sheets, will
also become hot, therefore care should be ta en
when removing these items from the drawer whilst
the oven is in use or still hot.
 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 coo ware directly on the oven
base.
Using the Oven
4
2
1
3

10
Using the Conventional Oven
When using this setting, heat comes from both the top
and bottom elements. This allows you to coo 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 coo well in the conventional oven. This
form of coo ing gives you the opportunity to coo without
the fan in operation.
How to Use the
Conventional Oven
1. Turn the oven function control nob to the required
coo ing function ( ).
2. Turn the thermostat control to the required temperatu-
re.
Top oven element only
This function is suitable for finishing coo ed dishes, e.g.
lasagne, shepherds pie, cauliflower cheese etc.
Bottom oven element only
This function is particularly useful when blind-ba ing
pastry. It may also be used to finish off quiches or flans
to ensure the base pastry is coo ed through.
THINGS TO NOTE
l The oven light will come on when the oven function
control nob is set.
l 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 ba ing trays and dishes
used will affect base browning. Enamelware, dar , heavy
or non-stic 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 ba ing trays to prevent
spillage onto the base of the oven and ma e cleaning
easier.
Do not place dishes, tins or ba ing 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 coo ing gives best results. If you
require more than one level coo ing use the fan
oven function.
Hints and Tips
F

11
These charts are 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 - Conventional Oven
Food Temperature (°C) Runner Cooking
Positions Time (mins)
Biscuits 170-200 2 25-30
Bread, buns, yeast, doughs 200-230 2 35-45
Casseroles 140-170 1 - 2 90-180
Ca es - small, Queen Victoria sponge 170-190 1 - 2 18-25
Ca es - madeira, rich fruit 130-180 2 90-150
Choux pastry, eclairs 200-230 2 30-35
Fish 200-230 2 20-40
Fruit pies, plate tarts, crumbles 180-210 2 50-65
Meringues 90-100 2 90-150
Mil puddings 140-160 2 90-150
Pate, terrine (in baine-marie) 160-180 1 - 2 60-90
Pizzas 200-230 1 - 2 25-30
Puff pastry, sausage rolls, vol-au-vents 230-250 2 15-25
Quiches, flans 170-200 1 - 2 50-60
Scones 230-250 2 8-12
Souffle 200-230 2 35-45
Stuffed vegetables 230-250 2 35-45
Roast meat & poultry 180-200 2
Yor shire pudding 200-230 2 40-50
Keep food warm, heat dishes 90-100 2
see meat + poultry
roasting chart
Meat Cooking Time
Beef 20-35 mins per 1/2 g (lb) + 20- 5 mins
Beef, boned 25-35 mins per 1/2 g (lb) + 25- 5 mins
Mutton and Lamb 25-35 mins per 1/2 g (lb) + 25- 5 mins
Por and Veal 30-40 mins per 1/2 g (lb) + 0-40 mins
Ham 30-40 mins per 1/2 g (lb) + 0-40 mins
Chic en 15-20 mins per 1/2 g (lb) + 20 mins
Tur ey and Goose 15-20 mins per 1/2 g (lb) up to 3.5 g (7lb)
+ 15 mins per 1/2kg over 3.5 g (7lb)
Duc 25-35 mins per 1/2 g (lb) + 20 mins
When roasting, ensure the meat is
coo ed thoroughly, use a meat
thermometer if preferred to chec the
centre temperature has reached the
required temperature (see table
below).
MEAT TEMPERATURES
Beef Rare - 60°C
Medium - 70°C
Well Done - 80°C
Por Well Done - 80°C
Lamb Medium - 70°C
Well Done - 80°C
Meat and Poultry Roasting Chart
(Conventional Oven + Fan Oven)

12
The air inside the oven is heated by the element around
the fan situated behind the bac panel. The fan circulates
hot air to maintain an even temperature inside the oven.
The advantages of cooking with this function are:
l Faster Preheating
As the fan oven quic ly 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 coo ing times. For recipes which require higher
temperatures, best results are achieved if the oven
is preheated first, e.g. bread, pastries, scones,
souffles, etc.
l Lower Temperatures
Fan oven coo ing generally requires lower
temperatures than conventional coo ing.
Follow the temperatures recommended in the
coo ing chart. Remember to reduce temperatures by
about 20-25°C for your own recipes which use
conventional coo ing.
l Even Heating for Baking
The fan oven has uniform heating on all shelf
positions. This means that batches of the same food
can be coo ed in the oven at the same time.
However, the top shelf may brown slightly quic er
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 nob to .
2. Turn the thermostat control to the required tempera-
ture.
THINGS TO NOTE
l The oven light will come on when the oven function
control nob is set.
l 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.
Hints and Tips
- Shelf positions are not critical, but ma e sure the
shelves are evenly spaced.
- When coo ing 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 coo ing time.
- When the oven is full of the same food, e.g. equal
trays of small ca es or equal size victoria sandwich
ca es, then they will be coo ed in the same time
and removed from the oven together. When different
sizes of trays or types of food, e.g. biscuits and ca es
are coo ed, they will not necessarily be ready
together.
F
The Fan Oven
Food Shelf Cooking
Position Temp (°C)
Biscuits 180 - 190
Bread 210 - 220
Casseroles 130 - 140
Ca es:
- Small and queen 160-170
- Sponges 160 - 170
- Madeira 140 - 150
- Rich Fruit 130 - 140
- Christmas 130 - 140
- Meringues 90 - 100
Fish 170 - 190
Fruit Pies and Crumbles 190 - 200
Mil Puddings 130 - 140
Pastry:
- Choux
- Shortcrust
- Fla y 190 - 200
- Puff
Plate Tarts 180
Quiches/Flans 170 - 180
Scones 210 - 220
Roasting:
Meat & Poultry 160 - 180
}
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.
Fan Cooking Chart
- 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. Chec with the recommendations for oven
temperatures given in the coo ing charts, but be
prepared to adjust the temperature, 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 ma e gravy. The trivet also prevents
splashes of fat from soiling the oven interior.
- The meat tin should not be placed on a heated
hotplate as this may cause the enamel to crac .
Shelf positions
are not critical
but ensure that
oven shelves
are evenly
spaced when
more than one
is used.

13
Defrosting Chart
The times quoted in the chart should be used as a guide only, as the speed of defrosting will depend on the itchen
temperature. For example, the colder the ambient temperature, the longer the defrosting time.
Chic en 1000 g. 100-140 20-30 Place the chic en 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)
Ca e 1400 g. 60 60 Defrost open
Food Defrosting time
(Mins)
Standing time
(Mins) Notes
Defrosting
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 itchen 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 ca es, pastries, bread and other yeast products.
FHow to Use Defrosting
1. Turn the oven function control nob to .
2. Ensure the thermostat control nob is in the OFF
position.
Hints and Tips
 Cover food with a lid, aluminium foil or plastic film to
prevent drying out during defrosting.
 ALWAYS COOK THOROUGHLY IMMEDIATELY
AFTER 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 g. (4 lb.) are
suitable for defrosting in this way.
Refer to the following table for approximate defrosting
times.

14
OI
L
Grilling
Grilling must be carried out with the oven door
closed. he grill pan handles must be removed
from the pan.
How to Use the Grill
1. Turn the oven control function nob to .
2. Turn the thermostat control nob on the required
temperature.
3. Adjust the grid and grill pan runner position to allow
for different thic nesses of food. Position the food
close to the element for faster coo ing and further
away for more gentle coo ing.
Preheat the grill on a full setting for a few minutes before
sealing stea s or toasting. Adjust the heat setting and
the shelf as necessary during coo ing.
During coo ing, the thermostat control light will operate
in the same way as described for the fan oven function.
Hints and Tips
- 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
idneys 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 eep them moist
during coo ing.
- 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 coo ing, as
required.
The grill element is controlled by the thermostat.
During cooking, the grill cycles on and off to
prevent overheating.
F
Type of food Mins per side
Bacon rashers 2 - 5
Chic en joints 15 - 20
Gammon rashers 5 - 8
Lamb chops 6 - 12
Por chops 10 - 15
Sausages (turning as required) 10 - 12
Stea s (average thic ness) Rare 3 - 6
Medium 6 - 10
Well done 8 - 12
Toast 1 - 11/2
Cooking chart
Coo ing time depends on the thic ness of the meat and
not on its weight.

15
Before any maintenance or cleaning can be carried
out, you must DISCONNEC the cooker from the
electricity supply.
The Ho Top
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-stic saucepans;
- steel wool pads;
- bath/sin 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 hob has cast iron pan supports. Ta e care when
removing them. They are fairly heavy and could damage
the hob or your itchen furniture if you let them fall down.
Wash the pan supports using hot soapy water. If
necessary, a paste cleaner or a soap impregnated steel
wool pad can be used with caution.
The Burners
The burner caps and crowns can be removed for cleaning.
Wash the burners caps and crowns using hot soapy
water, and remove mar s with a mild paste cleaner. A well
moistened soap impregnated steel wool pad can be used
with caution, if the mar s are particularly difficult to
remove.
After cleaning, be sure to wipe dry with a soft cloth.
Maintenance and Cleaning

16
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, chec
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.
o prevent damaging or weakening the door glass
panels avoid the use of the following:
 Household detergent and bleaches
 Impregnated pads unsuitable for non-stic
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 NO 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
Oven Cavity
The enamelled oven cavity is best cleaned whilst the
oven is still warm.
Wipe the oven over with a soft cloth soa ed in warm
soapy water after each use. From time to time it will be
necessary to do a more thorough cleaning, using a
proprietary oven cleaner.
If the soilage has become set, after the oven has cooled
down, the following process will help to soften the
splatters to help ma e cleaning easier.
1. Place the grill/ meat pan on the oven shelf
positioned in the lowest runner.
2. Add a few drops of washing-up liquid to the
pan and fill to about 12 mm. with boiling water
from the ettle.
3. Close the oven door, turn the oven function nob
on fan oven and set the thermostat nob
on 50°C.
4. After 15 minutes, turn off the thermostat and
allow the fan oven to continue without heat for
a further 5 minutes, when the temperature of
the water will have cooled down.
5. Carefully remove the pan of water from the oven
and use normal oven cleaners to clean away
soil residues.
6. Leave a little of the soapy water to soa into
any burned on spillage on the floor of the oven
for a longer time if necessary.
Oven Shelves
To clean the oven shelves, soa in warm soapy water
and remove stubborn mar s with a well wetted soap
impregnated pad. Rinse well and dry with a soft cloth.
F
Oven lamp replacement
Disconnect the appliance.
Unscrew the lamp and substitute it with another suitable
for higher temperature (300°C) having the following
characteristics:
Voltage: 230-240V (50Hz)
Power: 15W
Connection: E14
FO 0287

17
Something Not Working
SYMPTOM
nThere is no spar when lighting the gas
nThe gas ring burns unevenly
n The oven does not come on
nThe oven light does not come on
nThe timer does not wor
nIt ta es too long to finish the dishes, or they are
coo ed too fast.
nSteam and condensation settle on the food and the
oven cavity.
SOLUTION
uChec that the unit is plugged in and the electrical
supply is switched on
uChec that the RCCB has not tripped (if fitted)
uChec the mains fuse has not blown
uChec the burner cap and crown have been
replaced correctly, e.g. after cleaning.
uChec the main jet is not bloc ed and the burner
crown is clear of food particles.
uChec the burner cap and crown have been
replaced correctly, e.g. after cleaning.
uChec a coo ing function / temperature have been
selected.
uChec the soc et switch or the switch from the
mains supply to the oven is ON.
uChec the light bulb, and replace it if necessary
(see "Oven Light Replacement")
uChec the instructions for the timer
uThe temperature may need adjusting
uRefer to the contents of this boo let, especially to
the chapter Using the Oven.
uLeave dishes inside the oven no longer than 15-20
minutes after the coo ing is completed.
If the appliance is not wor ing correctly, please carry out the following chec s, before contacting your local Service
Centre.
IMPORTANT: If you call out an engineer to a fault listed below, or to repair a fault caused by incorrect use or installation,
a charge will be made even if the appliance is under guarantee.
If after all these chec s, the coo er still does not wor , contact your local Service Force Centre.
In the event of your appliance requiring service, or if you
wish to purchase spare parts, please contact your local
Service Force Centre by telephoning:
0870 5 929929
Your telephone call will be automatically routed to the
Service Force Centre covering your post code area.
For the address of your local Service Force Centre and
further information about Service Force, please visit the
website at www.serviceforce.co.u
Before calling out an engineer, please ensure you have
read the details under the heading Something Not
Wor ing.
Service and Spare Parts
When you contact the Service Force Centre you will need
to give the following details:
1. Your name, address and post code
2. Your telephone number
3. Clear and concise details of the fault
4. The model and serial number of the appliance (found
on the rating plate)
5. The purchase date
Please note that a valid purchase receipt or
guarantee documentation is required for in-
guarantee service calls.

18
Zanussi Guarantee conditions
We, Zanussi, underta e that if, within 12 months of the
date of the purchase, this Zanussi appliance or any part
thereof is proved to be defective by any reason only of
faulty wor manship or materials, we will, at our option,
repair or replace the same FREE OF ANY CHARGE for
labour, materials or carriage on condition that:
* The appliance has been correctly installed and used
only on the gas and electricity supply stated on the
rating plate.
* The appliance has been used for normal domestic
purpose only, and in accordance with the
manufacturer's instructions.
* The appliance has not been serviced, maintained,
repaired, ta en apart or tampered with by any person
not authorised by us.
* All service wor under this guarantee must be
underta en by a Zanussi Service Centre.
* Any appliance or defective part replaced shall
become the Company's property.
* This guarantee is in addition to your statutory and
other legal rights.
Home visits are made between 8. 0am and 5. 0pm
Monday to Friday. Visits may be available outside these
hours, in which case a premium will be charged.
Exclusions
This guarantee does not cover:
* Damage or calls resulting from transportation,
improper use or neglect, the replacement of any light
bulbs or removable parts of glass or plastic.
* Costs incurred for calls to put right an appliance
which is improperly installed or calls to appliance
outside the United Kingdom.
* Appliances found to be in use within a commercial
or similar environment, plus those which are the
subject to rental agreements.
* Products of Zanussi manufacture which are not
mar eted by Zanussi.
European Guarantee
If you should move to another country within Europe then
your guarantee moves with you to your new home
subject to the following qualifications:
* The guarantee starts from the date you first
purchased your product.
* The guarantee is for the same period and to the same
extent for labour and parts as exist in the new country
of use for this brand or range of products.
* This guarantee relates to you and cannot be
transferred to another user.
* Your new home is within the European Community
(EC) or European Free Trade Area.
* The product is installed and used in accordance with
our instructions and is only used domestically, i.e. a
normal household
* The product is installed ta ing into account
regulations in your new country.
Before you move, please contact your nearest Customer
Care centre, listed below, to give them details of your
new home. They will then ensure that the local Service
Organisation is aware of your move and able to loo after
you and your appliances.
France Senlis [phone]
Germany Nürnberg [phone]
Italy Pordenone [phone]
Sweden Stoc holm [phone]
UK Slough [phone]
Guarantee Conditions
For general enquiries concerning your Zanussi appliance
or for further information on Zanussi products, please
contact our Customer Care Department by letter or
telephone at the address below or visit our website at
www.zanussi.co.u
Customer Care Department
Zanussi
55-77 High Street
Slough
Ber shire
SL1 1DZ
08705 727727 (*)
* calls to this number may be recorded for training
purposes.
Customer Care Department

19
BURNER ULTRA-RAPID SEMI-RAPID AUXILIARY
(large) (medium) (small)
POSITION MAX MIN MAX MIN MAX MIN
NOMINAL THERMAL
POWER kW 3.5 1.2 2.0 0.45 1.0 0.33
NOMINAL FLOW
RATE m3/h 0.333 0.114 0.190 0.043 0.095 0.031
NOZZLE REFERENCE 136 A just. 96 A just. 70 A just.
NOMINAL THERMAL
POWER kW 3. 5 1. 2 2. 0 0.45 1.0 0.33
NOMINAL FLOW
RATE g/h 252 86.5 144 32 72 24
NOZZLE REFERENCE 93 56 71 32 50 28
NATURAL GAS
0 mbar
TYPE OF
GAS
CHARACTERISTICS
LPG GAS
8-30/37 mbar
1/100 mm
1/100 mm
VALUE = 49.92 MJ/Kg
VALUE = 37.78 MJ/m
3
Ws - 50.7 MJ/ m
3
Important Safety Requirements
This appliance must be installed in accordance with the
Gas Safety (Installation and Use) Regulations (current
addition) and the I.E.E. Wiring Regulations. Detailed
recommendations are contained in the following British
Standard Codes of Practice - B.S. 6172, B.S. 5440: Part
2 and B.S. 6891: Current Editions.
Appliance Class 2 sub class 1 and Class 1
APPLIANCE CATEGORY : II 2H3+
APPLIANCE GAS SUPPLY: Natural gas G20 20mbar
Dimensions
Height 900 mm
Depth 600 mm
Width 600 mm
Oven Capacity 1.8 Cu. ft
Ho
Rear right burner (semi-rapid) 2,000 W
Front right burner (auxiliary) 1,000 W
Rear left burner (semi-rapid) 2,000 W
Front left burner (ultra-rapid) 3,500 W
Technical Data
Instructions for the Installer
Oven
Top heating element 835 W
Bottom heating element 1,045 W
Oven element 1,880 W
Grill Element 1,830 W
Convection heating element 2,090 W
Convection fan 30 W
Oven light 15 W
Total rating 2,135 W
Supply voltage (50 Hz) 230-240 V
Provision for Ventilation
The room containing the coo er should have an air supply
in accordance with B.S. 5440: Part 2: Current Editions.
The following requirements for ventilation must be met.
The coo er should not be installed in a bed sitting room
with a volume of less than 20m3, if it is installed in a
room of volume less 5m3 an air vent of effective area of
110cm2 is required; if it is installed in a room of volume
between 5m3 and 10m3, an air vent of effective area 50cm2
is required, while if the volume exceeds 11m3 no air vent
is required. However, if the room has a door which opens
directly to the outside, no air vent is required even when
the volume is between 5m3 and 11m3.

20
115
780
420
A
B
C
D
E
Installation
Fig. 1
1. Positioning the Appliance (Fig. 1)
Note A:
The appliance is designed to be flush fitted with 2mm
clearance at each side to allow for it to be pulled forward
for cleaning etc.
Note B:
The hotplate side trims should be flush with the cabinets
and must not be below. Adjustable levelling feet at the
front and rear are provided on the base of the appliance.
Adjustment is obtained by rotating in or out, the feet at
the front or rear of the appliance from the underside of
the appliance, with the drawer removed.
A spirit level should be placed on a ca e tray on one of
the shelves to confirm that the appliance is correctly
levelled.
The levelling feet fitted to the appliance will achieve a
height to hotplate trims of 900mm-0 + 10.
Note C:
If the appliance is fitted next to a side wall or cabinets
above height of the hotplate trims, then a gap of 115 mm
is required.
Curtains must not be fitted immediately behind the
coo er or within 115 mm of the sides of the coo er.
Note D:
Any wall cabinet or extractor must not be lower than
780mm above hotplate level.
Note E:
Wall cabinets may be fitted in line with the sides of the
base units, providing that the lower edge of the wall
cabinet is a minimum of 420mm above the wor top.
The appliance must be installed in accordance to the
type X (standard EN 60335-2-6).
Therefore the appliance cannot be installed beside
furniture higher than the coo er wor top.
This coo er must only be installed by qualified
personnel, according to the manufacturers instructions
and to the relevant British Standards.
FO 1141
Dimensions are given in millimeters
If there are other fuel burning appliances in the same
room, B.S. 5440: Part. 2: Current Editions should be
consulted to determine the requisite air vent
requirements.
Location
The coo er may be located in a itchen, a itchen/diner
or bedsitting room but not in a bathroom, shower room
or garage.
For information regarding the fitting of flexible supply
pipes, the highest temperature at the rear of this coo er
which may come into contact with the supply pipe is
70°C above ambient.
When the appliance has been installed there must be
enough space fot the hotplate lid (when present) to open
fully.
Positioning the Cooker
Caution:
Some soft or badly fitted floor coverings can be damaged
when the coo er is moved across their surface for
cleaning. It is advisable to ensure that the floor covering
in the area below the coo er is either securely fixed so
as not to ruc up when the coo er is moved or, if
preferred, removed.