Zanussi ZOB 332 User manual

Einbau-Backofen
Built-in oven
ZOB 332
Bedienungs- und Einbauanweisungen
Instruction booklet

15
MANUFACTURER:
ELECTROLUXHOMEPRODUCTSITALYS.p.A.
Viale Bologna, 298
47100 FORLÌ (Italy)
English
Warnings - Built-in ovens
It is most important that the instruction book should be retained with the appliance for future
reference. Should the appliance be sold or transferred to another owner, or should you move
house and leave the appliance, always ensure that the book is supplied with the appliance in
order that the new owner can be acquainted with the functioning of the appliance and the
relevant warnings. These warnings are provided in the interest of safety. You must read
them carefully before installing or using the appliance.
Installation
zAny installation work must be undertaken
by a qualified electrician or competent
person.
zInstallation and initial adjustment of your
oven MUST be carried out by qualified
personnel in compliance with current
regulations. Specific installation
instructions for the installer are given in this
booklet.
During use
zThis appliance has been designed for
cooking edible foodstuffs only, and must
not be used for any other purposes.
zAlways stand back from the oven when
opening the oven door during cooking or
at the end of it to allow any build up of
steam or heat to release.
zAppliances become very hot with use, and
retain their heat for a long period after use.
Care should be taken to avoid touching
heating elements inside the oven.
zIt is dangerous to alter the specifications
or modify the product in any way.
zAppliances become very hot with use, and
retain their heat for a long period after use.
zAlways ensure that the control knobs are
in the “off” position when not in use.
zFor hygiene and safety reasons, this
appliance should be kept clean at all times.
A build-up of fats or foodstuffs could result
in a fire.
zNever line any part of the oven with
aluminium foil.
zEasy clean-liners (if provided) should never
be cleaned with any other than soapy water.
zNever use steam or steam machines to
clean the appliance.
zBefore any maintenance or cleaning work
is carried out on the appliance, always turn
off the isolator switch at the cooker point,
and allow to cool.
zDuring oven cooking and grilling, the
appliance door and the surrounding parts
are warmed up to a very high temperature.
Be careful and keep children away from
the appliance while you are using it. When
you connect other appliances to a plug near
the oven, check carefully that the wire does
not touch warm parts of the oven and does
not get taken in the oven door.
zEnsure that the shelves are put in place in
the correct way.
zThis oven (even if it is linked to an electrical
cooking table) is made to function at 230 V
monophase with neutral.
Child safety
zThis appliance is designed to be operated
by adults. Children should not be allowed
to tamper with the controls or play with the
product.
zChildren should be supervised at all times
and should not be allowed to touch the hot
surfaces or be in the vicinity when in use
or until the appliance has cooled after use.

16
Guide to Use the
instructions
Safety Instructions
Step by step instructions for an
operation
Hints and Tips
)
Once the oven has been installed:
a) set the thermostat knob to MAX;
b) switch the oven function control knob to
conventional cooking ( );
c) allow the oven to run empty for
approximately 45 minutes;
d) open a window for ventilation.
During this time, an unpleasant odour may
be emitted. This is absolutely normal, and
is caused by residues of manufacturing.
Repeat this operation for the grill and fan
cookingfunction.
Once this operation is carried out, let the
oven cool down, then clean the oven cavity
with a soft cloth soaked in warm soapy
water.
Before cooking for the first time,
carefully wash the oven
accessories.
When the oven is first installed
)
To open the oven door, always
catch the handle in its central
part.
Technical assistance
zThis appliance should be serviced by an
authorized Network Service Centre, and
only genuine spare parts should be used.
zUnder no circumstances should you
attempt to repair the appliance yourself.
Repairs carried out by inexperienced
persons may cause injury or serious
malfunctioning. Refer to your local Service
Centre. Always insist on genuine spare
parts.
Fig. 1

17
Description of the appliance
1. Control panel
2. Oven Function control knob
3. Oven Thermostat control knob
4. Overall control light
5. Oven thermostat control light
6. Grill
7. Oven lamp
8. Rating plate
423
1
7
5
6
8

18
Oven Function (Fig. 2) and
Thermostat (Fig. 3) control
knobs
They enable to select the most appropriate
type of heating for the different cooking
requirements by appropriately connecting
the heating elements and adjusting
temperature to the required level.
Meaning of the symbols
Conventional cooking
Bottom heating element
Top heating element
Grilling
Conventional cooking
— Turn the oven function knob to ,
— turn the thermostat knob to the desired
temperature setting.
Bottom heating element
— Turn the oven function knob to ,
— turn the thermostat knob to the desired
temperature setting.
Top heating element
— Turn the oven function knob to ,
— turn the thermostat knob to the desired
temperature setting.
Grilling
— Turn the oven function knob to ,
— turn the thermostat knob to the desired
temperature setting.
Oven thermostat control
light (°C)
This light goes off when the oven heats up
to the temperature set and comes on again
every time the thermostat cuts in to stabilize
temperature.
Electric oven
Operating control light
It indicates that one or more of the heating
elements are turned on.
Fig. 2
Fig. 3
Safety thermostat
In order to avoid excessive overheating due
to incorrect use of the appliance or else to a
faulty component, the oven is equipped with
a safety thermostat which cuts off the power
supply if necessary. Operation is restored
automatically when the oven temperature
decreases to normal values. Therefore, if the
thermostat cuts in because you have not
been using the appliance correctly, the oven
can be used again simply by waiting for the
appliance to cool down. If, instead, the
thermostat cuts in because of a faulty
component, you should call the Service
Department.
0
50
MAX
100
150
200

19
Hints and tips for using the oven
Always cook with the oven door
closed.
The oven is supplied with an exclusive system
which produces a natural circulation of air
and the constant recycling of steam.
This system makes it possible to cook in a
steamy environment and keep the dishes soft
inside and crusty outside. Moreover, the
cooking time and energy consumption are
reduced to a minimum.
During cooking steam may be produced which
can be released when opening the oven door.
This is absolutely normal.
However, always stand back from the
oven when opening the oven door during
cooking or at the end of it to allow any
build up of steam or heat to release.
Conventional cooking
Heat comes from the top and from the
bottom, therefore it is preferable to use the
central runners. If cooking requires more
heat from the top or from the bottom use
the top or the bottom runners or turn the
control knob to the relevant positions (bottom
heating and top heating ).
Grilling
When grilling meat or fish, spread a little oil
onthem and alwaysplacethem on the oven
grid. The shelf level depends on the
thinckness of the food.
Always place the dripping pan at the lowest
level, with some water in it, to avoid smoke
and unpleasant smells.
Some hints
For baking cakes
Cakes require a moderate temperature
(normally between 150 and 200 °C). In
addition, the oven must be heated up
beforehand - for about 10 minutes.
The oven door should not be opened before
at least 3/4 of the set cooking time is up.
Normal short pastry dough should be cooked
in a mould or tin for 2/3 of total cooking time
required and then garnished as desired
before being cooked completely.
Clearly, the remaining cooking time depends
on the type of garnish used (jam, fruit, etc.).
Care should be taken to ensure that any
dough and cake mixes are of the right
consistency since an unduly moist mix
lengthens cooking time unnecessarily. The
raw dough or mix should therefore be fairly
difficult to detach from the spoon or beater.
For cooking meat and fish
Meat cooked in the oven should weigh at
least 1 kg to prevent it from becoming too
dry during cooking. Very tender red meat to
be cooked rare, i.e. well cooked on the
outside but extremely juicy inside, requires
high-temperature cooking (200-220 °C).
White meat, poultry and fish instead require
low-temperature cooking (150-175 °C).
The ingredients for the accompanying sauce
or gravy should be put in the baking pan at
the very beginning only when cooking times
are short.Otherwise they should be added
during the last half hour. A simple way of
checking whether meat is done or not is to
press it with a spoon; if the meat does not
yield under this pressure it means that it is
done to a turn. In the case of roast beef and
fillet steaks, the inside of which should
remain fairly pink in color, cooking times
must be short. The meat can be cooked in
a baking pan or else directly on the shelf -
in this case a dripping pan must obviously
be placed underneath the shelf to collect
the juice. Once the meat is cooked, it is
advisable to let it rest for at least 15 minutes
before carving so that the juice does not

20
seep out. To prevent the formation of too
much smoke in the oven during roasting, it
is a good idea to pour a little water into the
dripping pan and—to prevent steam—to add
a little bit more during cooking if the original
amount dries up too much.
Before serving, the various courses can be
kept hot in the oven which should be turned
down to the minimum temperature.
Attention! - Do not place objects on
the oven bottom and do not cover it
with aluminium foil while cooking, as
this could cause a heat build-up which
would affect the baking results and
damage the oven enamel. Always
place pans, heat-resisting pans and
aluminium foils on the grid which has
been inserted in the oven shelves.
Becarefulwhenyouinsert andextract
thegrid and the dripping panfromthe
oven in order not to damage the
enamelledsurfacesoftheovencavity.
4
3
2
1
FO 0019
Shelf positions
Fig. 4
Cooking times
Cooking times vary according to the type of
food to be cooked, its consistency, and
volume. We suggest that you take particular
note of your first cooking experiments with
the oven, since operating in the same
conditions for the same dishes you will of
course obtain similar results.
Only experience will enable you to make the
appropriate changes to values given on
charts.
Grilling table
Cooking times in the table do not include pre-heating. We recommend to pre-heat the oven for
about 5 minutes before cooking.
Fillet steaks 4 800 3 max 12 ~ 15 12 ~ 14
Beef-steaks 4 600 3 max 10 ~ 12 6 ~ 8
Sausages 8 — 3 max 12 ~ 15 10 ~ 12
Pork chops 4 600 3 max 12 ~ 16 12 ~ 14
Chicken (cut in two) 2 1000 3 max 30 ~ 35 25 ~ 30
Kebabs 4 — 3 max 10 ~ 15 10 ~ 12
Chicken (breast) 4 400 3 max 12 ~ 15 12 ~ 14
Hamburger 6 600 3 max 10 ~ 15 8 ~ 10
Fish (fillets) 4 400 3 max 12 ~ 14 10 ~ 12
Sandwiches 4-6 — 3 max 5 ~ 7 —
Toast 4-6 — 3 max 2~4 2 ~ 3
Upper
side
°C
temp.
Pieces Weight
Quantity Cooking time
(minutes)
Lower
side
Grilling
TYPE OF DISH
Level
4
3
2
1
Cooking tables

21
Roasting and baking table
4
3
2
1
CAKES
Whipped up kneading 2 170 45 ~ 60 in cake mould
Shortbread dough 2 170 20 ~ 30 in cake mould
Butter-milk cheese cake 1 160 60 ~ 80 in cake mould
Apple cake 1 180 40 ~ 60 in cake mould
Strudel 2 175 60 ~ 80
Jam-tart 2 175 30 ~ 40
Fruit cake 1 175 45 ~ 60 in bread pan
Sponge cake 1 175 30 ~ 40 in cake mould
Christmas cake 1 170 40 ~ 60 in cake mould
Plum cake 1 170 50 ~ 60 in bread pan
Small cakes 2 175 25 ~ 35 in baking tray
Biscuits 2 160 20 ~ 30 in baking tray
Meringues 2 100 90 ~ 120 in baking tray
Buns 2 190 12 ~ 20 in baking tray
Pastry: Choux 2 200 15 ~ 25 in baking tray
BREAD AND PIZZA
1000 White bread 1 190 40 ~ 60 1-2 pieces
500 Rye bread 1 190 30 ~ 45 in bread pan
500 Bread rolls 2 200 20 ~ 35 6-8 rolls
250 Pizza 1 210 15 ~ 30 in baking pan
FLANS
Pasta flan 2 200 40 ~ 50 in mould
Vegetable flan 2 200 45 ~ 60 in mould
Quiches 1 200 35 ~ 45 in mould
Lasagne 2 180 45 ~ 60 in mould
Cannelloni 2 200 40 ~ 55 in mould
MEAT
1000 Beef 2 190 50 ~ 70 on grid
1200 Pork 2 180 100 ~ 130 on grid
1000 Veal 2 190 90 ~ 120 on grid
1500
English roast beef
1500 underdone 2 210 50 ~ 60 on grid
1500 done 2 210 60 ~ 70 on grid
1500 well done 2 210 70 ~ 80 on grid
2000 Shoulder of pork 2 180 120 ~ 150 with rind
1200 Shin of pork 2 180 100 ~ 120 2 pieces
1200 Lamb 2 190 110 ~ 130 leg
1000 Chicken 2 190 60 ~ 80 whole
4000 Turkey 2 180 210 ~ 240 whole
1500 Duck 2 175 120 ~ 150 whole
3000 Goose 2 175 150 ~ 200 whole
1200 Rabbit 2 190 60 ~ 80 cut in pieces
1500 Hare 2 190 150 ~ 200 cut in pieces
800 Pheasant 2 190 90 ~ 120 whole
Meat loaf 2 180 40 ~ 60 in bread pan
FISH
1200 Trout/Sea bream 2 190 30 ~ 40 3-4 fishes
1500 Tuna fish/Salmon 2 190 25 ~ 35 4-6 fillets
Traditional Cooking
Weight (gr.)
TYPE OF DISH Level NOTES
temp.
°C
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures
to suit individual preferences and requirements. Cooking times in the tables do not include pre-heating. We recommend,
especially when cooking cakes, pizza and bread, to pre-heat the oven for about 10 minutes before cooking.
Cooking
time
minutes

22
Before any cleaning switch the
oven off and let it cool down. This
appliance cannot be cleaned with
steam or with a steam cleaning
machine.
Important! Before carrying out
maintenance and cleaning
operations, make sure that your
oven is disconnected from the
mains power supply.
Cleaning must be carried out after the oven
has cooled down. Wash the enamelled parts
with lukewarm water and detergent. Do not
use abrasive products, such as steel wool
pads, acids etc. since these could damage
the various surfaces. Rinse stainless steel
parts with water after use, and dry them with
a soft cloth or chamois leather.
In the case of persistent stains, you can
use normal non-abrasive detergents or
products specific for stainless steel readily
available on the market.Another alternative
is a drop of hot vinegar.
When cleaning the oven door with the glass
top cover use just hot water, taking care to
avoid using coarse cloths or abrasive
products.
The hot acids of fruit (e.g. Iemons, stewed
prunes, etc.) leave difficult-to-remove stains
on the enamelled surfaces; this inconvenient
may remove enamel gloss, but, it does not
impair oven operation.
Clean the oven thoroughly after use; in this
way it will be possible to remove cooking
residuals more easily, thus avoiding these
from burning the next time the oven is used.
Cleaning and Maintenance
FO 0452
Fig. 5
Oven door cleaning
For a better cleansing of the oven door, you
are suggested to remove it from the
appliance with the following procedure: open
tho door completely; lift the small levers
placed on the two hinges and turn the levers
towards the inside (Fig. 5). Slowly close the
oven door, until it touches the two levers,
then push it towards the oven and remove it
by pulling it towards the outside. Place the
door on a horizontal level. After cleaning,
assemble the door again by carrying out the
procedure described above backwards.
When the two small levers are placed again
on the hinges, the door will have been
accurately fit.
Models in stainless steel or aluminium:
We recommend to clean the oven door
using only a wet sponge and dry it up after
cleaning with a soft cloth.
Never use steel wool, acids or abrasive
products as they can damage the oven
surface.
Clean the oven control panel following the
same precautions.

23
If the appliance is not working correctly, please carry out the following checks, before
contacting your local Service Centre.
What happens if something goes
wrong
SOLUTION
Check the oven is in manual operation and
that both a cooking function and a temperatu-
re have been selected.
or
Check the appliance is wired in properly, and
the socket switch or the switch from the
mains supply to the oven are ON.
Turn the thermostat knob on a temperature.
or
Turn the oven function control knob on a
function.
Turn the oven function control knob on a
function.
or
Buy a new oven light bulb, asking for it to your
local Service Centre and replace it by following
the instruction provided in this booklet.
Refer to the contents of this booklet,
especially to the chapter "Electric oven".
Leave dishes inside the oven no longer than
15-20 minutes after the cooking is completed.
SYMPTOM
 The oven does not come on
 The oven temperature light does
not come on
 The oven light does not come on
 It takes too much time to finish the
dishes, or they are cooked too fast.
 Steam and condensation settle on
the food and the oven cavity.

24
If after the checks listed in the previous
chapter, the appliance still does not work
correctly, contact your local Service
Centre, specifying the type of
malfunctioning, the appliance model
(Mod.), the product number (Prod. No.) and
the serial number (Ser. No.) marked on the
identification plate. This plate is placed on
the front external edge of the oven cavity.
Original spareparts, certified by the product
manufacturer and carrying this symbol are
only available at our Service Centre and
authorized spare parts shops.
Service and Spare Parts

25
Technical Data
This appliance complies with the
following E.E.C. Directives:
- 73/23 - 90/683 (Low Voltage Directive);
- 89/336 (Electromagnetical Compatibility
Directive);
- 93/68 (General Directives)
and subsequent modifications.
Dimension of the oven
recess
Height 593 mm
Width 560 mm
Depth 550 mm
Dimensions of the oven
cavity
Height 335 mm
Width 405 mm
Depth 410 mm
Capacity 56 l
Oven thermostat regulation: from 50 °C up
to 230 °C
Heating elements
Oven lamp 25 W
Top Heating Element 800 W
Bottom Heating Element 1000 W
Top + Bottom Heating Elements 1800 W
Grill element 1650 W
Maximum Power absorbed: 1825 W
Operating Voltage (50Hz) 230 V
Replacing the oven light
Disconnect the appliance from its power
supply point. Push in and unscrew the glass
cap (Fig. 6). Unscrew the light bulb and
replace it with a new heat-proof bulb (300
°C) having the following features: - Operative
tension: 230 V (50 Hz); - Power: 25 W; -
Fitting: E 14. Reconnect the appliance.
Fig. 6 FO 2823

26
Instructions for the installer
The instructions given below are
designed specifically for a qualified
installer and should aid him or her to
perform all installation, adjustment,
and maintenance operations with
absolute precision and in compliance
with all current legislation and
regulations. We strongly recommend
that all operations for the installation
of your cooker be carryed out by
Qualified Personnel in accordance
with existing rules and regulations.
Electrical connection
Prior to making the electrical connection,
make sure that:
— the protection fuse and the domestic
wiring system are suitable to carry the
total electric load of the oven (see rating
plate);
— your domestic wiring system has an
efficient earth connection in compliance
with rules and laws in force;
— the wall socket or the omnipole switch
used for the electrical connection can
easily be reached after the oven is built
in.
This appliance is delivered without an
electric supply cable, therefore, you will have
to fit to it a supply cable with standard plug,
suitable for the total electric load shown on
the rating plate. The plug is to be inserted
into a suitable wall socket. If you require a
direct connection to the electric network
(mains), it will be necessary to fit between
the appliance and the mains an omnipole
switch, with a minimum gap between
contacts of 3 mm, suitable for the required
load and in compliance with rules in force.
The green & yellow ground wire must not be
interrupted by the switch and it should be 2-
3 cm longer than the other cables. The
supply cable must in all cases be laid out in
such a way as to ensure that it does not
reach at any given point a temperature 50
°C higher than the ambient temperature.
Suitable power supply cables are the
following types, considering the respective
necessary section of cable: H07 RN-F, H05
RN-F, H05 RR-F, H05 VV-F, H05 V2V2-F
(T90), H05 BB-F.
Terminal block
The oven has an easily accessible terminal
block, which is meant to work with an
electric single-phase rate of 230 V (Fig. 7).
The Manufacturer disclaims any liability
in case these accident-preventing rules
are not observed.
Fig. 7

27
To ensure correct operation of the built-in
assembly, the kitchen cabinet and the
recess for the built-in appliance must have
suitable dimensions.
When the appliance is fitted-in, there must
be no open spaces left and it must be closed
on all sides by the kitchen furniture to
prevent the possibility of inadvertently
touching “live” (current carrying) parts of the
oven. All parts ensuring such a protection,
including any covering panel (for instance,
if the appliance is installed at the end or at
the beginning of a kitchen counter) must be
fastened in such a way as to prevent removal
of the same without the aid of some tool.
The appliance can be placed with its back
and with one side close to appliances or
walls of higher height. The other side,
instead, must be placed close to furniture
or appliances, having the same height.
Overall oven dimensions (Fig. 8)
In-Column recess dimensions
The recess must have the dimensions
shown in Fig. 9.
Undertop recess dimensions
Therecessmusthavethedimensionsshown
in Fig. 10.
Securing the oven to the
cabinet
- Fit the appliance into the cabinet recess.
- Open the oven door and secure the oven
to the kitchen cabinet with four wood
screws, which fit the holes provided in
the oven frame (Fig.11).
Building-in
Fig. 8
Fig. 9
Fig. 10
Fig. 11
FO0290
FO 2662
550 MIN
593
560 - 570
80÷100