AEG 30006FF-W User manual

AEG 30006FF-W User manual
COMPETENCE 30006FF
Free standing electric cooker
Installation and Operating Instructions
Dear Customer,
Please read these user instructions carefully and keep them to refer to
later.
Please pass the user instructions on to any future owner of the appliance.
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3
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The following symbols are used in the text:
Safety instructions
Warning! Information that affects your personal safety.
Important! Information that prevents damage to the appliance.
Useful tips and hints
Environmental information
Contents
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
Safety instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7
Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
General Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Cooking surface layout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Using the Rings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Setting the heat setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Inserting the Shelf and Universal Baking Tray . . . . . . . . . . . . . . . . . . . . . . . .
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Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cooking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Roasting table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Grilling table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Outside of the appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cooking surface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Decorative lid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pan drawer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Instruction on setting up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
41
Setting up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Making the appliance level. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Safety information for the installer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Service
4
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Operating Instructions
1 Safety instructions
5
This appliance conforms with the following EU Directives:
– 73/23/EEC dated 19.02.1973 Low Voltage Directive
– 89/336/EEC dated 03.05.1989 EMC Directive inclusive of Amending
Directive 92/31/EEC
– 93/68/EEC dated 22.07.1993 CE Marking Directive
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 during use
• This appliance should be used only for normal domestic cooking,
roasting and baking of food.
• Do not use the hob to heat up the room.
• Overheated fats and oils can ignite quickly. If you are cooking foods
in fat or oil (e. g. chips), you should watch the cooking process.
• If you are using cookware with a long handle, turn the handle so that
it does not project over the ring. Make sure that the handle is not positioned over a hot or warm cooking zone.
• Be careful if connecting electrical appliances to sockets near to this
appliance. Electrical leads should not be allowed to come near the
rings or to become caught under the hot oven door.
• Switch the hotplates off after each use.
• Warning: Risk of burns! The interior surfaces of the oven become
very hot during use.
5
• If you use ingredients containing alcohol in the oven, a slightly flammable mixture of alcohol and air may ensue. In this case, be careful
when opening the door. Do not handle any sources of heat, sparks or
naked flames when doing so.
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
• The hob must not be used as a work surface or as a storage surface.
• Before opening the decorative lid, any spills must be cleaned from the
lid.
• Do not operate the hot plates with empty cookware or without cookware.
• Make sure that no acidic liquids, e. g. vinegar, lemon or limescale removing agents, get onto the hob, as otherwise this will cause matt
patches.
• Pointed objects and hard objects that fall onto the cooking surface
can damage it.
• Keep all objects and materials that might melt well away from the
hob, e. g. plastics, tin foils or oven foils.
• Do not line the oven with aluminium foil and do not place baking
trays, pots, etc. on the oven floor, as the heat that builds up will damage the oven enamel.
• Fruit juices dripping from the baking tray will leave stains, which you
will not be able to remove. For very moist cakes, use a deep tray.
• Do not put any strain on the oven door when open.
• Never pour water directly into the oven when it is hot. This could
cause damage to or discoloration of the enamel.
• Rough handling, especially around the edges of the front panel, can
cause the glass to break.
• Do not store any flammable materials inside the oven. These could ignite when the oven is switched on.
• Do not store any moist foods inside the oven. This could cause damage to the enamel.
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Disposal
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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.
Old appliance
Please dispose of your old appliance in line with the guidelines for disposal in your community.
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.
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Description of the Appliance
General Overview
Control panel
Door handle
Full glass door
Pan drawer
8
Control Panel
Oven Power Indicator
Temperature Pilot Light
Temperature selector
Oven Functions
Hob Cooking Zone Control Knobs
Cooking surface layout
Hotplate
1000W
Quick hotplate
2000W
Oven steam outlet
Hotplate
2000W
Quick hotplate
1500W
9
Oven Features
Top heat and heating elements
Oven lighting
Shelf positions
Fan
Bottom Heat
Oven shelf runners, removable
Oven accessories
Combination shelf
For dishes, cake tins, items for
roasting and grilling.
All-purpose tray
For moist cakes, roasts or for use as
a baking tray or a pan to collect
fat.
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Before Using for the first time
Initial Cleaning
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3
You should clean the appliance thoroughly before using for the first
time.
Wipe the hob with a damp cloth and a little washing up liquid.
Important: Do not use sharp or abrasive cleaning materials. These
could damage the surface.
For metal fronts, use normal commercially available cleaning agents.
1. Turn the oven functions dial to Light .
2. Remove all accessories and the side rails and clean with warm water
and washing-up liquid.
3. Wash the oven in the same way, with warm water and washing-up liquid, and dry it.
4. Wipe the front of the appliance with a damp cloth.
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Using the Rings
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2
General Instructions:
• Quick hotplates are distinguished from normal hotplates by their
higher power. They are indicated by a red dot which disappears after
a while after heating and cleaning.
• Because of condensation and the beginnings of rust formation,
please do not place wet saucepan lids on the hotplate and do not
leave hot pans to cool on the hotplate.
Keep all objects and materials that might melt well away from the hob,
e. g. plastics, tin foils or oven foils.
Heat settings
You can set the heat settings from 0,5 – 3.
0,5 = lowest power
3 = highest power
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
Hob Cooking Zone Control Knobs
12
front right
Setting the heat setting
1. Select the heat setting.
2. To end the cooking process, turn back
to the Off position.
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Using the Oven
Switching the Oven On and Off
Oven Power Indicator
Temperature Pilot Light
Temperature selector
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.
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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.
Oven Functions
The oven has the following functions:
Oven function
Application
Heating element/
fan
Light
Using this function you can light
up the oven interior, e.g. for
cleaning.
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Fan-assisted
circulation
For baking on up to two oven
levels.
Set the oven temperatures 20-40
°C lower than when using Conventional.
Top heat, bottomheat, fan
Conventional
For baking and roasting on one
oven level.
Top heat,
bottomheat
Bottom heat
For baking cakes with crispy or
crusty bases.
Bottom heat
Defrost
For defrosting e. g. flans and ga- Fan
teaux, butter, bread, fruit or other
frozen foods.
Grill
For grilling flat foodstuffs placed Grill
in the middle of the grill and for
toasting.
Dual gril
For grilling flat foodstuffs in
Grill, top heat
large quantities and for toasting.
Rothitherm
For roasting larger joints of meat Grill, top heat, fan
or poultry on one level.
The function is also suitable for
gratinating and browning.
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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.
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Uses, Tables and Tips
Pans
• The better the pan, the better the results.
• You can recognise good pans by their bases. The base should be as
thick and flat as possible.
• When buying new pans pay particular attention to the diameter of
the base. Manufacturers often give only the diameter of the upper
rim.
• When cold, pan bases are normally bowed slightly inwards (concave). They should never be
bowed outwards (convex).
2
Energy saving tips
You will save valuable energy if you observe the following tips:
• Always place pots and pans on the hotplate before switching it on.
• Soiled hotplates and pan bases cause increased power consumption.
• If possible, always fit pans with a
lid.
• Switch off the hotplates before
the end of cooking to make use of
the residual heat, e.g., to keep
food warm or for melting.
• The pan base should be the same
size as the hotplate.
• By using a pressure cooker cooking times can be reduced by up to
50%.
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Cooking table
The information given in the following table is for guidance only.
Heat
setting
Cookingprocess
Keeping
food
warm
1
Cooktime
Tips/Hints
Residual heat,
Off position
0
•
suitable for
Keeping cooked foods
warm
as required
Melting
Hollandaise sauce,
5-25 mins.
melting butter, chocolate,
gelatine
Solidifying
Fluffy omelettes, baked
eggs
Cover
Stir occasionally
10-40 mins. Cook with lid on
Simmering rice and milk- 25-50 mins.
Simmerbased dishes
ing on
Heating up ready-cooked
low heat
meals
Add at least twice as
much liquid as rice, stir
milk dishes part way
through cooking
Steaming vegetables, fish 20-45 mins. With vegetables add
Steaming
Braising meat
only a little liquid (a
Braising
few tablespoons)
•
Steaming potatoes
20-60 mins. Use only a little liquid,
e. g.: max. ¼ l water
for 750 g potatoes
Cooking larger quantities
of food, stews and soups
60-150
mins.
Boiling
18
2
Gentle
frying
Frying escalopes, veal
Steady
cordon bleu, cutlets, ris- frying
soles, sausages, liver, roux,
eggs, pancakes, doughnuts
•
Heavy
frying
Hash browns, loin steaks,
steaks, Flädle (pancakes
for garnishing soup)
3
Boiling
Searing
Deep
frying
5-15 mins.
per pan
Up to 3 l liquid plus ingredients
Turn halfway through
cooking
Turn halfway through
cooking
Boiling large quantities of water, cooking pasta
Searing meat (goulash, pot roast)
Deep frying chips
3
1
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.
Overheated fats and oils can ignite quickly. If you are cooking foods in
fat or oil (e.g. chips), remain nearby.
Baking
Oven function: Fan-assisted circulation
or Conventional
Baking tins
• For Conventional , dark metal and non-stick tins are suitable.
• For Fan-assisted circulation bright metal tins are also suitable.
Oven levels
• Baking with Conventional is only possible on one level.
• With Fan-assisted circulation you can bake dry cakes and biscuits
on 2 baking trays at the same time.
1 baking tray:
e.g. oven level 3
1 cake tin:
e.g. oven level 1
2 baking trays:
e. g. oven levels 1 and 3
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3
2
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General Instructions
• Insert the tray with the bevel at the front.
• With Conventional or Fan-assisted circulation you can also
bake with two tins next to one another on the oven shelf at the same
time. This does not significantly increase baking time.
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 higher temperature.
• If you cannot find the settings for a particular recipe, look for the
one that is most similar.
• If baking cakes on baking trays or in tins on more than one level, 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 occurs, please do not change the temperature setting. Different rates of browning even out as baking progresses.
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
Type of
baking
Ovenfunction
Shelf
position
Temperature °C
Time
Hours
mins.
Baking in tins
Ring cake or brioche
Fan-assisted
circulation
1
150-160
0:50-1:10
Madeira cake/Fruitcakes
Fan-assisted
circulation
1
140-160
1:10-1:30
Sponge cake
Fan-assisted
circulation
1
140-160
0:25-0:40
Flan base - short pastry
Conventional
3
180-200
0:10-0:25
Flan base - sponge mixture
Fan-assisted
circulation
3
150-170
0:20-0:25
Apple pie
Conventional
1
170-190
0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional
1
180-200
0:20-0:30
Apple pie (2tins Ø20cm,
diagonally off set)
Fan-assisted
circulation
1
170-190
1:05-1:20
Savoury flan (e. g. quiche
lorraine)
Conventional
1
180-200
0:30-1:10
Cheesecake
Conventional
1
170-190
1:00-1:30
3
170-190
0:30-0:40
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Conventional
Christmas stollen
Conventional
3
Bread (rye bread)
-first of all
-then
Conventional
2
Cream puffs/Eclairs
Fan-assisted
circulation
Swiss roll
1)
160-180
0:40-1:00
2501)
160-180
0:20
0:30-1:00
3
160-1701)
0:15-0:30
Conventional
3
180-2001)
0:10-0:20
Cake with crumble
topping(dry)
Fan-assisted
circulation
3
150-160
0:20-0:40
Buttered almond cake/
sugar cakes
Conventional
3
190-2101)
0:15-0:30
Fruit flans
(made with yeast dough/
sponge mixture)2)
Fan-assisted
circulation
3
150-160
0:25-0:50
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Type of
baking
Ovenfunction
Shelf
position
Temperature °C
Time
Hours
mins.
Fruit flans made with
short pastry
Conventional
3
170-190
0:40-1:20
Yeast cakes with delicate
toppings (e. g. quark,
cream, vanilla cream)
Conventional
3
160-180
0:40-1:20
Pizza (with a lot of topping)2
Conventional
1
190-2101)
0:30-1:00
Pizza (thin crust)
Conventional
1
230-2501)
0:10-0:25
Unleavened bread
Conventional
1
250-270
0:08-0:15
Tarts (CH)
Conventional
1
200-220
0:35-0:50
Short pastry biscuits3)
Fan-assisted
circulation
3
150-160
0:06-0:20
Viennese whirls3)
Fan-assisted
circulation
3
140-150
0:10-0:40
Biscuits made with
sponge mixture3)
Fan-assisted
circulation
3
150-160
0:15-0:20
Pastries made with egg
white, meringues
Fan-assisted
circulation
3
80-100
2:00-2:30
Macaroons
Fan-assisted
circulation
3
100-120
0:30-0:60
Biscuits made with yeast
dough
Fan-assisted
circulation
3
150-160
0:20-0:40
Puff pastries
Fan-assisted
circulation
3
170-1801)
0:20-0:30
Rolls
Fan-assisted
circulation
3
170-1901)
0:20-0:35
Small cakes (20per tray)
Conventional
3
170-1901)
0:20-0:30
Biscuits
1) Pre-heat the oven
2) Use the all-purpose tray or roasting tray
3) Baking on 2 levels possible
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Tips on baking
Baking results
Possible cause
Remedy
The cake is not
browned enough at
the bottom
Wrong oven level
Place cake lower in the oven
The cake sinks (becomes soggy, lumpy,
streaky)
Oven temperature too high
Use a slightly lower setting
Baking time too short
Set a longer baking time
Baking times cannot be reduced by setting higher
temperatures
Too much liquid in the mixture Use less liquid
Pay attention to mixing
times, especially if using
mixing machines
Cake is too dry
Oven temperature too low
Set oven temperature higher
Baking time too long
Set a shorter baking time
Cake browns unevenly Oven temperature too high
and baking time too short
Set a lower oven temperature and a longer baking
time
Mixture is unevenly distributed Spread the mixture evenly on
the baking tray
Cake is not done
within the baking
time given
Temperature too low
Use a slightly higher oven
setting
23
Table for Bakes and Gratins
Shelf
position
Temperature
°C
Time
Hours
mins.
Conventional
1
180-200
0:45-1:00
Conventional
1
180-200
0:25-0:40
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
Fish bakes
Conventional
1
180-200
0:30-1:00
Rothitherm
1
160-170
0:30-1:00
Dish
Oven function
Pasta bake
Lasagne
Vegetables au
gratin1)
Baguettes topped with
melted cheese1)
Stuffed vegetables
1) Pre-heat the oven
Frozen Ready Meals Table
Food to be
cooked
Oven function
Shelf
position
Temperature
°C
Time
Frozen pizza
Conventional
3
as per manufacturer’s instructions
as per manufacturer’s instructions
Chips1)
(300-600 g)
Rothitherm
3
200-220
15-25 mins.
Baguettes
Conventional
3
as per manufacturer’s instructions
as per manufacturer’s instructions
Fruit flans
Conventional
3
as per manufacturer’s instructions
as per manufacturer’s instructions
1) Comments: Turn chips 2 or 3 times during cooking
24
Roasting
Oven function: Conventional
or Rothitherm
Roasting dishes
• Any heat-resistant ovenware is suitable to use for roasting (please
read the manufacturer's instructions).
• Large roasting joints can be roasted directly in the roasting tray or
on the oven shelf with the roasting tray placed below it.
• For all lean meats, we recommend roasting these in a roasting tin
with a lid. This will keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be
roasted in the roasting tin without the lid.
3
Tips on using the roasting chart
The information given in the following table is for guidance only.
• We recommend cooking meat and fish weighing 1 kg and above in
the oven.
• To prevent escaping meat juices or fat from burning on to the pan,
we recommend placing some liquid in the roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of the cooking time).
• Baste large roasts and poultry with their juices several times during
roasting. This will give better roasting results.
• You can switch the oven off about 10 minutes before the end of the
roasting time, in order to utilise the residual heat.
25
Roasting table
Type of meat
Quantity
Ovenfunction
Shelf
position
Temperature
°C
Time
Hours
mins.
Beef
Pot roast
1-1.5 kg
Conventional
1
200-250 2:00-2:30
per cm. of
thickness
Roast beef or fillet
- rare
per cm.
of thickness
Rothitherm
1
1902001)
- medium
per cm.
of thickness
Rothitherm
1
180-190 0:06-0:08
- well done
per cm.
of thickness
Rothitherm
1
170-180
Shoulder, neck, ham
joint
1-1.5 kg
Rothitherm
1
160-180 1:30-2:00
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)
750 g-1 kg
Rothitherm
1
150-170
1:30-2:00
1 kg
Rothitherm
1
160-180 1:30-2:00
1.5-2 kg
Rothitherm
1
160-180 2:00-2:30
Leg of lamb, roast
lamb
1-1.5 kg
Rothitherm
1
150-170
Saddle of lamb
1-1.5 kg
Rothitherm
1
160-180 1:00-1:30
0:05-0:06
0:08-0:10
Pork
Veal
Roast veal
Knuckle of veal
Lamb
26
1:15-2:00
Type of meat
Quantity
Ovenfunction
Shelf
position
Temperature
°C
Time
Hours
mins.
Game
Saddle of hare, leg
of hare
up to 1 kg
Conventional
3
2202501)
0:25-0:40
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 portions
200-250g
each
Rothitherm
3
200-220 0:35-0:50
Half chicken
400-500g
each
Rothitherm
3
190-210
0:35-0:50
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
Goose
3.5-5 kg
Rothitherm
1
160-180 2:30-3:30
2.5-3.5 kg
Rothitherm
1
160-180 1:45-2:30
4-6 kg
Rothitherm
1
140-160 2:30-4:00
1-1.5 kg
Conventional
2/3
Poultry
Turkey
Fish (steamed)
Whole fish
210-220
0:45-1:15
1) Pre-heat the oven
27
Grill Sizes
1
3
Oven function: Grill
setting
or Dual gril
with maximum temperature
Important: Always grill with the oven door closed.
• The empty oven should always be pre-heated with the grill functions for 5 minutes.
• For grilling, use both the oven shelf and the roasting tray together.
• The grilling times are guidelines.
• Grilling is particularly suitable for flat pieces of meat or fish.
Grilling table
Food to be grilled
Oven level
1. Side
2. 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.
Filet steaks, veal steaks
4
6-7 mins.
5-6 mins.
Filet of beef, roast beef
(approx. 1 kg)
3
10-12 mins.
10-12 mins.
Toast1)
3
2-3 mins.
2-3 mins.
Toast with topping
3
6-8 mins.
---
1) Use the grill without the roasting tray
28
Grilling time
Defrosting
Oven function: Defrost
(no temperature setting)
• Unwrap the food and place it on a plate on the oven shelf.
• Do not cover with a plate or bowl, as these can substantially lengthen
the defrosting time.
• For defrosting, place the shelf in the 1st oven level from the bottom.
Defrosting table
Dish
Defrosting
Further
time
defrosting
mins.
time (mins.)
Comments
Chicken, 1000 g
100-140
20-30
Place the chicken on an upturned
saucer placed on a large plate
Turn halfway through
Meat, 1000 g
100-140
20-30
Turn halfway through
Meat, 500 g
90-120
20-30
Turn halfway through
Trout, 150g
25-35
10-15
---
Strawberries,
300g
30-40
10-20
---
Butter, 250g
30-40
10-15
---
Cream, 2 x 200g
80-100
10-15
Cream can also be whipped when still
slightly frozen in places
60
60
Gateau, 1400g
---
29
Making Preserves
Oven function: Bottom heat
• For preserving, use only commercially available preserve jars of the
same size.
• Jars with twist-off or bayonet type lids and metal tins are not
suitable.
• When making preserves, the first shelf position from the bottom is
the one most used.
• Use the baking tray 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 there is
sufficient moisture 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).
30
Preserves table
The times and temperatures for making preserves are for guidance only.
Preserve
Temperature
in°C
Cooking time
until simmering
in mins.
Continue to
cook at 100°C
in mins.
Strawberries, blueberries,
raspberries, ripe gooseberries
160-170
35-45
---
Unripe gooseberries
160-170
35-45
10-15
160-170
35-45
10-15
Carrots1)
160-170
50-60
5-10
Mushrooms1)
160-170
40-60
10-15
Cucumbers
160-170
50-60
---
Mixed pickles
160-170
50-60
15
Kohlrabi, peas, asparagus
160-170
50-60
15-20
Beans
160-170
50-60
---
Soft fruit
Stone fruit
Pears, quinces, plums
Vegetables
1) Leave standing in oven when switched off
31
Cleaning and Care
1
Warning: For cleaning, the appliance must be switched off and cooled
down.
Warning: For safety reasons, do not clean the appliance with steam jet
or high-pressure cleaning equipment.
Attention: Do not use any scouring agents, sharp cleaning tools or
scourers.
Outside of the appliance
• Wipe the front of the appliance with a soft cloth and warm water
and washing up liquid.
• For metal fronts, use normal commercially available cleaning agents.
Cooking surface
3
Clean the hob after each use when it is warm to the touch or cold using
hot water and washing up liquid. This will avoid spillages becoming
burnt on.
1. Remove heavy soiling with fine scouring sand or a scouring pad.
2. Wipe away residues with a damp cloth.
3. Then warm the hotplate a little and leave to dry.
4. To keep the hotplates in good condition occasionally rub in a little sewing machine oil and then polish with absorbent paper.
1
3
32
Important: Do not clean the stainless steel hob surround with scouring
sand or a scouring pad as this causes scratching!
Use only suitable stainless steel cleaners and –polishes for cleaning
stainless steel hobs. Please follow the manufacturer's instructions.
General information
• Heat the hotplates briefly after cleaning to dry them.
• Do not put any damp or wet items on the hotplates.
• Dry pots and pans with a cloth before placing them on the hotplates.
The stainless steel hob surround may discolour slightly during cooking
due to thermal loading. This is a physical response.
Decorative lid
To clean the cooking surface, you can remove the decorative lid.
1. Open the decorative lid completely, so that it stands vertically.
2. Remove the Phillips screw on the right and the left.
3. To fasten the decorative lid again, insert it vertically and fasten it with
the two Phillips screws.
1
Take care: Only close the decorative lid when the rings have cooled
down completely! Risk of burns!
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.
3
1
Clean stubborn dirt with a special oven cleaner.
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.
33
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).
3
Fitting the shelf support rails
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).
34
Oven Lighting
1
3
Warning: Risk of electric shock! Prior to changing the oven light bulb:
– Switch off the oven!
– Disconnect from the electricity supply.
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.
35
Oven Ceiling
The upper heating element can be folded down to make it easier to
clean the oven ceiling.
1
Folding down the heating element
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
36
Important: The heating element
must be positioned correctly and securely on both sides above the support lug on the inner wall of the
oven.
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 resistance.
4. Pull the door away from the oven
(Caution: heavy!).
5. Place the door, with the outer surface downwards, on a soft, flat surface, for example a blanket, to avoid
scratches.
Hanging the oven door
1. With both hands take hold of the
sides of the door from the side on
which the handle is positioned.
2. Hold the door at an angle of
approx. 60°.
3. Slide the door hinges simultaneously as far as possible into the two
slots on the right and left at the
bottom of the oven.
4. Lift the door up until resistance is
met and then open fully.
5. Lift the brass-coloured clamping levers on both door hinges back to
their original position.
6. Close the oven door.
37
Oven door glass
1
1
The oven door has two glass plates, set next to each other. The inner
plate can be removed for cleaning.
Caution: the following steps must be performed only with the oven
door removed! If the glass is removed while the door is attached, the
lighter weight may cause it to spring up and cause injury.
Important! Rough handling of the glass, especially at the edges of the
front plate, may cause it to break.
Removing the glass from the door
1. Detach the door and, with the handle downwards, lower it onto a soft,
even surface.
2. Grasp the top glass plate underneath, and push it towards the door
handle against the pressure spring,
until it comes free.
3. Hold the plate gently underneath,
and slide it out.
Cleaning the glass
Attaching the glass to the door
1. Insert the plate obliquely into the
retaining frame at the handle.
2. Lower the plate. Place the glass
against the pressurespring at the
handle, and in front of the retaining
frame at the bottom of the door,
then push it into the frame.
The glass plate must be firmly attached!
Re-attach the door to the oven.
38
Pan drawer
The pan drawer underneath the
oven can be removed for easier
cleaning.
Removing / Replacing the pan
drawer
1. Pull the pan drawer out of the
cooker as far as possible.
2. Lift the pan drawer slightly, so that
it can be lifted upwards at an angle
out of the drawer guides.
3. When re-inserting the drawer, make
sure that the pan drawer’s middle
guide engages into the middle guide rails.
4. Lower the pan drawer to the horizontal and push it in.
1
Warning: When the oven is in use,
heat can build up in the pan drawer.
For this reason, do not keep flammable things in there such as e. g.
cleaning materials, plastic bags,
oven gloves, paper, etc.
On no account store oven cleaning sprays there!
39
What to do if …
Fault
Hotplates not working.
The oven does not heat.
The oven light does not
come on.
1
3
40
Possible Cause
Remedy
The hotplate concerned has Switch on the hotplate
not been switched on.
concerned.
A domestic electrical protection device has been
tripped (or the fuse has
blown).
Check the fuse or protection device.
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 protective devices.
If these are tripped repeatedly, you should call a
qualified electrician.
The bulb has blown.
Replace the bulb.
If you cannot remove the fault with the remedies described above,
please contact your local dealer or Customer Service.
Caution: repairs should only be undertaken by specialised repair technicians. Inappropriate repairs may result in serious injury to the user.
In the event of damage caused by inappropriate repairs, the guarantee
may not cover the work carried out by Customer Service or your dealer's repair technicians.
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.
Instruction on setting up
1
Important! The new appliance may only be installed and connected by
qualified personnel.
Please observe this instruction, otherwise the warranty will not cover
any damage that may occur.
Setting up
• In the units or furniture surrounding the appliance, veneers or plastic
coatings must have been made up using heat-resistant bonding
agents (100°C). If plastic coatings or cements are not sufficiently
heat-resistant, the coating may be deformed or loosened.
• The appliance may be installed up against tall units or walls on one
side only.
• The distance between the cooking surface and the cooker hood must
as a minimum be as great as that indicated in the installation instructions for the cooker hood.
• If the appliance is being placed on a base, measures must be taken to
prevent the appliance from sliding off the base.
Making the appliance level
3
Underneath the appliance there are
4 adjustable feet, which can be used
to even out small unlevelnesses in
the floor.
1. Remove the pan drawer.
2. Turn the adjustable feet to make
them higher or lower as required,
until the cooker is standing level.
3. Re-insert the pan drawer.
The adjustable feet are easier to
turn, if the cooker is tilted slightly
to take the weight off the foot.
41
1
Safety information for the installer
• The set-up of the electrical installation is arranged so that the appliance can be isolated from the mains with a minimum 3 mm 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.
• Avoid installing the appliance next to doors and under windows. Otherwise hot cookware may be knocked off the rings when doors and
windows are opened.
• The appliance must be connected to the electricity according to the
connection schematic on the outside of the terminal cover.
• The cable which connects the appliance to the mains must correspond to insulation standard H05VV-F (=227 IEC 53) as a minimum.
42
Service
In the “What to do if …” section a number of malfunctions are listed
that you can rectify yourself Look there first if a fault occurs.
Is it a technical fault?
If so, please contact your customer service centre. (You will find addresses and telephone numbers in the section “Customer Service Centres”.)
Always prepare in advance for the discussion. This will make diagnosis
of the problem easier and also make it easier to decide if a customer
service visit is necessary:
Please make a note of the following information as accurately as possible:
• What form does the fault take?
• Under what circumstances does the fault occur?
Prior to the telephone call it is important that you make a note of the
following appliance code numbers
that are given on the rating plate:
• model description,
• PNC code (9 digits),
• S No code (8 digits).
We recommend that you record the
code numbers here so that you always have them to hand:
Model:
. . . . . . . . . . .
PNC:
. . . . . . . . . . .
S-No:
. . . . . . . . . . .
When do you incur costs even during the warranty period?
• if you could have remedied the fault yourself using the fault table
(see section “What to do if …”),
• if the customer service technician has to make several journeys because he was not provided with all the relevant information before
his visit and therefore, forexample, has to fetch spare parts. These
multiple trips can be avoided if you prepare your phone call as described above.
43
From the Electrolux Group. The world´s No.1 choice.
The Electrolux Group is the world´s largest producer of powered appliances for kitchen, cleaning and outdoor
use. More than 55 million Electrolux Group products (such as refrigerators, cookers, washing machines,
vacuum cleaners, chain saws and lawn mowers) are sold each year to a value of approx. USD 14 billion in more
than 150 countries around the world.
AEG Hausgeräte GmbH
Postfach 1036
D-90327 Nürnberg
http://www.aeg.hausgeraete.de
© Copyright by AEG
822 923 475-A-270104-02
Subject to change without notice
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