AEG Competence 5150 B User manual

COMPETENCE 5150 B
Build-in Multifunction Single Oven
Operating Instructions

Congratulations!
The Competence oven should make your cooking and baking
more pleasurable, not simply because of its attractive appear¬
ance but also because of its Intrinsic qualities.
It is economical in terms of energy consumption, easy to operate,
and simple to care for.
Read the operating instructions carefully before first use and you
will be sure to experience a great deal of satisfaction from using
your oven to cook, bake, roast and grill your food.
Read the instructions prior to using the appiiance and
keep them for future reference.
Printed on recycled paper.
AEG - putting words into action.
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Contents
Safety instructions
For the installer 4
For the user 4
Appiiance description
Features 5
First use
Operating the controls 5
Switching on the electronic timer 6
Precleaning the oven 6
Operating the eiectronic timer 7-10
How to use the oven
General 11
How to use the cooking functions for the oven 11
Fat filter 12
Switching on and off 13
Baking 13-15
Roasting and stewing 15-18
Grilling 19
Specialised applications of the hot air oven
- Menu cooking 20
- Defrosting 21
- Bottling 22
Cleaning and care
Oven 23-27
Optional extras 28
What to do if . . . 29
Service 30
3

Safety instructions
For the
installer
For the
user
When installing cooking appliances into kitchen furniture the en¬
closed installation instructions must be strictly adhered to.
- When you use the oven, the oven doors and cooking
plates become hot, so please be sure to keep small chil¬
dren away from the immediate vicinity.
This particularly applies when you are grilling.
- Overheated fat and cooking oil may ignite. Prepare foods re¬
quiring fat or oil (chips) only under constant supervision.
- Do not use the appliance to heat your room.
- Take care when using small electrical appliances near the
cooker. Connection leads should not come in contact with hot
hobs/cooking zones, or get trapped in the hot oven door.
- Do not line the oven base with aluminium foil or place any other
cooking utensil on the base, as this will trap heating resulting in
damage to the enamel interior. This would invalidate the war¬
ranty.
- The vitreous enamel in your oven is very durable. However, vit¬
reous enamel is adversely affected by fruit acids (rhubard,
lemon, etc.) and tea which will discolour and dull the enamel.
The performance of the oven is not affected. To prevent spill¬
age of the above coming in contact with the enamel, place the
cooking container on a baking sheet.
- Do not place the grill/meat pan on the cooking plate to
make gravy. The direct heat will weaken the pan base result¬
ing in warping and twisting of the pan when next used as a
meat or grill pan.
- Do not use the door as a shelf or resting area for oven
utensils as this may damage the glass and the door
hinges.
- Do not clean the inside or outside of the glass oven
doors with any abrasive cleaning agent as this creates
stress on the glass.
- The appliance complies with radio interference suppression
specifications EN 55014 (previously EEC Directive 87/308)
and as appropriate with EN 60555 relating to the Retroactive
Effect of the Mains Supply.
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SIB902-2
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1/93
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Appliance description
A Electronic clock with minute minder and auto-timer
B Pilot light (yellow) is on when the appliance is
switched on
C Cooking method selector for:
Hot air cooking
Conventional electric cooking
Rotitherm roasting/grilling
Grilling
D Thermostat control light (red) is on when the oven
is heating
E Temperature selector
F Handle to open the oven door
G Vapour vent. Hot. Do not touch.
First use
The control knob (C) can be turned clockwise or anti-clockwise to
any position.
However, the oven temperature control knob (E) must be turned
clockwise to set and anti-clockwise to turn off.
Features
Operating
the control
knobs
5

Switching
on the
eiectronic
timer
Setting the
time of day
You should
also be aware
of the
following:
Pre-cleaning
the oven
As soon as the appliance is connected to the mains supply (and
also after a power cut)-, the indicator in the electronic timer flashes
When you have set the correct time of day the appliance is
ready to operate.
- Press knob E to release. (This does not apply to appliances
with an enamelled control panel.)
- When finished with knob E press to retract. (This does not
apply to appliances with an enamelled control panel).
- Press buttons B 0 and C Q at the same time, hold them in
position, and set the actual time of day by turning the knob E
i^-
The time of day appears for you in display F. Now the oven
is ready to operate.
Before using the oven for the first time, clean all accessories
(shelf supports, wire shelves and pans) with warm water and
washing-up liquid. Then switch the oven to the hot air cooking
method and select the highest temperature and leave the oven
on for at least one hour with the oven door closed.
During this period there is an unavoidable odour which is not
harmful to your health. We recommend that the room is well
ventilated for your convenience.
When the oven has cooled down, clean any parts not lined with
catalytic self-cleaning panels with water and washing-up liquid.
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Operating the electronic timer
■ Press button A {§\, hold it in position and set the required time
with knob E [^. The duration appears in display F.
■ The time of day reappears in display F after release of button
A.
■ To check the cooking time, press button A The remaining
cooking time now appears in display F.
Setting
the minute
minder
When the selected time has elapsed you will hear an aud¬
ible signal which wili switch off automatically after approx¬
imately 2 minutes. To switch this off manualiy press button
A@.
You should
aiso be aware
of the
following:
7

The symbols
have
the following
meanings:
The electronic timer is designed to switch the oven on and
off automatically.
42_
@ Setting the minute minder
(up to 23 hours 59 minutes)
{E Manual or automatic operation of the oven
0 Setting the cooking duration of the oven
(up to 23 hours 59 minutes)
Q Setting the end of the cooking duration
(up to 23 hours 59 minutes in advance)
@ Rotary control for time selections
@ AUTO is illuminated during time controlled cooking
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- Select the cooking method and temperature as required.
- Press button B hold It depressed, and enter the required
duration with knob E l^. The cooking duration appears in dis¬
play F and symbol @ is illuminated. When button B is released
the time of day appears in display F.
- Symbol @ shows throughout time controlled cooking.
The oven immediately switches on and automatically off
after the elapsed duration.
At the end, an audible signal sounds for about two minutes
and symbol @ flashes. By pressing button D [a] the oven
is switched from automatic to manual operation. Symbol
@ goes out.
After time controlled cooking, set the cooking method se¬
lector and temperature control to the off position.
The oven is ready to operate manually again.
You can check on the remaining cooking duration and the
cooking end at any time during time controlled cooking by
pressing either button B @ or C 0.
If you want to cancel automatic operation, press button B 0 and
turn knob E until 0.00 appears in the display F. Then set the
cooking method selector to the 0 and oven temperature control
to the off position.
How to
programme
the oven
to switch off
automatically
You should
be aware of
the following:
9

. -F .ip::.—^
—pF
g
HI
1
0 M A e
ReTI
rr^
B C
D E
Automatic
switch-on
and -off of
the oven
- Set the cooking method selector and temperature control as
required.
- Press button B 0. hold it depressed and enter the required
duration with knob E [^, and then, by pressing button C 0,
set the cooking end time.
- When buttons B 0 and C 0 are released, the time of day re¬
appears in display F. Symbol @ is illuminated.
You should
also be aware
of the
following:
The oven switches on automatically at the correct time,
having deducted the cooking duration from the cooking
end. It then switches off automatically at the cooking
end.
At the end, an audible signal sounds for around two min¬
utes. You can prematurely cancel it by pressing button B
By pressing button D [ffl] the oven is switched from automatic to
manual operation. Symbol 0 goes out.
The oven is
ready to
operate
manually again
You can check the remaining cooking duration and the cook¬
ing end at any time during time controlled cooking by pressing
either button B 0 or C 0.
If you want to cancel automatic operation, press button B 0 and
turn- knob E until 0.00 appears in the display F. Then set the
cooking method selector to the 0 and oven temperature control
to the off position.
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Oven
Before using for the first time, refer to the section describing pre¬
cleaning of the ovens.
General
The oven is a multi-function oven which features conventional
cooking with top and bottom heat, hot air cooking, Rotitherm
roasting/grilling and traditional grilling. For further details consult
the relevant sections in this booklet.
The different cooking options
■ Conventional electric cooking I — I
This method of cooking uniformly radiates heat from above
and below. You should however make sure that you only cook
on one level to ensure a uniform distribution of heat.
Hot air cooking
A fan ensures that hot air is continuously circulated around the
oven allowing you to cook, bake and roast at several levels si¬
multaneously. This cooking method also uses lower tempera¬
tures. This system saves you time and is highly energy effi¬
cient.
Rotitherm roasting/grilling
This cooking method combines the fan with the grill element. It
replaces the rotisserie in your oven and is an excellent method
of roasting/grilling meat and poultry on one level. It is also per¬
fect for “au gratin’’ dishes.
Grilling
The grill element is used to grill foods such as steaks, chops,
sausages, fish, etc.
The shelf positions feature 6 levels. The cooking tables supplied
recommend the shelf position that will produce the best re¬
sults.
Cooking
methods
Shelf levels
11

Fat filter
The fat filter supplied protects the fan against soiling. It must al¬
ways be in place when:
- Meat is cooked in uncovered containers using the hot
air mode @ (do not insert when baking!);
- During Rotitherm roasting/grilling (on multi-function
ovens only) or traditional grilling.
How to insert the fat filter:
Hold the fat filter by the handle and insert the two tabs (see illus¬
trations) into the slots in the back panel of the oven thereby cover¬
ing the fan opening.
The fat filter must cover the opening completely.
Cleaning the fat filter:
To clean the oven all oven controls must be set to the off
position. The fat filter should be cleaned after every use. To re¬
move the fat filter hold it by the handle and pull upwards.
How to clean the filter, see “Cleaning the fat filter” in this booklet.
The fat filter must only be clipped into the oven when it is totally
dry.
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using me oven
Decide which cooking method you want to use and select the ap¬
propriate symbol on the cooking method selector, e. g., ® for
Hot Air. Then select the required temperature with the tempera¬
ture control. The red thermostat light is on for as long as the oven
is pre-heating. The thermostat light cycles on and off during oper¬
ation, indicating heating periods.
When pre-heating the oven (see information in the relevant cook¬
ing charts) position food in the oven after the red thermostat light
has gone out for the first time. To utilise the residual heat in the
oven switch the oven off 5-10 minutes before the end of the
cooking time by returning both the cooking method selector and
the temperature control to the off positions.
■ Bakeware
Cakes are baked either in cake tins or alternatively on baking-
sheets, full width baking sheets are available from AEG Spare
Parts as an optional extra.
How bakeware affects browning:
1. Bakeware, which is dark in colour, has a non-stick coating
or is made from aluminium is the best as heat is absorbed
and then transferred to the cake resulting in shorter cook¬
ing times, lower energy consumption and better browning.
2. Bakeware which is light in colour or is made of tin reflect
the heat resulting in longer cooking times and poorer
browning. It is advisable not to use such bakeware when
using conventional top and bottom heat.
■ Baking on one level provides the best results in the
conventional mode.
The shallower the cake, the higher you should place it in the
oven.
■ Baking times and temperatures
In many cases, it is not necessary to preheat. The recom¬
mended temperatures and times given in the enclosed chart
are guidelines only. To suit personal taste it may be necessary
to make small adjustments.
Switching
on and off
Baking -
with conven¬
tional top/
bottom heat
13

With
hot air
fXl
■ Recommendations
The hot air mode is recommended for all types of baking.
However, you may prefer cooked cheesecakes, sponges,
bread and rich fruit cakes cooked by the conventional meth¬
od.
When you use the hot air cooking system you can cook on
several levels simultaneously. This saves time, is convenient
and energy efficient. You can also cook different cakes at the
same time for instance a Victoria Sandwich and a Bakewell
Tart or a Madeira Cake with a Dundee Cake. Simply make
sure that the cooking temperatures are roughly the same and
that sufficient space is left between the shelves to allow the air
to circulate freely.
If baking cakes with a high moisture content such as several
apple pies, it may be advisable to use only 2 shelves at the
same time to prevent too much steam forming in the
oven.
■ Baking times and temperatures
When baking with hot air it is often unnecessary to pre-heat
the oven. For exceptions see enclosed baking charts.
If you use the oven for batch baking, choose cakes which re¬
quire similar temperatures. Different cooking times can be
overcome by either placing cakes into the oven later or by re¬
moving them earlier.
The baking chart is provided as a quick reference to keep near
the oven.
When baking on more than one level the time given in the
cooking charts has to be extended by 10-20 minutes.
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■ Baking on one or more levels
1
p
1
BkI
1312.4
You can bake on several levels simultaneously. Place cake tins
centrally on the wire shelves to ensure even cooking results. Full
width baking sheets and additional wire shelves are available as
optional extras - see section “Optional Extras” in this booklet.
Cooking method
■ Choose the most suitable cooking method from the various
options:
Conventional top/botton heat I —
Hot air
Rotitherm roasting/grilling
Where the attached cooking charts highlight shelf positions
and temperatures in bold print the oven may give you the bet¬
ter result when using this cooking method. However you- may
wish to experiment and decide for yourself which cooking
method gives the best result.
A note to Rotitherm roasting/grilling as this is a relatively new
method of cooking meat and poultry although spit roasting
which Rotitherm is replacing is not so new. Rotitherm is very
much more convenient to use than a spit and once you have
tried it you will be delighted with the results.
Roasting,
Rotitherm
roasting/
griliing
and stewing in
the oven
15

Roasting and stewing
Recommen¬
dations
Cooking
temperatures
and times
Wipe and weigh the meat. If stuffing is used, weigh-the stuffed
joint to calculate the cooking time. Place the joint in a suitable
roasting dish, season with salt and pepper and brush lean joints
with melted fat.
When cooking pies, place the dish on a baking sheet to avoid
spillage onto the floor of the oven.
The times and temperatures given in the roasting chart provide a
guide only to cooking meat. Some adjustments may be neces¬
sary, depending on the type of meat to be cooked. Cooking
times have been given for meat which is at room temperature.
Prime cuts can be cooked at higher temperatures than cheaper
cuts that require a longer cooking time to tenderise the meat. A
thick joint will require longer to cook through than a thinner one. A
boned rolled joint will require longer cooking time than one with
the bone left in, as bone is a conductor of heat.
A small joint will require longer cooking, pro rata than a large one.
Allow an extra 30 minutes for joints up to and including 1.5 kg
(3 lbs).
If the joint is cooked in foil the temperature has to be increased by
10 °C. To brown the joint, remove foil for the last 15 minutes or so
of the cooking time.
If cooking from frozen, place joint in a covered container and ex¬
tend the calculated cooking time by approximately one third. To
brown and crisp meat, remove cover for the last 30 minutes of the
cooking period.
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Ovenware
Never use stainless steel ovenware in the oven, since it reflects
the heat. Meat, poultry, and fish should be cooked in ovenproof
dishes or in the meat pan for large quantities.
Choose a dish which is just a little larger than the joint itself. This
will contain any fat in a smalier area and reduce splashing. If you
wish to roast potatoes in the same dish around the joint rather
than in a separate one you need to make allowances for this
when selecting a suitable dish.
Never place cooking containers on the base of the oven, but on
the wire shelf which you should insert on the 4th or 5th level from
the top depending on the size of the food to be cooked.
When using the Rotitherm roasting/griiling method (where fea¬
tured) place the joint on the wire shelf 3rd and 4th from the top
(depending on size of roast) and slot the drip-pan into the 5th or
6th from the top to catch the juices. If you want to roast potatoes
in the dripping, allow approximately ^-VA hours cooking time.
Turn the roast over halfway through cooking to ensure an all
round crisp and brown joint.
17

Inserting/ Warning!
removing The handle must be removed whilst grilling. Failing to do
grill handle so will result in overheating of the handle. This may cause
damage leading to breakage of the handle.
Inserting the handle
Lock it into the grip at the front of the pan. See illustration.
Make sure that the handle is firmly attached to the pan!
Removing the handle
Press the button on the handle. See illustration.

BFG901-1
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How to use the grill
Prime cuts of meat such as steaks and chops or fish weighing
less than 1 kg can either be fried or grilled, Salt large pieces short¬
ly before grilling and small ones just after grilling.
Turn meat/fish after half the grilling time so that both sides are uni¬
formly browned. Turn thin pieces once; thicker pieces need turn¬
ing more often.
You should set the grill to grill symbol 0 for small amounts and to
symbol for larger amounts.
Select the highest setting on the variable temperature selector to
seal the food and then turn down to a lower temperature. Position
the wire shelf with the projection facing upwards or downwards in
a shelf position of your choice depending on the thickness of the
food you wish to grill.
Place the grill pan on the wire shelf and remove the grill pan han¬
dle.
The oven door is closed during griiling
There is no need to pre-heat the grill unless you prefer to do
so.
Grill pan and wire shelf can be cleaned more easily if soaked in
the sink with water and washing-up liquid after grilling.
Traditional
grilling
0aiid(M
19

Menu ■ The hot air oven is extremely versatile since you can cook a
cooking complete meal in it. You can cook different foods at the same
in the time, such as fish and cakes, without any transfer of smell or
oven taste from one to the other.
■ When menu cooking try to choose foods which require similar
cooking temperatures.
■ When cooking meat in uncovered containers the fat filter
must be inserted.
When cooking pies or cakes at the same time as a roast you
can choose pies or cakes which normally cook at tempera¬
tures 20 °C lower than the roast. Temperature differences of
10 °C lower than the roast can be compensated by longer or
shorter cooking times.
Shelf positions are chosen according to the food being
cooked and in connection with the cooking guidelines in the
recipe book supplied.
Menu suggestion: Meat Loaf
Potato Bake
Buttered Carrots
Fruity Rice Pudding
Ovenware: Oblong ovenproof dishes
Shelf positions: Meat Loaf & Potato Bake
Side by side 3rd from top
Carrots and Fruity Rice Pudding
Side by side 5th from top
Cooking method: Hot Air
T emperature: 170-180 °C
Time: Approx. 60-75 minutes
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