Zanussi ZCMiD User manual

Introduction

This gas oven has been designed and manufactured to all the

necessary British Standards. It also carries the C.E. mark. The cooker

complies with European Council Directive 90/396/EEC.

It is important that you understand how to use and care for the oven

properly before you use it for the first time.

We have written this booklet with your safety in mind. Read the

booklet thoroughly before you use the oven. Keep the booklet in a safe

place so that anyone who uses the oven can read it. Pass the booklet

on with the oven if you give or sell it to someone else.

We have included several drawings to show the right and wrong way

of doing things.

The right way will have a smiling face by it.

A sad face shows something is wrong.

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

invalidate the guarantee.

For your safety

This oven is designed for domestic use to cook food. You must

not use it for any other purpose. It is not designed for commercial

use.

Keep children, babies and toddlers away from the oven at all

times.

The installation instructions that came with the oven tell you how

and where it can be fitted. If the oven is already installed you

must make sure that all instructions have been followed. If you

are in any doubt ask a registered person. More details on

installation on page 36.

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Lighting the cooker 4

The grill 7

The hotplate 10

The ovens 13

Oven cooking charts - Main fan oven 17

Roasting chart 20

- Second oven 21

Defrost feature 24

Things to note 25

The electronic timer 26

Care and cleaning 30

Installing the cooker 36

General information 38

What is wrong and why? 40

Service and spare parts 42

Customer care department 43

Guarantee conditions 44

Technical data 45

Safety requirements/ventilation 46

Location of appliance 46

Location of storage board 47

Installation 48

Testing 50

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Contents

Page

Lighting the cooker

The system works by means of an electric spark system. Details about

the plug are given on page 38.

Hotplate

To light

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

2. Push in the control knob and turn it to the the large flame symbol

(highest setting), and press the ignition button immediately. When

the burner has lit release the button.

Warning: If the ignition button is not pressed immediately a build up of

gas may cause the flame to spread.

Please note: If you have any trouble lighting a hotplate burner turn all

the hotplate control knobs off and make sure the hotplate burner parts

have been replaced correctly.

See page 31 for more information.

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FRONT LEFT

For your safety

If you close the lid of the cooker while any of the hotplate burners

are lit the gas will go out. This is because it would be dangerous if

the burners stayed on when the lid was closed.

Always use the control knob to turn off a burner. Do not use

the lid as a cut-off device. This will only cut off the gas when

the lid is closed. The gas will flow again when the lid is

opened.

Grill/second oven

The grill and the second oven are operated by the same control so you

cannot use them both at the same time.

To light:

1 Open the door.

2 Push in the control knob and turn it to the large flame symbol

(highest setting), and press the ignition button immediately. When

the burner has lit release the button.

3 Leave the grill door open when you are using the grill.

Warning: If the ignition button is not pressed immediately a build up of

gas may cause the flame to spread.

Second oven

To light:

1 Open the oven door.

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

the ignition button. When the burner has lit release the button. There

will only be small flames at first.

3 Now turn the control knob to the gas

mark you want.

4 Wait until the burner is showing large

flames.

5 Close the oven door.

Important: Remember to remove the grill pan handle before you use the

second oven.

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Lighting the cooker

For your safety

Never cover the grill pan or grid with foil as this can lead to

grill fires.

TOP OVEN/GRILL

To turn off any burner

1 Push in the control knob and turn it to the off position. This is shown

by a large dot.

Main fan oven

The main oven is an electric fan oven.

To use the oven

1 Turn the oven control knob to the required setting.

The oven light will come on when you turn the control knob. The light

will go out when you turn the oven control off. If you need to replace

the oven light bulb follow the instructions given on page 39.

To turn off the oven

1 Turn the oven control knob to

the off position. This is shown by

a large dot.

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For your safety

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

you leave the cooker.

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

until the flame has gone out.

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MAIN OVEN

TOP OVEN/ GRILL

The grill

The grill is a high-speed grill. The instructions below tell you how to vary

the heat setting and how to change the height of the grid to suit the food

you are cooking. You should remember to turn the food regularly.

You should not use the grill to keep food warm as it will continue to

cook the food.

Heat control

The grill control has two heat settings.

The control knob turns to the left

from 'OFF' to 'HIGH' and then to

'LOW'. Use the high setting for fast

cooking such as toast. Use the low

setting to cook thicker food such as

chicken after you have browned it on

the high setting.

Cooking positions

Most food should be cooked on the grid in

the grill pan. You can turn the grid over to

suit different thicknesses of food.

You can place some dishes straight on the

grill shelf. This is useful when you are

browning the top of food such as cauliflower

cheese.

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The grill

TOP OVEN/ GRILL

For your safety

You must keep the grill door open when the grill burner is lit.

Accessible parts may be hot when the grill is used. Young

children should be kept away.

Never cover the grill pan or grid with foil as this can lead to grill

fires.

General

Plate warming

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

using the oven.

Preheating

You don't usually need to preheat the grill. You may wish to preheat it for

a couple of minutes when you are cooking steak or browning food.

Positioning food on

the grid

Place food such as toast, tea-cakes and

muffins towards the centre of the grid. If you

put food outside this area it may require

rotating during cooking.

Place food which needs a more gentle

heat, such as tomatoes and mushrooms

towards the edge of the grid.

Arrange meat products and fish to suit

their thickness and how you like them

cooked.

To prevent excess fat splashing when you use the grill place the trivet in

the grill pan below the grill grid.

Grill shelf

You should use the shelf without the metal plate when grilling. For safety

the shelf will only pull out so far. If you want to remove a shelf

completely, pull it forward as far as it will go, raise the front edge and lift

it out. To put the shelf into a different position, keep the front edge

raised, slot the shelf onto the runner, lower the front edge and slide the

shelf in.

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The grill

The grill pan and handle

The grill pan is supplied with a removable handle.

To attach the handle, place the wirework under the cut out in the pan so

that the metal plate hooks over the top of the grill pan.

Slide the handle to the left and over the central bump on the grill pan.

Ensure the handle is correctly located. It is not necessary to

remove the grill pan handle during grilling.

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

beneath the grill.

To remove the handle, slide the handle to the right and lift the handle

away from the cut out on the grill pan.

If you require an additional handle for your grill pan, this can be ordered

from your local Zanussi Service Force Centre by quoting part number

311479800\6.

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The grill

The hotplate

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

trouble lighting a hotplate burner turn all hotplate control knobs off and

make sure the hotplate burner parts have been replaced correctly. See

page 31for more information.

Heat control

The hotplate control knobs turn to

the left from 'OFF' to 'HIGH' and

then to 'LOW'. You can adjust the

heat by turning the control between

the highest and lowest settings.

These are shown as a large and a

small flame symbol.

Burner sizes

The hotplate has three burner sizes

to suit different types of cooking:

Largest burner - use a large pan for

food such as chips.

Medium burners - use for everyday

cooking.

Small burner - use for simmering

food such as soups and stews.

The largest pan which you should use on any burner is 230mm (9"). The

base of the smallest pan should not measure less than 100mm (4").

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The hotplate

FRONT LEFT

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The hotplate

For your safety

1 Take care to avoid burns and scalds when you are

reaching across the hotplate.

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

pans which are warped.

3 Do not use pans with very heavy handles which cause

the pan to tip.

4 Put pans on the centre of the burners.

5 Position pan handles so they cannot be accidentally

knocked.

6 Take extra care when you are deep fat frying. Do not

cover the pan with a lid.

Do not leave a pan unattended. If the pan catches fire,

leave it where it is and turn off all controls.

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

smother the flames.

Never put water on the fire.

Leave the pan to cool for 30 minutes.

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

as it will stand stable on the pan supports. If you use a

round based Wok with a collar support, the collar must

be of the open wire work type. A closed collar will affect

the performance of the burner. Before you use the Wok

make sure that the collar is stable on the pan supports.

Always follow the instructions that come with the Wok.

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

this could damage the glass and reduce its strength.

FRONT LEFT

Helpful hints

1 Keep flames under the base of pans. If

the flames lick round the sides of the

pans you are wasting gas.

2 Only heat the amount of liquid you

need. Do not overfill pans.

3 Cover pans with a lid whenever

possible. The food will heat up more

quickly and there will be less steam in

the kitchen.

4 Try cooking more than one vegetable in

the same pan, for example potatoes

and carrots.

5 Cut vegetables into smaller pieces.

This way they will cook more quickly.

6 A pressure cooker will save time and

energy.

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The fan oven

Before you use the oven you should wipe it out with a damp cloth to

remove any dust.

We suggest to run the oven for 10-15 minutes at 200°C to burn off any

residue from surfaces. During this period an odour may be emitted, it is

therefore advisable to open a window for ventilation.

The fan circulates hot air in the oven to give an even temperature

throughout the oven. You can make use of the even temperature when

you want to cook a large quantity of similar foods at the same time. For

example, if you are cooking more than one tray of cakes or biscuits

there is no need to swap the trays around during cooking.

Preheating

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

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

ten minutes on the recommended cooking times.

Preheat the oven for baking or when you are cooking sensitive food

such as Yorkshire puddings, pastries, scones, soufflés and yeast

mixtures.

When you are cooking or reheating frozen or chilled food read the

instructions on the packing.

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

10 minutes.

Cooking temperatures

Fan oven cooking generally requires lower temperatures than

conventional cooking. You should pay particular attention to cooking

times and temperature settings as these may differ from your previous

cooker.

Follow the temperatures recommended in the cooking charts on

pages 17 - 23. As a guide reduce temperatures by about 20° - 25°C for

your own conventional oven recipes.

If you do not follow the recommended temperatures uneven

browning may result.

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The ovens

Batch baking

The fan oven cooks evenly on all shelf levels. This is especially useful

when you want to batch bake on three shelves. Make sure the shelves

are evenly spaced to get the best results.

Oven shelves

You can slot the oven shelves in any of five positions. When you are

using more than one shelf, make sure the shelves are evenly spaced.

For safety the shelf will only pull out so far. If you want to remove a

shelf completely pull it forward as far as it will go, raise the front edge

and lift it out. To put the shelf into a different position keep the front edge

raised, slot the shelf on to the runner, lower the front edge and slide the

shelf in.

Baking trays and dishes

Place baking trays and dishes in the centre of the shelf. You must not

place bakeware against the grid covering the fan at the back of the

oven.

For the best results we recommend that you use a baking tray which

is no larger than 300mm x 350mm (12" x 14"). If you use a tin or tray

which is larger than this the circulation of heat will be restricted and may

affect performance.

Enamelware, dark, heavy or non-stick trays and dishes increase

base browning of food. Shiny aluminium or polished steel trays reflect

heat and food browns less on the underside.

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The ovens

Back of the oven

Front edge

The gas top oven

Before you use the oven you should wipe it out with a damp cloth to

remove any dust.

You can only cook on one shelf at a time. You should turn food round

during the cooking time.

Preheating

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

Preheat the oven for baking or when you are cooking sensitive food

such as Yorkshire puddings, soufflés and yeast mixtures.

When you are cooking or reheating frozen or chilled food read the

instructions on the packaging. When you are using the top oven to cook

or reheat convenience food you should preheat the oven to gas mark 8.

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

20 minutes.

Oven shelves

The shelf in the top oven is different from the shelves in the main oven.

You can distinguish the top oven shelf from the main oven shelves

because it has a metal plate attached to it. The shelves provided for the

main oven should only be used in the main oven. Similarly, only use the

top oven shelf in the top oven.

Shelf positions are counted from the top downwards.

Most top oven cooking should be carried

out using the shelf provided in shelf position 2.

However, when cooking a small joint or a

deep cake you can use the top oven shelf on

the base of the top oven to allow enough air to

circulate around the food.

Roasting

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

using minimal fat or oil to prevent splashing.

It is not necessary to cover meat or poultry or wrap food in foil when

roasting as this restricts the circulation of heat and will lead to extended

cooktimes.

If you are using a roasting bag or cover chicken breast with foil, be

prepared to allow an extra 10 - 15 minutes for each 1/2kg (1lb).

When cooking large items such as turkeys, the use of foil may be

required to prevent the breast becoming dry before the rest of the bird is

fully cooked.

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The ovens

Shelf on base

Helpful hints

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

the oven on.

2. Place dishes centrally on different shelves rather than cluster

several dishes on one shelf.

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

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

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

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

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

Condensation

Condensation may form on the cooker. This is quite normal and nothing

to worry about. The condensation forms when heat and moisture are

present, for example during cooking. Whenever possible try to make

sure that food which contains a lot of moisture, for example casseroles,

are covered. If you do notice any condensation, wipe it up straight away.

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The ovens

Oven Cooking Chart - Main fan oven

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

individual preferences and requirements.

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

Food Cooking

temp (°C)

Approximate

cooking time (m)

Biscuits

Bread

Bread rolls/buns

Cakes Small & Queen

Sponges

Victoria Sandwich

Madeira

Rich Fruit

Christmas

Gingerbread

Meringues

Flapjack

Shortbread

180 - 190

200 - 220

160 - 170

140 - 150

130 - 140

140 - 150

80 - 100

170 - 180

130 - 140

10 - 20

25 - 30

15 - 20

18 - 25

18 - 20

18 - 25

1¼ - 1½ h

2¼ - 2½ h

3 - 4½ h

depends on size

1¼ - 1½ h

2½ - 3 h

25 - 30

45 - 65

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Oven cooking chart

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Food Cooking

temp (°C)

Approximate

cooking time (m)

Casseroles Beef/lamb

Chicken

Convenience Foods

Fish

Fish Pie (Potato Topped)

Fruit Pies, Crumbles

Milk Puddings

Pasta, Lasagne etc.

Pastry: Choux

Eclairs, Profiteroles

Flaky/Puff Pies

Shortcrust Mince Pies

Meat Pies

Quiche, Tarts, Flans

Patés and Terrines

Roasting Meat, Poultry

Scones

Shepherd's Pie

Soufflés

140 - 160

180 - 190

170 - 190

190 - 200

130 - 140

190 - 200

170 - 180

210 - 220

190 - 200

190 - 210

180 - 210

150 - 160

160 - 180

210 - 220

190 - 200

170 - 180

2½ - 3 h

1¼ - 1½ h

20 - 30

20 - 25

40 - 50

1½ - 2 h

40 - 45

30 - 35

20 - 30

25 - 40

15 - 20

25 - 35

25 - 45

1 - 1½ h

see roasting chart

8 - 10

30 - 40

20 - 30

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Oven cooking chart

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Follow manufacturer's instructions

Food Cooking

temp (°C)

Approximate

cooking time (m)

Vegetables: Baked Jacket Potatoes

Roast Potatoes

Stuffed Marrow

Stuffed Tomatoes

Yorkshire Puddings: Large

Individual

180 - 190

210 - 220

200 - 210

1 - 1½ h

30-35

15-20

25-40

15-25

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Oven cooking chart

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Roasting chart

MEAT TEMPERATURE COOKING TIME

Beef 160 - 180°C 20 - 35 min per ½kg/1lb

and 20 - 35 min over

Beef,

boned

160 - 180°C 20 - 35 min per ½kg/1lb

and 25 - 35 min over

Mutton

and Lamb

160 - 180°C 25 - 35 min per ½kg/1lb

and 25 - 35 min over

Pork

and Veal

160 - 180°C 30 - 40 min per ½kg/1lb

and 30 - 40 min over

Ham 160 - 180°C 30 - 40 min per ½kg/1lb

and 30 - 40 min over

Chicken 160 - 180°C 15 - 20 min per ½kg/1lb

and 20 min over

Turkey

and Goose

160 - 180°C 15 - 20 min per ½kg/1lb up to

3½kg/7lb then 10 min per ½kg/1lb

over 3½kg/7lb

Duck 160 - 180°C 25 - 35 min per ½kg/1lb

and 25 - 30 min over

Pheasant 160 - 180°C 35 - 40 min per ½kg/1lb

and 35 - 40 min over

Rabbit 160 - 180°C 20 min per ½kg/1lb

and 20 min over

Potatoes

with meat

160 - 180°C according to size

Potatoes

without meat

180 - 190°C according to size

The roasting temperatures and times given in the chart should be adequate for

most joints, but slight adjustments may be required to allow for personal

requirements and the shape and texture of the meat. However, lower

temperatures and longer cooking times are recommended for less tender cuts

or larger joints.

Wrap joints in foil if preferred, for extra browning uncover for the last 30 - 60

min. cooking time.

INTERNAL TEMPERATURES

Rare : 50 - 60°C; Medium: 60 - 70°C; Well done: 70 - 80°C

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Zanussi ZCMiD User manual

Zanussi ZCMiD User manual

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