ZOB 655 X - Oven ZANUSSI - Free user manual and instructions

Product Type	Built-in Electric Oven
Brand	Zanussi
Model	ZOB 655 X
Oven Capacity	56 liters
Energy Consumption (Conventional)	0.79 kWh
Energy Consumption (Fan Cooking)	0.78 kWh
Heating Element Ratings	Bottom: 1000W, Top: 800W, Grill: 1650W
Total Power	1875W
Voltage / Frequency	230V ~ 50Hz
Oven Dimensions (H x W x D)	335 x 405 x 410 mm
Recess Dimensions (H x W x D)	593 x 560 x 550 mm (under top) / 580 x 560 x 550 mm (in column)
Cooking Modes	Conventional, Fan Cooking, Grill
Temperature Range	50°C - 250°C
Timer	Minute Minder (up to 60 minutes)
Safety Features	Safety thermostat, cooling fan, automatic shut-off
Oven Light	25W, replaceable (E14, 300°C resistant)
Cleaning	Enamel interior, removable oven door for easy cleaning
Accessories Included	1 oven shelf, baking tray, grill pan

Frequently Asked Questions - ZOB 655 X ZANUSSI

How do I preheat the oven?

Turn the oven function control knob to the desired cooking mode and set the thermostat to the required temperature. Preheat the empty oven for about 10 minutes before placing food inside.

What shelf position should I use for baking?

For most baking, use the middle shelf position (level 2 from bottom). For more browning on the bottom, use a lower shelf; for more top browning, use a higher shelf.

Can I use aluminium foil in the oven?

Yes, but never allow aluminium foil to come into direct contact with the oven floor or heating elements, as it can cause heat build-up and damage the enamel.

How do I clean the oven door?

Remove the oven door by fully opening it, unlocking the hinge levers, then gently pulling it off. Clean the glass with warm soapy water and a soft cloth. Do not use abrasive cleaners or clean when the glass is warm.

What should I do if the oven does not heat up?

Check that both a cooking function and temperature are selected. Ensure the appliance is properly connected and the mains supply is on. If the problem persists, contact customer service.

How do I replace the oven light bulb?

Disconnect the oven from the power supply. Push in and turn the glass cover anticlockwise to remove it. Replace the bulb with a 15W/25W, 230V, E14 bulb rated for 300°C. Refit the cover and restore power.

What cooking modes are available?

The oven offers three modes: Conventional (top and bottom heat), Fan Cooking (even heat distribution for multiple shelves), and Grill (top element for grilling).

How do I set the minute minder?

Turn the minute minder knob clockwise to the maximum position, then turn it back to the desired time (up to 60 minutes). An acoustic alarm will sound when the time is up. The minute minder does not affect oven operation.

Why is there condensation inside the oven?

Condensation is normal, especially when cooking food with high moisture content. To reduce it, preheat the oven for 10 minutes and avoid leaving dishes inside after cooking for more than 15-20 minutes.

How should I install the oven?

Installation must be done by a qualified person. The oven must be built into a recess with dimensions as specified in the manual. Ensure proper electrical connection with a suitable plug or omnipole switch meeting local regulations.

USER MANUAL ZOB 655 X ZANUSSI

Apparecchiature in disuso

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Line drawing of a rectangular metal tray with horizontal slats (no text or symbols)

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Diagram of a refrigerator interior showing air intake and cooling mechanism (no text or labels)

Fig. 9

Thank you for selecting our appliance

We wish you lots of enjoyment with your new appliance and we hope that you will consider our brand again when purchasing household appliances.

Please read this user manual carefully and keep it throughout the product life cycle as a reference document. The user manual should be passed on to any future owner of the appliance.

Contents

Warnings and Important Safety Information 27

Description of the appliance 29

Controls 30

Before using the oven for the first time 31

Using the Oven 32

Baking and Roasting Tables 35

Cleaning and Maintenance 37

If something is wrong 40

Technical Data 41

Instructions for the Installer 41

Instructions fo Building In 43

European Guarantee 44

Guide to using the user instructions

Safety instructions

Step by step instructions

Hints and Tips

This appliance conforms with the following ECC Directives:

- 2006/95 (Low Voltage Directive);

- 89/336 (EMC Directive);

- 93/68 (General Directive); and subsequent modifications.

English

Warnings and Important Safety Information

Always keep these user instructions with the appliance. Should the appliance be passed on to third persons or sold, or if you leave this appliance behind when you move house, it is very important that the new user has access to these user instructions and the accompanying information.

These warnings are provided for the safety of the users and those living with them. So read them carefully before connecting and/or using the appliance.

Installation

• The installation must be performed by a qualified person in accordance with the rules and regulations in force. The individual operations for installing the appliance are described under the instructions for the installer.
• Have the appliance installed and connected by a qualified person with specialist knowledge, who will carry it out in accordance with the directives.
• If any modifications to the power supply are required because of the installation, these should also be carried out by a qualified electrician.

Operation

- This oven is designed for cooking foodstuffs; never use it for other purposes.

- When opening the oven door during or at the end of cooking be careful of the stream of hot air, which comes out of the oven.

- Be very careful when using the cooker. The extreme heat of the heating elements makes the shelves and other parts very hot.

- If you should for whatever reason use aluminium foil to cook food in the oven, never allow it to come into direct contact with the floor of the oven.

- When cleaning the oven, proceed with care: never spray anything onto the grease filter (if fitted), the heating elements and the thermostat sensor.

- If is dangerous to make modifications of any kind to this appliance or to its specifications.

- During the baking, roasting and grilling process, the oven window and the other parts of the appliance get hot, so children should be kept away from the appliance. Take care, if connecting electrical appliances to sockets near the oven, that cables do not come into contact with hot rings or get caught in the oven door.

- Always use oven gloves to take hot oven-proof dishes or pots out of the oven.

- Regular cleaning prevents the surface material from deteriorating.

- Before cleaning the oven, either turn the power off or pull the mains plug out.

- Make sure that the oven is in the "OFF" position, when the oven is no longer being used.

- This oven was made as a single appliance or as a combination appliance with electrical hotplate, depending on the model, for single-phase connection to 230 V.

- The appliance must not be cleaned with a superheated steam cleaner or a steam jet cleaner.

- Do not use abrasive cleaners or sharp metal scrapers. These can scratch the glass in the oven door, which may result in the shattering of the glass.

Child Safety

• This appliance is intended for use by adults. It is dangerous to allow children to use it or play with it.
• Children should be kept away while the oven is working. Also, after you have switched the oven off, it remains hot for a long time.
• 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.

Customer Service

• Have checks and/or repairs carried out by the manufacturer's service department or by a service department authorised by the manufacturer and use only original spare parts.
• Do not attempt to repair the appliance yourself in the event of malfunctions or damage. Repairs carried out by untrained persons may cause damage or injury.

The symbol on the product or its packaging

indicates that this product is not to be treated as normal household waste. Instead it must be handed over to a collection point for the recycling of electrical and electronic equipment. The correct disposal of this product will help to protect the environment and human health. Environment and health are endangered by incorrect disposal. For more detailed information about recycling of this product, please contact your local town hall, your household waste disposal service or the shop where you purchased the product.

Description of the appliance

1. Control panel
2. Oven thermostat control knob
3. Oven thermostat control light
4. Minute minder
5. Operating control light

6. Oven function control knob

7. Air Vents for Cooling Fan

8. Grill
9. Oven lamp
10. Oven Fan
11. Rating plate

Oven accessories

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Baking Tray Anti-tip shelf

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Controls

Oven Function Control Knob

0 The oven is off

Grill - The full grill element will be on

Fan cooking - This allows you to roast or roast and bake simoultaneously using any shelf, without flavour transference.

Conventional cooking - The heat comes from both the top and bottom element, ensuring even heating inside the oven

Oven light

Mains on Indicator

The mains on light will come on when the oven function control knob is set.

Thermostat Control Knob

Turn the thermostat control knob anti-clockwise to select temperatures between 50°C and 250°.

Thermostat Control Indicator

The thermostat control indicator will come on when the thermostat control knob is turned. The indicator will remain on until the correct temperature is reached. It will then cycle on and off to show the temperature is being maintained.

Minute Minder

The minute minder will mark the end of a timed period with an acoustic alarm. The maximum timing is 60 minutes. Turn the minute minder knob to the maximum time position, then turn it back to the required time. The minute minder will not affect in any way the oven operation, if it is in use.

Safety Thermostat

To prevent dangerous overheating (through incorrect use of the appliance or defective components), the oven is fitted with a safety thermostat, which interrupts the power supply. The oven switches back on again automatically, when the temperature drops.

Should the safety thermostat trigger due to incorrect use of the appliance, it is enough to remedy the error after the oven has cooled down; if on the other hand, the thermostat triggers because of a defective component, please contact Customer Service.

The cooling fan

The oven is provided with a cooling fan, meant to keep the front panel, the knobs and the oven door handle cool. The fan switches on automatically when the oven is activated. Warm air is blown out through the aperture near the oven door handle. The fan switches off when, after cooking, the oven function control knob is set to OFF position 0.

Before using the oven for the first time

Remove all packaging, both inside and outside the oven, before using the oven.

Before using for the first time, the oven should be heated up without food.

During this time, an unpleasant odour may be emitted. This is absolutely normal. It is caused by manufacturing residues.

Ensure the room is well ventilated.

1. Switch the oven function control knob to fan cooking
2. Set the thermostat control knob to 250^ .
3. Open a window for ventilation.
4. Allow the oven to run empty for approximately 45 minutes.

This procedure should be repeated with the full grill function for approximately 5-10 minutes.

Then let the oven cool down. Then dampen a soft cloth with warm water and a little mild washing-up liquid and use this to clean the oven cavity.

Before using for the first time, carefully wash the oven accessories as well.

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To open the oven door, always hold the handle in the centre.

Using the oven

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.

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. When food is heated, steam is created, like in a kettle. When the steam comes into contact with the glass in the oven door, it condenses and creates water droplets.

To reduce condensation, always preheat the empty oven for 10 minutes.

We recommend you wipe the water droplets away after every cooking process.

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 one shelf. 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.

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. 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.

Conventional Cooking

• The middle shelf position allows for the best heat distribution. To increase base browning simply lower the shelf position. To increase top browning, raise the shelf position.
• The material and finish of the baking trays and dishes used will affect base browning. Enamelware, dark, heavy or non-stick utensils increase base browning, while oven glassware, shiny aluminium or polished steel trays reflect the heat away and give less base browning.
• Always place dishes centrally on the shelf to ensure even browning.
• Stand dishes on suitably sized baking trays to prevent spillage onto the base of the oven and make cleaning easier.
• Do not place dishes, tins or baking trays directly on the oven base as it becomes very hot and damage will occur. When using this setting, heat comes from both the top and bottom elements. This allows you to cook on a single level and is particularly suitable for dishes which require extra base browning such as quiches and flans.

Gratins, lasagnes and hotpots which require extra top browning also cook well in the conventional oven.

Grilling

• Most foods should be placed on the grid in the grill pan to allow maximum circulation of air and to lift the food out of the fats and juices. Food such as fish, liver and kidneys may be placed directly on the grill pan, if preferred.
• Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats and fish lightly with a little oil or melted butter to keep them moist during cooking.
• Accompaniments such as tomatoes and mushrooms may be placed underneath the grid when grilling meats
• When toasting bread, we suggest that the top runner position is used.
• The food should be turned over during cooking, as required.

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Hints and Tips

• The middle shelf position allows for the best heat distribution. To increase base browning simply lower the shelf position. To increase top browning, raise the shelf position.
• The material and finish of the baking trays and dishes used will affect base browning. Enamelware, dark, heavy or non-stick utensils increase base browning, while oven glassware, shiny aluminium or polished steel trays reflect the heat away and give less base browning.
• Always place dishes centrally on the shelf to ensure even browning.
• Stand dishes on suitably sized baking trays to prevent spillage onto the base of the oven and make cleaning easier.
• Do not place dishes, tins or baking trays directly on the oven base as it becomes very hot and damage will occur.

On baking:

Cakes and pastries usually require a medium temperature (150°C-200°C) and therefore it is necessary to preheat the oven for about 10 minutes.

Do not open the oven door before 3/4 of the baking time has elapsed.

Shortcrust pastry is baked in a springform tin or on a tray for up to 2/3 of the baking time and then garnished before being fully baked. This further baking time depends on the type and amount of topping or filling. Sponge mixtures must separate with difficulty from the spoon. The baking time would be unnecessarily extended by too much liquid. If two baking trays with pastries or biscuits are inserted into the oven at the same time, a shelf level must be left free between the trays.

If two baking trays with pastries or biscuits are inserted into the oven at the same time, the trays must be swapped and turned around after about 2/3 of the baking time.

On Roasting:

Do not roast joints smaller than 1 kg. Smaller pieces could dry out when roasting. Dark meat, which is to be well done on the outside but remain medium or rare inside, must be roasted at a higher temperature (200°C-250°C).

White meat, poultry and fish, on the other hand, require a lower temperature (150°C-175°C). The ingredients for a sauce or gravy should only be added to the roasting pan right at the beginning if the cooking time is short. Otherwise add them in the last half hour.

You can use a spoon to test whether the meat is cooked: if it cannot be depressed, it is cooked through. Roast beef and fillet, which is to remain pink inside, must be roasted at a higher temperature in a shorter time.

If cooking meat directly on the oven shelf, insert the roasting pan in the shelf level below to catch the juices.

Leave the joint to stand for at least 15 minutes, so that the meat juices do not run out.

To reduce the build up of smoke in the oven, it is recommended to pour a little water in the roasting pan. To prevent condensation forming, add water several times. The plates can be kept warm in the oven at minimum temperature until serving.

Caution!

Do not line the oven with aluminium foil and do not place a roasting pan or baking tray on the floor, as otherwise the oven enamel will be damaged by the heat build-up.

Cooking times

Cooking times can vary according to the different composition, ingredients and amounts of liquid in the individual dishes.

Note the settings of your first cooking or roasting experiments to gain experience for later preparation of the same dishes.

Based upon your own experiences you will be able to alter the values given in the tables.

Baking and Roasting Table

Conventional Cooking

Timings do not include pre-heating.

The empty oven should always be pre-heated for 10 minutes.

TYPE OF DISH	Conventional Cooking		Fan Cooking		Cooking times in minutes	NOTES
		temp °C		temp °C
CAKES
Whisked recpies 2 170	2 (1and3)*	160 45-60	In cake mould
Shortbread dough	2	170	2 (1and3)*	160	20-30	In cake mould
Butter-milk cheese cake 1	175 2 165	60-80 In cake mould
Apple cake (Apple pie)	1	170	2lef+righ.	160	90-120	In cake mould
Strudel	2	180	2	160	60-80	In baking tray
Jam- tart	2	190	2(1and3)*	180	40-45	In cake mould
Fruit cake	2	170	2	150	60-70	In cake mould
Sponge cake	1	170	2(1and3)*	165	30-40	In cake mould
Christmas cake	1	150	2	150	120-150	In cake mould
Plum cake	1	175	2	160	50-60	In bread tin
Small cake	3	170	2	160	20-35	In baking tray
Biscuits	2	160	2(1and3)*	150	20-30	In baking tray
Meringues	2	135	2(1and3)*	150	60-90	In baking tray
Buns	2	200	2	190	12~20	In baking tray
Pastry: Choux	2or 3	210	2(1and3)*	170	25-35	In braking tray
Plate tarts	2	180	2	170	45-70	In cake mould
BREAD AND PIZZA
White bread	1 195 2		185 60-70
Rye bread	1	190	1	180	30-45	In bread tin
Bread rolls	2	200	2(1and3)*	175	25-40	In baking tray
Pizza	2	200	2	200	20-30	In baking tray
FLANS
Pasta flan	2	200	2(1and3)*	175	40-50	In mould
Vegetable flan	2	200	2(1and3)*	175	45-60	In mould
Quiches	1	210	1	190	30-40	In mould
Lasagne	2 200 2 200 25-35 In mould
Cannelloni	2	200	2	200	25-35	In mould
MEAT
Beef	2 190 2 175 50-70 On grid
Pork	2 180 2 175 100-130 On grid
Veal	2	190	2	175	90-120	On grid
English roast beef
rare	2	210	2	200	50-60	On grid
medium	2	210	2	200	60-70	On grid
well done	2	210	2	200	70-80	On grid
Shoulder of pork	2	180	2	170	120-150	With rind
Shin of pork	2	180	2	160	100-120	2 pieces
Lamb	2 190 2 175 110-130 Leg
Chicken	2	190	2	200	70-85	Whole
Turkey	2	180	2	160	210-240	Whole
Duck	2	175	2	220	120-150	Whole
Goose	2 175	1 160 150-200 Whole
Rabbit	2 190 2 175 60-80 Cut in pieces
Hare	2	190	2	175	150-200	Cut in pieces
Pheasant	2	190	2	175	90-120	Whole
Meat loaf	2	180	2	170	tot.150	in bread pan
FISH
Trout/Sea bream	2	190	2(1and3)*	175	40-55	3-4 fishes
Tuna fish/Salmon	2	190	2(1and3)*	175	35-60	4-6 fillets

(*) If you cook more than one dish at the same time, we recommend you place them on the levels quoted between brackets.

Grilling

Timings do not include pre-heating.

The empty oven should always be pre-heated for 10 minutes.

TYPE OF DISH	Quantity		Grilling		Cooking time in minutes
				temp.°CPieces g.	1st side	2nd side
Fillet steaks 4 800 3 250 12~15 12~14Beef-steaks 4 600 3 250 10~12 6~8Sausages 8 / 3 250 12~15 10~12Pork chops 4 600 3 250 12~16 12~14Chicken (cut in two) 2 1000 3 250Kebabs 4 / 3 250 10~15 10~12Chicken (breast) 4 400 3 250 12~15 12~14Hamburger* 6 600 2 250 20-30*Preheat 5'00"Fish (fillets) 4 400 3 250 12~14 10~12Sandwiches 4~6 / 3 250 5~7Toast 4~6 / 3 250	250 12~15 12~14Beef-steaks 4 600 3 250 10~12 6~8Sausages 8 / 3 250 12~15 10~12Pork chops 4 600 3 250 12~16 12~14Chicken (cut in two) 4 / 3 250 10~15 10~12Chicken (breast) 4 400 3 250 12~15 12~14Hamburger* 6 600 2 250 20-30*Preheat 5'00"Fish (fillets) 4 400 3 250 10~12Sandwiches 4~6 / 3 250 5~7Toast 4~6 / 3 250	250 10~15 10~12 6~8Sausages 8 / 3 250 12~15 10~12Pork chops 4 600 3 250 12~16 12~14Chicken (cut in two) 2 1000 3 250Kebabs 4 / 3 250 10~15 250 Chicken (breast) 4 400 3 250 12~15 12~14Hamburger* 6 600 2 250 20-30*Preheat 5'00"Fish (fillets) 4 400 3 250 12~14 10~12Sandwiches 4~6 / 3 2250 Toast 4~6 / 3 250	250 10~15 10~12 6~8Sausages 8 / 3 250 12~15 10~12Pork chops 4 600 3 250 12~15 12~14Chicken (breast) 4 400 3 250 12~15 12~14Hamburger* 6 600 2 250 20-30*Preheat 5'00"Fish (fillets) 4~6 / 3 250 Toast 4~6 / 3 250	250 10~15 10~12 6~8Sausages 8 / 3 250 12~15 10~12Pork chops 4 600 3 250 Chicken (cut in two) 2 1000 3 250 Kebabs 4 / 3 250 Chicken (breast) 4 400 3 250 Chicken (breast) 4~6 / 3 250 Toast 4~6 / 3 250	30~35 25~30

The temperatures quoted are guidelines. The temperatures may have to be adapted to personal requirements.

Cleaning and Maintenance

Before cleaning switch the oven off and let it cool down.

The appliance must not be cleaned with a superheated steam cleaner or a steam jet cleaner.

Important: Before carrying out any cleaning operation, the appliance must be disconnected from the power supply.

To ensure a long life for your appliance, it is necessary to perform the following cleaning operations regularly:

• Only perform when the oven has cooled down.
• Clean the enamelled parts with soapy water.
• Do not use abrasive cleaners.
• Dry the stainless steel parts and glass with a soft cloth.
• If there are stubborn stains, use commercially available for stainless steel or warm vinegar.

The oven's enamel is extremely durable and highly impermeable. The action of hot fruit acids (from lemons, plums or similar) can however leave permanent, dull, rough marks on the surface of the enamel. However such marks in the brightly polished surface of the enamel does not affect the operation of the oven. Clean the oven thoroughly after every use. This is the easiest way to clean dirt off. It prevents dirt being burnt on.

Cleaning materials

Before using any cleaning materials on your oven, 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.

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 liquid detergent 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
- 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 is used. Do not use paint scrapers to remove soilage.

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 Force Centre who will be pleased to advise further.

Oven Cavity

The enamelled base of the 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.

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. A);
3. unlock and turn the small levers located on the two hinges (Fig. B);
4. handle the door by its left- and right-hand sides, then slowly turn it towards the oven until it is half-closed (Fig. C);
5. gently pull the oven door off its site (Fig. C);
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.

Stainless steel or aluminium appliances:

We recommend that the oven door is only cleaned using a wet sponge and dried 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.

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.

Replacing The Oven Light

Disconnect the appliance

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 isolated from the electrical supply.
2. Push in and turn the glass cover anticlockwise.
3. Remove the faulty bulb and replace with the new one.
4. Refit the glass cover and restore the electrical supply.

Diagram of a refrigerator interior showing airflow direction and component placement (no text or symbols)

If something is wrong

If the appliance is not working correctly, please check the following before contacting the Electrolux Service Centre:

PROBLEM	SOLUTION
■ The oven is not switching on.	◆ Check that both a cookingfunction and temperature have been selected or◆ Check whether the appliance is correctly connected and the socket switch or the mains supply to the oven is ON.
■ The oven temperature light does not come on.	◆ Select a temperature with the thermostat control knob or◆ Select a function with the oven function control knob.
■ The oven light does not come on.	◆ Select a temperature with the thermostat control knob or◆ Check the light bulb, and replace it if necessary (see "Cleaning the Oven")
■ It takes too long to cook the dishes or they cook too quickly.	◆ The temperature may need adjusting or◆ Following the advice contained in these instructions, especially the section “Practical Tips”.
■ Steam and condensation settle on the food and in the oven cavity.	◆ When the cooking process is completed, do not leave the dishes standing in the oven for longer than 15-20 minutes.

Technical Data

Heating element ratings

Bottom oven element 1000 W

Top heating element 800 W

Full oven (Top+Bottom) 1800 W

Grill 1650 W

Oven light 25 W

Cooling Fan 25 W

Convection cooking fan 25 W

Total rating 1875 W

Operating voltage (50 Hz)

Dimensions of the recess

Height under top mm 593
	in column mm 580
Width mm 560
Depth mm 550
Oven
Height	mm 335
Width mm 405
Depth	mm 410
Oven capacity	56 l

Instructions for the Installer

Installation and connection must be done in compliance with the regulations in force. Any interventions must be carried out when the appliance is switched off. Only accredited engineers may work on the appliance.

The manufacturer disclaims any liability if the safety measures are not observed.

Connecting to the electrical supply

Before connecting to the electrical supply, please make sure:

• The fuse and the domestic electrical installation must be designed for the max. load of the appliance (see rating plate).
• The domestic electrical installation must be equipped with a proper earth connection in accordance with the regulations in force.
• The socket or the multi-pole off switch must be easy to access after the appliance has been installed.

This appliance is delivered with an electric supply cable.

A proper plug, according to the electric load specified on the rating plate, must be fitted to the cable. 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 mains cable and plug as supplied are to be connected to a shockproof socket (230 V\~, 50 Hz). The shockproof socket must be installed in accordance with the regulations.

The following types of mains cable are suitable, taking the necessary rated cross section into account: H07 RN-F, H05 RN-F, H05 RR-F, H05 VV-F, H05 V2V2-F (T90), H05 BB-F.

The connection cable must in any case be laid out so that at no point does it reach 50^ C (over room temperature).

After the connection has been carried out, the heating elements must be tested by being operated for about 3 minutes.

Terminal block

The oven is fitted with an easily accessible terminal block which is designed to operate with a single-phase power supply of 230 V.

Letter L - Live terminal

Letter N - Neutral terminal

or E - Earth terminal

Pure electrical connector diagram without any text, numbers, or symbols

Instructions for Building In

For problem-free functioning of the built-in appliance, the kitchen unit or the recess into which the appliance is built must have suitable dimensions.

In accordance with the regulations in force, all parts which ensure the shock protection of live and insulated parts must be fastened in such a way that they cannot be undone without tools.

These also include the fixing of any end walls at the beginning or end of a line of built-in units.

The shock protection must in any case be ensured by the building in of the appliance.

The appliance can be placed with its back or a side wall against higher kitchen units, appliances or walls. However, only other appliances or units of the same height as the appliance can be placed against the other side wall.

Oven dimensions (Fig. A)

Instructions for Building In

For problem-free functioning of the built-in appliance, the kitchen unit or the recess into which the appliance is built must have suitable dimensions (Fig. B-C).

Securing the Appliance to the Cabinet

• Open the oven door;
• asten the oven to the cabinet placing the four supplied distance holders (Fig.D - A) which fit exactly into the holes in the frame and then fit the four wood screws (Fig. D - B).

Fig. A

Fig. B

Fig. C

Fig. D

European Guarantee

This appliance is guaranteed by Electrolux in each of the countries listed at the back of this user manual, for the period specified in the appliance guarantee or otherwise by law. If you move from one of these countries to another of the countries listed below the appliance guarantee will move with you subject to the following qualifications:

• The appliance guarantee starts from the date you first purchased the appliance which will be evidenced by production of a valid purchase document issued by the seller of the appliance.
• The appliance guarantee is for the same period and to the same extent for labour and parts as exists in your new country of residence for this particular model or range of appliances.
• The appliance guarantee is personal to the original purchaser of the appliance and cannot be transferred to another user.
• The appliance is installed and used in accordance with instructions issued by Electrolux and is only used within the home, i.e. is not used for commercial purposes.
• The appliance is installed in accordance with all relevant regulations in force within your new country of residence.

The provisions of this European Guarantee do not affect any of the rights granted to you by law.

www.electrolux.com

Albania	[phone]	Rr. Pjeter Bogdani Nr. 7 Tirane
Belgique/België/Belgien	[phone]	Bergensesteenweg 719, 1502 Lembeek
Česká republika	[phone]	Budějovická 3, Praha 4, 140 21
Danmark	[phone]	Sjællandsgade 2, 7000 Fredericia
Deutschland	[phone]	Muggenhofer Str. 135, 90429 Nürnberg
Eesti	[phone]	Pärnu mnt. 153, 11624 Tallinn
España	[phone]	Carretera M-300, Km. 29,900 Alcalá de Henares Madrid
France	www.electrolux.fr
Great Britain	[phone]	Addington Way, Luton, Bedfordshire LU4 9QQ
Hellas	[phone]	4, Limnou Str., 54627 Thessaloniki
Hrvatska	[phone]	Slavonska avenija 3, 10000 Zagreb
Ireland	[phone]	Long Mile Road Dublin 12
Italia	[phone]	C.so Lino Zanussi, 26 - 33080 Porcia (PN)
Latvija	[phone]	Kr. Barona iela 130/2, LV-1012, Riga
Lietuva	[phone]	Ozo 10A, LT 08200 Vilnius
Luxembourg	[phone]	Rue de Bitbourg, 7, L-1273 Hamm
Magyarország	[phone]	H-1142 Budapest XIV, Erzsébet királyné útja 87
Nederland	[phone]	Vennootsweg 1, 2404 CG - Alphen aan den Rijn
Norge	[phone]	Risløkkvn. 2 , 0508 Oslo
Österreich	[phone]	Herziggasse 9, 1230 Wien
Polska	[phone]	ul. Kolejowa 5/7, Warszawa
Portugal	[phone]	Quinta da Fonte - Edificio Gonçalves Zarco - Q 35 -2774-518 Paço de Arcos
Romania	[phone]	Str. Garii Progresului 2, S4, 040671 RO
Schweiz - Suisse - Svizzera	[phone]	Industriestrasse 10, CH-5506 Mägenwil
Slovenija	[phone]	Gerbičeva ulica 98, 1000 Ljubljana
Slovensko	[phone]	Electrolux Slovakia s.r.o., Electrolux Domáce spotrebiče SK, Seberíniho 1, 821 03 Bratislava
Suomi	www.electrolux.fi
Sverige	[phone]	Electrolux Service, S:t Göransgatan 143, S-105 45 Stockholm
Türkiye	[phone]	Tarlabași caddesi no : 35 Taksim İstanbul
Россия	[phone]	129090 Москва, Олимпийский проспект, 16, БЦ "Олимпик"

-

ES

DA

DE

EL

EN

FR

IT

NL

PT

SV

FI

1

Fabricante

Maarke

Hersteller

Προμπίεντής

Manufacturer

Fabricant

Costruttore

Fabrikant

Fabricante

Leverantör

Tavarantoimitaja

ZANUSSI

2

Modelo

Model

Modell

Movtέλο

Model

Modèle

Modello

Model

Modelo

Modell

Malli

ZOB 655

3

Classe de eficiencia energética

Relativt ener-gforbrug

Energieffizi-enzklasse

T&η εναγεικωής απόδοης

Energy efficiency class

Classement selon son efficatie énergétique

Classe di efficienza energetica

Energie-efficiëntiaklasse

Classe de eficiência energetica

Energielfektivitatsklass

Energiatehokkuusluokka

4

- Calentamiento convencional

- Traditionel opvarmning

- Konventionelle Beheizung

- Σαβατακή

- Conventional

- Classique

- Convezione naturale

- Conventioneel

- Convencional

- Konventionell värming

- Yla-alalämpö

5

- Convección forzada

- Varmluft

- Um/Heßluft

- Me καλασερία θερμού απο

- Forced air convection

- Convection forbola

- Convezione forzata

- Geforceerde luchtconvectie

- Conveção forçada de ar

- Vämmning med varmluft

- Kiertolima

Consumo de energía Funócin de ca-lentamiento:

Energiforbrug Opvarmningsfunktion:

Energieverbrauch Beheizung:

Kατανίλυση ενάγγειας Αστοκργία δέρμανης

Energy consumption Heating function:

Consommation d'énergie Fonction chauffage:

Consumo di energia Funzione di riscalcimento:

Energieverbruk Vermittings-fundte:

Consumo de energía Função de aquacimento:

Energiörbrukning Vämnings-funktion:

Energan-kulitus Kuumennustapa.

6

- Calentamiento convencional

- Traditionel opvarmning

- Konventionelle Beheizung

- Σαβατακή

- Conventional

- Classique

- Convezione naturale

- Conventioneel

- Convencional

- Konventionell värming

- Yla-alalämpö

0.79 kWh

7

- Convección forzada

- Varmluft

- Um/Heßluft

- Me καλασερία θερμού απο

- Forced air convection

- Convection forbola

- Convezione forzata

- Geforceerde luchtconvectie

- Conveção forçada de ar

- Vämmning med varmluft

- Kiertolina

0.78 kWh

8

- Vapor

- Damp

- Dampf

- Ατμοα

- Steam

- Vapeur

- Vapore

- Stoom

- Vapor

- Anga

- Höyry

9

Volumen netto (litros)

Netto-volumen (liter)

Netto-volumen (Liter)

Ωφέλμος ογκος (λιτρια)

Usable volume (litres)

Volume utile (litres)

Volume utile (librì)

Netto volume (liter)

Volume útil Litros

Användbar volýrn (liter)

Käyttötilavuus (litraa)

56

●●●●●●●●

Tipo:- Pequeño-Medio- Grande

Type:- Lille-Mellemstart-Stort

Typ:- Klein-Mittel-Groß

Túπος-Maxpóς-Manuelos-Meynálos

Size:- Small-Medium-Large

Type:- Fable volume- Volume moyes- Grand volume

Tipo:- Piccolo-Media- Grande

Type:- Klein-Middelgroot-Croot

Tipo:- pequeno-médio-grande

Storlek:- Liten-Medelstor-Stor

Koko:- Pieri-Keskikokoinen-Suurf

Tiempo de cocción con carga normal:

Tilberedningsüd ved standardbe-lastning:

Kochzeit bei Standard-beladung:

Xpēνος γπα νήσμο τιστοσιμμέσται φορτιος

Time to cook standard load:

Temps de cuisson en charge normale:

Tempo necessario por cottura carico normale:

Bereidings-tijd bij stan-daardbe-le-sling:

Tempo de cozedura da carga-pedrilo:

Tillagningstid för en stan-dardlast:

Paistoaka vakiokuormalla:

10

- Calentamiento convencional

- Traditionel opvarmning

- Konventionelle Beheizung

- Σαβατακή

- Conventional

- Classique

- Convezione naturale

- Conventioneel

- Convencional

- Konventionell värming

- Yla-alalämpö

43 min.

11

- Convección forzada

- Varmluft

- Um/Heßluft

- Me καλασερία θερμού απο

- Forced air convection

- Convection forbola

- Convezione forzata

- Geforceerde luchtconvectie

- Conveção forçada de ar

- Vämmning med varmluft

- Kiertolma

41 min.

12

Superficie de la placa de cocción de mayor tamaño

Areallet af den største bageplate

Größe des größten Backblechs

H μαρυκόσηη σταράνσεια υπηριματις ποσρεζίμανη

The area of the largest baking sheet

Aire de la surface de la plus grande plaque pour patisserie

Superficie del piano di cottura più grande

Oppervlakte van de groxtate bakplate

Área da superficie da maior placa de pastelaria

Ylan för den största bakpläten

Suurimman levinpelinala

1130 cm2

13

Ruido [dB (A) re 1 pW]

Lydeflekt-niveau dB (A) (Stej)

Geräusch (dB (A) re 1 pW)

Σαρβας [dB (A) ανὰ 1 pW]

Noise (dB (A) re 1 pW)

Bruit [dB (A) re 1 pW]

Rumore [dB (A) re 1 pW]

Geludens-νειαu dB (A) re 1 pW

Nivel de ruido dB (A) re 1 pW

Builernivå dB (A)

Äärni (dB (A) re 1 pW)

● Mas eficiente
Lavt forbanug
Niedriger Verf
The interests
More efficient
Économie
Basal consumi
Efficient
Más eficiente
Lig Förbeukrin
Värdar lučetava

Munos eficiente
Høj forbrug
Holter Verbrauch
Алого-отвотки
Less efficient
Pou economy
Alti consumi
Inefficient
Meros eficiens
Höse Sörbrukning
Pason kofulthra
(1) 2017年1月1日

●●	12 | ≤Volumen neto|Nettavolumen|Ebo|Lipoc órpo:c|Usable volume/Volume utile/	< 35 |
	Netto volume/volume util/Användbar volvm/Kgvttöllävus

35 | ≤Volumen neto|Nettinvolumen|Dor|usoc/ovo-|Usable volume|Volume utile(

< 65 |

###

###

Nedb volume/volume uiv/Anvandbar volym/Kayitiravuus.

●●●● 651 $Volume neto/NettoVolume/Discaping (yko/Usable volume/volume utie/

Netto volume/Volume util/Användbar volym/Käyttötiavuus

2002/40/EC

2002/40/EC

-	HR SI PL CZ SK RO			HU
1	Proizvodač	Proizvajalec	Producent	Gyártó	Výrobce	Výrobca	Producátor	ZANUSSI
2	Model	Model	Model	Modell	Model	Model	Model	ZOB 655
3	Klasa energejske djelotvornosti	Razred energijske učinkovitosti	Klasa energooszczedności	Energiahatékonysági osztaly	Třída energetické účinnosti	Třída energetické hospodámošti	Clasa de eficienjá energetica	[IMAGE]
4	- Konvencionalno	- Konvencionalno	- Tradycyjne	- Hagyományos	- Konvenční	- Konvenčné	- Convențional
5	-Konvekcija s ventilatorom	-Z dodatno ogretim zrakom	-Konwekcja wymuszona	-Levegőkeringetáses konvěkcíos	-Konvenční s ventilátorem	-Vnútené prúdenie vzduchu	-Convectie fortata	[←]
	Potrośnja električne energije (kWh) Funkcija grijanja:	Poraba električne energije (kWh) Ogrevanje:	Zużycie energii (kWh) Funkcja podgrzewania:	Energiafogyasztás (kWh) Melegítés funkció:	Spotřeba energie (kWh) Funkce ohřavu:	Spotreba energie (kWh) Funkcia pećenie:	Consum de energie (kWh) Funcția de încălzire:
6	-Konvencionalno	-Konvencionalno	-Tradycyjne	-Hagyományos	-Konvenční	-Konvenčné	-Convențional	0.79 kWh
7	- Konvekcija s ventilatorom	-Z dodatno ogretim zrakom	- Konwekcja wymuszona	- Levegőkeringetáses konvěkcíos	- Konvenční s ventilátorem	- Vnútené prúdenie vzduchu	- Convectie fortata	0.78 kWh
8	-Para	-Para	-Para	-Góz	-Pára	-Para	- Vapori
9	Neto zapremina (litara)	Neto prostornina (v litrih)	Pojemność użyleczna (w litrach)	Hasznos tár fogat (liter)	Užitný objem (litry)	Vyuzitełný objem (litre)	Volum util (litri)	56
***	Velidna:-Mala- Srednja- Velika	Velikost:-Mala- Srednja- Velika	Wielkość:-Mala- Srednia- Duża	Méret:- Kicsí- Közepes- Nagy	Velikost:-Mala- Střední- Velká	Velikost:-Mala- Středná- Velká	Dimensiuni:-MiC- Mediu-Mare	[←]
	Vrijeme pačenja normalno punóg:	Čas kuhanja pri standardni obremenitvi:	Czas gotowianis standardowej wielkości potrawy:	Normál mennyiség sütéséhez szükséjes idő:	Čas pećení standardního množství:	Čas na upećenie pri štandardnej zataží:	Durata de coacere pentru încarcatura normala:
10	-Konvencionalno	-Konvencionalno	-Tradycyjne	-Hagyományos	-Konvenční	-Konvenčné	-Convențional	43 min.
11	- Konvekcija s ventilatorom	-Z dodatno ogretim zrakom	- Konwekcja wymuszona	- Levegőkeringetáses konvěkcíos	- Konvenční s ventilátorem	- Vnútené prúdenie vzduchu	- Convectie fortata	41 min.
12	Površina najvećeg pladnja za poćenje	Velikost najvećjega pekaća	Powierzchnia największej tacy do pieczenia	A legnagyobb sótolap terúlete	Plocha nejvetšího pećicího plechu	Plocha najväčšícho plechu na poćenie	Supratata távi de copt celci mai mari	1130 cm2
13	Buka (db (A) re 1 pw)	Hrup (db (A) re 1 pw)	Pozlom hałasu (db (A) re 1 pw)	Zaj (db (A) re 1 pw)	Hlučnost dB(A) re 1pW	Hlučnost (db (A) re 1 pw)	Zgomot (db (A) re 1 pw)

Veća djelulvarnosti
Večja učinkovitost
Większa sprawność
Haloikonyaba
Uspome
Viac úspomá
Mai efficient

Manja djelalvarnost
Manija učinkovltost
Mniejsza sprawność
Kovosné hatokany
Méné Úspome
Menej čspomá
Mai puin eficient

●●	12 | ≤ Neto zapremina/Neto prostornina/Pojemność uzyteczna/Hasznos térlogat/ < 35 | Užitny objem/Využitefny objem/Volum util