Electrolux E3000-5 User Manual

E3000-5

User manual Built-In Electric Oven

Contents2

1

To ensure optimal and regular performance of your appliance please read this instruc-

Thank you for choosing one of our high-quality products.

tion manual carefully. It will enable you to navigate all processes perfectly and most ef-

To refer to this manual any time you need to, we recommend you to keep it in a safe

place. And please pass it to any future owner of the appliance.

We wish you much joy with your new appliance.

Contents

Operating Instructions 3

Safety instructions 3

Description of the Appliance 4

General Overview 4
Control Panel 5
Oven Features 5
Oven accessories 6

Before Using for the first time 6

Initial Cleaning 6

Using the Rings 7

Setting the heat setting 7

Using the Oven 8

Switching the Oven On and Off 8
Oven Functions 9
Inserting the Oven Shelf and the
Baking Tray 9

Uses, Tables and Tips 10

Cooking table 10
Baking 11
Roasting 16

ficiently.

Grill sizes 18
Defrosting 19
Drying 19
Making preserves 20

Cleaning and Care 21

Outside of the appliance 21
Oven interior 21
Accessories 21
Shelf Support Rails 21
Oven Lighting 22
Oven Ceiling 23
Oven door 24
Oven door glass 26

What to do if … 29

Disposal 30

Installation Instructions 31

Safety information for the installer 31

Guarantee/Customer Service 35

Service 38

The following symbols are used in this user manual:

Important information concerning your personal safety and information on how to
avoid damaging the appliance.

3 General information and tips

2 Environmental information

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 service engineers.

Considerable danger may result from improper repairs. If repairs become necessary,
please contact our Customer Services or your dealer.

Child Safety

• Never leave children unsupervised when the appliance is in use.

Safety whilst using

• People (including children) who, because of their physical, sensory or mental capabili­ties or their inexperience or ignorance are not able to use the device safely, should not
use this device without supervision or instruction by a responsible person.

• 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 con-
necting leads to come into contact with or to catch beneath the hot oven door.

• Warning: Risk of burns! The interior of the oven becomes hot during use.

• Using ingredients containing alcohol in the oven may create an alcohol-air mixture

that is easily ignited. In this case, open the door carefully. Do not have embers, sparks
or naked flames in the vicinity when opening the door.

3Operating Instructions

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.

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

discolouration 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.

Description of the Appliance4

• Do not store any moist foods inside the oven. This could damage the oven enamel.

• After switching off the cooling fan, do not keep uncovered dishes in the oven. Mois-

ture may condense in the oven interior or on the glass doors and may get into the
units.

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.

Description of the Appliance

General Overview

Control panel

Door
handle

Full glass door

Control Panel

5Description of the Appliance

Oven Power Indicator Temperature Pilot Light

Oven Functions Temperature selector

Hob Cooking Zone Control

Oven Features

Shelf positions

Hob Cooking Zone Control

Top heat and heating elements

Oven lighting

Fan

Bottom Heat

Oven shelf runners,

removable

Before Using for the first time6

Oven steam vent

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

Oven accessories

Oven shelf

For cookware, cake tins, roasts and grilled foods.

Baking tray

For cakes and biscuits.

Before Using for the first time

Initial Cleaning

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

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

3 To clean metal fronts use commercially available cleaning agents.

1. Turn the oven function switch to oven lighting .

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

washing up liquid.

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

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

7Using the Rings

Using the Rings

3 Also refer to the operating instructions for your built-in hob. It contains important in-

formation 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.

1 = lowest heat setting
9 = highest heat setting

2 Switch the cooking zone off approx. 5-10 minutes before cooking is finished to make

use of the residual heat. This saves electricity.

front left rear left rear right front right

Setting the heat setting

1. Select the heat setting.

Hob Cooking Zone Control Knobs

Using the Oven8

2. To end the cooking process, turn back to the Off
position.

3 The power indicator light is lit as long as a ring is

on.

Using the Oven

Switching the Oven On and Off

Oven Power Indicator

Temperature Pilot Light

Oven Functions

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.

Temperature selector

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.

Oven Functions

The oven has the following functions:

Oven function Application

Light Using this function you can light up the oven interior, e.g. for

Fan-assisted
circulation

Conventional For baking and roasting on one oven level.

Base heat For baking cakes with crispy or crusty bases.

Defrost For defrosting e. g. flans and gateaux, butter, bread, fruit or

Single grill For grilling flat food items placed in the middle of the grill

Dual grill For grilling flat food items in large quantities and for toast-

Rothitherm For roasting larger joints of meat or poultry on one level.

cleaning.

For baking on up to two oven levels.
Set the oven temperatures 20-40 °C lower than when using
Conventional.

other frozen foods.

and for toasting.

ing.

The function is also suitable for gratinating and browning.

Inserting the Oven Shelf and the Baking Tray

9Using the Oven

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.

Uses, Tables and Tips10

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 addi-

tional 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.

Uses, Tables and Tips

Cooking table

The information in the table is for guidance only.

Heat

setting

Cooking-

process

0 Residual heat, Off position

Keeping

1

food warm

1-2

2-3

Melting

Solidifying Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on

Simmer-

ing on low

heat

To keep cooked foods warm as necessary Cover

suitable for

Hollandaise sauce,

to melt butter, chocolate,

gelatine

To simmer rice and milk-

based dishes

To heat up ready meals

Cooking

time

5-25 mins. Stir occasionally

25-50 mins.

Hints

Add minimum twice as
much liquid as rice, stir
milk dishes some times

11Uses, Tables and Tips

Heat

setting

Cooking-

process

Steaming

3-4

4-5 Boiling

6-7

7-8

Braising

Gentle
Frying

Heavy
Frying

Boiling

Searing

9

Deep

frying

suitable for

To steam vegetables, fish

to braise meat

To steam potatoes 20-60 mins.

To cook larger quantities of

food, stews and soups

To fry escalopes, veal cordon
bleu, cutlets, rissoles, sausag­es, liver, roux, eggs, pancakes,

doughnuts

Hash browns, loin steaks,

steaks, Flädle (pancakes for

garnishing soup)

To boil large quantities of water, to cook pasta,

to sear meat (goulash, pot roast), deep frying chips

Cooking

time

20-45 mins.

60-150 mins.

Steady frying Turn occasionally

5-15 mins.

per pan

With vegetables add only

some liquid (some table-

Use only some liquid, e.g.:

3 l liquid maximum plus

Hints

spoons)

max.

¼ l water for

750 g potatoes

ingredients

Turn occasionally

3 We recommend when boiling or searing foods using the highest heat setting at first and

then letting foods requiring a longer cooking time finish cooking on the desired heat
setting.

1 Overheated fats and oils can ignite very quickly. Warning! Fire hazard!

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

Uses, Tables and Tips12

1 cake tin:
e.g. oven level 1

2 baking trays:
e. g. oven levels 1 and 3

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 in-

crease baking time.

3 When frozen foods are used the trays inserted may distort during cooking. This is due to

the large difference in temperature between the freezing temperature and the tempera­ture in the oven. Once the trays have cooled the distortion will disappear again.

How to use the Baking Tables

The tables give the required temperature settings, baking times and oven shelf levels for
a selection of typical dishes.

• Temperatures and baking times are for guidance only, as these will depend on the

consistency of pastry 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 high-

er temperature.

• If you cannot find the settings for a particular recipe, look for the one that is most

similar.

• If baking cakes on baking trays or in tins on more than one level, baking time 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 oc-

curs, please do not change the temperature setting. Different rates of browning

even out as baking progresses.

• Your new oven may bake or roast differently to your previous appliance. So adapt

your normal settings (temperature, cooking times) and oven shelf levels to the recom-

mendations in the following tables.

2 With longer baking times, you can switch the oven off about 10 minutes 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.

Baking table

13Uses, Tables and Tips

Type of baking Ovenfunction

Shelf

position

Temperature

°C

Time

Hours

mins.

Baking in tins

Ring cake or brioche Fan-assisted

1 150-160 0:50-1:10

circulation

Madeira cake/Fruitcakes Fan-assisted

1 140-160 1:10-1:30

circulation

Sponge cake Fan-assisted

1 140 0:25-0:40

circulation

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

3 150-170 0:20-0:25

circulation

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

Apple pie (2tins Ø20cm,
diagonally off set)

Apple pie (2tins Ø20cm,

Fan-assisted

1 160 1:10-1:30

circulation

Conventional 1 180 1:10-1:30

diagonally off set)

Savoury flan (e. g. quiche lor-

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

raine)

Cheesecake Conventional 1 170-190 1:00-1:30

Cakes/pastries/breads on baking trays

Plaited bread/bread crown Conventional 3 170-190 0:30-0:40

1)

250

160-180

1)

1)

0:40-1:00

0:20

0:30-1:00

0:15-0:30

Christmas stollen Conventional 3 160-180

Bread (rye bread)

Conventional 1

-first of all

-then

Cream puffs/Eclairs Fan-assisted

3 160-170

circulation

Swiss roll Conventional 3 180-200

Cake with crumble topping(dry) Fan-assisted

3 150-160 0:20-0:40

1)

0:10-0:20

circulation

Buttered almond cake/

Conventional 3 190-210

1)

0:15-0:30

sugar cakes

Fruit flans (made with yeast
dough/sponge mixture)

Fruit flans (made with yeast

Fan-assisted

3 150 0:35-0:50

circulation

Conventional 3 170 0:35-0:50

dough/sponge mixture)

Uses, Tables and Tips14

Type of baking Ovenfunction

Fruit flans made with short

Shelf

position

Temperature

°C

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

Time

Hours

mins.

pastry

Yeast cakes with delicate top-

Conventional 3 160-180 0:40-1:20
pings (e.g.quark, cream,
vanilla cream)

Pizza (with a lot of topping) Conventional 1 190-210

Pizza (thin crust) Conventional 1 230-250

1)

1)

0:30-1:00

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

3 150-160 0:06-0:20

circulation

Short pastry biscuits Fan-assisted

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

circulation

Viennese whirls Fan-assisted

3 140 0:20-0:30

circulation

Viennese whirls Fan-assisted

1 / 3 140 0:25-0:40

circulation

Viennese whirls Conventional 3 160

Biscuits made with sponge
mixture

Biscuits made with sponge
mixture

Pastries made with egg white,
meringues

Macaroons Fan-assisted

Fan-assisted

circulation

Fan-assisted

circulation

Fan-assisted

circulation

3 150-160 0:15-0:20

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

3 80-100 2:00-2:30

3 100-120 0:30-0:60

1)

0:20-0:30

circulation

Biscuits made with yeast
dough

Puff pastries Fan-assisted

Fan-assisted

circulation

3 150-160 0:20-0:40

3 170-180

1)

0:20-0:30

circulation

Rolls Fan-assisted

3 160

1)

0:20-0:35

circulation

Rolls Conventional 3 180

Small cakes (20per tray) Fan-assisted

3 140

1)

0:20-0:35

1)

0:20-0:30

circulation

15Uses, Tables and Tips

Type of baking Ovenfunction

Small cakes (20per tray) Fan-assisted

Shelf

Temperature

position

1 / 4 140

°C

1)

Time

Hours

mins.

0:25-0:40

circulation

Small cakes (20per tray) Conventional 3 170

1)

0:20-0:30

1) Pre-heat the oven

Tips on baking

Baking results Possible cause Remedy

The cake is not browned

Wrong oven level Place cake lower in the oven

enough at the bottom

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 set-

ting

Bakes and gratins table

Dish Oven function

Shelf

position

Temperature°CTime

Hours mins.

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

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

Vegetables au gratin

Baguettes topped with
melted cheese

1)

1)

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

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

Sweet bakes Conventional 1 180-200 0:40-0:60

Uses, Tables and Tips16

Roasting

Dish Oven function

Fish bakes Conventional 1 180-200 0:30-1:00

Stuffed vegetables Rothitherm 1 160-170 0:30-1:00

1) Pre-heat the oven

Shelf

position

Temperature°CTime

Hours mins.

Frozen ready meals table

Food to be

cooked

Frozen pizza Conventional 3

1)

Chips
(300-600 g)

Baguettes Conventional 3

Fruit flans Conventional 3

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

Oven function

Rothitherm 3 200-220

Oven function: Conventional or Rothitherm
Ovenware for roasting

• Any heat-resistant ovenware is suitable to use for roasting. (Please read the manufac­turer's instructions.)

• For all lean meats, we recommend roasting these in a roasting tin or dish with a
lid. The meat will be more succulent.

• All types of meat, that can be browned or have crackling, can be roasted in a roasting
tin or dish without a lid.

Shelf

position

Temperature

°C

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

Time

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

3 Tips on using the Roasting Table

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

• We recommend cooking meat and fish weighing 1kg or more in the oven.

• To prevent meat juices or fat from burning onto the ovenware, we recommend adding

some liquid.

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

• Baste large roasts and poultry with their juices several times during roasting. This will

give better roasting results.

• You can switch the oven off about 10 minutes before the end of the roasting time, in
order to utilise the residual heat.

Roasting table

17Uses, Tables and Tips

Type of meat Quantity Ovenfunction

Beef

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

Roast beef or fillet

- rare

- medium

- well done

Pork

Shoulder, neck, ham
joint

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

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

Porkknuckle (pre­cooked)

Veal

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

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

Lamb

Leg of lamb, roast
lamb

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

Game

Saddle of hare, leg of
hare

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

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

Poultry

Poultry portions

Half chicken

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

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

per cm.

of thickness

per cm.

of thickness

per cm.

of thickness

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

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

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

up to 1 kg Conventional 3 220-2501)0:25-0:40

200-250g

each

400-500g

each

Rothitherm 1 190-2001)0:05-0:06

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

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

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

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

Shelf

position

Tempera-

ture

°C

Time

Hours mins.

per cm. of

thickness

Uses, Tables and Tips18

Type of meat Quantity Ovenfunction

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

Turkey 2.5-3.5 kg Rothitherm 1 160-180 1:45-2:30

Turkey 4-6 kg Rothitherm 1 140-160 2:30-4:00

Fish (steamed)

Whole fish 1-1.5 kg Conventional 1 210-220 0:45-1:15

1) Pre-heat the oven

Shelf

position

Tempera-

ture

°C

Time

Hours mins.

Grill sizes

Oven function: Single grill or Dual grill 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 into the first shelf position 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)

1)

Toast

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

1) Do not pre-heat

3 10-12 mins. 10-12 mins.

3 4-6 mins. 3-5 mins.

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

• For defrosting, place the shelf in the 1st oven level from the bottom.

Defrosting table

19Uses, Tables and Tips

time.

Drying

Defrosting

Dish

Chicken, 1000 g 100-140 20-30

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

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

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

Strawberries, 300g 30-40 10-20 ---

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

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

Gateau, 1400g 60 60 ---

time

mins.

Further

defrosting

time (mins.)

Comments

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

Cream can also be whipped when still
slightly frozen in places

Oven function: Fan-assisted circulation

• Use oven shelves covered with greaseproof paper or baking parchment.

• You get a better result if you switch the oven off halfway through the drying time,

open the door and leave the oven to cool down overnight.

• After this finish drying the food to be dried.

Food to be dried

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

Temperature in

°C

Oven level

1 level 2 levels

Time in hours

(Guideline)

Uses, Tables and Tips20

Food to be dried

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

Making preserves

Oven function: Base 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 pro-

duced in the oven.

• As soon as the liquid starts to pearl in the first jars (after about 35-60 minutes with
1 litre jars), switch the oven off or reduce the temperature to 100°C (see table).

Preserves table

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

Temperature in

°C

Oven level

1 level 2 levels

Time in hours

(Guideline)

Preserve

Soft fruit

Strawberries, blueberries,
raspberries, ripe gooseberries

Unripe gooseberries 160-170 35-45 10-15

Stone fruit

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

Vegetables

1)

Carrots

Cucumbers 160-170 50-60 ---

Mixed pickles 160-170 50-60 15

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

1) Leave standing in oven when switched off

Temperature

in°C

160-170 35-45 ---

160-170 50-60 5-10

Cooking time until

simmering

in mins.

Continue to cook

at 100°C

in mins.

Cleaning and Care

1 Warning: First switch off the appliance and let it cool down before carrying out any

cleaning.

Warning: For safety reasons, do not clean the appliance with steam blasters or high-
pressure cleaners.

Attention: Do not use any corrosive cleaning fluids, sharp objects or stain removers.

Do not clean the glass oven door with abrasive fluids or metal scrapers, which could
scratch the surface. The glass could crack and shatter.

Outside of the appliance

• Wipe the front of the appliance with a soft cloth and a solution of hot water and
washing up liquid.

• For metal fronts, use normal commercially available cleaning agents.

• Please do not use scouring agents and abrasive sponges.

Oven interior

Clean the appliance after each use. In this way, dirt is easier to clean off and is not al­lowed to burn on.

1. For cleaning, turn the oven light on.

2. After every use, wipe the oven with a solution of washing-up liquid and allow to dry.

21Cleaning and Care

3 Clean stubborn dirt with a special oven cleaner.

1 Important: If using an oven spray, please follow the manufacturer's instructions exactly.

Accessories

Wash all slide-in units (shelf unit, baking tray, shelf support rails etc.) after each use and
dry well. Soak briefly to make them easier to clean.

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).

Cleaning and Care22

Fitting the shelf support rails

3 Important! The rounded ends of the guide rails

must be pointing forwards!

To re-insert, first hook the rail into place at the
back (1) and then insert the front and press into
place (2).

Oven Lighting

1 Warning: Risk of electric shock! Prior to changing the oven light bulb:

– Switch off the oven!
– Disconnect from the electricity supply.

3 Place a cloth on the oven floor to protect the oven light and glass cover.

Changing the oven light bulb/cleaning the
glass cover

1. Remove the glass cover by turning it anti-

clockwise and then clean it.

2. If necessary: replace with

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

3. Refit the glass cover.

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

23Cleaning and Care

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.

Cleaning and Care24

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.

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.

25Cleaning and Care

4. Close the oven door.

Cleaning and Care26

Oven door glass

The oven door is fitted with two panels of glass mounted one behind the other. The in­ner panel 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

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 upwards.

5. Take hold of the door glass on its upper edge
and take it out of the guide by pulling it up­wards.

Cleaning the door glass

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

Putting the door glass back

1. From above insert the door glass at an angle

into the door profile at the bottom edge of the
door and lower it.

27Cleaning and Care

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.

Cleaning and Care28

3 On the open side of the door trim (B) there is a

guide bar (C). This 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 the clamping levers (A) on both door

hinges back into their original positions.

5. Close the oven door.

29What to do if …

What to do if …

Problem Possible cause Remedy

The cooking zones are not
functioning

The oven does not heat up The oven is not switched on Switch the oven on

The oven lighting is not oper­ating

If you are unable to remedy the problem by following the above suggestions,
please contact your local Service Force Centre.

Consult the operating instructions for the built-in cooking
surface

The required settings have not
been set

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

The oven light bulb is faulty Replace oven light bulb

Check the settings

Check the fuse.
If the fuses trip repeatedly,
please call an authorised elec­trician.

1 Warning! Repairs to the appliance are only to be carried out by qualified service engi-

neers. Considerable danger to the user may result from improper repairs.

3 If the appliance has been operated incorrectly, the engineer's visit will be chargeable,

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.

Disposal30

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
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.

W on the product or on its packaging indicates that this product may not

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.

31Installation Instructions

Installation Instructions

1 Attention: The new appliance may only be installed and connected by a registered ex-

pert.
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.

• Built-in ovens and built-in cooking surfaces are fitted with special connection sys-

tems. For safety reasons, they must only be combined with appliances from the same
manufacturer.

Installation Instructions32

33Installation Instructions

Installation Instructions34

Guarantee/Customer Service

European Guarantee

This appliance is guaranteed by Electrolux in each of the countries listed at the back of this user manual, for
the period specified in the appliance guarantee or otherwise by law. If you move from one of these coun­tries to another of the countries listed below the appliance guarantee will move with you subject to the fol­lowing qualifications:

The appliance guarantee starts from the date you first purchased the appliance which will be evidenced

•

by production of a valid purchase document issued by the seller of the appliance.
The appliance guarantee is for the same period and to the same extent for labour and parts as exists in

•

your new country of residence for this particular model or range of appliances.

•

The appliance guarantee is personal to the original purchaser of the appliance and cannot be transferred
to another user.
The appliance is installed and used in accordance with instructions issued by Electrolux and is only used

•

within the home, i.e. is not used for commercial purposes.
The appliance is installed in accordance with all relevant regulations in force within your new country of

•

residence.

The provisions of this European Guarantee do not affect any of the rights granted to you by law.

35Guarantee/Customer Service

Guarantee/Customer Service36

www.electrolux.com

p t b

Albania [phone] Rr. Pjeter Bogdani Nr. 7 Tirane
Belgique/België/

Belgien
Èeská republika [phone] Budìjovická 3, Praha 4, 140 21
Danmark [phone] Sjællandsgade 2, 7000 Fredericia
Deutschland [phone] Fürther Straße 246, 90429 Nürnberg
Eesti [phone] Mustamäe tee 24, 10621 Tallinn

España [phone]

France www.electrolux.fr

Great Britain [phone]

Hellas [phone] Limnou Str., 54627 Thessaloniki
Hrvatska [phone] Slavonska avenija 3, 10000 Zagreb
Ireland [phone] Long Mile Road Dublin 12
Italia [phone] C.so Lino Zanussi, 26 - 33080 Porcia (PN)
Latvija [phone] Kr. Barona iela 130/2, LV-1012, Riga
Lithuania [phone] Žirmūnų 67, LT-09001 Vilnius
Luxembourg [phone] Rue de Bitbourg, 7, L-1273 Hamm

Magyarország [phone]

Nederland [phone]

Norge [phone] Risløkkvn. 2 , 0508 Oslo
Österreich [phone] Herziggasse 9, 1230 Wien
Polska [phone] ul. Kolejowa 5/7, Warszawa

Portugal [phone]

Romania [phone] Str. Garii Progresului 2, S4, 040671 RO
Schweiz/Suisse/

Svizzera

Slovenija [phone]

Slovensko [phone]

Suomi www.electrolux.fi

Sverige [phone]

[phone] Bergensesteenweg 719, 1502 Lembeek

Carretera M-300, Km. 29,900
Alcalá de Henares Madrid

Addington Way, Luton, Bedfordshire
LU4 9QQ

H-1142 Budapest XIV,
Erzsébet királyné útja 87

Vennootsweg 1, 2404 CG ­Alphen aan den Rijn

Quinta da Fonte - Edificio Gonçalves Zarco

- Q 35
2774 - 518 Paço de Arcos

[phone] Industriestrasse 10, CH-5506 Mägenwil

Electrolux Ljubljana d.o.o.
Gerbièeva 98, 1000 Ljubljana

Electrolux Slovakia s.r.o., Electrolux
Domáce spotrebièe SK, Seberíniho 1,
821 03 Bratislava

Electrolux Service, S:t Göransgatan 143,
S-105 45 Stockholm

p t b

37Guarantee/Customer Service

Türkiye [phone]

Россия [phone]

Óêðà¿íà [phone]

Tarlabaþý caddesi no : 35 Taksim
Istanbul

129090 Москва, Олимпийский проспект, 16,
БЦ „Олимпик“

04074 Ки¿в, вул.Автозаводська,
2a, БЦ „Алкон“

Service38

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.)

– 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: .....................................

(for numbers see rating plate)

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

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

www.electrolux.com

822 722 071-A-240309-01 Subject to change without notice