Zanussi ZOB 646 User manual

Built-in ovens
ZOB 646
ZOB 646 Q
Instruction booklet

2
Contents
Russian 3
When the oven is first installed 4
Description of the appliance 5
Electric oven 6
Hints and tips for using the oven 8
Cooking tables 10
Cleaning and Maintenance 12
What happens if something goes wrong 14
Service and Spare Parts 15
Technical Data 16
Instructions for the installer 17
Building-in 18

3
Russian
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.
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.
Care should be taken to avoid touching
heating elements inside the oven.
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.
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.
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.
MANUFACTURER:
ELECTROLUX HOME PRODUCTS ITALY S.p.A.
Viale Bologna, 298
47100 FORLÌ (Italy)

4
Guide to Use the
instructions
Safety Instructions
Step by step instructions for an
operation
Hints and Tips
)
The oven will work only if the time
of day has been set (please read
the relevant instructions).
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.
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.
Before cooking for the first time,
carefully wash the oven accessories.

5
Description of the appliance
1. Control panel
2. Oven Function control knob
3. End of cooking programmer
4. Oven Thermostat control knob
5. Overall control light
6. Oven thermostat control light
7. Grill
8. Oven lamp
9. Rating plate
8
523
1
6
7
9
4

6
Electric oven
Push-Pull control knobs
Some models are provided with push-pull
control knobs (Fig. 1). These knobs can be
completely sunken inside the control panel
when the oven is not working.
Oven Function and
Thermostat (Fig. 2) 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.
Fig. 1
Fig. 2
Mod. ZOB 646 Q
0 OFF position
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.
Grill - The grill element will be on..
- Fan cooking - This allows you to roast or roast and bake simoultaneously
using any shelf, without flavour transference.
Defrost Setting - This setting is intended to assist in thawing of frozen food.

7
End of cooking programmer
This device (Fig. 3) 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. Place food in the oven and turn
the oven function control knob and the
thermostat control knob on the required
settings. Turn the timer knob to maximum
time position ("90"), then turn it back to set
the required cooking time. When the cooking
time is over, an acoustic alarm will sound
and the oven will switch off automatically.
Turn the timer knob on to set the oven on
manual operation.
Oven thermostat control
light
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.
Operating control light
It indicates that one or more of the heating
elements are turned on.
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.
Fig. 3
5
10
15
30
45
60
75
90
0

8
Grilling
When grilling meat or fish, spread a little oil
onthem and always place them 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
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.
Fan cooking
The food is cooked by means of preheated
air force blown evenly round the inside of
the oven by a fan set on the rear wall of the
oven itself.
Heat thus reaches all parts of the oven evenly
and fast and this means that you can
simultaneously cook different types of foods
positioned on the various oven shelves (Fig.
4). Fan cooking ensures rapid elimination
of moisture and the dryer oven environment
stops the different aromas and flavours from
being transmitted from one food to another.
The possibility of cooking on several shelf
heights means that you can cook several
different dishes at the same time and up to
three tins of biscuits and mini pizzas to be
eaten immediately or subsequently deep
frozen.
Naturally the oven can also be used for
cooking on just one shelf. In this case you
should use the lowest set of runners so that
you can keep an eye on progress more
easily.
In addition, the oven is particularly
recommended for sterilizing preserves,
cooking home-made fruit in syrup, and for
drying mushrooms or fruit.

9
raw dough or mix should therefore be fairly
difficult to detach from the spoon or beater.
If three shelves are filled with cakes and tarts
simultaneously, it is advisable to slot in an
extra shelf between the two lower shelves
(Fig. 4).
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.
Should you cook very fat food, place the
meat directly on the grill and the grill over
the dripping pan in order not to dirty the oven.
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 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
Fan cooking
Fig. 4 FO 0351
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.
Warning! - Do not attempt to place
objects on the bottom of the oven and
do not cover it with aluminium foil
while cooking, as you can damage
the enamelled surfaces and the food
you are cooking.
Always place pans, heat-resisting
pans and aluminium foils on the oven
shelves.
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.

10
Cooking Tables
4
3
2
1
4
3
2
1
CAKES
Whipped up kneading 2 170 2 (1 and 3)* 160 45 ~ 60 In cake mould
Shortbread dough 2 170 2 (1 and 3)* 160 20 ~ 30 In cake mould
Butter-milk cheese cake 1 160 2 150 60 ~ 80 In cake mould
Apple cake 1 180 2 (1 and 3)* 170 40 ~ 60 In cake mould
Strudel 2 175 2 150 60 ~ 80
Jam-tart 2 175 2 (1 and 3)* 160 30 ~ 40
Fruit cake 1 175 1 160 45 ~ 60 In bread pan
Sponge cake 1 175 2 (1 and 3)* 160 30 ~ 40 In cake mould
Christmas cake 1 170 1 160 40 ~ 60 In cake mould
Plum cake 1 170 1 160 50 ~ 60 In bread pan
Small cakes 2 175 2 (1 and 3)* 160 25 ~ 35 In baking tray
Biscuits 2 160 2 (1 and 3)* 150 20 ~ 30 In baking tray
Meringues 2 100 2 (1 and 3)* 100 90 ~ 120 In baking tray
Buns 2 190 2 (1 and 3)* 180 12 ~ 20 In baking tray
Pastry: Choux 2 200 2 (1 and 3)* 190 15 ~ 25 In baking tray
BREAD AND PIZZA
1000 White bread 1 190 2 180 40 ~ 60 1-2 pieces
500 Rye bread 1 190 1 180 30 ~ 45 In bread pan
500 Bread rolls 2 200 2 (1 and 3)* 175 20 ~ 35 6-8 rolls
250 Pizza 1 210 2 (1 and 3)* 190 15 ~ 30 in baking pan
FLANS
Pasta flan 2 200 2 (1 and 3)* 175 40 ~ 50 in mould
Vegetable flan 2 200 2 (1 and 3)* 175 45 ~ 60 in mould
Quiches 1 200 2 (1 and 3)* 180 35 ~ 45 in mould
Lasagne 2 180 2 160 45 ~ 60 in mould
Cannelloni 2 200 2 175 40 ~ 55 in mould
MEAT
1000 Beef 2 190 2 175 50 ~ 70 On grid
1200 Pork 2 180 2 175 100 ~ 130 On grid
1000 Veal 2 190 2 175 90 ~ 120 On grid
1500
English roast beef
1500 underdone 2 210 2 200 50 ~ 60 On grid
1500 done 2 210 2 200 60 ~ 70 On grid
1500 well done 2 210 2 200 70 ~ 80 On grid
2000 Shoulder of pork 2 180 2 170 120 ~ 150 With rind
1200 Shin of pork 2 180 2 160 100 ~ 120 2 pieces
1200 Lamb 2 190 2 175 110 ~ 130 Leg
1000 Chicken 2 190 2 175 60 ~ 80 Whole
4000 Turkey 2 180 2 160 210 ~ 240 Whole
1500 Duck 2 175 2 160 120 ~ 150 Whole
3000 Goose 2 175 2 160 150 ~ 200 Whole
1200 Rabbit 2 190 2 175 60 ~ 80 Cut in pieces
1500 Hare 2 190 2 175 150 ~ 200 Cut in pieces
800 Pheasant 2 190 2 175 90 ~ 120 Whole
Meat loaf 2 180 2 160 40 ~ 60 in bread pan
FISH
1200 Trout/Sea bream 2 190 2 (1 and 3)* 175 30 ~ 40 3-4 fishes
1500 Tuna fish/Salmon 2 190 2 (1 and 3)* 175 25 ~ 35 4-6 fillets
Traditional
Cooking
Weight (gr.)
TYPE OF DISH Level
Fan Oven
NOTES
Cooking
time
minutes
temp.
°C
Level temp.
°C
Traditional cooking and fan ducted cooking -
(*) If you need to cook more than one dish at the same time, we recommend you to place them on the levels
quoted between brackets.

11
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 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
Grilling (**)
Upper
side
°C
temp.
Pieces Weight
Quantity Cooking time
(minutes)
Lower
side
Grilling
TYPE OF DISH
Level
4
3
2
1

12
Before any cleaning switch the
oven off and let it cool down.
Never use steam or steam
machines to clean the appliance.
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.
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.
Cleaning and Maintenance
Fig. 5 FO 0452
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 towarde 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
outeide.
- 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.

13
Fig. 6
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.

14
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 "Hints and tips for
using the 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.

15
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 spare parts, 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

16
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 400 mm
Capacity 53 l
Oven thermostat regulation: from 50 °C up
to 230 °C
Heating elements ratings
Bottom heating element 1000 W
Top heating element 800 W
Full Oven (Top+Bottom) 1800 W
Grill element 1650 W
Fan Oven heating element 2000 W
Oven lamp 25 W
Convection fan 30 W
Maximum power rating 2060 W
Voltage tension (50 Hz) 230 V

17
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 supplied with a connection
cable incorporating a 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

18
Building-in
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.
This 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).
Fig. 8
Fig. 9
Fig. 10
Fig. 11
FO0290
550 MIN
593
560 - 570
80÷100

19
ZOB646
ZOB646Q
A
0,79 kWh
53,0
43 min.
1130 cm
²
0,78 kWh
41 min.

35686-6401 02/04
Grafiche MDM - Forlì
From the Electrolux Group. The world’s No.1 choice.
The Electrolux Group is the world’s largest producer of powered appliances for kitchen, cleaning
and outdoor use. More than 55 million Electrolux Group products (such as refrigerators, cookers,
washing machines, vacuum cleaners, chain saws and lawn mowers) are sold each year to a value
of approx. USD 14 billion in more than 150 countries around the world.