AEG E3050-5-M User Manual

Page 1
E3050-5
User manual Built-In Electric Oven
Page 2
Contents2
1
To ensure optimal and regular performance of your appliance please read this instruc-
Thank you for choosing one of our high-quality products.
tion manual carefully. It will enable you to navigate all processes perfectly and most ef-
To refer to this manual any time you need to, we recommend you to keep it in a safe
place. And please pass it to any future owner of the appliance.
We wish you much joy with your new appliance.
Contents
Operating Instructions 3
Safety instructions 3
Description of the Appliance 5
Before Using for the first time 7
Initial Cleaning 7
Using the Rings 8
Setting the heat setting 8
Using the Oven 9
Switching the Oven On and Off 9 Oven Functions 10 Inserting the Oven Shelf and the Baking Tray 10 Inserting/Removing the Fat Filter 11
Uses, Tables and Tips 12
Cooking table 12
ficiently.
Baking 13 Roasting 19 Grill sizes 21 Defrosting 22 Drying 22 Making preserves 23
Cleaning and Care 24
Outside of the appliance 24 Oven interior 24 Accessories 24 Fat Filter 24 Shelf Support Rails 25 Oven Lighting 26 Oven Ceiling 26 Oven door 27 Oven door glass 29
What to do if … 33
Disposal 34
Service 35
The following symbols are used in this user manual:
Important information concerning your personal safety and information on how to avoid damaging the appliance.
3 General information and tips
2 Environmental information
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Operating Instructions
1 Safety instructions
Electrical safety
This appliance must be only connected by a registered electrician.
In the event of a fault or damage to the appliance: Take the fuses out or switch off.
Repairs to the appliance must only be carried out by qualified service engineers.
Considerable danger may result from improper repairs. If repairs become necessary, please contact our Customer Services or your dealer.
Child Safety
Never leave children unsupervised when the appliance is in use.
Safety whilst using
People (including children) who, because of their physical, sensory or mental capabili­ties or their inexperience or ignorance are not able to use the device safely, should not use this device without supervision or instruction by a responsible person.
This appliance is intended to be used for cooking, roasting and baking food in the home.
Take care when connecting electric appliances to sockets nearby. Do not allow con- necting leads to come into contact with or to catch beneath the hot oven door.
Warning: Risk of burns! The interior of the oven becomes hot during use.
Using ingredients containing alcohol in the oven may create an alcohol-air mixture
that is easily ignited. In this case, open the door carefully. Do not have embers, sparks or naked flames in the vicinity when opening the door.
3Operating Instructions
3 Information on acrylamides
According to the latest scientific knowledge, intensive browning of food, especially in products containing starch, can constitute a health risk due to acrylamides. Therefore we recommend cooking at the lowest possible temperatures and not browning foods too much.
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Safety instructions4
How to avoid damage to the appliance
Do not line the oven with aluminium foil and do not place baking trays, pots, etc. on the oven floor, as the heat that builds up will damage the oven enamel.
Fruit juices dripping from the baking tray will leave stains, which you will not be able to remove. For very moist cakes, use a deep tray.
Do not put any strain on the oven door when open.
Never pour water directly into the oven when it is hot. This could cause damage to or
discolouration of the enamel.
Rough handling, especially around the edges of the front panel, can cause the glass to break.
Do not store any flammable materials inside the oven. These could ignite when the oven is switched on.
Do not store any moist foods inside the oven. This could damage the oven enamel.
After switching off the cooling fan, do not keep uncovered dishes in the oven. Mois-
ture may condense in the oven interior or on the glass doors and may get into the units.
3 Note on enamel coating
Changes in the colour of the oven’s enamel coating as a result of use do not affect the appliance’s suitability for normal and correct use. They therefore do not constitute a de­fect in the sense of the warranty law.
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Description of the Appliance
General Overview
Control panel
5Description of the Appliance
Door handle
Full glass door
Page 6
Description of the Appliance6
Control Panel
Oven Power Indicator Temperature Pilot Light
Oven Functions Temperature selector
Hob Cooking Zone Control
Oven Features
Shelf positions
Hob Cooking Zone Control
Top heat and heating elements
Oven lighting
Fat Filter
Fan heating element Fan
Bottom Heat
Oven shelf runners,
removable
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Oven steam vent
The steam from the oven is fed directly upwards via the duct in the rear of the cooking surface.
Oven accessories
Oven shelf
For cookware, cake tins, roasts and grilled foods.
Baking tray
For cakes and biscuits.
7Before Using for the first time
Before Using for the first time
Initial Cleaning
Before using the oven for the first time you should clean it thoroughly.
1 Caution: Do not use any caustic, abrasive cleaners! The surface could be damaged.
3 To clean metal fronts use commercially available cleaning agents.
1. Turn the oven function switch to oven lighting .
2. Remove all accessories and the shelf support rails and wash them with warm water and
washing up liquid.
3. Then wash out the oven with warm water and washing-up liquid, and dry.
4. Wipe the front of the appliance with a damp cloth.
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Using the Rings8
Using the Rings
3 Also refer to the operating instructions for your built-in hob. It contains important in-
formation 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.
front left rear left rear right front right
Setting the heat setting
1. Select the heat setting.
Hob Cooking Zone Control Knobs
Page 9
2. To end the cooking process, turn back to the Off position.
3 The power indicator light is lit as long as a ring is
on.
Using the Oven
Switching the Oven On and Off
Oven Power Indicator
9Using the Oven
Temperature Pilot Light
Oven Functions Temperature selector
1. Turn the oven functions dial to the desired function.
2. Turn the temperature selector to the desired temperature.
The power indicator is lit as long as the oven is in operation. The temperature pilot light is lit as long as the oven is heating up.
3. To turn the oven off, turn the oven functions dial and the temperature selector to the Off position.
3 Cooling fan
The fan switches on automatically in order to keep the appliance’s surfaces cool. When the oven is switched off, the fan continues to run to cool the appliance down, then switches itself off automatically.
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Using the Oven10
Oven Functions
The oven has the following functions:
Oven function Application
Light Using this function you can light up the oven interior, e.g. for
cleaning.
True fan For baking on up to three oven levels at the same time.
Set the oven temperatures 20-40 °C lower than when using Conventional.
Fan baking For baking on one oven level dishes that require more inten-
sive browning and a crispy base.
Set the oven temperatures 20-40 °C lower than when using Conventional.
Conventional For baking and roasting on one oven level.
Base heat For baking cakes with crispy or crusty bases.
Defrost For defrosting e. g. flans and gateaux, butter, bread, fruit or
other frozen foods.
Single grill For grilling flat food items placed in the middle of the grill
and for toasting.
Dual grill For grilling flat food items in large quantities and for toast-
ing.
Rotitherm For roasting larger joints of meat or poultry on one level.
The function is also suitable for gratinating and browning.
Inserting the Oven Shelf and the Baking Tray
3 Shelf runner safety and anti-tip device
As a shelf runner safety device, all insertable components have a small curved indenta­tion at the bottom on the right and left-hand edge. Always insert insertable components so that this indentation is at the back of the oven interior. This indentation is also important for preventing the insertable components from tipping.
Inserting the baking tray
Push the baking tray between the guide bars of the selected oven level.
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Inserting the oven shelf:
Insert the oven shelf so that the feet point downwards. Push the oven shelf between the guide bars of the selected oven level.
3 The high rim around the oven shelf is an addi-
tional device to prevent cookware from slip­ping.
Inserting the oven shelf and the baking tray together:
Lay the oven shelf on the baking tray. Push the baking tray between the guide bars of the selected oven level.
11Using the Oven
Inserting/Removing the Fat Filter
Only use the fat filter when roasting to pro­tect the rear heating elements from fat splash­es.
Inserting the fat filter
Hold the fat filter by the grip and insert the two mounts downwards into the opening on the rear wall of the oven (fan opening).
Taking out the fat filter
Hold the fat filter by the grip and un­hook it.
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Uses, Tables and Tips12
Uses, Tables and Tips
Cooking table
The information given in the following table is for guidance only.
Heat
setting
Cooking-
process
0 Residual heat, Off position
Keeping
1
food warm
1-2
2-3
3-4
4-5 Boiling
6-7
7-8
Melting
Solidifying Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on
Simmer-
ing on low
heat
Steaming
Braising
Gentle Frying
Heavy Frying
Boiling
Searing
9
Deep
frying
suitable for
Keeping cooked foods warm as required Cover
Hollandaise sauce,
melting butter, chocolate,
gelatine
Simmering rice and milk-
based dishes
Heating up ready-cooked
meals
Steaming vegetables, fish
braising meat
Steaming potatoes 20-60 mins.
Cooking larger quantities of
food, stews and soups
Frying escalopes, veal cor-
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts
Hash browns, loin steaks,
steaks, Flädle (pancakes for
garnishing soup)
Boiling large quantities of water, cooking pasta, searing meat (goulash,
Cooking
time
5-25 mins. Stir occasionally
25-50 mins.
20-45 mins.
60-150 mins.
Steady frying
5-15 mins.
per pan
pot roast), deep frying chips
With vegetables add only
a little liquid (a few table-
Use only a little liquid, e.
Tips/Hints
Add at least twice as
much liquid as rice, stir
milk dishes part way
through cooking
spoons)
g.: max.
¼ l water for
750 g potatoes
Up to 3 l liquid plus in-
gredients
Turn halfway through
cooking
Turn halfway through
cooking
3 We recommend when boiling or searing foods using the highest heat setting at first and
then letting foods requiring a longer cooking time finish cooking on the desired heat setting.
1 Overheated fats and oils can ignite very quickly. Warning! Fire hazard!
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Baking
13Uses, Tables and Tips
Oven function: True fan or Conventional Baking tins
For Conventional dark metal and non-stick tins are suitable.
For True fan bright metal tins are also suitable.
Oven levels
Baking with Conventional is possible on one oven level.
With True fan you can bake on up to 3 baking trays at the same time:
1 baking tray: e.g. oven level 3
1 cake tin: e.g. oven level 1
2 baking trays: z. g., oven levels 1 and 3
3 baking trays: oven levels 1, 3 and 5
Page 14
Uses, Tables and Tips14
General instructions
Insert the tray with the bevel at the front.
With Conventional or True fan you can also bake with two tins next to one an-
other on the oven shelf at the same time. This does not significantly increase baking time.
3 When frozen foods are used the trays inserted may distort during cooking. This is due to
the large difference in temperature between the freezing temperature and the tempera­ture in the oven. Once the trays have cooled the distortion will disappear again.
How to use the baking tables
The tables give the required temperature settings, baking times and oven shelf levels for a selection of typical dishes.
Temperatures and baking times are for guidance only, as these will depend on the
consistency of pastry, dough or mixture, the amount and the type of baking tin.
We recommend using the lower temperature the first time and then if necessary, for
example, if a deeper browning is required, or baking time is too long, selecting a high­er temperature.
If you cannot find the settings for a particular recipe, look for the one that is most
similar.
If baking cakes on baking trays or in tins on more than one level, baking time may be
extended by 10-15 minutes.
Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one level.
Cakes and pastries at different heights may brown at an uneven rate at first. If this oc-
curs, please do not change the temperature setting. Different rates of browning even out as baking progresses.
Your new oven may bake or roast differently to your previous appliance. So adapt
your normal settings (temperature, cooking times) and oven shelf levels to the recom­mendations in the following tables.
2 With longer baking times, the oven can be switched off about 10 minutes before the end
of baking time, to make use of the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold.
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Baking table
Baking on one oven level
15Uses, Tables and Tips
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.
Baking in tins
Ring cake or brioche True fan 1 150-160 0:50-1:10
Madeira cake/fruit cakes True fan 1 140-160 1:10-1:30
Sponge cake True fan 1 140 0:25-0:40
Sponge cake Conventional 1 160 0:25-0:40
Flan base - short pastry True fan 3 170-180
1)
0:10-0:25
Flan base - sponge mixture True fan 3 150-170 0:20-0:25
Apple pie Conventional 1 170-190 0:50-1:00
Apple pie (2tins Ø20cm,
True fan 1 160 1:10-1:30
diagonally off set)
Apple pie (2tins Ø20cm,
Conventional 1 180 1:10-1:30
diagonally off set)
Savoury flan (e. g, quiche
True fan 1 160-180 0:30-1:10
lorraine)
Cheesecake Conventional 1 170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3 170-190 0:30-0:40
1)
230
160-180
1)
1)
1)
0:40-1:00
0:25
0:30-1:00
0:15-0:30
0:10-0:20
Christmas stollen Conventional 3 160-180
Bread (rye bread)
Conventional 1
-first of all
-then
Cream puffs/eclairs Conventional 3 160-170
Swiss roll Conventional 3 180-200
Cake with crumble topping
True fan 3 150-160 0:20-0:40
(dry)
Buttered almond cake/sugar
Conventional 3 190-210
1)
0:15-0:30
cakes
Fruit flans
True fan 3 150 0:35-0:50 (made with yeast dough/ sponge mixture)
Fruit flans
Conventional 3 170 0:35-0:50 (made with yeast dough/ sponge mixture)
Fruit flans made with short
True fan 3 160-170 0:40-1:20
pastry
Page 16
Uses, Tables and Tips16
Type of
baking
Yeast cakes with delicate
Oven function
Conventional 3 160-180
Oven
level
Temperature
°C
1)
Time
Hr: Mins.
0:40-1:20 toppings (e. g, quark, cream, custard)
Pizza (with a lot of topping) True fan 1 180-200
Pizza (thin crust) True fan 1 200-220
1)
1)
0:30-1:00
0:10-0:25
Unleavened bread True fan 1 200-220 0:08-0:15
Tarts (CH) True fan 1 180-200 0:35-0:50
Biscuits
Short pastry biscuits True fan 3 150-160 0:06-0:20
Viennese whirls True fan 3 140 0:20-0:30
Viennese whirls Conventional 3 160
Biscuits made with sponge
True fan 3 150-160 0:15-0:20
1)
0:20-0:30
mixture
Pastries made with egg
True fan 3 80-100 2:00-2:30
white, meringues
Macaroons True fan 3 100-120 0:30-0:60
Biscuits made with yeast
True fan 3 150-160 0:20-0:40
dough
Puff pastries True fan 3 170-180
Rolls True fan 3 160
Rolls Conventional 3 180
Small cakes (20per tray) True fan 3 140
Small cakes (20per tray) Conventional 3 170
1)
0:20-0:30
1)
1)
1)
1)
0:20-0:35
0:20-0:35
0:20-0:30
0:20-0:30
1) Pre-heat the oven
Baking on more than one oven level
Type of baking
True fan True fan
Shelf positions from bottom
2 levels 3 levels
Temperature
in °C
Time
Hours:
Mins.
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs 1/4 --- 160-180
1))
0:35-0:60
Dry streusel cake 1/3 --- 140-160 0:30-0:60
Biscuits/small cakes/pastries/rolls
Short pastry biscuits 1/3 1/3/5 150-160 0:15-0:35
Viennese whirls 1/3 1/3/5 140 0:20-0:60
Page 17
17Uses, Tables and Tips
Type of baking
Biscuits made with sponge mixture
Biscuits made with egg white, meringues
True fan True fan
Shelf positions from bottom
Temperature
in °C
2 levels 3 levels
1/3 --- 160-170 0:25-0:40
1/3 --- 80-100 2:10-2:50
Time
Hours:
Mins.
Macaroons 1/3 --- 100-120 0:40-1:20
Biscuits made with yeast dough
Puff pastries 1/3 --- 170-180
1/3 --- 160-170 0:30-0:60
1)
0:30-0:50
Rolls 1/4 --- 160 0:30-0:55
Small cakes (20per tray) 1/4 --- 140
1)
0:25-0:40
1) Pre-heat the oven
Tips on Baking
Baking results Possible cause Remedy
The cake is not browned
Wrong oven level Place cake lower
enough underneath
The cake sinks (becomes soggy, lumpy, streaky)
Oven temperature too high Use a slightly lower setting
Baking time too short Set a longer baking time
Baking times cannot be re­duced by setting higher tem­peratures
Too much liquid in the mixture Use less liquid.
Pay attention to mixing times, especially if using mixing ma­chines
Cake is too dry Oven temperature too low Set oven temperature higher.
Baking time too long Set a shorter baking time
Cake browns unevenly Oven temperature too high and
baking time too short
Set a lower oven temperature and a longer baking time
Mixture is unevenly distributed Spread the mixture evenly on
the baking tray
Grease filter is inserted Take out the grease filter
Cake does not cook in the baking time given
Temperature too low Use a slightly higher oven set-
ting
Grease filter is inserted Take out the grease filter
Page 18
Uses, Tables and Tips18
Fan baking table
Type of baking Shelf position
Temperature
°C
Pizza (thin crust) 1 180 - 200
1)
Time
Hr: Mins.
20 - 30
Pizza (with a lot of topping) 1 180 - 200 20 - 30
Tarts 1 180 - 200 45 - 60
Spinach flan 1 160 -180 45 - 60
Quiche Lorraine 1 170 - 190 40 - 50
Quark flan, round 1 140 - 160 60 - 90
Quark flan on tray 1 140 - 160 50 - 60
Apple cake, covered 1 150 - 170 50 - 70
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread 1 250 - 270
Puff pastry flan 1 160 - 180
Flammekuchen (Pizza-like dish from Alsace)
Piroggen (Russian version of cal­zone)
1 250 - 270
1 180 - 200
1)
1)
1)
1)
10 - 20
40 - 50
12 - 20
15 - 25
1) Pre-heat the oven
Table for Bakes and Gratins
Dish Oven function
Shelf
position
Pasta bake Conventional 1 180-200 0:45-1:00
Lasagne Conventional 1 180-200 0:25-0:40
Vegetables au gratin
Baguettes topped with melted cheese
1)
1)
True fan 1 160-170 0:15-0:30
True fan 1 160-170 0:15-0:30
Sweet bakes Conventional 1 180-200 0:40-0:60
Fish bakes Conventional 1 180-200 0:30-1:00
Stuffed vegetables True fan 1 160-170 0:30-1:00
1) Pre-heat the oven
Temperature
°C
Time
Hr: Mins.
Page 19
Frozen Ready Meals Table
19Uses, Tables and Tips
Roasting
Food to be
cooked
Frozen pizza Conventional 3
1)
Chips (500 g)
Baguettes Conventional 3
Fruit flans Conventional 3
1) Comments: Turn chips 2 or 3 times during cooking
Oven function
True fan 3 200-220
Shelf
position
Temperature
°C
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions
Time
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions
Oven function: Conventional or Rotitherm Ovenware for roasting
Any heat-resistant ovenware is suitable to use for roasting. (Please read the manufac­turer's instructions.)
For all lean meats, we recommend roasting these in a roasting tin or dish with a lid. The meat will be more succulent.
All types of meat, that can be browned or have crackling, can be roasted in a roasting tin or dish without a lid.
3 Tips on using the Roasting Table
The information given in the following table is for guidance only.
We recommend cooking meat and fish weighing 1kg or more in the oven.
To prevent meat juices or fat from burning onto the ovenware, we recommend adding
some liquid.
If required, turn the roast (after 1/2 - 2/3 of the cooking time).
Baste large roasts and poultry with their juices several times during roasting. This will
give better roasting results.
You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat.
Page 20
Uses, Tables and Tips20
Roasting table
Type of meat Quantity Ovenfunction
Beef
Pot roast 1-1.5 kg
Roast beef or fillet
- rare
- medium
- well done
Pork
Shoulder, neck, ham joint
Chop, spare rib 1-1.5 kg Rotitherm 1 170-180 1:00-1:30
Meat loaf 750 g-1 kg Rotitherm 1 160-170 0:45-1:00
Porkknuckle (pre­cooked)
Veal
Roast veal 1 kg Rotitherm 1 160-180 1:30-2:00
Knuckle of veal 1.5-2 kg Rotitherm 1 160-180 2:00-2:30
Lamb
Leg of lamb, roast lamb
Saddle of lamb 1-1.5 kg Rotitherm 1 160-180 1:00-1:30
Game
Saddle of hare, leg of hare
Saddle of venison 1.5-2 kg
Haunch of venison 1.5-2 kg
Poultry
Poultry portions
per cm.
of thickness
per cm.
of thickness
per cm.
of thickness
1-1.5 kg Rotitherm 1 160-180 1:30-2:00
750 g-1 kg Rotitherm 1 150-170 1:30-2:00
1-1.5 kg Rotitherm 1 150-170 1:15-2:00
up to 1 kg
200-250g
each
Convention-
al
Rotitherm 1 190-2001)0:05-0:06
Rotitherm 1 180-190 0:06-0:08
Rotitherm 1 170-180 0:08-0:10
Convention-
al
Convention-
al
Convention-
al
Rotitherm 1 200-220 0:35-0:50
Shelf
position
Tempera-
ture
°C
1 200-250 2:00-2:30
3 220-2501)0:25-0:40
1 210-220 1:15-1:45
1 200-210 1:30-2:15
Time
Hours mins.
per cm. of
thickness
Page 21
21Uses, Tables and Tips
Type of meat Quantity Ovenfunction
Half chicken
Chicken, poulard 1-1.5 kg Rotitherm 1 190-210 0:45-1:15
Duck 1.5-2 kg Rotitherm 1 180-200 1:15-1:45
Goose 3.5-5 kg Rotitherm 1 160-180 2:30-3:30
Turkey 2.5-3.5 kg Rotitherm 1 160-180 1:45-2:30
Turkey 4-6 kg Rotitherm 1 140-160 2:30-4:00
Fish (steamed)
Whole fish 1-1.5 kg
1) Pre-heat the oven
400-500g
each
Rotitherm 1 190-210 0:35-0:50
Convention-
al
Shelf
position
Tempera-
ture
°C
1 210-220 0:45-1:15
Time
Hours mins.
Grill sizes
Oven function: Single grill or Dual grill with maximum temperature setting
1 Important: Always grill with the oven door closed.
3 The empty oven should always be pre-heated with the grill functions for 5 min-
utes.
For grilling, place the shelf in the recommended shelf position.
Always insert the tray into the first shelf position from the bottom.
The grilling times are guidelines.
Grilling is particularly suitable for flat pieces of meat or fish.
Grilling table
Food to be grilled Oven level Grilling time
1st side 2nd side
Burgers 4 8-10 mins. 6-8 mins.
Pork fillet 4 10-12 mins. 6-10 mins.
Sausages 4 8-10 mins. 6-8 mins.
Fillet steaks, veal steaks 4 6-7 mins. 5-6 mins.
Fillet of beef, roast beef (approx. 1 kg)
1)
Toast
Toast with topping 3 6-8 mins. ---
1) Do not pre-heat
3 10-12 mins. 10-12 mins.
3 4-6 mins. 3-5 mins.
Page 22
Uses, Tables and Tips22
Defrosting
Oven function: Defrost (no temperature setting)
Unwrap the food and place it on a plate on the oven shelf.
Do not cover with a plate or bowl, as these can substantially lengthen the defrosting
For defrosting, place the shelf in the 1st oven level from the bottom.
Defrosting table
time.
Drying
Defrosting
Dish
Chicken, 1000 g 100-140 20-30
Meat, 1000 g 100-140 20-30 Turn halfway through
Meat, 500 g 90-120 20-30 Turn halfway through
Trout, 150g 25-35 10-15 ---
Strawberries, 300g 30-40 10-20 ---
Butter, 250g 30-40 10-15 ---
Cream, 2 x 200 g 80-100 10-15
Gateau, 1400g 60 60 ---
time
mins.
Further
defrosting
time (mins.)
Comments
Place the chicken on an upturned saucer placed on a large plate Turn halfway through
Cream can also be whipped when still slightly frozen in places
Oven function: True fan
Use oven shelves covered with greaseproof paper or baking parchment.
You get a better result if you switch the oven off halfway through the drying time,
open the door and leave the oven to cool down overnight.
After this, finish drying the food to be dried.
Food to be dried
Vegetables
Beans 60-70 3 1 / 4 6-8
Peppers (strips) 60-70 3 1 / 4 5-6
Vegetables for soup 60-70 3 1 / 4 5-6
Mushrooms 50-60 3 1 / 4 6-8
Herbs 40-50 3 1 / 4 2-3
Fruit
Plums 60-70 3 1 / 4 8-10
Temperature in
°C
Oven level
1 level 2 levels
Time in hours
(Guideline)
Page 23
23Uses, Tables and Tips
Food to be dried
Apricots 60-70 3 1 / 4 8-10
Apple slices 60-70 3 1 / 4 6-8
Pears 60-70 3 1 / 4 6-9
Making preserves
Oven function: Base heat
For preserving, use only commercially available preserve jars of the same size.
Jars with twist-off or bayonet type lids and metal tins are not suitable.
When making preserves, the first shelf position from the bottom is the one most
used.
Use the shelf for making preserves. There is enough room on this for up to six 1-litre preserving jars.
The jars should all be filled to the same level and clamped shut.
Place the jars on the baking tray in such a way that they are not touching each other.
Pour approx. 1/2 litre of water into the baking tray so that sufficient moisture is pro-
duced in the oven.
As soon as the liquid starts to pearl in the first jars (after about 35-60 minutes with 1 litre jars), switch the oven off or reduce the temperature to 100°C (see table).
Preserves table
The times and temperatures for making preserves are for guidance only.
Soft fruit
Strawberries, blueberries, raspberries, ripe gooseberries
Unripe gooseberries 160-170 35-45 10-15
Stone fruit
Pears, quinces, plums 160-170 35-45 10-15
Vegetables
1)
Carrots
Mushrooms
Cucumbers 160-170 50-60 ---
Mixed pickles 160-170 50-60 15
Kohlrabi, peas, asparagus 160-170 50-60 15-20
Beans 160-170 50-60 ---
1) Leave standing in oven when switched off
Preserve
1)
Temperature in
°C
Temperature
160-170 35-45 ---
160-170 50-60 5-10
160-170 40-60 10-15
Oven level
1 level 2 levels
Cooking time until
in°C
simmering
in mins.
Time in hours
(Guideline)
Continue to cook
at 100°C
in mins.
Page 24
Cleaning and Care24
Cleaning and Care
1 Warning: First switch off the appliance and let it cool down before carrying out any
cleaning.
Warning: For safety reasons, do not clean the appliance with steam blasters or high- pressure cleaners.
Attention: Do not use any corrosive cleaning fluids, sharp objects or stain remov­ers.
Do not clean the glass oven door with abrasive fluids or metal scrapers, which could scratch the surface. The glass could crack and shatter.
Outside of the appliance
Wipe the front of the appliance with a soft cloth and a solution of hot water and washing up liquid.
For metal fronts, use normal commercially available cleaning agents.
Please do not use scouring agents and abrasive sponges.
Oven interior
Clean the appliance after each use. In this way, dirt is easier to clean off and is not al­lowed to burn on.
1. For cleaning, turn the oven light on.
2. After every use, wipe the oven with a solution of washing-up liquid and allow to dry.
3 Clean stubborn dirt with a special oven cleaner.
1 Important: If using an oven spray, please follow the manufacturer's instructions exactly.
Accessories
Wash all slide-in units (shelf unit, baking tray, shelf support rails etc.) after each use and dry well. Soak briefly to make them easier to clean.
Fat Filter
1. Clean the fat filter in hot water and washing up liquid or in the dishwasher.
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.
Page 25
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!
25Cleaning and Care
To re-insert, first hook the rail into place at the back (1) and then insert the front and press into place (2).
Page 26
Cleaning and Care26
Oven Lighting
1 Warning: Risk of electric shock! Prior to changing the oven light bulb:
Switch off the oven!Disconnect from the electricity supply.
3 Place a cloth on the oven floor to protect the oven light and glass cover.
Changing the oven light bulb/cleaning the glass cover
1. Remove the glass cover by turning it anti-
clockwise and then clean it.
2. If necessary: replace with
25 watt, 230 V, 300 °C heat-resistant oven lighting.
3. Refit the glass cover.
Oven Ceiling
The upper heating element can be folded down to make it easier to clean the oven ceil­ing.
Folding down the heating element
1 Warning: Only fold down the heating element
when the oven is switched off and there is no risk of being burnt!
1. Remove the side shelf support rails.
2. Grip the heating element at the front and pull
it forwards and out over the support lug on the inner wall of the oven.
3. The heating element will now fold down.
1 Caution: Do not use force to press the heating
element down! The heating element might break.
Cleaning the oven ceiling
Page 27
Repositioning the heating element
1. Move the heating element back up towards the
oven ceiling.
2. Pull the heating element forwards against the spring pressure and guide it over the oven sup­port lug.
3. Settle it onto the support.
4. Insert shelf support rail.
1 Important: The heating element must be posi-
tioned correctly and securely on both sides above the support lug on the inner wall of the oven.
Oven door
For easier cleaning of the oven interior the oven door of your appliance can be taken off its hinges.
Removing the oven door from its hinges
1. Open the oven door as far as it will go.
27Cleaning and Care
2. Undo the clamping levers (A) on both door hinges fully.
Page 28
Cleaning and Care28
3. Close the oven door as far as the first position (approx. 45°).
4. Take hold of the oven door with a hand on each side and pull it away from the oven at an up­wards angle (Take care: It is heavy).
3 Lay the oven door with the outer side facing
downwards on something soft and level, for ex­ample, a blanket in order to prevent scratches.
Hanging the oven door back on its hinges
1. From the handle side take hold of the oven
door with a hand on each side and hold at an angle of approx. 45°. Position the recesses on the bottom of the oven door on the hinges on the oven. Let the door slide down as far as it will go.
2. Open the oven door as far as it will go.
Page 29
29Cleaning and Care
3. Fold up the clamping levers (A) on both door hinges back into their original positions.
4. Close the oven door.
Oven door glass
The oven door is fitted with two panels of glass mounted one behind the other. The in­ner panel can be removed for cleaning.
1 Important Rough handling, especially around the edges of the front panel, can cause
the glass to break.
Removing the door glass
1. Open the oven door as far as it will go.
2. Undo the clamping levers (A) on both door
hinges fully.
Page 30
Cleaning and Care30
3. Close the oven door as far as the first position (approx. 45°).
4. Take hold of the door trim (B) on the upper edge of the door at both sides and press in­wards to release the clip seal. Then remove the door trim by pulling upwards.
5. Take hold of the door glass on its upper edge and take it out of the guide by pulling it up­wards.
Cleaning the door glass
Clean the door glass thoroughly with a solution of water and washing up liquid. Then dry it carefully.
Putting the door glass back
1. From above insert the door glass at an angle
into the door profile at the bottom edge of the door and lower it.
Page 31
2. Take hold of the door trim (B) at each side, posi­tion it on the inside edge of the door and plug the door trim(B) into the upper edge of the door.
3 On the open side of the door trim (B) there is a
guide bar (C). This must be pushed between the outer door panel and the guide corner(D). The clip seal (E) must be snapped in.
31Cleaning and Care
3. Open the oven door as far as it will go.
Page 32
Cleaning and Care32
4. Fold up the clamping levers (A) on both door hinges back into their original positions.
5. Close the oven door.
Page 33
33What to do if …
What to do if
Problem Possible cause Remedy
The cooking zones are not functioning
The oven does not heat up The oven is not switched on Switch the oven on
The oven lighting is not oper­ating
If you are unable to remedy the problem by following the above suggestions, please contact your local Service Force Centre.
Consult the operating instructions for the built-in cooking sur­face
The required settings have not been set
The house wiring fuse (in the fuse box) has tripped
The oven light bulb is faulty Replace oven light bulb
Check the settings
Check the fuse. If the fuses trip repeatedly, please call an authorised elec­trician.
1 Warning! Repairs to the appliance are only to be carried out by qualified service engi-
neers. Considerable danger to the user may result from improper repairs.
3 If the appliance has been operated incorrectly, the engineer's visit will be chargeable,
even during the warranty period.
3 Advice on cookers with metal fronts:
Because of the cold surface at the front of the cooker, opening the oven door during (or just after) baking or roasting may cause the glass to steam up.
Page 34
Disposal34
Disposal
2 Packaging material
The packaging materials are environmentally friendly and can be recycled. The plastic components are identified by markings, e.g. >PE<, >PS<, etc. Please dispose of the pack­aging materials in the appropriate container at the community waste disposal facilities.
2 Old appliance
The symbol be treated as household waste. Instead it shall be handed over to the applicable collec­tion point for the recycling of electrical and electronic equipment. By ensuring this product is disposed of correctly, you will help prevent potential negative consequences for the environment and human health, which could otherwise be caused by inappropri­ate waste handling of this product. For more detailed information about recycling of this product, please contact your local city office, your household waste disposal service or the shop where you purchased the product.
W on the product or on its packaging indicates that this product may not
1 Warning: So that the old appliance can no longer cause any danger, make it unusable
before disposing of it.
To do this, disconnect the appliance from the mains supply and remove the mains cable from the appliance.
Page 35
Service
In the event of technical faults, please first check whether you can remedy the problem yourself with the help of the operating instructions (section “What to do if…”).
If you were not able to remedy the problem yourself, please contact the Customer Care Department or one of our service partners.
In order to be able to assist you quickly, we re­quire the following information:
Model descriptionProduct number (PNC)Serial number (S No.)
Type of faultAny error messages displayed by the appliance
So that you have the necessary reference num­bers from your appliance at hand, we recom­mend that you write them in here:
Model description: .....................................
35Service
(for numbers see rating plate)
PNC: .....................................
S No: .....................................
Page 36
www.electrolux.com
822 721 184-A-060608-01 Subject to change without notice
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