AEG COMPETENCE B3000-1 User manual

COMPETENCE B3000-1
Built-In Electric Oven
Operating Instructions

2
Dear customer,
Please read these operating instructions carefully.
Pay particular attention to the section “Safety information” on the first
few pages. Please retain these operating instructions for later refer-
ence. Pass them on to possible new owners of the appliance.
The following symbols are used in the text:
1Safety instructions
Warning: Information concerning your personal safety.
Important: Information on how to avoid damaging the appliance.
3Information and practical tips
2Environmental information
1. These numbers indicate step by step how to use the appliance.
2. …
3. …
These operating instructions contain information on steps you can take
yourself to rectify a possible malfunction. Refer to the section “What to
do if...”.
In the event of any technical problems please contact your nearest cus-
tomer service centre at any time. (Addresses and telephone numbers
may be found in the appendix under "Customer Service Centres“).
You should also refer to the section "Service".
Printed on recycled paper.
Thinking ecologically means acting ecologically …

3
Contents
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Description of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
General Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Before Using for the First Time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Inserting the Shelf and Universal Baking Tray . . . . . . . . . . . . . . . . . . . . . . . . 13
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Tips for Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Pies and Gratin Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Table for Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Grilling Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Exterior of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Oven Lighting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Oven Door Glass. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

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What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

5
1Safety
Electrical Safety
•The appliance may only be connected by a registered specialist.
•In the event of any faults or damage to the appliance: remove fuses
or switch off.
•It is not permissible to clean the appliance with a steam or high
pressure cleaner for safety reasons!
•Repairs to the appliance may only be carried out by specialists. Re-
pairs carried out by inexperienced persons may cause injury or serious
malfunctioning. If your appliance needs repairing, please contact
your local AEG Service Force Centre or your specialist dealer.
Child Safety
•Never leave children unsupervised when the appliance is in use.
Safety whilst Using
•This appliance is intended to be used for cooking, frying and baking
food in the home.
•Take care when connecting electric appliances to sockets nearby. Do
not allow connecting leads to come into contact with hot rings or to
catch beneath the hot oven door.
•Warning: Risk of burns! The interior of the oven becomes hot dur-
ing use.
•Using ingredients containing alcohol in the oven may create an alco-
hol-air mixture that is easily ignited. In this case, open the door care-
fully. Do not have embers, sparks or naked flames in the vicinity when
opening the door.

6
To Avoid Damaging Your Appliance
•Do not line your oven with aluminium foil and do not place a baking
tray or dish on the oven floor, otherwise the oven enamel will be
damaged by the resulting build up of heat.
•Juice from fruit that drips from baking trays will leave marks that
cannot be removed. For very moist cakes, use the universal baking
tray.
•Do not put any weight on the oven door when it is open.
•Never pour water directly into the hot oven. The enamel may be dam-
aged.
•Using force, especially on the edges of the front glass panel, may
break the glass.
•Do not store inflammable objects in the oven. They may ignite when
the oven is switched on.
•Do not store moist food in the oven. The enamel may be damaged.
2Disposal
Disposing of the packaging material
All materials used can be fully recycled.
Plastics are marked as follows:
•>PE< for polyethylene, as used for the outer wrapping and the bags
inside.
•>PS< for polystyrene foam, e.g., as used for the padding materials.
They are completely free of CFCs.
Disposal of old appliances
1Warning: Before disposing of old appliances please make them inoper-
able so that they cannot be the source of danger.
To do this, disconnect the appliance from the mains supply and re-
move the mains lead.
To protect the environment, it is important that worn out appliances
are disposed of in the correct manner.
•The appliance must not be disposed of with household rubbish.
•You can obtain information about collection dates or public refuse
disposal sites from your local refuse department or council.

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

8
Control Panel
Oven Features
Oven Power Indicator Temperature Pilot Light
Oven Functions Temperature Selection
Top heat and heating elements
Oven lighting
Fan
Bottom Heat
Shelf positions
Oven shelf runners, removable

9
Oven accessories
Combination shelf
For dishes, cake tins, items for
roasting and grilling.
Baking tray
For cakes and biscuits.
Fat tray
For roasting or for collecting fat

10
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 L.
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.

11
Using the Oven
Switching the Oven On and Off
1. Turn the oven function selector to the desired function.
2. Turn the temperature selector to the desired temperature.
The yellow ON indicator light remains lit as long as the oven is in oper-
ation.
The red temperature indicator light remains lit as long as the oven is
heating.
3. To switch off the oven, turn the oven function selector and tempera-
ture selector to the OFF position.
3Cooling fan
When the oven is switched on, the fan comes on automatically to keep
the surfaces the appliance cool. When the oven is switched off, the fan
continues to operate to cool the appliance down, then switches itself
off.
Temperature Pilot Light
Oven Functions Temperature selector
Oven Power Indicator

12
Oven Functions
The oven has the following functions:
LOven lighting
With this function you can illuminate the oven interior, e.g., for clean-
ing.
The heating element is not in use.
¤Hot air
For baking on up to two shelf positions.
Set oven temperatures 20-40 °C lower than when using conventional.
Conventional is used and in addition the fan is switched on.
¡Conventional
For baking or roasting on one level.
The conventional heating elements are in use.
UBottom Heat
For crisping cakes that require a crisp base.
The bottom heating element is in use.
ADefrost
To begin to thaw and to defrost such items as flan, butter, bread, fruit
or other frozen foods.
For this function the fan operates without heating.
¸Grill
For grilling flat foods placed on the middle of the shelf such as steaks,
escalopes or fish, or for toasting.
The grill heating element is in use.
ºDual grill
For grilling larger quantities of flat foods such as steaks, escalopes or
fish, or for toasting.
Top heat and the grill heating element are in use.
»Rotitherm
For grilling larger pieces of meat or poultry on one level. This function
is suitable for soufflés and 'au gratin'.
The grill heating element and Top Heat operate alternately when the
fan is on.

13
Inserting the Shelf and Universal Baking Tray
3Anti-tip device
All slide-in units have a small bulge on the left and right. This bulge is
an anti-tip device and must always point to the rear of the oven.
Tray or universal baking tray:
The anti-tip device must point to-
wards the rear of the oven.
Inserting shelf:
Insert the shelf unit with both guide
rails pointing upwards. The anti-tip
device must point downwards and
be positioned to the rear of the
oven compartment.
Inserting shelf and tray:
When the shelf unit and universal
baking tray are used together, care-
fully place the shelf anti-tip device
in the bulges on the tray.

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Uses, Tables and Tips
Baking
For baking use the hot air ¤or conventional ¡oven function.
Baking tins
•Coated baking tins and tins made of dark metal are suitable for
conventional ¡heat.
•For hot air ¤baking tins made of light metal are also suitable.
Shelf positions
•Baking with conventional ¡is only possible on one shelf position at
a time.
•Using hot air ¤you can bake dry items and biscuits on 2 baking trays
simultaneously.
1 Baking tray: Shelf position 3
1 Baking tin: Shelf position 1
2 Baking trays: Shelf positions
1 and 4

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General information
•Always count the shelf positions from the bottom upwards.
•Insert baking trays with the sloped edge to the front!
•Always place cake tins in the middle of the shelf.
•You can also bake with two tins at the same time using
conventional ¡or hot air ¤ by placing the tins side by side on the
shelf. There is no significant increase in baking time.
3When frozen foods are used the trays inserted may distort during cook-
ing. This is due to the large difference in temperature between the
freezing temperature and the temperature in the oven. Once the trays
have cooled the distortion will disappear again.
Notes on the baking tables
In the tables you will find information on temperatures, cooking times
and shelf positions for a selection of dishes.
•The temperatures and cooking times are for guidance only since these
are dependent on the mixture, quantity and cake tin used.
•We recommend that you use the lower temperature initially and only
select a higher temperature if necessary, e.g., if more browning is re-
quired or the cooking time is too long.
•If you cannot find specific information for one of your own recipes,
use information given in a similar recipe for guidance.
•When cakes are baked on trays or in tins on more than one oven po-
sition at once the baking time may be increased by 10-15 minutes.
•Items that might drip (e.g., pizzas, fruit flans) should only be prepared
on one level.
•Variations in the height of the item to be baked can lead to different
degrees of browning at the start of baking. In this case please do not
change the temperature setting. Differences in the degree of
browning will balance out during baking.
2For longer cooking times switch off the oven approx. 10 minutes before
the end of the cooking time to make use of the residual heat.
Unless otherwise stated, the information in the tables assumes starting
with a cold oven.

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Baking Table
Type of cake or pastry Hot air ¤Conventional ¡Time
Shelf
position
Temp.
ºC
Shelf
position
Temp.
ºC
for both
functions
Hrs.:
Mins.
Cakes in cake tins
Ring-shaped or
bowl-shaped cakes 1150-170 1160-180 0:50-1:10
Madeira cake/
king cake 1140-160 1150-170 1:10-1:30
Sponge cake 1140-160 2160-180 0:25-0:40
Shortcrust pastry flan
base 3170-180 2190-21010:10-0:25
Sponge flan base 3150-170 2170-190 0:20-0:25
Covered apple flan 1150-170 1170-190 0:50-1:00
Savoury flan
(e.g., quiche lorraine) 1160-180 1190-210 0:30-1:10
Cheesecake 1140 -160 1170-190 1:00-1:30
Baking on baking trays
Plaited roll/ring 3160-170 3170-190 0:30-0:40
Fruit loaf 3160-1701) 3160-18010:40-1:00
Bread (rye bread) initially
.......................then 1180-2001
140-160 22501 160-180
0:20
0:30-1:00
Cream puffs/eclairs2) 3160-17013190-210 0:25-0:40
Swiss roll 3150-17013180-20010:10-0:20
Dry streusel cake33150-160 3170-190 0:20-0:40
Butter cake/sugar cake,
sugar-topped cakes 3160-17013190-21010:15-0:30
Fruit flan (with a yeast
dough/sponge base) 3140-160 3170-190 0:25-0:50
Fruit flan on shortcrust
pastry base23150- 170 3170-190 0:40-1:20
Tarts with delicate top-
pings (e.g. curd cheese,
cream.)
- - 3 170-190 0:40-1:20

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Pizza (with deep top-
ping)21180-200 1190-2101 0:30-1:00
Pizza (thin) - - 1 230-30010:10-0:25
Unleavened bread - - 1 275-30010:08-0:15
Flat sweet or savoury
pies 1180-200 1210-230 0:35-0:50
Biscuits
Shortcrust biscuits3) 3150-160 3170-19010:06-0:20
Small piped biscuits33140-150 3160-180 0:10-0:40
Sponge fingers33150-160 3170-190 0:15-0:20
Meringues 380-100 3100-120 2:00-2:30
Macaroons 3100-120 3120-140 0:30-0:60
Small pastries made with
yeast dough 3150-160 3170-190 0:20-0:40
Small pastries made with
puff pastry 3170-18013190-21010:20-0:30
Bread rolls 3170-19013180-22010:20-0:35
1) Pre-heat the oven
2) Use the combination/fat tray or the fat tray alone
3) Baking on 2 levels possible
Information printed in bold type indicates the preferred oven function or temper-
ature
Type of cake or pastry Hot air ¤Conventional ¡Time
Shelf
position
Temp.
ºC
Shelf
position
Temp.
ºC
for both
functions
Hrs.:
Mins.

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Tips for Baking
Baking result Possible cause Solution
The cake is under-
cooked at the bottom
Wrong shelf position Insert the cake at a lower
shelf position
The cake collapses (is
sticky soft in the mid-
dle damp patches)
Cooking temperature too high Set to a lower temperature
Cooking time too short Increase cooking time
Cooking times may not be
reduced by using a higher
cooking temperature
Too much liquid in mixture Next time use less liquid.
Check that you have beaten
the mixture for the correct
length of time particularly
when using a food-processor
Cake is too dry Cooking temperature too low Set to a higher temperature
next time
Cooking time too long Reduce cooking time
Cake is unevenly
browned
Cooking temperature too high
and cooking time too short
Set to a lower temperature
and increase cooking time
Mixture is spread unevenly Spread mixture evenly on the
baking tray
Cooking time too
long
Temperature too low Set to a higher temperature
next time

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Pies and Gratin Table
* Pre-heat the oven.
Information printed in bold type indicates the preferred oven function for the dish.
Frozen Ready Meals Table
* Comment: Turn chips 2-3 times during cooking.
Conventional ¡Rotitherm »Time
Shelf
position
from
bottom
Temp. °C
Shelf
position
from
bottom
Temp. °C Hrs: Mins.
Pasta bake 1180-200 1160-170 0:45-1:00
Lasagne 1180-200 1160-170 0:25-0:40
Vegetables au
gratin*1200-220 1160-170 0:15-0:30
Pizza
baguettes*1200-220 1160-170 0:15-0:30
Sweet
soufflés 1180-200 - - 0:40-0:60
Fish pies 1180-200 1160-170 0:30-1:00
Stuffed vege-
tables 1180-200 1160-170 0:30-1:00
Food to be
cooked
Shelf
position from
bottom
Oven function Temperature Time
Frozen pizza 3Conventional ¡
in accordance
with the mak-
er's instructions
in accordance
with the mak-
er's instruc-
tions
Chips*
(300-600 g) 3Rotitherm »200-220 °C 15-25 Mins.
Baguettes 3Conventional ¡
in accordance
with the mak-
er's instructions
in accordance
with the mak-
er's instruc-
tions
Fruit flan 3Conventional ¡
in accordance
with the mak-
er's instructions
in accordance
with the mak-
er's instruc-
tions

20
Roasting
Use the rotitherm »or conventional ¡oven functions for roasting.
Ovenware for roasting
•Any heat-resistant dish is suitable for roasting (refer to the manufac-
turer's instructions!).
•If the dish has plastic handles, check that they are heat-resistant (re-
fer to manufacturer's instructions!).
•Large roasts can be roasted directly on the universal baking tray or
on the shelf with the universal baking tray underneath (e.g. tur-
key, goose, 3-4 chickens, 3-4 knuckles of veal).
•We recommend that all lean pieces of meat should be roasted in a
casserole dish with a lid (e.g. veal, marinated beef, pot roast, frozen
meat.) In this way the meat will retain its juices.
•In order to obtain a tasty outside crust we recommend roasting piec-
es of meat in a casserole dish without a lid (e.g. roast pork, lamb
and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small
fowl, roast beef, fillets, game).
3Tip: The oven will be less dirty if you always use a dish for roasting!
Shelf positions
•Please see the following table for the shelf positions to be used.
3Notes on the roasting table
Information is given in the table on suitable oven functions, tempera-
ture settings, cooking times and shelf positions for various types of
meat. The information is for guidance.
•We recommend roasting meat and fish with a minimum weight of
1kg in the oven.
•In general the conventional ¡oven function is particularly suitable
for very lean meat such as fish or game. For all other types of meat
(particularly poultry) we recommend the rotitherm »function.
•To stop meat juices or fat burning onto dishes or the oven, we recom-
mend adding a little liquid to the roasting dish.
•Turn the joint as required (after 1/2 - 2/3 of the cooking time).
3Tip: Baste large joints and poultry several times during cooking with
the meat juices. This will produce better roasting results.
2Switch off the oven approx. 10 minutes before the end of the cooking
time to make use of the residual heat.