Zanussi ZR5680AM User manual

Brand: Zanussi

Model: ZR5680AM

Category: Kitchen & houseware accessories

Type: User manual

Zanussi ZR5680AM is an electric oven with a gas cooktop. It features a variety of cooking functions, including traditional cooking, grilling, ventilated grilling, convection cooking, and defrosting. The oven has a 48 dm3 capacity and comes with an enamelled pan to collect the juices of grilled meats and a grid for grilling. The cooktop has four gas burners, each with its own control knob. The oven also has a thermostat knob to select the desired temperature. Additionally, the oven has an oven light that remains on with all cooking functions.

ELECTRO-GAS

COOKER

ZR 5680 AM

INSTRUCTION BOOKLET

IMPORTANT

This new appliance is easy to use, however, to

obtain the best results, it is important to read this

booklet and to follow all the instructions before

using it for the first time.

The booklet contains the necessary information

regarding installation, use and maintenance, as

well as giving useful advice.

THE GUARANTEE

Your new cooker is covered by guarantee.

You will find the guarantee certificate enclosed. If you

are missing anything contact your retailer, giving the

date of purchase, model, and the registration number

which is printed on the identification plate.

We ask you to bear in mind that for the guarantee to

be operated, it is necessary to fill in and send the larger

part of the guarantee to Zanussi Technical Assistance

& Service within 8 days of purchase, so that we can

provide registration.

We advise you that the smaller part of the certificate,

as well as your receipt and proof of purchase, should

be shown when required to personnel of Zanussi

Technical Assistance & Service.

Without following this procedure, the repair personnel

will have to charge you more for the repair.

• This appliance was designed to be operated by

adults. Take care that children do not play with it.

• Installation shoulds be undertaken by a

competent and qualified installer, according to the

regulations in force in your country.

• Any repair work should only be carried out by

competent personnel.

• For any possible service repair you should contact

an authorized Service Centre and ask for original

parts.

• It is dangerous to alter the specifications or to

modify the product in any way.

• Unstable or misshapen pans should not be placed

on the cooker, in order to avoid overturning or

overflowing.

• Be careful when cooking with oil or fat.

• The unit remains hot long time after it has been

switched off. Make sure at times of use that

children do not touch it and that they stay away

from it until it has completely cooled down.

• The lid is designed as a dust cover when closed,

and as a splash-back when open. Do not use for

any other purposes.

Always clean the lid before closing it and wait until

the cooker is cool before doing that.

• Always check that the knobs are in the positions 0

or when the unit is not in use.

• Always insert the plate when using or cooking

meat on the grill or grid. Pour a little water on the

plate to prevent the fat from giving off a bad smell.

• Always use gloves when taking pots from the

oven.

• Ensure that there is a adeguate ventilation around

the gas unit. Lack of ventilation could result in a

lack of oxygen. In case of doubt, ask the installer

for advice.

It is very important that this instruction book should be kept safely for future consultation.

In case theappliance is sold or given to another person, please ensure that the booklet

goes together with it, so that the new owner can know of the functions of the machine and

also be aware of the warnings.

This warnings has been given for your and other people safety. We therefore ask you to

carefully read the procedures of installation and use of this cooker.

IMPORTANT SAFETY INFORMATION

• For reasons of hygiene and safety this unit should

be kept clean at all times. The build-up of fats and

other foodstuffs could result in a fire.

• This product is intended for the cooking of food

and must not be used for other purposes.

• The unit is equipped with a special adhesive label,

placed on the connecting tube, giving details of

the type of gas with which the cooker is designed

to be used.

• The gas oven heats itself with the air movement.

The hole in the base of the oven must never be

covered. Do not cover the sides of the oven with

taluminium foil, especially not the bottom wall.

• The unit is heavy. Move it with caution.

• Before maintenance or cleaning, disconnect the

unit and let it cool down.

• To make ignition easier, light the burner before

positioning the pan over the grid.

• After lighting the burner or grill or oven, make sure

that he flame is regular.

• Always lower or extinguish the flame before taking

the pans off.

• Make sure that the oven shelves are always fitted

correctly (see illustration).

• The optional self-vleaning panels should only be

cleaned with soap and water (see cleaning

instructions).

• Only heat resistant plates should be placed in the

drawer beneath the oven. Do not store

combustible materials in there.

• In case of repairs, do not attempt these yourself.

Repairs carried out by inexperienced persons

may cause injury or malfunctioning. Contact you

nearest

Service Centre and use only original spare

parts.

CONTENTS

DIMENSIONS OF THE UNIT

Type Height Width Depth

ZR 5680 AM 850 500 600

CAVITY DIMENSIONS Height: 30,5 cm

Depth : 42,0 cm

Width : 37,5 cm

Oven volume : 48 dm

HEATING ELEMENTS POWER:

- Upper/Lower heating elements 2200 W

- Upper/Lower heating elements + FAN 2235 W

- Grill element 1800 W

- Thermal Grill Grill element + FAN 1835 W

- Oven light 15 W

- Total Rating 2250 W

- Supply voltage 230 V ~ 50 Hz

Appliance Class 2 - Sub Class 1

This household appliances complies with D.M. 13/

4/89 and EEC Directive no. 87.308 of 2/6/87 on

suppression of radio inteference.

Instructions for the user Page 6

Installation Page 6

Use Page 6

Pottery Page 7

Electric oven Page 8

Suggestions for operation Page 9

Cooking Timetable Page 11

Maintenance Page 13

Instructions for the Installer Page 14

Gas connection Page 15

Service Page 15

Electrical connection Page 16

What to do if... Page 16

Service and Spare Parts Page 17

INSTRUCTIONS FOR THE USER

During cooking the unit becomes very hot in

correspondence with the glass door and adjacent

parts. Take care therefore, that children do not play

near it.

When connecting household appliances to a

socket near the unit, ensure that the cord does not

touch lit areas or the oven door.

INSTALLATION

It is important that all operations are carried out by

qualified personnel according to the existing

regulations. The specific instructions are describred in

the chapter on installer.

Before using the unit, take off the special protective

layer which protects the stainless steel and anodyzed

tin parts.

The thermic insulation and the residue of oil from work

can produce unpleasant smells during the first minut

of use. We suggest that the oven is warmed for 45

minutes at maximum temperature on its first use.

USE

Control knobs on the top

The control panel incorporates the knobs to operate

the top gas burners.

The burner knobs should be turned in anti-clockwise

direction for the minimum setting, and in a clockwise

direction for the maximum setting.

No gas supply

Maximum gas supply

Minimum gas supply

Lighting the burner on the cooking surface

To light the burner, before positioning the pan, push the

relevant knob to the bottom and turn it in an anti-

clockwise direction up to the maximum position; once

lit, the flame can be adjusted as needed.

In the models with an automatic ignition, first press

the ignition push-button marked with a little spark, then

push the corresponding knob and turn it anticlockwise

up to the maximum position. The pressing of the push-

button strikes the spark that lights the burner.

If, after several attempts, the burner won't light, check

that the grid and its lid are positioned correctly.

To stop the gas supply turn the knob in a clockwise

direction to the position ● .

Be very careful when cooking with fat or oil as the

overheated splashes could easily flare up.

On burners sealed with an adhesive film we suggest

to take the film off before use, in order to avoid burning

and bad smells.

POTTERY

Fig. 1

Remember that a wide-bottomed pan allows a faster

cooking than a narrow one.

Always use pots which properly fit what you have to

cook.

Particularly make sure that the pans are not too small

for liquids, since these could easily overflow.

Moreover, the pans should not be too large for a faster

cooking. In fact, grease and juices may spread on the

bottom and burn easily.

It is better to use non-openable moulds for baking

cakes. In fact, an openable mould lets juices and sugar

leak through, falling on the bottom of the oven and

consequently burning on the bottom of the baking tray,

making cleaning difficult.

Avoid putting plastic-handled pans in the oven as they

are not heat-proof.

You should use pans with the right diameter to fit the

burner, in order to make the most out of it, thus

reducing gas consumption.

It is also advisable to cover any boiling casserole and,

as soon as the liquid starts boiling, lower the flame

enough to keep the boiling point.

As for stoves equipped with lids, it is advisable not to

close the lid while the burners are still hot.

Fig. 4

FO 0918

The oven is equipped with an enamelled pan to

collect the juices of grilled meats (Fig. 4 - A), and

with a grid for grilled and baked dishes (Fig. 4 - B).

Oven thermostat pilot light

It goes off then the oven reaches the selected tempe-

rature and goes on again every time the thermostat

intervenes to stabilise the temperature.

1 0

Oven selector knob (Fig. 2)

and thermostat knob (Fig. 3)

Both the sector and thermostat knobs permit the choice

of a suitable kind of cooking by connecting the heating

parts in the most proper way and selecting the desired

temperature.

The oven light remains on with all cooking functions.

Key to symbols

Upper and lower heating elements

Grill

Grill and fan (ventilated grilling)

Upper and lower heating elements - Fan.

Defrost

Keep the oven door closed for any kind of cooking.

When baking or grilling, always keep the cooker lid

open to avoid over-heating.

Traditional cooking

Turn the selector knob to the symbol and the

thermostat knob to the required temperature.

Cooking with the grill

Turn the selector knob to .

Turn the thermostat knob to the required temperature.

Ventilated grilling

Turn the selector knob to the position .

Turn the thermostat knob to the required temperature.

Convection cooking

Turn the selector knob to the position .

Turn the thermostat knob to the selected temperature.

Defrosting

Turn the index knob to position , to start the motor

fan which will permit a quick thawing by blowing cold

air throughout the oven.

With the selector knob in the position (Fig. 2) turn

the thermostat knob up to the position ● .

ELECTRIC OVEN

Fig. 2

FO 1099

Fig. 3

FO 1098

SUGGESTIONS FOR OPERATION

Cokking with the hob burners

Start cooking with a big flame by turning theknob to ,

then adjust the flame as required.

The outside of the flame is much hotter than its inside

(nucleus), consequently the top of the flame should

touch the bottom of the pan. Excessive flames mean a

waste of gas.

Contrary to electric plates, gas burners do not require

flat-bottomed pans.

The flames touch the bottom and spread heat all over

the surface.

No special pans are required for gas burners.

However, thin-walled pans transmit the heat to the food

quicker than thick-walled ones.

Since heat doesn't spread evenly on the pan bottom,

the food may be locally overheated. Consequently it is

advisable to stir the food many times.

A thick pan bottom prevents local overheating as it

allows sufficient thermic compensation.

Avoid very small pans. Wide and shallow pans are

more suitable than narrow and deep ones as they allow

a faster heating. Cooking is not quickened by placing

narrow pans on wide burners. The result is just a waste

of gas. For a proper use, place small pans on small

burners and large pans on large burners.

Remember to cover pans to reduce gas consumption.

Cooking with Multi-function oven

This oven of this cooker allows a perfect traditional,

convection, ventilated grilling and grill cooking.

Traditional cooking

Heat is conveyed both from the top and bottom of the

oven; thus, it is advisable to put the cpot in the central

shelves position. When a higher heat is required either

from the top or bottom, put the pot in an upper or lower

position.

Convection cooking

Heat is transmitted to food by means of pre-heated air

throughout a fan located on the back wall of the oven.

In this way heat can rapidly reach every part of the

oven and cook simultaneously many dishes placed on

several shelves. Thanks to the elimination of

dampness and the cosequently drier air, this kind of

cooking prevents any flavour transference. Since it is

possible to cook on several shelves, different dishes

and up to 3 baking-panfuls of biscuits and small pizzas

either ready to eat or freeze can be prepared at the

same time. However the oven can also be used for

cooking on one shelf only. In this case use the lower

shelves to better control cooking. Moreover, this oven

is particularly suitable for a rapid thawing, sterilizing

suitable preserves and home-made fruit in syrup, and

for dryng mushrooms and fruit.

Suggestions for traditional and convection baking

How to bake cakes

Cooking of cakes require a moderate temperature

(usually ranging between 150/200°C) and a 10-minute

pre-heating of the oven. The door should not be

opened during the first 3/4 of the whole baking time.

Beaten up dough should be firm enough to avoid a

longer baking time. When cakes and canapees are

arranged simultaneously on 3 shelves, a runner should

be skipped between the 2 lower shelves (Fig. 5).

How to cook meat and fish

Meat should weigh at least 1 kg to avoid excessive

drying. Very soft red meats, to be left rare or only well-

done on the outside while keeping their juices, require

a short time at a high temperature (200-250°C).

White meat, fowl and fish require a low temperature

(150-170°C).

Ingredients for the gravy should be added to the baking

pan only in the last half hour, unless cooking time is

very short.

The baking point of meat can be checked by pressing

a spoon against the meat. If it feels firm it is properly

cooked. Roastbeef and sirloin require a short cooking

time, as thier insides must keep their redness.

Meat can either be placed an a suitable baking pan or

directly on the grid under which the drip-pan has to be

inserted to collect the juices.

When baking time is over it is advisable to wait at least

15 minutes before slicing the meat to avoid any spilling

of juices.

Dishes can be kept warm in the oven at the lowest tem-

perature, before being served.

Ventilated grilling

This is produced by an alternate functioning of both grill

and fan (convection heating). This kind of cooking lets

heat gradually penetrate the inside part of the food thus

avoiding an overexposure of the surface to the direct

action of the grill.

It is suitable for thick meat, fowl.

Grilling

Heat comes from the top of the oven. It is suitable for

thin meat, toast.

Suggestions for grilling and alternating cooking

Nearly all kinds of meat can be grilled excepting some

kinds of lean game and meat loaves. Meat and fish

suitable for grilling should be lightly oiled and always

placed on the grid. The latter should be placed on the

positions either closer or far from the grill, according to

the thickness of the meat, to ensure an even cooking.

Smoke produced by drops of grease and gravy can be

avoided by adding 1-2 glasses of water to the pan.

Cooking time

Cooking time may vary according to the nature, texture

and volume of the food. It is advisable to check the first

cookings and verify their results as similar results can

be obtained by repeating the same conditions.

Indicatively, a couple of cooking tables are shown

below (no. 1/2).

Table no. 1 indicates cooking times, temperatures and

positions of dishes in the oven for both traditional and

convection cookings.

Table no. 2 gives the same information for grilling and

ventilated grilling.

Experience will suggest possible variations to the

values reported on the tables.

Fig. 5

FO 0062

Type of cooking Quantity kg Con. Trad. Con. Trad. Time

Cakes

Beaten up dough in a mould 1 1-3 2 175 200 60

Beaten up pastry on a plate 1 1-3 2 175 200 50

Short pastry for cake base 0,5 1-3 3 175 200 30

Short pastry with moist filling 1,5 1-3 2 175 200 70

Short pastry with dry filling 1 1-3 2 175 200 45

Naturally leavened dough 1 1-3 1 175 200 50

Small cakes 0,5 1-3 3 160 175 30

Meat

Veal 1 2 2 180 200 60

Beef 1 2 2 180 200 70

Roast beef 1 2 2 220 220 50

Pork 1 2 2 180 200 70

Chicken 1,5 2 2 200 200 70

Stew

Beef stew 1 1 2 175 200 120

Veal stew 1 1 2 175 200 110

Fish

Cod, hake, sole fillets 1 1-3 2 180 180 30

Mackerel, turbot, salmon 1 1-3 2 180 180 45

Oysters 1-3 2 180 180 20

Flans and souffles

Pasta souffle 2 1-3 2 185 200 60

Vegetable flan 2 1-3 2 185 200 50

Sweet/salted souffle 0,75 1-3 2 180 200 50

Pizza and calzone 0,5 1-3 2 200 220 30

Defrost

Ready-made food 1 2 200 45

Meat 0,5 2 50

Meat 0,75 2 70

Meat 1 2 110

COOKING TIMETABLE

Temperature

Position of shelf

from bottom

1. Cooking times are meant in addition to a pre-heating of about 15 minutes.

2. For cooking of food placed in different positions, the first and third shelves starting from the bottom should be

preferred.

3. The above cooking times are intended for cooking in one position: allow a further 5-10 minutes for cooking in

several positions.

4. Allow a further 20 minutes for roast beef, veal, pork, turkey with bone or turkey roll.

Type of cooking Quantity kg Position of shelves from bottom Temperature

C Time

Chicken 1-1,5 3 Max 30 on both side

Toast 0,5 4 Max 5 on both side

Sausages 0,5 4 Max 10 on both side

Steak 0,5 4 Max 8 on both side

Fish 0,5 4 Max 8 on both side

TRADITIONAL GRILL COOKING

Type of cooking Quantity Position Temperature

C Time

Roast Pork 1,5 2 170 180

Roast beef 1,5 3 220 60

Chicken 1,2 2 190 90

VENTILATED GRILLING

MAINTENANCE

Before each operation, disconnect the unit.

Cleaning the cooker

Drops of sauce, fruit juice etc. should be removed as

soon as possible with a soft cloth soaked in warm

detergent water. Do not use steel wool or knives to take

off the layers of crust. Remove stubborn marks with a

well wetted soap impregnated pad, but care must be

taken not to scratch the enamel. Wash the enamelled

grids with water and detergent; these can also be

washed in a dishwasher.

Take off the burner covers and the grids and wash

them carefully with warm water and detergent. Dry

them well before putting them back in position.

Moreover, make sure that these are properly re-placed.

The burner can be rubbed with steel wool or a slightly

abrasive cloth.

Clean the oven door and crystal cover, in models

equipped with these items, only with warm water, and

avoid the use of rough cloths or abrasive substances;

in cookers with an automatic ignition the sparkling bulb

should be cleaned periodically and accurately to avoid

difficulties in lighting; furthermore check that the burner

holes are not obstructed.

Cleaning the oven

Clean carefully the oven cavity after use when it is still

warm. In fact, at this moment it is easy to take off

deposits of fat or other substances such as fruit juice,

sugar particles or fat. You can use warm detergent

water or one of the appropriate spray oven cleaners.

Do not direct the spray at the mat steel parts as this

could damage them and always follow the

manufacturer's instructions. Clean the oven acces-

sories (grate, grid-plate, etc.) with warm water and

detergent.

Remove possible incrustations with a slightly abrasive

powder.

Never line any part of the oven with aluminium foil.

It would result in an accumulation of heat which

might damage the cooking results and also

damage the enamel.

Periodical checks

Periodic checks of the flexible gas connection tube

must be made by a Serviceman in case of any

problem. We suggest an annual substitution.

The gas taps must be lubricated periodically by a

qualified Serviceman. If something goes wrong have

the cooker inspected by a qualified Serviceman.

Cleaning the oven door

For a more complete cleaning of the oven door, it is

advisable to disassemble it as follows (Fig. 7):

—open the door fully;

—turn the two caps situated on the arm of the hinge

to 180°;

—partially close the door to an angle of 30°;

—lift the door and extract from the front.

Refit the door by reversing the operation described

above.

Fig. 6

Fig. 7

FO 0424

FO 0967

Oven lamp replacement (Fig. 6)

Disconnect the appliance. Unscrew the lamp and

substitute it with another fit for higher temperature

(300°C) having the following characteristics:

Tension: 230 V (50Hz)

Power: 15W

Convection: E14

INSTRUCTIONS FOR THE INSTALLER

The following instructions are meant for a qualified installer, in order that the operations of installation, regulation,

and service are executed according to the existing regulations.

Whenever changes are mode involving the disconnection of the machine it is necessary to proceed with maximum

caution.

POSITIONING AND LEVELLING

In order to function normally it is imperative that this

unit is installed in a well ventilated kitchen (regarding

the installation follow the existing regulations). The

appliance is of freestanding type and is fit to be

dropped in according to the existing regulations.

Some models have been equipped with 4 optional feet

that increase the height of the unit from 850-900 mm.

By adjusting the feet (Fig. 8) it is possible to adjust the

height of the unit to that of the kitchen furniture and

allow a more uniform distribution of the liquid content

of pans and saucepans.

BALANCING THE LID

The models that come with crystal lids are equipped

with specially balanced springs.

These are inserted in the hinges at the back of the

appliance to allow the lid to be closed smoothly and

easily.

You can use a screwdriver to adjust the closure of the

lid. The necessary force for opening/closing the lid can

be increased by turning the adjusting screw 2 or 3

times as shown in Fig. 9.

Fig. 9

Fig. 8

FO 0063

FO 0064

BURNER DIA. TAP BY-PASS

Auxiliary 28

Semi-Rapid 35

Rapid 45

CONNECTION WITH FLEXIBLE PIPE

Use a flexible gas pipe, according to the characteristics

indicated by the existing regulations.

The pipe should be well fitted and fixed by means of a

clamp.

To reach the supply connection, the pipe should be

passed behind the cooker as shown in Fig. 10.

We bring to your attention some of the main existing

regulations.

The flexible tube must not be reach in any point a tem-

perature 30°C higher than the room temperature, it

should not be no longer than 1,5m. It should not be

subjected to any kind of traction or torsion and it should

not be allowed to be excessively bent.

An easy access should be allowed to periodically

check its condition.

Should any leaking occur, do not repair il but instead

replace it.

SERVICE

To guarantee good working order and safety, the

regulation taps should be periodically greased.

Service can be made in the following way: Remove the

knobs and the control panel after having removed the

fixing screws.

Unscrew the 2 screws placed at the sides of the burner

valve shaft. Unwind the cone and clean it with care;

then spread over the valve a thin layer of grease not

soluble by hydrocarbon.

Pay attention to the fact that too much grease can

obstruct the passage of gas. To fit again the burner

valve in the normal position, you should reverse the

procedure outlined above.

CHARACTERISTICS OF BURNERS AND NOZZLES

BURNER NOMINAL LPG(*)

POWER

KW KCal/h Nozzle g/h

Auxilliary (ø 42 mm) 0.9 771 50 71

Semi-rapid (ø 57 mm) 1.5 1324 65 122

Rapid (ø 90 mm) 2.2 1900 80 175

Feed Pressure mbar(**) 30

(*) LPG = BUTANE "A"

(**) 1 mbar = 10 mm water column.

RIGID CONNECTION

For a greater safety, it is advisable to make a rigid

connection to the gas installation. The coupling to the

unit is of Gc 1/2 type.

If the connection pipe is in metal, an insulated adaptor

must be interposed between the coupling and the tube.

GAS CONNECTION

The connection of the cooker to the gas bottle or to the

mains should only be carried out after the unit has been

regulated for use with the type of gas which will be

supplied.

For safe operation, minimum consumption and longer

duration of the unit, make sure that the pressure of

supply is equal to the value indicated in the table of

"burner charcteristics".

CHARACTERISTICS OF TAPS

Fig. 10

FO 0163

ELECTRICAL CONNECTION

Before making the connection make sure that the

energy power available in the user's house is sufficient

for the normal supply of this appliance (see rating

plate), the unit is correctly connected to earth through

a suitable plug and according to the installation country

laws.

This appliance is supplied with a type H05V2V2-F

connection cable with section 3 x 1,0 mm

provided

with plug. The plug must be connected to a proper

socket.

The socket or the omnipolar switch used for the

connection must be easily reached with the installed

appliance. The applinace is supplied with a plug. The

plug has to be connected to an adequate socket.

If you wish to directly connect to the mains, you have

to interpose an omnipolar switch with a minimum

opening between contacts of 3mm, between the unit

and the mains, complying with the existing regulations.

The yellow/green earth wire must not be interrupted by

the switch. The brown live wire (originating from the

clamp of the cooker junction box) must always be

connected to the phase of the mains supply. In any

case, the supply cord must be positioned in such a way

as it doesn't reach in any point a temperature higher

by 50°C than the room temperature.

WHAT TO DO IF THE APPLIANCE DOESN'T WORK

If the appliance doesn't work properly check the

following points before asking for service:

The flow of gas seems abnormal

Make sure that:

— the flame spreader holes are not obstructed;

— the pressure regulator is working;

— the bottle valve is completely open.

Gas smelle in the room

Make sure that:

— the gas valve is not open;

— the gas supply tube is well positioned and in good

condition; rememb

er to replace it at least once a year.

Never look for an escape of gas with a match;

instead use detergent water.

The oven doesn't heat

Make sure that the oven knobs are in the correct

worrking positions.

Cooking time is too long

Check that the temperature is correct for the type of

food to be cooked.

The oven smokes

We advise you to clean the oven after use. Splashes

of fat can occur during the cooking of meat and, if the

oven isn't cleaned properly, these produce smoke and

bad smell. (see paragraph concerning cleaning).

The oven lamp doesn't work

The lamp has burnt out. To replace it follow the

instructions given in the relevant paragraph.

If, after following all the above checks the appliance still

doesn't work, call your nearest Service Centre giving

them all the necessary information, such as model and

serial number of the appliance.

Should the supply cord need to be replaced, it is

necessary that the yellow/green earth wire is about

2cm longer than the live and neutral ones (Fig. 11).

After the connection, test the heating elements for

about 3 minutes to ensure that they are working

correctly.

The manufacturer refuses any responsability in

cases where normal safety measures are not

observed.

Fig. 11

Earthwire (yellow - green)

Neutral

wire

Phase

FO 0480

This machine, before leaving the factory, has been tested and studied by many experts and specialists, in order to

give you the best results.

Any repair work which needs to be carried out should be done with the utmost care and attention.

For this reason we reccomend that for any problem you contact the dealer who sold it to you, or our nearest

authorized Service Centre, specifying the nature of the problem and the particular model which you own.

SERVICE AND ORIGINAL SPARE PARTS

WIRING

Zanussi ZR5680AM User manual

Brand: Zanussi

Model: ZR5680AM

Category: Kitchen & houseware accessories

Type: User manual

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Zanussi ZR5680AM User manual

Zanussi ZR5680AM User manual

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