COMPETENCE E4000-1
Built-In Electric Oven
Operating Instructions
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:
1 Safety instructions
Warning: Information concerning your personal safety.
Important: Information on how to avoid damaging the appliance.
3 Information and practical tips
2 Environmental information
1. These numbers indicate step by step how to use the appliance.
2. …
3. …
These operating instructions contain information on steps you can take
yourself to rectify a possible malfunction. Refer to the section “What to
do if...”.
In the event of any technical problems please contact your nearest customer service centre at any time. (Addresses and telephone numbers
may be found in the appendix under "Customer Service Centres“).
You should also refer to the section "Service".
Printed on recycled paper.
Thinking ecologically means acting ecologically …
2
Contents
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Description of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
General Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Before Using for the First Time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Using the Rings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Cooking with the Rings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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
Mechanical Door Lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Boiling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Settings for cooking on the rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Pies and Gratin Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Table for Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Grilling Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
3
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Oven Lighting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Oven Door Glass. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
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.
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
1 Warning: Before disposing of old appliances please make them inoper-
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.
6
Description of the Appliance
General Overview
Control panel
Door
handle
Full glass
door
7
Control Panel
Oven Power Indicator
Temperature Pilot Light
Temperature selector
Oven Functions
Oven Features
Shelf positions
Hob Cooking Zone Control Knobs
Top heat and heating elements
Oven lighting
Fat Filter
Oven lighting
Rear wall heating
element
Bottom Heat
Oven shelf runners, removable
8
Oven steam vent
The steam from the oven is fed directly upwards via the duct in the
rear of the cooking surface.
Oven accessories
Combination shelf
For dishes, cake tins, items for
roasting and grilling.
Baking tray
For cakes and biscuits.
Fat tray
For roasting or for collecting fat
9
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 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.
10
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.
1 = lowest heat setting
9 = highest heat setting
2 Switch the cooking zone off approx. 5-10 minutes before cooking is
finished to make use of the residual heat. This saves electricity.
Heat Setting Displays
front left rear left rear right front right
Hob Cooking Zone Control Knobs
3 The cooker has pop-up ring switches.
Press the ring switch to use it. The switch will then pop up.
11
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.
12
Using the Oven
The oven is equipped with retractable buttons for “Oven functions”
3
and “Temperature selection”. To use, press the relevant button.
The button then sticks out.
Switching the Oven On and Off
Oven Power Indicator
Function Display Temperature Display
Temperatur-Kontrolllampe
Oven Functions Temperature selector
1. Turn the “oven functions” switch to the required function.
2. Turn the “temperature selection” switch to the required temperature.
The yellow oven power indicator will remain on while the oven is in use.
The red temperature pilot light comes on while the oven is heating up.
3. To switch off the oven turn the “oven functions” switch and the “temperature selection” switch to the off position.
3 Cooling fan
When the oven is switched on, the fan comes on automatically to keep
the surfaces the appliance cool. When the oven is switched off, the fan
continues to operate to cool the appliance down, then switches itself
off.
13
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.
¢ 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.
¥ 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.
¡ Conventional
For baking or roasting on one level.
The conventional heating elements are in use.
14
U Bottom Heat
For crisping cakes that require a crisp base.
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.
¸ 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.
º 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.
» Rotitherm
For grilling larger pieces of meat or poultry on one level. This function
is suitable for soufflés and 'au gratin'.
The grill heating element and Top Heat operate alternately when the
fan is on.
15
Inserting the Shelf and Universal Baking Tray
3 Anti-tip device
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.
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.
17
Mechanical Door Lock
When the appliance is delivered, the door lock is deactivated.
Activate the door lock
Pull the safety catch forwards until
it locks in place.
Open the oven door:
1. Shut the door.
2. Press the safety catch and keep it
depressed.
3. Open the doors.
Close the oven door
Close the door without pressing the safety catch.
Deactivating the door lock
Press the safety catch back into the panel.
3 Switching off the appliance does not cancel the mechanical door lock.
18
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
0 Residual heat, off position
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
1 Overheated fats and oils catch fire quickly. When cooking foods in fat
or oil (e.g., chips) please do not leave the appliance unattended.
19
Baking
Use the baking ¢, fan cooking ¥ or conventional ¡ oven functions
for baking.
Baking tins
• Cake tins made of dark metal and coated tins are suitable for
conventional ¡.
• Baking tins made of light metal are also suitable for baking ¢ and
fan cooking ¥.
Shelf positions
• Baking with baking ¢ or conventional ¡ is only possible on one shelf
position at a time.
• With fan cooking ¥ you can bake on up to three baking trays at
once:
1 Baking tray
e.g., shelf position 3
1 Baking tin:
e.g., shelf position 1
20
2 Baking trays:
Shelf positions 1 and 4
3 Baking trays:
Shelf positions 1, 3 and 5
3 General information
• Remove the fat filter when baking, as otherwise the baking time is
longer and the surface will brown unevenly.
• 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.
• With baking ¢ or conventional ¡ you can also bake with two tins at
the same time by placing them side by side on the shelf. There is no
significant increase in baking time.
3 When frozen foods are used the trays inserted may distort during cook-
ing. 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.
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.
• 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.
2 For longer cooking times switch off the oven approx. 10 minutes before
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.
21
Baking Table
Baking on one shelf position
Type of cake or pastry Baking ¢ Conventional ¡ Time
Shelf
position
from
bottom
Tempera-
ture
ºC
Shelf
position
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 2 190-21010:10-0:25
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
.180-200
140-160
1)
3 160-18010:40-1:00
1
2
1
3 190-210 0:15-0:30
1
3 180-20010:10-0:20
250
160-180
1
0:20
0:30-1:00
Fruit loaf 3 150-170
Bread (rye bread) initially
.........................then
1
Cream puffs/eclairs 3 160-170
Swiss roll 3 150-170
Dry streusel cake 3 150-160 3 160-180 0:20-0:40
Butter cake/sugar cake 3 160-170
Fruit flan (with a yeast
dough/sponge base)
Fruit flans on shortcrust
pastry base
1
2)
3 150-170 3 170-190 0:25-0:50
3 160-170 3 170-190 0:40-1:20
1
3 190-21010:15-0:30
Tarts with delicate fillings
(e.g., curd cheese, cream,
- - 3 160-18010:40-1:20
sugar-topped cakes)
22
Type of cake or pastry Baking ¢ Conventional ¡ Time
Pizza (with deep top-
2
ping)
Shelf
position
from
bottom
Tempera-
ture
ºC
Shelf
position
from
Tempera-
ture
ºC
For both
functions
Hrs.: Mins.
bottom
1 180-200 1 190-21010:30-1:00
Pizza (thin) 1 200-220 1 230-30010:10-0:25
Unleavened bread 1 200-220 1 270-30010:08-0:15
Flat sweet or
savoury pies
1 180-200 1 210-230 0:35-0:50
Biscuits
Shortcrust biscuits 3 150-160 3 170-19010:06-0:20
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 3 180-200
3 160-170 3 170-190 0:20-0:40
3 170-180
1
3 190-21010:20-0:30
1
3 180-22010:20-0:35
1) Pre-heat the oven
2) Use the combination/fat tray or the fat tray!
Information printed in bold type indicates the best oven function in each case.
23
Baking on several shelf positions
Fan Cooking ¥
Type of cake or pastry
Cakes and pastries on baking sheets
Cream puffs/eclairs 1/4 - 160-18010:35-0:60
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 - 180-19010:30-0:55
Shelf position from bottom
2 Levels 3 Levels
1/4 - 160-170 0:30-0:60
1/4 - 170-18010:30-0:50
Tempera-
ture ºC
Time
Hours:
Mins.
24
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
Cooking time too
long
Wrong shelf position Insert the cake at a lower
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
Fat filter is still in position Remove fat filter
Temperature too low Set a slightly higher baking
Fat filter is still in position Removing the fat filter
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
temperature next time
25
Pies and Gratin Table
Conventional ¡ Rotitherm » Time
Shelf
position
from
bottom
Pasta bake 1 180-200 1 160-170 0:45-1:00
Lasagne 1 180-200 1 160-170 0:25-0:40
Vegetables au
*
gratin
Pizza
baguettes
Sweet
soufflés
Fish pies 1 180-200 1 160-170 0:30-1:00
Stuffed vegetables
* 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.
Frozen Ready Meals Table
Food to be
cooked
Shelf
position from
bottom
Oven function Temperature Time
26
Frozen pizza 3 Conventional ¡
*
Chips
(300-600 g)
Baguettes 3 Conventional ¡
Fruit flan 3 Conventional ¡
* Comment: Turn chips 2-3 times during cooking.
3 Rotitherm » 200-220 °C 15-25 Mins.
in accordance
with the mak-
er's instructions
in accordance
with the mak-
er's instructions
in accordance
with the mak-
er's instructions
in accordance
with the mak-
er's instruc-
tions
in accordance
with the mak-
er's instruc-
tions
in accordance
with the mak-
er's instruc-
tions
Roasting
Use the rotitherm » or conventional ¡ 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).
3 Tip: The oven will be less dirty if you always use a dish for roasting!
Shelf positions
• Please see the following table for the shelf positions to be used.
3 Notes on the roasting table
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 ¡ 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 » 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).
3 Tip: Baste large joints and poultry several times during cooking with
the meat juices. This will produce better roasting results.
2 Switch off the oven approx. 10 minutes before the end of the cooking
time to make use of the residual heat.
27
Table for Roasting
Type of Meat Quantity Conventional ¡ Rotitherm » Time
Weight Shelf
Beef
Pot roast 1-1.5 kg 1 200-250 - - 2:00-2:30
Roast beef
or fillet
- red inside
- pink inside
- cooked
through
Pork
Shoulder, neck
ham joint
Chop, smoked
loin chop
Meat loaf
Pork knuckles
(pre-cooked)
Veal
Roast veal 1 kg 1 210-220 1 160-180 1:30-2:00
Knuckle of veal 1.5-2 kg 1 210-225 1 160-180 2:00-2:30
Lamb
Leg of lamb,
roast lamb
Saddle of lamb 1-1.5 kg 1 210-220 1 160-180 1:00-1:30
per cm of
thickness
per cm of
thickness
per cm of
thickness
1-1.5 kg 1 210-220 1 160-180 1:30-2:00
1-1.5 kg 1 180-190 1 170-180 1:00-1:30
750 g-
1 kg
750 g-
1 kg
1-1.5 kg 1 210-220 1 150-170 1:15-2:00
Position
Tempera-
ture
ºC
1 250-270* 1 190-200 0:05-0:06
1 250-270* 1 180-190 0:06-0:08
1 210-250* 1 170-180 0:08-0:10
1 170-180 1 160-170 0:45-1:00
1 210-220 1 150-170 1:30-2:00
Shelf
Position
Temper-
ature
ºC
Hours:
Mins.
per cm of
thickness
28
Type of Meat Quantity Conventional ¡ Rotitherm » Time
Weight Shelf
Position
Tempera-
ture
ºC
Shelf
Position
Temper-
ature
ºC
Hours:
Mins.
Game
Whole piece of
hare,
haunch or
up to 1 kg 3 220-250* 3 160-170 0:25-0:40
jointed hare
Saddle of venison
Haunch of
venison
1.5-2 kg 1 210-220 1 160-180 1:15-1:45
1.5-2 kg 1 200-210 1 160-180 1:30-2:15
Poultry
Portions of
poultry
4-6 portion
Half chicken
portions
2-4 portions
Chicken,
poulard
per
200-250 g
per
400-500 g
3 220-250 3 180-200 0:35-0:50
3 220-250 3 180-200 0:35-0:50
1-1.5 kg 1 220-250 1 170-180 0:45-1:15
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
Turkey
2.5-3.5 kg 1 200-210 1 150-160 1:30-2:00
4-6 kg 1 180-200 1 140-150 2:30-4:00
Fish (steaming)
Whole fish 1-1.5 kg 2/3 210-220 2/3 160-170 0:45-1:15
* Pre-heat the oven
Information printed in bold type indicates the preferred oven function for the dish.
29
Grilling
To grill use the grill ¸ oven function or dual grill º with temperature
setting È.
1 Important: Always grill with the oven door closed.
3 Always pre-heat the empty oven for 5 minutes using the grill func-
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
30
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)
Toast * 3 2-3 mins. 2-3 mins.
Toast with topping 3 6-8 mins. -
* 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.
Grilling time
1st side 2nd side
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
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
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
Defrosting time
Mins.
30-40 10-20 Do not cover
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
31
Preserving
When preserving use the bottom heat oven function U.
Preserving jars
• When preserving use only commercially available jars that are the
same size.
3 Jars with twist-off tops or with a bayonet fastening and metal
containers are not suitable.
Shelf positions
• Use the 1st shelf position from the bottom for preserving.
Notes on preserving
• Use the baking tray for preserving. 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 baking tray so that they do not come into
contact with one another.
• Pour approx. 1/2 litre of water into the baking tray to create 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).
32
Preserving Table
The states preserving times and temperatures are for guidance
Preserves
Soft fruit
Strawberries,
blueberries, raspberries, ripe
gooseberries
Unripe gooseberries
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 160-170 50-60 15 -
Kohlrabi, peas, asparagus
Beans 160-170 50-60 - -
Plum purée
Tempera-
ture in
°C
160-170 35-45 - -
160-170 35-45 10-15 -
160-170 35-45 10-15 -
160-170 50-60 15-20 -
160-1705045
Cooking time
until
bubbles form
Mins.
-
Continued
cooking
at 100 °C
Mins.
6-8 timer
-
-
Standing time
with oven
switched off
33
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
1 Warning: The oven must be switched off and cold before cleaning.
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 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.
1 Important: Always follow the manufacturer's instructions when using
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.
Fat Filter
1. Clean the fat filter in hot water and washing up liquid or in the dish-
washer.
2. Badly burned on soiling can be removed by boiling the filter in a little
water to which 2-3 tablespoonsful of dishwasher cleaner has been added.
34
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).
35
Oven Lighting
1 Warning: There is a danger of electric shock! Prior to changing the
oven light bulb:
– Switch off the oven!
– Remove the fuses in the fuse box or switch off the circuit breaker.
3 Place a cloth on the oven floor to protect the oven light and glass cov-
er.
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.
Changing side oven light/Cleaning
glass cover
1. Remove the left shelf support rail.
2. Remove the glass cover with the aid
of a narrow, blunt implement (e.g.,
teaspoon) and clean it.
3. If necessary:
replace bulb with a 25 watt,
230 V, 300 °C heat-resistant,
oven light bulb.
4. Refit the glass cover.
5. Insert the shelf support rail.
36
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 heat-
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.
1 Caution: Do not use force to press
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.
1 Important: The heating element
must be positioned correctly and securely on both sides above the support lug on the inner wall of the
oven (2).
37
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.
38
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.
1 Warning: Carry out the following steps only when the oven door is un-
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.
1 Important: Using force, especially on the edges of the front glass pan-
el, 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.
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
39
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
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
40
What to do if …
Fault Possible Cause Remedy
Hotplates not working. The hotplate concerned has
The oven does not heat. The oven has not been
The oven light does not
come on.
not been switched on.
A domestic electrical protection device has been
tripped (or the fuse has
blown).
switched on.
The required settings have
not been made.
The domestic electrical
protection device (fuse)
has been tripped.
The bulb has blown. Replace the bulb (see Care
Switch on the hotplate
concerned.
Check the fuse or protection device.
Switch the oven on.
Check the settings.
Check the protective devices.
If these are tripped repeatedly, you should call a
qualified electrician.
and Cleaning).
If you cannot remove the fault with the remedies described above,
please contact your local dealer or Customer Service.
1 Caution: repairs should only be undertaken by specialised repair tech-
nicians. Inappropriate repairs may result in serious injury to the user.
In the event of damage caused by inappropriate repairs, the guarantee
may not cover the work carried out by Customer Service or your dealer's repair technicians.
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.
41
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 electrical appliances for household use and
similar purposes and
• EN 60350, or DIN 44546 / 44547 / 44548
relating to the operating features of electric cookers, hobs, ovens,
and grills for household use.
• EN 55014-2
• EN 55014
• EN 61000-3-2
• EN 61000-3-3
• relating to basic requirements for electro-magnetic compatibility
protection (EMC).
5 This appliance complies with the following EU Directives:
• 73/23/EWG dated 19.02.1973 (Low Voltage Directive)
• 89/336/EWG dated 03.05.1989 (EMC Directive including Amending
Directive 92/31/EWG).
42
434445
Index
A
Accessories . . . . . . . . . . . . . . . . . . . . . . . . 9, 16
B
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . 20, 21
Baking tray . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
C
Cleaning
accessories. . . . . . . . . . . . . . . . . . . . . . . . . 34
initial cleaning . . . . . . . . . . . . . . . . . . . . . 10
oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . 37
oven door . . . . . . . . . . . . . . . . . . . . . . . . . 38
oven light bulb . . . . . . . . . . . . . . . . . . . . . 36
shelf support rails. . . . . . . . . . . . . . . . . . . 35
Combination shelf . . . . . . . . . . . . . . . . . . . . . 9
Control panel . . . . . . . . . . . . . . . . . . . . . . . . . 8
Conventional. . . . . . . . . . . . . . . . . . . . . . . . . 14
Cooking . . . . . . . . . . . . . . . . . . . . . . .11
, 12, 19
D
Defrosting . . . . . . . . . . . . . . . . . . . . . . . .14, 31
Description of the appliance. . . . . . . . . . . . . 7
Dishes with toppings . . . . . . . . . . . . . . . . . . 26
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Door Lock . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Dual grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
F
Fan cooking. . . . . . . . . . . . . . . . . . . . . . . . . . 14
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Fat filter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Fat tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
G
Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
O
Oven
accessories. . . . . . . . . . . . . . . . . . . . . . . . . . 9
door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
functions . . . . . . . . . . . . . . . . . . . . . . . . . . 14
light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
steam vent. . . . . . . . . . . . . . . . . . . . . . . . . . 9
P
Pizza & baking . . . . . . . . . . . . . . . . . . . . . . . .14
Preserving. . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Preserving Table. . . . . . . . . . . . . . . . . . . . . . .33
R
Ready meals . . . . . . . . . . . . . . . . . . . . . . . . . .26
Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Ring
use. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
S
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Shelf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Shelf support rails . . . . . . . . . . . . . . . . . . . . .35
Soufflés. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
T
Tables and tips . . . . . . . . . . . . . . . . . . . . . . . .19
U
Universal baking tray . . . . . . . . . . . . . . . . . .16
Using the oven. . . . . . . . . . . . . . . . . . . . . . . .13
W
What to do if ... . . . . . . . . . . . . . . . . . . . . . . .41
46
Service
In the “What to do if …” section a number of malfunctions are listed
that you can rectify yourself Look there first if a fault occurs.
Is it a technical fault?
If so, please contact your customer service centre. (You will find addresses and telephone numbers in the section “Customer Service Centres”.)
Always prepare in advance for the discussion. This will make diagnosis
of the problem easier and also make it easier to decide if a customer
service visit is necessary:
Please make a note of the following 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 important that you make a note of the
following appliance code numbers
that are given on the rating plate:
• model description,
• 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:
Model: . . . . . . . . . . .
PNC: . . . . . . . . . . .
S-No: . . . . . . . . . . .
When do you incur costs even during the warranty period?
• if you could have remedied the fault yourself 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, forexample, has to fetch spare parts. These
multiple trips can be avoided if you prepare your phone call as described above.
47
From the Electrolux Group. The world´s No.1 choice.
The Electrolux Group is the world´s largest producer of powered appliances for kitchen, cleaning and outdoor
use. More than 55 million Electrolux Group products (such as refrigerators, cookers, washing machines,
vacuum cleaners, chain saws and lawn mowers) are sold each year to a value of approx. USD 14 billion in more
than 150 countries around the world.
AEG Hausgeräte GmbH
Postfach 1036
D-90327 Nürnberg
http://www.aeg.hausgeraete.de
© Copyright by AEG
822 947 745-A-230403-05
Subject to change without notice
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