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Built-In Electric Oven
Operating Instructions
822 923 034-B-180305-06
EOB 5620
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 Safety instructions
Warning: Information concerning your personal safety.
Important: Information on how to avoid damaging the appliance.
3 Information and practical tips
2 Environmental information
1. These numbers indicate step by step how to use
the appliance.
2. …
3. …
These operating instructions contain information on
steps you can take yourself to rectify a possible malfunction. Refer to the section “What to do if...”.
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Contents
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Inserting the general purpose pan, grill, and tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Inserting/Removing the Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Meat cooking rod. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Mechanical Door Lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Roasting Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Meat Probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Infrared Grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Turbo grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Drying with Hot Air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Exterior of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
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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 inexperi-
enced 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 appli-
ance 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 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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Disposal
2
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 W on the product or on its pack-
aging indicates that this 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.
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Description of the Appliance
General Overview
Control panel
Door handle
Full glass door
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Control Panel
Temperature / Time Display
Temperature Pilot LightOven Power Indicator
Oven Functions
Oven Features
Shelf positions
Settings buttons
Top heat and heating elements
Temperature selector
Oven lighting
Meat probe socket
Fat Filter
Oven lighting
Rear wall heating
element
Oven shelf runners, removable
Bottom Heat
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Oven accessories
Combination shelf
For dishes, cake tins, items for roasting and grilling.
Baking tray
For cakes and biscuits.
General purpose pan
For roasting, or as a receptacle for grease.
Meat probe
For determining exactly how far joints of meat are
cooked.
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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 availa-
ble cleaning agents.
1. Turn the oven function switch to oven lighting L.
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.
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Using the Oven
Switching the Oven On and Off
Oven Power Indicator
Temperature Pilot Light
Oven Functions
1. Turn the oven functions switch to the required
function.
2. Turn the temperature selection switch to the re-
quired 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 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 Selection
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Oven Functions
The oven has the following functions:
L Oven lighting
With this function you can illuminate the oven interior, e.g., for cleaning.
The heating element is not in use.
¥ Hot Air
For roasting and baking on up to three levels simultaneously.
Set oven temperatures 20-40 °C lower than when
using conventional.
The rear wall heating element is used and in addition
the fan is switched on.
¦ Pizza Setting
For baking pizza, fruit flans, quiches and flat sweet
or savoury pies.
The rear wall heating element and bottom heat are
used and in addition the fan is switched on.
¼ Turbo All-Round Grill
For roasting larger joints of meat or poultry on one
level. The function is also suitable for gratinating
and browning.
The grill heater elements and the ventilator operate
simultaneously.
¸ Infrared Grill
For grilling flat foods that are arranged in the middle
of the shelf such as steaks, escalopes, fish or for
toasting.
The grill heating element is in use.
º 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.
O Top Heat
For browning foods topped with breadcrumbs
and foods cooked au gratin.
The top heating element is in use.
U Bottom Heat
For crisping cakes that require a crisp base.
The bottom heating element is in use.
¡ Conventional
For baking or roasting on one level.
The conventional heating elements are in use.
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Inserting the general purpose pan, grill, and tray
Inserting the general purpose pan and
tray:
The trays have 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.
For grills:
Insert the tray at the desired position.
Inserting/Removing the Fat Filter
The fat filter protects the rear wall heating element
against splashes of fat when roasting.
Inserting the fat filter
Holding the fat filter by the tab, insert the two retainers into the opening on the rear wall of the oven
(fan opening) from the top downwards.
Removing the fat filter
Take hold of the tab on the fat filter and remove by
pulling upwards.
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Additional functions
Either the timer or the meat cooking rod can be set.
Timer
Setting the timer.
Meat Cooking Rod
Setting the core temperature.
3 General Hints
• After a function has been selected, the display
flashes for about 5 seconds. While it flashes, the
desired time can be set using the + or - buttons.
• When the desired time has been set, the display
flashes for another 5 seconds. The set time begins
to run.
• Press any of the buttons to stop the signal.
• The desired oven function and temperature can be
selected before or after setting the clock functions.
• When cooking is finished, turn the oven and tem-
perature selectors back to zero.
Temperature / Time Display
Settings buttons
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Timer
3 This function does not affect the operation
of the oven.
1. Press any button.
"00" will flash in the display.
2. Within 5 seconds, set the desired time period by
pressing the + or - buttons. (Maximum: 99 minutes).
Within 5 seconds the display will show the time remaining.
When the period of time is up, "00" will be displayed
and a signal will sound for 2 minutes.
3. The signal can be switched off by pressing any
button.
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Meat cooking rod
A signal will sound when the set core temperature
has been reached.
3 The oven must not be switched off!
The meat cooking rod may be used in combination
with the lower/upper heat setting, the hot air setting
and the Turbo space grill setting.
Two temperatures are to be taken into consideration:
– The oven temperature: see Roasting Chart!
– Core temperature: see Meat Cooking rod Chart!
1 Warning: Only the accompanying meat cook-
ing rod may be used. When replacing parts,
use only the original spare parts.
1. Insert the end point of the meat cooking rod well
into the meat to be roasted so that the end point is
located in the middle of the meat.
2. Insert the meat cooking rod's plug into the socket
on the side wall of the oven as far as it will go.
3. Set the desired oven function and temperatures.
The recommended temperature will appear in the
display.
3 The core temperature will be displayed as it in-
creases from 30°C.
4. Set the desired core temperature using the + or -
buttons.
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Within approximately 5 seconds the display will
show the actual core temperature.
A signal will sound as soon as the actual core temperature has reached the set temperature.
The signal can be switched off by pressing any button.
1 Warning: The meat skewer is hot! Take special
care not to burn yourself when removing the
plug and the end point!
3 The oven must not be switched off!
5. Remove the meat cooking rod's plug from the
socket and take the roasted meat containing the
meat cooking rod out of the oven.
6. Switch off the oven functions and the temperature.
Ascertaining or changing the core temperature of
the meat:
– The set core temperature can be displayed by
pressing the + or - buttons once.
– Additional changes can be made to the tempera-
ture initially set by repeatedly pressing the + or buttons.
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Mechanical Door Lock
When the appliance is delivered, the door lock is deactivated.
Activate the door lock
Pull the safety catch forwards until it locks in place.
Open the oven door:
1. Shut the door.
2. Press the safety catch and keep it depressed.
3. Open the doors.
Close the oven door
Close the door without pressing the safety catch.
Deactivating the door lock
Press the safety catch back into the panel.
3 Switching off the appliance does not cancel
the mechanical door lock.
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Uses, Tables and Tips
Baking
For baking use the hot air ¥ oven function or
conventional ¡.
3 When baking, remove the fat filter, as other-
wise the baking time will be longer and the
surface will be browned unevenly.
Baking tins
• Cake tins made of dark metal and coated tins are
suitable for conventional ¡.
• Light metal tins, glass and ceramic moulds are also
suitable for hot air ¥.
Shelf positions
• It is possible to bake on one level using
conventional ¡.
• Using hot air ¥ you can bake dry, flat items and
biscuits on up to three baking trays simultaneously.
1 Baking tray:
e.g., shelf position 3
1 Cake tin:
e.g., shelf position
2 Baking trays:
shelf positions 1 and 4
3 Baking trays:
shelf positions 1, 3 and 5
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General Information
• Always count the shelf positions from the bottom
upwards.
• Insert baking trays with the sloped edge to the
front!
• Always place cake tins in the middle of the shelf.
• Using hot air ¥ or conventional ¡ you can also
bake with two cake tins simultaneously by placing
them side by side on the shelf. There is no significant increase in baking time.
3 When frozen foods are used the trays inserted
may distort during cooking. This is due to the
large difference in temperature between the
freezing temperature and the temperature in
the oven. Once the trays have cooled the distortion will disappear again.
Notes on the baking tables
In the tables you will find information on temperatures, cooking times and shelf positions for a selection of dishes.
• The temperatures and cooking times are for guid-
ance only since these are dependent on the mixture, quantity and cake tin used.
• When using for the first time we recommend set-
ting the lower temperature and only select a higher
temperature if necessary, e.g., if increased browning is required or the cooking time is too long.
• If you cannot find specific information for one of
your own recipes, use information given in a similar
recipe for guidance.
• When cakes are baked on trays or in tins on more
than one oven position at once the baking time
may be increased by 10-15 minutes.
• Items that might drip (e.g., pizzas, fruit flans)
should only be prepared on one level.
Variations in the height of the item to be baked can
lead to different degrees of browning at the start of
baking. In this case please do not change the tem-
perature setting. Differences in the degree of
browning will balance out during baking.
2 For longer cooking times switch off the oven
approx. 10 minutes before the end of the
cooking time to make use of the residual heat.
Unless otherwise stated, the information in the
tables assumes starting with a cold oven.
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Baking Table
The stated baking times are for guidance only.
Recommended cooking methods, shelf positions
and temperatures are printed in bold type.
Hot Air ¥ Conventional ¡
Type of pastry or
cake
Sponge base
Pudding bowl or ringshaped cakes
Madeira cake
(square/rectangular
baking tin)
Flan case 150-170 3 170-190 2 20-25
Apple flan, very thin 150-170 1 170-190* 1 45-60
Fairy cakes 150-170 3 180-190 3 20-30
Shortcrust pastry
Large cheesecake 140-160 1 170-190 1
Covered fruit pie 150-170 1 170-190 1 50-60
Cheesecake on the
tray
Puff pastry
French apple tart 150-170* 1 190-200* 1 40-50
Sponge cake
Sponge cake (DIN) 150-170 1 160-180 2 25-40
Flan case 150-160* 3 170-180* 3 25-30
Swiss roll 150-170* 3 180-200* 3 10-15
Yeast dough
Pudding bowl/ringshaped cakes
Plaited roll/ring, plaited Danish pastry
Butter cake/sugar
cake
sugar-topped cakes
Sponge cake with
crumble topping
Apple crumble (DIN) 150-170 3 170-190 3 35-50
Cheesecake (tray) 150-170 3 170-190 3 45-50
Fruit loaf (500 g flour) 150-170* 3 160-180* 3 40-70
Pizza
(round baking sheet)
Temperature in
°C
150-170 1 160-180 1 50-70
140-160 1 150-170 1 70-80
--- --- 160-180 2 50-70
150-170 1 160-180 1 45-60
150-170 3 170-190 3 30-40
160-180 3 190-200* 3 25-30
150-170 3 180-190 3 20-40
230-250* 1 250-270* 1 10-25
Shelf
position
Temperature in
°C
Shelf
position
Baking time in
10 mins. standing
minutes
60-90 +
time
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Hot Air ¥ Conventional ¡
Type of pastry or
cake
Biscuits
Meringues 80-90* 3 80-90 3 150-180
Macaroons 100-120 3 3 20-30
Small piped biscuits 140-160 --- 150-170 3 15-30
Anzac nutties --- --- 160-180 2 25-35
Items made with puff
pastry
Danish pastries 160-180* 3 170-190* 3 20-40
Choux pastry
Cream puffs 160-180 3 190-210* 3 25-40
Shortcrust and rich pastries
Swiss apple pie --- --- 210-230* 1 35-50
Swiss cheese pie --- --- 210-230* 1 40-50
Spinach/vegetable
quiche, quiche lorraine
Bread and bread rolls
Herb bread 170-190* 3 190-210* 3 45-60
Tinned white loaf 170-190* 2 180-200* 1 40-50
Unleavened bread,
pitta bread
Pasta bake 180-200 1
Potato gratin 180-200 2
Dishes au gratin
Hawaiian toast 200-220 3 240-260 3 14-16
* Pre-heat the oven
Temperature in
°C
160-180* 3 180-200* 3 20-30
--- --- 190-210* 1 40-60
--- --- 230-250* 2 15-25
Shelf
position
Temperature in
°C
Shelf
position
Baking time in
minutes
Frozen Foods
Hot Air ¥ + Conventional ¡
Type of pastry
or cake
Pizza (frozen)
Also observe the manufacturer’s instructions for all other frozen products.
Temperature
in °C
Follow the manufactur-
er’s instructions as stat-
ed on the package
Shelf position
Lay on the grill tray,
insert baking tray below (shelf
position in accordance with
the manufacturer’s instruc-
tions as stated on the pack-
age)
Baking time
in minutes
Follow the manufacturer’s
instructions as stated on
the package
21
Page 22
Pizza Setting
The stated baking times are for guidance only
Pizza Setting ¦
Type of pastry or cake Temperature in °C Shelf position
Shortcrust pastry
Large cheesecake
(750 g soft cheese,
loose-bottomed tin, 26 cm)
Covered fruit pie 150-160 2 45-60
Cheesecake on the tray 150-160 2 45-55
Blackcurrant cake,
initial baking for base
Blackcurrant cake finish baking 150-160 2 30
Puff pastry
French apple tart 160-170* 2 40-45
Yeast dough
Cheesecake 150-160 2 35-45
Pizza 220* 1 15-20
Biscuits
Anzac nutties 160-170 1 25
Shortcrust and rich pastries
Spinach quiche 190-200 2 30-35
Bread and bread rolls
Unleavened bread 200-220* 2 21
Soufflés and dishes au gratin
Baked cabbage with a crispy topping
Macaroni and leek cheese 180-200 1 37
* Pre-heat the oven
150-160 2
160-170 2 15
180-200 1 30
Baking time
in minutes
60-90 +
10 mins. standing
time
Frozen foods Pizza setting ¦
Type of pastry or cake Temperature in °C Shelf position
Lay on the grill tray,
Follow the manufactur-
Frozen pizza
Also observe the manufacturer’s instructions for all other frozen products.
22
er’s instructions
as stated on the
package
insert baking tray below
(shelf position in accord-
ance with the manufactur-
er’s instructions as stated
on the package)
Baking time
in minutes
Follow the manufac-
turer’s instructions
as stated on the
package
Page 23
Roasting
For roasting use the hot air ¥ oven function.
Ovenware for roasting
• Any heat-resistant dish is suitable for roasting (Re-
fer to the manufacturer's instructions!).
• If the dish has plastic handles, check that they are
heat-resistant (refer to manufacturer's instructions!).
• You can roast large roasting joints directly in
the universal tray or on the shelf with the universal tray inserted below (e.g., turkey, goose, 3-
4 chickens, 3-4 knuckles of veal).
• We recommend roasting all lean forms of meat in a
casserole dish with a lid (e.g., veal, marinated
beef, pot roast, frozen meat). In this way the meat
will retain its juices.
• You can roast all forms of meat that are to be
browned or crisped in a casserole dish without a
lid (e.g., pork joints, meat loaf, lamb joints, mutton,
duck, 1-2 knuckles of veal, 1-2 chickens, small
poultry, sirloin, fillet, game).
3 If you use dishes for roasting the oven will not
get so dirty!
Notes on the roasting table
Information is given in the table on suitable oven
functions, temperature settings, cooking times and
shelf positions for various types of meat. The information is for guidance.
• We recommend roasting meat and fish in the oven
from a weight of 1kg.
• To stop meat juices or fat burning onto dishes or
the oven, we recommend adding a little liquid to
the roasting dish.
• Turn the joint as required (after 1/2 - 2/3 of the
cooking time).
3 Baste large joints and poultry with meat juices
several times during cooking. This will produce better roasting results.
2 Switch the oven off approx. 10 minutes before
the end of the roasting time to make use of the
residual heat.
23
Page 24
Roasting Table
Insert either the tray or universal tray into the 1st
shelf support rail.
Hot Air ¥
Food to be roasted Temperature in °C Shelf position
1 Level 2 Levels
Pork
1 kg Pork joint
(spare rib/ham joint, roasting joint),
per cm thickness
Smoked pork loin, per cm thickness
Meat loaf 160-170 2 --- 60-70
Beef
Beef joint, per cm thickness 150-160 2 --- 18-20
Fillet of beef, per cm thickness 190-200* 2 --- 6-8
Sirloin, per cm thickness 190-200* 2 --- 8-10
Vea l
Veal joint, per cm thickness 170-180 2 --- 14-17
Lamb
Leg of lamb (1800 g) 170-180 2 --- 90
Roasting smaller items on the baking tray
Sausages “cordon bleu” 220-230* 3 4+1 5-8
Sausages 220-230* 3 4+1 12-15
Escalope or chop coated with
breadcrumbs
Rissoles 210-220* 3 4+1 15-20
Fish
Trout weighing 200-250 g 190-200 3 --- 20-25
4 Trout fillets
(weight 200 g)
Perch fillet coated with breadcrumbs
(total weight approx. 1 kg)
Poultry
Chicken 150-160 2 --- 55-60
1 kg Turkey roast, per cm thickness 150-160 2 --- 11-15
Duck (2000-2500 g) 150-160 2 --- 90-120
Goose (4500 g 150-160 2 --- 150-180
* Pre-heat the oven
150-160 2 --- 14-20
150-160 2 --- 10-15
220-230* 3 4+1 15-20
170-180 3 --- 20-25
190-200 3 --- 25-30
Roasting time
in minutes
24
Page 25
Meat Probe Table
Food to be Cooked Meat Core Temperature
Beef
Rib steak or fillet steak rare
medium
well done
Pork
Shoulder of pork, ham joint, neck 80 - 82 °C
Chop (saddle), smoked pork loin 75 - 80 °C
Meat loaf 75 - 80 °C
Vea l
Roast veal 75 - 80 °C
Knuckle of veal 85 - 90 °C
Mutton / lamb
Leg of mutton 80 - 85 °C
Saddle of mutton 80 - 85 °C
Roast lamb, leg of lamb 75 - 80 °C
Game
Saddle of hare 70 - 75 °C
Leg of hare 70 - 75 °C
Whole hare 70 - 75 °C
Saddle of venison 70 - 75 °C
Leg of venison 70 - 75 °C
45 - 50 °C
60 - 65 °C
75 - 80 °C
25
Page 26
Grilling
For grilling use the infrared grill ¸ oven function or
infrared wide-area grill º with temperature setting.
1 Warning: Always close the oven door when
grilling.
3 Always pre-heat the empty oven using the grill
functions for 5 minutes!
Ovenware for grilling
• Use the shelf unit and universal tray together for
grilling.
Shelf positions
• For grilling flat foods you should mostly use the 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.
Infrared Grilling
Food for grilling Function
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
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
wide-area grill
Infrared
wide-area grill
Infrared
wide-area grill
Infrared
wide-area grill
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
Temperature
in °C
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
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
Universal tray Grill tray
Shelf positions 1. Page 2. Page
Grilling time
in minutes
26
Page 27
Turbo grilling
Function: Turbo grill ¼
Turn
after ...
minutes
Dish
Chicken
(900-1000 g)
Stuffed pork roasting joint
(2000 g)
Temperature
in °C
Universal tray Grill tray
Shelf positions
Grilling time
in minutes
160 1 2 50-60 25-30
160 1 2 90-95 45
Pasta bake 180 --- 2 30 ---
Potato bake
au gratin
200 1 3 20-23 ---
Gnocchi au gratin 180 1 3 20-23 ---
Cauliflower cheese 200 --- 3 15 ---
27
Page 28
Preserving
When preserving use the bottom heat oven
function U.
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.
Shelf positions
• Use the 1st shelf position from the bottom for
preserving.
Preserving Table
The states preserving times and temperatures are for
guidance
Preserves
Temperature
in
°C
Cooking time until
bubbles form
Mins.
Notes on preserving
• Use the baking tray for preserving. There is room
for up to six jars, each with a capacity of 1 litre.
• The jars should all be filled to the same level and
closed.
• Position the jars on the baking tray so that they do
not come into contact with one another.
• Pour approx. 1/2 litre of water into the baking tray
to create sufficient moisture in the oven.
• As soon as bubbles begin to appear in the first 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 cook-
ing
at 100 °C
Mins.
Standing time
with oven
switched off
Soft fruit
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
Beans 160-170 50-60 - -
Plum purée
160-170 35-45 - -
160-170 50-60 15-20 -
160-170
50
45
-6-8 timer
-
-
28
Page 29
Drying with Hot Air
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
Time in hours
(approximate guide)
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
29
Page 30
Cleaning and Care
1
Warning: For safety reasons cleaning the appliance with a steam jet cleaner or high-pressure 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 Warning: The oven must be switched off and
cold before cleaning.
Clean the appliance after each use. This is the easiest way to remove spills and prevents them being
burnt on.
1. Switch on the oven lighting when cleaning.
2. Every time you use the oven, wipe it out afterwards
with water and washing-up liquid, then dry. Do not
use any abrasive items.
3. Remove stubborn marks with special oven clean-
ers.
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.
Fat Filter
1. Clean the fat filter in hot water and washing up liq-
uid or in the dishwasher.
2. Badly burned on soiling can be removed by boiling
the filter in a little water to which 2-3 tablespoonsful
of dishwasher cleaner has been added.
30
Page 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!
To re-insert, first hook the rail into place at the back
(1) and then insert the front and press into place (2).
31
Page 32
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 cover.
Changing the oven light bulb/cleaning
the glass cover
1. Remove the glass cover by turning it anti-clock-
wise and then clean it.
2. If necessary: replace with
25 watt, 230 V, 300 °C heat-resistant oven lighting.
3. Refit the glass cover.
Changing side oven light/Cleaning glass
cover
1. Remove the left shelf support rail.
2. Remove the glass cover with the aid of a narrow,
blunt implement (e.g., teaspoon) and clean it.
3. If necessary:
replace bulb with a 25 watt, 230 V, 300 °C heatresistant, oven light bulb.
4. Refit the glass cover.
5. Insert the shelf support rail.
32
Page 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 heating 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 for-
wards 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 posi-
tioned correctly and securely on both sides
above the support lug on the inner wall of the
oven.
33
Page 34
Oven Door
The door of your appliance may be removed for
cleaning.
Removing the oven door
1. Open the oven door completely.
2. Completely fold back the clamping levers on
both door hinges.
3. Grip the oven door with both hands and close it
about 3/4 going past the point of resistance.
4. Pull the door away from the oven (Caution: the
door is heavy!)
5. Place the door, outer surface downwards, on a
soft, flat surface, (for example on a blanket) to
avoid scratches.
Hanging the oven door
1. From the side of the door on which the handle is
positioned, take hold of the sides of the door with
both hands.
2. Hold the door at an angle of approx. 60°.
3. Insert the door hinges as far as possible into the
two slots on the right and left at the bottom of the
oven at the same time.
4. Lift the door up until resistance is met and then
open it fully.
5. Fold the clamping levers on both door hinges back
into their original position.
6. Close the oven door
34
Page 35
Oven door glass
The oven door has two glass plates, set next to each
other. The inner plate can be removed for cleaning.
1 Caution: the following steps must be per-
formed only with the oven door removed! If
the glass is removed while the door is at-
tached, the lighter weight may cause it to
spring up and cause injury.
1 Important! Rough handling of the glass, espe-
cially at the edges of the front plate, may
cause it to break.
Removing the glass from the door
1. Detach the door and, with the handle downwards,
lower it onto a soft, even surface.
2. Grasp the top glass plate underneath, and push it
towards the door handle against the pressure
spring, until it comes free (
3. Hold the plate gently underneath, and slide it out
à ).
(
á ).
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 pres-
surespring 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!
á ).
à ).
Re-attach the door to the oven.
35
Page 36
What to do if …
Fault Possible cause Remedy
The oven does not heat. The oven has not been switched
on.
The required settings have not
been made.
The domestic electrical protection
device (fuse) has been tripped.
“F2” appears in the display. The meat probe plug is not fitted
properly into the socket.
The oven light does not come on. The bulb has blown. Replace the bulb.
If you cannot remove the fault with the remedies
described above, please contact your local dealer
or Customer Service.
Switch the oven on.
Check the settings.
Check the fuses or protection devices.
If these are tripped repeatedly, you
should call a qualified electrician.
Insert the meat probe plug as far as
it will go into the socket on the side
wall of the oven.
1 Caution: repairs should only be undertaken by
specialised repair technicians. Inappropriate
repairs may result in serious injury to the user.
In the event of damage caused by inappropriate re-
pairs, the guarantee may not cover the work carried
out by Customer Service or your dealer's repair
technicians.
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.
36
Page 37
Technical Data
Oven Interior Dimensions
Height x Width x Depth 31 cm x 41 cm x 41 cm
Capacity (usable capacity)
Regulations, Standards,
Directives
This appliance meets the following standards:
• EN 60 335-1 and EN 60 335-2-6
relating to the safety of electrical appliances for
household use and similar purposes and
• EN 60350, or DIN 44546 / 44547 / 44548
relating to the operating features of electric cookers, hobs, ovens, and grills for household use.
• EN 55014-2
• EN 55014
• EN 61000-3-2
• EN 61000-3-3
• relating to basic requirements for electro-magnetic
compatibility protection (EMC).
52 l
5 This appliance complies with the following EU
Directives:
• 73/23/EWG dated 19.02.1973 (Low Voltage Direc-
tive)
• 89/336/EWG dated 03.05.1989 (EMC Directive in-
cluding Amending Directive 92/31/EWG).
37
Page 38
Index
A
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
B
Baking tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
C
Cleaning
accessories
initial cleaning
oven Ceiling
oven door glass
oven light bulb
shelf support rails
Clock
Timer
Clock Funktions
Combination shelf
Control panel
Conventional
D
Description of the appliance . . . . . . . . . . . . . . . . . . . . . . 6
Door Lock
F
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12, 30
G
General purpose pan . . . . . . . . . . . . . . . . . . . . . . . . . 8, 12
M
Meat probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
O
Oven
accessories
functions
light bulb
P
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Preserving Table
R
Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
S
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Shelf support rails
T
Tables and tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Timer
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
U
Using the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
W
Was tun, wenn ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
. . . . . . . . . . . . . . . . . . . . . . . . . . . 31
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
38
Page 39
Service
In the “What to do if …” section a number of malfunctions are listed that you can rectify yourself Look
there first if a fault occurs.
Is it a technical fault?
If so, please contact your customer service centre.
(You will find addresses and telephone numbers in
the section “Customer Service Centres”.)
Always prepare in advance for the discussion. This
will make diagnosis of the problem easier and also
make it easier to decide if a customer service visit is
necessary:
Please make a note of the following 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 important that you
make a note of the following appliance code numbers that are given on the rating plate:
• model description,
• 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 yourself 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, forexample, has to fetch spare parts.
These multiple trips can be avoided if you prepare
your phone call as described above.
39
Page 40
822 923 034-B-180305-06 Subject to change without notice
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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