AEG-Electrolux EON6690U, EON6690X, EON6690W User Manual

Built-In Electric Oven

Operating Instructions

822 947 936-C-140303-07

EON 6690

g

Dear customer,

Please read these operating instructions carefully.
Pay particular attention to the section “Safety infor­mation” on the first few pages. Please retain these
operating instructions for later reference. Pass them
on to possible new owners of the appliance.

The following symbols are used in the
text:

1 Safety instructions

Warning: Information concerning your per­sonal safety.
Important: Information on how to avoid dam­aging the appliance.

3 Information and practical tips

2 Environmental information

1. These numbers indicate step by step how to use

the appliance.

2. …

3. …

These operating instructions contain information on
steps you can take yourself to rectify a possible mal­function. Refer to the section “What to do if...”.

2

Contents

Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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 the clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

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

Set the display brightness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

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

Using the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Cooking with the Rings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Switching on the dual fry/cook area . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

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

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

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

Inserting the grid, tray, and universal tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Inserting/Removing the Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Additional functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Clock Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Other functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Switching off the time display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Switching on the time display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Child Safety device . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Locking the Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

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

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

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

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

Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Roasting Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Meat Probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Infrared grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Turbo grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Drying with Hot Air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

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

Exterior of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

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

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

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

Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

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

Oven Door Glass. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

3

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

Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

4

1 Safety

Electrical Safety

• The appliance may only be connected by a regis-

tered specialist.

• In the event of any faults or damage to the appli-

ance: remove fuses or switch off.

• It is not permissible to clean the appliance with a

steam or high pressure cleaner for safety reasons!

• Repairs to the appliance may only be carried out

by specialists. Repairs carried out by inexperi-

enced persons may cause injury or serious mal­functioning. If your appliance needs repairing,
please contact your local AEG Service Force Cen­tre or your specialist 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,

frying 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 hot rings 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.

To Avoid Damaging Your Appliance

• Do not line your oven with aluminium foil and do

not place a baking tray or dish on the oven floor,
otherwise the oven enamel will be damaged by the
resulting build up of heat.

• Juice from fruit that drips from baking trays will

leave marks that cannot be removed. For very
moist cakes, use the universal baking tray.

• Do not put any weight on the oven door when it is

open.

• Never pour water directly into the hot oven. The

enamel may be damaged.

• Using force, especially on the edges of the front

glass panel, may break the glass.

• Do not store inflammable objects in the oven. They

may ignite when the oven is switched on.

• Do not store moist food in the oven. The enamel

may be damaged.

5

2 Disposal

Disposing of the packaging
material

All materials used can be fully recycled.
Plastics are marked as follows:

• >PE< for polyethylene, as used for the outer wrap-

ping and the bags inside.

• >PS< for polystyrene foam, e.g., as used for the

padding materials. They are completely free of
CFCs.

Disposal of old appliances

1 Warning: Before disposing of old appliances

please make them inoperable so that they
cannot be the source of danger.

To do this, disconnect the appliance from
the mains supply and remove the mains
lead.

To protect the environment, it is important that worn
out appliances are disposed of in the correct man­ner.

• The appliance must not be disposed of with

household rubbish.

• You can obtain information about collection dates

or public refuse disposal sites from your local
refuse department or council.

6

Description of the Appliance

General Overview

Control panel

Door handle

Full glass door

7

Control Panel

Oven/Time Display Temperature Display

Ring SwitchesRing Switches

Mains Button Clock Functions

Oven Features

Shelf positions

Oven Functions

Settings buttons

Top heat and heating elements

Oven lighting

Meat probe socket

Fat Filter

Oven lighting

Rear wall heating
element

Bottom Heat

Oven shelf runners, removable

8

Oven accessories

Combination shelf

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

Baking tray

For cakes and biscuits.

General purpose pan

For roasting, or as a receptacle for grease.

Meat probe

For determining exactly how far joints of meat are
cooked.

9

Before Using for the First Time

Setting the clock

3 The oven only operates when the clock has

been set.

After electrical connection, or a power failure, the
“Set Clock” arrow flashes.

Set the current time by pressing the or buttons.

5 Wait for a few seconds.

The flashing stops and the clock shows the time you
have set.

The appliance is now ready for use.

10

Setting the display lan­guage

1. Switch on the appliance by pressing the main

Power button.

2. Press the main Power and the Clock

Functions buttons at the same time.

3. Select one of the available languages using the

and buttons.

4. Press the main Power and the Clock

Functions buttons at the same time, to store the
selected language.

11

Set the display brightness

The brightness of the display can be adjusted for
better readability on ovens fitted at high positions.

1. Switch on the appliance by pressing the main

Power button .

2. Press the main Power and the Clock

Functions buttons at the same time

3. Press the Oven Functions button.

4. Set the brightness using the or buttons.

5. Press the main Power and the Clock

Functions buttons at the same time, to store the
brightness setting.

12

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.

13

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.

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

14

Ring Switches

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.

15

Using the Oven

The Electronic Oven Control

Oven function indicator

Cook Time indicator End indicator

Time display

Temperature Display

Time functions Time functions

Mains Button

Oven Functions

Clock/Countdown

Meat cooking rod Clock Functions

Recipes

Settings buttons

3 General hints

• Always switch on the appliance first by pressing

the Power button.

• When the selected function is lit, the oven begins

to heat, or the set period of time begins to run.

• The oven light comes on when an oven function

has been selected.

• Switch off the appliance by pressing the main

Power button.

• An signal sounds when the set temperature has

been reached.

16

Oven Functions

The oven has the following functions:

3 The Pizza setting, Top Heat/Bottom Heat

and Turbo All-Round Grill functions include
an automatic Fast Warm Up function. This
garantees that the temperature selected will
be reached as quickly as possible.

Hot air (Fan oven)

Suggested temperature: 180°C
For roasting and baking on up to three shelf posi-

tions at the same time.
Set the oven temperature 20-40°C lower than for

Top/Bottom Heat.
The rear wall heating element is on, and the fan is

also on.

Top/Bottom Heat (Conventional)

Suggested temperature: 200°C
For baking and frying/roasting on one shelf posi-

tion.
The Top and Bottom Heat heating elements are on.

Pizza setting

Suggested temperature: 200°C
For baking pizzas, pies, quiches and tarts.
The rear wall heating element and Bottom Heat are

on, and the fan is also on.

Bottom Heat

Suggested temperature: 120°C
For baking cakes with crusty bases.
Bottom Heat is on.

Keep warm

Suggested temperature: 80°C
For keeping dishes warm.

The Top and Bottom Heat heating elements are on.

Defrost

Suggested temperature: 30°C
For defrosting and thawing, for example gateau,

butter, bread, pies, and other frozen foods.
With this function, the fan is on without heating.

Turbo grill

Suggested temperature: 180°C
For roasting larger pieces of meat or poultry on one

shelf position. This function is suitable for au gratin
dishes and soufflés.

The grill heating element and the fan are on.

Infrared grill

Suggested temperature: 250°C
For grilling flat foods placed in the middle of the

grid, for example steaks, escalopes, fish, or for
toasting.

The grill heating element is on.

Large grill

Suggested temperature: 250°C
For grilling flat foods in large quantities, for exam-

ple steaks, escalopes, fish, or for toasting.
The Top Heat and Grill heating elements are on.

Top Heat

Suggested temperature: 120°C
For browning/topping bread, cakes, and pastries,

and for soufflés.
The Top Heat heating element is on.

17

Setting oven functions

1. Switch on the appliance by pressing the button.

2. Press the Oven Function button as many times as

necessary until the desired oven function appears.

– The suggested temperature appears on the tem-

perature display.

– If the suggested temperature is not changed

within about 5 seconds, the oven begins to heat.

Changing the oven temperature

Press the or button, to raise or lower the tem­perature.

The temperature setting changes in steps of 5 °C.

Thermometer Symbol

• The thermometer symbol rises slowly, indicating

the degree to which the oven is currently heated.

• The three parts of the thermometer symbol flash

one after the other, indicating that Fast Warm Up is
in operation.

Checking the temperature

Press the and buttons at the same time.
The present oven temperature appears on the tem-

perature indicator.

18

Changing the Oven Function

Press the Oven Function button as often as neces­sary, until the desired function appears.

Switching the Oven Function off

To switch off the oven, press the Oven Function but­ton as often as necessary, until no oven function ap­pears.

Switching the oven off

Switch off the appliance by pressing the button.

3 Cooling fan

When the oven is switched on, the fan comes
on automatically to keep the surfaces the ap­pliance cool. When the oven is switched off,
the fan continues to operate to cool the appli­ance down, then switches itself off.

19

Inserting the grid, tray, and
universal tray

Inserting the tray and universal tray:

The trays have a
little bulge on the
left and ride sides.
These are provid­ed as positoin-
ing guides and
must always be
located towards the rear of the tray.

Inserting the grid:

Set the grid at the desired shelf position.

3 To make it easier to insert a tray at a different

shelf position, set the tray in the rails at the de­sired position, push in as far as it will go, then
let it down.

Inserting/Removing the Fat Filter

The fat filter protects the rear wall heating element
against splashes of fat when roasting.

Inserting the fat filter

Holding the fat filter by the tab, insert the two re­tainers into the opening on the rear wall of the oven
(fan opening) from the top downwards.

Removing the fat filter

Take hold of the tab on the fat filter and remove by
pulling upwards.

20

Additional functions

Recipes

3 To use this function, select one of the pre-set

recipes.

Selecting a recipe

1. Press the Recipes button as often as neces-

sary, until the desired recipe appears.
– The Function indicator shows the Symbol for the

related oven function, with the recommended
shelf position.

– The temperature indicator shows the set temper-

ature.

– The time indicator shows the length of cooking

time and the end of cooking time.

– The oven switches on after about 5 seconds.
– A signal sounds before the end of cooking time.

2. Check the cooking results at this time.

– A signal sounds when the cooking time has

elapsed.
The indication “0:00” flashes on the time display.

3. Press any button to stop the signal.

Delayed Start

The cooking time can be started at a later time.
(See the “End” clock function)

3 The “End” clock function can be set if the pro-

gramme has been running for no longer than
two minutes.

To stop cooking before the set time

Press the Recipes button as often as necessary,
until no recipe is indicated.

21

Meat probe

For setting an exact core temperature at which the
oven will be switched off.
The meat probe can be used with Top/Bottom Heat
and Hot Air functions.

There are two temperatures to remember:

– Oven temperature: see Roasting Table
– Core temperature: see Meat Probe Table

1 Important: Use only the meat probe supplied!

If replacing, use only the manufacturer's origi­nal replacement part.

1. As far as possible, push the meat probe fully into

the meat, so that the point is in the centre..

2. Push the meat probe plug into the socket on the

side of the oven, as far as it will go.

3. Set the desired oven function..

4. Set the desired core temperature within 5 seconds,

using or .
The display changes to the current core tempera­ture..

22

3

• The core temperature indication starts at 30° C..

• If the current core temperature is to be displayed

before the desired core temperature is set, press
the Meat Probe button and then set the tempera­ture.

• To set the oven temperature, press the Meat Probe

button twice.

• Set the desired oven temperature within

5 seconds, using or . .

– When the set core temperature inside the meat has

been reached, a signal sounds and the oven
switches off automatically.

5. Press any of the buttons to stop the signal.

1 Caution: The meat probe is hot! Be careful

when taking out the plug and the probe..

6. Remove the meat probe plug from its socket, and

take the meat out of the oven.

7. If required, switch off the appliance.

Checking or adjusting the core tempera­ture

– The Meat Probe button can be used to switch

between current core temperature, set core tem­perature, and set oven temperature.

– You can adjust the temperature as required,

using or .

23

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 re-

lated arrow flashes for around 5 seconds. During
this time, the desired setting can be made using
the or buttons.

• 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.

24

Countdown

1. Press the clock functions button “ ” as often as

necessary, till the Countdown arrow flashes.

2. Use the or buttons to set the desired length

of time (99 minutes maximum).

The time remaining appears after about 5 seconds.
The Countdown arrow is lit.

When the set time has elapsed, a signal is sounded
for 2 minutes.
The “0.00” indication, and the Countdown arrow
appear flashing.

To stop the signal:
Press any of the buttons.

25

Cook Time

1. Select Oven Function and Temperature.

2. Press the clock functions button “ ” as often as

necessary, until the Cook Time arrow flashes.

3. Set the desired cooking time using the or

buttons.

The Cook Time arrow is lit.

When the set time has elapsed, a signal sounds for
2 minutes. The oven switches itself off.
The “0.00” indication and the Cook Time arrow
appear flashing.

To stop the signal:
Press any of the buttons.

26

End

1. Select an oven function and temperature.

2. Press the clock functions button “ ” as often as

necessary, until the End arrow appears flashing.

3. Set the desired switch-off time using the or

buttons.

The End arrow is lit.

When the set time has elapsed, a signal sounds for
2 minutes. The oven switches itself off.
The “0.00” indication and the End arrow appear
flashing.

To stop the signal:
Press any of the buttons.

27

Combining the Cook Time and End
functions

3 The Cook Time and End functions can be

used at the same time, to switch the oven on
and off at a later time.

1. Select an oven function and temperature.

2. Using the Cook Time function, set the time

necessary to cook the item concerned.
For example, 1 hour.

3. Using the End function, set the time at which

the item concerned should be ready.
For example, 14:05.

The Cook Time and End arrows are lit.
The oven switches on automatically at the required

time.
In this example, 13:05.

When the set cooking time has elapsed, a signal
sounds for 2 minutes, and the oven switches itself
off.
In this example, 14:05.

28

Adjusting the Clock

1. Press the clock functions button “ ” as often as

necessary, until the Time Display arrow flashes.

2. Set the current time using the or buttons.

3. After about 5 seconds, the arrow stops flashing

and the clock shows the set time.
The appliance is once more ready for use.

3 The clock can be adjusted only if the Child

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

29

Other functions

3 The brightness level of the display is reduced

automatically between the hours of 22:00
and 6:00.

Switching off the time display

2 You can save power by switching off the time

display.

1. If necessary, switch off by pressing the main Pow-

er button.

2. Press the Meat Probe and buttons at the

same time, until the display darkens (this will be af­ter about 2 seconds).

3 The next time the appliance is switched on,

the time display comes on again automatically.
The clock display will go off again the next
time the appliance is switched off.
To restore continuous clock display, the time
display has to be switched on again.

Switching on the time display

1. If necessary, switch off the appliance by pressing

the main Power button.

2. Press the Meat Probe and buttons at the

same time, until the time display re-appears (this
will be after about 2 seconds).

30

Child Safety device

When the Child Safety device is engaged, the oven
cannot be switched on.

3 The Child Safety device is for the oven only,

not the rings.

Setting the Child Safety device

1. If necessary, switch on the oven using the main

Power button. None of the oven functions should
be selected.

2. Press the Recipes and buttons at the same

time, until the the “CHILD SAFETY” indication ap­pears on the display.

The Child Safety devices is now engaged.

Releasing the Child Safety device

Press the Recipes and buttons at the same
time, until the “CHILD SAFETY” indication is cleared
from the display.

The Child Safety device is now released, and the
oven is ready for use again.

Locking the Control Panel

For protecting all set oven functions from inadvertent
changes.

Engaging the Control Panel Lock

1. If necessary, switch on the appliance by pressing

the main Power
button.

2. Select an oven function.

3. Press the Recipes and buttons at the same

time for about 2 seconds, until the “LOCK” indica­tion appears.

The Control Panel Lock is now engaged.

Releasing the Control Panel Lock

Press the Recipes and buttons at the same
time for about 2 seconds.

The Control Panel Lock will be released automatical­ly, when the appliance is switched off.

31

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.

32

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.

33

Uses, Tables and Tips

Baking

For baking use the hot air oven function or conven­tional.

3 When baking, remove the fat filter, as other-

wise the baking time will be longer and the
surface will be browned unevenly.

Baking tins

• Cake tins made of dark metal and coated tins are

suitable for conventional.

• Light metal tins, glass and ceramic moulds are also

suitable for hot air.

Shelf positions

• It is possible to bake on one level using conven-

tional.

• Using hot air you can bake dry, flat items and bis-

cuits on up to three baking trays simultaneously.

1 Baking tray:
e.g., shelf position 3

1 Cake tin:
e.g., shelf position

2 Baking trays:
shelf positions 1 and 4

3 Baking trays:
shelf positions 1, 3 and 5

34

General Information

• Always count the shelf positions from the bottom

upwards.

• Insert baking trays with the sloped edge to the

front!

• Always place cake tins in the middle of the shelf.

• Using hot air or conventional you can also bake

with two cake tins simultaneously by placing them
side by side on the shelf. There is no significant in­crease in 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.

Notes on the baking tables

In the tables you will find information on tempera­tures, cooking times and shelf positions for a selec­tion of dishes.

• The temperatures and cooking times are for guid-

ance only since these are dependent on the mix­ture, quantity and cake tin used.

• When using for the first time we recommend set-

ting the lower temperature and only select a higher
temperature if necessary, e.g., if increased brown­ing is required or the cooking time is too long.

• If you cannot find specific information for one of

your own recipes, use information given in a similar
recipe for guidance.

• When cakes are baked on trays or in tins on more

than one oven position at once the baking time
may be increased by 10-15 minutes.

• Items that might drip (e.g., pizzas, fruit flans)

should only be prepared on one level.

Variations in the height of the item to be baked can
lead to different degrees of browning at the start of
baking. In this case please do not change the tem-
perature setting. Differences in the degree of
browning will balance out during baking.

2 For longer cooking times switch off the oven

approx. 10 minutes before the end of the
cooking time to make use of the residual heat.
Unless otherwise stated, the information in the
tables assumes starting with a cold oven.

35

Baking Table

The stated baking times are for guidance only.
Recommended cooking methods, shelf positions
and temperatures are printed in bold type.

Hot Air Conventional

Type of pastry or

cake

Sponge base

Pudding bowl or ring­shaped cakes

Madeira cake
(square/rectangular
baking tin)

Flan case 150-170 3 170-190 2 20-25

Apple flan, very thin 150-170 1 170-190* 1 45-60

Fairy cakes 150-170 3 180-190 3 20-30

Shortcrust pastry

Large cheesecake 140-160 1 170-190 1

Covered fruit pie 150-170 1 170-190 1 50-60

Cheesecake on the
tray

Puff pastry

French apple tart 150-170* 1 190-200* 1 40-50

Sponge cake

Sponge cake (DIN) 150-170 1 160-180 2 25-40

Flan case 150-160* 3 170-180* 3 25-30

Swiss roll 150-170* 3 180-200* 3 10-15

Yeast dough

Pudding bowl/ring­shaped cakes

Plaited roll/ring, plait­ed Danish pastry

Butter cake/sugar
cake
sugar-topped cakes

Sponge cake with
crumble topping

Apple crumble (DIN) 150-170 3 170-190 3 35-50

Cheesecake (tray) 150-170 3 170-190 3 45-50

Fruit loaf (500 g flour) 150-170* 3 160-180* 3 40-70

Pizza
(round baking sheet)

Temperature in

°C

150-170 1 160-180 1 50-70

140-160 1 150-170 1 70-80

--- --- 160-180 2 50-70

150-170 1 160-180 1 45-60

150-170 3 170-190 3 30-40

160-180 3 190-200* 3 25-30

150-170 3 180-190 3 20-40

230-250* 1 250-270* 1 10-25

Shelf

position

Temperature in

°C

Shelf

position

Baking time in

10 mins. standing

minutes

60-90 +

time

36

Hot Air Conventional

Type of pastry or

cake

Biscuits

Meringues 80-90* 3 80-90 3 150-180

Macaroons 100-120 3 3 20-30

Small piped biscuits 140-160 --- 150-170 3 15-30

Anzac nutties --- --- 160-180 2 25-35

Items made with puff
pastry

Danish pastries 160-180* 3 170-190* 3 20-40

Choux pastry

Cream puffs 160-180 3 190-210* 3 25-40

Shortcrust and rich pastries

Swiss apple pie --- --- 210-230* 1 35-50

Swiss cheese pie --- --- 210-230* 1 40-50

Spinach/vegetable
quiche, quiche lor­raine

Bread and bread rolls

Herb bread 170-190* 3 190-210* 3 45-60

Tinned white loaf 170-190* 2 180-200* 1 40-50

Unleavened bread,
pitta bread

Pasta bake 180-200 1

Potato gratin 180-200 2

Dishes au gratin

Hawaiian toast 200-220 3 240-260 3 14-16

Temperature in

°C

160-180* 3 180-200* 3 20-30

--- --- 190-210* 1 40-60

--- --- 230-250* 2 15-25

Shelf

position

Temperature in

°C

Shelf

position

Baking time in

minutes

* Pre-heat the oven

Frozen Foods

Hot Air + Conventional

Type of pastry

or cake

Pizza (frozen)

Also observe the manufacturer’s instructions for all other frozen products.

Temperature

in °C

Follow the manufactur-

er’s instructions as stat-

ed on the package

Shelf position

Lay on the grill tray,

insert baking tray below (shelf

position in accordance with

the manufacturer’s instruc-

tions as stated on the pack-

age)

Baking time

in minutes

Follow the manufacturer’s

instructions as stated on

the package

37

Pizza Setting

The stated baking times are for guidance only

Pizza Setting

Type of pastry or cake Temperature in °C Shelf position

Shortcrust pastry

Large cheesecake
(750 g soft cheese,
loose-bottomed tin, 26 cm)

Covered fruit pie 150-160 2 45-60

Cheesecake on the tray 150-160 2 45-55

Blackcurrant cake,
initial baking for base

Blackcurrant cake finish baking 150-160 2 30

Puff pastry

French apple tart 160-170* 2 40-45

Yeast dough

Cheesecake 150-160 2 35-45

Pizza 220* 1 15-20

Biscuits

Anzac nutties 160-170 1 25

Shortcrust and rich pastries

Spinach quiche 190-200 2 30-35

Bread and bread rolls

Unleavened bread 200-220* 2 21

Soufflés and dishes au gratin

Baked cabbage with a crispy top­ping

Macaroni and leek cheese 180-200 1 37

150-160 2

160-170 2 15

180-200 1 30

Baking time

in minutes

60-90 +

10 mins. standing

time

* Pre-heat the oven

Frozen foods Pizza setting

Type of pastry or cake Temperature in °C Shelf position

Lay on the grill tray,

Follow the manufactur-

Frozen pizza

Also observe the manufacturer’s instructions for all other frozen products.

38

er’s instructions

as stated on the

package

insert baking tray below

(shelf position in accord-

ance with the manufactur-

er’s instructions as stated

on the package)

Baking time

in minutes

Follow the manufac-

turer’s instructions

as stated on the

package

Roasting

For roasting use the hot air oven function.

Ovenware for roasting

• Any heat-resistant dish is suitable for roasting (Re-

fer to the manufacturer's instructions!).

• If the dish has plastic handles, check that they are

heat-resistant (refer to manufacturer's instruc­tions!).

• You can roast large roasting joints directly in

the universal tray or on the shelf with the uni­versal tray inserted below (e.g., turkey, goose, 3-

4 chickens, 3-4 knuckles of veal).

• We recommend roasting all lean forms of meat in a

casserole dish with a lid (e.g., veal, marinated

beef, pot roast, frozen meat). In this way the meat
will retain its juices.

• You can roast all forms of meat that are to be

browned or crisped in a casserole dish without a
lid (e.g., pork joints, meat loaf, lamb joints, mutton,
duck, 1-2 knuckles of veal, 1-2 chickens, small
poultry, sirloin, fillet, game).

3 If you use dishes for roasting the oven will not

get so dirty!

Notes on the roasting table

Information is given in the table on suitable oven
functions, temperature settings, cooking times and
shelf positions for various types of meat. The infor­mation is for guidance.

• We recommend roasting meat and fish in the oven

from a weight of 1kg.

• To stop meat juices or fat burning onto dishes or

the oven, we recommend adding a little liquid to
the roasting dish.

• Turn the joint as required (after 1/2 - 2/3 of the

cooking time).

3 Baste large joints and poultry with meat juices

several times during cooking. This will pro­duce better roasting results.

2 Switch the oven off approx. 10 minutes before

the end of the roasting time to make use of the
residual heat.

39

Roasting Table

Insert either the tray or universal tray into the 1st
shelf support rail.

Hot Air

Food to be roasted Temperature in °C Shelf position

1 Level 2 Levels

Pork

1 kg Pork joint
(spare rib/ham joint, roasting joint),
per cm thickness

Smoked pork loin, per cm thick­ness

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

Beef

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

Fillet of beef, per cm thickness 190-200* 2 --- 6-8

Sirloin, per cm thickness 190-200* 2 --- 8-10

Vea l

Veal joint, per cm thickness 170-180 2 --- 14-17

Lamb

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

Roasting smaller items on the baking tray

Sausages “cordon bleu” 220-230* 3 4+1 5-8

Sausages 220-230* 3 4+1 12-15

Escalope or chop coated with
breadcrumbs

Rissoles 210-220* 3 4+1 15-20

Fish

Trout weighing 200-250 g 190-200 3 --- 20-25

4 Trout fillets
(weight 200 g)

Perch fillet coated with bread­crumbs
(total weight approx. 1 kg)

Poultry

Chicken 150-160 2 --- 55-60

1 kg Turkey roast, per cm thickness 150-160 2 --- 11-15

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

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

150-160 2 --- 14-20

150-160 2 --- 10-15

240-250* 3 4+1 13-15

170-180 3 --- 20-25

190-200 3 --- 25-30

Roasting time

in minutes

* Pre-heat the oven

40

Meat Probe Table

Food to be Cooked Meat Core Temperature

Beef

Pot roast 90 - 95 °C

Rib steak or fillet steak rare
medium
well done

Pork

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

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

Meat loaf 75 - 80 °C

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

45 - 50 °C
60 - 65 °C
75 - 80 °C

41

Grilling

For grilling, use the Infrared Grill or Large Grill func­tion with the appropriate temperature setting.

1 Important: always grill with the oven door

closed.

3 Always pre-heat the empty oven for

5minutes.

Grill trays

• Use the grid and universal tray for grilling.

Shelf positions

• For grilling flat foods, use mainly the 4th shelf po-
sition from the bottom.

How to use the Grill table

The grilling times are given for guidance only, and
depend on the type and quality of the meat, or fish.

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

• Turn over about half way through grilling time.

Infrared grilling

Grilled item Function

4-8 pork chops Dual grill 275 1 4 15 10

2-4 pork chops Infrared grill 275 1 4 12 12

Marinaded pork steaks Dual grill 275 1 4 12 12

Fillet, rare Infrared grill 275 1 4 5-7 4-6

4 fillet steaks,
medium

2 chicken portions Infrared grill 250 1 4 15-20 15-20

4 chicken portions Dual grill 250 1 3 15-20 15-20

1-4 legs of chicken Dual grill 250 1 4 20 10

4-6 legs of chicken Dual grill 250 1 4 20 15

Grilled sausages,
up to 6

Grilled sausages,
6 and above

Coiled sausages
up to 4

Coiled sausages
up to 6

Whole fishes Dual grill 250 1 3 10 ---

To as t
(without topping)

Dual grill 275 1 4 6-8 5-7

Infrared grill 275 1 4 5-10 5

Dual grill 275 1 4 5-10 5

Infrared grill 275 1 4 10 9

Dual grill 275 1 4 10 9

Dual grill 275 1 4 1-2 1-2

Temperature

in °C

Universaltray Grid Grill time in minutes

Shelf position 1st Side 2nd Side

42

Turbo grilling

Function: Turbo all-round 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 ---

Temperature

in °C

160 1 2 50-60 25-30

160 1 2 90-95 45

200 1 3 20-23 ---

Universal tray Grill tray

Shelf positions

Grilling time

in minutes

Turn

after ...

minutes

43

Preserving

When preserving use the bottom heat oven function.

Preserving jars

• When preserving use only commercially available
jars that are the same size.

3 Jars with twist-off tops or with a bayonet

fastening and metal containers are not suit­able.

Shelf positions

• Use the 1st shelf position from the bottom for
preserving.

Preserving Table

The states preserving times and temperatures are for
guidance

Preserves

Temperature

in

°C

Cooking time until

bubbles form

Mins.

Notes on preserving

• Use the baking tray for preserving. There is room
for up to six jars, each with a capacity of 1 litre.

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

• Position the jars on the baking tray so that they do
not come into contact with one another.

• Pour approx. 1/2 litre of water into the baking tray
to create sufficient moisture in the oven.

• As soon as bubbles begin to appear in the first jars
(for 1-litre jars this takes about 35-60 minutes),
switch off the oven or reduce the temperature to
100 °C (see table).

Continued cook-

ing

at 100 °C

Mins.

Standing time

with oven

switched off

Soft fruit

Strawberries, blueber­ries, raspberries, ripe
gooseberries

Unripe gooseberries 160-170 35-45 10-15 -

Fruit with stones

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

Vegetables

Carrots 160-170 50-60 5-10 60

Mushrooms 160-170 40-60 10-15 60

Gherkins 160-170 50-60 - -

Mixed Pickles 160-170 50-60 15 -

Kohlrabi, peas, aspara­gus

Beans 160-170 50-60 - -

Plum purée

160-170 35-45 - -

160-170 50-60 15-20 -

160-170
50

45

-6-8 timer

-

-

44

Drying with Hot Air

Use shelves lined with greaseproof paper or baking
paper.
You will achieve a better result if you switch the oven
off half way through the drying time.
Open and leave to cool, preferably overnight. Then
finish drying the dried food.

Temperature in °C

Vegetables

Beans 60-70 6-8

Peppers (strips) 60-70 5-6

Vegetables for making soup 60-70 5-6

Mushrooms 50-60 6-8

Herbs 40-50 2-3

Fruit

Plums 60-70 8-10

Apricots 60-70 8-10

Sliced apple 60-70 6-8

Pears 60-70 6-9

Time in hours

(approximate guide)

45

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.

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.

46

3. Fillet of fish

4. Pizza

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

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.

47

5. Potato gratin

6. Quiche Lorraine

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.

Ingredients:

Dough:

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

To pp in g:

– 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.

48

7. Lasagne

8. Chicken

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.

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.

49

9. Leg of lamb

10. Joint of pork (Roast pork)

Ingredients:

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

Instructions:

1. Peel the cloves and squash to a mortar with 2
heaped teaspoons of salt. Wash the leg of lamb,
lightly wipe dry and vigorously rub in the clove-salt
mixture.

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

3. Heat the butter in a large fryer on a cooking ring,
and sear all sides of the lamb. Add the onions, carrot
and celery, and roast lightly for a short time.

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

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

50

Cleaning and Care

1

Warning: For safety reasons cleaning the ap­pliance with a steam jet cleaner or high-pres­sure water cleaner is not permissible!

Exterior of the Appliance

• Wipe the front of the appliance with a soft cloth
dipped in warm soapy water.

• Do not use scourers, caustic cleaners or abrasive
items.

• Use commercially available cleaners for metal
fronts.

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 applicance after each use. This is

the easiest way to remove spills and prevent
them from being burned on.

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

2. Every time the oven has been used, wipe it out
with water and washing-up liquid, then dry it. Do
not use abrasive substances.

3 Remove stubborn marks with special oven

cleaners.

1 Important: Always follow the manufacturer's

instructions when using oven spray.

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.

51

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).

1 Warning: Do not, under any circumstance, re-

move the grease from the telescopic shelf run­ner rails.

52

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 bulb with a 25 watt, 230 V, 300 °C heat­resistant, oven light bulb.

4. Refit the glass cover.

5. Insert the shelf support rail.

53

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 (2).

54

Oven Door

The oven door of your appliance may be removed for
cleaning.

Removing the oven door

1. Open the oven door completely.

2. Completely fold back the brass-coloured clamp-

ing lever on both door hinges.

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

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

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

Hanging the oven door

1. With both hands take hold of the sides of the door
from the side on which the handle is positioned.

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

3. Slide the door hinges simultaneously as far as

possible into the two slots on the right and left at
the bottom of the oven.

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

5. Lift the brass-coloured clamping levers on both
door hinges back to their original position.

6. Close the oven door.

55

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.

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.

Clean the glass door panels

56

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.

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!

Re-hang the oven door

57

What to do if …

Fault Possible cause Remedy

Hotplates not working. The hotplate concerned has not

been switched on.

A domestic electrical protection de­vice has been tripped (or the fuse
has blown).

The oven will not heat. The oven has not been switched

on.

The correct time has not been set. Set the correct time.

The required settings have not
been made.

The oven's safety fuse has been
tripped.

The fuse in the domestic wiring
system (fuse box) has been tripped.

“F 9” appears on the display. - Press the mains button.

The oven is not heating up, and the
function display is operating.
A small arrow will light up.

The oven light will not come on. The bulb has blown. Replace the bulb (see Care and

Switch on the hotplate concerned.

Check the fuse or protection de­vice.

Switch the oven on.

Check the settings.

Check the safety fuse.

Check the fuse.
If the fuses are tripped repeatedly,
please call a qualified electrician.

Set the oven function to ZERO. Do
not switch off the oven. Press and
hold down the three centre buttons
simultaneously until a signal can be
heard.

Cleaning).

If you cannot remedy the fault using the meas­ures described above, please contact your local
dealer or our Customer Service line.

1 Caution: Repairs to the appliance should only

be carried out by specialised repair techni­cians. Inappropriate repairs may result in seri­ous injury to the user.

In the event of damage caused by inappropriate re­pairs, the guarantee may not cover the work carried
out by Customer Service technicians or by your
dealer.

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.

58

Technical Data

Oven Interior Dimensions

Height x Width x Depth 31 cm x 40 cm x 41 cm
Capacity (usable capacity) 50 l

Regulations, Standards,
Directives

This appliance meets the following standards:

• EN 60 335-1 and EN 60 335-2-6
relating to the safety of electrical appliances for
household use and similar purposes and

• EN 60350, or DIN 44546 / 44547 / 44548
relating to the operating features of electric coo­kers, hobs, ovens, and grills for household use.

• EN 55014-2

• EN 55014

• EN 61000-3-2

• EN 61000-3-3

• relating to basic requirements for electro-magnetic

compatibility protection (EMC).

5 This appliance complies with the following EU

Directives:

• 73/23/EWG dated 19.02.1973 (Low Voltage Direc­tive)

• 89/336/EWG dated 03.05.1989 (EMC Directive in­cluding Amending Directive 92/31/EWG).

59

606162

Index

A

Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Additional functions

. . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

B

Baking tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

C

Child Safety device . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Cleaning

accessories
oven Ceiling
oven door
Oven Interior
oven light bulb
Pre-cleaning
shelf support rails

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Clock

setting the time
Clock Functions
Combination shelf
Control panel
Cooking

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

. . . . . . . . . . . . . . . . . . . . . . . . . . . 52

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14, 15

D

Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Description of the appliance
Disposal
Door
Door Lock

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

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

F

Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Fat filter

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

G

General purpose pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

K

Keep warm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

M

Meat probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

O

Oven

accessories

door

functions

light

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

P

Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Preserving Table

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

R

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Repairs
Ring

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

use

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

S

Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Shelf support rails

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

T

Tables and tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Time display

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

U

Universal tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Using the oven

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

W

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

Service

In the “What to do if …” section a number of mal­functions are listed that you can rectify yourself Look
there first if a fault occurs.

Is it a technical fault?

If so, please contact your customer service centre.
(You will find addresses and telephone numbers in
the section “Customer Service Centres”.)

Always prepare in advance for the discussion. This
will make diagnosis of the problem easier and also
make it easier to decide if a customer service visit is
necessary:

Please make a note of the following information as
accurately as possible:

• What form does the fault take?

• Under what circumstances does the fault occur?

Prior to the telephone call it is important that you
make a note of the following appliance code num­bers that are given on the rating plate:

• model description,

• PNC code (9 digits),

• S No code (8 digits).

We recommend that you record the code numbers
here so that you always have them to hand:

Model: . . . . . . . . . . .

PNC: . . . . . . . . . . .

S-No: . . . . . . . . . . .

When do you incur costs even during the
warranty period?

• if you could have remedied the fault yourself using

the fault table (see section “What to do if …”),

• if the customer service technician has to make

several journeys because he was not provided with
all the relevant information before his visit and
therefore, forexample, has to fetch spare parts.
These multiple trips can be avoided if you prepare
your phone call as described above.

63

822 947 936-C-140303-07 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.