Electrolux E1000-5 User manual

E1000-5
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 6
Initial Cleaning 6
Using the Rings 7
Setting the heat setting 7
Using the Oven 8
Switching the Oven On and Off 8
Oven Functions 9
Inserting the Oven Shelf and the
Baking Tray 9
Uses, Tables and Tips 10
Cooking table 10
Baking 11
Roasting 14
Grill sizes 16
Making preserves 16
Cleaning and Care 17
Outside of the appliance 18
Oven interior 18
Accessories 18
Shelf Support Rails 18
Oven Lighting 19
Oven Ceiling 20
Oven door 21
Oven door glass 22
What to do if … 25
Disposal 26
Service 27
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
Oven Functions Temperature selector
Hob Cooking Zone Control
Hob Cooking Zone Control
Top heat and heating elements
Oven lighting
Bottom Heat
Shelf positions
Oven shelf runners,
removable

Before Using for the first time6
Oven steam vent
The steam from the oven is fed directly upwards
via the duct in the rear of the cooking surface.
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, 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.

7Using the Rings
Using the Rings
3Also refer to the operating instructions for your built-in hob. It contains important in-
formation on ovenware, operation, 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.
Setting the heat setting
1. Select the heat setting.
Hob Cooking Zone Control Knobs
front left rear left rear right front right

Using the Oven8
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.
Using the Oven
Switching the Oven On and Off
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.
Temperature Pilot Light
Oven Functions Temperature selector
Oven Power Indicator

9Using the Oven
Oven Functions
The oven has the following functions:
Inserting the Oven Shelf and the Baking Tray
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
Push the baking tray between 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.
Conventional For baking and roasting on one oven level.
Top heat For browning bread, cakes and pastries and for bakes.
Base heat For baking cakes with crispy or crusty bases.
Single Grill For grilling flat food items placed in the middle of the grill
and for toasting.
Dual gril For grilling flat food items in large quantities and for toast-
ing.

Uses, Tables and Tips10
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 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.
Uses, Tables and Tips
Cooking table
The information given in the following table is for guidance only.
Heat
setting
Cooking-
process suitable for Cooking time Tips/Hints
0Residual heat, Off position
1Keeping
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
Simmer-
ing 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

11Uses, Tables and Tips
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: 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
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. ¼l water for
750 g potatoes
Cooking larger quantities of
food, stews and soups 60-150 mins. Up to 3 l liquid plus in- gredients
6-7 Gentle
Frying
Frying escalopes, veal cor-
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts
Steady frying Turn halfway through
cooking
7-8 Heavy
Frying
Hash browns, loin steaks,
steaks, Flädle (pancakes for
garnishing soup)
5-15 mins.
per pan
Turn halfway through
cooking
9
Boiling
Searing
Deep
frying
Boiling large quantities of water, cooking pasta, searing meat (goulash,
pot roast), deep frying chips
Heat
setting
Cooking-
process suitable for Cooking time Tips/Hints

Uses, Tables and Tips12
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 inserted may distort during cooking. This is due to
the large difference in temperature between the freezing temperature and the tempera-
ture 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 selection of typical dishes.
•Temperatures and baking times are for guidance only, as these will depend on the con-
sistency of the pastry, mixture or dough and the number and the type of baking tin.
•We recommend using the lower temperature the first time and then if necessary, for
example, if a deeper browning is required, or baking time is too long, selecting a high-
er temperature.
•If you cannot find the settings for a particular recipe, look for the one that is most
similar.
•Your new oven may bake or roast differently to your previous appliance. So adapt
your normal settings (temperature, cooking times) and oven shelf levels to the recom-
mendations 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
Temperature
ºC Time
Baking in tins
Ring cake or brioche 1160-180 0:50-1:10
Madeira cake, fruit cakes 1150-170 1:10-1:30
Sponge flan 1160-180 0:25-0:40
Flan base - short pastry 3190-2101) 0:10-0:25
Flan base - sponge mixture 3170-190 0:20-0:25
Apple tart (covered) 1170-190 0:50-1:00

13Uses, Tables and Tips
Apple pie (2tins Ø20cm, placed diagonally
to one another)
1180-200 0:20-0:30
Savoury flan (e. g., quiche lorraine) 1180-200 0:30-1:10
Cheesecake 1160-180 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown 3170-190 0:30-0:40
Christmas stollen 3160-1801) 0:40-1:00
Bread (rye bread) first of all
.......................................then 12501)
160-180
0:20
0:30-1:00
Cream puffs, eclairs 3190-210 0:25-0:40
Swiss roll 3180-2001) 0:10-0:20
Dry streusel cake 3160-180 0:20-0:40
Buttered almond cake, sugar cakes, Bien-
enstich (custard-filled cake, coated with
sugar and almonds)
3190-2101) 0:15-0:30
Fruit flans (made with yeast dough/sponge
mixture) 3170-190 0:25-0:50
Fruit flans made with short pastry 3170-190 0:40-1:20
Yeast cakes with delicate
fillings (e. g., cream cheese, cream, etc.)
(cooked on baking sheet)
3160-180 0:40-1:20
Pizza (with a lot of topping) 1190-2101) 0:30-1:00
Pizza (thin crust) 1230-2501) 0:10-0:25
Unleavened bread 1230-2501) 0:08-0:15
Tarts (Swiss-style) 1210-2301) 0:35-0:50
Biscuits
Short pastry biscuits 3170-1901) 0:06-0:20
Viennese whirls 3160-180 0:10-0:40
Biscuits made with sponge mixture 3170-190 0:15-0:20
Pastries made with egg white, meringues 3100-120 2:00-2:30
Macaroons 3120-140 0:30-0:60
Danish pastries 3170-190 0:20-0:40
Puff pastries 3190-2101) 0:20-0:30
Rolls 3180-2201) 0:20-0:35
Small cakes (20 per tray) 3170-1901) 0:20-0:30
1) Pre-heat the oven
Type of baking Oven
level
Temperature
ºC Time

Uses, Tables and Tips14
Tips on baking
Roasting
Oven function: Conventional
Ovenware for roasting
•Any heat-resistant ovenware is suitable to use for roasting. (Please read the manufac-
turer'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 table is for guidance only.
•We recommend cooking meat and fish weighing 1kg or more in the oven.
•To prevent meat juices or fat from burning 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 residual 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,
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
Cake is not done within
the baking time given
Temperature too low Use a slightly higher oven set-
ting

15Uses, Tables and Tips
Roasting table
Type of meat Amount
Weight Oven level Temperature ºC
Time
Hr.:Min.
Beef
Pot roast 1-1.5 kg 1200-250 2:00-2:30
Roast beef or fillet 1per cm. of
thickness
- rare per cm. of
thickness 1230-2501) 0:06-0:08
- medium per cm. of
thickness 1230-2501) 0:08-0:10
- well done per cm. of
thickness 1210-2301) 0:10-0:12
Pork
Shoulder, neck, ham joint, 1-1.5 kg 1210-220 1:30-2:00
Chop, spare rib 1-1.5 kg 1180-190 1:00-1:30
Meat loaf 750 g-1 kg 1170-180 0:45-1:00
Knuckles of pork (pre-
cooked) 750 g-1 kg 1210-220 1:30-2:00
Veal
Roast veal 1 kg 1210-220 1:30-2:00
Knuckle of veal 1.5-2 kg 1210-225 2:00-2:30
Lamb
Leg of lamb, roast lamb 1-1.5 kg 1210-220 1:15-2:00
Saddle of lamb 1-1.5 kg 1210-220 1:00-1:30
Game
Saddle of hare, leg of hare up to 1 kg 3220-2501) 0:25-0:40
Saddle of venison 1.5-2 kg 1210-220 1:00-1:30
Haunch of venison 1.5-2 kg 1200-210 1:15-1:50
Poultry
Poultry portions
(4to6pieces)
each
200-250g 1220-250 0:35-0:50
Chicken halves
(2to4pieces)
each
400-500 g 1220-250 0:35-0:50
Chicken, poulard 1-1.5 kg 1220-250 0:45-1:15
Duck 1.5-2 kg 1210-220 1:00-1:30
Goose 3.5-5 kg 1200-210 2:30-3:00
Turkey 2.5-3.5 kg
4-6 kg 1200-210 180-200
1:30-2:00
2:30-4:00

Uses, Tables and Tips16
Grill sizes
Oven function: Single Grill or Dual gril 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 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: 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.
Fish (steamed)
Whole fish 1-1.5 kg 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 Amount
Weight Oven level Temperature ºC
Time
Hr.:Min.

17Cleaning and Care
•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.
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 remov-
ers.
Do not clean the glass oven door with abrasive fluids or metal scrapers, which could
scratch the surface. The glass could crack and shatter.
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)
1) Leave standing in oven when switched off
160-170 50-60 5-10
Mushrooms1) 160-170 40-60 10-15
Cucumbers 160-170 50-60 ---
Mixed pickles 160-170 50-60 15
Kohlrabi, peas, asparagus 160-170 50-60 15-20
Beans 160-170 50-60 ---

Cleaning and Care18
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 commercially 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 solution 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 instructions 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.
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).

19Cleaning and Care
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).
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.

Cleaning and Care20
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 element
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 element might
break.
Repositioning the heating element
1. Move the heating element back up towards the
oven ceiling.
2. Pull the heating element forwards against the
spring pressure and guide it over the oven sup-
port lug.
3. Settle it onto the support.
4. Insert shelf support rail.
1Important: The heating element must be posi-
tioned correctly and securely on both sides
above the support lug on the inner wall of the
oven.
Cleaning the oven ceiling