AEG Electrolux COMPETENCE B3000-4 User manual

COMPETENCE B3000-4
Built-In Electric Oven
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:
1Safety instructions
Warning! Information that affects your personal safety.
Important! Information that prevents damage to the appliance.
3Useful tips and hints
2Environmental information

3
Contents
Operating Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Safety instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Description of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
General Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Switching the Oven On and Off. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Inserting the Oven Shelf, Baking Tray and Roasting Pan . . . . . . . . . . . . . . . 13
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Roasting table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Grilling table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

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Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Outside of the appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Oven Lighting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

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Operating Instructions
1Safety instructions
5This 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, roasting 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 or to catch be-
neath 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.

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3Information 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
•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.
3Note 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.

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Disposal
2Packaging 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.
2Old appliance
The symbol Won 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.
1Warning: 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
Full glass
door
Control panel
Door
handle
Temperature Pilot Light
Temperature selector
Oven Functions

9
Oven Features
Oven accessories
Oven shelf
For cookware, cake tins, roasts and
grilled foods.
Baking tray
For cakes and biscuits.
Roasting Pan
For baking and roasting or as a pan
for collecting fat.
Top heat and heating elements
Oven lighting
Fan
Bottom Heat
Shelf positions
Oven shelf runners,
removable

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Before Using for the first time
Initial Cleaning
Before using the oven for the first time you should clean it thoroughly.
1Caution: Do not use any caustic, abrasive cleaners! The surface could
be damaged.
3To 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 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 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.
3Cooling 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

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Oven Functions
The oven has the following functions:
Oven function Application Heating element/
fan
Light 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
Conventional For baking and roasting on one
oven level.
Top heat,
bottomheat
Bottom heat For baking cakes with crispy or
crusty bases.
Bottom heat
Defrost For defrosting e. g. flans and ga-
teaux, butter, bread, fruit or other
frozen foods.
Fan
Grill For grilling flat foodstuffs placed
in the middle of the grill and for
toasting.
Grill
Dual gril For grilling flat foodstuffs in
large quantities and for toasting.
Grill, top heat
Rotitherm For roasting larger joints of meat
or poultry on one level.
The function is also suitable for
gratinating and browning.
Grill, top heat, fan

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Inserting the Oven Shelf, Baking Tray and Roasting Pan
3Shelf runner safety and anti-tip device
As a shelf runner safety device, all insertable components have a small
curved indentation 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 pre-
venting the insertable components from tipping.
Inserting the baking tray or
roasting pan
Push the baking tray or roasting pan
between the guide bars of the se-
lected oven level.
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 lev-
el.
3The high rim around the oven shelf
is an additional device to prevent
cookware from slipping.
Inserting the oven shelf and
roasting pan together
Lay the oven shelf on the roasting
pan.
Push the roasting pan between the
guide bars of the selected oven lev-
el.

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Uses, Tables and Tips
Baking
Oven function: Fan-assisted circulation or Conventional
Baking tins
•For Conventional , dark metal and non-stick tins are suitable.
•For Fan-assisted circulation bright metal tins are also suitable.
Oven levels
•Baking with Conventional is only possible on one level.
•With Fan-assisted circulation you can bake dry cakes and biscuits
on 2 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:
e. g. oven levels 1 and 3

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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.
3When 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.
2With 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.

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Baking table
Type of
baking Ovenfunction Shelf position
Tempera-
ture °C
Time
Hours
mins.
Baking in tins
Ring cake or brioche Fan-assisted
circulation
1150-160 0:50-1:10
Madeira cake/Fruitcakes Fan-assisted
circulation
1140-160 1:10-1:30
Sponge cake Fan-assisted
circulation
1140 0:25-0:40
Sponge cake Conventional 1160 0:25-0:40
Flan base - short pastry Conventional 3180-200 0:10-0:25
Flan base - sponge mixture Fan-assisted
circulation
3150-170 0:20-0:25
Apple pie Conventional 1170-190 0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set)
Fan-assisted
circulation
1160 1:10-1:30
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1180 1:10-1:30
Savoury flan (e. g. quiche
lorraine)
Conventional 1180-200 0:30-1:10
Cheesecake Conventional 1170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3170-190 0:30-0:40
Christmas stollen Conventional 3160-1801) 0:40-1:00
Bread (rye bread)
-first of all
-then
Conventional 1
2501)
160-180
0:20
0:30-1:00
Cream puffs/Eclairs Fan-assisted
circulation
3160-1701) 0:15-0:30
Swiss roll Conventional 3180-2001) 0:10-0:20
Cake with crumble
topping(dry)
Fan-assisted
circulation
3150-160 0:20-0:40
Buttered almond cake/sugar
cakes
Conventional 3190-2101) 0:15-0:30

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Fruit flans (made with yeast
dough/sponge mixture)2) Fan-assisted circulation
3150 0:35-0:50
Fruit flans (made with yeast
dough/sponge mixture)
Conventional 3170 0:35-0:50
Fruit flans made with short
pastry
Conventional 3170-190 0:40-1:20
Yeast cakes with delicate
toppings(e.g.quark,
cream, vanilla cream)
Conventional 3160-180 0:40-1:20
Pizza (with a lot of top-
ping)2Conventional 1190-2101) 0:30-1:00
Pizza (thin crust) Conventional 1230-2501) 0:10-0:25
Unleavened bread Conventional 1250-270 0:08-0:15
Tarts (CH) Conventional 1200-220 0:35-0:50
Biscuits
Short pastry biscuits Fan-assisted
circulation
3150-160 0:06-0:20
Short pastry biscuits Fan-assisted
circulation
1 / 3 150-160 0:06-0:20
Viennese whirls Fan-assisted
circulation
3140 0:20-0:30
Viennese whirls Fan-assisted
circulation
1 / 3 140 0:25-0:40
Viennese whirls Conventional 31601) 0:20-0:30
Biscuits made with sponge
mixture
Fan-assisted
circulation
3150-160 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
380-100 2:00-2:30
Macaroons Fan-assisted
circulation
3100-120 0:30-0:60
Biscuits made with yeast
dough
Fan-assisted
circulation
3150-160 0:20-0:40
Puff pastries Fan-assisted
circulation
3170-1801) 0:20-0:30
Type of
baking Ovenfunction Shelf position
Tempera-
ture °C
Time
Hours
mins.

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Tips on baking
Rolls Fan-assisted
circulation
31601) 0:20-0:35
Rolls Conventional 31801) 0:20-0:35
Small cakes (20per tray) Fan-assisted
circulation
31401) 0:20-0:30
Small cakes (20per tray) Fan-assisted
circulation
1 / 4 1401) 0:25-0:40
Small cakes (20per tray) Conventional 31701) 0:20-0:30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Baking results Possible cause Remedy
The cake is not
browned enough at
the bottom
Wrong oven level Place cake lower in the oven
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 mixture 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 distributed Spread the mixture evenly on
the baking tray
Cake is not done
within the baking
time given
Temperature too low Use a slightly higher oven
setting
Type of
baking Ovenfunction Shelf position
Tempera-
ture °C
Time
Hours
mins.

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Table for Bakes and Gratins
Frozen Ready Meals Table
Dish Oven function Shelf
position
Tempera-
ture
°C
Time
Hours
mins.
Pasta bake Conventional 1180-200 0:45-1:00
Lasagne Conventional 1180-200 0:25-0:40
Vegetables au gratin1)
1) Pre-heat the oven
Rotitherm 1 160-170 0:15-0:30
Baguettes topped with
melted cheese1) Rotitherm 1 160-170 0:15-0:30
Sweet bakes Conventional 1180-200 0:40-0:60
Fish bakes Conventional 1180-200 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
Chips1)
(300-600 g)
1) Comments: Turn chips 2 or 3 times during cooking
Rotitherm 3200-220 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

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Roasting
Oven function: Conventional or Rotitherm
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.
3Tips 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.