Electrolux B3051-5 User manual

B3051-5
User manual Built-In Electric Oven

Contents2
Contents
Operating Instructions 3
Safety instructions 3
Description of the Appliance 4
General Overview 4
Control Panel 5
Oven Features 5
Oven accessories 6
Before Using for the first time 7
Initial Cleaning 7
Using the Oven 7
Switching the Oven On and Off 7
Oven Functions 8
Inserting the Oven Shelf, Baking Tray and
Roasting Pan 9
Inserting/Removing the Fat Filter 10
Uses, Tables and Tips 10
Baking 10
Roasting 16
Grill sizes 18
Defrosting 19
Drying 19
Making preserves 20
Cleaning and Care 21
Outside of the appliance 21
Oven interior 21
Accessories 22
Fat Filter 22
Shelf Support Rails 22
Oven Lighting 23
Oven Ceiling 23
Oven door 24
Oven door glass 26
What to do if … 29
Disposal 30
Service 31
Thank you for choosing one of our high-quality products.
To ensure optimal and regular performance of your appliance please read this instruc-
tion manual carefully. It will enable you to navigate all processes perfectly and most ef-
ficiently.
To refer to this manual any time you need to, we recommend you to keep it in a safe
place. And please pass it to any future owner of the appliance.
We wish you much joy with your new appliance.
The 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

3Operating Instructions
Operating Instructions
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 engineers.
Considerable danger may result from improper repairs. If repairs become necessary,
please contact our Customer Services or your dealer.
Child Safety
•Never leave children unsupervised when the appliance is in use.
Safety whilst using
•People (including children) who, because of their physical, sensory or mental capabili-
ties or their inexperience or ignorance are not able to use the device safely, should not
use this device without supervision or instruction by a responsible person.
•This appliance is intended to be used for cooking, roasting and baking food in the
home.
•Take care when connecting electric appliances to sockets nearby. Do not allow con-
necting 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 mixture
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 knowledge, intensive browning of food, especially in
products containing starch, can constitute a health risk due to acrylamides. Therefore we
recommend cooking 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 inside the oven. These could ignite when the
oven is switched on.

Description of the Appliance4
•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. Mois-
ture may condense in the oven interior 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.
Description of the Appliance
General Overview
Full glass door
Control panel
Door
handle

5Description of the Appliance
Control Panel
Oven Features
Oven Power Indicator Temperature Pilot Light
Temperature selector
Oven Functions
Top heat and heating elements
Oven lighting
Fat Filter
Fan heating element
Fan
Bottom Heat
Shelf positions
Oven shelf runners,
removable

Description of the Appliance6
Inside of door
On the inside of the oven door you will find the
numbers of the different oven shelves.
You will also find some brief information about
the oven's functions, recommended shelves and
temperatures for cooking the most popular
dishes.
Oven accessories
Oven shelf
For cookware, cake tins, roasts and grilled foods.
Baking tray
For cakes and biscuits.
Roasting Pan
For baking and roasting or as a pan for collect-
ing fat.

7Before Using for the first time
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 .
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.
Using the Oven
3The oven is equipped with retractable buttons for “Oven functions” and “Temperature
selection”. To use, press the relevant button. The button then sticks out.
Switching the Oven On and Off
Temperature Pilot Light
Oven Functions Temperature selector
Oven Power Indicator

Using the Oven8
1. Turn the oven functions dial to the desired function.
2. Turn the temperature selector to the desired 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 functions dial and the temperature selector to the
Off position.
3Cooling fan
The fan switches on automatically in order to keep the appliance’s surfaces cool. When
the oven is switched off, the fan continues to run to cool the appliance down, then
switches itself off automatically.
Oven Functions
The oven has the following functions:
Oven function Application
Light Using this function you can light up the oven interior, e.g. for
cleaning.
True fan For baking on up to three oven levels at the same time.
Set the oven temperatures 20-40 °C lower than when using
Conventional.
Fan baking For baking on one oven level dishes that require more inten-
sive browning and a crispy base.
Set the oven temperatures 20-40 °C lower than when using
Conventional.
Conventional For baking and roasting on one oven level.
Base heat For baking cakes with crispy or crusty bases.
Defrost For defrosting e. g. flans and gateaux, butter, bread, fruit or
other frozen foods.
Single 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 toast-
ing.
Rotitherm For roasting larger joints of meat or poultry on one level.
The function is also suitable for gratinating and browning.

9Using the Oven
Inserting the Oven Shelf, Baking Tray and Roasting Pan
3Shelf runner safety and anti-tip device
As a shelf runner safety device, all insertable components have a small curved indenta-
tion 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 important for preventing the insertable components
from tipping.
Inserting the baking tray or roasting pan
Push the baking tray or roasting pan 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 addi-
tional device to prevent cookware from slip-
ping.
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.

Uses, Tables and Tips10
Inserting/Removing the Fat Filter
Only use the fat filter when roasting to pro-
tect the rear heating elements from fat splash-
es.
Uses, Tables and Tips
Baking
Oven function: True fan or Conventional
Baking tins
•For Conventional dark metal and non-stick tins are suitable.
•For True fan bright metal tins are also suitable.
Oven levels
•Baking with Conventional is possible on one oven level.
•With True fan 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
Inserting the fat filter
Hold the fat filter by the grip and insert
the two mounts downwards into the
opening on the rear wall of the oven
(fan opening).
Taking out the fat filter
Hold the fat filter by the grip and un-
hook it.

11Uses, Tables and Tips
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 True fan you can also bake with two tins next to one another on
the oven shelf at the same time. This does not significantly increase baking time.
3When frozen foods are used the trays inserted may distort during cooking. 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.
How to use the baking tables
The tables give the required temperature settings, baking times and oven shelf levels for a selec-
tion of typical dishes.
•Temperatures and baking times are for guidance only, as these will depend on the consistency
of pastry, dough or mixture, the amount and the type of baking tin.
•We recommend using the lower temperature the first time and then if necessary, for exam-
ple, if a deeper browning is required, or baking time is too long, selecting a higher tempera-
ture.
•If you cannot find the settings for a particular 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 extend-
ed 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 progresses.
•Your new oven may bake or roast differently to your previous appliance. So adapt your nor-
mal settings (temperature, cooking times) and oven shelf levels 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.

Uses, Tables and Tips12
Baking table
Baking on one oven level
Type of
baking Oven function Oven level
Temperature
°C
Time
Hr: Mins.
Baking in tins
Ring cake or brioche True fan 1150-160 0:50-1:10
Madeira cake/fruit cakes True fan 1140-160 1:10-1:30
Sponge cake True fan 1140 0:25-0:40
Sponge cake Conventional 1160 0:25-0:40
Flan base - short pastry True fan 3170-1801) 0:10-0:25
Flan base - sponge mixture True fan 3150-170 0:20-0:25
Apple pie Conventional 1170-190 0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set)
True fan 1160 1:10-1:30
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1180 1:10-1:30
Savoury flan (e. g, quiche
lorraine)
True fan 1160-180 0:30-1:10
Cheesecake Conventional 1170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3170-190 0:30-0:40
Christmas stollen Conventional 3160-1801) 0:40-1:00
Bread (rye bread)
-first of all
-then
Conventional 1
2301)
160-180
0:25
0:30-1:00
Cream puffs/eclairs Conventional 3160-1701) 0:15-0:30
Swiss roll Conventional 3180-2001) 0:10-0:20
Cake with crumble topping
(dry)
True fan 3150-160 0:20-0:40
Buttered almond cake/sugar
cakes
Conventional 3190-2101) 0:15-0:30
Fruit flans
(made with yeast dough/
sponge mixture)2)
True fan 3150 0:35-0:50
Fruit flans
(made with yeast dough/
sponge mixture)2)
Conventional 3170 0:35-0:50
Fruit flans made with short
pastry
True fan 3160-170 0:40-1:20

13Uses, Tables and Tips
Baking on more than one oven level
Yeast cakes with delicate
toppings (e. g, quark, cream,
custard)
Conventional 3160-1801) 0:40-1:20
Pizza (with a lot of top-
ping)2) True fan 1180-2001) 0:30-1:00
Pizza (thin crust) True fan 1200-2201) 0:10-0:25
Unleavened bread True fan 1200-220 0:08-0:15
Tarts (CH) True fan 1180-200 0:35-0:50
Biscuits
Short pastry biscuits True fan 3150-160 0:06-0:20
Viennese whirls True fan 3140 0:20-0:30
Viennese whirls Conventional 31601) 0:20-0:30
Biscuits made with sponge
mixture
True fan 3150-160 0:15-0:20
Pastries made with egg
white, meringues
True fan 380-100 2:00-2:30
Macaroons True fan 3100-120 0:30-0:60
Biscuits made with yeast
dough
True fan 3150-160 0:20-0:40
Puff pastries True fan 3170-1801) 0:20-0:30
Rolls True fan 31601) 0:20-0:35
Rolls Conventional 31801) 0:20-0:35
Small cakes (20per tray) True fan 31401) 0:20-0:30
Small cakes (20per tray) Conventional 31701) 0:20-0:30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Type of baking
True fan True fan
Temperature
in °C
Time
Hours:
Mins.
Shelf positions from bottom
2 levels 3 levels
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs 1/4 --- 160-1801)) 0:35-0:60
Dry streusel cake 1/3 --- 140-160 0:30-0:60
Type of
baking Oven function Oven level
Temperature
°C
Time
Hr: Mins.

Uses, Tables and Tips14
Tips on Baking
Biscuits/small cakes/pastries/rolls
Short pastry biscuits 1/3 1/3/5 150-160 0:15-0:35
Viennese whirls 1/3 1/3/5 140 0:20-0:60
Biscuits made with sponge
mixture 1/3 --- 160-170 0:25-0:40
Biscuits made with egg
white, meringues 1/3 --- 80-100 2:10-2:50
Macaroons 1/3 --- 100-120 0:40-1:20
Biscuits made with yeast
dough 1/3 --- 160-170 0:30-0:60
Puff pastries 1/3 --- 170-1801) 0:30-0:50
Rolls 1/4 --- 160 0:30-0:55
Small cakes (20per tray) 1/4 --- 1401) 0:25-0:40
1) Pre-heat the oven
Baking results Possible cause Remedy
The cake is not browned
enough underneath
Wrong oven level Place cake lower
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,
especially if using mixing ma-
chines
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
Grease filter is inserted Take out the grease filter
Type of baking
True fan True fan
Temperature
in °C
Time
Hours:
Mins.
Shelf positions from bottom
2 levels 3 levels

15Uses, Tables and Tips
Fan baking table
Table for Bakes and Gratins
Cake does not cook in the
baking time given
Temperature too low Use a slightly higher oven set-
ting
Grease filter is inserted Take out the grease filter
Type of baking Shelf position Temperature
°C
Time
Hr: Mins.
Pizza (thin crust) 1180 - 2001)
1) Pre-heat the oven
20 - 30
Pizza (with a lot of topping) 1180 - 200 20 - 30
Tarts 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 - 2701) 10 - 20
Puff pastry flan 1160 - 1801) 40 - 50
Flammekuchen (Pizza-like dish
from Alsace) 1250 - 2701) 12 - 20
Piroggen (Russian version of cal-
zone) 1180 - 2001) 15 - 25
Dish Oven function Shelf
position
Temperature
°C
Time
Hr: Mins.
Pasta bake Conventional 1180-200 0:45-1:00
Lasagne Conventional 1180-200 0:25-0:40
Vegetables au gratin1)
1) Pre-heat the oven
True fan 1160-170 0:15-0:30
Baguettes topped with
melted cheese1) True fan 1160-170 0:15-0:30
Sweet bakes Conventional 1180-200 0:40-0:60
Fish bakes Conventional 1180-200 0:30-1:00
Stuffed vegetables True fan 1160-170 0:30-1:00
Baking results Possible cause Remedy

Uses, Tables and Tips16
Frozen Ready Meals Table
Roasting
Oven function: Conventional or Rotitherm
Roasting dishes
•Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's
instructions).
•Large roasting joints can be roasted directly 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 succulent.
•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 table is for guidance only.
•We recommend cooking meat and fish weighing 1 kg and above in the oven.
•To prevent escaping meat juices or fat from burning on to the pan, we recommend 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 residual heat.
Food to be
cooked Oven function Shelf position
Temperature
°C Time
Frozen pizza Conventional 3
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions
Chips1)
(500 g)
1) Comments: Turn chips 2 or 3 times during cooking
True fan 3200-220
as per manufac-
turer’s instruc-
tions
Baguettes Conventional 3
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions
Fruit flans Conventional 3
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions

17Uses, Tables and Tips
Roasting table
Type of meat Quantity Ovenfunction Shelf
position
Tempera-
ture
°C
Time
Hours mins.
Beef
Pot roast 1-1.5 kg Convention-
al 1200-250 2:00-2:30
Roast beef or fillet per cm. of
thickness
- rare per cm.
of thickness Rotitherm 1190-2001) 0:05-0:06
- medium per cm.
of thickness Rotitherm 1180-190 0:06-0:08
- well done per cm.
of thickness Rotitherm 1170-180 0:08-0:10
Pork
Shoulder, neck, ham
joint 1-1.5 kg Rotitherm 1160-180 1:30-2:00
Chop, spare rib 1-1.5 kg Rotitherm 1170-180 1:00-1:30
Meat loaf 750 g-1 kg Rotitherm 1160-170 0:45-1:00
Porkknuckle (pre-
cooked) 750 g-1 kg Rotitherm 1150-170 1:30-2:00
Veal
Roast veal 1 kg Rotitherm 1160-180 1:30-2:00
Knuckle of veal 1.5-2 kg Rotitherm 1160-180 2:00-2:30
Lamb
Leg of lamb, roast
lamb 1-1.5 kg Rotitherm 1150-170 1:15-2:00
Saddle of lamb 1-1.5 kg Rotitherm 1160-180 1:00-1:30
Game
Saddle of hare, leg of
hare up to 1 kg Convention- al 3220-2501) 0:25-0:40
Saddle of venison 1.5-2 kg Convention-
al 1210-220 1:15-1:45
Haunch of venison 1.5-2 kg Convention-
al 1200-210 1:30-2:15
Poultry
Poultry portions 200-250g
each Rotitherm 1200-220 0:35-0:50

Uses, Tables and Tips18
Grill sizes
Oven function: Single 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 min-
utes.
•For grilling, place the shelf in the recommended shelf position.
•Always insert the tray for collecting the fat 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
Half chicken 400-500g
each Rotitherm 1190-210 0:35-0:50
Chicken, poulard 1-1.5 kg Rotitherm 1190-210 0:45-1:15
Duck 1.5-2 kg Rotitherm 1180-200 1:15-1:45
Goose 3.5-5 kg Rotitherm 1160-180 2:30-3:30
Turkey 2.5-3.5 kg Rotitherm 1160-180 1:45-2:30
Turkey 4-6 kg Rotitherm 1140-160 2:30-4:00
Fish (steamed)
Whole fish 1-1.5 kg Convention-
al 1210-220 0:45-1:15
1) Pre-heat the oven
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.
Toast1)
1) Do not pre-heat
34-6 mins. 3-5 mins.
Toast with topping 36-8 mins. ---
Type of meat Quantity Ovenfunction Shelf
position
Tempera-
ture
°C
Time
Hours mins.

19Uses, Tables and Tips
Defrosting
Oven function: Defrost (no temperature setting)
•Unwrap the food and place it on a plate on the oven shelf.
•Do not cover with a plate or bowl, as these can substantially lengthen the defrosting
time.
•For defrosting, place the shelf in the 1st oven level from the bottom.
Defrosting table
Drying
Oven function: True fan
•Use oven shelves covered with greaseproof paper or baking parchment.
•You get a better result if you switch the oven off halfway through the drying time,
open the door and leave the oven to cool down overnight.
•After this, finish drying the food to be dried.
Dish
Defrosting
time
mins.
Further
defrosting
time (mins.)
Comments
Chicken, 1000 g 100-140 20-30
Place the chicken on an upturned saucer
placed on a large plate
Turn halfway through
Meat, 1000 g 100-140 20-30 Turn halfway through
Meat, 500 g 90-120 20-30 Turn halfway through
Trout, 150g 25-35 10-15 ---
Strawberries, 300g 30-40 10-20 ---
Butter, 250g 30-40 10-15 ---
Cream, 2 x 200g 80-100 10-15 Cream can also be whipped when still
slightly frozen in places
Gateau, 1400g 60 60 ---
Food to be dried Temperature in
°C
Oven level Time in hours
(Guideline)
1 level 2 levels
Vegetables
Beans 60-70 3 1 / 4 6-8
Peppers (strips) 60-70 3 1 / 4 5-6
Vegetables for soup 60-70 3 1 / 4 5-6

Uses, Tables and Tips20
Making preserves
Oven function: Base 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 pro-
duced 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).
Preserves table
The times and temperatures for making preserves are for guidance only.
Mushrooms 50-60 3 1 / 4 6-8
Herbs 40-50 31 / 4 2-3
Fruit
Plums 60-70 3 1 / 4 8-10
Apricots 60-70 3 1 / 4 8-10
Apple slices 60-70 3 1 / 4 6-8
Pears 60-70 3 1 / 4 6-9
Preserve Temperature
in°C
Cooking time until
simmering
in mins.
Continue to cook
at 100°C
in mins.
Soft fruit
Strawberries, blueberries, rasp-
berries, 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
Carrots1) 160-170 50-60 5-10
Mushrooms1) 160-170 40-60 10-15
Food to be dried Temperature in
°C
Oven level Time in hours
(Guideline)
1 level 2 levels