AEG B3051-5-W User Manual

B3051-5

User manual Built-In Electric Oven

Contents2

1

To ensure optimal and regular performance of your appliance please read this instruc-

tion manual carefully. It will enable you to navigate all processes perfectly and most ef-

To refer to this manual any time you need to, we recommend you to keep it in a safe

Contents

Thank you for choosing one of our high-quality products.

ficiently.

place. And please pass it to any future owner of the appliance.

We wish you much joy with your new appliance.

Operating Instructions 3

Safety instructions 3

Description of the Appliance 4

General Overview 4
Control Panel 5
Oven Features 5
Oven accessories 6

Before Using for the first time 7

Initial Cleaning 7

Using the Oven 7

Switching the Oven On and Off 7
Oven Functions 8
Inserting the Oven Shelf, Baking Tray and
Roasting Pan 9
Inserting/Removing the Fat Filter 10

The following symbols are used in this user manual:

Important information concerning your personal safety and information on how to
avoid damaging the appliance.

3 General information and tips

Uses, Tables and Tips 10

Baking 10
Roasting 16
Grill sizes 18
Defrosting 19
Drying 19
Making preserves 20

Cleaning and Care 21

Outside of the appliance 21
Oven interior 21
Accessories 22
Fat Filter 22
Shelf Support Rails 22
Oven Lighting 23
Oven Ceiling 23
Oven door 24
Oven door glass 26

What to do if … 29

Disposal 30

Service 31

2 Environmental information

Operating Instructions

1 Safety instructions

Electrical safety

• This appliance must be only connected by a registered electrician.

• In the event of a fault or damage to the appliance: Take the fuses out or switch off.

• Repairs to the appliance must only be carried out by qualified service engineers.

Considerable danger may result from improper repairs. If repairs become necessary,
please contact our Customer Services or your dealer.

Child Safety

• Never leave children unsupervised when the appliance is in use.

Safety whilst using

• People (including children) who, because of their physical, sensory or mental capabili­ties or their inexperience or ignorance are not able to use the device safely, should not
use this device without supervision or instruction by a responsible person.

• This appliance is intended to be used for cooking, roasting and baking food in the
home.

• Take care when connecting electric appliances to sockets nearby. Do not allow con-
necting leads to come into contact with or to catch beneath the hot oven door.

• Warning: Risk of burns! The interior of the oven becomes hot during use.

• 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.

3Operating Instructions

3 Information on acrylamides

According to the latest scientific knowledge, intensive browning of food, especially in
products containing starch, can constitute a health risk due to acrylamides. Therefore we
recommend cooking at the lowest possible temperatures and not browning foods too
much.

How to avoid damage to the appliance

• Do not line the oven with aluminium foil and do not place baking trays, pots, etc. on
the oven floor, as the heat that builds up will damage the oven enamel.

• Fruit juices dripping from the baking tray will leave stains, which you will not be able
to remove. For very moist cakes, use a deep tray.

• Do not put any strain on the oven door when open.

• Never pour water directly into the oven when it is hot. This could cause damage to or

discolouration of the enamel.

• Rough handling, especially around the edges of the front panel, can cause the glass to
break.

• Do not store any flammable materials inside the oven. These could ignite when the
oven is switched on.

Description of the Appliance4

• Do not store any moist foods inside the oven. This could damage the oven enamel.

• After switching off the cooling fan, do not keep uncovered dishes in the oven. Mois-

ture may condense in the oven interior or on the glass doors and may get into the
units.

3 Note on enamel coating

Changes in the colour of the oven’s enamel coating as a result of use do not affect the
appliance’s suitability for normal and correct use. They therefore do not constitute a de­fect in the sense of the warranty law.

Description of the Appliance

General Overview

Control panel

Door
handle

Full glass door

Control Panel

5Description of the Appliance

Oven Power Indicator Temperature Pilot Light

Oven Features

Shelf positions

Oven Functions

Temperature selector

Top heat and heating elements

Oven lighting

Fat Filter

Fan heating element
Fan

Bottom Heat

Oven shelf runners,

removable

Description of the Appliance6

Inside of door

On the inside of the oven door you will find the
numbers of the different oven shelves.

You will also find some brief information about
the oven's functions, recommended shelves and
temperatures for cooking the most popular
dishes.

Oven accessories

Oven shelf

For cookware, cake tins, roasts and grilled foods.

Baking tray

For cakes and biscuits.

Roasting Pan

For baking and roasting or as a pan for collect­ing fat.

7Before Using for the first time

Before Using for the first time

Initial Cleaning

Before using the oven for the first time you should clean it thoroughly.

1 Caution: Do not use any caustic, abrasive cleaners! The surface could be damaged.

3 To clean metal fronts use commercially available cleaning agents.

1. Turn the oven function switch to oven lighting .

2. Remove all accessories and the shelf 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 the front of the appliance with a damp cloth.

Using the Oven

3 The oven is equipped with retractable buttons for “Oven functions” and “Temperature

selection”. To use, press the relevant button. The button then sticks out.

Switching the Oven On and Off

Oven Power Indicator

Oven Functions Temperature selector

Temperature Pilot Light

Using the Oven8

1. Turn the oven functions dial to the desired function.

2. Turn the temperature selector to the desired temperature.

The power indicator is lit as long as the oven is in operation.
The temperature pilot light is lit as long as the oven is heating up.

3. To turn the oven off, turn the oven functions dial and the temperature selector to the
Off position.

3 Cooling fan

The fan switches on automatically in order to keep the appliance’s surfaces cool. When
the oven is switched off, the fan continues to run to cool the appliance down, then
switches itself off automatically.

Oven Functions

The oven has the following functions:

Oven function Application

Light Using this function you can light up the oven interior, e.g. for

True fan For baking on up to three oven levels at the same time.

Fan baking For baking on one oven level dishes that require more inten-

Conventional For baking and roasting on one oven level.

Base heat For baking cakes with crispy or crusty bases.

Defrost For defrosting e. g. flans and gateaux, butter, bread, fruit or

Single grill For grilling flat food items placed in the middle of the grill

Dual grill For grilling flat food items in large quantities and for toast-

Rotitherm For roasting larger joints of meat or poultry on one level.

cleaning.

Set the oven temperatures 20-40 °C lower than when using
Conventional.

sive browning and a crispy base.
Set the oven temperatures 20-40 °C lower than when using
Conventional.

other frozen foods.

and for toasting.

ing.

The function is also suitable for gratinating and browning.

Inserting the Oven Shelf, Baking Tray and Roasting Pan

3 Shelf runner safety and anti-tip device

As a shelf runner safety device, all insertable components have a small curved indenta­tion at the bottom on the right and left-hand edge.
Always insert insertable components so that this indentation is at the back of the oven
interior. This indentation is also important for preventing the insertable components
from tipping.

Inserting the baking tray or roasting pan

Push the baking tray or roasting pan between
the guide bars of the selected oven level.

Inserting the oven shelf:

Insert the oven shelf so that the feet point
downwards.

Push the oven shelf between the guide bars of
the selected oven level.

9Using the Oven

3 The high rim around the oven shelf is an addi-

tional device to prevent cookware from slip­ping.

Inserting the oven shelf and roasting pan
together

Lay the oven shelf on the roasting pan.
Push the roasting pan between the guide bars
of the selected oven level.

Uses, Tables and Tips10

Inserting/Removing the Fat Filter

Only use the fat filter when roasting to pro­tect the rear heating elements from fat splash­es.

Inserting the fat filter

Hold the fat filter by the grip and insert
the two mounts downwards into the
opening on the rear wall of the oven
(fan opening).

Taking out the fat filter

Hold the fat filter by the grip and un­hook it.

Uses, Tables and Tips

Baking

Oven function: True fan or Conventional
Baking tins

• For Conventional dark metal and non-stick tins are suitable.

• For True fan bright metal tins are also suitable.

Oven levels

• Baking with Conventional is possible on one oven level.

• With True fan you can bake on up to 3 baking trays at the same time:

1 baking tray:
e.g. oven level 3

1 cake tin:
e.g. oven level 1

11Uses, Tables and Tips

2 baking trays:
z. g., oven levels 1 and 3

3 baking trays:
oven levels 1, 3 and 5

General instructions

• Insert the tray with the bevel at the front.

• With Conventional or True fan you can also bake with two tins next to one another on

the oven shelf at the same time. This does not significantly increase baking time.

3 When frozen foods are used the trays inserted may distort during cooking. This is due to the

large difference in temperature between the freezing temperature and the temperature in the
oven. Once the trays have cooled the distortion will disappear again.

How to use the baking tables

The tables give the required temperature settings, baking times and oven shelf levels for a selec­tion of typical dishes.

• Temperatures and baking times are for guidance only, as these will depend on the consistency

of pastry, dough or mixture, the amount and the type of baking tin.

• We recommend using the lower temperature the first time and then if necessary, for exam-

ple, if a deeper browning is required, or baking time is too long, selecting a higher tempera­ture.

• If you cannot find the settings for a particular recipe, look for the one that is most similar.

• If baking cakes on baking trays or in tins on more than one level, baking time may be extend-

ed by 10-15 minutes.

• Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one level.

• Cakes and pastries at different heights may brown at an uneven rate at first. If this occurs,

please do not change the temperature setting. Different rates of browning even out as
baking progresses.

• Your new oven may bake or roast differently to your previous appliance. So adapt your nor-

mal settings (temperature, cooking times) and oven shelf levels to the recommendations in
the following tables.

2 With longer baking times, the oven can be switched off about 10 minutes before the end of

baking time, to make use of the residual heat.
Unless otherwise stated, the values given in the tables assume that cooking is started with the
oven cold.

Uses, Tables and Tips12

Baking table

Baking on one oven level

Type of

baking

Oven function

Oven

level

Temperature

°C

Time

Hr: Mins.

Baking in tins

Ring cake or brioche True fan 1 150-160 0:50-1:10

Madeira cake/fruit cakes True fan 1 140-160 1:10-1:30

Sponge cake True fan 1 140 0:25-0:40

Sponge cake Conventional 1 160 0:25-0:40

Flan base - short pastry True fan 3 170-180

1)

0:10-0:25

Flan base - sponge mixture True fan 3 150-170 0:20-0:25

Apple pie Conventional 1 170-190 0:50-1:00

Apple pie (2tins Ø20cm,

True fan 1 160 1:10-1:30

diagonally off set)

Apple pie (2tins Ø20cm,

Conventional 1 180 1:10-1:30

diagonally off set)

Savoury flan (e. g, quiche

True fan 1 160-180 0:30-1:10

lorraine)

Cheesecake Conventional 1 170-190 1:00-1:30

Cakes/pastries/breads on baking trays

Plaited bread/bread crown Conventional 3 170-190 0:30-0:40

1)

230

160-180

1)

1)

1)

0:40-1:00

0:25

0:30-1:00

0:15-0:30

0:10-0:20

Christmas stollen Conventional 3 160-180

Bread (rye bread)

Conventional 1

-first of all

-then

Cream puffs/eclairs Conventional 3 160-170

Swiss roll Conventional 3 180-200

Cake with crumble topping

True fan 3 150-160 0:20-0:40

(dry)

Buttered almond cake/sugar

Conventional 3 190-210

1)

0:15-0:30

cakes

Fruit flans
(made with yeast dough/
sponge mixture)

2)

Fruit flans
(made with yeast dough/
sponge mixture)

2)

Fruit flans made with short

True fan 3 150 0:35-0:50

Conventional 3 170 0:35-0:50

True fan 3 160-170 0:40-1:20

pastry

13Uses, Tables and Tips

Type of

baking

Yeast cakes with delicate

Oven function

Conventional 3 160-180

Oven

level

Temperature

°C

1)

Time

Hr: Mins.

0:40-1:20
toppings (e. g, quark, cream,
custard)

Pizza (with a lot of top-

2)

ping)

True fan 1 180-200

Pizza (thin crust) True fan 1 200-220

1)

1)

0:30-1:00

0:10-0:25

Unleavened bread True fan 1 200-220 0:08-0:15

Tarts (CH) True fan 1 180-200 0:35-0:50

Biscuits

Short pastry biscuits True fan 3 150-160 0:06-0:20

Viennese whirls True fan 3 140 0:20-0:30

Viennese whirls Conventional 3 160

Biscuits made with sponge

True fan 3 150-160 0:15-0:20

1)

0:20-0:30

mixture

Pastries made with egg

True fan 3 80-100 2:00-2:30

white, meringues

Macaroons True fan 3 100-120 0:30-0:60

Biscuits made with yeast

True fan 3 150-160 0:20-0:40

dough

Puff pastries True fan 3 170-180

Rolls True fan 3 160

Rolls Conventional 3 180

Small cakes (20per tray) True fan 3 140

Small cakes (20per tray) Conventional 3 170

1)

0:20-0:30

1)

1)

1)

1)

0:20-0:35

0:20-0:35

0:20-0:30

0:20-0:30

1) Pre-heat the oven

2) Use the drip tray or roasting tray

Baking on more than one oven level

True fan True fan

Type of baking

Shelf positions from bottom

Temperature

in °C

2 levels 3 levels

Cakes/pastries/breads on baking trays

Cream puffs/Eclairs 1/4 --- 160-180

1))

Dry streusel cake 1/3 --- 140-160 0:30-0:60

Time

Hours:

Mins.

0:35-0:60

Uses, Tables and Tips14

Type of baking

True fan True fan

Shelf positions from bottom

Temperature

in °C

Time

Hours:

Mins.

2 levels 3 levels

Biscuits/small cakes/pastries/rolls

Short pastry biscuits 1/3 1/3/5 150-160 0:15-0:35

Viennese whirls 1/3 1/3/5 140 0:20-0:60

Biscuits made with sponge
mixture

Biscuits made with egg
white, meringues

1/3 --- 160-170 0:25-0:40

1/3 --- 80-100 2:10-2:50

Macaroons 1/3 --- 100-120 0:40-1:20

Biscuits made with yeast
dough

Puff pastries 1/3 --- 170-180

1/3 --- 160-170 0:30-0:60

1)

0:30-0:50

Rolls 1/4 --- 160 0:30-0:55

Small cakes (20per tray) 1/4 --- 140

1)

0:25-0:40

1) Pre-heat the oven

Tips on Baking

Baking results Possible cause Remedy

The cake is not browned
enough underneath

The cake sinks (becomes
soggy, lumpy, streaky)

Cake is too dry Oven temperature too low Set oven temperature higher.

Cake browns unevenly Oven temperature too high and

Wrong oven level Place cake lower

Oven temperature too high Use a slightly lower setting

Baking time too short Set a longer baking time

Baking times cannot be re­duced by setting higher tem­peratures

Too much liquid in the mixture Use less liquid.

Pay attention to mixing times,
especially if using mixing ma­chines

Baking time too long Set a shorter baking time

Set a lower oven temperature

baking time too short

and a longer baking time

Mixture is unevenly distributed Spread the mixture evenly on

the baking tray

Grease filter is inserted Take out the grease filter

Baking results Possible cause Remedy

Cake does not cook in the
baking time given

Temperature too low Use a slightly higher oven set-

ting

Grease filter is inserted Take out the grease filter

Fan baking table

15Uses, Tables and Tips

Type of baking Shelf position

Temperature

°C

Pizza (thin crust) 1 180 - 200

1)

Time

Hr: Mins.

20 - 30

Pizza (with a lot of topping) 1 180 - 200 20 - 30

Tarts 1 180 - 200 45 - 60

Spinach flan 1 160 -180 45 - 60

Quiche Lorraine 1 170 - 190 40 - 50

Quark flan, round 1 140 - 160 60 - 90

Quark flan on tray 1 140 - 160 50 - 60

Apple cake, covered 1 150 - 170 50 - 70

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread 1 250 - 270

Puff pastry flan 1 160 - 180

Flammekuchen (Pizza-like dish
from Alsace)

Piroggen (Russian version of cal­zone)

1 250 - 270

1 180 - 200

1)

1)

1)

1)

10 - 20

40 - 50

12 - 20

15 - 25

1) Pre-heat the oven

Table for Bakes and Gratins

Dish Oven function

Shelf

position

Pasta bake Conventional 1 180-200 0:45-1:00

Lasagne Conventional 1 180-200 0:25-0:40

Vegetables au gra tin

Baguettes topped with
melted cheese

1)

1)

True fan 1 160-170 0:15-0:30

True fan 1 160-170 0:15-0:30

Sweet bakes Conventional 1 180-200 0:40-0:60

Fish bakes Conventional 1 180-200 0:30-1:00

Stuffed vegetables True fan 1 160-170 0:30-1:00

1) Pre-heat the oven

Temperature

°C

Time

Hr: Mins.

Uses, Tables and Tips16

Frozen Ready Meals Table

Roasting

Food to be

cooked

Frozen pizza Conventional 3

1)

Chips
(500 g)

Baguettes Conventional 3

Fruit flans Conventional 3

1) Comments: Turn chips 2 or 3 times during cooking

Oven function

True fan 3 200-220

Shelf

position

Temperature

°C

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

Time

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

Oven function: Conventional or Rotitherm
Roasting dishes

• Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's
instructions).

• Large roasting joints can be roasted directly in the roasting tray or on the oven shelf
with the roasting tray placed below it.

• For all lean meats, we recommend roasting these in a roasting tin with a lid. This will keep
the meat more succulent.

• All types of meat, that can be browned or have crackling, can be roasted in the roasting tin
without the lid.

3 Tips on using the roasting chart

The information given in the following table is for guidance only.

• We recommend cooking meat and fish weighing 1 kg and above in the oven.

• To prevent escaping meat juices or fat from burning on to the pan, we recommend placing

some liquid in the roasting pan.

• If required, turn the roast (after 1/2 - 2/3 of the cooking time).

• Baste large roasts and poultry with their juices several times during roasting. This will give

better roasting results.

• You can switch the oven off about 10 minutes before the end of the roasting time, in order to
utilise the residual heat.

Roasting table

17Uses, Tables and Tips

Type of meat Quantity Ovenfunction

Beef

Pot roast 1-1.5 kg

Roast beef or fillet

- rare

- medium

- well done

Pork

Shoulder, neck, ham
joint

Chop, spare rib 1-1.5 kg Rotitherm 1 170-180 1:00-1:30

Meat loaf 750 g-1 kg Rotitherm 1 160-170 0:45-1:00

Porkknuckle (pre­cooked)

Veal

Roast veal 1 kg Rotitherm 1 160-180 1:30-2:00

Knuckle of veal 1.5-2 kg Rotitherm 1 160-180 2:00-2:30

Lamb

Leg of lamb, roast
lamb

Saddle of lamb 1-1.5 kg Rotitherm 1 160-180 1:00-1:30

Game

Saddle of hare, leg of
hare

Saddle of venison 1.5-2 kg

Haunch of venison 1.5-2 kg

Poultry

Poultry portions

per cm.

of thickness

per cm.

of thickness

per cm.

of thickness

1-1.5 kg Rotitherm 1 160-180 1:30-2:00

750 g-1 kg Rotitherm 1 150-170 1:30-2:00

1-1.5 kg Rotitherm 1 150-170 1:15-2:00

up to 1 kg

200-250g

each

Convention-

al

Rotitherm 1 190-2001)0:05-0:06

Rotitherm 1 180-190 0:06-0:08

Rotitherm 1 170-180 0:08-0:10

Convention-

al

Convention-

al

Convention-

al

Rotitherm 1 200-220 0:35-0:50

Shelf

position

Tempera-

ture

°C

1 200-250 2:00-2:30

3 220-2501)0:25-0:40

1 210-220 1:15-1:45

1 200-210 1:30-2:15

Time

Hours mins.

per cm. of

thickness

Uses, Tables and Tips18

Type of meat Quantity Ovenfunction

Half chicken

Chicken, poulard 1-1.5 kg Rotitherm 1 190-210 0:45-1:15

Duck 1.5-2 kg Rotitherm 1 180-200 1:15-1:45

Goose 3.5-5 kg Rotitherm 1 160-180 2:30-3:30

Turkey 2.5-3.5 kg Rotitherm 1 160-180 1:45-2:30

Turkey 4-6 kg Rotitherm 1 140-160 2:30-4:00

Fish (steamed)

Whole fish 1-1.5 kg

1) Pre-heat the oven

400-500g

each

Rotitherm 1 190-210 0:35-0:50

Convention-

al

Shelf

position

Tempera-

ture

°C

1 210-220 0:45-1:15

Time

Hours mins.

Grill sizes

Oven function: Single grill or Dual grill with maximum temperature setting

1 Important: Always grill with the oven door closed.

3 The empty oven should always be pre-heated with the grill functions for 5 min-

utes.

• For grilling, place the shelf in the recommended shelf position.

• Always insert the tray for collecting the fat into the first shelf position from the

bottom.

• The grilling times are guidelines.

• Grilling is particularly suitable for flat pieces of meat or fish.

Grilling table

Food to be grilled Oven level

Burgers 4 8-10 mins. 6-8 mins.

Pork fillet 4 10-12 mins. 6-10 mins.

Sausages 4 8-10 mins. 6-8 mins.

Fillet steaks, veal steaks 4 6-7 mins. 5-6 mins.

Fillet of beef, roast beef
(approx. 1 kg)

1)

Toast

Toast with topping 3 6-8 mins. ---

1) Do not pre-heat

3 10-12 mins. 10-12 mins.

3 4-6 mins. 3-5 mins.

Grilling time

1st side 2nd side

Defrosting

Oven function: Defrost (no temperature setting)

• Unwrap the food and place it on a plate on the oven shelf.

• Do not cover with a plate or bowl, as these can substantially lengthen the defrosting

• For defrosting, place the shelf in the 1st oven level from the bottom.

Defrosting table

19Uses, Tables and Tips

time.

Drying

Defrosting

Dish

Chicken, 1000 g 100-140 20-30

Meat, 1000 g 100-140 20-30 Turn halfway through

Meat, 500 g 90-120 20-30 Turn halfway through

Trout, 150g 25-35 10-15 ---

Strawberries, 300g 30-40 10-20 ---

Butter, 250g 30-40 10-15 ---

Cream, 2 x 200g 80-100 10-15

Gateau, 1400g 60 60 ---

time

mins.

Further

defrosting

time (mins.)

Comments

Place the chicken on an upturned saucer
placed on a large plate
Turn halfway through

Cream can also be whipped when still
slightly frozen in places

Oven function: True fan

• Use oven shelves covered with greaseproof paper or baking parchment.

• You get a better result if you switch the oven off halfway through the drying time,

open the door and leave the oven to cool down overnight.

• After this, finish drying the food to be dried.

Food to be dried

Vegetables

Beans 60-70 3 1 / 4 6-8

Peppers (strips) 60-70 3 1 / 4 5-6

Vegetables for soup 60-70 3 1 / 4 5-6

Temperature in

°C

Oven level

1 level 2 levels

Time in hours

(Guideline)

Uses, Tables and Tips20

Food to be dried

Mushrooms 50-60 3 1 / 4 6-8

Herbs 40-50 3 1 / 4 2-3

Fruit

Plums 60-70 3 1 / 4 8-10

Apricots 60-70 3 1 / 4 8-10

Apple slices 60-70 3 1 / 4 6-8

Pears 60-70 3 1 / 4 6-9

Making preserves

Oven function: Base heat

• For preserving, use only commercially available preserve jars of the same size.

• Jars with twist-off or bayonet type lids and metal tins are not suitable.

• When making preserves, the first shelf position from the bottom is the one most

used.

• Use the shelf for making preserves. There is enough room on this for up to six 1-litre
preserving jars.

• The jars should all be filled to the same level and clamped shut.

• Place the jars on the baking tray in such a way that they are not touching each other.

• Pour approx. 1/2 litre of water into the baking tray so that sufficient moisture is pro-

duced in the oven.

• As soon as the liquid starts to pearl in the first jars (after about 35-60 minutes with
1 litre jars), switch the oven off or reduce the temperature to 100°C (see table).

Preserves table

Temperature in

°C

Oven level

1 level 2 levels

Time in hours

(Guideline)

The times and temperatures for making preserves are for guidance only.

Preserve

Soft fruit

Strawberries, blueberries, rasp­berries, ripe gooseberries

Unripe gooseberries 160-170 35-45 10-15

Stone fruit

Pears, quinces, plums 160-170 35-45 10-15

Vegetables

1)

Carrots

Mushrooms

1)

Temperature

in°C

160-170 35-45 ---

160-170 50-60 5-10

160-170 40-60 10-15

Cooking time until

simmering

in mins.

Continue to cook

at 100°C

in mins.

21Cleaning and Care

Preserve

Cucumbers 160-170 50-60 ---

Mixed pickles 160-170 50-60 15

Kohlrabi, peas, asparagus 160-170 50-60 15-20

Beans 160-170 50-60 ---

1) Leave standing in oven when switched off

Temperature

in°C

Cooking time until

simmering

in mins.

Continue to cook

at 100°C

in mins.

Cleaning and Care

1 Warning: First switch off the appliance and let it cool down before carrying out any cleaning.

Warning: For safety reasons, do not clean the appliance with steam blasters or high-pressure
cleaners.

Attention: Do not use any corrosive cleaning fluids, sharp objects or stain removers.

Do not clean the glass oven door with abrasive fluids or metal scrapers, which could scratch the
surface. The glass could crack and shatter.

Outside of the appliance

• Wipe the front of the appliance with a soft cloth and a solution of hot water and washing up
liquid.

• For metal fronts, use normal commercially available cleaning agents.

• Please do not use scouring agents and abrasive sponges.

Oven interior

Clean the appliance after each use. In this way, dirt is easier to clean off and is not allowed to
burn on.

1. For cleaning, turn the oven light on.

2. After every use, wipe the oven with a solution of washing-up liquid and allow to dry.

3 Clean stubborn dirt with a special oven cleaner.

1 Important: If using an oven spray, please follow the manufacturer's instructions exactly.

Accessories

Wash all slide-in units (shelf unit, baking tray, shelf support rails etc.) after each use and
dry well. Soak briefly to make them easier to clean.

Fat Filter

1. Clean the fat filter in hot water and washing up liquid or in the dishwasher.

Cleaning and Care22

2. Badly burned on soiling can be removed by boiling the filter in a little water to which 2­3 tablespoonsful of dishwasher cleaner has been added.

Shelf Support Rails

The shelf support rails on the left and right hand sides of the oven can be removed for
cleaning the side walls.

Removing the shelf support rails

First pull the front of the rail away from the
oven wall (1) and then unhitch at the back (2).

Fitting the shelf support rails

3 Important! The rounded ends of the guide rails

must be pointing forwards!

To re-insert, first hook the rail into place at the
back (1) and then insert the front and press into
place (2).

Oven Lighting

1 Warning: Risk of electric shock! Prior to changing the oven light bulb:

– Switch off the oven!
– Disconnect from the electricity supply.

3 Place a cloth on the oven floor to protect the oven light and glass cover.

Changing the oven light bulb/cleaning the
glass cover

1. Remove the glass cover by turning it anti-

clockwise and then clean it.

2. If necessary: replace with
25 watt, 230 V, 300 °C heat-resistant oven
lighting.

3. Refit the glass cover.

Oven Ceiling

The upper heating element can be folded down
to make it easier to clean the oven ceiling.

Folding down the heating element

1 Warning: Only fold down the heating element

when the oven is switched off and there is no
risk of being burnt!

1. Remove the side shelf support rails.

2. Grip the heating element at the front and pull

it forwards and out over the support lug on the
inner wall of the oven.

3. The heating element will now fold down.

23Cleaning and Care

1 Caution: Do not use force to press the heating

element down! The heating element might
break.

Cleaning the oven ceiling

Cleaning and Care24

Repositioning the heating element

1. Move the heating element back up towards the

oven ceiling.

2. Pull the heating element forwards against the
spring pressure and guide it over the oven sup­port lug.

3. Settle it onto the support.

4. Insert shelf support rail.

1 Important: The heating element must be posi-

tioned correctly and securely on both sides
above the support lug on the inner wall of the
oven.

Oven door

For easier cleaning of the oven interior the oven door of your appliance can be taken off
its hinges.

Removing the oven door from its hinges

1. Open the oven door as far as it will go.

2. Undo the clamping levers (A) on both door
hinges fully.

3. Close the oven door as far as the first position

(approx. 45°).

4. Take hold of the oven door with a hand on each
side and pull it away from the oven at an up­wards angle (Take care: It is heavy).

3 Lay the oven door with the outer side facing

downwards on something soft and level, for ex­ample, a blanket in order to prevent scratches.

Hanging the oven door back on its hinges

1. From the handle side take hold of the oven

door with a hand on each side and hold at an
angle of approx. 45°.
Position the recesses on the bottom of the oven
door on the hinges on the oven.
Let the door slide down as far as it will go.

25Cleaning and Care

2. Open the oven door as far as it will go.

Cleaning and Care26

3. Fold up the clamping levers (A) on both door
hinges back into their original positions.

4. Close the oven door.

Oven door glass

The oven door is fitted with three panels of glass mounted one behind the other.The in­ner panels can be removed for cleaning.

1 Important! Rough handling, especially around the edges of the front panel, can cause

the glass to break.

Removing the door glass panels

1. Open the oven door as far as it will go.

2. Undo the clamping levers (A) on both door
hinges fully

3. Close the oven door as far as the first position

(approx. 45°).

4. Take hold of the door trim(B) on the upper edge
of the door at both sides and press inwards to
release the clip seal. Then remove the door trim
by pulling it upwards.

5. Take hold of the door glass panels on their up­per edge one after the other and take them out
of the guide by pulling them upwards..

27Cleaning and Care

Cleaning the door glass panels

Clean the door glass panels thoroughly with a solution of water and washing up liquid.
Then dry them carefully

Putting the door glass panels back.

1. From above insert the door glass panels at an

angle into the door profile at the bottom edge
of the door one after the other and lower them.

3 Insert the smaller panel first, then the larger

panel.

Cleaning and Care28

2. Take hold of the door trim (B) at each side, posi­tion it on the inside edge of the door and plug
the door trim (B) into the upper edge of the
door

3 On the open side of the door trim (B) there is a

guide bar (C). This must be pushed between the
outer door panel and the guide corner (D).
The clip seal (E) must be snapped in.

3. Open the oven door as far as it will go.

29What to do if …

4. Fold up the clamping levers (A) on both door
hinges back into their original positions

5. Close the oven door.

What to do if …

Fault Possible cause Remedy

The oven does not heat. The oven has not been

switched on.

The required settings have not
been made.

The domestic electrical protec­tion device (fuse) has been
tripped.

The oven light does not come
on.

If you are unable to remedy the problem by following the above suggestions,
please contact your local Service Force Centre.

The bulb has blown. Replace the bulb.

Switch the oven on.

Check the settings.

Check the fuses or protection
devices.
If these are tripped repeatedly,
you should call a qualified
electrician.

1 Warning! Repairs to the appliance are only to be carried out by qualified service engi-

neers. Considerable danger to the user may result from improper repairs.

3 If the appliance has been operated incorrectly, the engineer's visit will be chargeable,

even during the warranty period.

3 Advice on cookers with metal fronts:

Because of the cold surface at the front of the cooker, opening the oven door during (or
just after) baking or roasting may cause the glass to steam up.

Disposal30

Disposal

2 Packaging material

The packaging materials are environmentally friendly and can be recycled. The plastic
components are identified by markings, e.g. >PE<, >PS<, etc. Please dispose of the pack­aging materials in the appropriate container at the community waste disposal facilities.

2 Old appliance

The symbol
be treated as household waste. Instead it shall be handed over to the applicable collec­tion point for the recycling of electrical and electronic equipment. By ensuring this
product is disposed of correctly, you will help prevent potential negative consequences
for the environment and human health, which could otherwise be caused by inappropri­ate waste handling of this product. For more detailed information about recycling of this
product, please contact your local city office, your household waste disposal service or
the shop where you purchased the product.

W on the product or on its packaging indicates that this product may not

1 Warning: So that the old appliance can no longer cause any danger, make it unusable

before disposing of it.

To do this, disconnect the appliance from the mains supply and remove the mains
cable from the appliance.

Service

In the event of technical faults, please first check whether you can remedy the problem
yourself with the help of the operating instructions (section “What to do if…”).

If you were not able to remedy the problem yourself, please contact the Customer Care
Department or one of our service partners.

In order to be able to assist you quickly, we re­quire the following information:

– Model description
– Product number (PNC)
– Serial number (S No.)

– Type of fault
– Any error messages displayed by the appliance

So that you have the necessary reference num­bers from your appliance at hand, we recom­mend that you write them in here:

Model description: .....................................

31Service

(for numbers see rating plate)

PNC: .....................................

S No: .....................................

www.electrolux.com

822 721 277-A-200508-01 Subject to change without notice

tice