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COMPETENCE B3040-1
The Built-in Pyrolitic oven
Operating Instructions
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Dear Customer,
Please read these operating instructions carefully.
Above all, please observe the “safety” section on the first few
pages. Please retain these operating instructions for future reference.
Pass them on to any subsequent owners of the appliance.
The warning triangle and/or key words (Warning!,
1
Caution!, Important!) are used to highlight instructions that are
important for your safety or for the function of the appliance. It is
essential that these instructions are observed.
0 1. This symbol guides you step by step through the operation of the appli-
ance.
2. ...
This symbol gives you additional information and practical tips on using
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the appliance.
Tips and information about the economical and environmentally
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friendly use of the machine are marked with the clover leaf.
These operating instructions contain information on steps you can take
yourself to rectify a possible malfunction. Refer to the section “What to
do if...”.
In the event of any technical problems please contact your nearest
CUSTOMER SERVICE CENTRE at any time. (Addresses and telephone
numbers may be found in the appendix under "Customer Service
Centres“).
You should also refer to the section "Service"“.
Printed on environmentally friendly paper.
Thinking ecologically means acting ecologically ...
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Contents
Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Eco-insulation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Appliance Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Oven Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Before Using for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Initial Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Positioning the Shelf Unit and the Universal Baking Tray . . . . . . . . . . . . . 14
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Tips for Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Table for Soufflés and Dishes Au Gratin . . . . . . . . . . . . . . . . . . . . . . . . . 21
Table for Frozen and Ready-Made Foods . . . . . . . . . . . . . . . . . . . . . . . . 21
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Table for Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Grilling table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Preserving times . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Side Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Cleaning with Pyroluxe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Oven Light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
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Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Oven Door Glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
What to do if ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
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1 Safety Instructions
The installation and connection of the new appliance must only be carried out by a registered specialist.
Where damage occurs the warranty will not apply if this instruction has
not been adhered to.
The safety features of AEG electrical appliances comply with recognised
technical standards and the German law covering equipment safety.
However, as manufacturers we also believe it is our responsibility to
familiarise you with the following safety instructions.
General Safety
• Take care when connecting electrical appliances to sockets near to
the appliance. Do not allow connecting leads to come into contact
with hot rings or to catch beneath the hot oven door.
• Do not store inflammable objects in the oven. They may ignite when
the oven is switched on.
• For safety reasons cleaning the appliance with a steam jet cleaner or
high-pressure water cleaner is not permissible.
• Using force, especially on the edges of the front glass panel, may
break the glass.
• Caution: Risk of burning! Whenever you bake, roast or grill the oven
door becomes hot, as do the inner surfaces of the oven, heating elements and accessories. Always use an oven cloth or oven gloves and
take every care to avoid burns. For this reason keep children away
from the appliance at all times.
• Overheated fats and oils catch fire quickly. Do not leave the appliance
unattended when cooking food in fat or oil (e.g. chips).
• Using ingredients containing alcohol in the oven may create an alcohol-air mixture that is easily ignited. In this case, open the door carefully. Do not have embers, sparks or naked flames in the vicinity when
opening the door. We recommend that you leave the cooked item in
the oven with the door closed and the oven turned off for about 10 15 minutes to cool.
• Repairs to the appliance may only be carried out by qualified spe-
cialists. Improperly effected repairs may result in significant risk to
the user. If your appliance needs repairing, please contact customer
service or your dealer.
• If the appliance malfunctions: remove fuses or switch off.
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Intended Use
• This appliance is intended to be used for cooking, frying and baking
food in the home and must not be used for any other purpose.
• Only use the appliance to prepare food.
• Do not use the oven as a room heater.
To Avoid Damaging Your Appliance
• Do not line your oven with aluminium foil and do not place a baking
tray or dish on the oven floor, otherwise the oven enamel will be
damaged by the resulting build up of heat.
• Clean the appliance after each use. This is the easiest way to remove
spills and prevents them being burnt on.
• Juice from fruit that drips from baking trays will leave marks that
cannot be removed. For very moist cakes, use the universal baking
tray.
• Never pour water directly into the hot oven. The enamel may be damaged.
• Do not put any weight on the open oven door.
• Do not store moist food in the oven.
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2 Disposal
Disposing of packaging material
All materials used can be fully recycled.
The cardboard container is made from 80% recycled paper.
Plastics are marked as follows:
• >PE< indicates polythene, as used on the outer covering and the
wrappings inside.
• >PS< indicates expanded polystyrene e.g., the padding materials. It is
entirely CFC-free.
Any unwanted packaging materials will be taken back by your dealer
free of charge.
Disposing of old appliances
To protect the environment, it is important that worn out appliances
are disposed of in the correct manner. This applies to your old appliance
and will also apply to your new appliance at some time in the future
when it is no longer required.
Warning! Before disposing of old appliances make them inoperable.
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Disconnect the appliance from the mains supply and remove the mains
lead.
This prevents children getting into life-threatening situations when
playing.
Disposal advice
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• The appliance must not be disposed of with household rubbish.
• You can obtain information about collection dates or public refuse
disposal sites from your local refuse department or council.
• You can also take the appliance to your AEG dealer; they will dispose
of it for you for a small contribution towards the costs.
Eco-insulation
The oven is fitted during manufacture with eco-insulation. This insulation has been tested for harmful substances by independent test centres and has been classified safe.
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Appliance Assembly
Control Panel
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Oven functions
Rotary switch used for selecting the required oven function.
Temperature selection
Rotary switch for selecting the required oven temperature.
Oven power indicator
The yellow oven power indicator comes on as soon as the oven or rings
are switched on.
Temperature pilot light
The red temperature pilot light comes on while the oven is warming up
and goes out once the set temperature has been reached.
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Oven Features
Shelf positions
There is a shelf support rail on both
sides of the oven, with 5 shelf positions on which to insert the accessories.
Anti-tip device
All slide-in units are fitted with an
anti-tip device to prevent them
being pulled out of the oven unintentionally.
When the unit is inserted the antitip device must be to the rear of the
oven.
✘
Oven steam vent
Steam from the oven is fed out below the door handle.
Relates only to appliances with a metal front:
Steam from the oven is fed out between the upper door edge and the
control panel.
Fan run-on
The fan switches on automatically as soon as the oven is switched on.
Once the oven has been switched off, the fan continues running to cool
down the appliance and then switches itself off automatically.
Baking table
There is a baking table on the inner side of the oven door which will
give you information about the most commonly prepared dishes.
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Oven Accessories
The following parts are supplied with the oven:
Combination shelf
For dishes, cake tins, items for
roasting and grilling
Universal baking tray
For moist cakes, roasts or asa baking
tray or as a container to catch fat
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Oven Functions
The oven has the following functions:
H Hot air
Hot air is particularly suitable for baking biscuits on 2 levels at the
same time.
The oven temperatures are usually 20-40 °C lower than with conventional.
Top and bottom heat are used. In addition, a fan in the rear wall of the
oven ensures constant circulation of hot air within the oven compartment. Hot air reaches all sides of the food.
O Conventional
Conventional oven heating is suitable for baking and roasting on one
level.
Heat is supplied evenly from above and below.
I Rothitherm
Rothitherm is particularly suitable for roasting larger joints of meat or
poultry on one level. The function is suitable for browning gratin dishes and crisping toppings.
The grill heating element and the fan operate alternately.
Z Dual grill
The dual grill is suitable for grilling or toasting large quantities of flat
food such as steaks, escalopes, fish or toast.
When you use this function an additional, second grill heating element
in the oven ceiling is switched on.
F Grill
Grilling is particularly suitable for grilling or toasting flat foods, such
as steaks, escalopes, fish or toast.
The heat is supplied from the grill element on the oven ceiling.
Ü Bottom heat
You can use this oven function to crisp and brown bread, cakes (e.g.,
moist cakes) and pastries from below.
In this case only the heater fitted in the base of the oven is used.
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A Defrosting
Using the defrost oven function you can partially- or completely and
evenly defrost foods such as flans, butter, bread, fruit or other delicate
foods.
With this function only the fan is in operation; there is no heating.
P Pyroluxe
The pyroluxe function is a self-cleaning system. It works by burning
left-on deposits within the oven to cinders which can easily be wiped
off after the oven has cooled.
For this function the oven is heated to approx. 500 °C.
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Before Using for the First Time
Initial Cleaning
Before using the oven for the first time you should clean it thoroughly.
You can switch on the oven light to make cleaning easier.
0 1. Turn the oven function switch to Oven Lighting .
2. Remove all accessories and the side support rails, and wash them with
warm water and washing-up liquid.
3. Then wash out the oven with warm water and washing-up liquid, and
dry.
4. Wipe off the front of the unit with a damp cloth only.
To clean stainless steel fronts use commercially available cleaning
3
agents that create a protective film to prevent finger marks.
Important: Do not use any caustic, abrasive cleaners! The surface could
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be damaged.
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Using the Oven
Positioning the Shelf Unit and the Universal Baking Tray
All slide-in units have a small bulge on the left and right. This bulge
serves as an anti-tip device and must always point downwards.
Inserting shelf unit
0 Insert the shelf unit with both guide
rails pointing upwards. The anti-tip
device must point downwards and
be positioned to the rear of the
oven compartment.
Inserting the shelf unit and tray
0 When the shelf unit and universal
baking tray are used together, carefully place the shelf anti-tip device
in the bulges on the tray.
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Switching the Oven On and Off
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0 1. Turn the "oven functions“ switch to set the required function.
2. Turn the "temperature selection“ switch to set the required tempera-
ture.
The yellow oven power indicator comes on as soon as the oven or rings
are switched on.
The red temperature pilot light comes on when the oven is heating up
and goes out once the set temperature has been reached.
3. To switch the oven off turn the "oven functions“ switch and the "tem-
perature selection“ switch back to zero.
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Uses, Tables and Tips
Baking
For baking use the hot air H oven function or conventional O .
Baking tins
• When using conventional heat O coated baking tins or tins made of
dark metal are most suitable.
• For hot air H baking tins made of light metal are also suitable.
Shelf positions
• Baking with conventional O is only possible on one shelf position at
a time.
• Using hot air H you can bake dry items and biscuits on 2 baking
trays simultaneously.
1 Baking tray
Shelf position 3
2 Baking trays:
Shelf positions 1 and 4
1 Baking tin:
Shelf position 1
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General information
• Always count the shelf positions from the bottom upwards.
• Insert baking sheets with the bevelled edge to the front!
• Always place cake tins in the middle of the shelf.
• You can also bake with two tins at the same time using conventional
O or hot air H . In this case, place the cake tins side by side on the
shelf. The cooking time is increased, but only slightly.
Notes on the baking tables
In the tables you will find information on temperatures, cooking times
and shelf positions for a selection of dishes.
• Ranges are given for the temperature and cooking time since these
are dependent on the mixture, quantity and cake tin used.
• When using 2 baking trays the lower baking tray should remain in the
oven for an extra 5-10 minutes if necessary.
• Items that might drip (e.g., pizzas, fruit flans) should only be prepared
on one level.
• When using for the first time, we recommend setting the lower tem-
perature, and only if necessary, e.g. if increased browning is required
or the cooking time is too long, select a higher temperature.
• If you cannot find specific information for one of your own recipes,
use information given in a similar recipe for guidance.
• Variations in the height of the item to be baked can lead to different
degrees of browning at the start of baking. In this case please do not
change the temperature setting.
Differences in the degree of browning will balance out during baking.
Switch off the oven 10-15 minutes before the end of the cooking time
2
to make use of the residual heat.
Unless otherwise stated, the information in the tables assumes starting
with a cold oven.
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Baking Table
Type of Cake or Pastry Hot Air H Conventional O Time
Shelf
Position
from
Bottom
Temper-
ature
ºC
Shelf
Position
from
Bottom
Tempera-
ture
ºC
For Both
Functions
Hours:
Mins.
Baking in tins
Ring-shaped or
pudding-bowl shaped
1 150-170 1 160-180 0:50-1:10
cakes
Madeira cake/
king cake
1 140-160 1 150-170 1:10-1:30
Sponge cake 1 140-160 2 160-180 0:25-0:40
Shortcrust pastry flan base 3 170-180 2
190-210
1
0:10-0:25
Sponge flan base 3 150-170 2 170-190 0:20-0:25
Covered apple flan 1 150-170 1 170-190 0:50-1:00
Savoury flan
(e.g., quiche lorraine)
1 160-180 1 190-210 0:30-1:10
Cheesecake 1 140 -160 1 170-190 1:00-1:30
Baking on
baking trays
Plaited roll/ring 3 160-170 3 170-190 0:30-0:40
Fruit loaf 3
Bread (rye bread) initially
.....................................then
1
160-170
180-200
1
140-160
3
160-180
1
2
1
250
160-180
1
0:40-1:00
0:30-1:00
0:20
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Cream puffs/eclairs
2
Swiss roll 3
Dry streusel cake
3
Butter cake/sugar cake,
sugar-topped cakes
3
160-
1
170
150-170
3 190-210 0:25-0:40
1
3
180-200
1
0:10-0:20
3 150-160 3 170-190 0:20-0:40
160-170
1
3
190-210
3
1
0:15-0:30
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Type of Cake or Pastry Hot Air H Conventional O Time
Shelf
Position
from
Bottom
Temper-
ature
ºC
Shelf
Position
from
Bottom
Tempera-
ture
ºC
For Both
Functions
Hours:
Mins.
Fruit flan
(with a yeast dough/sponge
3 140-160 3 170-190 0:25-0:50
base)
Fruit flan with shortcrust
pastry base
2
3 150- 170 3 170-190 0:40-1:20
Tarts baked with
delicate fillings
- - 3 170-190 0:40-1:20
(e.g., curd cheese, cream.)
2
Pizza (with deep topping)
1 180-200 1
Pizza (thin) - - 1
Unleavened Bread - - 1
190-210
230-300
275-300
1
0:30-1:00
1
0:10-0:25
1
0:08-0:15
Flat sweet or savoury pies 1 180-200 1 210-230 0:35-0:50
Biscuits
Shortbread biscuits
Small piped biscuits
Sponge fingers
3
3
3
3 150-160 3
170-190
3 140-150 3 160-180 0:10-0:40
3 150-160 3 170-190 0:15-0:20
1
0:06-0:20
Meringues 3 80-100 3 100-120 2:00-2:30
Macaroons 3 100-120 3 120-140 0:30-0:60
Small pastries made with
yeast dough
Small pastries made with
puff pastry
Bread Rolls 3
3 150-160 3 170-190 0:20-0:40
170-180
170-190
1
3
190-210
1
3
180-220
3
1
0:20-0:30
1
0:20-0:35
1) Pre-heat the oven
2) Use the combination/fat tray or the fat tray alone
3) Baking on 2 levels possible Information printed in bold type indicates the
preferred oven function or temperature
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Tips for Baking
Tip
To tell if your cake is cooked
through
The cake collapses (is sticky,
not properly cooked through,
water marks)
The cake is undercooked at
the bottom
Cake with moist topping/
cheesecake is not cooked
through
Push a wooden skewer into the highest point of the
cake. If the skewer comes out clean, you can switch
off the oven and utilise the residual heat.
Check your recipe. Next time, use less liquid. Check
that you have beaten the mixture for the correct
length of time, particularly when using a food-processor.
Next time use a dark cake tin or place the cake one
level lower.
Next time bake at a lower temperature and increase
the cooking time.
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Table for Soufflés and Dishes Au Gratin
Conventional O Rothitherm I Time
Shelf Position
from Bottom
Pasta bake 1 180-200 1 160-170 0:45-1:00
Lasagne 1 180-200 1 160-170 0:25-0:40
Vegetables
au gratin
Pizza
baguettes
Sweet soufflés 1 180-200 - - 0:40-0:60
Fish pies 1 180-200 1 160-170 0:30-1:00
Stuffed
vegetables
1) Pre-heat the oven.
1
1
Information printed in bold type indicates the preferred oven function for the
dish concerned.
1 200-220 1 160-170 0:15-0:30
1 200-220 1 160-170 0:15-0:30
1 180-200 1 160-170 0:30-1:00
Tempera-
ture °C
Shelf Position
from Bottom
Tempera-
ture °C
Hours:
Mins.
Table for Frozen and Ready-Made Foods
Item to be
Cooked
Shelf Posi-
tion from
Bottom
Oven Function Temperature Time
Frozen pizza 3 Conventional O
1
Chips
(300-600 g)
Baguettes 3 Conventional O
Fruit flan 3 Conventional O
1) Comment: Turn chips 2-3 times during cooking.
3 Rothitherm I 200-220 °C 15-25 Min.
In accordance
with the maker's
instructions
In accordance
with the maker's
instructions
In accordance
with the maker's
instructions
In accordance
with the maker's
instructions
In accordance
with the maker's
instructions
In accordance
with the maker's
instructions
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Roasting
Use the rothitherm I oven function or conventional O when roasting.
Ovenware for roasting
• Any heat-resistant dish is suitable for roasting.
• If the dish has plastic handles, check that they are heat-resistant.
• Large joints can be roasted directly in the universal baking tray or
on the shelf unit with the baking tray placed below (e.g., turkey,
goose, 3-4 chickens, 3-4 knuckles of veal.)
• We recommend that all lean pieces of meat should be roasted in a
casserole dish with a lid (e.g., veal, marinated beef, pot roast, frozen
meat.) In this way the meat will retain its juices.
• You can roast meats that are to be browned or crisped in a casserole
dish without a lid (e.g., pork joints, meat loaf, lamb joints, mutton,
duck, 1-2 knuckles of veal, 1-2 chicken, small poultry, roast sirloin,
fillet, game).
• Tip: If you use dishes for roasting (particularly for small amounts), the
oven will not get so dirty!
Shelf positions
• Please see the following table for the shelf positions to be used.
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Notes on the roasting tables
Information is given in the table on suitable oven functions, temperature settings, cooking times and shelf positions for various types of
meat. The cooking times are only for guidance.
• We recommend that only meat and fish with a minimum weight of
1kg should be roasted or baked in the oven.
• In general, conventional O is particularly suitable for cooking very
lean meat such as fish or game. For all other types of meat (particularly poultry) we recommend the rothitherm function I.
• The cooking time required is dependent on the type and quality of
the meat.
• To stop meat juices or fat burning onto dishes or the oven, we recom-
mend adding a little liquid to the roasting dish
• Turn the roast after approx. 2/3 of the cooking time.
Switch off the oven 10-15 minutes before the end of the cooking time
2
to make use of the residual heat.
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Table for Roasting
Type of Meat Quantity Conventional O Rothitherm I Time
Weight Shelf
Position
from
Bottom
Beef
Pot roast 1-1.5 kg 1 200-250 - - 2:00-2:30
Roast beef or fillet
- red inside
- pink inside
- cooked through
Pork
Shoulder, neck
ham joint
Chop, smoked
loin chop
Meat loaf
per cm of
thickness
per cm of
thickness
per cm of
thickness
1-1.5 kg 1 210-220 1 160-180 1:30-2:00
1-1.5 kg 1 180-190 1 170-180 1:00-1:30
750 g-1
kg
Tempera-
ture
ºC
1
250-270
1
250-270
1
210-250
1 170-180 1 160-170 0:45-1:00
Shelf
Position
from
Bottom
1
1
1
Tempera-
ture
ºC
1 190-200 0:05-0:06
1 180-190 0:06-0:08
1 170-180 0:08-0:10
Hours:
Mins.
per cm of
thickness
Pork knuckles
(pre-cooked)
Veal
Roast veal 1 kg 1 210-220 1 160-180 1:30-2:00
Knuckle of veal 1.5-2 kg 1 210-225 1 160-180 2:00-2:30
Lamb
Leg of lamb,
roast lamb
Saddle of lamb 1-1.5 kg 1 210-220 1 160-180 1:00-1:30
750 g-1
kg
1-1.5 kg 1 210-220 1 150-170 1:15-2:00
1 210-220 1 150-170 1:30-2:00
24
Page 25
Type of Meat Quantity Conventional O Rothitherm I Time
Weight Shelf
Position
from
Bottom
Game
Whole piece of
hare,
haunch or
jointed hare
Saddle of venison 1.5-2 kg 1 210-220 1 160-180 1:15-1:45
Haunch of venison 1.5-2 kg 1 200-210 1 160-180 1:30-2:15
Poultry
Portions of poultry
4-6 portions
Half chicken portions
2-4 portions
Chicken,
poulard
up to 1
kg
per
200250g
per
400-500
g
1-1.5 kg 1 220-250 1 170-180 0:45-1:15
Tempera-
ture
ºC
3
220-250
3 220-250 3 180-200 0:35-0:50
3 220-250 3 180-200 0:35-0:50
Shelf
Position
from
Bottom
1
Tempera-
ture
ºC
3 160-170 0:25-0:40
Hours:
Mins.
Duck 1.5-2 kg 1 210-220 1 160-180 1:00-1:30
Goose 3.5-5 kg 1 200-210 1 150-160 2:30-3:00
2.5-3.5
Turkey
Fish (steaming)
Whole fish 1-1.5 kg 2/3 210-220 2/3 160-170 0:45-1:15
1) Pre-heat oven.
Information printed in bold type indicates the preferred oven function for the
dish concerned.
kg
4-6 kg
1
200-210
180-200
150-160
1
140-150
1:30-2:00
2:30-4:00
25
Page 26
Grilling
To grill, use oven function Z for dual grill or F for single grill with
temperature setting z .
Important: Always preheat the empty oven with the grill function for
1
5 minutes!
Ovenware for grilling
• Use the shelf unit and universal tray together for grilling.
Shelf positions
• For grilling flat foods you should generally use the 4th shelf position
from the bottom.
Notes on the grilling table
The grilling times are only for guidance and will vary depending on the
type and quality of meat or fish.
• Grilling is particularly suitable for flat pieces of meat and fish.
• Turn the food halfway through grilling.
Warning: Always grill with the oven door closed. Risk of burning!
1
Grilling table
26
Type of Food
Rissoles 4. 8-10 mins. 6-8 mins.
Fillet of pork 4. 10-12 mins. 6-10 mins.
Grilled sausages 4. 8-10 mins. 6-8 mins.
Fillet steaks,
veal steaks
Fillet of beef, sirloin
(approx. 1 kg)
1
Toast
Toast with topping 3. 6-8 mins. -
1) Do not use the universal baking tray together with the grilling shelf unit.
Shelf Position
from Bottom
4. 6-7 mins. 5-6 mins.
3. 10-12 mins. 10-12 mins.
3. 2-3 mins. 2-3 mins.
Grilling Time
1st side 2nd side
Page 27
Defrosting
Use the defrost oven function for defrosting.
Dishes for defrosting
• Put the food on a plate and put the plate on the shelf unit.
• Use only parchment paper or suitable cling film to cover the food. Do
not cover with a plate or bowl as these considerably prolong the
defrosting time.
Shelf positions
• To defrost, insert the shelf unit in the 1st shelf position from the
bottom.
Notes on the defrosting table
The following table offers some guidance on defrosting times.
Defrosting table
Defrost-
Dish
Chicken, 1000 g 100-140 20-30
Meat, 1000 g 100-140 20-30
Meat, 500 g 90-120 20-30
Trout, 150 g 25-35 10-15 Defrost uncovered
Strawberries, 300 g 30-40 10-20 Defrost uncovered
Butter, 250 g 30-40 10-15 Defrost uncovered
Cream, 2 x 200 g 80-100 10-15
Flan, 1400 g 60 60 Defrost uncovered
ing Time
Mins.
Final
Defrosting
Time Mins.
Comment
Place the chicken on an upside-down
saucer on a large plate. Defrost
uncovered, turning half way through,
or defrost covered in suitable cling
film.
Defrost uncovered, turning half way
through or cover with suitable cling
film.
Defrost uncovered, turning half way
through or cover with suitable cling
film.
Defrost uncovered
(Cream may still be whipped if some
parts are still slightly frozen)
27
Page 28
Preserving
When preserving use the hot air H oven function.
Preserving jars
• Only use commercially available preserving jars (preserving jars with a
rubber ring and glass lid) for preserving.
• Screw-top jars, jars with a bayonet fastening and metal containers
are unsuitable.
Shelf positions
• When preserving use the 1st shelf position from the bottom .
Notes on preserving
• Use the universal baking tray for preserving. There is room for up to 6
preserving jars each with a capacity of 1 litre on this tray.
• Stand a cup of water on the universal baking tray so that there is sufficient moisture in the oven.
• Position the preserving jars on the universal baking tray so that they
do not come into contact with one another.
• The preserving jars should all be filled to the same level and closed.
Preserving times
Fruit and pickled gherkins
0 1. Select the hot air H oven function and turn the temperature selection
switch to 160° C.
2. As soon as bubbles begin to appear in the liquid in the first jars (for
1-litre jars this takes about 45 minutes), switch the oven off.
3. Leave the jars to stand in the closed oven for a further 30 minutes or, in
the case of delicate fruits such as strawberries, for approx. 15 minutes.
Vegetables and meat
0 1. Select the hot air H oven function and turn the temperature selection
switch to 160° C.
2. As soon as bubbles begin to form in the first jars, lower the temperature to 100 °C.
3. Continue to cook at 100 °C for approx. 60-90 minutes.
4. Then switch off the oven and leave the preserving jars to stand in the
closed oven for a further 30 minutes.
28
Page 29
Cleaning and Care
Exterior of the Appliance
0 Wipe the front of the appliance with a soft cloth and warm, soapy
water.
• Do not use scourers, caustic cleaners or abrasive items.
• You can use commercially available cleaning agents on stainless steel
fronts. At the same time these form a protective film against finger
marks.
Oven Interior
0 1. Every time you use the oven, wipe it out afterwards with water and
washing-up liquid to which you have added a few drops of vinegar.
2. Remove stubborn dirt with pyroluxe.
Please note: There is no need to use an oven spray if you use pyroluxe.
3
Important! If you prefer to use an oven spray, always follow the manu-
1
facturer's instructions.
Accessories
0 Wash all slide-in parts (shelf unit, baking tray, etc.) after each use and
dry well. Soak briefly to make them easier to clean.
29
Page 30
Side Support Rails
The side support rails on the left and right hand sides of the oven can
be removed for cleaning the side walls.
Removing the side support rails
0 1. Remove screw.
2. Pull the rail at the back away from
the oven wall and pivot towards the
front (1).
3. Remove rail (2).
30
Page 31
Fitting the side support rails
Take care when fitting the rails that
1
the rounded ends of the guide rails
are pointing forwards!
0 1. To replace, first insert and fit the rail
at the front (1).
2. Pivot the rail towrds the back and
insert (2).
3. Replace the screw.
31
Page 32
Cleaning with Pyroluxe
Warning! The oven becomes very hot during pyroluxe self-cleaning.
1
Keep young children well away from the oven.
Important: Before carrying out pyroluxe cleaning the oven must be
1
completely emptied with the exception of the shelf support rails. Also
remove the fat filter!
0 1. Select the pyroluxe oven function.
2. Turn the temperature selection
switch clockwise to the end position. Pyroluxe cleaning will begin
after a few seconds and will switch
itself off again automatically after 2
hours 30 minutes.
3. When pyroluxe cleaning has been
completed, turn all switches to the zero position.
4. After it has cooled down, wipe out the oven with a damp cloth.
During pyroluxe cleaning, the door is locked and the oven lighting is
3
off. The temperature pilot light will come on until the door lock is
released.
0
Oven Light
Warning: Risk of electric shock! Prior to changing the oven light:
1
– Switch off the oven!
– Either remove or switch off the fuses in the fuse box.
Replacing the oven light bulb/cleaning the glass
0 1. Remove the right shelf support rail.
2. Place a cloth on the floor of the
oven.
3. Remove the glass cover by turning
it anti-clockwise and then clean it.
4. Replace with
40 watt, 230 V, 300 °C
heat-resistant oven lighting.
5. Refit the glass cover.
6. Remove the cloth from the oven.
32
Page 33
Oven Door
The oven door of your appliance may be removed for cleaning.
Removing the oven door
0 1. Open the oven door completely.
2. Completely fold back the brasscoloured clamping lever on both
door hinges (1).
3. Grip the oven door with both hands
on the sidesand close it by about 3/
4 (2) past its resistance.
4. Pull the door away from the oven
(Caution: heavy!) (3).
5. Place the door, with the outer surface downwards, on a soft, flat surface, for example a blanket, to avoid
scratches.
Hanging the oven door
0 1. With both hands take hold of the
sides of the door from the side on
which the handle is positioned.
2. Hold the door at an angle of approx.
60°.
3. Slide the door hinges as far as possible into the two slots on the right
and left at the bottom of the oven
(1).
4. Lift the door up until resistance is
met and then open fully (2).
5. Lift the brass-coloured clamping
lever on both door hinges back to
their original position (3).
6. Close oven door.
Important! When hanging the oven door the clamping lever on both
1
door hinges must be opened out, then push the door hinges in simultaneously!
33
Page 34
Oven Door Glass
The oven door is fitted with four glass panels mounted one behind the
other. The three inner panels may be removed for cleaning.
Warning: Carry out the following steps only when the oven door has
1
been unhinged! When left on its hinges, the door could rise rapidly due
to the lighter weight when the glass is removed and could cause injury.
Removing the glass door panels
Unhinge the oven door and place it on a soft, flat surface with the handle facing down.
Remove the three glass panels in sequence as follows:
0 1. Take hold of the glass panel at the
lower edge and slide it against the
spring pressure in the direction of
the oven door handle until it is free
at the base (1).
2. Raise the panel gently at the base
and pull out.
Clean the glass panels
34
Page 35
Inserting the glass door panels
The three removeable glass panels
3
differ in size.
They will only fit into the section of
the door for which they are
designed.
Smallest panel - at the bottom
Biggest panel - at the top
There is printing on the biggest
3
panel. The panel must be inserted
such that when the door is open the
print can be read on the front from
above.
Re-insert the three panels one at a
time and in the appropriate order:
0 1. Insert the glass panel at an angle
from above into the section of the
door in which the handle is located.
2. Lower the glass panel and push
against the spring on the handle
side.
3. Slide it under the lower bracket
towards the lower door edge as far
as it will go.
Each glass panel must be firmly
positioned and fit exactly into the
door frame!
Re-hang the oven door
35
Page 36
What to do if ...
.... the oven does not warm up?
0 Check whether
– the appliance is switched on,
– all the necessary settings have been made,
– the circuit breaker (at the household fuse box) has tripped or the
mains fuse (fuse box) has blown.
If the circuit breaker trips or the fuse blows several times, please call an
approved electrician.
.... the oven lighting does not come on?
0 Replace the light bulb in the oven (see Cleaning and Care).
.... the red temperature pilot light flashes slowly?
There has been an interruption to the power supply.
0 Check whether
– the circuit breaker (at the household fuse box) has tripped or the
mains fuse (fuse box) has blown.
Turn the temperature selection and oven functions switches back to
zero and reset them to the required settings.
.... both pilot lights flash rapidly?
Your appliance is incorrectly connected.
0 Disconnect appliance from the mains and please contact customer
service.
.... the pilot lights flash in a manner not described above?
0 Please contact customer service.
Due to the cold front of your appliance the inner door glass may steam
3
over briefly after opening the door during or shortly after baking or
roasting.
36
Page 37
If you call in customer service to resolve a problem listed in these notes,
or to rectify a problem caused by incorrect operation of the appliance,
the customer service engineer's visit will not be free of charge, even
during the warranty period.
Should you still have problems after reading this information,
please contact your specialist dealer or customer service.
Warning: Repairs to the appliance may only be carried out by qualified
1
specialists. Improperly effected repairs may result in considerable risk to
the user. If your appliance needs repairing, please contact your specialist dealer or customer service.
37
Page 38
Technical Data
Oven Interior Dimensions
Height x Width x Depth 31.0 cm x 40.5 cm x 41.0 cm
Capacity (usable capacity) 51 l
Regulations, Standards, Directives
This appliance meets the following standards:
• EN 60 335-1 and EN 60 335-2-6
relating to the safety of electric appliances for household use and
similar purposes and
• DIN 44546 / 44547 / 44548
relating to the operating features of household electric cookers.
• EN 55014-2 / VDE 0875 part 14-2
• EN 55014 / VDE 0875 part 14/12.93
• EN 61000-3-2 / VDE 0838 part 2
• EN 61000-3-3 / VDE 0838 part 3
relating to basic requirements for electromagnetic compatibility protection (EMC).
38
This appliance complies with the following EC directives:
4
• 73/23/EWG dated 19.02.1973 (Low Voltage Directive)
• 89/336/EWG dated 03.05.1989 (EMC Directive including
Amending Directive 92/31/EWG).
Page 39
394041
Page 40
Page 41
Page 42
Index
A
Anti-tip device . . . . . . . . . . . . . . . . . . . . . . . 9
B
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
C
Cleaning
accessories
initial cleaning
oven door
oven light
pyroluxe
side support rails
Combination shelf
Control panel
Conventional oven heating
Customer service
. . . . . . . . . . . . . . . . . . . . . . . . 29
. . . . . . . . . . . . . . . . . . . . 13
. . . . . . . . . . . . . . . . . . . . . . . . . 33
. . . . . . . . . . . . . . . . . . . . . . . . . 32
. . . . . . . . . . . . . . . . . . . . . . . . . . 32
. . . . . . . . . . . . . . . . . . . 30
. . . . . . . . . . . . . . . . . . . . 10
. . . . . . . . . . . . . . . . . . . . . . . . . 8
. . . . . . . . . . . . 11
. . . . . . . . . . . . . . . . . . . . . 43
D
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Dishes with toppings
Disposal
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
. . . . . . . . . . . . . . . . . 21
F
Fan run-on . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
G
Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Grilling
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
H
Hot air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
O
Oven
accessories
features
functions
light
. . . . . . . . . . . . . . . . . . . . . . . . 10
. . . . . . . . . . . . . . . . . . . . . . . . . . . 9
. . . . . . . . . . . . . . . . . . . . . . .8, 11
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
P
Power indicator . . . . . . . . . . . . . . . . . . . . . . . 8
Preserving
Pyroluxe
. . . . . . . . . . . . . . . . . . . . . . . . . . 28
. . . . . . . . . . . . . . . . . . . . . . . . .12, 32
R
Ready-made meals . . . . . . . . . . . . . . . . . . . 21
Repairs
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Roasting
Rothitherm
. . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
. . . . . . . . . . . . . . . . . . . . . . . . . 11
S
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Shelf positions
Shelf unit
Side support rails
Soufflés
Steam vent
. . . . . . . . . . . . . . . . . . . . 9, 16
. . . . . . . . . . . . . . . . . . . . . . . . . . .14
. . . . . . . . . . . . . . . . . . . . .30
. . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
. . . . . . . . . . . . . . . . . . . . . . . . . . .9
T
Tables and tips . . . . . . . . . . . . . . . . . . . . . . .16
Temperature selection switch
. . . . . . . . . . . .8
U
Universal baking tray . . . . . . . . . . . . . . 10, 14
Using the oven
. . . . . . . . . . . . . . . . . . . 14, 15
W
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
42
Page 43
Service
The section "What do I do if...“ lists some faults that you can remedy
yourself. Look there first if a fault occurs.
Is it a technical fault?
Then contact your nearest customer service centre. (Addresses and telephone numbers can be found under "Customer Service Centres“.)
Always prepare in advance for the discussion. By doing so you will make
it easier to diagnose the fault and decide whether customer service is
necessary.
Please make a note of the folllowing information as accurately as
possible:
• What form does the fault take?
• Under what circumstances does
the fault occur?
Prior to the telephone call it is
imperative that you make a note of
the following appliance code numbers that are given on the rating
plate:
• PNC Code (9 digits),
• S No Code (8 digits).
We recommend that you record the code numbers here so that you
always have them to hand:
PNC . . . . . . . . .
S No. . . . . . . . .
When do you incur costs even during the warranty period?
• if you could have remedied the fault using the fault table (see section
"What to do if ...“),
• if the customer service technician has to make several journeys
because he was not provided with all the relevant information before
his visit and therefore, for example, has to fetch spare parts. These
multiple trips can be avoided if you prepare for your phone call as
described above.
43
Page 44
AEG Hausgeräte GmbH
Postfach 1036
D-90327 Nürnberg
http://www.aeg.hausgeraete.de
© Copyright by AEG
822 947 698 -NO- 220900-02
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