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COMPETENCE B4142-1
The Versatile Built-in Oven
Operating Instructions
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Dear customer,
Please read these operating instructions carefully.
Pay particular attention to the section “Safety information” on the first
few pages. Please retain these operating instructions for later reference. Pass them on to possible new owners of the appliance.
The following symbols are used in the text:
Safety instructions
1
Warning: Information concerning your personal safety.
Important: Information on how to avoid damaging the appliance.
Information and practical tips
3
Environmental information
2
1. These numbers indicate step by step how to use the appliance.
2. ...
3. ...
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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Oven Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Before Using for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Setting the Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Initial Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Inserting the Shelf and Universal Baking Tray . . . . . . . . . . . . . . . . . . . . . . . 16
Inserting/Removing the Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Turnspit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Working with the Electronic Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Switching Off the Time Display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Oven safety cut-out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Tips for baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Pies and Gratin Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Roasting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Using the Grills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Grilling Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Grilling with the turnspit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
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Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Cleaning with Pyroluxe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
What to do if ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
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1 Safety
Electrical Safety
• The appliance may only be connected by a registered specialist.
• In the event of any faults or damage to the appliance: remove fuses
or switch off.
• It is not permissible to clean the appliance with a steam or high
pressure cleaner for safety reasons!
• Repairs to the appliance may only be carried out by specialists. Re-
pairs carried out by inexperienced persons may cause injury or serious
malfunctioning. If your appliance needs repairing, please contact
your local AEG Service Force Centre or your specialist dealer.
Child Safety
• Never leave children unsupervised when the appliance is in use.
Safety whilst Using
• This appliance is intended to be used for cooking, frying and baking
food in the home.
• Take care when connecting electric appliances to sockets nearby. Do
not allow connecting leads to come into contact with hot rings or to
catch beneath the hot oven door.
• Warning: Risk of burns! The interior of the oven becomes hot dur-
ing 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.
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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.
• Juice from fruit that drips from baking trays will leave marks that
cannot be removed. For very moist cakes, use the universal baking
tray.
• Do not put any weight on the oven door when it is open.
• Never pour water directly into the hot oven. The enamel may be dam-
aged.
• Using force, especially on the edges of the front glass panel, may
break the glass.
• Do not store inflammable objects in the oven. They may ignite when
the oven is switched on.
• Do not store moist food in the oven. The enamel may be damaged.
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2 Disposal
Disposing of the packaging material
All materials used can be fully recycled.
Plastics are marked as follows:
• >PE< for polyethylene, as used for the outer wrapping and the bags
inside.
• >PS< for polystyrene foam, e.g., as used for the padding materials.
They are completely free of CFCs.
Disposal of old appliances
Warning: Before disposing of old appliances please make them inoper-
1
able so that they cannot be the source of danger.
To do this, disconnect the appliance from the mains supply and remove the mains lead.
To protect the environment, it is important that worn out appliances
are disposed of in the correct manner.
• 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.
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Description of the Appliance
General Overview
Control Panel
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Oven Features
Oven Steam Outlet
Steam from the oven is fed out between the upper edge of the door
and the control panel.
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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
Turnspit with support bracket
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Before Using for the First Time
Setting the Time
The oven will only operate when the time has been set.
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1. The time function indicator D will
flash after the appliance has been
connected to the mains or following
a power failure.
2. Using buttons + or - set the cur-
rent time.
Wait for approx. 5 seconds.
The flashing will stop and the clock
will show the set time.
The appliance is ready for use.
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Initial Cleaning
Before using the oven for the first time you should clean it thoroughly.
Caution: Do not use any caustic, abrasive cleaners! The surface could
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be damaged.
To clean metal fronts use commercially available cleaning agents.
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1. Turn the oven function switch to oven lighting L.
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.
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Using the Oven
Switching the Oven On and Off
1. Turn the oven function selector to the desired function.
2. Turn the temperature selector to the desired temperature.
The yellow ON indicator light remains lit as long as the oven is in operation.
The red temperature indicator light remains lit as long as the oven is
heating.
3. To switch off the oven, turn the oven function selector and temperature selector to the OFF position.
Cooling fan
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The fan switches on automatically when the oven is switched on, to
keep the surfaces of the appliance cool. The fan continues to run after
the oven is switched off, in order to cool the appliance down, then
switches itself off automatically.
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Oven Functions
The oven has the following functions:
L Oven lighting
With this function you can illuminate the oven interior, e.g., for cleaning.
The heating element is not in use.
S Pizza & baking
For baking cakes on one level and for pastries that need more browning and a crispy base. These include such foods as pizza, quiche lorraine,
and cheese cake.
Set oven temperatures 20-40 °C lower than when using conventional.
Conventional is used and in addition the fan is switched on.
U Fan cooking
For baking on up to three levels at the same time.
Set oven temperatures 20-40 °C lower than when using conventional.
The rear wall heating element is used and in addition the fan is
switched on.
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O Conventional
For baking and roasting on one level.
The conventional heating elements are in use.
I Rotitherm
For roasting larger pieces of meat or poultry on one level. This function
is also suited to cooking foods au gratin and browning.
The grill heating element and fan operate alternately.
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t Large grill + Turnspit
For grilling large poultry and meat roasts.
Top Heat and the grill heating element are on.
s Grill + Turnspit
For grilling poultry and meat roasts.
Top Heat and the grill heating element are on.
Ü Bottom heat
For crisping and browning cakes with crispy bases.
The bottom heating element is in use.
A Defrost
To begin to thaw and to defrost such items as flan, butter, bread, fruit
or other frozen foods.
For this function the fan operates without heating.
P Pyroluxe
For pyrolytic self-cleaning.
During this process splashes and deposits are burned in the oven and
can be washed off once the oven has cooled.
The oven is heated to approx. 500 °C.
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Inserting the Shelf and Universal Baking Tray
Anti-tip device
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All slide-in units have a small bulge on the left and right. This bulge is
an anti-tip device and must always point to the rear of the oven.
Tray or universal baking tray:
The anti-tip device must point towards the rear of the oven.
✘
Inserting shelf:
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.
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Inserting shelf and tray:
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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Inserting/Removing the Fat Filter
The fat filter protects the rear wall heating element against splashes of
fat when roasting.
Inserting the fat filter
Holding the fat filter by the tab, insert the two retainers into the
opening on the rear wall of the
oven (fan opening) from the top
downwards.
Removing the fat filter
Take hold of the tab on the fat filter
and remove by pulling upwards.
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Turnspit
Fixing a roast to the spit
1. Attach the fork to the spit.
2. Push it through the roast and at-
tach the other fork.
Get the roast into the centre
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of the spit.
3. Screw the fork in firmly.
Inserting the turnspit
1. Insert the grease tray at shelf position 1.
2. Attach the turnspit support at the
front right of the 3rd shelf position
from the bottom.
3. Attach the handle and press the
clamp downwards.
3 The clamp must be kept pressed to fix the handle securely to the
turnspit.
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4. Push the point of the turnspit into
the drive mechanism on the left of
the oven back wall, until it engages.
5. Fit the groove at the front of the
handle onto the notch provided in
the turnspit support bracket.
6.
7. Take the handle off.
8. Set oven function and temperature
as indicated in the turnspit Table.
3 Check that the turnspit is turning.
Taking the turnspit out
Caution! After roasting, the turnspit will be very hot and may cause
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burns!
1. Set the oven function and temperature selection to zero.
2. Attach the handle to the turnspit.
3. Press the clamp down.
3 The clamp must be kept pressed, to fix the handle securely to the turn-
spit.
4. Take out the turnspit with the roast.
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Working with the Electronic Clock
The electronic clock has the following functions:
Countdown ]
To set a countdown. A signal sounds after the time has elapsed.
This function does not affect the functioning of the oven.
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Cook time <
To set how long the oven is to be in use.
End time >
To set when the oven is to switch off again.
Time D
To set, change or check the time.
(See also section “Before Using for the First Time”.)
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General information
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• Once a function has been selected the corresponding function indi-
cator will flash for approx. 5 seconds. During this time the required
times can be set using the + or - button.
• After the required time has been set the function indicator will flash
again for approx. 5 seconds. After this the function indicator will stay
on. The set time will begin to count down.
• The acoustic signal can be deactivated by pressing any button.
• The required oven function and temperature may be selected before
or after setting the clock functions cook time < and end time >.
• When the cooking time has expired turn the oven function switch
and the temperature selection switch back to the off position.
2 Switching Off the Time Display
By switching off the time display you can save energy.
Switching off the time display
Press and hold down any two buttons until the display becomes dark
(approx. 10 seconds).
Switching on the time display
Press and hold down any two buttons until the time reappears in the
display (approx. 10 seconds).
The display can only be switched off if none of the clock functions cook
3
time <, end time > or countdown ] is in use.
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Countdown ]
1. Press selection button Y repeatedly
until the countdown function
indicator ] flashes.
2. Using the + or - button set the
required countdown ].
(Max. 2 hours and 30 minutes.)
After approx. 5 seconds the display
will show the remaining time.
The countdown function
indicator ] is illuminated.
When the time has expired the
function indicator will flash and
an acoustic signal will sound for
2minutes.
3. Press any button to switch off the
acoustic signal.
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Cook time <
1. Press selection button Y repeatedly
until the cook time function
indicator < flashes.
2. Using buttons + or - set the re-
quired cooking time.
After approx. 5 seconds the display
will revert to the time.
The cook time function indicator <
is illuminated.
When the time has expired the
function indicator will flash, an
acoustic signal will sound for
2 minutes and the oven will switch
off.
3. Switch off the acoustic signal and
the programme by pressing any button.
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End time >
1. Press selection button Y
repeatedly until the end time function indicator > flashes.
2. Using buttons + or - set the
time at which you want the oven
to switch off.
After approx. 5 seconds the display
will revert to the time.
The end time function indicator >
is illuminated.
When the time has elapsed the
function indicator will flash, an
acoustic signal will sound for
2 minutes and the oven will switch
off.
3. Switch off the acoustic signal and
the programme by pressing any button.
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Cook time < and End time > combined
Cook time < and end time > can be used together if the oven is to
3
switch on and off automatically at a later time.
1. Using the cook time < function
sets the time required for the dish
to cook.
In this case 1 hour.
2. Using the end time > function sets
the time at which the dish is to be
ready.
In this case 14:05.
The cook time < and end time >
function indicators are illuminated
and the time will appear in the display.
In this case 12:05.
The oven will switch on automatically at the calculated time.
In this case 13:05.
And will switch off again when the
given time has expired.
In this case 14:05.
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Changing TIME
The time can only be changed if neither of the automatic functions
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(cook time < or end time >) has been set.
1. Press selection button Y repeatedly
until the TIME function indicator
flashes.
2. Using buttons + or - set the cur-
rent time.
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After approx. 5 seconds the function indicator will stop flashing and
the clock will show the set time.
The appliance is ready for use.
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Oven safety cut-out
If not switched off after a certain time, or the temperature is not
3
changed, the oven switches off automatically.
The red temperature indicator light flashes.
The oven switches off at temperatures of:
30 - 120° C after 12.5 hours
120 - 200° C after 8.5 hours
200 - 250° C after 5.5 hours
250 - 275° C after 1.5 hours
Switching on again after a safety cut-out
Switch the oven off completely.
You will then be able to switch on again.
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Uses, Tables and Tips
Baking
Use the pizza & baking S, fan cooking U or conventional O oven
functions for baking.
Remove the fat filter when baking, as otherwise the baking time is
3
longer and the surface will brown unevenly.
Baking tins
• Coated baking tins and tins made of dark metal are suitable for
conventional O heat.
• Light metallic, glass and ceramic containers are also suitable for pizza
& baking S and fan cooking U.
Shelf positions
• Pizza & baking S or conventional O can both be used for baking on
one level.
• Using fan cooking U it is possible to bake flat, dry cakes and pastries
on up to 3 baking trays at the same time
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1 Baking tray
e.g., shelf position 3
2 Baking trays:
Shelf positions 1 and 4
1 Baking tin:
e.g., shelf position 1
3 Baking trays:
Shelf positions 1, 3 and 5
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General information
3
• Always count the shelf positions from the bottom upwards.
• Insert baking trays with the sloped edge to the front!
• Always place cake tins in the middle of the shelf.
• With pizza & baking S or conventional O you can also bake two
items simultaneously by placing the tins next to one another on the
shelf. There is no significant increase in baking time.
Notes on the baking tables
In the tables you will find information on temperatures, cooking times
and shelf positions for a selection of dishes.
• The temperatures and cooking times are for guidance only since these
are dependent on the mixture, quantity and cake tin used.
• We recommend that you use the lower temperature initially and only
select a higher temperature if necessary, e.g., if more browning is required or the cooking time is too long.
• If you cannot find specific information for one of your own recipes,
use information given in a similar recipe for guidance.
• When cakes are baked on trays or in tins on more than one oven position at once the baking time may be increased by 10-15 minutes.
• Items that might drip (e.g., pizzas, fruit flans) should only be prepared
on one level.
• 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.
For longer cooking times switch off the oven approx. 10 minutes before
2
the end of the cooking time 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
Baking on one shelf position
Type of cake or pastry Pizza & baking S Conventional O Time
Shelf
position
from
bottom
Tempera-
ture
ºC
Shelf po-
sition
from
bottom
Tempera-
ture
ºC
For both
functions
Hrs.: Mins.
Cakes in cake tins
Ring-shaped or
bowl-shaped cakes
Madeira cake/
king cake
1 150-160 1 160-180 0:50-1:10
1 140-160 1 150-170 1:10-1:30
Sponge cake 1 150-160 1 160-180 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
Cakes and pastries on
baking trays
Plaited roll/ring 3 160-170 3 170-190 0:30-0:40
Fruit loaf 3
Bread (rye bread) initially
.....................................then
Cream puffs/eclairs 3
Swiss roll 3
1
150-170
.180-200
1
140-160
160-170
150-170
3
160-180
1
2
160-180
1
3 190-210 0:15-0:30
1
3
180-200
250
1
1
0:40-1:00
0:30-1:00
1
0:10-0:20
0:20
30
Dry streusel cake 3 150-160 3 160-180 0:20-0:40
Butter cake/sugar cake 3
160-170
1
3
190-210
1
0:15-0:30
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Type of cake or pastry Pizza & baking S Conventional O Time
Fruit flan (with a yeast
dough/sponge base)
2
Fruit flans on shortcrust
pastry base
1
Shelf
position
from
bottom
Tempera-
ture
Shelf po-
sition
ºC
from
bottom
Tempera-
ture
ºC
For both
functions
Hrs.: Mins.
3 150-170 3 170-190 0:25-0:50
3 160-170 3 170-190 0:40-1:20
Tarts with delicate fillings
(e.g., curd cheese, cream,
- - 3
160-180
1
0:40-1:20
sugar-topped cakes)
2
Pizza (with deep topping)
1 180-200 1
Pizza (thin) 1 200-220 1
Unleavened bread 1 200-220 1
Flat sweet or savoury
pies
1 180-200 1 210-230 0:35-0:50
230-300
270-300
190-210
1
1
1
0:30-1:00
0:10-0:25
0:08-0:15
Biscuits
Shortcrust biscuits 3 150-160 3
170-190
1
0:06-0:20
Small piped biscuits 3 140-150 3 160-180 0:10-0:40
Sponge fingers 3 150-160 3 170-190 0:15-0:20
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
3 160-170 3 170-190 0:20-0:40
3
170-180
180-200
1
3
1
3
180-220
190-210
1
1
0:20-0:30
0:20-0:35
1) Pre-heat the oven
2) Use the combination/fat tray or the fat tray!
Information printed in bold type indicates the preferred oven function in each
case.
31
Page 32
Baking on several shelf positions
Fan cooking U
Time
Type of cake or pastry
Shelf position from bottom
2 Levels 3 Levels
Tempera-
ture ºC
Hours:
Mins.
Cakes and pastries on
baking sheets
Cream puffs/eclairs 1/4 -
160-180
1
0:35-0:60
Dry streusel cake 1/4 - 140-160 0:30-0:60
Biscuits
Shortcrust biscuits 1/4 1/3/5 150-160 0:15-0:35
Small piped biscuits 1/4 1/3/5 140-150 0:20-0:60
Sponge fingers 1/4 - 160-170 0:25-0:40
Meringues 1/4 - 80-100 2:10-2:50
Macaroons 1/4 - 100-120 0:40-1:20
Small pastries made with
yeast dough
Small pastries made with
puff pastry
Bread rolls 1/4 -
1/4 - 160-170 0:30-0:60
1/4 -
170-180
180-190
1
1
0:30-0:50
0:30-0:55
32
Page 33
Tips for baking
Baking result Possible cause Solution
The cake is undercooked at the bottom
The cake collapses (is
sticky, soft in the
middle, damp
patches)
Cake is too dry Cooking temperature too low Set a slightly higher baking
Cake is unevenly
browned
Wrong shelf position
Cooking temperature too high Set to a lower temperature
Cooking time too short Increase cooking time
Too much liquid in mixture Next time use less liquid.
Cooking time too long Reduce cooking time
Cooking temperature too high
and cooking time too short
Mixture is spread unevenly Spread mixture evenly on the
Insert the cake at a lower
shelf position
Cooking times may not be
reduced by using a higher
cooking temperature
Check that you have beaten
the mixture for the correct
length of time, particularly
when using a food-processor.
temperature next time
Set to a lower temperature
and increase cooking time
baking tray
Fat filter is still in position Remove fat filter
Cooking time too lon Temperature too low Set a slightly higher baking
temperature next time
Fat filter is still in position Remove fat filter
33
Page 34
Pies and Gratin Table
Conventional O Rotitherm 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
1
gratin
Pizza ba-
1
guettes
Sweet
soufflés
Fish pies 1 180-200 1 160-170 0:30-1:00
Stuffed vegetables
1) Pre-heat the oven.
Information printed in bold type indicates the preferred oven function for the
dish.
1 200-220 1 160-170 0:15-0:30
1 200-220 1 160-170 0:15-0:30
1 180-200 - - 0:40-0:60
1 180-200 1 160-170 0:30-1:00
Temp.
°C
Shelf
position
from
bottom
Temp.
°C
Hrs: Mins.
34
Page 35
Frozen Ready Meals Table
Food to be
cooked
Frozen pizza 3
1
Chips
(300-600 g)
Baguettes 3
Fruit flan 3
1) Comment: Turn chips 2-3 times during cooking.
When frozen foods are used the trays inserted may distort during cook-
3
ing. This is because of the large differences in temperature between the
Shelf
position
from bottom
3 Rotitherm I 200-220 °C 15-25 Mins.
Oven function
Conventional
O
Conventional
O
Conventional
O
Temperature Time
in accordance
with the
maker's instruc-
tions
in accordance
with the
maker's instruc-
tions
in accordance
with the
maker's instruc-
tions
frozen item and the oven. Once the trays have cooled the distortion will
disappear again.
in accordance
with the maker's
instructions
in accordance
with the maker's
instructions
in accordance
with the maker's
instructions
35
Page 36
Roasting
Use the rotitherm I or conventional O oven functions for roasting.
Ovenware for roasting
• Any heat-resistant dish is suitable for roasting (refer to the manufacturer's instructions!).
• If the dish has plastic handles, check that they are heat-resistant (refer to manufacturer's instructions!).
• Large roasts can be roasted directly on the universal baking tray or
on the shelf with the universal baking tray underneath (e.g. tur-
key, 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.
• In order to obtain a tasty outside crust we recommend roasting
pieces of meat in a casserole dish without a lid (e.g. roast pork, lamb
and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small
fowl, roast beef, fillets, game).
Tip: The oven will be less dirty if you always use a dish for roasting!
3
Shelf positions
• Please see the following table for the shelf positions to be used.
36
Page 37
Notes on the roasting table
3
Information is given in the table on suitable oven functions, temperature settings, cooking times and shelf positions for various types of
meat. The information is for guidance.
• We recommend roasting meat and fish with a minimum weight of
1kg in the oven.
• In general the conventional O oven function is particularly suitable
for very lean meat such as fish or game. For all other types of meat
(particularly poultry) we recommend the rotitherm I function.
• To stop meat juices or fat burning onto dishes or the oven, we recommend adding a little liquid to the roasting dish.
• Turn the joint as required (after 1/2 - 2/3 of the cooking time).
Tip: Baste large joints and poultry several times during cooking with
3
the meat juices. This will produce better roasting results.
Switch off the oven approx. 10 minutes before the end of the cooking
2
time to make use of the residual heat.
37
Page 38
Roasting table
Type of meat Quantity Conventional O Rotitherm I Time
Weight Shelf po-
sition
from bot-
tom
Beef
Pot roast 1-1.5 kg 1 200-250 - - 2:00-2:30
Roast beef or fillet
- rare
- medium rare
- well done
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-
1kg
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:Mi
ns.
per cm of
thickness
Knuckle of pork
(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-
1kg
1-1.5 kg 1 210-220 1 150-170 1:15-2:00
1 210-220 1 150-170 1:30-2:00
38
Page 39
Type of meat Quantity Conventional O Rotitherm I Time
Weight Shelf po-
sition
from bot-
tom
Game
Saddle of hare,
haunch of 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
Poultry portions
4-6 pieces
Chicken halves
2-4 pieces
Chicken,
poulard
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
up to 1
kg
per
200 -
250 g
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:Mi
ns.
2.5-
Turkey
Fish (steaming)
Whole fish 1-1.5 kg 2/3 210-220 2/3 160-170 0:45-1:15
1) Pre-heat the oven.
Information printed in bold type indicates the preferred oven function for the dish.
3.5 kg
4-6 kg
1
200-210
180-200
150-160
1
140-150
1:30-2:00
2:30-4:00
39
Page 40
Using the Grills
For grilling, use the Grill+Turnspit or Large Grill+Turnspit, with
temperature setting z.
Important: Always grill with the oven door closed.
1
Always pre-heat the empty oven for 5 minutes using the grill func-
3
tions!
Ovenware for grilling
• Use the shelf unit and universal tray together for grilling.
Shelf positions
• For grilling flat foods you should mainly 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.
40
Page 41
Grilling Table
Food for grilling
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.
Beef 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
Grilling with the turnspit
Grilling time
Dish
Weight
kg
Function
Temperature
°C
in
hrs.:mins.
(suggested)
1 chicken 1 approx. s Grill with turnspit 240 1:00-1:00
2 chickens
1 duck 1.5-2 s Grill with turnspit 240 1:20-1:40
1pork roast 1 s Grill with turnspit 240 1:45-2:15
1 knuckle of pork
(pre-cooked for
1/2 hr.)
approx. 1
each
1-1.3 s Grill with turnspit 240 2:00-2:30
t Large grill with
turnspit
240 1:15-1:20
41
Page 42
Defrosting
To defrost, use the defrost A oven function without setting a temperature.
Dishes for defrosting
• Remove packaging and place the food on a plate on the shelf.
• Do not use a plate or dish to cover as these significantly increase the
defrosting time.
Shelf positions
• Insert the shelf in the 1st position from the bottom to defrost.
Notes on the defrosting table
The table below 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 Do not cover
Strawberries, 300 g 30-40 10-20 Do not cover
Butter, 250 g 30-40 10-15 Do not cover
Cream, 2 x 200 g 80-100 10-15
Flan, 1400 g 60 60 Do not cover
ing time
Mins.
Final de-
frosting
time Mins.
Place the chicken on an upside-down
saucer on a large plate. Halfway
through cooking turn or cover with
foil.
Halfway through cooking turn or
cover with foil.
Halfway through cooking turn or
cover with foil.
Do not cover
(Cream may be whipped when some
of it is still slightly frozen)
Note
42
Page 43
Preserving
For making preserves, use the bottom heat Ü oven function.
Preserving jars
• When making preserves, use only commercially available jars of the
same size.
Jars with twist-off tops or with a bayonet fastening and metal
3
containers are not suitable.
Shelf positions
• Use the 1st shelf position from the bottom for making preserves.
Notes on preserves
• Use the universal tray for preserves. There is room for up to six jars,
each with a capacity of 1 litre.
• The jars should all be filled to the same level and closed.
• Position the jars on the universal baking tray so that they do not
come into contact with one another.
• Pour about ½ litre of water into the universal baking tray so that
there is sufficient moisture in the oven.
• As soon as bubbles begin to appear in the first jars (for 1-litre jars this
takes about 35-60 minutes), switch off the oven or reduce the temperature to 100° C (see table).
43
Page 44
Preserving Table
The stated times and temperatures are for guidance only.
Temperature
Preserves
Soft fruit
Strawberries, blueberries, raspberries,
ripe gooseberries
Unripe gooseberries 160-170 35-45 10-15 -
Fruit with stones
Pears, quinces,
plums
Vegetables
Carrots 160-170 50-60 5-10 60
Mushrooms 160-170 40-60 10-15 60
Gherkins 160-170 50-60 -
Mixed Pickles 160-1700 50-60 15 -
Kohlrabi, peas,
asparagus
in
°C
160-170 35-45 - -
160-170 35-45 10-15 -
160-170 50-60 15-20 -
Preserving
time until
bubbles form
Mins.
Continued
cooking
at 100°C
Mins.
in switched
off oven
standing time
44
Beans 160-170 50-60 - -
Plum purée
160-170
50
45
-
6-8 hrs.
-
-
Page 45
Cleaning and Care
Warning: For safety reasons cleaning the appliance with a steam jet
1
cleaner or high-pressure water cleaner is not permissible!
Exterior of the Appliance
Wipe the front of the appliance with a soft cloth dipped in warm soapy
water.
• Do not use scourers, caustic cleaners or abrasive items.
• Use commercially available cleaners for metal fronts.
Oven Interior
Warning: The oven must be switched off and cold before cleaning.
1
Clean the appliance after each use. This is the easiest way to remove
3
spills and prevents them being burnt on.
1. Switch on the oven lighting for cleaning.
2. Every time you use the oven, wipe it out afterwards with water and
washing-up liquid, then dry. Do not use any abrasive items.
3. Clean stubborn dirt with pyroluxe.
Information: There is no need to use an oven spray if you use pyroluxe
3
cleaning.
Important! If you prefer to use an oven spray, always follow the manu-
1
facturer's instructions.
Accessories
After use, rinse all oven accessories (grid, baking tray, support rails,
turnspit, etc.), and dry them off. For easier cleaning, leave to soak for a
short while first.
45
Page 46
Cleaning with Pyroluxe
Warning! The oven becomes very hot during this procedure. Children
1
must be kept well away.
Important: All slide-in parts must be removed from the oven before
1
cleaning with pyroluxe.
If you use the oven shelf runners obtainable as special accessories,
3
they must be removed before cleaning with pyroluxe.
It is not possible to start the pyroluxe cleaning process because of a
safety switch that protects the oven shelf runners.
1. Remove thick deposits in advance by hand.
2. Set the oven function switch to py-
roluxe P.
3. Turn the temperature selection
switch clockwise as far as it will go.
Pyroluxe cleaning will begin after a
few seconds and will switch itself
off again automatically after 2
hours 30 minutes.
During pyroluxe cleaning the door is locked and the oven lighting is
3
off. The temperature pilot light will stay on until the door lock is released again.
4. When pyroluxe cleaning has been completed, turn all switches to the
off position.
5. After it has cooled down, wipe out the oven with a damp cloth.
46
Page 47
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
1. Remove the screw.
2. Pull the rail away from the oven
wall at the back and swivel towards
the front (1).
3. Unhook and remove rail (2).
47
Page 48
Fitting the shelf support rails
Take care when fitting the rails that
1
the rounded ends of the guide rails
are pointing forwards!
1. To re-insert, first hook the rail into
place at the front (1).
2. Swivel the rail towards the rear and
push into place (2).
3. Replace the screw.
48
Page 49
Oven Lighting
Warning: There is a danger of electric shock! Prior to changing the
1
oven light bulb:
– Switch off the oven!
– Remove the fuses in the fuse box or switch off the circuit breaker.
Place a cloth on the oven floor to protect the oven light and glass
3
cover.
Replacing 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 bulb with a 40 watt,
230 V, 300 °C heat-resistant
oven light bulb.
3. Refit the glass cover.
49
Page 50
Oven Door
The oven door of your appliance may be removed for cleaning.
Removing the oven door
1. Open the oven door completely.
2. Completely fold back the brasscoloured clamping lever on both
door hinges.
3. Grip the oven door with both hands
on the sides and close it to about
3/4 going past the point of resist-
ance.
4. Pull the door away from the oven
(Caution: heavy!).
5. Place the door, with the outer sur-
face downwards, on a soft, flat surface, for example a blanket, to avoid
scratches.
Hanging the oven door
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 simultaneously as far as possible into the two
slots on the right and left at the
bottom of the oven.
4. Lift the door up until resistance is
met and then open fully.
5. Lift the brass-coloured clamping levers on both door hinges back to
their original position.
6. Close the oven door.
5
50
Page 51
Oven door glass
The oven door is fitted with four sheets of glass set next to one another. The inner sheets can be removed for cleaning.
Caution: The following steps are to be performed only when the oven
1
door has been removed. If the glass is removed while the door is attached, the leighter weight may cause it to spring up and cause injury.
Important! Rough handling of the glass, especially at the edges of the
1
front plate, may cause it to break.
Removing the upper-most glass plate
1. Detach the door and, with the han-
dle downwards, lower it onto a soft,
even surface.
2. Grasp the upper plate of glass by its
lower edge and push it against the
pressure spring and towards the
oven door handle until it comes
free.
3. Hold the plate gently underneath
and slide it out.
Removing the centre glass plates
1. Grasp the centre plates of glass by
their lower edges one after another
and push them towards the over
door handle until they come free.
2. Hold the plates gently underneath
and slide them out.
Clean the door glass
51
Page 52
Replacing the centre glass plates
1. From above, insert the centre plates
obliquely into the retaining frame
at the handle, one after another.
2. Lower the centre plates down and
push them towards the lower edge
of the door as far under the retaining frame as they will go.
Replacing the upper glass plate
1. From above, insert the upper-most
plate obliquely into the retaining
frame at the handle.
2. Lower the plate. Place the glass
against the pressure spring at the
handle, and in front of the retaining
frame at the lower edge of the door.
Push it into the frame.
The glass plates must be firmly attached.
52
Re-attach the door to the oven
Page 53
What to do if ...
Symptom Possible cause Remedy
The oven does not heat
up.
Pyroluxe is not working
The oven door is locked Appliance is not connected
The oven lighting does
not come on.
The oven has not been
switched on.
The time has not been set. Set the time.
The necessary settings have
not been made.
The oven safety cut-out has
been triggered.
The circuit breaker (at the
household fuse box) has
tripped or the fuse has
blown.
The oven shelf runner has
not been removed
to the mains; door lock has
been activated.
The oven light bulb is faulty.
Switch on the oven.
Check the settings.
See
Safety Cut-out.
Check the circuit breaker or
fuse.
If the circuit breaker trips or
the fuse blows several times,
please contact an approved
electrician.
Remove the oven shelf runner
Connect the appliance and
wait at least 10 seconds until
the red indicator goes out.
Change the oven light bulb
(see Cleaning and Care).
If you are unable to remedy the fault with the above assistance,
please contact your specialist dealer or AEG Service Force Centre.
Warning: Repairs to the applicance may only be carried out by ap-
1
proved service engineers! Repairs carried out by inexperienced persons
may cause serious injury to the user.
If the appliance has been used improperly, the customer service engineer’s visit or that of the specialist dealer will not be free of charge,
even during the warranty period.
Due to the cold front of your appliance, the inner door glass may steam
3
over briefly if you open the door during or shortly after roasting or
baking.
53
Page 54
Technical Data
Oven Interior Dimensions
Height x Width x Depth 31 cm x 41 cm x 41 cm
Capacity (usable capacity) 52 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
• EN 60350 or DIN 44546 / 44547 / 44548
relating to the operating features of household electric cookers, hobs,
ovens, and grills.
• EN 55014-2 / VDE 0875 Part 14-2
• EN 55014 / VDE 0875 Part 14 / 1999-10
• EN 61000-3-2 / VDE 0838 Part 2
• EN 61000-3-3 / VDE 0838 Part 3
relating to basic requirements for electromagnetic compatibility
(EMC).
54
This appliance complies with the following EC directives:
4
• 73/23/EWG dated 19.02.1973 (Low Voltage) including amendment
90/683/EWG
• 89/336/EWG dated 03.05.1989 (EMC including
Amendment 92/31/EWG)
• 93/68/EWG (markings and labelling).
Page 55
555657
Page 56
Page 57
Page 58
Index
A
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . 16
B
Bottom heat . . . . . . . . . . . . . . . . . . . . . . . . 15
C
Cleaning
Accessories
initial cleaning
oven door
oven interior
pyroluxe
shelf support rails
Clock
changing time
cook time
countdown
end time
setting the time
Combination shelf
Control panel
Conventional
Customer service
. . . . . . . . . . . . . . . . . . . . . . . . 45
. . . . . . . . . . . . . . . . . . . . 12
. . . . . . . . . . . . . . . . . . . . . . . . . 50
. . . . . . . . . . . . . . . . . . . . . . 45
. . . . . . . . . . . . . . . . . . . . . . . . . . 46
. . . . . . . . . . . . . . . . . . 47
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
. . . . . . . . . . . . . . . . . . . . . 26
. . . . . . . . . . . . . . . . . . . . . . . . . 23
. . . . . . . . . . . . . . . . . . . . . . . 22
. . . . . . . . . . . . . . . . . . . . . . . . . . 24
. . . . . . . . . . . . . . . . . . . 20
. . . . . . . . . . . . . . . . . . . . 10
. . . . . . . . . . . . . . . . . . . . . . . . . 8
. . . . . . . . . . . . . . . . . . . . . . . . 14
. . . . . . . . . . . . . . . . . . . . . 59
D
Defrosting . . . . . . . . . . . . . . . . . . . . . . .15, 42
Description of the appliance
Dishes with toppings
Disposal
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Door
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
. . . . . . . . . . . . 8
. . . . . . . . . . . . . . . . . 34
F
Fan cooking . . . . . . . . . . . . . . . . . . . . . . . . . 14
G
Grease tray . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Grill
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Grilling
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
I
Insert anti-tip . . . . . . . . . . . . . . . . . . . . . . . 16
L
Large grill . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
O
Oven
accessories
door
functions
light
. . . . . . . . . . . . . . . . . . . . . . . .10
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50
. . . . . . . . . . . . . . . . . . . . . . . . . .14
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49
P
Pizza & baking . . . . . . . . . . . . . . . . . . . . . . .14
Pyroluxe
. . . . . . . . . . . . . . . . . . . . . . . . 15, 46
R
Ready meals . . . . . . . . . . . . . . . . . . . . . . . . .35
Repairs
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Roasting
Rotitherm
. . . . . . . . . . . . . . . . . . . . . . . . . . . .36
. . . . . . . . . . . . . . . . . . . . . . . . . . .14
S
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Shelf
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Shelf support rails
Soufflés
. . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Steam outlet
Switching off the time display
. . . . . . . . . . . . . . . . . . . .47
. . . . . . . . . . . . . . . . . . . . . . . . . . 9
. . . . . . . . . . 21
T
Tables and tips . . . . . . . . . . . . . . . . . . . . . . .28
U
Universal baking tray . . . . . . . . . . . . . . 10, 16
Using the oven
. . . . . . . . . . . . . . . . . . . . . . .13
W
What to do if ... . . . . . . . . . . . . . . . . . . . . . .53
58
Page 59
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.
59
Page 60
AEG Hausgeräte GmbH
Postfach 1036
D-90327 Nürnberg
http://www.aeg.hausgeraete.de
© Copyright by AEG
822 947 901-B-210302-04
Subject to change without notice
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