COMPETENCE E3100-1
The Versatile Built-In Oven
Operating Instructions
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Contents
Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Eco-insulation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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7
Appliance Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Clock Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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8
9
Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Oven Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Before Using for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Initial Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Set the Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Resetting the Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Using the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Cooking with the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Positioning the Shelf Unit and the Universal Baking Tray . . . . . . . . . . . . . 19
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Using the Automatic Function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Countdown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Settings for Cooking on the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Tips for Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Table for Soufflés and Dishes Au Gratin . . . . . . . . . . . . . . . . . . . . . . . . . 31
Table for Frozen and Ready-Made Foods . . . . . . . . . . . . . . . . . . . . . . . . 31
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Table for Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Grilling table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
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Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Preserving times . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Oven Light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Grill Element . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Oven Door Glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
What to do if ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
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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.
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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.
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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.
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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.
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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.
Clock functions and time display
Buttons for setting the clock functions. The time or alarm time is dis-
played in the time display.
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Clock Functions
Your appliance has a programmable clock by which you can see the
time, use the countdown timer as an "egg-timer“ or set baking and
roasting times using the automatic functions.
Time
The current time is shown in the display window provided no other
clock function has been selected.
Countdown timer
Using the countdown function ] you can set a maximum "alarm time“
of 2 hours 30 minutes. The countdown function ] works like a normal
kitchen alarm and does not affect the operation of the oven in any
way.
Automatic functions
Using the cook time < and end time functions > you can set the
clock so that the oven automatically switches on or on and then off.
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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.
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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
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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.
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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.
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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
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Set the Time
The oven will only operate when the
time has been set.
3
When the power supply is switched
on, or after a power failure, the
function indicator flashes on the
clock display D.
0 1. Using buttons +or -set the cur-
rent time.
2. Wait for 5 seconds.
The flashing will stop and the set
time will be displayed in
the display window.
The appliance is ready for use.
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Resetting the Time
0
Press button buntil the function
indicator flashes on the clock
display D.
3. Using buttons +or -set the cur-
rent time.
4. Wait for 5 seconds.
The flashing will stop and the set
time will be displayed in the display
window.
The appliance is ready for use.
The time may only be reset when no automatic function (cook time <
or end time >) has been set.
3
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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
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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
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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.
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Switching the Oven On and Off
0 1. Turn the "Oven Functions“ switch 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 Functions“ switch and the
"Temperature Selection“ switch back
to zero.
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Using the Automatic Function
The required oven function and temperature can be selected before or
after setting the automatic function.
3
You can select the following functions:
Cook time <
Using the cook time <function
you can set the time for which the
oven is required to operate.
0 1. Keep pressing the ] button until
the cook time function indicator <
flashes.
2. Using buttons or set the required
cooking time.
3. Wait for 5 seconds. The display will
revert to showing the time.
The cook time function indicator <
will come on and the oven will start
to work at once. When the cooking
time has elapsed the function indi-
cator will flash, an acoustic signal
will sound for 2 minutes and the
oven will switch off.
4. Press any button to cancel the
signal.
When you have finished cooking
turn the oven function and temper-
ature switch back to zero.
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End time >
Using the end time function >you can set the oven to switch off
automatically.
0 1. Keep pressing the button ] until
the end time function indicator >
flashes.
2. Using the +or -buttons set the
time at which you require the oven
to switch off.
3. Wait for 5 seconds. The display will
revert to showing the time.
The end time function indicator >
will come on and the oven will start
to work at once. When the time has
expired the function indicator will
flash, an acoustic signal will sound
for 2 minutes and the oven will
switch off.
4. Press any button to cancel the
signal.
When you have finished cooking
turn the oven function and temper-
ature switch back to zero.
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Cook time <and end time >combined
Cook time < and end time >can be used simultaneously if the oven
is required to switch on and off automatically at a later time .
3
0 1. Using the cook time function <set
the time for which the dish is requi-
red to cook.
In this case 1 hour.
2. Using the end time function >set
the time at which the dish should
be ready.
In this case 14:05
3. The cook time <and end time >
function indicators will come on
and the time will be displayed in the
display window.
In this case 12:05
The oven will switch on automati-
cally at the calculated time.
In this case at 13:05
And will switch off again when the
given time has expired. (14:05)
When you have finished cooking turn the oven function and tempera-
ture switch back to zero.
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Countdown
At the end of the countdown ]an acoustic signal will sound.
1. Keep pressing button ] until the
countdown function indicator ]
flashes.
2. Using buttons +or -set the
required countdown.
(Max. 2 hours and 30 minutes.)
3. Wait for 5 seconds. The display will
show how much time remains.
The countdown function
indicator ]will come on. When
the time has expired the function
indicator will flash and an acoustic
signal will sound for 2 minutes.
4. Press any button to cancel the
signal.
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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
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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
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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.
27
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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
140-160
1
1
160-180 0:50-1:10
Madeira cake/
king cake
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
170-190 1:00-1:30
Cheesecake
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
28
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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
140-150
3
3
0:06-0:20
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
29
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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.
30
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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
180-200
1
1
160-170
160-170
0:45-1:00
0:25-0:40
Vegetables
au gratin1
1
1
200-220
200-220
1
1
160-170 0:15-0:30
160-170 0:15-0:30
Pizza
baguettes1
Sweet soufflés
1
1
180-200
180-200
-
-
0:40-0:60
0:30-1:00
Fish pies
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.
31
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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.
32
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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
33
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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
160-180 2:00-2:30
1.5-2 kg
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
160-180 1:00-1:30
Saddle of lamb
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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
200-210
1
1
160-180 1:15-1:45
160-180 1:30-2:15
Haunch of venison 1.5-2 kg
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
170-180 0:45-1:15
Chicken,
poulard
1-1.5 kg
Duck
1.5-2 kg
3.5-5 kg
1
1
210-220
200-210
1
1
160-180 1:00-1:30
150-160 2:30-3:00
Goose
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.
35
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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.
36
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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
37
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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.
38
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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.
39
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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).
40
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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.
41
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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.
42
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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
door hinges must be opened out, then push the door hinges in simul-
taneously!
1
43
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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.
44
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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.
45
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What to do if ...
.... the cooking zones do not work?
0
Check whether
– the correct cooking zone has been switched on,
– the 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,
– the time has been set,
– all the necessary settings have been made,
– the 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 does not come on?
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 after opening the door during or shortly after baking or
roasting.
3
If you call in customer service either to resolve a problem listed in these
notes, or caused by incorrect operation of the appliance, the customer
service engineer's visit will not be free of charge, even during the war-
ranty 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
46
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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).
47
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Index
A
R
Anti-tip device . . . . . . . . . . . . . . . . . . . . . . 10
Ready-made meals . . . . . . . . . . . . . . . . . . . .31
Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Resetting the time . . . . . . . . . . . . . . . . . . . .16
Ring
B
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
C
switches . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Rothitherm . . . . . . . . . . . . . . . . . . . . . . . . . .13
Cleaning
initial cleaning . . . . . . . . . . . . . . . . . . . . 14
oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
oven door . . . . . . . . . . . . . . . . . . . . . . . . . 43
oven light . . . . . . . . . . . . . . . . . . . . . . . . . 41
shelf support rails . . . . . . . . . . . . . . . . . . 40
Cleaning accessories . . . . . . . . . . . . . . . . . . 39
Clock functions . . . . . . . . . . . . . . . . . . . . . . . 9
cook time . . . . . . . . . . . . . . . . . . . . . . . . . 21
countdown . . . . . . . . . . . . . . . . . . . . . . . 24
end time . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Combination shelf . . . . . . . . . . . . . . . . . . . . 11
Control panel . . . . . . . . . . . . . . . . . . . . . . . . . 8
Conventional oven heating . . . . . . . . . . . . 12
Cooking . . . . . . . . . . . . . . . . . . . . . . . . .18, 25
Customer service . . . . . . . . . . . . . . . . . . . . . 51
S
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Set the time . . . . . . . . . . . . . . . . . . . . . . . . .15
Shelf positions . . . . . . . . . . . . . . . . . . . 10, 26
Shelf support rails . . . . . . . . . . . . . . . . . . . .40
Shelf unit . . . . . . . . . . . . . . . . . . . . . . . . . . .19
Soufflés . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
T
Tables and tips . . . . . . . . . . . . . . . . . . . . . . .25
Temperature selection switch . . . . . . . . . . . .8
U
Universal baking tray . . . . . . . . . . . . . . 11, 19
Using the oven . . . . . . . . . . . . . . . . . . . 19, 20
Using the rings . . . . . . . . . . . . . . . . . . . . . . .17
D
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Dishes with toppings . . . . . . . . . . . . . . . . . 31
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
W
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
F
Fan run-on . . . . . . . . . . . . . . . . . . . . . . . . . . 10
G
Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
H
Hot air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
O
Oven
accessories . . . . . . . . . . . . . . . . . . . . . . . . 11
features . . . . . . . . . . . . . . . . . . . . . . . . . . 10
functions . . . . . . . . . . . . . . . . . . . . . . .8, 12
light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
steam vent . . . . . . . . . . . . . . . . . . . . . . . . 10
P
Power indicator . . . . . . . . . . . . . . . . . . . . . . . 8
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . 38
50
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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.
51
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AEG Hausgeräte GmbH
Postfach 1036
D-90327 Nürnberg
© Copyright by AEG
822 947 445 -E- 110501-05
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