Zanussi ZCG7701XN, ZCG7701XL User Manual

INSTRUCTION BOOKLET

ZCG 7701X

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Introduction

This gas oven has been designed and manufactured to all the necessary British Standards. It also carries the C.E. mark. The appliance complies with European Council Directive 90/396/EEC.

It is important that you understand how to use and care for the oven properly before you use it for the first time.

We have written this booklet with your safety in mind. Read the booklet thoroughly before you use the oven. Keep the booklet in a safe place so that anyone who uses the oven can read it. Pass the booklet on with the oven if you give or sell it to someone else.

For your safety

This appliance is not intended to be operated by means of an external timer or separate remote control system.

This oven is designed for domestic use to cook food. You must not use it for any other purpose. It is not designed for commercial use.

Keep children, babies and toddlers away from the oven at all times.

The installation instructions that came with the oven tell you how and where it can be fitted. If the oven is already installed you must make sure that all instructions have been followed. If you are in any doubt ask a registered person. More details on installation on page 28.

We have included several drawings to show the right and wrong way of doing things.

The right way will have a smiling face by it.

A sad face shows something is wrong.

RATING PLATE

This is situated on the lower front frame of the appliance and can be seen upon opening the door. Alternatively the rating plate may also be found on the back or top of some models (Where applicable). Do not remove the rating plate from the appliance as this may invalidate the guarantee.

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Contents	Page
Lighting the appliance	4
The grill	6
The hotplate	8
The oven	11
Oven cooking chart	14
The electronic minute minder	17
Slow cooking	21
Care and cleaning	23
Installing the appliance	29
General information	31
What is wrong and why?	33
Service and spare parts	35
Installation Instructions	37
Technical Data	38
Safety requirements/ventilation	39
Location of appliance	40
Installation	41
Testing	43
Guarantee conditions	45
Notes	46

Contents

3

Lighting the appliance

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Lighting the appliance

The system works by means of an electric spark system. Details about the plug are given on page 31.

Hotplate & Grill

To light

1.Push in the control knob and turn it to the large flame symbol (highest setting), and press the ignition button immediately. When the burner has lit release the button.

FRONT LEFT

2. Leave the grill door open when you are using the grill.

Warning: If the ignition button is not pressed immediately a build up of gas may cause the flame to spread.

For your safety

Never cover the grill pan or grid with foil as this can lead to grill fires.

Please note: If you have any trouble lighting a hotplate burner turn all the hotplate control knobs off and make sure the hotplate burner parts have been replaced correctly.

See page 24 for more information.

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The oven

To light:

1Set the time of day on the clock. See page 17.

2Open the oven door.

3Push in the control knob and turn it to gas mark 9. After a few seconds, the oven will light automatically and the oven light will

illuminate. OVEN

4	Now turn the control knob back to the gas	OVEN
	mark you want.
5	Wait until the burner is showing large
	flames.
6	Close the oven door.

To turn off any burner

1 Push in the control knob and turn it to the off position. This is shown by a large dot.

OVEN	FRONT LEFT

For your safety

When you are lighting any burner check that it has lit before you leave the appliance.

When you are turning off a burner, do not leave the appliance until the flame has gone out.

Oven light

The oven light will come on when the oven burner is alight. If you need to replace the oven light bulb, follow the instructions given on page 32.

Lighting the appliance

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The grill

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The grill

The grill is a high-speed grill. The instructions below tell you how to vary the heat setting and how to change the height of the grid to suit the food you are cooking. You should remember to turn the food regularly.

You should not use the grill to keep food warm as it will continue to cook the food.

Prior to using the grill

We suggest that you operate the grill for approximately 5 - 10 mins to burn off any residue from the surface. During this period a slight odour may be emitted, it is therefore advisable to open a window for ventilation.

When you first operate the grill you may hear some sounds as the burner heats up, this is quite normal and is not a fault on the appliance.

For your safety

The grill pan and handle must be in place before igniting the grill. You must keep the grill door open when the grill burner is lit. Accessible parts may be hot when the grill is used. Young children should be kept away.

Never cover the grill pan or grid with foil as this can lead to grill fires.

Heat control

The grill control has two heat settings.	GRILL
The control knob turns to the left from 'OFF' to
'HIGH' and then to 'LOW'. Use the high setting for
fast cooking such as toast. Use the low setting to
cook thicker food such as chicken after you have
browned it on the high setting.

Cooking positions

There is only one position for the grill shelf (Position 2). Positions are counted from the top downwards. Most food should be cooked on the grid in the grill pan. You can turn the grid over to suit different thicknesses of food.

You can place some dishes straight on to the grill shelf. This is useful when you are browning the top of food such as cauliflower cheese.

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Preheating

You don't usually need to preheat the grill. You may wish to preheat it for a couple of minutes when you are cooking steak or browning food.

Positioning food on the grid

Place food such as toast, tea-cakes and muffins towards the centre of the grid.

Place food which needs a gentle heat, such as tomatoes and mushrooms towards the edge of the grid.

Arrange meat, meat products and fish to suit their thickness and how you like them cooked.

The grill pan and handle

The grill pan should be fitted with the handle for grilling.

To attach the handle, place the wirework under the cut out in the pan so that the metal plate hooks over the top of the grill pan.

Slide the handle to the left and over the central bump on the grill pan.

For your safety

Ensure the handle is correctly located. The grill pan handle should not be removed when grilling.

Place the grill pan on the shelf so that the pan is positioned centrally beneath the grill burner.

For storage, the handle should be removed from the grill pan. To remove the handle, slide the handle to the right and lift the handle away from the cut out on the grill pan.

If you require an additional handle for your grill pan, this can be ordered from your local Service Force Centre by quoting part number 311479800\6.

The grill

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The hotplate

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The hotplate

If you have any trouble lighting a hotplate burner turn all hotplate control knobs off and make sure the hotplate burner parts have been replaced correctly. See page 24 for more information.

Heat control

The hotplate	control knobs turn	FRONT LEFT
anticlockwise	from 'OFF' to 'HIGH'

and then to 'LOW'. You can adjust the heat by turning the control between the highest and lowest settings. These are shown as a large and a small flame symbol.

Burner sizes

The hotplate has three burner sizes to suit different types of cooking:

Largest burner (Rapid) - use a large pan for food such as chips.

Medium burners (Normal) - use for everyday cooking.

Small burner (Simmer) - use for simmering food such as soups and stews.

The largest pan which you should use on any burner is 230mm (9"). The base of the smallest pan should not measure less than 100mm (4").

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For your safety

Take care to avoid burns and scalds when you are reaching across the hotplate.

Use pans with flat bases. They are more stable than pans which are warped.

Do not use pans with very heavy handles which cause the pan to tip.

Put pans on the centre of the burners.

Position pan handles so they cannot be accidentally knocked.

Take extra care when you are deep fat frying. Do not cover the pan with a lid.

FRONT-LEFT

Do not leave a pan unattended. If the pan catches fire, leave it where it is and turn off all controls.

Place a damp cloth or a fitting lid over the pan to smother the flames.

Never put water on the fire.

Leave the pan to cool for 30 minutes.

If you are using a Wok we recommend it has a flat base as it will stand stable on the pan supports. If you use a round based Wok with a collar support, the collar must be of the open wire work type. A closed collar will affect the performance of the burner. Before you use the Wok make sure that the collar is stable on the pan supports. Always follow the instructions that come with the Wok.

The hotplate

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The hotplate

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Helpful hints

1	Keep flames under the base of pans. If
	the flames lick round the sides of the
	pans you are wasting gas.
2	Only heat the amount of liquid you
	need. Do not overfill pans.
3	Cover pans with a lid whenever
	possible. The food will heat up more
	quickly and there will be less steam in
	the kitchen.
4	Try cooking more than one vegetable in
	the same pan, for example potatoes
	and carrots.
5	Cut vegetables into smaller pieces.
	This way they will cook more quickly.
6	A pressure cooker will save time and
	energy.

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The oven

Before you use the oven you should wipe it out with a damp cloth to remove any dust.

Heat zones

There are zones of heat within the oven. The temperature in the middle is the gas mark you have chosen. The top of the oven is slightly hotter and the lower shelf slightly cooler. The base of the oven is quite a lot cooler. You can make use of these heat zones when you are cooking foods that need different temperatures all at the same time.

If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays around during cooking. Or you can remove the top tray when the food is cooked and move the lower tray to the higher shelf to finish cooking.

Preheating

You do not need to preheat the oven for casseroling and so on.

Preheat the oven for baking or when you are cooking sensitive food such as Yorkshire puddings, soufflés and yeast mixtures.

When you are cooking or reheating frozen or chilled food read the instructions on the packaging. When you need to preheat the oven, we recommend you do so for 20 minutes.

Oven shelves

You can slot the oven shelves into any of five positions in the oven. Positions are counted from the top downwards.

For safety the shelves will only pull out so far. If you want to remove a shelf completely, pull it forward as far as it will go, raise the front edge and lift it out.

To put the shelf into a different position, keep the front edge raised, slot the shelf on to the runner, lower the front edge and slide the shelf in.

The oven

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The oven

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Baking trays and dishes

For your safety

Never place cooking dishes, trays and so on over the oven burner. This will damage the appliance as well as the cookware and possibly the floor covering underneath the appliance.

Leave a gap of 13mm (½") between all Leave a gap of 13mm (½") between all

dishes and the sides of the oven so the dishes and the sides of the oven so the

heat can circulate properly. heat can circulate properly.

Do not push dishes too far back as food Do not push dishes too far back as food

will burn if it overhangs the burner flames. will burn if it overhangs the burner flames.

For the best results from the oven we recommend that you use a baking tray which is 310mm (12") square. If you use a tray or tin which is larger than this, you may need to turn it around during cooking.

Place single dishes on the centre of the shelf. You may need to turn large items around during cooking.

Roasting

For best results we recommend open roasting using minimal fat or oil to prevent splashing.

It is not necessary to cover meat or poultry or wrap food in foil when roasting as this restricts the circulation of heat and will lead to extended cooktimes.

If you are using a roasting bag or cover chicken breast with foil, be prepared to allow an extra 10 - 15 minutes for each 1/2kg (1lb).

When cooking large items such as turkeys, the use of foil may be required to prevent the breast becoming dry before the rest of the bird is fully cooked.

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Condensation

Condensation may form on the appliance. This is quite normal and nothing to worry about. The condensation forms when heat and moisture are present, for example during cooking. Whenever possible try to make sure that food which contains a lot of moisture, for example casseroles, are covered. If you do notice any condensation, wipe it up straight away.

The oven

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Oven cooking chart

Oven cooking chart

These instructions are for cooking in the oven after it has been pre-heated for 20 minutes.

If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays around during cooking or you can take the top tray out of the oven when the food is cooked and move the lower tray to the higher shelf to finish cooking.

Always leave at least one shelf position between shelves to allow heat to circulate. The recommended shelf positions give the best results.

Put the dishes in the centre of the shelf.

You can change the gas marks and cooking times to suit your own tastes. It is important to check that food is piping hot before serving.

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			Gas	Shelf	Approximate
	Food		mark	position	cooking time
	Roasting meat:	Beef	5	4	Rare:	20 mins. per ½ kg (1lb) and 30 mins.
					Medium:	25 mins. per ½ kg (1lb) and 25 mins.
					Well Done:	30 mins. per ½ kg (1lb) and 30 mins.
		Lamb	5	4	Medium:	25 mins. per ½ kg (1lb) and 25 mins.
					Well Done:	30 mins. per ½ kg (1lb) and 30 mins.
		Pork and Veal	5	4	Medium:	30 mins. per ½ kg (1lb) and 30 mins.
					Well Done:	35 mins. per ½ kg (1lb) and 35 mins.

Thaw frozen joints thoroughly before cooking them.

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		Gas	Shelf	Approximate
Food		mark	position	cooking time
Poultry:	Chicken	5	4	20 mins. per ½kg (1lb) and 20 mins.
	Turkey below 4.5kg (10lbs)	4	4	25 mins. per ½kg (1lb) and 25 mins.
	over 4.5kg (10lbs)	4	4 or 5	15 mins. per ½kg (1lb) and 15 mins.
	Duck and duckling	5	4	25 mins. per ½kg (1lb)
	Stuffed poultry	Cook as above but calculate weight including stuffing.

Thoroughly thaw frozen joints before cooking them.

The times given above are for open roasting in a preheated oven. If you cover the food with foil or a lid allow an extra 10 - 15 minutes for each ½kg (1lb).

Yorkshire pudding	- large	7	2	25 - 30 mins.
	- individual	7	2	15 - 25 mins.
Cakes:	Christmas Cake (8")	2	4	4 - 5 hours.
	Rich fruit, 180mm (7")	2	4	2¼ - 2¾ hours.
	205 mm (8")	2	4	2½ - 2¾ hours.
	Madeira, 180 mm (7")	4	4	1 hour.
	Small cakes	5	2 & 4	15 - 25 mins.
	Scones	7	2 & 4	10 - 20 mins.
	Victoria Sandwich
	180mm (7")	4	2 & 4	20 - 30 mins.
	205 mm (8")	4	2 & 4	20 - 35 mins.

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Oven cooking chart