Zanussi ZBM841 User manual

BUILT-IN OVEN
ZBM 841
INSTRUCTION BOOKLET
IL

2
ENGLISH
Installation
 This oven must be installed by qualified personnel
to the rules in force.
 This oven is heavy. Take care when moving it.
 Remove all packaging, both inside and outside the
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
 This oven is intended for domestic cooking only. It is
not designed for commercial or industrial purposes.
 ever line any part of the oven with aluminium foil.
 Do not allow heatproof cooking material, e.g. roasting
bags, to come into contact with oven elements.
Never place plastic or any other material which may
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 use this oven if it is in contact with water and
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.
 Ensure that all control knobs are in the 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
cable does not come into contact with the hot surfaces
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.
 Always allow the oven to cool down and switch off the
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.
 When disposing of an old oven, make it unusable, 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.
Keep this instruction book for future
reference and ensure it is passed on
to any new owner.
Important Safety Information
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
Guide to Use the instructions
F
MANUFACTU E : ELECTROLUX ZA USSI S.P.A.
Viale Bologna, 298
47100 Forlì - Italy

3
Contents
For the User
1. Control Panel
2. Thermostat control knob
. Oven function control knob
4. Thermostat control light
5. Oven function control light
Description of the appliance
1
2
456
7
8
9
10
6. End of cooking programmer
7. Grill
8. Oven lamp
9. Oven fan
10. Rating plate
Important Safety Information 2
Description of the appliance 3
Controls 4
Before the First Use 5
Using the Oven 5
Using the Conventional Oven 6
Using the Fan Oven 7
Defrosting 9
Grilling 9
Cleaning the Oven 10
If something goes wrong 12
For the Installer
Installation 13
Technical Data 13
Installation 13
Electric Connection 14

4
0
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. This setting is
also intended to assist in thawing of frozen
food.
Grill - The grill element will be on.
hermostat Control Knob
Turn the thermostat control knob clockwise to select
temperatures between 50°C and 250°C (MAX).
hermostat control light
Once the oven temperature has been selected, the
temperature light will come on and remain on until the
oven has reached the correct setting; after that, it will go
on and off with the thermostat, showing how the tempe-
rature is being maintained.
Oven control light
It will come on every time an heating element is set on
operation.
End of cooking programmer
This device allows you to make the oven switch off
automatically once the preset time is over. An acousitic
signal will be heard when the cooking is completed. The
cooking duration can be set up to 90 minutes maximum.
Turn the timer knob on to set the oven on manual
operation.
Turn the timer knob clockwise to set the required
cooking time. Then place food in the oven and turn the
oven function control knob and the thermostat control
knob on the required settings. When the cooking time is
over, an acoustic alarm will sound and the oven will
switch off automatically.
he Safety hermostat
This oven is provided with a safety thermostat. In case of
malfunctioning of the main thermostat, and consequent
over-heating, the safety device will stop the power supply
to the appliance. If this happens, call your local Service
Centre. Under no circumstances should you attempt to
repair the appliance yourself.
Controls
100
150
200
MAX
50
5
10
15
30
45
60
75
90
Cooling fan
The purpose of the fan is to cool the control panel, the
knobs and the oven door handle. The air stream flows
out between the control panel and the oven door handle.
To ensure proper cooling, the fan will continue to ope-
rate even after the oven is turned off, until normal tem-
perature levels have been reached.

5
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. Switch the oven function control knob to conventional
cooking .
. 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.
 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. 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.
Cookware
 Use any oven proof cookware which will withstand
temperatures of 50°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 (1
in x 14 in) as they will restrict the circulation of heat
and may affect performance.
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.
Before the First Use
Using the Oven
To open the oven door, always catch
the handle in its central part
4
3
2
1

6
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
Ca es - small, Queen Victoria sponge 170-190 2 / 3 18-25
Ca es - 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
Mil 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
Yor shire pudding 200-230 2 40-50
Keep food warm, heat dishes 90-100 2
Cooking Chart - Conventional Oven
When using this setting, heat comes from both the top
and bottom elements. This allows you to cook in 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 temperature.
The cooling 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 action of the
cooling fan will depend on how long the oven has been
used and at what temperature. It may not 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 and ips
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.
F
see meat + poultry
roasting chart

7
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:
lFaster 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.
lLower Temperatures
Fan oven cooking generally requires lower temperatures
than conventional cooking.
Follow the temperatures recommended in the cooking
chart or remember to reduce temperatures by about 20-
25°C for your own recipes which use conventional cooking.
How to use the Fan Oven
1. Turn the oven function control knob to .
2. Turn the thermostat control to the required
THINGS TO NOTE
During cooking, the cooling fan and the thermostat
control light will operate in the same way as described for
the conventional oven function.
Using the Fan Oven
Food Shelf Coo ing
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
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.
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).
}
Shelf
positions
are not
critical but
ensure
that oven
shelves
are evenly
spaced
when
more than
one is
used.
lEven 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.
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
Cooking Chart
F

8
lRunner positions are not critical, but make sure the
shelves are evenly spread.
lWhen cooking more than one dish in the fan oven,
place dishes centrally on the shelves rather than
several dishes on one shelf.
lWhen the oven is full, you may need to allow slightly
longer cooking time.
lA 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.
lWhen 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.
Hints and ips
Meat and Poultry Roasting Chart
(Conventional Oven + Fan Oven)
Meat Cooking Time
Beef 20-35 mins per 1/2 g (lb) + 20-35 mins
Beef, boned 25-35 mins per 1/2 g (lb) + 25-35 mins
Mutton and Lamb 25-35 mins per 1/2 g (lb) + 25-35 mins
Por and Veal 30-40 mins per 1/2 g (lb) + 30-40 mins
Ham 30-40 mins per 1/2 g (lb) + 30-40 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
Duc 25-35 mins per 1/2 g (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
Por Well Done - 80°C
Lamb Medium - 70°C
Well Done - 80°C
lThe 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).
lThe 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.
lThe meat tin should not be placed on a heated
hotplate or burner as this may cause the enamel to
crack.

9
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 tem-
perature 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.
 Cover food with a lid, aluminium foil or plastic film to
prevent drying out during defrosting.
 ALWAYS COOK THOROUGHLY IMMEDIATELY
AFTER THAWI G.
 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.
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
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.
Defrosting
Hints and Tips
F
Grilling must be carried out with the oven
door closed.
How to Use the Grill
1. Turn the oven control function knob on .
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 cooling fan and the thermostat
control light will operate in the same way as described for
the fan oven function.
Grilling Hints and ips
F
- 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.

10
Oven Cavity
The enamelled oven cavity is best cleaned whilst the oven
is still warm.
Wipe the oven over with a soft cloth soaked 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 make cleaning easier.
1. Place the grill/ meat pan on the oven shelf positioned
in the lowest runner.
2. Add a few drops of wasing-up liquid to the pan and fill
to about 12 mm. with boiling water from the kettle.
3. Close the oven door, turn the oven function knob on fan
oven and set the thermostat knob 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 soak into any
burned on spillage on the floor of the oven for a longer
time if necessary.
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 OT 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 liquid detergent 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
 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 proper cleaning product is used.
Do not use paint scrapers to remove soilage.
DO OT 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.
Oven Shelves
To clean the oven shelves, soak in warm soapy water and
remove stubborn marks with a well wetted soap
impregnated pad. Rinse well and dry with a soft cloth.
The shelf supports can be removed for easy cleaning (see
diagram). Please, ensure the retaining nuts are secure
when refitting the shelf support.
Cleaning the Oven
Replacing the Oven Light
If the oven bulb needs replacing, it must comply with the
following specifications:
- Electric power: 25 W,
- Electric rate: 230 V (50 Hz),
- Resistant to temperatures of 300°C,
- Connection type: E 14.
These bulbs are available from your local Service Centre.
To replace the faulty bulb:
1. Ensure the oven is isolated from the electrical supply.
2. Turn the glass cover anticlockwise.
3. Remove the faulty bulb and replace with the new one.
4. Refit the glass cover.
5. Restore the electrical supply.
FO 0287