Page 1
BUILT-IN
DOUBLE OVEN
MODEL ZDM 869
INSTRUCTION BOOKLET
Please read this instruction booklet before using the oven
1
Page 2
Important Safety Information
You MUST read these warnings carefully before installing or using the oven.
If you need assistance, contact our Customer Care Department
on 01635 521313
Installation
• This oven must be installed by qualified personnel
to the relevant British Standards.
• This oven is heavy. Take care when moving it.
• Remove all packaging, both inside and outside the
oven, before using the oven.
• Do not attempt to modify the oven in any way.
Child Safety
• This oven is designed to be operated by adults. Do
not allow children to play near or with the oven.
• The oven gets hot when it is in use. Children
should be kept away until it has cooled.
During Use
• This oven is intended for domestic cooking only.
It is not designed for commercial or industrial
purposes.
• Never line any part of the oven with aluminium
foil.
• Do not allow heatproof cooking material, e.g.
roasting bags, to come into contact with oven
elements.
• Never place plastic or any other material which
may melt in or on the oven.
• Do not place sealed cans or aerosols inside the
oven. They may explode if they are heated.
• Do not hang towels, dishcloths or clothes from the
oven or its handle.
• Do not use this oven if it is in contact with water
and never operate it with wet hands.
• Ensure that all control knobs are in the OFF
position when not in use.
• Do not leave cookware containing foodstuffs, e.g.
fat or oil in or on the oven in case it is
inadvertently switched ON.
• When using other electrical appliances, ensure the
cable does not come into contact with the hot
surfaces of the oven.
Maintenance and Cleaning
• Only clean this oven in accordance with the
instructions.
• The oven should be kept clean at all times. A
build-up of fats or other foodstuffs could result in
a fire, especially in the grill pan.
• Always allow the oven to cool down and switch
off the electrical supply before carrying out any
cleaning or maintenance work.
Service
• This oven should only be repaired or serviced by
an authorised Service Engineer and only genuine
approved spare parts should be used.
Environmental Information
• After installation, please dispose of the packaging
with due regard to safety and the environment.
• When disposing of an old appliance, make it
unusable, by cutting off the cable. Remove any
door catches, to prevent small children being
trapped inside.
• Take great care when heating fats and oils as they
will ignite if they become too hot.
• Always use oven gloves to remove and replace
food in the oven.
2
Keep this instruction book for future
reference and ensure it is passed on
to any new owner.
Page 3
Contents
For the User For the Installer
Important safety
information Page 2
Description
of the oven Page 4
Controls Page 5
The Clock /
Electronic Timer Page 7
Before the First Use Page 9
Using the Oven Page 9
Using the
Conventional Oven Page 11
Cooking Chart Page 13
Using the Fan Oven Page 14
Defrosting Page 17
Technical Data Page 29
Electrical Connection Page 30
Installation Page 31
Grilling Page 18
Using the Meat Probe Page 21
Hints and Tips about
Using the Lower Oven Page 22
Cleaning the Oven Page 23
Care of Catalytic Liners Page 24
Cleaning
the Hinged Grill Page 26
What happens if something
goes wrong Page 27
Service and
Spare Parts Page 28
Peace of Mind
for 24 months Page 28
Guide to Use
the Instruction Book
The following symbols will be found in the text to
guide you throughout the Instructions:
Safety Instructions
☞
Step by step instructions for an
operation
Hints and Tips
i
This appliance complies with the following E.E.C. Directives:
* 73/23 - 90/683 (Low VoltageDirective);
* 93/68 (General Directives);
* 89/336 (Electromagnetical Compatibility Directive) .
and subsequent modifications
3
Page 4
Description of the Oven
Main Oven Thermostat Control Light
Lower Oven Thermostat Control Light
Clock / Electronic
Timer
Main
Oven
Lower Oven
Control
Knobs
{
FUNCTION
TEMPERATURE
LOWER OVEN MAIN OVEN
Main Oven
Control
Knobs
{
FUNCTION
TEMPERATURE
BUILT-IN
Grill Element
Oven Light
Shelf Supports
Fan
Lower
Oven
Grease Filter
Rating Plate
Grill Element
Shelf Supports
Grill/roasting
pan
Shelves (x 4)
Removable
handles
4
Grill trivet
Page 5
Controls
0
Main Oven
Oven Function Control Knob
Oven Light - The oven light will be on without
any cooking function
Defrost Setting - This setting is intended to assist
in thawing of frozen food (see page 17).
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.
OFF
Fan cooking - This allows you to roast or roast
and bake simoultaneously using any shelf,
without flavour transference.
Inner grill element only - Can be used for grilling
small quantities.
Full Grill - The full grill element will be on
Thermal Grilling - This function offers an
alternative method of cooking food items,
normally associated with conventional grilling.
The grill element and the oven fan operate
together, circulating hot air around the food.
Thermostat Control Knob
Turn the thermostat control knob clockwise to select
temperatures between 50°C and 250°C (MAX).
OFF
50
MAX
100
200
150
5
Page 6
Lower Oven
Oven Function Control Knob
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.
Inner grill element only - Can be used for grilling
small quantities.
Full Grill - The full grill element will be on
OFF
0
Thermostat Control Knob
Turn the thermostat control knob clockwise to select
temperatures between 50°C and 250°C (MAX).
Electronic Timer
Cooking duration
OFF
50
MAX
100
200
150
Meat Probe
Temperature Display
End of cooking time
Manual function
Meat Probe
Time or temperature setting knob
6
Time or
temperature
setting
Programming
controls
Page 7
The Clock/Electronic Timer
The electronic timer can be used to programme the
main oven only.
The electronic timer can indicate the time of day and
automatically operate the main oven.
Before the oven can be operated, the time of day must
be set on the electronic timer.
In case of loss of power, all the settings (time of day,
program setting or program in operation), will be
cancelled. When the power is restored, the numbers
on the display will flash, and the timer has to be reset.
Please note that this is a 24 hour clock. For example,
2pm is shown as 14:00.
Cooking duration
End of cooking time
Manual function
Meat Probe
Meat Probe
Temperature Display
Time or
temperature
setting
TO SET THE TIME OF DAY
☞
Press buttons and , and at the same time turn
the time setting knob until the correct time of day is
displayed.
MANUAL FUNCTION
☞
Press button to set the oven for manual function.
Programming
controls
7
Page 8
TO PROGRAMME THE OVEN
☞
TO SWITCH OFF ONLY
This is useful if you want to begin cooking
immediately but have the oven switch off
automatically.
1. Set the oven function control knob and the
thermostat control knob on the required settings.
2. Place food in the oven.
3. Press button
time setting knob until the required cooking
duration is displayed.
Our diagram shows the timer set for 30 minutes.
At the end of the cooking time the oven will switch
off and an alarm will sound. To switch off the alarm
press button
TO PROGRAMME THE OVEN
☞
TO SWITCH ON AND OFF
1. Ensure the clock is showing the right time of day.
2. Carry out steps 1, 2 and 3 as explained in "To
programme the oven to switch off only".
3. Press button
time setting knob until the end cooking time is
displayed.
Our diagram shows the end cooking time set for 30
minutes past noon. At the end of the cooking time the
oven will switch off and an alarm will sound. To
switch off the alarm press button
and, at the same time, turn the
.
and at the same time turn the
.
TO SET THE TEMPERATURE FOR
☞
THE MEAT PROBE
Detailed instructions for this feature are given at
page 21.
1. Insert the jack plug of the meat probe into the
socket situated on the left hand side of the oven.
2. Insert the probe into meat and close the oven door.
3. Press button
temperature setting knob until the required
temperature is displayed. Our diagram shows the
meat probe temperature set for 70°C.
4. Set the oven function control knob and the
thermostat control knob on the required settings.
5. When cooking is completed, an alarm will sound.
To switch off thr alarm press button
6. Remove the meat probe after use.
TO CANCEL A PROGRAMME
☞
1. Press button and, at the same time, turn the
time setting knob until the cooking duration is set
on "zero".
3. If the end cooking time has been set too, press
button
setting knob until the end cooking time is set on
"zero".
and, at the same time, turn the
.
and at the same time turn the time
8
Page 9
Before the First Use
Remove all packaging, both inside and
outside the oven, before using the oven.
Before first use, the oven should be heated without
food. During this time, an unpleasant odour may be
emitted. This is quite normal.
☞
This procedure should be repeated with the grill
function for approximately 5-10 minutes.
The lower oven should also be heated in the same
way using both the conventional cooking function
and the grill function .
1. Set the electronic timer to manual
function.
2. Switch the main oven function control
knob to conventional cooking
3. Set the thermostat control knob to MAX.
4. Open a window for ventilation.
5. Allow the oven to run empty for
approximately 45 minutes.
6. Half way through, reset the oven
function control to fan cooking
.
.
Using the Oven
• Always cook with the oven door
closed.
• Stand clear when opening the drop down
oven door. Do not allow it to fall open support the door using the door handle,
until it is fully open.
MAIN OVEN
14
13
12
}
11
10
9
8
7
}
6
5
4
3
2
}
1
High
Centre
Low
• The Main Oven has fourteen shelf
i
levels, and is supplied with two shelves.
The Lower Oven has three shelf levels
and is supplied with one shelf.
The shelf positions are counted from the
bottom of the oven as shown in the
diagram.
It is important that these shelves are
correctly positioned as shown in the
diagram.
• Do not place cookware directly on the
oven base.
LOWER OVEN
3
2
1
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Hints and Tips
i
Condensation and steam
When food is heated it produces steam in the same
way as a boiling kettle. The oven vents allow some of
this steam to escape. However, always stand back
from the oven when opening the oven door to
allow any build up of steam or heat to release.
If the steam comes into contact with a cool surface on
the outside of the oven, e.g. a trim, it will condense
and produce water droplets. This is quite normal and
is not a fault with the oven.
To prevent discoloration, regularly wipe away
condensation and also soilage from surfaces.
Cookware
• Use any oven proof cookware which will
withstand temperatures of 250°C.
• Baking trays, oven dishes, etc. should not be
placed directly against the grid covering the fan at
the back of the oven, or placed on the oven base.
• Do not use baking trays larger than 30 cm x 35 cm
(12 in x 14 in) as they will restrict the circulation
of heat and may affect performance.
The effects of dishes
on cooking results
Dishes and tins vary in their thickness, conductivity,
colour, etc. which affects the way they transmit heat
to the food inside them.
A Aluminium, earthenware, oven glassware and
bright shiny utensils reduce cooking and
underneath browning.
B Enamelled cast iron, anodized aluminium,
aluminium with non-stick interior and coloured
exterior and dark, heavy utensils increase cooking
and underneath browning.
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Page 11
Using the Conventional Oven
When using this setting, heat comes from both the top
and bottom elements. This allows you to cook on a
single level and is particularly suitable for dishes
which require extra base browning such as pizzas,
quiches and flans.
Gratins, lasagnes and hotpots which require extra top
browning also cook well in the conventional oven.
This form of cooking gives you the opportunity to
cook without the fan in operation.
How to Use the
☞
Conventional Oven
1. Turn the oven function control knob to the required
cooking function (
2. Turn the thermostat control to the required
temperature.
).
THINGS TO NOTE
●
The oven light will come on when the oven
function control knob is set.
●
The thermostat control light will remain on until
the correct temperature is reached. It will then
cycle on and off to show that temperature is being
maintained.
Top oven element only
This function is suitable for finishing cooked dishes,
eg; lasagne, shepherds pie, cauliflower cheese etc.
Bottom oven element only
This function is particularly useful when blind-baking
pastry or cooking pizza. It may also be used to finish
off quiches or flans to ensure the base pastry is
cooked through.
The Cooling Fan
• The cooling fan will operate continually during
cooking. It may run on after the oven is switched
off to keep the controls cool. This is quite normal.
NOTE
The action of the cooling fan will depend on how
long the oven has been used and at what temperature.
It may not switch in at all at lower temperature
settings nor run on where the oven has only been
used for a short time.
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Hints and Tips
i
The middle shelf position allows for the best heat
distribution. To increase base browning simply lower
the shelf position. To increase top browning, raise the
shelf position.
The material and finish of the baking trays and
dishes used will affect base browning. Enamelware,
dark, heavy or non-stick utensils increase base
browning, while oven glassware, shiny aluminium or
polished steel trays reflect the heat away and give less
base browning.
Always place dishes centrally on the shelf to ensure
even browning.
Stand dishes on suitably sized baking trays to prevent
spillage onto the base of the oven and make cleaning
easier.
Do not place dishes, tins or baking trays directly on
the oven base as it becomes very hot and damage will
occur.
For faster preheating use the fan oven function to
preheat the oven until the oven indicator neon goes
out, then swich the selector to the conventional oven
setting.
Single level cooking gives best results. If you require
more than one level cooking use the fan oven
function.
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Cooking Chart - Conventional Oven
Food Temperature (
Biscuits 170-200 6 - 8 25-30
Bread, buns, yeast, doughs 200-230 5 35-45
Casseroles 140-170 3 - 5 90-180
Cakes - small, Queen Victoria sponge 170-190 5 - 7 18-25
Cakes - madeira, rich fruit 130-180 5 90-150
Choux pastry, eclairs 200-230 7 30-35
Fish 200-230 5 - 9 20-40
Fruit pies, plate tarts, crumbles 180-210 6 50-65
Meringues 90-100 6 90-150
Milk puddings 140-160 5 90-150
Pate, terrine (in baine-marie) 160-180 1 - 3 60-90
Pizzas 200-230 3 - 5 25-30
Puff pastry, sausage rolls, vol-au-vents 230-250 6 15-25
Quiches, flans 170-200 4 - 6 50-60
°C) Runner Cooking
Positions Time (mins)
Scones 230-250 7 - 8 8-12
Souffle 200-230 6 35-45
Stuffed vegetables 230-250 6 - 8 35-45
Roast meat & poultry 180-200 6
Yorkshire pudding 200-230 7 - 8 40-50
Keep food warm, heat dishes 90-100 6
NOTE: Shelf positions are counted from bottom of the oven and are meant for the Main Oven only. When using
the Lower Oven, please note that temperature and shelf positions must be adjusted according to type of food, its
thickness and its weight.
see meat + poultry
roasting chart
Meat and Poultry Roasting Chart
When roasting, ensure the meat is
(Conventional Oven + Fan Oven)
Meat Cooking Time
Beef 20-35 mins per 1/2kg (lb) + 20-35 mins
Beef, boned 25-35 mins per 1/2kg (lb) + 25-35 mins
Mutton and Lamb 25-35 mins per 1/2kg (lb) + 25-35 mins
cooked thoroughly, use a meat
thermometer if preferred to check
the centre temperature has reached
the required temperature (see table
below).
MEAT TEMPERATURES
Pork and Veal 30-40 mins per 1/2kg (lb) + 30-40 mins
Ham 30-40 mins per 1/2kg (lb) + 30-40 mins
Chicken 15-20 mins per 1/2kg (lb) + 20 mins
Turkey and Goose 15-20 mins per 1/2kg (lb) up to 3.5kg (7lb)
+ 15 mins per 1/2kg
Duck 25-35 mins per 1/2kg (lb) + 20 mins
Beef Rare - 60°C
Medium - 70°C
Well Done - 80°C
Pork Well Done - 80°C
Lamb Medium - 70°C
Well Done - 80°C
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Page 14
Using the Fan Oven
The air inside the oven is heated by the element
around the fan situated behind the back panel. The
fan circulates hot air to maintain an even temperature
inside the oven.
The advantages of cooking with this function are:
✓
Faster Preheating
As the fan oven quickly reaches temperature, it is
not usually necessary to preheat the oven
although you may find that you need to allow an
extra 5-7 minutes on cooking times. For recipes
which require higher temperatures, best results
are achieved if the oven is preheated first, e.g.
bread, pastries, scones, souffles, etc.
✓ Lower Temperatures
Fan oven cooking generally requires lower
temperatures than conventional cooking.
Follow the temperatures recommended in the
chart at page. 15. Remember to reduce
temperatures by about 20-25°C for your own
recipes which use conventional cooking.
✓ Even Heating for Baking
The fan oven has uniform heating on all runner
positions. This means that batches of the same
food can be cooked in the oven at the same time.
However, the top shelf may brown slightly
quicker than the lower one.
This is quite usual. There is no mixing of flavours
between dishes.
FO 2079
How to Use the Fan Oven
☞
1. Turn the oven function control knob to .
2. Turn the thermostat control to the required
temperature.
(Main Oven only)
THINGS TO NOTE
During cooking, the cooling fan and the thermostat
control light will operate in the same way as
described for the conventional oven function.
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Page 15
Cooking Chart - Fan Oven
This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your
individual requirements. Only experience will enable you to determine the correct setting for your personal
requirements.
Food Shelf Cooking
Position Temp (°C)
Biscuits 160-190
Bread 190-220
Casseroles 130-140
Cakes: Small and queen 160-170
Sponges 160-170
Madeira 140-150
Rich Fruit 130-140
Christmas 130-140
Meringues 90-100
Fish 170-190
Fruit Pies and Crumbles 170-200
Milk Puddings 130-140
Pastry: Choux
Shortcrust
Flaky
Puff
Plate Tarts 180
Quiches/Flans 170-180
Scones 210-220
Roasting: Meat & Poultry 160-180
}
Shelf
positions
are not
critical but
ensure that
oven
shelves are
evenly
spaced
when more
than one is
used.
190-200
When roasting, ensure the meat is cooked thoroughly, use a meat thermometer if preferred to check the centre
temperature has reached the required temperature (see table below).
MEAT TEMPERATURES
Beef Rare - 60°C
Medium - 70°C
Well Done - 80°C
Pork Well Done - 80°C
Lamb Medium - 70°C
Well Done - 80°C
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Page 16
Hints and Tips
i
Runner positions are not critical, but make sure the
shelves are evenly spread.
When cooking more than one dish in the fan oven,
place dishes centrally on the shelves rather than
several dishes on one shelf.
When the oven is full, you may need to allow slightly
longer cooking time.
A shelf may be placed on the floor of the oven. Place
dishes on a shelf in this position rather than on the
oven base, to allow air circulation around the food.
When the oven is full of the same food, e.g. equal
trays of small cakes or equal size victoria sandwich
cakes, then they will be cooked in the same time and
removed from the oven together. When different
sizes of trays or types of food, e.g. biscuits and cakes
are cooked, they will not necessarily be ready
together.
The fan oven can be used to heat foods through
without thawing first, e.g. fruit tarts, mince pies,
sausage rolls, and other small pastry items. Use a
temperature of 190-200°C and allow 20-40 minutes
(depending on the quantity of food in the oven).
The use of too high temperatures can cause uneven
browning. Check with the recommendations for oven
temperatures given in the cooking charts, but be
prepared to adjust the temperature by 10°C if
necessary. Remember to reduce temperatures by
about 20-25°C for your own conventional recipes.
When roasting do use the trivet in the meat tin. Fat
and meat juices will drain into the meat tin below and
can be used to make gravy. The trivet also prevents
splashes of fat from soiling the oven interior.
The meat tin should not be placed on a heated
hotplate or burner as this may cause the enamel to
crack.
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Page 17
Defrosting
(Main Oven only)
The oven fan operates without heat and circulates the
air, at room temperature, inside the oven. This
increases the speed of defrosting. However, please
note that the temperature of the kitchen will influence
the speed of defrosting.
This function is particularly suitable for delicate food
which could be damaged by heat, e.g. cream filled
gateaux, iced cakes, pastries, bread and other yeast
products.
How to Use Defrosting
☞
1. Turn the oven function control knob to .
2. Ensure the thermostat control knob is in the OFF
position.
Food
Defrosting time
(Mins)
Standing time
i
Hints and Tips
• Cover food with a lid, aluminium foil or plastic
film to prevent drying out during defrosting.
• ALWAYS COOK THOROUGHLY
IMMEDIATELY AFTER THAWING.
• Frozen food should be placed in a single layer
when ever possible and turned over half way
through the defrosting process.
• Only joints of meat and poultry up to 2 kg. (4 lb.)
are suitable for defrosting in this way.
Refer to the following table for approximate
defrosting times.
(Mins)
Notes
Chicken 1000 g. 100-140 20-30 Place the chicken on an inverted
saucer on a large plate. Defrost open
and turn at half time or defrost
covered with foil. Remove giblets
as soon as possible.
Meat 1000 g. 100-140 20-30 Defrost open and turn at
half time or cover with foil
Meat 500 g. 90-120 20-30 As above
Trout 150 g. 23-35 10-15 Defrost open
Strawberries 300 g. 30-40 10-20 Defrost open
Butter 250 g. 30-40 10-15 Defrost open
Cream 2 x 200 g. 80-100 10-15 Defrost open (cream is
easy to whip even if parts
of it are still slightly frozen)
Cake 1400 g. 60 60 Defrost open
The times quoted in the chart should be used as a guide only, as the speed of defrosting will depend on the kitchen
temperature. For example, the colder the ambient temperature, the longer the defrosting time.
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Page 18
Grilling
O
I
L
Grilling must be carried out with the oven
door closed. The grill pan handles must be
removed from the pan.
How to Use the Grill
☞
1. Turn the oven control function knob to .
2. Turn the thermostat control knob on the required
temperature.
3. Adjust the grid and grill pan runner position to
allow for different thicknesses of food. Position
the food close to the element for faster cooking
and further away for more gentle cooking.
Preheat the grill on a full setting for a few minutes
before sealing steaks or toasting. Adjust the heat
setting and the shelf as necessary, during cooking
During cooking, the cooling fan and the thermostat
control light will operate in the same way as
described for the fan oven function.
Hints and Tips
i
- Most foods should be placed on the grid in the grill
pan to allow maximum circulation of air to lift the
food out of the fats and juices. Food such as fish,
liver and kidneys may be placed directly on the grill
pan, if preferred
- Food should be thoroughly dried before grilling to
minimise splashing. Brush lean meats and fish lightly
with a little oil or melted butter to keep them moist
during cooking
- Accompaniments such as tomatoes and mushrooms
may be placed underneath the grid when grilling
meats
- When toasting bread, we suggest that the top runner
position is used.
- The food should be turned over during cooking, as
required.
The grill element is controlled by the thermostat.
During cooking, the grill cycles on and off to
prevent overheating.
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Page 19
How to Use the Inner Grill
☞
Element
The inner grill provides quick direct heat to the
central area of the grill pan. By using the inner grill
element for cooking small quantities, it can help to
save energy.
1. Turn the oven control function knob on
2. Turn the thermostat control knob on the required
temperature.
3. Adjust the grid and grill pan runner position to
allow for different thicknesses of food and follow
the instructions for grilling.
How to Use the Thermal Grill
☞
.
(Main Oven only)
Thermal grilling offers an alternative method of
cooking food items normally associated with
conventional grilling. The grill element and the oven
fan operate alternately, circulating hot air around the
food. The need to check and turn the food is reduced.
Thermal grilling helps to minimize cooking smells in
the kitchen.
With the exception of toast and rare steaks, you can
thermally grill all the foods you would normally cook
under a conventional grill. Cooking is more gentle,
therefore food generally takes a little longer to cook
with thermal grilling compared with conventional
grilling. One of the advantages is that larger loads
can be cooked at the same time.
1. Turn the oven control function knob on
2. Turn the thermostat control knob on the required
temperature. Select a maximum temperature of
°C.
200
3. Adjust the grid and grill pan runner position to
allow for different thicknesses of food and follow
the instructions for grilling.
.
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Page 20
Hints and Tips
i
Prepare foods in the same way as for conventional
grilling. Brush lean meats and fish lightly with little
oil or butter to keep them moist during cooking.
If thermally grilling on more than one level, it may be
necessary to interchange the food on the shelves
during cooking.
A general guide to cooking times is given below but
these times may vary slightly depending on the
thickness and quantity of food being cooked.
Cooking Chart - Grilling
FOOD Grill and Inner Grill Element Thermal Grill
Temp
(°C)
Bacon Rashers 210 2-3 200 8-12
Beefburgers 200 6-10 190 10-15
Chicken Joints 170 10-15 160 35-45
Chops - Lamb 180 7-10 170 20-25
- Pork 180 10-15 170 25-35
Fish - Whole Trout/Herring 170 8-12 170 10-20
- Fillets Plaice/Cod 170 4-6 170 10-20
Kebabs 180 10-15 170 20-30
Kidneys - Lamb/Pig 170 4-6 180 10-15
Liver - Lamb/Pig 170 5-10 180 20-30
Sausages 180 10-15 190 10-15
Toast 250 1-2 -Heating through and
Browning, e.g. au-gratin, - - 170 20-30
lasagne, shepherd's pie.
Browning dishes only 230 3-5 --
Time
(Mins per side)
Temp
(°C)
depending on size depending on size
Time
(Mins)
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Page 21
Using the Meat Probe
(Main Oven only)
The meat probe is a feature which will control the
cooking of meat by informing you of the exact
temperature at the centre of the meat. It is not
necessary to weigh the meat, the sensor determines
the cooking time. However, the cooking time is
obviously influenced by the cooking temperature.
The probe consists of a skewer like sensor at one end
of a heat resistant cable, and a plug at the other end.
Use only the meat probe supplied with the
oven or an original spare part.
How to Use the Meat Probe
☞
1.
First raise the meat probe cover (1), which is located
in the top of the left hand side of the oven and plug
the probe connecting pin into its socket (2).
2. Insert the probe sensor into the centre of the meat,
taking care to avoid touching any bone or pockets
of fat as this will give a false temperature reading.
3. Place the meat, in a suitable tin, into the oven
cavity.
As poultry is a difficult shape with a great deal of
bone it is difficult to register a correct finish
temperature, please ensure it is cooked
thoroughly.
4. Then select the internal meat temperature (see
roasting chart) by depressing button
simultaneously turning the temperature setting dial
until the correct temperature is displayed. Release
button, a light above will illuminate to
the
show that the programme has been accepted. The
light and the temperature will be displayed in red.
5. Select the required cooking function and
temperature.
6. When the selected temperature has been reached
the digits in the display will start to flash and an
audible signal will sound for two minutes.
7. Turn the oven and thermostat control knobs to the
off position.
8. Open the oven door and remove the probe from
the meat, then remove the probe from the socket
and replace the safety plug. When the probe is
removed from the display digits and cursor light
go out ant the oven automatically returns to
manual operation.
, and
FO 0710
1
Roasting chart - Internal Temperatures
Pork Well done 80°C
Lamb Medium 70°C
Beef Rare 60°C
Chicken Well done 82°C
The temperatures quoted above are given as a guide
only.
Do not submerge the meat probe in water,
just wipe with a clean damp cloth.
Remove the meat probe after use.
Do not leave the meat probe in the oven
when cooking other items.
2
Well done 80°C
Medium 70°C
Well done 80°C
21
Page 22
Hints and Tips about
Using the Lower Oven
The lower oven is the smaller of the two ones. It is
heated by two elements in the top and lower of the
oven. It is designed for cooking smaller quantities of
food. It gives especially good results if used to cook
fruit cakes, sweet or savoury flans or quiche.
The lower oven is also ideal for use as a warming
compartment to warm dishes and keep food hot. Use
a temperature setting of 80°-100°C on the lower oven
temperature control knob.
Things to note
1. The lower oven thermostat control light will glow
until the oven has reached the desired temperature
and then go out. It will cycle ON and OFF
periodically during cooking showing that temperature is being maintained.
2. The control cooling fan will operate after a time.
3. The lower oven works independently of the top
oven.
Hints and Tips
i
There should always be at least 2.5 cm (1") between
the top of the food and the heating element. This
gives the best cooking results and allows room for
yeast mixtures to rise, Yorkshire puddings, etc.
When cooking cakes, pastry, scones, bread etc., place
the tins or baking trays centrally below the element.
Ensure that food is placed centrally on the shelf and
there is sufficient room around the baking tray/dish to
allow for maximum circulation.
Stand dishes on suitable sized baking trays to prevent
spillage onto the oven base and to help reduce
cleaning.
The material and finish of the baking tray and dishes
will affect the degree of base browning of the food.
Enamelware, dark, heavy or non-stick utensils
increase base browning. Shiny aluminium or polished
steel trays reflect the heat away and give less base
browning.
DO NOT use the grill pan or meat tin as a baking
tray as this will increase base browning of the food.
Because of the smaller cooking space, lower
temperatures and shorter cooking times are
sometimes required.
For economy, leave the door open for the shortest
possible time, particularly when placing food into a
preheated oven.
22
Page 23
Cleaning the Oven
Before cleaning always allow the cooling
fan to cool the oven down before switching
off at the electricity supply.
The oven should be kept clean at all times.
A build-up of fats or other foodstuffs could
result in a fire, especially in the grill pan.
Cleaning materials
Before using any cleaning materials on your oven,
check that they are suitable and that their use is
recommended by the manufacturer.
Cleaners that contain bleach should NOT be used as
they may dull the surface finishes. Harsh abrasives
should also be avoided.
External cleaning
Regularly wipe over the control panel, oven door and
door seal using a soft cloth well wrung out in warm
water to which a little liquid detergent has been
added.
To prevent damaging or weakening the
door glass panels avoid the use of the
following:
• Household detergent and bleaches
• Impregnated pads unsuitable for nonstick saucepans
• Brillo/Ajax pads or steel wool pads
• Chemical oven pads or aerosols
• Rust removers
• Bath/Sink stain removers
Clean the outer and inner door glass using warm
soapy water. Should the inner door glass become
heavily soiled it is recommended that a cleaning
product such as Hob Brite is used. Do not use paint
scrapers to remove soilage.
DO NOT clean the oven door while the
glass panels are warm. If this precaution is
not observed the glass panel may shatter.
If the door glass panel becomes chipped or
has deep scratches, the glass will be
weakened and must be replaced to prevent
the possibility of the panel shattering.
Contact your local Service Force Centre
who will be pleased to advise further.
23
Page 24
Oven Cavity
The enamelled base of the oven cavity is best cleaned
whilst the oven is still warm.
Wipe the oven over with a soft cloth soaked in warm
soapy water after each use. From time to time it will
be necessary to do a more thorough cleaning, using a
proprietary oven cleaner.
DO NOT attempt to clean catalytic liners
i
Oven Shelves and Shelf Supports
To clean the oven shelves and the shelf supports, soak
in warm soapy water and remove stubborn marks
with a well wetted soap impregnated pad. Rinse well
and dry with a soft cloth.
The shelf supports can be removed for easy cleaning
(see diagram). Please, ensure the retaining nuts are
secure when refitting the shelf support.
Grease Filter
To prevent a build-up of fats on the fan impellor, the
grease filter must be fitted by clipping it over the
vents in the back panel.
To clean the grease filter
When the oven has cooled down, remove the filter by
pushing the protruding tongue on the filter upward,
and wash carefully.
The grease filter should be cleaned after every use.
The filter may be washed in a dishwasher on a 65°C
wash. If the filter is heavily soiled, place the filter in a
saucepan of water with approximately 1 teaspoon of
automatic washing powder or dishwasher powder.
Bring to the boil and leave to soak for approximately
30 minutes or longer depending on the degree of
soiling. Ensure the solution does not boil over as it
could mark your hob.
Rinse filter in clear water and dry.
Remember to refit the filter before using the oven
again.
FO 0018
24
Page 25
Care of catalytic liners
(Main Oven only)
Catalytic liners destroy splashes of food and fats
when the oven temperature is raised to around 220°C.
To aid this process it is a good idea to run the oven
for an hour or two per week, without food, to ensure
continued good performance from the Catalytic
liners.
Hints and Tips
i
• Manual cleaning of the Catalytic liner is not
recommended. Damage will occur if soap
impregnated steel wool pads, aerosol cleaners and
any other abrasives are used.
• Slight discoloration and polishing of the Catalytic
surface may occur in time. This does not affect the
Catalytic properties in any way.
• Follow the recommendations below to keep oven
soilage to a minimum.
COOKING TO REDUCE SOILAGE
Cook at the recommended temperatures. Higher
temperatures during roasting will increase soilage.
Try cooking to lower temperatures for an increased
length of time, you will save energy and often the
joint is more tender.
Use minimal, if any, extra oil or fat when roasting
meat; potatoes only require brushing with fat before
cooking. Extra fat in the oven during roasting will
increase splashing and soilage.
It is NOT necessary to add water to the meat tin
when roasting. The water and the fat juices from the
joint create excessive splattering during cooking,
even at normal temperatures, as well as causing
condensation.
Covering joints during cooking will also prevent
splashing onto the interior surfaces; removing the
covering for the last 20-30 minutes will allow extra
browning, if required. Some large joints and turkeys
especially benefit by this method of cooking,
allowing the joint to cook through before the outside
is overbrowned.
Do use the roasting tin. During roasting, the fat from
the joint will be contained beneath the trivet and
therefore prevent it from splattering onto the
'Catalytic' liner.
Replacing the Oven Light
If the oven bulb needs replacing, it must comply with
the following specifications:
- Electric power: 15W,
- Electric rate: 230-240 V (50 Hz),
- Resistant to temperatures of 300°C,
- Connection type: E14.
These bulbs are available from your local Zanussi
Force Service Centre.
☞
To replace the faulty bulb:
1. Ensure the oven is isolated from the electrical
supply .
2. Turn the glass cover anticlockwise.
3. Remove the faulty bulb and replace with the
new one.
4. Refit the glass cover.
5. Restore the electrical supply.
FO 0287
25
Page 26
Cleaning the hinged grill
This model has been fitted with a hinged grill
element to enable you to clean the roof of the oven
easily.
Before proceeding ensure the oven is cool
and is isolated from the electricity supply.
1) Undo the screw which holds the grill in
☞
place (see diagram).
FO 0781
2) Then gently pull the grill downward to
allow access to the oven roof (see diagram).
3) Clean the oven roof with a suitable cleaner
and wipe dry before replacing the hinged grill
element.
4) Gently push up the grill element into place
and firmly screw into place the holding nut.
Ensure the grill holding nut is firmly in place
to avoid the grill falling down when in use
FO 0778
26
Page 27
If something goes wrong
If the oven is not working correctly, please carry out the following checks, before contacting your local Zanussi
Service Centre.
IMPORTANT:
installation, a charge will be made even if the appliance is under guarantee.
If you call out an engineer to a fault listed below, or to repair a fault caused by incorrect use or
SYMPTOM
■ The oven does not come on
■ The oven temperature light does not come on
■ The oven light does not come on
SOLUTION
◆ Check the oven is in manual operation and that
both a cooking function and temperature have been
selected.
◆ Check the oven is wired in properly, and the
socket switch or the switch from the mains supply to
the oven are ON.
◆ Select a temperature with the thermostat control
knob
◆ Select a function with the oven function control
knob.
◆ Select a function with the oven function control
knob
◆ Check the light bulb, and replace it if necessary
(see "Replacing the oven light")
■ It takes too long to finish the dishes, or they are
cooked too fast.
■ Steam and condensation settle on the food and the
oven cavity.
■ The timer does not work
■ The oven fan is noisy
If after all these checks, the oven still does not work,
contact your local Zanussi Service Force Centre.
When you contact them, they will need the following
information:
1. Your name, address and post code.
2. Your telephone number
3. Clear and concise details of the fault
4. The model and the serial number (which can be
found on the rating plate)
5. Date of purchase
◆ The temperature may need adjusting
◆ Refer to the contents of this booklet, especially to
the chapter “Using the Oven”.
◆ Leave dishes inside the oven no longer than 15-20
minutes after the cooking is completed. See page 10
◆ Check the instructions for the timer.
◆ Check the grease filter is correctly fitted.
◆ Check that shelves and bakeware are not vibrating
in contact with the oven back panel.
Please note that it will be necessary to provide proof
of purchase for any in-guarantee service calls.
In-guarantee customers should ensure that the
above checks have been made as the engineer will
make a charge if the fault is not a mechanical or
electrical breakdown.
27
Page 28
Service and Spare Parts
CUSTOMER CARE
For general enquiries concerning your Zanussi
If you require spare parts or an engineer contact your
local Service Force Centre by telephoning:
0990-929929
Your call will be routed to your local Service Force
Centre. For further details, please see the
accompanying Customer Care Booklet.
appliance, contact our Customer Care Department by
letter or telephone as follows:
Customer Care Department
Zanussi House
Hambridge Road
Newbury, Berks, RG14 5EP
Tel: 01635 - 521313
Peace of Mind for 24 Months
ZANUSSI GUARANTEE CONDITIONS
We, Zanussi, undertake that if, within 24 months of
the date of the purchase, this Zanussi appliance or
any part thereof is proved to be defective by any
reason only of faulty workmanship or materials, we
will, at our option, repair or replace the same FREE
OF ANY CHARGE for labour, materials or carriage
on condition that:
* The appliance has been correctly installed and
used only on the gas and electricity supply stated
on the rating plate.
* The appliance has been used for normal domestic
purpose only, and in accordance with the
manufacturer's instructions.
* The appliance has not been serviced, maintained,
repaired, taken apart or tampered with by any
person not authorised by us.
* All service work under this guarantee must be
undertaken by a Zanussi Service Centre.
* Any appliance or defective part replaced shall
become the Company's property.
* This guarantee is in addition to your statutory and
other legal rights.
Home visits are made between 8.30am and 5.30pm
Monday to Friday. Visits may be available outside
these hours, in which case a premium will be
charged.
Exclusions
This guarantee does not cover:
* Damage or calls resulting from transportation,
improper use or neglect, the replacement of any
light bulbs or removable parts of glass or plastic.
* Costs incurred for calls to put right an appliance
which is improperly installed or calls to appliance
outside the United Kingdom.
* Appliances found to be in use within a
commercial or similar environment, plus those
which are the subject to rental agreements.
* Products of Zanussi manufacture which are not
marketed by Zanussi.
European Guarantee
If you should move to another country within Europe
then your guarantee moves with you to your new
home subject to the following qualifications:
* The guarantee starts from the date you first
purchased your product.
* The guarantee is for the same period and to the
same extent for labour and parts as exist in the
new country of use for this brand or range of
products.
* This guarantee relates to you and cannot be
transferred to another user.
* Your new home is within the European
Community (EC) or European Free Trade Area.
* The product is installed and used in accordance
with our instructions and is only used
domestically, i.e. a normal household
* The product is installed taking into account
regulations in your new country.
Before you move, please contact your nearest
Customer Care centre, listed below, to give them
details of your new home. They will then ensure that
the local Service Organisation is aware of your move
and able to look after you and your appliances.
France Senlis +33 (0)3 44 62 29 99
Germany Nürnberg +49 (0)911 323 2600
Italy Pordenone +39 (0)1678 47053
Sweden Stockholm +46 (0)8 738 79 50
UK Newbury +44 (0)1635 521 313
28
Page 29
Installation
The oven must be installed according to the
instructions supplied.
This oven must be installed by qualified
personnel to the relevant British Standards.
DIMENSIONS Height 878 mm.
OF RECESS Width 560-570 mm.
Depth 550 mm.
DIMENSIONS Height 320 mm.
OF THE Width 420 mm.
MAIN OVEN Depth 390 mm.
CAVITY Oven capacity 53.2 litres
DIMENSIONS Height 185 mm.
OF THE Width 420 mm.
LOWER OVEN Depth 400 mm.
CAVITY Oven capacity 31 litres
Upper oven ratings
Oven element 1.89 kW
Top element 0.834 kW
Bottom element 1.055 kW
Convection element 2.08 kW
Grill element 1.82 kW
Double Grill element 2.655 kW
Convection Fan 30 W
Oven Light 15 W
Cooling Fan 25 W
Total Rating 2.695 kW
Lower oven ratings
Oven element 1.89 kW
Top element 0.834 kW
Grill element 1.82 kW
Double Grill element 2.655 kW
Oven Light 15 W
Total Rating 2.695 kW
Total connected load 5.365 kW
29
Page 30
Electrical Connection
The oven is designed to be connected to 230-240V
(50Hz) electricity supply.
The oven has an easily accessible terminal block
which is marked as follows:
Letter L - Live terminal
Letter N - Neutral terminal
or E - Earth terminal
THIS OVEN MUST BE EARTHED
The cable used to connect the oven to the electrical
supply must comply to the specifications given
below.
For Uk use only
Connection Min. size Cable / flex Fuse
via Cable/flex type
• Cooker 6 mm
Control twin and
Circuit earth
For Europe use only
Min. size Cable/flex Cable / flex type Fuse
2
4 mm
It is necessary that you install a double pole switch
between the oven and the electricity supply (mains),
with a minimum gap of 3mm between the switch
contacts and of a type suitable for the required load in
compliance with the current rules.
The switch must not break the yellow and green earth
cable at any point.
2
PVC/PVC 30 A
H05 RR-F 30 A
Important
After installation and connecting, the cable must be
placed so that it cannot at any point reach a
temperature of more than 60°C above the ambient
temperature.
Before the oven is connected, check that the main
fuse and the domestic installation can support the
load; and that the power supply is properly earthed.
The manufacturer disclaims any responsibility should
these safety measures not be carried out.
30
Page 31
Building In
The oven must be installed according to the
instructions supplied. Any electrical work
must be undertaken by a qualified
electrician/competent person, in accordance
with existing rules and regulations.
It is dangerous to alter the specifications or
modify the oven in any way.
Please ensure that when the oven is installed it is
easily accessible for the engineer in the event of a
breakdown.
BUILDING IN
The surround or cabinet into which the oven will be
built must comply with these specifications:
- the dimensions must be as shown in the relevant
diagrams;
- the materials must withstand a temperature increase
of at least 60°C above ambient;
- proper arrangements must be made of a continuous
supply of air to the oven to prevent the oven
overheating.
Securing The Oven To The Cabinet
1. Fit the oven into the cabinet recess,
2. Open the oven door
3. Secure the oven to the kitchen cabinet with four
wood screws, which fit the holes provided in the
oven frame.
594
50
888
878
20
863
5
7 min
560
540
20
19
594
556
19
Dimensions of the oven
50
550
800 min
600
7 min
560 min
Recess required
31
Page 32
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