AEG-Electrolux EOB31000R User Manual
user manual
Oven
EOB31000
2 electrolux
T
1
Contents
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Safety instructions.................................. 3
Description of the Appliance .................. 4
Before Using for the first time................. 5
Using the Oven ...................................... 6
Uses, Tables and Tips............................ 8
5
Cleaning and Care................................. 17
What to do if …..................................... 23
Disposal ................................................ 24
Service.................................................. 25
Subject to change without notice
he 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
1 Safety instructions
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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 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
• 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.
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 discolouration 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.
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Description of the Appliance
General Overview
Control panel
Door
handle
Full glass door
Control Panel
Oven Power Indicator Temperature Pilot Light
Minute timer
Oven Functions
Temperature selector
Oven Features
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Top heat and heating elements
Shelf positions
Oven accessories
Combination shelf
For dishes, cake tins, items for roasting and
grilling.
Oven lighting
Fan
Bottom Heat
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, abra-
sive 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 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.
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Using the Oven
Switching the Oven On and Off
Oven Power Indicator
Oven Functions
1. Turn the oven functions dial to the desired function.
2. Turn the temperature selector to the desired temperature.
The power indicator is lit as long as the oven
is in operation.
The temperature pilot light is lit as long as the
oven is heating up.
3. To turn the oven off, turn the oven functions dial and the temperature selector
to the Off position.
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.
Temperature Pilot Light
Temperature selector
Oven Functions
The oven has the following functions:
Oven function Application
Light
Using this function you can
Convection
Conventional
Bottom heat
Defrost
Grill
Dual grill
Convection grilling
For
For
baking
on up to
Set the oven temperatures 20-40 °C lower than when using Conventional.
For
baking
For
baking
For
defrosting
zen foods
For
toasting
For
The function is also suitable for
.
grilling
.
grilling
roasting
two oven levels.
and
roasting
cakes with
e. g. flans and gateaux, butter, bread, fruit or other
flat food items placed in the
flat food items in
larger joints of meat or poultry on one level.
light up
the oven interior, e.g. for cleaning.
on
one oven level
crispy or crusty bases
large quantities
gratinating
.
middle of the grill
and
.
and for
browning
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and for
toasting
.
fro-
.
Inserting the shelf and the baking
tray
Inserting baking tray:
The tray has a small bulge to the left and
right. This bulge serves as an anti-tip de-
vice and must always point towards the
back of the oven.
Insert the tray at the desired oven level.
Inserting shelf:
Insert the shelf at the desired oven level.
Timer
To set a time. A signal is sounded when the
time has elapsed.
This function has no effect on oven operation.
Set the timer knob to 60 minutes, then turn
it to the desired length of time. (60 minutes
maximum).
A signal is sounded when the time has
elapsed.
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To change your setting, just tur n the knob to
the desired value.
Uses, Tables and Tips
Baking
Oven function: Convection or
Conventional
Baking tins
• For Conventional , dark metal and
non-stick tins are suitable.
• For Convection bright metal tins are
also suitable.
Oven levels
• Baki ng w ith Conventi ona l is on ly pos-
sible on one level.
• With Convection 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
To stop the timer before the set time has
elapsed, turn the knob to OFF.
2 baking trays:
e. g. oven levels 1 and 3
General Instructions
• With Conventional or Convection
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 in-
serted 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 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 mo re tha n one level, baki ng t ime ca n
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
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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 lev-
els to the recommendations in the
following tables.
2 With longer baking times, you can
switch the oven off about 10 minutes
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 Convection 1 150-160 0:50-1:10
Madeira cake/Fruitcakes Convection 1 140-160 1:10-1:30
Sponge cake Convection 1 140 0:25-0:40
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 Convection 3 150-170 0:20-0:25
Apple pie Conventional 1 170-190 0:50-1:00
Apple pie (2tins Ø20 cm, diagonally
off set)
Apple pie (2tins Ø20 cm, diagonally
off set)
Savoury flan (e. g. quiche lorraine) Conventional 1 180-200 0:30-1:10
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 3 160-180
Bread (rye bread)
-first of all
-then
Cream puffs/Eclairs Convection 3 160-170
Swiss roll Conventional 3 180-200
Cake with crumble topping(dry) Convection 3 150-160 0:20-0:40
Buttered almond cake/
sugar cakes
Fruit flans (made with yeast dough/
sponge mixture)
Fruit flans (made with yeast dough/
sponge mixture)
Convection 1 160 1:10-1:30
Conventional 1 180 1:10-1:30
Conventional 1
Conventional 3 190-210
Convection 3 150 0:35-0:50
Conventional 3 170 0:35-0:50
Shelf
position
Tempera-
ture °C
1)
250
160-180
1)
1)
1)
1)
Time
Hours
mins.
0:40-1:00
0:20
0:30-1:00
0:15-0:30
0:10-0:20
0:15-0:30
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