Aeg-electrolux B8871-5-M IT R08 User Manual

B8871-5

User manual Built-In Electric Oven

Dear Customer

Thank you for choosing one of our high-quality products. With this appliance you will experience the perfect combination of functional design and cutting edge technology. Convince yourself that our appliances are engineered to deliver the best performance and control - indeed we are setting the highest standards of excellence. In addition to this you find environmental and energy saving aspects as an integral part of our products. To ensure optimal and regular performance of your appliance please read this instruction manual carefully. It will enable you to navigate all processes perfectly and most efficiently. To refer to this manual any time you need to, we recommend you to keep it in a safe place. And please pass it to any future owner of the appliance. We wish you much joy with your new appliance.

The following symbols are used in this user manual: Important information concerning your personal safety and information on

how to avoid damaging the appliance.

3 General information and tips

2 Environmental information

Contents

Operating Instructions 5

Safety instructions 5

Description of the Appliance 7

General Overview 7 Control Panel 8 Oven Features 8 Oven accessories 9

Before Using for the first time 10

Setting the Time 10 Initial cleaning 11

Uses, Tables and Tips 12

Baking 12

Baking table 14 Table for Bakes and Gratins 20 Frozen Ready Meals Table 20

Roasting 21

Roasting table 22

Low temperature cooking 24

Table Low temperature cooking 24 Meat probe Table 25

Grill Sizes 26

Grilling table 26

Defrosting 27

Defrosting table 27 Drying 28 Making Preserves 28

3Contents

Contents4

Using the Oven 30

The Electronic Oven Control 30

Heat indicator 33 Speedcook 34 Oven Functions 35 Inserting the Oven Shelf, Baking Tray and Roasting Pan 36 Inserting/Removing the Fat Filter 37 Meat probe 38 Additional functions 40

Heat+Hold 47 Other functions 49

Switching off the display 49

Child safety device 50

Button lock 50

Oven automatic cut-out 51

Cleaning and Care 52

Outside of the appliance 52 Oven interior 52 Accessories 52 Fat Filter 53 Pyrolytic cleaning 53 Cleaning Reminder 54 Shelf Support Rails 55 Oven Lighting 56 Oven door 57 Oven door glass 59

What to do if … 62 Disposal 63

Installation Instructions 64

Safety information for the installer 64

Guarantee/Customer Service 69 Service 71

Operating Instructions

1 Safety instructions

Electrical safety

• This appliance must be only connected by a registered electrician.

• In the event of a fault or damage to the appliance: Take the fuses out or

switch off.

• Repairs to the appliance must only be carried out by qualified service engi- neers. Considerable danger may result from improper repairs. If repairs be-

come necessary, please contact our Customer Services or your dealer.

Child Safety

• Never leave children unsupervised when the appliance is in use.

Safety whilst Using

• People (including children) who, because of their physical, sensory or mental capabilities or their inexperience or ignorance are not able to use the device safely, should not use this device without supervision or instruction by a responsible person.

• This appliance is intended to be used for cooking, roasting and baking food in the home.

• Take care when connecting electric appliances to sockets nearby. Do not allow 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 during use.

• Using ingredients containing alcohol in the oven may create an alcohol-air

mixture that is easily ignited. In this case, open the door carefully. Do not have embers, sparks or naked flames in the vicinity when opening the door.

5Operating Instructions

Safety instructions6

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 dam-

age 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.

• After switching off the cooling fan, do not keep uncovered dishes in the oven. Moisture may condense in the oven interior or on the glass doors and may get into the units.

3 Note on enamel coating

Changes in the colour of the oven’s enamel coating as a result of use do not affect the appliance’s suitability for normal and correct use. They therefore do not constitute a defect in the sense of the warranty law.

Description of the Appliance

General Overview

Control panel

7Description of the Appliance

Door handle

Full glass door

Description of the Appliance8

Control Panel

Oven Features

Oven display

Function buttons

Oven

Shelf positions

Top heat and heating elements

Oven lighting

Meat probe socket

Fat Filter Oven lighting

Fan heating element Fan

Bottom Heat

Oven shelf runners,

removable

Inside of door

On the inside of the oven door you will find the numbers of the different oven shelves.

Oven accessories

Oven shelf

For cookware, cake tins, roasts and grilled foods.

Baking tray

For cakes and biscuits.

9Description of the Appliance

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.

Before Using for the first time10

Before Using for the first time

Setting the Time

3 The oven only operates when the time has been set.

When the appliance is connected to the electrical supply or when there has been a power cut, Time flashes automatically.

Using the or button, set the current time.

After approx. 5 seconds, the clock stops flashing and the clock displays the time of day set.

The appliance is now ready to use.

11Before Using for the first time

Initial cleaning

Clean the oven before using it for the first time.

1 Important: Do not use caustic or abrasive cleaning agents! These can damage

the oven surfaces.

3 For the metal surfaces, use commercially available cleaning agents.

1. Open the oven door. The oven light is lit.

2. Remove all oven accessories, and clean them with warm water and a scouring agent.

3. Wash the oven in the same way, and wipe dry.

4. Wipe the front of the appliance with a damp cloth.

Uses, Tables and Tips12

Uses, Tables and Tips

Baking

Oven function: Convection with ring heating element or Conventional

Baking tins

• For Conventional dark metal and non-stick tins are suitable.

• For Convection with ring heating element bright metal tins are also suita-

ble.

Oven levels

• Baking with Conventional is possible on one oven level.

• With Convection with ring heating element you can bake on up to 3 bak-

ing trays at the same time:

1 baking tray: e.g. oven level 3

1 cake tin: e.g. oven level 1

2 baking trays: z. g., oven levels 1 and 3

3 baking trays: oven levels 1, 3 and 5

13Uses, Tables and Tips

General Instructions

• Insert the tray with the bevel at the front.

• With Conventional or Convection with ring heating element 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 cooking. This

is due to the large difference in temperature between the freezing temperature and the temperature in the oven. Once the trays have cooled the distortion will disappear again.

How to use the Baking Tables

The tables give the required temperature settings, baking times and oven shelf levels for a selection of typical dishes.

• Temperatures and baking times are for guidance only, as these will depend on

the consistency of pastry, dough or mixture, the amount and the type of baking tin.

• We recommend using the lower temperature the first time and then if neces-

sary, for example, if a deeper browning is required, or baking time is too long, selecting a higher temperature.

• If you cannot find the settings for a particular recipe, look for the one that is

most similar.

• If baking cakes on baking trays or in tins on more than one level, baking time

may be extended by 10-15 minutes.

• Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one level.

• Cakes and pastries at different heights may brown at an uneven rate at first. If

this occurs, please do not change the temperature setting. Different rates of browning even out as baking progresses.

• Your new oven may bake or roast differently to your previous appliance. So

adapt your normal settings (temperature, cooking times) and oven shelf levels to the recommendations in the following tables.

2 With longer baking times, the oven can be switched off about 10 minutes before

the end of baking time, to make use of the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold.

Uses, Tables and Tips14

Baking table

Baking on one oven level

Type of

baking

Oven function

Oven

level

Temperature

°C

Time

Hr: Mins.

Baking in tins

Ring cake or brioche Convection with

1 150-160 0:50-1:10

ring heating

element

Madeira cake/fruit cakes Convection with

1 140-160 1:10-1:30

ring heating

element

Sponge cake Convection with

1 140 0:25-0:40

ring heating

element Sponge cake Conventional 1 160 0:25-0:40 Flan base - short pastry Convection with

3 170-180

0:10-0:25

ring heating

element Flan base - sponge mixture Convection with

3 150-170 0:20-0:25

ring heating

element Apple pie Conventional 1 170-190 0:50-1:00 Apple pie (2tins Ø20cm,

diagonally off set)

Convection with

ring heating

1 160 1:10-1:30

element Apple pie (2tins Ø20cm,

Conventional 1 180 1:10-1:30

diagonally off set) Savoury flan (e. g, quiche

lorraine)

Convection with

ring heating

1 160-180 0:30-1:10

element 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

230

160-180

0:40-1:00

0:25

0:30-1:00 0:15-0:30 0:10-0:20

Christmas stollen Conventional 3 160-180 Bread (rye bread)

Conventional 1

-first of all

-then Cream puffs/eclairs Conventional 3 160-170 Swiss roll Conventional 3 180-200

15Uses, Tables and Tips

Type of

baking

Cake with crumble topping (dry)

Oven function

Convection with

ring heating

Oven

Temperature

level

3 150-160 0:20-0:40

element Buttered almond cake/sugar

Conventional 3 190-210

cakes Fruit flans

(made with yeast dough/ sponge mixture)

Fruit flans (made with yeast dough/ sponge mixture)

Fruit flans made with short pastry

Convection with

3 150 0:35-0:50

ring heating

element

Conventional 3 170 0:35-0:50

Convection with

3 160-170 0:40-1:20

ring heating

element Yeast cakes with delicate

Conventional 3 160-180 toppings (e. g, quark, cream, custard)

Pizza (with a lot of top-

ping)

Convection with

ring heating

1 180-200

element

Pizza (thin crust) Convection with

1 200-220

ring heating

element

Unleavened bread Convection with

1 200-220 0:08-0:15

ring heating

element

Tarts (CH) Convection with

1 180-200 0:35-0:50

ring heating

element

Biscuits

Short pastry biscuits Convection with

3 150-160 0:06-0:20

ring heating

element

Viennese whirls Convection with

3 140 0:20-0:30

ring heating

element Viennese whirls Conventional 3 160 Biscuits made with sponge

mixture

Convection with

ring heating

3 150-160 0:15-0:20

element

°C

Hr: Mins.

0:15-0:30

0:40-1:20

0:30-1:00

0:10-0:25

0:20-0:30

Time

Uses, Tables and Tips16

Type of

baking

Pastries made with egg white, meringues

Oven function

Convection with

ring heating

Oven

Temperature

level

3 80-100 2:00-2:30

element Macaroons Convection with

3 100-120 0:30-0:60

ring heating

element Biscuits made with yeast

dough

Convection with

ring heating

3 150-160 0:20-0:40

element Puff pastries Convection with

3 170-180

ring heating

element Rolls Convection with

3 160

ring heating

element Rolls Conventional 3 180 Small cakes (20per tray) Convection with

3 140

ring heating

element Small cakes (20per tray) Conventional 3 170

1) Pre-heat the oven

2) Use the drip tray or roasting tray

°C

Hr: Mins.

0:20-0:30

0:20-0:35

0:20-0:35 0:20-0:30

0:20-0:30

Time

Baking on more than one oven level

17Uses, Tables and Tips

Type of baking

Convection

with ring

heating

element

Shelf positions from bottom

Convection with

ring heating

element

Temperature

in °C

Time

Hours:

Mins.

2 levels 3 levels

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 Puff pastries 1/3 --- 170-180

1/3 --- 160-170 0:30-0:60

0:30-0:50 Rolls 1/4 --- 160 0:30-0:55 Small cakes (20per tray) 1/4 --- 140

0:25-0:40

1) Pre-heat the oven

Uses, Tables and Tips18

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 and

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 Use less liquid.

Pay attention to mixing times, especially if using mixing machines

Baking time too long Set a shorter baking time

Set a lower oven temperature

baking time too short

and a longer baking time

Mixture is unevenly distributed Spread the mixture evenly on

the baking tray Grease filter is inserted Take out the grease filter Temperature too low Use a slightly higher oven set-

ting Grease filter is inserted Take out the grease filter

Table Pizza setting

19Uses, Tables and Tips

Type of baking Shelf position

Temperature

°C

Pizza (thin crust) 1 180 - 200

Time

Hr: Mins.

20 - 30 Pizza (with a lot of topping) 1 180 - 200 20 - 30 Tarts 1 180 - 200 45 - 60 Spinach flan 1 160 -180 45 - 60 Quiche Lorraine 1 170 - 190 40 - 50 Quark flan, round 1 140 - 160 60 - 90 Quark flan on tray 1 140 - 160 50 - 60 Apple cake, covered 1 150 - 170 50 - 70 Vegetable pie 1 160 - 180 50 - 60 Unleavened bread 1 250 - 270 Puff pastry flan 1 160 - 180 Flammekuchen (Pizza-like dish

from Alsace) Piroggen (Russian version of cal-

zone)

1 250 - 270

1 180 - 200

10 - 20

40 - 50

12 - 20

15 - 25

1) Pre-heat the oven

Uses, Tables and Tips20

Table for Bakes and Gratins

Dish Oven function

Shelf

position

Temperature

°C

Time

Hours mins.

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

Rotitherm 1 160-170 0:15-0:30

Sweet bakes Conventional 1 180-200 0:40-0:60 Fish bakes Conventional 1 180-200 0:30-1:00 Stuffed vegetables Rotitherm 1 160-170 0:30-1:00

1) Pre-heat the oven

Frozen Ready Meals Table

Food to be

cooked

Oven function

Frozen pizza Conventional 3

Chips (300-600 g)

Rotitherm 3 200-220

Baguettes Conventional 3

Fruit flans Conventional 3

1) Comments: Turn chips 2 or 3 times during cooking

Shelf

position

Temperature

°C

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

Time

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

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 ov- en.

• 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.

21Uses, Tables and Tips

Uses, Tables and Tips22

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 (pre-

cooked)

Veal

Roast veal 1 kg Rotitherm 1 160-180 1:30-2:00 Knuckle of veal 1.5-2 kg Rotitherm 1 160-180 2:00-2:30

Lamb

Leg of lamb, roast lamb

Saddle of lamb 1-1.5 kg Rotitherm 1 160-180 1:00-1:30

Game

Saddle of hare, leg of hare

Saddle of venison 1.5-2 kg

Haunch of venison 1.5-2 kg

Poultry

Poultry portions

per cm.

of thickness

per cm.

of thickness

per cm.

of thickness

1-1.5 kg Rotitherm 1 160-180 1:30-2:00

750 g-1 kg Rotitherm 1 150-170 1:30-2:00

1-1.5 kg Rotitherm 1 150-170 1:15-2:00

up to 1 kg

200-250g

each

Convention-

Rotitherm 1 190-2001)0:05-0:06

Rotitherm 1 180-190 0:06-0:08

Rotitherm 1 170-180 0:08-0:10

Convention-

Rotitherm 1 200-220 0:35-0:50

Shelf

position

Tempera-

ture

°C

1 200-250 2:00-2:30

3 220-2501)0:25-0:40

1 210-220 1:15-1:45

1 200-210 1:30-2:15

Time

Hours mins.

per cm. of

thickness

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