AEG Electrolux D41116 User manual

D41116
User manual Built in double oven

Thank you for choosing one of our high-quality products.
To ensure optimal and regular performance of your appliance please read this
instruction manual carefully. It will enable you to navigate all processes perfectly
and most efficiently. 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.
Contents
Operating Instructions 3
Safety information 3
Product description 5
General overview 5
Control Panel Overview 5
Oven accessories 6
Before first use 6
Preparing to use your appliance 6
Cookware 7
Setting the Time 7
Initial Cleaning 8
Operation 8
The top oven 8
Oven Functions 9
Clock Functions 10
Countdown 10
Cook time 10
End time 11
Cook time and End time combined 11
Use, tables and tips 11
Roasting 13
Top Oven - Conventional Cooking 14
Top Oven - Grilling 16
Main Oven - Conventional Cooking 17
Main Oven - True Fan - Baking 17
Main Oven - True Fan - Roasting 18
Main Oven - Grilling 18
Main Oven - Rotitherm Roasting 19
Main Oven - Fan Baking 21
Care and cleaning 21
Shelf supports 22
Replacing the side oven lamp/Cleaning the
glass cover (for selected models only)
24
Oven back lamp (for selected models only)
24
Oven door 25
Oven door glass 27
Cleaning the outside of the appliance
30
Cleaning inside the grill and oven
compartments 31
What to do if… 31
Installation Instructions 32
Installation 32
Electrical Installation 35
Disposal 36
GREAT BRITAIN & IRELAND - Guarantee/
Customer Service 36
Warranty 38
Guarantee/Customer Service 40
www.electrolux.com 42
Subject to change without notice
2Contents

Operating Instructions
Safety information
These warnings are provided in the interests of your safety. Ensure that you understand
them all before installing or using the appliance.
Your safety is of paramount importance. If you are unsure about any of the meanings of
these warnings please contact customer care.
Installation
• The appliance must be installed according to the instructions supplied.
• The installation work must be undertaken by a qualified electrician or competent person.
• The appliance should be serviced by an authorised Service Engineer and only genuine
approved spare parts should be used.
• The appliance must be installed in an adequately ventilated room.
• It is imperative that the appliance is left in the base to protect both the appliance and
the floor.
• This appliance is heavy and care must be taken when moving it. Always wear safety
gloves.
• Do not attempt to lift or move this appliance by the handles.
• All packaging, both inside and outside the appliance must be removed before the ap-
pliance is used.
• It is dangerous to alter the specifications or modify the appliance in any way.
Child safety
• Do not allow children to play with any part of the packaging.
• Do not allow children to sit or climb on the drop down doors.
• This appliance is not intended for use by children and other persons whose physical,
sensory or mental capabilities or lack of experience and knowledge prevents them from
using the appliance safely without supervision or instruction by a responsible person to
ensure that they can use the appliance safely.
• Children should be supervised to ensure that they do not play with the appliance.
CAUTION!
Accessible parts may become hot during use, to avoid burns young children should be kept
away.
During use
WARNING!
Never leave the appliance unattended when the oven door is open.
• This appliance is not intended to be operated by means of an external timer or separate
remote control system.
• This appliance has been designed for domestic use to cook edible foodstuffs only and
must not be used for any other purposes.
• Take great care when heating fats and oils as they will ignite if they become too hot.
• Never place plastic or any other material that may melt in or on the oven.
Safety information 3

• Always support the grill pan when it is in the withdrawn or partially withdrawn position.
• Always use oven gloves to remove and place food in the oven.
• During use the appliance becomes hot. Care should be taken to avoid touching the
heating elements inside the oven.
• Ensure that all vents are not obstructed to ensure ventilation of the oven cavity.
• Never line any part of the appliance with foil.
• Always stand back from the appliance when opening the oven door to allow any build
up of steam or heat to release.
• Stand clear when opening the drop down doors. Support the doors using the handles
until fully open.
• Do not place sealed cans or aerosols inside the oven. They may explode if they are heated.
• Ensure that all control knobs are in the OFF position when not in use.
• Do not stand on the appliance or on the open oven doors.
• Do not hang towels, dishcloths or clothes from the appliance or its handles.
• Do not use this appliance if it is in contact with water. Never operate it with wet hands.
Cleaning and maintenance
WARNING!
For hygiene and safety reasons this appliance should be kept clean at all times. A build-up
of fat or other foodstuff could result in a fire especially in the grill pan.
• Do not leave cookware containing foodstuffs, e.g. fat or oil in the appliance in case it is
inadvertently switched on.
• Always allow the appliance to cool before switching off at the wall prior to carrying out
any cleaning/maintenance work.
• Only clean this appliance in accordance with the instructions given in this book.
• Never use steam or high pressure steam cleaners to clean the appliance.
4Safety information

Product description
General overview
1
2
3
4
5
1Control panel
2Top oven handle
3Top oven
4Main oven handle
5Main oven
Control Panel Overview
1 2 8 6 7
345
1Top oven function knoob
2Top oven temperature knob
3Decrease button
4Mode button
5Increase button
6Main oven function knob
Product description 5

7Main oven temperature knob
8Display
Oven accessories
3 oven shelfs
Oven grill shelf
Anti stick meat/Drip pan
Before first use
Rating plate
This is situated on the front frame of the appliance and can be seen upon opening the door.
Alternatively the rating plate may also be found on the back or top of some models (where
applicable).
The appliance must be protected by a suitably rated fuse or circuit breaker.
The rating of the appliance is given on the rating plate.
WARNING!
Do not remove the rating plate from the appliance as this may invalidate the guarantee.
Preparing to use your appliance
Wipe over the base of the oven(s) with a soft cloth using hot soapy water. Washthe furniture
before use.
6Before first use

We suggest that you run the oven(s) and grill for 10 – 15 minutes at maximum temperature,
to burn off any residue from their surfaces. Accessible parts may become hotter than in
normal use. Children should be kept away. During this period an odor may be emitted, it is
therefore advisable to open a window for ventilation.
There is a hot surface label on the oven door. Please remove the label from the door before
first use of the appliance.
The cooling fan
The cooling fan comes on immediately the top oven or grill is switched on. It may run on
after the ovens are switched off until the appliance has cooled. During the cooling down
period the cooling fan may switch on and off.
WARNING!
Always allow the cooling fan to cool the appliance down before switching off the electrical
supply to carry out cleaning or maintenance.
Control panel indicator neon(s)
The indicator neon will operate when the oven(s) is switched on. The indicator neon will
glow. It may turn on and off during use to show that the setting is being maintained. If the
neon does not operate as the instructions indicate the controls have been incorrectly set.
Return all controls to zero and reset following the instructions for the required setting.
Condensation and steam
When food is heated it produces steam similar to a boiling kettle. The vents allow some of
this steam to escape. However, always stand back from the appliance when opening the
door(s) to allow any build up of steam or heat to release.
If the steam comes into contact with a cool surface on the outside of the appliance, e.g. a
trim, it will condense and produce water droplets. This is quite normal and is not caused
by a fault on the appliance.
To prevent discoloration, regularly wipe away condensation and foodstuff from surfaces.
For your safety wall coverings at the rear of the appliance should be securely fixed to the
wall.
Cookware
Baking trays, dishes etc., should not be placed directly against the grid covering the fan at
the back of the oven.
Do not use baking trays larger than 30cm x 35cm (12” x 14”) as they will restrict the
circulation of heat and may affect performance.
Setting the Time
The oven only operates when the time has been set.
Before first use 7

1. When the appliance is connected to the electrical supply or when there has been a
power cut, Time flashes automatically.
2. Using the or button, set the current time.
3. After approx. 5 seconds, the clock stops flashing and the clock displays the time of day
set.
The appliance is now ready to use.
Initial Cleaning
Before using the oven for the first time you should clean it thoroughly.
WARNING!
Do not use any caustic, abrasive cleaners! The surface could be damaged.
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.
Operation
The top oven
The top oven is the smaller of the two ovens. It is heated by elements in the top and bottom
of the oven. It is designed for cooking smaller quantities of food. It gives especially good
results if used to cook fruitcakes, sweet and savoury flans or quiche.
The top oven is ideal for use as a warming compartment. It can be used to warm dishes
and keep food hot. Use the lowest setting on the top oven temperature control.
WARNING!
Do not place cookware and cooking pots with rough bases e.g. cast iron on the oven door
as damage to the glass may occur.
Always grill with the door closed.
Switching the Oven On and Off
1. Turn the oven functions dial to the desired function.
8Operation

2. Turn the temperature selector to the desired temperature.
3. To turn the oven off, turn the oven functions dial and the temperature selector to the
Off position.
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.
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.
Oven Functions
Top Oven
Oven function Application
Light Using this function you can light up the oven interior, e.g. for
cleaning.
Conventional Cooking This form of cooking gives you the opportunity to cook with-
out the fan in operation. It is particularly suitable for dishes,
which require extra base browning such as pies, quiches and
flans. Gratin's, lasagne and hot pots which require extra top
browning also cook well in the conventional oven.
Top Heat Browning This function uses the top element to give single level cook-
ing. This is particularly suitable for dishes which require extra
top browning
Base Hit Finishing For baking cakes with crispy or crusty bases.
Economy Grill For grilling flat foodstuffs placed in the middle of the grill
and for toasting.
Full Grill For grilling flat foodstuffs in large quantities and for toasting.
Bottom Oven
Oven function Application
Light Using this function you can light up the oven interior, e.g. for
cleaning.
True Fan The fan function is particularly suitable for cooking larger
quantities of food. 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
Operation 9

Oven function Application
Conventional Cooking This form of cooking gives you the opportunity to cook with-
out the fan in operation. It is particularly suitable for dishes,
which require extra base browning such as pies, quiches and
flans. Gratin's, lasagne and hot pots which require extra top
browning also cook well in the conventional oven. For best
results cook on one level.
Base Heat Finishing For baking cakes with crispy or crusty bases.
Fan Controlled Defrosting For defrosting e. g. flans and gateaux, butter, bread, fruit or
other frozen foods.
Economy Grill For grilling flat foodstuffs placed in the middle of the grill
and for toasting
Full Grill For grilling flat foodstuffs in large quantities and for toasting.
Rotitherm Roasting For roasting larger joints of meat or poultry on one level. The
function is also suitable for gratinating and browning.
Clock Functions
•Countdown - See appropriate chapter on setup. A signal sounds after the time has
elapsed. This function does not affect the functioning of the oven.
• Cook time - is used to set the desired period of cooking time.
•Endtime - when set the appliance is turned off at desired time.
•Time - shows the current time.
How to use the clock functions
• After a function has been selected, the corresponding function indicator flashes for about
5 seconds. During this period, the desired times can be set using the increase or
decrease 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.
Countdown
1. Press the Mode button repeatedly until the function indicator Countdown flashes.
2. Using the increase or decrease button set the desired Countdown (max. 2 hours
30 minutes).
3. After approx. 5 seconds the display shows the time remaining. The function indicator
Countdown lights up.
4. When the time has elapsed, the function indicator flashes and an audible signal sounds
for 2 minutes. The signal can be stopped by pressing any button.
Cook time
1. Press the Mode button repeatedly until the function indicator Cook time flashes.
10 Operation

2. Using the increase or decrease button set the desired cooking time.
After approx. 5 seconds the display returns to showing the current time. The function
indicator Cook time lights up.
When the time has elapsed, the function indicator flashes, an audible signal sounds for
2 minutes and the oven switches itself off.
3. The signal and the programme can be stopped by pressing any button.
End time
1. Press the Mode button repeatedly until the function indicator End time flashes.
2. Using the increase or decrease button set the desired switch-off time.
After approx. 5 seconds the display returns to showing the current time. The function
indicator End time lights up.
When the time has elapsed, the function indicator flashes, an audible signal sounds for
2 minutes and the oven switches itself off.
3. The signal and the programme can be stopped by pressing any button.
Cook time and End time combined
Cook time and End time can be used simultaneously, if the oven is to be switched
on and off automatically at a later time.
1. Using the Cook time function, set the time required for cooking the dish.
2. Using the End time function, set the time at which the dish should be ready.
The function indicators Cook time and End time light up and the current time
is shown in the display.
The oven switches on automatically at the time calculated.
And switches itself off again when the cooking time entered has elapsed.
Use, tables and tips
Baking
Oven levels
• Baking with Conventional Cooking is only possible on one level.
• When baking with Fan Cooking one to two baking trays can be put into the bottom oven
at the same time:
1 tray, e.g. oven level 3
Use, tables and tips 11

1 cake in cake tin, e.g. oven level 1
2 tray, e.g. oven levels 1 and 3
Baking tins
• Baking tins made from dark-coloured metal with Teflon coating are suitable for baking
using Conventional Cooking.
• For baking using the Fan Cooking function, baking tins made of shiny light-coloured
metal are suitable.
General instructions
• Insert the tray with the bevel at the front.
• When baking using Conventional Cooking and Fan Cooking , you can also place two
baking trays next to one another on one level. This does not significantly affect the baking
time.
When frozen items are placed on baking trays, they can buckle during cooking. This happens
due to the large difference in temperature between the frozen item and the oven. After
cooling, the buckling in the trays disappears.
How to use the Baking Tables
• The tables give the required temperature settings, cooking times and oven levels for a
selection of typical dishes.
• Temperatures and baking times are for guidance only, as these will depend on the con-
sistency of pastry, dough or mixture, the amount and the type of baking tin.
• We recommend setting the oven to a lower temperature for the first time and only
setting a higher temperature when required, e.g. if you require more browning or if the
baking is taking too long.
• If you cannot find the settings for a certain recipe, look for similar items.
• The baking time can be 10-15 minutes longer when baking cakes on trays or in tins on
multiple levels.
• Recipes with moist ingredients such as pizzas or fruit flans are to be baked on one level.
• Cakes and pastries at different heights may brown at an uneven rate at first. You should
not change the temperature setting if this occurs. Different rates of browning even out
as baking progresses.
12 Use, tables and tips

• Baking and roasting times could differ from those of your previous oven. For this reason
you should adjust the settings you usually use (temperature, cooking times, etc.) and
oven levels to the recommendations provided in the following tables.
Roasting
Ovenware for roasting
• Any heat-resistant ovenware is suitable to use for roasting. (Please follow the manu-
facturer's instructions.)
•You can place large roasts directly in the roasting tray or on the shelf with the
roasting tray underneath.
•We recommend roasting leaner cuts in a roasting pan with a lid. The meat will be
more succulent.
• All types of meat which are supposed to be browned or form a crust or crackling can be
roasted in a roasting pan without a lid.
The information given in the following tables is for guidance only.
•We recommend meat and fish weighing 1 kg or more for roasting in the oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recommend
placing some liquid in the roasting cookware.
• If required, turn the roast after 1/2 - 2/3 of the cooking time.
• Use the cooking juices to baste large roasts and poultry several times during the cooking
time. This will give better roasting results.
Hints and tips when using the grill
• Most foods should be placed on the grid in the grill pan to allow maximum circulation
of air and to lift the food out of the fats and juices.
• Adjust the grid and grill pan runner position to allow for different thicknesses of food.
• Position the food close to the element for faster cooking and further away for gentler
cooking.
• Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats
and fish lightly with a little oil or melted butter to keep them moist during cooking.
• Accompaniments such as tomatoes and mushrooms may be placed underneath the grid
when grilling meats.
• When toasting bread, use the shelf in the top position with the grid in the ‘high’ position.
• Preheat the grill on a full setting for a few minutes before sealing steaks or toasting.
Adjust the heat setting and the shelf as necessary during cooking.
• The food should be turned over during cooking as required.
• When using the centre section grill, ensure food is placed centrally on the grilling grid
directly beneath the grill element.
Hints and tips when using the top oven
• Arrange the shelves in the required positions before switching the oven ON. Shelf posi-
tions are counted from the bottom upwards.
• There should always be at least 2.5cm (1”) between the top of the food and the element.
This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire
puddings etc. When cooking cakes, pastry, scones bread etc., place the tins or baking
trays centrally on the shelf.
Use, tables and tips 13

• Ensure that food is placed centrally on the shelf and there is sufficient room around the
baking tray/dish to allow for maximum circulation.
• Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the
oven base and to help reduce cleaning.
• The material and finish of the baking tray and dishes used affect base browning. Enam-
elware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or
polished steel trays reflect the heat away and give less base browning.
• Because of the smaller cooking space and lower temperatures, shorter cooking times are
sometimes required. Be guided by the recommendations given in the cooking chart.
• For economy leave the door open for the shortest possible time, particularly when placing
food into a pre-heated oven.
Hints and tips when using fan cooking
• Arrange the shelves in the required positions before switching the oven on. Shelf posi-
tions are counted from the bottom upwards.
• When cooking more than one dish in the fan oven, place dishes centrally on different
shelves rather than placing several dishes on one shelf, this will allow the heat to circulate
freely for the best cooking results.
• When batch baking one type of food, e.g. Victoria sandwich cakes, those of similar size
will be cooked in the same time.
• It is recommended that when baking larger quantitiesthe shelf positions should be evenly
spaced to suit the load being cooked. A slight increase in cooking time may be necessary.
• Do not place baking trays directly on the oven base as it interferes with the oven air
circulation and can lead to base burning; use the lower shelf position.
Hints and tips when defrosting
• Place the frozen food in a single layer where possible and turn it over half way through
the defrosting process.
• The actual speed of defrosting is influenced by room temperature. On warm days de-
frosting will be faster than on cooler days.
• It is preferable to thaw fish, meat and poultry slowly in the fridge. However, this process
can be accelerated by using the defrost function. Small or thin fish fillets, frozen peeled
prawns, cubed or minced meat, liver, thin chops, steaks etc., can be thawed in 1 – 2 hours.
• A 1kg/2¼lb oven ready chicken will be thawed in approximately 5 hours. Remove the
giblets as soon as possible during the thawing process.
• Joints of meat up to 2kg/4½lb in weight can be thawed using the defrost function.
• All joints of meat and poultry must be thawed thoroughly before cooking.
• Always cook thoroughly immediately after thawing.
• Do not leave food at room temperature once it is defrosted. Cook raw food immediately
or store cooked food in the fridge, once it has cooled.
Top Oven - Conventional Cooking
Shelf Positions are not critical but ensure that oven shelves are evenly spaced when more
than one is used (e.g. shelf positions 1 and 3)
14 Use, tables and tips

Food Temperature
[°C]
Approx Cook Time
(mins) Shelf Position
Biscuits 170 - 190 10 - 20 1
Bread 200 - 220 30 - 35 1
Bread rolls/buns 200 - 220 10 - 15 1
Cakes:
- Small & Queen 170 - 180 18 - 25 1
- Sponges 160 - 175 20 - 30 1
- Victoria Sandwich 160 - 170 18 - 25 1
- Madeira 140 - 150 75 - 90 1
- Rich Fruit 140 - 150 120 - 150 1
- Gingerbread 140 - 150 75 - 90 1
- Meringues 90 - 100 150 - 180 1
- Flapjack 160 - 170 25 - 30 1
- Shortbread 130 - 150 45 - 65 1
Casseroles:
- Beef/Lamb 150 - 170 150 - 180 1
- Chicken 160 - 180 75 - 90 1
Convenience Foods Follow manufacturer´s instructions.
Fish 170 - 190 20 - 30 1
Fish Pie (Potato Top-
ped) 190 - 200 20 - 30 1
Fruit Pies, Crumbles 190 - 200 30 - 50 1
Milk Puddings 150 - 170 90 - 120 1
Pasta Lasagne etc. 170 - 180 40 - 50 1
Pastry:
- Choux 180 - 190 30 - 40 1
- Eclairs, Profiteroles 180 - 190 30 - 40 1
- Flaky/Puff Pies 210 - 220 30 - 40 1
Shortcrust:
- Mince Pies 190 - 200 15 - 20 1
- Meat Pies 190 - 210 25 - 35 1
- Quiche, Tarts, Flans 180 - 200 25 - 50 1
Scones 220 - 230 8 - 12 1
Shepard´s Pie 190 - 200 30 - 40 1
Use, tables and tips 15

Food Temperature
[°C]
Approx Cook Time
(mins) Shelf Position
Soufflés 180 - 190 20 - 30 1
Vegetables:
- Baked Jacket Pota-
toes 180 - 190 60 - 90 1
- Roast Potatoes 180 - 190 60- 90 1
Yorkshire Pudding:
- Large 200 - 210 25 - 40 1
- Individual 210 - 220 15 - 25 1
Roasting Meat, Poultry See roasting chart.
Top Oven - Grilling
Adjust shelf position and grill pan grid to suit different thicknesses of food
Food Grill Time
(mins in total)
Bacon Rashers 5- 6
Beefburgers 10 - 20
Chicken Joints 20 - 40
Chops
- Lamb 15 - 25
- Pork 20 - 25
Fish - Whole
Trout/ Makarel 10 -12
Fillets - Plaice/Cod 4 - 6
Kebabs 12 - 18
Kidneys - Lamb/Pig 6 - 10
Sausages 20 - 30
Steaks
- Rare 4 - 6
- Medium 6 - 8
- Well Done 12 - 15
Toasted Sandwiches 3 - 4
16 Use, tables and tips

Main Oven - Conventional Cooking
Food Shelf Position Temperature
[°C]
Approx Cook Time
(mins)
Biscuits 3180 - 190 10 - 20
Bread 3200- 220 30 - 35
Cakes:
- Small & Queen 3170 - 180 18 - 25
- Sponges 3170 - 180 20 - 25
- Madeira 3150 - 160 60 - 75
- Rich Fruit 2140 - 150 120 - 150
- Christmas 2140 - 150 180 - 270
Fish 3170 - 180 20 - 30
Fruit Pies, Crumbles 3180 - 200 30 - 50
Milk Puddings 3150 - 170 60 - 90
Pastry:
- Choux 3180 - 190 30 - 40
- Shortcrust 3190 - 200 25 - 35
- Flaky 3190 - 210 30 - 40
- Puff Follow manufacturer´s instructions
Plate Tarts 3190 - 200 25 - 45
Quiches/Flans 3200 - 210 25 - 45
Scones 3220 - 230 8 - 12
Roasting: Meat and
Poultry 3170 - 190 see Roasting Chart
Main Oven - True Fan - Baking
Shelf Positions are not critical but ensure that oven shelves are evenly spaced when more
than one is used (e.g. shelf positions 1 and 3)
Food Temperature
[°C]
Approx Cook Time
(mins)
Biscuits 180 - 190 10 - 20
Bread 190 - 210 30 - 35
Cakes:
- Small & Queen 160 - 170 18 - 25
- Sponges 160 - 170 20 - 25
- Madeira 140 - 160 60 - 75
Use, tables and tips 17

Food Temperature
[°C]
Approx Cook Time
(mins)
- Rich Fruit 130 - 140 120 - 150
- Christmas 130 - 140 180 - 270
Fish 160 - 180 20 - 30
Fruit Pies, Crumbles 170 - 180 30 - 50
Milk Puddings 140 - 160 60 - 90
Pastry:
- Choux 180 - 190 30 - 40
- Shortcrust 180 - 190 25 - 35
- Flaky 180 - 190 30 - 40
- Puff Follow manufacturer´s instructions; Reduce the temperature for
Fan oven by 20°C
Plate Tarts 180 - 190 25 - 45
Quiches/Flans 170 - 180 25 - 45
Scones 210 - 230 8 - 12
Roasting: Meat and Poultry 160 - 180 see Roasting Chart
Main Oven - True Fan - Roasting
Meat Temperature [°C] Cooking Time
Beef/ Beef boned 160 - 180 20-35 minutes per ½ kg (1lb)
and 20-35 minutes over
Mutton/ Lamb 160 - 180 20-35 minutes per ½ kg (1lb)
and 20-35 minutes over
Pork/ Veal/ Ham 160 - 180 30-40 minutes per ½ kg (1lb)
and 30-40 minutes over
Chicken 160 - 180 15-20 minutes per ½ kg (1lb)
and 20 minutes over
Turkey/ Goose 160 - 180 15-20 minutes per ½ kg (1lb)
and 20 minutes over
Duck 160 - 180 25-35 minutes per ½ kg (1lb)
and 25-30 minutes over
Pheasant 160 - 180 35-40 minutes per ½ kg (1lb)
and 35-40 minutes over
Rabbit 160 - 180 20 minutes per ½ kg (1lb) and
20 minutes over
Main Oven - Grilling
Adjust shelf position and grill pan grid to suit different thicknesses of food
18 Use, tables and tips

Food Grill Time
(mins in total)
Bacon Rashers 5- 6
Beefburgers 10 - 20
Chicken Joints 20 - 40
Chops
- Lamb 15 - 25
- Pork 20 - 25
Fish - Whole
Trout/ Makarel 10 -12
Fillets - Plaice/Cod 4 - 6
Kebabs 12 - 18
Kidneys - Lamb/Pig 6 - 10
Sausages 20 - 30
Steaks
- Rare 4 - 6
- Medium 6 - 8
- Well Done 12 - 15
Toasted Sandwiches 3 - 4
Main Oven - Rotitherm Roasting
Beef
Type of meat Quantity Heating Function Level Temperature
(°C)
Time (h:min)
Pot roast 1 - 1.5 kg Conventional
Cooking
3200 - 250 2:00 - 2:30
Topside beef or fillet per cm of
thickness
- rare
1)
per cm
of thick-
ness
Rotitherm
Roasting
3190 - 200 0:05 - 0:06
- medium per cm
of thick-
ness
Rotitherm
Roasting
3180 - 190 0:06 - 0:08
- well done per cm
of thick-
ness
Rotitherm
Roasting
3170 - 180 0:08 - 0:10
1) Pre-heat oven
Use, tables and tips 19

Pork
Type of meat Quantity Heating Function Level Temperature
(°C)
Time (h:min)
Shoulder, neck, ham 1 - 1.5 kg Rotitherm
Roasting
3160 - 180 1:30 - 2:00
Pork chop 1 - 1.5 kg Rotitherm
Roasting
3160 - 180 1:00 - 1:30
Meatloaf 750 g - 1
kg
Rotitherm
Roasting
3160 - 170 0:45 - 1:00
Knuckle of pork (pre-
cooked)
750 g - 1
kg
Rotitherm
Roasting
3150 - 170 1:30 - 2:00
Veal
Type of meat Quantity Heating Function Level Temperature
(°C)
Time (h:min)
Roast veal 1 kg Rotitherm
Roasting
3160 - 180 1:30 - 2:00
Knuckle of veal 1.5 - 2 kg Rotitherm
Roasting
3160 - 180 2:00 - 2:30
Lamb
Type of meat Quantity Heating Function Level Temperature
(°C)
Time (h:min)
Roast lamb, leg of lamb 1 - 1.5 kg Rotitherm
Roasting
3150 - 170 1:15 - 2:00
Saddle of lamb 1 - 1.5 kg Rotitherm
Roasting
3160 - 180 1:00 - 1:30
Game
Type of meat Quantity Heating Function Level Temperature
(°C)
Time (h:min)
Saddle of hare, leg of
hare
1)
Up to 1
kg
Rotitherm
Roasting
3220 - 250 0:25 - 0:40
Loin of Game 1.5-2 kg Rotitherm
Roasting
1210 - 220 1:15 - 1:45
Leg of Game 1.5 - 2 kg Rotitherm
Roasting
1200 - 210 1:30 - 2:15
1) pre-heat oven
Poultry)
Type of meat Quantity Heating Function Level Temperature
(°C)
Time (h:min)
Poultry pieces per
200-250
g
Rotitherm
Roasting
3200 - 220 0:35 - 0:50
20 Use, tables and tips