Aeg-electrolux B4401-4-M NORDIC R0, B4401-4-W NORDIC R0, B4401-4-B NORDIC R0, B4401-4-A NORDIC R0 User Manual
COMPETENCE B4401-4
Built-In Electric Oven
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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Switching the Oven On and Off. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Inserting the Oven Shelf, Baking Tray and Roasting Pan . . . . . . . . . . . . . . . 14
Inserting/Removing the Grease Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Countdown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Meat probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Mechanical Door Lock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Roasting table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Meat probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Grilling table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
3
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Outside of the appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Oven Lighting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
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 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.
5
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
• 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
Temperature /
Time Display
Selection buttons
Oven Functions
Temperature selector
Oven Features
Top heat and heating elements
Shelf positions
Oven lighting
Meat probe socket
Fat Filter
Fan heating element
Fan
Bottom Heat
Oven shelf runners,
removable
9
Oven accessories
Oven shelf
For cookware, cake tins, roasts and
grilled foods.
Baking tray
For cakes and biscuits.
Roasting Pan
For baking and roasting or as a pan
for collecting fat.
Meat probe
For determining exactly how far
joints of meat are cooked.
10
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.
11
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
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.
12
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
13
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.
14
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.
Additional functions
Either the Countdown or the Meat
probe can be set.
Countdown
Setting the timer.
Meat probe
Setting the core temperature.
Temperature / Time Display
Settings buttons
3 General Hints
• After a function has been selected, the display flashes for about
5 seconds. While it flashes, the desired time can be set using the
or buttons.
• When the desired time has been set, the display flashes for another
5 seconds. The set time begins to run.
• Press any of the buttons to stop the signal.
15
• The desired oven function and temperature can be selected before or
after setting the clock functions.
• When cooking is finished, turn the oven and temperature selectors
back to zero.
Countdown
3 This function does not affect the operation of the oven.
1. Press any button.
"00" will flash in the display.
2. Within 5 seconds, set the desired
time period by pressing the or
buttons. (Maximum: 99 minutes).
Within 5 seconds the display will
show the time remaining.
When the period of time is up, "00"
will be displayed and a signal will
sound for 2 minutes.
3. The signal can be switched off by
pressing any button.
16
Meat probe
A signal will sound when the set core temperature has been reached.
3 The oven must not be switched off!
Two temperatures are to be taken into consideration:
– The oven temperature: see Roasting Chart!
– Core temperature: see Meat probe Chart!
1 Warning: Only the accompanying meat cooking rod may be used.
When replacing parts, use only the original spare parts.
1. Insert the end point of the meat
cooking rod well into the meat to
be roasted so that the end point is
located in the middle of the meat.
2. Insert the meat cooking rod's plug
into the socket on the side wall of
the oven as far as it will go.
3. Set the desired oven function and
temperatures.
The recommended temperature will
appear in the display.
3 The core temperature will be dis-
played as it increases from 30°C.
4. Set the desired core temperature
using the + or - buttons.
17
Within approximately 5 seconds the
display will show the actual core
temperature.
A signal will sound as soon as the
actual core temperature has
reached the set temperature.
The signal can be switched off by
pressing any button.
1 Warning: The meat skewer is hot!
Take special care not to burn yourself when removing the plug and
the end point!
3 The oven must not be switched
off!
5. Remove the meat cooking rod's plug
from the socket and take the roasted meat containing the meat cooking rod out of the oven.
6. Switch off the oven functions and
the temperature.
Ascertaining or changing the core
temperature of the meat:
– The set core temperature can be
displayed by pressing the or
buttons once.
– Additional changes can be made to the temperature initially set by
repeatedly pressing the or buttons.
18
Mechanical Door Lock
When the appliance is delivered, the door lock is deactivated.
Activate the door lock
Pull the safety catch forwards until
it locks in place.
Open the oven door:
1. Shut the door.
2. Press the safety catch and keep it
depressed.
3. Open the doors.
Close the oven door
Close the door without pressing the safety catch.
Deactivating the door lock
Press the safety catch back into the panel.
3 Switching off the appliance does not cancel the mechanical door lock.
19
Uses, Tables and Tips
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.
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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
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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
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
Baking on more than one oven level
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
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs 1/4 --- 160-180
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
Macaroons 1/3 --- 100-120 0:40-1:20
Biscuits made with yeast
dough
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) Pre-heat the oven
Type of baking
Fan-assisted
circulation
Shelf positions from bottom
2 levels 3 levels
Fan
cooking
Temperature in °C
1))
1/3 --- 160-170 0:25-0:40
1/3 --- 80-100 2:10-2:50
1/3 --- 160-170 0:30-0:60
1)
Time
Hours:
Mins.
0:35-0:60
0:25-0:40
Tips on Baking
Baking results Possible cause Remedy
The cake is not
browned enough underneath
The cake sinks (becomes soggy, lumpy,
streaky)
Cake is too dry Oven temperature too low Set oven temperature higher.
Cake browns unevenly Oven temperature too high
Cake does not cook in
the baking time given
Wrong oven level Place cake lower
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
Baking time too long Set a shorter baking time
and baking time too short
Mixture is unevenly distribut-edSpread the mixture evenly
Grease filter is inserted Take out the grease filter
Temperature too low Use a slightly higher oven
Grease filter is inserted Take out the grease filter
Use less liquid.
Pay attention to mixing
times, especially if using
mixing machines
Set a lower oven temperature and a longer baking
time
on the baking tray
setting
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
Meat probe Table
Beef
Rib steak or fillet steak rare
medium
well done
Pork
Shoulder of pork, ham joint, neck 80 - 82 °C
Chop (saddle), smoked pork loin 75 - 80 °C
Meat loaf 75 - 80 °C
Veal
Roast veal 75 - 80 °C
Knuckle of veal 85 - 90 °C
Mutton / lamb
Leg of mutton 80 - 85 °C
Saddle of mutton 80 - 85 °C
Roast lamb, leg of lamb 75 - 80 °C
Game
Saddle of hare 70 - 75 °C
Leg of hare 70 - 75 °C
Whole hare 70 - 75 °C
Saddle of venison 70 - 75 °C
Leg of venison 70 - 75 °C
Food to be Cooked Meat Core Temperature
45 - 50 °C
60 - 65 °C
75 - 80 °C
30
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, place the shelf in the recommended shelf position.
• Always insert the tray for collecting the fat into the first shelf po-
sition from the bottom.
• The grilling times are guidelines.
• Grilling is particularly suitable for flat pieces of meat or fish.
Grilling table
Grilling time
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) Do not pre-heat
3 10-12 mins. 10-12 mins.
3 4-6 mins. 3-5 mins.
1st side 2nd side
31
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
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.
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.
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.
35
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!
36
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: There is a danger of electric shock! Prior to changing the
oven light bulb:
– Switch off the oven!
– Remove the fuses in the fuse box or switch off the circuit breaker.
3 Place a cloth on the oven floor to protect the oven light and glass cov-
er.
Replacing the oven light bulb/
cleaning the glass cover
1. Remove the glass cover by turning
it anti-clockwise and then clean it.
2. If necessary:
Replace bulb with a 40 watt,
230 V, 300 °C heat-resistant
oven light bulb.
3. Refit the glass cover.
37
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.
38
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.
2. Undo the clamping levers (A) on
both door hinges fully.
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.
39
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.
3. Fold up the clamping levers (A) on
both door hinges back into their
original positions.
4. Close the oven door.
40
Oven door glass
The oven door is fitted with three panels of glass mounted one behind
the other.The inner panels 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 panels
1. Open the oven door as far as it will
go.
2. Undo the clamping levers (A) on
both door hinges fully
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 it upwards.
41
5. Take hold of the door glass panels
on their upper edge one after the
other and take them out of the
guide by pulling them upwards..
Cleaning the door glass panels
Clean the door glass panels thoroughly with a solution of water and
washing up liquid. Then dry them carefully
Putting the door glass panels back.
1. From above insert the door glass
panels at an angle into the door
profile at the bottom edge of the
door one after the other and lower
them.
3 Insert the smaller panel first, then
the larger panel.
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
42
3 On the open side of the door
trim (B) there is a guide bar (C). This
must be pushedThis must be pushed
between the outer door panel and
the guide corner (D).
The clip seal (E) must be snapped in.
3. Open the oven door as far as it will
go
4. Fold up theclamping levers (A) on
both door hinges back into their
original positions
5. Close the oven door.
43
What to do if …
Problem Possible cause Remedy
The oven does not heat The oven has not been
“F2” appears in the display The meat probe plug is not
The oven light does not
come on
switched on
The required settings have
not been made
The domestic electrical
protection device (fuse)
has been tripped
fitted properly into the
socket
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.
Insert the meat probe plug
as far as it will go into the
socket on the side wall of
the oven.
If you are unable to remedy the problem by following the above
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.
44
454647
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: .....................................
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.
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Postfach 1036
D-90327 Nürnberg
http://www.aeg-electrolux.de
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