AEG Electrolux E3050-5 User manual

E3050-5
User manual Built-In Electric Oven

Contents2
Contents
Operating Instructions 3
Safety instructions 3
Description of the Appliance 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.
3General information and tips
2Environmental information

3Operating Instructions
Operating Instructions
1Safety instructions
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 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.
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.

Safety instructions4
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 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.
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 de-
fect in the sense of the warranty law.

5Description of the Appliance
Description of the Appliance
General Overview
Full glass door
Control panel
Door
handle

Description of the Appliance6
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

7Before Using for the first time
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.
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.

Using the Rings8
Using the Rings
3Also 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
2Switch 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

9Using the Oven
2. To end the cooking process, turn back to the Off
position.
3The 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.
3Cooling 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

Using the Oven10
Oven Functions
The oven has the following functions:
Inserting the Oven Shelf and the Baking Tray
3Shelf 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.

11Using the Oven
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.
3The 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.

Uses, Tables and Tips12
Uses, Tables and Tips
Cooking table
The information given in the following table is for guidance only.
3We 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.
1Overheated fats and oils can ignite very quickly. Warning! Fire hazard!
Heat
setting
Cooking-
process suitable for Cooking time Tips/Hints
0Residual heat, Off position
1Keeping
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. ¼l 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

13Uses, Tables and Tips
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

Uses, Tables and Tips14
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.
3When 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.
2With 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.

15Uses, Tables and Tips
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 1150-160 0:50-1:10
Madeira cake/fruit cakes True fan 1140-160 1:10-1:30
Sponge cake True fan 1140 0:25-0:40
Sponge cake Conventional 1160 0:25-0:40
Flan base - short pastry True fan 3170-1801) 0:10-0:25
Flan base - sponge mixture True fan 3150-170 0:20-0:25
Apple pie Conventional 1170-190 0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set)
True fan 1160 1:10-1:30
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1180 1:10-1:30
Savoury flan (e. g, quiche
lorraine)
True fan 1160-180 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
2301)
160-180
0:25
0:30-1:00
Cream puffs/eclairs Conventional 3160-1701) 0:15-0:30
Swiss roll Conventional 3180-2001) 0:10-0:20
Cake with crumble topping
(dry)
True fan 3150-160 0:20-0:40
Buttered almond cake/sugar
cakes
Conventional 3190-2101) 0:15-0:30
Fruit flans
(made with yeast dough/
sponge mixture)
True fan 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
True fan 3160-170 0:40-1:20

Uses, Tables and Tips16
Baking on more than one oven level
Yeast cakes with delicate
toppings (e. g, quark, cream,
custard)
Conventional 3160-1801) 0:40-1:20
Pizza (with a lot of topping) True fan 1180-2001) 0:30-1:00
Pizza (thin crust) True fan 1200-2201) 0:10-0:25
Unleavened bread True fan 1200-220 0:08-0:15
Tarts (CH) True fan 1180-200 0:35-0:50
Biscuits
Short pastry biscuits True fan 3150-160 0:06-0:20
Viennese whirls True fan 3140 0:20-0:30
Viennese whirls Conventional 31601) 0:20-0:30
Biscuits made with sponge
mixture
True fan 3150-160 0:15-0:20
Pastries made with egg
white, meringues
True fan 380-100 2:00-2:30
Macaroons True fan 3100-120 0:30-0:60
Biscuits made with yeast
dough
True fan 3150-160 0:20-0:40
Puff pastries True fan 3170-1801) 0:20-0:30
Rolls True fan 31601) 0:20-0:35
Rolls Conventional 31801) 0:20-0:35
Small cakes (20per tray) True fan 31401) 0:20-0:30
Small cakes (20per tray) Conventional 31701) 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.

17Uses, Tables and Tips
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

Uses, Tables and Tips18
Fan baking table
Table for Bakes and Gratins
Type of baking Shelf position Temperature
°C
Time
Hr: Mins.
Pizza (thin crust) 1180 - 2001)
1) Pre-heat the oven
20 - 30
Pizza (with a lot of topping) 1180 - 200 20 - 30
Tarts 1180 - 200 45 - 60
Spinach flan 1160 -180 45 - 60
Quiche Lorraine 1170 - 190 40 - 50
Quark flan, round 1140 - 160 60 - 90
Quark flan on tray 1140 - 160 50 - 60
Apple cake, covered 1150 - 170 50 - 70
Vegetable pie 1160 - 180 50 - 60
Unleavened bread 1250 - 2701) 10 - 20
Puff pastry flan 1160 - 1801) 40 - 50
Flammekuchen (Pizza-like dish
from Alsace) 1250 - 2701) 12 - 20
Piroggen (Russian version of cal-
zone) 1180 - 2001) 15 - 25
Dish Oven function Shelf
position
Temperature
°C
Time
Hr: 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
True fan 1160-170 0:15-0:30
Baguettes topped with
melted cheese1) True fan 1160-170 0:15-0:30
Sweet bakes Conventional 1180-200 0:40-0:60
Fish bakes Conventional 1180-200 0:30-1:00
Stuffed vegetables True fan 1160-170 0:30-1:00

19Uses, Tables and Tips
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.
3Tips 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 3200-220
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

Uses, Tables and Tips20
Roasting table
Type of meat Quantity Ovenfunction Shelf
position
Tempera-
ture
°C
Time
Hours mins.
Beef
Pot roast 1-1.5 kg Convention-
al 1200-250 2:00-2:30
Roast beef or fillet per cm. of
thickness
- rare per cm.
of thickness Rotitherm 1190-2001) 0:05-0:06
- medium per cm.
of thickness Rotitherm 1180-190 0:06-0:08
- well done per cm.
of thickness Rotitherm 1170-180 0:08-0:10
Pork
Shoulder, neck, ham
joint 1-1.5 kg Rotitherm 1160-180 1:30-2:00
Chop, spare rib 1-1.5 kg Rotitherm 1170-180 1:00-1:30
Meat loaf 750 g-1 kg Rotitherm 1160-170 0:45-1:00
Porkknuckle (pre-
cooked) 750 g-1 kg Rotitherm 1150-170 1:30-2:00
Veal
Roast veal 1 kg Rotitherm 1160-180 1:30-2:00
Knuckle of veal 1.5-2 kg Rotitherm 1160-180 2:00-2:30
Lamb
Leg of lamb, roast
lamb 1-1.5 kg Rotitherm 1150-170 1:15-2:00
Saddle of lamb 1-1.5 kg Rotitherm 1160-180 1:00-1:30
Game
Saddle of hare, leg of
hare up to 1 kg Convention- al 3220-2501) 0:25-0:40
Saddle of venison 1.5-2 kg Convention-
al 1210-220 1:15-1:45
Haunch of venison 1.5-2 kg Convention-
al 1200-210 1:30-2:15
Poultry
Poultry portions 200-250g
each Rotitherm 1200-220 0:35-0:50