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COMPETENCE B4130-1

The Versatile Built-in 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

2

Information and practical tips

Environmental information

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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6

Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

7

General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

7

Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

7

Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8

Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

9

Before Using for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

10

Setting the Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

10

Initial Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

11

Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

12

Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

12

Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

13

Inserting the Shelf and Universal Baking Tray . . . . . . . . . . . . . . . . . . . . . . .

15

Inserting/Removing the Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

16

Working with the Electronic Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

17

Function display: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

18

Mechanical Door Lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

26

Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

27

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

27

Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

29

Tips for baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

32

Pies and Gratin Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

33

Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

34

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

35

Roasting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

37

Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

39

Grilling Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

39

Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

40

Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

40

Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

41

3

Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

43

Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

43

Oven Interior . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

43

Fat Filter . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

43

Accessories . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

43

Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

44

Oven Lighting . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

45

Cleaning the Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

46

Oven Door . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

47

Oven Door Glass . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

48

What to do if ...

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

50

Technical Data . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

51

Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

51

Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

51

Index . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

54

Service . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

55

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. Repairs 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 during use.

Using ingredients containing alcohol in the oven may create an alco- hol-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 damaged.

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 inoperable 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

7

Oven Features

Oven Steam Outlet

Steam from the oven is fed out between the upper edge of the door and the control panel.

8

Oven accessories

Combination shelf

For dishes, cake tins, items for roasting and grilling.

Fat tray

For roasting or for collecting fat.

Baking tray

For cakes and biscuits

Meat probe

For determining exactly how far joints of meat are cooked.

9

Before Using for the First Time

Setting the Time

3 The oven will only function if the time is set.

The time display will flash after the appliance has been connected to the mains or following a power failure.

4. Press the M buttons briefly.

5. Start setting the current time within 5 seconds, using the +or - buttons.

The appliance is ready for use.

10

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.

11

Using the Oven

Switching the Oven On and Off

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

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.

12

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.

O Conventional

For baking and roasting on one level.

The conventional heating elements are in use.

Ü Bottom heat

For crisping and browning cakes with crispy bases.

The bottom heating element is in use.

13

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.

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.

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.

14

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.

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.

15

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.

16

Working with the Electronic Clock

Clock functions:

Manual operation M

Pressing button M transfers the oven from automatic to manual operation.

Countdown C

To set a countdown. A signal sounds after the time has elapsed. This function does not affect the functioning of the oven.

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.

Meat probe

For switching off the oven precisely when a set core temperature has been reached.

17

Function display:

AUTO T

The "AUTO" sign lights up when an automatic program has been set, and flashes when the program is completed.

3 General information

Within 5 seconds after setting a clock function the required times can be set or changed using the + or - buttons.

After working with the cook time </end time > functions the

appliance must be changed from automatic operation to manual operation by pressing button M.

18

Countdown C

1. Press countdown button s.

2.Using the + or - buttons, set the required time.

It is possible to find out how much time remains by pressing the countdown button again.

The time display will show the current time again a few seconds after countdown has been set.

An acoustic signal will sound for

7 minutes after the countdown has expired.

The acoustic signal can be cancelled by pressing any button.

19

Cook time <

1. Press button <.

2.Using the + or - buttons, set the required cooking time (max. 10 hours.

After approx. 5 seconds the display reverts to the time. The symbol “AUTO” indicates that the oven has been changed to automatic operation.

When the time has expired a signal sounds for 7 minutes and the oven switches off.

3.Stop the acoustic signal and the programme by pressing button M.

20

 

Cook Time < and End Time > Combined

3

Cook time < and end time > can be used together if the oven is to

 

switch on and off automatically at a later time.

1. Selecting Oven Functions and Temperature.

Using the cook time < function set the time required to cook the food.

E.g., 1 hour.

2. Press button >.

Using the + or - buttons, set the time at which the appliance is required to switch off.

21

The symbol “Auto” is illuminated and the time is shown in the display. E.g., 12:05 hrs.

The oven will switch on automatically at the calculated time. E.g., at 13:05 hrs.

And it will switch off again after the entered cook time has expired. E.g., at 14:05 hrs.

When the time has expired the “AUTO” symbol flashes, an acoustic signal sounds for 7 minutes and the oven switches off.

3.Switch off the programme by pressing button M.

22

 

Changing the time

3

The time can only be changed if there is no automatic programme set

 

(cook time < or end time >).

1. Press the M buttons briefly.

2.Using the + or - buttons, set the current time.

3.After 5 seconds the clock will show the set time.

The appliance is ready for use.

23

Meat Probe

For switching off the oven precisely when a set core temperature has been reached.

The meat probe is a practical tool when using conventional, hot air and rotitherm.

Two temperatures should be observed:

-the oven temperature: see Roasting Table

-the core temperature: see Meat Probe Table

1Warning: Only the meat probe supplied with the appliance should be used! If a replacement is required use only an original spare part!

1.Push the meat probe into the food

that is to be cooked until the tip reaches the centre of the food.

2. Push the plug fully into the socket in the side wall of the oven.

The suggested temperature, 80, will appear on the right. The current core temperature, e.g., 22, will appear on the left.

3

The core temperature is displayed

 

from 20 and above.

3. Set the required oven function and temperature.

4. Set the required core temperature using the + or - buttons.

E.g., 70

24

5.As soon as the current core temperature has reached the set core tem-

perature a signal will sound and the oven will switch off automatically. Press button M to switch off the signal.

1

Warning: The meat probe is hot!

 

There is a risk of being burned when

 

removing the plug and tip of he

 

probe!

6. Remove the meat probe plug from the socket, then take the cooked food from the oven with the meat probe still inserted.

7. Switch off the oven functions and temperature. If necessary, switch off the appliance.

Changing the core temperature.

It is possible to change the selected temperature afterwards by pressing + or - several times.

25

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.

26

Uses, Tables and Tips

Baking

 

Use the pizza & baking S, fan cooking U or conventional O oven

 

functions for baking.

3

Remove the fat filter when baking, as otherwise the baking time is

 

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 Sor conventional Ocan 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

1 Baking tray

1 Baking tin:

e.g., shelf position 3

e.g., shelf position 1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 Baking trays:

3 Baking trays:

Shelf positions 1 and 4

Shelf positions 1, 3 and 5

 

 

 

 

 

 

27

3 General information

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.

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.

28

Baking Table

Baking on one shelf position

Type of cake or pastry

Pizza & baking S

Conventional O

Time

 

Shelf

Tempera-

Shelf po-

Tempera-

For both

 

position

ture

sition

ture

 

functions

 

from

ºC

from

ºC

 

Hrs.: Mins.

 

bottom

 

bottom

 

 

 

 

 

Cakes in cake tins

 

 

 

 

 

Ring-shaped or

1

150-160

1

160-180

0:50-1:10

bowl-shaped cakes

 

 

 

 

 

Madeira cake/

1

140-160

1

150-170

1:10-1:30

king cake

 

 

 

 

 

Sponge cake

1

150-160

1

160-180

0:25-0:40

Shortcrust pastry flan

3

170-180

2

190-2101

0:10-0:25

base

 

 

 

 

 

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

1

160-180

1

190-210

0:30-1:10

(e.g., quiche lorraine)

 

 

 

 

 

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

150-1701

3

160-1801

0:40-1:00

Bread (rye bread) initially

1

.180-2001

2

2501

0:20

.....................................then

140-160

160-180

0:30-1:00

 

 

Cream puffs/eclairs

3

160-1701

3

190-210

0:15-0:30

Swiss roll

3

150-1701

3

180-2001

0:10-0:20

Dry streusel cake

3

150-160

3

160-180

0:20-0:40

Butter cake/sugar cake

3

160-1701

3

190-2101

0:15-0:30

29

Type of cake or pastry

Pizza & baking S

Conventional O

Time

 

Shelf

Tempera-

Shelf po-

Tempera-

For both

 

position

ture

sition

ture

 

functions

 

from

ºC

from

ºC

 

Hrs.: Mins.

 

bottom

 

bottom

 

 

 

 

 

Fruit flan (with a yeast

3

150-170

3

170-190

0:25-0:50

dough/sponge base)2

 

 

 

 

 

Fruit flans on shortcrust

3

160-170

3

170-190

0:40-1:20

pastry base1

 

 

 

 

 

Tarts with delicate fillings

 

 

 

 

 

(e.g., curd cheese, cream,

-

-

3

160-1801

0:40-1:20

sugar-topped cakes)

 

 

 

 

 

Pizza (with deep topping)2

1

180-200

1

190-2101

0:30-1:00

Pizza (thin)

1

200-220

1

230-3001

0:10-0:25

Unleavened bread

1

200-220

1

270-3001

0:08-0:15

Flat sweet or savoury

1

180-200

1

210-230

0:35-0:50

pies

 

 

 

 

 

Biscuits

 

 

 

 

 

 

 

 

 

 

 

Shortcrust biscuits

3

150-160

3

170-1901

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

3

160-170

3

170-190

0:20-0:40

yeast dough

 

 

 

 

 

 

 

 

 

 

 

Small pastries made with

3

170-1801

3

190-2101

0:20-0:30

puff pastry

 

 

 

 

 

Bread rolls

3

180-2001

3

180-2201

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.

30

Baking on several shelf positions

 

 

Fan cooking U

 

Time

 

 

 

 

 

Type of cake or pastry

Shelf position from bottom

Tempera-

Hours:

 

 

 

 

Mins.

 

2 Levels

 

3 Levels

ture ºC

 

 

 

 

 

 

 

Cakes and pastries on

 

 

 

 

 

 

 

 

 

 

baking sheets

 

 

 

 

 

Cream puffs/eclairs

1/4

 

-

160-1801

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

1/4

 

-

160-170

0:30-0:60

yeast dough

 

 

 

 

 

 

Small pastries made with

1/4

 

-

170-1801

0:30-0:50

puff pastry

 

 

 

 

 

 

 

 

 

 

 

 

Bread rolls

1/4

-

180-1901

0:30-0:55

31

Tips for baking

Baking result

Possible cause

Solution

The cake is under-

Wrong shelf position

Insert the cake at a lower

shelf position

cooked at the bottom

 

 

 

The cake collapses (is

Cooking temperature too high

Set to a lower temperature

sticky, soft in the

 

 

middle, damp

 

 

patches)

 

 

 

 

 

 

Cooking time too short

Increase cooking time

 

 

Cooking times may not be

 

 

reduced by using a higher

 

 

cooking temperature

 

Too much liquid in mixture

Next time use less liquid.

 

 

Check that you have beaten

 

 

the mixture for the correct

 

 

length of time, particularly

 

 

when using a food-processor.

 

 

 

Cake is too dry

Cooking temperature too low

Set a slightly higher baking

 

 

temperature next time

 

Cooking time too long

Reduce cooking time

Cake is unevenly

Cooking temperature too high

Set to a lower temperature

browned

and cooking time too short

and increase cooking time

 

Mixture is spread unevenly

Spread mixture evenly on the

 

 

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

 

 

 

32

Pies and Gratin Table

 

Conventional O

Rotitherm I

Time

 

Shelf

Temp.

Shelf

Temp.

Hrs: Mins.

 

position

position

 

°C

°C

 

 

from

from

 

 

 

 

 

 

bottom

 

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

200-220

1

160-170

0:15-0:30

gratin1

 

 

 

 

 

Pizza ba-

1

200-220

1

160-170

0:15-0:30

guettes1

 

 

 

 

 

Sweet

1

180-200

-

-

0:40-0:60

soufflés

 

 

 

 

 

Fish pies

1

180-200

1

160-170

0:30-1:00

Stuffed vege-

1

180-200

1

160-170

0:30-1:00

tables

 

 

 

 

 

 

 

 

 

 

 

1) Pre-heat the oven.

Information printed in bold type indicates the preferred oven function for the dish.

33

Frozen Ready Meals Table

Food to be

Shelf

 

Temperature

Time

cooked

position

Oven function

 

 

 

from bottom

 

 

 

 

 

 

in accordance

in accordance

 

 

Conventional

with the

Frozen pizza

3

with the maker's

O

maker's instruc-

 

 

 

tions

instructions

 

 

 

 

Chips1

3

Rotitherm I

200-220 °C

15-25 Mins.

(300-600 g)

 

 

 

 

 

 

 

in accordance

in accordance

 

 

Conventional

with the

Baguettes

3

with the maker's

O

maker's instruc-

 

 

 

tions

instructions

 

 

 

 

 

 

 

in accordance

in accordance

 

 

Conventional

with the

Fruit flan

3

with the maker's

O

maker's instruc-

 

 

 

tions

instructions

 

 

 

 

 

 

 

 

 

1) Comment: Turn chips 2-3 times during cooking.

3 When frozen foods are used the trays inserted may distort during cooking. This is because of the large differences in temperature between the frozen item and the oven. Once the trays have cooled the distortion will disappear again.

34

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. 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).

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.

35

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 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 recom-

 

mend 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.

36

Roasting table

Type of meat

Quantity

Conventional O

Rotitherm I

Time

 

Weight

Shelf po-

Tempera-

Shelf

Tempera-

Hours:Mi

 

 

 

sition

ture

position

ture

ns.

 

 

from bot-

ºC

from

ºC

 

 

 

tom

 

bottom

 

 

Beef

 

 

 

 

 

 

 

 

 

 

 

 

Pot roast

1-1.5 kg

1

 

-

-

2:00-2:30

200-250

 

 

 

 

 

 

 

Roast beef or fil-

 

 

 

 

 

per cm of

let

 

 

 

 

 

thickness

- rare

per cm of

1

250-2701

1

190-200

0:05-0:06

thickness

 

 

 

 

 

 

 

 

 

 

 

 

 

- medium rare

per cm of

1

250-2701

1

180-190

0:06-0:08

thickness

 

 

 

 

 

 

- well done

per cm of

1

210-2501

1

170-180

0:08-0:10

thickness

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork

 

 

 

 

 

 

Shoulder, neck

1-1.5 kg

1

210-220

1

160-180

1:30-2:00

ham joint

 

 

 

 

 

 

Chop, smoked

1-1.5 kg

1

180-190

1

170-180

1:00-1:30

loin chop

 

 

 

 

 

 

Meat loaf

750 g-

1

170-180

1

160-170

0:45-1:00

1 kg

 

 

 

 

 

 

Knuckle of pork

750 g-

1

210-220

1

150-170

1:30-2:00

(pre-cooked)

1 kg

 

 

 

 

 

Veal

 

 

 

 

 

 

 

 

 

 

 

 

Roast veal

1 kg

1

 

1

160-180

1:30-2:00

210-220

Knuckle of veal

1.5-2 kg

1

210-225

1

160-180

2:00-2:30

Lamb

 

 

 

 

 

 

 

 

 

 

 

 

Leg of lamb,

1-1.5 kg

1

210-220

1

150-170

1:15-2:00

roast lamb

 

 

 

 

 

 

Saddle of lamb

1-1.5 kg

1

210-220

1

160-180

1:00-1:30

 

 

 

 

 

 

 

37

Type of meat

Quantity

Conventional O

Rotitherm I

Time

 

Weight

Shelf po-

Tempera-

Shelf

Tempera-

Hours:Mi

 

 

 

sition

ture

position

ture

ns.

 

 

from bot-

ºC

from

ºC

 

 

 

tom

 

bottom

 

 

Game

 

 

 

 

 

 

 

 

 

 

 

 

Saddle of hare,

up to 1

3

220-2501

3

160-170

0:25-0:40

haunch of hare

kg

 

 

 

 

 

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

per

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

200 -

3

220-250

3

180-200

0:35-0:50

4-6 pieces

250 g

 

 

 

 

 

 

 

 

 

 

 

Chicken halves

per

 

 

 

 

 

400-

3

220-250

3

180-200

0:35-0:50

2-4 pieces

500 g

 

 

 

 

 

 

 

 

 

 

 

Chicken,

1-1.5 kg

1

220-250

1

170-180

0:45-1:15

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

 

2.5-

 

200-210

 

150-160

1:30-2:00

Turkey

3.5 kg

1

1

180-200

140-150

2:30-4:00

 

4-6 kg

 

 

 

 

 

 

 

 

Fish (steaming)

 

 

 

 

 

 

 

 

 

 

 

 

Whole fish

1-1.5 kg

2/3

 

2/3

160-170

0:45-1:15

210-220

 

 

 

 

 

 

 

1) Pre-heat the oven.

Information printed in bold type indicates the preferred oven function for the dish.

38

Grilling

1

3

To grill use the grill F oven function or dual grill Z with temperature setting z.

Important: Always grill with the oven door closed.

Always pre-heat the empty oven for 5 minutes using the grill functions!

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

Food for grilling

Shelf position

Grilling time

from bottom

 

 

 

 

 

 

 

 

 

1st side

2nd side

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,

4

6-7 mins.

5-6 mins.

veal steaks

 

 

 

Fillet of beef, sirloin

3

10-12 mins.

10-12 mins.

(approx. 1 kg)

 

 

 

Toast 1

3

2-3 mins.

2-3 mins.

Toast with topping

3

6-8 mins.

-

 

 

 

 

1) Do not use the universal baking tray together with the grilling shelf unit.

39

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-

Final de-

 

Dish

ing time

frosting

Note

 

Mins.

time Mins.

 

 

 

 

Place the chicken on an upside-down

Chicken, 1000 g

100-140

20-30

saucer on a large plate. Halfway

through cooking turn or cover with

 

 

 

 

 

 

foil.

Meat, 1000 g

100-140

20-30

Halfway through cooking turn or

cover with foil.

 

 

 

Meat, 500 g

90-120

20-30

Halfway through cooking turn or

cover with foil.

 

 

 

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

 

 

 

Do not cover

Cream, 2 x 200 g

80-100

10-15

(Cream may be whipped when some

 

 

 

of it is still slightly frozen)

 

 

 

 

Flan, 1400 g

60

60

Do not cover

 

 

 

 

40

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.

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 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).

41

Preserving Table

The stated times and temperatures are for guidance only.

 

Temperature

Preserving

Continued

in switched

Preserves

in

time until

cooking

off oven

 

bubbles form

at 100°C

standing time

 

 

 

°C

Mins.

Mins.

 

Soft fruit

 

 

 

 

Strawberries, blue-

 

 

 

 

berries, raspberries,

160-170

35-45

-

-

ripe gooseberries

 

 

 

 

 

 

 

 

 

Unripe gooseberries

160-170

35-45

10-15

-

Fruit with stones

 

 

 

 

Pears, quinces,

160-170

35-45

10-15

-

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,

160-170

50-60

15-20

-

asparagus

 

 

 

 

Beans

160-170

50-60

-

-

Plum purée

160-170

45

 

-

50

-

6-8 hrs.

-

 

 

 

 

 

 

42

Cleaning and Care

1

Warning: For safety reasons cleaning the appliance with a steam jet

 

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 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.

1Important: Always follow the manufacturer's instructions when using oven spray!

Fat Filter

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

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.

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.

43

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 for-

 

wards!

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

44

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

 

cover.

Changing the rear oven light/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.

45

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 ele-

 

ment

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).

46

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 resistance.

4. Pull the door away from the oven (Caution: heavy!).

5. Place the door, with the outer surface downwards, on a soft, flat surface, for example a blanket, to avoid scratches.

Hanging the oven door

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.

47

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

 

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.

Removing the middle door glass

1.Grip the bottom edge of the middle glass panel and push it in the direc-

tion 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

48

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

49

What to do if ...

 

Symptom

Possible cause

Remedy

 

The oven does not heat

The oven has not been

Switch on the oven.

 

up.

switched on.

 

 

 

 

 

 

 

 

The time has not been set.

Set the time.

 

 

The necessary settings have

Check the settings.

 

 

not been made.

 

 

 

 

 

 

Check the circuit breaker or

 

 

The circuit breaker (at the

fuse.

 

 

household fuse box) has

If the circuit breaker trips or

 

 

tripped or the fuse has

the fuse blows several times,

 

 

blown.

please contact an approved

 

 

 

electrician.

 

 

 

 

 

The oven lighting does

The oven light bulb is faulty.

Change the oven light bulb

 

not come on.

(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.

1

Warning: Repairs to the applicance may only be carried out by ap-

 

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 engi-

 

neer’s visit or that of the specialist dealer will not be free of charge,

 

even during the warranty period.

 

3

Due to the cold front of your appliance, the inner door glass may steam

 

over briefly if you open the door during or shortly after roasting or

baking.

50

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).

4 This appliance complies with the following EC directives:

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).

51

52

53

Index

A

Accessories . . . . . . . . . . . . . . . . . . . . . . . . 9, 15

B

 

Baking tray . . . . . . . . . . . . . . . . . . . . . .

. . . . 9

Bottom heat . . . . . . . . . . . . . . . . . . . . .

. . . 13

C

 

Child safety system . . . . . . . . . . . . . . . .

. . . 26

Cleaning

 

accessories . . . . . . . . . . . . . . . . . . . . .

. . . 43

initial cleaning . . . . . . . . . . . . . . . . .

. . . 11

oven door . . . . . . . . . . . . . . . . . . . . . .

. . . 47

shelf support rails . . . . . . . . . . . . . . .

. . . 44

Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . 17

Changing the Time . . . . . . . . . . . . . .

. . . 23

Cook time . . . . . . . . . . . . . . . . . . . . .

. . . 20

Countdown . . . . . . . . . . . . . . . . . . . .

. . . 19

Combination shelf . . . . . . . . . . . . . . . . .

. . . . 9

Control panel . . . . . . . . . . . . . . . . . . . . .

. . . . 7

Conventional . . . . . . . . . . . . . . . . . . . . .

. . . 13

Customer service . . . . . . . . . . . . . . . . . .

. . . 55

D

 

Defrosting . . . . . . . . . . . . . . . . . . . . . . .

14, 40

Description of the appliance . . . . . . . .

. . . . 7

Dishes with toppings . . . . . . . . . . . . . .

. . . 33

Disposal . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . 6

Door . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . 47

Dual grill . . . . . . . . . . . . . . . . . . . . . . . .

. . . 14

F

 

Fan cooking . . . . . . . . . . . . . . . . . . . . . . . . . 13 Fat filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Fat tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

G

Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

I

Insert anti-tip . . . . . . . . . . . . . . . . . . . . . . . 15

L

Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

M

Meat Probe . . . . . . . . . . . . . . . . . . . . . . . . . 24

O

Oven

accessories . . . . . . . . . . . . . . . . . . . . . . . . .9 door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47 functions . . . . . . . . . . . . . . . . . . . . . . . . . .13 light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45

P

Pizza & baking . . . . . . . . . . . . . . . . . . . . . . .13

R

Ready meals . . . . . . . . . . . . . . . . . . . . . . . . .34 Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . .35 Rotitherm . . . . . . . . . . . . . . . . . . . . . . . . . . .14

S

 

Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

.5

Shelf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

15

Shelf support rails . . . . . . . . . . . . . . . . . . . .

44

Soufflés . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

33

Steam outlet . . . . . . . . . . . . . . . . . . . . . . . . .

.8

T

 

Tables and tips . . . . . . . . . . . . . . . . . . . . . . .

27

U

 

Universal baking tray . . . . . . . . . . . . . . . . . .15 Using the oven . . . . . . . . . . . . . . . . . . . . . . .12

W

What to do if ... . . . . . . . . . . . . . . . . . . . . . .50

54

Service

The section "What to 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.

55

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

822 947 593-C-290403-09

Subject to change without notice