User manual ZANKER ZKB7329AL

[. . . ] 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. You must read them carefully before installing or using the appliance. Installation l l Any installation work must be undertaken by a qualified electrician or competent person. Installation and initial adjustment of your oven MUST be carried out by qualified personnel in compliance with current regulations. [. . . ] In case of malfunctioning of the main thermostat, and consequent overheating, the safety device will stop the power supply to the appliance. Under no circumstances should you attempt to repair the appliance yourself. The Cooling Fan for the Controls This oven is provided with a cooling fan, meant to keep the front panel, the knobs and the oven door handle cool. This fan may run on after the oven or grill is switched off, until a normal temperature is reached. 4 3 2 1 Fig. The shelf positions are counted from the bottom of the oven as shown in figure 2. Shelf levels 1, 2 and 4 are fitted with telescopic shelf supports, to allow en easier operation when inserting or removing the shelves. Pull the right and left hand telescopic shelf supports completely out, as shown in figure 3. The full grill element and the oven fan operate alternately, circulating hot air around the food. With the exception of toast and rare steaks, you can thermal grill all the foods you would normally cook under a conventional grill. Defrosting The oven fan operates without heat and circulates the air, at room temperature, inside the oven. 4 FO 0351 72 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. 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. 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. well cooked on the outside but extremely juicy inside, requires high-temperature cooking (200-250°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. 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. [. . . ] This appliance belongs to the Y class relevant to protection against ambient over-heating. This means that 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. Fig. 11) In-Column recess dimensions The recess must have the dimensions shown in Fig. [. . . ]