AEG-Electrolux EOB990X1 User Manual

Fitted Fan/Steam Cooking oven

Installation and Operating

Instructions

315 6843 03-B-110305-02

EOB9897

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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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Control Panel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Setting and changing the time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Setting the language . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Setting the display brightness. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

The Electronic Oven Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Inserting the combination shelf, baking tray and general purpose tray . . . . . 20

Inserting/Removing the Grease Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Steam Cooking Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Meat probe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Clock Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Other Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Switching off the clock display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Oven child safety device . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Button lock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Oven Safety Cut-out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Steam Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Steam Wet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Steam Wet Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Fan Cooking and Steam Wet in succession . . . . . . . . . . . . . . . . . . . . . . . 36

Fan Cooking and Steam Wet in succession Table. . . . . . . . . . . . . . . . . . . 36

Interval Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Interval Steam Cooking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

3

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Frozen Ready Meals Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Roasting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Meat probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Grilling table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Turbo grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Bio Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Making Yoghurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Raising yeast dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Low Temperature Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Low Temperature Cooking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Preserving Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Programmed functions and recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Cleaning and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Outside of the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

Side Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Steam generation system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Oven Light. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76

Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78

Safety Instructions for the Installer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78

Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

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 Di-

rective 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
engineers. Considerable danger may result from improper repairs. If re-

pairs become necessary, please contact our Customer Services or your
dealer.

Child Safety

• Never leave children unsupervised when the appliance is in use.

Safety during use

This appliance should be used only for normal domestic cooking, roasting
and baking of food.

• Take care when plugging electrical appliances into power sockets near
the appliance. Do not allow connecting leads to come into contact with or
to catch beneath the hot oven door.

• Warning: Danger of burns! The interior surfaces of the oven become
very hot during use.

• Warning: Do not under any circumstances open the oven door while
bio-steaming. The escaping steam can cause moisture damage to furni-

ture. Avoid any direct contact with escaping steam.

• If you use alcohol in your cooking, a slightly flammable mixture of alcohol
and air may ensue. In this case, be careful when opening the door. Do not
handle any sources of heat, sparks or naked flames when doing so.

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.

5

How to avoid damage to the appliance

• Do not line the oven with aluminium foil and do not place baking trays,
pots, etc. on the oven floor, as the heat that builds up will damage the
oven enamel.

• Fruit juices dripping from the baking tray will leave stains, which you will
not be able to remove. For very moist cakes, use a deep tray.

• Do not put any strain on the oven door when open.

• Never pour water directly into the oven when it is hot. This could cause

damage to or 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.

6

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.

7

Description of the Appliance

General Overview

Control panel

Door
handle

Full glass
door

8

Control Panel

Water Drawer

ON/OFF button Clock Functions

Oven Features

Oven/Time Display

Oven Functions

Temperature Display

Settings buttons

Top heat and heating elements

Shelf positions

Oven shelf
runners,

Bottom

Oven lighting

Meat probe socket

Fan

Oven lighting

Rear wall heating
element / Fat filter
Oven shelf
runners,

Steam generator/

Steam rosette

9

Oven accessories

Combination shelf

For dishes, cake tins, items for roasting
and grilling

Baking tray

For cakes and biscuits
(not suitable for Steam wet cooking)

All-purpose tray

For roasting or for collecting meat juices
or fat (not suitable for Steam wet
cooking)

Meat cooking rod

Used to determine the condition of meats
while cooking (not suitable for steam
cooking)

10

Before Using for the first time

Setting and changing the time

3 The oven only operates when the time has been set.

After connecting to the power supply or
following a power cut, the arrow for
Time will flash automatically.

1. To change a time that has already been
set, first press the On/Off button .
Then press the Clock Functions T but­ton repeatedly until the arrow for
Time flashes.

Use the or button to set the correct
time.

After approx. 5 seconds, the display will
stop flashing and the clock will show the
time set.

The appliance is now ready to use.

3 The clock can be adjusted only if the

Child Safety device is not engaged, nei­ther of the Cook time or End time
functions is set, and none of the oven
functions is set.

11

Setting the language

1. Switch on the oven with the On/Off
button.

2. Press On/Off and Clock Functions T
at the same time.

3. Use the or button to select one of
the suggested languages.

4. Press On/Off and Clock Functions T
at the same time to save the selected
language.

12

Setting the display brightness

The brightness of the display can be adjusted, to make it easier to read in
ovens built in at higher levels.

1. Switch on the oven with the On/Off
button.

2. Press On/Off and Clock Functions T
at the same time.

3. Press the Oven Functions button
once.

4. Use the or button to set the
brightness.

5. Press On/Off and Clock Functions T at the same time to save the se-
lected brightness.

13

Initial Cleaning

You should clean the oven thoroughly before using for the first time.

1 Attention: Do not use sharp or abrasive cleaning materials. These could

damage the oven surface.

3 For ovens with metal fronts, use normal commercially available cleaning

agents.

1. Press the On/Off button, then press the Oven Functions button re-
peatedly until the LIGHT oven function appears: The oven light comes
on.
Open the oven door.

2. Remove all accessories and the side rails and clean them with warm water
and washing-up liquid.

3. Also wash out the oven with warm water and washing-up liquid and
and leave to dry.

4. Wipe the front of the appliance with a damp cloth.

14

Using the Oven

The Electronic Oven Control

Oven
function indicator

Cook Time indicator End indicator

Time display

Temperature Display

Time functions Time functions

ON/OFF button

Oven Functions Settings buttons

Clock/Countdown

Meat Probe

Recipes

Clock Functions

3 General instructions

• Always switch the appliance on first by pressing the On/Off button.

• When the selected function is lit, the oven begins to heat up or the time

set begins to count down.

• When the selected temperature is reached, an audible signal sounds.

• The oven light is switched on as soon as an oven function is selected.

• Switch off the appliance using the On/Off button.

15

Oven Functions

3 The functions PIZZA SETTING , TURBO GRILL and TOP

BOTTOM have an automatic rapid heating function. This ensures that

the temperature set is reached as quickly as possible.
The oven has the following functions:

Oven function Application

LIGHT Using this function you can

light up the oven interior, e.g.

for cleaning.

Ý STEAM WET

COOKING

STEAM HOT For baking, cooking and

FAN COOKING For roasting and baking on

TOP BOTTOM For baking and roasting on

PIZZA SETTING For baking on one oven level

For fruit, vegetables, fish, po­tatoes, rice, pasta or special
side-dishes.

warming up frozen or chilled
foods.

up to three levels at the
same time.
Set the oven temperatures
20-40 °C lower than when us­ing upper/lower heat.

one oven level.

dishes that require more in-

tensive browning and a
crispy base.

Set the oven temperatures
20-40 °C lower than when us­ing Conventional.

Heating ele-

ment/fan

---

Steam generator,
bottom heat, fan

Hot air, steam
generator

Rear heating ele­ment, fan

Top h e at,
bottomheat

Bottom heat, rear
wall heating ele­ment, fan

16

TURBO GRILL For roasting larger joints of

meat or poultry on one level.
This function is also suitable
for gratinées and browning

dishes on top.

Grill, fan

Oven function Application

Heating ele-

ment/fan

SINGLEGRILL For grilling flat foodstuffs

placed in the middle of the
grill and for toasting.

DUALGRILL For grilling flat foodstuffs in

large quantities and for
toasting.

DRYING/
DEFROST

LOWTEMP
COOKING

For defrosting or drying
herbs, fruit, and vegetables.

For preparing especially ten­der, succulent roasts.

Grill

Grill, top heat

Bottom heating,
fan

Rear heating ele­ment, fan

17

Switching the Oven On and Off

Switching on the oven function

1. Switch on the appliance with the On/Off button.

2. Press the Oven Functions button re-

peatedly until the required oven func­tion appears.

– A suggested temperature appears on

the temperature display.

– If the suggested temperature is not

changed within approximately
5 seconds, the oven will begin to
heat up.

Changing the oven temperature

Press the oder button to adjust the
temperature upwards or downwards.

The setting changes in steps of 5°C.

Thermometer symbol

• The slowly rising thermometer symbol  indicates how hot the oven is as it
heats.

• The three segments of the thermometer symbol , flashing one after the
other, show that fast heating is working.

Query temperature

Press and at the same time.
The current temperature appears in the

temperaturedisplay.

18

Changing the oven function

Press the Oven Functions button re­peatedly until the required oven function
appears.

Switching off the oven function

To switch off the oven, press the Oven
Functions button repeatedly until an
oven function is no longer displayed.

Switching the oven off

Switch off the appliance with the On/
Off button.

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.

19

Inserting the combination shelf, baking tray and gen­eral purpose tray

Inserting the baking tray and general
purpose tray:

The trays have a little bulge on the left
and right edges. These act as an anti-tip
device and must always be located to­wards the rear when inserting the tray.
Insert trays in the desired shelf positions.

Inserting oven shelves:

Insert the shelf at the desired
position.

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.

20

Steam Cooking Functions

1 Important: The steam cooking functions must always be set in conjunction

with the clock functions Cook time or End time (see chapter Clock
Functions Cook time and End time ).

1 Important: Only water can be used as liquid.

A buzzing sound is heard when the water has been used up. When more
water is added, the buzzing sound is switched off.

3 Because of the automatic steaming dispersal period of approx. 5 minutes at

the end of the cooking time and the heating up time of approx. 2 minutes,
settings of less than 10 minutes have little effect.

During steam dispersal, the oven door may get slightly steamed up.

STEAM WET

1. Water (approx. 700ml) is not poured di­rectly into the steam generator, but into
the water drawer in the control panel.

The water supply lasts for approx.
30 minutes.

2. Switch the oven on using the push but­ton On/Off .

3. Using the button Oven Functions se-
lect the STEAM WET Ý function.

4. Using the clock function buttons
select T Cook Time or End Time
and using the or buttons, set the
desired cooking time or switch-off time.

After about 2 minutes, the first steam ap­pears. A single audible signal indicates
when the cooking temperature of around
96°C is reached.

A triple signal is sounded at the end of
cooking time.

5. Stop the signal and switch off the oven by pressing the push button On/
Off .

After the oven has cooled down, soak up any remaining water from the
steam generator using a sponge and, if necessary, wipe out with a little vin­egar.

Leave the door open to let the oven dry completely.

21

STEAM HOT

The continual change from fan to steam takes place automatically.

1. The water (about 250 ml) is not poured directly into the steam generator,
but into the water drawer in the control panel.

The water supply lasts for approx. 60 minutes.

2. Switch the oven on using the push button On/Off .

3. Using the button Oven Functions , select the STEAM HOT Ý function

and using the button or the button set the desired temperature.

4. Using the Clock Functions T buttons
select Cook time or End time and
using the or buttons, set the de­sired cooking time or switch-off time.

Then proceed as for STEAM WET Ý.

22

Additional functions

Recipes

3 For this function, use the recipes provided in the chapter “Programmed

functions and recipes”.

Choose a Recipes

1. Continue pressing the Recipes
button until the desired recipe
appears.

– The symbols for the appropriate oven

function and the recommended oven
level will appear in the function dis­play.

– The set temperature will appear in the

temperature display.

– The cooking time and the end time

will appear in the clock displays.

– After approx. 5 seconds the oven will switch itself on.
– An acoustic signal will sound 10 minutes prior to the end of the pro-

gramme.

2. Check the results of the cooking at this point.

3 This does not apply to oven function STEAM WET Ý.

– An acoustic signal will sound when the cooking time has finished.

“0:00” will flash in the time display.

3. The signal can be deactivated by pressing any button.

Delaying the start time

The cooking start time can be delayed (see “Clock Functions: End time ”).

3 The Clock Functions End time can be set if the programme has not been

running for more than two minutes.

Ending the cooking time early

Continue pressing the Recipes button until no recipe is shown.

23

Meat probe

For switching off the oven when the temperature at the centre of a roast
reaches a set temperature.

There are two temperatures to be set:

– The oven temperature: see Roasting Table
– The core temperature: See Meat probe Table

1 Important: Only the meat probe supplied may be used. If replacing, please

use only original replacement parts.

1. Switch on the oven with the On/Off button.

2. Push the tip of the meat probe right

into the meat so that the tip is in the
centre of the meat.

3. Insert the meat probe plug into the
socket on the oven side wall as far as it
will go.

4. Setting the required oven function.

5. Within 5 seconds, use the oder

button to set the required core temper­ature.
The display changes to the current core
temperature.

24

3

• The core temperature is shown starting
from 30°C.

• If the current core temperature is al­ready displayed before the required
core temperature has been set, press
the Meat probe button and set the
temperature.

• To set the oven temperature, press the
Meat probe

• Within 5 seconds, use the oder
button to set the required oven temper­ature.

– As soon as the core temperature set is

reached, an audible signal sounds and
the oven switches itself off automati­cally.

6. To switch off the signal, press any but­ton.

button twice.

1 Warning: The meat probe is hot. There is

a risk of being burned when removing the
plug and the tip of the meat probe.

7. Remove the meat probe’s plug from the
socket and take the meat out of the ov­en.

8. If applicable, switch off the appliance.

Checking or changing the core temperature

– You can use the Meat probe button to switch between current and set

core temperature and the set oven temperature.

– If required, change the temperature with the or button.

25

Clock Functions

Countdown

To set a countdown. A signal sounds after the time has elapsed.
This function does not affect the functioning 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.

26

Countdown

1. Press the Clock Functions T button
repeatedly until the arrow for
Countdown flashes.

2. Use the or button to set the re-
quired countdown time
(max. 99 minutes).

After approx. 5 seconds, the display will
show the time remaining.

The arrow for Countdown is illuminat­ed.

When the time has elapsed, an audible
signal sounds for 2 minutes
“0.00” and the arrow for Countdown
flashes.

To turn off the audible signal:
Press any button.

27

Cook time

1. Selecting the oven function and tem­perature.

2. Press the Clock Functions T button
repeatedly until the arrow for Cook
time flashes.

3. Use the or button to set the re-
quired cooking time.

The arrow for Cook time is illuminated.

When the time has elapsed, an audible
signal sounds for 2 minutes. The oven
switches itself off.

“0.00“ and the arrow for Cook time
flashes.

To turn off the audible signal:
Press any button.

28

End time

1. Select the oven function and tempera­ture.

2. Press the Clock Functions T button
repeatedly until the arrow for End
time flashes.

3. Use the or button to set the re-
quired switch-off time.

The arrow for End time is illuminated.

When the time has elapsed, an audible
signal sounds for 2 minutes. The oven
switches itself off.

“0.00“ and the arrow for End time
flashes.

To turn off the audible signal:
Press any button.

29

Cook time and End time combined

3 Cook time and End time can be used simultaneously if the oven is to

be switched on and off automatically at a later time.

1. Select the oven function and tempera­ture.

2. Using the Cook time function, set
the time that the dish needs to cook,
for example: 1 hour.

3. Using the End time function, set the
time at which the dish should be ready,
for example: 14:05.

The arrows for Cook time and End
time are illuminated.
The oven switches on automatically at
the time calculated,
for example: at 13:05.

When the set cooking time has elapsed,
an audible signal sounds for 2 minutes
and the oven switches itself off,

for example: at 14:05.

30

Other Functions

3 Between 22:00 and 6:00, the brightness of the display is automatically re-

duced.

Switching off the clock display

2 You can save energy by switching off the clock display.

1. Switch off the appliance with the On/Off button.

2. Press the Meat probe and buttons

simultaneously until the display goes
dark (approx. 2 seconds).

3 As soon as the appliance is switched on

again, the display comes on automatical­ly.
When the appliance is next switched off,
the clock display goes out again.
To have the clock display on permanently
again, you must re-activate the clock dis­play.

Switching on the clock display

1. If required, switch off the appliance using the On/Off button.

2. Press the Meat probe and buttons simultaneously until the display

re-appears (approx. 2 seconds).

31

Oven child safety device

As soon as the child safety device is activated, the oven cannot be switched
on.

3 The child safety device applies only to the oven and not to the hob.

Activating the child safety device

No oven function may be selected.
– Press the Recipes and buttons

until the display shows CHILD SAFETY.

The child safety device is now engaged.

Deactivating the child safety device

– Press the Recipes and buttons until the CHILD SAFETY in the dis-

play goes out.

The child safety device is now deactivated and the oven is again ready for
use.

32

Button lock

To ensure that oven functions set are not accidentally altered.

Switching on the Button Lock

1. Switch on the appliance with the On/Off button if necessary.

2. Select the oven function.

3. Press the Recipes and buttons

until the display shows LOCK.

The button lock is now engaged.

Deactivating the button lock

– Press the Recipes and buttons simultaneously for approx.

2seconds.

The button lock is automatically lifted if the appliance is switched off.

Oven Safety Cut-out

3 If not switched off after a certain time, or if the temperature is not modified,

the oven switches off automatically.
The last temperature set flashes in the temperature display and an audible
signal sounds.

The oven switches off when the oven temperature is:

30 - 120°C after 12.5 hours
120 - 200 °C after 8.5 hours
200 - 230 °C after 5.5 hours

Switching on after a safety cut-out

Switch the oven off completely.
It can then be switched on again.

33

Uses, Tables and Tips

Steam Cooking

For steam cooking, use either the STEAM WET Ý or STEAM HOT á oven
functions.

1 Warning: When cooking with STEAM WET Ý, do not under any circum-

stances open the oven door during the cooking process.

1 Important: Always use water only.

Cookware for Steam Cooking

• Cookware made of an appropriate heat and corrosion resistant material is
suitable for steam cooking.

• Chrome steel food containers are very suitable (see special accessories).

Oven levels

• The appropriate oven levels can be found in the following table. Oven
levels are counted from the bottom to the top.

General instructions

• For cooking times longer than 30 minutes or when cooking larger quanti­ties of food, top up the water, if necessary.

• With the STEAM WET Ý oven function, take out the grease filter; other-
wise, cooking time is longer.

• If the appliance is not used for long periods, thoroughly rinse out the water
drawer, connecting hoses and steam generator (see Chapter Care and
Cleaning).

How to use the Steam Cooking tables

The following tables give the required temperature settings, cooking times
and oven levels for a selection of typical dishes.

• Temperatures and cooking times are for guidance only, as these will de­pend on the composition and size of the food to be cooked, the quantity
and type of ovenware.

• If you cannot find the settings for a particular recipe, look for the one that
is most similar.

• Unless otherwise stated, the values given in the tables assume that cook­ing is started with the oven cold.

Steam Wet

The STEAM WET Cooking method of preparation is suitable for all types
of food, fresh or frozen. It can be used for cooking, warming, defrosting,
poaching or blanching vegetables, meat, fish, pasta, rice, sweet corn, sem­olina and eggs.

A complete menu can be prepared at one time, on the serving dishes, irre­spective of quantity or cooking time.

For information, see Table.

34

Steam Wet Table

STEAM WET (700 ml water)

Type of food

Risotto 2 25-30

Rice 2 35-40

Jacket potatoes, medium-sized 2 45-55

Boiled potatoes 2 35-40

Sauerkraut 2 50-60

Ratatouille 2 25-30

Brussels sprouts 2 30-35

Cauliflower, whole 2 40-45

Tomatoes, whole 2 15-20

Beetroot, whole 2 60-70

Kohlrabi / Celery / Fennel, chopped 2 35-40

Courgettes, chopped 2 20-25

Carrots, chopped 2 30-35

Defrosting and cooking vegetables 2 30-35

Blanching beans 2 20-22

Blanching vegetables 2 12-15

Oven level

Time

in mins.

Tender veal ham 1000 g 2 50-75

Smoked loin of pork 600-1000 g 2 45-55

Warming up meat loaf in 1 cm slices 2 20-25

Trout, 170-300 g 2 15-25

Eggs, soft 2 8-10

Eggs, medium 2 10-12

Eggs, hard 2 15-20

35

Fan Cooking and Steam Wet in succession

FAN COOKING and STEAM WET can be combined to cook meat,
vegetables and side-dishes in the oven one after the other and then using
STEAM WET with one another, so that they will be ready to serve at the
same time.

• Cook the roast meat with the FAN COOKING function.

• Put prepared vegetables and accompaniments in oven-proof dishes and

place in the oven with the roast.

• Start the STEAM WET function and cook it all together until ready.

3 Before you can start the STEAM WET function, the oven must have

cooled to a temperature of around 80°C (see temperature display field). For
faster cooling, open the oven door.

Fan Cooking and Steam Wet in succession Table

Type of food

Roast pork 1kg,
Potatoes, Vegetables,
Gravy

Roast veal 1kg,
Rice, Vegetables

FAN COOKING

Te mp .

in °C

180* 40-50 30-35

180* 40-50 30-35

Meat

Time in

mins.

STEAM WET

(700ml water)

Meat and
side dish­es time in

mins.

Oven

level

1
3

1
3

36

Interval Steam

STEAM HOT cooking is particularly suitable for roasting large joints of
meat and defrosting or re-heating portions of food cooked previously.

Interval Steam Cooking Table

Cooking on more than one oven level

STEAM HOT

Type of food

Re-heating of complete meal
6 plates, dia. 24 cm

Roast pork 1 kg 180* 55-65 2

Roast veal 1 kg 180* 45-55 2

Meat loaf, uncooked, 500 g 180 30-40 2

Veal sausages 90 15-20 2

Frankfurters 90 15-20 2

Smoked loin of pork 600­1,000 g

Chicken, 1 kg 180* 45-55 2

Duck 1.5-2 kg 180* 55-65 2

Goose 3 kg 170* 130-170 1

Fish fillets 90 10-15 2

Potatoes au gratin,
Leek/potatoes au gratin

Temperature

in °C

120 15-20 1, 3 and 5

180 35-45 2

180 40-50 2

(250ml water)

Time

in mins.

Oven

level

Pasta bake 180 35-45 2

Lasagne 180 45-50 2

Misc. types of bread
500-1,000 g

Rolls 50-60 g 200-210 20-25 2

Cut up a whole roast before warming.
* Pre-heat the oven.

190-200 50-60 2

37

Baking

When baking, use the FAN COOKING , PIZZA SETTING or TOP
BOTTOM oven functions.

3 When baking, remove the grease filter, as otherwise baking time is pro-

longed and surfaces are browned unevenly.

Baking tins

• For baking with the TOP BOTTOM , tins made of dark metal and coated
tins are most suitable.

• For FAN COOKING and the PIZZA SETTING , light metal, glass and
ceramic tins are also suitable.

Oven levels

• It is possible to bake on one oven level using the TOP BOTTOM .

• You can use the FAN COOKING to bake dry, flat biscuits on up to

3 baking trays at the same time.

1 baking tray:
e.g. oven level 3

1 baking tin:
e.g. oven level 1

2 baking trays:
oven levels 1 and 4

3 baking trays:
oven levels 1, 3 and 5

38

General Instructions

• Insert the tray with the bevel at the front.

• With TOP BOTTOM or FAN COOKING 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.

39

Baking table

Baking on one oven level

Type of

baking

Oven function

Oven

level

Te mp e ra -

ture

°C

Time

Hr:

Mins.

Baking in tins

Ring cake or brioche FAN COOKING 1 150-160 0:50-

1:10

Madeira cake/fruit
cakes

FAN COOKING 1 140-160 1:10-

1:30

Sponge cake FAN COOKING 1 140 0:25-

0:40

Sponge cake TOP BOTTOM 2 160 0:25-

0:40

1)

Flan base - short pas­try

Flan base - sponge
mixture

FAN COOKING 3 170-180

FAN COOKING 3 150-170 0:20-

0:10-

0:25

0:25

Apple pie TOP BOTTOM 1 170-190 0:50-

1:00

Apple pie (2tins
Ø20cm, diagonally off

FAN COOKING 1 160 1:10-

1:30

set)

Apple pie (2tins
Ø20cm, diagonally off

TOP BOTTOM 1 180 1:10-

1:30

set)

Savoury flan (e. g,
quiche lorraine)

FAN COOKING 1 160-180 0:30-

1:10

Cheesecake TOP BOTTOM 1 170-190 1:00-

1:30

40

Type of

baking

Oven function

Cakes/pastries/breads on baking trays

Oven

level

Te mp e ra -

ture

°C

Time

Hr:

Mins.

Plaited bread/bread

TOP BOTTOM 3 170-190 0:30-

crown

Christmas stollen TOP BOTTOM 3 160-180

Bread (rye bread)

-first of all

-then

TOP BOTTOM 2

1)

230

160-180

Cream puffs/eclairs TOP BOTTOM 3 160-170

Swiss roll TOP BOTTOM 3 180-200

Cake with crumble

FAN COOKING 3 150-160 0:20-

topping (dry)

Buttered almond

TOP BOTTOM 3 190-210

cake/sugar cakes

Fruit flans

FAN COOKING 3 150 0:35­(made with yeast
dough/sponge mix-

2)

ture)

Fruit flans

TOP BOTTOM 3 170 0:35­(made with yeast
dough/sponge mix-

2)

ture)

0:40

1)

0:40-

1:00

0:25

0:30-

1:00

1)

0:15-

0:30

1)

0:10-

0:20

0:40

1)

0:15-

0:30

0:50

0:50

Fruit flans made with
short pastry

Yeast cakes with deli­cate toppings (e. g,

FAN COOKING 3 160-170 0:40-

1:20

TOP BOTTOM 3 160-180

1)

0:40-

1:20
quark, cream, cus­tard)

Pizza (with a lot of
topping)

2)

FAN COOKING 1 180-200

Pizza (thin crust) FAN COOKING 1 200-220

1)

0:30-

1:00

1)

0:10-

0:25

Unleavened bread FAN COOKING 1 200-220 0:08-

0:15

Tarts (CH) FAN COOKING 1 180-200 0:35-

0:50

41

Type of

baking

Oven function

Oven

level

Te mp e ra -

ture

°C

Time

Hr:

Mins.

Biscuits

Short pastry biscuits FAN COOKING 3 150-160 0:06-

0:20

Viennese whirls FAN COOKING 3 140 0:20-

0:30

Viennese whirls TOP BOTTOM 3 160

1)

0:20-

0:30

Biscuits made with

FAN COOKING 3 150-160 0:15-

sponge mixture

Pastries made with

FAN COOKING 3 80-100 2:00-

egg white, meringues

Macaroons FAN COOKING 3 100-120 0:30-

Biscuits made with

FAN COOKING 3 150-160 0:20-

yeast dough

Puff pastries FAN COOKING 3 170-180

Rolls FAN COOKING 3 160

Rolls TOP BOTTOM 3 180

Small cakes (20per

FAN COOKING 3 140

tray)

Small cakes (20per

TOP BOTTOM 3 170

tray)

1) Pre-heat the oven

2) Use the drip tray or roasting tray

0:20

2:30

0:60

0:40

1)

0:20-

0:30

1)

0:20-

0:35

1)

0:20-

0:35

1)

0:20-

0:30

1)

0:20-

0:30

42

Baking on more than one oven level

Type of baking

FAN

COOKING

Shelf positions from bot-

tom

FAN

COOKING

Te mp e ra ­ture in °C

2 levels 3 levels

Cakes/pastries/breads on baking trays

Cream puffs/Eclairs 1 / 4 --- 160-180

Dry streusel cake 1 / 3 --- 140-160

Biscuits/small cakes/pastries/rolls

Short pastry biscuits 1 / 3 1 / 3 / 5 150-160

Viennese whirls 1 / 3 1 / 3 / 5 140

Biscuits made with
sponge mixture

Biscuits made with
egg white, meringues

1 / 3 --- 160-170

1 / 3 --- 80-100

1))

Time

Hours:

Mins.

0:35-

0:60

0:30-

0:60

0:15-

0:35

0:20-

0:60

0:25-

0:40

2:10-

2:50

Macaroons 1 / 3 --- 100-120

Biscuits made with
yeast dough

1 / 3 --- 160-170

Puff pastries 1 / 3 --- 170-180

Rolls 1 / 4 --- 160

Small cakes (20per
tray)

1) Pre-heat the oven

1 / 4 --- 140

0:40-

1:20

0:30-

0:60

0:30-

1)

0:50

0:30-

0:55

1)

0:25-

0:40

43

Tips on Baking

Baking results Possible cause Remedy

The cake is not

Wrong oven level Place cake lower
browned 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

Mixture is unevenly dis-

tributed

Set a lower oven temper­ature and a longer baking
time

Spread the mixture even­ly on the baking tray

Cake does not
cook in the baking
time given

44

Grease filter is inserted Take out the grease filter

Temperature too low Use a slightly higher

oven setting

Grease filter is inserted Take out the grease filter

Table PIZZA SETTING

Type of baking

Shelf

position

Pizza (thin crust) 1 180 - 200

Te mp e ra t ur e

°C

1)

Time

Hr: Mins.

20 - 30

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 1 210 - 230

Puff pastry flan 1 160 - 180

Flammekuchen (Pizza-like
dish from Alsace)

Piroggen (Russian version
of calzone)

1) Pre-heat the oven

1 210 - 230

1 180 - 200

1)

1)

1)

1)

15 - 25

40 - 50

18 - 25

15 - 25

45

Table for Bakes and Gratins

Shelf

Dish Oven function

position

Pasta bake TOP BOTTOM 1 180-200

Lasagne TOP BOTTOM 1 180-200

Vegetables au

1)

gratin

Baguettes topped
with melted cheese

1)

FAN

COOKING

FAN

COOKING

1 160-170

1 160-170

Sweet bakes TOP BOTTOM 1 180-200

Fish bakes TOP BOTTOM 1 180-200

Stuffed vegetables

1) Pre-heat the oven

FAN

COOKING

1 160-170

Te mp e ra -

ture

°C

Time

Hr:

Mins.

0:45-

1:00

0:25-

0:40

0:15-

0:30

0:15-

0:30

0:40-

0:60

0:30-

1:00

0:30-

1:00

46

Frozen Ready Meals Table

Food to be

cooked

Oven function

Frozen pizza TOP BOTTOM 3

1)

Chips
(300-600 g)

FAN

COOKING

Baguettes TOP BOTTOM 3

Fruit flans TOP BOTTOM 3

1) Comments: Turn chips 2 or 3 times during cooking

Shelf

position

Temperature

°C

as per manu-

facturer’s in-

structions

as per manu-

facturer’s in-

structions

3 200-220 15-25 mins.

as per manu-

facturer’s in-

structions

as per manu-

facturer’s in-

structions

as per manu-

facturer’s in-

structions

as per manu-

facturer’s in-

structions

Time

47

Roasting

Oven function: FAN COOKING

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.

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.

48

Roasting table

Insert the roasting pan in the first shelf position.

FAN COOKING

Food to be roasted

Tempera­ture in °C

Oven level

One

level

Two

levels

Roasting

time in

minutes

Pork

1 kg pork joint (shoulder,
ham, rolled roast), for

150-160 2 --- 14-20

each cm of thickness

Smoked pork loin, for
each cm of thickness

150-160 2 --- 10-15

Meat loaf 160-170 2 --- 60-70

Beef

Beef joint, per cm of
thickness

Beef fillet, per cm of
thickness

Roast beef, per cm of
thickness

150-160 2 --- 18-20

190-200

190-200

1)

1)

2---6-8

2 --- 8-10

Vea l

Veal joint, for each cm of
thickness

170-180 2 --- 14-17

Lamb

Leg of lamb (1800 g) 170-180 2 --- 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 / 15-8

3 4 / 1 12-15

3 4 / 1 15-20

3 4 / 1 15-20

49

FAN COOKING

Food to be roasted

Tempera­ture in °C

Oven level

One

level

Two

levels

Roasting

time in

minutes

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

Poultry

Chicken 150-160 2 --- 55-60

1 kg rolled chicken roast,
for each cm of thickness

150-160 2 --- 11-15

Duck (2000-2500 g) 150-160 2 --- 90-120

Goose (4500 g) 150-160 2 --- 150-180

1) Preheat oven

50

Meat probe Table

Food to be Cooked Meat Core Temperature

Beef

Rib steak or fillet steak rare
medium
well done

45 - 50 °C
60 - 65 °C
75 - 80 °C

Pork

Shoulder of pork, ham joint, neck 80 - 82 °C

Chop (saddle), smoked pork loin 75 - 80 °C

Meat loaf 75 - 80 °C

Vea l

Roast veal 75 - 80 °C

Knuckle of veal 85 - 90 °C

Mutton / lamb

Leg of mutton 80 - 85 °C

Saddle of mutton 80 - 85 °C

Roast lamb, leg of lamb 75 - 80 °C

Game

Saddle of hare 70 - 75 °C

Leg of hare 70 - 75 °C

Whole hare 70 - 75 °C

Saddle of venison 70 - 75 °C

Leg of venison 70 - 75 °C

51

Grill Sizes

Oven function: SINGLEGRILL or DUALGRILL 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 roasting, use both the shelf and the pan together.

• The grilling times are guidelines.

• Grilling is particularly suitable for flat pieces of meat or fish.

Grilling table

Food to be

grilled

4-8 pork
chops

2-4 pork
chops

Marinated
pork steaks

Fillet steak,
rare

4 Fillet steaks,
medium

2 chicken
halves

4 chicken
halves

1-4 chicken
legs

Function

DUAL-

GRILL

SINGLE-

GRILL

DUAL-

GRILL

SINGLE-

GRILL

DUAL-

GRILL

SINGLE-

GRILL

DUAL-

GRILL

DUAL-

GRILL

Tem-

pera-

ture

in °C

230 1 4 15 12

230 1 4 14 12

230 1 4 12 14

230 1 4 5-7 6-8

230 1 4 6-8 7-9

230 1 4 15-20 18-22

230 1 3 15-20 18-22

230 1 4 20 14

Roas-

ting tray

Oven level

Grill

shelf

Grilling time in

minutes

1st

side

2nd

side

52

4-6 chicken
legs

DUAL-

GRILL

230 1 4 20 18

Food to be

grilled

Function

Tem-

pera-

ture

in °C

Roas-

ting tray

Oven level

Grill

shelf

Grilling time in

minutes

1st

side

2nd

side

Sausages,
up to 6

Sausages,
more than 6

Coiled
sausage, up to
4 pieces

Coiled
sausage, up to
6 pieces

Whole fish

Toasted bread
(no topping)

SINGLE-

GRILL

DUAL-

GRILL

SINGLE-

GRILL

DUAL-

GRILL

DUAL-

GRILL

DUAL-

GRILL

230 1 4 5-10 7

230 1 4 5-10 7

230 1 4 10 11

230 1 4 10 12

230 1 3 12 ---

230 1 4 1-2 1-2

53

Turbo grilling

Function: TURBO GRILL

Tem pe r-

Dish

Chicken
(900-1000 g)

Stuffed pork
roasting joint
(2000 g)

Pasta bake 180 --- 2 30 ---

Potato bake
au gratin

Gnocchi au gratin 180 1 3 20-23 ---

Cauliflower
cheese

ature

in °C

160 1 2 50-60 25-30

160 1 2 90-95 45

200 1 3 20-23 ---

200 --- 3 15 ---

Baking

tray

Shelf positions

Grill tray

Grilling

time in

minutes

Turn

after ...

minutes

54

Drying

Oven function: DRYING/DEFROST

• 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

Vegetables

Beans 60-70 32 / 4 6-8

Peppers (strips) 60-70 32 / 4 5-6

Vegetables for
soup

Mushrooms 50-60 32 / 4 6-8

Herbs 40-50 3 2 / 4 2-3

Fruit

Plums 60-70 32 / 4 8-10

Apricots 60-70 32 / 4 8-10

Apple slices 60-70 32 / 4 6-8

Pears 60-70 32 / 4 6-9

Tempera­ture in °C

60-70 32 / 4 5-6

Oven level

1 level 2 levels

Time in hours

(Guideline)

55

Defrosting

Oven function: DRYING/DEFROST (30°C temperature setting)

• Unwrap the food and place it on a plate on the oven shelf.

• Do not cover with a plate or bowl, as these can substantially lengthen the

defrosting time.

• For defrosting, place the shelf in the 1st oven level from the bottom.

Defrosting table

Further

defrosting

time

(mins.)

Dish

Defros-

ting time

mins.

Place the chicken on an up­Chicken,
1000 g

100-140 20-30

turned saucer placed on a large

plate

Turn halfway through

Meat, 1000 g 100-140 20-30 Turn halfway through

Meat, 500 g 90-120 20-30 Turn halfway through

Trout, 150g 25-35 10-15 ---

Strawberries,
300g

30-40 10-20 ---

Butter, 250g 30-40 10-15 ---

Cream, 2 x
200g

80-100 10-15

Cream can also be whipped

when still slightly frozen in places

Gateau, 1400g 60 60 ---

Comments

56

Bio Functions

The low temperatures that can be set with this oven can be used to make
yoghurt or to raise yeast dough.

1 Attention: the suggested temperatures have to be changed with all Bio

functions!

Making Yoghurt

For making yoghurt, use the TOP BOTTOM oven function.

Ovenware

• To hold the yoghurt, use cups or glasses of around 150 ml. capacity, cov­ered with foil or a lid.

Oven level

• Always insert the shelf on the 3rd oven level from the bottom.

1. Bring some milk to the boil (e.g. 1 litre for 6-8 servings).

2. Let the milk cool to 40 °C.

3. Stir a carton of natural yoghurt (about 150 g) into the milk, then pour into

containers and cover.

4. Place the containers on the oven shelf.

5. Select the TOP BOTTOM oven function using the Oven Functions

button and change the suggested temperature to 40 °C.

6. After approx. 5-8 hours take the yoghurt out and chill it.

Raising yeast dough

For raising dough, use the TOP BOTTOM oven function.

Ovenware

• To contain the dough, use a bowl that is heat-resistant to 40°C.

Oven level
Insert the shelf on the 2nd oven level from the bottom.

1. Put the dough in the bowl, cover with clear film and place on the shelf.

2. Select the TOP BOTTOM function using the Oven Functions button

and change the suggested temperature to 40°C.

3. Leave the dough to rise until it has doubled in volume.

57

Low Temperature Cooking

With the Low Temperature cooking function, meat becomes beautifully ten­der and remains particularly succulent.

2 When roasting with low temperatures, up to 20 percent less energy is need-

ed than with normal roasting.

1 Attention: Insert the grease filter when roasting!

Ovenware

• At low temperatures, always roast meats uncovered.

Oven level

• The appropriate oven level can be found in the following table.

Tips for cooking at low temperatures

• The first 10 minutes of the programme are used to heat the empty oven to
120°C. The three segments of the thermometer symbol flash in succes­sion. When the pre-heating time is completed, an audible signal sounds.

• The oven switches automatically to a temperature of 80°C. This remains
constant for the whole of the cooking time.

• Meanwhile sear the meat in the frying pan, place it in a roasting tray or
directly on the oven shelf with the all-purpose tray or all-purpose pan
underneath it and then roast in the pre-heated oven.

3 The automatic oven switch off function cannot be used in conjunction

with the oven function Low Temperature Cooking.

3 We recommend low temperature cooking for: lean, tender pieces of meat

and fish.
Low temperature cooking is not suitable for: for example, pot roasts or
roast pork.

Low Temperature Cooking Table

Pre-heat-

ing

Type of food

Roast beef 1-1,5 120 80 90-110 2

Fillet of beef 1-1,5 120 80 90-110 2

Roast veal 1-1,5 120 80 100-120 2

58

Weight

kg

Tempera-

ture

°C

Te mp e ra -

ture

°C

Cooking

Time

mins.

Oven

level

Making Preserves

For preserving, use the STEAM HOT á oven function.

Preserving Jars

• For preserving, use only commercially available preserve jars, of the same
height.

3 Jars with twist-off- or bayonet type lids, and metal tins, are not

suitable.

Oven levels

• For preserving, use the lowest oven level.

Tips on Preserving

• Use the all-purpose tray. This has enough room for up to six preserving
jars of one litre capacity each.

• The preserving jars should all be filled to the same level, and clamped
shut.

• Place the preserving jars on the all-purpose tray so that they are not
touching each other.

Preserving Table

Tempera-

Preserve

Soft fruit

Strawberries, Bilber­ries, Raspberries,
Ripe gooseberries

Unripe gooseberries 140-150 35-45 15 ---

Stone-fruit

Pears, Quince,
Plums, Damsons,
Hard-flesh fruits

Vegetables

Carrots 140-150 50 15 60

Mushrooms 140-150 45 30 60

Mixed pickles 150-160 50 15 ---

ture

°C

140-150 35-45 --- ---

140-150 35-45 15 ---

Leave un-

til drops

form

mins.

Continue

cooking
at 100°C

mins.

Leave to

stand
with the
oven off

mins.

59

Programmed functions and recipes

The appliance has over 12 programmed functions and recipes which can be
selected one after the other using the Recipes button.

1. CLEANING (Cleaning programme)

2. VEGETABLE 500-1000 G (Vegetable platter)

3. POTATO GRATIN

4. WHITE BREAD
5 ROLL PER 40 G

6. FILLET OF FISH

7. TROUT 250-300 G

8. PIZZA

9. QUICHE LORRAINE

10. CHICKEN 1000 G

11. RACK OF VEAL

12. WARMING

1. CLEANING (Cleaning programme)

1. Place water (approx. 150 ml) and 1 tablespoon vinegar directly into the

steam generator.

2. Start the automatic cleaning programme.
A three-tone acoustic signal will indicate the end of the cleaning pro-

gramme.

3. Switch off the acoustic signal and the oven by pressing the push button

On/Off .
Wipe out the oven with a soft cloth.
Remove any residual water from the steam generator.

To completely dry the oven, leave the oven door open for
around 1 hour.

60

Recipes

2. VEGETABLE 500-1000 G

Ingredients:

– 400 g cauliflower,

– 200 g carrots,

– 200 g kohlrabi,

– 200 g yellow and red capsicum.

Method:

Rinse cauliflower and divide into florets.
Peel carrots and kohlrabi and cut into bite-sized pieces.
Wash the capsicum and cut into strips.
Place all the ingredients into a stainless steel tin which has a punched in­sert.
Twice the amount can be cooked simultaneously on two levels.

Setting Ovenlevels Water inflow via the

water drawer

VEGETABLE 500­1000G

1 and 3 700 ml

61

3. POTATO GRATIN

Ingredients:

– 1000 g potatoes,

– 1 teaspoon each of salt pepper,

– 1 clove of garlic, peeled

– 300 g gruyere or emmental cheese, grated,

– 3Eier,

– 250 ml milk,

– 4 tablespoon cream,

– 1 tablespoon thyme,

– 3 tablespoon butter.

Method:

Peel potatoes, slice thinly, dry and then salt and pepper them.
Arrange half of the potato slices in a greased fire proof dish, etwas gerie­benen Käse darüberstreuen. Layer the rest of the potato slices over this and
sprinkle the rest of the cheese on the top.
Crush the clove of garlic and beat together with the eggs, milk, cream and
the thyme. Salt the mixture and pour over the potatoes.
Place knobs of butter on the gratin.

Setting Oven level Water inflow via the

water drawer

POTATO GRATIN 2 200 ml

62

4. WHITE BREAD

Ingredients:

– 1000 g flour type 405,

– 1 cube of fresh yeast or 2 packages of dry yeast,

– 600 ml milk,

– 15 g salt.

Method:

Place the flour and the salt in a large bowl. Dissolve the yeast in the milk and
add to the flour. Knead all ingredients into a workable dough.
More milk may be required, depending on the texture of the flour.
Leave the dough to rise until it doubles in volume.
Shape two loaves out of the dough and place them on the greased baking
tray or patisserie tray (special accessory). Leave the loaves to rise again by
half their volume.
Before baking, dust them with flour and with a sharp knife cut 3 diagonal
lines, at least 1 cm deep.

Setting Oven level Water inflow via the

water drawer

WHITE BREAD 2 200 ml

5. ROLL PER 40 G

Ingredients:

– 500 g flour type 405,

– 20 g fresh yeast or 1 package of dry yeast,

– 300 ml water,

– 10 g salt.

Method:

Place the flour and the salt in a large bowl. Dissolve the yeast in water and
add to the flour. Knead all ingredients into a workable dough.
Leave the dough to rise until it doubles in volume.
Cut the dough into pieces, shape into rolls and place them on the greased
baking tray or patisserie tray (special accessory). Leave rolls to rise again for
about 25 minutes.
Before baking, cut a cross in the rolls. Sprinkle with poppy, caraway or ses­ame seeds if desired.

Setting Ovenlevels Water inflow via the

water drawer

ROLL PER 40 G 2 and 4 200 ml

63

6. FILLET OF FISH

Ingredients:

– 700 g perch fillets or salmon trout, cubed,

– 100 g emmental cheese, grated,

– 200 ml cream,

– 50 g breadcrumbs,

– salt, pepper, lemon juice,

– chopped parsely,

– 40 g butter to grease the dish.

Method:

Sprinkle the fish filet with lemon juice and leave it to marinate for a while.
Then dab off surplus juice using kitchen paper.
Salt and pepper the fish filets on both sides. Then place in the greased dish.
Mix the cream, grated cheese, breadcrumbs and the chopped parsley and
distribute over the fish.

Setting Ovenlevel Water inflow via the

water drawer

FILLET OF FISH 3 200 ml

7. TROUT 250-300 G

Ingredients:

– 4 Forellen à 200 - 300 g,

– lemon juice, pepper, salt.

Method:

Wash the trout well inside and out, sprinkle with lemon juice, season and
place in stainless steel dishes with punched inserts, with two trout pieces
per dish.
Serve with browned flaked almonds.

Vinegared trout variation:

Pour hot vinegared water over the trout before it is placed in the stainless
steel dish with punched insert.

Setting Ovenlevels Water inflow via the

water drawer

TROUT 250-300
G

64

1 and 3 700 ml

8. PIZZA

1 baking tray

Ingredients for the dough:

– 300 g flour type 405,

– 180 ml water,

– 15 g yeast,

– 2 tablespoon olive oil,

– 1 teaspoon salt.

Method for the dough:

Dissolve the yeast in water and knead the rest of the ingredients together to
form a soft dough.
Cover the dough and leave it to rise for 30 minutes.

Ingredients for the topping:

– 1 tin chopped tomatoes (drained weight 400 g),

– 150 g salami, cut into slices then quartered,

– 300 g mozzarella, cut into 1 cm cubes.

As a variation on the topping, champignons or ham can also be used.

Final preparation:

Roll out the dough, place it on the greased baking tray and place the top­pings on it one by one.
Leave it to rise again for 20 minutes.

Setting Oven level Water inflow via the

water drawer

PIZZA 2 -

9. QUICHE LORRAINE

Ingredients for the pastry:

– 250 g flour type 405,

– 125 g butter,

– 60 ml water,

– 1 teaspoon salt,

– some pepper and nutmeg.

Method:

Mix together flour, butter and salt, add the water and knead together briefly
to form a pastry.
Leave the pastry to cool in the fridge for 1 hour.

65

Ingredients for the topping:

– 100 ml milk,

– 150 ml sour cream,

– 2 eggs,

– 150 g gruyere or emmental cheese, grated,

– 150 g lean bacon, cubed,

– 150 g onions, cut into cubes,

– pepper, nutmeg.

Method:

Lightly saute the ham and onions.
Whisk the milk, cream, eggs and seasonings together well,
then mix in the cheese.

Final preparation:

Rollout the dough and place it in a greased smooth spring form (ø 28 cm).
Spread the bacon and onions evenly over it and pour the sauce over it.

Setting Oven level Water inflow via the

water drawer

QUICHE LORRAINE 1 -

10. CHICKEN 1200 G

Ingredients:

– 1 Hähnchen (1000 - 1200 g),

– 2 tablespoons oil,

– Salt, pepper, paprika, curry powder.

Method:

Wash the chicken and dry it with kitchen paper.
Mix the spices with the oil and use the mixture to coat the chicken evenly in­side and out.
Then place the chicken breast-side down in a fire proof dish or glass dish
with punched insert (special accessory).
After about 25 minutes, turn the chicken.
After the first audible signal (about 50 mins.) check how the cooking is pro­gressing. If required, leave it to cook for the rest of the roasting time until the
second aucoustic signal (about 60 mins.).

Setting Ovenlevel Water inflow via the

water drawer

CHICKEN 1200 G 2 200 ml

66

11. RACK OF VEAL

Ingredients:

– 1000 g saddle of veal,

– 2 tablespoons oil,

– Salt, pepper, paprika.

Method:

Wash the saddle of veal and dry it with kitchen paper.
Mix the seasoning with the oil and use the mixture to coat the meat evenly.
Then place the saddle of veal in a fire proof dish or glass dish with punched
insert (special accessory) and place it in the oven.

Setting Oven level Water inflow via the

water drawer

RACK OF VEAL 2 200 ml

12. WARMING

Method:

Place the food on a plate.
Place it in the oven without a cover.
Max. 6 plates (ø 26 cm).

Setting Ovenlevels Water inflow via the

water drawer

WARMING 1, 3, 5 200 ml

67

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

Cleaning Programme

The Programme function CLEANING is described fully in the “Programmed
Functions and Recipes” section.

Manuel Cleaning

1 Important: Make sure the oven has cooled down before cleaning.

3 Clean the appliance after each use. In this way, dirt is easier to clean off and

is not allowed to burn on.

1. Press the Oven Functions button repeatedly until the LIGHT oven

function appears: The oven light comes on.

Open the oven door.

2. After every use, wipe the oven with a solution of washing-up liquid and al-

low to dry. Do not use abrasive objects. If necessary, soak any dirt first or

switch on the function STEAM WET Ý for a short time.

3 Clean stubborn dirt with a special oven cleaner.

1 Important: If using an oven spray, please follow the manufacturer's instruc-

tions exactly.

68

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.

69

Side Rails

To clean the sides of the oven, the left and right side rails can be removed.

Taking out the side rails

1. Loosen the screw.

2. Pull the rails sidewards (1).

3. Lift the rails off the side attachments (2).

3 To remove/replace the side rails, open the

cover on the Meat probe socket.

70

Replace the side rails

1. Set the rails in the rear attachment and

press into the griip on the side (1).

2. Insert the screw and tighten (2).

71

Steam generation system

1 Important: Wipe the steam generator dry after each use. Soak up water

with a sponge.

3 Remove any lime residue with water and vinegar.

1 Important: Chemical descaling agents can damage the oven's surface

enamel. Always follow the manufacturer's instructions exactly.

Water Drawer and Steam Generator

1. Pour water and vinegar (about 250 ml)

into the steam generator via the water

drawer.
Leave to work for approx. 10 minutes.

2. Remove the water and vinegar with a

non-abrasive sponge.

3. Rinse out the steam generation system

through the water drawer using

clean, decalcified water (100-200 ml).

4. Soak up remaining water from the

steam generator with the sponge and wipe dry.

5. Leave the oven door open to let the oven dry out completely.

72

Oven Light

1 Danger of electrocution! Before replacing the oven light bulb:

• Switch off the oven.

• Take the fuses out of the fuse box, or switch off.

3 To protect the oven light bulb and the glass cap, lay a cloth on the bottom of

the oven.

Replacing the rear oven light bulb/
cleaning the glass cap

1. Take off the cap by turning to the left.

2. Remove seals and metal ring, and

clean the glass cap.

3. If necessary:

replace bulb with a 25 Watt, 230V,

300°C heat-resistant oven light bulb.

4. Fit seals and metal ring to the glass

cap.

5. Re-fit the glass cap.

73

Replacing the oven side light bulb/
cleaning the glass cap

1. Ta k e o ut t h e si d e r ai l s .

2. Unscrew the metal frame using a

cross-tip screwdriver.

3. Take off the metal frame and seal, and

clean.

4. If necessary:

replace bulb with a 25 Watt, 230V,

300°C heat-resistant oven light bulb.

5. Put the metal frame and seal back in

place, insert screws, and tighten.

6. Replace the side rails.

74

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 (Cau-

tion: the door is heavy!)

5. Place the door, outer surface down-

wards, on a soft, flat surface, (for ex-

ample 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 possi-

ble 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

75

What to do if …

Fault Possible cause Remedy

The oven does not heat
up.

“F 9” appears in the
display.

The oven does not heat
up and the function dis­play is in operation. A
small arrow is illuminat­ed.

The oven is not
switched on.

The Time is not set. Set the Time .

The required settings
have not been set.

The oven’s asfety fuse
has been tripped.

The fuse in the house’s
electrical wiring (fuse
box) has been tripped.

Switch the oven on.

Check the settings.

See “Safety fuse”.

Check the fuse.
If the fuses trip repeat­edly, please call an au­thorised electrician.

Press the button On/
Off .

Turn the oven function
to ZERO. Do not switch
off the oven.
Simultaneously press
down the Recipes
and Meat probe but­tons and hold them
down until a signal
sounds.

The oven lighting goes
out.

If you are unable to remedy the problem by following the above sug-

gestions, please contact your dealer or the Customer Care Depart­ment.

76

The oven light is bro­ken.

Change the oven light.

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.

77

Installation Instructions

1 Important: Any electrical installation work must be carried out by a quali-

fied electrician/competent person.
The oven must be installed according to the instructions supplied.

1 Safety Instructions for the Installer

• Protection against access to live parts must be guranteed by the installa-

tion.

• The unit in which the appliance is fitted must satisfy the requirements of

DIN 68930 in respect of stability.

• This oven must be installed by qualified personnel to the relevant Stand-

ards.

• This oven is heavy. Take care when moving it.

• Remove all packaging, both inside and outside the oven before using the

oven.

• Do not attempt to modify the oven in any way.

• The built-in cooker and hobs are fitted with special connector systems.

They may only be combined with units of the corresponding system.

78

80

79

82

81

3,5x25

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: .....................................

83

315 6843 03-B-110305-02 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.