AEG Oven B8920 1 User Manual

COMPETENCE B8920-1

Built In Fan / Steam Oven

Installation and Operating Instructions

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Contents

Operating Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Description of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

General Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Before using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Setting the clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Setting the Language . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Setting the Display Brightness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Operating the Oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

The Electronic Oven Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Switching the Oven On and Off. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Inserting the general purpose pan, grill, and tray . . . . . . . . . . . . . . . . . . . . . 20

Inserting/Removing the Grease Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Steam Cooking Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Additional Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Clock Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Other Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Switching off the clock display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Child Safety Device . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Button Lock. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Oven Safety Cut-out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Usage, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Steam Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Vigorous Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Vigorous Steam Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Vigorous Steam and Fan Cooking in succession . . . . . . . . . . . . . . . . . . . . 37

Interval Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Interval Steam Cooking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

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Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Roasting Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Meat Probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Grilling Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Drying Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Bio Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Making Yoghurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Raising yeast dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Low Temperature Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Low Temperature Cooking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Preserving Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Programmed Functions and Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Cleaning and care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Grease Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Side Rails. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Steam Generation System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Oven Light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76

Safety Instructions for the Installer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82

Service and Spare Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

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Operating Instructions

1 Safety

Electrical Safety

• This appliance must be connected by a specially licensed technician

only.

• In the event of a fault or damage to the appliance: take the fuses out

or switch off.

• For safety reasons, do not clean the appliance with steam jet or high-

pressure cleaning equipment.

• Repairs to the appliance must be carried out by a specially licensed

technician only. Considerable danger may result from improper re-

pairs. If repairs become necessary, please contact our Customer Serv-

ices or your dealer.

Child Safety

• Never leave children unsupervised when the appliance is in use.

Safety during Operation

This appliance should be used only for normal domestic cooking, roast-

ing and baking of food.

• Be careful if connecting electrical appliances to sockets near to this

appliance. Electrical leads should not be allowed to come near the

hotplates or to become caught under the hot oven door.

• Warning: Danger of burns! When in use, the oven interior surfaces

become very hot.

• Caution: During steam cooking, do not under any circumstances

open the oven door. The escaping steam can cause moisture damage

to furniture and cabinets. Avoid any direct contact with escaping

steam.

• If you use alcohol in your cooking, a slightly flammable alcohol/air

mixture may ensue. In this case, be careful when opening the door.

Do not handle any sources of heat, sparks or naked flames when do-

ing so.

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How to avoid damage to the appliance

• Do not line the oven with aluminium foil and do not place baking

trays, pots, etc. on the oven floor, as the heat that builds up will dam-

age the oven enamel.

• Fruit juices dripping from the baking tray will leave stains, which you

will not be able to remove. For very moist cakes, use the all-purpose

tray.

• Do not put any strain on the oven door when open.

• Never pour water directly into the oven. This could cause electrical

faults or damage to the enamel.

• Rough handling, especially around the edges of the front panel, can

cause the glass to break.

• Do not store any flammable materials inside the oven. These could ig-

nite when the oven is switched on.

• Do not store any moist foods inside the oven. This could damage the

oven enamel.

2 Disposal

Disposing of the packaging material

All materials used can be fully recycled.

Plastics are marked as follows:

• >PE< for polyethylene, as used for the outer wrapping and the bags

inside.

• >PS< for polystyrene foam, e.g., as used for the padding materials.

They are completely free of CFCs.

Disposal of old appliances

1 Warning: Before disposing of old appliances please make them inoper-

able so that they cannot be the source of danger.

To do this, disconnect the appliance from the mains supply and re-

move the mains lead.

To protect the environment, it is important that worn out appliances

are disposed of in the correct manner.

• The appliance must not be disposed of with household rubbish.

• You can obtain information about collection dates or public refuse

disposal sites from your local Council or Environmental Health Office.

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Description of the Appliance

General Overview

Water Drawer

Control Panel

Door Han-

dle

Full Glass

Door

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Control Panel

Oven/Time Display

Temperature Display

Water Drawer

Main Power Button

Oven Functions

Selector Buttons

Clock Functions

Oven Light

Oven Features

Top heat and grill elements

Oven lighting

Shelf positions

Meat probe socket

Fan

Oven lighting

Rear wall heating ele-

ment/Fat filter

Side rails,

removable

Bottom heat

Steam generator/Steam rosette

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Oven Accessories

Combination shelf

For dishes, cake tins, items for

roasting and grilling.

Baking Tray

For cakes and biscuits

(not suitable for steam cooking)

All-purpose tray

For roasting or for collecting meat

juices or fat (not suitable for steam

cooking)

Inner tray

For fatty meat (for positioning in

All-Purpose tray, not suitable for

steam cooking)

Meat probe

Used on joints of meat to determine

exactly how well done they are dur-

ing cooking (not suitable for steam

cooking)

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Before using for the first time

Setting the clock

3 The oven only operates when the time has been set.

When the appliance is connected to

the electrical supply or when there

has been a power cut, the arrow for

the clock flashes.

Set the current time with the

button.

Wait 5 seconds.

The flashing stops and the clock dis-

plays the time of day set.

The appliance is now ready to use.

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Setting the Language

1.Switch the appliance on by pressing

the main power button

2.Press the main power

and the

clock function

same time.

buttons at the

3.Using the selector buttons

and

select one of the languages

suggested.

4.Press the main power

and the

clock function

buttons at the

same time, to store the selected

language.

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Setting the Display Brightness

The brightness of the display can be adjusted, to make it easier to read

in ovens built-in at higher levels.

1.Switch the appliance on by pressing

the main power button

2.Press the main power

and the

clock function

same time.

buttons at the

3.Press the Oven Functions

button.

4.Set the brightness with the

button.

5.Press the main power

and the clock function

buttons at the

same time, to store the brightness setting selected.

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Initial Cleaning

You should clean the oven thoroughly before using for the first time.

1 Attention: do not use sharp or abrasive cleaning materials. These could

damage the oven surface.

3 For ovens with metal fronts, use normal commercially available clean-

ing agents.

1.Press the main power button

. The oven light comes on.

Open the oven door.

2.Remove all accessories and the side rails and clean with warm water

and washing-up liquid.

3.Wash the oven in the same way, with warm water and washing-up liq-

uid and leave to dry.

4.Wipe the front of the appliance with a damp cloth.

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Operating the Oven

The Electronic Oven Control

Temperature Display

Display

Oven Functions

Time Display

Cooking Time Display

End Time Display

Time Functions

Time/Countdown Time Functions

Selector Buttons

Clock Functions

Oven Light

Main Power Button

Oven Functions

Meat Probe

Programme

3 General Instructions

• Always switch the appliance on first by pressing the main power

switch

• When the selected function is lit, the oven begins to heat up or the

time set begins to count down.

• Switch on the oven light using the

button.

• Switch the appliance off by pressing the main power switch

• When the selected temperature is reached, an audible signal sounds.

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Oven Functions

The oven has the following functions:

3 The functions Conventional (Top/Bottom heat), Pizza setting and

Rotitherm have an automatic rapid heating function. This ensures

that the temperature set is reached as quickly as possible.

Vigorous Steam

Fixed temperature setting: 96°C.

For vegetables, potatoes, rice, pasta or other side-dishes.

Steam generator and fan are on.

Interval Steam

Suggested temperature: 180°C.

For baking and roasting and warming up frozen or chilled meals.

Fan and steam generator operate alternately.

Fan Cooking

Suggested temperature: 150°C.

For baking on up to three oven shelves and for roasting.

The rear heating element is on and the fan is also switched on.

Pizza Setting

Suggested temperature: 200 °C.

For baking cakes on one oven shelf and cakes, pastries or biscuits that

require more intensive browning and a crispy base or crust. This might

include, for example, pizzas, quiches, fruit flans, cheesecakes, etc.

Bottom and rear heating elements are on and in addition the fan is

switched on.

Rotitherm

Suggested temperature: 180 °C

For roasting larger pieces of meat or poultry on one level. This function

is also suited to cooking foods au gratin and browning.

The grill heating element and top heat operate alternately with the fan.

Dual Grill

Suggested temperature: 230°C

For grilling flat foodstuffs in large quantities, for example, steaks, es-

calopes, fish, or for toasting.

Top heat and grill heating elements are on.

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Single Grill

Suggested temperature: 230°C.

For grilling flat foodstuffs placed in the centre of the grill,

for example, steaks, escalopes, fish, or for toasting.

The grill heating element is on.

Top/Bottom Heat (conventional oven)

Suggested temperature: 200°C

For baking and frying/roasting on one shelf position.

The Top and Bottom Heat heating elements are on.

Drying/Defrosting

Suggested temperature: 30°C.

For drying herbs, fruit and vegetables and for defrosting.

Bottom heating element and fan are on.

Low Temperature Cooking

Fixed temperature setting: 120/80 °C.

For preparing especially tender, succulent roasts.

Rear heating element and fan are on.

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Switching the Oven On and Off

Switching on the oven function

1.Switch the appliance on by pressing the main power switch

2.Press the Oven Function

button

as often as necessary, until the de-

sired oven function is lit.

• A suggested temperature appears

on the temperature display.

• If the suggested temperature is

not changed within approx. 5

seconds, the oven begins to heat

up.

Changing oven temperature

Press the

button, to

raise or lower the temperature.

The setting changes in steps of 5°C.

Thermometer symbol

• The slowly rising thermometer symbol indicates how hot the oven is

as it heats.

• The three segments of the thermometer symbol show that fast heat-

ing is working.

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Checking the temperature

Press

time.

and

at the same

The current temperature appears in

the temperature display.

Changing the oven function

Press the OVEN FUNCTION

button as often as necessary, until

the desired oven function appears.

Switching off the oven function

To switch off the oven, press the

OVEN FUNCTION

button, as of-

ten as necessary, until no oven

function is displayed any more.

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Switching off the oven

Switch the appliance off by pressing

the main power switch

3 Cooling fan

When the oven is switched on, the fan comes on automatically to keep

the surfaces of the appliance cool. When the oven is switched off, the

fan continues to operate to cool the appliance down, then switches it-

self off.

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Inserting the general purpose pan, grill, and tray

Inserting the general purpose pan

and tray:

The trays have a little bulge on the

left and right edges. These are pro-

vided as positioning guides and

must always be located towards the

rear when inserting the tray.

For grills:

Insert the tray at the desired

position.

Inserting/Removing the Grease Filter

When roasting, the grease filter

protects the rear wall heating ele-

ment from fat splashes.

Inserting the grease filter

Hold the grease filter by the

grip and insert the two mounts

downwards into the opening on

the rear wall of the oven (fan

opening).

Taking out the grease filter

Hold the grease filter by the

grip and unhook it.

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Steam Cooking Functions

Important: The steam cooking functions must always be set in con-

junction with the clock functions Cook Time or End Time (see

chapter Clock Functions Cook Time and End Time).

Important: Only water can be used as liquid.

A buzzing sound is heard when the water has been used up. When more

water is added, the buzzing sound is switched off.

To prevent limescale forming, only use decalcified water, for example,

from a water filter.

Because of the automatic steaming dispersal period of approx. 5 min-

utes at the end of the cooking time and the heating up time of

approx. 2 minutes, settings of less than 10 minutes have little effect.

During steam dispersal, the oven door may get slightly steamed up.

Steam will also escape when the door is opened. The slight condensa-

tion on the control panel will quickly evaporate.

Vigorous Steam

1.Water (approx. 700 ml) is not poured

directly into the steam generator,

but into the water drawer in the

control panel.

The water supply lasts for approx.

30 minutes.

2.Switch the oven on using the main

power switch

3.Using the Oven Function button

select the Vigorous Steam function.

4.Using the clock function buttons se-

lect

Cook Time or End

Time and using the

buttons, set the desired cooking time

or switch-off time.

After about 2 minutes, the first

steam appears. A single audible sig-

nal indicates when the cooking tem-

perature of around 96°C is reached.

A triple signal is sounded at the end

of cooking time.

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5.Stop the signal and switch off the oven by pressing the main power

switch

After the oven has cooled down, soak up any remaining water from the

steam generator using a sponge and, if necessary, wipe out with a little

vinegar.

Leave the door open to let the oven dry completely.

Interval Steam

The continual change from fan to steam takes place automatically.

1. The water (about 250 ml) is not poured directly into the steam genera-

tor, but into the water drawer in the control panel.

The water supply lasts for approx. 60 minutes.

2.Switch the oven on using the main power switch

3.Using the Oven Function button

, select the Interval Steam func-

tion and using the

perature.

button or the button set the desired tem-

4.Using the clock function buttons se-

lect

Cook Time or End

Time and using the

buttons, set the desired cooking time

or switch-off time.

Then proceed as for Vigorous Steam

Cooking.

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Additional Functions

Baking and Roasting Programmes

3 For this function, use the recipes supplied in the chapter “Usage, Tables

and Tips”.

Selecting baking and roasting programmes

1.Press the Programme

button as

often as necessary, until the desired

baking/roasting programme

appears.

– In the function display field the

symbols for the oven function

and the recommended oven

shelf appear.

– The suggested temperature ap-

pears on the temperature dis-

play.

– The cooking time and the end time appear in the clock display.

– After about 5 seconds, the oven is switched on.

– Before the programme ends, an audible signal sounds.

2.Check the cooking at this point.

– When the cooking time is completed, an audible signal sounds.

”0:00” flashes in the clock display.

3.The signal can be stopped by pressing any button.

Delaying the start

The cooking time can be delayed (see Clock

Functions End Time).

3 The clock function End Time can be set, if the programme has been

running for less than two minutes.

Ending the cooking time early

Press the Programme

button as often as necessary until no baking/

roasting programme is displayed.

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Meat Probe

Ensures that the oven switches itself off as soon as the temperature at

the centre of a roast reaches a set temperature.

The meat probe is best used together with the Conventional (Top/Bot-

tom heating), Fan Cooking and Rotitherm functions.

There are two temperatures to be set:

– Oven temperature: see Roasting Chart

– Core temperature: see Meat Probe Chart

1 Important: Only the meat probe supplied may be used. If replacing,

please use only original replacement parts.

1.Push the tip of the meat probe in as

fully as possible, so that the tip is in

the centre of the meat.

2.Insert the meat probe plug into the

socket on the side wall of the oven,

pushing it in fully.

3.Press the Oven Function

button

as often as necessary, until the de-

sired oven function appears.

4.Start setting the desired core tem-

perature within 5 seconds, using the

buttons.

The display changes to the current

core temperature.

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3 • The core temperature is displayed from 30°C.

• Should the current core tempera-

ture already be being displayed,

before the desired core tempera-

ture is set, press the meat

probe

button and carry out

the setting process.

• To set the oven temperature, press

the meat probe

button twice.

• Start setting the desired oven

temperature within 5 seconds, us-

ing the

buttons.

– As soon as the core temperature set is reached, an audible signal

sounds and the oven switches itself off automatically.

5.To switch off the signal, press any button.

1 Warning: The meat probe is very

hot. There is a risk of being burned

when removing the plug and the tip

of the meat probe.

6.Remove the meat probe’s plug from

the socket and take the meat out of

the oven with the meat probe still

inserted.

7.If applicable, switch off the appli-

ance.

Checking or changing the core temperature

– By pressing the meat probe

button, you can change between the

current and the set core temperatures and the set oven temperature.

– If necessary, change the temperature using the or buttons.

3 The automatic oven switch off function cannot be used in conjunc-

tion with the oven function Low Temperature Cooking.

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Clock Functions

Countdown

To set a countdown. A signal sounds after the time has elapsed.

This function does not affect the operation of the oven.

Cook time

To set how long the oven is to be in use.

End time

To set when the oven is to switch off again.

Time

To set, change or check the time

(See also section “Before Using for the First Time”).

3 General hints

• When a clock function has been selected, the related arrow flashes

for around 5 seconds. During this time, the desired setting can be

made using the

control knob.

• After the desired time has been set, the arrow flashes again for

around 5 seconds. The arrow then remains lit. The set time begins to

run.

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Countdown

1.Press the clock function

but-

ton as often as necessary, until the

Countdown arrow flashes.

2.Set the desired Countdown time us-

ing the

button

(max. 99 minutes).

After about 5 seconds the display

shows the time remaining.

The Countdown arrow lights up.

When the time has elapsed, an au-

dible signal sounds for 2 minutes.

“0.00“ and the Countdown arrow

flash.

To turn off the audible signal:

Press any button.

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Cooktime

1.To select the oven function and

temperature.

2.Press the

o k

button as often as necessary, until

the Cooktime arrow flashes.

3.Set the desired cooking time with

the

button.

The Cooktime arrow lights up.

When the time has elapsed, an au-

dible signal sounds for 2 minutes.

The oven switches itself off.

“0.00“ and the Cooktime arrow

flash.

To turn off the audible signal:

Press any button.

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End Time

1.To select the desired oven function

and temperature.

2.Press the

o k

button as often as necessary, until

the End Time arrow flashes.

3.Set the desired switch-off time with

the

button.

The End Time arrow lights up.

When the time has elapsed, an au-

dible signal sounds for 2 minutes.

The oven switches itself off.

“0.00“ and the End Time arrow

flash.

To turn off the audible signal:

Press any button.

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COOK TIME

and END TIME

combined

3 Cook Time and End Time can be used simultaneously if the oven is to

automatically switch on and off at a later time.

1.To select the desired oven function

and temperature.

2.Using the COOK TIME function,

set the time required for cooking

the dish concerned,

for example, 1 hour.

3.Using the END TIME function, set

the time at which the dish should

be ready, for example, 14:05.

The COOK TIME and END TIME

arrows flash.

The oven switches on automatically

at the time calculated,

for example, 13:05.

When the set cooking time has

elapsed, an audible signal sounds

for 2 minutes and the oven switches

itself off,

for example, at 14:05.

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Adjusting the time

1.Press the clock function

but-

ton as often as necessary, until the

Time arrow

flashes.

2.Set the current time with the

or the button.

3.After about 5 seconds, the arrow

stops flashing and the clock displays

the time set.

The appliance is now ready to use

again.

3 The time can only be modified, if

the child safety device is released,

neither of the clock functions COOK

TIME or END TIME nor any

oven functions are set.

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Other Functions

3 Between 22:00 and 6:00, the brightness of the display is automatically

reduced.

Switching off the clock display

2 You can save energy by switching off the clock display.

1.If required, switch off the appliance using the

main power switch

2.Press the meat probe

button

and the

button at the same

time for as long as necessary, until

the display goes out (about

2 seconds).

3 As soon as the oven is switched on

again, the display comes on auto-

matically.

When the appliance is switched off

again, the clock display goes out

again.

To have the clock display on permanently again, you must set the clock

again.

Switching on the clock display

1.If required, switch off the appliance by pressing the main power

switch

2.Press the meat probe

button and the

button at the same time

for as long as necessary, until the display goes out (about 2 seconds).

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Child Safety Device

As soon as the child safety device is engaged, the oven cannot be

switched on.

Activating the child safety device

1.If required, switch on the appliance

by pressing the main power

switch . No Oven Function must

be selected.

2.Press and hold the Programme

and

buttons at the same time,

until CHILD SAFETY appears on the

display field.

The child safety device is now en-

gaged.

Releasing the child safety device

Press and hold the Programme

and

buttons at the same time,

until CHILD SAFETY disappears from the display field.

The child safety device is now released and the oven is again ready for

use.

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Button Lock

To ensure that oven functions set are not accidentally altered.

Setting the Button Lock

1.If required, switch on the appliance by pressing the main power

switch

2.Select the oven function.

3.Press and hold Programme

and

buttons at the same time

for about 2 seconds, until

PROGRAMME LOCK appears in the

display.

The button lock is now engaged.

Releasing the Button Lock

Press and hold Programme

about 2 seconds.

and

buttons at the same time for

The button lock is automatically lifted, if the appliance is switched off.

Oven Safety Cut-out

3 If not switched off after a certain time, or if the temperature is not

modified, the oven switches off automatically.

The last temperature set flashes in the temperature display and an au-

dible signal sounds.

The oven switches off when the oven temperature is:

- 120°C

after

12.5 hours

8.5 hours

5.5 hours

120 - 200°C

200 - 230°C

Switching on after a safety cut-out

Switch the oven off completely.

It can then be switched on again.

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Usage, Tables and Tips

Steam Cooking

For steam cooking, use either the Vigorous Steam or Interval Steam

oven functions.

Warning: During steam cooking, do not under any circumstances

open the oven door.

Attention: Always use water only.

Cookware for Steam Cooking

• Ordinary baking tins, heat-resistant tins and roasting dishes are suita-

ble for steam cooking.

• Do not use enamelled baking tins! Chrome steel food containers are

also very suitable.

Oven Levels

• The appropriate oven level can be found in the following table. Be

careful to count oven levels starting from the bottom.

3 General Tips

• For cooking times longer than 30 minutes or when cooking larger

quantities, top up water, if necessary.

• With Vigorous Steam and Interval Steam take out the grease filter;

otherwise, cooking time is longer.

• If not used for long periods, thoroughly rinse out the water drawer,

connecting hoses and steam generator (see Chapter "Care and Clean-

ing").

How to use the Steam Cooking Tables

The Tables give the required temperature settings, cooking times and

oven levels for a selection of typical dishes.

• Temperatures and cooking times are for guidance only, as these will

depend on the composition and size of the food, the quantity and

type of ovenware.

• If you cannot find the settings for a particular recipe, look for the

one that is most similar.

• Unless otherwise stated, the values given in the tables assume that

steam cooking is started with the oven cold.

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Vigorous Steam

The Vigorous Steam Cooking method of preparation is suitable for all

types of food, fresh or frozen. It can be used for cooking, warming, de-

frosting, poaching or blanching vegetables, meat, fish, pasta, rice,

sweet corn, semolina and eggs.

A complete menu can be prepared at one time, on the serving dishes,

irrespective of quantity or cooking time.

For information, see Table.

Vigorous Steam Table

Vigorous Steam (700 ml water)

Time

Type of food

Oven level

in mins.

Risotto

25-30

35-40

45-55

35-40

50-60

25-30

30-35

40-45

15-20

60-70

35-40

20-25

30-35

20-22

12-15

50-75

45-55

20-25

15-25

8-10

Rice

Jacket potatoes, medium-sized

Boiled potatoes

Sauerkraut

Ratatouille

Brussels sprouts

Cauliflower, whole

Tomatoes, whole

Beetroot, whole

Kohlrabi / Celery / Fennel, chopped

Courgettes, chopped

Carrots, chopped

Defrosting and cooking vegetables

Blanching beans

Blanching vegetables

Tender veal ham 1000 g

Smoked loin of pork 600-1000 g

Warming up meat loaf in 1 cm slices

Trout, 170-300 g

Eggs, soft

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Vigorous Steam (700 ml water)

Time

Oven level

Type of food

in mins.

Eggs, medium

Eggs, hard

10-12

15-20

Vigorous Steam and Fan Cooking in succession

Vigorous Steam and Fan Cooking can be combined to cook meat, vege-

tables and side-dishes in the oven one after the other and then using

Vigorous Steam with one another, so that they will be ready to serve at

the same time.

• Cook the roast meat with the Fan Cooking function.

• Put prepared vegetables and accompaniments in oven-proof dishes

and place in the oven with the roast.

• Start the Vigorous Steam function and cook it all together until

ready.

Before you can start the Vigorous Steam function, the oven must have

cooled to a temperature of around 85°C (see temperature display field).

For faster cooling, open the oven door.

Vigorous Steam and Fan Cooking in succession

Vigorous Steam

Fan cooking

(700 ml water)

Meat and

Meat

Time in

mins.

accompa-

niments

time in

mins.

Type of food

Temp.

in °C

Oven

level

Roast beef 1 kg,

Brussels sprouts, Polenta

180*

190*

50-60

40-50

30-35

Roast pork 1 kg,

Potatoes, Vegetables,

Gravy

Roast veal 1 kg,

Rice, Vegetables

Chicken 1 kg

Roast potatoes,

Tomatoes au gratin

Core temperature of meat should be 60-63°C before switching to Vigorous Steam.

* Pre-heat the oven.

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Interval Steam

Interval Steam cooking is particularly suitable for roasting large joints

of meat and defrosting or re-heating portions of food cooked previous-

ly.

Interval Steam Cooking Table

Cooking on more than one oven leve

Interval steam (250 ml water)

Temperature

in °C

Time

in mins.

Type of food

Oven level

Reheating complete meal

6 plates, dia. 24 cm

120

15-20

1, 3 and 5

Roast pork 1 kg

Roast beef 1 kg

Roast veal 1 kg

Meat loaf, uncooked, 500 g

Veal sausage

180*

180

55-65

45-55

30-40

15-20

35-45

45-55

55-65

130-170

10-15

Frankfurter

Smoked loin of pork 600-1000 g

Chicken, 1 kg

180

180*

170*

Duck, 1.5-2 kg

Goose, 3 kg

Fish fillets

Potatoes au gratin,

Leek/potatoes au gratin

180

40-50

Pasta bake

180

35-45

45-50

50-60

20-25

Lasagne

Misc. types of bread 500-1000 g

Rolls 50-60 g

190-200

200-210

Cut up a whole roast before warming.

* Pre-heat the oven.

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Baking

For baking, use either the Fan Cooking, Pizza setting or Conventional

oven functions.

3 When baking, remove the grease filter, as otherwise baking time is

prolonged and surfaces are browned unevenly.

Baking Tins

• For Conventional baking (Top/Bottom heat), use dark metal and non-

stick tins.

• Bright metal, glass and ceramic baking tins are also suitable for Fan

Cooking or Pizza setting oven functions.

Oven Levels

• Conventional baking is only possible on one level.

• With Fan Cooking, you can bake dry, flat biscuits and cookies on up

to 3 baking trays at the same time.

1 baking tray:

for example, oven level 3

1 baking tin:

for example, oven level 1

2 baking trays:

oven levels 1 and 4

3 baking trays:

oven levels 1, 3 and 5

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General Instructions

• Be careful to count oven levels starting from the bottom.

• Insert the baking tray with the bevel at the front!

• Always place cakes in tins in the middle of the grill.

• With Conventional (top/bottom heat) or Fan-assisted cooking, you

can also bake two cakes at the same time in tins placed next to each

other on the grill. This does not significantly increase baking time.

3 When frozen foods are used the trays inserted may distort during cook-

ing. This is due to the large difference in temperature between the

freezing temperature and the temperature in the oven. Once the trays

have cooled the distortion will disappear again.

How to use the Baking Tables

The Tables give the required temperature settings, baking times and

oven shelf levels for a selection of typical dishes.

• Temperatures and baking times are for guidance only, as these will

depend on the consistency of pastry or mixture, the number and the

type of baking tin.

• We recommend using the lower temperature the first time and then,

if necessary, for example, if a deeper browning is required, or baking

time is too long, selecting a higher temperature.

• If you cannot find the settings for a particular recipe, look for the

one that is most similar.

• If baking cakes on baking trays or tins on more than one level, baking

time may be extended by 10-15 minutes.

• Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one

level.

• Cakes and pastries at different heights may brown at an uneven rate

at first. If this occurs, please do not change the temperature set-

ting. Different rates of browning even out as baking progresses.

2 With longer baking times, you can switch the oven off

about 10 minutes before the end of the baking time, in order to utilise

the residual warmth.

Unless otherwise stated, the values given in the tables assume that

cooking starts with a cold oven.

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Baking Table

Baking on one oven leve

Fan Cooking

Conventional Oven

Time

for both

functions

Hours:

Tempera-

Type of baking

Oven

level

Oven

ture

level

ºC

ture

ºC

Mins.

Baking in tins

Ring cake or

brioche

150-170

140-160

160-180

0:50-1:10

Madeira cake/

fruit cakes

150-170

160-180

190-210¹⁾0:10-0:25

170-190 0:20-0:25

170-190 0:50-1:00

190-210 0:30-1:10

1:10-1:30

0:25-0:40

Sponge cake

140-160

Flan base - short pastry

170-180

Flan base - sponge mix-

ture

150-170

160-180

140 -160

Apple pie

Savoury flan

(e. g. Quiche Lorraine)

Cheesecake

170-190 1:00-1:30

Cakes/pastries/breads on baking trays

Plaited bread/bread

crown

160-170

170-190 0:30-0:40

160-180¹⁾0:40-1:00

Christmas stollen

160-170¹⁾

Bread (rye bread)

first of all

180-200¹⁾

140-160

230¹⁾

160-180 0:30-1:00

0:20

then

Cream puffs/Eclairs²⁾

160-170¹⁾

150-170¹

190-210 0:25-0:40

180-200¹⁾0:10-0:20

Swiss roll

Cake with crumble

topping³⁾

150-160

170-190 0:20-0:40

Buttered almond cake/

sugar cakes

160-170¹⁾

190-210¹⁾0:15-0:30

170-190 0:25-0:50

Fruit flans

(made with yeast dough/

sponge mixture)

140-160

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Fan Cooking

Tempera-

Conventional Oven

Time

for both

functions

Hours:

Tempera-

Type of baking

Oven

ture

level

ºC

ture

ºC

level

Mins.

Fruit flans made with

short pastry²⁾

150- 170

170-190 0:40-1:20

190-210¹⁾0:30-1:00

Yeast cakes with

delicate toppings/fillings

(e. g. cream cheese,

cream, etc)

Pizza (with a lot of top-

ping)²⁾

180-200

Pizza (round baking

sheet)

230¹⁾

0:10-0:25

0:15-0:25

Unleavened bread, pitta

bread

Tarts (CH)

180-200

210-230 0:35-0:50

Biscuits

Short pastry biscuits³⁾

Viennese whirls³⁾

150-160

140-150

170-190¹⁾0:06-0:20

160-180

170-190

0:10-0:40

0:15-0:20

Biscuits made with

sponge mixture³⁾

150-160

80-100

Pastries made with egg

white, meringues

100-120

2:00-2:30

Macaroons

Danish pastries

Puff pastries

Rolls

100-120

150-160

170-180¹⁾

170-190¹⁾

120-140

170-190

190-210¹⁾0:20-0:30

180-220¹⁾0:20-0:35

0:30-0:60

0:20-0:40

Browning

“Hawaii” toast

200-220

230¹⁾

0:14-0:16

1) Pre-heat the oven.

2) Use all-purpose tray or drip tray.

3) Baking on 2 levels possible.

The numbers printed in bold indicate the most suitable oven

function or temperature.

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Baking on several shelf positions

Fan Cooking

Time

Hours:

Mins.

Type of cake or pastry

Shelf position from bottom

Tempera-

ture ºC

2 Levels

Cakes and pastries on baking sheets

3 Levels

Cream puffs/eclairs

Dry streusel cake

Biscuits

1/4

160-180¹

140-160

0:35-0:60

0:30-0:60

Shortcrust biscuits

Small piped biscuits

Sponge fingers

Meringues

1/4

1/3/5

150-160

140-150

160-170

80-100

0:15-0:35

0:20-0:60

0:25-0:40

2:10-2:50

0:40-1:20

1/3/5

Macaroons

100-120

Small pastries made with

yeast dough

1/4

160-170

0:30-0:60

Small pastries made with

puff pastry

1/4

170-180¹

180-190¹

0:30-0:50

0:30-0:55

Bread rolls

1) Pre-Heat oven.

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Pizza Setting

The stated baking times are for guidance only.

Pizza Setting

Temperature in

°C

Baking time

in minutes

Type of pastry or cake

Shortcrust pastry

Shelf position

Large cheesecake

(750 g soft cheese,

loose-bottomed tin, 26 cm)

60-90 +

10 mins. stand-

ing time

150-160

Covered fruit pie

150-160

45-60

45-55

Cheesecake on the tray

Blackcurrant cake,

initial baking for base

160-170

150-160

Blackcurrant cake finish

baking

Puff pastry

French apple tart

Yeast dough

160-170*

40-45

Cheesecake

150-160

220*

35-45

15-20

Pizza

Biscuits

Anzac nutties

160-170

190-200

200-220*

30-35

Shortcrust and rich pastries

Spinach quiche

Bread and bread rolls

Unleavened bread

Soufflés and dishes au gratin

Baked cabbage with a crispy

topping

180-200

Macaroni and leek cheese

* Pre-heat the oven

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Frozen foods

Pizza setting

Baking time

in minutes

Type of pastry or cake Temperature in °C

Shelf position

Lay on the grill tray,

Follow the manu- insert baking tray be- Follow the man-

facturer’s in-

structions

as stated on the

package

low (shelf position in ufacturer’s in-

accordance with the structions

manufacturer’s in- as stated on the

Frozen pizza

structions as stated

on the package)

package

Also observe the manufacturer’s instructions for all other frozen

products.

Table for Bakes and Gratins

Conventional cooking

(top/bottom heat)

Rotitherm

Time

Oven level,

from bot-

tom

Oven level,

from bot-

tom

Tempera-

ture [in °C]

Tempera-

ture [in °C]

Hours:

Mins.

Pasta bake

Lasagne

180-200

160-170

0:45-1:00

0:25-0:40

Vegetables au

gratin^*)

200-220

160-170

0:15-0:30

Baguettes

topped with

melted

200-220

160-170

0:15-0:30

cheese^*

Sweet bakes

Fish bakes

180-200

0:40-0:60

0:30-1:00

160-170

Stuffed

vegetables

180-200

160-170

0:30-1:00

* Preheat oven.

Information printed in bold indicates the most suitable oven function for the dish.

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Frozen Ready Meals Table

Oven

Food to be

cooked

level from Oven function Temperature

Time

bottom

as per manu- as per manufac-

Conventional

oven

Frozen pizza

facturer’s in-

structions

turer’s instruc-

tions

Chips^*

(300-600 g)

Rotitherm

200-220°C

15-25 Mins.

as per manu- as per manufac-

facturer’s in-

structions

Conventional

oven

Baguettes

Fruit flans

turer’s instruc-

tions

as per manu- as per manufac-

facturer’s in-

structions

Conventional

oven

turer’s instruc-

tions

* Note: turn chips 2 or 3 times during cooking.

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Tips on Baking

Baking Results

Possible Cause

Wrong oven level

Remedy

Place cake lower

The cake is not

browned enough at

the bottom

The cake sinks (be-

comes soggy, lumpy,

streaky)

Oven temperature too high

Baking time too short

Use a slightly lower setting

Set a longer baking time

Baking times cannot be re-

duced by setting higher

temperatures

Too much liquid in the dough Use less liquid next time.

Pay attention to mixing

times, especially if using

mixing machines

Cake is too dry

Oven temperature too low

Baking time too long

Set a slightly higher oven

temperature next time

Set a shorter baking time

Cake browns uneven- Oven temperature too high

ly and baking time too short

Set a slightly lower tempera-

ture and increase baking

time

Dough is unevenly distributed Spread the dough evenly on

the baking tray

Grease filter is inserted

Take out the grease filter

Baking time too long Temperature too low

Set a slightly higher oven

temperature next time

Grease filter is inserted

Take out the grease filter

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Roasting

Use the rotitherm or conventional oven functions for roasting.

Ovenware for roasting

• Any heat-resistant dish is suitable for roasting (refer to the manufac-

turer's instructions!).

• If the dish has plastic handles, check that they are heat-resistant (re-

fer to manufacturer's instructions!).

• Large roasts can be roasted directly on the universal baking tray or

on the shelf with the universal baking tray underneath (e.g. tur-

key, 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.

• In order to obtain a tasty outside crust we recommend roasting piec-

es of meat in a casserole dish without a lid (e.g. roast pork, lamb

and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small

fowl, roast beef, fillets, game).

3 Tip: The oven will be less dirty if you always use a dish for roasting!

Shelf positions

• Please see the following table for the shelf positions to be used.

3 Notes on the roasting table

Information is given in the table on suitable oven functions, tempera-

ture settings, cooking times and shelf positions for various types of

meat. The information is for guidance.

• We recommend roasting meat and fish with a minimum weight of

1kg in the oven.

• In general the conventional oven function is particularly suitable for

very lean meat such as fish or game. For all other types of meat (par-

ticularly poultry) we recommend the rotitherm function.

• To stop meat juices or fat burning onto dishes or the oven, we recom-

mend adding a little water to the roasting dish.

• Turn the joint as required (after 1/2 - 2/3 of the cooking time).

3 Tip: Baste large joints and poultry several times during cooking with

the meat juices. This will produce better roasting results.

2 Switch off the oven approx. 10 minutes before the end of the cooking

time to make use of the residual heat.

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Roasting Table

Quantity

Conventional

Rotitherm

Time

Oven

Tempera-

ture

Tempera-

ture

Type of

Weight

Meat

Level

from

Level

from

Hrs. mins.

ºC

Bottom

Beef

Pot roast

1-1.5 kg

200-230

2:00-2:30

Roast beef

or fillet

each cm.

thick

- inside

raw

each cm.

thick

230¹⁾

230¹

190-200 0:05-0:06

180-190 0:06-0:08

170-180 0:08-0:10

- inside

rare

each cm.

thick

- well

done

each cm.

thick

210-230¹

Pork

Shoulder,

Neck,

Ham

1-1.5 kg

210-220

160-180 1:30-2:00

Cutlet,

Loin

180-190

170-180

170-180 1:00-1:30

160-170 0:45-1:00

750 g-

1 kg

Meat loaf

Knuckles

of pork

(pre-

750 g-

1 kg

210-220

150-170 1:30-2:00

cooked)

Veal

Roast veal

1 kg

210-220

210-225

160-180 1:30-2:00

160-180 2:00-2:30

Knuckles

of veal

1.5-2 kg

Lamb

Leg of

lamb,

Roast

lamb

1-1.5 kg

210-220

150-170 1:15-2:00

160-180 1:00-1:30

Saddle of

lamb

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Quantity

Weight

Conventional

Rotitherm

Time

Oven

Level

from

Oven

Level

from

Tempera-

ture

Tempera-

ture

Type of

Meat

Hrs. mins.

ºC

Bottom

Game

Chine of

hare,

Leg of

hare

up to 1 kg

220-230¹

160-170 0:25-0:40

Saddle of

venison

1.5-2 kg

210-220

200-210

160-180 1:15-1:45

160-180 1:30-2:15

Haunch of

venison

Poultry

portions

4-6 pieces

each

200-250 g

220-230

180-200 0:35-0:50

170-180 0:45-1:15

Chicken

halves

2-4 pieces

each

400-500 g

Chicken,

Fatted

chicken

1-1.5 kg

Duck

1.5-2 kg

3.5-5 kg

2.5-3.5 kg

4-6 kg

210-220

200-210

180-200

160-180 1:00-1:30

150-160 2:30-3:00

150-160 1:30-2:00

140-150 2:30-4:00

Goose

Turkey

Fish (steamed)

Whole

fishes

1-1.5 kg

2 / 3

210-220

2 / 3

160-170 0:45-1:15

1) Pre-heat the oven.

Information printed in bold indicates the best oven function.

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Meat Probe Table

Food to be cooked

Meat core temperature

Beef

Pot roast

90 - 95°C

Rib steak or filet steak, rare

medium

well done

45 - 50°C

60 - 65°C

75 - 80°C

Pork

Shoulder of pork, ham joint, neck

Chop (saddle), smoked pork loin

Meat loaf

80 - 82°C

75 - 80°C

Veal

Roast veal

75 - 80°C

85 - 90°C

Knuckle of veal

Mutton / Lamb

Leg of mutton

Saddle of mutton

Roast lamb, leg of lamb

Game

80 - 85°C

75 - 80°C

Saddle of hare

Leg of hare

70 - 75°C

Whole hare

Saddle of venison

Haunch of venison

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Grill Sizes

For grilling, use either the Single Grill or Dual Grill oven functions

with the 230°C temperature setting.

1 Important: Always grill with the oven door closed.

3 The empty oven should always be pre-heated for 3 minutes!

Ovenware for grilling

• For grilling, use the oven shelf with the all-purpose tray placed un-

derneath.

Oven Levels

• For grilling flat foods, the 4th oven level is normally used.

How to use the Grilling Table

These grilling times are for guidance only, and will depend on the type

and quality of the meat, or fish.

• Grilling is particularly suitable for flat pieces of meat or fish.

• Turn the grilled food at about half way through the grilling time.

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Grilling Table

Universal

tray

Grill time in

minutes

Grid

Tempera-

ture

in °C

Grilled item

Function

1st

2nd

Side

Shelf position

Side

4-8 pork chops

2-4 pork chops

Dual grill

230

Single

grill

Marinaded pork

steaks

Dual grill

230

Single

grill

2-4 fillet steaks, rare

5-7

6-8

7-9

4 fillet steaks,

medium

Dual grill

Single

grill

2 chicken portions

15-20 18-22

4 chicken portions

1-4 legs of chicken

Dual grill

230

4-6 legs of

chicken

Dual grill

230

Grilled sausages,

up to 6

Single

grill

5-10

Grilled sausages,

6 and above

Dual grill

Coiled sausages

up to 4

Single

grill

Coiled sausages

up to 6

Dual grill

230

---

1-2

Whole fishes

Toast (without top-

ping)

1-2

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Drying

For drying, use the Defrost/Dry oven function.

Ovenware

• Use the oven shelf or baking tray, spread with grease-proof or baking

paper.

Oven Levels

• You can dry food on 2 oven levels at the same time.

• Place the shelf or the baking tray in the 1st and 4th levels from the

bottom.

Tips on using the Drying Table

• Prepare the food to be dried and distribute it evenly over the shelf or

baking tray.

• Halfway through the drying time, turn the food.

• When the food is still bendable but no more juice is coming out, re-

move it from the oven.

Drying Table

Temperature

°C

Time

Hours

Food

Vegetables

Beans

6 - 8

5 - 6

6 - 8

2 - 3

Chilli peppers (chopped)

Vegetables for soup

Mushrooms

Herbs

40 - 50

Fruit

Plums

8 - 10

6 - 8

Apricots

Apple slices

Pears

6 - 9

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Defrosting

For defrosting, use the Defrost/Dry oven function with the 30°C tem-

perature setting.

Cookware for defrosting

• Unpack the food and set it on a plate on the oven shelf.

• Do not cover with a plate or bowl, as these can substantially lengthen

the defrosting time.

Oven Levels

• For defrosting, place the shelf on the 1st oven level.

Tips on using the Defrosting Table

The following table provides a guide for defrosting times.

Defrosting table

Defrost- Further de-

Item

ing time

(mins.)

frosting

Comments

time (mins.)

Set the chicken on an upturned sau-

cer placed on a large plate. Half way

through, turn over or cover with foil.

Chicken, 1000 g

Meat, 1000 g

100-140

20-30

Half way through, turn over or cover

with foil.

Half way through, turn over or cover

with foil.

Meat, 500 g

Trout, 150 g

90-120

25-35

20-30

10-15

10-20

Do not cover.

Strawberries,

300 g

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Bio Functions

The low temperatures that can be set with this oven can be used to

make yoghurt or to raise yeast dough.

1 Attention: the suggested temperatures have to be changed with all

Bio functions!

Making Yoghurt

For making yoghurt, use the Conventional (Top/Bottom heat) oven

function.

Ovenware

• To hold the yoghurt, use cups or glasses of around 150 ml. capacity,

covered with foil or a lid.

Oven level

• Always insert the shelf on the 3rd level from the bottom.

1.Bring some milk to the boil (for example, 1 litre for 6-8 servings).

2.Let the milk cool to 40 °C.

3.Stir a carton of natural yoghurt (about 150 g) into the milk, then pour

into containers and cover.

4.Place the containers on the shelf.

5.Select the Conventional oven function using the OVEN FUNCTION

button and change the suggested temperature to 40°C.

6.After approx. 5-8 hours (or when it has set), take out the yoghurt.

Raising yeast dough

For raising dough, use the Conventional oven function.

Ovenware

• To contain the dough, use a bowl that is heat-resistant to 40°C.

Oven level

Insert the shelf on the 2nd level from the bottom.

1.Put the dough in the bowl, cover with clear film and place on the shelf.

2.Select the Conventional oven function using the OVEN FUNCTION

button and change the suggested temperature to 40°C.

3.Leave the dough to rise until it has doubled in volume.

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Low Temperature Cooking

With the Low Temperature cooking function, meat becomes beautifully

tender and remains particularly succulent.

2 When roasting with low temperatures, up to 20 percent less energy is

needed than with normal roasting.

1 Attention: Insert the grease filter when roasting!

Ovenware

• At low temperatures, always roast meats uncovered.

Oven level

• The appropriate oven level can be found in the following table.

Tips for cooking at low temperatures

• The first 10 minutes of the programme are used to heat the empty

oven to 120°C. The three segments of the thermometer symbol flash

in succession. When the pre-heating time is completed, an audible

signal sounds.

• The oven switches automatically to a temperature of 80°C. This re-

mains constant for the whole of the cooking time.

• Meanwhile sear the meat in the frying pan, place it in a roasting

tray or directly on the oven shelf with the all-purpose tray or all-

purpose pan underneath it and then roast in the pre-heated oven.

3 We recommend low temperature cooking for: lean, tender pieces of

meat and fish.

Low temperature cooking is not suitable for: for example, pot roasts

or roast pork.

For cooking times, see Table.

Low Temperature Cooking Table

Low Temperature Cooking

Pre-heating

Cooking

Weight Temperature Temperature

Time

mins.

Oven

level

Type of food

°C

Roast beef

Fillet of beef

Roast veal

1-1,5

120

90-110

100-120

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Making Preserves

For making preserves, use the Interval Steam oven function.

Preserving Jars

• For preserving, use only commercially available preserve jars of the

same size.

3 Jars with twist-off or bayonet type lids and metal tins are not suitable.

Oven Levels

• For preserving, use the lowest oven level.

Tips on Preserving

• Use the all-purpose tray for preserving. There is enough room on this

for up to six 1-litre preserving jars.

• The preserving jars should all be filled to the same level and clamped

shut.

• Place the preserving jars on the all-purpose tray in such a way that

they are not touching each other.

Preserving Table

Leave

Cooking

Continue

cooking

Tempera-

ture

to stand

with the oven

switched off

(mins.)

time until

Preserve

simmering at 100 °C

(mins.)

°C

(mins.)

Soft fruit

Strawberries, Blueberries,

Raspberries,

Ripe gooseberries

140-150

35-45

---

Unripe gooseberries

Stone fruit

Pears, Quince,

Plums, Damsons,

Fruit with hard flesh

140-150

35-45

---

Vegetables

Carrots

140-150

150-160

Mushrooms

Mixed pickles

---

Kohlrabi, Peas,

Asparagus, Beans

150-160

80-120

45-60

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Programmed Functions and Recipes

The appliance has 12 programmed functions and recipes, which can be

selected one after the other using the Programme

button.

Cleaning programme

Vegetables

Potatoes au gratin

White bread

Rolls

Baked fish fillet

Steamed trout

Pizza

Quiche Lorraine

10. Chicken

11. Saddle of veal

12. Heating food

1. Cleaning Programme

The cleaning programme function is described fully in the “Care and

Cleaning” chapter

Recipes

2. Vegetables

Ingredients:

– 400 g cauliflower,

– 200 g carrots,

– 200 g kohlrabi,

– 200 g courgettes.

Method:

Rinse cauliflower and divide into florets.

Peel carrots and kohlrabi and cut into pieces.

Wash courgettes and cut into slices 1 cm thick.

Arrange all ingredients in a stainless steel bowl with compartment with

holes in it.

Setting

Vegetables

Ovenlevels

1 and 3

Water via water drawer

700 ml

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3. Potatoes au gratin

Ingredients:

– 1000 g potatoes,

– salt and pepper, 1 teaspoon of each

– 1 clove of garlic, peeled

– 300 g Greyerz or Emmental cheese, grated,

– 3 eggs,

– 250 ml milk,

– 4 tablespoons cream,

– 1 tablespoon thyme,

– 3 tablespoons butter.

Method:

Peel potatoes, slice thinly, dry and then salt

and pepper them.

Place half of the slices of potato in a greased, oven-proof dish. Sprinkle

some grated cheese over them. Layer the rest of the potato slices over

this and sprinkle the rest of the cheese on the top.

Crush the clove of garlic and beat together with the eggs, milk, cream

and the thyme. Salt the mixture and pour over the potatoes.

Place knobs of butter on the gratin.

Setting

Potatoes au gratin

Oven level

Water via water drawer

200 ml

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4. White bread

Ingredients:

– 1000 g flour, type 405,

– 1 cube of fresh yeast or 2 packets of dried yeast,

– 600 ml milk,

– 15 g salt.

Method:

Place the flour and the salt in a large bowl. Dissolve the yeast in the

milk and add to the flour. Knead all ingredients into a workable dough.

Leave the dough to rise until it doubles in volume.

Form two loaves from the dough and lay them on the baking tray cov-

ered with baking paper. Leave the loaves to rise again by half their vol-

ume.

Before baking, dust them with flour and with a sharp knife cut 3 diag-

onal lines, at least 1 cm deep.

Setting

Bread

Oven level

Water via water drawer

200 ml

5. Rolls (40 g)

Ingredients:

– 500 g flour, type 405,

– 20 g of fresh yeast or 1 packet of dried yeast,

– 300 ml water,

– 7 g salt.

Method:

Place the flour and the salt in a large bowl. Dissolve the yeast in the

milk and add to the flour. Knead all ingredients into a workable dough.

Leave the dough to rise until it doubles in volume.

Cut dough into pieces to form rolls and lay them on the greased baking

tray. Leave rolls to rise again for about 15 minutes.

Before baking, cut a cross into the rolls. As an option, sprinkle with

poppy, caraway or sesame seeds.

Setting

Rolls

Ovenlevels

2 and 4

Water via water drawer

200 ml

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6. Baked fish fillet

Ingredients:

– 700 g pike-perch filet (or salmon filet or sea trout filet),

– 100 g emmental cheese, grated,

– 200 ml cream,

– 40 g breadcrumbs,

– 40 g butter to grease the dish,

– salt, pepper, lemon juice,

– parsley, chopped.

Method:

Sprinkle the fish filet with lemon juice and leave it to marinate for a

while. Then dab off surplus juice using kitchen paper.

Salt and pepper the fish filets on both sides. Lay them in a oven-proof

dish.

Mix the cream, grated cheese, breadcrumbs and the chopped parsley

and distribute over the fish.

Setting

Fish fillets

Oven level

Water via water drawer

200 ml

7. Steamed Trout

Ingredients:

– 4 trout of 200 - 300 g each,

– lemon juice, pepper, salt.

Method:

Wash the trout well inside and out, sprinkle with lemon juice, season a

little and place in a stainless steel dish with a colander insert.

Setting

Trout

Ovenlevels

1 and 3

Water via water drawer

700 ml

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8. Pizza

1 original baking tray or 2 round baking sheets (dia. 26 cm)

Ingredients for the dough:

– 300 g flour, type 405,

– 180 ml water,

– 15 g yeast,

– 2 tablespoons olive oil,

– 1 teaspoon salt.

Method for the dough:

Dissolve the yeast in the water and with the other ingredients knead to

an elastic dough.

Cover the dough and leave it to rise for 30 minutes.

Ingredients for the topping:

– 500 g tomatoes, cut into 4 mm thick slices,

– 200 g salami, cut into thin slices,

– 170 g mushrooms, sliced,

– 300 g mozzarella, cut into dice 1 cm across.

Preparation:

Roll out the dough, lay it on the tray and cover it with the topping in-

gredients in the order given.

Leave it to rise again for 20 minutes.

Setting

Pizza

Oven level

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9. Quiche Lorraine

Ingredients for the pastry:

– 250 g flour, type 405,

– 125 g butter,

– 60 ml water,

– 1 teaspoon salt,

– some pepper and nutmeg.

Method:

Mix together flour, butter and salt, add the water and knead together

briefly.

Leave the pastry to cool in the fridge for 1 hour.

Ingredients for the topping:

– 100 ml milk,

– 150 ml sour cream,

– 2 eggs,

– 150 g Greyerz or Emmental cheese, grated,

– 150 g lean ham, diced,

– 150 g onions, diced,

– salt, pepper, nutmeg.

Method:

Steam the ham and onions lightly.

Whisk the milk, cream, eggs and seasoning together well,

then mix in the cheese.

Preparation:

Roll out the pastry and place in a plain flan tin with a removable bot-

tom (dia. 28 cm) Distribute the ham and onions over it evenly and pour

the liquid mixture over them.

Setting

Quiche Lorraine

Oven level

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10. Chicken

Ingredients:

– 1 chicken (1000 - 1200 g),

– 2 tablespoons oil,

– salt, pepper, paprika, curry powder.

Method:

Wash the chicken and dry it with kitchen paper.

Mix the spices with the oil and use the mixture to oil the chicken evenly

inside and out.

Then place the chicken breast down in an oven-proof dish.

After about 25 minutes, turn the chicken.

After the first audible signal (about 50 mins.) check how it is cooking. If

required, leave it to cook for the rest of the roasting time until the sec-

ond audible signal (about 60 mins.).

Setting

Chicken

Oven level

Water via water drawer

200 ml

11. Saddle of veal

Ingredients:

– 1000 g saddle of veal,

– 2 tablespoons oil,

– salt, pepper, paprika.

Method:

Wash the saddle of veal and dry it with kitchen paper.

Mix the seasoning with the oil and use the mixture to oil the meat

evenly.

Lay the saddle of veal in an oven-proof dish and place it in the oven.

Setting

Saddle of veal

Oven level

Water via water drawer

200 ml

12. Warming food

Method:

Place the food on a plate.

Put it in the oven without a cover.

Setting

Warming food

Ovenlevels

1, 3, 5

Water via water drawer

200 ml

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Cleaning and care

1 Warning: For safety reasons cleaning the appliance with a steam jet

cleaner or high-pressure water cleaner is not permissible!

Exterior of the Appliance

• Wipe the front of the appliance with a soft cloth dipped in warm

soapy water.

• Do not use scourers, caustic cleaners or abrasive items.

• Use commercially available cleaners for metal fronts.

Oven Interior

Cleaning Programme

1.Pour water (approx. 150 ml) and 1 tablespoon of vinegar directly into

the steam generator.

2.Start the automatic cleaning programme.

A triple signal is sounded at the end of the cleaning programme.

3.Stop the signal and switch off the oven by pressing the main power

switch

Wipe out the oven with a soft cloth.

Remove any residual water from the steam generator.

To completely dry the oven, leave the oven door open for

around 1 hour.

Manual Cleaning

1 Warning: When cleaning, no oven functions must be selected and the

oven must have cooled down.

3 Clean the appliance after each use. In this way, dirt is easier to clean off

and is not allowed to burn on.

1.Open the oven door and press the oven light button

2.After every use, wipe the oven with a solution of washing-up liquid and

allow to dry. Do not use abrasive objects. If necessary, soak any dirt first

or switch on the Vigorous Steam function for a short time.

3 Clean stubborn dirt with a special oven cleaner.

1 Important: if using an oven spray, please follow the manufacturer's in-

structions exactly.

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Accessories

Wash all slide-in units (shelf unit, baking tray, shelf support rails etc.)

after each use and dry well. Soak briefly to make them easier to clean.

Grease Filter

1.Clean the grease filter in hot water and washing up liquid or in the

dishwasher.

2.If dirt has become burnt on, simmer in some water and 2-3 tablespoons

of dishwasher detergent.

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Side Rails

To clean the sides of the oven, the left and right side rails can be re-

moved from the oven.

Taking out the side rails

1.Loosen the screw.

2.Pull the rails sidewards (1).

3.Lift the rails off the rear hook (2).

To remove/replace the side rails on

the right, open the cover on the meat

probe socket.

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Replacing the side rails

1.Set the rails in the rear hook and

press against the screw hole (1).

2.Insert the screw and tighten (2).

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Steam Generation System

1 Important: Wipe the steam generator dry after each use. Soak up wa-

ter with a sponge.

Remove any lime residue with water and vinegar.

To prevent the build-up of limescale, use only distilled or decalcified

water, for example, from a water filter.

1 Important: Chemical de-scaling agents can damage the oven's surface

enamel. Always follow the manufacturer's instructions exactly.

Water Drawer and Steam Generator

1.Water and vinegar (about 200 ml) is

not poured directly into the steam

generator, but into the water

drawer in the control panel.

Leave it for about 10 minutes in the

steam generator to take effect.

2.Remove the water and vinegar with

a non-abrasive sponge.

3.Rinse out the steam generator sys-

tem through the water drawer

using clean, decalcified water (100-

200 ml).

4.Soak up remaining water from the steam generator with the sponge

and

wipe dry.

5.Leave the oven door open to let the oven dry out completely.

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Oven Light

1 Danger of electric shock! Before replacing the oven light bulb:

• Switch off the oven.

• Take the fuses out of the fuse box or switch off.

3 To protect the oven light bulb and the glass cover, lay a cloth on the

bottom of the oven.

Replacing the rear oven light bulb/

Cleaning the glass cap

1.Take off the glass cap by turning it

to the left.

2.Remove seals and metal ring and

clean the glass

cap.

3.If necessary:

replace bulb with a 25 Watt,

230 V, 300°C heat-resistant oven

light bulb.

4.Fit seals and metal ring to the glass

cap.

5.Re-fit the glass cap.

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Replacing the side oven light bulb/Cleaning the glass cap

1.Take out the side rails on the left.

2.Unscrew the metal frame using a

cross-tip screwdriver.

3.Take off the metal frame and seal

and clean them.

4.If necessary:

replace bulb with a 25 Watt,

230 V, 300°C heat-resistant oven

light bulb.

5.Re-fit metal frame and seal and

tighten screws.

6.Replace the side rails.

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Oven Door

The oven door of your appliance may be removed for cleaning.

Removing the oven door

1.Open the oven door completely.

2.Completely fold back the brass-

coloured clamping lever on both

door hinges.

3.Grip the oven door with both hands

on the sides and close it to about

3/4 going past the point of resist-

ance.

4.Pull the door away from the oven

(Caution: heavy!).

5.Place the door, with the outer sur-

face downwards, on a soft, flat sur-

face, for example a blanket, to avoid

scratches.

Hanging the oven door

1.With both hands take hold of the

sides of the door from the side on

which the handle is positioned.

2.Hold the door at an angle of

approx. 60°.

3.Slide the door hinges simultane-

ously as far as possible into the two

slots on the right and left at the

bottom of the oven.

4.Lift the door up until resistance is

met and then open fully.

5.Lift the brass-coloured clamping le-

vers on both door hinges back to

their original position.

6.Close the oven door.

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What to do if …

Fault

Possible cause

Remedy

The oven will not heat.

The oven has not been

switched on.

Switch the oven on.

The correct time has not

been set.

Set the correct time.

The required settings have Check the settings.

not been made.

The oven's safety fuse has Check the safety fuse.

been tripped.

The fuse in the domestic

wiring system (fuse box)

has been tripped.

Check the fuse.

If the fuses are tripped re-

peatedly, please call a qual-

ified electrician.

“F 9” appears on the dis-

play.

Press the mains button.

The oven is not heating up,

and the function display is

operating.

Set the oven function to

ZERO. Do not switch off

the oven. Press and hold

down the three centre but-

tons simultaneously until a

signal can be heard.

A small arrow will light up.

The oven light will not

come on.

The bulb has blown.

Replace the bulb (see Care

and Cleaning).

If you are unable to remedy the fault with the above assistance, please

contact your specialist dealer or local Service Force Centre.

1 Caution: Repairs to the appliance should only be carried out by ap-

proved service engineers. Repairs carried out by inexperienced persons

may cause serious injury to the user.

If the appliance has been used incorrectly, the customer service engi-

neer's visit or that of the specialist dealer will not bee free of charge,

even during the warranty period.

3 Advice on cookers with metal fronts:

Because of the cold surface at the front of the cooker, opening the

oven door during (or just after) baking or roasting may cause the

glass to steam up.

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Technical Data

Oven Interior Dimensions

Height x Width x Depth

Capacity (usable capacity)

31 cm x 41 cm x 41 cm

52 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 electrical appliances for household use and

similar purposes and

• EN 60350, or DIN 44546 / 44547 / 44548

relating to the operating features of electric cookers, hobs, ovens,

and grills for household use.

• EN 55014-2

• EN 55014

• EN 61000-3-2

• EN 61000-3-3

relating to basic requirements for electro-magnetic compatibility

protection (EMC)

5 This appliance complies with the following EU Directives:

• 73/23/EWG dated 19.02.1973 (Low Voltage Directive)

• 89/336/EWG dated 03.05.1989 (EMC Directive including Amending

Directive 92/31/EWG).

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Installation Instructions

1 Important: The new appliance may only be installed and connected by

an approved specialist.

Please observe this instruction, otherwise the warranty will not cover

any damage that may occur.

1 Safety Instructions for the Installer

• A device must be provided in the electrical installation which allows

the appliance to be disconnected from the mains at all poles with a

contact opening width of at least 3 mm.

Suitable isolation devices are, for example, circuit breakers, fuses

(screw-type fuses are to be removed from the holder), earth leakage

trips and contactors.

• The installation must guarantee shock protection.

• The stability of the unit in which the appliance is fitted must satisfy

the requirements of DIN 68930.

• Built-in ovens and hobs are fitted with special connector systems.

They may only be combined with appliances with a matching system.

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3,5x25

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Index

Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Additional functions . . . . . . . . . . . . . . . . . . 23

All-purpose tray . . . . . . . . . . . . . . . . . . . . . . . 9

Oven

accessories . . . . . . . . . . . . . . . . . . . . . . . . . .9

Bulb. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71

functions . . . . . . . . . . . . . . . . . . . . . . . . . .15

operating . . . . . . . . . . . . . . . . . . . . . . 14, 17

Safety cut-out . . . . . . . . . . . . . . . . . . . . . .34

Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . 45

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Baking tray . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Bio Functions . . . . . . . . . . . . . . . . . . . . . . . . 56

Ready Meals. . . . . . . . . . . . . . . . . . . . . . . . . .46

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . 23, 59

Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48

Rotitherm. . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Child safety device . . . . . . . . . . . . . . . . . . . . 33

Cleaning

accessories. . . . . . . . . . . . . . . . . . . . . . . . . 67

Cleaning before first use . . . . . . . . . . . . . 13

Grease filter . . . . . . . . . . . . . . . . . . . . . . . 67

Oven Interior. . . . . . . . . . . . . . . . . . . . . . . 66

Side rails . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Steam generation system . . . . . . . . . . . . 70

Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

setting the time . . . . . . . . . . . . . . . . . . . . 26

clock display . . . . . . . . . . . . . . . . . . . . . . . . . 32

Clock Functions . . . . . . . . . . . . . . . . . . . . . . 26

Combination shelf . . . . . . . . . . . . . . . . . . . . . 9

Control panel . . . . . . . . . . . . . . . . . . . . . . . . . 8

Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Side rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68

Steam cooking functions . . . . . . . . . . . . . . .21

Tables and tips . . . . . . . . . . . . . . . . . . . . . . . .35

Vigorous Steam . . . . . . . . . . . . . . . . . . . . . . .36

What to do if ... . . . . . . . . . . . . . . . . . . . . . . .74

Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Description of the appliance. . . . . . . . . . . . . 7

Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

General purpose tray . . . . . . . . . . . . . . . . . . 20

grease filter. . . . . . . . . . . . . . . . . . . . . . . . . . 20

Grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Interval Steam . . . . . . . . . . . . . . . . . . . . . . . 38

Low Temperature Cooking. . . . . . . . . . . . . . 57

Making preserves . . . . . . . . . . . . . . . . . . . . . 58

Meat probe . . . . . . . . . . . . . . . . . . . . . . . . 9, 24

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Service and Spare Parts

If you wish to purchase spare parts or require an engineer, contact your

local AEG Service Force Centre by telephoning:

08705 929 929

Your telephone call will be automatically routed to the Service Force

Centre covering your post code area.

For the address of your local Service Force Centre and further informa-

tion about Service Force, please visit the website at

www.serviceforce.co.uk

When you contact the Service Centre they will need the following in-

formation:

1.Your name & address, including post code.

2.Your telephone number

3.Clear and concise details of the fault.

4.The model and serial number of the

appliance (found on the rating plate).

5.The purchase date:

Please note that a valid purchase re-

ceipt or guarantee documentation is

required for in-guarantee service

calls.

Customer Care

For general enquiries concerning your AEG appliance or for further in-

formation on AEG products please contact our Customer Care Depart-

ment by letter or telephone at the address below or visit our website at

www.aeg.co.uk.

Customer Care Department

AEG Domestic Appliances

55-77 High Street

Slough

Berkshire, SL1 1DZ

Tel. 08705 350350 (*)

(*) Calls may be recorded for training purposes.

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From the Electrolux Group. The world´s No.1 choice.

The Electrolux Group is the world´s largest producer of powered appliances for kitchen, cleaning and outdoor

use. More than 55 million Electrolux Group products (such as refrigerators, cookers, washing machines,

vacuum cleaners, chain saws and lawn mowers) are sold each year to a value of approx. USD 14 billion in more

than 150 countries around the world.

AEG Hausgeräte GmbH

Postfach 1036

D-90327 Nürnberg

http://www.aeg.hausgeraete.de

315 6430 13-A-080503-01

Subject to change without notice

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