COMPETENCE E1000-2
The Versatile Built-In Oven
Operating Instructions
COMPETENCE
MADE IN GERMANY
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 ...
2
Contents
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Oven Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Before Using for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Initial Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Using the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Cooking with the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Inserting the Shelf and Universal Baking Tray . . . . . . . . . . . . . . . . . . . . . . . 16
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Boiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Settings for cooking on the rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Tips for Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Roasting Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Grilling Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Cleaning the Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Oven Door Glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
3
What to do if ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
4
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.
5
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.
6
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.
7
Description of the Appliance
General Overview
8
Control Panel
Oven Features
9
Oven steam vent
The steam from the oven is fed directly upwards via the duct in the
rear of the cooking surface.
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.
Oven Accessories
Combination shelf
For dishes, cake tins, items for
roasting and grilling.
Universal baking tray
For moist cakes, juicy roasts or as
baking sheet or collecting vessel for
fat.
a
10
Before Using for the First Time
Initial Cleaning
Before using the oven for the first time you should clean the oven floor.
Caution: Do not use any caustic, abrasive cleaners! The surface could
1
be damaged.
To clean metal fronts use commercially available cleaning agents.
3
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 the oven floor with warm water and washing-up liquid, and
dry.
4. Wipe the front of the appliance with a damp cloth.
11
Using the Rings
Also refer to the operating instructions for your built-in hob. It con-
3
tains important information on ovenware, operation, cleaning and care.
Heat settings
• You may select the heat settings within the range of settings 1-9.
• Intermediate positions may be selected between settings 2 and 7.
They are marked with a dot.
1 = lowest heat setting
9 = highest heat setting
12
Cooking with the Rings
1. For heating up/browning, select a
high heat setting.
2. As soon as steam starts to form or
the oil is hot, turn back to the heat
setting necessary for further cooking.
3. To stop cooking, turn back to the zero
position.
Switch the cooking zone off approx. 5-10 minutes before cooking is
2
finished to make use of the residual heat. This saves electricity.
13
Using the Oven
Switching the Oven On and Off
1. Turn the “Oven Functions” switch to
set the required function.
2. Turn the “Temperature Selection”
switch to set the required temperature.
The yellow oven power indicator
comes on when the oven or rings
are in use.
The red temperature pilot light
comes on when the oven is heating
up and goes out as soon as the
set temperature is reached.
3. To switch the oven off turn the
“Oven Functions” switch and the
“Temperature Selection” switch to
zero.
Cooling fan
3
The fan comes on automatically when the oven is in use in order to
keep the surfaces of the appliance cool. Once the oven has been
switched off, the fan continues running to cool down the appliance
and then switches itself off automatically.
14
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.
O Conventional
For baking and roasting on one level.
The conventional heating elements are in use.
J Top heat
For browning bread, cakes, pastries and soufflés.
The top heating element is in use.
Ü Bottom heat
For crisping and browning cakes with crispy bases.
The bottom heating element is in use.
F Grill
For grilling flat foods placed on the middle of the shelf such as steaks,
escalopes or fish, or for toasting.
The grill heating element is in use.
Z Dual grill
For grilling larger quantities of flat foods such as steaks, escalopes or
fish, or for toasting.
Top heat and the grill heating element are in use.
15
Inserting the Shelf and Universal Baking Tray
Anti-tip device
3
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.
16
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.
Uses, Tables and Tips
Boiling
The information given in the following tables is for guidance. The
switch setting required for cooking depends on the quality of the pans
and the type and quantity of food.
Settings for cooking on the rings
Switch
setting
9 Heating up
7-9
6-7
4-5 Boiling
3-4
2-3 Simmering
1-2 Melting
Cooking /
Continuation
cooking level
Heavy
browning
Gentle
frying
Steaming,
stewing
Suitable for
Heating up large quantities of water, cooking
pasta
Deep-frying chips,
browning meat, e.g., stewing steak,
frying, e.g., potato cakes, loin chops, steaks
Frying meat, escalopes, veal cutlet cordon bleu
chops, rissoles, sausages, liver
roux, lightly frying
eggs, pancakes, deep-fried fritters
Boiling larger quantities of food,
stews and soups, steaming potatoes,
boiling meat stock
Braising vegetables,
braising meat, cooking rice pudding
Simmering rice and milk dishes
(stir occasionally),
steaming small quantities of potato or vegetables,
heating prepared dishes
Beaten omelette, egg garnish, hollandaise sauce,
keeping dishes warm,
melting butter, chocolate, gelatine
0 Residual heat, off position
Overheated fats and oils catch fire quickly. When cooking foods in fat
1
or oil (e.g., chips) please do not leave the appliance unattended.
17
Baking
Use conventional O oven function for baking.
Baking tins
Coated baking tins and tins made of dark metal are suitable for
conventional O heat.
Shelf positions
Baking with conventional O is only possible on one shelf position at a
time.
1 Baking tray:
Shelf position 3
1 Baking tin:
Shelf position 1
18
General information
3
• 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 cake tins simultaneously with
conventional O. 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.
• The temperatures and cooking times are for guidance only since these
are dependent on the mixture quantity and cake tin used.
• When using for the first time we recommend setting the lower temperature 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.
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.
19
Baking Table
Type of cake or pastry
Shelf posi-
tion from
Temperature
ºC
Time
bottom
Cakes in cake tins
Ring-shaped cakes 1 160-180 0:50-1:10
Madeira cakefruit slab cake 1 150-170 1:10-1:30
Sponge cake 2 160-180 0:25-0:40
Shortcrust pastry flan base 3
190-210
1
0:10-0:25
Sponge flan base 3 170-190 0:20-0:25
Covered apple flan 1 170-190 0:50-1:00
Savoury flan (e.g. quiche lorraine) 1 180-200 0:30-1:10
Cheesecake 1 160-180 1:00-1:30
Cakes and pastries on baking sheets
Plaited roll/ring 3 170-190 0:30-0:40
Fruit loaf 3
Bread (rye bread) initially
............................................then
2
160-180
1
250
160-180
1
0:40-1:00
0:20
0:30-1:00
20
Cream puffseclairs 3 190-210 0:25-0:40
Swiss roll 3
180-200
1
0:10-0:20
Dry streusel cake 3 160-180 0:20-0:40
Butter cake/sugar cake sugar-topped
cakes
Fruit flan (with a yeast dough/sponge
2
base)
Fruit flans on shortcrust pastry base
2
Tarts baked with delicate
fillings (e.g. curd cheesecream)
Pizza (with deep topping)
2
Pizza (thin) 1
3
3 170-190 0:25-0:50
3 170-190 0:40-1:20
3 160-180 0:40-1:20
1
190-210
190-210
230-250
1
1
1
0:15-0:30
0:30-1:00
0:10-0:25
Type of cake or pastry
Shelf posi-
tion from
bottom
Temperature
ºC
Time
Unleavened bread 1
Flat sweet or savoury pies 1
230-250
210-230
1
1
0:08-0:15
0:35-0:50
Biscuits
Shortcrust biscuits 3
170-190
1
0:06-0:20
Small piped biscuits 3 160-180 0:10-0:40
Sponge fingers 3 170-190 0:15-0:20
Meringues 3 100-120 2:00-2:30
Macaroons 3 120-140 0:30-0:60
Small pastries made with yeast dough 3 170-190 0:20-0:40
Small pastries made with puff pastry 3
Bread rolls 3
190-210
180-220
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!
21
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 to a higher temperature
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
next time
Set to a lower temperature
and increase cooking time
baking tray
22
Cooking time too
long
Temperature too low Set to a higher temperature
next time
Roasting
Use conventional O oven function for 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 fat tray or on the
shelf unit with the fat 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.
• 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.
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
1 kg in the oven.
• 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 the oven off approx. 10 minutes before the end of the roasting
2
time to make use of the residual heat.
23
Roasting Table
Type of meat
Quantity
Weight
Shelf
position
from
Tempera-
ture
ºC
Time
Hrs.:Mins.
bottom
Beef
Pot roast 1-1.5 kg 1 200-250 2:00-2:30
1
1
1
per cm of
thickness
0:06-0:08
0:08-0:10
0:10-0:12
Roast beef or fillet 1
- rare
- medium rare
- well done
per cm of
thickness
per cm of
thickness
per cm of
thickness
1
1
1
230-250
230-250
210-230
Pork
Shoulder, neck
ham joint
1-1.5 kg 1 210-220 1:30-2:00
Chop, smoked loin chop 1-1.5 kg 1 180-190 1:00-1:30
Meat loaf 750 g -1 kg 1 170-180 0:45-1:00
Knuckle of pork
(pre-cooked)
750 g -1 kg 1 210-220 1:30-2:00
24
Veal
Roast veal 1 kg 1 210-220 1:30-2:00
Knuckle of veal 1.5-2 kg 1 210-225 2:00-2:30
Lamb
Leg of lamb, roast lamb 1-1.5 kg 1 210-220 1:15-2:00
Saddle of lamb 1-1.5 kg 1 210-220 1:00-1:30
Game
Saddle of hare,
haunch of hare
up to 1 kg 3
220-250
1
0:25-0:40
Saddle of venison 1.5-2 kg 1 210-220 1:00-1:30
Haunch of venison 1.5-2 kg 1 200-210 1:15-1:50
Poultry
Type of meat
Quantity
Weight
Shelf
position
from
bottom
Tempera-
ture
ºC
Time
Hrs.:Mins.
Poultry portions
4-6 pieces
Chicken halves
2-4 pieces
Chicken,
poulard
Duck 1.5-2 kg 1 210-220 1:00-1:30
Goose 3.5-5 kg 1 200-210 2:30-3:00
Turkey
Fish (steaming)
Whole fish 1-1.5 kg 2/3 210-220 0:45-1:15
1) Pre-heat the oven.
per
200-250g
per
400-500 g
1-1.5 kg 1 220-250 0:45-1:15
2.5-3.5 kg
4-6 kg
3 220-250 0:35-0:50
3 220-250 0:35-0:50
1
200-210
180-200
1:30-2:00
2:30-4:00
25
Grilling
To grill use the grill F oven function or dual grill Z 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.
Grilling Table
26
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
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).
27
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
28
Beans 160-170 50-60 - -
Plum purée
160-170
50
45
-
6-8 hrs.
-
-
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
spills and prevents them being burnt on.
1. Switch on the oven lighting L when 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. Remove stubborn marks with special oven cleaners.
Important: Always follow the manufacturer's instructions when using
1
oven spray!
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.
29
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).
30
Fitting the shelf support rails
Important! The rounded ends of
3
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
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 25 watt,
230 V, 300 °C heat-resistant
oven light bulb.
3. Refit the glass cover.
31
Cleaning the Oven Ceiling
The upper heating element can be folded down to make it easier to
clean the oven ceiling.
Folding down the heating element
Warning: Only fold down the heat-
1
ing 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.
Caution: Do not use force to press
1
the heating element down! The
heating element might break.
Cleaning the oven ceiling
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.
Important: The heating element
1
must be positioned correctly and securely on both sides above the support lug on the inner wall of the
oven (2).
32
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
33
Oven Door Glass
The oven door is fitted with three glass panels mounted one behind the
other. The inner panels may be removed for cleaning.
Warning: Carry out the following steps only when the oven door is un-
1
hinged! When left on its hinges, the door could rise rapidly due to the
lighter weight when the glass is removed and could cause injury.
Important: Using force, especially on the edges of the front glass
1
panel, may break the glass.
Removing the top door glass
1. Unhinge the oven door and place it
on a soft, flat surface with the handle facing down.
2. Take hold of the upper 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.
3. Raise the panel gently at the base
and pull out.
3
Removing the middle door glass
1. Grip the bottom edge of the middle
glass panel and push it in the direction of the oven door handle until it
is free at the base.
2. Raise the panel gently at the base
and pull out.
Clean the glass door panels
34
Inserting the middle door glass
1. Insert the middle glass panel at an
angle from above into the section
of the door in which the handle is
located.
2. Lower the middle glass panel and
slide it under the lower bracket towards the lower door edge as far as
it will go.
Inserting the upper door glass
There is printing on the upper glass panel. The panel must be inserted
3
such that when the door is open the print can be read on the front
from above.
1. Insert the upper glass panel at an
angle from above into the section
of the door in which the handle is
located.
2. Lower the glass panel. Lay the panel
against the spring on the lower
door edge in front of the retaining
section on the handle side, and slide
it under the retaining section.
The glass panel must be firmly in
position!
Re-hang the oven door
35
What to do if ...
Symptom Possible cause Solution
The cooking zones do
not function.
The oven does not heat
up.
The oven lighting does
not come on.
The appropriate cooking
zone has not been switched
on.
The circuit breaker (at the
household fuse box) has
tripped or the fuse has
blown.
The oven has not been
switched on.
The necessary settings have
not been made.
The circuit breaker (at the
household fuse box) has
tripped or the fuse has
blown.
The oven light bulb has
blown.
Switch on the cooking zone.
Check the circuit breaker or
fuse.
Switch on the oven.
Check the settings.
Check the fuse.
If the circuit breaker trips or
the fuse blows several times,
please call an approved electrician.
Replace the light bulb in the
oven (see Cleaning and Care).
If you cannot rectify the fault with the help of the information
given above, please contact your specialist dealer or customer
service.
36
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 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.
Information for appliances with a metal front:
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 baking or
roasting.
Technical Data
Oven Interior Dimensions
Height x Width x Depth 31 cm x 41 cm x 44 cm
Capacity (usable capacity) 55 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).
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)
37
Index
A
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . 16
B
Bottom heat . . . . . . . . . . . . . . . . . . . . . . . . 15
C
Cleaning
accessories
initial cleaning
oven door
shelf support rails
Combination shelf
Control panel
Conventional
Cooking
Customer service
. . . . . . . . . . . . . . . . . . . . . . . . 29
. . . . . . . . . . . . . . . . . . . . 11
. . . . . . . . . . . . . . . . . . . . . . . . . 33
. . . . . . . . . . . . . . . . . . 30
. . . . . . . . . . . . . . . . . . . . 10
. . . . . . . . . . . . . . . . . . . . . . . . . 9
. . . . . . . . . . . . . . . . . . . . . . . . 15
. . . . . . . . . . . . . . . . . . . . . . . . .13, 17
. . . . . . . . . . . . . . . . . . . . . 39
D
Description of the appliance . . . . . . . . . . . . 8
Disposal
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Door
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Dual grill
. . . . . . . . . . . . . . . . . . . . . . . . . . . 15
G
Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Grilling
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
I
Insert anti-tip . . . . . . . . . . . . . . . . . . . . . . . 16
O
Oven
accessories
door
functions
light
steam vent
. . . . . . . . . . . . . . . . . . . . . . . . 10
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
. . . . . . . . . . . . . . . . . . . . . . . . . 15
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
. . . . . . . . . . . . . . . . . . . . . . . . 10
R
Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Ring
use
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
S
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Shelf
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Shelf support rails
. . . . . . . . . . . . . . . . . . . . 30
T
Tables and tips . . . . . . . . . . . . . . . . . . . . . . .17
Top heat
. . . . . . . . . . . . . . . . . . . . . . . . . . . .15
U
Universal baking tray . . . . . . . . . . . . . . 10, 16
Using the oven
. . . . . . . . . . . . . . . . . . . . . . .14
W
What to do if . . . . . . . . . . . . . . . . . . . . . . . .36
38
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.
39
AEG Hausgeräte GmbH
Postfach 1036
D-90327 Nürnberg
http://www.aeg.hausgeraete.de
© Copyright by AEG
822 923 067-A-190202-02
Subject to change without notice
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