COMPETENCE E4130-1
The Versatile Built-In Oven
Operating Instructions
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Contents
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
6
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7
7
7
8
9
Before Using for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Setting the Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Initial Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Using the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Cooking with the Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Inserting the Shelf and Universal Baking Tray . . . . . . . . . . . . . . . . . . . . . . . 17
Inserting/Removing the Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Working with the Electronic Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Function display: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Mechanical Door Lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Boiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Settings for cooking on the rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Tips for baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Pies and Gratin Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Roasting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Grilling Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
3
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Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Cleaning the Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Oven Door Glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
What to do if ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
4
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1 Safety
Electrical Safety
• The appliance may only be connected by a registered specialist.
• In the event of any faults or damage to the appliance: remove fuses
or switch off.
• It is not permissible to clean the appliance with a steam or high
pressure cleaner for safety reasons!
• Repairs to the appliance may only be carried out by specialists. Re-
pairs carried out by inexperienced persons may cause injury or serious
malfunctioning. If your appliance needs repairing, please contact
your local AEG Service Force Centre or your specialist dealer.
Child Safety
• Never leave children unsupervised when the appliance is in use.
Safety whilst Using
• This appliance is intended to be used for cooking, frying and baking
food in the home.
• Take care when connecting electric appliances to sockets nearby. Do
not allow connecting leads to come into contact with hot rings or to
catch beneath the hot oven door.
• Warning: Risk of burns! The interior of the oven becomes hot dur-
ing use.
• 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.
5
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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.
• Juice from fruit that drips from baking trays will leave marks that
cannot be removed. For very moist cakes, use the universal baking
tray.
• Do not put any weight on the oven door when it is open.
• Never pour water directly into the hot oven. The enamel may be dam-
aged.
• Using force, especially on the edges of the front glass panel, may
break the glass.
• Do not store inflammable objects in the oven. They may ignite when
the oven is switched on.
• Do not store moist food in the oven. The enamel may be damaged.
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
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.
1
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 refuse department or council.
6
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Description of the Appliance
General Overview
Control Panel
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Oven Features
Oven steam vent
The steam from the oven is fed di-
rectly upwards via the duct in the
rear of the cooking surface.
8
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Oven accessories
Combination shelf
For dishes, cake tins, items for
roasting and grilling.
Fat tray
For roasting or for collecting fat.
Baking tray
For cakes and biscuits
Meat probe
For determining exactly how far
joints of meat are cooked.
9
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Before Using for the First Time
Setting the Time
The oven will only function if the time is set.
3
The time display will flash after the
appliance has been connected to
the mains or following a power fail-
ure.
4. Press the Mbuttons briefly.
5. Start setting the current time
within 5 seconds, using the +or -
buttons.
The appliance is ready for use.
10
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Initial Cleaning
Before using the oven for the first time you should clean it thoroughly.
Caution: Do not use any caustic, abrasive cleaners! The surface could
1
3
be damaged.
To clean metal fronts use commercially available cleaning agents.
1. Turn the oven function switch to oven lighting L.
2. Remove all accessories and the shelf 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 the front of the appliance with a damp cloth.
11
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Using the Rings
Also refer to the operating instructions for your built-in hob. It con-
tains important information on ovenware, operation, cleaning and care.
3
Heat settings
• You may select the heat settings within the range of settings 1-9.
• Intermediate positions may be selected between settings 2 and 7.
They are marked with a dot.
1 = lowest heat setting
9 = highest heat setting
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Cooking with the Rings
1. For heating up/browning, select a
high heat setting.
2. As soon as steam starts to form or
the oil is hot, turn back to the heat
setting necessary for further 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
Switching the Oven On and Off
1. Turn the “oven functions” switch to the required function.
2. Turn the “temperature selection” switch to the required temperature.
The yellow oven power indicator will remain on while the oven is in use.
The red temperature pilot light comes on while the oven is heating up.
3. To switch off the oven turn the “oven functions” switch and the “tem-
perature selection” switch to the off position.
Cooling fan
3
The fan comes on automatically when the oven is in use in order
to keep the surfaces of the appliance cool. Once the oven has been
switched off the fan continues running to cool down the appliance
and then switches itself off automatically.
14
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Oven Functions
The oven has the following functions:
L Oven lighting
With this function you can illuminate the oven interior, e.g., for clean-
ing.
The heating element is not in use.
SPizza & baking
For baking cakes on one level and for pastries that need more brown-
ing and a crispy base. These include such foods as pizza, quiche lorraine,
and cheese cake.
Set oven temperatures 20-40 °C lower than when using conventional.
Conventional is used and in addition the fan is switched on.
UFan cooking
For baking on up to three levels at the same time.
Set oven temperatures 20-40 °C lower than when using conventional.
The rear wall heating element is used and in addition the fan is
switched on.
OConventional
For baking and roasting on one level.
The conventional heating elements are in use.
ÜBottom heat
For crisping and browning cakes with crispy bases.
The bottom heating element is in use.
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ADefrost
To begin to thaw and to defrost such items as flan, butter, bread, fruit
or other frozen foods.
For this function the fan operates without heating.
FGrill
For grilling flat foods placed on the middle of the shelf such as steaks,
escalopes or fish, or for toasting.
The grill heating element is in use.
ZDual grill
For grilling larger quantities of flat foods such as steaks, escalopes or
fish, or for toasting.
Top heat and the grill heating element are in use.
I Rotitherm
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 fan operate alternately.
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Inserting the Shelf and Universal Baking Tray
Anti-tip device
3
All slide-in units have a small bulge on the left and right. This bulge is
an anti-tip device and must always point to the rear of the oven.
Tray or universal baking tray:
The anti-tip device must point to-
wards the rear of the oven.
✘
Inserting shelf:
Insert the shelf unit with both guide
rails pointing upwards. The anti-tip
device must point downwards and
be positioned to the rear of the
oven compartment.
Inserting shelf and tray:
When the shelf unit and universal
baking tray are used together, care-
fully place the shelf anti-tip device
in the bulges on the tray.
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Inserting/Removing the Fat Filter
The fat filter protects the rear wall heating element against splashes of
fat when roasting.
Inserting the fat filter
Holding the fat filter by the tab, in-
sert the two retainers into the
opening on the rear wall of the
oven (fan opening) from the top
downwards.
Removing the fat filter
Take hold of the tab on the fat filter
and remove by pulling upwards.
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Working with the Electronic Clock
Clock functions:
Manual operation M
Pressing button Mtransfers the oven from automatic to manual oper-
ation.
Countdown C
To set a countdown. A signal sounds after the time has elapsed.
This function does not affect the functioning 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.
Meat probe
For switching off the oven precisely when a set core temperature has
been reached.
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Function display:
AUTO T
The "AUTO" sign lights up when an automatic program has been set,
and flashes when the program is completed.
General information
• Within 5 seconds after setting a clock function the required times
can be set or changed using the +or -buttons.
3
• After working with the cook time </end time >functions the
appliance must be changed from automatic operation to manual
operation by pressing button M.
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Countdown C
1. Press countdown button s.
2. Using the +or -buttons, set the
required time.
It is possible to find out how much
time remains by pressing the count-
down button again.
The time display will show the cur-
rent time again a few seconds after
countdown has been set.
An acoustic signal will sound for
7 minutes after the countdown has
expired.
The acoustic signal can be cancelled
by pressing any button.
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Cook time <
1. Press button <.
2. Using the +or -buttons, set
the required cooking time (max.
10 hours.
After approx. 5 seconds the display
reverts to the time. The symbol
“AUTO” indicates that the oven has
been changed to automatic opera-
tion.
When the time has expired a signal
sounds for 7 minutes and the oven
switches off.
3. Stop the acoustic signal and the
programme by pressing button M.
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Cook Time <and End Time >Combined
Cook time <and end time >can be used together if the oven is to
switch on and off automatically at a later time.
3
1. Selecting Oven Functions and Tem-
perature.
Using the cook time <function
set the time required to cook the
food.
E.g., 1 hour.
2. Press button >.
Using the +or -buttons, set the
time at which the appliance is re-
quired to switch off.
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The symbol “Auto” is illuminated
and the time is shown in the display.
E.g., 12:05 hrs.
The oven will switch on auto-
matically at the calculated time.
E.g., at 13:05 hrs.
And it will switch off again after the
entered cook time has expired.
E.g., at 14:05 hrs.
When the time has expired the
“AUTO” symbol flashes, an acoustic
signal sounds for 7 minutes and the
oven switches off.
3. Switch off the programme by
pressing button M.
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Changing the time
The time can only be changed if there is no automatic programme set
(cook time <or end time >).
3
1. Press the M buttons briefly.
2. Using the +or -buttons, set the
current time.
3. After 5 seconds the clock will show
the set time.
The appliance is ready for use.
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Meat Probe
For switching off the oven precisely when a set core temperature has
been reached.
The meat probe is a practical tool when using conventional, hot air and
rotitherm.
Two temperatures should be observed:
- the oven temperature: see Roasting Table
- the core temperature: see Meat Probe Table
Warning: Only the meat probe supplied with the appliance should be
used! If a replacement is required use only an original spare part!
1
1. Push the meat probe into the food
that is to be cooked until the tip
reaches the centre of the food.
2. Push the plug fully into the socket
in the side wall of the oven.
The suggested temperature, 80, will
appear on the right. The current
core temperature, e.g., 22, will ap-
pear on the left.
The core temperature is displayed
from 20 and above.
3
3. Set the required oven function and
temperature.
4. Set the required core temperature
using the +or -buttons.
E.g., 70
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5. As soon as the current core temper-
ature has reached the set core tem-
perature a signal will sound and the
oven will switch off automatically.
Press button Mto switch off the
signal.
Warning: The meat probe is hot!
1
There is a risk of being burned when
removing the plug and tip of he
probe!
6. Remove the meat probe plug from
the socket, then take the cooked
food from the oven with the meat
probe still inserted.
7. Switch off the oven functions and
temperature. If necessary, switch off
the appliance.
Changing the core temperature.
It is possible to change the selected temperature afterwards by pressing
+or -several times.
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Mechanical Door Lock
When the appliance is delivered, the door lock is deactivated.
Activate the door lock
Pull the safety catch forwards
until it locks in place.
Open the oven door:
1. Shut the door.
2. Press the safety catch and keep
it depressed.
3. Open the doors.
Close the oven door
Close the door without pressing
the safety catch.
Deactivating the door lock
Press the safety catch back into the panel.
Switching off the appliance does not cancel the mechanical door lock.
3
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Uses, Tables and Tips
Boiling
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
Heating up large quantities of water, cooking
pasta
9
Heating up
Deep-frying chips,
browning meat, e.g., stewing steak,
frying, e.g., potato cakes, loin chops, steaks
Heavy
browning
7-9
6-7
Frying meat, escalopes, veal cutlet cordon bleu
chops, rissoles, sausages, liver
roux, lightly frying
Gentle
frying
eggs, pancakes, deep-fried fritters
Boiling larger quantities of food,
stews and soups, steaming potatoes,
boiling meat stock
4-5
3-4
Boiling
Steaming,
stewing
Braising vegetables,
braising meat, cooking rice pudding
Simmering rice and milk dishes
(stir occasionally),
steaming small quantities of potato or vegetables,
heating prepared dishes
2-3
Simmering
Melting
Beaten omelette, egg garnish, hollandaise sauce,
keeping dishes warm,
1-2
0
melting butter, chocolate, gelatine
Residual heat, off position
Overheated fats and oils catch fire quickly. When cooking foods in fat
or oil (e.g., chips) please do not leave the appliance unattended.
1
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Baking
Use the pizza & baking S, fan cooking Uor conventional Ooven
functions for baking.
Remove the fat filter when baking, as otherwise the baking time is
longer and the surface will brown unevenly.
3
Baking tins
• Coated baking tins and tins made of dark metal are suitable for
conventional Oheat.
• Light metallic, glass and ceramic containers are also suitable for pizza
& baking Sand fan cooking U.
Shelf positions
• Pizza & baking Sor conventional Ocan both be used for baking on
one level.
• Using fan cooking Uit is possible to bake flat, dry cakes and pastries
on up to 3 baking trays at the same time
1 Baking tray
e.g., shelf position 3
1 Baking tin:
e.g., shelf position 1
2 Baking trays:
Shelf positions 1 and 4
3 Baking trays:
Shelf positions 1, 3 and 5
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General information
3
• Always count the shelf positions from the bottom upwards.
• Insert baking trays with the sloped edge to the front!
• Always place cake tins in the middle of the shelf.
• With pizza & baking Sor conventional Oyou can also bake two
items simultaneously by placing the tins next to one another on the
shelf. There is no significant increase in baking time.
Notes on the baking tables
In the tables you will find information on temperatures, cooking times
and shelf positions for a selection of dishes.
• The temperatures and cooking times are for guidance only since these
are dependent on the mixture, quantity and cake tin used.
• We recommend that you use the lower temperature initially and only
select a higher temperature if necessary, e.g., if more browning is re-
quired or the cooking time is too long.
• If you cannot find specific information for one of your own recipes,
use information given in a similar recipe for guidance.
• When cakes are baked on trays or in tins on more than one oven po-
sition at once the baking time may be increased by 10-15 minutes.
• Items that might drip (e.g., pizzas, fruit flans) should only be prepared
on one level.
• 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.
For longer cooking times switch off the oven approx. 10 minutes before
the end of the cooking time to make use of the residual heat.
Unless otherwise stated, the information in the tables assumes starting
with a cold oven.
2
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Baking Table
Baking on one shelf position
Type of cake or pastry
Pizza & baking S
Conventional O
Time
Shelf
position
from
Tempera- Shelf po- Tempera-
For both
functions
Hrs.: Mins.
ture
ºC
sition
from
bottom
ture
ºC
bottom
Cakes in cake tins
Ring-shaped or
bowl-shaped cakes
1
150-160
1
160-180 0:50-1:10
Madeira cake/
king cake
1
1
3
140-160
150-160
170-180
1
1
2
150-170 1:10-1:30
160-180 0:25-0:40
Sponge cake
Shortcrust pastry flan
base
190-2101
0:10-0:25
Sponge flan base
Covered apple flan
3
1
150-170
2
1
170-190 0:20-0:25
150-170
170-190 0:50-1:00
Savoury flan
(e.g., quiche lorraine)
1
1
160-180
1
1
190-210 0:30-1:10
Cheesecake
140-160
170-190 1:00-1:30
Cakes and pastries on
baking trays
Plaited roll/ring
Fruit loaf
3
3
160-170
3
3
170-190 0:30-0:40
150-1701
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
2
160-1701
Cream puffs/eclairs
Swiss roll
3
3
3
3
3
3
3
3
190-210 0:15-0:30
150-1701
180-2001
0:10-0:20
Dry streusel cake
Butter cake/sugar cake
150-160
160-180 0:20-0:40
160-1701
190-2101
0:15-0:30
32
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Type of cake or pastry
Pizza & baking S
Conventional O
Time
Shelf
position
from
Tempera- Shelf po- Tempera-
For both
functions
Hrs.: Mins.
ture
ºC
sition
from
bottom
ture
ºC
bottom
Fruit flan (with a yeast
dough/sponge base)2
3
3
150-170
160-170
3
3
170-190 0:25-0:50
170-190 0:40-1:20
Fruit flans on shortcrust
pastry base1
Tarts with delicate fillings
(e.g., curd cheese, cream,
sugar-topped cakes)
160-1801
-
-
3
0:40-1:20
Pizza (with deep topping)2
Pizza (thin)
190-2101
230-3001
270-3001
1
1
1
180-200
200-220
200-220
1
1
1
0:30-1:00
0:10-0:25
0:08-0:15
Unleavened bread
Flat sweet or savoury
pies
1
180-200
1
210-230 0:35-0:50
Biscuits
170-1901
Shortcrust biscuits
Small piped biscuits
Sponge fingers
Meringues
3
3
3
3
3
150-160
140-150
150-160
80-100
3
3
3
3
3
0:06-0:20
160-180 0:10-0:40
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
160-170
3
170-190 0:20-0:40
Small pastries made with
puff pastry
170-1801
180-2001
190-2101
0:20-0:30
3
3
3
3
180-2201
0:20-0:35
Bread rolls
1) Pre-heat the oven
2) Use the combination/fat tray or the fat tray!
Information printed in bold type indicates the preferred oven function in each
case.
33
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Baking on several shelf positions
Fan cooking U
Time
Hours:
Mins.
Type of cake or pastry
Shelf position from bottom
Tempera-
ture ºC
2 Levels
3 Levels
Cakes and pastries on
baking sheets
160-1801
140-160
Cream puffs/eclairs
Dry streusel cake
Biscuits
1/4
1/4
-
-
0:35-0:60
0:30-0:60
Shortcrust biscuits
Small piped biscuits
Sponge fingers
Meringues
1/4
1/4
1/4
1/4
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
170-1801
180-1901
1/4
1/4
-
-
0:30-0:50
0:30-0:55
Bread rolls
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Tips for baking
Baking result
Possible cause
Solution
Insert the cake at a lower
shelf position
The cake is under-
cooked at the bottom
Wrong shelf position
Cooking temperature too high Set to a lower temperature
The cake collapses (is
sticky, soft in the
middle, damp
patches)
Cooking time too short
Increase cooking time
Cooking times may not be
reduced by using a higher
cooking temperature
Too much liquid in mixture
Next time use less liquid.
Check that you have beaten
the mixture for the correct
length of time, particularly
when using a food-processor.
Cake is too dry
Cooking temperature too low Set a slightly higher baking
temperature next time
Cooking time too long
Reduce cooking time
Cooking temperature too high Set to a lower temperature
Cake is unevenly
browned
and cooking time too short
Mixture is spread unevenly
and increase cooking time
Spread mixture evenly on the
baking tray
Fat filter is still in position
Remove fat filter
Cooking time too lon Temperature too low
Set a slightly higher baking
temperature next time
Fat filter is still in position
Remove fat filter
35
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Pies and Gratin Table
Conventional O
Rotitherm I
Time
Shelf
position
from
Shelf
position
from
Temp.
°C
Temp.
°C
Hrs: Mins.
bottom
bottom
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
160-170
0:15-0:30
0:15-0:30
Pizza ba-
guettes1
Sweet
soufflés
1
1
1
180-200
180-200
180-200
-
1
1
-
0:40-0:60
0:30-1:00
0:30-1:00
Fish pies
160-170
160-170
Stuffed vege-
tables
1) Pre-heat the oven.
Information printed in bold type indicates the preferred oven function for the
dish.
36
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Frozen Ready Meals Table
Food to be
cooked
Shelf
position
from bottom
Temperature
Time
Oven function
in accordance
with the
maker's instruc-
tions
in accordance
with the maker's
instructions
Conventional
O
Frozen pizza
3
3
3
Chips1
(300-600 g)
Rotitherm I
200-220 °C
15-25 Mins.
in accordance
with the
maker's instruc-
tions
in accordance
with the maker's
instructions
Conventional
O
Baguettes
Fruit flan
in accordance
with the
maker's instruc-
tions
in accordance
with the maker's
instructions
Conventional
O
3
1) Comment: Turn chips 2-3 times during cooking.
When frozen foods are used the trays inserted may distort during cook-
ing. This is because of the large differences in temperature between the
frozen item and the oven. Once the trays have cooled the distortion will
disappear again.
3
37
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Roasting
Use the rotitherm I or conventional O 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
pieces 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).
Tip: The oven will be less dirty if you always use a dish for roasting!
3
3
Shelf positions
• Please see the following table for the shelf positions to be used.
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 O oven function is particularly suitable
for very lean meat such as fish or game. For all other types of meat
(particularly poultry) we recommend the rotitherm I function.
• 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 joint as required (after 1/2 - 2/3 of the cooking time).
Tip: Baste large joints and poultry several times during cooking with
3
2
the meat juices. This will produce better roasting results.
Switch off the oven approx. 10 minutes before the end of the cooking
time to make use of the residual heat.
38
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Roasting table
Type of meat Quantity
Conventional O
Rotitherm I
Time
Weight Shelf po- Tempera-
Shelf
position
from
Tempera- Hours:Mi
sition
from bot-
tom
ture
ºC
ture
ºC
ns.
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
- rare
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
- medium rare
per cm of
thickness
- well done
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
Knuckle of pork
(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
39
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Type of meat Quantity
Conventional O
Rotitherm I
Time
Weight Shelf po- Tempera-
Shelf
position
from
Tempera- Hours:Mi
sition
from bot-
tom
ture
ºC
ture
ºC
ns.
bottom
Game
Saddle of hare,
haunch of 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
per
Poultry portions
200 -
3
220-250
3
180-200 0:35-0:50
4-6 pieces
250 g
per
Chicken halves
400-
3
1
220-250
220-250
3
1
180-200 0:35-0:50
170-180 0:45-1:15
2-4 pieces
500 g
Chicken,
1-1.5 kg
poulard
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 the oven.
Information printed in bold type indicates the preferred oven function for the dish.
40
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Grilling
To grill use the grill F oven function or dual grill Z with temperature
setting z.
Important: Always grill with the oven door closed.
1
3
Always pre-heat the empty oven for 5 minutes using the grill func-
tions!
Ovenware for grilling
• Use the shelf unit and universal tray together for grilling.
Shelf positions
• For grilling flat foods you should mainly 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.
Grilling Table
Shelf position
from bottom
Food for grilling
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
Beef 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.
41
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Defrosting
To defrost, use the defrost A oven function without setting a tempera-
ture.
Dishes for defrosting
• Remove packaging and place the food on a plate on the shelf.
• Do not use a plate or dish to cover as these significantly increase the
defrosting time.
Shelf positions
• Insert the shelf in the 1st position from the bottom to defrost.
Notes on the defrosting table
The table below offers some guidance on defrosting times.
Defrosting table
Defrost-
ing time
Mins.
Final de-
frosting
time Mins.
Dish
Note
Place the chicken on an upside-down
saucer on a large plate. Halfway
through cooking turn or cover with
foil.
Chicken, 1000 g
100-140
20-30
Halfway through cooking turn or
cover with foil.
Meat, 1000 g
Meat, 500 g
100-140
90-120
20-30
20-30
Halfway through cooking turn or
cover with foil.
Trout, 150 g
25-35
30-40
30-40
10-15
10-20
10-15
Do not cover
Do not cover
Do not cover
Strawberries, 300 g
Butter, 250 g
Do not cover
Cream, 2 x 200 g
Flan, 1400 g
80-100
60
10-15
60
(Cream may be whipped when some
of it is still slightly frozen)
Do not cover
42
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Preserving
For making preserves, use the bottom heat Ü oven function.
Preserving jars
• When making preserves, use only commercially available jars of the
same size.
Jars with twist-off tops or with a bayonet fastening and metal
containers are not suitable.
3
Shelf positions
• Use the 1st shelf position from the bottom for making preserves.
Notes on preserves
• Use the universal tray for preserves. There is room for up to six jars,
each with a capacity of 1 litre.
• The jars should all be filled to the same level and closed.
• Position the jars on the universal baking tray so that they do not
come into contact with one another.
• Pour about ½ litre of water into the universal baking tray so that
there is sufficient moisture in the oven.
• As soon as bubbles begin to appear in the first jars (for 1-litre jars this
takes about 35-60 minutes), switch off the oven or reduce the tem-
perature to 100° C (see table).
43
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Preserving Table
The stated times and temperatures are for guidance only.
Temperature
in
Preserving
time until
bubbles form
Mins.
Continued
cooking
at 100°C
Mins.
in switched
off oven
standing time
Preserves
°C
Soft fruit
Strawberries, blue-
berries, raspberries,
ripe gooseberries
160-170
35-45
35-45
-
-
Unripe gooseberries 160-170
10-15
10-15
-
-
Fruit with stones
Pears, quinces,
160-170
35-45
plums
Vegetables
Carrots
160-170
160-170
160-170
160-1700
50-60
40-60
50-60
50-60
5-10
10-15
-
60
60
Mushrooms
Gherkins
Mixed Pickles
15
-
-
-
Kohlrabi, peas,
asparagus
160-170
160-170
50-60
50-60
15-20
-
Beans
160-170
50
45
-
-
-
Plum purée
6-8 hrs.
44
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Cleaning and Care
Warning: For safety reasons cleaning the appliance with a steam jet
cleaner or high-pressure water cleaner is not permissible!
1
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
Warning: The oven must be switched off and cold before cleaning.
1
Clean the appliance after each use. This is the easiest way to remove
spills and prevents them being burnt on.
1. Switch on the oven lighting L when cleaning.
2. Every time you use the oven, wipe it out afterwards with water and
washing-up liquid, then dry. Do not use any abrasive items.
3. Remove stubborn marks with special oven cleaners.
Important: Always follow the manufacturer's instructions when using
oven spray!
1
Fat Filter
1. Clean the fat filter in hot water and washing up liquid or in the dish-
washer.
2. Badly burned on soiling can be removed by boiling the filter in a little
water to which 2-3 tablespoonsful of dishwasher cleaner has been
added.
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.
45
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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
First pull the front of the rail away
from the oven wall (1) and then un-
hitch at the back (2).
Fitting the shelf support rails
Important! The rounded ends of
the guide rails must be pointing for-
wards!
3
To re-insert, first hook the rail into
place at the back (1) and then insert
the front and press into place (2).
46
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Oven Lighting
Warning: There is a danger of electric shock! Prior to changing the
oven light bulb:
1
– Switch off the oven!
– Remove the fuses in the fuse box or switch off the circuit breaker.
Place a cloth on the oven floor to protect the oven light and glass
cover.
3
Changing the rear oven light/Cleaning the glass cover
1. Remove the glass cover by turning
it anti-clockwise and then clean it.
2. If necessary:
replace bulb with a 40 watt,
230 V, 300 °C heat-resistant,
oven light bulb.
3. Refit the glass cover.
Changing side oven light/Cleaning glass cover
1. Remove the left shelf support rail.
2. Remove the glass cover with the aid
of a narrow, blunt implement (e.g.,
teaspoon) and clean it.
3. If necessary:
replace bulb with a 25 watt,
230 V, 300 °C heat-resistant,
oven light bulb.
4. Refit the glass cover.
5. Insert the shelf support rail.
47
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Cleaning the Oven Ceiling
The upper heating element can be folded down to make it easier to
clean the oven ceiling.
Folding down the heating ele-
ment
Warning: Only fold down the heat-
1
ing element when the oven is
switched off and there is no risk of
being burnt!
1. Remove the side shelf support rails.
2. Grip the heating element at the
front and pull it forwards and out
over the support lug on the inner
wall of the oven.
3. The heating element will now fold
down.
Caution: Do not use force to press
the heating element down! The
heating element might break.
1
Cleaning the oven ceiling
Repositioning the heating ele-
ment
1. Move the heating element back up
towards the oven ceiling.
2. Pull the heating element forwards
against the spring pressure and
guide it over the oven support lug.
3. Settle it onto the support.
4. Insert shelf support rail.
Important: The heating element
1
must be positioned correctly and se-
curely on both sides above the sup-
port lug on the inner wall of the
oven (2).
48
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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.
49
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Oven Door Glass
The oven door is fitted with 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 un-
hinged! When left on its hinges, the door could rise rapidly due to the
lighter weight when the glass is removed and could cause injury.
1
1
Important: Using force, especially on the edges of the front glass
panel, may break the glass.
Removing the top door glass
1. Unhinge the oven door and place it
on a soft, flat surface with the han-
dle facing down.
2. Take hold of the upper 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.
3. Raise the panel gently at the base
and pull out.
Removing the middle door glass
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.
2. Raise the panel gently at the base
and pull out.
Clean the glass door panels
50
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Inserting the middle door glass
1. Insert the middle glass panel at an
angle from above into the section
of the door in which the handle is
located.
2. Lower the middle glass panel and
slide it under the lower bracket to-
wards the lower door edge as far as
it will go.
Inserting the upper door glass
1. Insert the upper glass panel at an
angle from above into the section
of the door in which the handle is
located.
2. Lower the glass panel. Lay 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!
Re-hang the oven door
51
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What to do if ...
Symptom
Possible cause
Remedy
The appropriate cooking
zone has not been switched Switch on the cooking zone.
on.
The cooking zones do
not work.
The circuit breaker (at the
household fuse box) has
tripped or the fuse has
blown.
Check the circuit breaker or
fuse.
The oven does not heat The oven has not been
Switch on the oven.
Set the time.
up.
switched on.
The time has not been set.
The necessary settings have
not been made.
Check the settings.
The circuit breaker (at the
household fuse box) has
tripped or the fuse has
blown.
Check the circuit breaker or
fuse.
If the circuit breaker trips or
the fuse blows several times,
please contact an approved
electrician.
The oven lighting does
not come on.
Change the oven light bulb
(see Cleaning and Care).
The oven light bulb is faulty.
If you are unable to remedy the fault with the above assistance,
please contact your specialist dealer or AEG Service Force Centre.
Warning: Repairs to the applicance may 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 improperly, the customer service engi-
neer’s visit or that of the specialist dealer will not be free of charge,
even during the warranty period.
1
3
Due to the colds front of your appliance, the inner door glass may
steam over briefly if you open the door during or shortly after roasting
or baking.
52
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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 electric appliances for household use and
similar purposes and
• EN 60350 or DIN 44546 / 44547 / 44548
relating to the operating features of household electric cookers, hobs,
ovens, and grills.
• EN 55014-2 / VDE 0875 Part 14-2
• EN 55014 / VDE 0875 Part 14 / 1999-10
• EN 61000-3-2 / VDE 0838 Part 2
• EN 61000-3-3 / VDE 0838 Part 3
relating to basic requirements for electromagnetic compatibility
(EMC).
This appliance complies with the following EC directives:
• 73/23/EWG dated 19.02.1973 (Low Voltage) including amendment
90/683/EWG
4
• 89/336/EWG dated 03.05.1989 (EMC including
Amendment 92/31/EWG)
• 93/68/EWG (markings and labelling).
53
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Index
A
O
Oven
Accessories . . . . . . . . . . . . . . . . . . . . . . . .9, 17
accessories . . . . . . . . . . . . . . . . . . . . . . . . .9
B
door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49
functions . . . . . . . . . . . . . . . . . . . . . . . . . .15
light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47
steam vent . . . . . . . . . . . . . . . . . . . . . . . . .8
Baking tray . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Bottom heat . . . . . . . . . . . . . . . . . . . . . . . . 15
C
Child safety system . . . . . . . . . . . . . . . . . . . 28
Cleaning
P
Pizza & baking . . . . . . . . . . . . . . . . . . . . . . .15
accessories . . . . . . . . . . . . . . . . . . . . . . . . 45
initial cleaning . . . . . . . . . . . . . . . . . . . . 11
oven door . . . . . . . . . . . . . . . . . . . . . . . . . 49
shelf support rails . . . . . . . . . . . . . . . . . . 46
Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Changing the Time . . . . . . . . . . . . . . . . . 25
Cook time . . . . . . . . . . . . . . . . . . . . . . . . 22
Countdown . . . . . . . . . . . . . . . . . . . . . . . 21
Combination shelf . . . . . . . . . . . . . . . . . . . . . 9
Control panel . . . . . . . . . . . . . . . . . . . . . . . . . 7
Conventional . . . . . . . . . . . . . . . . . . . . . . . . 15
Cooking . . . . . . . . . . . . . . . . . . . . . . . . .13, 29
Customer service . . . . . . . . . . . . . . . . . . . . . 55
R
Ready meals . . . . . . . . . . . . . . . . . . . . . . . . .37
Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Ring
use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . .38
Rotitherm . . . . . . . . . . . . . . . . . . . . . . . . . . .16
S
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Shelf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Shelf support rails . . . . . . . . . . . . . . . . . . . .46
Soufflés . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
D
T
Defrosting . . . . . . . . . . . . . . . . . . . . . . .16, 42
Description of the appliance . . . . . . . . . . . . 7
Dishes with toppings . . . . . . . . . . . . . . . . . 36
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Dual grill . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Tables and tips . . . . . . . . . . . . . . . . . . . . . . .29
U
Universal baking tray . . . . . . . . . . . . . . . . . .17
Using the oven . . . . . . . . . . . . . . . . . . . . . . .14
W
What to do if ... . . . . . . . . . . . . . . . . . . . . . .52
F
Fan cooking . . . . . . . . . . . . . . . . . . . . . . . . . 15
Fat filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Fat tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
G
Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
I
Insert anti-tip . . . . . . . . . . . . . . . . . . . . . . . 17
L
Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
M
Meat Probe . . . . . . . . . . . . . . . . . . . . . . . . . 26
54
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Service
The section "What to 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 im-
perative 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 al-
ways 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 be-
cause 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.
55
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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
© Copyright by AEG
822 947 586-C-300403-07
Subject to change without notice
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