User manual ZANUSSI ZKC6040S

[. . . ] User Manual Cooker Model ZKC6040 The following symbols are used in this user manual: WARNING! Important information concerning your personal safety and information on how to avoid damaging the appliance. IMPORTANT! General information and tips Environmental information Contents Important safety instructions Product description Controls and their functions Before first use Grill and oven furniture The electronic timer The hob The grill Grilling chart The top oven The main oven 3 5 5 6 7 8 13 14 16 17 19 Oven cooking chart Roasting chart Defrost Main oven light Top oven light Slow cook Care and cleaning Troubleshooting Installation instructions Technical details Environment Guarantee / Custormer care 21 23 24 25 25 26 28 32 34 36 36 37 2 Important safety instructions These warnings are provided in the interests of your safety. Ensure that you understand them all before installing or using the appliance. If you are unsure about any of the meanings of these warnings please contact customer care. from using the appliance safely without supervision or instruction by a responsible person to ensure that they can use the appliance safely. [. . . ] s t n e m e r i u q e r d n a e c n e r e f e r p l a u di v i d n i t i u s ot erutar epmet eht esae rced r o esa ercni ot y rassece n eb y am tI . desu snit r o yart g n i k a b f o e zi s d n a e p y t , r e b m u n e h t d n a s t n e i d e r g n i s u oi r a v e h t f o y c n e t s i s n o c e h t n o d n e p e d l l i w e s e h t s a , y l n o e c n a d i u g r o f e r a s e m i t g ni k a b d n a e r u t a r e p m e t e h T FAN OVEN FOOD Biscuits Bread Bread rolls/buns Small / Queen Cakes Sponges Victoria Sandwich Madeira Cake Rich Fruit Cake Christmas Cake Gingerbread Meringues Flapjack Shortbread Fruit Pies, Crumbles Milk Puddings Scones COOKING TEMP °C 180 - 190 200 - 220 200 - 220 160 - 170 160 - 170 160 - 170 140 - 150 130 - 140 130 - 140 140 - 150 90 - 100 170 - 180 130 - 140 190 - 200 130 - 140 210 - 220 POS 3 1 1 2 2 2 1 1 1 2 2 2 2 2 2 2 TOP OVEN COOKING TEMP °C 170 - 190 200 - 220 200 - 220 170 - 180 160 - 170 160 - 170 140 - 150 140 - 150 130 - 140 140 - 150 90 - 100 170 - 180 140 - 150 190 - 200 140 - 150 220 - 230 APPROX COOK TIME (h) 0:10 ­ 0:25 0:25 ­ 0:35 0:15 ­ 0:25 0:18 ­ 0:30 0:18 ­ 0:25 0:18 ­ 0:30 1:15 ­ 1:45 2:15 ­ 2:45 3:00 ­ 4:45 1:15 ­ 1:45 2:30 ­ 3:15 0:25 ­ 0:35 0:45 ­ 120 0:40 ­ 0:55 1:30 ­ 2:15 0:08 ­ 0:17 21 Oven cooking chart continued FAN OVEN FOOD Choux Pastry Éclairs / Profiteroles Flaky Pastry Mince Pies Pasta Lasagne etc. Meat Pies Quiche, Tarts, Flans Shepherd's Pie Soufflés Fish Fish Pie Beef Casserole Lamb Casserole Baked Potatoes Roast Potatoes Large Yorkshire Puddings: Individual Yorkshire Puddings COOKING TEMP °C 190 - 200 170 - 180 210 - 220 190 - 200 190 - 200 190 - 210 180 - 210 190 - 200 170 - 180 170 - 190 190 - 200 140 - 160 140 - 160 180 - 190 180 - 190 210 - 220 200 - 210 POS 3 3 3 2 2 2 2 1 2 2 1 1 1 2 2 2 2 TOP OVEN COOKING TEMP °C 180 - 190 170 - 180 210 - 220 190 - 200 170 - 180 190 - 210 180 - 200 190 - 200 170 - 180 170 - 190 190 - 200 140 - 160 140 - 160 180 - 190 180 - 190 200 - 210 200 - 210 APPROX COOK TIME (h) 0:30 ­ 0:40 0:20 ­ 0:35 0:25 ­ 0:45 0:15 ­ 0:25 0:40 ­ 0:50 0:25 ­ 0:40 0:25 ­ 0:50 0:30 ­ 0:45 0:20 ­ 0:35 0:20 ­ 0:35 0:20 ­ 0:30 2:30 ­ 3:15 2:30 ­ 3:15 1:00 ­ 1:45 1:00 ­ 1:45 0:25 ­ 0:45 0:15 ­ 0:30 Note: Shelf positions are counted from the bottom of the oven. Note: Main oven shelf positions are not critical but ensure that they are evenly spaced when more than one is used. 22 Roasting chart Meat Temperature Cooking time 20-35 minutes per ½kg (1lb) and 20-35 minutes over 25-35 minutes per ½kg (1lb) and 25-35 minutes over 30-40 minutes per ½kg (1lb) and 30-40 minutes over 20-25 minutes per ½kg (1lb) and 20 minutes over 20-25 minutes per ½kg (1lb) up to 3½kg (7lb) then 10 minutes per ½kg (1lb) over 3½kg (7lb) 25-35 minutes per ½kg (1lb) and 25-30 minutes over 35-40 minutes per ½kg (1lb) and 35-40 minutes over 20 minutes per ½kg (1lb) and 20 minutes over Beef/ Beef boned 160 ­ 180 °C Mutton/Lamb 160 ­ 180 °C Pork/Veal/Ham 160 ­ 180 °C Chicken 160 ­ 180 °C Turkey/Goose 160 ­ 180 °C Duck 160 ­ 180 °C Pheasant 160 ­ 180 °C Rabbit 160 ­ 180 °C INTERNAL TEMPERATURES ­ Rare: 50-60°C; Medium: 60-70°C; Well done: 70-80°C The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints. Wrap joints in foil if preferred, for extra browning uncover for the last 20 ­ 30 min. cooking time. 23 Defrost This main oven function defrosts most foods faster than more conventional methods. It is particularly suitable for delicate frozen foods which are to be served cold e. g. cream filled gateaux, cakes covered with icings or frostings, cheesecakes, biscuits, scones, etc. Using defrost Turn the main oven temperature control to the required setting. Things to note · The oven fan and interior light will come on. Hints and tips · Place the frozen food in a single layer where possible and turn it over half way through the defrosting process. · The actual speed of defrosting is influenced by room temperature. · It is preferable to thaw fish, meat and poultry slowly in the fridge. However, this process can be accelerated by using the defrost function. Small or thin fish fillets, frozen peeled prawns, cubed or minced meat, liver, thin chops, steaks etc. , can be thawed in 1 ­ 2 hours. · A 1kg/2¼lb oven ready chicken will be thawed in approximately 5 hours. Remove the giblets as soon as possible during the thawing process. · Joints of meat up to 2kg/4½lb in weight can be thawed using the defrost function. · All joints of meat and poultry must be thawed thoroughly before cooking. Cook raw food immediately or store cooked food in the fridge, once it has cooled. Always follow the basic rules of food hygiene to prevent bacterial growth and cross contamination when defrosting, preparing, cooking, cooling and freezing foods. 24 Main oven light It is possible to turn the light on in your main oven. Using main oven light Turn the main oven temperature control to the required setting. Top oven light It is possible to turn the light on in your top oven. Using top oven light Turn the top oven temperature control to the required setting. 25 Slow cook The slow cook setting gives a very low heat in the oven. It is particularly useful when you are cooking soups, stews and casseroles because the long slow cooking will make cheaper, tougher cuts of meat more tender. Some foods such as pastry and biscuits are not suitable for slow cooking because the temperature is too low. You can uncover food for the last half hour if it is normally served golden brown. Using slow cook You need to cook food at 170oC for 30 minutes before you turn the oven down to the slow cook setting. This makes sure that the temperature of the food gets hot enough to start the food cooking. Turn the main oven control knob to the required setting After 30 minutes turn the main oven control to the slow cook setting 26 Food preparation ­ slow cooking Joints of meat and poultry · Do not cook meat joints over 2. 7kg (6lb). [. . . ] · Where uninsulated Earth wires are used ensure they are suitably sheathed to leave 10mm bare wire to fit into the terminal. · Clamp bare wires into the relevant terminal and check they are held by tugging each one in turn. · Clamp the mains cable securely ensuring 5mm of the outer insuation is inside the terminal block and that the wires are not taut but not so slack as to cause any fouling. · Connect the remaining end of the mains cable to the appliance to the appliance point / junction box. [. . . ]