INSTRUCTION BOOKLET
ÖÕËËÁÄÉÏ ÏÄÇÃÉÙÍ
GR
ELECTRIC
COOKER
ÇËÅÊÔÑÉÊÇ
ÊÏÕÆÉÍÁ
ZCS 6602
ZCS 6603
2
Important Safety Information
You MUST read these warnings carefully before installing or using the hob. If you need assistance,
contact our Customer Care Department.
ENGLISH
Installation
• The work of installation must be carried out by
competent and qualified installers according to the
regulations in force.
• Any modifications to the domestic electrical mains
which may be necessary for the installation of the
appliance should be carried out only by competent
personnel.
• Check your appliance for any transport damage.
• Never connect a damaged appliance. If your appliance
is damaged, contact your supplier.
• It is dangerous to modify, or attempt to modify, the
characteristics of this appliance.
• Avoid installation of the appliance near inflammable
material (e.g. curtains, tea towels, etc.).
• This appliance is heavy. Take care when moving it.
• This appliance cannot be positioned on a base.
• Remove all packaging before using the appliance.
• Some parts have a shock-resistant plastic film
protection. Be sure to remove this plastic film before
you start operating the appliance and clean the parts
involved using a soft cloth wrung out in warm water
to which a little washing up liquid has been added.
• Ensure that the electrical supply complies with the
type stated on the rating plate.
Child Safety
• This appliance is not intended for use by children or
other persons whose physical, sensory or mental
capabilities or lack of experience and knowledge
prevents them from using the appliance safely
without supervision or instruction by a responsible
person to ensure that they can use the appliance
safely.
• This appliance is designed to be operated by adults.
Do not allow children to play near or with the
appliance.
• The appliance gets hot when it is in use. Children
should be kept away until it has cooled.
• Children can also injure themselves by pulling pans
or pots off the appliance.
During Use
• This appliance is intended for domestic cooking only.
It is not designed for commercial or industrial
purposes.
• Do not use this appliance if it is in contact with water.
• Do not operate the appliance with wet hands.
• Ensure the control knobs are in the ‘OFF’ position
when not in use.
• During use the appliance becomes hot. Care should
be taken to avoid touching heating elements inside
the oven.
• Always stand back from the oven when opening the
oven door, to allow any build-up of steam or heat to
release.
• When using other electrical appliances, ensure the
cable does not come into contact with the hot
surfaces of the appliance.
• Never use the hob as a working space. Do not store
things on the hob.
• Never use plastic or aluminium foil dishes on the hob.
• Never use plastic dishes in the oven.
Never line any
part of the oven with aluminium foil.
• Unstable or misshapen pans should not be used on
the cooking zones as unstable pans can cause an
accident by tipping or spillage.
• Never leave the appliance unattended when cooking
with oil and fats.
• This appliance should be kept clean at all times. A
build-up of fats or foodstuffs could result in a fire.
• Always ensure that the oven vent which is located at
the centre back of the hob is left unobstructed to
ensure ventilation of the oven cavity.
• Perishable food, plastic items and areosols may be
affected by heat and should not be stored above the
appliance.
•
Only heat-resistant plates may be placed in the
drawer situated under the oven. Do not p ut
combustible materials there.
• Never use steam or high pressure steam cleaners to
clean the appliance.
• Do not use harsh abrasive cleaners or sharp metal
scraper to clean the oven door glass since they can
scratch the surface, which may result in shattering of
the glass.
Service
• This appliance should only be repaired or serviced by
an authorised Service Engineer and only genuine
approved spare parts should be used.
3
This appliance is manufactured according to
the following EEC directives:
2006/95 EEC -
2004/108 EEC current edition.
Guide to Use the instructions
The following symbols will be found in the text to guide
you throughout the Instructions:
Safety Instructions
Step by step instructions for an operation
Hints and Tips
Environmental Information
Keep this instruction book for future
reference and ensure it is passed on to
any new owner.
Contents
For the User
Important Safety Information 2
Control Panel 4
Operation 5
Hints and Tips for using the hob 6
Electric Oven 7
Before the First Use of the appliance 8
Using the Oven 9
Hints and tips for using the oven 10
Defrosting 10
Cooking Chart - Conventional and Fan cooking 11
Cooking Chart - Grilling 12
Maintenance and Cleaning 13
Cleaning the Oven 14
Something not working 16
Service and Spare Parts 17
These instruction are only valid in the
countries whose symbols appear on this
booklet’s cover.
Environmental Information
• After installation, please dispose of the packaging
with due regard to safety and the environment.
• When disposing of an old appliance, make it unusable,
by cutting off the cable.
• 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.
For the Installer
Instructions for the Installer 18
Technical data 18
Electrical connection 19
4
The Oven Cavity
Accessories
Control Panel
Grill element
Oven Light
Oven fan
Oven Shelf
(x2)
Dripping Pan
(x1)
1. Front left hotplate control knob
2. Back left hotplate control knob
3. Back right hotplate control knob
4. Front right hotplate control knob
6
5
432
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ZCS 6602
5. Oven function control knob
6. Oven thermostat control knob
7. Mains on Light
8. Oven Thermostat Pilot Light
1. Front left hotplate control knob
2. Back left hotplate control knob
3. Back right hotplate control knob
4. Front right hotplate control knob
6
5
432
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ZCS 6603
5. Oven function control knob
6. Oven thermostat control knob
7. Minute minder
8. Mains on Light
9. Oven Thermostat Pilot Light
7
5
Operation
Electric hotplates
To switch on the hotplate, turn the relevant control knob
to the required heat setting.
The control knob is numbered 1 - 6
0 - OFF
1 - Minimum
6 - Maximum
The hob has two types of hotplates:
Normal hotplates (back right and left, front right)
We recommend the plates are switched to maximum (6)
for a short while to boost the plates, and then adjusted to
the required setting.
Rapid hotplate (front left)
The rapid hotplate is indicated by a red dot, and will heat
up more quickly than a normal plate. As the red dot is
painted on the plate, it may deteriorate during use and
even disappear completely after a period of time. This will
not affect the performance of the hob.
It is important to note that the plate may smoke
and produce a slightly unpleasant odour when used
for the first time. This is quite normal and will
disappear after a short while.
Suggestions for the correct setting of the plates are given
in the following table.
Very Gentle 1 To keep food warm
To melt butter and chocolate
Gentle 2 To prepare cream-sauces, stews
and milk puddings or to fry eggs
Slow 3 Dried vegetables, frozen food, fruit,
boiling water or milk
Medium 4 Boiled potatoes, fresh vegetables,
pâtés, soups, broths, pancakes or
fish
High 5 Larger stews, meat roll, fish,
omelettes, steaks
Fast 6 Steaks, escalopes and frying
OFF 0
Mains on Light
The mains on light will come on when the oven function
control knob and/or the hotplate control knobs are set.
6
Saucepans for use on solid plates should have several
characteristics:
• They should be fairly heavy duty.
• They should fit the heat area exactly, or be slightly
larger for efficient use, NEVER smaller.
• They should have a flat base to ensure good
contact with the plate.
This is particularly important when using pans for high
temperature frying or pressure cooking.
As soon as liquid starts boiling, turn down the
plate control knob so that it will barely keep the
liquid simmering.
You can switch off the plate a short while before
you finish cooking, and the final stage will be
completed on the accumulated heat. Similarly,
stews etc. cooked in well covered saucepans cook
at lower temperature which is more economical.
Ensure pans are large enough to avoid liquids
being spilt onto the plates.
Never leave the plates on without a pan on them
or with an empty pan on them.
Take care never to lean or reach over a hot electric
plate. Always point pan handles inward or over
the work surface next to the hob to avoid
accidentally knocking over a pan as you pass
by.
Take care when frying food in hot oil or fat, as the
overheated splashes could easily ignite.
If the control knobs become difficult to turn,
please contact your local Service Centre.
Hints and Tips for using the hob
Storage Drawer
The storage drawer is located underneath the oven cavity.
During cooking the storage drawer may become
hot if the oven is on high for a long period of time,
therefore flammable materials such as oven gloves,
tea towels, plastic aprons etc. should not be
stored in the drawer.
Oven accessories such as baking sheets, will also
become hot, therefore care should be taken when
removing these items from the drawer whilst the
oven is in use or still hot.
7
Oven Function and Thermostat
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.
Bottom heating element - The heat comes from
the bottom of the oven only.
Top heating element - The heat comes from the
top of the oven only.
Grill - The grill element will be on.
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.
Thermostat Control Knob
Turn the thermostat control knob clockwise to select
temperatures between 50°C and 230°C (MAX).
Thermostat Control Light
The thermostat control light will come on when the
thermostat control knob is turned. The light will remain on
until the correct temperature is reached. It will then cycle
on and off to show the temperature is being maintained.
Mains on Light
The mains on light will come on when the oven function
control knob and/or the hotplate control knobs are set.
The Safety Thermostat
This oven is provided with a safety thermostat. In case of
malfunctioning of the main thermostat, and consequential
over-heating, the safety device will stop the power supply
to the appliance. If this happens, call your local Service
Force Centre. Under no circumstances should you
attempt to repair the appliance yourself.
The minute minder (Model ZCS 6603)
This appliance is equipped with a mechanical minute
minder. The minute minder may be set for a maximum
time of one hour. The regulation knob must be turned
clockwise until the 60-minute position is reached and
then anti-clockwise to the required time.Once the pre-
set time has elapsed, a signal will be heard which
automatically cuts out.The oven, however, will remain on.
Electric Oven
8
Before the First Use of the appliance
Before using the appliance, remove all packaging,
both inside and outside the appliance, including
the advertising labels and any protective film.
Before cooking for the first time, carefully wash
the oven accessories.
Before first use, the oven should be heated without food.
During this time, an unpleasant odour may be emitted.
This is quite normal.
1. Switch the oven function control knob to
conventional cooking
.
2. Set the thermostat control knob to MAX.
3. Open a window for ventilation.
4. Allow the oven to run empty for approximately 45
minutes.
This procedure should be repeated with the grill
function for approximately 5-10 minutes.
Once this operation is carried out, let the oven
cool down, then clean the oven cavity with a
soft cloth soaked in warm water to which a little
mild washing-up liquid has been added.
To open the oven door, always hold the
handle in the centre.
9
Condensation and Steam
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.
When food is heated, it produces steam in the
same way as a boiling kettle does. When
steam comes in contact of the oven door
glass, it will condense and produce water
droplets.
To reduce condensation, ensure the oven is
well heated before placing food in the oven
cavity. A short oven pre-heating (about 10
minutes) will then be necessary before any
cooking.
We recommend you to wipe away
condensation after each use of the appliance.
Using the Oven
Cookware
• Use any oven proof cookware which will withstand
temperatures of 230°C.
• Baking trays, oven dishes, etc. should not be placed
directly against the grid covering the fan at the back of
the oven, or placed on the oven base.
• Do not use baking trays larger than 30 cm x 35 cm (12
in x 14 in) as they will restrict the circulation of heat
and may affect performance.
The effects of dishes
on cooking results
Dishes and tins vary in their thickness, conductivity,
colour, etc. which affects the way they transmit heat to
the food inside them.
A Aluminium, earthenware, oven glassware and bright
shiny utensils reduce cooking and base browning.
B Enamelled cast iron, anodized aluminium, aluminium
with non-stick interior and coloured exterior and dark,
heavy utensils increase cooking and base browning.
4
3
2
1
Always cook with the oven door closed.
Stand clear when opening the drop down oven
door. Do not allow it to fall open - support the
door using the door handle, until it is fully open.
The oven has four shelf levels, and is supplied
with two shelves. The shelf positions are counted
from the bottom of the oven as shown in the
diagram.
It is important that these shelves are correctly
positioned as shown in the diagram.
Do not place cookware directly on the oven
base.
Attention! - Do not place objects on the oven base
and do not cover any part of the oven with
aluminium foil while cooking, as this could cause
a heat build-up which would affect the baking
results and damage the oven enamel. Always
place pans, heat-resisting pans and aluminium
trays on the shelf which has been inserted in the
shelf runners.
Carefully supervise cooking with fat or oil, since
these types of foodstuff can result in a fire, if over-
heated. For the same reason, be careful when
placing or removing food in the oven, not to let any
fat or oil fall on the oven base. If this happens,
carefully clean the oven to avoid unpleasant smells
or smoke.
10
Hints and tips for using the oven
Hints and Tips on Cooking
Fish and Meat
You can place meat in oven proof dishes, or directly on the
oven shelf. In this case, remember to place the drip tray
in the first position from the bottom with some water in it.
The dripping pan will avoid the falling of melted fat on the
oven base.
White meat, poultry and fish in general, need to be
cooked at a medium temperature (between 150 and 175
°C). If you need to cook red meat (slightly browned on the
outside and more gently cooked in the inside), a higher
temperature (between 200 and 230 °C) for a short time is
recommended.
Hints and Tips on baking
Cakes usually need to be cooked at a medium tempera-
ture (between 150 and 200 °C).
A short oven pre-heating (about 10 minutes) is
recommeded when cooking cakes or baking. Once the
cooking has been started, keep the oven door closed
during all the cooking time, and check the cooking results
through the oven door glass.
Hints and Tips on grilling
If you need to grill meat or fish, place them directly on the
shelf after spreading a little oil on them.
In the grill function, heat comes only from the top element.
Therefore, you need to adjust the cooking level depending
on meat or fish's thickness.
Always remember to place the dripping pan in the lower
position with some water in it.
.
Defrosting
The oven fan operates without heat and circulates the
air, at room temperature, inside the oven. This increases
the speed of defrosting. However, please note that the
temperature of the kitchen will influence the speed of
defrosting.
This function is particularly suitable for delicate food which
could be damaged by heat, e.g. cream filled gateaux,
iced cakes, pastries, bread and other yeast products.
How to Use Defrosting
Turn the oven function control knob to ans set the
thermostat control knob to OFFposition .
Hints and Tips
• Cover food with a lid, aluminium foil or plastic film to
prevent drying out during defrosting.
• ALWAYS COOK THOROUGHLY IMMEDIATELY
AFTER THAWING.
• Frozen food should be placed in a single layer when
ever possible and turned over half way through the
defrosting process.
• Only joints of meat and poultry up to 2 kg. (4 lb.) are
suitable for defrosting in this way.
Refer to the following table for approximate defrosting
times.
11
Cooking Chart
CAKES
Whisked recipes
2 170 2 160 45 ~ 60 In cake mould on the shelf
Shortbread dough
2 170 2 (1 and 3)* 160 20 ~ 30 In cake mould on the shelf
Butter-milk cheese cake
1 160 2 150 60 ~ 80 In cake mould on the shelf
Apple cake 1 180 2 (1 and 3)* 170 40 ~ 60 In cake mould on the shelf
Strudel 2 175 2 150 60 ~ 80 In cake tin on the shelf
Jam-tart 2 175 2 (1 and 3)* 160 30 ~ 40 In cake mould on the shelf
Fruit cake 1 175 1 160 45 ~ 60 In cake mould
Sponge cake 1 175 2 160 30 ~ 40 In cake mould on the shelf
Christmas cake 1 170 1 160 40 ~ 60 In cake mould on the shelf
Plum cake 1 170 1 160 50 ~ 60 In cake mould on the shelf
PASTRIES
Small cakes 2 170 2 (1 and 3)* 160 25 ~ 35 In baking tray
Biscuits 3 190 3 170 15 ~ 25 In baking tray
Meringues 2 100 2 100 90 ~ 120 In baking tray
Buns 2 190 2 180 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 2 pieces in baking tray
500 Rye bread 1 190 1 180 30 ~ 45 In bread pan on the grid
500 Bread rolls 2 200 2 175 20 ~ 35 6-8 rolls in baking tray
250 Pizza 1 200 2 (1 and 3)* 190 15 ~ 30 On baking tray on the grid
FLANS
Pasta flan 2 200 2 (1 and 3)* 175 40 ~ 50 In mould on the shelf
Vegetable flan 2 200 2 (1 and 3)* 175 45 ~ 60 In mould on the shelf
Quiches 1 200 2 (1 and 3)* 180 35 ~ 45 In mould on the shelf
Lasagne 2 180 2 160 45 ~ 65 In mould on the shelf
Cannelloni 2 200 2 175 40 ~ 55 In mould on the shelf
MEAT
1000 Beef 2 190 2 175 50 ~ 70 On shelf and dripping pan
1200 Pork 2 180 2 175 100 ~ 130 On shelf and dripping pan
1000 Veal 2 190 2 175 90 ~ 120 On shelf and dripping pan
1500
English roast beef
1500 rare 2 210 2 200 50 ~ 60 On grid and dripping pan
1500 medium 2 210 2 200 60 ~ 70 On grid and dripping pan
1500 well done 2 210 2 200 70 ~ 80 On grid and dripping pan
2000 Shoulder of pork 2 180 2 170 120 ~ 150 With rind-in dripping pan
1200 Shin of pork 2 180 2 160 100 ~ 120 2 pieces-in dripping pan
1200 Lamb 2 190 2 175 110 ~ 130 Leg-in dripping pan
1000 Chicken 2 190 2 175 60 ~ 80 Whole-in dripping pan
4000 Turkey 2 180 2 160 210 ~ 240 Whole-in dripping pan
1500 Duck 2 175 2 160 120 ~ 150 Whole-in dripping pan
3000 Goose 2 175 2 160 150 ~ 200 Whole-in dripping pan
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
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
Conventional cooking
Weight (gr.)
TYPE OF DISH
Fan cooking
NOTES
Cooking
time
minutes
temp.
°C
temp.
°C
Conventional and fan cooking
Cooking times do not include pre-heating time.
A short oven pre-heating (about 10 minutes) is necessary before any 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.
If you wish to cook more than one dish at the same time, we suggest that you change the cooking levels of your dishes
during the last 5-10 minutes in order to obtain a more uniform colour of your dishes.
Level
4
3
2
1
Level
4
3
2
1
12
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 3 ~ 7 —
Toast 4-6 — 3 max 2 ~ 4 2 ~ 3
Grilling
Upper
side
°C
Temperature
Pieces
Weight
Quantity
Cooking time
(minutes)
Lower
side
TYPE OF DISH
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.
Level
4
3
2
1
Cooking times do not include pre-heating time.
A short oven pre-heating (about 10 minutes) is necessary before any cooking.
Cooking Chart
13
Before any maintenance or cleaning can be carried
out, you must DISCONNECT the appliance from
the electricity supply.
This appliance cannot be cleaned with steam or
with a steam cleaning machine.
The oven should be kept clean at all times. A
build-up of fats or other foodstuffs could result in
a fire, especially in the grill pan.
Cleaning materials
Before using any cleaning materials on your appliance,
check that they are suitable and that their use is
recommended by the manufacturer.
Cleaners that contain bleach should NOT be used as
they may dull the surface finishes. Harsh abrasives should
also be avoided.
The Hob Top
The hob is best cleaned whilst it is still warm, as spillage
can be removed more easily than if it is left to cool.
Regularly wipe over the hob top using a soft cloth well
wrung out in warm water to which a little wasing up liquid
has been added.
Avoid the use of the following:
- household detergent and bleaches;
- impregnated pads unsuitable for non-stick saucepans;
- steel wool pads;
- bath/sink stain removers.
Should the hob top become heavily soiled, it is
recommended that a cleaning product such as Hob Brite
or Bar Keepers Friend is used.
The Hotplates
Spills onto the actual plate should be removed using warm
water and a soft brush, nylon or plastic scourer. To keep
the plates looking as new, hotplate conditioner can be
purchased from most hardware stores.
Alternatively, wipe the plates with a drop of olive oil on a
kitchen towel to avoid rust. It is important to note that
the plate will smoke a little and produce a slightly
unpleasant odour when next used.
Drying
Important: After cleaning, dry the hotplates thoroughly
by switching on to a low-medium setting for a few minutes.
Maintenance and Cleaning
14
Oven Cavity
The enamelled oven cavity is best cleaned whilst the
oven is still warm.
Wipe the oven over with a soft cloth soaked in warm
soapy water after each use. From time to time it will be
necessary to do a more thorough cleaning, using a
proprietary oven cleaner.
Oven Shelves
To clean the oven shelves, soak in warm soapy water
and remove stubborn marks with a well wetted soap
impregnated pad. Rinse well and dry with a soft cloth.
External cleaning
Regularly wipe over the control panel, oven door and door
seal using a soft cloth well wrung out in warm water to
which a little washing up liquid has been added.
To prevent damaging or weakening the door glass
panels avoid the use of the following:
• Household detergent and bleaches
• Impregnated pads unsuitable for non-stick
saucepans
• Brillo/Ajax pads or steel wool pads
• Chemical oven pads or aerosols
• Rust removers
• Bath/Sink stain removers
Clean the outer and inner door glass using warm soapy
water. Should the inner door glass become heavily soiled
it is recommended that a cleaning product such as Hob
Brite, or Bar Keepers Friend is used.
Cleaning the Oven
Before any maintenance or cleaning can be carried
out, you must DISCONNECT the appliance from
the electricity supply.
This appliance cannot be cleaned with steam or
with a steam cleaning machine.
The oven should be kept clean at all times. A
build-up of fats or other foodstuffs could result in
a fire, especially in the grill pan.
15
The Oven Door and its gasket
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 (see
picture 1);
3. unlock and turn the small levers located on the two
hinges (see picture 2);
4. handle the door by its left- and right-hand sides,
then slowly turn it towards the oven until it is half-
closed (see picture 3);
5. gently pull the oven door off its site (see picture 3);
6. place it on a steady plan;
Clean the oven door glass with warm soapy water and a
softh cloth only. Never use harsh abrasives.
Once the cleaning is carried out, refit the oven door,
following the procedure in reverse.
DO NOT clean the oven door while the glass
panels are warm. If this precaution is not observed
the glass panel may shatter.
If the door glass panel becomes chipped or has
deep scratches, the glass will be weakened and
must be replaced to prevent the possibility of the
panel shattering. Contact your local Service Centre
who will be pleased to advise further.
Models in stainless steel or aluminium:
We recommend 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.
The correct operation of the oven is ensured by a gasket
placed round the edge of the oven cavity.
• Periodically check the condition of this gasket. If
necessary, clean it without using abrasive cleaning
products.
•
If the gasket shows to be damaged, call you local
Service Centre. Do not use the oven until it has been
repaired.
1
2
3
Oven lamp replacement
Disconnect the appliance from the electricity
supply.
If the oven bulb needs replacing, it must comply with
the following specifications: electric power, 15 W/25 W;
electric rate, 230 V (50 Hz); resistant to temperatures
of 300°C; connection type: E14. These bulbs are
available from your local Service Force Centre.
To replace the faulty bulb:
1. Ensure the oven is disconnected from the electrical
supply.
2. Turn the glass cover anticlockwise.
3. Remove the faulty bulb and replace it with the new
one.
4. Refit the glass cover.
5. Reconnect to the electrical supply.
16
Something not working
If after all these checks, the cooker still does not work, contact your local Service Force Centre.
If the appliance is not working correctly, please carry out the following checks, before contacting your local Service
Force Centre.
IMPORTANT:
If you call out an engineer to a fault listed below, or to repair a fault caused by incorrect use or installation,
a charge will be made even if the appliance is under guarantee.
SYMPTOM
The cooker does not operate.
The plate is not giving satisfactory results.
The oven does not come on.
The oven light does not come on.
It takes too long to finish the dishes, or they are
cooked too fast.
Steam and condensation settle on the food and the
oven cavity.
The oven fan is noisy.
SOLUTION
Check that the unit is plugged in and the electrical
supply is switched on.
Check the mains fuse has not blown.
Check the correct control knob has been turned.
Check the plate is clean and dry.
Check the cooking pan is the correct size for the plate.
Check the cooking pan has a flat base.
Check the setting is correct for the type of cooking.
Check that a cooking function has been selected.
Check that the oven door is completely closed.
Check that the socket switch or the switch from the
mains supply to the cooker are ON.
Select a function with the oven function control
knob.
Check the light bulb, and replace it if necessary
(see "Oven Lamp replacement").
The temperature may need adjusting.
Refer to the contents of this booklet, especially to
the chapter “Using the Oven”.
Leave dishes inside the oven no longer than 15-20
minutes after the cooking is completed.
Check that shelves and bakeware are not vibrating
in contact with the oven back panel.
17
If after the checks listed in the previous chapter, the
appliance still does not work correctly, contact your
locals 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
18
Technical Data
Appliance Class 2 sub class 1 and Class 1
Dimensions
Height 900 mm
Depth 600 mm
Width 600 mm
Oven Capacity 53 l
Hob
Front left heating plate (rapid) 2,000 W / Ø180 mm
Back left heating plate (normal) 1,000 W / Ø145 mm
Back right heating plate (normal) 1,500 W / Ø180 mm
Front right heating plate (normal) 1,000 W / Ø145 mm
Total rating 5,500 W
Instructions for the Installer
Oven
Oven elements 1,800 W
Bottom heating element 1,000 W
Top heating element 800 W
Grill Element 1,650 W
Convection heating element 2,000 W
Convection fan 25 W
Oven light 25 W
Total rating 2,050 W
Total cooker rating (hob + oven) 7,550 W
Supply voltage (50 Hz) 230 V/400 V 3N~
Installation
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.
THE MANUFACTURING COMPANY DECLINES
ANY RESPONSABILITY FOR POSSIBLE
DAMAGES
RESULTING FROM AN INSTALLATION WHICH
DOESN'T COMPLY WITH THE RULES IN FORCE
Installation environnement
Installation and maintenance must be carried out by a
qualified technician, in compliance with rules in force.
The electric coonection must be carried out in
compliance rules in force.
Our responsability will not be involved in case of
accidents caused by a defective or non existent
earth connection.
Positioning
The appliance has been designed to be placed between
two furniture units whose height does not exceed the
cooker's plate height.
Levelling
The appliance is provided with adjustable small feet placed
in the back corners of the base. By adjusting the small
feet it is possible to change the height of the appliance
so as to ensure a uniform distribution of the liquids
contained in pans or pots.
19
Electrical connection
Prior to making the electric al connection, make sure
that:
- The protection fuse and the domestic wire 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 the 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.
The 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, aith a minimum gap
between contacts of 3 mm. suitable for the required load
and in compliance with rules in force. The green and
yellow ground wire must not be interrupted by the switch.
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 tem-
perature.
The manufacturer disclaims any liability in case these
accident-preventing rules are not observed.
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)
Connecting the terminal board
The appliance incorporates an easily accessible 6-pole
terminal board whose jumpers (bridges) are already pre-
set for operation on 400 V three-phase with neutral wire.
In case where different mains voltage is present, the
jumpers on the terminal board must be arranged as shown
in the diagram.
The ground cable must be connected to terminal .
After connecting the supply cable to the terminal board,
secure it with a junction clamp.
230V 3~
1 2 3 4 5
L1 L2 L3 PE
230V 1~
1 2 3 4 5
L1 N PE
400V 2N~
1 2 3 4 5
L1 L2 N PE
400V 3N~
1 2 3 4 5
L1 L2 L3 N PE
Section
of cable
(min.)
4 x 1.5 mm
2
Section
of cable
(min.)
3 x 2.5 mm
2
Section
of cable
(min.)
4 x 2.5 mm
2
Section
of cable
(min.)
5 x 1.5 mm
2
20
ÓçìáíôéêÝò ðëçñïöïñßåò áóöáëåßáò
ÐÑÅÐÅÉ íá äéáâÜóåôå ðñïóåêôéêÜ áõôÝò ôéò ïäçãßåò ðñéí ôçí ôïðïèÝôçóç Þ ôçí ÷ñÞóç ôçò
åóôßáò. ÅÜí ÷ñåéÜæåóôå âïÞèåéá, åðéêïéíùíÞóôå ìå ôï ôìÞìá åîõðçñÝôçóçò ðåëáôþí.
ÅËËÇÍÉÊÁ
ÅãêáôÜóôáóç
• Ïé åñãáóßåò åãêáôÜóôáóçò ðñÝðåé íá
ðñáãìáôïðïéçèïýí áðü Ýìðåéñï êáé êáôáñôéóìÝíï
ôå÷íéêü, óýìöùíá ìå ôïõò éó÷ýïíôåò êáíïíéóìïýò.
• ÅÜí ãéá ôçí åãêáôÜóôáóç ôçò óõóêåõÞò åßíáé
áíáãêáßåò ïðïéåóäÞðïôå ôñïðïðïéÞóåéò óôçí
ïéêéáêÞ çëåêôñéêÞ åãêáôÜóôáóç, áõôÝò èá ðñÝðåé
íá ðñáãìáôïðïéçèïýí áðü Ýìðåéñï ðñïóùðéêü.
• ÅëÝãîôå áí ç óõóêåõÞ õðÝóôç êÜðïéá âëÜâç êáôÜ
ôç ìåôáöïñÜ.
• ÐïôÝ ìç óõíäÝåôå ìéá óõóêåõÞ ìå âëÜâç. ÅÜí ç
óõóêåõÞ óáò Ý÷åé õðïóôåß êÜðïéá æçìéÜ
åðéêïéíùíÞóôå ìå ôïí ðñïìçèåõôÞ óáò.
• Åßíáé åðéêßíäõíï íá ôñïðïðïéÞóåôå, Þ íá
ðñïóðáèÞóåôå íá ôñïðïðïéÞóåôå ôá
÷áñáêôçñéóôéêÜ áõôÞò ôçò óõóêåõÞò.
• Áðïöýãåôå ôçí åãêáôÜóôáóç ôçò óõóêåõÞò êïíôÜ
óå åýöëåêôá õëéêÜ (ð.÷. êïõñôßíåò, ðåôóÝôåò
èáëÜóóçò, êëð).
• Ç óõóêåõÞ åßíáé âáñéÜ. ÐñïóÝîôå êáôÜ ôç
ìåôáêßíçóÞ ôçò.
• ÁõôÞ ç óõóêåõÞ äåí ìðïñåß íá ôïðïèåôçèåß óå âÜóç.
• ÁöáéñÝóôå üëá ôá õëéêÜ óõóêåõáóßáò ðñéí
÷ñçóéìïðïéÞóåôå ôç óõóêåõÞ.
• ÏñéóìÝíá åîáñôÞìáôá äéáèÝôïõí ðñïóôáóßá áðü
áíôéêñáäáóìéêÞ ðëáóôéêÞ ìåìâñÜíç. Âåâáéùèåßôå
üôé áöáéñÝóáôå áõôÞ ôçí ðëáóôéêÞ ìåìâñÜíç ðñéí
îåêéíÞóåôå ôç ÷ñÞóç ôçò óõóêåõÞò êáé êáèáñßóôå
ôá ó÷åôéêÜ åîáñôÞìáôá ìå Ýíá êáëÜ óôõììÝíï
ìáëáêü ðáíß âñåãìÝíï ìå ÷ëéáñü íåñü óôï ïðïßï
Ý÷åé ðñïóôåèåß ëßãï õãñü áðïññõðáíôéêü.
• Âåâáéùèåßôå üôé ç çëåêôñéêÞ ôñïöïäïóßá åßíáé
óýìöùíç ìå ôïí ôýðï ðïõ áíáãñÜöåôáé óôçí
ðéíáêßäá ôå÷íéêþí ÷áñáêôçñéóôéêþí.
ÁóöÜëåéá ãéá ôá ðáéäéÜ
• ÁõôÞ ç óõóêåõÞ äåí èá ðñÝðåé íá
÷ñçóéìïðïéåßôáé áðü ðáéäéÜ Þ áðü Üôïìá ôùí
ïðïßùí ïé öõóéêÝò, äéáíïçôéêÝò éêáíüôçôåò Þ ç
Ýëëåéøç åìðåéñßáò êáé ãíþóçò åìðïäßæïõí ôçí
ëåéôïõñãßá ôçò ìå áóöÜëåéá, ÷ùñßò ôçí åðßâëåøç
Þ êáèïäÞãçóç åíüò õðÝõèõíïõ áôüìïõ ðïõ èá
äéáóöáëßæåé ôçí áóöáëÞ ëåéôïõñãßá ôçò
óõóêåõÞò.
• Ç óõóêåõÞ áõôÞ Ý÷åé ó÷åäéáóôåß ãéá ÷ñÞóç áðü
åíÞëéêåò. Ìçí åðéôñÝðåôå óå ðáéäéÜ íá ðáßæïõí
êïíôÜ Þ ìå ôç óõóêåõÞ.
• Ç óõóêåõÞ æåóôáßíåôáé êáôÜ ôç ÷ñÞóç. Ôá ðáéäéÜ
èá ðñÝðåé íá êñáôéïýíôáé ìáêñéÜ ìÝ÷ñé íá êñõþóåé.
• Ôá ðáéäéÜ ìðïñïýí åðßóçò íá ôñáõìáôéóôïýí
ôñáâþíôáò óêåýç Þ êáôóáñüëåò áðü ôç óõóêåõÞ.
ÊáôÜ ôç ÷ñÞóç
• Ç óõóêåõÞ ðñïïñßæåôáé ìüíï ãéá ïéêéáêü
ìáãåßñåìá. Äåí Ý÷åé ó÷åäéáóôåß ãéá åìðïñéêïýò Þ
åðáããåëìáôéêïýò óêïðïýò.
• Ìç ÷ñçóéìïðïéÞóåôå áõôÞ ôç óõóêåõÞ åÜí
âñßóêåôáé óå åðáöÞ ìå íåñü.
• Ìç ÷ñçóéìïðïéåßôå ôç óõóêåõÞ ìå âñåãìÝíá óêåýç.
• Åîáóöáëßóôå üôé ïé äéáêüðôåò ëåéôïõñãßáò
âñßóêïíôáé óôç èÝóç ‘OFF’ üôáí äåí åßíáé óå ÷ñÞóç.
• Ç óõóêåõÞ æåóôáßíåôáé êáôÜ ôç ÷ñÞóç. ÐñïóÝîôå
íá ìçí áããßîåôå ôéò áíôéóôÜóåéò ìÝóá óôï öïýñíï.
• ÐÜíôïôå óôÝêåóôå ìáêñéÜ áðü ôï öïýñíï üôáí
áíïßãåôå ôçí ðüñôá ôïõ öïýñíïõ, ãéá íá
åðéôñÝøåôå óôçí üðïéá óõóóþñåõóç áôìïý íá
åêôïíùèåß.
• ¼ôáí ÷ñçóéìïðïéåßôå Üëëåò çëåêôñéêÝò óõóêåõÝò,
åîáóöáëßóôå üôé ôï êáëþäéï äåí Ýñ÷åôáé óå åðáöÞ
ìå ôéò æåóôÝò åðéöÜíåéåò ôçò óõóêåõÞò.
• ÐïôÝ ìç ÷ñçóéìïðïéåßôå ôçí ðåñéï÷Þ ôùí åóôéþí
ùò ÷þñï åñãáóßáò. Ìç öõëÜóóåôå áíôéêåßìåíá
ðÜíù óôçí ðåñéï÷Þ ôùí åóôéþí.
• ÐïôÝ ìç ÷ñçóéìïðïéåßôå ðëáóôéêÜ ðéÜôá Þ ðéÜôá
áðü áëïõìéíü÷áñôï óôçí ðåñéï÷Þ ôùí åóôéþí.
• ÐïôÝ ìç ÷ñçóéìïðïéåßôå ðëáóôéêÜ ðéÜôá óôï
öïýñíï. ÐïôÝ ìç óôñþíåôå áëïõìéíü÷áñôï óå
ïðïéïäÞðïôå ôìÞìá ôïõ öïýñíïõ.
• ÁóôáèÞ Þ ðáñáìïñöùìÝíá óêåýç äå èá ðñÝðåé íá
÷ñçóéìïðïéïýíôáé óôïõò êáõóôÞñåò ôùí åóôéþí
êáèþò ôá áóôáèÞ óêåýç ìðïñïýí íá ðñïêáëÝóïõí
áôý÷çìá áðü áíáôñïðÞ Þ ÷ýóéìï.
• ÐïôÝ ìçí áöÞíåôå ôá óêåõÞ ÷ùñßò åðéôÞñçóç üôáí
ìáãåéñåýåôå ìå ëÜäé Þ ëßðïò.
• Ç óõóêåõÞ áõôÞ èá ðñÝðåé ðÜíôïôå íá äéáôçñåßôáé
êáèáñÞ. Ìéá óõóóþñåõóç ëßðïõò Þ õðïëåéììÜôùí
ôñïößìùí ìðïñåß íá ðñïêáëÝóåé ðõñêáãéÜ.
• Åîáóöáëßæåôå üôé ôï Üíïéãìá åîáåñéóìïý ôïõ
öïýñíïõ ôï ïðïßï âñßóêåôáé êåíôñéêÜ ðßóù áðü ôçí
åóôßá åßíáé ðÜíôïôå åëåýèåñï ãéá íá åîáóöáëßóåôå
ôïí áåñéóìü ôçò êïéëüôçôáò ôïõ öïýñíïõ.
• Åõáßóèçôá ôñüöéìá, ðëáóôéêÜ áíôéêåßìåíá êáé
áåñïæüë ìðïñåß íá åðçñåÜæïíôáé áðü ôç èåñìüôçôá
êáé äå èá ðñÝðåé íá áðïèçêåýïíôáé ðÜíù áðü ôç
óõóêåõÞ.
• Ìüíï ðéÜôá áíèåêôéêÜ óôç èåñìüôçôá ìðïñïýí íá
ôïðïèåôïýíôáé óôï óõñôÜñé ðïõ âñßóêåôáé êÜôù
áðü ôï öïýñíï. Ìçí ôïðïèåôåßôå åýöëåêôá õëéêÜ
åêåß.
• ÐïôÝ ìç ÷ñçóéìïðïéåßôå áôìü Þ áôìïêáèáñéóôÝò
õøçëÞò ðßåóçò ãéá ôïí êáèáñéóìü ôçò óõóêåõÞò.
• Mçí ÷ñçóéìïðïéåßôå óêëçñÜ êáèáñéóôéêÜ ðïõ
÷áñÜæïõí Þ ìåôáëëéêÝò îýóôñåò ãéá íá êáèáñßóåôå
ôï êñýóôáëëï ôçò ðüñôáò ôïõ öïýñíïõ, ãéáôß
ìðïñåß íá ÷áñÜîåôå ôçí åðéöÜíåéá ôïõ êáé íá
ðñïêáëÝóåôå èñõììáôéóìü ôïõ.
ÓÝñâéò
• Ìüíï åîïõóéïäïôçìÝíïò ôå÷íéêüò óÝñâéò ìðïñåß
íá ðñáãìáôïðïéÞóåé åñãáóßåò åðéóêåõÞò Þ óÝñâéò
óôç óõóêåõÞ áõôÞ êáé ìðïñïýí íá ÷ñçóéìïðïéçèïýí
ìüíï áõèåíôéêÜ åãêåêñéìÝíá áíôáëëáêôéêÜ.
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