AEG-Electrolux EOC6697X User Manual

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Built-In Electric Oven

Operating Instructions

822 923 858-A-170205-04

EOC6697

Dear Customer,

Please read these user instructions carefully and keep them to refer to later. Please pass the user instructions on to any future owner of the appliance.

The following symbols are used in the text:

1 Safety instructions

Warning! Information that affects your personal safety. Important! Information that prevents damage to the appliance.

3 Useful tips and hints

2 Environmental information

Contents

Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

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

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

Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Setting and changing the time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Setting the language . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Setting the display brightness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Initial cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

The Electronic Oven Control. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Inserting the combination shelf, baking tray and general purpose tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Inserting/Removing the Grease Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Rotary spit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Meat probe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Clock Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Other Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Switching off the clock display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Oven child safety device . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Button lock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

The oven's safety cut-out function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Mechanical Door Lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

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

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Frozen Ready Meals Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Roasting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Meat probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Flat grills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Grill table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Grilling with the rotary spit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Turbo grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Outside of the appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Perform pyrolytic cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Service. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Operating Instructions

1 Safety instructions

This appliance conforms with the following EU Directives:

– 73/23/EEC dated 19.02.1973 Low Voltage Direc-

tive

– 89/336/EEC dated 03.05.1989 EMC Directive in-

clusive of Amending Directive 92/31/EEC

– 93/68/EEC dated 22.07.1993 CE Marking Directive

Electrical safety

• This appliance must be only connected by a regis-

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

Child Safety

• Never leave children unsupervised when the appli-

ance 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.

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.

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.

Disposal

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 W on the product or on its pack-

aging indicates that this product 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.

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.

Description of the Appliance

General Overview

Control panel

Door handle

Full glass door

Control Panel

Oven Features

Oven/Time Display

ON/OFF button Clock Functions

Oven Functions

Settings buttons

Temperature Display

Top heat and heating elements

Spit drive

mechanism

Oven lighting

Shelf positions

Meat probe socket

Fat Filter

Oven lighting

Fan heating element Fan

Bottom Heat

Oven shelf runners,

removable

Oven accessories

Combination shelf

For dishes, cake tins, items for roasting and grilling.

Baking tray

For cakes and biscuits.

Drip pan

For roasting or for collecting fat

Meat probe

For determining exactly how far joints of meat are cooked.

Rotary spit with supports

For roasting larger joints of meat and poultry.

Before Using for the first time

Setting and changing the time

3 The oven only operates when the time has

been set.

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

1. To change a time that has already been set, first

press the On/Off button . Then press the Clock Functions T button repeatedly until the arrow for Time flashes.

Use the or button to set the correct time.

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

The appliance is now ready to use.

3 The clock can be adjusted only if the Child

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

Setting the language

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

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

same time.

3. Use the or button to select one of the sug-

gested languages.

4. Press On/Off and Clock Functions T at the

same time to save the selected language.

Setting the display brightness

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

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

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

same time.

3. Press the Oven Functions button once.

4. Use the or button to set the brightness.

5. Press On/Off and Clock Functions T at the

same time to save the selected brightness.

Initial cleaning

Clean the oven before using it for the first time.

1 Important: Do not use caustic or abrasive

cleaning agents! These can damage 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.

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.

Oven Functions

3 The Pizza setting , Top Heat/Bottom

Heat and Turbo All-Round Grill func-

tions 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 For roasting and baking on up to three lev-

els at the same time.

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

TOP BOTTOM For baking and roasting on one oven level. Top heat, bottomheat

PIZZA SETTING For baking on one oven level dishes that re-

quire more intensive browning and a crispy base.

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

LOWTEMP COOKING For preparing especially tender, succulent

roasts.

TURNSPIT For grilling large poultry and roasts. Grill, upper heating, rotary

TURBO GRILL For roasting larger joints of meat or poultry

on one level. This function is also suitable for

gratinées and browning dishes on top.

BOTTOM HEAT For baking cakes with crispy or crusty

bases.

DEFROST For defrosting e. g. flans and gateaux, but-

ter, bread, fruit or other frozen foods.

Rear heating element, fan

Bottom heat, rear wall heating element, fan

Rear heating element, fan

spit power unit

Grill, fan

Bottom heat

Fan

PYROLUXE 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.

Top heat, bottomheat, grill, fan

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 repeatedly un-

til the required oven function appears. – A suggested temperature appears on the tem-

perature 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.

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.

Inserting the combination shelf, baking tray and general purpose tray

Inserting the baking tray and general purpose tray:

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

Insert trays in the desired shelf positions.

Inserting oven shelves:

Insert the shelf at the desired position.

Inserting/Removing the Grease Filter

Only use the grease filter when roasting to protect

the rear heating elements from fat splashes.

Inserting the grease filter

Hold the grease filter by the grip and insert the two mounts downwards into the opening on the rear wall of theoven (fan opening).

Taking out the grease filter

Hold the grease filter by the grip and unhook it.

Rotary spit

3 Two different rotary spit supports are deliv-

ered:

For standard side rails use the higher rotary spit support.

For the side rails with triple oven shelf runners use the lower rotary spit support (with opening for the retaining pins on the oven shelf runners).

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

3 If you are using the oven shelf runners that are

available as special accessories, these must be pushed in fully.

2. Place the drip tray in the first shelf position 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 point of the rotary spit into the drive at the back on the left hand side of the the rear oven wall as far as it will go.

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.

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 repeatedly 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 tempera-

ture 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 sig-

nal 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.

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.

• 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 pos-

sible with the oven function LOWTEMP COOKING .

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.

Countdown

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

2. Use the or button to set the required count- down 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.

Cook time

1. Selecting the oven function and temperature.

2. Press the Clock Functions T button repeatedly

until the arrow for Cook time flashes.

3. Use the or button to set the required 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.

End time

1. Select the oven function and temperature.

2. Press the Clock Functions T button repeatedly

until the arrow for End time flashes.

3. Use the or button to set the required 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.

Cook time and End time combined

3 Cook time and End time can be used si-

multaneously 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.

Other Functions

3 Between 22:00 and 6:00, the brightness of the

display is automatically reduced.

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 simultane-

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

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 simultane- ously until the display re-appears (approx. 2seconds).

Oven child safety device

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

3 The child safety device applies only to the

oven and not to the hob.

Activating the child safety device

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

play 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 display 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 dis-

play shows LOCK.

The button lock is now engaged.

Deactivating the button lock

– Press the Recipes and buttons simultane-

ously for approx. 2 seconds.

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

The oven's safety cut-out function

3 The oven automatically switches itself off if it

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

The oven switches itself off at a temperature of:

30 - 120 °C after 12.5 hours 120 - 200 °C after 8.5 hours 200 - 250 °C after 5.5 hours 250 - 280 °C after 1.5 hours

Operating the oven following the safety cut-out

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

again.

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 depressed.

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.

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

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.

Baking table

Baking on one oven level

Type of

baking

Oven function

Oven

level

Tem pe ra tu re

°C

Time

Hr: Mins.

Baking in tins

Ring cake or brioche FAN COOKING 1 150-160 0:50-1:10

Madeira cake/fruit cakes FAN COOKING 1 140-160 1:10-1:30

Sponge cake FAN COOKING 1 140 0:25-0:40

Sponge cake TOP BOTTOM 2 160 0:25-0:40

Flan base - short pastry FAN COOKING 3 170-180

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 lor-

FAN COOKING 1 160-180 0:30-1:10

raine)

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

Christmas stollen TOP BOTTOM 3 160-180

0:40-1:00

Bread (rye bread)

-first of all

-then

Cream puffs/eclairs TOP BOTTOM 3 160-170

Swiss roll TOP BOTTOM 3 180-200

TOP BOTTOM 2

230

160-180

0:25

0:30-1:00

0:15-0:30

0:10-0:20

Cake with crumble topping (dry) FAN COOKING 3 150-160 0:20-0:40

Buttered almond cake/sugar

TOP BOTTOM 3 190-210

0:15-0:30

cakes

Fruit flans (made with yeast dough/sponge mixture)

FAN COOKING 3 150 0:35-0:50

TOP BOTTOM 3 170 0:35-0:50

Fruit flans made with short pastry FAN COOKING 3 160-170 0:40-1:20

Yeast cakes with delicate top-

TOP BOTTOM 3 160-180

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

Pizza (with a lot of topping)

FAN COOKING 1 180-200

Pizza (thin crust) FAN COOKING 1 200-220

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

Type of

baking

Oven function

Oven

level

Tem pe ra tu re

°C

Time

Hr: Mins.

Biscuits

Short pastry biscuits FAN COOKING 3 150-160 0:06-0:20

Viennese whirls FAN COOKING 3 140 0:20-0:30

Viennese whirls TOP BOTTOM 3 160

0:20-0:30

Biscuits made with sponge mix-

FAN COOKING 3 150-160 0:15-0:20

ture

Pastries made with egg white,

FAN COOKING 3 80-100 2:00-2:30

meringues

Macaroons FAN COOKING 3 100-120 0:30-0:60

Biscuits made with yeast dough FAN COOKING 3 150-160 0:20-0:40

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

0:20-0:30

0:20-0:35

0:20-0:30

Baking on more than one oven level

FAN COOKING FAN COOKING

Type of baking

Shelf positions from bottom

2 levels 3 levels

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

Puff pastries 1 / 3 --- 170-180

0:30-0:50

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

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

1) Pre-heat the oven

0:25-0:40

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 setting

Grease filter is inserted Take out the grease filter

Table PIZZA SETTING

Type of baking Shelf position

Pizza (thin crust) 1 180 - 200

Te mp e ra t ur e

°C

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)

1 250 - 270

Piroggen (Russian version of calzone) 1 180 - 200

1) Pre-heat the oven

Time

Hr: Mins.

20 - 30

10 - 20

40 - 50

12 - 20

15 - 25

Table for Bakes and Gratins

Dish Oven function

Shelf

position

Temperature

°C

Time

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

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

Frozen Ready Meals Table

Food to be cooked Oven function

Shelf

position

Frozen pizza TOP BOTTOM 3

Chips (300-600 g)

FAN COOKING 3 200-220 15-25 mins.

Temperature

°C

as per manufactur-

er’s instructions

Time

as per manufactur-

er’s instructions

Baguettes TOP BOTTOM 3

Fruit flans TOP BOTTOM 3

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

as per manufactur-

er’s instructions

as per manufactur-

er’s instructions

as per manufactur-

er’s instructions

as per manufactur-

er’s instructions

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 with- out 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 roasting. 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

Insert the roasting pan in the first shelf position.

FAN COOKING

Food to be roasted

Temperature in °C

One level Two levels

Oven level

Roasting time in

minutes

Pork

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

Smoked pork loin, for each cm of thickness

150-160 2 --- 14-20

150-160 2 --- 10-15

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

Beef

Beef joint, per cm of thickness 150-160 2 --- 18-20

Beef fillet, per cm of thickness 190-200

Roast beef, per cm of thickness 190-200

2--- 6-8

2 --- 8-10

Vea l

Veal joint, for each cm of thickness 170-180 2 --- 14-17

Lamb

Leg of lamb (1800 g) 170-180 2 --- 90

Quick roast items cooked on a baking tray

Sausages “cordon bleu” 220-230

Small sausages 220-230

Schnitzel or chops, crumbed 220-230

Burgers 210-220

34 / 1 5-8

3 4 / 1 12-15

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) 170-180 3 --- 20-25

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

190-200 3 --- 25-30

Poultry

Chicken 150-160 2 --- 55-60

1 kg rolled chicken roast, for each cm of thickness

150-160 2 --- 11-15

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

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

1) Preheat oven

LOW-TEMPERATURE COOKING table

Weight kg. Oven level

Pre-heating

°C

Cooking

°C

Tot a l tim e

mins.

Roast beef 1 kg 2 130 80 90 – 100

Roast veal 1 kg 2 130 80 110 – 120

Pork carré 1 kg 2 130 80 100 – 120

Fillets of beef 1 kg 2 130 80 90 – 100

(Brown in a frying pan before cooking)

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

45 - 50 °C 60 - 65 °C 75 - 80 °C

Meat loaf 75 - 80 °C

Vea l

Roast veal 75 - 80 °C

Knuckle of veal 85 - 90 °C

Mutton / lamb

Leg of mutton 80 - 85 °C

Saddle of mutton 80 - 85 °C

Roast lamb, leg of lamb 75 - 80 °C

Game

Saddle of hare 70 - 75 °C

Leg of hare 70 - 75 °C

Whole hare 70 - 75 °C

Saddle of venison 70 - 75 °C

Leg of venison 70 - 75 °C

Flat grills

Oven function: TURNSPIT with maximum temperature setting

Grill table

Grill food Temperature in °C Drip tray Grill shelf Grill time in

minutes

Oven level 1. Page 2. Page

4-8 pork chops 275 1 4 15 10

2-4 pork chops 275 1 4 12 12

Marinated pork steaks 275 1 4 12 12

Fillet steak, raw 275 1 4 5-7 4-6

4 fillet steaks, medium 275 1 4 6-8 5-7

2 chicken halves 250 1 4 15-20 15-20

4 chicken halves 250 1 3 15-20 15-20

1-4 chicken thighs 250 1 4 20 10

4-6 chicken thighs 250 1 4 20 15

Grilled sausages 275 1 4 5-10 5

Sausage ring 275 1 4 10 9

Whole fish 250 1 3 10 ---

Toast (no topping) 275 1 4 1-2 1-2

Grilling with the rotary spit

Dish Quantity kg Function

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 1 TURNSPIT 240 1:45-2:15

Pork joint (pre-cooked for ½ hr.)

approx. 1

each

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

TURNSPIT 240 1:15-1:20

Tem pe -r a-

ture °C

Grilling time in

hours:mins.

(guideline)

Turbo grilling

Function: TURBO GRILL

Dish

Chicken (900-1000 g)

Stuffed pork roasting joint (2000 g)

Pasta bake 180 --- 2 30 ---

Potato bake au gratin

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

Cauliflower cheese 200 --- 3 15 ---

Te mp e ra t ur e

in °C

160 1 2 50-60 25-30

160 1 2 90-95 45

200 1 3 20-23 ---

Baking tray Grill tray

Shelf positions

Grilling time

in minutes

Tur n

after ...

minutes

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

Defrosting

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 ---

time

mins.

Further

defrosting time

(mins.)

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

Comments

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 35-60 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

Vegetables

Carrots

Mushrooms

Cucumbers 160-170 50-60 ---

Mixed pickles 160-170 50-60 15

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

Te mp e ra t ur e

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.

Beans 160-170 50-60 ---

1) Leave standing in oven when switched off

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 drying 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 Temperature in °C Oven level Time in hours (Guideline)

1 level 2 levels

Vegetables

Beans 60-70 32 / 4 6-8

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

Vegetables for soup 60-70 32 / 4 5-6

Mushrooms 50-60 32 / 4 6-8

Herbs 40-50 3 2 / 4 2-3

Fruit

Plums 60-70 32 / 4 8-10

Apricots 60-70 32 / 4 8-10

Apple slices 60-70 32 / 4 6-8

Pears 60-70 32 / 4 6-9

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.

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

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.

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 in g:

– 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.

5. POTATO GRATIN

7. LASAGNE

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.

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.

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 alternate 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.

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.

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.

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 cel-

ery. 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, crumbled up bay leaves and allspice. Place the meat on the 2nd shelf position from the bottom, and roast in the open pan for around

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

Cleaning and Care

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 Caution: The oven must be switched off (i.e.

no oven functions are to be selected) and cold before cleaning.

3 Clean the appliance after each use. This is the

easiest way to remove spills and prevents them being burnt on. Residue which is not removed can cause changes in the colour of the surface when the pyroluxe function is used.

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

2. Every time you use the oven, wipe it out afterwards with water and washing-up liquid, then dry. Do not use any abrasive items.

3. Clean stubborn dirt with pyroluxe.

3 Information: There is no need to use an oven

spray if you use pyroluxe cleaning.

1 Important! If you prefer to use an oven spray,

always follow the manufacturer's 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.

Perform pyrolytic cleaning

1 Warning: The oven gets very hot during this

process. Keep small children away.

1 Important Before carrying out pyrolytic clean-

ing, all removable parts must be taken out of oven, including the slide-in grid.

3 If you use the oven shelf runners that are

available as special accessories, these must be removed before pyrolytic cleaning.

Perform pyrolytic cleaning

1. First remove the worst of the residue manually.

2. Select oven function PYROLUXE .

– In the oven function display you will see PYRO-

LYSE NORMAL,

– In the time display will flash ”02:45”. – the switch-off time will appear in the end display. – The arrow for Cook time flashes for approx.

5seconds.

Pyrolytic cleaning then starts.

3 The oven light is not operating.

When the temperature set is reached, the door is locked. The key symbol is activated until the door is released.

Changing the length of the Pyroluxe

1. Proceed as described under ‘Perform pyrolytic cleaning’.

2. As long as the arrow for Cook time flashes, you can use the / buttons to select the required duration for pyrolysis:

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

The arrow for Cook time flashes for approx. 5seconds.

Pyrolytic cleaning then starts.

3 If the arrow for Cook time stops flashing,

press the selection button Clock Functions T repeatedly until the arrow for Cook time flashes again and then you can carry out the setting.

Changing the Pyroluxe switch-off time

The pyrolysis switch-off time can be delayed with the clock function End time .

When are the different pyroluxes set:

– PYROLYSE ECO for low level of residue, – PYROLYSE NORMAL for normal residue, – PYROLYSE INTENSE for high level of residue.

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).

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 heatresistant 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 hologen

light to avoid burning on fatty deposits.

4. Refit the glass cover.

5. Insert the shelf support rail.

Oven Door

The door of your appliance may be removed for cleaning.

Removing the oven door

1. Open the oven door completely.

2. Completely fold back the clamping levers on

both door hinges.

3. Grip the oven door with both hands and close it about 3/4 going past the point of resistance.

4. Pull the door away from the oven (Caution: the door is heavy!)

5. Place the door, outer surface downwards, on a soft, flat surface, (for example on a blanket) to avoid scratches.

Hanging the oven door

1. From the side of the door on which the handle is positioned, take hold of the sides of the door with both hands.

2. Hold the door at an angle of approx. 60°.

3. Insert the door hinges as far as possible into the

two slots on the right and left at the bottom of the oven at the same time.

4. Lift the door up until resistance is met and then open it fully.

5. Fold the clamping levers on both door hinges back into their original position.

6. Close the oven door

Oven door glass

The oven door is fitted with four sheets of glass set next to one another. The inner sheets can be removed for cleaning.

1 Caution: The following steps are to be per-

formed only when the oven door has been removed. If the glass is removed while the door is attached, the leighter weight may cause it to spring up and cause injury.

1 Important! Rough handling of the glass, espe-

cially at the edges of the front plate, may cause it to break.

Removing the upper-most glass plate

1. Detach the door and, with the handle downwards, lower it onto a soft, even surface.

2. Grasp the upper plate of glass by its lower edge and push it against the pressure spring and towards the oven door handle until it comes free (

3. Hold the plate gently underneath and slide it out ( ).

á ).

Removing the centre glass plates

1. Grasp the centre plates of glass by their lower edges one after another and push them towards the over door handle until they come free (

2. Hold the plates gently underneath and slide them

à ).

out (

á).

Clean the door glass

Replacing the centre glass plates

1. From above, insert the centre plates obliquely into the retaining frame at the handle, one after another (

2. Lower the centre plates down and push them towards the lower edge of the door as far under the retaining frame as they will go (

á).

à ).

Replacing the upper glass plate

1. From above, insert the upper-most plate obliquely into the retaining frame at the handle (

2. Lower the plate. Place the glass against the pressure spring at the handle, and in front of the retaining frame at the lower edge of the door. Push it into the frame ( The glass plates must be firmly attached.

à ).

á ).

Re-attach the door to the oven

What to do if …

Problem Possible cause Remedy

The oven does not heat up The oven has not been switched on Switch the oven on

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

The required settings have not been set

Oven safety cut-out has been triggered

The house wiring fuse (in the fuse box) has tripped

“F 9“ appears in the display. Press the On/Off button.

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

The oven light is not operating. The oven light is broken. Change the oven light.

The rotary spit does not turn. The wrong oven function has been

set.

The rotary spit is not inserted correctly.

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

Check the settings

See Oven Safety Cut-out

Check fuse If the fuses trip several times, please call a qualified electrician

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.

Select the oven function with rotary spin.

Push the rotary spit in as far as the stop.

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.

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)

– Type 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: .....................................

822 923 858-A-170205-04 Subject to change without notice

The Electrolux Group. The world´s No.1 choice.

The Electrolux Group is the world´s largest producer of powered appliances for kitchen, cleaning and outdoor use. More than 55 million Electrolux Group products (such as refrigerators, cookers, washing machines, vacuum cleaners, chain saws and lawn mowers) are sold each year to a value of approx. USD 14 billion in more than 150 countries around the world.

AEG-Electrolux EOC6697X User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual