Zanussi ZCM ID User Manual

OPERATING AND INSTALLATION INSTRUCTIONS

DUAL FUEL

COOKER

MODEL

ZCM ID

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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 cooker 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.

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For your safety

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 36.

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.

Do not remove the rating plate from the cookers as this may

invalidate the guarantee.

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Contents

Lighting the cooker 4 The grill 7 The hotplate 10 The ovens 13 Oven cooking charts - Main fan oven 17 Roasting chart 20

- Second oven 21 Defrost feature 24 Things to note 25 The electronic timer 26 Care and cleaning 30 Installing the cooker 36 General information 38 What is wrong and why? 40 Service and spare parts 42 Customer care department 43

Page

Contents

Guarantee conditions 44 Technical data 45 Safety requirements/ventilation 46 Location of appliance 46 Location of storage board 47 Installation 48 Testing 50

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Lighting the cooker

The system works by means of an electric spark system. Details about the plug are given on page 38.

Hotplate

To light

1. Lift up the lid. You cannot use the hotplate when the lid is down.

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

FRONT LEFT

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

For your safety

If you close the lid of the cooker while any of the hotplate burners are lit the gas will go out. This is because it would be dangerous if the burners stayed on when the lid was closed.

Always use the control knob to turn off a burner. Do not use the lid as a cut-off device. This will only cut off the gas when the lid is closed. The gas will flow again when the lid is opened.

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 31 for more information.

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Grill/second oven

The grill and the second oven are operated by the same control so you cannot use them both at the same time.

To light:

1 Open the door. 2 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.

TOP OVEN/GRILL

3 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.

Lighting the cooker

Second oven

To light:

1 Open the oven door. 2 Push in the control knob and turn it to the left to gas mark 1. Press

the ignition button. When the burner has lit release the button. There will only be small flames at first.

TOP OVEN/GRILL

3 Now turn the control knob to the gas

mark you want.

4 Wait until the burner is showing large

flames.

5 Close the oven door. Important: Remember to remove the grill pan handle before you use the second oven.

TOP OVEN/GRILL

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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.

TOP OVEN/ GRILL

For your safety

When you are lighting any burner check that it has lit before

you leave the cooker.

When you are turning off a burner, do not leave the cooker

until the flame has gone out.

Main fan oven

The main oven is an electric fan oven.

To use the oven

1 Turn the oven control knob to the required setting.

The oven light will come on when you turn the control knob. The light will go out when you turn the oven control off. If you need to replace the oven light bulb follow the instructions given on page 39.

MAIN OVEN

To turn off the oven

1 Turn the oven control knob to

the off position. This is shown by a large dot.

MAIN OVEN

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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.

For your safety

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.

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.

TOP OVEN/ GRILL

The grill

Cooking positions

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 the grill shelf. This is useful when you are browning the top of food such as cauliflower cheese.

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The grill

General Plate warming

You can use the grill compartment to warm plates when you are

using the oven.

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. If you put food outside this area it may require rotating during cooking.

Place food which needs a more gentle

heat, such as tomatoes and mushrooms towards the edge of the grid.

Arrange meat products and fish to suit

their thickness and how you like them cooked. To prevent excess fat splashing when you use the grill place the trivet in the grill pan below the grill grid.

Grill shelf

You should use the shelf without the metal plate when grilling. For safety the shelf 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 onto the runner, lower the front edge and slide the shelf in.

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The grill pan and handle

The grill pan is supplied with a removable handle. 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.

Ensure the handle is correctly located. It is not necessary to remove the grill pan handle during grilling.

The grill

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

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 Zanussi Service Force Centre by quoting part number 311479800\6.

The hotplate

You can only use the hotplate when the lid is open. If you have any

The hotplate

trouble lighting a hotplate burner turn all hotplate control knobs off and make sure the hotplate burner parts have been replaced correctly. See page 31for more information.

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Heat control

The hotplate control knobs turn to the left 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 - use a large pan for food such as chips.

Medium burners - use for everyday cooking.

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

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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

1 Take care to avoid burns and scalds when you are

reaching across the hotplate.

2 Use pans with flat bases. They are more stable than

pans which are warped.

3 Do not use pans with very heavy handles which cause

the pan to tip. 4 Put pans on the centre of the burners. 5 Position pan handles so they cannot be accidentally

knocked. 6 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.

The hotplate

Place a damp cloth or a fitting lid over the pan to

smother the flames.

Never put water on the fire.

7 If you are using a Wok we recommend it has a flat base

8 Do not use the lid as a work surface or chopping board.

Leave the pan to cool for 30 minutes.

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.

this could damage the glass and reduce its strength.

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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 fan oven

Before you use the oven you should wipe it out with a damp cloth to remove any dust. We suggest to run the oven for 10-15 minutes at 200°C to burn off any residue from surfaces. During this period an odour may be emitted, it is therefore advisable to open a window for ventilation. The fan circulates hot air in the oven to give an even temperature throughout the oven. You can make use of the even temperature when you want to cook a large quantity of similar foods at the same time. For example, if you are cooking more than one tray of cakes or biscuits there is no need to swap the trays around during cooking.

Preheating

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

If you do not preheat the oven you may need to add an extra five or

ten minutes on the recommended cooking times.

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

When you are cooking or reheating frozen or chilled food read the instructions on the packing. When you need to preheat the oven, we recommend you do so for 10 minutes.

The ovens

Cooking temperatures

Fan oven cooking generally requires lower temperatures than conventional cooking. You should pay particular attention to cooking times and temperature settings as these may differ from your previous cooker.

Follow the temperatures recommended in the cooking charts on pages 17 - 23. As a guide reduce temperatures by about 20° - 25°C for your own conventional oven recipes.

If you do not follow the recommended temperatures uneven browning may result.

Batch baking

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The ovens

The fan oven cooks evenly on all shelf levels. This is especially useful when you want to batch bake on three shelves. Make sure the shelves are evenly spaced to get the best results.

Oven shelves

You can slot the oven shelves in any of five positions. When you are using more than one shelf, make sure the shelves are evenly spaced. For safety the shelf 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.

Baking trays and dishes

Back of the oven

Front edge

Place baking trays and dishes in the centre of the shelf. You must not place bakeware against the grid covering the fan at the back of the oven.

For the best results we recommend that you use a baking tray which is no larger than 300mm x 350mm (12" x 14"). If you use a tin or tray which is larger than this the circulation of heat will be restricted and may affect performance.

Enamelware, dark, heavy or non-stick trays and dishes increase base browning of food. Shiny aluminium or polished steel trays reflect heat and food browns less on the underside.

The gas top oven

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Before you use the oven you should wipe it out with a damp cloth to remove any dust. You can only cook on one shelf at a time. You should turn food round during the cooking time.

Preheating

You do not need to preheat the top 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 are using the top oven to cook or reheat convenience food you should preheat the oven to gas mark 8.

When you need to preheat the oven, we recommend you do so for 20 minutes.

Oven shelves

The shelf in the top oven is different from the shelves in the main oven. You can distinguish the top oven shelf from the main oven shelves because it has a metal plate attached to it. The shelves provided for the main oven should only be used in the main oven. Similarly, only use the top oven shelf in the top oven.

Shelf positions are counted from the top downwards.

Most top oven cooking should be carried out using the shelf provided in shelf position 2. However, when cooking a small joint or a deep cake you can use the top oven shelf on the base of the top oven to allow enough air to circulate around the food.

Shelf on base

The ovens

Roasting

For best results we recommend open roasting, with or without a trivet 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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The ovens

1. Arrange the oven shelves in the required positions before switching

2. Place dishes centrally on different shelves rather than cluster

3. When baking larger quantities of food, the shelf positions should be

4. Do not place dishes or baking trays on the oven base as this may

Condensation

Condensation may form on the cooker. 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.

Helpful hints

the oven on.

several dishes on one shelf.

evenly spaced. A slight increase in cooking time may be necessary.

restrict the circulation of heat. However, when more space is

required, non critical dishes can be placed on the oven base.

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10 - 20

25 - 30

Approximate

cooking time (m)

15 - 20

18 - 25

18 - 20

18 - 25

3 - 4½ h

1¼ - 1½ h

2¼ - 2½ h

25 - 30

45 - 65

2½ - 3 h

1¼ - 1½ h

depends on size

Oven cooking chart

temp (°C)

Food Cooking

180 - 190

200 - 220

Biscuits

Bread

Bread rolls/buns

160 - 170

140 - 150

130 - 140

Sponges

Victoria Sandwich

Madeira

Rich Fruit

Cakes Small & Queen

130 - 140

140 - 150

Christmas

Gingerbread

80 - 100

170 - 180

130 - 140

Meringues

Flapjack

Shortbread

Oven Cooking Chart - Main fan oven

The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10°C to suit

individual preferences and requirements.

Shelf positions are not critical but ensure that oven shelves are evenly spaced when more than one is used.

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