Electrolux COMPETENCE E3101-1 Operating Instructions Manual

COMPETENCE E3101-1

The Versatile Built-In Oven

Operating Instructions

2

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. ...

In the event of any technical problems please contact your nearest
CUSTOMER SERVICE CENTRE at any time. (Addresses and telephone
numbers may be found in the appendix under "Customer Service
Centres“).

You should also refer to the section "Service"“.

Printed on environmentally friendly paper.
Thinking ecologically means acting ecologically ...

3

Contents

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

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

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

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

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

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

Oven Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Before Using for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Setting the Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Initial Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Using the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Cooking with the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

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

Inserting the Shelf and Universal Baking Tray . . . . . . . . . . . . . . . . . . . . . . . 19

Working with the Electronic Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Switching Off the Time Display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Boiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Settings for cooking on the rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Tips for Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Pies and Gratin Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Roasting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Grilling Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

4

Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Cleaning the Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Oven Door Glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

What to do if ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

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

Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

5

1 Safety

Electrical Safety

• The appliance may only be connected by a registered specialist.

• In the event of any faults or damage to the appliance: 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. Re-
pairs carried out by inexperienced 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 appliance 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 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.

6

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 dam-

aged.

• 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.

7

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 wrapping 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.

8

Description of the Appliance

General Overview

Control Panel

9

Oven Features

Oven steam vent

The steam from the oven is fed di­rectly upwards via the duct in the
rear of the cooking surface.

10

Oven Accessories

Combination shelf

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

Universal baking tray

For moist cakes, juicy roasts or as

a

baking sheet or collecting vessel for
fat.

11

Before Using for the First Time

Setting the Time

3

The oven will only operate when the time has been set.

1. The time function indicator D will

flash after the appliance has been
connected to the mains or following
a power failure.

2. Using buttons + or - set the cur-

rent time.

Wait for approx. 5 seconds.

The flashing will stop and the clock
will show the set time.

The appliance is ready for use.

12

Initial Cleaning

Before using the oven for the first time you should clean it thoroughly.

1

Caution: Do not use any caustic, abrasive cleaners! The surface could
be damaged.

3

To clean metal fronts use commercially available cleaning agents.

1. Turn the oven function switch to oven lighting L.

2. Remove all accessories and the shelf support rails and wash them with

warm water and washing up liquid.

3. Then wash out the oven with warm water and washing-up liquid, and
dry.

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

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

• You may select the heat settings within the range of settings 1-9.

• Intermediate positions may be selected between settings 2 and 7.

They are marked with a dot.

3

The cooker has pop-up ring switches.
Press the ring switch to use it. The switch will then pop up.

1 = lowest heat setting
9 = highest heat setting

14

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.

2

Switch the cooking zone off approx. 5-10 minutes before cooking is
finished to make use of the residual heat. This saves electricity.

15

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” switch to

set the required function.

2. Turn the “Temperature Selection”
switch to set the required tempera­ture.

The yellow oven power indicator
comes on when the oven or rings
are in use.
The red temperature pilot light
comes on when the oven is heating
up and goes out as soon as the
set temperature is reached.

3. To switch the oven off turn the
“Oven Functions” switch and the
“Temperature Selection” switch to
zero.

16

3

Cooling fan

The fan comes on automatically when the oven is in use in order to
keep the surfaces of the appliance cool. Once the oven has been
switched off, the fan continues running to cool down the appliance
and then switches itself off automatically.

17

Oven Functions

The oven has the following functions:

L Oven lighting

With this function you can illuminate the oven interior, e.g., for clean­ing.

The heating element is not in use.

H Hot air

For baking on up to two shelf positions.
Set oven temperatures 20-40 °C lower than when using conventional.
Conventional is used and in addition the fan is switched on.

O Conventional

For baking and roasting on one level.
The conventional heating elements are in use.

Ü Bottom heat

For crisping and browning cakes with crispy bases.
The bottom heating element is in use.

A Defrost

To begin to thaw and to defrost such items as flan, butter, bread, fruit
or other frozen foods.

For this function the fan operates without heating.

F Grill

For grilling flat foods placed on the middle of the shelf such as steaks,
escalopes or fish, or for toasting.

The grill heating element is in use.

18

Z Dual grill

For grilling larger quantities of flat foods such as steaks, escalopes or
fish, or for toasting.

Top heat and the grill heating element are in use.

I Rotitherm

For roasting larger pieces of meat or poultry on one level. This function
is also suited to cooking foods au gratin and browning.

The grill heating element and fan operate alternately.

19

Inserting the Shelf and Universal Baking Tray

3

Anti-tip device

All slide-in units have a small bulge on the left and right. This bulge is
an anti-tip device and must always point to the rear of the oven.

Tray or universal baking tray:

The anti-tip device must point to­wards the rear of the oven.

Inserting shelf:
Insert the shelf unit with both guide

rails pointing upwards. The anti-tip
device must point downwards and
be positioned to the rear of the
oven compartment.

Inserting shelf and tray:
When the shelf unit and universal

baking tray are used together, care­fully place the shelf anti-tip device
in the bulges on the tray.

✘

20

Working with the Electronic Clock

The electronic clock has the following 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 D

To set, change or check the time.
(See also section “Before Using for the First Time”.)

21

3

General information

• Once a function has been selected the corresponding function indi-

cator will flash for approx. 5 seconds. During this time the required
times can be set using the + or - button.

• After the required time has been set the function indicator will flash

again for approx. 5 seconds. After this the function indicator will stay
on. The set time will begin to count down.

• The acoustic signal can be deactivated by pressing any button.

• The required oven function and temperature may be selected before

or after setting the clock functions cook time < and end time >.

• When the cooking time has expired turn the oven function switch

and the temperature selection switch back to the off position.

2 Switching Off the Time Display

By switching off the time display you can save energy.

Switching off the time display

Press and hold down any two buttons until the display becomes dark
(approx. 10 seconds).

Switching on the time display

Press and hold down any two buttons until the time reappears in the
display (approx. 10 seconds).

3

The display can only be switched off if none of the clock functions cook
time <, end time > or countdown ] is in use.

22

Countdown ]

1. Press selection button Y repeatedly

until the countdown function
indicator ] flashes.

2. Using the + or - button set the
required countdown ].
(Max. 2 hours and 30 minutes.)

After approx. 5 seconds the display
will show the remaining time.
The countdown function
indicator ] is illuminated.

When the time has expired the
function indicator will flash and
an acoustic signal will sound for
2minutes.

3. Press any button to switch off the
acoustic signal.

23

Cook time <

1. Press selection button Y repeatedly

until the cook time function
indicator < flashes.

2. Using buttons + or - set the re-
quired cooking time.

After approx. 5 seconds the display
will revert to the time.
The cook time function indicator <
is illuminated.

When the time has expired the
function indicator will flash, an
acoustic signal will sound for
2 minutes and the oven will switch
off.

3. Switch off the acoustic signal and
the programme by pressing any but­ton.

24

End time >

1. Press selection button Y

repeatedly until the end time func­tion indicator > flashes.

2. Using buttons + or - set the
time at which you want the oven
to switch off.

After approx. 5 seconds the display
will revert to the time.
The end time function indicator >
is illuminated.

When the time has elapsed the
function indicator will flash, an
acoustic signal will sound for
2 minutes and the oven will switch
off.

3. Switch off the acoustic signal and
the programme by pressing any but­ton.

25

Cook time < and End time > combined

3

Cook time < and end time > can be used together if the oven is to
switch on and off automatically at a later time.

1. Using the cook time < function
sets the time required for the dish
to cook.
In this case 1 hour.

2. Using the end time > function sets
the time at which the dish is to be
ready.
In this case 14:05.

The cook time < and end time >
function indicators are illuminated
and the time will appear in the dis­play.
In this case 12:05.

The oven will switch on automati­cally at the calculated time.
In this case 13:05.

And will switch off again when the
given time has expired.
In this case 14:05.

26

Changing TIME

3

The time can only be changed if neither of the automatic functions
(cook time < or end time >) has been set.

1. Press selection button Y repeatedly
until the TIME function indicator
flashes.

2. Using buttons + or - set the cur-
rent time.

After approx. 5 seconds the func­tion indicator will stop flashing and
the clock will show the set time.
The appliance is ready for use.

27

Uses, Tables and Tips

Boiling

The information given in the following tables is for guidance. The
switch setting required for cooking depends on the quality of the pans
and the type and quantity of food.

Settings for cooking on the rings

1

Overheated fats and oils catch fire quickly. When cooking foods in fat
or oil (e.g., chips) please do not leave the appliance unattended.

Switch
setting

Cooking /
Continuation
cooking level

Suitable for

9 Heating up

Heating up large quantities of water, cooking

pasta

7-9

Heavy

browning

Deep-frying chips,

browning meat, e.g., stewing steak,

frying, e.g., potato cakes, loin chops, steaks

6-7

Gentle

frying

Frying meat, escalopes, veal cutlet cordon bleu

chops, rissoles, sausages, liver

roux, lightly frying

eggs, pancakes, deep-fried fritters

4-5 Boiling

Boiling larger quantities of food,

stews and soups, steaming potatoes,

boiling meat stock

3-4

Steaming,

stewing

Braising vegetables,

braising meat, cooking rice pudding

2-3 Simmering

Simmering rice and milk dishes

(stir occasionally),

steaming small quantities of potato or vegetables,

heating prepared dishes

1-2 Melting

Beaten omelette, egg garnish, hollandaise sauce,

keeping dishes warm,

melting butter, chocolate, gelatine

0 Residual heat, off position

28

Baking

For baking use the hot air H or conventional O oven function.

Baking tins

• Coated baking tins and tins made of dark metal are suitable for

conventional O heat.

• For hot air H baking tins made of light metal are also suitable.

Shelf positions

• Baking with conventional O is only possible on one shelf position at

a time.

• Using hot air H you can bake dry items and biscuits on 2 baking

trays simultaneously.

1 Baking tray
Shelf position 3

1 Baking tin:
Shelf position 1

2 Baking trays:
Shelf positions 1 and 4

29

3

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.

• You can also bake with two tins at the same time using

conventional O or hot air H by placing the tins side by side on the
shelf. There is no significant increase in baking time.

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

• We recommend that you use the lower temperature initially and only
select a higher temperature if necessary, e.g., if more 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 temperature 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.

30

Baking Table

Type of cake or pastry Hot air H Conventional O Time

Shelf

position

from

bottom

Temp.

ºC

Shelf

position

from

bottom

Temp.

ºC

for both

functions

Hrs.:
Mins.

Cakes in cake tins

Ring-shaped or
bowl-shaped cakes

1 150-170 1 160-180 0:50-1:10

Madeira cake/
king cake

1 140-160 1 150-170 1:10-1:30

Sponge cake 1 140-160 2 160-180 0:25-0:40

Shortcrust pastry flan
base

3 170-180 2

190-210

1

0:10-0:25

Sponge flan base 3 150-170 2 170-190 0:20-0:25

Covered apple flan 1 150-170 1 170-190 0:50-1:00

Savoury flan
(e.g., quiche lorraine)

1 160-180 1 190-210 0:30-1:10

Cheesecake 1 140 -160 1 170-190 1:00-1:30

Baking on baking trays

Plaited roll/ring 3 160-170 3 170-190 0:30-0:40

Fruit loaf 3

160-170

1

3

160-180

1

0:40-1:00

Bread (rye bread)

.................................initially

.....................................then

1

180-200

1

140-160

2

250

1

160-180

0:20

0:30-1:00

Cream puffs/eclairs

2

3

160-170

1

3 190-210 0:25-0:40

Swiss roll 3

150-170

1

3

180-200

1

0:10-0:20

Dry streusel cake

3

3 150-160 3 170-190 0:20-0:40

Butter cake/sugar cake,
sugar-topped cakes

3

160-170

1

3

190-210

1

0:15-0:30

Fruit flan (with a yeast
dough/sponge base)

3 140-160 3 170-190 0:25-0:50

31

Fruit flan on shortcrust
pastry base

2

3 150- 170 3 170-190 0:40-1:20

Tarts with delicate top­pings (e.g. curd cheese,
cream.)

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

Pizza (with deep top­ping)

2

1 180-200 1

190-210

1

0:30-1:00

Pizza (thin) - - 1

230-300

1

0:10-0:25

Unleavened bread - - 1

275-300

1

0:08-0:15

Flat sweet or savoury
pies

1 180-200 1 210-230 0:35-0:50

Biscuits

Shortcrust biscuits

3

3 150-160 3

170-190

1

0:06-0:20

Small piped biscuits

3

3 140-150 3 160-180 0:10-0:40

Sponge fingers

3

3 150-160 3 170-190 0:15-0:20

Meringues 3 80-100 3 100-120 2:00-2:30

Macaroons 3 100-120 3 120-140 0:30-0:60

Small pastries made
with yeast dough

3 150-160 3 170-190 0:20-0:40

Small pastries made
with puff pastry

3

170-180

1

3

190-210

1

0:20-0:30

Bread rolls 3

170-190

1

3

180-220

1

0:20-0:35

1) Pre-heat the oven

2) Use the combination/fat tray or the fat tray alone

3) Baking on 2 levels possible
Information printed in bold type indicates the preferred oven function or temper-

ature

Type of cake or pastry Hot air H Conventional O Time

Shelf

position

from

bottom

Temp.

ºC

Shelf

position

from

bottom

Temp.

ºC

for both

functions

Hrs.:
Mins.

32

Tips for Baking

Baking result Possible cause Solution

The cake is under­cooked at the bottom

Wrong shelf position

Insert the cake at a lower
shelf position

The cake collapses (is
sticky, soft in the
middle,
damp patches)

Baking temperature too high Set to a lower temperature

Baking time too short Increase baking time

Baking times may not be
reduced by using a higher
baking temperature

Too much liquid in mixture Next time use less liquid.

Check that you have beaten
the mixture for the correct
length of time, particularly
when using a food-processor.

Cake is too dry Baking temperature too low Set a slightly higher baking

temperature next time

Baking time too long Reduce baking time

Cake is unevenly
browned

Baking temperature too high
and cooking time too short

Set to a lower temperature
and increase cooking time

Mixture is spread unevenly Spread mixture evenly on the

baking tray

Baking time too long Temperature too low Set a slightly higher baking

temperature next time

33

Pies and Gratin Table

Conventional O Rotitherm I Time

Shelf

position

from

bottom

Temp.

°C

Shelf

position

from

bottom

Temp.

°C

Hrs: Mins.

Pasta bake 1 180-200 1 160-170 0:45-1:00

Lasagne 1 180-200 1 160-170 0:25-0:40

Vegetables au
gratin

1

1 200-220 1 160-170 0:15-0:30

Pizza ba­guettes

1

1) Pre-heat the oven.
Information printed in bold type indicates the preferred oven function for the
dish.

1 200-220 1 160-170 0:15-0:30

Sweet
soufflés

1 180-200 - - 0:40-0:60

Fish pies 1 180-200 1 160-170 0:30-1:00

Stuffed vege­tables

1 180-200 1 160-170 0:30-1:00

34

Frozen Ready Meals Table

3

When frozen foods are used the trays inserted may distort during cook­ing. This is because of the large differences in temperature between the
frozen item and the oven. Once the trays have cooled the distortion will
disappear again.

Food to be

cooked

Shelf

position

from bottom

Oven function

Temperature Time

Frozen pizza 3

Conventional

O

in accordance

with the

maker's instruc-

tions

in accordance

with the maker's

instructions

Chips

1

(300-600 g)

1) Comment: Turn chips 2-3 times during cooking.

3 Rotitherm I 200-220 °C 15-25 Mins.

Baguettes 3

Conventional

O

in accordance

with the

maker's instruc-

tions

in accordance

with the maker's

instructions

Fruit flan 3

Conventional

O

in accordance

with the

maker's instruc-

tions

in accordance

with the maker's

instructions

35

Roasting

Use the rotitherm I or conventional O oven functions for roasting.

Ovenware for roasting

• Any heat-resistant dish is suitable for roasting (refer to the manufac­turer's instructions!).

• If the dish has plastic handles, check that they are heat-resistant (re­fer to manufacturer's instructions!).

• Large roasts can be roasted directly on the universal baking tray or
on the shelf with the universal baking tray underneath (e.g. tur-

key, goose, 3-4 chickens, 3-4 knuckles of veal).

• We recommend that all lean pieces of meat should be roasted 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.

• In order to obtain a tasty outside crust we recommend roasting
pieces of meat in a casserole dish without a lid (e.g. roast pork, lamb
and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small
fowl, roast beef, fillets, game).

3

Tip: The oven will be less dirty if you always use a dish for roasting!

Shelf positions

• Please see the following table for the shelf positions to be used.

36

3

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 with a minimum weight of
1kg in the oven.

• In general the conventional O oven function is particularly suitable
for very lean meat such as fish or game. For all other types of meat
(particularly poultry) we recommend the rotitherm I function.

• 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

Tip: Baste large joints and poultry several times during cooking with
the meat juices. This will produce better roasting results.

2

Switch off the oven approx. 10 minutes before the end of the cooking
time to make use of the residual heat.

37

Roasting table

Type of meat Quantity Conventional O Rotitherm I Time

Weight Shelf po-

sition

from bot-

tom

Tempera-

ture

ºC

Shelf

position

from

bottom

Tempera-

ture

ºC

Hours:Mi

ns.

Beef

Pot roast 1-1.5 kg 1 200-250 - - 2:00-2:30

Roast beef or fil­let

per cm of

thickness

- rare

per cm of

thickness

1

250-270

1

1 190-200 0:05-0:06

- medium rare

per cm of

thickness

1

250-270

1

1 180-190 0:06-0:08

- well done

per cm of

thickness

1

210-250

1

1 170-180 0:08-0:10

Pork

Shoulder, neck
ham joint

1-1.5 kg 1 210-220 1 160-180 1:30-2:00

Chop, smoked
loin chop

1-1.5 kg 1 180-190 1 170-180 1:00-1:30

Meat loaf

750 g-

1kg

1 170-180 1 160-170 0:45-1:00

Knuckle of pork
(pre-cooked)

750 g-

1kg

1 210-220 1 150-170 1:30-2:00

Veal

Roast veal 1 kg 1 210-220 1 160-180 1:30-2:00

Knuckle of veal 1.5-2 kg 1 210-225 1 160-180 2:00-2:30

Lamb

Leg of lamb,
roast lamb

1-1.5 kg 1 210-220 1 150-170 1:15-2:00

Saddle of lamb 1-1.5 kg 1 210-220 1 160-180 1:00-1:30

38

Game

Saddle of hare,
haunch of hare

up to 1

kg

3

220-250

1

3 160-170 0:25-0:40

Saddle of venison 1.5-2 kg 1 210-220 1 160-180 1:15-1:45

Haunch of venison 1.5-2 kg 1 200-210 1 160-180 1:30-2:15

Poultry

Poultry portions
4-6 pieces

per
200 ­250 g

3 220-250 3 180-200 0:35-0:50

Chicken halves
2-4 pieces

per

400-

500 g

3 220-250 3 180-200 0:35-0:50

Chicken,
poulard

1-1.5 kg 1 220-250 1 170-180 0:45-1:15

Duck 1.5-2 kg 1 210-220 1 160-180 1:00-1:30

Goose 3.5-5 kg 1 200-210 1 150-160 2:30-3:00

Turkey

2.5-

3.5 kg

4-6 kg

1

200-210
180-200

1

150-160
140-150

1:30-2:00
2:30-4:00

Fish (steaming)

Whole fish 1-1.5 kg 2/3 210-220 2/3 160-170 0:45-1:15

1) Pre-heat the oven.
Information printed in bold type indicates the preferred oven function for the dish.

Type of meat Quantity Conventional O Rotitherm I Time

Weight Shelf po-

sition

from bot-

tom

Tempera-

ture

ºC

Shelf

position

from

bottom

Tempera-

ture

ºC

Hours:Mi

ns.

39

Grilling

To grill use the grill F oven function or dual grill Z with temperature
setting z.

1

Important: Always grill with the oven door closed.

3

Always pre-heat the empty oven for 5 minutes using the grill func­tions!

Ovenware for grilling

• Use the shelf unit and universal tray together for grilling.

Shelf positions

• For grilling flat foods you should mainly use the 4th shelf position
from the bottom.

Notes on the grilling table

The grilling times are only for guidance and will vary depending on the
type and quality of meat or fish.

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

• Turn the food halfway through grilling.

Grilling Table

Food for grilling

Shelf position

from bottom

Grilling time

1st side 2nd side

Rissoles 4 8-10 mins. 6-8 mins.

Fillet of pork 4 10-12 mins. 6-10 mins.

Grilled sausages 4 8-10 mins. 6-8 mins.

Beef fillet steaks,
veal steaks

4 6-7 mins. 5-6 mins.

Fillet of beef, sirloin
(approx. 1 kg)

3 10-12 mins. 10-12 mins.

Toast

1

1) Do not use the universal baking tray together with the grilling shelf unit.

3 2-3 mins. 2-3 mins.

Toast with topping 3 6-8 mins. -

40

Defrosting

To defrost, use the defrost A oven function without setting a tempera­ture.

Dishes for defrosting

• Remove packaging and place the food on a plate on the shelf.

• Do not use a plate or dish to cover as these significantly increase the

defrosting time.

Shelf positions

• Insert the shelf in the 1st position from the bottom to defrost.

Notes on the defrosting table

The table below offers some guidance on defrosting times.

Defrosting table

Dish

Defrost­ing time

Mins.

Final de-

frosting

time Mins.

Note

Chicken, 1000 g 100-140 20-30

Place the chicken on an upside-down
saucer on a large plate. Halfway
through cooking turn or cover with
foil.

Meat, 1000 g 100-140 20-30

Halfway through cooking turn or
cover with foil.

Meat, 500 g 90-120 20-30

Halfway through cooking turn or
cover with foil.

Trout, 150 g 25-35 10-15 Do not cover

Strawberries, 300 g 30-40 10-20 Do not cover

Butter, 250 g 30-40 10-15 Do not cover

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

Do not cover
(Cream may be whipped when some
of it is still slightly frozen)

Flan, 1400 g 60 60 Do not cover

41

Preserving

For making preserves, use the bottom heat Ü oven function.

Preserving jars

• When making preserves, use only commercially available jars of 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 making preserves.

Notes on preserves

• Use the universal tray for preserves. 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 universal baking tray so that they do not

come into contact with one another.

• Pour about ½ litre of water into the universal baking tray so that
there is 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).

42

Preserving Table

The stated times and temperatures are for guidance only.

Preserves

Temperature

in

°C

Preserving

time until

bubbles form

Mins.

Continued

cooking

at 100°C

Mins.

in switched

off oven

standing time

Soft fruit

Strawberries, blue­berries, raspberries,
ripe gooseberries

160-170 35-45 - -

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 160-1700 50-60 15 -

Kohlrabi, peas,
asparagus

160-170 50-60 15-20 -

Beans 160-170 50-60 - -

Plum purée

160-170
50

45

-

6-8 hrs.

-

-

43

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

Warning: The oven must be switched off and cold before cleaning.

Clean the appliance after each use. This is the easiest way to remove
spills and prevents them being burnt on.

1. Switch on the oven lighting L when cleaning.

2. Every time you use the oven, wipe it out afterwards with water and

washing-up liquid, then dry. Do not use any abrasive items.

3. 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.

44

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).

45

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 25 watt,
230 V, 300 °C heat-resistant
oven light bulb.

3. Refit the glass cover.

46

Cleaning the 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 forwards 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 positioned correctly and se­curely on both sides above the sup­port lug on the inner wall of the
oven (2).

47

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 brass­coloured clamping 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 resist-

ance.

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

5. Place the door, with the outer sur-

face 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.

5

48

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 edges 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

49

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

50

What to do if ...

If you cannot rectify the fault with the help of the information
given above, please contact your local Service Force Centre.

1

Warning: Repairs to the appliance may only be carried out by qualified
specialists. Improper repairs can give rise to significant hazards for the
user.

If the appliance has been used improperly, the customer service engi­neer's visit or that of the specialist dealer will not be free of charge,
even during the warranty period.

Information for appliances with a metal front:

3

Due to the cold front of your appliance the inner door glass may steam
over briefly if you open the door during or shortly after baking or
roasting.

Symptom Possible cause Solution

The cooking zones do
not function.

The appropriate cooking
zone has not been switched
on.

Switch on the cooking zone.

The circuit breaker (at the
household fuse box) has
tripped or the fuse has
blown.

Check the circuit breaker or
fuse.

The oven does not heat
up.

The oven has not been
switched on.

Switch on the oven.

The time has not been set. Set the time.

The necessary settings have
not been made.

Check the settings.

The circuit breaker (at the
household fuse box) has
tripped or the fuse has
blown.

Check the fuse.
If the circuit breaker trips or
the fuse blows several times,
please call an approved elec­trician.

The oven lighting does
not come on.

The oven light bulb has
blown.

Replace the light bulb in the
oven (see Cleaning and Care).

51

Technical Data

Oven Interior Dimensions

Regulations, Standards, Directives

This appliance meets the following standards:

• EN 60 335-1 and EN 60 335-2-6

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

• EN 60350 or DIN 44546 / 44547 / 44548

relating to the operating features of household electric cookers hobs,
ovens, and grills.

• EN 55014-2 / VDE 0875 Part 14-2

• EN 55014 / VDE 0875 Part 14 / 1999-10

• EN 61000-3-2 / VDE 0838 Part 2

• EN 61000-3-3 / VDE 0838 Part 3

relating to basic requirements for electromagnetic compatibility
(EMC).

4

This appliance complies with the following EC directives:

• 73/23/EWG dated 19.02.1973 (Low Voltage) including amendment

90/683/EWG

• 89/336/EWG dated 03.05.1989 (EMC including

Amendment 92/31/EWG).

• 93/68/EWG (markings and labelling)

Height x Width x Depth 31 cm x 41 cm x 41 cm
Capacity (usable capacity) 52 l

52

53

54

Index

A

Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . 19

B

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Bottom heat

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

C

Cleaning

accessories

. . . . . . . . . . . . . . . . . . . . . . . . 43

initial cleaning

. . . . . . . . . . . . . . . . . . . . 12

oven door

. . . . . . . . . . . . . . . . . . . . . . . . . 47

shelf support rails

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

Clock

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

changing time

. . . . . . . . . . . . . . . . . . . . . 26

cook time

. . . . . . . . . . . . . . . . . . . . . . . . . 23

countdown

. . . . . . . . . . . . . . . . . . . . . . . 22

end time

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

setting the time

. . . . . . . . . . . . . . . . . . . 20

Combination shelf

. . . . . . . . . . . . . . . . . . . . 10

Control panel

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

Conventional

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

Cooking

. . . . . . . . . . . . . . . . . . . . . . . . .14, 27

Customer service

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

D

Defrosting . . . . . . . . . . . . . . . . . . . . . . .17, 40

Description of the appliance

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

Dishes with toppings

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

Disposal

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

Door

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Dual grill

. . . . . . . . . . . . . . . . . . . . . . . . . . . 18

G

Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Grilling

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

H

Hot air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

I

Insert anti-tip . . . . . . . . . . . . . . . . . . . . . . . 19

O

Oven

accessories

. . . . . . . . . . . . . . . . . . . . . . . . 10

door

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

functions

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

light

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

steam vent

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

R

Ready meals . . . . . . . . . . . . . . . . . . . . . . . . .34

Repairs

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

Ring

use

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

Roasting

. . . . . . . . . . . . . . . . . . . . . . . . . . . .35

Rotitherm

. . . . . . . . . . . . . . . . . . . . . . . . . . .18

S

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

Shelf

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

Shelf positions

. . . . . . . . . . . . . . . . . . . . . . .28

Shelf support rails

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

Soufflés

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

Switching off the time display

. . . . . . . . . .21

T

Tables and tips . . . . . . . . . . . . . . . . . . . . . . .27

U

Universal baking tray . . . . . . . . . . . . . . 10, 19

Using the oven

. . . . . . . . . . . . . . . . . . . . . . .15

W

What to do if ... . . . . . . . . . . . . . . . . . . . . . .50

55

Service

The section "What do I do if...“ lists some faults that you can remedy
yourself. Look there first if a fault occurs.

Is it a technical fault?

Then contact your nearest customer service centre. (Addresses and tele­phone numbers can be found under "Customer Service Centres“.)

Always prepare in advance for the discussion. By doing so you will make
it easier to diagnose the fault and decide whether customer service is
necessary.

Please make a note of the folllo­wing 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 im­perative that you make a note of
the following appliance code num­bers that are given on the rating
plate:

• 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:

When do you incur costs even during the warranty period?

• if you could have remedied the fault using the fault table (see section

"What to do if ...“),

• if the customer service technician has to make several journeys be-

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

PNC . . . . . . . . .

S No. . . . . . . . .

AEG Hausgeräte GmbH
Postfach 1036
D-90327 Nürnberg

http://www.aeg.hausgeraete.de

© Copyright by AEG

822 923 147-A-310102-02

Subject to change without notice