50377

AEG COMPETENCE 61016VI Handleiding

3
Verklein
Vergroot
Pagina terug
1/56
Pagina verder
COMPETENCE 61016VI
Free standing electric cooker
Installation and Operating Instructions
2
Dear Customer,
Please read these user instructions carefully and keep them to refer to
later.
Please pass the user instructions on to any future owner of the appli-
ance.
The following symbols are used in the text:
1 Safety instructions
Warning! Information that affects your personal safety.
Important! Information that prevents damage to the appliance.
3 Useful tips and hints
2 Environmental information
3
Contents
Operating Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Safety instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Description of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
General Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Cooking surface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Setting and changing the time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Operating the hob . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Setting the heat setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Switching on the dual fry/cook area . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Residual heat indicator . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Inserting the shelf, baking tray and roasting pan . . . . . . . . . . . . . . . . . . . . . 17
Inserting/Removing the Grease Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Clock Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Switching Off the Time Display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Cooking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Roasting table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Grilling table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
4
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Outside of the appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Cooking surface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Hob Frame . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Fat Filter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Oven Lighting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Pan drawer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Instruction on setting up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Setting up. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Making the appliance level. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Safety information for the installer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
5
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 faults with the appliance or damage to the glass ce-
ramic (cracks, scratches or splits), the appliance must be switched off
and disconnected from the electrical supply, to prevent the possibility
of an electric shock.
• 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 during use
• This appliance should be used only for normal domestic cooking,
roasting and baking of food.
• Do not use the cooking surface to heat up the room.
• Overheated fats and oils can ignite quickly. If you are cooking foods
in fat or oil (e. g. chips), you should watch the cooking process.
• If you are using cookware with a long handle, turn the handle so that
it does not project over the ring. Make sure that the handle is not po-
sitioned over a hot or warm cooking zone.
• Be careful if connecting electrical appliances to sockets near to this
appliance. Electrical leads should not be allowed to come near the
rings or to become caught under the hot oven door.
• Switch the cooking zones off after each use.
• Warning: Danger of burns! The interior surfaces of the oven be-
come very hot during use.
6
• If you use ingredients containing alcohol in the oven, a slightly flam-
mable mixture of alcohol and air may ensue. In this case, be careful
when opening the door. Do not handle any sources of heat, sparks or
naked flames when doing so.
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.
How to avoid damage to the appliance
• The cooking surface must not be used as a work surface or as a stor-
age surface.
• Do not operate the cooking zones with empty cookware or without
cookware.
• Make sure that no acidic liquids, e. g. vinegar, lemon or limescale re-
moving agents, get onto the edges of the cooking surface, as other-
wise this will cause matt patches.
• Pointed objects and hard objects that fall onto the cooking surface
can damage it.
• Keep all objects and materials that might melt well away from the
glass ceramic surface, e. g. plastics, tin foils or oven foils. If, however,
something should melt onto the glass ceramic surface, this must be
removed immediately with the scraper.
• 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 cause dam-
age to the enamel.
7
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
The symbol
W on the product or on its packaging indicates that this
product may not be treated as household waste. Instead it shall be
handed over to the applicable collection point for the recycling of elec-
trical and electronic equipment. By ensuring this product is disposed of
correctly, you will help prevent potential negative consequences for the
environment and human health, which could otherwise be caused by
inappropriate waste handling of this product. For more detailed infor-
mation about recycling of this product, please contact your local city
office, your household waste disposal service or the shop where you
purchased the product.
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.
8
Description of the Appliance
General Overview
Full glass door
Door
handle
Control panel
Pan drawer
9
Control Panel
Cooking surface
Oven Power Indicator
Temperature Pilot Light
Oven Functions
Temperature selector
Hob Cooking Zone Control
Clock function buttons
Time display
Hob Cooking Zone Control
Double ring cooking zone
2200W
Singlecooking zone
1200W
Multi-purpose zone
2300W
Residual heat
indicator
S
inglecooking zone
1200W
Oven steam outlet
10
Oven Features
Oven accessories
Combination shelf
For dishes, cake tins, items for
roasting and grilling.
Baking tray
For cakes and biscuits.
Drip pan
For roasting or for collecting fat
Top heat and heating elements
Oven lighting
Fat Filter
Fan heating element
Fan
Bottom Heat
Shelf positions
Oven shelf runners,
removable
11
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.
3 The time can only be changed if no
automatic function (Cook time
or End time ) has been set.
12
Initial Cleaning
You should clean the appliance thoroughly before using for the first
time.
Wipe the glass ceramic cooking surface with a damp cloth.
1 Attention: Do not use sharp or abrasive cleaning materials. These could
damage the surface.
3 For appliances with metal fronts, use normal commercially available
cleaning agents.
1. Turn the oven functions dial to Light .
2. Remove all accessories and the side rails and clean with warm water
and washing-up liquid.
3. Wash the oven in the same way, with warm water and washing-up liq-
uid, and dry it.
4. Wipe the front of the appliance with a damp cloth.
13
Operating the hob
3
When a cooking zone is switched on, it may hum briefly. This is a char-
acteristic of all ceramic glass cooking zones and does not impair either
the function or the life of the appliance.
Heat settings
• Heat settings can be set from 1-9.
• Intermediate positions are possible for settings 2-7.
1 = lowest output
9 = highest output
= double ring switching
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.
Hob Cooking Zone Control Knobs
front left rear left rear right front right
14
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.
Switching on the dual fry/cook area
1 The control for the dual fry/cook area is switched on by turning to the
right, and cannot be turned past the stop!
1. Turn the dual fry/cook control to the
right. Continue turning to Position 9,
and onto the symbol (you will feel
a slight resistance). The stop position
will then be clearly detectable.
2. Finally, turn back to the desired set-
ting.
3. After cooking, turn back to the OFF position.
3 To use the dual fry/cook area again afterwards, the larger ring must be
switched back on.
Residual heat indicator
The residual heat indicator lights up, as soon as the corresponding
cooking zone is hot.
1 Danger! Risk of burns from residual heat. After being switched off, the
cooking zones need some time to cool down. Look at the residual heat
indicator.
2 Residual heat can be used for melting and keeping food warm.
15
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
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
The fan switches on automatically in order to keep the appliance’s sur-
faces cool. When the oven is switched off, the fan continues to run to
cool the appliance down, then switches itself off automatically.
Temperature Pilot Light
Oven Functions Temperature selector
Oven Power Indicator
18
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.
19
Clock Functions
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”).
Selector Button
Button
Button
Time display Function IndicatorsFunction Indicators
20
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.
27
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.
28
Baking
Oven function: Fan-assisted circulation , Fan cooking or
Conventional
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
29
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.
30
Baking table
Type of
baking
Ovenfunction
Shelf
position
Tempera-
ture °C
Time
Hours
mins.
Baking in tins
Ring cake or brioche Fan-assisted
circulation
1 150-160 0:50-1:10
Madeira cake/Fruitcakes Fan-assisted
circulation
1 140-160 1:10-1:30
Sponge cake Fan-assisted
circulation
1 140 0:25-0:40
Sponge cake Conventional 2 160 0:25-0:40
Flan base - short pastry Conventional 3 180-200 0:10-0:25
Flan base - sponge mixture Fan-assisted
circulation
3 150-170 0:20-0:25
Apple pie Conventional 1 170-190 0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set)
Fan-assisted
circulation
1 160 1:10-1:30
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1 180 1:10-1:30
Savoury flan (e. g. quiche
lorraine)
Conventional 1 180-200 0:30-1:10
Cheesecake Conventional 1 170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3 170-190 0:30-0:40
Christmas stollen Conventional 3 160-180
1)
0:40-1:00
Bread (rye bread)
-first of all
-then
Conventional 2
250
1)
160-180
0:20
0:30-1:00
Cream puffs/Eclairs Fan-assisted
circulation
3 160-170
1)
0:15-0:30
Swiss roll Conventional 3 180-200
1)
0:10-0:20
Cake with crumble
topping(dry)
Fan-assisted
circulation
3 150-160 0:20-0:40
Buttered almond cake/sugar
cakes
Conventional 3 190-210
1)
0:15-0:30
31
Fruit flans (made with yeast
dough/sponge mixture)
2)
Fan-assisted
circulation
3 150 0:35-0:50
Fruit flans (made with yeast
dough/sponge mixture)
Conventional 3 170 0:35-0:50
Fruit flans made with short
pastry
Conventional 3 170-190 0:40-1:20
Yeast cakes with delicate
toppings (e.g.quark,
cream, vanilla cream)
Conventional 3 160-180 0:40-1:20
Pizza (with a lot of top-
ping)
2
Conventional 1 190-210
1)
0:30-1:00
Pizza (thin crust) Conventional 1 230-250
1)
0:10-0:25
Unleavened bread Conventional 1 250-270 0:08-0:15
Tarts (CH) Conventional 1 200-220 0:35-0:50
Biscuits
Short pastry biscuits Fan-assisted
circulation
3 150-160 0:06-0:20
Short pastry biscuits Fan-assisted
circulation
1 / 3 150-160 0:06-0:20
Viennese whirls Fan-assisted
circulation
3 140 0:20-0:30
Viennese whirls Fan-assisted
circulation
1 / 3 140 0:25-0:40
Viennese whirls Conventional 3 160
1)
0:20-0:30
Biscuits made with sponge
mixture
Fan-assisted
circulation
3 150-160 0:15-0:20
Biscuits made with sponge
mixture
Fan-assisted
circulation
1 / 3 150-160 0:15-0:20
Pastries made with egg
white, meringues
Fan-assisted
circulation
3 80-100 2:00-2:30
Macaroons Fan-assisted
circulation
3 100-120 0:30-0:60
Biscuits made with yeast
dough
Fan-assisted
circulation
3 150-160 0:20-0:40
Puff pastries Fan-assisted
circulation
3 170-180
1)
0:20-0:30
Type of
baking
Ovenfunction
Shelf
position
Tempera-
ture °C
Time
Hours
mins.
32
Baking on more than one oven level
Rolls Fan-assisted
circulation
3 160
1)
0:20-0:35
Rolls Conventional 3 180
1)
0:20-0:35
Small cakes (20per tray) Fan-assisted
circulation
3 140
1)
0:20-0:30
Small cakes (20per tray) Fan-assisted
circulation
1 / 4 140
1)
0:25-0:40
Small cakes (20per tray) Conventional 3 170
1)
0:20-0:30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Type of baking
Fan-assisted
circulation
Fan
cooking
Time
Hours:
Mins.
Shelf positions from bottom
Tempera-
ture in °C
2 levels 3 levels
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs 1/4 --- 160-180
1))
1) Pre-heat the oven
0:35-0:60
Dry streusel cake 1/3 --- 140-160 0:30-0:60
Biscuits/small cakes/pastries/rolls
Short pastry biscuits 1/3 1/3/5 150-160 0:15-0:35
Viennese whirls 1/3 1/3/5 140 0:20-0:60
Biscuits made with
sponge mixture
1/3 --- 160-170 0:25-0:40
Biscuits made with egg
white, meringues
1/3 --- 80-100 2:10-2:50
Macaroons 1/3 --- 100-120 0:40-1:20
Biscuits made with yeast
dough
1/3 --- 160-170 0:30-0:60
Puff pastries 1/3 --- 170-180
1)
0:30-0:50
Rolls 1/4 --- 160 0:30-0:55
Small cakes (20per tray) 1/4 --- 140
1)
0:25-0:40
Type of
baking
Ovenfunction
Shelf
position
Tempera-
ture °C
Time
Hours
mins.
33
Tips on Baking
Baking results Possible cause Remedy
The cake is not
browned enough un-
derneath
Wrong oven level Place cake lower
The cake sinks (be-
comes soggy, lumpy,
streaky)
Oven temperature too high Use a slightly lower setting
Baking time too short 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 Set oven temperature higher.
Baking time too long 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-
ed
Spread the mixture evenly
on the baking tray
Grease filter is inserted Take out the grease filter
Cake does not cook in
the baking time given
Temperature too low Use a slightly higher oven
setting
Grease filter is inserted Take out the grease filter
34
Table for Bakes and Gratins
Frozen Ready Meals Table
Dish Oven function
Shelf
position
Tempera-
ture
°C
Time
Hours
mins.
Pasta bake Conventional 1 180-200 0:45-1:00
Lasagne Conventional 1 180-200 0:25-0:40
Vegetables au gratin
1)
1) Pre-heat the oven
Rotitherm 1 160-170 0:15-0:30
Baguettes topped with
melted cheese
1)
Rotitherm 1 160-170 0:15-0:30
Sweet bakes Conventional 1 180-200 0:40-0:60
Fish bakes Conventional 1 180-200 0:30-1:00
Stuffed vegetables Rotitherm 1 160-170 0:30-1:00
Food to be
cooked
Oven function
Shelf
position
Temperature
°C
Time
Frozen pizza Conventional 3
as per manu-
facturer’s in-
structions
as per manu-
facturer’s in-
structions
Chips
1)
(300-600 g)
1) Comments: Turn chips 2 or 3 times during cooking
Rotitherm 3 200-220 15-25 mins.
Baguettes Conventional 3
as per manu-
facturer’s in-
structions
as per manu-
facturer’s in-
structions
Fruit flans Conventional 3
as per manu-
facturer’s in-
structions
as per manu-
facturer’s in-
structions
39
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
Dish
Defrosting
time
mins.
Further
defrosting
time (mins.)
Comments
Chicken, 1000 g 100-140 20-30
Place the chicken on an upturned
saucer placed on a large plate
Turn halfway through
Meat, 1000 g 100-140 20-30 Turn halfway through
Meat, 500 g 90-120 20-30 Turn halfway through
Trout, 150g 25-35 10-15 ---
Strawberries,
300g
30-40 10-20 ---
Butter, 250g 30-40 10-15 ---
Cream, 2 x 200g 80-100 10-15
Cream can also be whipped when still
slightly frozen in places
Gateau, 1400g 60 60 ---
40
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).
41
Preserves table
The times and temperatures for making preserves are for guidance only.
Preserve
Temperature
in°C
Cooking time
until simmering
in mins.
Continue to
cook at 100°C
in mins.
Soft fruit
Strawberries, blueberries,
raspberries, ripe gooseberries
160-170 35-45 ---
Unripe gooseberries 160-170 35-45 10-15
Stone fruit
Pears, quinces, plums 160-170 35-45 10-15
Vegetables
Carrots
1)
1) Leave standing in oven when switched off
160-170 50-60 5-10
Mushrooms
1)
160-170 40-60 10-15
Cucumbers 160-170 50-60 ---
Mixed pickles 160-170 50-60 15
Kohlrabi, peas, asparagus 160-170 50-60 15-20
Beans 160-170 50-60 ---
42
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.
Cooking surface
1 Important: Cleaning agents must not be used on hot glass ceramic
surfaces. All cleaning agents must be removed with plenty of clean wa-
ter, as they can have a corrosive effect when the cooking surface is
heated up. Only clean when the surface is cold.
Do not use any aggressive cleaning materials, such as grill or oven
sprays, rough scouring agents or scratchy pan cleaners.
3 Clean the glass ceramic cooking surface after every use, when it is
hand-hot or cold. This prevents food residues from being burnt on.
Limestone and water rings, fat splashes and shiny metallic discolora-
tions can be removed with a standard commercially available cleaner
for glass ceramic or stainless steel. Follow the manufacturer’s instruc-
tions.
Light soiling
1. Wipe glass ceramic surface with a damp cloth and a little washing up
liquid.
2. Then rub dry using a clean cloth. No cleaning agent residues must re-
main on the surface.
43
Stubborn residues
1. Use a scraper to remove foods that have boiled over or stubborn
splashes.
2. Place the scraper on the glass ceramic surface at an angle.
3. Remove residues by sliding the blade over the surface.
3 You can get scrapers and glass ceramic cleaners from specialist shops.
1 Special residues
1. Remove burnt on sugar, melted plastic, tin foil or other materials that
melt immediately, while still hot with a scraper.
1 Attention: There is a risk of burns when using the scraper on the hot
cooking zone.
2. Then clean the cooking surface in the normal way when it has cooled
down.
3 If the cooking zone that has the melted materials on it has already
cooled down, heat it up again before cleaning it.
Scratches or dark stains on the glass ceramic surface, that have been
made e. g. by pot and pan bottoms with sharp edges, cannot be re-
moved. However they do not affect the cooking surface’s ability to
function.
44
Hob Frame
1 Important! Do not put vinegar, lemon-juice or scale removers on the
hob frame, otherwise dull spots will appear.
1. Wipe the frame with a damp cloth and a little washing up liquid.
2. Soften dried dirt with a wet cloth. Then wipe off and rub dry.
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.
45
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).
46
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.
47
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.
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.
Cleaning the oven ceiling
48
Oven Door
The door of your appliance may be removed for cleaning.
Removing the oven door
1. Open the oven door completely.
2. Completely fold back the clamp-
ing levers on both door hinges.
3. Grip the oven door with both hands
and close it about 3/4 going past
the point of resistance.
4. Pull the door away from the oven
(Caution: the door is heavy!)
5. Place the door, outer surface down-
wards, on a soft, flat surface, (for
example on a blanket) to avoid
scratches.
Hanging the oven door
1. From the side of the door on which
the handle is positioned, take hold
of the sides of the door with both
hands.
2. Hold the door at an angle of approx.
60°.
3. Insert the door hinges as far as pos-
sible into the two slots on the right
and left at the bottom of the oven
at the same time.
4. Lift the door up until resistance is
met and then open it fully.
5. Fold the clamping levers on both
door hinges back into their original
position.
6. Close the oven door
49
Oven door glass
The oven door has two glass plates, set next to each other. The inner
plate can be removed for cleaning.
1 Caution: the following steps must be performed only with the oven
door removed! If the glass is removed while the door is attached, the
lighter weight may cause it to spring up and cause injury.
1 Important! Rough handling of the glass, especially at the edges of the
front plate, may cause it to break.
Removing the glass from the door
1. Detach the door and, with the han-
dle downwards, lower it onto a soft,
even surface.
2. Grasp the top glass plate under-
neath, and push it towards the door
handle against the pressure spring,
until it comes free (
á ).
3. Hold the plate gently underneath,
and slide it out (
à ).
Cleaning the glass
Attaching the glass to the door
1. Insert the plate obliquely into the
retaining frame at the handle (
á ).
2. Lower the plate. Place the glass
against the pressurespring at the
handle, and in front of the retaining
frame at the bottom of the door,
then push it into the frame (
à ).
The glass plate must be firmly at-
tached!
Re-attach the door to the oven.
54
55
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: .....................................
3 …

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