COMPETENCE 40016VH
Free standing electric cooker
Installation and Operating Instructions
Dear Customer,
Please read these user instructions carefully and keep them to refer to
later.
Please pass the user instructions on to any future owner of the appliance.
The following symbols are used in the text:
1 Safety instructions
Warning! Information that affects your personal safety.
Important! Information that prevents damage to the appliance.
3 Useful tips and hints
2 Environmental information
2
Contents
Operating Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Safety instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Description of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
General Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Cooking surface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Using the Rings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Setting the heat setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Switching on the dual fry/cook area . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Residual heat indicator . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Switching the Oven On and Off. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Inserting the Oven Shelf, Baking Tray and Roasting Pan . . . . . . . . . . . . . . . 16
Inserting/Removing the Grease Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Pans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Cooking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Roasting table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Grilling table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
3
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Outside of the appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Cooking surface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Hob Frame . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Oven Lighting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Pan drawer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Instruction on setting up. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Setting up. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Making the appliance level. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Safety information for the installer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
4
Operating Instructions
1 Safety instructions
This appliance conforms with the following EU Directives:
5
– 73/23/EEC dated 19.02.1973 Low Voltage Directive
– 89/336/EEC dated 03.05.1989 EMC Directive inclusive of Amending
Directive 92/31/EEC
– 93/68/EEC dated 22.07.1993 CE Marking Directive
Electrical safety
• This appliance must be only connected by a registered electrician.
• In the event of faults with the appliance or damage to the glass ce-
ramic (cracks, scratches or splits), the appliance must be switched off
and disconnected from the electrical supply, to prevent the possibility
of an electric shock.
• Repairs to the appliance must only be carried out by qualified serv-
ice 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 during use
• This appliance should be used only for normal domestic cooking,
roasting and baking of food.
• Do not use the cooking surface to heat up the room.
• Overheated fats and oils can ignite quickly. If you are cooking foods
in fat or oil (e. g. chips), you should watch the cooking process.
• If you are using cookware with a long handle, turn the handle so that
it does not project over the ring. Make sure that the handle is not positioned over a hot or warm cooking zone.
• Be careful if connecting electrical appliances to sockets near to this
appliance. Electrical leads should not be allowed to come near the
rings or to become caught under the hot oven door.
• Switch the cooking zones off after each use.
• Warning: Danger of burns! The interior surfaces of the oven be-
come very hot during use.
5
• If you use ingredients containing alcohol in the oven, a slightly flammable mixture of alcohol and air may ensue. In this case, be careful
when opening the door. Do not handle any sources of heat, sparks or
naked flames when doing so.
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.
How to avoid damage to the appliance
• The appliance must not be used as a work surface or as a storage surface.
• Do not operate the cooking zones with empty cookware or without
cookware.
• Make sure that no acidic liquids, e. g. vinegar, lemon or limescale removing agents, get onto the edges of the cooking surface, as otherwise this will cause matt patches.
• Pointed objects and hard objects that fall onto the cooking surface
can damage it.
• Keep all objects and materials that might melt well away from the
glass ceramic surface, e. g. plastics, tin foils or oven foils. If, however,
something should melt onto the glass ceramic surface, this must be
removed immediately with the scraper.
• 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 discoloration 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 cause damage to the enamel.
6
Disposal
Packaging material
2
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
product may not 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
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.
7
Description of the Appliance
General Overview
Control panel
Door
handle
Full glass door
Pan drawer
8
Control Panel
S
S
Oven Power Indicator
Temperature selector
Temperature Pilot Light
Oven Functions
Cooking surface
ingle cooking zone
1200W
Double ring cooking zone
2200W
Hob Cooking Zone Control Knobs
Oven steam outlet
Residual heat indicator
ingle cooking zone
1800W
Single cooking zone
1200W
9
Oven Features
Top heat and heating elements
Shelf positions
Oven accessories
Oven shelf
For cookware, cake tins, roasts and
grilled foods.
Oven lighting
Fat Filter
Fan heating element
Fan
Bottom Heat
Oven shelf runners,
removable
10
Baking tray
For cakes and biscuits.
Roasting Pan
For baking and roasting or as a pan
for collecting fat.
Before Using for the first time
Initial Cleaning
You should clean the appliance thoroughly before using for the first
time.
Wipe the glass ceramic cooking surface with a damp cloth.
1 Attention: Do not use sharp or abrasive cleaning materials. These could
damage the surface.
3 For appliances with metal fronts, use normal commercially available
cleaning agents.
1. Turn the oven functions dial to Light .
2. Remove all accessories and the side rails and clean with warm water
and washing-up liquid.
3. Wash the oven in the same way, with warm water and washing-up liquid, and dry it.
4. Wipe the front of the appliance with a damp cloth.
11
Using the Rings
When a cooking zone is switched on, it may hum briefly. This is a char-
3
acteristic of all ceramic glass cooking zones and does not impair either
the function or the life of the appliance.
Heat settings
• Heat settings can be set from 1-9.
• Intermediate positions are possible for settings 2-7.
1 = lowest output
9 = highest output
= double ring switching
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
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.
12
Setting the heat setting
1. Select the heat setting.
2. To end the cooking process, turn back
to the Off position.
Switching on the dual fry/cook area
1 The control for the dual fry/cook area is switched on by turning to the
right, and cannot be turned past the stop!
1. Turn the dual fry/cook control to the
right. Continue turning to Position 9,
and onto the symbol (you will feel
a slight resistance). The stop position
will then be clearly detectable.
2. Finally, turn back to the desired setting.
3. After cooking, turn back to the OFF position.
3 To use the dual fry/cook area again afterwards, the larger ring must be
switched back on.
Residual heat indicator
The residual heat indicator lights up, as soon as the corresponding
cooking zone is hot.
1 Danger! Risk of burns from residual heat. After being switched off, the
cooking zones need some time to cool down. Look at the residual heat
indicator.
2 Residual heat can be used for melting and keeping food warm.
13
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
Temperature Pilot Light
Temperature selector
Oven Functions
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.
14
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.
Fan-assisted
circulation
Fan cooking For baking on up to three oven
Conventional For baking and roasting on one
Bottom heat For baking cakes with crispy or
Defrost For defrosting e. g. flans and ga-
Grill For grilling flat foodstuffs placed
Dual gril For grilling flat foodstuffs in
Rotitherm For roasting larger joints of meat
For baking on up to two oven
levels.
Set the oven temperatures 20-40
°C lower than when using Conventional.
levels at the same time.
Set the oven temperatures 20-40
°C lower than when using Conventional.
oven level.
crusty bases.
teaux, butter, bread, fruit or other
frozen foods.
in the middle of the grill and for
toasting.
large quantities and for toasting.
or poultry on one level.
The function is also suitable for
gratinating and browning.
Heating element/
fan
---
Top heat, bottomheat, fan
Rear heating element, fan
Top heat,
bottomheat
Bottom heat
Fan
Grill
Grill, top heat
Grill, top heat, fan
15
Inserting the Oven Shelf, Baking Tray and Roasting Pan
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 or
roasting pan
Push the baking tray or roasting pan
between the guide bars of the selected oven level.
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 additional device to prevent
cookware from slipping.
Inserting the oven shelf and
roasting pan together
Lay the oven shelf on the roasting
pan.
Push the roasting pan between the
guide bars of the selected oven level.
16
Inserting/Removing the Grease Filter
Only use the grease filter when
roasting to protect the rear heating
elements from fat splashes.
Inserting the grease filter
Hold the grease filter by the
grip and insert the two mounts
downwards into the opening on
the rear wall of theoven (fan
opening).
Taking out the grease filter
Hold the grease filter by the
grip and unhook it.
17
Uses, Tables and Tips
Pans
• You can recognise good pans by their bases. The base should be as
thick and flat as possible.
• Pay particular attention when buying new pans to the diameter of
the base. Manufacturers often give only the diameter of the upper
rim.
• Pots with aluminium or copper bases can cause metallic discolouring
on the ceramic glass surface, which is very difficult or impossible to
remove.
• Do not use cast iron pans or pans with a rough, burred or damaged
base. This can produce permanent scratching if the pan is slid across
the surface.
• When cold, pan bases are normal-
ly bowed slightly inwards (concave). They should never be
bowed outwards (convex).
• If you wish to use special types of
pan (e.g. a pressure cooker, simmering pan, wok, etc.), please observe the manufacturer's instructions.
2 Energy saving tips
• Always position pots and pans before switching on the cooking zone.
• Whenever possible always posi-
tion the lids firmly on pots and
pans to cover completely.
• Switch off the cooking zones be-
fore the end of the cooking time
to use the residual heat such as to
keep foods warm or for melting.
• The base of the pan should be the
same size as the cooking zone.
18
Cooking table
The information given in the following table is for guidance only.
Heat
setting
Cooking-
process
suitable for
Cooking
time
Tips/Hints
0
Keeping
1
1-2
2-3
3-4
4-5 Boiling
6-7
7-8
9
food
warm
Melting
Solidi-
fying
Simmer-
ing on
low heat
Steaming
Braising
Gentle
Frying
Heavy
Frying
Boiling
Searing
Deep
frying
Residual heat, Off posi-
Keeping cooked foods
melting butter, chocolate,
Fluffy omelettes, baked
Simmering rice and milk-
Heating up ready-cooked
Steaming vegetables, fish
Cooking larger quantities
of food, stews and soups
Frying escalopes, veal
cordon bleu, cutlets, ris-
soles, sausages, liver, roux,
eggs, pancakes, dough-
Hash browns, loin steaks,
steaks, Flädle (pancakes
Boiling large quantities of water, cooking pasta, searing meat
tion
warm
Hollandaise sauce,
gelatine
eggs
based dishes
meals
braising meat
Steaming potatoes 20-60 mins.
nuts
for garnishing soup)
(goulash, pot roast), deep frying chips
as required Cover
5-25 mins. Stir occasionally
10-40 mins. Cook with lid on
25-50 mins.
20-45 mins.
60-150
mins.
Steady
frying
5-15 mins.
per pan
Add at least twice as
much liquid as rice, stir
milk dishes part way
through cooking
With vegetables add
only a little liquid (a
few tablespoons)
Use only a little liquid,
e. g.: max.
for 750 g potatoes
Up to 3 l liquid plus in-
Turn halfway through
Turn halfway through
¼ l water
gredients
cooking
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.
19
1 Overheated fats and oils can ignite quickly. If you are cooking foods in
fat or oil (e.g. chips), remain nearby.
Baking
Oven function: Fan-assisted circulation , Fan cooking or
Conventional
Baking tins
• For Conventional , dark metal and non-stick tins are suitable.
• For Fan-assisted circulation or Fan cooking , bright metal tins are
also suitable.
Oven levels
• Baking with Conventional and Fan-assisted circulation is possi-
ble on one oven level.
• With Fan cooking you can bake on up to 3 baking trays at the same
time:
1 baking tray:
e.g. oven level 3
20
1 baking tin:
e.g. oven level 1
2 baking trays:
e. g. oven levels 1 and 3
3 baking trays:
oven levels 1, 3 and 5
General Instructions
• Insert the tray with the bevel at the front.
• With Conventional or Fan-assisted circulation you can also
bake with two tins next to one another 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 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.
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 or mixture, the number and the
type of cake 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, bak-
ing time can 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 occurs, please do not change the temperature set-
ting. Different rates of browning even out as baking progresses.
2 With longer baking times, you can switch the oven off about 10 min-
utes before the end of the baking time, in order to utilise the residual
heat.
Unless otherwise stated, the values given in the tables assume that
cooking is started with the oven cold.
21
Baking table
Type of
baking
Baking in tins
Ring cake or brioche Fan-assisted
Madeira cake/Fruitcakes Fan-assisted
Sponge cake Fan-assisted
Sponge cake Conventional 1 160 0:25-0:40
Flan base - short pastry Conventional 3 180-200 0:10-0:25
Flan base - sponge mixture Fan-assisted
Apple pie Conventional 1 170-190 0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set)
Apple pie (2tins Ø20cm,
diagonally off set)
Savoury flan (e. g. quiche
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
Christmas stollen Conventional 3 160-1801)0:40-1:00
Bread (rye bread)
-first of all
-then
Cream puffs/Eclairs Fan-assisted
Swiss roll Conventional 3 180-2001)0:10-0:20
Cake with crumble
topping(dry)
Buttered almond cake/sugar
cakes
Ovenfunction
circulation
circulation
circulation
circulation
Fan-assisted
circulation
Conventional 1 180 1:10-1:30
Conventional 1 180-200 0:30-1:10
Conventional 1
circulation
Fan-assisted
circulation
Conventional 3 190-2101)0:15-0:30
Shelf
position
Tempera-
ture °C
1 150-160 0:50-1:10
1 140-160 1:10-1:30
1 140 0:25-0:40
3 150-170 0:20-0:25
1 160 1:10-1:30
1)
250
160-180
3 160-1701)0:15-0:30
3 150-160 0:20-0:40
Time
Hours
mins.
0:20
0:30-1:00
22
Type of
baking
Ovenfunction
Shelf
position
Tempera-
ture °C
Time
Hours
mins.
Fruit flans (made with yeast
dough/sponge mixture)
2)
Fruit flans (made with yeast
Fan-assisted
3 150 0:35-0:50
circulation
Conventional 3 170 0:35-0:50
dough/sponge mixture)
Fruit flans made with short
Conventional 3 170-190 0:40-1:20
pastry
Yeast cakes with delicate
Conventional 3 160-180 0:40-1:20
toppings (e.g.quark,
cream, vanilla cream)
Pizza (with a lot of top-
2
ping)
Conventional 1 190-2101)0:30-1:00
Pizza (thin crust) Conventional 1 230-2501)0:10-0:25
Unleavened bread Conventional 1 250-270 0:08-0:15
Tarts (CH) Conventional 1 200-220 0:35-0:50
Biscuits
Short pastry biscuits Fan-assisted
3 150-160 0:06-0:20
circulation
Short pastry biscuits Fan-assisted
1 / 3 150-160 0:06-0:20
circulation
Viennese whirls Fan-assisted
3 140 0:20-0:30
circulation
Viennese whirls Fan-assisted
1 / 3 140 0:25-0:40
circulation
Viennese whirls Conventional 3 160
Biscuits made with sponge
mixture
Biscuits made with sponge
mixture
Pastries made with egg
white, meringues
Macaroons Fan-assisted
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
3 150-160 0:15-0:20
1 / 3 150-160 0:15-0:20
3 80-100 2:00-2:30
3 100-120 0:30-0:60
1)
0:20-0:30
circulation
Biscuits made with yeast
dough
Puff pastries Fan-assisted
Fan-assisted
circulation
3 150-160 0:20-0:40
3 170-1801)0:20-0:30
circulation
23
Type of
baking
Rolls Fan-assisted
Rolls Conventional 3 180
Small cakes (20per tray) Fan-assisted
Small cakes (20per tray) Fan-assisted
Small cakes (20per tray) Conventional 3 170
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Baking on more than one oven level
Ovenfunction
circulation
circulation
circulation
Shelf
Tempera-
position
3 160
3 140
1 / 4 140
ture °C
1)
1)
1)
1)
1)
Time
Hours
mins.
0:20-0:35
0:20-0:35
0:20-0:30
0:25-0:40
0:20-0:30
24
Type of baking
Fan-assisted
circulation
Shelf positions from bottom
2 levels 3 levels
Fan
cooking
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
Biscuits made with
sponge mixture
Biscuits made with egg
white, meringues
1/3 --- 160-170 0:25-0:40
1/3 --- 80-100 2:10-2:50
Macaroons 1/3 --- 100-120 0:40-1:20
Biscuits made with yeast
dough
1/3 --- 160-170 0:30-0:60
Puff pastries 1/3 --- 170-1801)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
Wrong oven level Place cake lower
browned 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 mix-
ture
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 distribut-edSpread 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
setting
Grease filter is inserted Take out the grease filter
25
Table for Bakes and Gratins
Dish Oven function
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)
Sweet bakes Conventional 1 180-200 0:40-0:60
Fish bakes Conventional 1 180-200 0:30-1:00
Stuffed vegetables Rotitherm 1 160-170 0:30-1:00
1) Pre-heat the oven
Frozen Ready Meals Table
Food to be
cooked
Frozen pizza Conventional 3
1)
Chips
(300-600 g)
Baguettes Conventional 3
Fruit flans Conventional 3
1) Comments: Turn chips 2 or 3 times during cooking
Oven function
Rotitherm 3 200-220 15-25 mins.
Shelf
position
Tempera-
ture
°C
Time
Hours
mins.
Rotitherm 1 160-170 0:15-0:30
Rotitherm 1 160-170 0:15-0:30
Shelf
position
Temperature
°C
as per manufacturer’s in-
structions
as per manufacturer’s in-
structions
as per manufacturer’s in-
structions
Time
as per manufacturer’s in-
structions
as per manufacturer’s in-
structions
as per manufacturer’s in-
structions
26
Roasting
Oven function: Conventional or Rotitherm
Insert the grease filter when roasting!
Roasting dishes
• Any heat-resistant ovenware is suitable to use for roasting (please
read the manufacturer's instructions).
• Large roasting joints can be roasted directly in the roasting tray or
on the oven shelf with the roasting tray placed below it.
• For all lean meats, we recommend roasting these in a roasting tin
with a lid. This will keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be
roasted in the roasting tin without the lid.
3 Tips on using the roasting chart
The information given in the following table is for guidance only.
• We recommend cooking meat and fish weighing 1 kg and above in
the oven.
• To prevent escaping meat juices or fat from burning on to the pan,
we recommend placing some liquid in the roasting pan.
• 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.
27
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
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
Conven-
tional
Rotitherm 1
Rotitherm 1 180-190 0:06-0:08
Rotitherm 1 170-180 0:08-0:10
Conven-
tional
Conven-
tional
Conven-
tional
Shelf
position
Temper-
ature
°C
1 200-250 2:00-2:30
190-
200
3
1 210-220 1:15-1:45
1 200-210 1:30-2:15
220-
250
1)
1)
Time
Hours
mins.
per cm. of
thickness
0:05-0:06
0:25-0:40
28
Poultry
Poultry portions
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
Fish (steamed)
Whole fish 1-1.5 kg
1) Pre-heat the oven
Type of meat Quantity Ovenfunction
200-250g
each
400-500g
each
Rotitherm 1 200-220 0:35-0:50
Rotitherm 1 190-210 0:35-0:50
2.5-3.5 kg Rotitherm 1 160-180 1:45-2:30
4-6 kg Rotitherm 1 140-160 2:30-4:00
Conven-
tional
Shelf
position
Temper-
ature
°C
1 210-220 0:45-1:15
Time
Hours
mins.
29
Grill Sizes
Oven function: Grill or Dual gril 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 minutes.
• For grilling, use both the oven shelf and the roasting tray together.
• The grilling times are guidelines.
• Grilling is particularly suitable for flat pieces of meat or fish.
Grilling table
Food to be grilled Oven level
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) Use the grill without the roasting tray, do not pre-heat
3 10-12 mins. 10-12 mins.
3 4-6 mins. 3-5 mins.
Grilling time
1st side 2nd side
30
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 time.
• For defrosting, place the shelf in the 1st oven level from the bot-
tom.
Defrosting table
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
Butter, 250g 30-40 10-15 ---
Cream, 2 x 200g 80-100 10-15
Gateau, 1400g 60 60 ---
time
mins.
30-40 10-20 ---
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
31
Drying
Oven function: Fan cooking
• 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
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
Temperature
in °C
Oven level
1 level 2 levels
Time in hours
(Guideline)
32
Making Preserves
Oven function: Bottom 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 produced in the oven.
• As soon as the liquid starts to pearl in the first jars (after about 3560 minutes with 1 litre jars), switch the oven off or reduce the temperature to 100°C (see table).
33
Preserves table
The times and temperatures for making preserves are for guidance only.
Preserve
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
1)
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
Temperature
in°C
Cooking time
until simmering
in mins.
Continue to
cook at 100°C
160-170 35-45 ---
160-170 50-60 5-10
160-170 40-60 10-15
in mins.
34
Cleaning and Care
Warning: For cleaning, the appliance must be switched off and cooled
1
down.
Warning: For safety reasons, do not clean the appliance with steam jet
or high-pressure cleaning equipment.
Attention: Do not use any scouring agents, sharp cleaning tools or
scourers.
Outside of the appliance
• Wipe the front of the appliance with a soft cloth and warm water
and washing up liquid.
• For metal fronts, use normal commercially available cleaning agents.
Cooking surface
1 Important: Cleaning agents must not be used on hot glass ceramic
surfaces. All cleaning agents must be removed with plenty of clean water, as they can have a corrosive effect when the cooking surface is
heated up. Only clean when the surface is cold.
Do not use any aggressive cleaning materials, such as grill or oven
sprays, rough scouring agents or scratchy pan cleaners.
3 Clean the glass ceramic cooking surface after every use, when it is
hand-hot or cold. This prevents food residues from being burnt on.
Limestone and water rings, fat splashes and shiny metallic discolorations can be removed with a standard commercially available cleaner
for glass ceramic or stainless steel. Follow the manufacturer’s instructions.
Light soiling
1. Wipe glass ceramic surface with a damp cloth and a little washing up
liquid.
2. Then rub dry using a clean cloth. No cleaning agent residues must remain on the surface.
35
Stubborn residues
1. Use a scraper to remove foods that have boiled over or stubborn
splashes.
2. Place the scraper on the glass ceramic surface at an angle.
3. Remove residues by sliding the blade over the surface.
3 You can get scrapers and glass ceramic cleaners from specialist shops.
1 Special residues
1. Remove burnt on sugar, melted plastic, tin foil or other materials that
melt immediately, while still hot with a scraper.
1 Attention: There is a risk of burns when using the scraper on the hot
cooking zone.
2. Then clean the cooking surface in the normal way when it has cooled
down.
3 If the cooking zone that has the melted materials on it has already
cooled down, heat it up again before cleaning it.
Scratches or dark stains on the glass ceramic surface, that have been
made e. g. by pot and pan bottoms with sharp edges, cannot be removed. However they do not affect the cooking surface’s ability to
function.
Hob Frame
1 Important! Do not put vinegar, lemon-juice or scale removers on the
hob frame, otherwise dull spots will appear.
1. Wipe the frame with a damp cloth and a little washing up liquid.
2. Soften dried dirt with a wet cloth. Then wipe off and rub dry.
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 in-
structions exactly.
36
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.
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).
37
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).
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 cov-
er.
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.
38
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.
39
Oven Door
The door of your appliance may be removed for cleaning.
Removing the oven door
1. Open the oven door completely.
2. Completely fold back the clamping levers on both door hinges.
3. Grip the oven door with both hands
and close it about 3/4 going past
the point of resistance.
4. Pull the door away from the oven
(Caution: the door is heavy!)
5. Place the door, outer surface down-
wards, on a soft, flat surface, (for
example on a blanket) to avoid
scratches.
Hanging the oven door
1. From the side of the door on which
the handle is positioned, take hold
of the sides of the door with both
hands.
2. Hold the door at an angle of approx.
60°.
3. Insert the door hinges as far as possible into the two slots on the right
and left at the bottom of the oven
at the same time.
4. Lift the door up until resistance is
met and then open it fully.
5. Fold the clamping levers on both
door hinges back into their original
position.
6. Close the oven door
40
Oven door glass
The oven door has two glass plates, set next to each other. The inner
plate can be removed for cleaning.
1 Caution: the following steps must be performed only with the oven
door removed! If the glass is removed while the door is attached, the
lighter weight may cause it to spring up and cause injury.
1 Important! Rough handling of the glass, especially at the edges of the
front plate, may cause it to break.
Removing the glass from the door
1. Detach the door and, with the han-
dle downwards, lower it onto a soft,
even surface.
2. Grasp the top glass plate underneath, and push it towards the door
handle against the pressure spring,
until it comes free (
3. Hold the plate gently underneath,
and slide it out (
Cleaning the glass
á ).
à ).
Attaching the glass to the door
1. Insert the plate obliquely into the
retaining frame at the handle (
2. Lower the plate. Place the glass
against the pressurespring at the
handle, and in front of the retaining
frame at the bottom of the door,
then push it into the frame (
The glass plate must be firmly attached!
Re-attach the door to the oven.
á ).
à ).
41
Pan drawer
The pan drawer underneath the
oven can be removed for easier
cleaning.
Removing / Replacing the pan
drawer
1. Pull the pan drawer out of the
cooker as far as possible.
2. Lift the pan drawer slightly, so that
it can be lifted upwards at an angle
out of the drawer guides.
3. When re-inserting the drawer, make
sure that the pan drawer’s middle
guide engages into the middle guide rails.
4. Lower the pan drawer to the horizontal and push it in.
1 Warning: When the oven is in use,
heat can build up in the pan drawer.
For this reason, do not keep flammable things in there such as e. g.
cleaning materials, plastic bags,
oven gloves, paper, etc.
On no account store oven cleaning sprays there!
42
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 onSwitch the oven on
The oven lighting is not
operating
If you are unable to remedy the problem by following the above
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
Check the settings
Check the fuse.
If the fuses trip repeatedly,
please call an authorised
electrician.
Replace oven light bulb
suggestions, please contact your dealer or the Customer Care Department.
1 Warning! Repairs to the appliance are only to be carried out by quali-
fied service engineers. Considerable danger to the user may result from
improper repairs.
3 If the appliance has been wrongly operated, the visit from the customer
service technician or dealer may not take place free of charge, 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.
43
Instruction on setting up
Important! The new appliance may only be installed and connected by
1
qualified personnel.
Please observe this instruction, otherwise the warranty will not cover
any damage that may occur.
Setting up
• In the units or furniture surrounding the appliance, veneers or plastic
coatings must have been made up using heat-resistant bonding
agents (100°C). If plastic coatings or cements are not sufficiently
heat-resistant, the coating may be deformed or loosened.
• The appliance may be installed up against tall units or walls on one
side only.
• The distance between the cooking surface and the cooker hood must
as a minimum be as great as that indicated in the installation instructions for the cooker hood.
• If the appliance is being placed on a base, measures must be taken to
prevent the appliance from sliding off the base.
Making the appliance level
Underneath the appliance there are
4 adjustable feet, which can be used
to even out small unlevelnesses in
the floor.
1. Remove the pan drawer.
2. Turn the adjustable feet to make
them higher or lower as required,
until the cooker is standing level.
3. Re-insert the pan drawer.
3 The adjustable feet are easier to
turn, if the cooker is tilted slightly
to take the weight off the foot.
44
1 Safety information for the installer
• The set-up of the electrical installation is arranged so that the appli-
ance can be isolated from the mains with a minimum 3 mm all-pole
contact separation.
Suitable separation devices include e. g. cut-outs, fuses (screw fuses
are to be taken out of the holder), RCD’s and contactors.
• Avoid installing the appliance next to doors and under windows. Oth-
erwise hot cookware may be knocked off the rings when doors and
windows are opened.
• The appliance must be connected to the electricity according to the
connection schematic on the outside of the terminal cover.
• The cable which connects the appliance to the mains must corre-
spond to insulation standard H05VV-F (=227 IEC 53) as a minimum.
45
46
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 description
– Product number (PNC)
– Serial number (S No.)
(for numbers see rating plate)
– Type of fault
– Any 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: .....................................
PNC: .....................................
S No: .....................................
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-electrolux.de
© Copyright by AEG
822 926 858-A-151105-01
Subject to change without notice
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