AEG 318V User Manual

COMPETENCE 318 V

Free-Standing Slot-in Electric Cooker

Instruction Book

Congratulations!

You are now the owner of a high quality, efficient and exoiting
cooking appliance,

From now on cooking should not only be made easier, but we be
lieve you wiil find the new cooker a joy to use. The cooker wiil pro
vide you with very good cooking resuits, is easy to use and main
tain, if you take a iittie time to study the information contained in
the instruction bookiet, as weii as in the lead-in pages of the ac
companying recipe book. With just a iittie care the appliance wiii
retain its superb appearance for many years to come.

You must read these instructions prior to using the appli
ance and retain them for future reference.

Printed on recycled paper.

AEG - putting words into action.

fa

Contents

Safety instructions

For the installer
For the user

Appliance description

Features

First use

Operating the controls 9
Switching on the electronic timer 9
Precleaning the ovens 10

Operating the electronic timer for both ovens 10-13

Hob

Features 14
Vapour Vent 15
General 16
Operating the plates 17

How to use the ovens

General 18
Flow to use the cooking functions for the ovens 18/19
Switching on and off 20
Baking 21/22
Roasting and stewing 23/24
Grilling ^ 25/26
Specialised applications of the hot air oven
“ Menu cooking 27

- Defrosting 28

- Bottling 29

4-6

7

Cleaning and care

Hob 30
Ovens 31-35

Optional extras 36/37

What to do if... 38

Service 39

Safety Instructions

For the

electrical

installer.

To comply wiih safety regulations manufacturers have to draw
your attention to the following:

- According to the technical connection conditions of the elec
tricity board serving your area, the appliance may only be
connected to the mains supply by an approved electrical
installer.

In the. fixed connection, a device allowing the appliance to be
isolated on all poles from the mains supply with a contact open
ing width of at least 3 mm must be provided. Suitable isolating
devices, are line protection switches, fuses (to be removed
from the holder), FI switches and confactors.

Please note that in the case of built-in furniture units the plastic
coating or the veneer must be applied with a heat resistant ad
hesive (100 'C). If the plastic coating and the adhesive are not
heat resistant, it is possible for the coating to deform or be
come detached, particularly along the edges of the built-in fur
niture units.

- in respect of fire protection, the appliance conforms to type Y
(EC 335-2-6). Only appliances of this type may be installed on
one side of adjacent upright kitchen housings or walls,

The distance between a hob and fume extractor hood
must be of the extent indicated in the installation in­stmctions of the fume extractor hood.

The height can be adjusted up from 90 cm to 91 cm or 92 cm
or down from 90 cm to 85 cm to line up with your kitchen furni
ture.
Remove the fixing screws in the plinth, adjust plinth to the
height required and refit screws.
To compensate for uneven floor conditions, you may like to
consider placing a foot (available from AEG Spare Parts De
partment) next to the rear castor.

T

Electrical connection

Local and national electrical regulations must be observed,
All instructions given by the Electricity Board must be followed

carefully when connecting the oven to the mains supply.
This is a job for a qualified and approved electrician. The appli

ance is rated for 240 volts single phase and must be permanently
connected.

The cooker must be installed in such a way that it can be easily
disconnected from the mains supply before servicing, e.g., by an
adjacent cooker control unit.

Sufficient cable should be left to enable the appliance to be re
moved from the housing unit whilst still connected to the mains
supply.

ITT

^0

850

is;

fW~

WARNING - THIS APPLIANCE MUST BE EARTHED!

Voltage and current

Please ensure that the voltage and current indicated on the rating
plate agrees with the voltage of your electricity supply. 220-240
volts i.e., 220-240 V a.c.

1. Open the cover of the terminal box sideways as illustrated in
fig. G.

For the

electrical

installer

2. Pass cable through the grorrmnet in the lower back panel and
the cable clamp.

3. Connect the wires to the terminals in accordance with the dia
gram. Ensure that links are correctly positioned between ter
minals (5 or 6 way terminal block). The length of the earth con
ductor must be adequate to ensure that in case of the cable
clamp breaking the earth wire is subject to mechanic strain
only after the live wires.

4. Tighten the cable clamp screw.

51 Close the cover of the terminal box,

6. When pushing the cooker into its permanent position' make
sure that the mains cable is neither kinked nor trapped under
the appliance.

After installation there must be no acess to live parts

When you use the appliance to prepare your food, the
oven doors and cooking plates become hot. Therefore
keep small children well away from the appliance.
This especially applies when you are griiiing or
pyrolyticaiiy cieaning the oven (where appiicabie).

Overheated fat and cooking oil may ignite. Prepare foods re
quiring fat or oil (chips) only under constant supervision.
Do not use the appliance to heat your room.
Take-care when using small electrical appliances near the
cooker. Connection leads should not come in contact with hot
hobs/cooking zones or get trapped in the hot oven door.
Do not use the ceramic hob as a table top.
The ceramic hob is very durable but under certain circum
stances it can break, e. g., heavy or pointed objects dropping
onto the surface.
In case of breakage or cracks, do not use the hob. Turn all the
controls for the hob to 0 and isolate the appliance from the
electrical supply.
Do not line the oven base with aluminium foil or place any other
cooking utensil on the base, as this will trap heat resulting in
damage to the enamel interior. This invalidates the warranty.
The cooling fan, where featured in ovens and cookers, can
continue'to run although all oven switches are turned off. It will
switch itself off automatically. The cooling fan can also come
on automatically although the oven is switched off if the residu
al heat in the oven is too high. The fan switches itself off auto
matically.
The vitreous enamel in your oven is very durable. However vit
reous enamel is adversely affected by fruit acids (rhubarb,
lemon, etc.) and tea which will discolour and dull the enamel.
The performance of the oven is not affected. To prevent spill
age of the above coming in contact with the enamel, place the
cooking container on a baking sheet.

Do not place the grill/meat pan on the cooking plate to
make gravy. The direct heat will weaken the pan base result

ing in warping and twisting of the pan when next used as a
meat or grill pan.
The appliance complies with radio interference suppression
specifications EN 55014 (previously EEC Directive 87/308)
and as appropriate with EN 60555 relating to the Retroactive
Effect of the Mains Supply.

For the
user

Appliance description

Features A Temperature control for main oven

B Thermostat control light (red) is on when main oven

is heating

C Pilot light (yeilow) is on when the appliance is switched on
D Cooking method selector for secondary oven

E Thermostat control light (red) is on when secondary oven

is heating

F Temperature control for secondary oven
G Electronic dock with minute minder, and auto-timer for

both ovens

H Control knob for 210 mm diameter plate, front left
I Control knob for 145 mm diameter plate, rear left

J Control knob for 180 mm diameter plate, rear right

K Control knob for 145 mm diameter plate, front right

L Handles to open the oven doors
The vapours from the two ovens are vented from the rear

of the hob up to a cooker hood above (where fitted).

First use

The contrai knobs (D, H, I, J and K) can be turned clockwise or

anti-clockwise to any position. Further information to this can be
found in the “hob” and “oven" sections:
However, the oven temperature control knobs (A) and (F) must
be turned clockwise to set and anti-clockwise to turn off.

As soon as the appliance is connected to the mains supply {and
also after apower cut), the indicator in the electronic timer flashes

When you have set the correct time of day the appliance is ready to operate.

Press knob Eto release. (This does not apply to appliances
with an enamelled control panel.)
When finished with knob E H press to retract. (This does not
apply to appliances with an enamelled control panel).
Press buttons B 0 and C Q at the same time, hold them in
position, and set the actuai time of day by turning the knob E

Operating
the control
knobs

Switching
on the
electronic
timer

Setting the
time of day

The time of day appears for you in display F. Now the oven is ready to operate.

You should

also be aware
of the
following:

Pre-cleaning

the ovens

Before using the ovens for the firsf time, dean all accessories
(shelf supports, wire shelves and pans) with warm water and
washing-up liquid. Then switch both the ovens either to the con
ventional or the hot air cooking method (as appropriate) and se
lect the highest temperature and leave both ovens on for at least
one hour with both oven doors closed.
During this period there is an unavoidable odour which is not
harmful to your health. We recommend that the room is well

ventilated for your convenience.

When the ovens have cooled down, dean any parts not lined with
catalytic self-cleaning panels with water and washing-up
liquid.

Operating the electronic timer

1 1 I L

o ^ è 0

Setting

the minute

minder

You should

also be aware

of the

following:

10

[3^

Press button A [^, hold it in position and set the required time
with knob E ¡^. The duration appears in display F.
The time of day reappears in display F after release of button
A.
To check the cooking time, press button A [^, The remaining
cooking time now appears in display F.

When the selected time has elapsed you will hear an aud

ible signal which will switch off automatically after approx
imately 2 minutes. To switch this off manually press button
ATÓI.

The electronic timer is designed to switch the ovens on and off automatically.

42

Setting the minute minder
{up to 23 hours 59 minutes)

g] Manual or automatic operation of the oven

0 Setting the cooking duration of the oven

(up to 23 hours 59 minutes)

0 Setting the end of the cooking duration

(up to 23 hours 59 minutes in advance)

Rotary control for time selections

0 AUTO is iliuminated during time controlled cooking

The symbols
have
the following
meanings:

s

D

11

How to

programme

the oven

to switch off

automatically

Select the cooking method and temperature as required,
Press button B 0. bold It depressed, and enter the required

duration with knob E j^. The cooking duration appears in dis

play F and symbol H is illuminated. When button B is released
the time of day appears in display F.

Symbol shows throughout time controlled cooking.

You should

be aware off

the following:

The oven immediately switches on and automatically off
after the elapsed duration.
At the end, an audible signal sounds for about two minutes
and symbol S flashes. By pressing button D [0] the oven
is switched from automatic to manual operation. Symbol
0 goes out.
After time controlled cooking, set the cooking method se
lector and temperature control to the off position.

The oven is ready to operate manually again.

You can check on the remaining cooking duration and the

cooking end at any time during time controiied cooking by

pressing either button В 0 or C 0. '
If you want to cancel automatic operation, press button В 0 and
turn knob E ^ until 0.00 appears in the display F, Then set the

cooking method selector to the 0 and oven temperature control

to the off position.

12

462

B C D E

Set the cooking method selector and temperature control as
required.
Press button B 0, hold it depressed and enter the required

duration with knob E and then, by pressing button C 0,

set the cooking end time.
When buttons B 0 and C 0 are released, the time of day re
appears in display F. Symbol S is illuminated.

The oven switches on automatically at the correct time,
having deducted the cooking duration from the cooking
end. It then switches off automatically at the cooking
end.
At the end, an audible signal sounds for around two min­utes. You can prematurely cancel it by pressing button B

..0-

By pressing button D [g the oven is switched from automatic to

manual operation. Symbol S goes out.

You can check the remaining cooking duration and the cook

ing end at any time during time controlled cooking by pressing

either button B 0 or C 0,
if you want to cancel automatic operation, press button B 0 and
turn knob E @ until 0.00 appears in the display F. Then set the

cooking method selector to the 0 and oven temperature control

to the off position.

Automatic

switch-on
and -off of

the oven

You should

also be aware
of the

following:

The oven is
ready to
operate
manually again

S

D

13

The Hob

Ceramic

cooking zones

Your hob features 4 ceramic cooking zones with stepless control
for maximum controllability.
The control knobs on the panel feature indicators to show which

control knob belongs to which cooking zone.

■ Residual heat indicators

There is a residual heat indicator for each of the cooking plates on

the ceramic hob (2 lights bn the left and 2 on the right). When the

indicator is on it means the plate is still hot, After the plate has

cooled down the indicator lamp goes out.

The vapours created in the oven(s) are vented through the back

of the hob. Further details can be found in the section "Vapour

Vent”.

14

The vapours created in the oven are vented through the back of
the hob.
Piease press the push-button only when the cooking plates are

not in operation to prevent the risk of burning yourself. Should you
operate the push-button when the cooking plates are in use, we
recommend you to use a long-handled cooking spoon to open or
dose the vent,

This enables you to control the moisture in the oven during

baking or roasting.

Closed: Push-button released, red edge visible

Open: Push-button pressed

You may close the vapour vent during preheating and during the

first third of the cooking time when baking bread or bread rolls to

obtain better rising and browning.

During roasting, you may also keep the vapour vent closed, un

less you want to achieve a crispy brown finish, ,e. g. for poultry,

pork, roast potatoes etc.

The separate tables on baking and roasting contain more de

tailed instructions.

Vapour
vent

15

General - the correct pans

Good pans ■ For best results use good quality pans with smooth tlat

for better bases.

results ■ The pan base should be thick and flat; Pans with uneven, dis

torted or rough bases {e, g,, cast iron) should not be used as
they extend the cooking times and may cause damage to the
cooking plates.

a Cooking plates and pan base should be of the same or similar

diameter. The pan should be placed centrally on the cooking
plate.

■ Cooking plates and pan base must be dean to prevent dam
age to the hob and waste of energy.

■ Shiny and copper based pans are unsuitable for use on halo
gen cooking plates. These pans may also damage the decor
on normal ceramic hobs so do avoid using such pans on a ce
ramic hob. Copper base saucepans are also unsuitable, they
will damage the hob surface.

a Follow also the recommendations o1 the saucepan manufac

turer.

Make use of the residual heat - switch the plates off 5-10 minutes
before the end of the cooking time.
You are wasting energy and prolonging the cooking times if:

16

Pan too Lid not Uneven pan Pan too large

smalt closed base (ceramic)

(Ceramic and solid plates)
After you have switched on one of the ceramic piates you wiii
hear a faint hum caused by the radiant heating elements.

Do not place aluminium foil or plastic containers on the hot
ceramic hob.
Do not allow sugar or foodstuffs containing sugar to come
in contact with the hot ceramic hob - it will damage the
hob.

Protect the cooking areas from damp to prevent them from deteri
orating; dry pan base before use; dry cooking areas weil after
cieaning.

Keep the cooking plates clean - soiled plates work less efficiently

and damage may occur to the hob.

The cooking píate is infinitely variable.
The chart below shows some basic settings and their uses.

Important

information
when using
the cooking
plates

Using the

stepless
cooking plate

0 Off, Use of residual heat

j

Holding warm, simmering of small quantities

1 Simmering

II Simmering of larger quantities, slow frying

2 Frying, making roux

Frying

3 Fast frying/boiiing, deep fat frying

To start cooking set control to 3 to heat pan and contents, contin
ue cooking on a lower setting as required,

17

Ovens

General

Cooking

methods for

secondary

oven

Hot air

cooking

in the

main oven

Before using for the first time, refer to the section describing pre
cleaning of the ovens.
The secondary oven is a conventional one with top and bottom
heat and grill.
When the oven is in use the cooiing tan is on.
The main oven is a hot air oven. For further details consult the rel
evant sections in this booklet.

The different cooking options

Conventional electric cooking
This method of cooking uniformly radiates heat from above
and below. You should however make sure that you only cook
on one level to ensure a uniform distribution of heat.

Dual-circuit grill
To grill large quantities of food use the large grill area For
smaller quantities, e. g., 4 slices of toast, use the smaller grill

area @.

Hot air cooking

A fan ensures that hot air is continuously circulated around the
oven allowing you to cook, bake and roast at several levels simul
taneously. This cooking method also uses lower temperatures.
This system saves you time and is highly energy efficient.

Shelf

levels -

main and

secondary

ovens

18

The ovens feature shelf supports which are removable for clean

ing,

The cooking tables supplied recommend the shelf positions on
which the main oven will produce best results,
The secondary oven operates on top and bottom heat and you

would use the bottom shelf position or the next one up for most of
your cooking.

The fat filter supplied protects the fan against soiling. It must al

ways be in place when:

- Meat is cooked in uncovered containers using the hot

atf mode (do not insert when baking!);

- During Rotitherm roasting/grilting (on multi-function

ovens oniy) or traditionai griiiing.

How to insert the fat filter:
Hold the fat filter by the handle and insert the two tabs (see illus
trations) into the slots in the back panel of the oven thereby cover

ing the fan opening.

The fat filter must cover the opening completely.
Cleaning the fat filter:

To ciean the oven ail oven controls must be set to the off

position. The fat filter should be cleaned after every use. To re

move the fat filter hold it by the handle and pull upwards,

Fat filter

How to clean the filter, see "Cleaning the fat filter" in this booklet.

The fat filter must only be clipped into the oven when it is totally

dry.

19

Switching Oven interior iight

on and off The main oven is illuminated when you turn the oven temperature

control to the lamp symbol

Secondary oven (@|

Decide whether you want to use the conventional oven or the grill.
Select the relevant symbol on the cooking method selector and
the temperature required.

Main oven §

Turn the temperature control clockwise to the required tempera
ture,

Both ovens

The red thermostat lights are on for as long as the ovens are pre
heating, The thermostat lights cycle on and off during operation,
indicating heating periods.
When pre-heating the oven (see information in the relevant cook
ing charts) position food in the oven after the red thermostat light
has gone out tor the first time. To utilise the residual heat in the
oven switch the oven off 5-10 minutes before fhe end of the
cooking time by returning the oven controls, anti-clockwise, to
the olt positions.

20

Bakeware

Cakes are baked either in cake tins or alternatively on baking­sheets, full width baking sheets are avaiiable from AEG Spare
Parts as an optionai extra.

How bakeware affects browning:

1, Bakeware, which is dark in colour, has a non-stick coating

or is made from duminium is the best as heat is absorbed
and then transferred to the cake resulting in shorter cook
ing times, lower energy consumption and better browning.

2. Bakeware which is light in colour or is made of tin reflect
the heat resulting in ionger cooking times and poorer
browning, it is advisable not to use such bakeware when

using conventional top and bottom heat.

Baking on one level provides the best results in the conventional mode.

The shallower the cake, the higher you should place it in the
oven,

Baking times and temperatures

In many cases, it is not necessary to preheat. The recom
mended temperatures and times given in the enclosed chart
are guidelines only. To suit personal taste it may be necessary
to make small adjustments.

Baking
With conven
tional top/
bottom heat

Recommendations

The hot air mode is recommended for all types of baking.
However, you may prefer cooked cheesecakes, sponges,
bread and rich fruit cakes cooked by the conventional meth
od.
When you use the hot air cooking system you can cook on
several levels simultaneously. This saves time, is convenient
and energy efficient. You can also cook different cakes at the
same time for instance a Victoria Sandwich and a Bakewell
Tart or a Madeira Cake with a Dundee Cake. Simply make
sure that the cooking temperatures are roughly the same and
that sufficient space is left between the shelves to allow the air
to circulate freely.
If baking cakes with a high moisture content such as several
apple pies, it may be advisable to use only 2 shelves at the
same time to prevent too much steam forming in the
oven.

With

hot air

21

Baking times and temperatures

When baking with hot air it is often unnecessary to pre-heat
the oven. For exceptions see enclosed baking charts.

If you use the oven for batch baking, choose cakes which re
quire similar temperatures. Different cooking times can be
overcome by either placing cakes into the oven later or by re
moving them earlier.

The baking chart is provided as a quick reference to keep near

the oven.

When baking on more than one level the time given in the
cooking charts has to be extended by 10-20 minutes.

Baking on one or more levels

You can bake on several levels simultaneously. Place cake tins
centrally on the wire shelves to ensure even cooking results. Full
width baking sheets and additional wire shelves are available as
optional extras - see section “Optional Extras” in this booklet.

22

§

Roasting and stewing

Main oven with hot air

Secondary oven with conventional top and bottom heat.

Recommendations

Wipe and weigh the meat. 11 stuffing is used, weigh the stuffed
joint to calcuiate the cooking time. Place the joint in a suitable
roasting dish, season with sait and pepper and brush lean joints
with melted fat.
When cooking pies, place dish on a baking sheet to avoid spill
age on to the floor of the oven.

The times and temperatures given in the roasting chart provide
a guide when cooking meat. Some adjustments may be nec
essary depending on the type of meat to be cooked, Cooking
times have been given for meat which is at room tempera
ture.

Prime cuts can be cooked at higher temperatures than those
which require a longer cooking time to tenderise the meat. A
thick joint will require longer to cook through than a thinner
one.

A boned rolled joint will require a longer cooking time than one
with the bone lett in as bone is a conductor of heat.
A small joint will require longer cooking time per 450 g {1 lb)
than a large one. Allow an extra 30 minutes cooking time for
joints up to and including 1.5 kg (3 lb),

if the joint is cooked in foil the temperature has to be increased
by 10 ‘’C. To brown the joint, remove foil forthe last 15 minutes
or so of the cooking time.

If cooking from frozen, place joint in a covered container and

extend the calculated cooking time by approximately one third.
To brown and crisp meat remove cover for the last 30 minutes

of the cooking period.

Cooking
temperatures
and times

23

Ovenware

Never use stainless steel ovenware in the oven, since it reflects
the heat. Meat, poultry, and fish should be cooked in ovenproof
dishes or in the meat pan for large quantities.
Choose a dish which is just a littie larger than the joint itself. This
will contain any fat in a smaller area and reduce splashing. If you
wish to roast potatoes in the same dish around the joint rather
than in a separate one you need to make allowances for this
when selecting a suitable dish.
Never place cooking containers on the base of the oven, but on
the wire shelf which you should insert on the 4th or 5th level from
the top depending on the size of the food to be cooked.
When using the Rotitherm roasting/grilling method (where fea
tured) place the joint on the wire shelf 3rd and 4th from the top
(depending on size of roast) and slot the drip-pan into the 5th or
6th from the top to catch the juices. If you want to roast potatoes
in the dripping, allow approximately 1-1Y4 hours cooking time.
Turn the roast over halfway through cooking to ensure an all
round crisp and brown joint.

General Secondary oven

The secondary oven is useful for cooking small quantities of
food, e. g., one small cake or a small roast (max. 2 kg). Do not
overload the secondary oven as too much food may result in ex
cessive amounts of steam developing.
When using the secondary oven placethe cooking container on a
wire shelf having removed all other oven equipment first.

24

Warning!
The handle must be removed whilst grilling. Failing to do

so will result in overheating of the handle. This may cause

damage leading to breakage of the handle.

Inserting the handle

Lock it into the grip at the front of the pan. See illustration.

Removing the handle

Press the button on the handle. See illustration.

Inserting/

removing
grill handle

25

Traditional

grilling

and

How to use

the grill

Prime cuts of meat such as steaks and chops or fish weighing
less than 1 kg can eitherbe fried or grilled. Salt large pieces shojl­ty before grilling and small ones just after ghiling. *
Turn meat/fish after half the grilling time so that both sides are uni
formly browned. Turn thin pieces once: thicker pieces need turn
ing more often.
On appliainces with a dual circuit grill you should set the grill to
grill symbol 0 tor small amounts and to symbol @ for larger
amounts.
Select the highest setting on the variable temperature selector to
sea! the food and then turn down to a lower temperature, Position
the wire shelf with the projection facing upwards or downwards in
a shelf position of your choice depending on the thickness of the
food you wish to grill,

Place the grill pan ori the wire shelf and remove the grill pan han
dle.

Where the appliance features a vapour vent, this must be open
during grilling.

Main oven: the oven door is closed during grilling

<lf oven features a grill element)

Secondary oven: the oven door is left OPEN during

grilling.

There is no need to pre-heat the grill unless you prefer to do
so.

Grill pan and wire shelf can be cleaned more easily if soaked in
the sink with water and washing-up liquid after grilling.

26

The hot air oven is extremely versatile since you can cook a

complete meal in it. You can cook different foods at the same
time, such as fish and cakes, without any transfer of smell or
taste from one to the other.
When menu cooking try to choose foods which require similar
cooking temperatures.
When cooking meat in uncovered containers the fat filter
must be inserted.
When cooking pies or cakes at the same time as a roast you
can choose pies or cakes which normally cook at tempera
tures 20 °C lower than the roast. Temperature differences of

10 ‘’C lower than the roast can be compensated by ionger or
shorter cooking times.
Sheif positions are chosen according to the food being
cooked and in connection with the cooking guidelines in the
recipe book supplied.

Menu suggestion: Meat Loaf

Potato Bake
Buttered Carrots
Fruity Rice Pudding

Menu
cooking
in the
main oven

Ovenware:
Shelf positions:

Cooking method:

Temperature;

Time:
Vapour vent:

(where featured)

Oblong ovenproof dishes

Meat Loaf & potato Bake
Side by side 3rd from top
Carrots and Fruity Rice Pudding
Side by side 5th from top

Hot Air

170-180“C

Approx. 60-75 minutes

Open unless you wish
to retain moisture in
the oven to prevent food
from drying out, such as
pheasants, etc.

27

Defrosting

by Hot Air

In the main

oven

Food in flat aluminium containers defrosts especially well
since aluminium is a good heat conductor. For freezing and
subsequent defrosting of meat and vegetable dishes, flat alu
minium containers should therefore be used. For defrosting
uncooked frozen meat and fruit, closed ovenproof dishes are
especialfy well suited.

Position the containers on the wire shelf or in the meat pan 4th
from the top,

Food Temp.°CTime -

Hours/minutes

Ready-made meals
(1-4 portions)

200 0.40-0.50

thawing and
heating ready to
serve

Small cakes without
cream fillings or top
pings (in foil)

Large cakes without
cream tillings or top
pings (In toll)

Unsifced bread in foil
(approx. 450 g/1 lb)

Bread roils

Fruit, e. g. 300 g
strawberries, raspber
ries (In covered con
tainer)

Ready to cook foods
(pizza, pies)

Uncooked joints
(e.g. 1.5 kg)

Chicken approx. 1 kg
(cover with

greaseproof paper)

200

200 0.30-0.45

200

200

200 0.15-H 0,15

200 0.45-T.00

180-200

50 1.00-1.15 thawed, remove

0.15-0.20 ready to serve

ready to serve

0,15 -H 0.30
at room temp,

0.15 -r 0.30
at room temp.

at room temp.

2.00-3.00
depending on
type of meat

ready to serve

ready to serve

ready to serve

ready to serve

thawed and

cooked

giblets and roast

28

For bottling, use only jars with rubber seals and glass lids.

Never use jars with screw fittings or bayonet catches or metal
tins. And make sure you use fresh foodstuffsl
The oven holds 6 bottling jars of 1-1.5 litres, capacity.

Place 1 cup of hot water in the drip-pan so that the necessary
humidity is retained in the oven.

Position the jars in the enamelled pan on the 4th level from the
top. The jars should not touch, must wherever possible be

filled to the same level with the same contents and must be se

curely clamped.

To switch on, turn the oven temperature control to

160 “C.

Keep an eye on the food being bottled.

As soon as the liquid in the first jars (when bottling fruit or

gherkins) begins to bubble (after around 40-45 minutes for

1 litre jars) switch off the oven, but allow the jars to stand a fur
ther 30 minutes or so - around 15 minutes for soft fruit, e. g.
strawberries - in the closed oven.
When bottling vegetables or meat, set back the oven tem
perature control to 150 °C as soon as the liquid in the first ja's

begins to bubble and allow the contents to cook for a further

60-90 minutes. Then switch off the oven and allow the jars to
stand a further 30 minutes in the closed oven.

Bottling
in the
main oven

29

Cleaning and care

Ceramic Although ceramic hobs are easy to clean they require regular

hob - care and cleaning to maintain them in good condition. Let the hob

general cool down before cleaning.

1. Never use abrasive cleaners, or scouring powders or scouring
pads.

2. Clean the hob after every use while the soilage is still minimal.

Use a soft damp doth and a little washing up liquid. Rub the
hob dry using a soft dean doth. Make sure that no residual­cleaning material is left on the hob.

3. Once a week clean the hob thoroughly with “Stahl-fix” or "WK­Top” (available from AEG Spare Parts Department) using a

soft clean doth; Clean the hob with dean water and polish dry
with a clean soft doth. Make sure that no cleaning material is
left on the hob to prevent damage to the hob.

Boiled over food

Soften such soilage with a damp doth then remove deposits
carefully using a glass scraper in a patent holder. Then clean-the
hob as described under 3.

Sugar and foodstuffs containing sugar - Piastic materiais

Do not allow any of the above to come in contact with the hob. If
they do, remove from the hob immediately while still hot using a
glass scraper in a patent holder. Then dean hob after it has
cooled down as described under 3, Melted sugar or plastic may
damage the hob permanently. Damage by the above may be re
duced by regular treatment with ’‘Collo-profi” or “Cera-fix“
(deaner/conditioner) available from AEG Spare Parts Depart
ment.

Stains

Mineral deposits present in hard water and food may cause dis
coloration in the form of grey, blue or mother of pearl stains which
appear to be in the surface. Glean such discolorations while the

cooking area is still warm (not hot) as described under 3.

Make sure that the cooking areas and the pan bases are clean

before use. Grit for instance from vegetable peelings will scratch

and damage the hob surface.

Recommended Cleaners

“Stahl-fix” for normal or heavy soilage, “Cera-fix" or “Collo-profi” for

light soilage and conditioning. These are available from AEG

Spare Parts Department: “Stahl-fix" E No. 022 300 702.

“Collo-profi" E No. 661 908 524, “Collo-profi" set'consisting of

“Colio-prof i" glass scraper and polishing doth E No. 661 908 626,

and “Cera-fix" E No, 022 300 703.

A razor blade in a patent holder held at an angle of 30° can be

used to remove stubborn soilage, This is also available from

Spare Parts Department - E No. 298 001 273,

30 .

These instructions refer to a large range of AEG double and single ovens.

Ovens

■ All secondary ovens have a catalytic roof pane) as stan
dard.
Some models have a complete catalytic set provided as stan
dard, For those models which do not have it as standard it is
available as an optional extra.

■ The main oven has catalytic roof (except Vitratherm ceramic
roof models), sides and back panels, either as standard or
they are available as optional extras form your AEG retailer de
pending on the model you selected to buy (except ovens
which include microwave). If your main oven has a pyrolytic

self-cleaning system, then also consult the relevant pages for
cleaning the oven.

Before cleaning the ovens

Allow the ovens to cool down if they have been used before
cleaning. Switch off the ovens before cleaning.

Cleaning

Ovens which are cleaned after every use need very little attention.
If left and used again fat splashes will bake on and are then ditfi­cult to remove.
Clean glass surfaces, trims and controls with a soft cloth and
lukewarm water. Polish dry with a soft cloth.
The ceramic glass oven roof (Vitratherm - where featured) can be
cleaned with an oven spray or with “Ovenpad" or “Kleenoff".

Vitreous enamel

- a damp cloth and mild detergent

■ - cream cleaners such as “Jif and a doth,

- oven cleaners such as "Ovenpad" or “Kteenoff”. Do follow the

manufacturer’s instruction on the cleaning materials you use

■ carefully.

Take care that oven cleaners do not come in contact with the fan

■ or any other part of the oven other thari the vitreous enamel,

interior surfaces can be cleaned with;

Do not use scouring pads or abrasive powder which may
scratch the surface of any part of the appliance.

Secondary
Oven

Main Oven

Do not use any detergents, abrasives or oven cleaners on catalytic liners.

it should not normally be necessary to clean the catalytic roof in
water. If you feel you would like to do so, take out the roof and
wash in warm, soapy water, followed by rinsing in clear
water,

Catalytic
liners

Secondary
oven

31

Main ovan

If your oven has a catalytic roof sides and back panel either as
standard equipment or if you have bought these parts separately
and fitted them, then the following information will be of interest to
you.
The liners help to keep the oven cleaner as they clean themselves
to a great extent during roasting and baking at temperatures
above 200 “C. As cleaning may be improved by exposure to a
higher temperature it may be necessary to run the oven at 250 °C
for 1 or 2 hours per week. Before carrying out such a heat cycle,
remove all oven equipment and make sure that you have cleaned
the unlined surfaces to prevent any soil from baking on. For isolat
ed stubborn stains use a soft bush and very hot soapy water,

Never use abrasive cleaners or scouring powders.

Cleaning the

lamp cover(s)

or replacing

the oven

lamp(8) in the

main oven

Oven

lighting

Wamingt Isolate the oven from supply before replacing the oven lamp(s).

To clean the glass coverfs) or change tfie oven lamp(s) the

glass cover(s> should only be undipped by hand. Do not
use tools of any kind.

After cleaning the lamp cover{s) or changing the light bulb(s) refit

the lamp cover{s).

You can illuminate the oven for cleaning. To do this, turn the
oven control knob or the cooking method selector to the lamp po­sitìon [^..

■ Thorough cleaning
For thorough cleaning, you can remove various parts:

£

32

q:

Removing the oven door
Fully open the oven door,

1. Pull the door catch on both door hinges towards you (see
illustration).

2. Lift the door up and puli fonvard away from the oven (grip

the sides - do not pull on the door handle!)^

Replacing the oven door

1. Insert both brackets into the oven frame.

2. Fuliy open the door and return door catches to their work

ing positions (see illustration).

Removing
the oven door
(main and/or
secondary
ovens)

3

s

33

Removing

the shelf
supports

Shelf supports
To dean the sides of the oven, the shelf supports (see illustra
tion) can be removed.

Pull the shelf support at the bottom, towards the centre of the
over) and unhook from the top. Replace in reverse order.

Cleaning the
catalytic roof

in the second

oven

The catalytic roof of your oven may require cleaning from time to
time..

To remove the roof panel proceed as follows:

Loosen the two holding screws

D

OJ

S

g

cc

34

After cleaning re-insert roof panel and re-fasten screws

The fat filter should be cleaned after every use. Tc.remove filter,
hold it by the handle and lift upwards. Place the fat filter in a
saucepan, add approximately 1 tbsp. of automatic washing pow
der or 1 tsp. of dishwasher powder and cover filter with water.
Bring to the boil and leave to soak for approx, 30 mins, or longer
depending on the degree of soiling. Make sure the solution does

not boil over .as it. could mark your hob. Rinse filter in clear water
and dry, For light soilage wash in a dishwasher pro
gramme.

Cleaning
the fat
filter

35

Optional extras

Additional wire shelf
ET No, 661 307 541

Baking sheet
E No. 611 898 620

36

Ceramic oven dish
E No, 611 899 660

KTKBO (catalytic set for secondary oven without lamp)
E No,: 611 898 612

37

What to do if... (something goes wrong?)

Faults you ... the pilot lamps do not show?

can rectify ... the oven does not heat?

yourself 1. You may weil have not operated all relevant switches or

2. The fuse in the fuse box has blown.

3. IMPORTANT - Make sure that the oven door is closed

completely.

... the fuses keep blowing?

Please call an approved and qualified electrician:

... the oven lamp fails?
See Cleaning and care on page 32.
Replacement lamps are not covered by warranty and are
not free Of charge.

... the oven cannot be switched on?

Check whether:

... the clock display is flashing! If yes reset the time of day.
... the audible tone of the timer is emitting a continuous tone.

Then press the corresponding button to switch it off!

... the timer display does not show, but the pilot lamps of the

appliance still show?

... incorrect indications appear in the display?
... duration and end cannot be entered!

The timer has been wrongly operated or there has been a
short power cut. Isolate the oven from the power supply wait

30 seconds and then switch on the power. Reset the time of

day on the electronic timer.

Please make sure that you are not able to rectify the fault
yourself prior to calling a service engineer in connection
with one of the aforementioned problems, as the cost in
volved will have to be passed on even during the warranty
period.
Therefore, follow the instructions in this booklet and any
additional information which may accompany this appli
ance carefully.
AEG electrical appliances comply with current safety reg
ulations. Repairs to these appliances should only be car
ried out by qualified AEG engineers or AEG appointed
service agents. Repairs carried out by unauthorised per
sonnel could lead to considerable damage and could pose
a considerable safety hazard to the user.

38

Service

Should you be unable to locate the cause of the problem in spite
of the above check-list please contact your AEG service depart
ment quoting the E and F numbers which you will find on the rat
ing plate (see illustration/arrow).

Please transfer these numbers to the space provided below for
your convenience.
These numbers enable the service department to prepare as far

as possible any spare parts required to rectify the fault on first

call. This may save you money.

E-No.

F-No.

AEG Service Locations in the United Kingdom

AEG UK Limited

Head Office .

217 Bath Road

Slough, Berks, SL1 4AW
Tel.: [phone]
Telex: 847541
Telefax: 0753 512271

AEG Northern Service Centre

Unit 20, Haigh Park
Haigh Avenue
Stockport
Gt. Manchester SK4 1QR
Tel.; 061 487 2205
Telefax: 061 474 1191

AEG Scottish Service
Centre Block 11, Unit 1

Dundyvan Industrial Estate
Coatbridge
Lanarkshire MLS 4AQ
Tei,: 0236 440387
Telefax: 0236 440256

Service Appointments

Bristol (call diverted to Siough) 0272 252880
Norfolk (call diverted to Slough) 0603 765515

39

AEG Hausgeräte AG
Postfach 1036
D'90327 Nürnberg

© Copyright by AEG
H 260 275 540 - 06931./03 -