Zanussi Oven ZDA 45 User Manual

35662 - 8203  
OPERATING AND INSTALLATION MANUAL  
ZANUSSI  
BUILT-IN  
DOUBLE OVEN  
MODEL  
ZDA 45  
 
CONTENTS  
Warnings and Guidance  
Technical Data  
Page  
Page  
Page  
Page  
Page  
Page  
Page  
Page  
3
5
Installation  
6
Electrical Connections  
When the oven is first installed  
Use and Care  
6-7  
8
9
How to set the clock and timer  
Controls (Upper fan oven)  
Using the fan oven  
10  
11  
Page 12-13  
Controls (Lower oven)  
The lower oven  
Page  
Page  
Page  
Page  
Page  
Page  
Page  
Page  
Page  
14  
15  
16  
17  
18  
19  
20  
20  
21  
Grilling  
Helpful hints when buying and preparing food  
Cleaning the oven  
Care of catalytic liners  
Cleaning the Hinged Grill  
What Happens if something goes wrong  
Peace of mind for 24 Months  
This appliance complies with the following E.E.C. Directives:  
* 73/23 - 90/683 (Low Voltage Directive);  
* 93/68 (General Directives);  
* 89/336 (Electromagnetical Compatibility Directive)  
and subsequent modifications.  
MANUFACTURER:  
ELECTROLUX ZANUSSI ELETTRODOMESTICI S.p.A.  
Viale Bologna 298  
47100 FORLÌ (Italy)  
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 24 months Guarantee card.  
In case of a complaint, and for ordering spare parts, you must specify the  
model number and serial number which appear on the rating plate situated  
on the cavity front panel.  
4
 
TECHNICAL DATA  
Model Number: ZDA 45W - ZDA 45B  
Recess dimensions  
Height  
Width  
Depth  
878 mm  
560-570 mm  
550 mm  
Internal oven dimensions ( Upper Oven)  
Height  
Width  
Depth  
Oven Capacity  
320 mm  
420 mm  
390 mm  
1.9 cu. ft.  
Oven Ratings ( Upper Oven)  
Oven Element  
Convection Fan  
Oven Light  
2.5 kW  
30 W  
15 W  
Cooling fan  
25 W  
Total Rating  
2.570 kW  
Internal oven dimensions ( Lower Oven)  
Height  
Width  
Depth  
Oven Capacity  
185 mm  
420 mm  
400 mm  
1.1 cu. ft.  
Oven Ratings ( Lower Oven)  
Grill Element  
Total Rating  
1.8 kW  
1.8 kW  
Total connected load  
4.370 kW  
Cable (for UK use)  
Cable cross-section  
Type of cable  
6 mm2  
6242 Y  
25 amp  
Fuse (min.)  
Cable (for Europe use)  
Cable cross-section  
Type of cable  
4 mm2  
Ho RR-F  
25 amp  
Fuse (min.)  
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.  
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 continuous supply  
of air to the oven so it does not overheat.  
Please ensure that when the appliance is installed it  
is easily accessible for the engineer in the event of a  
breakdown.  
Dimensions of the appliance and recess required  
are given below (Fig. 1-2).  
560  
540  
20  
594  
Fig. 1  
50  
600  
560 min  
Fig. 2  
6
 
INSTALLATION  
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).  
Fig. 3  
ELECTRICAL CONNECTION  
The switch must not break the yellow and green  
earth cable at any point.  
We strongly recommend that all operations for the  
installation of your cooker be carried out by  
QUALIFIED PERSONNEL to the relevant British  
Standards.  
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.  
The oven designed to be connected to 240V (50Hz)  
electricity supply.  
The oven has an easily accessible terminal block  
which is marked as follows:  
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.  
Letter L  
Letter N  
-
-
Live terminal  
Neutral terminal  
-
Earth terminal  
The manufacturer disclaims any responsibility should  
these safety measures not be carried out.  
THIS APPLIANCE MUST BE EARTHED  
The cable used to connect the oven to the electrical  
supply should have the characteristics indicated in  
the table.  
This appliance meets the requirements laid down in  
EEC Directive No. 89/336 relating to the suppression  
of radio and TV interference.  
It is necessary that you install a double pole switch  
between the appliance and theelectricity 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.  
For Uk use only  
Cable cross  
Upper oven  
rating  
Lower oven  
rating  
Total  
rating  
Model  
section mm2  
Fuse  
& type of the cable  
6 mm2 Type 6242 Y  
25 A  
4370 W  
ZDA 55  
2570 W  
1800 W  
For Europe use only  
Cable cross  
section mm2  
& type of the cable  
Upper oven  
Lower oven  
rating  
Total  
rating  
Model  
Fuse  
rating  
4 mm2 HO5 RR-F  
25 A  
4370 W  
ZDA 55  
2570 W  
1800 W  
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.  
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.  
Turn knob B on the timer until the manual function  
appears in the dial. Switch the oven control knob  
N.B. The meat tin should not be placed on a heated  
hotplate as this may cause the enamel to crack.  
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.  
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.  
REMEMBER: The timer must be set to MANUAL  
before the oven can be operated.  
This must be done whenever the cooker is  
switched off at the wall or when there is a power  
failure.  
If the oven indicator neons do not glow when the  
controls are switched on, it is most likely that the  
timer is set for automatic cooking.  
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 cooker down  
before switching off the wall prior to carrying out any  
cleaning or maintenance work.  
Rating Plate  
NOTE  
The model number of your cooker can be found on  
the rating plate on the lower front frame of the cooker  
upon opening the door.  
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.  
The cooker must be protected by a suitably rated  
fuse or circuit breaker. The rating of the cooker is  
given on the rating plate.  
Control panel indicator neon  
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 cooker when opening the oven  
door to allow any build up of steam or heat to  
release.  
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.  
If the steam comes into contact with a cool surface  
on the outside of the cooker, e.g. a trim, it will  
condense and produce water droplets. This is quite  
normal and is not caused by a fault on the cooker.  
When the oven is set for automatic cooking the neon  
should remain unlit during OFF periods.  
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.  
8
 
USE AND CARE  
FUNCTION  
TEMPERATURE  
TEMPERATURE  
12  
11  
1
2
4
10  
START  
CLOCK  
3
0
8
7
5
6
COOKING TIME  
LOWER OVEN  
MAIN OVEN  
B U I L T - I N  
1
2
3
4
5
6
1. Oven clock and timer  
2. Upper oven temperature light  
3. Lower oven temperature light  
7. Interior light (oven light)  
8. Fan  
9. Grease filter  
4. Lower oven control knob - see controls page 13  
5. Lower oven thermostat control knob - see controls page 13  
6. Upper oven control knob - see controls page 13  
10. Hinged grill element  
11. Grill / roasting pan  
12. Grill trivet  
13. Removable handle  
7
12  
13  
8
9
10  
11  
9
 
HOW TO SETTHE CLOCK AND TIMER  
RED POINTER  
(Seconds)  
DIAL  
Cooking time  
12  
11  
1
Manual cooking  
'0' OFF  
KNOB A  
KNOB B  
2
4
10  
START  
CLOCK  
3
0
8
7
5
6
COOKING TIME  
POINTERS  
(Clock)  
GREEN POINTER  
(Cooking start)  
1
3
5
MANUAL OPERATION  
CLOCK - TO SET THE TIME  
OF DAY  
TO SET THE TIMER TO  
SWITCH ON AND OFF  
AUTOMATICALLY  
To set the oven for manual  
operation turn knob B until  
Pull knob B outwards and  
while turning it, enter time of  
day.  
Press in knob A and turn the  
green pointer on the clock dial  
to the required cooking start  
time.  
hand symbol  
appears in  
the left hand dial.  
Turn knob B and enter the  
required cooking time in the  
left hand dial (max 180 min.)  
Then select the required oven  
control function and  
2
4
TO SET MANUAL COOKING  
TIME  
TO SET THE MINUTE MINDER  
Turn knob B and enter  
Turn knob B and enter the  
required cooking time in the  
left hand dial (max 180 min).  
When time is up an audible  
signal will be heard and the left  
hand dial will be blank. The  
audible signal will continue for  
approximately 10 minutes if  
not cancelled.  
temperature.  
required cooking time in the  
left hand dial (max 180 min).  
When time is up an audible  
signal will be heard and the left  
hand dial will be blank.  
The audible signal will  
continue for approximately 10  
minutes if not cancelled.  
To cancel turn knob B until the  
'0' appears on the left hand  
dial.  
When cooking is complete an  
audible signal will be heard  
and the left hand dial will be  
blank.  
The audible signal will  
continue for approximately 10  
minutes if not cancelled.  
To cancel turn knob B until the  
symbol '0' appears in the left  
hand dial.  
To cancel turn knob B until the  
'0' appears on the left hand  
dial.  
Reset oven selector and  
thermostat to OFF position.  
REMEMBER: After using the timer always return to manual operation.  
10  
 
CONTROLS (Upper fan oven)  
Oven Control Knob (fan)  
(Fig. 4)  
Oven light - this will come on automatically when  
the oven is in use.  
0
Defrost setting (NB This is NOT a cooking  
setting). This setting is intended to assist in  
thawing of frozen foods (see page 14).  
1 0 0  
Fan ducted cooking - this allows you to roast or  
2 0 0  
roast and bake simultaneously using any shelf,  
without flavour transference.  
1 5 0  
COOKING  
By turning the oven control knob clockwise, you  
select the cooking temperature.  
Fig. 4  
FO 2025  
No heat - Defrost only.  
Temperature selection starts at C50° ( ) 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.  
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.  
11  
 
USINGTHE FAN OVEN  
The Fan Oven  
HINTS AND TIPS  
Runner positions are not critical, but make sure the  
shelves are evenly spread.  
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:  
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.  
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.  
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.  
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.  
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).  
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.  
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.  
This is quite usual. There is no mixing of flavours  
between dishes (see Fig. 6).  
The oven is supplied with two anti-tip shelves.  
IMPORTANT: The anti-tip oven shelves must be  
positoned as shown in Fig. 5.  
Fig. 5  
Fig. 6  
12  
 
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.  
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.  
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:  
• DO NOT leave food at room temperature once it is  
defrosted. Cook raw food immediately or store  
cooked food in the fridge.  
A
Aluminium, earthenware, oven glassware and  
bright shiny utensils reduce cooking and underneath  
browning.  
• 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.  
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  
• 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.  
13  
 
CONTROLS (Lower oven)  
Oven Control Knob (conventional)  
(Fig. 7)  
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.  
0
Bottom oven element only, enables you to finish  
off dishes on the bottom only.  
Top oven element only, enables you to finish off  
dishes on the top only.  
FO O791  
Fig. 7  
Grill - the oven door MUST be closed when  
grilling. The grill cannot be used at the same  
time as the oven.  
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.  
Thermostat Control Knob (Fig. 8)  
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.  
50  
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.  
1 0 0  
2 0 0  
1 5 0  
Fig. 8  
FO O769  
14  
 
THE LOWER OVEN  
Uses of the lower oven  
Hints and tips  
The lower oven is the smaller of the two ovens. It is  
heated by elements in the top and bottom 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.  
There should always be at least 2.5cm (1") between  
the top of the food and the element. This gives the  
best cooking results and allows room for rise in yeast  
mixtures, Yorkshire puddings, etc. When cooking  
cakes, pastry, scones, bread, etc., place the tins or  
baking trays centrally below element.  
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° on the lower oven  
temperature control.  
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 suitably sized baking trays to  
prevent spillage onto the oven base and to help  
reduce cleaning.  
Things to note  
1. The lower oven neon 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 the temperature is being  
maintained.  
The material and finish of the baking tray and dishes  
will affect the degree of base browning of the food.  
Enamelware, dark, heavy or nonstick utensils  
increase base browning. Shiny aluminium or polished  
steel trays reflect the heat away and give less base  
browning.  
2. The control cooling fan will operate after a time.  
3. The lower oven worls independently of the upper  
oven.  
DO NOT place dishes directly onto the oven base as  
it becomes very hot and damage may occur.  
4. Dishes, tins or trays should not be placed directly  
on oven floor as it becomes very hot and damage  
will occur.  
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. Be guided by the  
recommendations below.  
For economy leave the door open for the shortest  
possible time, particularly when placing food into a  
preheated oven.  
15  
 
GRILLING  
GRILLING  
Important  
All grilling must be carried out with the oven door  
closed and the grill pan handles are 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  
Chicken joints  
Gammon rashers  
Lamb chops  
2 - 5  
15 - 20  
5 - 8  
6 - 12  
Pork chops  
Sausages (turning as required)  
Steaks (average thickness)  
10 - 15  
10 - 12  
3 - 6  
6 - 10  
Rare  
Medium  
Well done 8 - 12  
Toast  
1 - 11/2  
16  
 
HELPFUL HINTS WHEN BUYING AND PREPARING FOOD  
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).  
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.  
MEAT  
Beef  
TEMPERATURES  
Rare - 60°C  
Medium - 70°C  
Well Done - 80°C  
2. Avoid buying chilled or frozen products if you  
cannot store them straight away. The use of an  
insulated container when shopping is advisable.  
Pork  
Well Done - 80°C  
Lamb  
Medium - 70°C  
Well Done - 80°C  
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.  
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.  
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 20-25°C lower temperature than  
conventional ovens.  
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.  
17  
 
CLEANING THE OVEN  
the fan impellor. Do not use abrasive materials to  
clean the seal. The grease filter is dishwasher proof.  
Before cleaning always allow the cooling  
fan to cool the cooker down before  
switching off at the electricity supply  
When cooking is completed and the oven has cooled  
down, remove the filter as instructed below and wash  
carefully.  
Cleaning materials  
Before using any cleaning materials on your cooker,  
check that they are suitable and that their use is  
recommended by the manufacturer.  
- Push the protruding tongue on the filter, upward  
(See Fig. 10)  
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 support  
To clean the oven shelves, and shelf support 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.  
Fig. 10  
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 cover anticlockwise  
(Fig. 11). Remove the faulty bulb and replace with  
one which is heat resistant to 300°C).  
Fig. 9  
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.  
Fig. 11  
Grease Filter  
Electric bulb: 15W, 220-240 V, 50 Hz, 300°C, E14.  
When cooking meat the grease filter must be fitted  
over the upper oven fan by clipping it over the vents  
in the back panel, this will prevent a built-up of fat on  
These bulbs are available from your local Zanussi  
Service Centre whose address can be found in the  
Zanussi Customer Care Booklet.  
18  
 
CARE OF CATALYTIC LINERS  
Catalytic liners can be fitted to your oven as an  
optional extra. These can be obtained from your  
local Zanussi Service Centre, who will advise of  
the cost involved.  
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  
• 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 discolouration 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 trivet in 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.  
19  
 
CLEANING THE HINGED GRILL  
Then gently pull the grill downward to allow access to  
the oven roof. (see Fig. 13)  
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 isolated from  
the electricity supply. Then undo the screw which  
holds the grill in place. (see Fig. 12)  
Fig. 13  
FO 1169  
Clean the oven roof with a suitable clener and wipe  
dry before replacing the hinged grill element.  
FO 1168  
Fig. 12  
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.  
WHAT HAPPENS IF SOMETHING GOES WRONG  
If the oven does not come on:  
Please note that it will be necessary to provide proof  
of purchase for any inguarantee service calls.  
* Check the oven is in manual operation  
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.  
* Check that the switch from the mains supply to the  
oven is ON  
* Check that the fuse in the fuse box is intact  
In after all these checks, the oven still does not work,  
contact your local Zanussi Service Centre quoting  
your model and serial number.  
CUSTOMER CARE DEPARTMENT  
For general enquiries concerning your Zanussi  
appliance, contact our Customer Relations  
Department by letter or telephone as follows:  
Customer Care Department  
Zanussi House  
Hambridge Rd.  
Newbury  
Berks R14 5EP  
Tel: 01635 - 521313  
20  
 
PEACE OF MIND FOR 24 MONTHS  
ZANUSSI GUARANTEE CONDITIONS  
EXCLUSIONS  
This guarantee does not cover:  
This guarantee is in addition to your  
statutory and other legal rights.  
* Damage or calls resulting from  
transportation, improper use or neglect,  
the replacement of any light bulbs or  
removable parts of glass or plastic.  
We, Zanussi Ltd., undertake that, if, within  
twenty four months of the date of the  
purchase, this ZANUSSI appliance or any  
part thereof is proved to be defective by  
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:  
* Costs incurred for calls to put right  
machines improperly installed or calls to  
machines outside the UK and the  
Republic of Ireland.  
* Appliances found to be in use within a  
commercial or similar environment, plus  
those which are subject to rental  
agreements.  
* The appliance has been correctly  
installed and used on the electricity  
supply stated on the rating plate.  
* Products of Zanussi manufacture which  
are NOT marketed by Zanussi Ltd.  
* The appliance has been used for normal  
domestic purposes only, and in  
accordance with the manufacturer's  
operating and maintenance instructions.  
* EU Countries - The standard guarantee  
is applicable but subject to the owner's  
responsibility and cost to ensure the  
appliance meets the standards set by  
the country to which the product is  
taken. The Zanussi Company in the  
country concerned will be pleased to  
advise further. Sight of your purchase  
receipt will be required by them.  
* 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.  
Home visits are made between 8.30 am  
and 5.30 pm Monday to Friday.  
Visits may be available outside these hours  
in which case a premium will be charged.  
Any appliance or defective part replaced  
shall become our property.  
21  
 

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