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

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

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

Operating Instructions

1 Safety instructions

This appliance conforms with the following EU Directives:

– 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.

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.

Disposal

Packaging material

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.

Description of the Appliance

General Overview

Control panel

Door handle

Full glass door

Control Panel

Temperature Pilot Light

Oven Functions

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.

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.

Using the Rings

Also refer to the operating instructions for your built-in hob. It con-

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

Setting the heat setting

1. Select the heat setting.

2. To end the cooking process, turn back

to the Off position.

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.

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

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.

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

Keeping

1-2

2-3

3-4

4-5 Boiling

6-7

7-8

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

¼ l water

gredients

cooking

3 We recommend when boiling or searing foods using the highest heat

setting at first and then letting foods requiring a longer cooking time finish cooking on the desired heat setting.

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

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.

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)

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

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

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

Type of baking Ovenfunction

Shelf

position

Tempera-

ture °C

Time

Hours

mins.

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

Viennese whirls Fan-assisted

Viennese whirls Conventional 3 160

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

Fan-assisted

circulation

Fan-assisted

circulation

Fan-assisted

circulation

Fan-assisted

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

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

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

Time

Hours

mins.

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

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

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

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

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

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.

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

1 210-220 1:15-1:45

1 200-210 1:30-2:15

220-

250

Time

Hours

mins.

per cm. of

thickness

0:05-0:06

0:25-0:40

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.

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)

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.

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

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)

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).

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

Carrots

Mushrooms

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.

Cleaning and Care

Warning: For cleaning, the appliance must be switched off and cooled

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.

Shelf Support Rails

The shelf support rails on the left and right hand sides of the oven can be removed for cleaning the side walls.

Removing the shelf support rails

First pull the front of the rail away from the oven wall (1) and then unhitch at the back (2).

Fitting the shelf support rails

3 Important! The rounded ends of

the guide rails must be pointing forwards!

To re-insert, first hook the rail into place at the back (1) and then insert the front and press into place (2).

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.

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.

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.

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.

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.

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.

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.

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.

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 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.

AEG Hausgeräte GmbH Postfach 1036 D-90327 Nürnberg

http://www.aeg-electrolux.de

822 927 085-A-301105-02

Subject to change without notice

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

Specifications and Main Features

Frequently Asked Questions

User Manual