Page 1
Built-In Electric Oven
User information
822 923 245-B-290605-08
EOB6696
g
Page 2
Dear Customer,
Please read this instruction book carefully.
Above all, please observe the “safety” section on the first few pages. Please
retain this instruction book for later reference. Pass them on to any subsequent 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...”.
2
Page 3
Contents
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Control Panel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Oven Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Before using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Setting the time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Setting the language . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Setting the brightness of the displays. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Initial cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Operating the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
The Electronic Oven Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Attaching/Removing the Grill Pan Handle. . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Other functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Clock Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Locking use of the buttons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
The oven's safety cut-out function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Usage, Tables and Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Baking Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Roasting Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Meat Probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Infrared grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Thermal grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Drying with the Fan Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
3
Page 4
Cleaning and care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Exterior of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Oven Door Glass. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Regulations, Standards, Directives. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Safety Instructions for the Installer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Warranty conditions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Service and Spare Parts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
4
Page 5
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 Di-
rective 92/31/EEC
– 93/68/EEC dated 22.07.1993 CE Marking Directive
Electrical safety
• This appliance must be connected by a qualified electrician only.
• 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
engineers. Considerable danger may result from improper repairs. If re-
pairs become necessary, please contact your local Service Force Centre.
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.
5
Page 6
How to avoid damage to the appliance
• Do not line the oven with aluminium foil and do not place baking trays,
pots, etc. on the oven floor, as the heat that builds up will damage the
oven enamel.
• Fruit juices dripping from the baking tray will leave stains, which you will
not be able to remove. For very moist cakes, use a deep tray.
• Do not put any strain on the oven door when open.
• Never pour water directly into the oven when it is hot. This could cause
damage to the enamel and discoloration.
• 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.
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
your local 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: Before disposing of old appliances please make them inoperable
so that they cannot be a source of danger.
To do this, disconnect the appliance from the mains supply and remove
the mains cable from the appliance.
6
Page 7
Description of the Appliance
General Overview
Control panel
Door
handle
Full glass
door
7
Page 8
Control Panel
Oven Functions
Oven-/Time display Temperature Selection/
Time Setting
Mains Button Clock Functions
Oven Functions
Oven Features
All of the interior walls of the oven are coated in a special enamel (catalytic
coating).
Top heat and heating elements
Catalytic Enamel
Coating
Shelf positions
8
Oven lighting
Meat probe socket
Fan heating
element
Bottom Heat
Oven shelf runners, removable
Page 9
Oven Accessories
Combination shelf
For dishes, cake tins, items for roasting
and grilling.
Grill pan with handle
Support for the grill tray as a collecting
vessel for fat
Grill tray
Insert for the grill pan for grilling smaller
amounts of food
Meat probe
For determining the internal temperature
and exactly how far joints of meat are
cooked
9
Page 10
Before using for the first time
Setting the time
3 The oven only operates when the time has been set.
After the oven has been connected to the
electricity supply and following a power
failure the “set time” arrow flashes.
Set the current time using the / control knob.
Wait for 5 seconds.
The flashing will stop and the clock will
display the set time.
The appliance is ready for use.
10
Page 11
Setting the language
1. Switch on the appliance by pressing
the main Power button.
2. Press the main Power and the Clock
Functions buttons at the same time.
3. Using the / control knob, select
one of the languages displayed.
4. Press the main Power and the Clock
Functions buttons at the same time,
to store the selected language.
11
Page 12
Setting the brightness of the displays
The brightness of the oven display can be set so that it is easier to read if
the oven has been installed in a high position.
1. Switch the appliance on by pressing
the main Power button .
2. Press the main Power and the Clock
Functions buttons at the same time.
3. Turn the oven function control knob
once.
4. Set the brightness using the / con-
trol knob.
5. Press the main Power and the Clock
Functions buttons at the same time,
to store the brightness setting.
12
Page 13
Initial cleaning
Clean the oven before using it for the first time.
1 Important: Do not use caustic or abrasive cleaning agents! These can dam-
age the oven surfaces.
3 For the metal surfaces, use commercially available cleaning agents.
1. Open the oven door.
The oven light is lit.
2. Remove all oven accessories, and clean them with warm water and a
scouring agent.
3. Wash the oven in the same way, and wipe dry.
4. Wipe the front of the appliance with a damp cloth.
13
Page 14
Operating the Oven
The Electronic Oven Control
Oven
Functions
Cook Time indicator End indicator
Time display
Temperature Selection/
Time Setting
Time functions
Oven
Functions
Display
Mains Button Clock Functions
Clock/Countdown
Recipes
Meat Probe
Temperature
gauge
Time functions
Te mp e ra tu r e
3 General hints
• Always switch on the appliance first by pressing the Mains button .
• When the selected function is lit, the oven begins to heat, or the set period
of time begins to run.
• A signal sounds when the set temperature has been reached.
• The oven light comes on when an oven function has been selected.
• Switch off the appliance by pressing the Mains button .
display
Operating the control knob
Turn the control knob to the right or to
the left within the marked area in order to
set a time, temperature or function.
1 Important: Do not turn the control knob
past the point of resistance.
14
Page 15
Oven Functions
The oven has the following functions:
3 The Pizza setting, Top Heat/Bottom Heat and Turbo Al l - R o u n d G rill
functions include an automatic Fast Warm Up function. This guarantees
that the temperature selected will be reached as quickly as possible.
Hot Air (Fan Oven)
Suggested temperature: 180°C
For roasting and baking on up to three shelf positions at the same time.
Set the oven temperature 20-40°C lower than for Top/Bottom Heat.
The rear wall heating element is on, and the fan is also on.
Top/Bottom Heat (conventional oven)
Suggested temperature: 200°C
For baking and frying/roasting on one shelf position.
The Top and Bottom Heat heating elements are on.
Pizza setting
Suggested temperature: 200°C
For baking pizzas, pies, quiches and tarts.
The rear wall heating element and Bottom Heat are on, and the fan is also
on.
Turbo grill (Thermal grill)
Suggested temperature: 180°C
For roasting larger pieces of meat or poultry on one shelf position. This
function is suitable for au gratin dishes and soufflés.
The grill heating element and the fan are on.
Infrared grill
Suggested temperature: 250°C
For grilling flat foods placed in the middle of the grid, for example steaks,
escalopes, fish, or for toasting.
The grill heating element is on.
Large Grill
Suggested temperature: 250°C
For grilling flat foods in large quantities, for example steaks, escalopes,
fish, or for toasting.
The Top Heat and Grill heating elements are on.
15
Page 16
Top H e at
Suggested temperature: 120°C
For browning/topping bread, cakes, and pastries, and for soufflés.
The Top Heat heating element is on.
Bottom Heat
Suggested temperature: 120°C
For baking cakes with crusty bases.
Bottom Heat is on.
Keep warm
Suggested temperature: 80°C
For keeping dishes warm.
The Top and Bottom Heat heating elements are on.
Defrost
Suggested temperature: 30°C
For defrosting and thawing, for example gateau, butter, bread, pies, and
other frozen foods.
With this function, the fan is on without heating.
16
Page 17
Switching on the oven
1. Switch the appliance on by pressing the main power button .
2. Turn the oven functions control knob
until the desired oven function appears.
– The temperature display indicates a
recommended temperature.
– If this recommended temperature is
not altered within approx. 5 seconds,
the oven begins to heat up.
Changing the oven temperature
Turn the / control knob to raise or
lower the temperature.
The temperature adjustment takes place
in steps of 5 °C.
Thermometer symbol
• The slowly rising thermometer symbol indicates the temperature to which
the oven has already heated.
• The three segments of the thermometer that flash one after the other indicate that the rapid heating function is in operation.
Ascertaining the temperature
Press check temperature switch .
The current oven temperature will appear
in the temperature display.
17
Page 18
Changing the oven function
Turn the oven functions control knob until
the desired oven function appears.
Switching off the oven function
To switch off the oven, turn the oven
functions control knob until there are no
functions are displayed.
Switching off the oven
Switch the appliance off by pressing the
main power switch .
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.
18
Page 19
Attaching/Removing the Grill Pan Handle
The handle is particularly useful for removing the grill pan and tray more
easily from the hot oven.
Attaching the handle
Insert the handle at an angle from above
into the recess in the side of the grill pan
(1) press and hold the release button, lift
the handle gently and then lower it (2) let
go of the release button.
1 Warning: Risk of burning!
Important: Check that the handle is securely attached!
Removing the handle
Press the release button on the top of the
handle (1) and lift up the handle (2) to remove it.
1 Important: Never leave the handle in the
heated oven! Overheating can cause the
handle to deform or break, and may
cause an injury.
19
Page 20
Other functions
Recipes
3 Use the recipes detailed in this instruction book for this function.
Choose a recipe
1. Press the Recipes button.
"Recipes" appears on the display.
2. Choose the desired recipe using the
oven function selector.
– The function indicator shows the
symbol for the corresponding oven
function and the recommended oven
function.
– The temperature indicator shows the
selected temperature.
– The time indicator shows the cooking time and end of cooking time.
– After about 5
– A signal sounds before the end of cooking time.
3. Check your cooking at this time.
– A signal sounds after the end of cooking time.
“0:00” flashes on the time indicator.
4. Press any of the buttons to stop the signal.
seconds, the oven comes on.
Delayed start
The start of cooking time can be delayed until a later time.
(See the End clock function).
3 The End clock function can be set during the first two minutes of cooking
time.
Stopping the programme before the end of cooking time
Press the Recipes button until no recipes appear on the display.
20
Page 21
Meat probe
For setting an exact core temperature at which the oven will be switched off.
The meat probe can be used with Top/Bottom Heat (conventional) and Hot
Air (fan) functions.
There are two temperatures to remember:
– Oven temperature: see Roasting Table
– Core temperature: see Meat Probe Table
1 Important: Use only the meat probe supplied! If replacing, use only the
manufacturer's original replacement part.
1. As far as possible, push the meat
probe fully into the meat, so that the
point is in the centre.
2. Push the meat probe plug into the
socket on the side of the oven, as far
as it will go.
3. Set the desired oven function.
4. Set the desired core temperature within
5 seconds, using or control knob.
The display changes to the current core
temperature.
21
Page 22
3
• The core temperature indication starts
at 30° C.
• If the current core temperature is to be
displayed before the desired core temperature is set, press the Meat Probe
button and then set the temperature.
• To set the oven temperature, press the
Meat Probe button twice.
• Set the desired oven temperature within 5 seconds, using or control
knob.
– When the set core temperature inside
the meat has been reached, a signal
sounds and the oven switches off automatically.
5. Press any of the buttons to stop the signal.
1 Caution: The meat probe is hot! Be care-
ful when taking out the plug and the
probe.
6. Remove the meat probe plug from its
socket, and take the meat out of the
oven.
7. If required, switch off the appliance.
Checking or adjusting the core temperature
– The Meat Probe button can be used to switch between current core
temperature, set core temperature, and set oven temperature.
– You can adjust the temperature as required, using or control knob.
22
Page 23
Clock Functions
Countdown
To set a countdown. A signal sounds after the time has elapsed.
This function does not affect the operation of the oven.
Cook time
To set how long the oven is to be in use.
End time
To set when the oven is to switch off again.
Time
To set, change or check the time
(See also section “Before Using for the First Time”).
3 General hints
• When a clock function has been selected, the related arrow flashes for
around 5 seconds. During this time, the desired setting can be made
using or .
• After the desired time has been set, the arrow flashes again for around
5 seconds. The arrow then remains lit. The set time begins to run.
23
Page 24
Countdown timer
1. Continue pressing the “ ” button until
the countdown timer arrow is flashing.
2. Set the desired period of time using the
/ control knob.
(Max. 99 minutes).
After approx. 5 seconds the display will
indicate the amount of time remaining.
The countdown timer arrow will flash.
When the period of time has elapsed, an
acoustic signal will sound for 2 minutes.
“0.00” and the countdown arrow will
flash.
To switch the signal off:
Press any button.
24
Page 25
Cook time
1. Select the oven function and the temperature.
2. Continue pressing the “ ” button until
the cook time arrow is flashing.
3. Set the desired cooking time using the
/ control knob.
The cook time arrow will be lit up.
When the period of time has elapsed, an
acoustic signal will sound for 2 minutes.
The oven will switch itself off.
“0.00” and the cook time arrow will
flash.
To switch the signal off:
Press any button.
25
Page 26
Ending the cook time
1. Select the oven function and the temperature.
2. Continue pressing the “ ” button until
the end time arrow is flashing.
3. Set the desired switching-off time using the / control knob.
The end cook time arrow will be lit up.
When the period of time has elapsed, an
acoustic signal will sound for 2 minutes.
The oven will switch itself off.
“0.00” and the end cook time arrow
will flash.
To switch the signal off:
Press any button.
26
Page 27
Cook time and end time functions in combination
3 The cook time function and the end time function can be used simultane-
ously if the oven is required to automatically switch itself on and off at a future point in time.
1. Select the oven function and the temperature.
2. Set the required cooking time using the
cook time function . E.g. 1 hour.
3. Using the end time function , set the
time at which the dish is to be ready.
E.g. 14:05
The cook time arrow and end time
arrow are lit up.
The oven will automatically switch itself
on at the time required (as calculated).
E.g.: 13:05
When the period of cooking time (as set)
has elapsed, an acoustic signal will
sound for 2 minutes and the oven will
switch itself off.
E.g.: 14:05
27
Page 28
Changing the time
1. Continue pressing the “ ” button until
the set time arrow is flashing.
2. Set the current time using the /
control knob.
3. After approx. 5 seconds the arrow will
stop flashing and the clock will display
the time as set. The appliance is now
ready for use.
3 The time can only be changed if the child
safety lock is switched off, none of the
clock functions such as cook time or
end cook time is set and none of the
oven functions is set.
28
Page 29
Additional functions
3 The brightness of the display is automatically reduced between 10:00 p.m.
and 6:00 a.m.
Switching off the time display
2 You are able to save energy by switching off the time display.
1. Switch off the appliance (if required) by pressing the main power button.
2. Press the meat probe button and
temperature button simultaneously
until the display becomes dark (approx.
2 seconds)..
3 The display switches itself on automati-
cally when the oven is used.
The time display disappears again when
next the oven is switched off.
In order to have the time showing constantly again you need to switch on the
time display again.
Switching on the time display
1. Switch off the appliance (if required) by pressing the main power button.
2. Press the meat probe button and temperature button simultaneously
until the display reappears (approx. 2 seconds).
The oven’s child security lock
The oven cannot be used from the moment the child security lock has been
switched on.
Switching on the child security lock
No oven fuction must be selected.
• Press the recipe button and the
temperature button simultaneously
until “CHILD SAFETY” appears in the
display.
The child security lock is now in operation.
29
Page 30
Switching off the child security lock
• Press the recipe button and the temperature button simultaneously
until “CHILD SAFETY” disappears from the disply.
The child safety lock has now been switched off and the oven is ready for
use.
Locking use of the buttons
To protect all set oven functions from being inadvertently altered.
Switching on the button lock function
1. Switch the appliance on (if it is off) by pressing the main power button.
2. Select oven function.
3. Press the recipe button and the
temperature button simultaneously
until “LOCK” appears in the display.
The button lock function is now in operation.
Switching off the button lock function
• Press the recipe button and the
temperature button simultaneously
for approx. 2 seconds.
The lock on the use of buttons will be automatically cancelled when the appliance is switched off.
The oven's safety cut-out function
3 The oven automatically switches itself off if it is not switched off after a cer-
tain period of time or if the temperature is not adjusted.
The last temperature to have been set flashes in the temperature display
and a signal sounds.
The oven switches itself off at a temperature of:
30 - 120 °C after 12,5 hours
120 - 200 °C after 8,5 hours
200 - 250 °C after 5,5 hours
250 - 280 °C after 1,5 hours
Operating the oven following the safety cut-out
Switch the oven off completely.
Switch on again and the oven can be operated as normal.
30
Page 31
Usage, Tables and Tips
Baking
For baking use the fan or conventional oven function.
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 fan oven.
Shelf positions
• It is possible to bake on one level using conventional.
• Using fan oven 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 1
2 Baking trays:
shelf positions 1 and 4
3 Baking trays:
shelf positions 1, 3 and 5
31
Page 32
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 fan oven or conventional you can also bake with two cake tins si-
multaneously 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 guidance only since these are
dependent on the mixture, quantity and cake tin used.
• When using for the first time we recommend setting 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 temperature 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.
32
Page 33
Baking Table
The stated baking times are for guidance only.
Recommended cooking methods, shelf positions and temperatures are
printed in bold type.
Fan Oven Conventional
Type of pastry or
cake
Sponge base
Pudding bowl or
ring-shaped 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
Te mp e r-
ature in
°C
150-170 1 160-180 1 50-70
140-160 1 150-170 1 70-80
--- --- 160-180 2 50-70
Shelf
posi-
tion
Te mp e ra ture in °C
Shelf
position
Baking
time in
minutes
60-90 +
10 mins.
standing
time
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
33
Page 34
Fan Oven Conventional
Type of pastry or
cake
Te mp e r-
ature in
°C
Shelf
posi-
tion
Te mp e ra ture in °C
Shelf
position
Baking
time in
minutes
Yeast dough
Pudding bowl/ringshaped cakes
150-170 1 160-180 1 45-60
Plaited roll/ring,
plaited Danish pas-
150-170 3 170-190 3 30-40
try
Butter cake/sugar
cake
160-180 3 190-200* 3 25-30
sugar-topped cakes
Sponge cake with
crumble topping
150-170 3 180-190 3 20-40
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)
Pizza
(round baking sheet)
150-170* 3 160-180* 3 40-70
230-250* 1 250-270* 1 10-25
Biscuits
Meringues 80-90* 3 80-90 3 150-180
Macaroons 100-120 3 3 20-30
Small piped biscuits 140-160
4+1
5+3+1
150-170 3 15-30
Anzac nutties --- --- 160-180 2 25-35
Items made with
puff pastry
160-180* 3 180-200* 3 20-30
Danish pastries 160-180* 3 170-190* 3 20-40
Choux pastry
Cream puffs 160-180 4+2 190-210* 3 25-40
34
Page 35
Fan Oven Conventional
Type of pastry or
cake
Te mp e r-
ature in
°C
Shelf
posi-
tion
Te mp e ra ture in °C
Shelf
position
Baking
time in
minutes
Shortcrust and rich pastries
Swiss apple pie --- --- 210-230* 1 35-50
Swiss cheese pie --- --- 210-230* 1 40-50
Spinach/vegetable
quiche, quiche lor-
--- --- 190-210* 1 40-60
raine
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
--- --- 230-250* 2 15-25
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
Frozen Foods
Fan Oven + Conventional
Type of pastry
or cake
Temperature in
°C
Shelf position
Lay on the grill
tray,
insert baking tray
below (shelf posi-
tion in accordance
with the manufac-
turer’s instructions
Pizza (frozen)
Follow the man-
ufacturer’s in-
structions as
stated on the
package
as stated on the
package)
Also observe the manufacturer’s instructions for all other frozen products.
Baking time in
minutes
Follow the manufacturer’s instructions as stated on
the package
35
Page 36
Pizza Setting
The stated baking times are for guidance only.
Pizza Setting
Type of pastry or cake
Temperature
in °C
Shelf position
Baking time
in minutes
Shortcrust pastry
Large cheesecake
(750 g soft cheese,
loose-bottomed tin,
26 cm)
150-160 2
60-90 +
10 mins.
standing time
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
160-170 2 15
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
* Pre-heat the oven
180-200 1 30
180-200 1 37
36
Page 37
Frozen foods Pizza setting
Type of pastry or
cake
Frozen pizza
Also observe the manufacturer’s instructions for all other frozen products.
Temperature in
°C
Follow the
manufacturer’s
instructions
as stated on
the
package
Shelf position
Lay on the grill
tray,
insert baking tray
below (shelf posi-
tion in accord-
ance with the
manufacturer’s instructions as stat-
ed on the
package)
Baking time
manufactur-
er’s instruc-
as stated on
Roasting
For roasting use the fan oven function.
Ovenware for roasting
• Any heat-resistant dish is suitable for roasting (Refer 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 cas-
serole 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).
in minutes
Follow the
tions
the
package
3 If you use dishes for roasting the oven will not get so dirty!
37
Page 38
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 water 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.
Roasting Table
Insert either the tray or universal tray into the 1st shelf support rail.
Fan Oven
Food to be roasted
Pork
1 kg Pork joint
(spare rib/ham joint,
roasting joint)
Smoked pork loin,
1-1,5kg
Meat loaf 160-170 2 --- 60-70
Beef
Beef joint, 1-1,5kg 150-160 2 --- 120-150
Fillet of beef,
per cm thickness
Sirloin, per cm thickness 190-200* 2 --- 8-10
Vea l
1 kg Veal joint 170-180 2 --- 90-120
Tempera-
ture in °C
150-160 2 --- 90-120
150-160 2 --- 60-90
190-200* 2 --- 6-8
Shelf position
1 Level 2 Levels
Roasting
time
in minutes
38
Page 39
Fan Oven
Roasting
time
in minutes
Food to be roasted
Tempera-
ture in °C
Shelf position
1 Level 2 Levels
Lamb
Leg of lamb (1800 g) 170-180 2 --- 90
Poultry
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
240-250* 3 4+1 13-15
Rissoles 210-220* 3 4+1 15-20
Fish
Trout weighing 200-250g 190-200 3 --- 20-25
4 Trout fillets
(weight 200g)
170-180 3 --- 20-25
Perch fillet coated with
breadcrumbs
(total weight approx.
190-200 3 --- 25-30
1kg)
Poultry
1 kg Turkey roast 150-160 2 --- 90-120
Chicken 150-160 2 --- 55-60
Duck (2000-2500 g) 150-160 2 --- 90-120
Goose (4500 g) 150-160 2 --- 150-180
* Pre-heat the oven
39
Page 40
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
45 - 50 °C
60 - 65 °C
75 - 80 °C
Saddle of venison 70 - 75 °C
Leg of venison 70 - 75 °C
40
Page 41
Grilling
For grilling, use the Infrared Grill or Large Grill function with the appropriate
temperature setting.
1 Important: always grill with the oven door closed.
3 Always pre-heat the empty oven for 5 minutes.
Grill trays
• Use the grid and universal tray for grilling.
Shelf positions
• For grilling flat foods, use mainly the 4th shelf position from the bottom.
How to use the Grill table
The grilling times are given for guidance only, and depend on the type and
quality of the meat, or fish.
• Grilling is particularly suitable for flat pieces of meat and fish.
• Turn over about half way through grilling time.
Infrared grilling
Te mp e r-
Grilled item Function
4-8 pork chops Dual grill 275 1 4 15 10
2-4 pork chops
Marinaded pork
steaks
Fillet, rare
4 fillet steaks,
medium
2 chicken portions
4 chicken portions
Infrared
grill
Dual grill 275 1 4 12 12
Infrared
grill
Dual grill 275 1 4 6-8 5-7
Infrared
grill
Dual grill 250 1 3 15-20 15-20
ature in
°C
275 1 4 12 12
275 1 4 5-7 4-6
250 1 4 15-20 15-20
Baking
Shelf
Shelf position
Grid
Grill time in
minutes
1st
Side
2nd
Side
41
Page 42
Grilled item Function
Te mp e r-
ature in
°C
Baking
Shelf
Grid
Grill time in
minutes
1-4 legs of
chicken
4-6 legs of
chicken
Grilled sausages,
up to 6
Shelf position
1st
Side
Dual grill 250 1 4 20 10
Dual grill 250 1 4 20 15
Infrared
grill
275 1 4 5-10 5
2nd
Side
Grilled sausages,
Dual grill 275 1 4 5-10 5
6 and above
Coiled sausages
up to 4
Coiled sausages
up to 6
Infrared
grill
275 1 4 10 9
Dual grill 275 1 4 10 9
Whole fishes Dual grill 250 1 3 10 ---
To as t
(without top-
Dual grill 275 1 4 1-2 1-2
ping)
42
Page 43
Thermal grilling
Function: Thermal grill
Grilling
time in
minutes
Dish
Te mp e r-
ature
in °C
Universal tray
Grill tray
Shelf position
Chicken
(900-1000 g)
160 1 2 50-60 25-30
Stuffed pork
roasting joint
160 1 2 90-95 45
(2000 g)
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 ---
Turn
after ...
minutes
43
Page 44
Defrosting
To defrost food, use the oven’s defrosting function without setting a temperature.
Defrosting dishes
• Put the food on a plate and put the plate on the tray.
• Use only parchment paper or film to cover the food. Do not use plates or
dishes as they significantly increase the defrosting time.
Shelf levels
• Insert the shelf in the 1st position from the bottom to defrost.
Notes on the defrosting table
The table below offers some guidance on defrosting times.
Defrosting table
Defrost-
Dish
Chicken, 1000 g 100-140 20-30
Meat, 1000 g 100-140 20-30
Meat, 500 g 90-120 20-30
Trout, 150 g 25-35 10-15 Defrost open.
Strawberries,
300 g
Butter, 250 g 30-40 10-15 Defrost open.
Cream, 2 x 200 g 80-100 10-15
Flan, 1400 g 60 60 Defrost open.
ing time
Mins.
30-40 10-20 Defrost open.
Standing
time
Mins.
Place the chicken on an upsidedown saucer on a large plate.
Defrost open and turn after half
the time, or defrost covered with
film.
Defrost open and turn after half
the time or cover with film.
Defrost open and turn after half
the time or cover with film.
Defrost open
(Cream can also be whipped
well if parts of it are still slightly
frozen).
Note
44
Page 45
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 contain-
ers are not suitable.
Shelf positions
• Use the 1st shelf position from the bottom for preserving.
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).
45
Page 46
Preserving Table
The preserving times and temperatures quoted are for guidance
Cooking
Te mp e r-
Preserves
Soft fruit
Strawberries,
blueberries,
raspberries, ripe
gooseberries
Unripe gooseberries
Fruit with stones
Pears, quinces,
plums
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 -
ature in
°C
160-170 35-45 - -
160-170 35-45 10-15 -
160-170 35-45 10-15 -
time until
bubbles
form
Mins.
Continued
cooking
at 100 °C
Mins.
Standing time
with oven
switched off
Kohlrabi, peas,
asparagus
Beans 160-170 50-60 - -
Plum purée
46
160-170 50-60 15-20 -
160-1705045
- 6-8 hours--
Page 47
Drying with the Fan Oven
Use trays 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)
47
Page 48
Recipes
1. Sponge cake (Baking in tins)
Ingredients:
– 185g margarine
– 200g sugar
– 1 pkt. vanilla sugar
– 3 eggs
– 375g wheat flour
– 3 tsp baking powder
– 1 pinch salt
– 100 ml milk
– 1 tbsp cocoa
Instructions:
Beat the margarine, sugar, vanilla sugar, and salt until fluffy. Add the eggs
one by one, mixing to form a fluffy mixture. Mix the flour with the baking
powder and milk, and add bit by bit to the mixture, stirring lightly.
Place 2/3 of the mixture in a greased baking tin (30 cm long). Mix the rest of
the mixture with the cocoa, and spread on top of the white mixture.
Use a fork to draw the dark mixture through the white mixture to form a spiral pattern, then place in the oven.
48
Page 49
2. White bread
Ingredients:
– 50g margarine
– 50g yeast
– 500 ml milk or water
– 1 tsp salt
– 1 tbsp sugar
– 750g wheat flour
(special white bread flour)
Instructions:
Melt the margarine. Add the milk and warm to
+ 37 °C.
Crumble the yeast in a bowl and stir together with the sugar. Add the milk/
margarine mixture, and then the flour.
Knead together to form a smooth dough. Leave to rise, until it doubles in
volume. Knead thoroughly again, and separate the dough into 2 parts.
Grease 2 baking tins, and place the dough in them. Leave to rise again, then
bake in the oven.
49
Page 50
3. Fillet of fish
oven baked
Ingredients:
– 600-700g fillet of sander, salmon trout
– 150g grated cheese
– 250 ml cream
– 50g bread crumbs
– chopped parsley
– 50g butter
– salt, pepper
– Lemon
Instructions:
Sprinkle the lemon juice on the fish and leave for a while to soak in. Then,
wipe off excess juice with a kitchen towel. Finally, sprinkle the fish on both
sides with the salt and pepper. Place in a flame-proof tin. Mix the cheese,
cream, bread crumbs, and chopped parsley, and spread on top of the fish.
Place in the oven and bake as required.
Suitable dish:
Flame-proof soufflé tin
50
Page 51
4. Pizza
For baking trays
(for round baking tins, the following measures should be halved)
Ingredients:
Dough:
– 14g yeast
– 185g water
– 300g flour
– 3g salt
To pp i ng :
– 200g salami
– 500g tomatoes
– 170g mushrooms (drained)
– Oregano, salt, pepper
– 150g Emmental cheese, grated
Instructions:
Dissolve the yeast in the lukewarm water in a bowl. Add the flour and the
salt. Knead as long as necessary to obtain a smooth yeast dough, which
does not stick to the side of the bowl.
Leave the dough to rise in a warm place, for about 20 minutes.
Lay out the dough in an ungreased tin, and place the toppings in the order
shown above.
Leave to rise again for about 20 minutes, then bake.
51
Page 52
5. Potato gratin
Ingredients:
– 1000g potatoes
– 1 tsp salt and 1 tsp pepper
– 2 cloves of garlic
– 300g grated Gruyère or Emmental cheese
– 3 eggs
– 250 ml milk
– 4 tbsp single cream
– 1 tbsp fresh thyme
– 4 tbsp butter
Instructions:
Cut the potatoes into thin slices, dry them, and sprinkle with salt and pepper.
Rub a flame-proof tin with a clove of garlic, and grease with a flat tablespoonful of butter.
Lay out half the potato slices in the tin, sprinkle some grated cheese on top,
place the remaining slices on top, then sprinkle with the remaining cheese.
Crush the other clove of garlic and mix with the eggs, milk, cream, and
thyme. Add salt, and pour the sauce over the potatoes.
Cut the rest of the butter into little knobs and place on top of the Gratin.
52
Page 53
6. Quiche Lorraine
Ingredients:
Pastry:
– 300g wheat flour
– 2 eggs
– 150g butter, cooled
– 1/2 tsp salt
– a little pepper
– 1/2 tsp ground nutmeg
To pp i ng :
– 150g grated Gruyère or Emmental cheese
– 200g boiled ham or
lean bacon
– 2 eggs
– 2 tbsp chives, chopped
– 250g sour cream
– some salt, pepper and nutmeg
Instructions:
Roll the dough flat and set out in a greased tin. Fold the pastry over the
edge of the tin, and pierce the base several times. Arrange the bacon on the
pastry.
For the topping, whisk the eggs with the sour cream and chives, and carefully season with the salt, pepper, and nutmeg. Add the cheese. Pour the
topping over the bacon.
53
Page 54
7. Lasagne
Ingredients:
Meat sauce:
– 100g streaky bacon
– 1 onion and 1 carrot
– 50g celery knob
– 2 tbsp olive oil
– 400g mixed minced meats
– 250 ml meat stock
– 2 tbsp tomato purée
– Oregano, thyme, salt, pepper
– 3 tbsp butter
– 250g green Lasagne pasta sheets (ready cooked)
– 100g Parmesan
Béchamel sauce:
– 1 tbsp butter
– 1 tbsp flour, heaped
– 500 ml milk
– Salt, pepper, nutmeg
– 1 bay-leaf
Instructions:
1. Using a sharp knife, separate the bacon from the rind and fat, and dice
finely. Peel the onion and the carrot, wash and prepare the celery, and dice
them all very finely.
2. Heat the oil in a saucepan, add the bacon and diced vegetables, and stir
while cooking. Add the mince bit by bit, crumble it as it browns, and deglaze
with the meat stock. Season the meats with tomato purée, the herbs, salt
and pepper, cover and simmer on a low heat for around 30 minutes.
3. Meanwhile, prepare the Béchamel sauce. Melt the butter in a pot, sprinkle
in the flour, and stir till golden yellow. Stirring constantly, gradually pour in
the milk. Season with salt, pepper, the bay leaf and nutmeg, and simmer for
around 10 minutes in the open pot.
4. Grease a large, square soufflé tin with 1 tablespoon of butter. Arrange al-
ternate layers of pasta, meat, Béchamel sauce and grated cheese in the tin.
The final layer should be Béchamel sauce sprinkled with cheese. Add the
rest of the butter on top, in little flakes.
5. Place the lasagne on the second shelf position from the bottom and bake
for around 55 minutes. Sprinkle with some grated Parmesan to taste, and
serve.
54
Page 55
8. Chicken
Ingredients:
– 2 chickens (1200 g each)
– 2 tsp salt
– 1 bunch parsley
– 2 tbsp condensed milk
– 1 tbsp oil
– 1 tsp sweet peppers
Instructions:
Take the chickens out of the packet and defrost at 30° for around 1 hour.
Take out the innards, clean under hot running water, and dry well inside and
out with a cloth. Season inside,fold the wings and spread the outside well
with the mixture of tinned milk, oil, pepper, and salt.
Lay the chickens on the oven grid.
Set the grid in the appropriate position in the oven, and place a tray underneath.
55
Page 56
9. Leg of lamb
Ingredients:
– 2 cloves of garlic
– 1 tbsp salt
– 1500 - 2000g leg of lamb
– 2 onions
– 1 carrot
– 50g celery knob
– 3 tbsp frying butter
– 1/2 tsp thyme
– 125 ml water
– 1/2 tsp black pepper
– 2 bay leaves
– 1 large pinch allspice
– 1 green pepper
– 50g almonds
– 1 tsp butter
– 250 ml lamb juices
– 1 tbsp parsley
– 1 tbsp starch
Instructions:
1. Peel the cloves and crush in a mortar with 2 heaped teaspoons of salt.
Wash the leg of lamb, lightly wipe dry and vigorously rub in the clove-salt
mixture.
2. Peel the onions; wash and peel the carrot and celery. Chop them all
coarsely.
3. Heat the butter in a large fryer on a cooking ring, and sear all sides of the
lamb. Add the onions, carrot and celery, and roast lightly for a short time.
4. Deglaze the vegetables with 1/8 litre of water. Add pepper, thyme, crum-
bled up bay leaves and allspice. Place the meat on the 2nd shelf position
from the bottom, and roast in the open pan for around 2 hours, turning several times and basting often with the juices.
5. Meanwhile, clean the pepper, wash, and dice into small pieces. Add the
diced pepper around 10 minutes before the end of cooking time. In a pan,
lightly roast the almonds in the butter.
6. Take the meat out of the fryer, wrap in aluminium foil, and leave to stand
in the oven (switched off) for around 10 minutes. Warm a serving dish.
7. Meanwhile, heat up the gravy in the fryer with the lamb juices or stock,
pour into a pot and bring to the boil. Add the almonds and parsley.
8. Mix the starch with some hot water. Add to the sauce and season to taste
with salt and pepper.
9. Unwrap the lamb, separate the bone, cut the meat into slices and arrange
on the warm serving dish. Add the sauce.
56
Page 57
10. Joint of pork (Roast pork)
Ingredients:
– 1000 - 1500g spare rib off the bone
– 1 tsp salt
– 1/2 tsp pepper
– 2 onions, diced
– 2 carrots
– 1 clove of garlic (if desired)
– 2 tbsp lard
– 500 ml stock
Instructions:
Sprinkle the meat with salt and pepper. Cut the onions, carrots, and garlic
lengthwise.
Place the meat together with the vegetables in the universal tray or fryer,
and cook.
Half way through cooking time, turn the meat over, pour the stock over it.
Finish cooking the meat, and pour the sauce over it again.
After cooking, switch off and leave the roast to stand for around 10 minutes
in the oven.
Suitable ovenware:
Universal tray or casserole dish.
57
Page 58
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: When cleaning the oven ensure that none of the oven functions
are selected and that the oven has cooled down.
Cleaning
The walls have a catalytic coating and are self-cleaning. They absorb
splashes of fat while the oven is in operation.
To assist this self-cleaning process we recommend that you heat the oven
when it is empty at regular intervals.
1. When you switch on the appliance using the main button the oven lighting
switches itself on automatically.
2. Remove all extra components from the oven.
3. Wipe out the base of the oven with warm soapy water and allow it to dry.
4. Set the oven temperature to 250°C.
5. Switch off the oven after one hour.
6. Should any residue remain, wipe it away using a soft damp sponge.
1 Important! Do not use oven spray or harsh cleaning agents. Do not use
soap or other detergents. This may cause damage to the catalytic surface.
3 Over time the catalytic coating may become slightly discoloured. This has
no influence on the effectiveness of the catalytic properties.
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.
58
Page 59
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 unhook 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).
59
Page 60
Oven Lighting
1 Warning: There is a danger 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.
Replacing 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 bulb with a 40 watt, 230 V,
300 °C heat-resistant oven light bulb.
3. Refit the glass cover.
60
Page 61
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, with the 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
61
Page 62
Oven Door Glass
The oven door is fitted with three glass panels mounted one behind the other. The inner panels may be removed for cleaning.
1 Warning: The following steps must be performed only with the oven door
removed. If the glass is removed while the oven door is attached, the lighter
weight may cause it to spring up and cause injury.
1 Important: Rough handling of the glass, especially on the edges of the front
panel, may cause it to break.
Removing the upper glass panel
1. Remove the oven door and place it on
a soft, flat surface with the handle facing down.
2. Take hold of the upper glass panel at
the lower edge and slide it against the
spring pressure in the direction of the
oven door handle until it comes free at
the base (
3. Raise the panel gently at the base and
pull out (
Removing the middle glass panel
1. Grip the bottom edge of the middle
glass panel and push it in the direction
of the oven door handle until it comes
free at the base. (
2. Raise the panel gently at the base and
pull out (
á ).
à ).
á )
à ).
Clean the glass door panels
62
Page 63
Inserting the middle glass panel
1. Insert the middle glass panel at an angle from above into the section of the
door in which the handle is located (
2. Lower the middle glass panel and slide
it under the lower bracket towards the
lower door edge as far as it will go (
Inserting the upper door glass
1. Insert the upper glass panel at an angle
from above into the section of the door
in which the handle is located (
2. Lower the glass panel. Lay the panel
against the spring on the lower door
edge in front of the retaining section on
the handle side and slide it under the
retaining section (
The glass panel must be firmly in position!
Re-hang the oven door
à ).
á ).
à ).
á ).
63
Page 64
What to do if …
Fault Possible cause Remedy
The oven will not heat. The oven has not been
switched on.
The correct time has
not been set.
The required settings
have not been made.
The oven's safety fuse
has been tripped.
The fuse in the domestic wiring system (fuse
box) has been tripped.
“F 9” appears on the
display.
The oven is not heating
up, and the function
display is operating.
A small arrow will light
up.
The oven light will not
come on.
The bulb has blown. Replace the bulb.
Switch the oven on.
Set the correct time.
Check the settings.
Check the safety fuse.
Check the fuse.
If the fuses are tripped
repeatedly, please call a
qualified electrician.
Press the mains button.
Set the oven function to
ZERO. Do not switch
off the oven. Press and
hold down the three
centre buttons simultaneously until a signal
can be heard.
If you are unable to remedy the fault with the above assistance, please
contact your specialist dealer or local Service Force Centre.
1 Caution: Repairs to the appliance should only be carried out by approved
service engineers. Repairs carried out by inexperienced persons may cause
serious injury to the user.
If the appliance has been used incorrectly, the customer service engineer's
visit or that of the specialist dealer will not bee free of charge, even during
the warranty period.
3 Advice on cookers with metal fronts:
Because of the cooler 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.
64
Page 65
Technical Data
Oven Interior Dimensions
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 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)
5 This appliance complies with the following EU Directives:
• 73/23/EWG dated 19.02.1973 (Low Voltage Directive)
• 89/336/EWG dated 03.05.1989 (EMC Directive including Amending Direc-
tive 92/31/EWG).
65
Page 66
Installation Instructions
1 Important: The new appliance may only be installed and connected by a
qualified electrician / competent person.
1 Please observe this instruction, otherwise the warranty will not cover any
damage that may occur.
Safety Instructions for the Installer
• A device must be provided in the electrical installation which allows the
appliance to be disconnected from the mains at all poles with a contact
opening width of at least 3 mm.
Suitable isolation devices are, for example, circuit breakers, fuses (screwtype fuses are to be removed from the holder), earth leakage trips and
contactors.
• The installation must guarantee shock protection.
• The stability of the unit in which the appliance is fitted must satisfy the re-
quirements of DIN 68930.
• Built-in ovens and hobs are fitted with special connector systems. They
may only be combined with appliances with a matching system.
66
Page 67
Electrical Connection
The oven is designed to be connected to 230-240V~(50Hz) electricity
supply.
The oven has an easily accessible terminal block which is marked as
follows:
Letter L - Live terminal
Letter N - Neutral terminal
E -Earth terminal
1 This oven must be earthed!
The cable used to connect the oven to the electrical supply must
comply to the specifications given below.
For UK use only
Connection
via
Cooker Control
Circuit
It is necessary that you install a double pole switch between the oven and
the electricity supply (mains), with a minimum gap of 3mm
between the switch contacts and of a type suitable for the required load in
compliance with the current regulations.
The switch must not break the yellow and green earth cable at any point.
Important
After installation and connecting, the cable must be placed so that it cannot
at any point reach a temperature of more than 50°C above the ambient temperature.
Before the oven is connected, check that the main fuse and the domestic
installation can support the load; and that the power supply is properly
earthed.
The manufacturer declines any responsibility should these safety
measures not be carried out.
Min. size
Cable/flex
2,5 mm
Cable/flex
type
2
PVC/PVC
twin and earth
Fuse
min: 15A
max: 20A
67
Page 68
69
68
Page 69
Page 70
71
70
Page 71
3,5x25
Page 72
Warranty conditions
Standard guarantee conditions
We, Electrolux, undertake that if within 12 months of the date of the purchase this Electrolux appliance or any part thereof is proved to be defective
by reason only of faulty workmanship or materials, we will, at our option repair or replace the same FREE OF CHARGE for labour, materials or carriage
on condition that:
• The appliance has been correctly installed and used only on the electricity
supply stated on the rating plate.
• The appliance has been used for normal domestic purposes only, and in
accordance with the manufacturer’s instructions.
• The appliance has not been serviced, maintained, repaired, taken apart or
tampered with by any person not authorised by us.
• All service work under this guarantee must be undertaken by a Service
Force Centre.
• Any appliance or defective part replaced shall become the Company’s
property.
• This guarantee is in addition to your statutory and other legal rights.
Home visits are made between 8.30am and 5.30pm Monday to Friday. Visits
may be available outside these hours in which case a premium will be
charged.
Exclusions
This guarantee does not cover:
• Damage or calls resulting from transportation, improper use or neglect,
the replacement of any light bulbs or removable parts of glass or plastic.
• Costs incurred for calls to put right an appliance which is improperly installed or calls to appliances outside the United Kingdom.
• Appliances found to be in use within a commercial environment, plus
those which are subject to rental agreements.
• Products of Electrolux manufacture which are not marketed by Electrolux.
72
Page 73
European Guarantee
If you should move to another country within Europe then your guarantee
moves with you to your new home subject to the following qualifications:
• The guarantee starts from the date you first purchased your product.
• The guarantee is for the same period and to the same extent for labour
and parts as exists in the new country of use for this brand or range of
products.
• This guarantee relates to you and cannot be transferred to another user.
• Your new home is within the European Community (EC) or European Free
Trade Area.
• The product is installed and used in accordance with our instructions and
is only used domestically, i.e. a normal household.
• The product is installed taking into account regulations in your new country.
Before you move please contact your nearest Customer Care centre, listed
below, to give them details of your new home. They will then ensure that the
local Service Organisation is aware of your move and able to look after you
and your appliances.
France Senlis +33 (0) 3 44 62 20 13
Germany Nürnberg +49 (0) 800 234 7378
Italy Pordernone +39 (0) 800 11 7511
Sweden Stockholm +46 (0) 20 78 77 50
UK Luton +44 (0) 8705 950 950
73
Page 74
Index
A
Accessories . . . . . . . . . . . . . . . . . . . . . . . 9
C
Child safety feature . . . . . . . . . . . . . . . . 29
Cleaning
accessories
Oven
Oven interior
Oven light bulb
Pre-cleaning
shelf support rails
Clock
. . . . . . . . . . . . . . . . . . . . . . . . . . . 14
setting the time
Clock Functions
Combination shelf
Control panel
Customer service
. . . . . . . . . . . . . . . . . . . . 58
. . . . . . . . . . . . . . . . . . . . . . . . . 58
. . . . . . . . . . . . . . . . . . . 58
. . . . . . . . . . . . . . . . . 60
. . . . . . . . . . . . . . . . . . . 13
. . . . . . . . . . . . . . . 59
. . . . . . . . . . . . . . . . . 23
. . . . . . . . . . . . . . . . . . 23
. . . . . . . . . . . . . . . . . . 9
. . . . . . . . . . . . . . . . . . . . . 8
. . . . . . . . . . . . . . . . . 75
D
Defrost . . . . . . . . . . . . . . . . . . . . . . . . . 16
Defrosting
Description of the appliance
. . . . . . . . . . . . . . . . . . . . . . . 44
. . . . . . . . . . 7
G
Grill pan . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Grill tray
. . . . . . . . . . . . . . . . . . . . . . . . . . 9
K
Keep warm . . . . . . . . . . . . . . . . . . . . . . 16
M
Meat probe . . . . . . . . . . . . . . . . . . . . 9, 21
O
Other functions . . . . . . . . . . . . . . . . . . . 20
Oven
accessories
functions
light
. . . . . . . . . . . . . . . . . . . . . . . . . . 60
operating
. . . . . . . . . . . . . . . . . . . . . 9
. . . . . . . . . . . . . . . . . . . . . . 15
. . . . . . . . . . . . . . . . . . . . . . 14
P
Preserving . . . . . . . . . . . . . . . . . . . . 45, 46
Preserving Table
. . . . . . . . . . . . . . . . . . 46
R
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . 20
Repairs
. . . . . . . . . . . . . . . . . . . . . . . . . . 5
S
Shelf support rails . . . . . . . . . . . . . . . . . 59
T
Tables and tips . . . . . . . . . . . . . . . . . . . 31
W
Warranty . . . . . . . . . . . . . . . . . . . . . . . . 72
What to do if ...
. . . . . . . . . . . . . . . . . . . 64
74
Page 75
Service and Spare Parts
If the event of your appliance requiring service, or if you wish to purchase
spare parts, please contact Service Force by telephoning:
0870 5 929 929
Your telephone call will be automatically routed to the Service Force Centre
covering your post code area.
For the address of your local Service Force Centre and further information
about Service Force, please visit the website at
www. serviceforce.co.uk
Before calling out an engineer, please ensure you have read the details under the heading „What to do if...“
When you contact the Service Force Centre you will need to give the following details:
1. Your name, address and post code.
2. Your telephone number.
3. Clear and concise details of the fault.
4. The model and serial number of the appliance (found on the rating
plate)
5. The purchase date.
Please note that a valid purchase receipt
or guarantee documentation is required
for in-guarantee service calls.
Customer Care
For general enquiries concerning your
Electrolux appliance, or for further information on Electrolux products please
contact our Customer Care Department
by letter or telephone at the address below or visit our website at
www.electrolux.co.uk.
Customer Care Department
Major Appliances
Electrolux
Addington Way
Luton
Bedfordshire, LU4 9QQ
Tel: 08705 350350 (*)
For Customer Service in the Republic of
Ireland please contact us at the address
below:
AEG/ Electrolux Group (Ire) Ltd
Long Mile Road/ Dublin 12
Republic of Ireland
Tel: +353 (0) 1 4090753
Email: service.eid@electrolux.ie
(*) Calls may be recorded for training purposes
75
Page 76
©
Electrolux plc 2003
822 923 245-B-290605-08 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.
Loading...