User manual ZANUSSI ZOB655X

Einbau-Backofen Built-in oven ZOB 655 Bedienungs- und Einbauanweisungen Instruction booklet English Warnings - Built-in ovens It is most important that the instruction book should be retained with the appliance for future reference. Should the appliance be sold or transferred to another owner, or should you move house and leave the appliance, always ensure that the book is supplied with the appliance in order that the new owner can be acquainted with the functioning 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. Installation Any installation work must be undertaken by a qualified electrician or competent person. Installation and initial adjustment of your oven MUST be carried out by qualified personnel in compliance with current regulations. Specific installation instructions for the installer are given in this booklet. Easy clean-liners (if provided) should never be cleaned with any other than soapy water. Never use steam or steam machines to clean the appliance. Before any maintenance or cleaning work is carried out on the appliance, always turn off the isolator switch at the cooker point, and allow to cool. During oven cooking and grilling, the appliance door and the surrounding parts are warmed up to a very high temperature. Be careful and keep children away from the appliance while you are using it. When you connect other appliances to a plug near the oven, check carefully that the wire does not touch warm parts of the oven and does not get taken in the oven door. Ensure that the shelves are put in place in the correct way. This oven (even if it is linked to an electrical cooking table) is made to function at 230 V monophase with neutral. During use This appliance has been designed for cooking edible foodstuffs only, and must not be used for any other purposes. Always stand back from the oven when opening the oven door during cooking or at the end of it to allow any build up of steam or heat to release. Appliances become very hot with use, and retain their heat for a long period after use. Care should be taken to avoid touching heating elements inside the oven. It is dangerous to alter the specifications or modify the product in any way. Appliances become very hot with use, and retain their heat for a long period after use. Always ensure that the control knobs are in the "off" position when not in use. For hygiene and safety reasons, this appliance should be kept clean at all times. A build-up of fats or foodstuffs could result in a fire. Never line any part of the oven with aluminium foil. Child safety This appliance is designed to be operated by adults. Children should not be allowed to tamper with the controls or play with the product. Children should be supervised at all times and should not be allowed to touch the hot surfaces or be in the vicinity when in use or until the appliance has cooled after use. 18 Technical assistance This appliance should be serviced by an authorized Network Service Centre, and only genuine spare parts should be used. 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 your local Service Centre. Always insist on genuine spare parts. Guide to Use the instructions Safety Instructions Step by step instructions for an operation Hints and Tips MANUFACTURER: ELECTROLUX HOME PRODUCTS ITALY S.p.A. Viale Bologna, 298 47100 FORLÌ (Italy) When the oven is first installed Once the oven has been installed: a) set the thermostat knob to MAX; b) switch the oven function control knob to conventional cooking ( ); c) allow the oven to run empty for approximately 45 minutes; d) open a window for ventilation. During this time, an unpleasant odour may be emitted. This is absolutely normal, and is caused by residues of manufacturing. Repeat this operation for the grill and fan cooking function. Once this operation is carried out, let the oven cool down, then clean the oven cavity with a soft cloth soaked in warm soapy water. Before cooking for the first time, carefully wash the oven accessories. Fig. 1 To open the oven door, always catch the handle in its central part. 19 Description of the appliance 6 5 4 3 2 1 7 8 9 1. 2. 3. 4. 5. Control panel Oven Function control knob End of cooking programmer Oven Thermostat control knob Overall control light 6. 7. 8. 9. Oven thermostat control light Grill Oven lamp Rating plate 20 Electric oven Oven Function (Fig. 2) and Thermostat (Fig. 3) control knobs They enable to select the most appropriate type of heating for the different cooking requirements by appropriately connecting the heating elements and adjusting temperature to the required level. Conventional cooking - The heat comes from both the top and bottom element, ensuring even heating inside the oven. Grill - The grill element will be on. Bottom heating element - The heat comes from the bottom of the oven only. Fan cooking - This allows you to roast or roast and bake simoultaneously using any shelf, without flavour transference. Defrost Setting - This setting is intended to assist in thawing of frozen food. 50 0 Fig. 2 MAX 100 Fig. 3 End of cooking programmer 0 This device (Fig. 4) allows you to make the oven switch off automatically once the preset time is over. An acousitic signal will be heard when the cooking is completed.The cooking duration can be set up to 90 minutes maximum. Place food in the oven and turn the oven function control knob and the thermostat control knob on the required settings. Turn the timer knob to maximum time position ("90"), then turn it back to set the required cooking time. When the cooking time is over, an acoustic alarm will sound and the oven will switch off automatically. Turn the timer knob on to set the oven on manual operation. 90 75 15 5 30 Fig. 4 20 0 45 150 60 21 Oven thermostat control light This light goes off when the oven heats up to the temperature set and comes on again every time the thermostat cuts in to stabilize temperature. Operating control light It indicates that one or more of the heating elements are turned on. Safety thermostat In order to avoid excessive overheating due to incorrect use of the appliance or else to a faulty component, the oven is equipped with a safety thermostat which cuts off the power supply if necessary. Operation is restored automatically when the oven temperature decreases to normal values. Therefore, if the thermostat cuts in because you have not been using the appliance correctly, the oven can be used again simply by waiting for the appliance to cool down. If, instead, the thermostat cuts in because of a faulty component, you should call the Service Department. The Cooling Fan for the Controls This oven is provided with a cooling fan, meant to keep the front panel, the knobs and the oven door handle cool. This fan may run on after the oven or grill is switched off, until a normal temperature is reached. 22 Hints and tips for using the oven Always cook with the oven door closed. The oven is supplied with an exclusive system which produces a natural circulation of air and the constant recycling of steam. This system makes it possible to cook in a steamy environment and keep the dishes soft inside and crusty outside. Moreover, the cooking time and energy consumption are reduced to a minimum. During cooking steam may be produced which can be released when opening the oven door. This is absolutely normal. However, always stand back from the oven when opening the oven door during cooking or at the end of it to allow any build up of steam or heat to release. heights means that you can cook several different dishes at the same time and up to three tins of biscuits and mini pizzas to be eaten immediately or subsequently deep frozen. Naturally the oven can also be used for cooking on just one shelf. In this case you should use the lowest set of runners so that you can keep an eye on progress more easily. In addition, the oven is particularly recommended for sterilizing preserves, cooking home-made fruit in syrup, and for drying mushrooms or fruit. Grilling When grilling meat or fish, spread a little oil on them and always place them on the oven grid. The shelf level depends on the thinckness of the food. Always place the dripping pan at the lowest level, with some water in it, to avoid smoke and unpleasant smells. Conventional cooking Heat comes from the top and from the bottom, therefore it is preferable to use the central runners. If cooking requires more heat from the top or from the bottom use the top or the bottom runners. Some hints For baking cakes Cakes require a moderate temperature (normally between 150 and 200 °C). In addition, the oven must be heated up beforehand - for about 10 minutes. The oven door should not be opened before at least 3/4 of the set cooking time is up. Normal short pastry dough should be cooked in a mould or tin for 2/3 of total cooking time required and then garnished as desired before being cooked completely. Clearly, the remaining cooking time depends on the type of garnish used (jam, fruit, etc.). Care should be taken to ensure that any dough and cake mixes are of the right consistency since an unduly moist mix lengthens cooking time unnecessarily. Fan cooking The food is cooked by means of preheated air force blown evenly round the inside of the oven by a fan set on the rear wall of the oven itself. Heat thus reaches all parts of the oven evenly and fast and this means that you can simultaneously cook different types of foods positioned on the various oven shelves (Fig. 5). Fan cooking ensures rapid elimination of moisture and the dryer oven environment stops the different aromas and flavours from being transmitted from one food to another. The possibility of cooking on several shelf 23 The raw dough or mix should therefore be fairly difficult to detach from the spoon or beater. If three shelves are filled with cakes and tarts simultaneously, it is advisable to slot in an extra shelf between the two lower shelves (Fig. 5). For cooking meat and fish Meat cooked in the oven should weigh at least 1 kg to prevent it from becoming too dry during cooking. Very tender red meat to be cooked rare, i.e. well cooked on the outside but extremely juicy inside, requires high-temperature cooking (200-220 °C). White meat, poultry and fish instead require low-temperature cooking (150-175 °C). The ingredients for the accompanying sauce or gravy should be put in the baking pan at the very beginning only when cooking times are short. Otherwise they should be added during the last half hour. A simple way of checking whether meat is done or not is to press it with a spoon; if the meat does not yield under this pressure it means that it is done to a turn. In the case of roast beef and fillet steaks, the inside of which should remain fairly pink in color, cooking times must be short. The meat can be cooked in a baking pan or else directly on the shelf - in this case a dripping pan must obviously be placed underneath the shelf to collect the juice. Should you cook very fat food, place the meat directly on the grill and the grill over the dripping pan in order not to dirty the oven. Once the meat is cooked, it is advisable to let it rest for at least 15 minutes before carving so that the juice does not seep out. To prevent the formation of too much smoke in the oven during roasting, it is a good idea to pour a little water into the dripping pan and--to prevent steam--to add a little bit more during cooking if the original amount dries up too much. Before serving, the various courses can be kept hot in the oven which should be turned down to the minimum temperature. Warning! - Do not place objects on the bottom of the oven and do not cover it with aluminium foil while cooking, as you can damage the enamelled surfaces and the food you are cooking. Always place pans, heat-resisting pans and aluminium foils on the oven shelves. Warning! - Be careful when you insert and extract the grid and the dripping pan from the oven in order not to damage the enamelled surfaces of the oven cavity. Cooking times Cooking times vary according to the type of food to be cooked, its consistency, and volume.We suggest that you take particular note of your first cooking experiments with the oven, since operating in the same conditions for the same dishes you will of course obtain similar results. Only experience will enable you to make the appropriate changes to values given on charts. Fan cooking Fig. 5 24 Cooking Tables Weight (gr.) Traditional Cooking Traditional cooking and fan ducted cooking Fan Oven Level 4 3 2 1 Cooking time temp. °C 160 160 150 170 150 160 160 160 160 160 160 150 100 180 190 180 180 175 190 175 175 180 160 175 175 175 175 200 200 200 170 160 175 175 160 160 160 175 175 175 160 175 175 TYPE OF DISH Level 4 3 2 1 temp. °C 170 170 160 180 175 175 175 175 170 170 175 160 100 190 200 190 190 200 210 200 200 200 180 200 190 180 190 210 210 210 180 180 190 190 180 175 175 190 190 190 180 190 190 NOTES minutes 45 ~ 60 20 ~ 30 60 ~ 80 40 ~ 60 60 ~ 80 30 ~ 40 45 ~ 60 30 ~ 40 40 ~ 60 50 ~ 60 25 ~ 35 20 ~ 30 90 ~ 120 12 ~ 20 15 ~ 25 40 ~ 60 30 ~ 45 20 ~ 35 15 ~ 30 40 ~ 50 45 ~ 60 35 ~ 45 45 ~ 60 40 ~ 55 50 ~ 70 100 ~ 130 90 ~ 120 50 ~ 60 60 ~ 70 70 ~ 80 120 ~ 150 100 ~ 120 110 ~ 130 60 ~ 80 210 ~ 240 120 ~ 150 150 ~ 200 60 ~ 80 150 ~ 200 90 ~ 120 40 ~ 60 30 ~ 40 25 ~ 35 In cake mould In cake mould In cake mould In cake mould In bread pan In cake mould In cake mould In bread pan In baking tray In baking tray In baking tray In baking tray In baking tray 1-2 pieces In bread pan 6-8 rolls in baking pan in mould in mould in mould in mould in mould On grid On grid On grid On grid On grid On grid With rind 2 pieces Leg Whole Whole Whole Whole Cut in pieces Cut in pieces Whole in bread pan 3-4 fishes 4-6 fillets 1000 500 500 250 1000 1200 1000 1500 1500 1500 1500 2000 1200 1200 1000 4000 1500 3000 1200 1500 800 1200 1500 CAKES Whipped up kneading Shortbread dough Butter-milk cheese cake Apple cake Strudel Jam-tart Fruit cake Sponge cake Christmas cake Plum cake Small cakes Biscuits Meringues Buns Pastry: Choux BREAD AND PIZZA White bread Rye bread Bread rolls Pizza FLANS Pasta flan Vegetable flan Quiches Lasagne Cannelloni MEAT Beef Pork Veal English roast beef underdone done well done Shoulder of pork Shin of pork Lamb Chicken Turkey Duck Goose Rabbit Hare Pheasant Meat loaf FISH Trout/Sea bream Tuna fish/Salmon 2 2 1 1 2 2 1 1 1 1 2 2 2 2 2 1 1 2 1 2 2 1 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 (1 and 3)* 2 (1 and 3)* 2 2 (1 and 3)* 2 2 (1 and 3)* 1 2 (1 and 3)* 1 1 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 1 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 (1 and 3)* 2 (1 and 3)* (*) If you need to cook more than one dish at the same time, we recommend you to place them on the levels quoted between brackets. 25 Grilling (**) Quantity TYPE OF DISH Pieces Weight Level Fillet steaks Beef-steaks Sausages Pork chops Chicken (cut in two) Kebabs Chicken (breast) Hamburger Fish (fillets) Sandwiches Toast 4 4 8 4 2 4 4 6 4 4-6 4-6 800 600 -- 600 1000 -- 400 600 400 -- -- 3 3 3 3 3 3 3 3 3 3 3 Grilling 4 3 2 1 Cooking time (minutes) temp. °C Upper side 12 ~ 15 10 ~ 12 12 ~ 15 12 ~ 16 30 ~ 35 10 ~ 15 12 ~ 15 10 ~ 15 12 ~ 14 5~7 2~4 Lower side 12 ~ 14 6~8 10 ~ 12 12 ~ 14 25 ~ 30 10 ~ 12 12 ~ 14 8 ~ 10 10 ~ 12 -- 2~3 max max max max max max max max max max max The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures to suit individual preferences and requirements. Cooking times in the tables do not include pre-heating. We recommend, especially when cooking cakes, pizza and bread, to pre-heat the oven for about 10 minutes before cooking. (**)Cooking times in the table do not include pre-heating. We recommend to pre-heat the oven for about 5 minutes before cooking. Cleaning and Maintenance Before any cleaning switch the oven off and let it cool down. Never use steam or steam machines to clean the appliance. Important! Before carrying out maintenance and cleaning operations, make sure that your oven is disconnected from the mains power supply. Cleaning must be carried out after the oven has cooled down. Wash the enamelled parts with lukewarm water and detergent. Do not use abrasive products, such as steel wool pads, acids etc. since these could damage the various surfaces. Rinse stainless steel parts with water after use, and dry them with a soft cloth or chamois leather. In the case of persistent stains, you can use normal non-abrasive detergents or products specific for stainless steel readily available on the market. Another alternative is a drop of hot vinegar. When cleaning the oven door with the glass top cover use just hot water, taking care to avoid using coarse cloths or abrasive products. The hot acids of fruit (e.g. Iemons, stewed prunes, etc.) leave difficult-to-remove stains on the enamelled surfaces; this inconvenient may remove enamel gloss, but, it does not impair oven operation. Clean the oven thoroughly after use; in this way it will be possible to remove cooking residuals more easily, thus avoiding these from burning the next time the oven is used. 26 Models in stainless steel or aluminium: We recommed to clean the oven door using only a wet sponge and dry it up after cleaning with a soft cloth. Never use steel wool, acids or abrasive products as they can damage the oven surface. Clean the oven control panel following the same precautions. Oven door cleaning For a better cleansing of the oven door, you are suggested to remove it from the appliance with the following procedure: - open tho door completely; lift the small levers placed on the two hinges and turn the levers towards the inside (Fig. 6). - Slowly close the oven door, until it touches the two levers, - then push it towards the oven and remove it by pulling it towards the outside. - Place the door on a horizontal level. After cleaning, assemble the door again by carrying out the procedure described above backwards. When the two small levers are placed again on the hinges, the door will have been accurately fit. Fig. 6 FO 0452 Replacing the oven light Disconnect the appliance from its power supply point. Push in and unscrew the glass cap (Fig. 7). Unscrew the light bulb and replace it with a new heat-proof bulb (300 °C) having the following features: - Operative tension: 230 V (50 Hz); - Power: 25 W; Fitting: E 14. Reconnect the appliance. Fig. 7 27 What happens if something goes wrong If the appliance is not working correctly, please carry out the following checks, before contacting your local Service Centre. SYMPTOM The oven does not come on SOLUTION Check the oven is in manual operation and that both a cooking function and a temperature have been selected or Check the appliance is wired in properly, and the socket switch or the switch from the mains supply to the oven are ON. Turn the thermostat knob on a temperature or Turn the oven function control knob on a function. Turn the oven function control knob on a function or Buy a new oven light bulb, asking for it to your local Service Centre and replace it by following the instruction provided in this booklet. Refer to the contents of this booklet, especially to the chapter "Electric oven". Leave dishes inside the oven no longer than 15-20 minutes after the cooking is completed. The oven temperature light does not come on The oven light does not come on It takes too much time to finish the dishes, or they are cooked too fast. Steam and condensation settle on the food and the oven cavity. 28 Service and Spare Parts If after the checks listed in the previous chapter, the appliance still does not work correctly, contact your local Service Centre, specifying the type of malfunctioning, the appliance model (Mod.), the product number (Prod. No.) and the serial number (Ser. No.) marked on the identification plate. This plate is placed on the front external edge of the oven cavity. Original spareparts, certified by the product manufacturer and carrying this symbol are only available at our Service Centre and authorized spareparts shops. Technical Data Dimension of the oven recess Height Width Depth 593 mm 560 mm 550 mm Heating elements Oven lamp 25 W Top Heating Element 800 W Bottom Heating Element 1000 W Top + Bottom Heating Elements 1800 W Grill element 1650 W Convection fan 30 W Cooling fan Maximum Power absorbed: Operating Voltage (50Hz) 20 W 1875 W 230 V Dimensions of the oven cavity Height 335 mm Width 405 mm Depth 400 mm Capacity 56 l Oven thermostat regulation: from 50 °C up to 230 °C - This appliance complies with the following E.E.C. Directives: 73/23 - 90/683 (Low Voltage Directive); 89/336 (Electromagnetical Compatibility Directive); 93/68 (General Directives) and subsequent modifications. 29 Instructions for the installer The instructions given below are designed specifically for a qualified installer and should aid him or her to perform all installation, adjustment, and maintenance operations with absolute precision and in compliance with all current legislation and regulations. We strongly recommend that all operations for the installation of your cooker be carryed out by Qualified Personnel in accordance with existing rules and regulations. 3 cm. longer than the other cables. The supply cable must in all cases be laid out in such a way as to ensure that it does not reach at any given point a temperature 50 °C higher than the ambient temperature. Suitable power supply cables are the following types, considering the respective necessary section of cable: H07 RN-F, H05 RN-F, H05 RR-F, H05 VV-F, H05 V2V2-F (T90), H05 BB-F. Terminal block The oven has an easily accessible terminal block, which is meant to work with an electric single-phase rate of 230 V (Fig. 8). The Manufacturer disclaims any liability in case these accident-preventing rules are not observed. Electrical connection Prior to making the electrical connection, make sure that: -- the protection fuse and the domestic wiring system are suitable to carry the total electric load of the oven (see rating plate); -- your domestic wiring system has an efficient earth connection in compliance with rules and laws in force; -- the wall socket or the omnipole switch used for the electrical connection can easily be reached after the oven is built in. This appliance is delivered without an electric supply cable, therefore, you will have to fit to it a supply cable with standard plug, suitable for the total electric load shown on the rating plate. The plug is to be inserted into a suitable wall socket. If you require a direct connection to the electric network (mains), it will be necessary to fit between the appliance and the mains an omnipole switch, with a minimum gap between contacts of 3 mm, suitable for the required load and in compliance with rules in force. The green & yellow ground wire must not be interrupted by the switch and it should be 2- Fig. 8 30 Building-in To ensure correct operation of the built-in assembly, the kitchen cabinet and the recess for the built-in appliance must have suitable dimensions. When the appliance is fitted-in, there must be no open spaces left and it must be closed on all sides by the kitchen furniture to prevent the possibility of inadvertently touching "live" (current carrying) parts of the oven. All parts ensuring such a protection, including any covering panel (for instance, if the appliance is installed at the end or at the beginning of a kitchen counter) must be fastened in such a way as to prevent removal of the same without the aid of some tool. The appliance can be placed with its back and with one side close to appliances or walls of higher height. The other side, instead, must be placed close to furniture or appliances, having the same height. Fig. 9 Overall oven dimensions (Fig. 9) In-Column recess dimensions The recess must have the dimensions shown in Fig. 10. Fig. 10 FO 0290 593 550 M IN 100 80÷ Undertop recess dimensions The recess must have the dimensions shown in Fig. 11. 560 -5 70 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. 12). FO 2662 Fig. 11 Fig. 12 31