Electrolux EH GL40X-4 User manual

user manual
Cooker
EH GL40X-4

2electrolux
Contents
Safety instructions.................................. 3
Description of the Appliance .................. 4
Before Using for the first time................. 6
Using the Rings...................................... 7
Using the Oven ...................................... 8
Uses, Tables and Tips............................ 14
Cleaning and Care................................. 25
What to do if …..................................... 30
Disposal ................................................ 31
Installation Instructions .......................... 32
Service .................................................. 35
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5Subject to change without notice
T
he 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

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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 engi-
neers. Considerable danger may result
from improper repairs. If repairs become
necessary, please contact our Custom-
er Services or your dealer.
Child Safety
•Never leave children unsupervised when
the appliance is in use.
Safety whilst using
•People (including children) who, be-
cause of their physical, sensory or men-
tal capabilities or their inexperience or
ignorance are not able to use the device
safely, should not use this device with-
out supervision or instruction by a re-
sponsible person.
•This appliance is intended to be used for
cooking, roasting and baking food in the
home.
•Take care when connecting electric ap-
pliances to sockets nearby. Do not al-
low connecting 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 mix-
ture 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 knowl-
edge, intensive browning of food, espe-
cially in products containing starch, can
constitute a health risk due to acryla-
mides. Therefore we recommend cook-
ing at the lowest possible temperatures
and not browning foods too much.
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 in-
side 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.
Moisture may condense in the oven in-
terior 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.

4electrolux
Description of the Appliance
General Overview
Control Panel
Full glass door
Door
handle
Control panel
Oven Functions
Clock function buttons
Time display
Temperature Pilot Light
Hob Cooking Zone Control
Knobs
Hob Cooking Zone Control
Knobs
Temperature selector

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Oven Features
All interior oven walls are coated with a special enamel (catalytic coating).
Oven accessories
Oven shelf
For cookware, cake tins, roasts and grilled
foods.
Baking tray
For cakes and biscuits.
Roasting pan (high-sided baking tray)
For baking and roasting or use as a pan to
collect fat.
Top heat and heating elements
Oven lighting
Oven lighting
Fan heating element
Fan
Bottom heating element, re-
movable
Shelf positions
Oven shelf runners,
removable
Aluminium base plate
Fat trap

6electrolux
Before Using for the first time
Setting and changing the time
3The oven only operates when the time
has been set.
When the appliance has been connect-
ed to the electrical supply or when there
has been a power cut, the function indi-
cator Time of day flashes automati-
cally.
1. To change a time that has already been
set, press the Selection button re-
peatedly until the function indicator Time
of day flashes.
2. Using the or button, set the cur-
rent time.
After approx. 5 seconds, the flashing stops
and the clock displays the time set.
The appliance is now ready to use.
3The time can only be changed if no au-
tomatic function (Duration or End )
has been set.
Initial Cleaning
You should clean the oven before using it for
the first time.
1Caution: Do not use any caustic, abra-
sive cleaners! The surface could be
damaged.
3To clean the external parts of the oven,
only use a cloth well wrung out with
warm water to which a little washing up
liquid has been added or a commercially
available cleaner specifically designed
for this purpose.
To prevent damaging the door or door glass,
avoid the use of the following:
•Household detergent and bleaches
•Impregnated pads unsuitable for non-
stick saucepans
•Brillo/Ajax pads or steel wool pads
•Chemical oven pads or aerosols
•Rust removers
•Bath/Sink stain removers
1. Turn the oven function switch to oven
lighting .

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2. Remove all accessories and the shelf
support rails and wash them with warm
water and washing up liquid.
3. Wipe the front of the appliance with a
damp cloth.
Using the Rings
3Also refer to the operating instructions
for your built-in hob. It contains impor-
tant information on ovenware, opera-
tion, cleaning and care.
Heat settings
•Heat settings can be set in the range 1 -
9.
•Half-way settings are available between
1 and 9.
1 = lowest power
9 = highest power
= double ring switch
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. 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.
Hob Cooking Zone Control Knobs
front left rear left rear right front right
30

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Switching on the dual fry/cook area
1The control for the dual fry/cook area is
switched on by turning to the right, and
cannot be turned past the stop!
1. Turn the dual fry/cook control to the
right. Continue turning to Position 9, and
onto the symbol (you will feel a slight
resistance). The stop position will then
be clearly detectable.
2. Finally, turn back to the desired setting.
3. After cooking, turn back to the OFF po-
sition.
3To use the dual fry/cook area again af-
terwards, the larger ring must be
switched back on.
Using the Oven
Switching the Oven On and Off
1. Turn the oven functions dial to the de-
sired function.
2. Turn the temperature selector to the de-
sired temperature.
The temperature pilot light is lit as long as the
oven is heating up.
3. To turn the oven off, turn the oven func-
tions dial and the temperature selector
to the OFF position.
3Cooling fan
The fan switches on automatically in or-
der to keep the appliance’s surfaces
cool. When the oven is switched off, the
fan continues to run to cool the appli-
ance down, then switches itself off auto-
matically.
Oven Functions Temperature selector
Clock function buttons
Temperature Pilot Light
Ti
me
di
sp
l
ay

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Oven Functions
The oven has the following functions:
Inserting the Combination Shelf,
Baking Tray and Roasting Pan
3Shelf runner safety and anti-tip de-
vice
As a shelf runner safety device, all insert-
able components have a small curved
indentation 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 im-
portant for preventing the insertable
components from tipping.
Inserting the baking tray or roasting pan
Push the baking tray or roasting pan be-
tween 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.
Convection with ring
heating element
To b a k e on three oven levels maximum at the same time.
Decrease the oven temperatures 20-40 °C compared with Convention-
al.
Pizza setting For baking on one level dishes that require more intensive browning
and a crispy base.
Set the oven temperatures 20-40 °C lower than when using Conven-
tional.
Conventional For baking and roasting on one oven level .
Bottom heat For baking cakes with crispy or crusty bases .
Defrost For defrosting e. g. flans and gateaux, butter, bread, fruit or other frozen
foods.
Grill For grilling flat food items placed in the middle of the grill and for toast-
ing.
Dual grill For grilling flat food items in large quantities and for toasting.
Convection grilling For roasting larger joints of meat or poultry on one level.
The function is also suitable for
gratinating and browning

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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
additional device to prevent cookware
from slipping.
Inserting the oven shelf and roasting
pan together
Lay the oven shelf on the roasting pan.
Push the roasting pan between the guide
bars of the selected oven level.
Clock Functions
Minute minder
To set a countdown. A signal sounds after
the time has elapsed.
This function does not affect the functioning
of the oven.
Duration
To set how long the oven is to be in use.
Selection Button Button
Button
Time display Function IndicatorsFunction Indicators

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End
To set the switch-off time for an oven func-
tion.
Time of day
To set, change or check the time
(See also section “Before Using for the First
Time”).
3How to use the clock functions
•After a function has been selected, the
corresponding function indicator flashes
for about 5 seconds. During this period,
the desired times can be set using the
or button.
•When the desired time has been set, the
function indicator continues to flash for
approx. 5 seconds. After that the func-
tion indicator is then lit. The set time be-
gins to run.
•Press any of the buttons to stop the au-
dible signal.
•The desired oven function and tempera-
ture can be selected before or after the
clock functions Duration and End
are set.
•When the cooking process is complet-
ed, turn the oven function dial and the
temperature selector back to the OFF
position.
Minute minder
1. Press the Selection button repeated-
ly until the function indicator Minute
minder flashes.
2. Using the or button set the de-
sired Countdown (max. 2 hours
30 minutes).
After approx. 5 seconds the display shows
the time remaining.
The function indicator Minute minder
lights up.
When the time has elapsed, the function in-
dicator flashes and an audible signal sounds
for 2 minutes.
The signal can be stopped by pressing any
button.

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Duration
1. Press the Selection button repeated-
ly until the function indicator Duration
flashes.
2. Using the or button set the de-
sired cooking time.
After approx. 5 seconds the display returns
to showing the current time. The function in-
dicator Duration lights up.
When the time has elapsed, the function in-
dicator flashes, an audible signal sounds for
2 minutes and the oven switches itself off.
3. The signal and the programme can be
stopped by pressing any button.
End
1. Press the Selection button repeated-
ly until the function indicator End
flashes.
2. Using the or button set the de-
sired switch-off time.

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After approx. 5 seconds the display returns
to showing the current time.
The function indicator End lights up.
When the time has elapsed, the function in-
dicator flashes, an audible signal sounds for
2 minutes and the oven switches itself off.
3. The signal and the programme can be
stopped by pressing any button.
Duration and End combined
3Duration and End can be used si-
multaneously, if the oven is to be
switched on and off automatically at a
later time.
1. Using the Duration function, set the
time required for cooking the dish.
In this example, 1 hour.
2. Using the End function, set the time
at which the dish should be ready.
In this case 14:05:00.
The function indicators Duration and
End light up and the current time is
shown in the display.
In this case 12:05.
The oven switches on automatically at the
time calculated. In this case, at 13:05:00.
And switches itself off again when the cook-
ing time entered has elapsed.
In this case, at 14:05.

14 electrolux
Uses, Tables and Tips
Cooking table
The information in the 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!
Baking
Oven function: Convection with ring
heating element or Conventional
Baking tins
•For Conventional dark metal and
non-stick tins are suitable.
•For Convection with ring heating
element bright metal tins are also
suitable.
Heat
set-
ting
Cooking-
process suitable for Cooking time Hints
0Residual heat, Off position
1
Keeping
food warm
To keep cooked foods warm as necessary Cover
1-2
Melting
Hollandaise sauce,
to melt butter, chocolate, gela-
tine
5-25 mins. Stir occasionally
Solidifying Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on
2-3
Simmering
on low heat
To simmer rice and milk-based
dishes
To heat up ready meals
25-50 mins.
Add minimum twice as much
liquid as rice, stir milk dishes
some times
3-4
Steaming
Braising
To steam vegetables, fish
to braise meat 20-45 mins.
With vegetables add only
some liquid (some table-
spoons)
4-5 Boiling
To steam potatoes 20-60 mins.
Use only some liquid, e.g.:
max.
¼ l water for
750 g potatoes
To cook larger quantities of food,
stews and soups 60-150 mins. 3 l liquid maximum plus in- gredients
6-7
Gentle
Frying
To fry escalopes, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts
Steady frying Turn occasionally
7-8
Heavy
Frying
Hash browns, loin steaks,
steaks, Flädle (pancakes for gar-
nishing soup)
5-15 mins.
per pan Turn occasionally
9
Boiling
Searing
Deep frying
To boil large quantities of water, to cook pasta,
to sear meat (goulash, pot roast), deep frying chips

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Oven levels
•Baking with Conventional is possible
on one oven level.
•With Convection with ring heating
element 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
General instructions
•Insert the tray with the bevel at the front.
•With Conventional or Convection
with ring heating element 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 bak-
ing time.
3When frozen foods are used the trays in-
serted may distort during cooking. This
is due to the large difference in temper-
ature between the freezing temperature
and the temperature 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 set-
tings, 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 mix-
ture, the amount and the type of baking
tin.
•We recommend using the lower temper-
ature the first time and then if necessary,
for example, if a deeper browning is re-
quired, or baking time is too long, se-
lecting a higher temperature.
•If you cannot find the settings for a par-
ticular 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 occurs, please do not change the
temperature setting. Different rates of
browning even out as baking progress-
es.
•Your new oven may bake or roast differ-
ently to your previous appliance. So
adapt your normal settings (tempera-
ture, cooking times) and oven shelf lev-
els to the recommendations 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 giv-
en in the tables assume that cooking is
started with the oven cold.

16 electrolux
Baking table
Baking on one oven level
Type of
baking Oven function Oven level
Temperature
°C
Time
Mins.
Baking in tins
Ring cake or brioche Convection with ring
heating element
1150-160 50-60
Madeira cake/fruit cakes Convection with ring
heating element
1140-160 60-80
Sponge cake Convection with ring
heating element
1140 30-40
Sponge cake Conventional 1160 30-40
Flan base - short pastry Convection with ring
heating element
3170-180
1)
20-25
Flan base - sponge mixture Convection with ring
heating element
3150-170 25-30
Apple pie Conventional 1170-190 50-60
Apple pie (2tins Ø20cm,
diagonally off set)
Convection with ring
heating element
1160 60-80
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1180 60-80
Savoury flan (e. g, quiche lor-
raine)
Convection with ring
heating element
1160-180 45-55
Cheesecake Conventional 1170-190 80-90
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3170-190 45-55
Christmas stollen Conventional 3160-180
1)
50-60
Bread (rye bread)
-first of all
-then
Conventional 1
230
1)
160-180
10
30-60
Cream puffs/eclairs Conventional 3160-170
1)
30-45
Swiss roll Conventional 3180-200
1)
10-20
Cake with crumble topping (dry) Convection with ring
heating element
3150-160 20-30
Buttered almond cake/sugar
cakes
Conventional 3190-210
1)
20-30
Butter plait Convection with ring
heating element
3170-180
1)
40-50
Fruit flans
(made with yeast dough/sponge
mixture)
2)
Convection with ring
heating element
3150 40-50
Fruit flans
(made with yeast dough/sponge
mixture)
2)
Conventional 3170 40-50

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Fruit flans made with short pas-
try
Convection with ring
heating element
3160-170 50-70
Yeast cakes with delicate top-
pings (e. g, quark, cream, cus-
tard)
Conventional 3160-180
1)
50-70
Pizza (with a lot of topping)
2)
Convection with ring
heating element
1180-200
1)
30-50
Pizza (thin crust) Convection with ring
heating element
1200-220
1)
15-25
Unleavened bread Convection with ring
heating element
1200-220 10-20
Ta r t s (C H ) Convection with ring
heating element
1180-200 40-55
Biscuits
Short pastry biscuits Convection with ring
heating element
3150-160 15-25
Viennese whirls Convection with ring
heating element
3140 25-35
Viennese whirls Conventional 3160
1)
20-30
Biscuits made with sponge mix-
ture
Convection with ring
heating element
3160-170 15-25
Pastries made with egg white,
meringues
Convection with ring
heating element
380-100 90-150
Macaroons Convection with ring
heating element
3100-120 60-90
Biscuits made with yeast dough Convection with ring
heating element
3150-160 20-40
Puff pastries Convection with ring
heating element
3170-180
1)
20-30
Rolls Convection with ring
heating element
3180
1)
20-35
Rolls Conventional 3200
1)
20-35
Small cakes (20per tray) Convection with ring
heating element
3140
1)
20-30
Small cakes (20per tray) Conventional 3170
1)
20-30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Type of
baking Oven function Oven level
Temperature
°C
Time
Mins.

18 electrolux
Baking on more than one oven level
Tips on baking
Type of baking
Convection
with ring
heating
element
Convection
with ring
heating
element Temperature
in °C
Time
Mins.
Shelf positions from bottom
2 levels 3 levels
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs 1/4 --- 160-180
1)
35-45
Dry streusel cake 1/3 --- 140-160 25-35
Biscuits/small cakes/pastries/rolls
Short pastry biscuits 1/3 1/3/5 150-160 20-30
Viennese whirls 1/3 1/3/5 140 30-40
Biscuits made with sponge
mixture 1/3 --- 160-170 20-30
Biscuits made with egg white,
meringues 1/3 --- 80-100 90-150
Macaroons 1/3 --- 100-120 60-90
Biscuits made with yeast
dough 1/3 --- 160-170 30-40
Puff pastries 1/3 --- 170-180
1)
25-35
Rolls 1/4 --- 160 30-40
Small cakes (20per tray) 1/4 --- 140
1)
25-40
1) Pre-heat the oven
Baking results Possible cause Remedy
The cake is not browned
enough at the bottom
Wrong oven level Place cake lower in the oven
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, espe-
cially if using mixing machines
Cake is too dry Oven temperature too low Set oven temperature higher
Baking time too long Set a shorter baking time

electrolux 19
Pizza setting table
Bakes and gratins table
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
Cake is not done within the
baking time given
Temperature too low Use a slightly higher oven setting
Baking results Possible cause Remedy
Type of baking Shelf position Temperature
°C
Time
Mins.
Pizza (thin crust) 1200 - 250
1)
10 - 15
Pizza (with a lot of topping) 1180 - 200 20 - 30
Tart s 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
1)
10 - 15
Puff pastry flan 1160 - 180
1)
40 - 50
Flammekuchen (Pizza-like dish from Al-
sace) 1250
1)
10 - 20
Piroggen (Russian version of calzone) 1180 - 200
1)
15 - 25
1) Pre-heat the oven
Dish Oven function Shelf
position
Temp era -
ture
°C
Time
Mins.
Pasta bake Conventional 1180-200 45-60
Lasagne Conventional 1180-200 40-50
Vegetables au gratin
1)
Convection grilling 1160-170 20-30
Baguettes topped with melted
cheese
1)
Convection grilling 1170 20-30
Sweet bakes Conventional 1180-200 40-60
Fish bakes Conventional 1180-200 50-60
Stuffed vegetables Convection grilling 1160-170 40-60
1) Pre-heat the oven

20 electrolux
Frozen Ready Meals Table
Roasting
Oven function: Conventional or Con-
vection grilling
Roasting dishes
•Any heat-resistant ovenware is suitable
to use for roasting (please read the man-
ufacturer's instructions).
•Large roasting joints can be roasted di-
rectly in the roasting tray or on the
oven shelf with the roasting tray
placed below it.
•For all lean meats, we recommend
roasting these in a roasting tin with
a lid. This will keep the meat more suc-
culent.
•All types of meat, that can be browned
or have crackling, can be roasted in the
roasting tin without the lid.
3Tips on using the roasting chart
The information given in the following ta-
ble is for guidance only.
•We recommend cooking meat and fish
weighing 1 kg and above in the ov-
en.
•To prevent escaping meat juices or fat
from burning on to the pan, we recom-
mend placing some liquid in the roasting
pan.
•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 resid-
ual heat.
Roasting table
Food to be
cooked Oven function Shelf position
Temp era t ure
°C Time
Frozen pizza Conventional 3as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
Chips
1)
(500 g)
Convection with ring
heating element 3200-220 as per manufactur- er’s instructions
Baguettes Conventional 3as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
Fruit flans Conventional 3as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
1) Comments: Turn chips 2 or 3 times during cooking
Type of meat Quantity Ovenfunction Shelf
position
Te m p e r -
ature
°C
Time
Mins.
Beef
Pot roast 1-1.5 kg Conventional 1200-250 120-150
Roast beef or fillet per cm. of
thickness
- rare per cm.
of thickness
Convection
grilling 1190-200
1)
5-6