Electrolux COMPETENCE B3011-4 User Information

COMPETENCE B3011-4

Built-In Electric Oven

User information

2

Dear customer,

Please read this User Information carefully and keep it to refer to at a
later date.
Pass this User Information on to any subsequent owner of the appli­ance.

The following symbols are used in the text:

1 Safety instructions

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

3 Useful tips and hints

2 Environmental information

3

Contents

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

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

Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Description of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

General Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

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

Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

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

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

Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Switching the Oven On and Off. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Inserting the Oven Shelf and the Baking Tray . . . . . . . . . . . . . . . . . . . . . . . . 14

Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Roasting table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Grilling table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Outside of the appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Oven Lighting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

4

Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Safety information for the installer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Guarantee/Customer Service. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

5

Operating Instructions

1 Safety instructions

Electrical safety

• This appliance must be only connected by a registered electrician.

• In the event of a fault or damage to the appliance: Take the fuses out

or switch off.

• Repairs to the appliance must only be carried out by qualified serv-
ice 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 appliance is in use.

Safety whilst Using

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

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

• Warning: Risk of burns! The interior of the oven becomes hot dur-
ing use.

• Using ingredients containing alcohol in the oven may create an alco­hol-air mixture that is easily ignited. In this case, open the door care­fully. Do not have embers, sparks or naked flames in the vicinity when
opening the door.

3 Information on acrylamides

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

6

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.

7

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 packaging 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.

8

Description of the Appliance

General Overview

Control Panel

Full glass
door

Control panel

Door
handle

Oven Power Indicator Temperature Pilot Light

Temperature selector

Oven Functions

9

Oven Features

All interior oven walls, except the floor of the oven, are coated with a
special enamel (catalytic coating).

Oven accessories

Oven shelf

For cookware, cake tins, roasts and
grilled foods.

Baking tray

For cakes and biscuits.

Top heat and heating elements

Oven lighting

Fan

Bottom Heat

Shelf positions

Oven shelf runners,

removable

10

Before Using for the first time

Initial Cleaning

You should clean the oven before using it for the first time.

1 Caution: Do not use any caustic, abrasive cleaners! The surface could

be damaged.

3 To clean the external parts of the oven, only use a cloth well wrung out

with warm water to which a little washing up liquid has been added or
a commercially available cleaner specifically designed for this purpose.

To prevent damaging the door or door glass, avoid the use of the fol­lowing:

• Household detergent and bleaches

• Impregnated pads unsuitable for non-stick saucepans

• Brillo/Ajax pads or steel wool pads

• Chemical oven pads or aerosols

• Rust removers

• Bath/Sink stain removers

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. Wash the floor of the oven in the same way using warm soapy water,
and allow to dry.

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

11

Using the Oven

3

The oven is equipped with retractable buttons for “Oven functions”
and “Temperature selection”. To use, press the relevant button.
The button then sticks out.

Switching the Oven On and Off

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

Oven Functions Temperature selector

Oven Power Indicator

Residual heat indicator

12

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.

---

Fan-assisted
circulation

For baking on up to two oven
levels.

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

Top heat, bottom­heat, fan

Conventional For baking and roasting on one

oven level.

Top heat,
bottomheat

Bottom heat For baking cakes with crispy or

crusty bases.

Bottom heat

Defrost For defrosting e. g. flans and ga-

teaux, butter, bread, fruit or other
frozen foods.

Fan

Grill For grilling flat foodstuffs placed

in the middle of the grill and for
toasting.

Grill

Dual gril For grilling flat foodstuffs in

large quantities and for toasting.

Grill, top heat

Rotitherm For roasting larger joints of meat

or poultry on one level.
The function is also suitable for
gratinating and browning.

Grill, top heat, fan

13

Gar Control

2 This function makes it possible to save energy by the deliberate use of

residual heat.
After the oven is switched off, the Gar Control indicator lights up.

As long as the indicator is lit, the temperature in the oven is high
enough to finish the cooking process.

After that the indicator goes out.

3 As a rule of thumb: With longer cooking times, the oven can be

switched off approx. 10 mins. before the end of the cooking time.
The Gar Control function can be used with the oven functions Fan­assisted circulation , Conventional and Rotitherm .
The Gar Control function can be usefully used if the oven has al­ready been on for at least 30 mins. at a minimum temperature of
160°C.

14

Inserting the Oven Shelf and the Baking Tray

3 Shelf runner safety and anti-tip device

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

Inserting the baking tray
Push the baking tray between the

guide bars of the selected oven lev­el.

Inserting the oven shelf:
Insert the oven shelf so that the

feet point downwards.
Push the oven shelf between the

guide bars of the selected oven lev­el.

3 The high rim around the oven shelf

is an additional device to prevent
cookware from slipping.

Inserting the oven shelf and the
baking tray together:

Lay the oven shelf on the baking
tray.

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

15

Uses, Tables and Tips

Baking

Oven function: Fan-assisted circulation or Conventional

Baking tins

• For Conventional , dark metal and non-stick tins are suitable.

• For Fan-assisted circulation bright metal tins are also suitable.

Oven levels

• Baking with Conventional is only possible on one level.

• With Fan-assisted circulation you can bake dry cakes and biscuits

on 2 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:
e. g. oven levels 1 and 3

16

General Instructions

• Insert the tray with the bevel at the front.

• With Conventional or Fan-assisted circulation 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 cook-

ing. 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 or mixture, the number and the
type of cake 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, bak-

ing time can 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 set-
ting. Different rates of browning even out as baking progresses.

2 With longer baking times, you can switch the oven off about 10 min-

utes before the end of the baking time, in order to utilise the residual
heat.
Unless otherwise stated, the values given in the tables assume that
cooking is started with the oven cold.

17

Baking table

Type of

baking

Ovenfunction

Shelf

position

Tempera-

ture °C

Time

Hours

mins.

Baking in tins

Ring cake or brioche Fan-assisted

circulation

1 150-160 0:50-1:10

Madeira cake/Fruitcakes Fan-assisted

circulation

1 140-160 1:10-1:30

Sponge cake Fan-assisted

circulation

1 140 0:25-0:40

Sponge cake Conventional 1 160 0:25-0:40

Flan base - short pastry Conventional 3 180-200 0:10-0:25

Flan base - sponge mixture Fan-assisted

circulation

3 150-170 0:20-0:25

Apple pie Conventional 1 170-190 0:50-1:00

Apple pie (2tins Ø20cm,
diagonally off set)

Fan-assisted

circulation

1 160 1:10-1:30

Apple pie (2tins Ø20cm,
diagonally off set)

Conventional 1 180 1:10-1:30

Savoury flan (e. g. quiche
lorraine)

Conventional 1 180-200 0:30-1:10

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

Conventional 1

250

1)

160-180

0:20

0:30-1:00

Cream puffs/Eclairs Fan-assisted

circulation

3 160-170

1)

0:15-0:30

Swiss roll Conventional 3 180-200

1)

0:10-0:20

Cake with crumble
topping(dry)

Fan-assisted

circulation

3 150-160 0:20-0:40

Buttered almond cake/sugar
cakes

Conventional 3 190-210

1)

0:15-0:30

18

Fruit flans (made with yeast
dough/sponge mixture)

2)

Fan-assisted

circulation

3 150 0:35-0:50

Fruit flans (made with yeast
dough/sponge mixture)

Conventional 3 170 0:35-0:50

Fruit flans made with short
pastry

Conventional 3 170-190 0:40-1:20

Yeast cakes with delicate
toppings (e.g.quark,
cream, vanilla cream)

Conventional 3 160-180 0:40-1:20

Pizza (with a lot of top­ping)

2

Conventional 1 190-210

1)

0:30-1:00

Pizza (thin crust) Conventional 1 230-250

1)

0:10-0:25

Unleavened bread Conventional 1 250-270 0:08-0:15

Tarts (CH) Conventional 1 200-220 0:35-0:50

Biscuits

Short pastry biscuits Fan-assisted

circulation

3 150-160 0:06-0:20

Short pastry biscuits Fan-assisted

circulation

1 / 3 150-160 0:06-0:20

Viennese whirls Fan-assisted

circulation

3 140 0:20-0:30

Viennese whirls Fan-assisted

circulation

1 / 3 140 0:25-0:40

Viennese whirls Conventional 3 160

1)

0:20-0:30

Biscuits made with sponge
mixture

Fan-assisted

circulation

3 150-160 0:15-0:20

Biscuits made with sponge
mixture

Fan-assisted

circulation

1 / 3 150-160 0:15-0:20

Pastries made with egg
white, meringues

Fan-assisted

circulation

3 80-100 2:00-2:30

Macaroons Fan-assisted

circulation

3 100-120 0:30-0:60

Biscuits made with yeast
dough

Fan-assisted

circulation

3 150-160 0:20-0:40

Puff pastries Fan-assisted

circulation

3 170-180

1)

0:20-0:30

Type of

baking

Ovenfunction

Shelf

position

Tempera-

ture °C

Time

Hours

mins.

19

Tips on baking

Rolls Fan-assisted

circulation

3 160

1)

0:20-0:35

Rolls Conventional 3 180

1)

0:20-0:35

Small cakes (20per tray) Fan-assisted

circulation

3 140

1)

0:20-0:30

Small cakes (20per tray) Fan-assisted

circulation

1 / 4 140

1)

0:25-0:40

Small cakes (20per tray) Conventional 3 170

1)

0:20-0:30

1) Pre-heat the oven

2) Use the drip tray or roasting tray

Baking results Possible cause Remedy

The cake is not
browned enough at
the bottom

Wrong oven level Place cake lower in the oven

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

Cake is not done
within the baking
time given

Temperature too low Use a slightly higher oven

setting

Type of

baking

Ovenfunction

Shelf

position

Tempera-

ture °C

Time

Hours

mins.

20

Table for Bakes and Gratins

Frozen Ready Meals Table

Dish Oven function

Shelf

position

Tempera-

ture

°C

Time

Hours

mins.

Pasta bake Conventional 1 180-200 0:45-1:00

Lasagne Conventional 1 180-200 0:25-0:40

Vegetables au gratin

1)

1) Pre-heat the oven

Rotitherm 1 160-170 0:15-0:30

Baguettes topped with
melted cheese

1)

Rotitherm 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 Rotitherm 1 160-170 0:30-1:00

Food to be

cooked

Oven function

Shelf

position

Temperature

°C

Time

Frozen pizza Conventional 3

as per manu-

facturer’s in-

structions

as per manu-

facturer’s in-

structions

Chips

1)

(300-600 g)

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

Rotitherm 3 200-220 15-25 mins.

Baguettes Conventional 3

as per manu-

facturer’s in-

structions

as per manu-

facturer’s in-

structions

Fruit flans Conventional 3

as per manu-

facturer’s in-

structions

as per manu-

facturer’s in-

structions

21

Roasting

Oven function: Conventional or Rotitherm

Roasting dishes

• Any heat-resistant ovenware is suitable to use for roasting (please

read the manufacturer's instructions).

• Large roasting joints can be roasted directly in the roasting tray or

on the oven shelf with the roasting tray placed below it.

• For all lean meats, we recommend roasting these in a roasting tin

with a lid. This will keep the meat more succulent.

• All types of meat, that can be browned or have crackling, can be

roasted in the roasting tin without the lid.

3 Tips on using the roasting chart

The information given in the following table is for guidance only.

• We recommend cooking meat and fish weighing 1 kg and above in

the oven.

• To prevent escaping meat juices or fat from burning on to the pan,

we recommend placing some liquid in the roasting pan.

• If required, turn the roast (after 1/2 - 2/3 of the cooking time).

• Baste large roasts and poultry with their juices several times during

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.

22

Roasting table

Type of meat Quantity Ovenfunction

Shelf

position

Temper-

ature

°C

Time

Hours

mins.

Beef

Pot roast 1-1.5 kg

Conven-

tional

1 200-250 2:00-2:30

Roast beef or fillet

per cm. of

thickness

- rare

per cm.

of thickness

Rotitherm 1

190-

200

1)

0:05-0:06

- medium

per cm.

of thickness

Rotitherm 1 180-190 0:06-0:08

- well done

per cm.

of thickness

Rotitherm 1 170-180 0:08-0:10

Pork

Shoulder, neck, ham
joint

1-1.5 kg Rotitherm 1 160-180 1:30-2:00

Chop, spare rib 1-1.5 kg Rotitherm 1 170-180 1:00-1:30

Meat loaf 750 g-1 kg Rotitherm 1 160-170 0:45-1:00

Porkknuckle (pre­cooked)

750 g-1 kg Rotitherm 1 150-170 1:30-2:00

Veal

Roast veal 1 kg Rotitherm 1 160-180 1:30-2:00

Knuckle of veal 1.5-2 kg Rotitherm 1 160-180 2:00-2:30

Lamb

Leg of lamb, roast
lamb

1-1.5 kg Rotitherm 1 150-170 1:15-2:00

Saddle of lamb 1-1.5 kg Rotitherm 1 160-180 1:00-1:30

Game

Saddle of hare, leg
of hare

up to 1 kg

Conven-

tional

3

220-

250

1)

0:25-0:40

Saddle of venison 1.5-2 kg

Conven-

tional

1 210-220 1:15-1:45

Haunch of venison 1.5-2 kg

Conven-

tional

1 200-210 1:30-2:15

23

Poultry

Poultry portions

200-250g

each

Rotitherm 1 200-220 0:35-0:50

Half chicken

400-500g

each

Rotitherm 1 190-210 0:35-0:50

Chicken, poulard 1-1.5 kg Rotitherm 1 190-210 0:45-1:15

Duck 1.5-2 kg Rotitherm 1 180-200 1:15-1:45

Goose 3.5-5 kg Rotitherm 1 160-180 2:30-3:30

Turkey

2.5-3.5 kg Rotitherm 1 160-180 1:45-2:30

4-6 kg Rotitherm 1 140-160 2:30-4:00

Fish (steamed)

Whole fish 1-1.5 kg

Conven-

tional

1 210-220 0:45-1:15

1) Pre-heat the oven

Type of meat Quantity Ovenfunction

Shelf

position

Temper-

ature

°C

Time

Hours

mins.

24

Grill Sizes

Oven function: Grill or Dual gril with maximum temperature
setting

1 Important: Always grill with the oven door closed.

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

for 5 minutes.

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

• Always insert the tray for collecting the fat into the first shelf po-

sition from the bottom.

• The grilling times are guidelines.

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

Grilling table

Food to be grilled Oven level

Grilling time

1st side 2nd side

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

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

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

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

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

3 10-12 mins. 10-12 mins.

Toast

1)

1) Do not pre-heat

3 4-6 mins. 3-5 mins.

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

25

Defrosting

Oven function: Defrost (no temperature setting)

• Unwrap the food and place it on a plate on the oven shelf.

• Do not cover with a plate or bowl, as these can substantially lengthen

the defrosting time.

• For defrosting, place the shelf in the 1st oven level from the bot-

tom.

Defrosting table

Dish

Defrosting

time

mins.

Further

defrosting

time (mins.)

Comments

Chicken, 1000 g 100-140 20-30

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

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

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

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

Strawberries,
300g

30-40 10-20 ---

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

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

Cream can also be whipped when still
slightly frozen in places

Gateau, 1400g 60 60 ---

26

Drying

Oven function: Fan-assisted circulation

• Use oven shelves covered with greaseproof paper or baking parch-

ment.

• 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 3 1 / 4 6-8

Peppers (strips) 60-70 3 1 / 4 5-6

Vegetables for soup 60-70 3 1 / 4 5-6

Mushrooms 50-60 3 1 / 4 6-8

Herbs 40-50 3 1 / 4 2-3

Fruit

Plums 60-70 3 1 / 4 8-10

Apricots 60-70 3 1 / 4 8-10

Apple slices 60-70 3 1 / 4 6-8

Pears 60-70 3 1 / 4 6-9

27

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).

28

Preserves table

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

Preserve

Temperature

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

1)

1) Leave standing in oven when switched off

160-170 50-60 5-10

Mushrooms

1)

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 ---

29

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

Oven lighting

You can switch on the oven light to make cleaning easier.

Cleaning

The walls that have a catalytic coating are self-cleaning. They absorb
splashes of fat while the oven is in use.
To support this self-cleaning process, we recommend heating the oven
without any food at regular intervals.

1. Remove all slide-in items from the oven.

2. Wash the oven floor with warm water and washing up liquid, then dry

it.

3. Set the oven temperature to 250 °C.

4. Switch the oven off after one hour.

5. Wipe off any remaining soiling with a soft damp sponge.

1 Important! Do not use oven sprays or abrasive cleaners. Do not use

soap or other cleaning agents. Doing so can damage the catalytic sur­face.

3 Over time the catalytic coating can discolour slightly. This does not af-

fect its catalytic properties.

30

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.

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).

31

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 cov-

er.

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.

32

Oven door

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

Removing the oven door from its hinges

1. Open the oven door as far as it will

go.

2. Undo the clamping levers (A) on
both door hinges fully.

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

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

3 Lay the oven door with the outer

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

33

Hanging the oven door back on its hinges

1. From the handle side take hold of

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

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

3. Fold up the clamping levers (A) on
both door hinges back into their
original positions.

4. Close the oven door.

34

Oven door glass

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

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

panel, can cause the glass to break.

Removing the door glass panels

1. Open the oven door as far as it will

go.

2. Undo the clamping levers (A) on
both door hinges fully

3. Close the oven door as far as the

first position (approx. 45°).

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

35

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

Cleaning the door glass panels

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

Putting the door glass panels back.

1. From above insert the door glass

panels at an angle into the door
profile at the bottom edge of the
door one after the other and lower
them.

3 Insert the smaller panel first, then

the larger panel.

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

36

3 On the open side of the door

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

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

4. Fold up theclamping levers (A) on
both door hinges back into their
original positions

5. Close the oven door.

37

What to do if …

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

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

fied 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.

Fault Possible cause Remedy

The oven does not heat. The oven has not been

switched on.

Switch the oven on.

The required settings have
not been made.

Check the settings.

The domestic electrical
protection device (fuse)
has been tripped.

Check the fuses or protec­tion devices.
If these are tripped repeat­edly, you should call a
qualified electrician.

The oven light does not
come on.

The bulb has blown. Replace the bulb.

38

Technical Data

Oven Interior Dimensions

Regulations, Standards, Directives

This appliance meets the following standards:

• IEC 60 335-1 and IEC 60 335-2-6

relating to the safety of electric appliances for household use and
similar purposes and

• IEC 60350

relating to the operating features of household electric cookers.

Height x Width x Depth 31,0 cm x 40,5 cm x 41,0 cm
Capacity (usable capacity) 51 l

Voltage of mains supply 208V 240V
Oven mode:

Hot Air

Rated Power
Measured Power
Temperature rise

1680 Watt

155 K

2250 Watt

155 K

Oven mode:
Top Bottom

Rated Power
Measured Power
Temperature rise

1630 Watt

180 K

2200 Watt

180 K

39

Installation Instructions

1

Attention: The new appliance may only be installed and connected by
a registered expert.
Please comply with this. If you do not, any damage resulting is not cov­ered by the warranty.

1 Safety information for the installer

• The electrical installation is to be set up so that the appliance can be

isolated from the mains with a minimum 3mm all-pole contact sepa­ration.
Suitable separation devices include e.g. cut-outs, fuses (screw fuses
are to be taken out of the holder), RCD’s and contactors.

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

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

Connect the Armour Cable into the junction box, and connect the wires
according to National and Local electrical codes.

40

41

Guarantee/Customer Service

EURO-LINE APPLIANCES

LENGTH OF WARRANTY: EURO-LINE WILL PAY FOR:

TWO YEAR FULL WARRANTY

from original date of purchase, including
parts and labour, to the first purchaser of
this appliance

Replacement parts and/or labour to repair
defects in materials or workmanship.
Service must be provided by an author­ized Euro-Line company (unless advised
otherwise).

THIS GUARANTEE DOES NOT COVER COMMERCIAL USE.
The name Euro-Line Appliances, for service matters, incorporates work performed by

authorized service agents or service companies.

EXCEPTIONS:
EURO-LINE APPLIANCES WILL NOT PAY FOR THE FOLLOWING SERVICE CALLS:

1. To install or correct the installation of an appliance

2. To instruct the use of an appliance.

3. To replace house fuses, re-set circuit breakers or correct house wiring.

4. To correct house plumbing.

5. To clean drains, filters or garbage disposers.

6. To repair an appliance if it fails due to misuse or abuse.

EURO-LINE APPLIANCES WILL NOT PAY WHEN THE FOLLOWING OCCURS:

1. Damage resulting from fires, acts of God, alteration, improper installation, or in-

stallation not in accordance with local building codes.

2. Pickup or delivery of major appliances requiring service. The appliances are de-

signed to be repaired in the home. However, Euro-Line will not be responsible for
travelling and labour costs if the customer lives in excess of 50 km/30 miles, or if
the travel time is in excess of 30 minutes from the nearest service center. Any ex-

cess to this will not be covered by the warranty.
In no event, will Euro-Line be responsible for incidental or consequential damages.
For warranty service and parts, contact EURO-PARTS. Service will be provided dur-

ing normal business hours. Should you have a service problem that is not resolved lo­cally, contact:

For Service and Parts Contact:
EURO-PARTS, USA EURO-PARTS, CANADA EURO-LINE APPLIANCES
Tel: [phone] Tel: [phone]
Fax: [phone] Fax: [phone] Tel. Direct: 1-905-829-3980

Fax: [phone]

42

User Instructions & Installation Manual

Service & Repair

To save you time and money please have the following information
ready in case you have to call for service:

• Name of the dealer from whom you purchased the appliance.
_______________________________________________

• Model number (shown on the rating plate)
_______________________________________________

• Serial number (shown on the rating plate)
_______________________________________________

• Date of purchase.
_______________________________________________

You should also retain the original purchase receipt to support any
claim made under the warranty. (We suggest you staple the receipt to
this page).

If service is required, contact the Service Center:

DISTRIBUTED BY:

EURO-PARTS, CANADA EURO-PARTS, USA
Tel: [phone]

Tel: [phone]

Fax: [phone] Fax: [phone]

EURO-LINE APPLIANCES

2150 WINSTON PARK DRIVE, UNIT #20

OAKVILLE, ONTARIO

CANADA L6H 5V1

1-800-421-6332

Tel: [phone]

Fax: [phone]

www.euro-line-appliances.com

43

Service

In the event of technical faults, please first check whether you can
remedy the problem yourself with the help of the operating instruc­tions (section “What to do if…”).

If you were not able to remedy the problem yourself, please contact the
Customer Care Department or one of our service partners.

In order to be able to assist you
quickly, we require the following
information:

– Model description
– Product number (PNC)
– Serial number (S No.)

(for numbers see rating plate)

– Type of fault
– 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: .....................................

www.electrolux.com

822 927 011-A-120606-02 Subject to change without notice