Built-In Electric Oven
Operating Instructions
822 927 774-A-230106-01
EOB5627
g
Dear Customer,
Please read these user instructions carefully and keep them to refer to later.
Please pass the user instructions on to any future owner of the appliance.
The following symbols are used in the text:
1 Safety instructions
Warning! Information that affects your personal safety.
Important! Information that prevents damage to the appliance.
3 Useful tips and hints
2 Environmental information
2
Contents
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Control Panel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Inserting the Oven Shelf, Baking Tray and Roasting Pan . . . . . . . . . . . . . . . 13
Inserting/Removing the Grease Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Countdown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Meat probe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Mechanical Door Lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Frozen Ready Meals Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Roasting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Meat probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Grilling table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Turbo grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
3
Cleaning and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Outside of the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
4
Operating Instructions
1 Safety instructions
5 This appliance conforms with the following EU Directives:
– 73/23/EEC dated 19.02.1973 Low Voltage Directive
– 89/336/EEC dated 03.05.1989 EMC Directive inclusive of Amending Direc-
tive 92/31/EEC
– 93/68/EEC dated 22.07.1993 CE Marking Directive
Electrical safety
• This appliance must be only connected by a registered electrician.
• In the event of a fault or damage to the appliance: Take the fuses out or
switch off.
• Repairs to the appliance must only be carried out by qualified service en-
gineers. Considerable danger may result from improper repairs. If repairs
become necessary, please contact our Customer Services or your dealer.
Child Safety
• Never leave children unsupervised when the appliance is in use.
Safety whilst Using
• This appliance is intended to be used for cooking, roasting and baking food
in the home.
• Take care when connecting electric appliances to sockets nearby. Do not
allow connecting leads to come into contact with or to catch beneath the
hot oven door.
• Warning: Risk of burns! The interior of the oven becomes hot 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.
5
• Fruit juices dripping from the baking tray will leave stains, which you will
not be able to remove. For very moist cakes, use a deep tray.
• Do not put any strain on the oven door when open.
• Never pour water directly into the oven when it is hot. This could cause
damage to or discoloration of the enamel.
• Rough handling, especially around the edges of the front panel, can cause
the glass to break.
• Do not store any flammable materials inside the oven. These could ignite
when the oven is switched on.
• Do not store any moist foods inside the oven. This could damage the oven
enamel.
3 Note on enamel coating
Changes in the colour of the oven’s enamel coating as a result of use do not
affect the appliance’s suitability for normal and correct use. They therefore
do not constitute a defect in the sense of the warranty law.
Disposal
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
uct may not be treated as household waste. Instead it shall be handed over
to the applicable collection point for the recycling of electrical and electronic
equipment. By ensuring this product is disposed of correctly, you will help
prevent potential negative consequences for the environment and human
health, which could otherwise be caused by inappropriate waste handling of
this product. For more detailed information about recycling of this product,
please contact your local city office, your household waste disposal service
or the shop where you purchased the product.
W on the product or on its packaging indicates that this prod-
1 Warning: So that the old appliance can no longer cause any danger, make it
unusable before disposing of it.
To do this, disconnect the appliance from the mains supply and remove
the mains cable from the appliance.
6
Description of the Appliance
General Overview
Control panel
Door
handle
Full glass door
Control Panel
Oven Functions
Oven Power Indicator Temperature Pilot Light
Temperature /
Time Display
Selection buttons
Temperature selector
7
Oven Features
Top heat and heating elements
Shelf positions
Oven lighting
Meat probe socket
Fat Filter
Oven lighting
Fan heating element
Fan
Bottom Heat
Oven shelf runners,
removable
8
Oven accessories
Oven shelf
For cookware, cake tins, roasts and
grilled foods.
Baking tray
For cakes and biscuits.
Roasting Pan
For baking and roasting or as a pan for
collecting fat.
Meat probe
For determining exactly how far joints of
meat are cooked.
9
Before Using for the first time
Initial Cleaning
Before using the oven for the first time you should clean it thoroughly.
1 Caution: Do not use any caustic, abrasive cleaners! The surface could be
damaged.
3 To clean metal fronts use commercially available cleaning agents.
1. Turn the oven function switch to oven lighting .
2. Remove all accessories and the shelf support rails and wash them with
warm water and washing up liquid.
3. Then wash out the oven with warm water and washing-up liquid, and dry.
4. Wipe the front of the appliance with a damp cloth.
10
Using the Oven
Switching the Oven On and Off
Oven Functions
Oven Power Indicator
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.
Temperature Pilot Light
Temperature selector
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.
11
Oven Functions
The oven has the following functions:
Oven function Application Heating element/fan
Light
Using this function you can
Hot air
For roasting and
Pizza setting
Thermal grill
Infrared grill
Infrared wide-area
grill
Top heat
Bottom heat
Conventional
For
the oven interior, e.g. for cleaning.
three levels
Set the oven temperatures
20-40 °C lower than when using upper/lower heat.
For baking on one oven level dishes
that require
ing and a crispy base
Set the oven temperatures 20-40 °C
lower than when using Conventional.
For
roasting
poultry on one level. This function is
also suitable for
browning dishes on top.
For
grilling
the
middle of the grill
toasting
grilling
For
quantities
browning
pastries and for bakes.
For
baking
crusty bases
For
baking
oven level
baking
at the same time.
more intensive brown-
larger joints of meat or
gratinées
flat foodstuffs placed in
.
flat foodstuffs in
and for
.
toasting
bread, cakes and
cakes with
.
and
roasting
light up
on
up to
.
and
and for
large
.
crispy or
on
one
---
Rear heating element, fan
Bottom heat, rear wall
heating element, fan
Grill, fan
Grill
Grill, top heat
Top h e a t
Bottom heat
Top heat, bottomheat
12
Inserting the Oven Shelf, Baking Tray and Roasting
Pan
3 Shelf runner safety and anti-tip device
As a shelf runner safety device, all insertable components have a small
curved indentation at the bottom on the right and left-hand edge.
Always insert insertable components so that this indentation is at the back
of the oven interior. This indentation is also important for preventing the insertable components from tipping.
Inserting the baking tray or roasting
pan
Push the baking tray or roasting pan between the guide bars of the selected
oven level.
Inserting the oven shelf:
Insert the oven shelf so that the feet point
downwards.
Push the oven shelf between the guide
bars of the selected oven level.
3 The high rim around the oven shelf is an
additional device to prevent cookware
from slipping.
Inserting the oven shelf and roasting
pan together
Lay the oven shelf on the roasting pan.
Push the roasting pan between the
guide bars of the selected oven level.
13
Inserting/Removing the Grease Filter
Only use the grease filter when roasting
to protect the rear heating elements from
fat splashes.
Inserting the grease filter
Hold the grease filter by the grip
and insert the two mounts downwards into the opening on the rear
wall of theoven (fan opening).
Taking out the grease filter
Hold the grease filter by the grip
and unhook it.
Additional functions
Either the Countdown or the Meat probe
can be set.
Countdown
Setting the timer.
Meat probe
Setting the core temperature.
Temperature / Time Display
Settings buttons
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 temperature selectors back to
zero.
14
Countdown
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.
15
Meat probe
A signal will sound when the set core temperature has been reached.
3 The oven must not be switched off!
Two temperatures are to be taken into consideration:
– The oven temperature: see Roasting Chart!
– Core temperature: see Meat probe Chart!
1 Warning: Only the accompanying meat cooking rod may be used. When re-
placing 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 increases from 30°C.
4. Set the desired core temperature using
the + or - buttons.
16
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 dis-
played by pressing the or buttons once.
– Additional changes can be made to the temperature initially set by repeat-
edly pressing the or buttons.
17
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 de-
pressed.
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.
18
Uses, Tables and Tips
Baking
Oven function: Hot air or Conventional
Baking tins
• For Conventional dark metal and non-stick tins are suitable.
• For Hot air bright metal tins are also suitable.
Oven levels
• Baking with Conventional is possible on one oven level.
• With Hot air you can bake on up to 3 baking trays at the same time:
1 baking tray:
e.g. oven level 3
1 cake tin:
e.g. oven level 1
2 baking trays:
z. g., oven levels 1 and 3
3 baking trays:
oven levels 1, 3 and 5
19
General Instructions
• Insert the tray with the bevel at the front.
• With Conventional or Hot air you can also bake with two tins next to
one another on the oven shelf at the same time. This does not significantly
increase baking time.
3 When frozen foods are used the trays inserted may distort during 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, dough or mixture, the amount and the
type of baking tin.
• We recommend using the lower temperature the first time and then if necessary, for example, if a deeper browning is required, or baking time is too
long, selecting a higher temperature.
• If you cannot find the settings for a particular recipe, look for the one that
is most similar.
• If baking cakes on baking trays or in tins on more than one level, baking
time may be extended by 10-15 minutes.
• Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one level.
• Cakes and pastries at different heights may brown at an uneven rate at
first. If this occurs, please do not change the temperature setting. Different rates of browning even out as baking progresses.
2 With longer baking times, the oven can be switched off about 10 minutes
before the end of baking time, to make use of the residual heat.
Unless otherwise stated, the values given in the tables assume that cooking
is started with the oven cold.
20
Baking table
Baking on one oven level
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.
Baking in tins
Ring cake or brioche Hot air 1 150-160 0:50-1:10
Madeira cake/fruit cakes Hot air 1 140-160 1:10-1:30
Sponge cake Hot air 1 140 0:25-0:40
Sponge cake Conventional 1 160 0:25-0:40
Flan base - short pastry Hot air 3 170-180
1)
0:10-0:25
Flan base - sponge mixture Hot air 3 150-170 0:20-0:25
Apple pie Conventional 1 170-190 0:50-1:00
Apple pie (2tins Ø20cm,
Hot air 1 160 1:10-1:30
diagonally off set)
Apple pie (2tins Ø20cm,
Conventional 1 180 1:10-1:30
diagonally off set)
Savoury flan (e. g, quiche
Hot air 1 160-180 0:30-1:10
lorraine)
Cheesecake Conventional 1 170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3 170-190 0:30-0:40
1)
230
160-180
1)
1)
1)
0:40-1:00
0:25
0:30-1:00
0:15-0:30
0:10-0:20
Christmas stollen Conventional 3 160-180
Bread (rye bread)
Conventional 1
-first of all
-then
Cream puffs/eclairs Conventional 3 160-170
Swiss roll Conventional 3 180-200
Cake with crumble topping
Hot air 3 150-160 0:20-0:40
(dry)
Buttered almond cake/sug-
Conventional 3 190-210
1)
0:15-0:30
ar cakes
Fruit flans
(made with yeast dough/
sponge mixture)
2)
Fruit flans
(made with yeast dough/
sponge mixture)
2)
Hot air 3 150 0:35-0:50
Conventional 3 170 0:35-0:50
21
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.
Fruit flans made with short
Hot air 3 160-170 0:40-1:20
pastry
Yeast cakes with delicate
Conventional 3 160-180
1)
0:40-1:20
toppings (e. g, quark,
cream, custard)
Pizza (with a lot of top-
2)
ping)
Hot air 1 180-200
Pizza (thin crust) Hot air 1 200-220
1)
1)
0:30-1:00
0:10-0:25
Unleavened bread Hot air 1 200-220 0:08-0:15
Tarts (CH) Hot air 1 180-200 0:35-0:50
Biscuits
Short pastry biscuits Hot air 3 150-160 0:06-0:20
Viennese whirls Hot air 3 140 0:20-0:30
Viennese whirls Conventional 3 160
Biscuits made with sponge
Hot air 3 150-160 0:15-0:20
1)
0:20-0:30
mixture
Pastries made with egg
Hot air 3 80-100 2:00-2:30
white, meringues
Macaroons Hot air 3 100-120 0:30-0:60
Biscuits made with yeast
Hot air 3 150-160 0:20-0:40
dough
Puff pastries Hot air 3 170-180
Rolls Hot air 3 160
Rolls Conventional 3 180
Small cakes (20per tray) Hot air 3 140
Small cakes (20per tray) Conventional 3 170
1) Pre-heat the oven
2) Use the drip tray or roasting tray
1)
0:20-0:30
1)
1)
1)
1)
0:20-0:35
0:20-0:35
0:20-0:30
0:20-0:30
22
Baking on more than one oven level
Hot air Hot air
Type of baking
Shelf positions from bottom
2 levels 3 levels
Temperature
in °C
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs 1 / 4 --- 160-180
Dry streusel cake 1 / 3 --- 140-160 0:30-0:60
Biscuits/small cakes/pastries/rolls
Short pastry biscuits 1 / 3 1 / 3 / 5 150-160 0:15-0:35
Viennese whirls 1 / 3 1 / 3 / 5 140 0:20-0:60
Biscuits made with
sponge mixture
Biscuits made with egg
white, meringues
1 / 3 --- 160-170 0:25-0:40
1 / 3 --- 80-100 2:10-2:50
Macaroons 1 / 3 --- 100-120 0:40-1:20
Biscuits made with yeast
dough
1 / 3 --- 160-170 0:30-0:60
Puff pastries 1 / 3 --- 170-180
Rolls 1 / 4 --- 160 0:30-0:55
Small cakes (20per tray) 1 / 4 --- 140
1) Pre-heat the oven
1)
1))
1)
Time
Hours:
Mins.
0:35-0:60
0:30-0:50
0:25-0:40
23
Tips on Baking
Baking results Possible cause Remedy
The cake is not browned
Wrong oven level Place cake lower
enough underneath
The cake sinks (becomes soggy, lumpy,
streaky)
Oven temperature too high Use a slightly lower setting
Baking time too short Set a longer baking time
Baking times cannot be reduced by setting higher
temperatures
Too much liquid in the mixture Use less liquid.
Pay attention to mixing times,
especially if using mixing machines
Cake is too dry Oven temperature too low Set oven temperature higher.
Baking time too long Set a shorter baking time
Cake browns unevenly Oven temperature too high and
baking time too short
Set a lower oven temperature
and a longer baking time
Mixture is unevenly distributed Spread the mixture evenly on
the baking tray
Grease filter is inserted Take out the grease filter
Cake does not cook in
the baking time given
Temperature too low Use a slightly higher oven set-
ting
Grease filter is inserted Take out the grease filter
24
Table Pizza setting
Type of baking Shelf position
Pizza (thin crust) 1 180 - 200
Temperature
°C
1)
Pizza (with a lot of topping) 1 180 - 200 20 - 30
Tarts 1 180 - 200 45 - 60
Spinach flan 1 160 -180 45 - 60
Quiche Lorraine 1 170 - 190 40 - 50
Quark flan, round 1 140 - 160 60 - 90
Quark flan on tray 1 140 - 160 50 - 60
Apple cake, covered 1 150 - 170 50 - 70
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread 1 250 - 270
Puff pastry flan 1 160 - 180
Flammekuchen (Pizza-like dish
from Alsace)
Piroggen (Russian version of calzone)
1) Pre-heat the oven
1 250 - 270
1 180 - 200
1)
1)
1)
1)
Table for Bakes and Gratins
Time
Hr: Mins.
20 - 30
10 - 20
40 - 50
12 - 20
15 - 25
Dish Oven function
Shelf
position
Temperature°CTime
Pasta bake Conventional 1 180-200 0:45-1:00
Lasagne Conventional 1 180-200 0:25-0:40
Vegetab le s au g rat i n
Baguettes topped with
melted cheese
1)
1)
Hot air 1 160-170 0:15-0:30
Hot air 1 160-170 0:15-0:30
Sweet bakes Conventional 1 180-200 0:40-0:60
Fish bakes Conventional 1 180-200 0:30-1:00
Stuffed vegetables Hot air 1 160-170 0:30-1:00
1) Pre-heat the oven
Hr: Mins.
25
Frozen Ready Meals Table
Food to be
cooked
Frozen pizza Conventional 3
1)
Chips
(300-600 g)
Baguettes Conventional 3
Fruit flans Conventional 3
1) Comments: Turn chips 2 or 3 times during cooking
Oven function
Hot air 3 200-220 15-25 mins.
Shelf
position
Temperature
°C
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
as per manufac-
turer’s instruc-
as per manufac-
turer’s instruc-
Roasting
Oven function: Hot air
Roasting dishes
• Any heat-resistant ovenware is suitable to use for roasting (please read
the manufacturer's instructions).
• Large roasting joints can be roasted directly in the roasting tray or on
the oven shelf with the roasting tray placed below it.
• For all lean meats, we recommend roasting these in a roasting tin with a
lid. This will keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted
in the roasting tin without the lid.
Time
tions
tions
tions
3 Tips on using the roasting chart
The information given in the following table is for guidance only.
• We recommend cooking meat and fish weighing 1 kg and above in the
oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of the cooking time).
• Baste large roasts and poultry with their juices several times during roast-
ing. This will give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat.
26
Roasting table
Hot air
Food to be roasted
Temperature
in °C
Oven level Roasting
One level Two levels
time in
minutes
Pork
1 kg pork joint (shoulder, ham,
rolled roast), for each cm of
150-160 1 --- 14-20
thickness
Smoked pork loin, for each cm
of thickness
150-160 1 --- 10-15
Meat loaf 160-170 1 --- 60-70
Beef
Beef joint, per cm of thickness 150-160 1 --- 18-20
Beef fillet, per cm of thickness 190-200
Roast beef, per cm of thickness 190-200
1)
1)
1--- 6-8
1 --- 8-10
Veal
Veal joint, for each cm of thickness
170-180 1 --- 14-17
Lamb
Leg of lamb (1800 g) 170-180 1 --- 90
Quick roast items cooked on a baking tray
Sausages “cordon bleu” 220-230
Small sausages 220-230
Schnitzel or chops, crumbed 220-230
Burgers 210-220
1)
1)
1)
1)
34 / 1 5-8
3 4 / 1 12-15
3 4 / 1 15-20
3 4 / 1 15-20
Fish
Trout of 200-250 g each 190-200 3 --- 20-25
4 trout fillets (weight of 200 g
each)
Perch fillets, crumbed (total
weight approx. 1 kg)
170-180 3 --- 20-25
190-200 3 --- 25-30
27
Hot air
Food to be roasted
Temperature
in °C
Oven level Roasting
One level Two levels
Poultry
Chicken 150-160 1 --- 55-60
1 kg rolled chicken roast, for
each cm of thickness
150-160 1 --- 11-15
Duck (2000-2500 g) 150-160 1 --- 90-120
Goose (4500 g) 150-160 1 --- 150-180
1) Preheat oven
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
Veal
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
time in
minutes
28
Grill Sizes
Oven function: Infrared grill or Infrared wide-area grill with
maximum temperature setting
1 Important: Always grill with the oven door closed.
3 The empty oven should always be pre-heated with the grill functions for
5 minutes.
• For grilling, place the shelf in the recommended shelf position.
• Always insert the tray for collecting the fat into the first shelf position
from the bottom.
• The grilling times are guidelines.
• Grilling is particularly suitable for flat pieces of meat or fish.
Grilling table
Food to be grilled Oven level
Burgers 4 8-10 mins. 6-8 mins.
Pork fillet 4 10-12 mins. 6-10 mins.
Sausages 4 8-10 mins. 6-8 mins.
Fillet steaks, veal steaks 4 6-7 mins. 5-6 mins.
Fillet of beef, roast beef
(approx. 1 kg)
1)
To as t
Toast with topping 3 6-8 mins. ---
1) Do not pre-heat
3 10-12 mins. 10-12 mins.
3 4-6 mins. 3-5 mins.
Grilling time
1st side 2nd side
29
Turbo grilling
Function: Thermal grill
Dish
Chicken (900-1000 g) 160 3 50-60 25-30
Stuffed pork roasting joint
(2000 g)
Pasta bake 180 1 30 ---
Potato bake au gratin 200 3 20-23 ---
Gnocchi au gratin 180 3 20-23 ---
Cauliflower cheese 200 3 15 ---
Temperature
in °C
160 1 90-95 45
Shelf
positions
Grilling time
in minutes
Turn
after ...
minutes
30
Making Preserves
Oven function: Bottom heat
• For preserving, use only commercially available preserve jars of the same
size.
• Jars with twist-off or bayonet type lids and metal tins are not suitable.
• When making preserves, the first shelf position from the bottom is the
one most used.
• Use the shelf for making preserves. There is enough room on this for up to
six 1-litre preserving jars.
• The jars should all be filled to the same level and clamped shut.
• Place the jars on the baking tray in such a way that they are not touching
each other.
• Pour approx. 1/2 litre of water into the baking tray so that sufficient moisture is produced in the oven.
• As soon as the liquid starts to pearl in the first jars (after about 3560 minutes with 1 litre jars), switch the oven off or reduce the temperature
to 100°C (see table).
Preserves table
The times and temperatures for making preserves are for guidance only.
Preserve
Soft fruit
Strawberries, blueberries, raspberries, ripe gooseberries
Unripe gooseberries 160-170 35-45 10-15
Stone fruit
Pears, quinces, plums 160-170 35-45 10-15
Vegetab le s
Carrots
Mushrooms
Cucumbers 160-170 50-60 ---
Mixed pickles 160-170 50-60 15
Kohlrabi, peas, asparagus 160-170 50-60 15-20
Beans 160-170 50-60 ---
1) Leave standing in oven when switched off
1)
1)
Temperature
in°C
160-170 35-45 ---
160-170 50-60 5-10
160-170 40-60 10-15
Cooking time until
simmering
in mins.
Continue to cook
at 100°C
in mins.
31
Drying
Oven function: Hot air
• Use oven shelves covered with greaseproof paper or baking parchment.
• You get a better result if you switch the oven off halfway through the dry-
ing time, open the door and leave the oven to cool down overnight.
• After this finish drying the food to be dried.
Food to be dried
Vegetab le s
Beans 60-70 31 / 4 6-8
Peppers (strips) 60-
Vegetables for soup 60-
Mushrooms 50-
Herbs 40-50 3 1 / 4 2-3
Fruit
Plums 60-70 31 / 4 8-10
Apricots 60-
Apple slices 60-
Pears 60-
Temperature in
°C
70
31 / 4 5-6
70
31 / 4 5-6
60
31 / 4 6-8
70
31 / 4 8-10
70
31 / 4 6-8
70
31 / 4 6-9
Oven level
1 level 2 levels
Time in hours
(Guideline)
32
Cleaning and Care
1 Warning: For cleaning, the appliance must be switched off and cooled
down.
Warning: For safety reasons, do not clean the appliance with steam jet or
high-pressure cleaning equipment.
Attention: Do not use any scouring agents, sharp cleaning tools or
scourers.
Outside of the appliance
• Wipe the front of the appliance with a soft cloth and warm water and
washing up liquid.
• For metal fronts, use normal commercially available cleaning agents.
Oven interior
Clean the appliance after each use. In this way, dirt is easier to clean off and
is not allowed to burn on.
1. For cleaning, turn the oven light on.
2. After every use, wipe the oven with a solution of washing-up liquid and al-
low to dry.
3 Clean stubborn dirt with a special oven cleaner.
1 Important: If using an oven spray, please follow the manufacturer's instruc-
tions exactly.
Accessories
Wash all slide-in units (shelf unit, baking tray, shelf support rails etc.) after
each use and dry well. Soak briefly to make them easier to clean.
Fat Filter
1. Clean the fat filter in hot water and washing up liquid 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.
33
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).
34
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-clockwise and then clean it.
2. If necessary: replace with
25 watt, 230 V, 300 °C heat-resistant
oven lighting.
3. Refit the glass cover.
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 heat-resistant, oven light bulb.
4. Refit the glass cover.
5. Insert the shelf support rail.
35
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 ele-
ment when the oven is switched off and
there is no risk of being burnt!
1. Remove the side shelf support rails.
2. Grip the heating element at the front
and pull it forwards and out over the
support lug on the inner wall of the oven.
3. The heating element will now fold
down.
1 Caution: Do not use force to press the
heating element down! The heating element might break.
Cleaning the oven ceiling
Repositioning the heating element
1. Move the heating element back up towards the oven ceiling.
2. Pull the heating element forwards
against the spring pressure and guide it
over the oven support lug.
3. Settle it onto the support.
4. Insert shelf support rail.
1 Important: The heating element must be
positioned correctly and securely on both
sides above the support lug on the inner
wall of the oven.
36
Oven door
For easier cleaning of the oven interior the oven door of your appliance can
be taken off its hinges.
Removing the oven door from its hinges
1. Open the oven door as far as it will go.
2. Undo the clamping levers (A) on both
door hinges fully.
3. Close the oven door as far as the first
position (approx. 45°).
4. Take hold of the oven door with a hand
on each side and pull it away from the
oven at an upwards angle (Take care:
It is heavy).
3 Lay the oven door with the outer side
facing downwards on something soft and
level, for example, a blanket in order to
prevent scratches.
37
Hanging the oven door back on its hinges
1. From the handle side take hold of the
oven door with a hand on each side
and hold at an angle of approx. 45°.
Position the recesses on the bottom of
the oven door on the hinges on the oven.
Let the door slide down as far as it will
go.
2. Open the oven door as far as it will go.
3. Fold up the clamping levers (A) on both
door hinges back into their original
positions.
4. Close the oven door.
38
Oven door glass
The oven door is fitted with three panels of glass mounted one behind the
other.The inner panels can be removed for cleaning.
1 Important! Rough handling, especially around the edges of the front panel,
can cause the glass to break.
Removing the door glass panels
1. Open the oven door as far as it will go.
2. Undo the clamping levers (A) on both
door hinges fully
3. Close the oven door as far as the first
position (approx. 45°).
4. Take hold of the door trim(B) on the upper edge of the door at both sides and
press inwards to release the clip seal.
Then remove the door trim by pulling it
upwards.
39
5. Take hold of the door glass panels on
their upper edge one after the other
and take them out of the guide by pulling them upwards..
Cleaning the door glass panels
Clean the door glass panels thoroughly with a solution of water and washing
up liquid. Then dry them carefully
Putting the door glass panels back.
1. From above insert the door glass panels at an angle into the door profile at
the bottom edge of the door one after
the other and lower them.
3 Insert the smaller panel first, then the
larger panel.
2. Take hold of the door trim (B) at each
side, position it on the inside edge of
the door and plug the door trim (B) into
the upper edge of the door
40
3 On the open side of the door trim (B)
there is a guide bar (C). This must be
pushedThis must be pushed between
the outer door panel and the guide corner (D).
The clip seal (E) must be snapped in.
3. Open the oven door as far as it will go
4. Fold up theclamping levers (A) on both
door hinges back into their original positions
5. Close the oven door.
41
What to do if …
Problem 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 onThe bulb has blown Replace the bulb
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.
If you are unable to remedy the problem by following the above suggestions, please contact your dealer or the Customer Care Department.
1 Warning! Repairs to the appliance are only to be carried out by qualified
service engineers. Considerable danger to the user may result from improper repairs.
3 If the appliance has been wrongly operated, the visit from the customer
service technician or dealer may not take place free of charge, even during
the warranty period.
3 Advice on cookers with metal fronts:
Because of the cold surface at the front of the cooker, opening the oven
door during (or just after) baking or roasting may cause the glass to steam
up.
42
Service
In the event of technical faults, please first check whether you can remedy
the problem yourself with the help of the operating instructions (section
“What to do if…”).
If you were not able to remedy the problem yourself, please contact the
Customer Care Department or one of our service partners.
In order to be able to assist you quickly,
we require the following information:
– Model description
– Product number (PNC)
– Serial number (S No.)
(for numbers see rating plate)
– Typ e o f fa u l t
– Any error messages displayed by the
appliance
So that you have the necessary reference numbers from your appliance at
hand, we recommend that you write them in here:
Model description: .....................................
PNC: .....................................
S No: .....................................
43
822 927 774-A-230106-01 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
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