COMPETENCE B3011-4
Built-In Electric Oven
User information
Dear customer,
Please read this User Information carefully and keep it to refer to at a
later date.
Pass this User Information on to any subsequent owner of the appliance.
The following symbols are used in the text:
1 Safety instructions
Warning: Notes that concern your personal safety.
Attention: Notes that show how to avoid 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Switching the Oven On and Off. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Inserting the Shelf and Tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Roasting table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Grilling table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Outside of the appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Oven Lighting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Oven Door Glass. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
3
What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Safety information for the installer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
4
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 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 whilst Using
• 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 connecting 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 dur-
ing use.
• Using ingredients containing alcohol in the oven may create an alcohol-air mixture that is easily ignited. In this case, open the door carefully. Do not have embers, sparks or naked flames in the vicinity when
opening the door.
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.
5
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 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 damage the
oven enamel.
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.
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
Control Panel
8
Oven Power Indicator Temperature Pilot Light
Oven Functions
Temperature selector
Oven Features
Top heat and heating elements
Shelf positions
Oven accessories
Oven shelf
For cookware, cake tins, roasts and
grilled foods.
All-purpose tray
For moist cakes, roasts or for use as
a
baking tray or a pan to collect
fat.
Oven lighting
Fan
Bottom Heat
Oven shelf runners,
removable
9
Before Using for the first time
Initial Cleaning
You should clean the oven before using it for the first time.
1 Caution: Do not use any caustic, abrasive cleaners! The surface could
be damaged.
3 To clean the external parts of the oven, only use a cloth well wrung out
with warm water to which a little washing up liquid has been added or
a commercially available cleaner specifically designed for this purpose.
To prevent damaging the door or door glass, avoid the use of the following:
• Household detergent and bleaches
• Impregnated pads unsuitable for non-stick saucepans
• Brillo/Ajax pads or steel wool pads
• Chemical oven pads or aerosols
• Rust removers
• Bath/Sink stain removers
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. Wash the floor of the oven in the same way using warm soapy water,
and allow to dry.
4. Wipe the front of the appliance with a damp cloth.
10
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
Residual heat indicator
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.
Temperature Pilot Light
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.
11
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
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.
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
Top heat,
bottomheat
Bottom heat
Fan
Grill
Grill, top heat
Grill, top heat, fan
12
Gar Control
2 This function makes it possible to save energy by the deliberate use of
residual heat.
After the oven is switched off, the Gar Control indicator lights up.
As long as the indicator is lit, the temperature in the oven is high
enough to finish the cooking process.
After that the indicator goes out.
3 As a rule of thumb: With longer cooking times, the oven can be
switched off approx. 10 mins. before the end of the cooking time.
The Gar Control function can be used with the oven functions Fanassisted circulation , Conventional and Rotitherm .
The Gar Control function can be usefully used if the oven has already been on for at least 30 mins. at a minimum temperature of
160°C.
13
Inserting the Shelf and 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.
Inserting tray:
The anti-tip device must point to-
wards 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.
14
Inserting shelf and tray:
When using the shelf and the tray
together, insert the shelf’s anti-tip
device exactly into the indentations
in the tray.
Uses, Tables and Tips
Baking
Oven function: Fan-assisted circulation or Conventional
Baking tins
• For Conventional , dark metal and non-stick tins are suitable.
• For Fan-assisted circulation bright metal tins are also suitable.
Oven levels
• Baking with Conventional is only possible on one level.
• With Fan-assisted circulation you can bake dry cakes and biscuits
on 2 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:
e. g. oven levels 1 and 3
15
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.
16
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 2 160 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 2
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
17
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
18
Type of
baking
Ovenfunction
Rolls Fan-assisted
Shelf
position
3 160
Tempera-
ture °C
circulation
Rolls Conventional 3 180
Small cakes (20per tray) Fan-assisted
3 140
circulation
Small cakes (20per tray) Fan-assisted
1 / 4 140
circulation
Small cakes (20per tray) Conventional 3 170
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Tips on baking
Baking results Possible cause Remedy
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
The cake is not
Wrong oven level Place cake lower in the oven
browned enough at
the bottom
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
Cake is not done
within the baking
Temperature too low Use a slightly higher oven
setting
time given
19
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
20
Roasting
Oven function: Conventional or Rotitherm
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.
21
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
22
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 3 200-220 0:35-0:50
Rotitherm 3 190-210 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
Time
Hours
mins.
2 / 3 210-220 0:45-1:15
23
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 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) 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.
24
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
25
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).
26
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
in mins.
160-170 35-45 ---
160-170 50-60 5-10
160-170 40-60 10-15
27
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.
Oven Interior
Oven lighting
You can switch on the oven light to make cleaning easier.
Cleaning
The walls that have a catalytic coating are self-cleaning. They absorb
splashes of fat while the oven is in use.
To support this self-cleaning process, we recommend heating the oven
without any food at regular intervals.
1. Remove all slide-in items from the oven.
2. Wash the oven floor with warm water and washing up liquid, then dry
it.
3. Set the oven temperature to 250 °C.
4. Switch the oven off after one hour.
5. Wipe off any remaining soiling with a soft damp sponge.
1 Important! Do not use oven sprays or abrasive cleaners. Do not use
soap or other cleaning agents. Doing so can damage the catalytic surface.
3 Over time the catalytic coating can discolour slightly. This does not af-
fect its catalytic properties.
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.
28
Shelf Support Rails
The shelf support rails on the left and right hand sides of the oven can
be removed for cleaning the side walls.
Removing the shelf support rails
First pull the front of the rail away
from the oven wall (1) and then unhitch at the back (2).
Fitting the shelf support rails
3 Important! The rounded ends of
the guide rails must be pointing forwards!
To re-insert, first hook the rail into
place at the back (1) and then insert
the front and press into place (2).
29
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.
30
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
31
Oven Door Glass
The oven door is fitted with three glass panels mounted one behind the
other. The inner panels may be removed for cleaning.
1 Warning: Carry out the following steps only when the oven door is un-
hinged! When left on its hinges, the door could rise rapidly due to the
lighter weight when the glass is removed and could cause injury.
1 Important: Using force, especially on the edges of the front glass pan-
el, may break the glass.
Removing the top door glass
1. Unhinge the oven door and place it
on a soft, flat surface with the handle facing down.
2. Take hold of the upper glass panel
at the lower edge and slide it
against the spring pressure in the
direction of the oven door handle
until it is free at the base (
3. Raise the panel gently at the base
and pull out (
Removing the middle door glass
1. Grip the bottom edge of the middle
glass panel and push it in the direction of the oven door handle until it
is free at the base (
2. Raise the panel gently at the base
and pull out (
à ).
á ).
à ).
á ).
32
Clean the glass door panels
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!
á ).
à ).
á ).
à ).
Re-hang the oven door
33
What to do if …
Fault Possible cause Remedy
The oven does not heat. The oven has not been
The oven light does not
come on.
If you are unable to remedy the problem by following the above
switched on.
The required settings have
not been made.
The domestic electrical
protection device (fuse)
has been tripped.
The bulb has blown. Replace the bulb.
Switch the oven on.
Check the settings.
Check the fuses or protection devices.
If these are tripped repeatedly, you should call a
qualified electrician.
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.
34
Technical Data
Oven Interior Dimensions
Height x Width x Depth 31,0 cm x 40,5 cm x 41,0 cm
Capacity (usable capacity) 51 l
Regulations, Standards, Directives
This appliance meets the following standards:
• IEC 60 335-1 and IEC 60 335-2-6
relating to the safety of electric appliances for household use and
similar purposes and
• IEC 60350
relating to the operating features of household electric cookers.
Voltage of mains supply 208V 240V
Oven mode:
Hot Air
Rated Power
Measured Power
Temperature rise
Oven mode:
Top Bottom
Rated Power
Measured Power
Temperature rise
1680 Watt
155 K
1630 Watt
180 K
2250 Watt
155 K
2200 Watt
180 K
35
Installation Instructions
Attention: The new appliance may only be installed and connected by
1
a registered expert.
Please comply with this. If you do not, any damage resulting is not covered by the warranty.
1 Safety information for the installer
• The electrical installation is to be set up so that the appliance can be
isolated from the mains with a minimum 3mm 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.
• Anti-shock protection must be provided by the installation.
• The built-in unit must meet the stability requirements of DIN 68930.
36
Connect the Armour Cable into the junction box, and connect the wires
according to National and Local electrical codes.
37
38
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: .....................................
39
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
822 926 511-C-260705-05
Subject to change without notice
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