Built-In Electric Oven
Operating Instructions
822 923 811-A-230205-02
EON5627
g
Dear Customer,
Please read these user instructions carefully and
keep them to refer to later.
Please pass the user instructions on to any future
owner of the appliance.
The following symbols are used in the
text:
1 Safety instructions
Warning! Information that affects your personal safety.
Important! Information that prevents damage
to the appliance.
3 Useful tips and hints
2 Environmental information
2
Contents
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Using the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Cooking with the Rings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Switching on the dual fry/cook area . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Inserting the combination shelf, baking tray and general purpose tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Inserting/Removing the Grease Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Countdown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Meat probe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Mechanical Door Lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Cooking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Frozen Ready Meals Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Roasting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Meat probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Grilling table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Turbo grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Outside of the appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Oven Door Glass. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Service. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
3
Operating Instructions
1 Safety instructions
5
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.
4
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 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.
5
Description of the Appliance
General Overview
Control panel
Door
handle
Full glass door
Control Panel
Temperature Pilot Light Oven Power Indicator
Temperature selector
Oven Functions
Temperature /
Time Display
Selection buttons
Hob Cooking Zone Control Knobs
6
Oven Features
Shelf positions
Top heat and heating elements
Oven lighting
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.
7
Before Using for the first time
Initial Cleaning
Before using the oven for the first time you should
clean it thoroughly.
1 Caution: Do not use any caustic, abrasive
cleaners! The surface could be damaged.
3 To clean metal fronts use commercially availa-
ble cleaning agents.
1. Turn the oven function switch to oven lighting .
2. Remove all accessories and the shelf support rails
and wash them with warm water and washing up
liquid.
3. Then wash out the oven with warm water and
washing-up liquid, and dry.
4. Wipe the front of the appliance with a damp cloth.
8
Using the Rings
3
Also refer to the operating instructions for your
built-in hob. It contains important information
on ovenware, operation, cleaning and care.
3 The cooker has pop-up ring switches.
Press the ring switch to use it. The switch will
then pop up.
Heat settings
• Heat settings can be set from 1-9.
• Intermediate positions are possible for settings 2-
7.
1 = lowest output
9 = highest output
= double ring switching
2 Switch the cooking zone off approx. 5-10 min-
utes before cooking is finished to make use of
the residual heat. This saves electricity.
front left rear left rear right front right
Hot Cooking Zone Control Knobs
9
Cooking with the Rings
1. For heating up/browning, select a high heat
setting.
2. As soon as steam starts to form or the oil is hot,
turn back to the heat setting necessary for further
cooking.
3. To stop cooking, turn back to the zero position.
Switching on the dual fry/cook area
1 The control for the dual fry/cook area is
switched on by turning to the right, and cannot be turned past the stop!
1. Turn the dual fry/cook control to the right. Continue
turning to Position 9, and onto the symbol (you
will feel a slight resistance). The stop position will
then be clearly detectable.
2. Finally, turn back to the desired setting.
3. After cooking, turn back to the OFF position.
3 To use the dual fry/cook area again after-
wards, the larger ring must be switched back
on.
10
Using the Oven
Switching the Oven On and Off
Oven Functions
Temperature selector
1. Turn the oven functions dial to the desired
function.
2. Turn the temperature selector to the desired
temperature.
The power indicator is lit as long as the oven is in operation.
The temperature pilot light is lit as long as the oven is
heating up.
3. To turn the oven off, turn the oven functions dial
and the temperature selector to the OFF position.
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.
Temperature Pilot Light
11
Oven Functions
The oven has the following functions:
Oven function Application Heating element/fan
Light Using this function you can light up the
oven interior, e.g. for cleaning.
Hot air 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.
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.
Thermal grill For roasting larger joints of meat or poultry
on one level. This function is also suitable for
gratinées and browning dishes on top.
Infrared grill For grilling flat foodstuffs placed in the mid-
dle of the grill and for toasting.
Infrared wide-area grill For grilling flat foodstuffs in large quanti-
ties and for toasting.
Top heat For browning bread, cakes and pastries
and for bakes.
Bottom heat For baking cakes with crispy or crusty
bases.
---
Rear heating element, fan
Bottom heat, rear wall
heating element, fan
Grill, fan
Grill
Grill, top heat
Top heat
Bottom heat
Conventional For baking and roasting on one oven level. Top heat, bottomheat
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.
12
Additional functions
Either the Countdown or the Meat probe can be set.
Countdown
Setting the timer.
Meat probe
Setting the core temperature.
3 General Hints
• After a function has been selected, the display
flashes for about 5 seconds. While it flashes, the
desired time can be set using the or buttons.
• When the desired time has been set, the display
flashes for another 5 seconds. The set time begins
to run.
• Press any of the buttons to stop the signal.
• The desired oven function and temperature can be
selected before or after setting the clock functions.
• When cooking is finished, turn the oven and temperature selectors back to zero.
Temperature / Time Display
Settings buttons
13
Countdown
3 This function does not affect the operation
of the oven.
1. Press any button.
"00" will flash in the display.
2. Within 5 seconds, set the desired time period by
pressing the or buttons. (Maximum: 99 minutes).
Within 5 seconds the display will show the time remaining.
When the period of time is up, "00" will be displayed
and a signal will sound for 2 minutes.
3. The signal can be switched off by pressing any
button.
14
Meat probe
A signal will sound when the set core temperature
has been reached.
3 The oven must not be switched off!
Two temperatures are to be taken into consideration:
– The oven temperature: see Roasting Chart!
– Core temperature: see Meat probe Chart!
1 Warning: Only the accompanying meat cook-
ing rod may be used. When replacing parts,
use only the original spare parts.
1. Insert the end point of the meat cooking rod well
into the meat to be roasted so that the end point is
located in the middle of the meat.
2. Insert the meat cooking rod's plug into the socket
on the side wall of the oven as far as it will go.
3. Set the desired oven function and temperatures.
The recommended temperature will appear in the
display.
3 The core temperature will be displayed as it in-
creases from 30°C.
4. Set the desired core temperature using the + or buttons.
15
Within approximately 5 seconds the display will
show the actual core temperature.
A signal will sound as soon as the actual core temperature has reached the set temperature.
The signal can be switched off by pressing any button.
1 Warning: The meat skewer is hot! Take special
care not to burn yourself when removing the
plug and the end point!
3 The oven must not be switched off!
5. Remove the meat cooking rod's plug from the
socket and take the roasted meat containing the
meat cooking rod out of the oven.
6. Switch off the oven functions and the temperature.
Ascertaining or changing the core temperature of
the meat:
– The set core temperature can be displayed by
pressing the or buttons once.
– Additional changes can be made to the tempera-
ture initially set by repeatedly pressing the or
buttons.
16
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.
17
Uses, Tables and Tips
Cooking table
The information given in the following table is for guidance only.
Heat
setting
0 Residual heat, Off position
1
1-2
2-3
3-4
4-5 Boiling
6-7
Cooking-
process
Keeping
food warm
Melting
Solidifying Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on
Simmering
on low heat
Steaming
Braising
Gentle
Frying
Keeping cooked foods warm as required Cover
melting butter, chocolate, gelatine
Simmering rice and milk-based
Heating up ready-cooked meals
Steaming vegetables, fish
Cooking larger quantities of food,
Frying escalopes, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
suitable for Cooking time Tips/Hints
Hollandaise sauce,
dishes
braising meat
Steaming potatoes 20-60 mins.
stews and soups
doughnuts
5-25 mins. Stir occasionally
Add at least twice as much
25-50 mins.
20-45 mins.
60-150 mins.
Steady frying Turn halfway through cooking
liquid as rice, stir milk dishes
part way through cooking
With vegetables add only a lit-
tle liquid (a few tablespoons)
Use only a little liquid, e. g.:
max.
¼ l water for
750 g potatoes
Up to 3 l liquid plus ingredi-
ents
Hash browns, loin steaks, steaks,
Flädle (pancakes for garnishing
soup)
Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast),
7-8
9
Heavy
Frying
Boiling
Searing
Deep frying
3 We recommend when boiling or searing foods
using the highest heat setting at first and then
letting foods requiring a longer cooking time
finish cooking on the desired heat setting.
1 Overheated fats and oils can ignite quickly. If
you are cooking foods in fat or oil (e.g. chips),
remain nearby.
5-15 mins.
per pan
deep frying chips
Turn halfway through cooking
18
Baking
Oven function: Hot air or
Conventional
Baking tins
• For Conventional dark metal and non-stick tins
are suitable.
• For Hot air bright metal tins are also suitable.
Oven levels
• Baking with Conventional is possible on one
oven level.
• With Hot air 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
19
General Instructions
• Insert the tray with the bevel at the front.
• With Conventional or Hot air 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.
20
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 Hot air 1 150-160 0:50-1:10
Madeira cake/fruit cakes Hot air 1 140-160 1:10-1:30
Sponge cake Hot air 1 140 0:25-0:40
Sponge cake Conventional 2 160 0:25-0:40
Flan base - short pastry Hot air 3 170-180
1)
0:10-0:25
Flan base - sponge mixture Hot air 3 150-170 0:20-0:25
Apple pie Conventional 1 170-190 0:50-1:00
Apple pie (2tins Ø20cm,
Hot air 1 160 1:10-1:30
diagonally off set)
Apple pie (2tins Ø20cm,
Conventional 1 180 1:10-1:30
diagonally off set)
Savoury flan (e. g, quiche lor-
Hot air 1 160-180 0:30-1:10
raine)
Cheesecake Conventional 1 170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3 170-190 0:30-0:40
Christmas stollen Conventional 3 160-180
1)
0:40-1:00
Bread (rye bread)
-first of all
-then
Cream puffs/eclairs Conventional 3 160-170
Swiss roll Conventional 3 180-200
Conventional 2
1)
230
160-180
0:25
0:30-1:00
1)
1)
0:15-0:30
0:10-0:20
Cake with crumble topping (dry) Hot air 3 150-160 0:20-0:40
Buttered almond cake/sugar
Conventional 3 190-210
1)
0:15-0:30
cakes
Fruit flans
(made with yeast dough/sponge
mixture)
2)
Fruit flans
(made with yeast dough/sponge
mixture)
2)
Hot air 3 150 0:35-0:50
Conventional 3 170 0:35-0:50
Fruit flans made with short pastry Hot air 3 160-170 0:40-1:20
Yeast cakes with delicate top-
Conventional 3 160-180
1)
0:40-1:20
pings (e. g, quark, cream, custard)
Pizza (with a lot of topping)
2)
Hot air 1 180-200
Pizza (thin crust) Hot air 1 200-220
1)
1)
0:30-1:00
0:10-0:25
Unleavened bread Hot air 1 200-220 0:08-0:15
Tarts (CH) Hot air 1 180-200 0:35-0:50
21
Type of
baking
Oven function
Oven
level
Tem pe ra tu re
°C
Time
Hr: Mins.
Biscuits
Short pastry biscuits Hot air 3 150-160 0:06-0:20
Viennese whirls Hot air 3 140 0:20-0:30
Viennese whirls Conventional 3 160
1)
0:20-0:30
Biscuits made with sponge mix-
Hot air 3 150-160 0:15-0:20
ture
Pastries made with egg white,
Hot air 3 80-100 2:00-2:30
meringues
Macaroons Hot air 3 100-120 0:30-0:60
Biscuits made with yeast dough Hot air 3 150-160 0:20-0:40
Puff pastries Hot air 3 170-180
Rolls Hot air 3 160
Rolls Conventional 3 180
Small cakes (20per tray) Hot air 3 140
Small cakes (20per tray) Conventional 3 170
1) Pre-heat the oven
2) Use the drip tray or roasting tray
1)
1)
1)
1)
1)
0:20-0:30
0:20-0:35
0:20-0:35
0:20-0:30
0:20-0:30
Baking on more than one oven level
Hot air Hot air
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
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
22
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
1)
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
1)
1)
1)
1)
Time
Hr: Mins.
20 - 30
10 - 20
40 - 50
12 - 20
15 - 25
23
Table for Bakes and Gratins
Dish Oven function
Shelf
position
Temperature
°C
Time
Hr: Mins.
Pasta bake Conventional 1 180-200 0:45-1:00
Lasagne Conventional 1 180-200 0:25-0:40
Vegetables au gratin
Baguettes topped with melted
cheese
1)
1)
Hot air 1 160-170 0:15-0:30
Hot air 1 160-170 0:15-0:30
Sweet bakes Conventional 1 180-200 0:40-0:60
Fish bakes Conventional 1 180-200 0:30-1:00
Stuffed vegetables Hot air 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 Conventional 3
1)
Chips
(300-600 g)
Hot air 3 200-220 15-25 mins.
Temperature
°C
as per manufactur-
er’s instructions
Time
as per manufactur-
er’s instructions
Baguettes Conventional 3
Fruit flans Conventional 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
24
Roasting
Oven function: Hot air
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.
25
Roasting table
Insert the roasting pan in the first shelf position.
Hot air
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
1)
1)
2--- 6-8
2 --- 8-10
Vea l
Veal joint, for each cm of thickness 170-180 2 --- 14-17
Lamb
Leg of lamb (1800 g) 170-180 2 --- 90
Quick roast items cooked on a baking tray
Sausages “cordon bleu” 220-230
Small sausages 220-230
Schnitzel or chops, crumbed 220-230
Burgers 210-220
1)
1)
1)
1)
34 / 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) 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
26
Meat probe Table
Food to be Cooked Meat Core Temperature
Beef
Rib steak or fillet steak rare
medium
well done
45 - 50 °C
60 - 65 °C
75 - 80 °C
Pork
Shoulder of pork, ham joint, neck 80 - 82 °C
Chop (saddle), smoked pork loin 75 - 80 °C
Meat loaf 75 - 80 °C
Vea l
Roast veal 75 - 80 °C
Knuckle of veal 85 - 90 °C
Mutton / lamb
Leg of mutton 80 - 85 °C
Saddle of mutton 80 - 85 °C
Roast lamb, leg of lamb 75 - 80 °C
Game
Saddle of hare 70 - 75 °C
Leg of hare 70 - 75 °C
Whole hare 70 - 75 °C
Saddle of venison 70 - 75 °C
Leg of venison 70 - 75 °C
27
Grill Sizes
Oven function: Infrared grill or Infrared
wide-area grill with maximum temperature setting
1 Important: Always grill with the oven door
closed.
3 The empty oven should always be pre-heat-
ed with the grill functions for 5 minutes.
• For grilling, use both the oven shelf and the roasting tray together.
• The grilling times are guidelines.
• Grilling is particularly suitable for flat pieces of
meat or fish.
Grilling table
Roasting
Food to be grilled Function
4-8 pork chops
2-4 pork chops Infrared grill 275 1 4 12 12
Marinated pork steaks
Fillet steak, rare Infrared grill 275 1 4 5-7 4-6
4 Fillet steaks, medium
2 chicken halves Infrared grill 250 1 4 15-20 15-20
4 chicken halves
1-4 chicken legs
4-6 chicken legs
Sausages,
up to 6
Infrared wide-
area grill
Infrared wide-
area grill
Infrared wide-
area grill
Infrared wide-
area grill
Infrared wide-
area grill
Infrared wide-
area grill
Infrared grill 275 1 4 5-10 5
Te mp e -r a -
ture in °C
275 1 4 15 10
275 1 4 12 12
275 1 4 6-8 5-7
250 1 3 15-20 15-20
250 1 4 20 10
250 1 4 20 15
tray
Oven level 1st side 2nd side
Grill
shelf
Grilling time in
minutes
Sausages,
more than 6
Coiled sausage, up to 4
pieces
Coiled sausage, up to 6
pieces
Whole fish
Toasted bread
(no topping)
28
Infrared wide-
area grill
Infrared grill 275 1 4 10 9
Infrared wide-
area grill
Infrared wide-
area grill
Infrared wide-
area grill
275 1 4 5-10 5
275 1 4 10 9
250 1 3 10 ---
275 1 4 1-2 1-2
Turbo grilling
Function: Thermal 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
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).
29
Preserves table
The times and temperatures for making preserves
are for guidance only.
Preserve
Te mp e ra t ur e
in°C
Cooking time until
simmering
in mins.
Continue to cook at
100°C
in mins.
Soft fruit
Strawberries, blueberries, raspberries,
ripe gooseberries
160-170 35-45 ---
Unripe gooseberries 160-170 35-45 10-15
Stone fruit
Pears, quinces, plums 160-170 35-45 10-15
Vegetables
Carrots
Mushrooms
1)
1)
160-170 50-60 5-10
160-170 40-60 10-15
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
Drying
Oven function: Hot air
• 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
30
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
Clean the appliance after each use. In this way, dirt is
easier to clean off and is not allowed to burn on.
1. For cleaning, turn the oven light on.
2. After every use, wipe the oven with a solution of
washing-up liquid and allow to dry.
3 Clean stubborn dirt with a special oven clean-
er.
1 Important: If using an oven spray, please fol-
low the manufacturer's instructions exactly.
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.
31
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).
32
Oven Lighting
1 Warning: Risk of electric shock! Prior to
changing the oven light bulb:
– Switch off the oven!
– Disconnect from the electricity supply.
3 Place a cloth on the oven floor to protect the
oven light and glass cover.
Changing 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 with
25 watt, 230 V, 300 °C heat-resistant oven lighting.
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 bulb with a 25 watt, 230 V, 300 °C heatresistant, oven light bulb.
4. Refit the glass cover.
5. Insert the shelf support rail.
33
Oven Ceiling
The upper heating element can be folded down to
make it easier to clean the oven ceiling.
Folding down the heating element
1 Warning: Only fold down the heating element
when the oven is switched off and there is no
risk of being burnt!
1. Remove the side shelf support rails.
2. Grip the heating element at the front and pull it for-
wards and out over the support lug on the inner
wall of the oven.
3. The heating element will now fold down.
1 Caution: Do not use force to press the heating
element down! The heating element might
break.
Cleaning the oven ceiling
Repositioning the heating element
1. Move the heating element back up towards the
oven ceiling.
2. Pull the heating element forwards against the
spring pressure and guide it over the oven support
lug.
3. Settle it onto the support.
4. Insert shelf support rail.
1 Important: The heating element must be posi-
tioned correctly and securely on both sides
above the support lug on the inner wall of the
oven.
34
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
35
Oven Door Glass
The oven door is fitted with three glass panels
mounted one behind the other. The inner panels may
be removed for cleaning.
1 Warning: Carry out the following steps only
when the oven door is unhinged! When left on
its hinges, the door could rise rapidly due to
the lighter weight when the glass is removed
and could cause injury.
1 Important: Using force, especially on the edg-
es of the front glass panel, may break the
glass.
Removing the top door glass
1. Unhinge the oven door and place it on a soft, flat
surface with the handle facing down.
2. Take hold of the upper glass panel at the lower
edge and slide it against the spring pressure in the
direction of the oven door handle until it is free at
the base (
3. Raise the panel gently at the base and pull out (
á ).
à ).
Removing the middle door glass
1. Grip the bottom edge of the middle glass panel
and push it in the direction of the oven door handle
until it is free at the base (
2. Raise the panel gently at the base and pull out (
á ).
à ).
Clean the glass door panels
36
Inserting the middle door glass
1. Insert the middle glass panel at an angle from
above into the section of the door in which the
handle is located (
2. Lower the middle glass panel and slide it under the
lower bracket towards the lower door edge as far
as it will go (
á ).
à ).
Inserting the upper door glass
1. Insert the upper glass panel at an angle from
above into the section of the door in which the
handle is located (
2. Lower the glass panel. Lay the panel against the
spring on the lower door edge in front of the retaining section on the handle side, and slide it under
the retaining section (
The glass panel must be firmly in position!
á ).
à ).
Re-hang the oven door
37
What to do if …
Problem Possible cause
The cooking zones are not functioning
The oven does not heat up The oven is not switched on Switch the oven on
The oven lighting is not operating The oven light bulb is faulty Replace the oven bulb
If you are unable to remedy the problem by following the above suggestions, please contact
your dealer or the Customer Care Department.
Consult the operating instructions for the built-in cooking surface
The clock is not set Set the current time on the clock
The required settings have not
been set
The house wiring fuse (in the fuse
box) has tripped
Check the settings
Check the fuse. If the fuses trip a
number of times, please call an authorised electrician.
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.
38
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)
– Ty pe of fa u l t
– Any error messages displayed by the appliance
So that you have the necessary reference numbers
from your appliance at hand, we recommend that
you write them in here:
Model description: .....................................
PNC: .....................................
S No: .....................................
39
822 923 811-A-230205-02 Subject to change without notice
The Electrolux Group. The world´s No.1 choice.
The Electrolux Group is the world´s largest producer of powered appliances for kitchen, cleaning and outdoor use. More than 55 million Electrolux Group products
(such as refrigerators, cookers, washing machines, vacuum cleaners, chain saws and lawn mowers) are sold each year to a value of approx. USD 14 billion in more
than 150 countries around the world.
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