18
English
Warnings - Built-in ovens
It is most important that the instruction book should be retained with the appliance for future
reference. Should the appliance be sold or transferred to another owner, or should you move
house and leave the appliance, always ensure that the book is supplied with the appliance in
order that the new owner can be acquainted with the functioning of the appliance and the
relevant warnings. These warnings are provided in the interest of safety. You must read them
carefully before installing or using the appliance.
Installation
! Any installation work must be undertaken
by a qualified electrician or competent
person.
! Installation and initial adjustment of your
oven MUST be carried out by qualified
personnel in compliance with current
regulations. Specific installation
instructions for the installer are given in this
booklet.
During use
! This appliance has been designed for
cooking edible foodstuffs only, and must
not be used for any other purposes.
! Always stand back from the oven when
opening the oven door during cooking or
at the end of it to allow any build up of
steam or heat to release.
! Appliances become very hot with use, and
retain their heat for a long period after use.
Care should be taken to avoid touching
heating elements inside the oven.
! It is dangerous to alter the specifications
or modify the product in any way.
! Appliances become very hot with use, and
retain their heat for a long period after use.
! Always ensure that the control knobs are
in the “off” position when not in use.
! For hygiene and safety reasons, this
appliance should be kept clean at all times.
A build-up of fats or foodstuffs could result
in a fire.
! Never line any part of the oven with
aluminium foil.
! Easy clean-liners (if provided) should never
be cleaned with any other than soapy water.
! Never use steam or steam machines to
clean the appliance.
! Before any maintenance or cleaning work
is carried out on the appliance, always turn
off the isolator switch at the cooker point,
and allow to cool.
! During oven cooking and grilling, the
appliance door and the surrounding parts
are warmed up to a very high temperature.
Be careful and keep children away from
the appliance while you are using it. When
you connect other appliances to a plug near
the oven, check carefully that the wire does
not touch warm parts of the oven and does
not get taken in the oven door.
! Ensure that the shelves are put in place in
the correct way.
! This oven (even if it is linked to an electrical
cooking table) is made to function at 230 V
monophase with neutral.
Child safety
! This appliance is designed to be operated
by adults. Children should not be allowed
to tamper with the controls or play with the
product.
! Children should be supervised at all times
and should not be allowed to touch the hot
surfaces or be in the vicinity when in use or
until the appliance has cooled after use.
19
Guide to Use the
instructions
Safety Instructions
Step by step instructions for an
operation
Hints and Tips
"
Once the oven has been installed:
a) set the thermostat knob to MAX;
b) switch the oven function control knob to
conventional cooking ( );
c) allow the oven to run empty for
approximately 45 minutes;
d) open a window for ventilation.
During this time, an unpleasant odour may
be emitted. This is absolutely normal, and
is caused by residues of manufacturing.
Repeat this operation for the grill and fan
cooking function.
Once this operation is carried out, let the
oven cool down, then clean the oven cavity
with a soft cloth soaked in warm soapy
water.
Before cooking for the first time,
carefully wash the oven
accessories.
When the oven is first installed
"
MANUFACTURER:
ELECTROLUX HOME PRODUCTS ITALY S.p.A.
Viale Bologna, 298
47100 FORLÌ (Italy)
Technical assistance
! This appliance should be serviced by an
authorized Network Service Centre, and
only genuine spare parts should be used.
! Under no circumstances should you
attempt to repair the appliance yourself.
Repairs carried out by inexperienced
persons may cause injury or serious
malfunctioning. Refer to your local Service
Centre. Always insist on genuine spare
parts.
To open the oven door, always
catch the handle in its central
part.
Fig. 1
! The symbol on the product or on its
packaging indicates that this product may
not be treated as household waste. Instead
it shall be handed over to the applicable
collection point for the recycling of electrical
and electronic equipment. By ensuring this
product is disposed of correctly, you will
help prevent potential negative
consequences for the environment and
human health, which could otherwise be
caused by inappropriate waste handling of
this product. For more detailed information
about recycling of this product, please
contact your local city office, your household
waste disposal service or the shop where
you purchased the product.
20
Description of the appliance
8
7
9
524
6
3
1. Control panel
2. Oven Function control knob
3. End of cooking programmer
4. Oven Thermostat control knob
5. Overall control light
6. Oven thermostat control light
7. Grill
8. Oven lamp
9. Rating plate
1
21
Oven Function (Fig. 2) and
Thermostat (Fig. 3) control
knobs
They enable to select the most appropriate
type of heating for the different cooking
requirements by appropriately connecting
the heating elements and adjusting
temperature to the required level.
Conventional cooking - The heat
comes from both the top and bottom
element, ensuring even heating inside
the oven.
Grill - The grill element will be on.
Bottom heating element - The heat
comes from the bottom of the oven
only.
Fan cooking - This allows you to roast
or roast and bake simoultaneously
using any shelf, without flavour
transference.
Defrost Setting - This setting is
intended to assist in thawing of frozen
food.
End of cooking programmer
This device (Fig. 4) allows you to make the
oven switch off automatically once the preset
time is over. An acousitic signal will be heard
when the cooking is completed.The cooking
duration can be set up to 90 minutes
maximum. Place food in the oven and turn
the oven function control knob and the
thermostat control knob on the required
settings. Turn the timer knob to maximum
time position ("90"), then turn it back to set
the required cooking time. When the cooking
time is over, an acoustic alarm will sound
and the oven will switch off automatically.
Turn the timer knob on to set the oven on
manual operation.
Electric oven
Fig. 3
Fig. 2
50
MAX
1
0
0
150
200
0
Fig. 4
5
15
30
45
60
75
90
0
22
Oven thermostat control light
This light goes off when the oven heats up
to the temperature set and comes on again
every time the thermostat cuts in to stabilize
temperature.
Operating control light
It indicates that one or more of the heating
elements are turned on.
Safety thermostat
In order to avoid excessive overheating due
to incorrect use of the appliance or else to a
faulty component, the oven is equipped with
a safety thermostat which cuts off the power
supply if necessary. Operation is restored
automatically when the oven temperature
decreases to normal values. Therefore, if the
thermostat cuts in because you have not
been using the appliance correctly, the oven
can be used again simply by waiting for the
appliance to cool down. If, instead, the
thermostat cuts in because of a faulty
component, you should call the Service
Department.
The Cooling Fan for the
Controls
This oven is provided with a cooling fan,
meant to keep the front panel, the knobs
and the oven door handle cool. This fan may
run on after the oven or grill is switched off,
until a normal temperature is reached.
23
Hints and tips for using the oven
Always cook with the oven door
closed.
The oven is supplied with an exclusive
system which produces a natural
circulation of air and the constant
recycling of steam. This system makes
it possible to cook in a steamy
environment and keep the dishes soft
inside and crusty outside. Moreover, the
cooking time and energy consumption are
reduced to a minimum. During cooking
steam may be produced which can be
released when opening the oven door.
This is absolutely normal.
However, always stand back from the
oven when opening the oven door
during cooking or at the end of it to
allow any build up of steam or heat
to release.
Conventional cooking
Heat comes from the top and from the
bottom, therefore it is preferable to use the
central runners. If cooking requires more
heat from the top or from the bottom use
the top or the bottom runners.
Fan cooking
The food is cooked by means of preheated
air force blown evenly round the inside of
the oven by a fan set on the rear wall of the
oven itself. Heat thus reaches all parts of
the oven evenly and fast and this means that
you can simultaneously cook different types
of foods positioned on the various oven
shelves (Fig. 5). Fan cooking ensures rapid
elimination of moisture and the dryer oven
environment stops the different aromas and
flavours from being transmitted from one food
to another.
The possibility of cooking on several shelf
heights means that you can cook several
different dishes at the same time and up to
three tins of biscuits and mini pizzas to be
eaten immediately or subsequently deep
frozen. Naturally the oven can also be used
for cooking on just one shelf. In this case
you should use the lowest set of runners so
that you can keep an eye on progress more
easily. In addition, the oven is particularly
recommended for sterilizing preserves,
cooking home-made fruit in syrup, and for
drying mushrooms or fruit.
Grilling
When grilling meat or fish, spread a little oil
on them and always place them on the oven
grid. The shelf level depends on the
thinckness of the food. Always place the
dripping pan at the lowest level, with some
water in it, to avoid smoke and unpleasant
smells.
Some hints
For baking cakes
Cakes require a moderate temperature
(normally between 150 and 200 °C). In
addition, the oven must be heated up
beforehand - for about 10 minutes. The oven
door should not be opened before at least
3/4 of the set cooking time is up. Normal
short pastry dough should be cooked in a
mould or tin for 2/3 of total cooking time
required and then garnished as desired
before being cooked completely. Clearly, the
remaining cooking time depends on the type
of garnish used (jam, fruit, etc.). Care should
be taken to ensure that any dough and cake
mixes are of the right consistency since an
unduly moist mix lengthens cooking time
unnecessarily.
24
The raw dough or mix should therefore be
fairly difficult to detach from the spoon or
beater.
If three shelves are filled with cakes and tarts
simultaneously, it is advisable to slot in an
extra shelf between the two lower shelves
(Fig. 5).
For cooking meat and fish
Meat cooked in the oven should weigh at
least 1 kg to prevent it from becoming too
dry during cooking. Very tender red meat to
be cooked rare, i.e. well cooked on the
outside but extremely juicy inside, requires
high-temperature cooking (200-220 °C).
White meat, poultry and fish instead require
low-temperature cooking (150-175 °C).
The ingredients for the accompanying sauce
or gravy should be put in the baking pan at
the very beginning only when cooking times
are short.
Otherwise they should be added during the
last half hour. A simple way of checking
whether meat is done or not is to press it
with a spoon; if the meat does not yield under
this pressure it means that it is done to a
turn. In the case of roast beef and fillet
steaks, the inside of which should remain
fairly pink in color, cooking times must be
short.
The meat can be cooked in a baking pan or
else directly on the shelf - in this case a
dripping pan must obviously be placed
underneath the shelf to collect the juice.
Should you cook very fat food, place the
meat directly on the grill and the grill over
the dripping pan in order not to dirty the oven.
Once the meat is cooked, it is advisable to
let it rest for at least 15 minutes before
carving so that the juice does not seep out.
To prevent the formation of too much smoke
in the oven during roasting, it is a good idea
to pour a little water into the dripping pan
and—to prevent steam—to add a little bit
more during cooking if the original amount
dries up too much.
Before serving, the various courses can be
kept hot in the oven which should be turned
down to the minimum temperature.
Warning! - Do not place objects on
the bottom of the oven and do not
cover it with aluminium foil while
cooking, as you can damage the
enamelled surfaces and the food you
are cooking.
Always place pans, heat-resisting
pans and aluminium foils on the oven
shelves.
Warning! - Be careful when you insert
and extract the grid and the dripping
pan from the oven in order not to
damage the enamelled surfaces of
the oven cavity.
Cooking times
Cooking times vary according to the type of
food to be cooked, its consistency, and
volume.We suggest that you take particular
note of your first cooking experiments with
the oven, since operating in the same
conditions for the same dishes you will of
course obtain similar results.
Only experience will enable you to make
the appropriate changes to values given on
charts.
Fan cooking
Fig. 5
25
Cooking Tables
4
3
2
1
4
3
2
1
CAKES
Whipped up kneading
2 170 2 (1 and 3)* 160 45 ~ 60 In cake mould
Shortbread dough
2 170 2 (1 and 3)* 160 20 ~ 30 In cake mould
Butter-milk cheese cake
1 160 2 150 60 ~ 80 In cake mould
Apple cake 1 180 2 (1 and 3)* 170 40 ~ 60 In cake mould
Strudel 2 175 2 150 60 ~ 80
Jam-tart 2 175 2 (1 and 3)* 160 30 ~ 40
Fruit cake 1 175 1 160 45 ~ 60 In bread pan
Sponge cake 1 175 2 (1 and 3)* 160 30 ~ 40 In cake mould
Christmas cake 1 170 1 160 40 ~ 60 In cake mould
Plum cake 1 170 1 160 50 ~ 60 In bread pan
Small cakes 2 175 2 (1 and 3)* 160 25 ~ 35 In baking tray
Biscuits 2 160 2 (1 and 3)* 150 20 ~ 30 In baking tray
Meringues 2 100 2 (1 and 3)* 100 90 ~ 120 In baking tray
Buns 2 190 2 (1 and 3)* 180 12 ~ 20 In baking tray
Pastry: Choux 2 200 2 (1 and 3)* 190 15 ~ 25 In baking tray
BREAD AND PIZZA
1000 White bread 1 190 2 180 40 ~ 60 1-2 pieces
500 Rye bread 1 190 1 180 30 ~ 45 In bread pan
500 Bread rolls 2 200 2 (1 and 3)* 175 20 ~ 35 6-8 rolls
250 Pizza 1 210 2 (1 and 3)* 190 15 ~ 30 in baking pan
FLANS
Pasta flan 2 200 2 (1 and 3)* 175 40 ~ 50 in mould
Vegetable flan 2 200 2 (1 and 3)* 175 45 ~ 60 in mould
Quiches 1 200 2 (1 and 3)* 180 35 ~ 45 in mould
Lasagne 2 180 2 160 45 ~ 60 in mould
Cannelloni 2 200 2 175 40 ~ 55 in mould
MEAT
1000 Beef 2 190 2 175 50 ~ 70 On grid
1200 Pork 2 180 2 175 100 ~ 130 On grid
1000 Veal 2 190 2 175 90 ~ 120 On grid
1500
English roast beef
1500 underdone 2 210 2 200 50 ~ 60 On grid
1500 done 2 210 2 200 60 ~ 70 On grid
1500 well done 2 210 2 200 70 ~ 80 On grid
2000 Shoulder of pork 2 180 2 170 120 ~ 150 With rind
1200 Shin of pork 2 180 2 160 100 ~ 120 2 pieces
1200 Lamb 2 190 2 175 110 ~ 130 Leg
1000 Chicken 2 190 2 175 60 ~ 80 Whole
4000 Turkey 2 180 2 160 210 ~ 240 Whole
1500 Duck 2 175 2 160 120 ~ 150 Whole
3000 Goose 2 175 2 160 150 ~ 200 Whole
1200 Rabbit 2 190 2 175 60 ~ 80 Cut in pieces
1500 Hare 2 190 2 175 150 ~ 200 Cut in pieces
800 Pheasant 2 190 2 175 90 ~ 120 Whole
Meat loaf 2 180 2 160 40 ~ 60 in bread pan
FISH
1200 Trout/Sea bream 2 190 2 (1 and 3)* 175 30 ~ 40 3-4 fishes
1500 Tuna fish/Salmon 2 190 2 (1 and 3)* 175 25 ~ 35 4-6 fillets
Traditional
Cooking
Weight (gr.)
TYPE OF DISH
Level
Fan Cooking
NOTES
Cooking
time
minutes
temp.
°C
Level
temp.
°C
Traditional cooking and fan ducted cooking
(*) If you need to cook more than one dish at the same time, we recommend you to place them on the levels
quoted between brackets.
Cooking times in the table do not include pre-heating. We recommend to pre-heat the oven
for about 10 minutes before cooking.
26
Before any cleaning switch the
oven off and let it cool down.
Never use steam or steam
machines to clean the appliance.
Important! Before carrying out
maintenance and cleaning
operations, make sure that your
oven is disconnected from the
mains power supply.
Cleaning must be carried out after the oven
has cooled down. Wash the enamelled parts
with lukewarm water and detergent. Do not
use abrasive products, such as steel wool
pads, acids etc. since these could damage
the various surfaces. Rinse stainless steel
parts with water after use, and dry them with
a soft cloth or chamois leather.
In the case of persistent stains, you can
Cleaning and Maintenance
use normal non-abrasive detergents or
products specific for stainless steel readily
available on the market. Another alternative
is a drop of hot vinegar. When cleaning the
oven door with the glass top cover use just
hot water, taking care to avoid using coarse
cloths or abrasive products.
The hot acids of fruit (e.g. Iemons, stewed
prunes, etc.) leave difficult-to-remove stains
on the enamelled surfaces; this inconvenient
may remove enamel gloss, but, it does not
impair oven operation.
Clean the oven thoroughly after use; in this
way it will be possible to remove cooking
residuals more easily, thus avoiding these
from burning the next time the oven is used.
Fillet steaks
4 800 3 max 12 ~ 15 12 ~ 14
Beef-steaks 4 600 3 max 10 ~ 12 6 ~ 8
Sausages 8 — 3 max 12 ~ 15 10 ~ 12
Pork chops 4 600 3 max 12 ~ 16 12 ~ 14
Chicken (cut in two) 2 1000 3 max 30 ~ 35 25 ~ 30
Kebabs 4 — 3 max 10 ~ 15 10 ~ 12
Chicken (breast) 4 400 3 max 12 ~ 15 12 ~ 14
Hamburger 6 600 3 max 10 ~ 15 8 ~ 10
Fish (fillets) 4 400 3 max 12 ~ 14 10 ~ 12
Sandwiches 4-6 — 3 max 5 ~ 7 —
Toast 4-6 — 3 max 2~4 2 ~ 3
Grilling
Upper
side
°C
temp.
Pieces
Weight
Quantity
Cooking time
(minutes)
Lower
side
Grilling
TYPE OF DISH
Level
4
3
2
1
The oven temperatures are intended as a guide only. It may be necessary to increase or
decrease the temperatures to suit individual preferences and requirements.
Cooking times in the table do not include pre-heating. We recommend to pre-heat the oven
for about 10 minutes before cooking.
27
Models in stainless steel or aluminium:
We recommed to clean the oven door using
only a wet sponge and dry it up after cleaning
with a soft cloth.
Never use steel wool, acids or abrasive
products as they can damage the oven
surface.
Clean the oven control panel following the
same precautions.
Cleaning the oven door
Before cleaning the oven door, we recommend
you to remove it from the oven.
Proceed as follows:
1) open the oven door completely;
2) find the hinges linking the door to the
oven (Fig. 6);
3) unlock and turn the small levers located
on the two hinges (Fig. 7);
4) handle the door by its left- and right-hand
sides, then slowly turn it towards the oven
until it is half-closed (Fig. 8);
5) gently pull the oven door off its site (Fig.
8);
6) place it on a steady plan.
Clean the oven door glass with warm water
and a softh cloth only.
Once the cleaning is carried out, refit the
oven door, following the procedure in reverse.
When the two small levers are placed again
on the hinges, the door will have been
accurately fit.
Replacing the oven light
Disconnect the appliance from its power
supply point. Push in and unscrew the glass
cap (Fig. 9). Unscrew the light bulb and
replace it with a new heat-proof bulb (300°C)
having the following features: - Operative
tension: 230 V (50 Hz); - Power: 25 W; -
Fitting: E 14. Reconnect the appliance.
Fig. 6
Fig. 7
Fig. 8
Fig. 9
"
28
If the appliance is not working correctly, please carry out the following checks, before
contacting your local Service Centre.
What happens if something goes
wrong
SOLUTION
#Check the oven is in manual operation and
that both a cooking function and a temperatu-
re have been selected
or
#Check the appliance is wired in properly, and
the socket switch or the switch from the
mains supply to the oven are ON.
#Turn the thermostat knob on a temperature
or
#Turn the oven function control knob on a
function.
#Turn the oven function control knob on a
function
or
#Buy a new oven light bulb, asking for it to your
local Service Centre and replace it by following
the instruction provided in this booklet.
#Refer to the contents of this booklet,
especially to the chapter "Electric oven".
#Leave dishes inside the oven no longer than
15-20 minutes after the cooking is completed.
SYMPTOM
$
The oven does not come on
$
The oven temperature light does
not come on
$
The oven light does not come on
$
It takes too much time to finish the
dishes, or they are cooked too fast.
$
Steam and condensation settle on
the food and the oven cavity.
29
Technical Data
This appliance complies with the
following E.E.C. Directives:
- 73/23 - 90/683 (Low Voltage Directive);
- 89/336 (Electromagnetical Compatibility
Directive);
- 93/68 (General Directives)
and subsequent modifications.
Dimension of the oven
recess
Height 593 mm
Width 560 mm
Depth 550 mm
Dimensions of the oven
cavity
Height 335 mm
Width 405 mm
Depth 400 mm
Capacity 56 l
Oven thermostat regulation: from 50°C up
to 230°C
Heating elements
Oven lamp 25 W
Top Heating Element 800 W
Bottom Heating Element 1000 W
Top + Bottom Heating Elements 1800 W
Grill element 1650 W
Convection fan 25 W
Cooling fan 25 W
Maximum Power absorbed: 1850 W
Operating Voltage (50 Hz) 230 V
If after the checks listed in the previous
chapter, the appliance still does not work
correctly, contact your local Service
Centre, specifying the type of
malfunctioning, the appliance model (Mod.),
the product number (Prod. No.) and the
serial number (Ser. No.) marked on the
identification plate. This plate is placed on
the front external edge of the oven cavity.
Original spareparts, certified by the product
manufacturer and
carrying this symbol
are only available at
our Service Centre
and authorized
spareparts shops.
Service and Spare Parts
30
Instructions for the installer
The instructions given below are
designed specifically for a qualified
installer and should aid him or her to
perform all installation, adjustment,
and maintenance operations with
absolute precision and in compliance
with all current legislation and
regulations. We strongly recommend
that all operations for the installation
of your cooker be carryed out by
Qualified Personnel in accordance
with existing rules and regulations.
Electrical connection
Prior to making the electrical connection,
make sure that:
— the protection fuse and the domestic
wiring system are suitable to carry the
total electric load of the oven (see rating
plate);
— your domestic wiring system has an
efficient earth connection in compliance
with rules and laws in force;
— the wall socket or the omnipole switch
used for the electrical connection can
easily be reached after the oven is built
in.
This appliance is delivered without an
electric supply cable, therefore, you will have
to fit to it a supply cable with standard plug,
suitable for the total electric load shown on
the rating plate. The plug is to be inserted
into a suitable wall socket. If you require a
direct connection to the electric network
(mains), it will be necessary to fit between
the appliance and the mains an omnipole
switch, with a minimum gap between
contacts of 3 mm, suitable for the required
load and in compliance with rules in force.
The green & yellow ground wire must not be
interrupted by the switch and it should be 2-
3 cm. longer than the other cables. The
supply cable must in all cases be laid out in
such a way as to ensure that it does not
reach at any given point a temperature 50
°C higher than the ambient temperature.
Suitable power supply cables are the
following types, considering the respective
necessary section of cable: H07 RN-F, H05
RN-F, H05 RR-F, H05 VV-F, H05 V2V2-F
(T90), H05 BB-F.
Terminal block
The oven has an easily accessible terminal
block, which is meant to work with an
electric single-phase rate of 230 V (Fig. 10).
The Manufacturer disclaims any liability
in case these accident-preventing rules
are not observed.
Fig. 10
31
To ensure correct operation of the built-in
assembly, the kitchen cabinet and the
recess for the built-in appliance must have
suitable dimensions.
When the appliance is fitted-in, there must
be no open spaces left and it must be
closed on all sides by the kitchen furniture
to prevent the possibility of inadvertently
touching “live” (current carrying) parts of the
oven. All parts ensuring such a protection,
including any covering panel (for instance,
if the appliance is installed at the end or at
the beginning of a kitchen counter) must be
fastened in such a way as to prevent removal
of the same without the aid of some tool.
The appliance can be placed with its back
and with one side close to appliances or
walls of higher height. The other side,
instead, must be placed close to furniture
or appliances, having the same height.
Overall oven dimensions (Fig. 11)
In-Column recess dimensions
The recess must have the dimensions
shown in Fig. 12.
Undertop recess dimensions
The recess must have the dimensions shown
in Fig. 13.
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. 14).
Building-in
Fig. 11
Fig. 12
Fig. 13
Fig. 14
550 M
IN
5
9
3
5
6
0
- 5
7
0
8
0
÷
1
0
0
-
1
-
2
-
3
-
4
-
5
-
6
-
7
-
8
-
9
-
10
-
11
-
12
-
13
-
14
Zanussi ZOB655W Uživatelský manuál
- Typ
- Uživatelský manuál
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- English: Zanussi ZOB655W User manual