Introduction
This dual fuel cooker has been designed and manufactured to all the
necessary British Standards. It also carries the C.E. mark.
It is important that you understand how to use and care for the cooker
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 cooker. Keep the booklet in a
safe place so that anyone who uses the cooker can read it. Pass the
booklet on with the cooker 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 cooker as this may invalidate
the guarantee.
For your safety
This cooker 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 cooker at all
times.
The installation instructions that came with the cooker tell you
how and where it can be fitted. If the cooker 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.
2
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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
Installation 47
Testing 49
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Contents
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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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 to turn off a burner. Do not use the lid
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.
FRONT LEFT
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
GRILL
OVEN-GRILL
OVEN-GRILL
For your safety
Never cover the grill pan or grid with foil as this can lead to
grill fires.
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 .
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FAN OVEN
FAN OVEN
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.
GRILL
FRONT LEFT
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
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.
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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.
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
200 - 220
160 - 170
160 - 170
160 - 170
140 - 150
130 - 140
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
190 - 200
130 - 140
190 - 200
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
180 - 190
180 - 190
180 - 190
210 - 220
200 - 210
1 - 1½ h
1 - 1½ h
30-35
15-20
25-40
15-25
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Oven cooking chart
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
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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