AEG-Electrolux EOC6697U User Manual

user information

EOC6697

Welcome to the world of Electrolux

Thank you for choosing a first class product from Electrolux, which hopeful­ly will provide you with lots of pleasure in the future. The Electrolux ambition
is to offer a wide variety of quality products that make your life more com­fortable. You find some examples on the cover in this manual. Please take a
few minutes to study this manual so that you can take advantage of the
benefits of your new machine. We promise that it will provide a superior
User Experience delivering Ease-of-Mind. Good luck!

3

Contents

Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Control Panel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Setting and changing the time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Setting the language . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Setting the display brightness. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Initial cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

The Electronic Oven Control. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

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

Inserting the Oven Shelf, Baking Tray and Roasting Pan . . . . . . . . . . . . . . . 20

Inserting/Removing the Grease Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Rotary Spit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

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

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

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

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

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

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

Oven child safety device . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Button lock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

The oven's safety cut-out function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

The oven's safety cut-out function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Mechanical Door Lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

4

Uses, Tables and Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Frozen Ready Meals Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Roasting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Low Temperature Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Meat probe Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Flat grills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Grilling table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Grilling with the rotary spit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Turbo grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Cleaning and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Outside of the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Pyrolytic cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Safety information for the installer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Guarantee/Customer Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78

5

The following symbols are used in the text:

1 Safety instructions

Warning: Notes that concern your personal safety.
Attention: Notes that show how to avoid damage to the appliance.

3 Useful tips and hints

2 Environmental information

6

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 whilst Using

• This appliance is intended to be used for cooking, roasting and baking
food in the home.

• Take care when connecting electric appliances to sockets nearby. Do not
allow connecting leads to come into contact with or to catch beneath the
hot oven door.

• Warning: Risk of burns! The interior of the oven becomes hot during use.

• Using ingredients containing alcohol in the oven may create an alcohol-air

mixture that is easily ignited. In this case, open the door carefully. Do not
have embers, sparks or naked flames in the vicinity when opening the
door.

3 Information on acrylamides

According to the latest scientific knowledge, intensive browning of food, es­pecially in products containing starch, can constitute a health risk due to
acrylamides. Therefore we recommend cooking at the lowest possible tem­peratures and not browning foods too much.

7

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.

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.

8

Description of the Appliance

General Overview

Control panel

Door
handle

Full glass door

9

Control Panel

Oven Features

Spit drive

Oven/Time Display

Temperature Display

ON/OFF button Clock Functions

Oven Functions

Settings buttons

Top heat and heating elements

10

Shelf positions

Oven lighting

Meat probe socket
Fat Filter

Oven lighting

Fan heating element
Fan

Bottom Heat

Oven shelf runners,

removable

Oven accessories

Oven shelf

For cookware, cake tins, roasts and
grilled foods.

Baking tray

For cakes and biscuits.

Roasting Pan

For baking and roasting or as a pan for
collecting fat.

Meat probe

For determining exactly how far joints of
meat are cooked.

Turnspit with support

For roasting larger joints of meat and
poultry.

11

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 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.

12

Setting the language

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

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

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

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

13

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
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
at the same time to save the selected brightness.

14

Initial cleaning

Clean the oven before using it for the first time.

1 Important: Do not use caustic or abrasive cleaning agents! These can dam-

age the oven surfaces.

3 For the metal surfaces, use commercially available cleaning agents.

1. Open the oven door.
The oven light is lit.

2. Remove all oven accessories, and clean them with warm water and a
scouring agent.

3. Wash the oven in the same way, and wipe dry.

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

15

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.

16

Oven Functions

3 The Pizza setting , Top bottom and Turbo grill functions include an

automatic Fast Warm Up function. This garantees that the temperature se­lected will be reached as quickly as possible.
The oven has the following functions:

Oven function Application Heating element/fan

Fan cooking

Top bottom

Pizza setting

Lowtemp cooking

Tur nsp it

Turbo g r i l l

Bottom heat

Defrost

Pyroluxe

For roasting and

For

baking

on

up to

three levels

Set the oven temperatures
20-40 °C lower than when using up­per/lower heat.

For

baking

oven level

For baking on one oven level dishes
that require

ing and a crispy base

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

For preparing especially tender, suc-

culent roasts.

grilling

For

roasting

poultry on one level. This function is
also suitable for

browning dishes on top.

For

baking

crusty bases

For

defrosting

teaux, butter, bread, fruit or other

frozen foods

For automatic pyrolytic cleaning of
the oven. It burns off residues in the
oven, which can then be removed
with a cloth when the oven has
cooled down. The oven is heated to
approximately 500 ×C.

at the same time.

and

roasting

.

more intensive brown-

large poultry and roasts. Grill, upper heating,

larger joints of meat or

gratinées

cakes with

.

e. g. flans and ga-

.

on

one

.

and

crispy or

Rear heating ele­ment, fan

Top heat, bottomheat

Bottom heat, rear wall
heating element, fan

Rear heating ele­ment, fan

rotary spit power unit

Grill, fan

Bottom heat

Fan

Top heat, bottomheat,
grill, 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 Oven Shelf, Baking Tray and Roasting
Pan

3 Shelf runner safety and anti-tip device

As a shelf runner safety device, all insertable components have a small
curved indentation at the bottom on the right and left-hand edge.
Always insert insertable components so that this indentation is at the back
of the oven interior. This indentation is also important for preventing the in­sertable components from tipping.

Inserting the baking tray or roasting
pan

Push the baking tray or roasting pan be­tween the guide bars of the selected
oven level.

Inserting the oven shelf:

Insert the oven shelf so that the feet point
downwards.

Push the oven shelf between the guide
bars of the selected oven level.

3 The high rim around the oven shelf is an

additional device to prevent cookware
from slipping.

Inserting the oven shelf and roasting
pan together

Lay the oven shelf on the roasting pan.
Push the roasting pan between the

guide bars of the selected oven level.

20

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.

21

Rotary Spit

Attaching the food to be grilled

1. Place a fork on the rotary spit.

2. Then position the food to be grilled and

a second fork.

3 Make sure the food is in the middle of the

spit.

3. Tighten the forks using the screws.

Inserting the rotary spit

1. Place the drip tray in the first shelf
position from the bottom.

2. Insert the rotary spit support at the
front on the right-hand side in shelf po­sition five from the bottom.

3. Place the handle on the spit and press
the clip down.

3 The clip must be kept pressed down to

keep the handle secure on the rotary spit.

4. Push the tip of the spit into the power unit on the left-hand side of the
back wall of the oven until it locks into place.

5. Place the groove in front of the handle on the notch provided on the rotary
spit support.

6. Remove the handle.

7. Set the oven function and temperature

as shown in the rotary spit table.

3 Make sure that the rotary spit turns.

22

Removing the rotary spit

1 Warning: The rotary spit is very hot when the cooking process has ended.

When taking it out, there is the risk of burns!

1. Switch off the oven.

2. Place the handle on the rotary spit.

3. Press the clip down.

3 The clip must be kept pressed down to keep the handle secure on the rotary

spit.

4. Remove the rotary spit with the food.

Additional functions

Recipes

3 For this function, use the recipes provided.

Choose a recipe.

1. Press the Recipes button repeated-
ly until the required recipe is shown in
the display.

– 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.

– The oven will switch on after approx. 5 seconds.
– Before the cooking time elapses, an audible signal sounds.

2. At this point, you should check the cooking results.

– An acoustic signal will sound when the cooking time has finished.
– In the time display will flash ”0:00”.
– The oven heating switches itself off.

3. Switch off the signal by pressing any button.

Delaying the start time

The cooking time can be started with a time delay (see clock functions End
time ).

3 The clock function End time can be set if the programme has not yet

been running for more than two minutes.

Ending the cooking time early

Press the Recipes button repeatedly until no more recipes are displayed.

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.

3 Automatic switching off of the oven is not possible with the oven function

Lowtemp cooking .

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 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 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 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).

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.

31

– 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.

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.

32

The oven's safety cut-out function

3 The oven automatically switches itself off if it is not switched off after a cer-

tain period of time or if the temperature is not adjusted.
The last temperature to have been set flashes in the temperature display
and a signal sounds.

The oven switches itself off at a temperature of:

30 - 120 °C after 12.5 hours
120 - 200 °C after 8.5 hours
200 - 250 °C after 5.5 hours
250 - 280 °C after 3.0 hours

Operating the oven following the safety cut-out

Switch the oven off completely.
After this has been done, the oven can be operated again.

33

Mechanical Door Lock

When the appliance is delivered, the door lock is deactivated.

Activate the door lock

Pull the safety catch forwards until it
locks in place.

Open the oven door:

1. Shut the door.

2. Press the safety catch and keep it de-

pressed.

3. Open the doors.

Close the oven door

Close the door without pressing the safety catch.

Deactivating the door lock

Press the safety catch back into the panel.

3 Switching off the appliance does not cancel the mechanical door lock.

34

Uses, Tables and Tips

Baking

Oven function: Fan cooking or Top bottom

Baking tins

• For Top bottom dark metal and non-stick tins are suitable.

• For Fan cooking bright metal tins are also suitable.

Oven levels

• Baking with Top bottom is possible on one oven level.

• With Fan cooking you can bake on up to 3 baking trays at the same

time:

1 baking tray:
e.g. oven level 3

1 cake tin:
e.g. oven level 1

2 baking trays:
z. g., oven levels 1 and 3

3 baking trays:
oven levels 1, 3 and 5

35

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.

36

Baking table

Baking on one oven level

Type of

baking

Oven function

Oven

level

Temperature

°C

Time

Hr: Mins.

Baking in tins

Ring cake or brioche 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 1 160 0:25-0:40

Flan base - short pastry Fan cooking 3 170-180

1)

0:10-0:25

Flan base - sponge mixture Fan cooking 3 150-170 0:20-0:25

Apple pie Top bottom 1 170-190 0:50-1:00

Apple pie (2tins Ø20cm,

Fan cooking 1 160 1:10-1:30

diagonally off set)

Apple pie (2tins Ø20cm,

Top bottom 1 180 1:10-1:30

diagonally off set)

Savoury flan (e. g, quiche

Fan cooking 1 160-180 0:30-1:10

lorraine)

Cheesecake Top bottom 1 170-190 1:00-1:30

Cakes/pastries/breads on baking trays

Plaited bread/bread crown Top bottom 3 170-190 0:30-0:40

1)

230

160-180

1)

1)

1)

0:40-1:00

0:25

0:30-1:00

0:15-0:30

0:10-0:20

Christmas stollen Top bottom 3 160-180

Bread (rye bread)

Top bottom 1

-first of all

-then

Cream puffs/eclairs Top bottom 3 160-170

Swiss roll Top bottom 3 180-200

Cake with crumble topping

Fan cooking 3 150-160 0:20-0:40

(dry)

Buttered almond cake/sug-

Top bottom 3 190-210

1)

0:15-0:30

ar cakes

Fruit flans
(made with yeast dough/
sponge mixture)

2)

Fruit flans
(made with yeast dough/
sponge mixture)

2)

Fan cooking 3 150 0:35-0:50

Top bottom 3 170 0:35-0:50

37

Type of

baking

Oven function

Oven

level

Temperature

°C

Time

Hr: Mins.

Fruit flans made with short

Fan cooking 3 160-170 0:40-1:20

pastry

Yeast cakes with delicate

Top bottom 3 160-180

1)

0:40-1:20
toppings (e. g, quark,
cream, custard)

Pizza (with a lot of top-

2)

ping)

Fan cooking 1 180-200

Pizza (thin crust) Fan cooking 1 200-220

1)

1)

0:30-1:00

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

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

Biscuits made with sponge

Fan cooking 3 150-160 0:15-0:20

1)

0:20-0:30

mixture

Pastries made with egg

Fan cooking 3 80-100 2:00-2:30

white, meringues

Macaroons Fan cooking 3 100-120 0:30-0:60

Biscuits made with yeast

Fan cooking 3 150-160 0:20-0:40

dough

Puff pastries Fan cooking 3 170-180

Rolls Fan cooking 3 160

Rolls Top bottom 3 180

Small cakes (20per tray) Fan cooking 3 140

Small cakes (20per tray) Top bottom 3 170

1) Pre-heat the oven

2) Use the drip tray or roasting tray

1)

0:20-0:30

1)

1)

1)

1)

0:20-0:35

0:20-0:35

0:20-0:30

0:20-0:30

38

Baking on more than one oven level

Type of baking

Fan

cooking

Shelf positions from bottom

2 levels 3 levels

Fan

cooking

Temperature

in °C

Time

Hours:

Mins.

Cakes/pastries/breads on baking trays

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

1))

0:35-0:60

Dry streusel cake 1 / 3 --- 140-160 0:30-0:60

Biscuits/small cakes/pastries/rolls

Short pastry biscuits 1 / 3 1 / 3 / 5 150-160 0:15-0:35

Viennese whirls 1 / 3 1 / 3 / 5 140 0:20-0:60

Biscuits made with
sponge mixture

Biscuits made with egg
white, meringues

1 / 3 --- 160-170 0:25-0:40

1 / 3 --- 80-100 2:10-2:50

Macaroons 1 / 3 --- 100-120 0:40-1:20

Biscuits made with yeast
dough

Puff pastries 1 / 3 --- 170-180

1 / 3 --- 160-170 0:30-0:60

1)

0:30-0:50

Rolls 1 / 4 --- 160 0:30-0:55

Small cakes (20per tray) 1 / 4 --- 140

1) Pre-heat the oven

1)

0:25-0:40

39

Tips on Baking

Baking results Possible cause Remedy

The cake is not browned

Wrong oven level Place cake lower

enough underneath

The cake sinks (be­comes soggy, lumpy,
streaky)

Oven temperature too high Use a slightly lower setting

Baking time too short Set a longer baking time

Baking times cannot be re­duced by setting higher
temperatures

Too much liquid in the mixture Use less liquid.

Pay attention to mixing times,
especially if using mixing ma­chines

Cake is too dry Oven temperature too low Set oven temperature higher.

Baking time too long Set a shorter baking time

Cake browns unevenly Oven temperature too high and

baking time too short

Set a lower oven temperature
and a longer baking time

Mixture is unevenly distributed Spread the mixture evenly on

the baking tray

Grease filter is inserted Take out the grease filter

Cake does not cook in
the baking time given

Temperature too low Use a slightly higher oven set-

ting

Grease filter is inserted Take out the grease filter

40

Table Pizza setting

Type of baking Shelf position

Temperature

°C

Pizza (thin crust) 1 180 - 200

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 1 250 - 270

Puff pastry flan 1 160 - 180

Flammekuchen (Pizza-like dish
from Alsace)

Piroggen (Russian version of cal­zone)

1) Pre-heat the oven

1 250 - 270

1 180 - 200

1)

1)

1)

1)

10 - 20

40 - 50

12 - 20

15 - 25

Table for Bakes and Gratins

Dish Oven function

Shelf

position

Temperature°CTime

Hr: Mins.

Pasta bake Top bottom 1 180-200 0:45-1:00

Lasagne Top bottom 1 180-200 0:25-0:40

Vegetables au gratin

Baguettes topped with
melted cheese

1)

1)

Fan cooking 1 160-170 0:15-0:30

Fan cooking 1 160-170 0:15-0:30

Sweet bakes Top bottom 1 180-200 0:40-0:60

Fish bakes Top bottom 1 180-200 0:30-1:00

Stuffed vegetables Fan cooking 1 160-170 0:30-1:00

1) Pre-heat the oven

41

Frozen Ready Meals Table

Food to be

cooked

Oven function

Shelf

position

Frozen pizza Top bottom 3

1)

Chips
(300-600 g)

Fan cooking 3 200-220 15-25 mins.

Baguettes Top bottom 3

Fruit flans Top bottom 3

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

Temperature

°C

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

Time

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

42

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.

Roasting table

Fan cooking

Food to be roasted

Pork

1 kg pork joint (shoulder, ham,
rolled roast), for each cm of
thickness

Smoked pork loin, for each cm
of thickness

Meat loaf 160-170 1 --- 60-70

Temperature

in °C

150-160 1 --- 14-20

150-160 1 --- 10-15

Oven level Roasting

One level Two levels

time in

minutes

43

Fan cooking

Food to be roasted

Temperature

in °C

Oven level Roasting

One level Two levels

time in

minutes

Beef

Beef joint, per cm of thickness 150-160 1 --- 18-20

Beef fillet, per cm of thickness 190-200

Roast beef, per cm of thickness 190-200

1)

1)

1--- 6-8

1 --- 8-10

Veal

Veal joint, for each cm of thick­ness

170-180 1 --- 14-17

Lamb

Leg of lamb (1800 g) 170-180 1 --- 90

Quick roast items cooked on a baking tray

Sausages “cordon bleu” 220-230

Small sausages 220-230

Schnitzel or chops, crumbed 220-230

Burgers 210-220

1)

1)

1)

1)

34 / 1 5-8

3 4 / 1 12-15

3 4 / 1 15-20

3 4 / 1 15-20

Fish

Trout of 200-250 g each 190-200 3 --- 20-25

4 trout fillets (weight of 200 g
each)

Perch fillets, crumbed (total
weight approx. 1 kg)

170-180 3 --- 20-25

190-200 3 --- 25-30

Poultry

Chicken 150-160 1 --- 55-60

1 kg rolled chicken roast, for
each cm of thickness

150-160 1 --- 11-15

Duck (2000-2500 g) 150-160 1 --- 90-120

Goose (4500 g) 150-160 1 --- 150-180

1) Preheat oven

44

Low Temperature Cooking

Oven function: Lowtemp cooking

With the oven function Lowtemp cooking meat becomes beautifully ten­der and remains particularly succulent.

We recommend Lowtemp cooking for pieces of tender, lean meat and fish.
Lowtemp cooking is not suitable for e. pot roasts or fatty pork roasts.
The oven heats up to the pre-set temperature When this temperature is

reached, an acoustic signal sounds. After that the oven automatically
switches to a lower temperature to continue cooking

1 Important: Insert the grease filter when roasting.

3 When using the oven function Lowtemp cooking always cook dishes

open without a cover.

4. Sear the meat in a pan over a very high heat.

5. Place meat in a roasting dish or directly on the oven shelf with a tray un-

derneath to catch the fat.

6. Place in the oven Select oven function Lowtemp cooking change the
temperature, if necessary, and cook until done (see table)

3 The oven function Lowtemp cooking is not possible together with

the clock functions Cook time and End time

Low-temperature cooking table

Weight

kg.

Roast beef 1 kg 1 130 80 90 – 100

Roast veal 1 kg 1 130 80 110 – 120

Pork carré 1 kg 1 130 80 100 – 120

Fillets of beef 1 kg 1 130 80 90 – 100

(Brown in a frying pan before cooking)

Oven lev-elPre-heating°CCooking°CTotal time

mins.

45

Meat probe Table

Food to be Cooked Meat Core Temperature

Beef

Rib steak or fillet steak rare
medium
well done

Pork

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

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

Meat loaf 75 - 80 °C

Veal

Roast veal 75 - 80 °C

Knuckle of veal 85 - 90 °C

Mutton / lamb

Leg of mutton 80 - 85 °C

Saddle of mutton 80 - 85 °C

Roast lamb, leg of lamb 75 - 80 °C

Game

Saddle of hare 70 - 75 °C

Leg of hare 70 - 75 °C

Whole hare 70 - 75 °C

Saddle of venison 70 - 75 °C

Leg of venison 70 - 75 °C

45 - 50 °C
60 - 65 °C
75 - 80 °C

46

Flat grills

Oven function: Turnspit with maximum temperature setting

1 Important: Always grill with the oven door closed.

3 The empty oven should always be pre-heated with the grill functions for

5 minutes.

• For grilling, place the shelf in the recommended shelf position.

• Always insert the tray for collecting the fat into the first shelf position

from the bottom.

• The grilling times are guidelines.

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

Grilling table

Food to be grilled Oven level

Burgers 4 8-10 mins. 6-8 mins.

Pork fillet 4 10-12 mins. 6-10 mins.

Sausages 4 8-10 mins. 6-8 mins.

Fillet steaks, veal steaks 4 6-7 mins. 5-6 mins.

Fillet of beef, roast beef
(approx. 1 kg)

1)

To as t

Toast with topping 3 6-8 mins. ---

1) Do not pre-heat

3 10-12 mins. 10-12 mins.

3 4-6 mins. 3-5 mins.

Grilling time

1st side 2nd side

47

Grilling with the rotary spit

Dish

1 chicken approx. 1 Turnspit 240 1:00-1:10

2 chickens

1 duck 1,5-2 Turnspit 240 1:20-1:40

1 rolled pork
joint

Pork joint
(pre-cooked for
½ hr.)

Quantity

kg

approx. 1

each

1 Turnspit 240 1:45-2:15

1-1,3 Turnspit 240 2:00-2:30

Function

Turnspit 240 1:15-1:20

Tempe-

rature °C

Turbo grilling

Function: Turbo grill

Dish

Chicken (900-1000 g) 160 3 50-60 25-30

Stuffed pork roasting joint
(2000 g)

Pasta bake 180 1 30 ---

Potato bake au gratin 200 3 20-23 ---

Gnocchi au gratin 180 3 20-23 ---

Cauliflower cheese 200 3 15 ---

Temperature

in °C

160 1 90-95 45

Shelf

positions

Grilling time

in minutes

Grilling time in

hours:mins.

(guideline)

Tur n

after ...

minutes

48

Defrosting

Oven function: Defrost (no 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

Dish

Chicken, 1000 g 100-140 20-30

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

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

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

Strawberries, 300g 30-40 10-20 ---

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

Cream, 2 x 200g 80-100 10-15

Gateau, 1400g 60 60 ---

Defrosting

time

mins.

Further

defrosting

time (mins.)

Comments

Place the chicken on an upturned saucer
placed on a large plate
Turn halfway through

Cream can also be whipped when still
slightly frozen in places

49

Drying

Oven function: Fan cooking

• 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

Vegeta ble s

Beans 60-70 31 / 4 6-8

Peppers (strips) 60-

Vegetables for soup 60-

Mushrooms 50-

Herbs 40-50 3 1 / 4 2-3

Fruit

Plums 60-70 31 / 4 8-10

Apricots 60-

Apple slices 60-

Pears 60-

Temperature in

°C

70

31 / 4 5-6

70

31 / 4 5-6

60

31 / 4 6-8

70

31 / 4 8-10

70

31 / 4 6-8

70

31 / 4 6-9

Oven level

1 level 2 levels

Time in hours

(Guideline)

50

Making Preserves

Oven function: Bottom heat

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

• Jars with twist-off or bayonet type lids and metal tins are not suita­ble.

• When making preserves, the first shelf position from the bottom is the
one most used.

• Use the shelf for making preserves. There is enough room on this for up to
six 1-litre preserving jars.

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

• Place the jars on the baking tray in such a way that they are not touching

each other.

• Pour approx. 1/2 litre of water into the baking tray so that sufficient mois­ture is produced in the oven.

• As soon as the liquid starts to pearl in the first jars (after about 35­60 minutes with 1 litre jars), switch the oven off or reduce the temperature
to 100°C (see table).

Preserves table

The times and temperatures for making preserves are for guidance only.

Preserve

Soft fruit

Strawberries, blueberries, rasp­berries, ripe gooseberries

Unripe gooseberries 160-170 35-45 10-15

Stone fruit

Pears, quinces, plums 160-170 35-45 10-15

Vegeta ble s

Carrots

Mushrooms

Cucumbers 160-170 50-60 ---

Mixed pickles 160-170 50-60 15

Kohlrabi, peas, asparagus 160-170 50-60 15-20

Beans 160-170 50-60 ---

1) Leave standing in oven when switched off

1)

1)

Temperature

in°C

160-170 35-45 ---

160-170 50-60 5-10

160-170 40-60 10-15

Cooking time until

simmering

in mins.

Continue to cook

at 100°C

in mins.

51

Recipes

1. SPONGE CAKE (Baking in tins)

Ingredients:

– 185g margarine
– 200g sugar
– 1 pkt. vanilla sugar
– 3 eggs
– 375g wheat flour
– 3 tbsp baking powder
– 1 pinch salt
– 100 ml milk
– 1 tbsp cocoa

Instructions:

Beat the margarine, sugar, vanilla sugar, and salt until fluffy. Add the eggs
one by one, mixing to form a fluffy paste. Mix the flour with the baking pow­der and milk, and add bit by bit to the paste, stirring lightly.

Place 2/3 of the paste in a greased baking tin (30 cm long). Mix the rest of
the paste with the cocoa, and spread on top of the white paste.

Use a fork to draw the dark paste through the white paste to form a spiral
pattern, then place in the oven.

52

2. WHITE BREAD

Ingredients:

– 50g margarine
– 50g yeast
– 500 ml milk or water
– 1 tsp salt
– 1 tbsp sugar
– 750g wheat flour

(special white bread flour)

Instructions:

Melt the margarine. Add the milk and warm to
+ 37 °C.
Crumble the yeast in a bowl and stir together with the sugar. Add the milk/
margarine mixture, and then the flour.
Knead together to form a smooth dough. Leave to rise, until it doubles in
volume. Knead thoroughly again, and separate the dough into 2 parts.

Grease 2 baking tins, and place the dough in them. Leave to rise again, then
bake in the oven.

3. FILLET OF FISH

oven baked

Ingredients:

– 600-700g fillet of sander, salmon trout
– 150g grated cheese
– 250 ml cream
– 50g bread crumbs
– chopped parsley
– 50g butter
– salt, pepper
– Lemon

Instructions:

Sprinkle the lemon juice on the fish and leave for a while to soak in. Then,
wipe off excess juice with a kitchen towel. Finally, sprinkle the fish on both
sides with the salt and pepper. Place in a flame-proof tin. Mix the cheese,
cream, bread crumbs, and chopped parsley, and spread on top of the fish.
Place in the oven and bake as required.

Suitable dish:

Flame-proof soufflé tin

53

4. PIZZA

For baking trays
(for round baking tins, the following measures should be halved)

Ingredients:

Dough:

– 14g yeast
– 185g water
– 300g flour
– 3g salt

To pp i ng :

– 200g salami
– 500g tomatoes
– 170g mushrooms (drained)
– Oregano, salt, pepper
– 150g Emmenthal cheese, grated

Instructions:

Dissolve the yeast in the lukewarm water in a bowl. Add the flour and the
salt. Knead as long as necessary to obtain a smooth yeast dough, which
does not stick to the side of the bowl.
Leave the dough to rise in a warm place, for about 20 minutes.
Lay out the dough in an ungreased tin, and place the toppings in the order
shown above.
Leave to rise again for about 20 minutes, then bake.

54

5. POTATO GRATIN

Ingredients:

– 1000g potatoes
– 1 tbsp salt and 1 tbsp pepper
– 2 cloves of garlic
– 300g grated Gruyère or Emmenthal cheese
– 3 eggs
– 250 ml milk
– 4 tbsp sweet cream
– 1 tbsp fresh thyme
– 4 tbsp butter

Instructions:

Cut the potatoes into thin slices, dry them, and sprinkle with salt and pep­per.
Rub a flame-proof tin with a clove of garlic, and grease with a flat table­spoonful of butter.
Lay out half the potato slices in the tin, sprinkle some grated cheese on top,
place the remaining slices on top, then sprinkle with the remaining cheese.
Crush the other clove of garlic and mix with the eggs, milk, cream, and
thyme. Add salt, and pour the sauce over the potatoes.
Cut the rest of the butter into little knobs and place on top of the Gratin.

55

6. QUICHE LORRAINE

Ingredients:

Dough:

– 300g wheat flour
– 2 eggs
– 150g butter, cooled
– 1/2 tsp salt
– a little pepper
– 1/2 tsp ground nutmeg

To pp i ng :

– 150g grated Gruyère or Emmenthal cheese
– 200g boiled ham or

lean bacon

– 2 eggs
– 2 tbsp chives, chopped
– 250g sour cream
– some salt, pepper and nutmeg

Instructions:

Roll the dough flat and set out in a greased tin. Fold the dough over the
edge of the tin, and pierce the base several times. Arrange the bacon on the
dough.
For the topping, whisk the eggs with the sour cream and chives, and care­fully season with the salt, pepper, and nutmeg. Add the cheese. Pour the
topping over the bacon.

56

7. LASAGNE

Ingredients:

Meat sauce:

– 100g streaky bacon
– 1 onion and 1 carrot
– 50g celery knob
– 2 tbsp olive oil
– 400g mixed minced meats
– 250 ml meat stock
– 2 tbsp tomato purée
– Oregano, thyme, salt, pepper
– 3 tbsp butter
– 250g green Lasagne pasta sheets (ready cooked)
– 100g Parmesan

Béchamel sauce:

– 1 tbsp butter
– 1 tbsp flour, heaped
– 500 ml milk
– Salt, pepper, nutmeg
– 1 bay-leaf

Instructions:

1. Using a sharp knife, separate the bacon from the rind and gristle, and

dice finely. Peel the onion and the carrot, wash and prepare the celery, and
dice them all very finely.

2. Heat the oil in a saucepan, add the bacon and diced vegetables, and stir

while cooking. Add the mince bit by bit, crumble it as it browns, and deglaze
with the meat stock. Season the meats with tomato purée, the herbs, salt
and pepper, cover and simmer on a low heat for around 30 minutes.

3. Meanwhile, prepare the Béchamel sauce. Melt the butter in a pot, sprinkle

in the flour, and stir till golden yellow. Stirring constantly, gradually pour in
the milk. Season with salt, pepper, the bay leaf and nutmeg, and simmer for
around 10 minutes in the open pot.

4. Grease a large, square soufflé tin with 1 tablespoon of butter. Arrange al-

ternate layers of pasta, meat, Béchamel sauce and grated cheese in the tin.
The final layer should be Béchamel sauce sprinkled with cheese. Add the
rest of the butter on top, in little flakes.

5. Place the lasagne on the second shelf position from the bottom and bake

for around 55 minutes. Sprinkle with some grated Parmesan to taste, and
serve.

57

8. CHICKEN 1200 G

Ingredients:

– 2 chickens (1200 g each)
– 2 tsp salt
– 1 bunch parsley
– 2 tbsp tinned milk
– 1 tbsp oil
– 1 tsp sweet peppers

Instructions:

Take the chickens out of the packet and defrost at 50° for around 1 hour.
Take out the innards, clean under hot running water, and dry well inside and
out with a cloth. Season inside,fold the wings and spread the outside well
with the mixture of tinned milk, oil, pepper, and salt.
Lay the chickens on the oven grid.
Set the grid in the appropriate position in the oven, and place a tray under­neath.

58

9. LEG OF LAMB 2KG

Ingredients:

– 2 cloves of garlic
– 1 tbsp salt
– 1500 - 2000g leg of lamb
– 2 onions
– 1 carrot
– 50g celery knob
– 3 tbsp frying butter
– 1/2 tsp thyme
– 125 ml water
– 1/2 tsp black pepper
– 2 bay leaves
– 1 large pinch allspice
– 1 green pepper
– 50g almonds
– 1 tsp butter
– 250 ml lamb juices
– 1 tbsp parsley
– 1 tbsp starch

Instructions:

1. Peel the cloves and squash to a mortar with 2 heaped teaspoons of salt.

Wash the leg of lamb, lightly wipe dry and vigorously rub in the clove-salt
mixture.

2. Peel the onions; wash and peel the carrot and celery. Chop them all

coarsely.

3. Heat the butter in a large fryer on a cooking ring, and sear all sides of the

lamb. Add the onions, carrot and celery, and roast lightly for a short time.

4. Deglaze the vegetables with 1/8 litre of water. Add pepper, thyme, crum-

bled up bay leaves and allspice. Place the meat on the 2nd shelf position
from the bottom, and roast in the open pan for around 2 hours, turning sev­eral times and basting often with the juices.

5. Meanwhile, clean the pepper, wash, and dice into small pieces. Add the

diced pepper around 10 minutes before the end of cooking time. In a pan,
lightly roast the almonds in the butter.

6. Take the meat out of the fryer, wrap in aluminium foil, and leave to stand

in the oven (switched off) for around 10 minutes. Warm a serving dish.

7. Meanwhile, heat up the gravy in the fryer with the lamb juices or stock,

pour into a pot and bring to the boil. Add the almonds and parsley.

8. Mix the starch with some hot water. Add to the sauce and season to taste

with salt and pepper.

9. Unwrap the lamb, separate the bone, cut the meat into slices and arrange

on the warm serving dish. Add the sauce.

59

10. JOINT OF PORK 1KG (Roast pork)

Ingredients:

– 1000 - 1500g spare rib off the bone
– 1 tsp salt
– 1/2 tsp pepper
– 2 onions, diced
– 2 carrots
– 1 cloves of garlic (if desired)
– 2 tbsp lard
– 500 ml stock

Instructions:

Sprinkle the meat with salt and pepper. Cut the onions, carrots, and cloves
lengthwise.
Place the meat together with the vegetables in the universal tray or fryer,
and cook.
Half way through cooking time, turn the meat over, pour the stock over it,
and add the caraway to the sauce.
Finish cooking the meat, and pour the sauce over it again.
After cooking, switch off and leave the roast to stand for around 10 minutes
in the oven.

Suitable ovenware:

Universal tray or fryer

60

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

1 Warning: For the purpose of cleaning the oven must be switched off and

have cooled down.

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

and does not have the chance to burn on. Residue that is not removed may
cause changes to the surface colour when Pyroluxe is used.

1. The oven light switches on automatically when the oven door is opened.

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

low to dry.

3 In the event of stubborn dirt, clean using Pyroluxe.
1 Important: If you are using an oven spray, be sure to follow the manufactur-

erís instructions.

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.

61

Pyrolytic cleaning

1 Warning: The oven gets very hot during this process. Keep small children

away.

1 Important Before carrying out the pyrolytic cleaning process, all removable

parts, including the side rails, must be removed from the oven.

3 If you use the oven shelf runners that are available as special accessories,

these must be removed before pyrolytic cleaning.
If the side rails/oven shelf runners are still in place, ‘C1’ appears in the time
display.
The pyroluxe process then cannot be started due to a safety cut-out that
protects the side rails/oven shelf runners.

Performing Pyroluxe

1. First remove the worst of the residue manually.

2. Select oven function Pyroluxe .

– PYROLYSE NORMAL appears in the Oven Functions display,
– “2:45” appears in the Cook time display
– The switch-off time is displayed in the End time display.
– The arrow for Cook time flashes for approx. 5 seconds.

Pyrolytic cleaning then starts.

3 The oven light does not work.

When a pre-set temperature is reached, the door is locked.
The lock symbol is active until the door is unlocked again.

Changing the length of Pyroluxe

1. Proceed as described in the section Performing Pyroluxe

2. As long as the arrow for Cook time is flashing, select the desired length

of Pyroluxe using the buttons / :

– “PYROLYSE ECO / 2:15” or
– “PYROLYSE INTENSE / 3:15”.

The arrow for Cook time flashes for approx. 5 seconds.
Pyrolytic cleaning then starts.

3 If the arrow for Cook time should no longer be flashing, press the selec-

tion button repeatedly Clock Functions until the arrow for Cook time
flashes again and then perform the setting again.

Changing the Pyroluxe switch-off time

The Pyroluxe switch-off time can be delayed using the End time clock
function.

62

When the different Pyroluxes are set:

– PYROLYSE ECO for a light degree of soiling,
– PYROLYSE NORMAL for a normal degree of soiling,
– PYROLYSE INTENSE for a high degree of soiling.

Shelf Support Rails

The shelf support rails on the left and right hand sides of the oven can be re­moved for cleaning the side walls.

Removing the shelf support rails

First pull the front of the rail away from
the oven wall (1) and then unhitch at the
back (2).

Fitting the shelf support rails

3 Important! The rounded ends of the

guide rails must be pointing forwards!

To re-insert, first hook the rail into place
at the back (1) and then insert the front
and press into place (2).

63

Oven Lighting

1 Warning: There is a danger of electric shock! Prior to changing the oven

light bulb:

– Switch off the oven!
– Remove the fuses in the fuse box or switch off the circuit breaker.

3 Place a cloth on the oven floor to protect the oven light and glass cover.

Replacing the oven light bulb/cleaning
the glass cover

1. Remove the glass cover by turning it
anti-clockwise and then clean it.

2. If necessary:

Replace bulb with a 40 watt, 230 V,
300 °C heat-resistant oven light bulb.

3. Refit the glass cover.

Changing side oven light/Cleaning glass cover

1. Remove the left shelf support rail.

2. Remove the glass cover with the aid of

a narrow, blunt implement (e. g., tea­spoon) and clean it.

3. If necessary:

replace halogen bulb with a 20 watt,
12 V, 300 °C heat-resistant halogen
oven light bulb.

3 Always use a cloth to take hold of a holo-

gen light to avoid burning on fatty depos­its.

4. Refit the glass cover.

5. Insert the shelf support rail.

64

Oven door

For easier cleaning of the oven interior the oven door of your appliance can
be taken off its hinges.

Removing the oven door from its hinges

1. Open the oven door as far as it will go.

2. Undo the clamping levers (A) on both

door hinges fully.

3. Close the oven door as far as the first
position (approx. 45°).

4. Take hold of the oven door with a hand
on each side and pull it away from the
oven at an upwards angle (Take care:
It is heavy).

3 Lay the oven door with the outer side

facing downwards on something soft and
level, for example, a blanket in order to
prevent scratches.

65

Hanging the oven door back on its hinges

1. From the handle side take hold of the
oven door with a hand on each side
and hold at an angle of approx. 45°.
Position the recesses on the bottom of
the oven door on the hinges on the ov­en.
Let the door slide down as far as it will
go.

2. Open the oven door as far as it will go.

3. Fold up the clamping levers (A) on both

door hinges back into their original
positions.

4. Close the oven door.

66

Oven door glass

The oven door is fitted with four panels of glass mounted one behind the
other. The inner panels can be removed for cleaning.

1 Important Rough handling, especially around the edges of the front panel,

can cause the glass to break.

Removing door glass panels

1. Open the oven door as far as it will go.

2. Undo the clamping levers (A) on both

door hinges fully.

3. Close the oven door as far as the first
position (approx. 45°).

4. Take hold of the door trim (B) on the
upper edge of the door at both sides
and press inwards to release the clip
seal. Then remove the door trim by
pulling it upwards.

67

5. Take hold of the door glass panels on
their upper edge one after the other
and take them out of the guide by pull­ing them upwards.

Cleaning the door glass panels

Clean the door glass panels thoroughly with a solution of water and washing
up liquid. Then dry them carefully.

Putting the door glass panels back.

1. From above insert the door glass pan­els one after the other into the door
profile at the bottom edge of the door
at an angle and lower them.

3 The two smaller panels first, then the

larger panel.

2. Take hold of the door trim (B) at each
side, position it on the inside edge of
the door and plug the door trim (B) into
the upper edge of the door.

68

3 On the open side of the door trim (B)

there is a guide bar (C). This must be
pushed between the outer door panel
and the guide corner (D).
The clip seal (E) must be snapped in.

3. Open the oven door as far as it will go.

4. Fold up the clamping levers (A) on both

door hinges back into their original posi­tions.

5. Close the oven door.

69

What to do if …

Problem Possible cause Remedy

The oven is not heating
up.

The oven lighting is not
operating.

Pyrolytic function is not
working.
The display is showing
„C1-SHELF DETECTION“

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

“F2” appears in the clock
display.

A fault code that is not list­ed above appears in the
clock display

The rotary spit does not
turn.

The oven has not been
switched on.

The clock has not been set. Set the current time on the

The required settings have not
been set.

The oven’s safety cut-out has
been triggered

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

The oven light bulb is faulty. Replace oven light bulb.

Side rails/oven shelf runners
have not been removed.

Door not closed properly or
door lock faulty.

Electronic fault Switch the appliance off and

The wrong oven function has
been set.

The rotary spit is not inserted
correctly.

Switch oven on

clock.

Check the settings.

See Safety Cut-out.

Check the fuses. If the fuses
trip repeatedly, please call a
qualified electrician.

Remove side rails/oven shelf
runners.

Turn the oven function to OFF.
Do not switch off the oven.
Hold down the three central
buttons at the same time until
a signal sounds.

Close door properly;
Switch the appliance off and
on again via the house fuse or
the safety switch in the fuse
box.
If it is displayed again, please
contact the Customer Care
Department.

on again via the house fuse or
the safety switch in the fuse
box.
If it is displayed again, please
contact the Customer Care
Department

Select the oven function with
rotary spin.

Push the rotary spit in as far as
the stop.

70

If you are unable to remedy the problem by following the above sug­gestions, please contact your dealer or the Customer Care Depart­ment.

1 Warning! Repairs to the appliance are only to be carried out by qualified

service engineers. Considerable danger to the user may result from improp­er repairs.

3 If the appliance has been wrongly operated, the visit from the customer

service technician or dealer may not take place free of charge, even during
the warranty period.

3 Advice on cookers with metal fronts:

Because of the cold surface at the front of the cooker, opening the oven
door during (or just after) baking or roasting may cause the glass to steam
up.

71

Installation Instructions

1 Attention: The new appliance may only be installed and connected by a

registered expert.
Please comply with this. If you do not, any damage resulting is not covered
by the warranty.

1 Safety information for the installer

• The electrical installation is to be set up so that the appliance can be iso­lated from the mains with a minimum 3mm all-pole contact separation.
Suitable separation devices include e.g. cut-outs, fuses (screw fuses are
to be taken out of the holder), RCD’s and contactors.

• Anti-shock protection must be provided by the installation.

• The built-in unit must meet the stability requirements of DIN 68930.

• Built-in ovens and built-in cooking surfaces are fitted with special connec-

tion systems. For safety reasons, they must only be combined with appli­ances from the same manufacturer.

72

73

74

Guarantee/Customer Service

Standard guarantee conditions

We, Electrolux, undertake that if within 12 months of the date of the pur­chase this Electrolux appliance or any part thereof is proved to be defective
by reason only of faulty workmanship or materials, we will, at our option re­pair or replace the same FREE OF CHARGE for labour, materials or carriage
on condition that:

• The appliance has been correctly installed and used only on the electricity
supply stated on the rating plate.

• The appliance has been used for normal domestic purposes only, and in
accordance with the manufacturer’s instructions.

• The appliance has not been serviced, maintained, repaired, taken apart or
tampered with by any person not authorised by us.

• All service work under this guarantee must be undertaken by a Service
Force Centre.

• Any appliance or defective part replaced shall become the Company’s
property.

• This guarantee is in addition to your statutory and other legal rights.

Home visits are made between 8.30am and 5.30pm Monday to Friday. Visits
may be available outside these hours in which case a premium will be
charged.

Exclusions

This guarantee does not cover:

• Damage or calls resulting from transportation, improper use or neglect,
the replacement of any light bulbs or removable parts of glass or plastic.

• Costs incurred for calls to put right an appliance which is improperly in­stalled or calls to appliances outside the United Kingdom.

• Appliances found to be in use within a commercial environment, plus
those which are subject to rental agreements.

• Products of Electrolux manufacture which are not marketed by Electrolux.

75

European Guarantee

This appliance is guaranteed by Electrolux in each of the countries listed at the back of this
user manual, for the period specified in the appliance guarantee or otherwise by law. If you
move from one of these countries to another of the countries listed below the appliance guar­antee will move with you subject to the following qualifications:-

• The appliance guarantee starts from the date you first purchased the appliance which will

be evidenced by production of a valid purchase document issued by the seller of the appli­ance.

• The appliance guarantee is for the same period and to the same extent for labour and parts

as exists in your new country of residence for this particular model or range of appliances.

• The appliance guarantee is personal to the original purchaser of the appliance and cannot

be transferred to another user.

• The appliance is installed and used in accordance with instructions issued by Electrolux

and is only used within the home, i.e. is not used for commercial purposes.

• The appliance is installed in accordance with all relevant regulations in force within your

new country of residence.

The provisions of this European Guarantee do not affect any of the rights granted to you by
law.

www.electrolux.com

pt b

Albania [phone] Rr. Pjeter Bogdani Nr. 7 Tirane

Belgique/België/
Belgien

Èeská republika

Danmark [phone] Sjællandsgade 2, 7000 Fredericia

Deutschland [phone] Muggenhofer Str. 135, 90429 Nürnberg

Eesti [phone] Mustamäe tee 24, 10621 Tallinn

España [phone]

France www.electrolux.fr

Great Britain [phone]

Hellas [phone] Limnou Str., 54627 Thessaloniki

Hrvatska [phone] Slavonska avenija 3, 10000 Zagreb

Ireland [phone] Long Mile Road Dublin 12

Italia [phone] C.so Lino Zanussi, 26 - 33080 Porcia (PN)

Latvija [phone] Kr. Barona iela 130/2, LV-1012, Riga

Lietuva

Luxembourg [phone] Rue de Bitbourg, 7, L-1273 Hamm

[phone] Bergensesteenweg 719, 1502 Lembeek

[phone]

[phone]

Budìjovická 3, Praha 4, 140 21

Carretera M-300, Km. 29,900
Alcalá de Henares Madrid

Addington Way, Luton, Bedfordshire
LU4 9QQ

Verkių 29, LT09108 Vilnius

76

pt b

Magyarország [phone]

Nederland [phone]

Norge [phone] Risløkkvn. 2 , 0508 Oslo

Österreich [phone] Herziggasse 9, 1230 Wien

Polska [phone] ul. Kolejowa 5/7, Warsaw

Portugal [phone]

Romania [phone] Str. Garii Progresului 2, S4, 040671 RO

Schweiz/Suisse/
Svizzera

Slovenija [phone] Tržaška 132, 1000 Ljubljana

Slovensko

Suomi [phone] Konepajanranta 4, 28100 Pori

Sverige [phone]

Türkiye

Россия

[phone] Industriestrasse 10, CH-5506 Mägenwil

[phone]

[phone]

[phone]

H-1142 Budapest XIV,
Erzsébet királyné útja 87

Vennootsweg 1, 2404 CG ­Alphen aan den Rijn

Quinta da Fonte - Edificio Gonçalves Zarco

- Q 35
2774 - 518 Paço de Arcos

Electrolux Slovakia s.r.o., Electrolux Domáce
spotrebièe SK, Seberíniho 1, 821 03 Bratisla­va

Electrolux Service, S:t Göransgatan 143,
S-105 45 Stockholm

Tarlabaþý caddesi no : 35 Taksim
Istanbul

129090 Москва, Олимпийский проспект, 16,
БЦ „Олимпик“

77

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 f au lt
– 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: .....................................

78

www.electrolux.com

822 927 811-B-110406-02