Electrolux EOB52100 User manual

user manual
Oven
EOB52100

2electrolux
Contents
Safety instructions.................................. 3
Description of the Appliance .................. 4
Before Using for the first time ................. 6
Using the Oven ...................................... 7
Uses, Tables and Tips............................ 14
Cleaning and Care ................................. 25
What to do if …..................................... 32
Disposal ................................................ 32
Installation Instructions .......................... 33
Guarantee/Customer Service ................ 36
Service .................................................. 38
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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
Full glass door
Control panel
Door
handle
Oven Functions Temperature selector
Function buttons
Oven Power Indicator
Temperature / Time Display
Temperature Pilot Light

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Oven Features
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 col-
lecting fat.
Meat probe
For determining exactly how far joints of
meat are cooked.
Top heat and heating elements
Oven lighting
Meat probe socket
Fat Filter
Oven lighting
Fan heating element
Fan
Bottom Heat
Shelf positions
Oven shelf runners,
removable

6electrolux
Before Using for the first time
Setting and changing the time
After the appliance has been connected to
the electrical supply or when there has been
a power cut, the function indicator
Time flashes automatically.
1. To change a time that has already been
set, press the button and the button
at the same time, until the function
indicator Time flashes.
2. Using the or button, set the current
time.
After approx. 5 seconds, the flashing stops
and the clock displays the time of day set.
The appliance is now ready to use.
3The Time can only be changed, if no
Countdown is set.
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.

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Using the Oven
3The oven is equipped with retractable
buttons for “Oven functions” and “Tem-
perature selection”. To use, press the
relevant button. The button then sticks
out.
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 function selection Temperature selector
Temperature / Time Display
Oven Power Indicator
ButtonButton
Temperature Pilot Light
Meat probe indicator

8electrolux
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 o n 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.
Inserting/Removing the Fat Filter
Only use the fat filter when roasting to
protect the rear heating elements from fat
splashes.
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 unhook it.

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Additional functions
Either Countdown or Meat probe can
be set.
3General Hints
•After a function has been selected, the
display flashes for about 5 seconds.
While it flashes, the desired time can be
set using the or buttons.
•When the desired time has been set, the
display flashes for another 5 seconds.
The set time begins to run.
•Press any of the buttons to stop the sig-
nal.
•The desired oven function and tempera-
ture can be selected before or after set-
ting the clock functions.
•When cooking is finished, turn the oven
and temperature selectors back to zero.
Countdown
3This function has no effect on the
operation of the oven.
1. Press any button.
“0.00” flashes in the display.
2. Within 5 seconds set the desired count-
down using the or buttons (max.
2 hours 30 minutes).
After 5 seconds the display shows the
time remaining.
When the time has elapsed, “0.00” is dis-
played and an audible signal sounds for
2 minutes.
3. The signal can be stopped by pressing
any button.
Countdown
To set a countdown.
Meat probe
To set a core temperature.
Time or temperature display
Selector buttons

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Meat probe
1Important: Only the meat probe sup-
plied with the oven may be used. If re-
placing, please use only original
replacement parts.
1. Push the tip of the meat probe right into
the meat so that the tip is in the centre
of the meat.
2. Insert the meat probe plug into the
socket on the side wall of the oven as far
as it will go.
3. Using the or button set the desired
core temperature.
The display changes to the current core tem-
perature.
3The core temperature is displayed from
30°C.
4. Set oven function and oven tempera-
ture.
As soon as the core temperature set is
reached, an audible signal sounds.
5. Press any key to switch off the signal.
6. Turn oven function selector and temper-
ature selector to the Off position.

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1Warning: The meat probe is hot. There
is a risk of being burned when removing
the plug and the tip of the meat probe.
7. Remove the meat probe’s plug from the
socket and take the meat out of the ov-
en.
Changing the core temperature
–If necessary, change the temperature
using or .
Mechanical door lock
When the appliance is delivered the door
lock is deactivated.
Activating door lock
1. Take hold of the door trim(B) on the up-
per edge of the door at both sides and
press inwards to release the clip seal.
Then remove the door trim by pulling it
upwards.
2. Activate lever:
Remove lever (1) and
move 4mm to the left (2)
and insert (3).
3. Take hold of the door trim (B) at each
side, position it on the inside edge of the
door and plug the door trim (B) into the
upper edge of the door
3On the open side of the door trim (B)
there is a guide bar (C). This must be

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pushed between the outer door panel
and the guide corner (D).
The clip seal (E) must be snapped in.
To open the oven door.
1. Keep lever pressed.
2. Open the door.
To close the oven
Close door without pressing the lever.
Deactivating door lock
To deactivate the door lock, the lever is
moved to the right again. Proceed as de-
scribed above.
3Switching off the appliance does not re-
move the mechanical door lock.
Removing door lock
1. Take hold of the door trim(B) on the up-
per edge of the door at both sides and
press inwards to release the clip seal.
Then remove the door trim by pulling it
upwards.
2. Demount lever:
Remove lever (1).

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3. Remove trim from the under side of the
door trim (B)(2) and push in (3).
4. Take hold of the door trim(B) at each
side, position it on the inside edge of the
door and push the door trim (B) onto the
upper edge of the door
3On the open side of the door trim(B)
there is a guide bar(C). This must be
pushed between the outer door panel
and the guide corner(D).
The clip seal(E) must be snapped in.
5. Close the oven door.
Uses, Tables and Tips
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.
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:

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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.

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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 Convection with ring
heating element
1150-160 0:50-1:10
Madeira cake/fruit cakes Convection with ring
heating element
1140-160 1:10-1:30
Sponge cake Convection with ring
heating element
1140 0:25-0:40
Sponge cake Conventional 1160 0:25-0:40
Flan base - short pastry Convection with ring
heating element
3170-180
1)
0:10-0:25
Flan base - sponge mixture Convection with ring
heating element
3150-170 0:20-0:25
Apple pie Conventional 1170-190 0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set)
Convection with ring
heating element
1160 1:10-1:30
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1180 1:10-1:30
Savoury flan (e. g, quiche lor-
raine)
Convection with ring
heating element
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 3160-180
1)
0:40-1:00
Bread (rye bread)
-first of all
-then
Conventional 1
230
1)
160-180
0:25
0:30-1:00
Cream puffs/eclairs Conventional 3160-170
1)
0:15-0:30
Swiss roll Conventional 3180-200
1)
0:10-0:20
Cake with crumble topping (dry) Convection with ring
heating element
3150-160 0:20-0:40
Buttered almond cake/sugar
cakes
Conventional 3190-210
1)
0:15-0:30
Fruit flans
(made with yeast dough/sponge
mixture)
2)
Convection with ring
heating element
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 pas-
try
Convection with ring
heating element
3160-170 0:40-1:20

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Yeast cakes with delicate top-
pings (e. g, quark, cream, cus-
tard)
Conventional 3160-180
1)
0:40-1:20
Pizza (with a lot of topping)
2)
Convection with ring
heating element
1180-200
1)
0:30-1:00
Pizza (thin crust) Convection with ring
heating element
1200-220
1)
0:10-0:25
Unleavened bread Convection with ring
heating element
1200-220 0:08-0:15
Ta r t s ( C H ) Convection with ring
heating element
1180-200 0:35-0:50
Biscuits
Short pastry biscuits Convection with ring
heating element
3150-160 0:06-0:20
Viennese whirls Convection with ring
heating element
3140 0:20-0:30
Viennese whirls Conventional 3160
1)
0:20-0:30
Biscuits made with sponge mix-
ture
Convection with ring
heating element
3150-160 0:15-0:20
Pastries made with egg white,
meringues
Convection with ring
heating element
380-100 2:00-2:30
Macaroons Convection with ring
heating element
3100-120 0:30-0:60
Biscuits made with yeast dough Convection with ring
heating element
3150-160 0:20-0:40
Puff pastries Convection with ring
heating element
3170-180
1)
0:20-0:30
Rolls Convection with ring
heating element
3160
1)
0:20-0:35
Rolls Conventional 3180
1)
0:20-0:35
Small cakes (20per tray) Convection with ring
heating element
3140
1)
0:20-0:30
Small cakes (20per tray) Conventional 3170
1)
0:20-0:30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Type of
baking Oven function Oven level
Temperature
°C
Time
Hr: 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
Hours:
Mins.
Shelf positions from bottom
2 levels 3 levels
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs 1/4 --- 160-180
1))
0:35-0:60
Dry streusel cake 1/3 --- 140-160 0:30-0:60
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 --- 170-180
1)
0:30-0:50
Rolls 1/4 --- 160 0:30-0:55
Small cakes (20per tray) 1/4 --- 140
1)
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, 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

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Pizza setting table
Table for Bakes and Gratins
Cake browns unevenly Oven temperature too high and bak-
ing 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
Cake does not cook in the
baking time given
Temperature too low Use a slightly higher oven setting
Grease filter is inserted Take out the grease filter
Baking results Possible cause Remedy
Type of baking Shelf position Temperature
°C
Time
Hr: Mins.
Pizza (thin crust) 1180 - 200
1)
20 - 30
Pizza (with a lot of topping) 1180 - 200 20 - 30
Ta r t 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 - 270
1)
10 - 20
Puff pastry flan 1160 - 180
1)
40 - 50
Flammekuchen (Pizza-like dish from Al-
sace) 1250 - 270
1)
12 - 20
Piroggen (Russian version of calzone) 1180 - 200
1)
15 - 25
1) Pre-heat the oven
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 gratin
1)
Convection with ring
heating element 1160-170 0:15-0:30
Baguettes topped with melted
cheese
1)
Convection with ring
heating element 1160-170 0:15-0:30
Sweet bakes Conventional 1180-200 0:40-0:60

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.
Fish bakes Conventional 1180-200 0:30-1:00
Stuffed vegetables Convection with ring
heating element 1160-170 0:30-1:00
1) Pre-heat the oven
Dish Oven function Shelf
position
Temperature
°C
Time
Hr: Mins.
Food to be
cooked Oven function Shelf position
Temp er a ture
°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