ZANUSSI
Built-in oven
model ZSM 703 SS
OPERATING AND INSTALLATION MANUAL
2
Warnings and guidance
It is most important that this instruction book should be retained with the appliance for future reference.
Should the appliance be sold or transferred, always ensure that the book is left with the appliance in order
that the new owner can get to know the functions of the appliance and the relevant warnings.
These warnings are provided in the interest of safety. You MUST read them carefully before installing or
using the appliance.
This oven is heavy and care must be taken when
moving it.
Ensure that all packaging, both inside and outside the
oven, has been removed before the oven is used.
The oven must be installed according to the
instructions supplied. Any electrical work must be
undertaken by a qualified electrician/competent
person.
It is dangerous to alter the specifications in any way.
After installation, please dispose of the packaging with
due regard to safety and the environment.
During Operation
Do not use this oven if it is in contact with water and
never operate it with wet hands.
Ensure that the anti-tip oven shelves are installed in the
correct way (see instructions).
This oven is designed to be operated by adults and
children under supervision. Young children must not
be allowed to tamper with the controls or play near or
with the oven.
CAUTION - accessible parts, especially around the
grill area, may become hot when the oven is in use.
Children should be kept away until it has cooled.
Take great care when heating fats and oils as they will
ignite if they become too hot.
This oven has been designed for cooking edible
foodstuffs only and must not be used for any other
purposes.
Never place plastic or any other material which may
melt in or on the oven.
Only clean this oven in accordance with the
instructions.
Take care to follow the recommendations given for
tending the food when grilling. Use the handles
provided in the recommended way.
Always grill with the oven door closed.
Always remove the grill pan handle when grilling.
Always use oven gloves to remove and replace food
in the oven. Similarly always use oven gloves to
remove and replace the grill pan handle, before and
after grilling.
Ensure that you support the grill pan when removing
it from the oven.
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.
Always stand back from the oven when opening the
oven door, to allow any build-up of steam or heat to
release.
Stand clear when opening the drop down oven door.
Do not allow it to fall open - support it using the door
handle, until it is fully open.
Do not place sealed cans or aerosols inside the oven.
They may explode if they are heated.
Do not hang towels or clothes from the oven or its
handle. They are a safety hazard.
After Use
Ensure that all control knobs are in the OFF position
when not in use.
For hygiene and safety reasons, this 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 cooling fan to cool the oven down
before switching off at the electrical supply prior to
carrying out any cleaning or maintenance work.
Do not leave utensils containing foodstuffs, e.g. fat or
oil in or on the oven in case it is inadvertently switched
ON.
Ovens and hobs become very hot, and retain their heat
for a long period of time after use. Children should be
kept well away from the cooker until it has cooled.
Under no circumstances should you attempt to repair
the appliance yourself. Repairs carried out by
inexperienced persons may cause injury or serious
malfunctioning. Refer to the nearest Fisher & Paykel
authorised Service Centre. Always insist on genuine
Zanussi spare parts.
3
Contents
Warnings and Guidance Page 3
Technical Data Page 5
Installation Page 6
Electrical Connection Page 7
When the oven is first installed Page 8
Use and Care Page 9
How to set the programmer Page 10
Controls Page 11
Using the conventional oven Page 12
Using the fan oven Page 13-14
Grilling Page 15
Ventilated Grilling Page 15-16
Using the meat probe Page 17
Helpful hints when buying and preparing food Page 18
Cleaning the oven Page 19
Cleaning the Hinged Grill Page 20
What Happens if something goes wrong Page 20
WARNING
Please remember that an appliance used for cooking does
get hot, so make sure that children are kept well away while it is in use.
Please complete and return the Guarantee card.
In case of a complaint, and for ordering spare parts, you must specify the
model number and serial which appear on the rating plate situated
on the cavity front panel.
4
Technical data
Model Number: ZSM 703 SS
Recess dimensions
Height 580 mm
Width 560-570 mm
Depth 550 mm
Oven Capacity 1.9 cu. ft.
Internal oven dimensions
Height 320 mm
Width 420 mm
Depth 390 mm
Oven Ratings
Oven Element 2.5 kW
Grill Element 1.8 kW
Double Grill Element 2.8 kW
Convection Fan 30 W
Oven Light 15 W
Cooling fan 25 W
Total Rating 2.840 kW
Cable
Cable cross-section 2.5 mm
Type of cable Ho RR-F
Fuse (min.) 13 amp
2
5
Installation
It is mandatory that all operations required for the
installation be carried out by a qualified or
competent person - in accordance with existing
rules and regulations.
Please ensure that when the appliance is installed
it is easily accessible for the engineer in the event
of a breakdown.
BUILDING IN
It is important that the dimensions and materials
of the surround or cabinet into which the oven will
be built are correct and will withstand a
temperature increase of at least 60°C above
ambient; and that proper arrangements are made
of a continuous supply of air to the oven so it does
not overheat.
Dimensions of the appliance and recess
required are given below (Fig. 1-2).
FO 0374
Fig. 3
Securing The Oven To The Cabinet
Fit the appliance into the cabinet recess, open the
oven door and secure the oven to the kitchen
cabinet with four wood screws, which fit the holes
provided in the oven frame (Fig. 3).
Important
Before the appliance 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 instructions not be carried
out.
FO 0374
FO 0276
6
Fig. 1
Fig. 2
Electrical connection
We strongly recommend that all operations for the
installation of your oven be carried out by
QUALIFIED PERSONNEL.
The oven designed to be connected to 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
- Earth terminal
THIS APPLIANCE MUST BE
EARTHED
The cable used to connect the oven to the
electrical supply should have the characteristics
indicated in the table.
It is necessary that you install a double pole
switch between the appliance and theelectricity
supply (mains), with a minimum gap of 3 mm
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.
Important
After installation and connecting, the cable must
be placed so that it cannot at any point reach a
temperature of more than 50°C above the ambient
temperature.
Before the appliance 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.
This appliance meets the requirements laid down
in EEC Directive No. 89/336 relating to the
suppression of radio and TV interference.
Models Rating Cable cross Fuse
ZSM 703 SS
2840 W 2,5
section mm2 and
Type of the cable min.
Ho5 RR-F 13 A
7
When the oven is first installed
Once the oven has been installed, it is important to
remove the protective materials which were put on
in the factory.
Press button D for manual function. Switch the
oven control knob to fan ducted cooking and
then set the thermostat control knob to MAX and
leave it to run, empty, for 30 minutes to remove
any unpleasant new smells.
During this period, an unpleasant odour may be
emitted, it is therefore, advisable to open a
window for ventilation.
Rating Plate
The model number of your oven can be found on
the rating plate on the lower front frame of the
oven upon opening the door.
The oven must be protected by a suitably rated
fuse or circuit breaker. The rating of the oven is
given on the rating plate.
About condensation and steam
When food is heated it produces steam in the same
way as a boiling kettle does. The oven is vented to
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 caused by a fault on the
oven.
To prevent discolouration, regularly wipe away
condensation and also soilage from surfaces.
Cookware
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. Advice on
the effect of different materials and finishes of
bakeware is given in 'Hints and Tips' in the
appropriate oven section.
The trivet
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.
N.B. The meat tin should not be placed on a
heated hotplate as this may cause the enamel to
crack.
The cooling fan for the controls
The cooling fan comes on immediately when the
grill is switched on and after a short time when the
oven is in use, and switches off when cooking is
completed.
During the initial period the cooling fan may cycle
ON and OFF, this is quite normal.
It may run on after the oven or grill is switched
off to keep the controls cool.
Always allow the cooling fan to cool the oven
down before switching off the wall prior to
carrying out any cleaning or maintenance work.
NOTE
The action of the cooling fan will depend on how
long the oven or grill has been used and at what
temperature. It may not switch in at all at lower
temperature settings nor run on where the grill or
oven has only been used for a short time.
Control panel indicator neon
This light indicates whether the oven or grill is
switched ON. In the case of the oven, the neon
also indicates when the set temperature has been
reached. It will cycle on, and off during use to
show that the temperature is being maintained.
If the neon do not operate as the instructions
indicate the controls have been incorrectly set.
Return all controls to zero and reset following the
instructions for the required setting.
When the oven is set for automatic cooking the
neon should remain unlit during OFF periods.
8
Use and care
°C
213 45
5
6
12
FUNCTION TEMPERATURE
BUILT-IN
1. Electronic programmer
2. Operating control light
3. Oven temperature light
4. Oven control knob
5. Thermostat control knob
6. Hinged grill element
7. Interior light (oven light)
8. Fan
9. Grease filter
10. Removable handle (2)
11. Grill trivet
12. Grill / roasting pan
13. Removable oven liner panels
14. Removable shelf support
13 7 8
11
10
9
9
HOW TO SET THE PROGRAMMER
CLOCK
KNOB
STOP
BCDE
- +
A
COOK TIME
END OF COOKING
MANUAL OPERATION
STOP
- +
To set oven for manual operation press
button D.
SETTING THE TIMER
STOP
- +
Press button B and while turning knob A
enter the required time (max. 23 h 59
min.). After required time has been
selected the clock will revert to the time
of day. When time is up an audible signal
will be heard for approx 2 mins. To
cancel press button B and return control
and thermostat knobs to '0' OFF.
MEAT PROBE TEMPERATURE
STOP
MANUAL
SETTING THE TIME OF DAY
24 HOUR CLOK
STOP
- +
Press button B and C at the same time
and turn knob A to enter time of day.
SETTING THE TEMPERATURE
FOR THE MEAT PROBE
STOP
- +
Insert the jack plug of the meat probe into the
socket situated on the left hand side of the
oven. Insert probe into meat, close the oven
door. Press button E and while turning knob A
enter the required temperature. (see page 18).
When cooking is completed, an audible signal
will be heard for approx 2 mins., to cancel
press button E.
Remove the meat probe after use.
AUTOMATIC COOKING
TO SET THE COOKING TIME
STOP
TO SET END OF COOKING TIME
STOP
- +
Press button B and while turning knob A
enter the required cooking time.
Press button C and while turning knob A
enter the end of cooking time. Turn the
thermostat and control function knobs to
the required settings. The oven
temperature light nor oven light will
illuminate until the oven switches on.
When cooking is completed the AUTO
signal will flash and an audible signal will
be heard for approx 2 mins. To cancel
press button E and return control and
thermostat knobs to '0' OFF.
10
To cancel any programme press button B or C
Controls
Oven Function Control Knob (fan)
Oven light - this will come on automatically
when the oven is in use.
Defrost setting (NB This is NOT a cooking
setting). This setting is intended to assist in
thawing of frozen foods (see page 14).
Conventional cooking, used the top and
bottom element; this function will enable
you to use your favourite recipes without
having to adapt the temperatures. It is
necessary to pre-heat the oven in this
instance.
Top oven element only, enables you to finish
off dishes on the top only.
Bottom oven element only, enables you to
finish off dishes on the bottom only.
Fan ducted cooking - this allows you to roast
or roast and bake simultaneously using any
shelf, without flavour transference.
Grill - the oven door MUST be closed when
grilling. The grill cannot be used at the same
time as the oven.
Thermal grilling offers an alternative method
of cooking food items normally associated
with conventional grilling. grill The element
and the oven fan operate together, circulating
hot air around the food. Select a maximum
temperature of 200°C.
Inner grill element only. Can be used for
grilling one or two items.
Note:
When the control knob (Fig. 5) is on position
( ) light or ( ) defrost, the temperature control
knob (Fig. 6) should by on the «●» (Off) position.
Thermostat Control Knob (Fig. 6)
COOKING
By turning the oven control knob clockwise, you
select the cooking temperature.
Temperature selection starts at 50°C and is
marked in 25°C increments up to maximum,
where the temperature at the centre of the oven
will reach approximately 250°C.
The thermostat controlling the temperature is
totally variable so it is possible to select
temperatures between those marked.
The MAX setting is particularly suitable for
grilling.
Once the oven temperature has been selected, the
temperature light will come on and remain on
until the oven has reached the correct setting; after
that, it will go on and off with the thermostat,
showing how the temperature is being maintained.
0
FO 0771
50
Fig. 5
Caution
Do not place pans, dripping pans, biscuit pans or
aluminium foil directly on the base of the oven.
This could cause a heat build-up which could
affect the performance of the oven and damage the
oven enamel.
FO 0769
MAX
100
200
150
Fig. 6
11
Using the conventional oven
CONVENTIONAL COOKING
This function uses the top and lower elements to
give single level cooking. This 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.
• Turn the function control knob to Conventional
Oven .
• Turn the main oven temperature control to the
required setting.
NOTE:
a) The selector and oven temperature indicator
windows will illuminate.
b) The oven indicator neon will glow.
THINGS TO NOTE
The oven indicator neon will glow until the oven
has reached the desired temperature and then go
OUT. It will then cycle ON and OFF showing that
the oven temperature is being maintained.
The internal oven light operate when the selector
is set. If an automatic programme is set, the oven
light will come on when the cook time starts.
The control cooling fan will operate after a short
time and runs on after the controls are swiched off
until the appliance has cooled.
HINTS AND TIPS
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 traus 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 given 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 or
zoned oven functions.
Top oven element only
This function is suitable for finishing cooked
dishes, eg; lasagne, shepherds pie, cauliflower
cheese etc.
12
Bottom oven element only
This function is particularly useful when blindbaking pastry or cooking pizza.
Using the fan oven
The Fan Oven
The air inside the oven is heated by the element
around the fan situated behind the back panel. The
fan draws air from the oven, the element heats the
air which is circulated into the oven via the top,
base and sides of the back panel. The advantages
of cooking with this function are:
Faster Preheating
Because 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
charts or 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 that the lower one.
This is quite usual. There is no mixing of flavours
between dishes (see Fig. 8).
The oven is supplied with two anti-tip shelves.
IMPORTANT: The anti-tip oven shelves must
be positoned as shown in Fig. 7.
HINTS AND TIPS
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.
FO 0171 FO 0062
Fig. 7
Fig. 8
13
Only experience will enable you to determine the
proper settings for your personal cooking needs.
The temperatures are intended as a guide only. It
may be necessary to increase or decrease the
temperature to suit your individual requirements.
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.
Defrosting
The defrosting function allows you to defrost frozen
foods. The oven fan operates without heat and
circulates the air, at room temperature, inside the
oven. This increases the rate at which defrosting
takes place. 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.
HINTS AND TIPS
• Place the frozen food 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. On warm days defrosting
will be faster than on cooler days.
• DO NOT leave food at room temperature once
it is defrosted. Cook raw food immediately or
store cooked food in the fridge.
• Care must always be taken when handling
foods in the home. Always follow the basic
rules of food hygiene to prevent bacterial
growth and cross contamination when
defrosting, preparing, cooking, cooling and
freezing foods.
HINTS AND TIPS
• Cover food with a lid, aluminium foil or plastic
film to prevent drying out during defrosting.
• Small or thin pieces of fish fillet or peeled
prawns, mince, liver and thin chops will defrost
in 1-2 hours. Ensure that they are cooked or
refrigerated immediately after defrosting to
maintain good food hygiene.
• Place the food to be defrosted in a single layer
and turn over half way through the defrosting
process, where possible.
• Joints of meat or poultry MUST BE THAWED
THOROUGHLY BEFORE COOKING. A 1.5
kg/3lb oven-ready chicken will thaw in
approximately 5 hours. The giblets must be
removed as soon as possible during the thawing
process.
• Only joints of meat and poultry up to 2kg/4lb in
weight are suitable for defrosting in this way.
ALWAYS COOK THOROUGHLY
IMMEDIATELY AFTER THAWING.
• Take care to follow the basic rules for hygiene
when handling fresh, frozen, raw and cooked
foods.
14
GRILLING
Important
All grilling must be carried out with the oven
door closed and the grill pan handle removed
from the pan.
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
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
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 with the grid in its 'high' position
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
The food should be turned over during cooking, as
required.
NOTE:
For safety in use, the grill element is controlled
by the thermostat. During cooking, the grill
cycles on and off to prevent overheating.
COOKING GUIDE
Cooking time depends on the thickness of the meat
and not on its weight.
Type of food Mins per side
Bacon rashers 2 - 5
Chicken joints 15 - 20
Gammon rashers 5 - 8
Lamb chops 6 - 12
Pork chops 10 - 15
Sausages (turning as required) 10 - 12
Steaks (average thickness) Rare 3 - 6
Toast 1 - 11/
Medium 6 - 10
Well done 8 - 12
2
GRILLING - INNER GRILL ELEMENT
Important
All grilling must be carried out with the oven door
closed and the grill pan handle removed from the pan.
The inner grill provides, quick direct heat to the central
area of the grill pan. By using the inner grill for cooking
small quantities it can help to save energy.
Always grill with the door closed and remove the grill pan
handle.
Place the food in the centre of of the grid in the grill pan.
Adjust the gril and grill pan runner position to allow for
different thicknesses of food and follow the instructions
for grilling.
THERMAL GRILLING
Useof thermal grilling
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 food is reduced. Thermal grilling helps to
minimise cooking smells in the kitchen and allows you
to grill with the oven door closed. With the exception
of toast and rare steaks, you can thermal grill all the
foods you would normally cook under a conventional
grill.
The lower part of the oven can be used to cook
accompaniments at the same time, e.g. tomatoes and
mushrooms with a mixed grill or breakfast.
Dishes prepared in advance such as shepherd's pie,
lasagne and au gratins can be heated through and
browned on the top using the thermal grilling function.
• Turn the multifunction selector to Thermal Grill
.
• Turn the main oven temperature control to the
required setting (A temperature of between 140°C
and 200°C is suitable for thermal grilling).
NOTE:
Thermal grilling helps to minimise cooking smells in
the kitchen and is carried out with the main oven door
closed, and with the grill pan handle removed.
15
THINGS TO NOTE
The oven indicator neon will glow until the oven has
reached the desired temperature and then go OFF. It
will then cycle ON and OFF showing that the oven
temperature is being maintained.
The indicator windows for selector and oven
temperature control will illuminate.
The oven fan and internal oven light will come on.
The control cooling fan will operate after a short time.
It will run on after the controls are switched off until
the appliance has cooled.
HINTS AND TIPS
Prepare foods in the same way as for conventional
grilling. Brush lean meats and fish lightly with a little
oil or butter to keep them moist during cooking.
Most foods should be placed on the grill pan grid in
the 'high' position in the grill pan to allow maximum
circulation of air around the food. Food such as fish,
liver and kidneys may be placed directly onto the trivet
in the grill pan, if preferred.
The use of the trivet beneath the grid when grilling
fatty foods will help minimise splashing.
Accompaniments such as tomatoes and mushrooms
may be placed below the grid when grilling meat, or
FOOD SHELF TEMP TIME
in a separate dish on a lower shelf.
Foods will cook more quickly the closer they are to the
grill element and the higher the temperatures selected.
Be prepared to adjust temperature and shelf positions
during cooking, if necessary.
Turn food over during cooking, as necessary.
Ensure that ready prepared or cooked chilled dishes,
e.g. shepherds pie, moussaka, lasagne, etc., are piping
hot throughout before serving.
A temperature range of 140-200°c and shelf positions
3 and 4 are suitable for most foods. Be prepared to
make adjustments during cooking to suit individual
requirements. If thermal grilling on more than one
level, it may be necessary to interchange the food on
the shelves during cooking.
COOKING TIMES
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.
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.
(°C) (mins in total)
Bacon Rashers 3 200 8-12
Beefburgers 3 190 10-15
Chicken Joints 3 160 35-45
Chops - Lamb 3 170 20-25
- Pork 3 170 25-35
Fish - Whole Trout 3 170 10-20
- Mackerel 3 170 10-20
Fillets - Plaice/Cod 4 170 10-15
Kebabs 4 170 20-30
Kidneys - Lamb/Pig 3 180 10-15
Liver - Lamb/Pig 3 180 20-30
Sausages 3 190 10-15
Steaks - Medium 3 200 8-10
Steaks - Well Done 3 200 10-12
Heating through and
Browning, e.g. au-gratin, 3 170 20-30
lasagne, shepherds pie.
The times quoted above are given as a guide and should be adjusted to suit personal taste.
16
each side
each side
depends on size
Using the meat probe
The meat probe is a feature which will control the
cooking of meats 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.
First raise the meat probe socket cover, which is
located in the top of the left hand side of the oven
and plug the probe connecting pin into its socket.
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.
Place the meat, in a suitable tin, into the oven
cavity, and plug the probe connecting pin into its
socket.
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.
Then select the finished internal meat temperature
by depressing button E ( ), and keeping it
depressed select the finished internal cooking
temperature, (Using the roasting chart detailed
below) by turning knob A, then release button E
( ). The light above will illuminate to
show that the programme has been accepted. This
light and the temperature are shown in red on the
display.
Select the required cooking function and
temperature.
The probe will register 30°C to start with then
continue to register the internal meat temperature
throughout the cooking period and convey the
information to the programmer. This will give a
visual read-out as cooking continues, and switch
off the oven when the selected temperature has
been reached.
Once the selected temperature has been reached
the digits in the display will start to flash and an
audible signal will sound for two minutes.
Turn the oven and thermostat control knobs to
their off positions.
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 and the oven automatically returns to
manual operation.
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.
Roasting Chart - Internal Temperatures
Pork Well done 80°C
Lamb Medium 70°C
Well done 80°C
Beef Rare 60°C
Medium 70°C
Well done 80°C
Chicken Well done 82°C
The temperatures quoted above are given as a quide only.
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Helpful hints when buying and preparing food
Care must be taken when handling foods in the
home. Always follow the basic rules of food
hygiene to prevent bacterial and microbial growth
and cross contamination when preparing,
reheating, cooking, cooling, defrosting and
freezing foods:
1. Always ensure food you purchase is of good
quality and in prime condition. Shop at a
reliable source and buy the 'freshest' looking
package - avoid shopworn labels or produce
covered in dust.
2. Avoid buying chilled or frozen products if you
cannot store them straight away. The use of an
insulated container when shopping is
advisable.
3. Buy and consume foods prior to the 'Sell by' or
'Best Before' date.
4. When you arrive home, place perishable foods
in the refrigerator or freezer immediately.
Ensure they are well covered to prevent them
drying out and to prevent any possible cross
contamination with bacteria from raw to
cooked foods.
5. Follow the cooking instructions on packets of
prepacked and cook chill foods, but be
prepared to adjust cooking time and
temperatures to suit your particular oven. For
example, the fan oven generally requires 2025°C lower temperature than conventional
ovens.
10. Cook meat thoroughly - use a meat
thermometer if preferred, which penetrates
the joint to check that 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
11. If not eaten straightaway after cooking, food
should be cooled as quickly as possible
(within one hour) and then refrigerated or
frozen as required. (Do not put hot food into
a Refrigerator or Freezer).
12. In the kitchen keep work tops, chopping
boards and utensils clean with hot soapy
water between preparation stages. Ideally,
keep one chopping board for raw meat and
another for other foods. Keep your dish cloths
and tea towels clean.
6. Always ensure that cook chill foods are
thoroughly re-heated until they are piping hot
throughout.
7. It is preferable to defrost frozen foods slowly
in the refrigerator. Alternatively, a microwave
cooker or the defrost function on your oven
may be used.
8. Always cook defrosted foods immediately after
thawing. Thawed food should never be
refrozen.
9. Joints of meat and poultry should be
thoroughly defrosted before cooking.
18
Cleaning the oven
Before cleaning always allow the
cooling fan to cool the oven down
before switching off at the
electricity supply
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.
Glass Panel
This should be cleaned with a soft cloth soaked in
warm soapy water. Do not use abrasive scourers
or steel wool.
Oven Shelves and shelf supports
To clean the oven shelves and 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 Fig. 9). Please ensure the retaining
nuts are secure when refitting the shelf supports.
Oven Cavity
The enamelled oven cavity is best cleaned whilst
the oven is still warm. It is advisable to wipe the
oven over with a soft cloth soaked in warm soapy
water after each use. However, from time to time
it will be necessary to do a more thorough
cleaning, using a proprietary oven cleaner.
Replacing Components
Prior to undertaking any maintenance work or
replacing the oven light, be sure to disconnect
appliance from the electricity supply.
Replacing The Oven Light
Push in and turn the glass lid anticlockwise (Fig.10).
Remove the faulty bulb and replace with one
which is heat resistant to 300°C.
FO 0287
Fig. 10
FO 0145
Electric bulb: 15W, 220-240 V, 50 Hz, 300°C,
E14.
These bulbs are available from your local Fisher
& Paykel Service Centre.
Fig. 9
19
Cleaning the hinged grill
This model has been fitted with a hinged top grill
element to enable you to clean the roof of the oven
easily.
Before proceeding ensure the oven is isolated
from the electricity supply. Then undo the screw
which holds the grill in place. (see Fig. 11)
FO 1168
Fig. 11
Then gently pull the grill downward to allow
access to the oven roof. (see Fig. 12)
FO 1169
Clean the oven roof with a suitable clener and
wipe dry before replacing the hinged grill element.
Gently push up the grill element into place and
firmly screw into place the holding nut.
NOTE: Ensure the grill holding nut is firmly in
place to avoid the grill falling down during
operation.
Fig. 12
What happens if something goes wrong
If the oven does not come on:
* Check the oven is in manual operation
* Check that it is plugged in properly
* Check that the socket switch and/or the switch
from the mains supply to the oven are ON
* Replace the fuse in the plug, if required, with
another of the same rating and check that this
plug has been wired up correctly
* Check that the socket, when present, is
receiving power - by plugging in an appliance
you know to be working
* Check that the fuse in the fuse box is intact
In after all these checks, the oven still does not
work, contact your nearest Fisher & Paykel
authorised Service Centre quoting your model and
serial number.
20
Please note that it will be necessary to provide
proof of purchase for any inguarantee 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.
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