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Built-In Electric Oven
User information
EOC 5630
822 923 602-A-230304-02
g
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2
Dear customer,
Please read these user information carefully.
Pay particular attention to the section “Safety information” on the first few
pages. Please retain this user information 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.…
This user information contain information on steps you can take yourself to
rectify a possible malfunction. Refer to the section “What to do if...”.
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Contents
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Control Panel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Setting the Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Inserting the combination shelf, baking tray and general purpose tray . . . . . 13
Inserting/Removing the Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Clock Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Switching Off the Time Display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Mechanical Door Lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Oven safety cut-out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Uses, Tables and Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Baking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Baking Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Table for Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Infrared Grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Drying with Hot Air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Cleaning and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Exterior of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Pyrolytic cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
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What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Technical Data. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Regulations, Standards, Directives. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Safety Instructions for the Installer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Service. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
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Operating Instructions
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 pers ons may caus e 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 appli ances to sockets nearby. Do not
allow connecting leads to come into contact with hot rings or to catch beneath the hot oven door.
• Warning: Risk of burns! The interior of the oven becomes hot during use.
• Using ingredients containing alcohol in the oven may cr eate 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.
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To Avoid Damaging Your Appliance
• Do not line your oven with aluminium foil and do not place a baking tray or
dish on the oven floor, otherwise the oven enamel will be damaged by the
resulting build up of heat.
• Juice from fruit that drips from baking trays will leave marks that cannot
be removed. For very moist cakes, use the universal baking tray.
• Do not put any weight on the oven door when it is open.
• Never pour water directly into the hot oven. The enamel may be damaged.
• Using force, especially on the edges of the front glass panel, may break
the glass.
• Do not store inflammable objects in the oven. They may ignite when the
oven is switched on.
• Do not store moist food in the oven. The enamel may be damaged.
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 dispos-
al sites from your local refuse department or council.
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Description of the Appliance
General Overview
Control Panel
Full glass
door
Control panel
Door
handle
Time display
Temperature Pilot LightOven Power Indicator
Oven Functions
Temperature Selection
Clock function buttons
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Oven Features
Oven accessories
Combination shelf
For dishes, cake tins, items for roasting
and grilling.
Baking tray
For cakes and biscuits.
Fat tray
For roasting or for collecting fat
Top heat and heating elements
Oven lighting
Fat Filter
Rear wall heating
element
Fan
Bottom Heat
Shelf positions
Oven shelf runners, removable
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Before Using for the first time
Setting the Time
3 The oven will only function if the time is set.
The set time function indicator will flash
after the appliance has been connected
to the mains or following a power failure.
Use the + or - buttons to set the current
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.
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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.
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Using the Oven
Switching the Oven On and Off
1.Turn the oven functions switch to the required function.
2.Turn the temperature selection switch to the required temperature.
The red oven power indicator is illuminated while the oven is in use.
The red temperature pilot light is illuminated while the oven is heating up.
3.T o switch of f the oven, turn the oven functions switch and the temperature
selection switch to the zero position.
3 Cooling fan
When the oven is switched on, the fan comes on automatically to keep the
surfaces the appliance cool. When the oven is switched off, the fan continues to operate to cool the appliance down, then switches itself off.
Temperature Pilot Light
Oven Functions
Temperature Selection
Oven Power Indicator
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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.
¤ Fan-assisted circulation
For roasting and grilling on two shelf positions.
Set the oven temperature 20-40 °C lower than for Top/Bottom heat.
Top/Bottom heat is on and the fan is also on.
¥ Hot Air
For roasting and baking on up to three levels simultaneously.
Set oven temperatures 20-40 °C lower than when using conventional.
The rear wall heating element is used and in addition the fan is switched on.
¡ Conventional
For baking or roasting on one level.
The conventional heating elements are in use.
» Rotitherm
For grilling larger pieces of meat or poultry on one level. This function is
suitable for soufflés and 'au gratin'.
The grill heating element and Top Heat operate alternately when the fan is
on.
º Infrared Wide-Area Grill
For grilling flat foods in larger quantities, such as steaks, escalopes, fish
or for toasting.
Top heat and the grill element are used.
¸ Infrared Grill
For grilling flat foods that are arranged in the middle of the shelf such as
steaks, escalopes, fish or for toasting.
The grill heating element is in use.
U Bottom Heat
For crisping cakes that require a crisp base.
The bottom heating element is in use.
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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.
P Pyroluxe
For pyrolytic self-cleaning.
During this process splashes and deposits are burned in the oven and can
be washed off once the oven has cooled.
The oven is heated to approx. 500°C.
Inserting the combination shelf, baking tray and
general purpose tray
Inserting the baking tray and general
purpose tray:
The trays have a little bulge on the left
and right edges. These act as an anti-tip
device and must always be located towards the rear when inserting the tray.
Insert trays in the desired shelf positions.
Inserting/Removing the Fat Filter
The fat filter protects the rear wall heating
element against splashes of fat when
roasting.
Inserting oven shelves:
Insert the shelf at the desired
position.
Inserting the fat filter
Holding the fat filter by the tab, insert the two retainers into the
opening on the rear wall of the
oven (fan opening) from the top
downwards.
Removing the fat filter
Take hold of the tab on the fat filter and remove by pulling upwards.
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Clock Functions
Countdown G
To set a countdown. A signal sounds after the time has elapsed.
This function does not affect the functioning of the oven.
Cook time d
To set how long the oven is to be in use.
End time e
To set when the oven is to switch off again.
Time W
To set, change or check the time
(See also section “Before Using for the First Time”).
Selector
Button
Button
+
Button
-
Time Display Function IndicatorsFunction Indicators
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3 General information
• Once a function has been selected the corresponding function indicator
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 af-
ter setting the clock functions cook time d and end time e.
• 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 r eappears in the display
(approx. 10 seconds).
3 The display can only be switched off if none of the clock functions cook
time d, end time e or countdown G is in use.
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Countdown G
1.Press selection button T repeatedly
until the countdown function
indicator G flashes.
2.Using the + or - button set the re-
quired countdown G.
(Max. 2 hours and 30 minutes.)
After approx. 5 seconds the display will
show the remaining time.
The countdown function indicator G is illuminated.
When the time has expired the function
indicator will flash and an acoustic signal
will sound for 2 minutes.
Press any button to switch off the acoustic signal.
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Cook time d
1.Press selection button T repeatedly
until the cook time function indicator d
flashes.
2.Using buttons + or - set the required
cooking time.
After approx. 5 seconds the display will
revert to the time.
The cook time function indicator d 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.
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End time e
1.Press selection button T
repeatedly until the end time function
indicator e 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 e 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.
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Cook time d and End time e combined
3 Cook time d and end time e can be used together if the oven is to switch
on and off automatically at a later time.
1.Using the cook time d 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 d and end time e 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.
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Changing Time W
3 The time can only be changed if neither of the automatic functions (cook
time d or end time e) has been set.
1.Press selection button T repeatedly
until the time W function indicator
flashes.
2.Using buttons + or - set the current
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.
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Mechanical Door Lock
When the appliance is delivered, the door lock is deactivated.
Activate the door lock
Pull the safety catch forwards until it
locks in place.
Open the oven door:
1.Shut the door.
2.Press the safety catch and keep it de-
pressed.
3.Open the doors.
Close the oven door
Close the door without pressing the safety catch.
Deactivating the door lock
Press the safety catch back into the panel.
3 Switching off the appliance does not cancel the mechanical door lock.
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Oven safety cut-out
3 If not switched off after a certain time, or the temperature is not changed,
the oven switches off automatically.
The red temperature indicator light flashes.
The oven switches off at temperatures of:
Switching on again after a safety cut-out
Switch the oven off completely.
You will then be able to switch on again.
30 - 120° C after 12.5 hours
120 - 200° C after 8.5 hours
200 - 250° C after 5.5 hours
250 - 275° C after 1.5 hours
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Uses, Tables and Tips
Baking
For baking use the hot air ¥ oven function or conventional ¡.
3 When baking, remove the fat filter, as otherwise the baking time will be
longer and the surface will be browned unevenly.
Baking tins
• Cake tins made of dark metal and coated tins are suitable for
conventional ¡.
• Light metal tins, glass and ceramic moulds are also suitable for hot air ¥.
Shelf positions
• It is possible to bake on one level using conventional ¡.
• Using hot air ¥ you can bake dry, flat items and biscuits on up to three
baking trays simultaneously.
1 Baking tray:
e.g., shelf position 3
1 Cake tin:
e.g., shelf position
2 Baking trays:
shelf positions 1 and 4
3 Baking trays:
shelf positions 1, 3 and 5
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General Information
• Always count the shelf positions from the bottom upwards.
• Insert baking trays with the sloped edge to the front!
• Always place cake tins in the middle of the shelf.
• Using hot air ¥ or conventional ¡ you can also bake with two cake tins si-
multaneously by placing them side by side on the shelf. There is no significant increase in baking time.
3 When frozen foods are used the trays inserted may distort during cooking.
This is due to the large difference in temperature between the freezing temperature and the temperature in the oven. Once the trays have cooled the
distortion will disappear again.
Notes on the baking tables
In the tables you will find information on temperatures, cooking times and
shelf positions for a selection of dishes.
• The temperatures and cooking times are f or guidance only since these are
dependent on the mixture, quantity and cake tin used.
• When using for the first time we recommend setting the lower temperature
and only select a higher temperature if necessary, e.g., if increased
browning is required or the cooking time is too long.
• If you cannot find specific information for one of your own recipes, use information given in a similar recipe for guidance.
• When cakes are baked on trays or in tins on more than one oven position
at once the baking time may be increased by 10-15 minutes.
• Items that might drip (e.g., pizzas, fruit flans) should only be prepared on
one level.
V ariations in the height of the item to be baked can lead to dif fer ent degr ees
of browning at the start of baking. In this case please do not change the
temperature setting. Differ ences in the degr ee 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.
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Baking Table
The stated baking times are for guidance only.
Recommended cooking methods, shelf positions and temperatures are
printed in bold type.
Hot Air ¥ Conventional ¡
Type of pas-
try or cake
Temperature in °C
Shelf
position
Temperature in °C
Shelf
position
Baking time
in minutes
Sponge base
Pudding bowl
or ringshaped cakes
150-170 1 160-180 1 50-70
Madeira cake
(square/rectangular baking tin)
140-160 1 150-170 1 70-80
Flan case 150-170 3 170-190 2 20-25
Apple flan,
very thin
150-170 1 170-190* 1 45-60
Fairy cakes 150-170 3 180-190 3 20-30
Shortcrust pastry
Large cheesecake
140-160 1 170-190 1
60-90 +
10 mins.
standing
time
Covered fruit
pie
150-170 1 170-190 1 50-60
Cheesecake
on the tray
--- --- 160-180 2 50-70
Puff pastry
French apple
tart
150-170* 1 190-200* 1 40-50
Sponge cake
Sponge cake
(DIN)
150-170 1 160-180 2 25-40
Flan case 150-160* 3 170-180* 3 25-30
Swiss roll 150-170* 3 180-200* 3 10-15
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Yeast dough
Pudding
bowl/ringshaped cakes
150-170 1 160-180 1 45-60
Plaited roll/
ring, plaited
Danish pastry
150-170 3 170-190 3 30-40
Butter cake/
sugar cake
sugar-topped
cakes
160-180 3 190-200* 3 25-30
Sponge cake
with crumble
topping
150-170 3 180-190 3 20-40
Apple crumble (DIN)
150-170 3 170-190 3 35-50
Cheesecake
(tray)
150-170 3 170-190 3 45-50
Fruit loaf
(500 g flour)
150-170* 3 160-180* 3 40-70
Pizza
(round baking
sheet)
230-250* 1 250-270* 1 10-25
Biscuits
Meringues 80-90* 3 80-90 3 150-180
Macaroons 100-120 3 3 20-30
Small piped
biscuits
140-160 --- 150-170 3 15-30
Anzac nutties --- --- 160-180 2 25-35
Items made
with puff pastry
160-180* 3 180-200* 3 20-30
Danish pastries
160-180* 3 170-190* 3 20-40
Hot Air ¥ Conventional ¡
Type of pas-
try or cake
Temperature in °C
Shelf
position
Temperature in °C
Shelf
position
Baking time
in minutes
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* Pre-heat the oven
Choux pastry
Cream puffs 160-180 3 190-210* 3 25-40
Shortcrust and rich pastries
Swiss apple
pie
--- --- 210-230* 1 35-50
Swiss cheese
pie
--- --- 210-230* 1 40-50
Spinach/vegetable quiche,
quiche lorraine
--- --- 190-210* 1 40-60
Bread and bread rolls
Herb bread 170-190* 3 190-210* 3 45-60
Tinned white
loaf
170-190* 2 180-200* 1 40-50
Unleavened
bread, pitta
bread
--- --- 230-250* 2 15-25
Pasta bake 180-200 1
Potato gratin 180-200 2
Dishes au gratin
Hawaiian
toast
200-220 3 240-260 3 14-16
Hot Air ¥ Conventional ¡
Type of pas-
try or cake
Temperature in °C
Shelf
position
Temperature in °C
Shelf
position
Baking time
in minutes
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Frozen Foods
Also observe the manufacturer’s instructions for all other frozen products.
Hot Air ¥ + Conventional ¡
Type of pastry
or cake
Temperature
in °C
Shelf position
Baking time
in minutes
Pizza (frozen)
Follow the man-
ufacturer’s in-
structions as
stated on the
package
Lay on the grill
tray,
insert baking tray
below (shelf posi-
tion in accordance
with the manufac-
turer’s instructions
as stated on the
package)
Follow the manufacturer’s instruc-
tions as stated on
the package
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29
Roasting
Use the rotitherm » or conventional ¡ oven functions for roasting.
Ovenware for roasting
• Any heat-resistant dish is suitable for roasting (r efer 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. turkey , goose,
3-4 chickens, 3-4 knuckles of veal).
• W e recommend that all lean pieces of meat should be roasted in a casse-
role dish with a li d (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. r oast pork, lamb and mutton,
meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small fowl, r oast 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.
3 Notes on the roasting table
Information is given in the table on suitable oven functions, temperatur e settings, cooking times and shelf positions for various types of meat. The information is for guidance.
• W e r ecommend r oasting meat and fish with a minimum weight of 1kg in
the oven.
• In general the conventional ¡ 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 » 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.
Page 30
30
Table for Roasting
Type of Meat Quantity Conventional ¡ Rotitherm » Time
Weight Shelf
Posi-
tion
Temper-
ature
ºC
Shelf
Posi-
tion
Tem-
pera-
ture
ºC
Hours:
Mins.
Beef
Pot roast 1-1.5 kg 1 200-250 - - 2:00-2:30
Roast beef
or fillet
per cm of
thickness
- red inside
per cm
of thick-
ness
1 250-270* 1 190-200 0:05-0:06
- pink inside
per cm
of thick-
ness
1 250-270* 1 180-190 0:06-0:08
- cooked
through
per cm
of thick-
ness
1 210-250* 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-
1 kg
1 170-180 1 160-170 0:45-1:00
Pork knuckles
(pre-cooked)
750 g-
1 kg
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
Page 31
31
* Pre-heat the oven
Information printed in bold type indicates the preferred oven function for the dish.
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
Game
Whole piece
of hare,
haunch or
jointed hare
up to 1
kg
3 220-250* 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
Portions of
poultry
4-6 portion
per
200-
250 g
3 220-250 3 180-200 0:35-0:50
Half chicken
portions
2-4 portions
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
1 200-210 1 150-160 1:30-2:00
4-6 kg 1 180-200 1 140-150 2:30-4:00
Fish (steaming)
Whole fish 1-1.5 kg 2/3 210-220 2/3 160-170 0:45-1:15
Type of Meat Quantity Conventional ¡ Rotitherm » Time
Weight Shelf
Posi-
tion
Temper-
ature
ºC
Shelf
Posi-
tion
Tem-
pera-
ture
ºC
Hours:
Mins.
Page 32
32
Grilling
For grilling use the infrared grill ¸ oven function or infrared wide-ar ea grill º
with temperature setting.
1 Warning: Always close the oven door when grilling.
3 Always pre-heat the empty oven using the grill functions for 5 minutes!
Ovenware for grilling
• For grilling, use both the oven shelf and the roasting tray together.
Shelf positions
• For grilling flat foods you should mostly 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 approx. halfway through grilling.
Infrared Grilling
Food for
grilling
Function
Temper-
ature
in °C
Roasting
tray
Grill
tray
Grilling time
in minutes
Shelf positions
1.
Page
2.
Page
4-8 Pork chops
Infrared
wide-
area grill
275 1 4 15 10
2-4 Pork chops
Infrared
grill
275 1 4 12 12
Marinated pork
steaks
Infrared
wide-
area grill
275 1 4 12 12
Fillet steak, rare
Infrared
grill
275 1 4 5-7 4-6
4 fillet steaks,
medium
Infrared
wide-
area grill
275 1 4 6-8 5-7
Page 33
33
2 Half chicken
pieces
Infrared
grill
250 1 4 15-20 15-20
4 Half chicken
pieces
Infrared
wide-
area grill
250 1 3 15-20 15-20
1-4 Chicken
thighs
Infrared
wide-
area grill
250 1 4 20 10
4-6 Chicken
thighs
Infrared
wide-
area grill
250 1 4 20 15
Grilled sausage,
up to 6 items
Infrared
grill
275 1 4 5-10 5
Grilled sausage,
more than 6
items
Infrared
wide-
area grill
275 1 4 5-10 5
Coiled sausages,
up to 4 items
Infrared
grill
275 1 4 10 9
Coiled sausages,
up to 6 items
Infrared
wide-
area grill
275 1 4 10 9
Whole fish
Infrared
wide-
area grill
250 1 3 10 ---
Toast (without
topping)
Infrared
wide-
area grill
275 1 4 1-2 1-2
Food for
grilling
Function
Temper-
ature
in °C
Roasting
tray
Grill
tray
Grilling time
in minutes
Shelf positions
1.
Page
2.
Page
Page 34
34
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 de-
frosting 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
Defrost-
ing time
Mins.
Final de-
frosting
time Mins.
Note
Chicken,
1000 g
100-140 20-30
Place the chicken on an upsidedown 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
Page 35
35
Making Preserves
Oven function: Unterhitze U
• 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 3560 minutes with 1 litre jars), switch the oven off or reduce the temperatur e
to 100°C (see table).
Preserving Table
The states preserving times and temperatures are for guidance
Preserves
Temper-
ature in
°C
Cooking
time until
bubbles form
Mins.
Continued
cooking
at 100 °C
Mins.
Standing time
with oven
switched off
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 -
Page 36
36
Vegetables
Carrots 160-170 50-60 5-10 60
Mushrooms 160-170 40-60 10-15 60
Gherkins 160-170 50-60 - Mixed Pickles 160-170 50-60 15 Kohlrabi, peas,
asparagus
160-170 50-60 15-20 -
Beans 160-170 50-60 - -
Plum purée
160-1705045
-6-8 timer
-
-
Preserves
Temper-
ature in
°C
Cooking
time until
bubbles form
Mins.
Continued
cooking
at 100 °C
Mins.
Standing time
with oven
switched off
Page 37
37
Drying with Hot Air
Use shelves lined with greaseproof paper or baking paper.
You will achieve a better result if you switch the oven off half way through
the drying time.
Open and leave to cool, preferably overnight. Then finish drying the dried
food.
Temperature in °C
Time in hours
(approximate guide)
Vegetables
Beans 60-70 6-8
Peppers (strips) 60-70 5-6
Ve getables for making
soup
60-70 5-6
Mushrooms 50-60 6-8
Herbs 40-50 2-3
Fruit
Plums 60-70 8-10
Apricots 60-70 8-10
Sliced apple 60-70 6-8
Pears 60-70 6-9
Page 38
38
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.
3 Clean the appliance after each use. This is the easiest way to remove spills
and prevents them being burnt on. Residue which is not removed can cause
changes in the colour of the surface when the pyroluxe function is used.
1.Switch on the oven lighting for cleaning.
2.Every time you use the oven, wipe it out afterwards with water and wash-
ing-up liquid, then dry. Do not use any abrasive items.
3.Clean stubborn dirt with pyroluxe.
3 Information: There is no need to use an oven spray if you use pyroluxe
cleaning.
1 Important! If you pr efer to use an oven spray, always follow the manufactur-
er's instructions.
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.
Page 39
39
Pyrolytic cleaning
1 Caution! The oven becomes very hot during this process. All young children
must be kept at a safe distance.
1 Important! All removable parts including the side rails must be removed
from the oven before using the pyroluxe function.
3 If you are using any other removable oven accessories, these must be re-
moved before the pyr olytic cleaning process. If the oven shelf runners
are still in position, the temperature control light flashes. The pyroluxe
process then cannot be started due to a safety cut-out that protects
the oven shelf runners.
1.Remove any large pieces of dirt by hand.
2.Set the Oven Function selector to
P Pyrolysis.
3.Turn the temperature selector to the
right until it comes to the end stop. Pyrolysis will start after a few seconds,
and will switch itself off automatically
after 2 hours and 30 minutes.
3 During the process, the oven door is
locked and oven lighting is off. The temperature indicator light remains on until
the door is released.
4.When the pyrolytic process is completed, turn all controls to the Zero position.
5.After it has cooled down, wipe the oven with a soft cloth.
Page 40
40
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).
Page 41
41
Oven Lighting
1 Warning: There is a danger of electric shock! Prior to changing the oven
light bulb:
– Switch off the oven!
– Remove the fuses in the fuse box or switch off the circuit breaker.
3 Place a cloth on the oven floor to protect the oven light and glass cover.
Replacing the oven light bulb/cleaning
the glass cover
1.Remove the glass cover by turning it
anti-clockwise and then clean it.
2.If necessary:
Replace bulb with a 40 watt, 230 V,
300 °C heat-resistant oven light bulb.
3.Refit the glass cover.
Page 42
42
Oven Door
The oven door of your appliance may be removed for cleaning.
Removing the oven door
1.Open the oven door completely.
2.Completely fold back the brass-col-
oured 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 surface
downwards, on a soft, flat surface, for
example a blanket, to avoid scratches.
Hanging the oven door
1.With both hands take hold of the sides
of the door from the side on which the
handle is positioned.
2.Hold the door at an angle of
approx. 60°.
3.Slide the door hinges simultaneously
as far as possible into the two slots on
the right and left at the bottom of the
oven.
4.Lift the door up until resistance is met
and then open fully.
5.Lift the brass-coloured clamping levers
on both door hinges back to their original position.
6.Close the oven door.
Page 43
43
Oven door glass
The oven door is fitted with four sheets of glass set next to one another. The
inner sheets can be removed for cleaning.
1 Caution: The following steps are to be performed only when the oven door
has been removed. If the glass is removed while the door is attached, the
leighter weight may cause it to spring up and cause injury.
1 Important! Rough handling of the glass, especially a t the edges of the front
plate, may cause it to break.
Removing the upper-most glass plate
1.Detach the door and, with the handle
downwards, lower it onto a soft, even
surface.
2.Grasp the upper plate of glass by its
lower edge and push it against the
pressure spring and towards the oven
door handle until it comes free.
3.Hold the plate gently under neath and
slide it out.
Removing the centre glass plates
1.Grasp the centre plates of glass by
their lower edges one after another and
push them towards the over door handle until they come free.
2.Hold the plates gently underneath and
slide them out.
Clean the door glass
Page 44
44
Replacing the centre glass plates
1.From above, insert the centre plates
obliquely into the retaining frame at the
handle, one after another.
2.Lower the centre plates down and push
them towards the lower edge of the
door as far under the retaining frame as
they will go.
Replacing the upper glass plate
1.From above, insert the upper-most
plate obliquely into the retaining frame
at the handle.
2.Lower the plate. Place the glass
against the pressure spring at the handle, and in front of the retaining frame
at the lower edge of the door. Push it
into the frame.
The glass plates must be firmly attached.
Re-attach the door to the oven
Page 45
45
What to do if …
If you cannot remove the fault with the remedies described above,
please contact your local dealer or Customer Service.
1 Caution: repairs should only be undertaken by specialised repair techni-
cians. Inappropriate repairs may result in serious injury to the user.
In the event of damage caused by inappropria te repairs, the guarantee may
not cover the work carried out by Customer Service or your dealer's repair
technicians.
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.
The pyroluxe is not
working. The temperature control light is
flashing.
The oven shelf runner
has not been removed.
Remove oven shelf runner.
Page 46
46
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 electrical appliances for household use and simila r
purposes and
• EN 60350, or DIN 44546 / 44547 / 44548
relating to the operating features of electric cookers, hobs, ovens, and
grills for household use.
• EN 55014-2
• EN 55014
• EN 61000-3-2
• EN 61000-3-3
• relating to basic requirements for electr o -magnetic compatibility protec-
tion (EMC).
5 This appliance complies with the following EU Directives:
• 73/23/EWG dated 19.02.1973 (Low Volt age Directive)
• 89/336/EWG dated 03.05.1989 (EMC Directive including Amending Direc-
tive 92/31/EWG).
Height x Width x Depth 31 cm x 41 cm x 41 cm
Capacity (usable capacity) 52 l
Page 47
47
Installation Instructions
1 Important: Any electrical installation work must be carried out by a quali-
fied electrician/competent person.
The oven must be installed according to the instructions supplied.
1 Safety Instructions for the Installer
• Protection against access to live parts must be guranteed by the installation.
• The unit in which the appliance is fitted must satisfy the requirements of
DIN 68930 in respect of stability.
• This oven must be installed by qualified personnel to the relevant Standards.
• This oven is heavy. Take care when moving it.
• Remove all packaging, both inside and outside the oven before using the
oven.
• Do not attempt to modify the oven in any way.
• The built-in cooker and hobs are fitted with special connector systems.
They may only be combined with units of the corresponding system.
Page 48
48
Page 49
49
Page 50
50
Page 51
51
3,5x25
Page 52
52
Page 53
53
Page 54
54
Index
A
Accessories . . . . . . . . . . . . . . . . . . . . . . . 8
All-purpose tray
. . . . . . . . . . . . . . . . . . 13
B
Baking tray . . . . . . . . . . . . . . . . . . . . . . . 8
C
Cleaning
accessories
. . . . . . . . . . . . . . . . . . . . 38
initial cleaning
. . . . . . . . . . . . . . . . . . 10
oven door
. . . . . . . . . . . . . . . . . . . . . 42
oven interior
. . . . . . . . . . . . . . . . . . . 38
oven light bulb
. . . . . . . . . . . . . . . . . 41
Pyrolysis
. . . . . . . . . . . . . . . . . . . . . . 39
shelf support rails
. . . . . . . . . . . . . . . 40
Clock
changing time
. . . . . . . . . . . . . . . . . . 19
cook time
. . . . . . . . . . . . . . . . . . . . . 17
countdown
. . . . . . . . . . . . . . . . . . . . 16
end time
. . . . . . . . . . . . . . . . . . . . . . 18
setting the time
. . . . . . . . . . . . . . . . . 14
Clock Functions
. . . . . . . . . . . . . . . . . . 14
Combination shelf
. . . . . . . . . . . . . . . . . . 8
Control panel
. . . . . . . . . . . . . . . . . . . . . 7
Conventional
. . . . . . . . . . . . . . . . . . . . . 12
D
Defrosting . . . . . . . . . . . . . . . . . . . . 12, 34
Description of the appliance
. . . . . . . . . . 7
Disposal
. . . . . . . . . . . . . . . . . . . . . . . . . 6
Door
. . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Door Lock
. . . . . . . . . . . . . . . . . . . . . . . 21
F
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . 13
Fat tray
. . . . . . . . . . . . . . . . . . . . . . . . . . 8
M
Making preserves . . . . . . . . . . . . . . . . . 35
O
Oven
accessories
. . . . . . . . . . . . . . . . . . . . . 8
door
. . . . . . . . . . . . . . . . . . . . . . . . . . 42
functions
. . . . . . . . . . . . . . . . . . . . . . 12
light
. . . . . . . . . . . . . . . . . . . . . . . . . . 41
P
Preserving Table . . . . . . . . . . . . . . . . . . 35
pyrolysis
. . . . . . . . . . . . . . . . . . . . . . . . 39
R
Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Roasting
. . . . . . . . . . . . . . . . . . . . . . . . 29
S
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Shelf support rails
. . . . . . . . . . . . . . . . . 40
Switching off the time display
. . . . . . . . 15
T
Tables and tips . . . . . . . . . . . . . . . . . . . 23
U
Using the oven . . . . . . . . . . . . . . . . . . . 11
W
What to do if … . . . . . . . . . . . . . . . . . . . 45
Page 55
55
Service
In the “What to do if …” section a number of malfunctions are listed that you
can rectify yourself Look there first if a fault occurs.
Is it a technical fault?
If so, please contact your customer service centre. (You will find addresses
and telephone numbers in the section “Customer Service Centres”.)
Always prepare in advance for the discussion. This will make diagnosis of
the problem easier and also make it easier to decide if a customer service
visit is necessary:
Please make a note of the following information as accurately as possible:
• What form does the fault take?
• Under what circumstances does the fault occur?
Prior to the telephone call it is important
that you make a note of the following appliance code numbers that are given on
the rating plate:
• model description,
• PNC code (9 digits),
• S No code (8 digits).
We recommend that you record the code
numbers here so that you always have
them to hand:
When do you incur costs even during the warranty period?
• if you could have remedied the fault yourself using the fault table (se e section “What to do if …”),
• if the customer service technician has to make several journeys because
he was not provided with all the relevant information before his visit and
therefore, forexample, has to fetch spare parts. These multiple trips can
be avoided if you prepare your phone call as described above.
Model: . . . . . . . . . . .
PNC: . . . . . . . . . . .
S-No: . . . . . . . . . . .
Page 56
The Electrolux Group. The world´s No.1 choice.
The Electrolux Group is the world´s largest producer of powered appliances for kitchen, cleaning and outdoor
use. More than 55 million Electrolux Group products (such as refrigerators, cookers, washing machines,
vacuum cleaners, chain saws and lawn mowers) are sold each year to a value of appr ox. USD 14 billion in more
than 150 countries around the world.
822 923 602-A-230304-02 Subject to change without n otice
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