AEG COMPETENCE 7658 B User manual

COMPETENCE 7658 B
AEG
The multi-function build-in bouble oven
Instruction Book

Hello
Allow me to introduce myself: I am your new AEG cooking appli¬
ance. From now on, I should like to make cooking and baking
more pleasurable for you. Not simply because of my attractive ap¬
pearance, but also thanks to “intrinsic qualities”. I am economical
in terms of energy consumption, easy to operate, and simple to
care for. If you carefully read and follow my operating instructions
before first use, you are sure to experience a good deal of joy
when using me to cook, bake, roast, and grill your food.
You must read these instructions prior to using the appli¬
ance and retain them for future reference.
Printed on recycled paper.
AEG - putting words into action.

Contents
Safety instructions
For the installer 4
For the user 4
Appliance description
Features 5
First use
Operating the controls 6
Push-in oven door handle 7
Switching on the electronic timer 8
Precleaning the oven 8
Operating the electronic timer 9-12
How to use the ovens
General 13
How to use the cooking functions for the ovens 14/15
Switching on and off 16
Cookmatic 17
Baking 18/19
Roasting, Rotitherm roasting/grilling and stewing
in the main oven 20/21
Roasting, Rotitherm roasting/grilling using
the meat thermometer 22-25
Grilling 26
Specialised applications of the hot air oven
- Menu cooking 27
- Defrosting 28
- Bottling 29
Cleaning and care
Oven 30-34
Optional extras 35/36
What to do if... 37
Service

Safety instructions
For the
installer
The safety requirements oblige me to give the following instruc¬
tions:
When installing cooking appliances into kitchen furniture the en¬
closed installation instructions must be strictly adhered to.
For the - If my high quality ceramic oven roof breaks or cracks
user appear, do not use my oven at all.
- My oven needs to be switched off and must be isolated
from the electrical supply. Contact AEG Service Depart¬
ment as soon as possible.
- When you use me to prepare your food, my oven doors
and cooking plates become hot. Therefore keep small
children well away from me.
This especially applies when you are grilling or
pyrolytically cleaning my oven (where applicable).
- Overheated fat and cooking oil may ignite. Prepare foods re¬
quiring fat or oil (chips) only under constant supervision.
- Do not use me 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 my oven base with aluminium foil or place any other
cooking utensil on my base, as this will trap heat resulting in
damage to my enamel interior This invalidates my warranty.
- The vitreous enamel in your oven is very durable. However vit¬
reous enamel is adversely affected by fruit acids (rhubarb,
lemon, etc.) and tea which will discolour and dull the enamel.
The performance of the oven is not affected. To prevent spill¬
age ot 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 S
meat or grill pan. 5
- I comply with radio interference suppression specifications EN §
55014 (previously EEC Directive 82/499) and as appropriate *
with EN 60555 relating to the Retroactive Effect of the Mains g
Supply °
s
§
§

Appliance description
A Push-in cooking method selector, illuminated with
electronic display for main oven
B Push-in temperature selector,, illuminated with
electronic display for main oven
C Electronic clock with minute minder, auto-timer and
temperature indicator for meat thermometer
D Cookmatic (electronic cooking guide) for main oven
E Push-in temperature selector for secondary oven,
illuminated with electronic display for secondary oven
F Push-in coocmg method selector, illuminated with
with electronic display for secondary oven
G Push-in handles to open my oven doors
Features
5

First use
Operating
the control
knobs
To operate the illuminated control knob press to release
the control.
My control knob (A) .can be turned clockwise or anti-clockwise to
any position.
Further information to this can be found in the “Oven” sec¬
tions.
However, my oven temperature control knobs (B) and '(E) must
be turned clockwise to set and anti-clockwise to turn off. The tem¬
perature control knobs (B) and (E) can be set to maximum
300 °C.
My control knob (F) is turned clockwise to the grill symbol
@3 and anti.clockwise to turn it back.
My control knobs (B) and (E) are illuminated when you
switch on my control knobs (A) and (F).
You can reduce soiling of my control knobs whilst the oven
is in operation by pushing them in (child safety feature).
The controls remain illuminated.
8

Push-in oven door handle
- Press button/arrow in the centre of my oven door handle.
- To close my oven door and retract the handle push th
and the button/arrow simultaneously.
Releasing
the handle

Switching
on the
electronic
timer
Setting the
time of day
You should
also
be aware of the
following:
Pre-cleaning
the oven
As soon as I am connected to the mains supply (and also after a
power cut), the display on the right of my electronic timer flashes
00.00.
Only when you have set me to the correct time of day am I
ready to operate
Press buttons C 0 and D 0 at the same time, hold them in
position, and set the actual time of day by turning my knob E
The time of day appears for you in display F.
Only now is my oven ready to operate.
Before using my ovens for the first time, clean all accessories with
warm water and washing-up liquid. Then switch my oven either to
the conventional or 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 my oven has cooled down, clean it with warm water and
washing-up liquid.

Operating the electronic timer
Setting the minute minder
no on nn nn
u u . u u u u • u u
/? O auto l->I «M ©
09000
Fion
B
Operating
the electronic
timer (for both
ovens on
double ovens)
- Press button B {5J, hold it in position and set the required time
with my knob E The duration appears in display G.
- The time of day reappears in display F after release of button
B.
- To check the cooking time, press my button B [0], The remain¬
ing cooking time now appears in display G,
You should also be aware of the following:
When the selected time has elapsed you will hear an aud¬
ible signal which will switch off automatically after approx¬
imately 2 minutes. To switch this off manually press button
i©.
9

My electronic timer is designed to switch my oven on and
off automatically.
SS.eS 88.88
32 O auto t-3>) ->I 0
Q Q Q P Q
' | j | —t
A B C D E
My symbols
have
the following
meanings:
[3 Setting the internal meat temperature in C
jg] Setting the minute minder
(up to 99 minutes)
[S Manual or automatic operation of ovens
0 Setting the cooking duration of the oven
(up to 23 hours 59 minutes)
0 Setting the end of the cooking duration
(up to 23 hours 59 minutes in advance)
0 Rotary control for time selections
[ ▼ J Indicator symbol, illuminated during time controlled
cooking
10

1 1 I 1
nn nn oo do
yij.uu uli.iju
/2 6 AUTO 0 0
1
OOQOQ
1 1
;SO
C E
- Select the cooking method and temperature as required
How to programme the main oven to switch off automati¬
cally
- Press my button C 0, hold it depressed, and enter the re¬
quired duration with knob E (g|, When my button. B is re¬
leased, the time of day reappears in display F.
- The word “AUTO” is illuminated indicating time con¬
trolled cooking is in progress.
My oven immediately switches on and automatically off
after the elapsed duration.
At the end, an audible signal sounds for around two min¬
utes. You can prematurely cancel it by pressing my button
eg.
After time controlled cooking, set the cooking method se¬
lector and temperature control to the off position.
- My oven is only ready for manual operation after the
“AUTO” has been cancelled.
It is cancelled by pressing my button C and D.
You can check on the remaining cooking duration and the
cooking end at any time during time controlled cooking by
pressing either my button C 0 Of D gjj,
If you want to cancel automatic operation, press my button C 0,
and set my cooking method selector and oven temperature con¬
trol to the 0 and off position respectively.
You should
be aware
of the
following:

n ro
OO OO OO OO
IJLI.IJIJ UU-UU
/2 O AUTO 10 0: 0
00999
|96~~I
C D E
Automatic
switch-on
and -off
of my main
oven
Set my cooking method selector and temperature control as
required.
Press my button G 0, hold it depressed and enter the required
duration with knob E 12, and then, by pressing my button D
Q, set the cooking end time.
When my buttons C 0 or D 0 are released, the time of day
reappears in display F
You should
also be aware
of the
following:
My 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 my button
C0.
My oven is ready to operate manually again when the word
“AUTO” is cancelled in the display. To do this press my
buttons C and D.
You can check the remaining cooking duration and the cook¬
ing end at any time during time controlled cooking by pressing
either my button G 0 or D 0,
If you want to cancel automatic operation, press my buttons C 0
and D 0 simultaneously, and set my cooking method selector
and oven temperature control to the 0 and off position respective¬
ly.
12

Ovens
Before using for the first time, refer to the section describing pre¬
cleaning of the ovens.
General
My secondary oven is a conventional one with top and bottom
heat and grill
My main oven is a multi-function oven which features conven¬
tional cooking with top and bottom heat, hot air cooking and two
(three) grilling options. For further details consult the relevant sec¬
tions in this booklet.
13

My different cooking options
Cooking
My different cooking options
methods for
secondary
oven
■ 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.
■ Dual-circuit grill 01
To grill large quantities of food use my large grill area For
smaller quantities, e. g., 4 slices of toast, use my smaller grill
area 0.
Cooking
methods (for
main oven
in case of
double ovens)
My different cooking options
■ Conventional electric cooking 1 — 1
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 1 1
This cooking method combines the fan with the grill element. It
replaces the rotisserie in your oven and is ah excellent method
of roasting/grilling meat and poultry on one level, It is also per¬
fect for ”au gratin’’ dishes.
■ Grilling 0
The grill element is used to grill foods such as steaks, chops,
sausages, fish, etc.
■ Dual-circuit grill 1 T TV 1 (where featured)
To grill large quantities of food use my large grill area |j§. For
smaller quantities e. g., 4 slices of toast, use my smaller grill
area 0.

My ovens feature shelf supports to slot in wire shelves or the meat
pan.
The cooking tables supplied recommend the shelf positions on
which my main oven will produce best-results.
The roof of my secondary oven is fitted with a catalytic liner
which largely prevents my oven roof from becoming soiled.
The fat filter supplied protects my fan against soiling. It must al¬
ways be in place when:
- I am used as a Hot Air oven (A) and meat is cooked in uncov¬
ered containers (i. e. do not insert when baking!);
- During Rotitherm roasting/grilling [z) {br« multi-function ovens
only).
How to insert my 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 com¬
pletely.
Cleaning the fat filter
The fat filter should be cleaned after every use. How to clean the
filter, see "Cleaning the fat filter 1 ’ in this booklet.
Shelf levels -
and
secondary
ovens
Fat filter
15

Switching Oven Interior Light
on and off The lamp symbol on any control knob indicates that the oven
can be illuminated.
Secondary oven (gf
Decide whether you want to use my conventional oven or my grill.
Select the relevant symbol on my cooking method selector and
the temperature required.
Main oven [3J]
Decide which cooking method you want to use and select the ap¬
propriate symbol on the cooking method selector, e, g., fXJ 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 my 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 ot the
cooking time by returning both the cooking method selector and
the temperature control to the off positions.
16

Cookmatic - Electronic Cooking Guide
The electronic cooking guide recommends the use of tempera¬
tures for the major food categories and for the different cooking
methods available on the oven.
Cookmatic provides helpful instructions on the appliance
which cannot get lost.
After selecting a cooking method, e. g., hot air (A) and a tempera¬
ture, e. g., 180 °C, the electronic cooking guide gives a visual in¬
dication as to what can be cooked on this setting. To accommo¬
date personal preferences it may be necessary to increase or
decrease the recommended temperature.
n no nn
U IJU.LIU
i-x -* 0
f296~l

Baking
With conven¬
tional top /
bottom heat
m
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 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
Using the conventional method you can only bake on one
level at any one time. The shallower the cake, the higher you
should place It in my oven.
■ Baking times and temperatures
In many cases, it is not necessary to preheat me. 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.
With
hot air
Recommendations
1 recommend hot air cooking for all types of baking. However,
you may prefer cooked cheesecakes, all types of sponges,
bread and rich fruit cakes cooked by the conventional meth¬
od.
When you use my hot air cooking system I can cook on sever¬
al levels simultaneously This saves time, is convenient and
energy efficient. I 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
18

■ Baking times and temperatures
When baking with hot air it is often unnecessary to pre-heat
my oven. For exceptions see enclosed baking charts.
If you use my 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.
■ Baking on one or more levels
19

Roasting,
Cooking method
Rotitherm
roasting/
grilling
and stewing in
the main oven
■ Choose the most suitable cooking method from my various
options:
Conventional top/botton heat (—1
Hot air
Rotitherm roasting/grilling I 1
Where the attached cooking charts highlight shelf positions
and temperatures in bold my oven may give you the better re¬
sult 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.
■ Recommendations
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 dish on a baking sheet to avoid
spillage on to the floor of the oven.
Cooking
temperatures
and times
The times and temperatures given in the roasting chart provide a
guide when cooking meat. Some adjustments may be necessary
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 those
which 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 a longer cooking time than one
with the bone left in as bone is a conductor of heat.
20
A small joint will require longer cooking time per 450 g (1 lb) than
a large one. Allow an extra 30 minutes cooking time for joints up
to and including 1.5 kg (3 lb).
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.