Aeg-electrolux E3000-4-M EU R05, E3000-4-M R05, E3000-4-W EU R05, E3000-4-B EU R05 User Manual

COMPETENCE E3000-4
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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Using the Rings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Setting the heat setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Switching the Oven On and Off. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Inserting the Oven Shelf and the Baking Tray . . . . . . . . . . . . . . . . . . . . . . . . 15
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Cooking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Roasting table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Grilling table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
3
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Outside of the appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Oven Lighting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
4
Operating Instructions
1 Safety instructions
This appliance conforms with the following EU Directives:
5
73/23/EEC dated 19.02.1973 Low Voltage Directive89/336/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
Temperature Pilot Light
Oven Functions
8
Temperature selector
Hob Cooking Zone Control Knobs
Oven Features
Top heat and heating elements
Shelf positions
Oven steam vent
The steam from the oven is fed di­rectly upwards via the duct in the rear of the cooking surface.
Oven accessories
Oven shelf
For cookware, cake tins, roasts and grilled foods.
Oven lighting
Fan
Bottom Heat
Oven shelf runners,
removable
Baking tray
For cakes and biscuits.
9
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.
10
Using the Rings
Also refer to the operating instructions for your built-in hob. It con-
3
tains important information on ovenware, operation, cleaning and care.
Heat settings
You may select the heat settings within the range of settings 1-9.
Intermediate positions may be selected between settings 2 and 7.
1 = lowest heat setting 9 = highest heat setting
2 Switch the cooking zone off approx. 5-10 minutes before cooking is
finished to make use of the residual heat. This saves electricity.
front left rear left rear right front right
Hob Cooking Zone Control Knobs
11
Setting the heat setting
1. Select the heat setting.
2. To end the cooking process, turn back
to the Off position.
12
Using the Oven
Switching the Oven On and Off
Temperature selector
Oven Functions
1. Turn the oven functions dial to the desired function.
2. Turn the temperature selector to the desired temperature.
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.
13
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
14
Inserting the Oven Shelf and the Baking Tray
3 Shelf runner safety and anti-tip device
As a shelf runner safety device, all insertable components have a small curved indentation at the bottom on the right and left-hand edge. Always insert insertable components so that this indentation is at the back of the oven interior. This indentation is also important for pre­venting the insertable components from tipping.
Inserting the baking tray Push the baking tray between the
guide bars of the selected oven lev­el.
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 the baking tray together:
Lay the oven shelf on the baking tray.
Push the baking tray between the guide bars of the selected oven lev­el.
15
Uses, Tables and Tips
Cooking table
The information given in the following table is for guidance only.
Heat
set­ting
Cooking-
process
suitable for
Cooking
time
Tips/Hints
0
Keeping
1
1-2
2-3
3-4
4-5 Boiling
6-7
7-8
9
food
warm
Melting
Solidi-
fying
Simmer-
ing on
low heat
Steaming
Braising
Gentle
Frying
Heavy Frying
Boiling
Searing
Deep
frying
Residual heat, Off posi-
Keeping cooked foods
melting butter, chocolate,
Fluffy omelettes, baked
Simmering rice and milk-
Heating up ready-cooked
Steaming vegetables, fish
Cooking larger quantities
of food, stews and soups
Frying escalopes, veal
cordon bleu, cutlets, ris-
soles, sausages, liver, roux,
eggs, pancakes, dough-
Hash browns, loin steaks,
steaks, Flädle (pancakes
Boiling large quantities of water, cooking pasta, searing meat
tion
warm
Hollandaise sauce,
gelatine
eggs
based dishes
meals
braising meat
Steaming potatoes 20-60 mins.
nuts
for garnishing soup)
(goulash, pot roast), deep frying chips
as required Cover
5-25 mins. Stir occasionally
10-40 mins. Cook with lid on
25-50 mins.
20-45 mins.
60-150
mins.
Steady
frying
5-15 mins.
per pan
Add at least twice as
much liquid as rice, stir
milk dishes part way
through cooking
With vegetables add
only a little liquid (a
few tablespoons)
Use only a little liquid,
e. g.: max.
for 750 g potatoes
Up to 3 l liquid plus in-
Turn halfway through
Turn halfway through
¼ l water
gredients
cooking
cooking
16
3 We recommend when boiling or searing foods using the highest heat
setting at first and then letting foods requiring a longer cooking time finish cooking on the desired heat setting.
1 Overheated fats and oils can ignite quickly. If you are cooking foods in
fat or oil (e.g. chips), remain nearby.
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
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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.
18
Baking table
Type of baking Ovenfunction
Baking in tins
Ring cake or brioche Fan-assisted
circulation
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
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)
Fruit flans (made with yeast dough/sponge mixture)
Fruit flans made with short pastry
Yeast cakes with delicate toppings (e.g.quark, cream, vanilla cream)
Pizza (with a lot of topping) 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
Short pastry biscuits Fan-assisted
Viennese whirls Fan-assisted
Viennese whirls Fan-assisted
Viennese whirls Conventional 3 160
Biscuits made with sponge mixture
Biscuits made with sponge mixture
Pastries made with egg white, meringues
Macaroons Fan-assisted
Biscuits made with yeast dough
Puff pastries Fan-assisted
Fan-assisted
circulation
Conventional 3 170 0:35-0:50
Conventional 3 170-190 0:40-1:20
Conventional 3 160-180 0:40-1:20
circulation
circulation
circulation
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
circulation
Fan-assisted
circulation
circulation
3 150 0:35-0:50
3 150-160 0:06-0:20
1 / 3 150-160 0:06-0:20
3 140 0:20-0:30
1 / 3 140 0:25-0:40
1)
0:20-0:30
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
3 150-160 0:20-0:40
3 170-1801)0:20-0:30
20
Type of baking Ovenfunction
Rolls Fan-assisted
Shelf
position
Tempera-
ture °C
3 160
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
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
21
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
22
Roasting
Oven function: Conventional or Rotitherm
Ovenware for roasting
Any heat-resistant ovenware is suitable to use for roasting. (Please read the manufacturer's instructions.)
For all lean meats, we recommend roasting these in a roasting tin or dish with a lid. The meat will be more succulent.
All types of meat, that can be browned or have crackling, can be roasted in a roasting tin or dish without a lid.
3 Tips on using the Roasting Table
The information given in the following table is for guidance only.
We recommend cooking meat and fish weighing 1kg or more in the oven.
To prevent meat juices or fat from burning onto the ovenware, we recommend adding some liquid.
If required, turn the roast (after 1/2 - 2/3 of the cooking time).
Baste large roasts and poultry with their juices several times during
roasting. This will give better roasting results.
You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat.
23
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
24
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.
25
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 roasting, use both the shelf and the pan 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 tray, do not pre-heat
3 10-12 mins. 10-12 mins.
3 4-6 mins. 3-5 mins.
26
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
27
Drying
Oven function: Fan-assisted circulation
Use oven shelves covered with greaseproof paper or baking parch­ment.
You get a better result if you switch the oven off halfway through the drying time, open the door and leave the oven to cool down overnight.
After this finish drying the food to be dried.
Food to be dried
Vegetables
Beans 60-70 3 1 / 4 6-8
Peppers (strips) 60-70 3 1 / 4 5-6
Vegetables for soup 60-70 3 1 / 4 5-6
Mushrooms 50-60 3 1 / 4 6-8
Herbs 40-50 3 1 / 4 2-3
Fruit
Plums 60-70 3 1 / 4 8-10
Apricots 60-70 3 1 / 4 8-10
Apple slices 60-70 3 1 / 4 6-8
Pears 60-70 3 1 / 4 6-9
Temperature
in °C
Oven level
1 level 2 levels
Time in hours
(Guideline)
28
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).
29
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.
30
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.
31
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!
32
To re-insert, first hook the rail into place at the back (1) and then insert the front and press into place (2).
Oven Lighting
1 Warning: Risk of electric shock! Prior to changing the oven light bulb:
Switch off the oven!Disconnect from the electricity supply.
3 Place a cloth on the oven floor to protect the oven light and glass cov-
er.
Changing the oven light bulb/ cleaning the glass cover
1. Remove the glass cover by turning
it anti-clockwise and then clean it.
2. If necessary: replace with
25 watt, 230 V, 300 °C heat-re­sistant oven lighting.
3. Refit the glass cover.
33
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.
34
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.
35
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.
36
Oven door glass
The oven door is fitted with two panels of glass mounted one behind the other. The inner panel can be removed for cleaning.
1 Important Rough handling, especially around the edges of the front
panel, can cause the glass to break.
Removing the door glass
1. Open the oven door as far as it will
go.
2. Undo the clamping levers (A) on both door hinges fully.
3. Close the oven door as far as the first position (approx. 45°).
4. Take hold of the door trim (B) on the upper edge of the door at both sides and press inwards to release the clip seal. Then remove the door trim by pulling upwards.
37
5. Take hold of the door glass on its upper edge and take it out of the guide by pulling it upwards.
Cleaning the door glass
Clean the door glass thoroughly with a solution of water and washing up liquid. Then dry it carefully.
Putting the door glass back
1. From above insert the door glass at
an angle into the door profile at the bottom edge of the door and lower it.
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.
38
3 On the open side of the door
trim (B) there is a guide bar (C). This must be pushed between the outer door panel and the guide corner(D). The clip seal (E) must be snapped in.
3. Open the oven door as far as it will go.
4. Fold up the clamping levers (A) on both door hinges back into their original positions.
5. Close the oven door.
39
What to do if
Problem Possible cause Remedy
The cooking zones are not functioning
The oven does not heat up The oven is not switched onSwitch the oven on
The oven lighting is not operating
If you are unable to remedy the problem by following the above
Consult the operating instructions for the built-in cook­ing surface
The required settings have not been set
The house wiring fuse (in the fuse box) has tripped
The oven light bulb is faulty
Check the settings
Check the fuse. If the fuses trip repeatedly, please call an authorised electrician.
Replace oven light bulb
suggestions, please contact your dealer or the Customer Care De­partment.
1 Warning! Repairs to the appliance are only to be carried out by quali-
fied service engineers. Considerable danger to the user may result from improper repairs.
3 If the appliance has been wrongly operated, the visit from the customer
service technician or dealer may not take place free of charge, even during the warranty period.
3 Advice on cookers with metal fronts:
Because of the cold surface at the front of the cooker, opening the oven door during (or just after) baking or roasting may cause the glass to steam up.
40
414243
Service
In the event of technical faults, please first check whether you can remedy the problem yourself with the help of the operating instruc­tions (section “What to do if…”).
If you were not able to remedy the problem yourself, please contact the Customer Care Department or one of our service partners.
In order to be able to assist you quickly, we require the following information:
Model descriptionProduct number (PNC)Serial number (S No.)
(for numbers see rating plate)
Type of faultAny error messages displayed by
the appliance
So that you have the necessary reference numbers from your appliance at hand, we recommend that you write them in here:
Model description: .....................................
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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http://www.aeg-electrolux.de
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