AEG-Electrolux EOB998 User Manual

B u i l t - i n o v e n

STEAM

OPERATING INSTRUCTIONS

315 5285 03 / 02.01

EOB 998

GB

Dear customer

Please read these operating instructions carefully.
Please make sure you read the safety instructions on

the first pages of these operating instructions! Keep
the operating instructions for future reference. Pass
them on to any future owners.

With the warning triangle and/or by means of
key words (Warning!, Caution!, Important!),
information is emphasized which is important
for your safety or the correct functioning of the
appliance. It is e ssential that this information is
observed.

1. This symbol guides you step by step when opera­ting the appliance.

2. . . .

3. . . .

Next to this symbol you receive additional in­formation and practical tips on using the ap­pliance.

Tips and information about the economical
and environmentally friendly use of the ma­chine are marked with the clover.

These operating instructions contain information ab­out how to independently solve any problems which
may arise. See ”Hints on technical problems”.

2

Content

Safety instructions 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Electrical safety 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Child safety 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Safety during use 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Safety when cleaning 5. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Disposal 6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Disposing of the packaging material 6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Information on disposal 6. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The built–in oven 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Overall view 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Control panel 7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Fittings 8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven accessories 8. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Prior to using for the first time 9. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Daytime setting 9. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

First cleaning 9. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

First heating up 9. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The electronic oven function control 10. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The display 10. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

General information on using and indication elements 10. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven functions 11. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven switch on and off 12. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven functions setting 12. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven temperature setting 12. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Timer/short–term alarm 13. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Automatic programs 14. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Automatic switch–off 14. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Automatic switch–on / off 16. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Steam cooking 17. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Interval cooking 18. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Meat probe 19. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Children safety device 20. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Service symbol 20. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Hints on the application of the oven functions 21. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Steam cooking 21. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Hot air and steam cooking in succession 21. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Interval cooking 22. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Hot air 22. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pizza setting 22. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Grilling 23. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Turbo grill 23. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Small surface grill 24. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Large surface grill 24. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Top- and bottom heat 24. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Drying 24. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Low temperature cooking 25. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sterilizing 25. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

General information on roasting, baking and steam cooking 26. . . . . . . . . . . . . . . . . . . . . . . .

3

Cleaning and care 27. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Clean enamelled cavity 27. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Baking sheets, wire shelves 27. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Roasting grids and steam generator cover 27. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven runners 28. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Steam generation system 28. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Control panel and oven door 29. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

High–grade steel exterior 29. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Replacement of oven lamp 30. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Useful hints on practical problems 31. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Hints on technical problems 31. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Installation instructions 32. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Building in 32. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mains connection 32. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Technical data 33. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Directives 33. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Steam cooking table 34. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Interval cooking 35. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Hot air and steam cooking in succession 35. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Baking and roasting table 36. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Low temperature cooking 38. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pizza setting 39. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Turbo grill 39. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Grilling table 39. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sterilizing table 40. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Drying table 40. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4

Safety instructions

The safety aspects of this appliance comply with the accepted technical standards and the applicable safety regula­tions. Nevertheless, we consider it our obligation to make you aware of the following safety information:

Electrical safety

The connection to the power supply must exclus­ively be carried out by expert electricians. More­over, electrical safety has to be ensured by expert
installation in standard built-in cabinets.

• Damaged appliances must not be used. Fuse to be
cut off or unscrewed in case of trouble or failure.

• For safety reasons repairing, in particular at live
parts of the appliance, has to be carried out by ex­pert electricians or trained service technicians
only, as potential danger will result for the user. If
a fault occurs, please contact our after–sales–ser­vice.

• The appliance must only be used when installed.
This prevents contact with live electrical compo­nents.

Child safety

Always keep small children away. Make sure that play­ing children do not operate the appliance.

• Besides the accessories supplied with the unit do
exclusively make use of suitable and tempera­ture–resistant baking tins and roasting dishes. Do
please follow the manufacturers’ instructions.

• After use make sure that the appliance is switched
off.

Safety when cleaning

• No heating element must be switched on during
the cleaning procedure. Make sure that the oven
has cooled down in a way that one may get in touch
with interior parts without any danger.

• Always keep the oven clean. When heating up fat
splashes and spots will cause inconvenient
odours.

• Ensure clean sealing surfaces at door and door
frame.

• There is danger of injury near the hinge of the oven
door. The door should therefore only be removed
and fitted by a qualified customer service techni­cian.

Safety during use

This appliance is intended for domestic cooking
only . I t i s n o t d e s i gned for commercial or industrial
purposes.

• Prior to first use the oven must be heated up once.
Take care for a sufficient space ventilation.

• The oven bottom must not be covered with alu-foil.
The heat will accumulate and may cause damage
to the material.

• During steam cooking the oven door should re­main closed. Damage to furniture could be caused
by escaping steam. Avoid direct contact with the
escaping steam.

• In case of careless handling there is danger of
burning oneself at the heating elements in the

oven.

• When taking out the hot items do absolutely make
use of pot or thermo-gloves.

• The opened oven door must not be burdened too
heavily, do not sit or step on it.

• High–pressure cleaning units are not suitable for
cleaning because of the requirements of electrical
safety.

5

Disposal

Disposing of the
packaging material

All packaging material can be recycled, shee­ting and hard foam parts are appropriately
marked. Please dispose of the packaging ma­terial and any old appliance properly.
Please observe national and regional regula­tions on appliances and packaging material,
and the markings on the materials (material
separation, waste collections, recycling de­pots).

Information on disposal

The appliance must not be disposed of with
household rubbish.
You can obtain information about collection
dates or public tips from your local refuse de­partment or council.

Important! Please make old appliances un­usable prior to disposal. Cut off the mains ca­ble.

6

The built-in oven

Overall view

Control panel with electronic clock

Oven–door handle

Full glass oven door

Control panel

Program buttons

1. ON

2. OFF

3. Children safety

4. Meat probe

5. Oven functions

6. +/– temperature and time setting

12 7 9345 6 8 1011

7. Duration

8. End of duration

9. Timer/short–term alarm

10. Daytime

11. Water drawer

7

Fittings

A Oven runners with silicone buffers
B Small surface grill
C Top heat element
B + C Large surface grill
D + E Oven illuminations
F Grease filter
G Baking area ventilation
H Plug–in socket for meat probe
J Steam generator
K Steam generator cover
1 – 5 Runner level

Oven accessories

Besides the accessories supplied with the unit
do exclusively make use of suitable and tem­perature–resistant baking tins and roasting
dishes. Do pl ease follow the manufacturers’ in­structions.

C

B

G

D

F

A

K

E

A

J

5

H

4
3
2

1

The oven has the following accessories:
2 Baking sheets

1 Wire shelves
2 Roasting grid
1 Meat probe
1 Steam generator cover
1 Grease filter

Grease filter

A fine-meshed inox grid, placed in front of the oven fan
protects the rear wall element against splashes of fat
and prevents it from molestation by odours.

Grease filter to be hooked in with all roasting
procedures.

Filter to be removed when baking as the baking time
would otherwise be extended.

Oven runners

With silicone buffers for the enamelled surface.

The oven has 5 runners. In the charts and illustrations
of these instructions they are numbered from 1 = bot-
tom to 5 = top.

Insert baking sheets, wire shelf or grill pan bet-
ween the double bars: this will hold them in
a secure position when inserting them and ta­king them out.

5

Stop position

4
3

2

1

8

Prior to using for the first time

Daytime setting

When the oven has been connected to the mains and
after electricity failure, the time display of the electronic
autotimer flashes «12:00».

Wait until the display is indicating 12:05.

1. Shortly push button 10. The figures 12 00 are on,
flashing is «:» between the figures.

2. Set the present daytime by pushing button 6

.

The setting of the daytime should start within
4 seconds. Otherwise push button 10 again.

After 4 seconds the flashing signal goes out. The day­time has now been set.

To make corrections of time (summer–/winter–time),
press button 10 and adjust further with button 6

. The signal resounding in this case is meaningless.

or

or

First cleaning

Remove the accessories from the oven as well
as any possible labels and protective foils in
the appliance.

Don’t remove the type plate!

In order to remove possible production remnants,
clean the appliance and heat up the oven once prior to
first use.

Clean oven, control panel and oven door with hot water
and a washing-up liquid and dry.

6

10

The oven lighting may be switched on for this purpose.
– Push button 1.

First heating up

Prior to first use the oven must be heated up
once. Take care for a sufficient space ventila­tion.

1. Push button 1 to switch on the oven.

2. Select the Top/Bottom Heat function by pressing
button 5 several times.

3. Set the temperature of 230° C with button 6 .

Holding this setting, operate the empty and closed
oven for 60 minutes.

4. Switch off the oven with the button 2.

1 65

9

The electronic oven function control

The display

Luminous symbols

Service
Children safety
Oven functions
Oven temperature
Heating phase
Meat probe blocked
Meat probe
Duration of cooking
End of cooking
Short–term alarm

General information on using and indication
elements

Starting phase 4 seconds

After switching on the appliance or after activating any
other button the next step must be carried out within 4
seconds. The electronic control system reports that by
a single sound signal. By pushing the corresponding
button one can at once reestablish the control’s readi­ness for service.

Safety switchoff

In the event that oven functions and temperature levels
are set with no time limit, the oven is automatically
switched off. This depends on the height of the tem­perature set:

Cooling of the housing

After switch–off of the appliance the cooling system for
the housing keeps on running, until the oven tempera­ture has fallen below 200 °C. Below 200 °C the reces-
sed fan runs for approx. 10 minutes. The residual heat
is indicated until the temperature has fallen to 40 °C.

• with temperature setting up to 120° C
after 12 hours

• with temperature setting up to 230° C
after 6 hours

10

Oven functions

The oven functions can be selected by pressing button
5 several times. The sequence of functions corre­sponds to the description below.

Lighting
Separate setting e.g. for cleaning or prepara-

tion of coo k i n g p r o c edures. The light comes o n
with all functions.

Steam–cooking

For vegetables, potatoes, rice, farinaceous
products or other side–dishes.
Steam generator fixed temperature set on
96°C.

Interval steam

For baking, cooking, defreezing and re–hea­ting food. Alternate combination of hot air 75%
and steam 25%.
Temperature pre–setting at 180 °C

Hot air

For baking and roasting on up to 3 levels at
a time. Rear wall element with fan.
Temperature presetting: 170 °C

5

Pizza setting

For pizza, fruit cake in tins and quiches.
Hot air with bottom heat
Temperature presetting 230 °C

Turbo grilling

For large pieces of meat and poultry
Small surface grill with fan
Temperature pre–setting 180 °C

Small surface grill

For radiation grilling of flat items to be grilled­Grill element
Temperature presetting 230° C

Large surface grill

For radiation grilling of flat items to be grilled
Small surface grill and top heat element
Temperature presetting 230 °C

Top and bottom heat

For baking and roasting on one level
Temperature presetting 220 °C

Drying

For drying herbs, fruit and vegetables and for
defrosting at max. 40 °C
Bottom heat with fan
Temperature presetting 40 °C

Low temperature cooking

For preparation of specially tender and juicy
roasts. Rear wall element with fan.
Fixed temperature set on 120/80 °C

11

Oven switch on and off

– Switch on the oven with button 1.
Prior to settings of function and temperature the

switch–on button 1 has to be pushed.
Exception: Timer.

A triple short sound signal refers you to wrong
settings. In such a case push button 2 and re-
start with button 1.

The cooking methods and oven temperatures are
switched on with the electronic control system and
switched off at the time desired either manually with
button 2 or automatically at the end of a programmed
sequence.

– Switch off the oven with button 2.

Oven functions setting

The functions steam–cooking, interval–cooking, hot
air, pizza setting, surface grill and top –/bottom heat
may alternatively be utilized for various preparations.

– Select the required oven function by pressing but-

ton 5 several times. The symbol for the desired
function comes on in the display.

521

A practice–oriented temperature value is related to
each method of cooking. Without any different temper­ature setting the function will be switched on after 4 se­conds.

Oven temperature
setting

Together with the oven function a preset temperature
shows up in the display.

– Set with button 6 or a temperature between

40 and 230°C.

The desired temperature shows up in the display. To­gether with the functions hot air, pizza setting and top
–/bottom heat the symbol «Heating phase» 12 flashes.

When the temperature is reached, a signal tone
sounds and the «Heating phase» symbol 12 is extin-
guished.

612

12

Timer/short-term alarm

The short–term alarm may be used for all
timed sequences – for monitoring and check­ing of cooking times and sequences in the
kitchen, also independent of the oven – also in
parallel with automatic settings. In this case
the display will show the timer adjustment
whereas the automatic settings will continue.

1. Push button 9.
The symbol timer 13 and :00 flashes on the display .

2. Set the desired time by means of button 6
It may be used for time sequences from 1 minute
to 9 hours 59 minutes.

About 4 seconds after setting, the time sequence will
start, the timer symbol 13 comes on and the time run­ning off is indicated.

An audible signal (triple) refers you to the expiration of
the sequence set. The timer symbol 13 flashes and a
signal resounding is repeated at intervals of 15 sec­onds. Same can at once be ended by pushing button

9. After 2 minutes the sound signal goes out automati-

cally.

or .

13

6 9

13

Automatic programs

Important!

Before the setting of automatic programs func­tion and temperature will have to be set. With­out this presetting the electronic control sys­tem will not take over any setting of time.

Automatic switch-off

The programs duration of cooking and switch-off
time start at once after time setting and are automati-

cally switched off after expiration of that time. The oven
is in operation from setting the time until reaching
switch–off time.

Duration of cooking setting

1. Push button 7.
The display shows 00, «:» and symbol 14 are fla­shing.

2. Set with button 6 or the desired duration of
cooking.

14

For the duration of cooking you may set times from 1
minute to 9 hours 59 minutes.

The display shows the running off duration of cooking
and the symbol 14.

Example:

Daytime 11.15 hours,
Time for cooking 45 minutes.

– Push button 7 and set with button 6

– the oven is operating for 45 minutes.

Corrections:

– Push button 7 and set the desired change duration

of cooking with button 6 or .

The end of the duration of cooking is indicated by the
triple sound signal. The display shows the daytime
again. The symbol for the oven function flashes.

Until automatic switch–off of the oven a sound signal
is repeated in intervals of 15 seconds for about 2 minu­tes.

– Switch off the oven and the sound signal with but-

ton 2.

or 00.45

6 7

14

Switch-off time setting

1. Push button 8.
The display shows 00, «:» and symbol 15 are fla­shing.

15

2. Set with button 6

time.

The time cannot be set beyond the range of 24
hours.

The display shows the switch–off time and the symbol

15.

Example:

Daytime 11.15 a.m.,
The meal should be ready at 12.00 a.m..

– Push button 8 and set with button 6

– the oven is operating until 12.00 a.m..

Corrections:

– Push button 8 and set the desired change end of

cooking time with button 6 or .

The end of the duration of cooking is indicated by the
triple sound signal. The display shows the daytime
again. The symbol for the oven function flashes.

Until automatic switch–off of the oven a sound signal
is repeated in intervals of 15 seconds for about 2 minu­tes.

– Switch off the sound signal and the oven with but-

ton 2.

or the desired switch–off

or 12.00

2

6

8

15

Automatic switch--on / off

The duration of cooking will start later on at a preset
time and will automatically be switched off after expir­ation.

1. Push button 7.
The display shows 00, «:» and symbol 14 are fla­shing.

14

2. Set with button 6

cooking.

3. Now push button 8.
The display shows 00, «:» and symbol 15 are fla­shing.

4. Set with button 6
time.

Example:

Daytime 7.30 a.m.,
Time for cooking 45 minutes.,
The meal should be ready at 12.00 a.m..

-- With button 7 and 6

-- and set with button 8 and 6

The oven is operating automatically from 11.15 a.m.
(12.00 minus 00.45) -- for 45 minutes -- until 12.00 a.m..

-- The display shows the switch--off time, «:» and
symbol 15 are flashing.

The oven function and light are switched off after 4 sec­onds. The Display shows the symbol of the selected
function without frame, the daytime and the symbols
14 and 15.

or the desired duration of

or the desired switch--off

or 00.45,

or 12.00.

7

6

15

6

8

As soon as the oven is switched on automatically with
the required function, symbol 13 goes out in the display
and the running off duration of cooking is shown.

Control:

-- By pushing button 7 you can check the duration of
cooking set and by button 8 the switch--off time in
the display.

Correction:

-- Push button 7 or 8 and set the desired change,
duration of cooking or end of cooking time with but­ton 6

The end of the duration of cooking is indicated by the
triple sound signal. The display shows the daytime
again. The symbol for the oven function flashes.

Until automatic switch--off of the oven a sound signal
is repeated in intervals of 15 seconds for about 2 minu­tes.

-- Switch off the sound signal and the oven with but­ton 2.

or .

2

16

Steam cooking programs

Important!
The steam cooking programs must be set
with the cooking time setting.

Settings under 10 minutes have littleeffect owing to the
approx. 5 minutes de--steaming time at the end of
cooking and the heating time of approx. 2 minutes.

The oven door can slightly steam up during the deva­porization process.

Insert exclusively the roasting gridswith steam
operation.

When the door is opened, only steam escapes
from the hot food. The slight condensation on
the control panel evaporatesafter a short time.

Demineralized water can be used, e.g. from a
commercially available water filter unit, to pre­vent the deposit of scale.

Important!

Use water exclusively.

A buzzer sounds when the water has been used up.
The buzzer stops shortly after refilling with water.

Steam cooking

1. Fill the water drawer in the control panel with water
(approx. 0.65 litre). The water is sufficient for ap­prox. 30 minutes.

2. Switch on the oven with button

3. Select the function steam--cooking with button

4. Push button

cooking with button

Steam appears for the first time after about 2 minutes.
A single tone signal indicates when the cooking tem­perature of approx. 96 C is reached.

The end of the duration of cooking is indicated by the
triple sound signal.

5. Switch off the sound signal and the oven with but­ton

.

-- The remainingwater should besoaked up from the
steam generator with a sponge when the oven has
cooled and the generator rubbed over if necessary
with a few drops of vinegar.

In order to run the steam generator completely dry
leave the oven door about 2 cm open (wedge in a woo­den ladle).

and set the desired duration of

or .

.

61 2 5 7148

.

17

Interval cooking

The continuous changeover from steaming (25 %) to
hot air (75 %) takes place automatically.

1. Fill approx. 0.65 litre of water in the water drawer
in the control panel. The water is sufficient for ap­prox. 1 hour.

2. Switch on the oven with button 1.

3. Select the function Interval cooking with button 5.

and set with button 6
ture.

4. Push button 7
cooking with button 6

Further procedure as for steam cooking.

or the desired tempera-

and set the desired duration of

or .

1 6

5

14

8

7

18

Meat probe

Cooking with core temperature automatism

When cooking the temperature in the core of the food
is measured by the meat probe. The oven function is
automatically switched off when reaching the set core
temperature within the item to be cooked.

1. Insert the tip of the meatprobe into the center of the
food into the pectoral muscle with poultry and in­sert the baking sheet, roasting ware or grille in the
oven.

2. Insert plug of meat probe up to handle in socket in
the right--hand side wall of the oven and close
oven.

The display shows the symbol 16.

3. Push button 4 after selecting function and tempea­ture.

Instead of the daytime the display shows the default
temperature of 70 C.

4. Set with button 6
ture between 30 and 99 C.

Recommended core temperatures for:

Roast beef 80 C
Roastbeef or filet of beef: english 45 C

Roast porc 80 -- 85 C
Roast lamb 70 -- 75 C
Roast veal 75 C

The display shows thesymbol of the oven function, the
oven temperature set (red), the meat probe symbol 16
and the core temperature.

The rise of the core temperature is shown in the dis­play.

Control or correction

By pushing button 4 the core temperature value set
can be checked and , if need, be corrrected by pushing
button 6

An audible signal (triple) refers to the end of cooking
operation.

or .

or the desired core tempera-

medium 50 C
well done 60 C

16

2

4

6

Until automatic switch--off of the oven a sound signal
is repeated in intervals of 15 seconds for about 2 minu­tes.

-- Switch off the sound signal and the oven with but­ton 2.

19

Children safety device

The oven can be protected against thoughtless
switch--on or resetting by means of a safety lock--out.
This device being activated will prevent playing
children from switching and setting that could lead to
overheating or other exposure to danger. Make use of
this facility also in case of longer absence.

With switched on children safety device there is no
possibility for unintended setting of the electronic con­trol system (e.g. by playing children) . Do also make
use of this device in case of extended absence.

The children safety device can exclusively be
activated or deactivated with the oven
switched off.

Activation of children safety
device

In case of activated children safety device but­ton 3 must always be pushed together with the
setting buttons. The same is valid for correc­tions.

1. Push button 3 and keep it pushed, then push but­ton 1 and keep them both pushed for about 4 sec­onds until symbol 17 will appear on the display.

17

1 23

The display shows the symbol 17, as a confirmation
that the safety device is active.

2. Switch off the oven with button 2.

Deactivation of children
safety device

-- Push buttons 2 and 3 at the same time until symbol
17 will go out.

Service symbol

Trouble with the electronic control system is indicated
by the service symbol 18 in the display. It shows the in­dication of a specific error code instead of the tempera­ture.

-- Switch off or unscrew the fuse. Switch on the
appliance again after some minutes and try to
switch on the oven. If the service symbol remains
on, do please file a call with the after-sales-service
and please state the model (see page 33) and
error code, e.g. 001.

18

-- As for safety reasons the oven fan is continuously
running, the appliance must be switched off again
with the fuse.

20

Hints on the application of the oven
functions

Steam cooking

The steaming programs must be set with the
automatic cooking time program or switch–off
time, see page 14.

This type of preparation is suitable for all foods, either
fresh or frozen. Vegetables, meat, fish, pasta, rice,
corn, semolina and eggs can be prepared, heated, def­rosted, poached or blanched.

Never open the oven door during steam coo­king.

The complete meal can be prepared in one operation
and directly on the serving dishes, regardless of vo­lume and cooking time.
Details can be found in the table on page 34.

All kitchenware with a temperature resistance of min.
100°C is suitable for steam cooking.

The fan ensures an even distribution of the steam
when using the grille. The temperature is approx.
96°C.

Do not use enamel baking sheets for steam
cooking. Chromium–steel perforated pans are
very well suited – available as a special acces­sory.

The water drawer, hose connections and
steam pot should be thoroughly rinsed through
if not used for some time.

Brief steam cooking simplifies cleaning of the
oven.

Hot air and steam
cooking in succession

With a combination of hot air and steaming in se­quence,meat, vegetables and garnishings can be
cooked in the oven in succession and then together by
steaming, so that they are ready to serve at the same
time.

The hot air cooks the roast brown and crisp. The pre­pared vegetables and garnishings are then placed on
serving plates or dishes in the oven with the roast and
everything cooked with steam.

Further details can be found in the table on page 35.

21

Interval cooking

Continuously alternating steaming and hot air

This form of preparation is specially suitable for:

• Roasting large pieces of meat and for baking
bread.

• Defrosting and heating pre–cooked, portioned
meals. Large pieces of meat should be cut up be­fore heating.

Use normal baking moulds or heat–resistant
moulds and baking ware.

The temperatures depend on the type of food. Around
120°C to 160°C for heating. For baking and roasting
correspondingly higher.
Details can be found in the table on page 35.

Hot air

The oven is heated by circulating hot air. The fan at the
oven back wall intensively moves the hot air in the oven
and thus ensures even cooking. Any temperature be­tween 40 and 230 °C can be selected.

With the hot air function, heat is supplied to the food
more quickly than by the conventional method. The
temperature can therefore be set around 25 °C lower
for top and bottom heat than stated in recipes.

Depending on the food you can use up to 3 runner le­vels. Refer to the baking and roasting table page 36.

You can avoid excessive soiling like this:
In case of fatty roasts, with hot air and turbo-
grill, use the high rim baking tray with the in­sertion sieve – this one is available as optional
extras.

Pizza setting

The application of the pizza setting function is advan­tageous when baking pizzas, fruit or curd pies on the
sheet or quiches, etc. This setting combines hot-air
function and bottom heat.

The radiant heat results in strong crust formation and
avoids a thorough wetting of the dough.

Roasting or baking at equal temperature may
take place in two upper runner levels, however ,
without the effect of radiant heat.
Exchange the sheets after half the cooking
time.

Refer to the baking and roasting table page 39.

22

Grilling

During grill operation the oven always has to
be closed. When grilling, do not leave the ap­pliance unsupervised.

The heat from the heaters in the top of the oven is ra­diated onto the grilling items below. For special advi­ces of function selection, temperature setting and run­ner level please see the grilling charts on page

The function and temperature must be set for grilling.
Which grilling function is to select depends on the
amount and the height of the grill food.

The temperature can be adapted to the particualr food,
as the oven thermostat holds the temperature within
the set range also during grill operations.

Turbo grill

For high roasts such as pork loin, leg or poultry it is ad­visable to select the function turbo grill with tempera­ture settings of about 180 °C, see the grilling charts on
page 39.

The infra–red grill operates along with the fan. In this
way, not only the surface of the grill food is browned
and grilled, but the grill heat is led intensively to all
sides of the grill food.

39.

High roasts such as rolled pork, veal or beef, pork rib
loin, knuckle or poultry, are roasted crisp on the surface
while remaining tender and juicy inside. This method
of cooking can also be used for gratin crusts and souf­flés.

Insert the drip pan into runner level 1 or 2 and the wire
shelf with the grilling food into the runner above.

Surface-grill functions

Suitable for flat meat such as steaks, chops, sausa­ges, fish, moreover for overcrusting of toast, flambéing
of marzipan or ice–cream or for overcrusting of pud­ding. As the radiation heat can brown only the surface
of the grill food, same has to be turned over after some
time, see the grilling charts on page 39.

Do not insert flat grill food too close beneath the hea­ting element.

The grill food has to be inserted on the wire shelf, de­pending on height, into runner 4 or 5. The distance to-
ward the grill heating element can be varied by inser­ting the wire shelf with its convexity either turned
upward or downward. Place the baking sheet under­neath in the runner level as drip tray.

If grilling is to be performed several times in
rapid succession, the baking sheet should be
cleaned every time.

23

Small surface grill

The small surface grill garantees successful results for
small amounts of flat meat als well as for chicken hal­ves, placed in the middle part of the wire shelf. Tempe­rature from 210 to 230 °C.

Large surface grill

For flat items to be grilled, half chickens, etc. on the
fully charged wire shelf. This function combines the
small surface grill with top heat.
Temperature from 210 to 230 °C, see the grilling charts
on page 39.

Top and bottom heat

Heating elementes installed under the oven bottom
and at the oven ceiling respectiveley give off radiant
heat to the food. Any temperature between 40 and
230° C can be set.

Baking and roasting using top and bottom heat is pos­sible at one level.

For special advices of function selection, temperature
setting and runner level please see the baking charts
on page 36.

Drying

The bottom heat and the oven fan are in operation for
this function.

Drying can be performed at 3 to 4 levels, see drying ta­ble on page 40. Exchange the sheets in the runner le­vels from time to time.

Cover the baking sheet with foil and place the items for
drying in one layer and close together on top.

See order card for drying sheets as special accessory.

Leave the oven door open approx. 2 cm (insert
wooden spoon).

Check the degree of drying of the articles shortly be­fore expiration of the drying time:

Remove 2 to 3 pieces of the dried articles and press
between thumb and index finger. No juice must be ex­pelled, but the dried articles must also not be brittle.

24

“Lo”

Low temperature
cooking

With this function the roast is made beautifully tender
and stays particularly juicy.

1. Select the low temperature cooking function with
button 5. The hot air and ”Lo” symbol lights in the
display.

After 4 seconds the following light for 10 minutes:
120°C (heating temperature) and :10 (heating time).
Symbol 11 (heating phase) lights until 120°C is re­ached, when a signal tone sounds. The oven tempera­ture then remains constant at approx. 80°C.

2. In the meantime roast the items in the pan very hot,
place in a roasting dish or directly on the grille and
place in the preheated oven.

3. Insert the baking sheet in runner level 1 to collect
the juice from the meat.

The cooking times are given in the baking and roasting
table on page 38.

The oven function ”Lo” and the remaining cooking time
are displayed until the oven is switched off.

Sterilizing

with interval cooking

Blanch vegetables, cool briefly under cold water and fill
in the jars.

Fill prepared fruit directly in the jars.

All jars used must be the same size and in per­fect condition. Also check the condition of the
rubber seals.

Boil salted or sugared water and fill jars with this up to
3/4 full.

Place baking sheet in the lowest level and place jars on
sheet.

The jars must not touch each other or the oven
walls.

The sterilizing time and temperature are given in the
sterilizing table on page 40.

The oven door must not be opened on any ac­count during the sterilizing process.

After expiration of the sterilizing time, remove the jars
from the oven and allow to cool fully, protected from
draughts, on a wooden or fabric surface.

After cooling and after several days check the tight­ness of the seals. If they can be lifted slightly, sterilize
the relevant jar again or use its contents immediately.

115

25

General information on roasting,
baking and steam cooking

Roasting with hotair and
top/bottom heat

The length of roasting time depends on the kind of
meat, weight and height of the roast. Basically you
reckon per cm height of meat:

• Beef, game 15 – 18 minutes

• Pork, veal 15 – 18 minutes

• Fillet, roastbeef 10 – 12 minutes.

The higher the roast is, the lower the temperature
needs to be.

The doneness can be checked by pressing the meat
down with a spoon. If the roast does not give way, it is
done.

Leave the roast covered for about 10 minutes before
cutting, so that very little juice then runs out.

Roasting on the wire shelf

Place roast on wire shelf with its serving side turned
upward. Insert the baking sheet to collect the juice in
the runner below.

Baking and roasting in the
pan or baking sheet

Place large deep–frozen pastries, e.g. pizza, on the
baking sheet covered with foil to avoid distortion of the
baking sheet from large temperature differences.

Put lean meat, game or meat loaf directly into the drip
pan or onto the kebing sheet.

In case there is need for a roasting time of more than
an hour, put the ingredients for the gravy into the pan
only half an hour before the end of cooking time, have
them browned and fill in a little hot water.

Bake- and roastware

At baking or roasting with hot-air or pizza function you
can use dark and bright baking moulds, baking pottery,
heat–resistant moulds and pots. Do exclusively make
use of suitable and temperature–resistant baking tins
and roasting dishes. Bright sheets and molds do, ho­wever, extend the baking and roasting times. Please
observe manufacturer‘s instructions.

All kitchenware with a temperature resistance of min.
100 °C is suitable for steam cooking – not for interval

cooking.

Temperature selection

The hot air function is faster than ordinary functions in
supplying the food with heat. Therefore, set the tempe­rature by about 25 °C lower than recommended in
reciepes for top and bottom heat.

Grease filter

Grease filter to be hooked in with all roasting procedu­res with hotair and when turbogrilling, this protects the
interior of the oven from excessive soiling.

Grease filter has to be removed when baking as the
baking time would otherwise be extended.

Preheating

As the set temperature is reached within a very short
time, preheating of the oven before inserting the food
is not necessary for most of the baking and roasting
operations, see baking and roasting charts on page 9.

We recommend preheating with:
– Meat dishes and short–roasts, such as fillet, roast-

beef, schnitzel or cutlet. The meat pores are
quicker closed and the item to be roasted remains
juicy.

– Fancy biscuits that tend to spread easily, rolls,

quiches, Swiss rolls.

For this purpose and before insertion of the items the
oven is heated up until the temperature signal lamp
goes out.

Introduction for using the
baking chart

In case of too high temperatures a cake overcrusts too
fast, it will collapse or will not rise properly, because on­ly an insufficient amount of water is extracted.

If the baking operation takes too long or if the cake
does not brown enough as expected, you may select
a higher setting.

The even browning of the cake can be improved by re­ducing the baking temperature (by about 10° C). Then
prolonging of the baking time is necessary.

You might also have to change the baking time even
if you exactly followed the instructions given in the reci­pe, as the size of eggs, the binding quality of the flour
and the material of which the mould is made can vary.

In the according runner level baking moulds and roa­sting dishes are put onto the baking sheet.

26

Cleaning and care

No heating element must be switched on during the
cleaning procedure.
Make sure that the oven has cooled down in a way that
one may get in touch with interior parts without any
danger. Only the oven lighting may be switched on.

High–pressure cleaning units are not suitable
for cleaning because of the requirements of
electrical safety.

Carefully and regularly clean the appliance in luke­warm or cold state. Avoid repeated burning–on of soi­ling.

Clean enamelled cavity

Never use caustic, scouring and scratching
cleaners or steel–wool.

Do not use corrosive cleaning agents to re­move scale.

Caution! Chemical descalers may destroy the
clean–enamel of the oven. Please follow the
manufacturer specifications.

Wash out the inside of the oven with hot detergent sol­ution or a com m ercially available cleaning vinegar and
a sponge or cloth.

If necessary, first soak soiled places or switch on
steam cooking briefly. Add a few drops of vinegar with
the water to the steam generator to prevent the deposit
of scale.

Afterwards wipe out with clear water and dry.

Baking sheets, wire shelves

Clean with a warm liquid cleanser solution. The parts
are not suitable for cleaning in a dishwasher.

Grease filter

Wash the grease filter after every use with a soft brush
in a hot liquid cleanser solution or quite simply in a dish­washer. Have tenacious soiling soak and react, for
instance, in a hot scouring agent solution.

Roasting grids and steam
generator cover

with a soft brush in a hot washing–up liquid or in a dish­washer.

27

Oven runners

For easier cleaning you may remove the entire shel­ving parts from the oven inside.

For this purpose unscrew the knurled nuts, press the
baking sheet guides lightly to the rear, raise and with­draw forwards from the oven.

Clean the runners in the dishwasher or with a soft
brush in a hot washing–up liquid.

Remove the silicone buffers, clean them sepa­rately and put them on again.

Refitting: first attach the baking sheet guides at the
rear, then place on the threaded pin at the front and
screw tight with the knurled nut.

Steam generation
system

Water inlet and steam
generator

It is important that the steam generator is rub­bed dry after every use. Soak the water up
with a sponge and possibly wipe dry with some
drops of vinegar.

In order to reduce limestone deposits only decalcified
water should be used, e.g. from a commercial water fil­tering device.

Possible limestone residues can be removed with a
mixture of pure water and vinegar.

Caution! Chemical descalers can destroy the
clean–enamel of the oven. Do absolutely fol­low the specifications by the manufacturer.

1. Pour a mixture of pure water and vinegar (approx.
2 dl) into the steam generator by the water dra-

wer.

2. Let take it effect on the steam generator during ap-

prox. 10 minutes.

The oven interior may be wiped out with the
mixture of pure water and vinegar which is
available in the steam generator as well.

3. Remove the mixture of pure water and vinegar with
a non–scratchy absorbent sponge.

4. Flush the steam generation system with clear and
decalcified water (1–2 dl) by the water drawer.

5. Remove the water with a sponge from the steam
generator and rub dry.

6. In order to dry the steam generator completely
leave the oven door approx. 2 cm open (wedge in
wooden ladle).

28

Control panel and oven
door

Please do pay attention to clean sealing surfa­ces at the door and in the door frame.

The control panel and the oven door have to be clea­ned outside with a cloth that is moistened with a warm
washing–up liquid or a glass cleaning agent and then
to be wiped dry.

Do not use aggressive acidic cleaning
agents or such for glass ceramics!

They will destroy the coating.

Do use only washing–up liquid for the inside of the
oven door.

The inner pane is damped with a heat reflec­ting layer. Aggressive cleaning agents and
strong scratching or scouring damage the coa­ting and impair the heat reflecting effect.

When cleaning the door make sure that the hinge bows
are always firmly lying on the hinges from the door in
the direction of the oven (see picture).

High-grade steel exterior

Ensure when cleaning that the high–grade
steel surface finish (fine horizontal graining) is
not worked against the structure.

No circular motions!

Remove slight soiling with a soft, clean, moist cloth –
microfibre cloths are especially suitable.

Cleaning agents which scratch or scour are not suita­ble.

A commercially available high–grade steel conditio­ning agent can be used if there is considerable soiling.
Note the instructions from the manufacturer when
using these cleaning and conditioning agents.

29

Replacement of oven lamp

STOP

You may replace defect light bulbs yourself.
For the replacement you need bulbs that are heat–re-

sistant up to 300 °C, 25 W / 230/240 – E 14. You can
buy these bulbs in electronic specialist shops or at the
spare parts service.

The oven lamp on the top right in the rear wall has a
round protective glass that can be unscrewed.

Click the rectangular glass cover in the left side wall ca ­refully out of the frame after having unhooked the left
side baking tray guide.

Before opening the oven lamp the oven has to
be isolated from the mains. Fuselage to be
switched off or removed.

Caution!
Do not damage the seals!

Caution!

The seals must be in perfect condition. Ask for
the after–sales service in case of damaged
seals.

30

Useful hints on practical problems

practical problem possible cause remedy

Items to be baked or roasted
would not really rise

Items to be baked or roasted
would not become brown

Items to be baked or roasted
become too dark

Items to be baked or roasted
become too dry

Items to be baked too moist Not possible to bake out sufficient mois-

Wrong temperature setting Check the temperature set with the

indications of the chart

Too low a temperature

Wrong material of tins/moulds

Too high a temperature Check the temperature set with the

Duration of baking too long because of
too low a temperature

ture owing to too high temperature
Too much moisture in dough

Increase the temperature setting,
look into the state of cooking,
possibly shorten the time

With top and bottom heat make use
of dark oven tins only.

indications of the chart, reduce the
temperature setting, possibly extend
the time

Check the temperature set with the
indications of the chart, possibly
increase the temperature setting
and shorten the time

Select lower temperature

Prepare dough with less liquid

Hints on technical problems

technical problem possible cause remedy

The built-under oven would
not function

In spite of function
switched-on and
temperature set the oven
would not get hot

Oven lighting would not
come on

Meat probe not functioning Not inserted correctly or defective Check plug contact
Service symbol lights According to fault code Inform customer service
12:00 flashes in electronic

timer

STOP

Damaged appliances must not be used. In case of trouble or failure do please cut off or unscrew the fuse.
Do not anything with the oven. Inappropriate work may lead to damages with persons and material.
Not being in a position to cure a trouble or failure with the help of the hints do please contact your after-sales­service.

Trouble with the power supply Check the fuselage

An automatic program with a later on
start of cooking was set

The bulb is defective Replace the bulb - see page 30

Power failure Set time–of–daysee page 9

Cancel automatic adjustments of the
electric clock with the changeover
button, possibly readjust

31

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Technical data

Outer dimensions

Height 59,4 cm
Width 59,2 cm
Depth 56,7 cm
Depth with open door 100,9 cm
Total weight net 44,0 kg

Oven cavity dimen
sions

Height 29,5 cm
Width 40,8 cm
Depth 40,6 cm
Volume 49,0 l

Power consumption

Top heat 1000 W
Bottom heat 1000 W
Rear element (hot air) 2400 W
Pizza function 3400 W
Steam generator 1800 W
Small surface grill 1900 W
Large surface grill 2900 W
Turbo grill 1800 W

Directives

This appliance conforms with EC–Directives
Low Voltage Directive 73/23/EEC and the amendment to LVD 90/683/EEC
EMC Directive 89/336/EEC and the amendment to EMC 92/31/EEC
CE Marking Directive 93/68/EEC

Note down here the data from the type plate of your appliance. Same is to be seen after opening of the oven
door on the oven frame in the bottom at the right side

Make always reference to this
info:
– when filing a service call
– when ordering spare parts

or accessories

– with technical queries

Electrolux

kW V ~50Hz

+

EZ 13

S

Typ

Prod–nr:

Serie

EOB 998

33

– The cooking times are nominal values and varies according to size and quantity.

Steam cook

Oven funktion

Minutes of time Runner

ing table

Risotto 25 – 30 2
Rice 35 – 40 2
Maize (Polenta) 35 – 40 2
Potatoes in their skins 35 – 45 2
Salt–potatoes 35 – 40 2
Sauerkraut 50 – 60 2
Ratatouille 25 – 30 2
Brussels sprouts 30 – 35 2
Cauliflower whole 20 – 25 2
Tomatos 15 – 20 2
Kohlrabi, celeriac, fennel 35 – 40 2
Betroots 60 – 70 2
Zucchetti 20 – 25 2
Carrots 30 – 35 2
Vegetables defrosting and cooking 30 – 35 2
French beans scalding 20 – 22 2
Vegetables scalding 12 – 15 2
Nussschinkli 1 kg 50 – 65 2
Cured spare–rip of pork 600 – 1000 gr 45 – 55 2
Fleischkäse aufwärmen

in 1 cm Tranchen
Sausage viennese 15 – 20 2
Sausage St. Gall 25 – 30 2
Sausage vaudoise 25 – 35 2
Pork–sausage 20 – 25 2
Trouts 250 – 300 gr 20 – 25 2
Fish fillets 10 – 15 2

20 – 25 2

34

– The cooking times are nominal values and varies according to size and quantity.

Oven funktion

Interval cooking

Temperature

of  C

Minutes of time Runner

Regenerating of menus
6 plates ø 24 cm

Roast pork 1 kg 180 55 – 65 2
Roast beef 1 kg 180 55 – 65 2
Roast veal 1 kg 180 45 – 55 2
Fleischkäse roh 500 gr 180 30 – 40 2
Cured spare–rip of pork 600 – 1000 gr

watering for 2 hours
Chicken 1 kg 180 45 – 55 2
Duck 1,5 – 2 kg 180 55 – 65 2
Goose 3 kg 170 130 – 170 1
Potato soufflé

Leek and potato soufflé
Noodle soufflé 180 35 – 45 2
Lasagne 180 45 – 50 2
Bread 500 – 1000 gr 190 – 200 50 – 60 2
Rolls 50 – 60 gr 200 – 210 20 – 25 2

– The cooking times are nominal values and varies according to size and quantity.

– The temperature in the middle of the meat ought to be 60 – 63 °C before switching to steam cooking.

140 15 – 20 1, 3 +5

180 35 – 45 2

180 40 – 50 2

Hot air and
steam cooking in
succession

Roast beef 1 kg
Brussels sprouts, maize

Roast pork 1 Kg
Potatoes, vegetables, gravy

Roast veal 1 kg
Rice, vegetables

Chicken 1 kg, fried potatoes
Tomatos overcrust

Oven

funktion

Temp.

of  C

180 50 – 60 30 – 35

180 40 – 50 30 – 35

180 40 – 50 30 – 35

190 40 – 50

Minutes

of time

for meat

Oven

funktion

Minutes of

time for

meat and

garnishings

30
10

Runner

1
3

1
3

1
3

1
4

35

– The cooking times and temperatures specified are nominal values

Baking and

– Ecommended cooking methods, temperatures, baking and roasting times and runner heights are printed in

bold type

– For temperatures marked * the oven is preheated at the temperature stated

Baking and

Oven function (setting refer to page 12)

Top– and bottom heat Hot air (HA) (HA) (HA)

roasting
table

Flat cakes and pies (Geriebener and puff–paste) without grease filter

with fresh fruits and icing 210* 35 – 40 2 190* 35 – 40 2 2 + 4 –––
with frozen fruits and icing 230* 35 – 40 2 200* 35 – 40 2 ––– –––
Frenche flat cake (without icing) 220* 40 – 45 2 200* 40 – 45 2 ––– –––
Cheese flat cake 210* 40 – 45 2 180* 40 – 45 2 ––– –––
Mushroom flat cake 220* 25 – 30 2 200* 35 – 40 2 ––– –––
Broccoli / leek pie 180* 45 – 50 2 170 45 – 50 2 ––– –––
Pie surprise 180* 45 – 50 2 170 45 – 50 2 ––– –––

Cakes and tarts (biscuit, stirring and curd paste) without grease filter

Biscuit tart 170* 30 – 35 2 160* 40 – 45 3 ––– –––
Biscuit roll 220* 6 – 10 3 200* 7 – 10 3 ––– –––
Gugelhopf 170* 60 – 65 2 160 65 – 70 2 ––– –––
Apple cake (stirring paste) 170* 50 – 55 2 160 40 – 45 3 ––– –––
Rum–, Orangen– oder Rüeblischnitten 180 20 – 25 3 170 20 – 25 3 ––– –––
Marmorcake 170 60 – 70 2 160 60 – 70 2 ––– –––
Tirolercake 170 65 – 70 2 160 65 – 70 2 ––– –––
Kokoscake 170 60 – 65 2 160 60 – 65 2 ––– –––
Süsser Zucchettikuchen 170 60 – 65 2 160 55 – 60 3 ––– –––
Baumnusscake 170 60 2 160 65 2 ––– –––

Temp°CMinutes

of time

1

Runner

Temp°CMinutes

of time

1

Runner2Runners3Runners

Pastry (brandteig, Mürbteig, Meringuemasse) without grease filter

Windbeutel – Ofenküchlein 200* 35 – 40 3 180 35 – 40 3 2 + 4 –––
Mürbeteigböden für Torten 180* 20 – 25 2 160 20 – 25 2 ––– –––
Mürbeteigtörtchen 180* 20 – 25 2 170 20 – 25 3 1 + 4 –––
Vogelnestli 180* 20 – 25 3 160* 20 – 25 3 2 + 4 –––
Meringuen 90 2h – 3h 3 90 2h – 3h 3 1 + 4 1+3+5

Puff–paste without grease filter

Apérogebäck 200* 10 – 12 3 190* 10 – 12 3 1 + 4 1+3+5
Schinkengipfeli ca 10 – 15 g 200* 16 – 20 3 190* 16 – 20 3 1 + 4 1+3+5
Wurstweggli ca 10 – 15 g 200* 16 – 20 3 190* 16 – 20 3 1 + 4 1+3+5
Schweinsfilet im Teig 200* 40 – 45 2 190* 40 – 45 2 ––– –––
Würstli im Teig 200* 20 – 25 3 190* 20 – 25 3 1 + 4 1+3+5

36

– The cooking times and temperatures specified are nominal values

Baking and

– ecommended cooking methods, temperatures, baking and roasting times and runner heights are printed in

bold type

– For temperatures marked * the oven is preheated at the temperature stated

Baking and

Top– and bottom heat Hot air (HA) (HA) (HA)

Oven function (setting refer to page 12)

roasting table

Temp°CMinutes

of time

Yeast dough (Cake, Zopf, bread and pizza) without grease filter

Sweet yeast dough 400 – 600 gr 180* 35 – 40 2 170 35 – 40 2 ––– –––
Bienenstich (Tiefes Spezialblech) 190* 18 – 20 3 180* 18 – 20 3 ––– –––
Gugelhopf 170* 50 – 60 2 160 50 – 55 2 ––– –––
Zopf 500 gr 190* 35 – 40 2 180 35 – 40 2 –––
Weggli 200* 25 – 25 2 180* 20 – 25 3 1 + 4 –––

Süsses aus aller Welt without grease filter

Bananencake (Amerika) 170* 70 2 160* 70 2 ––– –––
Kokoskuchen Itaparica (Brasilien) 170 45 – 50 2 ––– ––– ––– ––– –––
Linzertorte (Österreich) 170 40 – 45 2 160 40 – 45 3 ––– –––
Sachertorte (Österreich) 170 50 2 160 50 3 ––– –––
Savarin (Frankreich) 170 25 2 ––– ––– ––– ––– –––

1

Runner

Temp°CMinutes

of time

1

Runner2Runners3Runners

Schweizer Spezialitäten without grease filter

Prättigauer Pitte (Bündnerland) 170 40 – 45 2 160 35 – 40 2 ––– –––
Birnbrot (Ostschweizerisch) 190 45 – 50 2 180 45 – 50 2 1 + 4 –––
Aargauer Rüeblitorte 170* 45 – 50 2 160 50 – 55 2 ––– –––
Glarner Pastete 190* 35 – 40 2 180* 35 – 38 2 ––– –––
Magenbrot 170* 18 – 20 3 160* 16 – 18 3 ––– –––
Zürcher Pfarrhaustorte 200* 35 2 180* 30 – 35 2 ––– –––

Christmas cookies without grease filter

Butter–cookies 170* 15 – 18 3 160* 18 – 20 3 2 + 4 1+3+5
Drying cookies 160* 15 – 20 3 140* 15 – 18 3 2 + 4 1+3+5
Gingerbread / honey–cake til 100 gr 170* 15 – 20 3 160* 15 – 25 3 2 + 4 1+3+5
Aniseed–cookies

Dry the cookies all night on a proof papier
or a baking tin

160* 12 – 15 3 130* 12 – 15 3 2 + 4 1+3+5

37

– The cooking times and temperatures specified are nominal values

Baking and

Low tempera

– ecommended cooking methods, temperatures, baking and roasting times and runner heights are printed in

bold type

– For temperatures marked * the oven is preheated at the temperature stated

Baking and

Top– and bottom heat Hot air (HA) (HA) (HA)

Oven function (setting refer to page 12)

roasting table

Temp°CMinutes

of time

Vegetable garnishings without grease filter

Chips (scalded) 220* 30 – 35 3 200* 30 – 40 3 1 + 4 –––
Chips (raw) 230* 30 – 40 3 200* 30 – 40 3 1 + 4 –––

Meat, poultry, game and fish with grease filter

Roast pork, 1kg 190* 85 – 90 2 180* 80 –90 2 ––– –––
Roast veal, 1kg 190* 70 – 85 2 180* 65 – 75 2 ––– –––
Roast beef, 1kg 200* 75 – 80 2 190* 75 – 80 2 ––– –––
Mince loaf, 1kg 200* 75 – 80 2 190* 60 – 75 2 ––– –––
Roast pork tessonoi (with bakon) 200* 60 – 65 2 190* 60 – 65 2 ––– –––
Roast beef, 1kg 210* 25 – 30 2 200* 25 – 30 2 ––– –––
Chicken Nuggets

(put an aluminium foil on the baking tin)

Chicken, 1 – 1,2 kg 190* 50 – 60 2 180* 50 – 55 2 ––– –––
Duck, 1,5 – 2 kg 180* 65 – 75 2 170* 60 – 65 2 ––– –––
Goose, 3kg 180* 140 – 190 1 170* 140 – 190 2 ––– –––
Turkey, 4,5 – 5,5 kg (tiefes bakng tin) 160* 210 – 230 2 150* 190 – 220 2 ––– –––
Roast stag 190* 60 – 70 2 180* 60 – 70 2 ––– –––

230* 13 – 16 3 230* 13 – 15 3 ––– –––

1

Runner

Temp°CMinutes

of time

1

Runner2Runners3Runners

Low tempera

Top– and bottom heat

Oven function (setting refer to page 12))

Hot air (HA) (HA “Lo”)

ture cooking

(fry in a pen bevor baking)

Temp°CMinutes of

time

Runner

with grease filter

Roast beef, 1 kg preheating

baking

Roast veal, 1 kg preheating

baking

Roast pork, 1 kg preheating

baking

Fillet of beef, 1 kg preheating

baking

Temp°CMinutes of

120*

80

120*

80

120*

80

120*

80

time

90 – 100 2 ––– –––

110 – 120 2 ––– –––

100 – 120 2 ––– –––

90 – 100 2 ––– –––

Runner

Temp°CMinutes

of time

38

– The cooking times and temperatures specified are nominal values

– For temperatures marked * the oven is preheated at the temperature stated

Pizza setting

Flat cheese cake 180* 40 – 45 2

Flat spinach cake 180* 30 – 35 3

Flat cake with fresh fruits and icing1 runner
Flat cake with fresh fruits and

Flat cake with frozen fruits and icing 200* 40 – 45 Baking tin on 2

Flat fruit cake with icing in Pyrexform 200* 35 – 40 1

Pizza, round (original baking tin) 200* 8 – 10 Baking tin on 2

Pizza (Schamottplatte) 230* 7 – 9 1

icing2 runners

Oven function

Turbo grill

– bei Fleisch with grease filter
– Fleisch auf Rost, Kuchenblech auf Ebene 1
– Fleisch nach halber Garzeit wenden

Chicken half 200

Chicken 900 – 1000gr 160 50 2

Oven function

Temperature

°C

190* 35 – 40

Temperature

°C

Minutes of time Runner

Minutes of time Runner

1. S. 17

2. S. 15

Baking tin on 2

Baking tin on 2+4

4

Roast pork filled and rolled 2000gr 160 90 – 95 3

Grilling table

– with grease filter
– Kuchenblech als Auffangschale auf Ebene 1
– Backofen 3 Min. vorheizen

4 – 8 Chops pork 230 5 6

2 – 4 Chops pork 230 5 6

2 Chicken half 230 16 16

4 Chicken half 230 20 18

1 – 4 Chicken thighs 230 15 15

4 – 6 Chicken thighs 230 16 15

Grill sausages till 6 pieces 230 6 6

Grill sausages more then 6 pieces 230 6 6

Grill spirals till 4 pieces 230 12 9

Oven function

Temperature

°C

Minutes of time

1. page 2. page

Runner

5

5
4

4

4

4

5

5

5

Grill spirals till 6 pieces 230 12 9

Fish whole 230 12 –––
Toast bread (without spread)

Grill 5 Minuten vorheizen

Grillrost mit Wölbung nach unten Grillrost mit Wölbung nach oben

230 1 – 2 1 – 2

5

5

5

39

– The cooking times and temperatures specified are nominal values

Sterilizing table

Temperatur

°C

Berries

Strawberries
Blueberries
Raspberries
Gooseberries

Gooseberries green 140 – 150 35 – 45 15 –––

Stone–fruits

Fruits with hard fruit pulp
Pears
Quinces
Plums

Vegetables

Carrots 140 – 150 50 15 60
Mushrooms 140 – 150 45 30 60
Mixed Pickles 150 –160 50 15 –––
Kohlrabi

French beans
Peas
Asparagus

140 – 150 35 – 45 ––– –––

140 – 150 35 – 45 15 –––

150 – 160 50 80 – 120 45 – 60

With interval cooking on the lowest runner.

The preserving jars shall not touch each other.

Sterilizing until

air bubbles start

to rise

Minutes of time

Carry on

sterilizing

Minutes of time

Afterwards leave

in the switched

off oven

lassenMinutes of

time

Drying table

Make use of drying trays. You will get a better result if you switch the oven off

after half the drying time. Open the oven and let it cool down, best overnight.

After that finsih drying.

Temperature °C Hours of time

Vegetables

French beans 75 6 – 8
Peperoni sliced 75 5 – 6
Vegetable for soup 75 5 – 6
Mushrooms 50 6 – 8
Herbs 40 – 50 2 – 3

Fruits

Plums 75 8 – 10
Apricots 75 8 – 10
Apples sliced 75 6 – 8
Pears 75 6 – 9

40

414243

From 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 refrigerations, cookers, washing machines, vaccum cleaners, chain saws and lawn mowers) are sold each year for a value of

44

approx. USD 14 billion in more than 150 countries around the world.