COMPETENCE E4101-4
Built-In Electric Oven
Operating Instructions
Contents
Operating Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Safety instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Description of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
General Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Setting and changing the time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Using the Rings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Setting the heat setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Using the Oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Switching the Oven On and Off. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Inserting the Shelf and Tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Inserting/Removing the Grease Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Clock Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Switching Off the Time Display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Cooking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Roasting table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Grilling table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
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Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Outside of the appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Oven Lighting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Oven Door Glass. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
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Operating Instructions
1 Safety instructions
5 This appliance conforms with the following EU Directives:
– 73/23/EEC dated 19.02.1973 Low Voltage Directive
– 89/336/EEC dated 03.05.1989 EMC Directive inclusive of Amending
Directive 92/31/EEC
– 93/68/EEC dated 22.07.1993 CE Marking Directive
Electrical safety
• This appliance must be only connected by a registered electrician.
• In the event of a fault or damage to the appliance: Take the fuses out
or switch off.
• Repairs to the appliance must only be carried out by qualified serv-
ice engineers. Considerable danger may result from improper repairs.
If repairs become necessary, please contact our Customer Services or
your 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.
3 Information on acrylamides
According to the latest scientific knowledge, intensive browning of
food, especially in products containing starch, can constitute a health
risk due to acrylamides. Therefore we recommend cooking at the lowest
possible temperatures and not browning foods too much.
5
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 a deep tray.
• Do not put any strain on the oven door when open.
• Never pour water directly into the oven when it is hot. This could
cause damage to or discoloration of 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.
3 Note on enamel coating
Changes in the colour of the oven’s enamel coating as a result of use do
not affect the appliance’s suitability for normal and correct use. They
therefore do not constitute a defect in the sense of the warranty law.
Disposal
2 Packaging material
The packaging materials are environmentally friendly and can be recy-
cled. The plastic components are identified by markings, e.g. >PE<,
>PS<, etc. Please dispose of the packaging materials in the appropriate
container at the community waste disposal facilities.
2 Old appliance
Please dispose of your old appliance in line with the guidelines for dis-
posal in your community.
1 Warning: So that the old appliance can no longer cause any danger,
make it unusable before disposing of it.
To do this, disconnect the appliance from the mains supply and re-
move the mains cable from the appliance.
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Description of the Appliance
General Overview
Control panel
Door
handle
Full glass
door
Control Panel
Oven Power Indicator
Temperature Pilot Light
Time display
Clock function buttons
Oven Functions
Temperature selector
Hob Cooking Zone Control
Hob Cooking Zone Control
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Oven Features
Top heat and heating elements
Oven lighting
Fat Filter
Shelf positions
Fan heating element
Fan
Bottom Heat
Oven shelf runners, removable
Oven steam vent
The steam from the oven is fed di-
rectly upwards via the duct in the
rear of the cooking surface.
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Oven accessories
Combination shelf
For dishes, cake tins, items for
roasting and grilling.
Baking tray
For cakes and biscuits.
All-purpose tray
For moist cakes, roasts or for use as
a baking tray or a pan to collect
fat.
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Before Using for the first time
Setting and changing the time
3 The oven only operates when the time has been set.
When the appliance has been con-
nected to the electrical supply or
when there has been a power cut,
the function indicator Time
flashes automatically.
1.To change a time that has already
been set, press the Selection but-
ton repeatedly until the function
indicator Time flashes.
2.Using the or button, set the
current time.
After approx. 5 seconds, the flash-
ing stops and the clock displays the
time set.
The appliance is now ready to use.
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Initial Cleaning
Before using the oven for the first time you should clean it thoroughly.
1 Caution: Do not use any caustic, abrasive cleaners! The surface could
be damaged.
3 To clean metal fronts use commercially available cleaning agents.
1.Turn the oven function switch to oven lighting
.
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.
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Using the Rings
3 Also refer to the operating instructions for your built-in hob. It con-
tains important information on ovenware, operation, cleaning and care.
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.
1 = lowest heat setting
9 = highest heat setting
2 Switch the cooking zone off approx. 5-10 minutes before cooking is
finished to make use of the residual heat. This saves electricity.
3 The cooker has pop-up ring switches.
Press the ring switch to use it. The switch will then pop up.
front left
rear left
rear right
front right
Hob Cooking Zone Control Knobs
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Setting the heat setting
1.Select the heat setting.
2.To end the cooking process, turn back
to the Off position.
3 The corresponding ring pilot light is
lit while the ring is operating.
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Using the Oven
3 The oven is equipped with retractable buttons for “Oven functions”
and “Temperature selection”. To use, press the relevant button.
The button then sticks out.
Switching the Oven On and Off
Temperature Pilot Light
Oven Power Indicator
Oven Functions
Temperature selector
1.Turn the oven functions dial to the desired function.
2.Turn the temperature selector to the desired temperature.
The power indicator is lit as long as the oven is in operation.
The temperature pilot light is lit as long as the oven is heating up.
3.To turn the oven off, turn the oven functions dial and the temperature
selector to the OFF position.
3 Cooling fan
When the oven is switched on, the fan comes on automatically to keep
the surfaces the appliance cool. When the oven is switched off, the fan
continues to operate to cool the appliance down, then switches itself
off.
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Oven Functions
The oven has the following functions:
Heating element/
fan
Oven function
Light
Application
Using this function you can light ---
up the oven interior, e.g. for
cleaning.
Fan-assisted
circulation
For baking on up to two oven
levels.
Set the oven temperatures 20-40
°C lower than when using Con-
ventional.
Top heat, bottom-
heat, fan
Fan cooking
For baking on up to three oven Rear heating ele-
levels at the same time.
Set the oven temperatures 20-40
°C lower than when using Con-
ventional.
ment, fan
Conventional
Bottom heat
Defrost
For baking and roasting on one Top heat,
oven level.
bottomheat
For baking cakes with crispy or
crusty bases.
Bottom heat
For defrosting e. g. flans and ga- Fan
teaux, butter, bread, fruit or other
frozen foods.
Grill
For grilling flat foodstuffs placed Grill
in the middle of the grill and for
toasting.
Dual gril
For grilling flat foodstuffs in
large quantities and for toasting.
Grill, top heat
Rothitherm
For roasting larger joints of meat Grill, top heat, fan
or poultry on one level.
The function is also suitable for
gratinating and browning.
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Inserting the Shelf and Tray
3 Anti-tip device
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.
Inserting 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 using the shelf and the tray
together, insert the shelf’s anti-tip
device exactly into the indentations
in the tray.
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Inserting/Removing the Grease Filter
Only use the grease filter when
roasting to protect the rear heating
elements 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 theoven (fan
opening).
Taking out the grease filter
Hold the grease filter by the
grip and unhook it.
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Clock Functions
Function Indicators
Time display
Function Indicators
Selector Button
Button
Button
Countdown
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.
Time
To set, change or check the time
(See also section “Before Using for the First Time”).
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3 How to use the clock functions
• After a function has been selected, the corresponding function indi-
cator flashes for about 5 seconds. During this period, the desired
times can be set using the or button.
• When the desired time has been set, the function indicator continues
to flash for approx. 5 seconds. After that the function indicator is
then lit. The set time begins to run.
• Press any of the buttons to stop the audible signal.
• The desired oven function and temperature can be selected before or
after the clock functions Cook time and End time are set.
• When the cooking process is completed, turn the oven function dial
and the temperature selector back to the OFF position.
2 Switching Off the Time Display
By switching off the time display you can save energy.
Switching off the time display
Press and hold down any two buttons until the display becomes dark
(approx. 10 seconds).
Switching on the time display
Press and hold down any two buttons until the time reappears in the
display (approx. 10 seconds).
3 The display can only be switched off if none of the clock functions
Cook time , End time or Countdown is in use.
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Countdown
1.Press the Selection button re-
peatedly until the function indica-
tor Countdown flashes.
2.Using the or button set the
desired Countdown (max. 2 hours
30 minutes).
After approx. 5 seconds the display
shows the time remaining.
The function indicator
Countdown lights up.
When the time has elapsed, the
function indicator flashes and an
audible signal sounds for 2 minutes.
The signal can be stopped by press-
ing any button.
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Cook time
1.Press the Selection button re-
peatedly until the function indica-
tor Cook time flashes.
2.Using the or button set the
desired cooking time.
After approx. 5 seconds the display
returns to showing the current time.
The function indicator Cook time
lights up.
When the time has elapsed, the
function indicator flashes, an audi-
ble signal sounds for 2 minutes and
the oven switches itself off.
3.The signal and the programme can
be stopped by pressing any button.
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End time
1.Press the Selection button re-
peatedly until the function indica-
tor End time flashes.
2.Using the or button set the
desired switch-off time.
After approx. 5 seconds the display
returns to showing the current time.
The function indicator End time
lights up.
When the time has elapsed, the
function indicator flashes, an audi-
ble signal sounds for 2 minutes and
the oven switches itself off.
3.The signal and the programme can
be stopped by pressing any button.
22
Cook time
and End time
combined
3 Cook time and End time can be used simultaneously, if the oven is
to be switched on and off automatically at a later time.
1.Using the Cook time function, set
the time required for cooking the
dish.
In this example, 1 hour.
2.Using the End time function, set
the time at which the dish should
be ready.
In this case 14:05:00.
The function indicators Cook
time and End time light up
and the current time is shown in the
display.
In this case 12:05.
The oven switches on automatically
at the time calculated.
In this case, at 13:05:00.
And switches itself off again when the cooking time entered has
elapsed.
In this case, at 14:05.
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Uses, Tables and Tips
Cooking table
The information given in the following table is for guidance only.
Heat
set-
ting
Cooking-
process
Cooking
time
suitable for
Tips/Hints
Residual heat, Off posi-
tion
0
1
Keeping
food
warm
Keeping cooked foods
warm
as required
Cover
Hollandaise sauce,
Melting melting butter, chocolate, 5-25 mins.
Stir occasionally
Cook with lid on
gelatine
1-2
Solidi-
fying
Fluffy omelettes, baked
eggs
10-40 mins.
25-50 mins.
Simmering rice and milk-
based dishes
Heating up ready-cooked
meals
Add at least twice as
much liquid as rice, stir
milk dishes part way
through cooking
Simmer-
ing on
low heat
2-3
3-4
With vegetables add
20-45 mins. only a little liquid (a
few tablespoons)
Steaming Steaming vegetables, fish
Braising
braising meat
Use only a little liquid,
20-60 mins. e. g.: max. ¼ l water
for 750 g potatoes
Steaming potatoes
4-5
6-7
Boiling
Cooking larger quantities
of food, stews and soups
60-150
mins.
Up to 3 l liquid plus in-
gredients
Frying escalopes, veal
cordon bleu, cutlets, ris-
soles, sausages, liver, roux,
eggs, pancakes, dough-
nuts
Gentle
Frying
Steady
frying
Turn halfway through
cooking
Hash browns, loin steaks,
steaks, Flädle (pancakes
for garnishing soup)
Heavy
Frying
5-15 mins. Turn halfway through
per pan cooking
7-8
9
Boiling
Searing
Deep
Boiling large quantities of water, cooking pasta, searing meat
(goulash, pot roast), deep frying chips
frying
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3 We recommend when boiling or searing foods using the highest heat
setting at first and then letting foods requiring a longer cooking time
finish cooking on the desired heat setting.
1 Overheated fats and oils can ignite quickly. If you are cooking foods in
fat or oil (e.g. chips), remain nearby.
25
Baking
Oven function: Fan-assisted circulation , Fan cooking
Conventional
or
.
Baking tins
• For Conventional , dark metal and non-stick tins are suitable.
• For Fan-assisted circulation or Fan cooking , bright metal tins
are also suitable.
Oven levels
• Baking with Conventional and Fan-assisted circulation is possi-
ble on one oven level.
• With Fan cooking you can bake on up to 3 baking trays at the
same time:
1 baking tray:
e.g. oven level 3
1 baking tin:
e.g. oven level 1
2 baking trays:
e. g. oven levels 1 and 3
3 baking trays:
oven levels 1, 3 and 5
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General Instructions
• Insert the tray with the bevel at the front.
• With Conventional or Fan-assisted circulation you can also
bake with two tins next to one another on the oven shelf at the same
time. 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 cake 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 in tins on more than one level, bak-
ing time can 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 min-
utes before the end of the baking time, in order to utilise the residual
heat.
Unless otherwise stated, the values given in the tables assume that
cooking is started with the oven cold.
27
Baking table
Time
Hours
mins.
Type of
baking
Shelf
position
Tempera-
ture °C
Ovenfunction
Baking in tins
Ring cake or brioche
Fan-assisted
circulation
1
1
1
150-160
140-160
140-160
0:50-1:10
1:10-1:30
0:25-0:40
Madeira cake/Fruitcakes
Sponge cake
Fan-assisted
circulation
Fan-assisted
circulation
Flan base - short pastry
Conventional
3
3
180-200
150-170
0:10-0:25
0:20-0:25
Flan base - sponge mix-
ture
Fan-assisted
circulation
Apple pie
Conventional
Conventional
1
1
170-190
180-200
0:50-1:00
0:20-0:30
Apple pie (2tins Ø20cm,
diagonally off set)
Apple pie (2tins Ø20cm,
diagonally off set)
Fan-assisted
circulation
1
1
1
170-190
180-200
170-190
1:05-1:20
0:30-1:10
1:00-1:30
Savoury flan (e. g. quiche
lorraine)
Conventional
Cheesecake
Conventional
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Christmas stollen
Conventional
3
3
2
170-190
160-1801) 0:40-1:00
0:30-0:40
Conventional
Conventional
Bread (rye bread)
-first of all
-then
2501)
160-180
0:20
0:30-1:00
Cream puffs/Eclairs
Fan-assisted
circulation
3
160-1701) 0:15-0:30
Swiss roll
Conventional
3
3
180-2001) 0:10-0:20
Cake with crumble
topping(dry)
Fan-assisted
circulation
150-160
190-2101) 0:15-0:30
150-160 0:25-0:50
0:20-0:40
Buttered almond cake/
sugar cakes
Conventional
3
3
Fruit flans
Fan-assisted
circulation
(made with yeast dough/
sponge mixture)2)
28
Time
Hours
mins.
Type of
baking
Shelf
position
Tempera-
ture °C
Ovenfunction
Fruit flans made with
short pastry
Conventional
Conventional
3
3
170-190
160-180
0:40-1:20
Yeast cakes with delicate
toppings (e. g. quark,
cream, vanilla cream)
0:40-1:20
Pizza (with a lot of top-
ping)2
Conventional
1
190-2101) 0:30-1:00
230-2501) 0:10-0:25
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Conventional
Conventional
Conventional
1
1
1
250-270
200-220
0:08-0:15
0:35-0:50
Biscuits
Short pastry biscuits3)
Fan-assisted
circulation
3
3
3
3
3
3
3
3
3
150-160
140-150
150-160
80-100
0:06-0:20
0:10-0:40
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
Viennese whirls3)
Fan-assisted
circulation
Biscuits made with
sponge mixture3)
Fan-assisted
circulation
Pastries made with egg
white, meringues
Fan-assisted
circulation
Macaroons
Fan-assisted
circulation
100-120
150-160
Biscuits made with yeast
dough
Fan-assisted
circulation
Puff pastries
Fan-assisted
circulation
170-1801) 0:20-0:30
170-1901) 0:20-0:35
170-1901) 0:20-0:30
Rolls
Fan-assisted
circulation
Small cakes (20per tray)
1) Pre-heat the oven
Conventional
2) Use the all-purpose tray or roasting tray
3) Baking on 2 levels possible
29
Baking on more than one oven level
Fan-assisted
circulation
Fan
cooking
Time
Hours:
Mins.
Type of baking
Shelf positions from bottom
Tempera-
ture in °C
2 levels
Cakes/pastries/breads on baking trays
3 levels
Cream puffs/Eclairs
Dry streusel cake
1 / 4
1 / 3
---
---
160-1801)) 0:35-0:60
140-160
0:30-0:60
Biscuits/small cakes/pastries/rolls
Short pastry biscuits
Viennese whirls
1 / 3
1 / 3 / 5
1 / 3 / 5
150-160
140-150
0:15-0:35
0:20-0:60
1 / 3
1 / 3
Biscuits made with
sponge mixture
---
160-170
0:25-0:40
Biscuits made with egg
white, meringues
1 / 3
1 / 3
1 / 3
---
---
---
80-100
100-120
160-170
2:10-2:50
0:40-1:20
0:30-0:60
Macaroons
Biscuits made with yeast
dough
Puff pastries
1 / 3
1 / 4
1 / 4
---
---
---
170-1801) 0:30-0:50
180-1901) 0:30-0:55
140-1601) 0:25-0:35
Rolls
Small cakes (20per tray)
1) Pre-heat the oven
30
Tips on Baking
Baking results
Possible cause
Wrong oven level
Remedy
Place cake lower
The cake is not
browned enough un-
derneath
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 mix-
ture
Use less liquid.
Pay attention to mixing
times, especially if using
mixing machines
Cake is too dry
Oven temperature too low
Baking time too long
Set oven temperature higher.
Set a shorter baking time
Cake browns unevenly Oven temperature too high
and baking time too short
Set a lower oven tempera-
ture and a longer baking
time
Mixture is unevenly distribut- Spread the mixture evenly
ed
on the baking tray
Grease filter is inserted
Take out the grease filter
Cake does not cook in Temperature too low
the baking time given
Use a slightly higher oven
setting
Grease filter is inserted
Take out the grease filter
31
Table for Bakes and Gratins
Tempera-
ture
Time
Hours
mins.
Shelf
position
Dish
Oven function
°C
Pasta bake
Lasagne
Vegetables au gratin1)
Conventional
Conventional
Rothitherm
1
1
1
180-200
180-200
160-170
0:45-1:00
0:25-0:40
0:15-0:30
Baguettes topped with
melted cheese1)
Rothitherm
1
160-170
0:15-0:30
Sweet bakes
Conventional
Conventional
Rothitherm
1
1
1
180-200
180-200
160-170
0:40-0:60
0:30-1:00
0:30-1:00
Fish bakes
Stuffed vegetables
1) Pre-heat the oven
Frozen Ready Meals Table
Food to be
Oven function
cooked
Shelf
position
Temperature
Time
°C
as per manu-
facturer’s in-
structions
as per manu-
facturer’s in-
structions
Frozen pizza
Conventional
Rothitherm
3
3
3
Chips1)
(300-600 g)
200-220
15-25 mins.
as per manu-
facturer’s in-
structions
as per manu-
facturer’s in-
structions
Baguettes
Fruit flans
Conventional
as per manu-
facturer’s in-
structions
as per manu-
facturer’s in-
structions
Conventional
3
1) Comments: Turn chips 2 or 3 times during cooking
32
Roasting
Oven function: Conventional
or Rothitherm
Insert the grease filter when roasting!
Roasting dishes
• Any heat-resistant ovenware is suitable to use for roasting (please
read the manufacturer's instructions).
• Large roasting joints can be roasted directly in the roasting tray or
on the oven shelf with the roasting tray placed below it.
• For all lean meats, we recommend roasting these in a roasting tin
with a lid. This will keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be
roasted in the roasting tin without the lid.
3 Tips on using the roasting chart
The information given in the following table is for guidance only.
• We recommend cooking meat and fish weighing 1 kg and above in
the oven.
• To prevent escaping meat juices or fat from burning on to the pan,
we recommend placing some liquid in the roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of the cooking time).
• Baste large roasts and poultry with their juices several times during
roasting. This will give better roasting results.
• You can switch the oven off about 10 minutes before the end of the
roasting time, in order to utilise the residual heat.
33
Roasting table
Temper-
ature
°C
Time
Hours
mins.
Shelf
position
Type of meat
Quantity
Ovenfunction
Beef
Conven-
tional
Pot roast
1-1.5 kg
per cm.
1
200-250 2:00-2:30
per cm. of
thickness
Roast beef or fillet
- rare
Rothi-
therm
190-
1
1
1
0:05-0:06
2001)
of thickness
per cm.
of thickness
Rothi-
therm
- medium
180-190 0:06-0:08
170-180 0:08-0:10
per cm.
of thickness
Rothi-
therm
- well done
Pork
Shoulder, neck, ham
joint
Rothi-
therm
1-1.5 kg
1-1.5 kg
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
Rothi-
therm
Chop, spare rib
Meat loaf
Rothi-
therm
750 g-1 kg
750 g-1 kg
Porkknuckle (pre-
cooked)
Rothi-
therm
Veal
Rothi-
therm
Roast veal
1 kg
1
1
160-180 1:30-2:00
160-180 2:00-2:30
Rothi-
therm
Knuckle of veal
1.5-2 kg
Lamb
Leg of lamb, roast
lamb
Rothi-
therm
1-1.5 kg
1-1.5 kg
1
1
150-170 1:15-2:00
160-180 1:00-1:30
Rothi-
therm
Saddle of lamb
34
Temper-
ature
°C
Time
Hours
mins.
Shelf
position
Type of meat
Game
Quantity
Ovenfunction
Saddle of hare, leg
of hare
Conven-
tional
220-
up to 1 kg
1.5-2 kg
1.5-2 kg
3
1
1
0:25-0:40
2501)
Conven-
tional
Saddle of venison
210-220 1:15-1:45
200-210 1:30-2:15
Conven-
tional
Haunch of venison
Poultry
200-250g
each
Rothi-
therm
Poultry portions
3
3
1
1
1
1
1
200-220 0:35-0:50
190-210 0:35-0:50
190-210 0:45-1:15
180-200 1:15-1:45
160-180 2:30-3:30
160-180 1:45-2:30
140-160 2:30-4:00
400-500g
each
Rothi-
therm
Half chicken
Chicken, poulard
Duck
Rothi-
therm
1-1.5 kg
1.5-2 kg
3.5-5 kg
2.5-3.5 kg
4-6 kg
Rothi-
therm
Rothi-
therm
Goose
Rothi-
therm
Turkey
Rothi-
therm
Fish (steamed)
Whole fish
Conven-
tional
1-1.5 kg
2 / 3
210-220 0:45-1:15
1) Pre-heat the oven
35
Grill Sizes
Oven function: Grill or Dual gril with maximum temperature
setting
1 Important: Always grill with the oven door closed.
3 • The empty oven should always be pre-heated with the grill func-
tions for 5 minutes.
• For grilling, use both the oven shelf and the roasting tray together.
• The grilling times are guidelines.
• Grilling is particularly suitable for flat pieces of meat or fish.
Grilling table
Food to be grilled
Oven level
Grilling time
1. Side
2. Side
Burgers
4
4
4
4
8-10 mins.
10-12 mins.
8-10 mins.
6-7 mins.
6-8 mins.
6-10 mins.
6-8 mins.
5-6 mins.
Pork fillet
Sausages
Filet steaks, veal steaks
Filet of beef, roast beef
(approx. 1 kg)
3
10-12 mins.
10-12 mins.
Toast1)
3
3
2-3 mins.
6-8 mins.
2-3 mins.
---
Toast with topping
1) Use the grill without the roasting tray
36
Defrosting
Oven function: Defrost (no temperature setting)
• Unwrap the food and place it on a plate on the oven shelf.
• Do not cover with a plate or bowl, as these can substantially lengthen
the defrosting time.
• For defrosting, place the shelf in the 1st oven level from the bot-
tom.
Defrosting table
Defrosting
time
mins.
Further
defrosting
time (mins.)
Dish
Comments
Place the chicken on an upturned
saucer placed on a large plate
Turn halfway through
Chicken, 1000 g
100-140
20-30
Meat, 1000 g
Meat, 500 g
Trout, 150g
100-140
90-120
25-35
20-30
20-30
10-15
Turn halfway through
Turn halfway through
---
Strawberries,
300g
30-40
30-40
80-100
60
10-20
10-15
10-15
60
---
---
Butter, 250g
Cream can also be whipped when still
slightly frozen in places
Cream, 2 x 200g
Gateau, 1400g
---
37
Making Preserves
Oven function: Bottom heat
• For preserving, use only commercially available preserve jars of the
same size.
• Jars with twist-off or bayonet type lids and metal tins are not
suitable.
• When making preserves, the first shelf position from the bottom is
the one most used.
• Use the shelf for making preserves. There is enough room on this for
up to six 1-litre preserving jars.
• The jars should all be filled to the same level and clamped shut.
• Place the jars on the baking tray in such a way that they are not
touching each other.
• Pour approx. 1/2 litre of water into the baking tray so that sufficient
moisture is produced in the oven.
• As soon as the liquid starts to pearl in the first jars (after about 35-
60 minutes with 1 litre jars), switch the oven off or reduce the tem-
perature to 100°C (see table).
Preserves table
The times and temperatures for making preserves are for guidance only.
Cooking time
until simmering
in mins.
Continue to
cook at 100°C
in mins.
Temperature
in°C
Preserve
Soft fruit
Strawberries, blueberries,
raspberries, ripe gooseberries
160-170
160-170
35-45
35-45
---
Unripe gooseberries
Stone fruit
10-15
Pears, quinces, plums
160-170
35-45
10-15
Vegetables
Carrots1)
Mushrooms1)
160-170
160-170
160-170
160-170
160-170
160-170
50-60
40-60
50-60
50-60
50-60
50-60
5-10
10-15
---
Cucumbers
Mixed pickles
Kohlrabi, peas, asparagus
Beans
15
15-20
---
1) Leave standing in oven when switched off
38
Cleaning and Care
1 Warning: For cleaning, the appliance must be switched off and cooled
down.
Warning: For safety reasons, do not clean the appliance with steam jet
or high-pressure cleaning equipment.
Attention: Do not use any scouring agents, sharp cleaning tools or
scourers.
Outside of the appliance
• Wipe the front of the appliance with a soft cloth and warm water
and washing up liquid.
• For metal fronts, use normal commercially available cleaning agents.
Oven interior
Clean the appliance after each use. In this way, dirt is easier to clean off
and is not allowed to burn on.
1.For cleaning, turn the oven light on.
2.After every use, wipe the oven with a solution of washing-up liquid and
allow to dry.
3 Clean stubborn dirt with a special oven cleaner.
1 Important: If using an oven spray, please follow the manufacturer's in-
structions exactly.
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.
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 add-
ed.
39
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
3 Important! The rounded ends of
the guide rails must be pointing for-
wards!
To re-insert, first hook the rail into
place at the back (1) and then insert
the front and press into place (2).
40
Oven Lighting
1 Warning: There is a danger of electric shock! Prior to changing the
oven light bulb:
– Switch off the oven!
– Remove the fuses in the fuse box or switch off the circuit breaker.
3 Place a cloth on the oven floor to protect the oven light and glass cov-
er.
Replacing the oven light bulb/
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.
41
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
1 Warning: Only fold down the heat-
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.
1 Caution: Do not use force to press
the heating element down! The
heating element might break.
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.
1 Important: The heating element
must be positioned correctly and se-
curely on both sides above the sup-
port lug on the inner wall of the
oven.
42
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.
43
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.
1 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 Important: Using force, especially on the edges of the front glass pan-
el, 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
44
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
45
What to do if …
Problem
Possible cause
The cooking zones are not Consult the operating instructions for the built-in cook-
functioning ing surface
The oven does not heat up The oven is not switched
on
Switch the oven on
The clock is not set
Set the current time on the
clock
The required settings have Check the settings
not been set
The house wiring fuse (in
the fuse box) has tripped
Check the fuse. If the fuses
trip a number of times,
please call an authorised
electrician.
The oven lighting is not
operating
The oven light bulb is
faulty
Replace the oven bulb
If you are unable to remedy the problem by following the above
suggestions, please contact your dealer or the Customer Care De-
partment.
1 Warning! Repairs to the appliance are only to be carried out by quali-
fied service engineers. Considerable danger to the user may result from
improper repairs.
3 If the appliance has been wrongly operated, the visit from the customer
service technician or dealer may not take place 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.
46
Service
In the event of technical faults, please first check whether you can
remedy the problem yourself with the help of the operating instruc-
tions (section “What to do if…”).
If you were not able to remedy the problem yourself, please contact the
Customer Care Department or one of our service partners.
In order to be able to assist you
quickly, we require the following
information:
– Model description
– Product number (PNC)
– Serial number (S No.)
(for numbers see rating plate)
– Type of fault
– Any error messages displayed by
the appliance
So that you have the necessary reference numbers from your appliance
at hand, we recommend that you write them in here:
Model description:
.....................................
.....................................
.....................................
PNC:
S No:
47
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.
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Postfach 1036
D-90327 Nürnberg
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