Electrolux E3050-5 Operation & User’s Manual

5 General Overview 5 Control Panel 6 Oven Features 6 Oven accessories 7 Before Using for the first time 7 Initial Cleaning 7 Using the Rings 8 Setting the heat setting 8 Using the Oven 9 Switching the Oven On and Off 9 Oven Functions 10 Inserting the Oven Shelf and the Baking Tray 10 Inserting/Removing the Fat Filter 11 Uses, Tables and Tips 12 Cooking table 12 Baking 13 Roasting 19 Grill sizes 21 Defrosting 22 Drying 22 Making preserves 23 Cleaning and Care 24 Outside of the appliance 24 Oven interior 24 Accessories 24 Fat Filter 24 Shelf Support Rails 25 Oven Lighting 26 Oven Ceiling 26 Oven door 27 Oven door glass 29 What to do if … 33 Disposal 34 Service 35 Thank you for choosing one of our high-quality products. To ensure optimal and regular performance of your appliance please read this instruc- tion manual carefully. It will enable you to navigate all processes perfectly and most ef- ficiently. To refer to this manual any time you need to, we recommend you to keep it in a safe place. And please pass it to any future owner of the appliance. We wish you much joy with your new appliance. The following symbols are used in this user manual: 1 Important information concerning your personal safety and information on how to avoid damaging the appliance. 3 General information and tips 2 Environmental information

• 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 service 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 • People (including children) who, because of their physical, sensory or mental capabili- ties or their inexperience or ignorance are not able to use the device safely, should not use this device without supervision or instruction by a responsible person. • This appliance is intended to be used for cooking, roasting and baking food in the home. • Take care when connecting electric appliances to sockets nearby. Do not allow con- necting leads to come into contact with or to catch beneath the hot oven door. • Warning: Risk of burns! The interior of the oven becomes hot during use. • Using ingredients containing alcohol in the oven may create an alcohol-air mixture that is easily ignited. In this case, open the door carefully. 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.

• 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 damage 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 discolouration 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 ignite when the oven is switched on. • Do not store any moist foods inside the oven. This could damage the oven enamel. • After switching off the cooling fan, do not keep uncovered dishes in the oven. Mois- ture may condense in the oven interior or on the glass doors and may get into the units. 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 de- fect in the sense of the warranty law.

Description of the Appliance General Overview Full glass door Control panel Door handle

6 Control Panel Oven Features Oven Power Indicator Temperature Pilot Light Oven Functions Temperature selector Hob Cooking Zone Control Hob Cooking Zone Control Top heat and heating elements Oven lighting Fat Filter Fan heating element Fan Bottom Heat Shelf positions Oven shelf runners, removable

Oven steam vent The steam from the oven is fed directly upwards via the duct in the rear of the cooking surface. Oven accessories Oven shelf For cookware, cake tins, roasts and grilled foods. Baking tray For cakes and biscuits. Before Using for the first time 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.

8 Using the Rings 3 Also refer to the operating instructions for your built-in hob. It contains important in- formation 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. Setting the heat setting 1. Select the heat setting. Hob Cooking Zone Control Knobs front left rear left rear right front right

2. To end the cooking process, turn back to the Off position. 3 The power indicator light is lit as long as a ring is on. Using the Oven 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 surfaces 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

10 Oven Functions The oven has the following functions: Inserting the Oven Shelf and the Baking Tray 3 Shelf runner safety and anti-tip device As a shelf runner safety device, all insertable components have a small curved indenta- tion at the bottom on the right and left-hand edge. Always insert insertable components so that this indentation is at the back of the oven interior. This indentation is also important for preventing the insertable components from tipping. Inserting the baking tray Push the baking tray between the guide bars of the selected oven level. Oven function Application Light Using this function you can light up the oven interior, e.g. for cleaning. True fan For baking on up to three oven levels at the same time. Set the oven temperatures 20-40 °C lower than when using Conventional. Fan baking For baking on one oven level dishes that require more inten- sive browning and a crispy base. Set the oven temperatures 20-40 °C lower than when using Conventional. Conventional For baking and roasting on one oven level. Base heat For baking cakes with crispy or crusty bases. Defrost For defrosting e. g. flans and gateaux, butter, bread, fruit or other frozen foods. Single grill For grilling flat food items placed in the middle of the grill and for toasting. Dual grill For grilling flat food items in large quantities and for toast- ing. Rotitherm For roasting larger joints of meat or poultry on one level. The function is also suitable for gratinating and browning.

Inserting the oven shelf: Insert the oven shelf so that the feet point downwards. Push the oven shelf between the guide bars of the selected oven level. 3 The high rim around the oven shelf is an addi- tional device to prevent cookware from slip- ping. Inserting the oven shelf and the baking tray together: Lay the oven shelf on the baking tray. Push the baking tray between the guide bars of the selected oven level. Inserting/Removing the Fat Filter Only use the fat filter when roasting to pro- tect the rear heating elements from fat splash- es. Inserting the fat filter Hold the fat filter by the grip and insert the two mounts downwards into the opening on the rear wall of the oven (fan opening). Taking out the fat filter Hold the fat filter by the grip and un- hook it.

12 Uses, Tables and Tips Cooking table The information given in the following table is for guidance only. 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 very quickly. Warning! Fire hazard! Heat setting Cooking- process suitable for Cooking time Tips/Hints 0 Residual heat, Off position 1 Keeping food warm Keeping cooked foods warm as required Cover 1-2 Melting Hollandaise sauce, melting butter, chocolate, gelatine 5-25 mins. Stir occasionally Solidifying Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on 2-3 Simmer- ing on low heat Simmering rice and milk- based dishes Heating up ready-cooked meals 25-50 mins. Add at least twice as much liquid as rice, stir milk dishes part way through cooking 3-4 Steaming Braising Steaming vegetables, fish braising meat 20-45 mins. With vegetables add only a little liquid (a few table- spoons) 4-5 Boiling Steaming potatoes 20-60 mins. Use only a little liquid, e. g.: max. ¼ l water for 750 g potatoes Cooking larger quantities of food, stews and soups 60-150 mins. Up to 3 l liquid plus in- gredients 6-7 Gentle Frying Frying escalopes, veal cor- don bleu, cutlets, rissoles, sausages, liver, roux, eggs, pancakes, doughnuts Steady frying Turn halfway through cooking 7-8 Heavy Frying Hash browns, loin steaks, steaks, Flädle (pancakes for garnishing soup) 5-15 mins. per pan Turn halfway through cooking 9 Boiling Searing Deep frying Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast), deep frying chips

Baking Oven function: True fan or Conventional Baking tins • For Conventional dark metal and non-stick tins are suitable. • For True fan bright metal tins are also suitable. Oven levels • Baking with Conventional is possible on one oven level. • With True fan you can bake on up to 3 baking trays at the same time: 1 baking tray: e.g. oven level 3 1 cake tin: e.g. oven level 1 2 baking trays: z. g., oven levels 1 and 3 3 baking trays: oven levels 1, 3 and 5

14 General instructions • Insert the tray with the bevel at the front. • With Conventional or True fan you can also bake with two tins next to one an- other 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 cooking. This is due to the large difference in temperature between the freezing temperature and the tempera- ture 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, dough or mixture, the amount and the type of baking tin. • We recommend using the lower temperature the first time and then if necessary, for example, if a deeper browning is required, or baking time is too long, selecting a high- er 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, baking time may be extended by 10-15 minutes. • Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one level. • Cakes and pastries at different heights may brown at an uneven rate at first. If this oc- curs, please do not change the temperature setting. Different rates of browning even out as baking progresses. • Your new oven may bake or roast differently to your previous appliance. So adapt your normal settings (temperature, cooking times) and oven shelf levels to the recom- mendations in the following tables. 2 With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to make use of the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold.

Baking table Baking on one oven level Type of baking Oven function Oven level Temperature °C Time Hr: Mins. Baking in tins Ring cake or brioche True fan 1 150-160 0:50-1:10 Madeira cake/fruit cakes True fan 1 140-160 1:10-1:30 Sponge cake True fan 1 140 0:25-0:40 Sponge cake Conventional 1 160 0:25-0:40 Flan base - short pastry True fan 3 170-1801) 0:10-0:25 Flan base - sponge mixture True fan 3 150-170 0:20-0:25 Apple pie Conventional 1 170-190 0:50-1:00 Apple pie (2tins Ø20cm, diagonally off set) True fan 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) True fan 1 160-180 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 3 160-1801) 0:40-1:00 Bread (rye bread) -first of all -then Conventional 1 2301) 160-180 0:25 0:30-1:00 Cream puffs/eclairs Conventional 3 160-1701) 0:15-0:30 Swiss roll Conventional 3 180-2001) 0:10-0:20 Cake with crumble topping (dry) True fan 3 150-160 0:20-0:40 Buttered almond cake/sugar cakes Conventional 3 190-2101) 0:15-0:30 Fruit flans (made with yeast dough/ sponge mixture) True fan 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 True fan 3 160-170 0:40-1:20

16 Baking on more than one oven level Yeast cakes with delicate toppings (e. g, quark, cream, custard) Conventional 3 160-1801) 0:40-1:20 Pizza (with a lot of topping) True fan 1 180-2001) 0:30-1:00 Pizza (thin crust) True fan 1 200-2201) 0:10-0:25 Unleavened bread True fan 1 200-220 0:08-0:15 Tarts (CH) True fan 1 180-200 0:35-0:50 Biscuits Short pastry biscuits True fan 3 150-160 0:06-0:20 Viennese whirls True fan 3 140 0:20-0:30 Viennese whirls Conventional 3 1601) 0:20-0:30 Biscuits made with sponge mixture True fan 3 150-160 0:15-0:20 Pastries made with egg white, meringues True fan 3 80-100 2:00-2:30 Macaroons True fan 3 100-120 0:30-0:60 Biscuits made with yeast dough True fan 3 150-160 0:20-0:40 Puff pastries True fan 3 170-1801) 0:20-0:30 Rolls True fan 3 1601) 0:20-0:35 Rolls Conventional 3 1801) 0:20-0:35 Small cakes (20per tray) True fan 3 1401) 0:20-0:30 Small cakes (20per tray) Conventional 3 1701) 0:20-0:30 1) Pre-heat the oven Type of baking True fan True fan Temperature in °C Time Hours: Mins. Shelf positions from bottom 2 levels 3 levels Cakes/pastries/breads on baking trays Cream puffs/Eclairs 1 / 4 --- 160-1801)) 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 Type of baking Oven function Oven level Temperature °C Time Hr: Mins.

Tips on Baking 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 --- 170-1801) 0:30-0:50 Rolls 1 / 4 --- 160 0:30-0:55 Small cakes (20per tray) 1 / 4 --- 1401) 0:25-0:40 1) Pre-heat the oven Baking results Possible cause Remedy The cake is not browned enough underneath Wrong oven level Place cake lower The cake sinks (becomes 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 tem- peratures Too much liquid in the mixture Use less liquid. Pay attention to mixing times, especially if using mixing ma- chines 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 temperature and a longer baking time Mixture is unevenly distributed 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 set- ting Grease filter is inserted Take out the grease filter Type of baking True fan True fan Temperature in °C Time Hours: Mins. Shelf positions from bottom 2 levels 3 levels

18 Fan baking table Table for Bakes and Gratins Type of baking Shelf position Temperature °C Time Hr: Mins. Pizza (thin crust) 1 180 - 2001) 1) Pre-heat the oven 20 - 30 Pizza (with a lot of topping) 1 180 - 200 20 - 30 Tarts 1 180 - 200 45 - 60 Spinach flan 1 160 -180 45 - 60 Quiche Lorraine 1 170 - 190 40 - 50 Quark flan, round 1 140 - 160 60 - 90 Quark flan on tray 1 140 - 160 50 - 60 Apple cake, covered 1 150 - 170 50 - 70 Vegetable pie 1 160 - 180 50 - 60 Unleavened bread 1 250 - 2701) 10 - 20 Puff pastry flan 1 160 - 1801) 40 - 50 Flammekuchen (Pizza-like dish from Alsace) 1 250 - 2701) 12 - 20 Piroggen (Russian version of cal- zone) 1 180 - 2001) 15 - 25 Dish Oven function Shelf position Temperature °C Time Hr: Mins. Pasta bake Conventional 1 180-200 0:45-1:00 Lasagne Conventional 1 180-200 0:25-0:40 Vegetables au gratin1) 1) Pre-heat the oven True fan 1 160-170 0:15-0:30 Baguettes topped with melted cheese1) True fan 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 True fan 1 160-170 0:30-1:00

Frozen Ready Meals Table Roasting Oven function: Conventional or Rotitherm Ovenware for roasting • Any heat-resistant ovenware is suitable to use for roasting. (Please read the manufac- turer's instructions.) • For all lean meats, we recommend roasting these in a roasting tin or dish with a lid. The meat will be more succulent. • All types of meat, that can be browned or have crackling, can be roasted in a roasting tin or dish without a lid. 3 Tips on using the Roasting Table The information given in the following table is for guidance only. • We recommend cooking meat and fish weighing 1kg or more in the oven. • To prevent meat juices or fat from burning onto the ovenware, we recommend adding some liquid. • 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. Food to be cooked Oven function Shelf position Temperature °C Time Frozen pizza Conventional 3 as per manufac- turer’s instruc- tions as per manufac- turer’s instruc- tions Chips1) (500 g) 1) Comments: Turn chips 2 or 3 times during cooking True fan 3 200-220 as per manufac- turer’s instruc- tions Baguettes Conventional 3 as per manufac- turer’s instruc- tions as per manufac- turer’s instruc- tions Fruit flans Conventional 3 as per manufac- turer’s instruc- tions as per manufac- turer’s instruc- tions

20 Roasting table Type of meat Quantity Ovenfunction Shelf position Tempera- ture °C Time Hours mins. Beef Pot roast 1-1.5 kg Convention- al 1 200-250 2:00-2:30 Roast beef or fillet per cm. of thickness - rare per cm. of thickness Rotitherm 1 190-2001) 0:05-0:06 - medium per cm. of thickness Rotitherm 1 180-190 0:06-0:08 - well done per cm. of thickness Rotitherm 1 170-180 0:08-0:10 Pork Shoulder, neck, ham joint 1-1.5 kg Rotitherm 1 160-180 1:30-2:00 Chop, spare rib 1-1.5 kg Rotitherm 1 170-180 1:00-1:30 Meat loaf 750 g-1 kg Rotitherm 1 160-170 0:45-1:00 Porkknuckle (pre- cooked) 750 g-1 kg Rotitherm 1 150-170 1:30-2:00 Veal Roast veal 1 kg Rotitherm 1 160-180 1:30-2:00 Knuckle of veal 1.5-2 kg Rotitherm 1 160-180 2:00-2:30 Lamb Leg of lamb, roast lamb 1-1.5 kg Rotitherm 1 150-170 1:15-2:00 Saddle of lamb 1-1.5 kg Rotitherm 1 160-180 1:00-1:30 Game Saddle of hare, leg of hare up to 1 kg Convention- al 3 220-2501) 0:25-0:40 Saddle of venison 1.5-2 kg Convention- al 1 210-220 1:15-1:45 Haunch of venison 1.5-2 kg Convention- al 1 200-210 1:30-2:15 Poultry Poultry portions 200-250g each Rotitherm 1 200-220 0:35-0:50

Grill sizes Oven function: Single grill or Dual grill 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 functions for 5 min- utes. • For grilling, place the shelf in the recommended shelf position. • Always insert the tray into the first shelf position from the bottom. • The grilling times are guidelines. • Grilling is particularly suitable for flat pieces of meat or fish. Grilling table Half chicken 400-500g each Rotitherm 1 190-210 0:35-0:50 Chicken, poulard 1-1.5 kg Rotitherm 1 190-210 0:45-1:15 Duck 1.5-2 kg Rotitherm 1 180-200 1:15-1:45 Goose 3.5-5 kg Rotitherm 1 160-180 2:30-3:30 Turkey 2.5-3.5 kg Rotitherm 1 160-180 1:45-2:30 Turkey 4-6 kg Rotitherm 1 140-160 2:30-4:00 Fish (steamed) Whole fish 1-1.5 kg Convention- al 1 210-220 0:45-1:15 1) Pre-heat the oven Food to be grilled Oven level Grilling time 1st side 2nd side Burgers 4 8-10 mins. 6-8 mins. Pork fillet 4 10-12 mins. 6-10 mins. Sausages 4 8-10 mins. 6-8 mins. Fillet steaks, veal steaks 4 6-7 mins. 5-6 mins. Fillet of beef, roast beef (approx. 1 kg) 3 10-12 mins. 10-12 mins. Toast1) 1) Do not pre-heat 3 4-6 mins. 3-5 mins. Toast with topping 3 6-8 mins. --- Type of meat Quantity Ovenfunction Shelf position Tempera- ture °C Time Hours mins.

22 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 bottom. Defrosting table Drying Oven function: True fan • Use oven shelves covered with greaseproof paper or baking parchment. • You get a better result if you switch the oven off halfway through the drying time, open the door and leave the oven to cool down overnight. • After this, finish drying the food to be dried. 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 --- Food to be dried Temperature in °C Oven level Time in hours (Guideline) 1 level 2 levels Vegetables Beans 60-70 3 1 / 4 6-8 Peppers (strips) 60-70 3 1 / 4 5-6 Vegetables for soup 60-70 3 1 / 4 5-6 Mushrooms 50-60 3 1 / 4 6-8 Herbs 40-50 3 1 / 4 2-3 Fruit Plums 60-70 3 1 / 4 8-10

Making preserves Oven function: Base 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 pro- duced 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 temperature to 100°C (see table). Preserves table The times and temperatures for making preserves are for guidance only. Apricots 60-70 3 1 / 4 8-10 Apple slices 60-70 3 1 / 4 6-8 Pears 60-70 3 1 / 4 6-9 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 Carrots1) 1) Leave standing in oven when switched off 160-170 50-60 5-10 Mushrooms1) 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 --- Food to be dried Temperature in °C Oven level Time in hours (Guideline) 1 level 2 levels

24 Cleaning and Care 1 Warning: First switch off the appliance and let it cool down before carrying out any cleaning. Warning: For safety reasons, do not clean the appliance with steam blasters or high- pressure cleaners. Attention: Do not use any corrosive cleaning fluids, sharp objects or stain remov- ers. Do not clean the glass oven door with abrasive fluids or metal scrapers, which could scratch the surface. The glass could crack and shatter. Outside of the appliance • Wipe the front of the appliance with a soft cloth and a solution of hot water and washing up liquid. • For metal fronts, use normal commercially available cleaning agents. • Please do not use scouring agents and abrasive sponges. Oven interior Clean the appliance after each use. In this way, dirt is easier to clean off and is not al- lowed 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 instructions 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 dishwasher. 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.

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 unhitch at the back (2). Fitting the shelf support rails 3 Important! The rounded ends of the guide rails must be pointing forwards! To re-insert, first hook the rail into place at the back (1) and then insert the front and press into place (2).

26 Oven Lighting 1 Warning: Risk of electric shock! Prior to changing the oven light bulb: – Switch off the oven! – Disconnect from the electricity supply. 3 Place a cloth on the oven floor to protect the oven light and glass cover. Changing 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 with 25 watt, 230 V, 300 °C heat-resistant oven lighting. 3. Refit the glass cover. Oven Ceiling The upper heating element can be folded down to make it easier to clean the oven ceil- ing. Folding down the heating element 1 Warning: Only fold down the heating 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 element 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 sup- port lug. 3. Settle it onto the support. 4. Insert shelf support rail. 1 Important: The heating element must be posi- tioned correctly and securely on both sides above the support lug on the inner wall of the oven. Oven door For easier cleaning of the oven interior the oven door of your appliance can be taken off its hinges. Removing the oven door from its hinges 1. Open the oven door as far as it will go. 2. Undo the clamping levers (A) on both door hinges fully.

28 3. Close the oven door as far as the first position (approx. 45°). 4. Take hold of the oven door with a hand on each side and pull it away from the oven at an up- wards angle (Take care: It is heavy). 3 Lay the oven door with the outer side facing downwards on something soft and level, for ex- ample, a blanket in order to prevent scratches. Hanging the oven door back on its hinges 1. From the handle side take hold of the oven door with a hand on each side and hold at an angle of approx. 45°. Position the recesses on the bottom of the oven door on the hinges on the oven. Let the door slide down as far as it will go. 2. Open the oven door as far as it will go.

3. Fold up the clamping levers (A) on both door hinges back into their original positions. 4. Close the oven door. Oven door glass The oven door is fitted with two panels of glass mounted one behind the other. The in- ner panel can be removed for cleaning. 1 Important Rough handling, especially around the edges of the front panel, can cause the glass to break. Removing the door glass 1. Open the oven door as far as it will go. 2. Undo the clamping levers (A) on both door hinges fully.

30 3. Close the oven door as far as the first position (approx. 45°). 4. Take hold of the door trim (B) on the upper edge of the door at both sides and press in- wards to release the clip seal. Then remove the door trim by pulling upwards. 5. Take hold of the door glass on its upper edge and take it out of the guide by pulling it up- wards. Cleaning the door glass Clean the door glass thoroughly with a solution of water and washing up liquid. Then dry it carefully. Putting the door glass back 1. From above insert the door glass at an angle into the door profile at the bottom edge of the door and lower it.

2. Take hold of the door trim (B) at each side, posi- tion it on the inside edge of the door and plug the door trim(B) into the upper edge of the door. 3 On the open side of the door trim (B) there is a guide bar (C). This must be pushed between the outer door panel and the guide corner(D). The clip seal (E) must be snapped in. 3. Open the oven door as far as it will go.

32 4. Fold up the clamping levers (A) on both door hinges back into their original positions. 5. Close the oven door.

What to do if … If you are unable to remedy the problem by following the above suggestions, please contact your local Service Force Centre. 1 Warning! Repairs to the appliance are only to be carried out by qualified service engi- neers. Considerable danger to the user may result from improper repairs. 3 If the appliance has been operated incorrectly, the engineer's visit will be chargeable, 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. Problem Possible cause Remedy The cooking zones are not functioning Consult the operating instructions for the built-in cooking sur- face The oven does not heat up The oven is not switched on Switch the oven on The required settings have not been set Check the settings The house wiring fuse (in the fuse box) has tripped Check the fuse. If the fuses trip repeatedly, please call an authorised elec- trician. The oven lighting is not oper- ating The oven light bulb is faulty Replace oven light bulb

components are identified by markings, e.g. >PE<, >PS<, etc. Please dispose of the pack- aging 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 collec- tion point for the recycling of electrical 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 inappropri- ate waste handling of this product. For more detailed information 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 remove the mains cable from the appliance.

yourself with the help of the operating instructions (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 re- quire 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 num- bers from your appliance at hand, we recom- mend that you write them in here: Model description: ..................................... PNC: ..................................... S No: .....................................