AEG COMPETENCE 5033 V User Manual

COMPETENCE 5033 V  
The Electric Free-Standing Cooker  
Operating Instructions  
Contents  
CONTENTS  
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
5
5
8
Appliance structure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
9
9
Cooking Surface Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Oven Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Utensils Drawer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Before Using for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Initial Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Suitable Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Using the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
Cooking with the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17  
Switching On the Double Ring/Casserole Cooking Zone . . . . . . . . . . . . . . . 17  
Operating the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Inserting/Removing the Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Inserting the Shelf and Universal Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19  
Usage, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20  
Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20  
Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21  
Typical Heat Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21  
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22  
Baking Tables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24  
Pies and Gratins Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27  
Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27  
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28  
Roasting Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29  
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31  
Grilling Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31  
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32  
Defrosting Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32  
3
Contents  
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33  
Preserving Times . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33  
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34  
Hob . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34  
Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36  
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36  
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36  
Side Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37  
Oven Light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38  
Grill Element . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39  
Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40  
Oven Door Glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41  
Utensils Drawer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42  
What to do if ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43  
Special Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44  
Installing and Connecting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46  
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46  
Appliance Alignment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46  
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47  
Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47  
Safety Instructions for the Installer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48  
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51  
4
Operating Instructions  
OPERATING INSTRUCTIONS  
1 Safety Instructions  
The new appliance may only be assembled and connected by an  
approved installer.  
Please observe this instruction, otherwise the warranty will not cover  
any damage that may occur.  
The safety features of AEG electrical appliances comply with accepted  
technical standards and the German Appliance Safety Law. However, we  
also consider it our obligation as a manufacturer to make you aware of  
the following safety information.  
General Safety  
• Take care when plugging in electrical appliances near the appliance.  
Mains cables must not be allowed to fall on hot rings and must not  
be trapped under the hot oven door.  
• Do not store flammable substances in the oven. They could ignite  
when the oven is switched on.  
• Cleaning the appliance with a steam or high pressure cleaner is for-  
bidden for safety reasons.  
• If force is used, especially on the edges of the front pane of glass, the  
glass may break.  
• If fractures, cracks or splits appear in the cooking surface:  
– switch off all cooking zones,  
– switch off the fuse for the cooking surface,  
– inform customer service immediately.  
• When cooking, roasting and grilling, the oven door will become hot.  
Therefore always keep small children away from the door.  
• Overheated fat and oil can catch fire quickly. Please always stay close  
to the cooking surface when preparing food in fat or oil (e.g. chips).  
• If you use alcoholic ingredients in the oven, it is possible that an eas-  
ily ignitable alcohol-air mixture might be produced. In this case open  
the door carefully. When doing so, avoid having any hot embers,  
sparks or open flames in the immediate vicinity. We recommend leav-  
ing the cooked food to cool in the oven with the door shut for  
approx. 10-15 minutes after switching off the oven.  
5
Operating Instructions  
Repairs to the appliance may only be performed by qualified service  
engineers. Improper repairs can give rise to significant hazards. If  
your appliance needs repairing, please contact our Customer Service  
or your specialist dealer.  
• In the case of the appliance malfunctioning: remove the fuses or  
switch off the circuit breaker.  
Intended use  
• This appliance must not be used for purposes other than that  
intended, it must only be used for the cooking, roasting and baking  
of food in the home.  
• Only use the appliance to prepare food.  
• Do not use the oven to heat the room.  
6
Operating Instructions  
In this way you avoid damaging your appliance  
• Do not use the cooking surface for storage. In this way you will avoid  
damaging the glass ceramic surface.  
• If sugar or plastic comes into contact with the hot cooking surface  
and melts, remove it immediately whilst still hot! If it cools, splits  
may occur in the glass ceramic cooking surface.  
• The glass ceramic cooking surface is insensitive to temperature shock  
and very robust, however it is not unbreakable. Hard and sharp  
objects, in particular, can damage the cooking surface if they fall on  
it.  
• Only use utensils with flat, smooth bases that are neither rough nor  
burred. Otherwise permanent scratching may occur when the utensils  
are slid.  
• Do not place hot frying pans or saucepans on the cooking surface  
frame and do not cover the cooking surface with protective foil.  
• Do not place any pans or other items over the oven steam outlet in  
the cooking surface frame.  
• Do not place aluminium foil or plastic containers on the hot rings and  
do not prepare food in aluminium foil or plastic containers on the hot  
cooking surface.  
• Do not line your oven with aluminium foil and do not place a baking  
sheet or dish on the oven floor, otherwise the oven enamel will be  
damaged by the resulting build up of heat.  
• Clean the appliance after each use. Spills are then easier to clean up  
and do not become burnt onto the surface.  
• Any drops of fruit juice that fall from the baking sheet will leave  
spots that cannot be removed. Use the universal sheet for very moist  
cakes.  
• Never pour water directly into the hot oven. The enamel may be dam-  
aged.  
• Do not sit on the open oven door/oven drawer.  
• Do not store moist food in the oven.  
Eco-Insulation  
In the factory the oven is fitted with eco-insulation. This insulation has  
been tested for pollutants by independent test institutes and categor-  
ised as harmless  
7
Operating Instructions  
2 Disposal  
Disposing of the packaging materials  
All materials used can be fully recycled.  
The plastics are marked as follows:  
• >PE< for polyethylene, e.g. as used for the outer wrapping and the  
bags inside.  
• >PS< for polystyrene foam, e.g. as used for the packing pieces, com-  
pletely free of CFCs.  
The cardboard is made from 80% recycled paper.  
Disposal of old appliances  
All old appliances must be correctly disposed of for environmental rea-  
sons.  
Warning! When disposing of an old appliance, make it unusable by  
cutting off the cable. Remove any door catches to prevent small chil-  
dren being trapped inside.  
1
2
Information on disposal  
• The appliance must not be disposed of in the household rubbish.  
• You can obtain information about collection dates or public tips from  
your local refuse department or council.  
8
Operating Instructions  
Appliance structure  
Control panel  
Oven Functions  
Rotary switch used for selecting the required oven function. The  
selected oven function can be read off on the switch from above.  
Temperature Selection  
Rotary switch used for selecting the required oven temperature. The  
selected oven temperature can be read off on the switch from above.  
Oven Power Indicator  
The oven power indicator illuminates as soon as the oven or rings are  
switched on.  
Temperature Pilot Light  
The temperature pilot light illuminates while the oven is heating up  
and extinguishes when the selected temperature is reached. It then  
cycles on and off during cooking to show that the temperature is being  
maintained.  
Ring Switches  
Rotary switches for switching on the cooking zones. The selected heat  
setting can be read off on the switch from above.  
9
Operating Instructions  
Cooking Surface Features  
Oven Steam Outlet  
The steam from the oven is fed directly to the extraction hood via the  
duct in the rear of the cooking surface.  
Single Ring Cooking Zone  
Switching on and regulation is  
performed using the associated  
switch on the control panel.  
Double Ring and Casserole  
Cooking Zone  
On the double ring and casserole  
cooking zone, the heated area  
can be adapted to the diameter  
of the pan base.  
Residual Heat Indicator  
Each of the glass ceramic cooking  
zones is equipped with an indica-  
tor light that illuminates when  
the corresponding cooking zone  
is hot. Once the cooking zone has  
cooled down, the light goes out.  
As long as the light is illuminated,  
the residual heat can be utilised.  
10  
Operating Instructions  
Oven Features  
Shelf Positions  
There are side rails on both sides of  
the oven, each of these has 6 shelf  
positions.  
Please note that the shelf positions  
are counted from top to bottom.  
Anti-Tip Device  
All slide-in parts are fitted with an  
anti-tip device to prevent them  
being unintentionally pulled all  
the way out.  
When inserting slide-in parts, the  
anti-tip device must be at the rear.  
Fat Filter  
The fat filter supplied with your  
appliance protects the fan in the  
rear wall of the oven from soiling.  
Always use the filter when roast-  
ing uncovered food or using hot  
air or Rotitherm.  
11  
Operating Instructions  
Oven Accessories  
The following items are supplied:  
Baking Sheet  
For cakes and biscuits  
Combination Shelf  
For dishes, cake tins,  
items for roasting and grilling  
Universal Sheet  
For cakes or roasts with a high  
juice content or as a baking sheet  
or as a tray for collecting fat  
Utensils Drawer  
Underneath the oven door there is  
a drawer that can be pulled out. It  
is used for storing utensils and  
accessories.  
WARNING: Heat can build up in  
the utensils drawer when the oven  
is in use. Therefore do not store  
any flammable utensils in the  
drawer, e.g.:  
1
– cleaner,  
– plastic bags,  
– oven cloths,  
– paper, etc.  
– Under no circumstances should oven cleaner spray be stored in  
the drawer!  
12  
Operating Instructions  
Oven Functions  
The following functions are available for the oven:  
UFan Cooking  
Fan cooking is particularly suited to baking on several levels at the  
same time.  
Oven temperatures are generally 20-40 °C lower than for conventional  
heat.  
A ring heater and part of the bottom element are used.  
In addition a fan in the rear wall of the oven ensures that the hot air in  
the oven is circulated continuously. The food is heated from all sides.  
OConventional  
Conventional is suited to baking and roasting on one level.  
Heat is supplied evenly from above and below.  
IRotitherm  
Rotitherm is particularly suited to grilling or roasting larger pieces of  
meat or game on one level. This function is also suitable for ’au gratin’  
dishes and browning.  
The grill element and fan are used simultaneously.  
RFast Warm Up  
Using the fast warm up function you can very quickly pre-heat the  
empty oven for the other cooking functions.  
Several elements operate simultaneously for the fast warm up  
function.  
13  
Operating Instructions  
SPizza & Baking  
Using this function you can bake cakes on one level.  
This function is also suitable for dishes that require more intensive  
browning and a crispy base, e.g. pizzas , quiche Lorraine, cheesecakes,  
etc.  
Oven temperatures are generally 20-40 °C lower than for conventional  
heat.  
Conventional heat is used and the fan is also switched on.  
FGrill  
Grilling is particularly suited to the grilling or toasting of flat foods,  
for example, steaks, cutlets, fish or toast.  
The heat is provided by the grill element on the roof of the oven.  
ADefrosting  
The oven's defrosting function allows you to evenly start to defrost or  
to defrost. It is particularly suitable for delicate foods, for example,  
flans, butter ice cream, bread, fruit.  
With this function, the fan is in operation without heat.  
14  
Operating Instructions  
Before Using for the First Time  
Initial Cleaning  
Hob  
0
Wipe the glass ceramic surface with a damp cloth and then rub dry to  
remove any possible residues from manufacture.  
Oven  
Before using the oven for the first time, you should clean it thoroughly.  
You can switch on the oven lighting to make cleaning easier.  
0 1. Set the oven function switch to oven lighting L.  
2. Remove all accessories and the side rails and clean with warm water  
and washing-up liquid.  
3. Also wash out the oven with warm water and washing-up liquid, and  
dry it.  
4. Wipe off the front of the unit with a damp cloth only.  
Important: Do not use any caustic or abrasive cleaners! The surface  
may be damaged.  
1
Suitable Pans  
By using the right pans you avoid damage to the appliance.  
• The base should be as thick and flat as possible. Rough bases scratch  
the cooking surface when slid.  
• Pans made of cast iron or with rough edges and burrs can leave  
permanent scratches.  
Important: Avoid boiling pans dry! The bases could be irreparably  
damaged in the process and the glass ceramic cooking surface  
damaged.  
1
15  
Operating Instructions  
Using the Rings  
When the cooking zones are switched on, they may hum briefly. This is  
a characteristic of all glass ceramic cooking zones and does not impair  
the function or life of the appliance.  
3
Heat Settings  
• Over the ranges 1-9, you can set 14 heat settings (including interme-  
diate settings).  
• You can select intermediate settings in the ranges 2 to 7. They are  
marked with a dot between the heat settings.  
1 = lowest setting  
9 = highest setting  
K = double ring zone/casserole zone switched on  
16  
Operating Instructions  
Cooking with the Rings  
0 1. To use, press the ring switch.  
The switch protrudes.  
2. As soon as steam starts to form or the oil is hot,  
turn back to the heat setting necessary for fur-  
ther cooking.  
3. To stop cooking, turn back to the zero position.  
Switch off the cooking zone approx. 5-10 min-  
utes before the end of cooking to make use of the residual heat. By this  
means you can save electricity.  
2
Switching On the Double Ring/Casserole Cooking Zone  
0 1. Turn the switch for the double ring/casserole coo-  
king zone clockwise. Turn past the symbol K and  
continue past a light resistance to a clearly notice-  
able stop.  
2. Then turn back to the required setting for cooking.  
3. To stop cooking, turn back to the off position.  
The next time the double ring/casserole cooking zone is switched on,  
the larger ring must be switched on again.  
3
17  
Operating Instructions  
Operating the Oven  
Inserting/Removing the Fat Filter  
Always use the fat filter when roasting without any covering in open  
roasting dishes.  
0
Inserting the Fat Filter  
Take hold of the fat filter by the  
tab and insert the two retainers in  
the opening on the rear wall of the  
oven (fan opening) from the top  
downwards.  
0
Removing the Fat Filter  
Take hold of the tab on the fat fil-  
ter and remove upwards.  
Inserting the Shelf and Universal Sheet  
All slide-in parts have a small pro-  
trusion on the right and left. This  
protrusion is an anti-tip device  
and must point downwards.  
Inserting a Shelf  
0
0
Insert the shelf such that the two  
guide rails point upwards. The  
anti-tip device must point down-  
wards and be in the rear of the  
oven.  
Inserting the Shelf and Sheet  
When the shelf and universal  
sheet are used together, carefully  
place the shelf anti-tip device in  
the protuberances on the sheet.  
18  
Operating Instructions  
Switching the Oven On and Off  
0 1. Set the required function by turning the „Oven Functions“ switch.  
2. Set the required temperature by turning the „Temperature Selection“  
switch.  
The oven power indicator illuminates as long as the oven or rings are in  
use.  
The temperature pilot light illuminates as long as the oven is warming  
up and extinguishes as soon as the temperature set is reached.  
3. To switch off the oven, turn the „Oven Functions“ switch and the „Tem-  
perature Selection“ switch to the zero position.  
19  
Operating Instructions  
Usage, Tables and Tips  
Pans  
The better the pan, the better the results.  
• You can recognise good pans by their bases. The base should be thick  
and as flat as possible.  
• Pans with aluminium or copper bases can leave metal discoloration  
on the glass ceramic surface that is very difficult or impossible to  
remove.  
• Do not use cast iron pans or pans with dam-  
aged bases that are rough or burred. Permanent  
scratching may occur when the pans are slid.  
• When cold, pan bases are normally bowed  
slightly inwards (concave). They should under  
no circumstances be bowed outwards (convex).  
Energy Saving Tips  
You will save valuable energy if you observe the  
following tips:  
2
• Always place pans on the cooking zone before switching on.  
• Soiled cooking zones and pan bases increase the electricity consump-  
tion.  
• If possible, always fit pans with a lid.  
• Switch off the cooking zones before the end of  
cooking to make use of the residual heat, e.g. to  
keep food warm or for melting.  
• The pan base and cooking zone should be the  
same size.  
When purchasing pans pay attention to the diam-  
eter of the base. Manufacturers often state the  
diameter of the top of the pan.  
• Cooking times are reduced by up to 50% when a  
pressure cooker is used.  
20  
Operating Instructions  
Cooking  
The information given in the following tables is for guidance only. The  
heat setting necessary for cooking is dependent on the quality of the  
pans, and the type and quantity of the food.  
Typical Heat Settings  
Switch  
Setting  
Cooking Process/  
Setting  
Suitable for  
9
Heating Up  
Heating up large amounts of water, boiling pasta  
Frying chips,  
Fast  
Frying  
browning meat, e.g. goulash,  
frying, e.g. potato pancakes  
frying pieces of loin, steaks  
7-8  
Frying meat, schnitzels, cordon bleu  
cutlets, rissoles, sausages, liver roux,  
mild frying of  
Slow  
Frying  
6-7  
eggs, omelettes, frying doughnuts  
Boiling larger quantities of food,  
stews and soups,  
4-5  
3-4  
Boiling  
steaming potatoes,  
boiling meat stock  
Braising vegetables,  
braising meat  
cooking rice pudding  
Steaming,  
Braising  
Simmering rice and milk dishes  
(stir occasionally),  
2-3  
Simmering  
Melting  
Steaming smaller quantities of potatoes or  
vegetables,  
warming ready meals  
Omelette, egg garnish, hollandaise sauce,  
keeping dishes warm,  
1-2  
0
melting butter, chocolate, gelatine  
Residual heat, off position  
When heating up or frying, we recommend heat setting “9“ and then  
continue cooking foods at an appropriate lower heat setting.  
3
21  
Operating Instructions  
Baking  
Use the pizza & baking S, fan cooking Uor conventional heat O oven  
function for baking.  
Important! Do not use a fat filter when baking!  
Cake Tins  
1
• Cake tins made of dark metal and coated tins are suitable for conven-  
tional heat O.  
• Light tins are also suitable for pizza & baking S and fan cooking U.  
Shelf Positions  
• When using pizza & baking S or conventional heat O is it only pos-  
sible to bake on one level.  
• You can bake on up to 3 baking sheets simultaneously using fan  
cooking U:  
1 Baking Sheet:  
Shelf Position 3  
1 Cake Tin:  
Shelf Position 5  
2 Baking Sheets:  
Shelf Positions 2 and 5  
3 Baking Sheets:  
Shelf Positions 1, 3 and 5  
22  
Operating Instructions  
General information  
• Please note that the shelf positions are counted from top to bottom.  
• Insert baking sheets with the bevelled edge to the front!  
• Slide the baking sheet to the rear wall.  
• Always place cakes in cake tins in the middle of the shelf.  
You can also bake two cakes simultaneously using pizza & baking S  
or conventional heat O. In this case place the tins side by side on the  
shelf. The cooking time is then increased only slightly.  
Notes on the Baking Tables  
In the tables you will find information on temperatures, cooking times  
and shelf positions for a selection of recipes.  
• Ranges are given for the temperature and cooking time since these  
are dependent on the mixture, quantity and cake tin used.  
• When baking several cakes on baking sheets or in cake tins, the cook-  
ing time can be 10-15 minutes longer.  
• Moist items (e.g. pizzas & baking, fruit cakes, etc.) should be cooked  
on a maximum of two levels.  
• When using for the first time, we recommend setting the lower tem-  
perature, and only if necessary, e.g. if increased browning is required  
or the cooking time is too long, selecting a higher temperature.  
• If you cannot find any specific information for one of your own reci-  
pes, use information on a similar recipe for guidance.  
• Variations in the height of the item to be baked can lead to different  
degrees of browning at the start of baking. In this case, please do  
not change the temperature setting. Variations in the amount of  
browning will even themselves out during baking.  
Switch off the oven 10-15 minutes before the end of the cooking time  
to make use of the residual heat.  
2
The information in the tables applies, when not otherwise stated, for a  
cold oven.  
23  
Operating Instructions  
Baking Tables  
Baking on one level  
Type of Cake or Pastry  
Pizza & Baking S  
Conventional O  
Time  
Shelf  
Tempera-  
Position  
ture  
Shelf  
Tempera- for both  
Position  
from the  
Top  
ture  
ºC  
functions  
Hr.: Min.  
from the  
ºC  
Top  
Cakes in Cake Tins  
Ring Cakes  
5.  
5.  
4.  
3.  
150-160  
140-160  
150-160  
170-180  
5.  
5.  
5.  
5.  
160-180 0:50-1:10  
150-170 1:10-1:30  
Madeira Cake/  
Koenigskuchen  
Sponge Cake  
160-180 0:25-0:40  
Shortcrust Pastry Flan  
Base  
1
0:10-0:25  
190-210  
Sponge Flan Base  
3.  
5.  
150-170  
150-170  
5.  
5.  
170-190 0:20-0:25  
170-190 0:50-1:00  
Covered Apple Flan  
Savoury Flan  
(e.g. quiche Lorraine)  
5.  
5.  
180-200  
140-160  
5./6.  
5.  
180-200 0:30-1:10  
160-180 1:00-1:30  
Cheesecake  
Cakes and Pastries on  
Baking Sheets  
Plaited Roll/Ring  
Christmas Stollen  
3.  
3.  
160-170  
3.  
3.  
170-190 0:30-0:40  
1
1
0:40-1:00  
.160-170  
160-180  
1
1
Bread (rye bread) first  
...................................then  
0:20  
0:30-1:00  
.180-200  
250  
5.  
5.  
140-160  
160-180  
1
Cream Puffs/Eclairs  
Swiss Roll  
3.  
3.  
3.  
3.  
3.  
3.  
190-210 0:15-0:30  
160-170  
160-170  
150-160  
1
0:10-0:20  
180-200  
Dry Streusel Cake  
160-180 0:20-0:40  
Butter Cake/Sugar Cake,  
Bienenstich  
1
1
3.  
3.  
3.  
3.  
0:15-0:30  
160-170  
190-210  
Fruit Flan (on yeast  
150-170  
170-190 0:25-0:50  
2
pastry/sponge base)  
24  
Operating Instructions  
Type of Cake or Pastry  
Pizza & Baking S  
Conventional O  
Time  
Shelf  
Tempera-  
Position  
ture  
Shelf  
Position  
from the  
Top  
Tempera- for both  
ture  
ºC  
functions  
Hr.: Min.  
from the  
ºC  
Top  
Fruit Flans on Shortcrust  
3.  
3.  
5.  
160-170  
140-160  
180-200  
3.  
3.  
5.  
170-190 0:40-1:20  
1
Pastry Base  
Flat Cakes with  
Delicate Toppings  
(e.g. curd cheese, cream)  
160-180 0:40-1:20  
Pizza & baking  
(with deep topping)  
1
0:30-1:00  
190-210  
1
Pizza & baking (thin)  
Unleavened Bread  
Wähen (CH)  
5.  
3.  
3.  
200-220  
200-220  
5.  
3.  
5.  
0:10-0:25  
0:08-0:15  
0:35-0:50  
230-300  
1
270-300  
1
1
180-200  
210-230  
Biscuits  
1
Shortcrust Biscuits  
3.  
150-160  
3.  
0:06-0:20  
0:10-0:40  
170-190  
1
Small Piped Biscuits  
Sponge Fingers  
Meringues  
3.  
3.  
3.  
3.  
3.  
140-150  
150-160  
80-100  
3.  
3.  
3.  
3.  
3.  
160-180  
170-190 0:15-0:20  
100-120 2:00-2:30  
120-140 0:30-0:60  
170-190 0:20-0:40  
Macaroons  
100-120  
160-170  
Small Pastries with Yeast  
Small Pastries made from  
Puff Pastry  
1
1
3.  
3.  
3.  
5.  
0:20-0:30  
0:20-0:35  
170-180  
190-210  
1
1
Bread Rolls  
180-200  
180-220  
1) Pre-heat the oven  
2) Use the combination/fat tray or the fat tray!  
The information given in bold shows you the best oven function to use in each  
case.  
25  
Operating Instructions  
Baking at several shelf positions  
Fan Cooking U  
Time  
Hr.: Min.  
Type of Cake or Pastry  
Shelf Position from the Top  
Tempera-  
ture ºC  
2 Levels  
3 Levels  
Cakes and Pastries on  
Baking Sheets  
Cream Puffs/Eclairs  
Dry Streusel Cake  
Pizza & baking  
Biscuits  
2. and 5.  
2. and 5.  
2. and 5.  
-
-
-
170-180  
140-160  
170-190  
0:35-0:60  
0:30-0:60  
0:40-0:70  
Shortcrust Biscuits  
Small Piped Biscuits  
Sponge Fingers  
Meringues  
2. and 5.  
2. and 5.  
2. and 5.  
2. and 5.  
2. and 5.  
2. and 5.  
1. 3. and 5.  
1. 3. and 5.  
1. 3. and 5.  
-
150-160  
140-150  
160-170  
80-100  
0:15-0:35  
0:20-0:60  
0:25-0:40  
2:10-2:50  
0:40-1:20  
0:30-0:60  
Macaroons  
1. 3. and 5.  
-
100-120  
160-170  
Small Pastries with Yeast  
Small Pastries made from  
Puff Pastry  
1
2. and 5.  
2. and 5.  
-
-
0:30-0:50  
0:30-0:55  
170-180  
1
Bread Rolls  
180-190  
Tips on Baking  
Tip  
Push a wooden skewer into the highest point of the  
This is how to tell if your cake cake. When no more cake mixture sticks to the wood,  
is cooked through  
you can switch off the oven and utilise the residual  
heat.  
The cake collapses (is sticky,  
Check your recipe. Next time use less liquid. Observe  
not properly cooked through, mixing times, particularly when using kitchen appli-  
water marks)  
ances.  
Next time select a dark cake tin or place the cake one  
level lower.  
The cake is too light  
Cake with moist topping/  
cake is not cooked through,  
is unevenly browned  
Next time bake at a lower temperature and increase  
the cooking time.  
26  
Operating Instructions  
Pies and Gratins Table  
Conventional O  
Rothitherm I  
Time  
Shelf  
Position  
from the  
top  
Shelf  
Position  
from the  
top  
Tempera-  
ture  
Tempera-  
ture  
Hr.: Min.  
°C  
°C  
Pasta Bake  
Lasagne  
4.  
3.  
200-220  
180-200  
3.  
3.  
160-170  
160-170  
0:45-1:00  
0:25-0:40  
Gratinated  
Vegetables  
3.  
3.  
22-230  
3.  
3.  
160-170  
160-170  
0:15-0:30  
0:15-0:30  
Browned  
Baguettes  
230-240  
Sweet  
Puddings  
4.  
3.  
3.  
200-220  
210-220  
220-250  
0:40-0:60  
0:30-1:00  
0:30-1:00  
Fish Pies  
3.  
3.  
160-170  
160-170  
Stuffed  
Vegetables  
Frozen Ready Meals Table  
Shelf  
Food to be  
Cooked  
Positionfrom Oven Function Temperature  
the Top  
Time  
In accordance  
Conventional  
O
In accordance  
with maker’s  
instructions  
Frozen Pizza  
3.  
2.  
with maker’s  
instructions  
1
Chips  
Rothitherm I  
200-220 °C  
15-25 Min.  
(300-600 g)  
In accordance  
with maker’s  
instructions  
In accordance  
with maker’s  
instructions  
Conventional  
O
Baguettes  
2./3.  
In accordance  
with maker’s  
instructions  
In accordance  
with maker’s  
instructions  
Conventional  
O
Fruit Flan  
2./3.  
1) Comment: Turn chips 2-3 times during cooking.  
27  
Operating Instructions  
Roasting  
For roasting, use the rothitherm I or conventional O oven function.  
Important: Use the fat filter when roasting!  
1
Roasting Dishes  
• Any heat-resistant dish is suitable for roasting.  
• In the case of dishes with plastic handles, ensure that the handles are  
heat-resistant.  
• Large roasts can be roasted directly on the universal sheet or on  
the shelf with the universal sheet underneath (e.g. turkey, goose,  
3-4 chickens, 3-4 knuckles).  
• We recommend roasting all lean types of meat in a casserole with a  
lid (e.g. veal, pork or beef pot roasts, frozen meat). This way the meat  
will remain juicier.  
• You can roast all types of meat that should have a crispy exterior in a  
casserole without a lid (e.g. pork, meat loaf, lamb, mutton, duck,  
1-2 knuckles, 1-2 chickens, small poultry, sirloin, fillet, game).  
Tip: If you use dishes for roasting (particularly for small amounts), the  
oven will not get so dirty!  
Shelf Positions  
• Please see the following table for the shelf positions to use.  
Notes on the Roasting Tables  
Information is given in the table on suitable oven functions, tempera-  
ture settings, cooking times and shelf positions for various types of  
meat. The cooking times are only for guidance.  
• We recommend roasting meat and fish in the oven from a weight of  
1 kg.  
• In general the conventional Ofunction is suitable for very lean meat,  
fish and game. For all other types of meat (particularly poultry) we  
recommend the rothitherm I function.  
• The cooking time required is dependent on the type and quality of the meat.  
• To stop juices that exude from the meat burning onto dishes, we  
recommend adding a little liquid in the roasting dish.  
• Turn the roast after approx. 2/3 of the cooking time.  
Switch off the oven 10-15 minutes before the end of the cooking time  
to make use of the residual heat.  
2
28  
Operating Instructions  
Roasting Table  
Type of Meat Quantity  
Conventional O  
Rothitherm I  
Time  
Shelf  
Tempera-  
Position  
ture  
Shelf  
Position  
fromthe  
Top  
Tempera-  
ture  
Weight  
Hr.:Min.  
from the  
ºC  
ºC  
Top  
Beef  
Pot Roast  
1-1.5 kg  
4.  
200-250  
2:00-2:30  
per cm  
height  
Sirloin or Fillet  
per cm  
height  
1
- red inside  
- pink inside  
4.  
4.  
4.  
4.  
4.  
4.  
190-200 0:05-0:06  
180-190 0:06-0:08  
170-180 0:08-0:10  
250-270  
per cm  
height  
1
250-270  
- cooked  
through  
per cm  
height  
1
210-250  
Pork  
Schoulder, Neck  
Joint of Ham  
1-1.5 kg  
4.  
210-220  
4.  
160-180 1:30-2:00  
Chop, Kassler  
Meat Loaf  
1-1.5 kg  
4.  
4.  
180-190  
170-180  
4.  
4.  
170-180 1:00-1:30  
750g-1 kg  
160-170 0:45-1:00  
Knuckle of Pork  
(pre-cooked)  
750g-1 kg  
4.  
210-220  
4.  
150-170 1:30-2:00  
Veal  
Roast Veal  
1 kg  
4.  
4.  
210-220  
4.  
4.  
150-170 1:30-2:00  
Knuckle of Veal 1,5-2 kg  
210-225  
150-170 2:00-2:30  
Lamb  
Leg of Lamb,  
1-1.5 kg  
4.  
4.  
210-220  
210-220  
4.  
4.  
150-170 1:15-2:00  
Roast Lamb  
Saddle of Lamb 1-1.5 kg  
160-180 1:00-1:30  
29  
Operating Instructions  
Type of Meat Quantity  
Conventional O  
Rothitherm I  
Time  
Shelf  
Tempera-  
Position  
ture  
Shelf  
Tempera-  
ture  
ºC  
Position  
fromthe  
Top  
Weight  
Hr.:Min.  
from the  
ºC  
Top  
Game  
Saddle of Hare,  
Leg of Hare  
up to  
1 kg  
1
3.  
3.  
160-170 0:25-0:40  
220-250  
Saddle of Venison 1,5-2 kg  
4.  
4.  
210-220  
200-210  
4.  
4.  
160-170 1:00-1:30  
150-160 1:15-1:50  
Leg of Venison  
1,5-2 kg  
Poultry  
Poultry Pieces  
4-6 pieces  
per  
200-250g  
3.  
3.  
4.  
220-250  
220-250  
220-250  
3.  
3.  
4.  
180-200 0:35-0:50  
180-200 0:35-0:50  
170-180 0:45-1:15  
Chicken Halves  
2-4 pieces  
per  
400-500g  
Chicken,  
Poulard  
1-1.5 kg  
Duck  
1,5-2 kg  
3.5-5 kg  
4.  
5.  
210-220  
200-210  
4.  
5.  
160-180 1:00-1:30  
Goose  
150-160 2:30-3:00  
5.  
5.  
200-210  
180-200  
5.  
5.  
150-160 1:30-2:00  
140-150 2:30-4:00  
2.5-3.5 kg  
4-6 kg  
Turkey  
Fish (steaming)  
Whole Fish  
1-1.5 kg  
4.  
210-220  
4.  
160-170 0:45-1:15  
1) Pre-heat oven.  
The information given in bold shows you the best oven function for the respec-  
tive dish.  
30  
Operating Instructions  
Grilling  
Use the grill F oven function with a temperature of 275 °C for grilling.  
Important: Always pre-heat the empty oven for 5 minutes using the  
grill function!  
1
It is not necessary to use the fat filter.  
Ovenware for Grilling  
• Use the shelf and universal tray together for grilling.  
Shelf Positions  
• For grilling flatter foods, always use the 2nd shelf position from the  
top.  
Notes on the Grilling Table  
The grilling times are only for guidance and are dependent on the type  
and quality of the meat or fish.  
• Grilling is particularly suitable for flat pieces of meat and fish.  
• Turn pieces of meat or fish halfway through grilling.  
Warning: Always grill with the oven door shut.  
There is a risk of burns!  
1
Grilling Table  
Shelf Position  
from the Top  
Food for Grilling  
Grilling Time  
1st Side  
2nd Side  
6-8 Min.  
6-10 Min.  
6-8 Min.  
Rissoles  
2.  
2.  
2.  
8-10 Min.  
10-12 Min.  
8-10 Min.  
Fillet of Pork  
Grilled Sausages  
Beef Fillet Steaks,  
Veal Steaks  
2.  
2.  
6-7 Min.  
5-6 Min.  
Fillet of Beef, Sirloin  
(approx. 1 kg)  
10-12 Min.  
10-12 Min.  
Bread for Toasting  
Toast with Topping  
2.  
2.  
2-3 Min.  
6-8 Min.  
2-3 Min.  
31  
Operating Instructions  
Defrosting  
Use the defrost oven function A for defrosting.  
Defrosting Dishes  
• Put the food on a plate and put the plate on the tray.  
• Use only parchment paper or film to cover the food. Do not use  
plates or dishes as they significantly increase the defrosting time.  
Shelf Positions  
• For defrosting, insert the tray in the 4th level from the top.  
Notes on the Defrosting Table  
The table below gives you a few reference points on the defrosting  
times.  
Defrosting Table  
Defros-  
ting time defrosting  
Post  
Dish  
Comment  
Min.  
time Min.  
Place the chicken on an upside-down  
saucer on a large plate. Defrost open  
and turn after half the time, or de-  
frost covered with film.  
Chicken, 1000 g  
Meat, 1000 g  
100-140  
20-30  
Defrost open and turn after half the  
time or cover with film.  
100-140  
20-30  
Defrost open and turn after half the  
time or cover with film.  
Meat, 500 g  
Trout, 150 g  
90-120  
25-35  
30-40  
30-40  
20-30  
10-15  
10-20  
10-15  
Defrost open.  
Defrost open.  
Defrost open.  
Strawberries,  
300 g  
Butter, 250 g  
Cream, 2 x 200 g  
Flan, 1400 g  
Defrost open  
(Cream can also be whipped well if  
parts of it are still slightly frozen).  
80-100  
60  
10-15  
60  
Defrost open.  
32  
Operating Instructions  
Preserving  
Use the fan cooking oven function U for preserving.  
Preserving Jars  
• Only use commercially available preserving jars (preserving jars with a  
rubber ring and glass lid) for preserving.  
• Jars with screw or bayonet tops are unsuitable, as are metal tins.  
Shelf Positions  
• For preserving use the 4th shelf position from the top.  
Notes on Preserving  
• Use the universal sheet for preserving. There is room for up to 6 pre-  
serving jars of 1-litre content on this sheet.  
• Pour a cup of water onto the universal sheet to ensure that there is  
sufficient humidity.  
• Position the preserving jars on the universal sheet such that they do  
not touch each other.  
• The preserving jars should all be filled the same amount and closed.  
Preserving Times  
Fruit and Pickled Gherkins  
0 1. Select the fan cooking oven function U and set the temperature to  
160 °C.  
2. As soon as bubbles begin to form in the liquid in some of the jars (in  
the case of 1-litre jars after approx. 45 minutes), switch off the oven.  
3. Leave the jars to stand in the closed oven for a further 30 minutes, in  
the case of delicate fruits, e.g. strawberries approx. 15 minutes.  
Vegetables and Meat  
0 1. Select the fan cooking oven function U and set the temperature to  
160 °C.  
1. As soon as bubbles begin to form in the first jars, lower the temperature  
to 100 °C.  
2. Continue to cook at 100 °C for approx. 60-90 minutes.  
3. Then switch off the oven and leave the preserving jars to stand in the  
closed oven for a further 30 minutes.  
33  
Operating Instructions  
Cleaning and Care  
Hob  
Important: Cleaners must not come into contact with the hot glass  
1
ceramic cooking surface! All cleaners must be removed with plenty of  
clean water after cleaning because they can have a caustic effect when  
the rings are next heated!  
Do not use any aggressive cleaners such as, e.g. grill or oven sprays,  
coarse scourers or abrasive pan cleaners.  
Clean the glass ceramic cooking surface after each use, when it is still  
hand-hot or is cold. By this means you will avoid soiling becoming  
burnt on.  
3
Remove scale and water marks, fat spots and metallic shimmering dis-  
coloration with a commercially available glass ceramic or stainless steel  
cleaner, e.g. with „Sidol-Edelstahlglanz“, „Stahl-Fix“, „WK-Top“ or „Cil-  
lit.  
Light Soiling  
0 1. Wipe the glass ceramic surface with a damp cloth and a little washing  
up liquid.  
2. Then rub dry with a clean cloth. Remnants of cleaner must not be left  
on the surface.  
3. Thoroughly clean the entire glass ceramic cooking surface once a week  
with a commercially available glass ceramic or stainless steel cleaner.  
4. Then wipe the glass ceramic surface with plenty of clean water and rub  
dry with a clean fluff-free cloth.  
Stubborn Soiling  
0 1. To remove food that has boiled over or  
stubborn splashes, use a glass scraper.  
2. Hold the glass scraper at an angle to the  
glass ceramic surface.  
3. Remove soiling by sliding the blade.  
You can obtain glass scrapers and glass  
ceramic cleaner from specialist retailers.  
3
34  
Operating Instructions  
1 Problem Dirt  
0 1. Remove burnt on sugar, melted plastic,  
aluminium foil or other materials that  
can melt immediately, whilst still hot,  
using a glass scraper.  
Important: When using the glass scraper  
on the hot cooking zone, there is a risk of  
burns!  
1
2. Then clean the cooking surface normally  
when it has cooled down.  
If the cooking zone on which something  
3
has melted has already cooled down, warm it up again for cleaning.  
Scratches or dark marks on the glass ceramic cooking surface caused,  
e.g. by pan bases with sharp edges, cannot be removed. However, they  
do not impair the function of the cooking surface.  
Cooking Surface Frame  
Important! Do not put vinegar, lemons or scale removers on the hob  
frame, otherwise mat spots will appear.  
1
0 1. Wipe the frame with a damp cloth and a little washing up liquid.  
2. Soften dried dirt with a wet cloth. Then wipe off and rub dry.  
35  
Operating Instructions  
Exterior of the Appliance  
0
Wipe the front of the appliance with a damp cloth and warm water  
with washing up liquid.  
Do not use scourers, caustic cleaners or abrasive items.  
Oven Interior  
Oven Lighting  
You can switch on the oven light to make cleaning easier.  
Cleaning  
0 1. Wipe the oven clean after each use with water and washing up liquid  
with a little vinegar added.  
2. Then rub the oven dry with a cloth.  
3. Remove stubborn marks with special oven cleaner.  
Warning: Do not clean the appliance with a steam or high pressure  
cleaner for safety reasons.  
1
Important: When using oven spray, please ensure that you follow the  
manufacturer’s instructions.  
Accessories  
0
After each use rinse all slide-in parts (shelf, etc.) and dry well. Soak  
briefly to make them easier to clean.  
36  
Operating Instructions  
Side Rails  
The side rails on the left and right hand sides of the oven can removed  
for cleaning the side walls.  
Removing and Fitting the Side Rails.  
0 1. Undo the bolt (if necessary use a coin).  
2. Pull the base of the side rail forwards and unhook at the top.  
3. To refit, insert the side rail at the top and place against the side of the  
oven.  
4. Re-fit the bolt.  
37  
Operating Instructions  
Oven Light  
Warning: There is a risk of electric shock! Before changing the light  
bulb in the oven:  
1
– Switch off the oven!  
– Isolate the oven from the power supply.  
Replacing the Light Bulb in the Oven/Cleaning the Glass  
0 1. Place a cloth on the floor of the  
oven.  
2. Remove the glass cover by turning  
it anti-clockwise and then clean it.  
3. Oven lighting replace with  
40 Watt, 230 V, 300 °C  
heat resistant light bulb.  
4. Refit the glass cover.  
5. Remove the cloth from the oven.  
38  
Operating Instructions  
Grill Element  
To make the cleaning of the oven roof easier, the grill element can be  
folded down.  
Warning: Only fold down the grill when the oven is switched off and is  
cold.  
1
Folding Down the Grill Element  
0
Turn the two retaining hooks 90° (a quarter of a turn) towards the mid-  
dle.  
The heater element swings downwards.  
Important: Do not use excessive force to lower the heater element. The  
heater element can break off if excessive force is used.  
1
Fitting the Grill Element  
0
Press the heater element gently upwards and turn the retaining hooks  
90° towards the rear so that the heater element bracket is between the  
retaining hooks.  
Important: Never slide the retaining hooks onto the heater element.  
There is a risk of fire.  
1
39  
Operating Instructions  
Oven Door  
The oven door on your appliance can be removed for cleaning.  
Removing the Oven Door  
0 1. Open the oven door completely.  
2. Lift up fully the coloured clamping lever on both door hinges (1).  
3. Close the oven door around 3/4 of the way, overcoming the resistance  
(2).  
4. Take hold of the side of the oven door with both hands. Lift the door  
upwards (Caution: heavy!) and remove from the oven (3).  
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  
0 1. Take hold of the sides of the door with both hands from the handle  
side.  
2. Hold the door at an angle of approx. 60°.  
3. Slide the door hinges as far as possible into the two cut-outs on the  
right and left on the bottom of the oven (1).  
4. Lift the door up until resistance is met and then open fully (2).  
5. Turn the clamping levers on both door hinges back into their original  
position (3), so that the coloured marks again point upwards.  
6. Close the oven door.  
40  
Operating Instructions  
Oven Door Glass  
The oven door is fitted with two panes of glass, these are fitted one  
behind the other. The inner pane can be removed for cleaning.  
Warning: Please only perform the following steps on the oven door  
when it has been removed from the oven! When the door is fitted, the  
reduction in the weight of the door when the glass is removed could  
lead to the door suddenly closing and creating a hazard.  
1
Removing the Door Inner Glass  
0 1. Remove the oven door and place  
on a soft, level surface with the  
handle downwards.  
2. Take hold of the pane of glass at  
the upper edge and slide it against  
the spring pressure in the direction  
of the oven door handle until it is  
free at the base (1).  
3. Lift the pane gently at the base  
and remove (2).  
Replacing the Inner Door Glass  
0 1. Guide the pane of glass at an angle  
from above into the door section  
on the handle side (1).  
2. Lower the pane of glass (2). Place  
the pane, against the force of the  
spring on handle side, in front of  
the retaining section on the lower  
edge of the door and slide it  
under the retaining section.  
The pane of glass must sit securely!  
3. Refit the oven door.  
41  
Operating Instructions  
Utensils Drawer  
The utensils drawer underneath the oven can be removed to make  
cleaning easier.  
Removing / Replacing the Utensils Drawer  
0 1. Pull the utensils drawer out of the cooker as far as possible.  
2. Lift the utensils drawer slightly so that it can be lifted upwards at an  
angle out of the drawer guide.  
3. When replacing, ensure that the middle guide on the utensils drawer  
engages in the middle guide rail.  
4. Lower the utensils drawer until it is horizontal and push home.  
42  
Operating Instructions  
What to do if ...  
.... the oven does not heat up?  
0
Check whether  
– the appliance is switched on,  
– all the necessary settings have been made,  
– the mains fuse (fuse box) has blown.  
If the fuse blows several times, please call an approved electrician.  
.... the oven lighting ceases to function?  
0
Replace the light bulb in the oven (see Cleaning and Care).  
If you call in an engineer to resolve a problem listed in these notes, or  
to rectify an error in the operation of the appliance, the customer ser-  
vice engineer’s visit will not be free of charge, even during the  
warranty period.  
If this information does not provide you with the necessary  
assistance, please seek specialist advice.  
Warning: Repairs to the appliance must be carried out by qualified  
service engineers! Improper repairs can give rise to significant hazards  
for the user. If your appliance needs repairing, please contact local AEG  
Service Force Centre.  
1
43  
Operating Instructions  
Special Accessories  
The following special accessories for your appliance are available from  
your specialist dealer:  
Roasting/Fat Tray  
E No. 611 898 624  
Universal Sheet  
E No. 611 898 626  
Combination Shelf  
(not suitable for oven shelf runner)  
E No. 944 189 010  
Baking Sheet  
E No. 611 898 620  
Oven Shelf Runner BAZ2 with  
Combination Shelf  
Oven Shelf Runner BAZ3 with  
Combination Shelf  
E No. 944 189 014  
E No. 944 189 015  
44  
Operating Instructions  
Glass Ceramic Fat Tray:  
H6.5 x B32.0 x D27.0cm  
E No. 611 899 660  
Pizza Stoneware:  
H1.2 x W34.5 x D34.5cm  
E No. 944 189 008  
45  
Installing and Connecting  
INSTALLING AND CONNECTING  
Important: Assembly and connection of the new appliance may only  
be performed by an approved installer.  
1
Please observe this instruction, otherwise the warranty will not cover  
any damage that may occur.  
Installation  
Important Information  
• The veneer or plastic coverings on kitchen furniture around the  
appliance must be bonded with heat resistant adhesive (100 °C). If  
plastic coverings or the adhesive are not sufficiently temperature  
resistant, then the covering may distort or come loose.  
• In respect of fire protection, this appliance corresponds to type Y  
(EN 60335-2-6). Only this type of appliance may built into positions  
with a high cupboard or wall on one side.  
• The separation between the hob and the extractor hood must be at  
least as large as that given in the extractor hood installation instruc-  
tions.  
Appliance Alignment  
Underneath the appliance there  
are 4 adjustable feet with the aid  
of which you can compensate for  
small amounts of unevenness in  
the floor.  
0 1. Remove the utensils drawer  
2. Turn the adjustable feet to raise  
or lower them until the cooker is  
level.  
_
_
3. Replace the utensils drawer.  
+
+
The adjustable feet are easier to  
turn if the cooker is tilted slightly  
to take the load off the feet.  
3
46  
Installing and Connecting  
Technical Data  
Oven Exterior Dimensions  
Height x Breadth x Depth  
Depth with the door open  
85 cm x 60 cm x 60 cm  
105 cm  
Oven Interior Dimensions  
Height x Breadth x Depth  
31 cm x 39.6 x 41.5 cm  
Power Consumption of the Cooking Zones  
Single ring cooking zone ø 145 mm  
Double ring cooking zone ø 120/210 mm  
Casserole cooking zone ø 170/265 mm  
1200 W  
2200 W  
2300 W  
Regulations, Standards, Directives  
This appliance meets the following standards:  
• EN 60 335-1 and EN 60 335-2-6  
in respect of the safety of electrical appliances for household use and  
similar purposes and  
• DIN 44546 / 44547 / 44548  
in respect of the operating features of electric cookers for household  
use.  
• EN 55014-2 / VDE 0875 part 14-2  
• EN 55014 / VDE 0875 part 14/12.93  
• EN 61000-3-2 / VDE 0838 part 2  
• EN 61000-3-3 / VDE 0838 part 3  
in respect of the basic protection requirements for electromagnetic  
compatibility (EMC).  
This appliance complies with the following EU directives:  
• 73/23/EWG dated 19.02.1973 (Low Voltage Directive)  
4
• 89/336/EWG dated 03.05.1989 (EMC Directive including  
Directive Amendment 92/31/EWG).  
47  
Installing and Connecting  
1 Safety Instructions for the Installer  
• A device is to be included in the electrical installation that makes it  
possible to isolate the appliance from the mains supply with a mini-  
mum contact separation of 3 mm. Suitable isolation devices are e.g.  
cut-outs, fuses (remove screw type fuses from the holder), earth leak-  
age trips and circuit breakers.  
• Make the electrical connection  
to the appliance in accordance  
with the wiring diagram on the  
outside of the connector cover.  
Important: Do not feed cable  
through the holes!  
1
48  
Installing and Connecting  
49  
Installing and Connecting  
50  
Service  
SERVICE  
In the “What to do, if …” section a number of malfunctions are listed  
that you can rectify yourself. In the event of a malfunction, look there  
first.  
Is it a technical malfunction?  
Then please contact your customer service centre. (You will find  
addresses and telephone numbers in the "Customer Service Centres"  
list.)  
Always take the time to prepare yourself for the call. By this means you  
will make diagnosis of the problem easier and also make it easier to  
decide if a customer service visit is necessary:  
Please determine as accurately as  
possible:  
• How is the malfunction notice-  
able ?  
• Under what circumstances does  
the malfunction occur?  
Prior to the telephone call it is  
imperative that you make a note of  
the following appliance code num-  
bers that are given on the rating  
plate:  
• PNC Code (9 digits),  
• S-No Code (8 digits).  
We recommend you to record the code numbers here so that you  
always have them at hand:  
PNC . . .  
. . .  
. . .  
S-No . . . . . . . .  
When will you be charged, also during the warranty period?  
• when you could have rectified the malfunction with aid of the Table  
of Malfunctions (see “What to do, if ...” section),  
• if the customer service engineer has to make several calls because he  
was not given important information prior to his visit, and therefore,  
e.g., had to fetch replacement parts. You can avoid multiple calls if  
you prepare yourself well for the telephone call, as described above.  
51  
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  
© Copyright by AEG  
822 947 318 -05- 0403  
Subject to change without notice  

HP Hewlett Packard Hewlett Packard Computer Monitor W2408 User Manual
Hotpoint EW20 User Manual
Hitachi CRT Television CP X615W User Manual
GE 28213 Series User Manual
GE 25893 User Manual
Electrolux U24338 SG 505X User Manual
Electrolux EHE 688W User Manual
Eizo S2410W User Manual
AT T 9345 User Manual
Adaptec Computer Hardware 1420SA User Manual