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Built-In Electric Oven
Instructions for use
EOB3612
822 923 188 -A- 24.04.02-02
g
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Dear customer,
Please read these operating instructions carefully.
Pay particular attention to the section “Safety information” on the first few pages. Please retain these
operating instructions for later reference. Pass them
on to possible new owners of the appliance.
The following symbols are used in the
text:
1
Warning: Information concerning your personal
safety.
Important: Information on how to avoid damaging
the appliance.
3
2
1. These numbers indicate step by step how to use
2. ...
3. ...
Safety instructions
Information and practical tips
Environmental information
the appliance.
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Contents
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Before Using for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Initial Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Inserting the general purpose tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Roasts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Roast Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Infrared Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Drying with Hot Air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Cleaning the Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
What to do if ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
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Operating Instructionsating Instructions
1 Safety
Electrical Safety
• The appliance may only be connected by a regis-
tered specialist.
• In the event of any faults or damage to the appli-
ance: remove fuses or switch off.
• It is not permissible to clean the appliance with a
steam or high pressure cleaner for safety reasons!
• Repairs to the appliance may only be carried
out by specialists. Repairs carried out by inex-
perienced persons may cause injury or serious
malfunctioning. If your appliance needs repairing,
please contact your local AEG Service Force
Centre or your specialist 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,
frying 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 hot rings 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.
To Avoid Damaging Your Appliance
• Do not line your oven with aluminium foil and do
not place a baking tray or dish on the oven floor,
otherwise the oven enamel will be damaged by
the resulting build up of heat.
• Juice from fruit that drips from baking trays will
leave marks that cannot be removed. For very
moist cakes, use the universal baking tray.
• Do not put any weight on the oven door when it is
open.
• Never pour water directly into the hot oven. The
enamel may be damaged.
• Using force, especially on the edges of the front
glass panel, may break the glass.
• Do not store inflammable objects in the oven.
They may ignite when the oven is switched on.
• Do not store moist food in the oven. The enamel
may be damaged.
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2 Disposalposal
Disposing of the packaging material
All materials used can be fully recycled.
Plastics are marked as follows:
• >PE< for polyethylene, as used for the outer
wrapping and the bags inside.
• >PS< for polystyrene foam, e.g., as used for the
padding materials. They are completely free of
CFCs.
Disposal of old appliances
1
To protect the environment, it is important that worn
out appliances are disposed of in the correct manner.
• The appliance must not be disposed of with
• You can obtain information about collection dates
Warning: Before disposing of old appliances
please make them inoperable so that they
cannot be the source of danger.
To do this, disconnect the appliance from
the mains supply and remove the mains
lead.
household rubbish.
or public refuse disposal sites from your local
refuse department or council.
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Description of the Appliancen of the Applianceance
General Overview
Control Panel
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Oven Features
Oven accessories
Combination shelf
For dishes, cake tins, items for roasting and grilling.
Baking tray
For cakes and biscuits
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Before Using for the First Timesing for the First TimeFirst Time
Initial Cleaning
Before using the oven for the first time you should
clean it thoroughly.
1
3
• Turn the oven function switch to oven lighting.
• Remove all accessories and the shelf support
• Then wash out the oven with warm water and
• Wipe the front of the appliance with a damp cloth.
Caution: Do not use any caustic, abrasive
cleaners! The surface could be damaged.
To clean metal fronts use commercially
available cleaning agents.
rails and wash them with warm water and washing up liquid.
washing-up liquid, and dry.
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Using the Oven ng the Oven
Switching the Oven On and Off
1. Turn the “oven functions” switch to the required
function.
2. Turn the “temperature selection” switch to the
required temperature.
The red oven power indicator is illuminated while
the oven is in use.
The red temperature pilot light is illuminated while
the oven is heating up.
3. To switch off the oven, turn the “oven functions”
switch and the “temperature selection” switch to
the zero position.
3
Cooling fan
The fan comes on automatically when the oven is in
use in order to keep the surfaces of the appliance
cool. Once the oven has been switched off, the fan
continues running to cool down the appliance and
then switches itself off automatically.
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Oven Functions
The oven has the following functions:
L Oven Lighting
With this function you can illuminate the oven inte-
rior, e.g., for cleaning.
The heating element is not in use.
V Fan-assisted circulation
For roasting and grilling on two shelf positions.
Set the oven temperature 20-40 °C lower than for
Top/Bottom heat.
Top/Bottom heat is on and the fan is also on.
O Conventional
For baking or roasting on one level.
The conventional heating elements are in use.
Ü Bottom Heat
For crisping cakes that require a crisp base.
The bottom heating element is in use.
Z Infrared Wide-Area Grill
For grilling flat foods in larger quantities, such as
steaks, escalopes, fish or for toasting.
Top heat and the grill element are used.
= Infrared grill
For grilling larger pieces of meat or poultry on one
level. This function is suitable for soufflés and 'au
gratin'.
The grill heating element and Top Heat operate alternately when the fan is on.
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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.
To change your setting, just turn the knob to the
desired value.
To stop the timer before the set time has elapsed,
turn the knob to OFF.
Inserting the general purpose traypurpose tray
3
General purpose tray
The tray has a little bulge on the left and
right edges. These are provided as positioning guides and must always be located
towards the rear when inserting the tray.
Inserting the tray/ general purpose tray:
The bulges must be positioned towards the rear.
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Uses, Tables and Tipsses, Tables and Tips
Baking
Use either the fan assisted U function or Top/Bottom
O heating for baking.
Baking tins
• Dark metal or coated tins are suitable for Top/
Bottom O heating.
• Light metal/glass/ceramic containers are also
suitable for fan-assisted U baking.
1 Baking tray: could be placed at Position 3
1 Baking tins: could be placed at Position 1
Tray l ev els
• With Top/Bottom O heating, baking can be done
on one tray.
• With the fan-assisted U feature, you can bake
flat, dry cakes and pastries on two trays at the
same time.
2 trays: at positions 1 and 3
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3
• When choosing the oven position, make sure you
• Insert the tray with the bevelled edge towards
• Always place baking tins at the centre of the grill.
• With fan-assisted U circulation or Top/Bottom O
General advice
are counting from the bottom.
you.
heat, you can bake two tins beside each other at
the same time. The baking time becomes only
slightly longer.
How to use the Baking Tables
The tables show a selection of dishes, with recommended temperature settings, cooking times, and
oven positions.
• Temperatures and baking times are given for
guidance only, to be adapted according to the
particular combination of pastry, quantity, and
baking tin(s).
• To begin with, we recommend setting to the lower
temperature, and then adjusting to suit individual
requirements, for example, a higher temperature
can be set if a darker brown is desired, or if baking time is found to be too long.
• The tables do not give recipes for the cakes or
pastries described; for recipe details, please refer
to the recipe for a similar item.
• Times may increase by 10-15 minutes for cakes
baked on trays or tins at different oven positions.
• Moist cakes and pastries (for example, pizzas,
fruit cakes, etc.) can be baked on one level only.
• Widely different baking items may show different
initial rates of browning while baking. In this
case, please do not change the temperature
setting. Rates of browning will even out later in
the baking process.
2
With longer baking times, the oven can be
turned off about 10 minutes before the end
of the required time, to make use of the
residual heat in the oven.
Unless otherwise stated, the temperatures
indicated are those to which the oven is preheated.
Baking Table
Fan-assisted circulation Top/Bottom heat
Baking type Temperature
in °C
Cake mixture
Ring cake or 'Gugelhupf' 140-160 1 --- 50-70 160-180 1
Frankfurter ring cake
(half tin)
Royal /Madeira cake
(rectangular tin)
Fruit ingredients 150-170 3 --- 20-25
Fancy apple cakes 150-170 1 --- 50-80
140-160 2 --- 45-60 150-170 1
140-160 1 --- 70-90 150-170 1
Tray position
from bottom
1
Tray
2
Trays
Baking time
in minutes
(suggested)
Temperature
in °C
170-190,
preheated
170-190,
preheated
Tray position
from bottom
1 Tray
2
1
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Fan-assisted circulation Top/Bottom heat
Baking type Temperature
in °C
Short pastry
Cheese flan (750 g cottage cheese)
covered apple gateau 150-170 1 --- 50-60 170-190 1
Cheese flan (tray) --- --- --- 60-80
Puff pastry
French apple gateau
Sponges
Sponge cake (DIN) 140-160 1 --- 20-40 160-180 2
Fruit ingredients
--- --- ---
150-170,
preheated
140-160,
preheated
Tray position
from bottom
1
Tray
1 --- 35-50
3 1+3 15-25
2
Trays
Baking time
in minutes
(suggested)
60-90 +
10 Min.
After-heating
Temperature
in °C
170-190 1
160-180
preheated
180-200,
preheated
170-180,
preheated
Tray position
from bottom
1 Tray
3
1
3
Swiss roll
Raised pastry
Ring cakes 140-160 1 --- 50-70 160-180 1
Plaited yeast cakes/ring
cakes, buns
Cakes with cream filling,
sugar/almond toppings
With sugar vermicelli 150-170 3 1+3 20-40 170-190 3
Fruit cakes (tray) with
sugar vermicelli (DIN)
Ringcake 140-160 1 --- 50-70 160-180 1
Frankfurter ring cake
(half tin)
Cheese cake (tray) 140-160 3 --- 50-70
Biscuits
Meringues
150-170,
preheated
150-170 3 --- 30-40
160-170 3 25-30
150-160 3 --- 35-50 170-190 3
140-160 2 --- 45-60 150-170 1
80-100,
preheated
3 --- 10-20
3 --- 100-120 100-120 3
180-200,
preheated
170-190
preheated
180-200,
preheated
170-190
preheated
3
3
3
3
Macaroons 120-140 3 20-30
Small biscuits & cakes 140-160 3 1+3 15-40
Walnut cakes --- --- --- 25-30 170-180 2
Puff pastry
14
170-190,
preheated
3 20-40
140-160
preheated
160-180
preheated
190-210,
preheated
3
3
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Fan-assisted circulation Top/Bottom heat
Baking type Temperature
in °C
Cheese/ poppy-seed/
caraway
straws (aperitif biscuits)
Small pastries
Choux pastry
Cream puffs
Creative pastries
Swiss apple tart
Swiss cheese tart
Spinach cake, Quiche 170-190 1 --- 35-50 180-200 1
180-190,
preheated
140-160,
preheated
170-190
preheated
180-200
preheated
180-200
preheated
Tray position
from bottom
1
Tray
3 1+3 10-15
3 20-40
3 --- 25-40 190-210 3
1 --- 35-50
1 --- 35-50
2
Trays
Baking time
in minutes
(suggested)
Temperature
in °C
200-210,
preheated
170-190,
preheated
210-230,
preheated
210-230,
preheated
Tray position
from bottom
1 Tray
3
3
2
2
Bread and rolls
Current rolls 180-190, 3 1+3 10-15 190-210 3
Milk rolls 160-170 3 1+3 10-15 180-190 3
Rye bread, brown bread 190-200 2 od. 3 --- 45-65 190-210 2
White bread (tin) 170-180 2 --- 40-45 180-200 2
Unleavened bread, Pitta
Soufflé
Pasta soufflé 180-200 2 --- 40-50 190-210 1
Potatoes au gratin 180-200 2 --- 50-65
'Au gratin' dishes
“Hawaii“ toast 250 3 --- 5-8
220-230
preheated
2 --- 15-25
230-250,
preheated
190-210
preheated
1
1
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Roasts
For roasts, use the Fan-assisted U or Top/Bottom
Heat O oven features.
Ovenware
• Any heat-resistant dish is suitable for roasting
(please read the manufacturer's instructions).
• For oven dishes with artificial handles, make sure
that these are heat-resistant (please read the
manufacturer's instructions).
• Large roasts can be cooked on the general pur-
pose tray or on the grill with the general purpose tray underneath (for example, turkey,
goose, 3-4 chickens, 3-4 knuckles of veal).
• We recommend cooking all lean meats in a cas-
serole with a lid (for example, pot roasts,
braised beef or veal, deep-fried meats). This
renders the meat juicier.
• If crackling is desired, meat can be cooked in a
casserole without a lid (for example, pork, meat
loafs, lamb, mutton, duck, 1-2 knuckles of veal,
1-2 chickens, small poultry, roast beef, fillets,
game fowl).
3
Tip: roasting in an oven dish will be less
messy!
3
• We recommend using the oven to cook fish or
• In general, the Top/Bottom Heat feature is suita-
• To avoid burning the meat juices or fats, we rec-
• If necessary, turn the roast over (at 1/2 or 2/3 of
3
2
How to use the Roasting Table
The table indicates the most suitable oven
feature, temperature settings, and cooking
times to apply for various types of meat.
The suggested values are for guidance only.
meat weighting from 1kg upwards.
ble for very lean meats, fish, and wild fowl. For all
other types of meat (especially poultry), we recommend using the Fan-assisted feature U.
ommend adding a little liquid to the oven dish.
the way through cooking time).
Tip: baste large roasts and poultry with the
juices several times while roasting. This will
give you better results.
You can switch off the oven around 10 minutes before roasting time has ended, to
make use of the residual heat.
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Roast Table
For each, place the baking tray/general purpose pan at position 1
Fan-assisted
Type of ro a s t
Roast/grill per piece
1 kg Pork roasts
(Spare ribs or ham, rolled
roasts), for each cm. thick
Smoked loin of pork, for each
cm. thick
Meat loaf 160-170 2 --- 1 60
Roast beef, for each cm. thick 150-160 2 --- 1 15-18
Fillet of beef, for each cm. thick
Roast beef, for each cm. thick
Roast veal, for each cm. thick 170-180 2 --- 1 14-17
Leg of lamb (1800 g) 170-180 2 --- 1 90
Temperature
in °C
150-160 2 --- 1 14-20
150-160 2 --- 1 10-12
200-210,
pre-heated
200-210,
pre-heated
with simultaneous use of
grill at position
from bottom
1 Tray 2 Trays
2 --- 1 6-8
2 --- 1 8-10
General pur-
pose pan at
position
Suggested
roasting
time in min-
utes
Poultry
Chicken 160-180 2 --- 1 55-65
Duck (2000-2500 g) 150-160 2 --- 1 90-120
Goose (4500 g) 150-160 2 --- 1 150-180
Turkey (5500 g) 150-160 2 --- 1 150-180
1 kg. rolled turkey roast, for each
cm. thick
Quick-fries on the tray at 1or two 2 positions
Fried/grilled sausages
Escalopes/cutlets, in batter
Rissoles
Fish on the tray, at 1 or 2 positions
Trout, for each 200-250 g 200-210 3 4+2 --- 15-20
4 Fillet of trout (for each 200g) 170-180 3 4+2 --- 10-20
Fillet of zander, in batter
(total weight around 1 kg)
150-160 2 --- 1 11-13
220-230,
pre-heated
240-250,
pre-heated
220-230,
pre-heated
190-200 3 4+2 --- 25-30
3 4+2 --- 10-15
3 4+2 --- 13-15
3 4+2 --- 15-20
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Grilling
For grilling use the infrared grill F oven function or
infrared wide-area grill Z with temperature setting.
1
3
Ovenware for grilling
• Use the shelf unit and universal tray together for
Shelf positions
• For grilling flat foods you should mostly use the
Warning: Always close the oven door when
grilling.
Always pre-heat the empty oven using the
grill functions for 5 minutes!
grilling.
4th shelf position from the bottom.
Notes on the grilling table
The grilling times are only for guidance and will vary
depending on the type and quality of meat or fish.
• Grilling is particularly suitable for flat pieces of
meat and fish.
• Turn the food approx. halfway through grilling.
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Page 19
Infrared Grilling
always pre-heat for 5 minutes
Food for grilling Function Tempera-
ture in °C
Infrared
4-8 Pork chops
2-4 Pork chops Infrared grill 275 1 4 12 12
marinated pork steaks
Fillet steak, rare Infrared grill 275 1 4 5-7 4-6
4 fillet steaks, medium
2 Half chicken pieces Infrared grill 250 1 4 15-20 15-20
4 Half chicken pieces
1-4 Chicken thighs
wide-area
grill
Infrared
wide-area
grill
Infrared
wide-area
grill
Infrared
wide-area
grill
Infrared
wide-area
grill
275 1 4 15 10
275 1 4 12 12
275 1 4 6-8 5-7
250 1 3 15-20 15-20
250 1 4 20 10
Universal
tray
Shelf support rail from
Grill tray Grilling time
bottom
in minutes
1. Page 2. Page
4-6 Chicken thighs
Grilled sausage,
up to 6 items
Grilled sausage,
more than 6 items
Coiled sausages,
up to 4 items
Coiled sausages,
up to 6 items
Whole fish
Toast (without topping)
Infrared
wide-area
grill
Infrared grill 275 1 4 5-10 5
Infrared
wide-area
grill
Infrared grill 275 1 4 10 9
Infrared
wide-area
grill
Infrared
wide-area
grill
Infrared
wide-area
grill
250 1 4 20 15
275 1 4 5-10 5
275 1 4 10 9
250 1 3 10 ---
275 1 4 1-2 1-2
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Preserving
When preserving use the bottom heat oven function.
Preserving jars
• When preserving use only commercially available
jars that are the same size.
3
Jars with twist-off tops or with a bayonet
fastening and metal containers are not
suitable.
Notes on preserving
• Use the baking tray for preserving. There is room
• The jars should all be filled to the same level and
• Position the jars on the baking tray so that they
• Pour approx. 1/2 litre of water into the baking tray
Shelf positions
• Use the 1st shelf position from the bottom for
preserving.
• As soon as bubbles begin to appear in the first
Preserving Table
The states preserving times and temperatures are for guidance
Preserves Temperature in
°C
Soft fruit
Cooking time until
bubbles form
Mins.
for up to six jars, each with a capacity of 1 litre.
closed.
do not come into contact with one another.
to create sufficient moisture in the oven.
jars (for 1-litre jars this takes about 35-60 minutes), switch off the oven or reduce the temperature to 100 °C (see table).
Continued
cooking
at 100 °C
Mins.
Standing time
with oven
switched off
Strawberries, blueberries,
raspberries, ripe gooseberries
Unripe gooseberries 160-170 35-45 10-15 -
Fruit with stones
Pears, quinces, plums 160-170 35-45 10-15 -
Vegetables
Carrots 160-170 50-60 5-10 60
Mushrooms 160-170 40-60 10-15 60
Gherkins 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 - -
Plum purée
160-170 35-45 - -
160-170
50
45
-6-8 timer
-
-
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Page 21
Drying with Hot AirAir
Use shelves lined with greaseproof paper or baking paper.
You will achieve a better result if you switch the oven off half way through the drying time.
Open and leave to cool, preferably overnight. Then finish drying the dried food.
Temperature in °C
Vegetables
Beans 60-70 6-8
Peppers (strips) 60-70 5-6
Vegetables for making soup 60-70 5-6
Mushrooms 50-60 6-8
Herbs 40-50 2-3
Fruit
Plums 60-70 8-10
Apricots 60-70 8-10
Sliced apple 60-70 6-8
Pears 60-70 6-9
Time in hours
(approximate guide)
21
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Cleaning and Care
1
Warning: For safety reasons cleaning the
appliance with a steam jet cleaner or highpressure water cleaner is not permissible!
Exterior of the Appliance
Wipe the front of the appliance with a soft cloth
dipped in warm soapy water.
• Do not use scourers, caustic cleaners or abrasive
items.
• Use commercially available cleaners for metal
fronts.
Oven Interior
1
Clean the appliance after each use. This is the easiest way to remove spills and prevents them being
burnt on.
Warning: The oven must be switched off
and cold before cleaning.
1. Switch on the oven lighting when cleaning.
2. Every time you use the oven, wipe it out after-
wards with water and washing-up liquid, then dry.
Do not use any abrasive items.
3. Remove stubborn marks with special oven cleaners.
1
Important: Always follow the manufacturer's instructions when using oven spray
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.
22
Page 23
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
To re-insert, first hook the rail into place at the back
(1) and then insert the front and press into place (2).
Important! The rounded ends of the guide
rails must be pointing forwards!
23
Page 24
Oven Lighting
1
3
Changing the oven light bulb/cleaning
the glass cover
1. Remove the glass cover by turning it anti-clock-
2. If necessary: replace with
3. Refit the glass cover.
Warning: Risk of electric shock! Prior to
changing the oven light bulb:
– Switch off the oven!
– Disconnect from the electricity supply.
Place a cloth on the oven floor to protect the
oven light and glass cover.
wise and then clean it.
25 watt, 230 V, 300 °C heat-resistant oven
lighting.
24
Page 25
Cleaning the 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
1. Remove the side shelf support rails.
2. Grip the heating element at the front and pull it
3. The heating element will now fold down.
1
Warning: Only fold down the heating ele-
ment when the oven is switched off and
there is no risk of being burnt!
forwards and out over the support lug on the
inner wall of the oven.
Caution: Do not use force to press the heat-
ing element down! The heating element
might break.
Cleaning the oven ceiling
1
2
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 (2).
25
Page 26
Oven Door
The oven door of your appliance may be removed for
cleaning.
Removing the oven door
1. Open the oven door completely.
2. Completely fold back the brass-coloured
clamping lever on both door hinges.
3. Grip the oven door with both hands on the sides
and close it to about
3/4 going past the point of resistance.
4. Pull the door away from the oven
(Caution: heavy!).
5. Place the door, with the outer surface downwards, on a soft, flat surface, for example a blanket, to avoid scratches.
Hanging the oven door
1. With both hands take hold of the sides of the
door from the side on which the handle is positioned.
2. Hold the door at an angle of approx. 60°.
3. Slide the door hinges simultaneously as far as
possible into the two slots on the right and left at
the bottom of the oven.
4. Lift the door up until resistance is met and then
open fully.
5. Lift the brass-coloured clamping levers on both
door hinges back to their original position.
6. Close the oven door.
5
26
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Oven door glass
The oven door has two glass plates, set next to each
other. The inner plate can be removed for cleaning.
1
1
Removing the glass from the door
1. Detach the door and, with the handle downwards,
2. Grasp the top glass plate underneath, and push it
3. Hold the plate gently underneath, and slide it out.
Caution: the following steps must be per-
formed only with the oven door removed! If
the glass is removed while the door is
attached, the lighter weight may cause it to
spring up and cause injury.
Important! Rough handling of the glass,
especially at the edges of the front plate,
may cause it to break.
lower it onto a soft, even surface.
towards the door handle against the pressure
spring, until it comes free.
Cleaning the glass
Attaching the glass to the door
1. Insert the plate obliquely into the retaining frame
at the handle.
2. Lower the plate. Place the glass against the pressurespring at the handle, and in front of the
retaining frame at the bottom of the door, then
push it into the frame.
The glass plate must be firmly attached!
Re-attach the door to the oven.
27
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What to do if ...
Fault Possible Cause Remedy
Hotplates not working.
The oven does not heat.
The oven light does not come on. The bulb has blown.
If you cannot remove the fault with the remedies
described above, please contact your local dealer
or Customer Service.
1
Caution: repairs should only be undertaken
by specialised repair technicians. Inappropriate repairs may result in serious injury to
the user.
The hotplate concerned has not
been switched on.
A domestic electrical protection
device has been tripped (or the
fuse has blown).
The oven has not been switched
on.
The required settings have not
been made.
The domestic electrical protection
device (fuse) has been tripped.
Switch on the hotplate concerned.
Check the fuse or protection
device.
Switch the oven on.
Check the settings.
Check the protective devices.
If these are tripped repeatedly, you
should call a qualified electrician.
Replace the bulb (see Care and
Cleaning).
In the event of damage caused by inappropriate
repairs, the guarantee may not cover the work carried out by Customer Service or your dealer's repair
technicians.
Advice on cookers with metal fronts:
3
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.
28
Page 29
Technical Data
Oven Interior Dimensionsmensions
Height x Width x Depth 31 cm x 41 cm x 41 cm
Capacity (usable capacity) 52 l
Regulations, Standards, Directives
This appliance meets the following standards:
• EN 60 335-1 and EN 60 335-2-6
relating to the safety of electric appliances for
household use and similar purposes and
• EN 60350 or DIN 44546 / 44547 / 44548
relating to the operating features of household
electric cookers hobs, ovens, and grills.
• EN 55014-2 / VDE 0875 Part 14-2
• EN 55014 / VDE 0875 Part 14 / 1999-10
• EN 61000-3-2 / VDE 0838 Part 2
• EN 61000-3-3 / VDE 0838 Part 3
relating to basic requirements for electromagnetic
compatibility (EMC).
4
• 73/23/EWG dated 19.02.1973 (Low Voltage)
• 89/336/EWG dated 03.05.1989 (EMC including
• 93/68/EWG (markings and labelling).
This appliance complies with the following
EC directives:
including amendment 90/683/EWG
Amendment 92/31/EWG)
29
Page 30
Indexdex
A
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
B
Baking tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Bottom heat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
C
Cleaning
accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
initial cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
shelf support rails . . . . . . . . . . . . . . . . . . . . . . . 23
Combination shelf . . . . . . . . . . . . . . . . . . . . . . . . . 7
Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Conventional . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Customer service . . . . . . . . . . . . . . . . . . . . . . . . . 31
D
Description of the appliance . . . . . . . . . . . . . . . . . 6
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
G
General purpose tray . . . . . . . . . . . . . . . . . . . . . . 11
O
Oven
accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
light bulb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
P
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Preserving Table . . . . . . . . . . . . . . . . . . . . . . . . . . 20
R
Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Roasts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
S
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Shelf support rails . . . . . . . . . . . . . . . . . . . . . . . . 23
T
Tables and tips . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Tray, general purpose tray . . . . . . . . . . . . . . . . . . 11
U
Using the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
W
What to do if ... . . . . . . . . . . . . . . . . . . . . . . . . . . 28
30
Page 31
Service
The section "What do I do if...“ lists some faults that
you can remedy yourself. Look there first if a fault
occurs.
Is it a technical fault?
Then contact your nearest customer service centre.
Always prepare in advance for the discussion. By
doing so you will make it easier to diagnose the fault
and decide whether customer service is necessary.
Please make a note of the folllowing information as
accurately as possible:
• What form does the fault take?
• Under what circumstances does the fault occur?
Prior to the telephone call it is imperative that you
make a note of the following appliance code numbers that are given on the rating plate:
• Model Code
• PNC Code (9 digits),
• S No Code (8 digits).
We recommend that you record the code numbers
here so that you always have them to hand:
Model: ...............................................................
PNC:
...............................................................
S-No: ...............................................................
When do you incur costs even during the
warranty period?
• if you could have remedied the fault using the
fault table (see section "What to do if ...“),
• if the customer service technician has to make
several journeys because he was not provided
with all the relevant information before his visit
and therefore, for example, has to fetch spare
parts. These multiple trips can be avoided if you
prepare for your phone call as described above.
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