Zelmer ZME9141SD, User Manual

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Oven Modes
Convection Mode
In this mode the oven heats up from the top and the bottom. This mode copies classical
ovens, simultaneously perfecting their design by special heat distribution and lower energy
usage. Convection cooking is still the best way to prepare multi-ingredient dishes, e.g.
ribs and cabbage, Spanish-style cod fish, veal with rice, etc. You also have great results
by preparing veal or beef, as well as stewed meats, fricassees, goulashes, game dishes,
ham, and similar dishes, which need to be prepared slowly and to be basted or have sauce
added. Convection cooking is also the best way to bake cakes, preparing fruit dishes, and
other foods in heat-resistant dishes.
This mode uses only one tin or shelf or otherwise the heat will not be distributed evenly.
By using shelves on different shelves you can balance the amount of heat accumulating
between the top and the bottom of the oven. The choice depends on the amount of top-
down heat a dish needs.
Grill Mode
This mode is suitable for preparing dishes which need their surface to be roasted. The
outer food layer is browned without any influence on the middle layer. This mode is perfect
for cooking food such as steaks, ribs, fish, and toasts.
Grill + Thermaflow Mode
This mode lets you cook and brown the surface of a dish. It is ideal for grilling food.
Especially suitable for cooking large portions of poultry, game, etc.
Pizza Mode
This mode uses the heater around the fan and at the bottom of the oven. Also the fan is
turned on. This functionality combined with great power heats the oven quickly, letting the
heat build up at the bottom and rise to the top.
This mode is perfect for dishes needing high temperatures, such as pizza or large roast
meats.
You may only use one tin or shelf in this mode. If you plan to use more
than one accessory, change their shelves midway.
Baking Mode
In this mode the oven heats up in the back with the fan on, which guarantees an even
distribution of delicate heat inside the oven.
This mode is perfect for baking cakes (especially the ones needing rising), and delicate
dishes, as well as fruit pies simultaneously on 3 shelves. E.g. cream puffs, sponge cakes,
vegetables au gratin, etc.
Fast Cooking Mode
This mode heats up the oven simultaneously from the top and the bottom with the fan
turned on, which guarantees an even distribution of heat inside the oven.
This mode is especially recommendable for preparing ready dishes (without preheating the
oven), such as frozen foods, convenient foods, as well as heating up home-made dishes.
You will get best results with using the second shelf from the bottom -- for more information
see “Practical advice on cooking”.
Delicate Cooking Mode
This mode heats up the bottom of the oven with the fan turned on. This mode is suited
for baking cakes, cookies, and other sweet dishes in foils and tins. It is also excellent for
cooking dishes that needed to be heated from the bottom.
We recommend placing the dish on the bottom of the oven.
Top Heater Mode
In this mode the top of the oven is heated up. The mode may be used for browning dishes
at the end of the cooking process.
Multifunctional Mode
This mode uses the top heater, the heater around the fan, and at the bottom of the bottom.
Also the fan is turned on occasionally. The even production of heat in the entire oven
makes the food browned and roasted equally at the same time. This mode lets you prepare
several dishes simultaneously, as long as their temperature range is similar.
In this mode you may use two shelves of the oven maximum at the same time – for more
information see “Using more than one shelf”.
This mode is particularly recommended for dishes requiring a gratin finish or for those
requiring considerably prolonged cooking times, such as for example: lasagna, pasta
backs, roast chicken and potatoes, etc. Moreover the excellent heat distribution makes it
possible to use lower temperatures when cooking roast meats. This results in less loss of
juices, meat which is tenderer and a decrease in the loss of weight for the roast meat.
The mode is especially suited for cooking fish, which can be prepared with the addition of
a limited amount of condiments, thus maintaining their flavor and appearance. Excellent
results can be attained when cooking vegetable-based side dishes like courgettes,
aubergines, peppers, etc.
Desserts: this mode is also perfect for baking leavened cakes.
Moreover, this mode can also be used to defrost quickly white or red meat, and bread by
setting temperature to 80°C. In order to defrost more delicate foods, set temperature to
60°C or use only the cold air circulation feature by setting temperature to 0°C.
Defrosting Mode
The fan located on the bottom of the oven makes the air circulate at room temperature
around the food. This mode is recommended for defrosting all types of food, but in
particular for delicate ones which do not require heat, e.g.: ice cream cakes, cream or
custard desserts, fruit pies, etc. By using the fan, the defrosting time is approximately
halved. In case of meat, fish, and bread, it is possible to accelerate the process using the
Baking Mode and setting temperature to 80-100°C.
When the fan is turned on, the oven doors have to be closed.
Technical Data
The technical data is given on the rating plate of the appliance.
The oven is a 1st class appliance, equipped with a power cable with a protective conduct.
The appliance fulfills all the current standards.
The appliance is in conformity with the following directives:
Low Voltage Directive (LVD) – 2006/95/EC.
–
Electromagnetic Compatibility (EMC) – 2004/108/EC.
–
The rating plate of the appliance has the CE mark on it.
Installation
Place the oven in the desired and appropriate unit in the kitchen; it may also be installed
under the work surface or in a vertical unit. Install the oven in the appropriate position by
means of screws situated into two fastening holes in the casing.
In order to provide appropriate ventilation, please make sure the correct dimensions and
distances are observed during the installation of the oven.
The appliance should be installed by a qualified technician. The producer cannot be held
responsible for any damages and accidents caused by incorrect installation of the oven.
The producer cannot be held responsible for any damages caused by
wrong installation, as well as an improper use or misuse of the oven.
The oven may only function properly with an appropriate casing. The
paneling of units situated near the oven has to be made from heat�
resistant materials. Make sure that the adhesive used in wooden�veneer
units withholds the temperature of 120°C. Plastics and adhesives which
do not withstand such temperature are going to melt and deform the unit.
According to current safety regulations, if the appliance is built�in, all its
electrical elements have to be completely insulated. All protections have to
be well secured, so that they cannot be removed without special tools.
Remove the back of the unit, and make the holes presented in the
installation figures in order to provide the necessary air flow around
the oven. The power cord is situated in the back. Before connecting the
appliance to a power source, you have to check, if the voltage in the mains
corresponds to the one given on the rating plate of the appliance.
After connecting the wiring:
1 Insert the oven into the unit paying attention not to block the power cord or place it on
the top surface of the oven.
2
Fix the oven to the unit by means of screws into the holes seen after opening the
doors.
3 Check whether the walls of the oven do not touch the walls of the unit, and if there is at
least 2 mm of distance from the adjacent elements of the cupboards.
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