Zanussi 641 User manual

MULTI BUILT-IN OVENS
BMS 641
BST 6
INSTRUCTION BOOKLET

2
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124 3
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154
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2
FRONT PANEL
BANDEAU DE COMMANDE
SCHALTERBLENDE
BEDIENINGSPANEEL
PANEL DE MANDOS
PAINEL DE COMANDOS
MOD. BMS 641 W - BMS 641 N - BMS 641 Y - BMS 641 A - BST 6 W - BST 6 N - BST 6 Y - BST 6 A
MOD. BMS 641 X
1. ELECTRONIC PROGRAMMER
2. OVEN TEMPERATURE LIGHT
3. OVEN FUNCTION CONTROL KNOB
4. THERMOSTAT CONTROL KNOB
5. OVEN FUNCTION CONTROL LIGHT
1. PROGRAMMATEUR ELECTRONIQUE
2. LAMPE TEMOIN THERMOSTAT FOUR (ROUGE)
3. BOUTON SELECTEUR (FONCTIONS)
4. BOUTON THERMOSTAT (TEMPERATURES)
5. LAMPE TEMOIN GENERALE
1. ELEKTRONIKUHR
2. BACKOFENTEMPERATURANZEIGE
3. BACKOFENFUNKTIONSSCHALTER
4. TEMPERATURWÄHLER
5. BETRIEBSKONTROLLAMPE
1. ELECTRONISCHE PROGRAMMAKLOK
2. THERMOSTAATLAMPJE
3. FUNCTIEKNOP
4. THERMOSTAATKNOP
5. KONTROLELAMPJE "OVEN IN BEDRRIJF"
1. PROGRAMADOR ELECTRÓNICO
2. PILOTO TEMPERATURA HORNO
3. MANDO CONTROL HORNO
4. MANDO CONTROL TERMOSTATO
5. PILOTO INDICADOR DE ENCENDIDO GENERAL
1. PROGRAMADOR ELECTRÓNICO
2. INDICADOR LUMINOSO DO TERMOSTATO
3. SELECTOR DAS FUNÇÕES DO FORNO
4. SELECTOR DO TERMOSTATO DO FORNO
5. INDICADOR LUMINOSO GERAL

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Fig. 1
100
150
200
MAX
50
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FO 0438
Fig. 2
Fig. 3
FO 0350
Fig. 4
FO 0799
Fig. 5
Fig. 6
FO 0336
Fig. 7
FO 0288
FO 0027
Fig. 8
Fig. 9
Fig. 10
Fig. 11
FO O781
FO O778
Fig. 12
FO 0018
0

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Fig. 13
FO 0039
FO 0414
SER.NO.
Mod.
PROD.NO.
SER. NO.
MOD.
PROD. NO. TYPE
FO 0287
Fig. 14
Fig. 15
FO 0290
FO 0292
Fig. 16
Fig. 17
Fig. 18
FO 0986
Fig. 19
Fig. 20
FO 2159

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ENGLISH
Installation
• Thisovenmustbeinstalledbyqualified personnel
to the relevant British Standards.
• This oven is heavy. Take care when moving it.
• Removeall packaging,both insideandoutsidethe
oven, before using the oven.
• Do not attempt to modify the oven in any way.
Child Safety
• This oven is designed to be operated by adults. Do
not allow children to play near or with the oven.
• The oven gets hot when it is in use. Children should
be kept away until it has cooled.
During Use
• Thisovenisintendedfordomesticcookingonly.Itis
notdesigned for commercialor industrial purposes.
• Neverline anypart of theoven with aluminium foil.
• Donotallowheatproofcookingmaterial,e.g.roasting
bags, to come into contact with oven elements.
•Neverplaceplasticoranyothermaterialwhichmay
melt in or on the oven.
•Do not place sealed cans or aerosols inside the
oven. They may explode if they are heated.
•Do not hang towels, dishcloths or clothes from the
oven or its handle.
•Do not usethis ovenif itis incontactwith waterand
never operate it with wet hands.
• Take great care when heating fats and oils as they
will ignite if they become too hot.
•Always use oven gloves to remove and replace
food in the oven.
• Ensurethatallcontrolknobsareinthe OFF position
when not in use.
•Do not leave cookware containing foodstuffs, e.g.
fat or oil in or on the oven in case it is inadvertently
switched ON.
• When using other electrical appliances, ensure the
cabledoesnotcomeintocontactwiththehotsurfaces
of the cooking appliance.
Maintenance and Cleaning
•Only clean this oven in accordance with the
instructions.
• 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.
• Alwaysallowtheoventocooldownandswitchoffthe
electrical supply before carrying out any cleaning or
maintenance work.
Service
• This oven 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.
• Whendisposingofanoldoven,makeitunusable,by
cutting off the cable. Remove any door catches, to
prevent small children being trapped inside.
You MUST read these warnings carefully before installing or using the
oven. If you need assistance, contact our Customer Care Department on
01635 521313
Keep this instruction book for future
reference and ensure it is passed on
to any new owner.
Important Safety Information
Oven Door Protection Device
(Model. BMS 641 X)
All our appliances comply with the European
safetystandards.Nevertheless,inordertoensure
thehighestsafetylevel,andavoidlittlechildrento
beexposedtotheheatwhentheovenisoperated,
it is possible to fit a special ptotection device to
the oven door. This device can be purchased in
ourServiceForceCentres,specifyingtherelevant
code (35791) and the Product No. shown on the
rating plate.

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Oven Function Control Knob
(Fig. 1 Page 3)
Oven Light - The oven light will be on without
any cooking function
Defrost Setting - This setting is intended to
assistinthawingoffrozenfood(seepage14).
Conventional cooking - The heat comes from
both the top and bottom element, ensuring
even heating inside the oven.
Top heating element - The heat comes from
the top of the oven only.
Bottom heating element - The heat comes
from the bottom of the oven only.
Fancooking-Thisallowsyoutoroastorroast
and bake simoultaneously using any shelf,
without flavour transference.
Inner grill element only - can be used for
grilling small quantities.
Double Grill - The full grill element will be on.
ThermalGrilling-Thisfunctionoffersanalter-
nativemethodofcookingfooditems,normally
associatedwithconventionalgrilling.Thegrill
element and the oven fan operate together,
circulating hot air around the food.
Thermostat Control Knob
(Fig. 2 Page 3)
Turn the thermostat control knob clockwise to select
temperatures between 50°C and 250°C (MAX).
Controls
24 hour Clock and Timer (Fig. 3 Page 3)
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
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Contents
Important safety Information Page 5
For the User
Controls Page 6
24 hour Clock and Timer Page 7
Before the First Use Page 8
Using the Oven Page 8
Using the Conventional Oven Page 9
Cooking Chart Page 10
Using the fan Oven Page 11
Defrosting Page 13
Grilling Page 14
Cleaning the oven Page 16
If Something Goes Wrong Page 18
Service And Spare Parts Page 19
Peace Of Mind for 24 Months Page 19
For the Installer
Installation Page 20
Electrical Connection Page 20
Building In Page 21

7
Theelectronictimercanindicatethetimeofday,opera-
te 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.
Incaseoflossof power,allthesettings(time ofday,set
program or program in operation), will be cancelled.
Whenthepowerisrestored,thenumbersonthedisplay
will flash, and the timer has to be reset.
TO SET THE
TIME OF DAY
Press buttons and
, and at the same
timeturnthetimesetting
knob until the correct
timeofdayisdisplayed.
24 hour Clock andTimer
- +
- +
TO SET THE
MINUTE
MINDER
Press button and
at the same time turn
the setting time knob
until the duration time
is displayed (max. 23
hours, 59 minutes).
Our diagram shows
the timer set for 35
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 .
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A
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A
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A
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- +
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. Settheovenfunctioncontrolknobandthethermostat
control knob on the required settings.
2. Place food in the oven.
3. Pressbutton and,atthesametime,turnthetime
setting knob until the required cooking duration is
displayed.
Our diagram shows the timer set for 1 hour 10 minutes.
Attheendofthecookingtimetheovenwillswitchoff,an
alarm will sound.
To switch off the alarm press button .
TO SET THE TIMER TO SWITCH
THE OVEN ON AND OFF
1. Ensure the clock is showing the right time of day.
2. Carryoutsteps1,2and3asexplainedin"Tosetthe
timer to switch off only".
3. Pressbutton andat the sametime turn thetime
setting knob until the end cooking time is displayed.
Our diagram shows the end cooking time set for 7:35
pm.
TO CANCEL A PROGRAMME
1. Press button and, at the same time, turn the
time setting knob until the cooking duration is set on
"zero".
3. If the end cooking time has been set too, press
button andatthesametimeturnthetimesetting
knob until the end cooking time is set on "zero".
MANUAL FUNCTION
Press button to set the
oven for manual function.

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Remove all packaging, both inside and
outside the oven, before using the oven.
Beforefirstuse,theovenshouldbeheatedwithoutfood.
During this time, an unpleasant odour may be emitted.
This is quite normal.
1. Switchtheovenfunctioncontrolknobtoconventional
cooking .
2. Set the thermostat control knob to MAX.
3. Open a window for ventilation.
4. Allow the oven to run empty for approximately 45
minutes.
5. 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.
• Always cook with the oven door closed.
• Standclearwhenopeningthedropdownovendoor.
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 (Fig. 7 Page 3), and
is supplied with two shelves. The shelf positions are
casted 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.
Cookware
• Use any oven proof cookware which will withstand
temperatures of 250°C.
• Bakingtrays,ovendishes, etc.shouldnotbe 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,ovenglasswareandbright
shiny utensils reduce cooking and underneath
browning.
BEnamelledcastiron,anodizedaluminium,aluminium
with non-stick interior and coloured exterior and
dark,heavyutensilsincreasecookingandunderneath
browning.
Condensation and steam
Whenfoodisheateditproducessteaminthesameway
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.
Before the First Use
Using the Oven
Push-Pull Control Knobs (Fig. 4 Page 3)
Allthemodels,exceptmodelBMS641 X,areprovided
with push-pull control knobs.
These knobs can be completely sunken inside the
control panel when the oven is not working.

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When using this setting, heat comes from both the top
andbottomelements.Thisallowsyoutocookinasingle
levelandisparticularlysuitablefordisheswhichrequire
extrabasebrowning suchaspizzas, quichesandflans.
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 tempera-
ture.
Top oven element only
Thisfunction issuitable forfinishing cooked dishes,eg;
lasagne, shepherds pie, cauliflower cheese etc.
Bottom oven element only
This function is particularly useful when blind-baking
pastryor cooking pizza. It may also beused to finishoff
quiches or flans to ensure the base pastry is cooked
through.
THINGS TO NOTE
●The oven light will come on when the oven function
control knob is set.
●The ccoling fan will operate continually during
cooking. It may run on after the oven is switched off
to keep the controls cool. This is quite normal.
●The thermostat control light will remain on until the
correct temperature is reached. It will then cycle on
andofftoshowthattemperatureisbeingmaintained.
NOTE
Theactionofthecoolingfanwilldependonhowlongthe
ovenhasbeenusedandatwhattemperature.Itmaynot
switch in at all at lower temperature settings nor run on
where the oven has only been used for a short time.
Using the Conventional Oven
Hints andTips
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
preheattheovenuntiltheovenindicatorneongoesout,
thenswichtheselectortotheconventionalovensetting.
Single level cooking gives best results. If you require
morethan one levelcooking use thefan oven function.
i

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Food Temperature (°C) Runner Cooking
Positions Time (mins)
Biscuits 170-200 2 / 3 25-30
Bread, buns, yeast, doughs 200-230 2 35-45
Casseroles 140-170 2 90-180
Cakes - small, Queen Victoria sponge 170-190 2 / 3 18-25
Cakes - madeira, rich fruit 130-180 2 90-150
Choux pastry, eclairs 200-230 2 30-35
Fish 200-230 2 / 3 20-40
Fruit pies, plate tarts, crumbles 180-210 2 50-65
Meringues 90-100 2 90-150
Milk puddings 140-160 2 90-150
Pate, terrine (in baine-marie) 160-180 1 60-90
Pizzas 200-230 2 25-30
Puff pastry, sausage rolls, vol-au-vents 230-260 2 15-25
Quiches, flans 170-200 2 50-60
Scones 230-250 2 / 3 8-12
Souffle 200-230 2 35-45
Stuffed vegetables 230-250 2 35-45
Roast meat & poultry 160-180 2
Yorkshire pudding 200-230 2 40-50
Keep food warm, heat dishes 90-100 2
Cooking Chart - Conventional Oven
Meat and Poultry Roasting Chart
(Conventional Oven + Fan Oven)
see meat + poultry
roasting chart
Meat Cooking Time
Beef 20-35 mins per 1/2kg (lb) + 20-35 mins
Beef, boned 25-35 mins per 1/2kg (lb) + 25-35 mins
Mutton and Lamb 25-35 mins per 1/2kg (lb) + 25-35 mins
Pork and Veal 30-40 mins per 1/2kg (lb) + 30-40 mins
Ham 30-40 mins per 1/2kg (lb) + 30-40 mins
Chicken 15-20 mins per 1/2kg (lb) + 20 mins
Turkey and Goose
15-20 mins per 1/2kg (lb) up to 3.5kg (7lb)
+ 15 mins per 1/2kg
Duck 25-35 mins per 1/2kg (lb) + 20 mins
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).
MEAT TEMPERATURES
Beef Rare - 60°C
Medium - 70°C
Well Done - 80°C
Pork Well Done - 80°C
Lamb Medium - 70°C
Well Done - 80°C