AEG COMPETENCE E3000 1 User Manual

COMPETENCE E3000-1  
The Versatile Built-In Oven  
Operating Instructions  
COMPETENCE  
MADE IN GERMANY  
Contents  
Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
5
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Eco-insulation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
7
7
Appliance Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
8
8
9
Oven Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Before Using for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Initial Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Using the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14  
Cooking with the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
Positioning the Shelf Unit and the Universal Baking Tray . . . . . . . . . . . . . 16  
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17  
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Settings for Cooking on the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19  
Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21  
Tips for Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23  
Table for Soufflés and Dishes Au Gratin . . . . . . . . . . . . . . . . . . . . . . . . . 24  
Table for Frozen and Ready-Made Foods . . . . . . . . . . . . . . . . . . . . . . . . 24  
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25  
Table for Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27  
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29  
Grilling table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29  
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30  
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30  
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31  
Preserving times . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31  
3
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32  
Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32  
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32  
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32  
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33  
Oven Light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34  
Grill Element . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35  
Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36  
Oven Door Glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37  
What to do if ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39  
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40  
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40  
Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40  
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42  
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43  
4
1 Safety Instructions  
The installation and connection of the new appliance must only be car-  
ried out by a registered specialist.  
Where damage occurs the warranty will not apply if this instruction has  
not been adhered to.  
The safety features of AEG electrical appliances comply with recognised  
technical standards and the German law covering equipment safety.  
However, as manufacturers we also believe it is our responsibility to  
familiarise you with the following safety instructions.  
General Safety  
Take care when connecting electrical appliances to sockets near to  
the appliance. Do not allow connecting leads to come into contact  
with hot rings or to catch beneath the hot oven door.  
Do not store inflammable objects in the oven. They may ignite when  
the oven is switched on.  
For safety reasons cleaning the appliance with a steam jet cleaner or  
high-pressure water cleaner is not permissible.  
Using force, especially on the edges of the front glass panel, may  
break the glass.  
Caution: Risk of burning! Whenever you bake, roast or grill the oven  
door becomes hot, as do the inner surfaces of the oven, heating ele-  
ments and accessories. Always use an oven cloth or oven gloves and  
take every care to avoid burns. For this reason keep children away  
from the appliance at all times.  
Overheated fats and oils catch fire quickly. Do not leave the appliance  
unattended when cooking food in fat or oil (e.g. chips).  
Using ingredients containing alcohol in the oven may create an alco-  
hol-air mixture that is easily ignited. In this case, open the door care-  
fully. Do not have embers, sparks or naked flames in the vicinity when  
opening the door. We recommend that you leave the cooked item in  
the oven with the door closed and the oven turned off for about 10 -  
15 minutes to cool.  
Repairs to the appliance may only be carried out by qualified spe-  
cialists. Improperly effected repairs may result in significant risk to  
the user. If your appliance needs repairing, please contact customer  
service or your dealer.  
If the appliance malfunctions: remove fuses or switch off.  
5
Intended Use  
This appliance is intended to be used for cooking, frying and baking  
food in the home and must not be used for any other purpose.  
Only use the appliance to prepare food.  
Do not use the oven as a room heater.  
To Avoid Damaging Your Appliance  
Do not line your oven with aluminium foil and do not place a baking  
tray or dish on the oven floor, otherwise the oven enamel will be  
damaged by the resulting build up of heat.  
Clean the appliance after each use. This is the easiest way to remove  
spills and prevents them being burnt on.  
Juice from fruit that drips from baking trays will leave marks that  
cannot be removed. For very moist cakes, use the universal baking  
tray.  
Never pour water directly into the hot oven. The enamel may be dam-  
aged.  
Do not put any weight on the open oven door.  
Do not store moist food in the oven.  
6
2 Disposal  
Disposing of packaging material  
All materials used can be fully recycled.  
The cardboard container is made from 80% recycled paper.  
Plastics are marked as follows:  
>PE< indicates polythene, as used on the outer covering and the  
wrappings inside.  
>PS< indicates expanded polystyrene e.g., the padding materials. It is  
entirely CFC-free.  
Any unwanted packaging materials will be taken back by your dealer  
free of charge.  
Disposing of old appliances  
To protect the environment, it is important that worn out appliances  
are disposed of in the correct manner. This applies to your old appliance  
and will also apply to your new appliance at some time in the future  
when it is no longer required.  
Warning! Before disposing of old appliances make them inoperable.  
Disconnect the appliance from the mains supply and remove the mains  
lead.  
This prevents children getting into life-threatening situations when  
playing.  
1
2
Disposal advice  
The appliance must not be disposed of with household rubbish.  
You can obtain information about collection dates or public refuse  
disposal sites from your local refuse department or council.  
You can also take the appliance to your AEG dealer; they will dispose  
of it for you for a small contribution towards the costs.  
Eco-insulation  
The oven is fitted during manufacture with eco-insulation. This insula-  
tion has been tested for harmful substances by independent test cen-  
tres and has been classified safe.  
7
Appliance Assembly  
Control Panel  
The rotary switches used to operate the oven and rings can be read  
from above.  
Oven functions  
Rotary switch used for selecting the required oven function.  
Temperature selection  
Rotary switch for selecting the required oven temperature.  
Oven power indicator  
The yellow oven power indicator comes on as soon as the oven or rings  
are switched on.  
Temperature pilot light  
The red temperature pilot light comes on while the oven is warming up  
and goes out once the set temperature has been reached.  
Ring switches  
Rotary switches for switching on the cooking zones.  
8
Oven Features  
Shelf positions  
There is a shelf support rail on both  
sides of the oven, with 5 shelf posi-  
tions on which to insert the acces-  
sories.  
Anti-tip device  
All slide-in units are fitted with an  
anti-tip device to prevent them  
being pulled out of the oven unin-  
tentionally.  
When the unit is inserted the anti-  
tip device must be to the rear of the  
oven.  
Oven steam vent  
The steam from the oven is fed  
directly to the extractor hood via  
the duct in the rear of the cooking  
surface.  
Fan run-on  
The fan switches on automatically as soon as the oven is switched on.  
Once the oven has been switched off, the fan continues running to cool  
down the appliance and then switches itself off automatically.  
9
Oven Accessories  
The following parts are supplied with the oven:  
Combination shelf  
For dishes, cake tins, items for  
roasting and grilling  
Universal baking tray  
For moist cakes, roasts or asa baking  
tray or as a container to catch fat  
10  
Oven Functions  
The oven has the following functions:  
H Hot air  
Hot air is particularly suitable for baking biscuits on 2 levels at the  
same time.  
The oven temperatures are usually 20-40 °C lower than with conven-  
tional.  
Top and bottom heat are used. In addition, a fan in the rear wall of the  
oven ensures constant circulation of hot air within the oven compart-  
ment. Hot air reaches all sides of the food.  
O Conventional  
Conventional oven heating is suitable for baking and roasting on one  
level.  
Heat is supplied evenly from above and below.  
Ü Bottom heat  
You can use this oven function to crisp and brown bread, cakes (e.g.,  
moist cakes) and pastries from below.  
In this case only the heater fitted in the base of the oven is used.  
A Defrosting  
Using the defrost oven function you can partially- or completely and  
evenly defrost foods such as flans, butter, bread, fruit or other delicate  
foods.  
With this function only the fan is in operation; there is no heating.  
F Grill  
Grilling is particularly suitable for grilling or toasting flat foods, such  
as steaks, escalopes, fish or toast.  
The heat is supplied from the grill element on the oven ceiling.  
Z Dual grill  
The dual grill is suitable for grilling or toasting large quantities of flat  
food such as steaks, escalopes, fish or toast.  
When you use this function an additional, second grill heating element  
in the oven ceiling is switched on.  
11  
IRotitherm  
Rotitherm is particularly suitable for roasting larger joints of meat or  
poultry on one level. The function is suitable for browning gratin dis-  
hes and crisping toppings.  
The grill heating element and the fan operate alternately.  
12  
Before Using for the First Time  
Initial Cleaning  
Before using the oven for the first time you should clean it thoroughly.  
You can switch on the oven light to make cleaning easier.  
0 1. Turn the oven function switch to Oven Lighting .  
2. Remove all accessories and the side support rails, and wash them with  
warm water and washing-up liquid.  
3. Then wash out the oven with warm water and washing-up liquid, and  
dry.  
4. Wipe off the front of the unit with a damp cloth only.  
To clean stainless steel fronts use commercially available cleaning  
agents that create a protective film to prevent finger marks.  
3
Important: Do not use any caustic, abrasive cleaners! The surface could  
be damaged.  
1
13  
Using the Rings  
Also refer to the operating instructions for your built-in cooking unit. It  
contains important information on ovenware, operation, cleaning and  
care.  
Heat settings  
Within the range of settings 1-9, it is possible to select 14 heat set-  
tings (including intermediate positions).  
Intermediate positions may be selected between settings 2 and 7.  
They are marked with a dot between the heat settings.  
1 = lowest heat setting  
9 = highest heat setting  
14  
Cooking with the Rings  
0 1. Select a high heat setting to boil/fry.  
2. As soon as steam appears or the fat is  
hot, lower the setting to the required  
position to continue cooking.  
3. To stop cooking, turn back to the zero  
position.  
Switch the cooking zone off approx. 5-10 minutes before cooking is  
finished to make use of the residual heat. This saves electricity.  
2
15  
Using the Oven  
Positioning the Shelf Unit and the Universal Baking Tray  
All slide-in units have a small bulge on the left and right. This bulge  
serves as an anti-tip device and must always point downwards.  
Inserting shelf unit  
0
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 the shelf unit and tray  
0
When the shelf unit and universal  
baking tray are used together, care-  
fully place the shelf anti-tip device  
in the bulges on the tray.  
16  
Switching the Oven On and Off  
0 1. Turn the "Oven Functionsswitch to  
select the required function.  
2. Turn the "Temperature Selection“  
switch to set the required tempera-  
ture.  
3. The yellow oven power indicator  
will come on while the oven or rings  
are in use.  
The red temperature pilot light will  
come on while the oven is heating  
up and will go out as soon as the  
set temperature has been reached.  
4. To switch the oven off turn the  
"Oven Functionsswitch and the  
"Temperature Selectionswitch back  
to zero.  
17  
Uses, Tables and Tips  
Cooking  
The information given in the following tables is for guidance. The  
switch setting required for cooking depends on the quality of the pans  
and the type and quantity of food.  
Settings for Cooking on the Rings  
Cooking/  
Switch  
Setting  
Continuation  
Cooking level  
Suitable for  
Bringing to the  
boil  
Heating up large quantities of water, cooking  
pasta  
9
Deep-frying chips,  
browning meat, e.g., stewing steak,  
frying, e.g., potato cakes, chops, steaks  
Hot fat  
frying  
7-9  
6-7  
Frying meat, escalopes, veal cutlet cordon bleu  
chops, rissoles, sausages, liver, roux, lightly frying  
eggs, pancakes, deep-fried fritters  
Light  
frying  
Cooking larger quantities of food,  
stews and soups, steaming potatoes,  
simmering meat stock  
4-5  
3-4  
Boiling  
Steaming  
braising  
Steaming vegetables, braising meat  
cooking rice puddings  
Poaching and simmering rice and milk dishes  
(stir occasionally),  
steaming small quantities of potato or vegetables,  
heating prepared dishes  
2-3  
Poaching  
Melting  
Soufflé omelet, cooked-egg garnish or royale,  
hollandaise sauce,  
1-2  
0
keeping foods warm,  
melting butter, chocolate, gelatine  
Residual heat, off position  
We recommend using setting "9" to heat up or brown food and then  
reducing the heat settin to the appropriate level for those foods that  
require longer cooking.  
3
18  
Baking  
For baking use the hot air Hoven function or conventional O.  
Baking tins  
When using conventional heat Ocoated baking tins or tins made of  
dark metal are most suitable.  
For hot air Hbaking tins made of light metal are also suitable.  
Shelf positions  
Baking with conventional Ois only possible on one shelf position at  
a time.  
Using hot air Hyou can bake dry items and biscuits on 2 baking  
trays simultaneously.  
1 Baking tray  
Shelf position 3  
1 Baking tin:  
Shelf position 1  
2 Baking trays:  
Shelf positions 1 and 4  
19  
General information  
Always count the shelf positions from the bottom upwards.  
Insert baking sheets with the bevelled edge to the front!  
Always place cake tins in the middle of the shelf.  
You can also bake with two tins at the same time using conventional  
Oor hot air H. In this case, place the cake tins side by side on the  
shelf. The cooking time is increased, but 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 dishes.  
Ranges are given for the temperature and cooking time since these  
are dependent on the mixture, quantity and cake tin used.  
When using 2 baking trays the lower baking tray should remain in the  
oven for an extra 5-10 minutes if necessary.  
Items that might drip (e.g., pizzas, fruit flans) should only be prepared  
on one level.  
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, select a higher temperature.  
If you cannot find specific information for one of your own recipes,  
use information given in 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.  
Differences in the degree of browning will balance 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
Unless otherwise stated, the information in the tables assumes starting  
with a cold oven.  
20  
Baking Table  
Type of Cake or Pastry  
Hot Air H  
Conventional O  
Time  
Shelf  
Position  
from  
Temper-  
ature  
ºC  
Shelf Tempera- For Both  
Position  
from  
ture  
ºC  
Functions  
Hours:  
Bottom  
Bottom  
Mins.  
Baking in tins  
Ring-shaped or  
pudding-bowl shaped  
cakes  
1
1
150-170  
1
1
160-180 0:50-1:10  
Madeira cake/  
king cake  
140-160  
150-170 1:10-1:30  
160-180 0:25-0:40  
Sponge cake  
1
3
3
1
140-160  
170-180  
150-170  
150-170  
2
2
2
1
190-2101  
Shortcrust pastry flan base  
Sponge flan base  
0:10-0:25  
170-190 0:20-0:25  
Covered apple flan  
170-190 0:50-1:00  
Savoury flan  
(e.g., quiche lorraine)  
1
1
160-180  
140 -160  
1
1
190-210 0:30-1:10  
Cheesecake  
170-190 1:00-1:30  
Baking on  
baking trays  
Plaited roll/ring  
Fruit loaf  
3
3
160-170  
3
3
170-190 0:30-0:40  
160-1701  
160-1801  
0:40-1:00  
180-2001  
140-160  
2501  
160-180  
Bread (rye bread) initially  
.....................................then  
0:20  
0:30-1:00  
1
3
2
3
160-  
1701  
Cream puffs/eclairs2  
190-210 0:25-0:40  
150-1701  
150-160  
180-2001  
Swiss roll  
3
3
3
3
0:10-0:20  
Dry streusel cake3  
170-190 0:20-0:40  
Butter cake/sugar cake,  
sugar-topped cakes  
160-1701  
190-2101  
3
3
0:15-0:30  
21  
Type of Cake or Pastry  
Hot Air H  
Conventional O  
Time  
Shelf  
Position  
from  
Temper-  
ature  
ºC  
Shelf Tempera- For Both  
Position  
from  
ture  
ºC  
Functions  
Hours:  
Bottom  
Bottom  
Mins.  
Fruit flan  
(with a yeast dough/sponge  
base)  
3
3
-
140-160  
150- 170  
-
3
3
3
170-190 0:25-0:50  
170-190 0:40-1:20  
170-190 0:40-1:20  
Fruit flan with shortcrust  
pastry base2  
Tarts baked with  
delicate fillings  
(e.g., curd cheese, cream.)  
Pizza (with deep topping)2  
Pizza (thin)  
190-2101  
1
-
180-200  
1
1
1
1
0:30-1:00  
230-3001  
-
-
0:10-0:25  
275-3001  
Unleavened Bread  
Flat sweet or savoury pies  
Biscuits  
-
0:08-0:15  
1
180-200  
210-230 0:35-0:50  
Shortbread biscuits3  
Small piped biscuits3  
170-1901  
3
3
150-160  
3
3
0:06-0:20  
140-150  
160-180 0:10-0:40  
Sponge fingers3  
Meringues  
3
3
3
150-160  
80-100  
3
3
3
170-190 0:15-0:20  
100-120 2:00-2:30  
120-140 0:30-0:60  
Macaroons  
100-120  
Small pastries made with  
yeast dough  
3
150-160  
3
170-190 0:20-0:40  
Small pastries made with  
puff pastry  
170-1801  
170-1901  
190-2101  
3
3
3
3
0:20-0:30  
180-2201  
Bread Rolls  
0:20-0:35  
1) Pre-heat the oven  
2) Use the combination/fat tray or the fat tray alone  
3) Baking on 2 levels possible Information printed in bold type indicates the  
preferred oven function or temperature  
22  
Tips for Baking  
Tip  
Push a wooden skewer into the highest point of the  
cake. If the skewer comes out clean, you can switch  
off the oven and utilise the residual heat.  
To tell if your cake is cooked  
through  
Check your recipe. Next time, use less liquid. Check  
that you have beaten the mixture for the correct  
length of time, particularly when using a food-proc-  
essor.  
The cake collapses (is sticky,  
not properly cooked through,  
water marks)  
The cake is undercooked at  
the bottom  
Next time use a dark cake tin or place the cake one  
level lower.  
Cake with moist topping/  
cheesecake is not cooked  
through  
Next time bake at a lower temperature and increase  
the cooking time.  
23  
Table for Soufflés and Dishes Au Gratin  
Conventional O  
Rotitherm I  
Time  
Shelf Position Tempera- ShelfPosition Tempera-  
Hours:  
Mins.  
from Bottom  
ture °C  
from Bottom  
ture °C  
Pasta bake  
Lasagne  
1
1
180-200  
1
1
160-170  
160-170  
0:45-1:00  
0:25-0:40  
180-200  
Vegetables  
au gratin1  
1
1
200-220  
200-220  
1
1
160-170 0:15-0:30  
Pizza  
baguettes1  
160-170 0:15-0:30  
Sweet soufflés  
1
1
180-200  
-
-
0:40-0:60  
0:30-1:00  
Fish pies  
180-200  
1
160-170  
Stuffed  
vegetables  
1
180-200  
1
160-170 0:30-1:00  
1) Pre-heat the oven.  
Information printed in bold type indicates the preferred oven function for the  
dish concerned.  
Table for Frozen and Ready-Made Foods  
Shelf Posi-  
Item to be  
Cooked  
tion from  
Bottom  
Oven Function  
Temperature  
Time  
In accordance  
In accordance  
Frozen pizza  
3
3
3
Conventional O with the maker's with the maker's  
instructions  
instructions  
Chips1  
(300-600 g)  
Rotitherm I  
200-220 °C  
15-25 Min.  
In accordance  
In accordance  
Baguettes  
Fruit flan  
Conventional O with the maker's with the maker's  
instructions  
instructions  
In accordance  
In accordance  
3
Conventional O with the maker's with the maker's  
instructions instructions  
1) Comment: Turn chips 2-3 times during cooking.  
24  
Roasting  
Use the rotitherm Ioven function or conventional Owhen roasting.  
Ovenware for roasting  
Any heat-resistant dish is suitable for roasting.  
If the dish has plastic handles, check that they are heat-resistant.  
Large joints can be roasted directly in the universal baking tray or  
on the shelf unit with the baking tray placed below (e.g., turkey,  
goose, 3-4 chickens, 3-4 knuckles of veal.)  
We recommend that all lean pieces of meat should be roasted in a  
casserole dish with a lid (e.g., veal, marinated beef, pot roast, frozen  
meat.) In this way the meat will retain its juices.  
You can roast meats that are to be browned or crisped in a casserole  
dish without a lid (e.g., pork joints, meat loaf, lamb joints, mutton,  
duck, 1-2 knuckles of veal, 1-2 chicken, small poultry, roast 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 be used.  
25  
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 that only meat and fish with a minimum weight of  
1kg should be roasted or baked in the oven.  
In general, conventional O is particularly suitable for cooking very  
lean meat such as fish or game. For all other types of meat (particu-  
larly poultry) we recommend the rothitherm function I.  
The cooking time required is dependent on the type and quality of  
the meat.  
To stop meat juices or fat burning onto dishes or the oven, we recom-  
mend adding a little liquid to 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
26  
Table for Roasting  
Type of Meat Quantity  
Conventional O  
Rotitherm I  
Shelf Tempera-  
Time  
Hours:  
Mins.  
Weight  
Shelf  
Position  
from  
Tempera-  
ture  
Position  
from  
ture  
ºC  
ºC  
Bottom  
Bottom  
Beef  
Pot roast  
1-1.5 kg  
1
200-250  
-
-
2:00-2:30  
Roast beef or fil-  
let  
per cm of  
thickness  
per cm of  
thickness  
250-2701  
250-2701  
210-2501  
- red inside  
- pink inside  
1
1
1
1
1
1
190-200 0:05-0:06  
180-190 0:06-0:08  
170-180 0:08-0:10  
per cm of  
thickness  
per cm of  
thickness  
- cooked through  
Pork  
Shoulder, neck  
ham joint  
1-1.5 kg  
1-1.5 kg  
1
1
1
1
210-220  
180-190  
170-180  
210-220  
1
1
1
1
160-180 1:30-2:00  
170-180 1:00-1:30  
160-170 0:45-1:00  
150-170 1:30-2:00  
Chop, smoked  
loin chop  
750 g-1  
kg  
Meat loaf  
Pork knuckles  
(pre-cooked)  
750 g-1  
kg  
Veal  
Roast veal  
Knuckle of veal  
Lamb  
1 kg  
1
1
210-220  
210-225  
1
1
160-180 1:30-2:00  
1.5-2 kg  
160-180 2:00-2:30  
Leg of lamb,  
roast lamb  
1-1.5 kg  
1-1.5 kg  
1
1
210-220  
210-220  
1
1
150-170 1:15-2:00  
Saddle of lamb  
160-180 1:00-1:30  
27  
Type of Meat Quantity  
Weight  
Conventional O  
Rotitherm I  
Shelf Tempera-  
Time  
Hours:  
Mins.  
Shelf  
Position  
from  
Tempera-  
ture  
Position  
from  
ture  
ºC  
ºC  
Bottom  
Bottom  
Game  
Whole piece of  
hare,  
haunch or  
jointed hare  
up to 1  
kg  
220-2501  
3
3
160-170 0:25-0:40  
Saddle of venison  
1.5-2 kg  
1
1
210-220  
1
1
160-180 1:15-1:45  
160-180 1:30-2:15  
Haunch of venison 1.5-2 kg  
200-210  
Poultry  
Portions of poul-  
try  
4-6 portions  
per  
200-  
250g  
3
220-250  
3
180-200 0:35-0:50  
Half chicken por-  
tions  
2-4 portions  
per  
400-500  
g
3
1
220-250  
220-250  
3
1
180-200 0:35-0:50  
Chicken,  
poulard  
1-1.5 kg  
170-180 0:45-1:15  
Duck  
1.5-2 kg  
3.5-5 kg  
1
1
210-220  
200-210  
1
1
160-180 1:00-1:30  
Goose  
150-160 2:30-3:00  
2.5-3.5  
kg  
4-6 kg  
200-210  
180-200  
150-160 1:30-2:00  
140-150 2:30-4:00  
Turkey  
1
1
Fish (steaming)  
Whole fish  
1-1.5 kg  
2/3  
210-220  
2/3  
160-170 0:45-1:15  
1) Pre-heat oven.  
Information printed in bold type indicates the preferred oven function for the  
dish concerned.  
28  
Grilling  
To grill, use oven function Zfor dual grill or Ffor single grill with  
temperature setting z.  
Important: Always preheat the empty oven with the grill function for  
5 minutes!  
1
Ovenware for grilling  
Use the shelf unit and universal tray together for grilling.  
Shelf positions  
For grilling flat foods you should generally use the 4th shelf position  
from the bottom.  
Notes on the grilling table  
The grilling times are only for guidance and will vary depending on the  
type and quality of meat or fish.  
Grilling is particularly suitable for flat pieces of meat and fish.  
Turn the food halfway through grilling.  
Warning: Always grill with the oven door closed. Risk of burning!  
1
Grilling table  
Shelf Position  
from Bottom  
Type of Food  
Grilling Time  
1st side  
2nd side  
6-8 mins.  
6-10 mins.  
6-8 mins.  
Rissoles  
4.  
4.  
4.  
8-10 mins.  
10-12 mins.  
8-10 mins.  
Fillet of pork  
Grilled sausages  
Fillet steaks,  
veal steaks  
4.  
3.  
6-7 mins.  
5-6 mins.  
Fillet of beef, sirloin  
(approx. 1 kg)  
10-12 mins.  
10-12 mins.  
Toast 1  
3.  
3.  
2-3 mins.  
6-8 mins.  
2-3 mins.  
-
Toast with topping  
1) Do not use the universal baking tray together with the grilling shelf unit.  
29  
Defrosting  
Use the defrost oven function for defrosting.  
Dishes for defrosting  
Put the food on a plate and put the plate on the shelf unit.  
Use only parchment paper or suitable cling film to cover the food. Do  
not cover with a plate or bowl as these considerably prolong the  
defrosting time.  
Shelf positions  
To defrost, insert the shelf unit in the 1st shelf position from the  
bottom.  
Notes on the defrosting table  
The following table offers some guidance on defrosting times.  
Defrosting table  
Defrost-  
ing Time Defrosting  
Final  
Dish  
Comment  
Mins.  
Time Mins.  
Place the chicken on an upside-down  
saucer on a large plate. Defrost  
uncovered, turning half way through,  
or defrost covered in suitable cling  
film.  
Chicken, 1000 g  
100-140  
20-30  
Defrost uncovered, turning half way  
through or cover with suitable cling  
film.  
Meat, 1000 g  
Meat, 500 g  
100-140  
90-120  
20-30  
20-30  
Defrost uncovered, turning half way  
through or cover with suitable cling  
film.  
Trout, 150 g  
25-35  
30-40  
30-40  
10-15  
10-20  
10-15  
Defrost uncovered  
Defrost uncovered  
Defrost uncovered  
Strawberries, 300 g  
Butter, 250 g  
Defrost uncovered  
Cream, 2 x 200 g  
Flan, 1400 g  
80-100  
60  
10-15  
60  
(Cream may still be whipped if some  
parts are still slightly frozen)  
Defrost uncovered  
30  
Preserving  
When preserving use the hot air Hoven function.  
Preserving jars  
Only use commercially available preserving jars (preserving jars with a  
rubber ring and glass lid) for preserving.  
Screw-top jars, jars with a bayonet fastening and metal containers  
are unsuitable.  
Shelf positions  
When preserving use the 1st shelf position from the bottom .  
Notes on preserving  
Use the universal baking tray for preserving. There is room for up to 6  
preserving jars each with a capacity of 1 litre on this tray.  
Stand a cup of water on the universal baking tray so that there is suf-  
ficient moisture in the oven.  
Position the preserving jars on the universal baking tray so that they  
do not come into contact with one another.  
The preserving jars should all be filled to the same level and closed.  
Preserving times  
Fruit and pickled gherkins  
0 1. Select the hot air Hoven function and turn the temperature selection  
switch to 160° C.  
2. As soon as bubbles begin to appear in the liquid in the first jars (for  
1-litre jars this takes about 45 minutes), switch the oven off.  
3. Leave the jars to stand in the closed oven for a further 30 minutes or, in  
the case of delicate fruits such as strawberries, for approx. 15 minutes.  
Vegetables and meat  
0 1. Select the hot air Hoven function and turn the temperature selection  
switch to 160° C.  
2. As soon as bubbles begin to form in the first jars, lower the tempera-  
ture to 100 °C.  
3. Continue to cook at 100 °C for approx. 60-90 minutes.  
4. Then switch off the oven and leave the preserving jars to stand in the  
closed oven for a further 30 minutes.  
31  
Cleaning and Care  
Exterior of the Appliance  
0
Wipe the front of the appliance with a soft cloth dipped in warm soapy  
water.  
Do not use scourers, caustic cleaners or abrasive items.  
You can use commercially available cleaning agents on stainless steel  
fronts. They provide a film to protect against finger marks.  
Oven Interior  
Oven lighting  
You can switch on the oven light to make cleaning easier.  
Cleaning  
0 1. Every time you use the oven, wipe it out afterwards with water and  
washing-up liquid to which you have added a few drops of vinegar.  
2. Then rub the oven dry with a cloth.  
3. Remove stubborn marks with special oven cleaner.  
Warning: For safety reasons cleaning the appliance with a steam jet  
cleaner or high-pressure water cleaner is not permissible!  
1
Important: Always follow the manufacturer's instructions when using  
oven spray!  
Accessories  
0
Wash all slide-in units (shelf unit, baking tray, etc.) after each use and  
dry well. Soak briefly to make them easier to clean.  
32  
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  
0
First pull the front of the rail away  
from the oven wall (1) and then  
unhitch at the back (2).  
Fitting the shelf support rails  
Take care when fitting the rails that  
the rounded ends of the guide rails  
are pointing forwards!  
1
0
To re-insert, first hook the rail into  
place at the back (1) and then insert  
the front and press into place (2).  
33  
Oven Light  
Warning: Risk of electric shock! Prior to changing the oven light:  
Switch off the oven!  
Either remove or switch off the fuses in the fuse box.  
1
Replacing the oven light bulb/cleaning the glass  
0 1. Remove the right shelf support rail.  
2. Place a cloth on the floor of the  
oven.  
3. Remove the glass cover by turning  
it anti-clockwise and then clean it.  
4. Replace with  
40 watt, 230 V, 300 °C  
heat-resistant oven lighting.  
5. Refit the glass cover.  
6. Remove the cloth from the oven.  
34  
Grill Element  
The grill element can be folded down to make it easier to clean the  
oven ceiling.  
Folding down the grill element  
Warning: The grill must only be fol-  
ded down when the oven has been  
switched off and there is no risk of  
being burnt.  
1
0 1. Remove the 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.  
Important: Do not use force to  
press the heating element down!  
The heating element might break.  
1
Cleaning the oven ceiling  
Repositioning the grill element  
0 1. Move the heating element back up  
until it is again positioned directly  
beneath 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 rails.  
Important: The heating element  
1
must be positioned correctly and  
securely above the support lug on  
the inner wall of the oven.  
35  
Oven Door  
The oven door of your appliance may be removed for cleaning.  
Removing the oven door  
0 1. Open the oven door completely.  
2. Completely fold back the brass-  
coloured clamping lever on both  
door hinges (1).  
3. Grip the oven door with both hands  
on the sidesand close it by about 3/  
4 (2) past its resistance.  
4. Pull the door away from the oven  
(Caution: heavy!) (3).  
5. Place the door, with the outer sur-  
face downwards, on a soft, flat sur-  
face, for example a blanket, to avoid  
scratches.  
Hanging the oven door  
0 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 as far as possi-  
ble into the two slots on the right  
and left at the bottom of the oven  
(1).  
4. Lift the door up until resistance is  
met and then open fully (2).  
5. Lift the brass-coloured clamping  
lever on both door hinges back to  
their original position (3).  
6. Close oven door.  
Important! When hanging the oven door the clamping lever on both  
1
door hinges must be opened out, then push the door hinges in simul-  
taneously!  
36  
Oven Door Glass  
The oven door is furnished with two or three glass panels mounted one  
behind the other. The inner panels may be removed for cleaning.  
Warning: Carry out the following steps only when the oven door is  
unhinged! When on its hinges, the door could snap shut due to the  
lighter weight when the glass is removed and could cause injury.  
1
Removing the upper door glass  
0 1. Unhinge the oven door and place it  
on a soft, flat surface with the  
handle facing down.  
2. Take hold of the glass panel at the  
lower edge and slide it against the  
spring pressure in the direction of  
the oven door handle until it is free  
at the base (1).  
3. Raise the panel gently at the base  
and pull out (2).  
Removing the middle door glass (only for appliances with a metal  
front)  
0 1. Grip the bottom edge of the middle  
glass panel and push it in the direc-  
tion of the oven door handle until it  
is free at the base (1).  
2. Raise the panel gently at the base  
and pull out (2).  
3. Clean the glass panels.  
37  
Inserting the middle door glass (only for appliances with a metal  
front)  
0 1. Insert the middle glass panel at an  
angle from above into the section  
of the door in which the handle is  
located (1).  
2. Lower the middle glass panel (2) and  
slide it under the lower bracket  
towards the lower door edge as far  
as it will go.  
Inserting the upper door glass  
0 1. Insert the upper glass panel at an  
angle from above into the section  
of the door in which the handle is  
located (1).  
2. Lower the glass panel (2). Push the  
panel against the spring on the  
lower door edge in front of the  
retaining section on the handle side,  
and slide it under the retaining  
section.  
The glass panel must be firmly in position!  
3. Re-hang the oven door.  
38  
What to do if ...  
.... the cooking zones don't work?  
0
Check whether  
the appropriate cooking zone has been switched on,  
the mains fuse (fuse box) has blown or the cooker circuit breaker (at  
the household power distribution box) has tripped.  
.... the oven does not heat up?  
0
Check whether  
the appliance has been switched on,  
all the necessary settings have been made,  
the mains fuse (fuse box) has blown or the cooker circuit breaker (at  
the household power distribution box) has tripped.  
If the circuit breaker trips several times, please contact an approved  
electrician.  
.... the oven lighting goes off?  
0
Replace the light bulb in the oven (see Cleaning and care).  
Information for appliances with a metal front:  
Due to the cold front of your appliance the inner door glass may steam  
over briefly if you open the door during or shortly after baking or  
roasting.  
3
If you call in customer service to resolve a problem listed in these notes,  
or to rectify an error in the operation of the appliance, the customer  
service engineer's visit might not be free of charge, even during the  
warranty period.  
Should you still have problems after reading this information,  
please contact your specialist dealer or customer service.  
Warning: Repairs to the appliance should only be carried out by quali-  
fied specialists. Improperly effected repairs may result in considerable  
risk to the user. If your appliance needs repairing, please contact your  
specialist dealer or customer service.  
1
39  
Technical Data  
Oven Interior Dimensions  
Height x Width x Depth  
Capacity (usable capacity)  
31.0 cm x 40.5 cm x 41.0 cm  
51 l  
Regulations, Standards, Directives  
This appliance meets the following standards:  
EN 60 335-1 and EN 60 335-2-6  
relating to the safety of electric appliances for household use and  
similar purposes and  
EN 60350 and  
DIN 44546 / 44547 / 44548  
relating to the operating features of household electric cookers.  
EN 55014-2  
EN 55014  
EN 61000-3-2  
EN 61000-3-3  
relating to basic requirements for electromagnetic compatibility pro-  
tection (EMC).  
This appliance complies with the following EC directives:  
73/23/EWG dated 19.02.1973 (Low Voltage Directive)  
4
89/336/EWG dated 03.05.1989 (EMC Directive including  
Amending Directive 92/31/EWG).  
40  
41  
Index  
A
R
Anti-tip device . . . . . . . . . . . . . . . . . . . . . . . 9  
Ready-made meals . . . . . . . . . . . . . . . . . . . .24  
Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5  
Ring  
B
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19  
switches . . . . . . . . . . . . . . . . . . . . . . . . . . .8  
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . .25  
Rothitherm . . . . . . . . . . . . . . . . . . . . . . . . . .12  
C
Cleaning  
initial cleaning . . . . . . . . . . . . . . . . . . . . 13  
oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32  
oven door . . . . . . . . . . . . . . . . . . . . . . . . . 36  
oven light . . . . . . . . . . . . . . . . . . . . . . . . . 34  
shelf support rails . . . . . . . . . . . . . . . . . . 33  
Cleaning accessories . . . . . . . . . . . . . . . . . . 32  
Combination shelf . . . . . . . . . . . . . . . . . . . . 10  
Control panel . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Conventional oven heating . . . . . . . . . . . . 11  
Cooking . . . . . . . . . . . . . . . . . . . . . . . . .15, 18  
Customer service . . . . . . . . . . . . . . . . . . . . . 43  
S
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5  
Shelf positions . . . . . . . . . . . . . . . . . . . . 9, 19  
Shelf support rails . . . . . . . . . . . . . . . . . . . .33  
Shelf unit . . . . . . . . . . . . . . . . . . . . . . . . . . .16  
Soufflés . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24  
T
Tables and tips . . . . . . . . . . . . . . . . . . . . . . .18  
Temperature selection switch . . . . . . . . . . . .8  
U
D
Universal baking tray . . . . . . . . . . . . . . 10, 16  
Using the oven . . . . . . . . . . . . . . . . . . . 16, 17  
Using the rings . . . . . . . . . . . . . . . . . . . . . . .14  
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . 30  
Dishes with toppings . . . . . . . . . . . . . . . . . 24  
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
W
F
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5  
Fan run-on . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
G
Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29  
H
Hot air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
O
Oven  
accessories . . . . . . . . . . . . . . . . . . . . . . . . 10  
features . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
functions . . . . . . . . . . . . . . . . . . . . . . .8, 11  
light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34  
steam vent . . . . . . . . . . . . . . . . . . . . . . . . . 9  
P
Power indicator . . . . . . . . . . . . . . . . . . . . . . . 8  
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . 31  
42  
Service  
The section "What do I do if...lists some faults that you can remedy  
yourself. Look there first if a fault occurs.  
Is it a technical fault?  
Then contact your nearest customer service centre. (Addresses and tele-  
phone numbers can be found under "Customer Service Centres.)  
Always prepare in advance for the discussion. By doing so you will make  
it easier to diagnose the fault and decide whether customer service is  
necessary.  
Please make a note of the folllo-  
wing information as accurately as  
possible:  
What form does the fault take?  
Under what circumstances does  
the fault occur?  
Prior to the telephone call it is  
imperative that you make a note of  
the following appliance code num-  
bers that are given on the rating  
plate:  
PNC Code (9 digits),  
S No Code (8 digits).  
We recommend that you record the code numbers here so that you  
always have them to hand:  
PNC . . . . . . . . .  
S No. . . . . . . . .  
When do you incur costs even during the warranty period?  
if you could have remedied the fault using the fault table (see section  
"What to do if ...),  
if the customer service technician has to make several journeys  
because he was not provided with all the relevant information before  
his visit and therefore, for example, has to fetch spare parts. These  
multiple trips can be avoided if you prepare for your phone call as  
described above.  
43  
AEG Hausgeräte GmbH  
Postfach 1036  
D-90327 Nürnberg  
© Copyright by AEG  
822 947 463 -D- 170501-05  

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