AEG Electrolux E42042-6 User manual

E42042-6
User manual 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
SAFETY INFORMATION 2
Children and vulnerable people safety
3
General safety 3
Installation 3
Electrical connection 3
Use 4
Care and cleaning 4
Risk of fire 5
Oven lamp 5
Service centre 5
Disposal of the appliance 5
PRODUCT DESCRIPTION 6
General overview 6
Oven accessories 6
DAILY USE 7
Initial Cleaning 7
Switching the Oven On and Off 7
Cooling fan 7
Cooking zones 7
Heat settings 7
Oven Functions 8
Inserting the Oven Accessories 8
Telescopic runners - Inserting the Oven
Accessories 9
HELPFUL HINTS AND TIPS 10
Inner side of door 10
Baking 11
Roasting 15
Grilling 17
Preserving 18
Drying 19
Defrosting 19
CARE AND CLEANING 20
Shelf Support Rails 21
Telescopic shelf runners 21
Oven lamp 22
Oven Ceiling 22
Oven door and glass panels 23
WHAT TO DO IF… 24
ENVIRONMENT CONCERNS 25
Subject to change without notice
SAFETY INFORMATION
Before the installation and use, read this manual carefully:
• For your personal safety and the safety of your property
• For the respect of the environment
• For the correct operation of the appliance.
Always keep these instructions with the appliance also if you move or sell it.
The manufacturer is not responsible if incorrect installation or use results in damage.
2Contents

Children and vulnerable people safety
• This appliance can be used by children aged from 8 years and above and persons with
reduced physical, sensory or mental capabilities or lack of experience and knowledge if
they have been given supervision or instruction concerning use of the appliance in
safe way and understand the hazards involved. Children shall not play with the appliance.
• Keep all packaging away from children. There is the risk of suffocation or physical injury.
• Keep children and animals away from the appliance when the door is open or the ap-
pliance is in operation. There is the risk of injury or other permanent disability.
• If the appliance has Child Lock or Key Lock (Control Lock) function, use it. It prevents
children and animals from accidental operation of the appliance.
General safety
• Do not change the specifications of this appliance. There is the risk of injury and dam-
age to the appliance.
• Do not let the appliance stay unattended during operation.
• Switch off the appliance after each use.
Installation
• Only an approved electrician can install and connect the appliance. Contact an ap-
proved service centre. This is to prevent the risks of structural damage or physical injury.
• Make sure that the appliance is not damaged because of transport. Do not connect a
damaged appliance. If necessary, contact the supplier.
• Remove all packaging, stickers and layers from the appliance before first use. Do not
remove the rating plate. It can invalidate the guarantee.
• Make sure that the appliance is disconnected from the power supply during the instal-
lation.
• Be careful when you move the appliance. The appliance is heavy. Always use safety
gloves. Do not lift the appliance by the handle.
• The electrical installation must have an isolation device which lets you disconnect the
appliance from the mains at all poles. The isolation device must have a contact open-
ing width of minimum 3 mm.
• You must have correct isolation devices: line protecting cut-outs, fuses (screw type
fuses removed from the holder), earth leakage trips and contactors.
• Before the installation, make sure that the kitchen cabinet has the recess dimensions
applicable.
• Make sure that the appliance is installed below and adjacent safe structures.
• Keep the minimum distances to the other appliances and units.
• The appliance cannot be positioned on a base.
• Built in ovens and built in cooking surfaces are attached with special connection sys-
tem. To prevent damage to the appliance, only use an appliance with the appliances
from the same manufacturer.
Electrical connection
• The appliance must be earthed.
• Make sure that the electrical data on the rating plate agree with your domestic power
supply.
• Information on the voltage is on the rating plate.
Safety information 3

• Always use a correctly installed shockproof socket.
• Do not use multi-way plugs, connectors and extension cables. There is the risk of fire.
• Do not replace or change the mains cable. Contact the service centre.
• Make sure not to squash or cause damage to the mains plug (if applicable) and cable
behind the appliance.
• Do not pull the mains cable to disconnect the appliance. Always pull the mains plug –
if applicable.
Use
• The appliance is only for domestic use. Do not use the appliance for commercial and
industrial use.
• Only use the appliance for domestic cooking tasks. This is to prevent physical injury to
persons or prevent damage to property.
• Do not use the appliance as a work surface or storage surface.
• The interior of the appliance and the accessories become hot during use. There is the
risk of burns. Use safety gloves when you insert or remove the accessories or pots.
• Be careful when you remove or install the accessories to prevent damage to the oven
enamel.
• Always stay away from the appliance when you open the door while the appliance is
in operation. Hot steam can release. There is the risk of skin burns.
• To prevent damage or discoloration to the enamel:
– do not put any objects directly on the appliance floor and do not cover it with alu-
minium foil;
– do not put hot water directly into the appliance;
– do not keep moist dishes and food in the appliance after you finish the cooking.
• Discoloration of the enamel has no effect on the performance of the appliance
• Do not apply pressure on the open door.
• Always close the appliance door when you cook, even while grilling.
Care and cleaning
• Before maintenance, switch off the appliance and disconnect the appliance from the
power supply.
• Before maintenance, make sure that the appliance is cold. There is the risk of burns.
There is the risk that the glass panels can break.
• Keep the appliance clean at all times. A build-up of fats or other foodstuff can result
in a fire.
• Regular cleaning prevents the surface material from deteriorating
• Use a deep baking tray for very moist cakes to prevent that fruit juices cause stains
that can be permanent.
• For your personal safety and the safety of your property, only clean the appliance with
water and a soap. Do not use flammable products or products that can cause corrosion.
• Do not clean the appliance with steam cleaners, high-pressure cleaners, sharp objects,
abrasive cleaning agents, abrasive sponges and stain removers
• If you use an oven spray, follow the instructions from the manufacturer.
• Do not clean the glass door with abrasive cleaning agents or metal scraper. Heat resist-
ant surface of the inner glass can break and shatter.
• When the door glass panels are damaged they become weak and can break. You must
replace them. Contact the service centre.
4Safety information

• Be careful when you remove the door from the appliance. The door is heavy!
• Do not clean catalytic enamel (if applicable).
Risk of fire
• Open the door carefully. The use of ingredients with alcohol can cause a mixture of
alcohol and air. There is the risk of fire.
• Do not let sparks or open flames come near the appliance when you open the door.
• Do not put flammable products or items that are wet with flammable products, and/or
fusible objects (made of plastic or aluminium) in, near or on the appliance.
Oven lamp
• Disconnect the appliance from the power supply before the replacement of the oven
lamp. There is the risk of electrical shock!
Service centre
• Only an approved engineer can repair or work on the appliance. Contact an approved
service centre.
• Use only original spare parts.
Disposal of the appliance
• To prevent the risk of physical injury or damage
– Disconnect the appliance from the power supply.
– Cut off the mains cable and discard it.
– Discard the door catch. This prevents children or small animals from being closed
inside of the appliance. There is the risk of suffocation.
Safety information 5

PRODUCT DESCRIPTION
General overview
2
1
23 4 5 6
8
9
10
11
13 5
4
3
2
1
12
7
1Control panel
2Cooking zone indicators
3Power indicator
4Control knob for the oven functions
5Control knob for the temperature
6Temperature indicator
7Control knobs for the cooking zones
8Heating element
9Oven lamp
10 Fan and rear wall heating element
11 Bottom heat
12 Oven shelf runners, removable
13 Shelf positions
Oven accessories
•Oven shelf
For cookware, cake tins, roasts.
•Flat baking tray
6Product description

For cakes and biscuits.
•Deep roasting pan
To bake and roast or as pan to collect fat.
•Triple oven shelf runners
2 shelf supports with 3 telescopic runners
DAILY USE
WARNING!
Refer to "Safety information" chapter.
Initial Cleaning
• Remove all parts from the appliance.
• Clean the appliance before first use.
Refer to chapter "Care and Cleaning".
To use the oven, push the retractable knob. The knob then comes out.
Switching the Oven On and Off
1. Turn the oven functions control knob to an oven function.
2. Turn the temperature control knob to a temperature.
The power indicator comes on while the oven is in operation.
The temperature indicator comes on while the oven temperature increases.
3. To switch off the oven, turn the oven functions control knob and the temperature
control knob to the Off position.
Cooling fan
When the appliance operates, the cooling fan switches on automatically to keep the sur-
faces of the appliance cool. If you switch off the appliance, the cooling fan continues to
operate until the appliance cools down.
Cooking zones
With the control knobs for cooking zones you operate the hob that you installed with
the oven. For more information about the hob, refer to the hob user manual.
Heat settings
Cooking zone indicators (refer to "General overview ") show which zone you set.
Control knob Function
Heat settings
(0 = off position; 1 = lowest hest setting; 9 = highest
heat setting)
Daily use 7

1. Turn the control knob to a necessary heat setting.
2. To complete the cooking process, turn the control knob to the “0” position.
Automatic heat-up function
This information is applicable only if you install the hob with Automatic heat up function!
The automatic heat-up function heats the cooking zone with full power for some time.
1. To switch on the function, turn the control knob clockwise as far as possible (pass
the highest heat setting).
2. To continue the cooking process, turn the control knob to the necessary heat setting.
3. To complete the cooking process, turn the control knob to the “0” position.
Oven Functions
Oven function Application
Light Use this function to light up the oven interior.
TRUE FAN To bake maximum on three oven levels at the same time.
Decrease the oven temperatures (20-40 °C) compared
with Conventional. And to dry food.
FAN BAKING To bake on one oven level food with a more intensive
browning and a crispy base. Decrease the oven tempera-
tures (20-40 °C) compared with Conventional
CONVENTIONAL To bake and roast on one oven level.
BASE HEAT To bake cakes with crispy or crusty bases and to preserve
food
DEFROST To defrost frozen food.
SINGLE GRILL To grill flat food in the middle of the grill and to toast.
DUAL GRILL To grill flat food in large quantities and to toast.
ROTITHERM To roast larger joints of meat or poultry on one level. Also
to gratinate and brown.
Inserting the Oven Accessories
Put in the slide-in accessories so that the double side edges are at the back of the oven
and point down to the bottom. Push the slide-in accessories between the guide-bars of
one of the oven levels.
8Daily use

The deep roasting pan and the oven shelf have
double side edges. These edges and the shape of
the guide-bars causes the anti-tilt safety for the
oven accessories.
Inserting the oven shelf and deep roasting
pan together
Put the oven shelf on the deep roasting pan.
Push the deep roasting pan between the guide-
bars of one of the oven levels.
Telescopic runners - Inserting the Oven Accessories
Put the flat baking tray or the deep roasting pan
on the telescopic runners. Hook the holes on the
edges onto the retaining pins on the telescopic
runners.
Put the oven shelf on the telescopic runners so
that the feet point downwards.
The high rim around the oven shelf is an addi-
tional device to prevent cookware from slipping.
Daily use 9

Inserting the oven shelf and deep roasting
pan together
Put the oven shelf on the deep roasting pan. Put
the oven shelf and the deep roasting pan on the
telescopic runners. Hook the holes on the edges
onto the retaining pins on the telescopic runners.
HELPFUL HINTS AND TIPS
WARNING!
Refer to "Safety information" chapter.
Inner side of door
On the inner side of the oven door you can find:
• the numbers of the shelf levels
• information about the oven functions, recommended shelf levels and temperatures
for typical dishes.
The temperature and baking times in the tables are guidelines only. They depend on the
recipes, quality and quantity of the ingredients used.
Examples of cooking applications
The data in the table is for guidance only.
Heat
setting
Use to: Time Hints
1Keep cooked foods warm as re-
quired
Cover
1-2 Hollandaise sauce, melt: butter, choco-
late, gelatine
5-25
min
Mix occasionally
1-2 Solidify: fluffy omelettes, baked eggs 10-40
min
Cook with a lid on
2-3 Simmer rice and milkbased dishes, heat-
ing up ready-cooked meals
25-50
min
Add at least twice as much liquid
as rice, stir milk dishes part way
through
3-4 Steam vegetables, fish, meat 20-45
min
Add a few tablespoons of liquid
4-5 Steam potatoes 20-60
min
Use max. ¼ l water for 750 g of po-
tatoes
4-5 Cook larger quantities of food, stews
and soups
60-150
min
Up to 3 l liquid plus ingredients
10 Helpful hints and tips

Heat
setting
Use to: Time Hints
6-7 Gentle fry: escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts
as re-
quired
Turn halfway through
7-8 Heavy fry, hash browns, loin steaks,
steaks
5-15
min
Turn halfway through
9Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips
Baking
General instructions
• Your new oven may bake or roast differently to the appliance you had before. Adapt
your usual settings (temperature, cooking times) and shelf levels to the values in the
tables.
• With longer baking times, the oven can be switched off about 10 minutes before the
end of baking time, to use the residual heat.
When you use frozen food, the trays in the oven can twist during baking. When
the trays get cold again, the distortion will be gone.
How to use the Baking Tables
• We recommend to use the lower temperature the first time.
• If you cannot find the settings for a special recipe, look for the one that is almost the
same.
• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one
level.
• Cakes and pastries at different heights do not always brown equally at first. If this oc-
curs, do not change the temperature setting. The differences equalize during the bak-
ing procedure.
Baking on one oven level - Baking in tins
Type of baking Oven function Level Temperature
(°C)
Time (h:min)
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 pas-
try
1)
TRUE FAN 3170-180 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 (2 tins, Ø 20
cm, diagonally off set)
TRUE FAN 1160 1:10 - 1:30
Helpful hints and tips 11

Type of baking Oven function Level Temperature
(°C)
Time (h:min)
Apple pie (2 tins, Ø 20
cm, diagonally off set)
CONVENTIONAL 1180 1:10 - 1:30
1) Pre-heat oven
Baking on one oven level - Cakes/pastries/breads on baking trays
Type of baking Oven function Level Temperature
(°C)
Time (h:min)
Plaited bread/bread
crown
CONVENTIONAL 3170 - 190 0:30 - 0:40
Christmas stollen
1)
CONVENTIONAL 3160 - 180 0:40 - 1:00
Bread ( rye bread) CONVENTIONAL 1
- first of all
1)
230 0:25
- then 160 - 180 0:30 - 1:00
Cream puffs/eclairs
1)
CONVENTIONAL 3160 - 170 0:15 - 0:30
Swiss roll
1)
CONVENTIONAL 3180 - 200 0:10 - 0:20
Cake with crumble
topping (dry)
TRUE FAN 3150 - 160 0:20 - 0:40
Buttered almond
cake/sugar cakes
1)
CONVENTIONAL 3190 - 210 0:15 - 0:30
Fruit flans (made
with yeast dough /
sponge mixture)
2)
TRUE FAN 3150 0:35 - 0:50
Fruit flans (made
with yeast dough /
sponge mixture)
2)
CONVENTIONAL 3170 0:35 - 0:50
Fruit flans made with
short pastry
TRUE FAN 3160 - 170 0:40 - 1:20
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, cus-
tard)
1)
CONVENTIONAL 3160 - 180 0:40 - 1:20
Unleavened bread TRUE FAN 1200 - 200 0:08 - 0:15
1) Pre-heat oven
2) Use the deep roasting pan
Baking on one oven level - Biscuits
Type of baking Oven function Level Temperature
(°C)
Time (h:min)
Short pastry biscuits TRUE FAN 3150 - 160 0:06 - 0:20
12 Helpful hints and tips

Type of baking Oven function Level Temperature
(°C)
Time (h:min)
Viennese whirls TRUE FAN 3140 0:20 - 0:30
Viennese whirls
1)
CONVENTIONAL 3160 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
1)
TRUE FAN 3170 - 180 0:20 - 0:30
Rolls
1)
TRUE FAN 3160 0:20 - 0:35
Rolls
1)
CONVENTIONAL 3180 0:20 - 0:35
Small cakes (20 per
tray)
1)
TRUE FAN 3140 0:20 - 0:30
Small cakes (20 per
tray)
1)
CONVENTIONAL 3170 0:20 - 0:30
1) Pre-heat oven
Baking on more than one level - Cakes/pastries/breads on baking trays
Type of baking True fan
2 levels
True fan
3 levels
Temperature (°C) Time (h:min)
Cream puffs / Eclairs
1)
1 / 4 --- 160 - 180 0:35 - 0:60
Dry streusel cake 1 / 3 --- 140 - 160 0:30 - 0:60
1) Pre-heat oven
Baking on more than one level - Biscuits/small cakes/pastries/rolls
Type of baking True fan
2 levels
True fan
3 levels
Temperature
(°C) Time (h:min)
Short pastry biscuits 1 / 3 1 / 3 /5 150 - 160 0:15 - 0:35
Viennese whirls 1 / 3 1 / 3 /5 140 0:20 - 0:60
Biscuits made with
sponge mixture
1 / 3 --- 160 - 170 0:25 - 0:40
Biscuits made with egg
white, meringues
1 / 3 --- 80 - 100 2:10 - 2:50
Macaroons 1 / 3 --- 100 - 120 0:40 - 1:20
Biscuits made with
yeast dough
1 / 3 --- 160 - 170 0:30 - 0:60
Puff pastries
1)
1 / 3 --- 170 - 180 0:30 - 0:50
Helpful hints and tips 13

Type of baking True fan
2 levels
True fan
3 levels
Temperature
(°C) Time (h:min)
Rolls 1 /4 --- 160 0:30 - 0:45
Small cakes (20 per
tray)
1)
1 /4 --- 140 0:25 - 0:40
1) Pre-heat oven
Tips on baking
Baking results Possible cause Remedy
The cake is not
browned sufficiently
below
Incorrect oven level Put the cake on a lower oven level
The cake sinks (be-
comes soggy, lumpy,
streaky)
Oven temperature too high Use a lower setting
The cake sinks (be-
comes soggy, lumpy,
streaky)
Baking time is too short Set a longer baking time
Do not set higher temperatures to de-
crease baking times
The cake sinks (be-
comes soggy, lumpy,
streaky)
Too much liquid in the mix-
ture
Use less liquid. Look at the mixing times,
specially when you use mixing machines
Cake is too dry Oven temperature too low Set a higher oven temperature
Cake is too dry Baking time too long Set a shorter baking time
Cake does not brown
equally
Oven temperature too high
and baking time too short
Set a lower oven temperature and a lon-
ger baking time
Cake does not brown
equally
No equal mixture Put the mixture equally on the baking tray
Cake does not cook in
the baking time set
Temperature too low Use a slightly higher oven temperature
setting
Fan baking table
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
Type of baking Shelf level Temperature °C Time (Mins)
Pizza (thin crust)
1)
1180 - 200 20 - 30
Pizza (with a lot of top-
ping)
1180 - 200 20 - 30
Tarts 1180 - 200 45 - 60
Spinach flan 1160 - 180 45 - 60
Quiche Lorraine 1170 - 190 40 - 50
14 Helpful hints and tips

Type of baking Shelf level Temperature °C Time (Mins)
Curd Cheese Cake ,
round
1140 - 160 60 - 90
Curd Cheese Cake on
tray
1140 - 160 50 - 60
Apple cake, covered 1150 - 170 50 - 70
Vegetable pie 1160 - 180 50 - 60
Unleavened bread
1)
1250 - 270 10 - 20
Puff pastry flan
1)
1160 - 180 40 - 50
Flammekuchen (Pizza-
like dish from Alsace)
1)
1250 - 270 12 - 20
Piroggen (Russian ver-
sion of calzone)
1)
1180 - 200 15 - 25
1) Pre-heat the oven
Table for Bakes and Gratin
Dish Oven function Shelf
level
Temperature
°C
Time Hr : Min
Pasta bake CONVENTIONAL 1180-200 0:45-1:00
Lasagne CONVENTIONAL 1180-200 0:25-0:40
Vegetables au gratin
1)
ROTITHERM 1160-170 0:15-0:30
Baguettes topped with
melted cheese
1)
ROTITHERM 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 ROTITHERM 1160-170 0:30-1:00
1) preheat the oven
Ready meals
Food to be
cooked
Oven function Shelf level Temperature °C Time
Chips
1)
ROTITHERM 3200-220 refer to instruc-
tions of the
manufacturer
1) Comment: Turn chips 2 or 3 times during cooking
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan (selected models only).
Helpful hints and tips 15

• Roast lean meats in a roasting tin with a lid. This well keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roast-
ing tin without the lid.
The data in the table is for guidance only.
Tips on using the roasting table.
• Roast meat and fish that weighs more than 1 kg .
• Put some water in the roasting tray to prevent meat juices or fat from burning to the
pan.
• Turn the meat if it is necessary (after 1/2 - 2/3 of the cooking time).
• For better results, baste large pieces of meat and poultry with the cooking juices sever-
al times during the cooking time.
• Stop the oven approximately 10 minutes before the end of roasting time to use the
residual heat.
Beef
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Port roast 1 - 1,5 kg CONVEN-
TIONAL
1200 - 250 2:00 - 2:30
Roast beef or fillet for each
cm of
thickness
- rare
1)
for each cm
of thickness
ROTITHERM 1190 - 200 0:05 - 0:06
- medium for each cm
of thickness
ROTITHERM 1180 - 190 0:06 - 0:08
- well done for each cm
of thickness
ROTITHERM 1170 - 180 0:08 - 0:10
1) preheat the oven
Pork
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
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
Porknuckle (precooked) 750 g - 1 kg ROTITHERM 1150 - 170 1:30 - 2:00
Veal
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Roast Veal 1 kg ROTITHERM 1160 - 180 1:30 - 2:00
16 Helpful hints and tips

Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Knuckle of veal 1,5 -2 kg ROTITHERM 1160 - 180 2:00 - 2:30
Lamb
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
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
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Saddle of hare, leg of
hare
1)
up to 1 kg CONVEN-
TIONAL
3220 - 250 0:25 - 0:40
Saddle of venison 1,5 - 2 kg CONVEN-
TIONAL
1210 - 220 1:15 - 1:45
Haunch of venison 1,5 - 2 kg CONVEN-
TIONAL
1200 - 210 1:30 - 2:15
1) preheat the oven
Poultry
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Poultry portions 200 - 250 g
each
ROTITHERM 1200 - 220 0:35 - 0:50
Half chicken 400 - 500 g
each
ROTITHERM 1190 - 210 0:35 - 0:50
chicken, poulard 1 - 1,5 kg ROTITHERM 1190 - 210 0:45 - 1:15
Duck 1.5 - 2 kg ROTITHERM 1180 - 200 1:15 - 1:45
Goose 3.5 - 5 kg ROTITHERM 1160 - 180 2:30 - 3:30
Turkey 2.5 - 3.5 kg ROTITHERM 1160 - 180 1:45 - 2:30
Turkey 4 - 6 kg ROTITHERM 1140 - 160 2:30 - 4:00
Fish ( steamed)
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Whole fish 1 - 1,5 kg CONVEN-
TIONAL
1210 - 220 0:45 - 1:15
Grilling
Always use the grilling function with maximum temperature setting
Helpful hints and tips 17

Always grill with the oven door closed
Always pre-heat the empty oven with the grill functions for 5 minutes.
• Set the shelf in the shelf level as recommended in the grilling table.
• Always set the pan to collect the fat into the first shelf level.
• Grill only flat pieces of meat or fish.
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
Food to grill Shelf level Time
1st side 2nd side
Burgers 48 - 10 mins. 6 - 8 mins.
Pork fillet 410 - 12 mins. 6 - 10 mins.
Sausages 48 - 10 mins. 6 - 8 mins.
Filet steaks, veal steaks 46 - 7 mins 5 - 6 mins.
Filet of beef, roast
beef ( approximately 1
kg)
310 - 12 mins. 10 - 12 mins.
Toast
1)
34 - 6 mins. 3 - 5 mins.
Toast with topping 36 - 8 mins. -------
1) Do not pre-heat
Preserving
• Only use usual preserving jars of the same dimension.
• Do not use jars with twist-off or bayonet type lids and metal tins.
• Use the first shelf level from the bottom.
• Use the baking tray. You can put six 1-litre jars maximum on it.
• Fill all the jars to the same level and close them correctly.
• Put the jars on the shelf, make sure that they do not touch each other.
• Fill approximately 1/2 litre of water into the flat baking tray to have sufficient mois-
ture in the oven.
• When the liquid lightly starts to bubble in the first jars (after about 35-60 minutes
with 1 litre jars), switch off the oven or decrease the temperature to 100°C ( see table).
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
Soft fruit
Preserve Temperature in °C Time until simmer-
ing in mins.
Continue to cook
at 100°C in mins.
Strawberries, blueberries, rasp-
berries, ripe gooseberries
160 - 170 35 - 45 ---
Unripe gooseberries 160 - 170 35 - 45 10 - 15
18 Helpful hints and tips

Stone fruit
Preserve Temperature in °C Time until simmer-
ing in mins.
Continue to cook
at 100°C in mins.
Pears, quinces, plums 160 - 170 35 - 45 10 - 15
Vegetables
Preserve Temperature in °C Time until simmer-
ing in mins.
Continue to cook
at 100°C in mins.
Carrots
1)
160 - 170 50 -60 5 - 10
Cucumbers 160 - 170 50 - 60 ---
Mixed pickles 160 - 170 50 - 60 15
Kohlrabi, peas, asparagus 160 - 170 50 - 60 15 - 20
1) Leave standing in oven when switched off
Drying
• Cover the oven shelves with baking parchment.
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
Vegetables
Food to be dried Temperature
in °C
Shelf level Time in hours (Guide-
line)
1 level 2 levels
Beans 60 - 70 31 / 4 6 - 8
Peppers (strips) 60 - 70 31 / 4 5 - 6
Vegetables for soup 60 - 70 31 / 4 5 - 6
Mushrooms 50 - 70 31 / 4 6 - 8
Herbs 40 - 50 31 / 4 2 - 3
Fruit
Food to be dried Temperature
in °C
Shelf level Time in hours (Guide-
line)
1 level 2 levels
Plums 60 - 70 31 / 4 8 - 10
Apricots 60 - 70 31 / 4 8 - 10
Apple slices 60 - 70 31 / 4 6 - 8
Pears 60 - 70 31 / 4 6 - 9
Defrosting
• Put the food out of the packaging and set it on a plate on the oven shelf.
• Do not cover with a plate or bowl. This can extend the time to defrost very much.
Helpful hints and tips 19

• Put the oven shelf in the first shelf level from the bottom.
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
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 pla-
ces
Gateau, 1400g 60 60 -------
Information on acrylamides
Important! According to the newest scientific knowledge, if you brown food (specially
the one which contains starch), acrylamides can pose a health risk. Thus, we recommend
that you cook at the lowest temperatures and do not brown food too much.
CARE AND CLEANING
WARNING!
Refer to "Safety information" chapter.
• Clean the front of the appliance with a soft cloth with warm water and cleaning agent.
• To clean metal surfaces use a usual cleaning agent
• Clean the oven interior after each use. Thus you can remove dirt more easily and it
does not burn on.
• Clean stubborn dirt with a special oven cleaner.
• Clean all oven accessories (with a soft cloth with warm water and cleaning agent) af-
ter each use and let them dry.
• If you have nonstick accessories, do not clean them using an aggressive agents, sharp
edged objects or dishwasher. It can destroy nonstick coating!
20 Care and cleaning