Electrolux EHK13 User manual

user manual
Cooker
EH K1-3 / K1-4

2electrolux
Contents
Safety instructions.................................. 3
Description of the Appliance .................. 4
Before Using for the first time ................. 6
Using the Rings...................................... 6
Using the Oven ...................................... 8
Uses, Tables and Tips............................ 10
Cleaning and Care................................. 16
What to do if …..................................... 21
Installation Instructions .......................... 22
Disposal ................................................ 24
Service .................................................. 26
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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.

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Description of the Appliance
General Overview
Control Panel EH K1-4
Oven door
Door handle
Control panel
Appliance drawer
Oven Power Indicator
Oven Functions Temperature selector
Hob Cooking Zone Control Knobs
Hob Cooking Zone Control Knobs
Temperature Pilot
Light

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Control Panel EH K1-3
Oven Features
Oven Power Indicator
Temperature selector
Hob Cooking Zone Control Knobs
Oven Functions
Temperature Pilot
Light
Top heat and heating elements
Oven lighting
Bottom Heat
Shelf positions
Oven shelf runners,
removable
Fat trap

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Oven accessories
Oven shelf
For cookware, cake tins, roasts and grilled
foods.
Baking tray
For cakes and biscuits.
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, abra-
sive cleaners! The surface could be
damaged.
3To clean metal fronts use commercially
available cleaning agents.
1. Turn the oven function switch to oven
lighting .
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 wa-
ter and washing-up liquid, and dry.
4. 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
•You may select the heat settings within
the range of settings 1-9.
•Intermediate positions may be selected
between settings 2 and 7.
1 = lowest heat setting
9 = highest heat setting
2Switch the cooking zone off approx. 5-
10 minutes before cooking is finished to
make use of the residual heat. This
saves electricity.

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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

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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 power indicator is lit as long as the oven
is in operation.
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
The oven has the following functions:
Temperature selector
Oven Power Indicator
Temperature Pilot Light
Oven Functions
Oven function Application
Light Using this function you can light up the oven interior, e.g. for cleaning.
Conventional For baking and roasting on one oven level .
Top heat For browning bread, cakes and pastries and for bakes.
Bottom heat For baking cakes with crispy or crusty bases .
Grill For grilling flat food items placed in the middle of the grill and for
toasting .
Dual grill For grilling flat food items in large quantities and for toasting .

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Inserting the Oven Shelf and the
Baking Tray
3Shelf runner safety and anti-tip
device
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
Push the baking tray between the guide bars
of the selected oven level.
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 the baking
tray together:
Lay the oven shelf on the baking tray.
Push the baking tray between the guide
bars of the selected oven level.

10 electrolux
Uses, Tables and Tips
Cooking table
The information given in the following 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!
Heat
set-
ting
Cooking-
process suitable for Cooking time Tips/Hints
0Residual heat, Off position
1
Keeping
food warm
Keeping cooked foods warm as required Cover
1-2
Melting
Hollandaise sauce,
melting butter, chocolate,
gelatine
5-25 mins. Stir occasionally
Solidifying Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on
2-3
Simmering
on low heat
Simmering rice and milk-based
dishes
Heating up ready-cooked meals
25-50 mins.
Add at least twice as much
liquid as rice, stir milk dishes
part way through cooking
3-4
Steaming
Braising
Steaming vegetables, fish
braising meat 20-45 mins.
With vegetables add only a
little liquid (a few table-
spoons)
4-5 Boiling
Steaming potatoes 20-60 mins.
Use only a little liquid, e. g.:
max.
¼ l water for
750 g potatoes
Cooking larger quantities of
food, stews and soups 60-150 mins. Up to 3 l liquid plus ingredients
6-7
Gentle
Frying
Frying escalopes, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts
Steady frying Turn halfway through cook-
ing
7-8
Heavy
Frying
Hash browns, loin steaks,
steaks, Flädle (pancakes for
garnishing soup)
5-15 mins.
per pan
Tur n halfway thro ug
cooking
9
Boiling
Searing
Deep frying
Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast),
deep frying chips

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Baking
Oven function: Conventional
Baking tins
For Conventional dark metal and non-
stick tins are suitable.
Oven levels
Baking with Conventional is only possible
on one level.
1 baking tray:
e.g. oven level 3
1 cake tin:
e.g. oven level 1
General Instructions
•Insert the tray with the bevel at the front.
•With Conventional you can also bake
with two tins next to one another on the
oven shelf at the same time. This does
not significantly increase the baking
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 the pastry, mixture or
dough and the number 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.
•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 given in
the tables assume that cooking is started
with the oven cold.
Baking table
Type of baking Oven
level
Te m p e r at u r e
ºC
Time
Mins.
Baking in tins
Ring cake or brioche 1160-180 50-70
Madeira cake, fruit cakes 1150-170 70-90
Sponge flan 1160-180 25-40
Flan base - short pastry 3190-210
1)
10-25
Flan base - sponge mixture 3170-190 20-25
Apple tart (covered) 1170-190 50-60

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Apple pie
(2tins Ø20cm, placed diagonally to one another)
1180-200 20-30
Savoury flan (e. g., quiche lorraine) 1180-200 30-70
Cheesecake 1160-180 60-90
Cakes/pastries/breads on baking trays
Plaited bread/bread crown 3170-190 30-40
Christmas stollen 3160-180
1)
40-60
Bread (rye bread) first of all
.......................................then 1250
1)
160-180
20
30-60
Cream puffs, eclairs 3190-210 25-40
Swiss roll 3180-200
1)
10-20
Dry streusel cake 3160-180 20-40
Buttered almond cake, sugar cakes, Bienen-
stich (custard-filled cake, coated with sugar and
almonds)
3190-210
1)
15-30
Fruit flans (made with yeast dough/sponge
mixture) 3170-190 25-50
Fruit flans made with short pastry 3170-190 40-80
Yeast cakes with delicate
fillings (e. g., cream cheese, cream, etc.)
(cooked on baking sheet)
3160-180 50-80
Pizza (with a lot of topping) 1190-210
1)
30-60
Pizza (thin crust) 1230-250
1)
10-25
Unleavened bread 1230-250
1)
8-15
Tarts (Swiss-style) 1210-230
1)
35-50
Biscuits
Short pastry biscuits 3170-190
1)
6-20
Viennese whirls 3160-180 10-40
Biscuits made with sponge mixture 3170-190 15-20
Pastries made with egg white, meringues 3100-120 120-150
Macaroons 3120-140 30-60
Danish pastries 3170-190 20-40
Puff pastries 3190-210
1)
20-30
Rolls 3180-220
1)
20-35
Small cakes (20 per tray) 3170-190
1)
20-30
1) Pre-heat the oven
Type of baking Oven
level
Te m p e r at u r e
ºC
Time
Mins.

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Tips on baking
Roasting
Oven function: Conventional
Ovenware for roasting
•Any heat-resistant ovenware is suitable
to use for roasting. (Please read the
manufacturer's instructions.)
•For all lean meats, we recommend
roasting these in a roasting tin or
dish with a lid. The meat will be more
succulent.
•All types of meat, that can be browned
or have crackling, can be roasted in a
roasting tin or dish without a lid.
3Tips on using the Roasting Table
The information given in the following ta-
ble is for guidance only.
•We recommend cooking meat and fish
weighing 1kg or more in the oven.
•To prevent meat juices or fat from burn-
ing onto the ovenware, we recommend
adding some liquid.
•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.
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
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

14 electrolux
Roasting table
Type of meat Amount
Weight
Oven
level
Te m p e ra -
ture
ºC
Time
Mins.
Beef
Pot roast 1-1.5 kg 1200-250 120-150
Roast beef or fillet 1per cm. of thick-
ness
- rare per cm. of thickness 1230-250
1)
6-8
- medium per cm. of thickness 1230-250
1)
8-10
- well done per cm. of thickness 1210-230
1)
10-12
Pork
Shoulder, neck, ham joint, 1-1.5 kg 1210-220 90-120
Chop, spare rib 1-1.5 kg 1180-190 60-90
Meat loaf 750 g-1 kg 1170-180 45-60
Knuckles of pork (pre-cooked) 750 g-1 kg 1210-220 90-120
Veal
Roast veal 1 kg 1210-220 90-120
Knuckle of veal 1.5-2 kg 1210-225 120-150
Lamb
Leg of lamb, roast lamb 1-1.5 kg 1210-220 75-120
Saddle of lamb 1-1.5 kg 1210-220 60-150
Game
Saddle of hare, leg of hare up to 1 kg 3220-250
1)
25-40
Saddle of venison 1.5-2 kg 1210-220 60-150
Haunch of venison 1.5-2 kg 1180-200 75-110
Poultry
Poultry portions (4 to 6 pieces) each
200-250g 1220-250 35-50
Chicken halves (2 to 4 pieces) each
400-500 g 1220-250 35-50
Chicken, poulard 1-1.5 kg 1220-250 45-75
Duck 1.5-2 kg 1210-220 60-150
Goose 3.5-5 kg 1200-210 150-180
Tur key 2.5-3.5 kg
4-6 kg 1200-210 180-200
150-120
150-240
Fish (steamed)
Whole fish 1-1.5 kg 1210-220 45-75
1) Pre-heat the oven

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Grill sizes
Oven function: Grill or Dual grill
with maximum temperature setting
1Important: Always grill with the oven
door closed.
3The empty oven should always be pre-
heated with the grill functions for 5
minutes.
•For grilling, place the shelf in the rec-
ommended shelf position.
•Always insert the tray into the first
shelf position from the bottom.
•The grilling times are guidelines.
•Grilling is particularly suitable for flat
pieces of meat or fish.
Grilling table
Making preserves
Oven function: Bottom heat
•For preserving, use only commercially
available preserve jars of the same size.
•Jars with twist-off or bayonet type
lids and metal tins are not suitable.
•When making preserves, the first shelf
position from the bottom is the one
most used.
•Use the shelf for making preserves.
There is enough room on this for up to
six 1-litre preserving jars.
•The jars should all be filled to the same
level and clamped shut.
•Place the jars on the baking tray in such
a way that they are not touching each
other.
•Pour approx. 1/2 litre of water into the
baking tray so that sufficient moisture is
produced in the oven.
•As soon as the liquid starts to pearl in
the first jars (after about 35-60 minutes
with 1 litre jars), switch the oven off or
reduce the temperature to 100°C (see
table).
Food to be grilled Oven level Grilling 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.
Fillet steaks, veal steaks 46-7 mins. 5-6 mins.
Fillet of beef, roast beef
(approx. 1 kg) 310-12 mins. 10-12 mins.
Toast
1)
1) Do not pre-heat
34-6 mins. 3-5 mins.
Toast with topping 36-8 mins. ---

16 electrolux
Preserves table
The times and temperatures for making pre-
serves are for guidance only.
Cleaning and Care
1Warning: First switch off the appliance
and let it cool down before carrying out
any cleaning.
Warning: For safety reasons, do not clean
the appliance with steam blasters or high-
pressure cleaners.
Attention: Do not use any corrosive
cleaning fluids, sharp objects or stain
removers.
Do not clean the glass oven door with abra-
sive fluids or metal scrapers, which could
scratch the surface. The glass could crack
and shatter.
Outside of the appliance
•Wipe the front of the appliance with a
soft cloth and a solution of hot water
and washing up liquid.
•For metal fronts, use normal commer-
cially available cleaning agents.
•Please do not use scouring agents and
abrasive sponges.
Oven interior
Clean the appliance after each use. In this
way, dirt is easier to clean off and is not al-
lowed to burn on.
1. For cleaning, turn the oven light on.
2. After every use, wipe the oven with a so-
lution of washing-up liquid and allow to
dry.
3Clean stubborn dirt with a special oven
cleaner.
1Important: If using an oven spray,
please follow the manufacturer's in-
structions exactly.
Accessories
Wash all slide-in units (shelf unit, baking tray,
shelf support rails etc.) after each use and
dry well. Soak briefly to make them easier to
clean.
Preserve Temperat ure
in°C
Cooking time until
simmering
in mins.
Continue to cook
at 100°C
in mins.
Soft fruit
Strawberries, blueberries, raspber-
ries, ripe gooseberries 160-170 35-45 ---
Unripe gooseberries 160-170 35-45 10-15
Stone fruit
Pears, quinces, plums 160-170 35-45 10-15
Vegetables
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

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Shelf Support Rails
The shelf support rails on the left and right
hand sides of the oven can be removed for
cleaning the side walls.
Removing the shelf support rails
First pull the front of the rail away from the
oven wall (1) and then unhitch at the back (2)
Fitting the shelf support rails
3Important! The rounded ends of the
guide rails must be pointing forwards!
To re-insert, first hook the rail into place at
the back (1) and then insert the front and
press into place (2).
Fat trap
The fat trap is almost maintenance free.
However, certain residues may occur due to
the frequent preparation of very fatty foods.
In this case proceed as follows for possible
cleaning actions:
1Important: On the heating elements of
the oven roof, there is a risk of burns!
Ensure that the oven has cooled down
sufficiently so that you can touch heat-
ing elements safely
1. Pull the top heating elements out of the
plug connection to the front (see illustra-
tion).

18 electrolux
2. Rotate the fat trap to the left from the
oven roof (see illustration).
3. Wash the fat trap in hot water with
washing-up liquid and a soft brush or
simply wash in the dishwasher. With
stubborn dirt, soak for a while in hot wa-
ter with soap suds.
4. Reassembly in reverse order. Make sure
the heating element has a good fit in the
connecting socket when inserting.
Oven Lighting
1Warning: Risk of electric shock! Prior to
changing the oven light bulb:
–Switch off the oven!
–Disconnect from the electricity supply.
3Place a cloth on the oven floor to protect
the oven light and glass cover.
Changing the oven light bulb/cleaning
the glass cover
1. Remove the glass cover by turning it
anti-clockwise and then clean it.
2. If necessary: replace with
25 watt, 230 V, 300 °C heat-resistant
oven lighting.
3. Refit the glass cover.
Oven Ceiling
The upper heating element can be folded
down to make it easier to clean the oven ceil-
ing.
Folding down the heating element
1Warning: Only fold down the heating el-
ement when the oven is switched off
and there is no risk of being burnt!
1. Remove the side shelf support rails.
2. Grip the heating element at the front and
pull it forwards and out over the support
lug on the inner wall of the oven.
3. The heating element will now fold down.
1Caution: Do not use force to press the
heating element down! The heating ele-
ment might break.
Cleaning the oven ceiling

electrolux 19
Repositioning the heating element
1. Move the heating element back up to-
wards the oven ceiling.
2. Pull the heating element forwards
against the spring pressure and guide it
over the oven support lug.
3. Settle it onto the support.
4. Insert shelf support rail.
1Important: The heating element must
be positioned correctly and securely on
both sides above the support lug on the
inner wall of the oven.
Oven door
For easier cleaning of the oven interior the
oven door of your appliance can be taken off
its hinges.
Removing the oven door from its hinges
1. Open the oven door as far as it will go.
2. Undo the clamping levers (A) on both
door hinges fully.
3. Close the oven door as far as the first
position (approx. 45°).

20 electrolux
4. Take hold of the oven door with a hand
on each side and pull it away from the
oven at an upwards angle (Take care: It
is heavy).
3Lay the oven door with the outer side
facing downwards on something soft
and level, for example, a blanket in order
to prevent scratches.
Hanging the oven door back on its hinges
1. From the handle side take hold of the
oven door with a hand on each side and
hold at an angle of approx. 45°.
Position the recesses on the bottom of
the oven door on the hinges on the oven.
Let the door slide down as far as it will
go.
2. Open the oven door as far as it will go.
3. Fold up the clamping levers (A) on both
door hinges back into their original
positions.
4. Close the oven door.