Electrolux EOB63100X User manual

user manual
Oven
EOB63100

2electrolux
Contents
Safety instructions.................................. 3
Description of the Appliance .................. 4
Before using for the first time ................. 6
Operating the Oven................................ 7
Usage, Tables and Tips.......................... 14
Cleaning and care.................................. 24
What to do if …..................................... 29
Electrical Connection............................. 30
Installation Instructions .......................... 31
Disposal ................................................ 34
Guarantee/Customer Service ................ 35
Service and Spare Parts........................ 37
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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 connected by a
qualified electrician only.
•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 en-
gineers. Considerable danger may re-
sult from improper repairs. If repairs
become necessary, please contact your
local Service Force Centre.
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.
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 the enamel and discolouration.
•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
Door
handle
Light bar
Oven door

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Control Panel
Oven Features
All of the interior walls of the oven are coated in a special enamel (catalytic coating).
Oven Functions Temperature selector
Clock function buttons
Oven power indicator Temperature Pilot Light
Time display
Top heat and heating elements
Oven lighting
Fan heating element
Fan
Bottom heat
Shelf positions
Oven shelf runners, removable

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Oven Accessories
Shelf
For dishes, cake tins, items for roasting and
grilling.
Grill set
Grill
Insert for the roasting pan for roasting and
grilling.
Roasting Pan
For baking and roasting or as a pan for col-
lecting fat.
Before using for the first time
Setting and changing the cur-
rent time
3The oven only operates when the time
has been set.
When the appliance has been connect-
ed to the electrical supply or when there
has been a power cut, the function indi-
cator Time flashes automatically.
1. To change the time that has already
been set, press the Selection button
repeatedly, until the function indicator
Time flashes.
2. Set the current time using the or
button.

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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 neither
of the automatic functions (Cook
time or End time ) have been set.
Initial Cleaning
You should clean the oven before using it for
the first time.
1Caution: Do not use any caustic, abra-
sive cleaners! The surface could be
damaged.
3To clean the external parts of the oven,
only use a cloth well wrung out with
warm water to which a little washing up
liquid has been added or a commercially
available cleaner specifically designed
for this purpose.
To prevent damaging the door or door glass,
avoid the use of the following:
•Household detergent and bleaches
•Impregnated pads unsuitable for non-
stick saucepans
•Brillo/Ajax pads or steel wool pads
•Chemical oven pads or aerosols
•Rust removers
•Bath/Sink stain removers
1. Turn the oven function switch to oven
lighting .
2. Remove all accessories and the shelf
support rails and wash them with warm
water and washing up liquid.
3. Wash the floor of the oven in the same
way using warm soapy water, and allow
to dry.
4. Wipe the front of the appliance with a
damp cloth.
Operating the Oven
3The oven is equipped with retractable
buttons for “Oven functions” and “Tempera-
ture selection”. To use, press the relevant
button. The button then pops out.

8electrolux
Switching the Oven On and Off
1. Turn the oven functions control knob to
the desired function.
2. Turn the temperature control knob to the
desired temperature.
The power indicator is lit while the oven is on.
The temperature power indicator is lit while
the oven is heating up.
3. To turn the oven off, turn the oven func-
tions and temperature control knob
back 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 Pilot Light
Temperature selector
Oven power indicator
Oven Functions
Oven function Use
Light With this function you can light up the oven interior, e.g. for cleaning.
Convection with ring
heating element
For baking on up to three oven shelves at the same time.
Set the oven temperatures 20-40 °C lower than when using Conven-
tional.
Convection grilling For roasting larger joints of meat or poultry on one oven shelf.
The function is also suitable for
browning and gratinbaking .
Grill For grilling flat food items arranged in the middle of the grill and for
toasting .

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Inserting the Oven Shelf and the
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 roasting pan:
Push the 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
additional device to prevent cookware
from slipping.
Inserting the oven shelf and the roasting
pan together:
Lay the oven shelf on the roasting pan.
Dual grill For grilling flat food items in large quantities and for toasting .
Conventional For baking and roasting on one oven level .
Bottom heat For baking cakes with crispy or crusty bases .
Defrost For defrosting e. g. gateaux and flans, butter, bread, fruit or other fro-
zen foods
.
Oven function Use

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Push the roasting pan between the guide
bars of the selected oven level.
Grill set
The grill set consists of grill and roasting pan.
The grill can used on both sides.
1Warning: There is a risk of burning
when removing the roasting pan from
the hot oven!
Inserting the grill tray underneath:
The grill tray rests in the roasting pan.
Push the roasting pan between the guide
bars of the selected oven level.
3For roasting larger joints of meat or poul-
try on one oven shelf.
Inserting the grill tray on top:
The grill tray rests on the roasting pan.
Push the roasting pan between the guide
bars of the selected oven level.
3For grilling flat food items in large quan-
tities and for toasting.

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Clock Functions
Countdown
To set a countdown. A signal sounds after
the time has elapsed.
This function does not affect the operation of
the oven.
Cook time
To set how long the oven is to be in use.
End time
To set when the oven is to switch off again.
Time
To set, change or check the time
(See also section “Before Using for the First
Time”).
3How to use the clock functions
•When a function has been selected, the
corresponding function indicator flashes
for approx. 5 seconds. During this time
the desired times can be set using the
or button.
•When the desired time has been set, the
function indicator flashes for approx.
another 5 seconds. After that the func-
tion indicator is then lit. The set time be-
gins to run.
•Press any of the buttons to stop the
acoustic signal.
•The desired oven function and tempera-
ture can be selected before or after the
clock functions Cook time and End
time are set.
•When the cooking time has ended, turn
the oven function and temperature dial
back to the OFF position.
Countdown
1. Press Selection button repeatedly,
until the function indicator
Countdown flashes.
Selector Button Button
Button
Time display Function IndicatorsFunction Indicators

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2. Using the or button, set the re-
quired Countdown (max. 2 hours 30
minutes).
After approx. 5 seconds, the display shows
the remaining time.
The function indicator Countdown will light
up.
When the time has elapsed, the function in-
dicator flashes and an acoustic signal
sounds for 2 minutes.
Press any button to switch off the signal.
Cook time
1. Press Selection button repeatedly,
until the function indicator Cook time
flashes.
2. Using the or button, set the re-
quired cooking time.
After approx. 5 seconds, the display returns
to the current time. The function indicator
Cook time will light up.
When the time has elapsed, the function in-
dicator will flash, an acoustic signal will

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sound for 2 minutes and the oven will switch
itself off.
3. Press any button to switch off the signal
and the programme.
End time
1. Press Selection button repeatedly,
until the function indicator End time
flashes.
2. Using the or button, set the re-
quired switch-off time.
After approx. 5 seconds, the display returns
to the current time.
The function indicator End time will light
up.
When the time has lapsed, the function indi-
cator will flash, an acoustic signal will sound
for 2 minutes and the oven will switch itself
off.
3. Press any button to switch off the signal
and the programme.
Cook time and End time com-
bined
3Cook time and End time can be
used simultaneously, if the oven is to be
automatically switched on and off at a
later time.

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1. Using the function Cook time set the
period of time that the dish requires to
cook.
In this example, 1 hour.
2. Using the function End time , set the
time at which the dish is to be ready.
In this example, 14:05.
The function indicators Cook time and
End time light up and the time is shown in
the display.
In this example, 12:05.
The oven will automatically switch itself on at
the appropriate time as calculated.
In this example, at 13:05.
And will switch itself off when the cooking
time set has elapsed.
In this example, at 14:05.
Usage, 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.
•Using Convection with ring heating
element you can bake on up to 3
baking trays at the same time:
1 baking tray:
e.g. oven level 3

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1 cake tin:
e.g. oven level 1
2 baking trays:
e. 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 or mixture, 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.
•If baking cakes on baking trays or tins
on more than one level, baking time can
be extended by 10-15 minutes.
•Moist recipes (for g. 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, you can
switch the oven off about 10 minutes
before the end of the baking time, in or-
der to utilise the residual heat.
Unless otherwise stated, the values giv-
en in the tables assume that cooking is
started with the oven cold.
Baking table
Baking on one oven level

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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 ( CH ) 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
Time
Hours:
Mins.
Shelf positions from bottom Te m p e -
rature in °C
2 levels 3 levels
Cakes/pastries/biscuits 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
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
Pastries made with egg white, me-
ringues 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 0:30-0:45
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 at the bottom
Wrong shelf level Place cake on a lower shelf
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too high Use a slightly lower temperature set-
ting
Baking time too short Increase baking time
Baking times cannot be re-
duced by setting higher tem-
peratures
Too much liquid in the dough/mixture Use less liquid
Pay attention to mixing times, espe-
cially if using mixing machines
Cake is too dry Oven temperature too low Increase oven temperature
Baking time too long Shorten baking time

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Table for Bakes and Gratins
Frozen Ready Meals Table
Cake browns unevenly Oven temperature too high and baking
time too short
Set a lower temperature and in-
crease baking time
Dough/mixture is unevenly distributed Spread the dough/mixture evenly on
the baking tray
Cake is not cooked within
the baking time set
Temperature too low Use a slightly higher temperature
setting
Baking results Possible cause Remedy
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
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
Food to be
cooked Oven function Shelf position
Temp erat ure
°C Time
Frozen pizza Conventional 3as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
Chips
1)
(500 g)
Convection with ring
heating element 3200-220 as per manufactur- er’s instructions
Baguettes Conventional 3as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
Fruit flans Conventional 3as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
1) Comments: Turn chips 2 or 3 times during cooking

20 electrolux
Roasting
Oven function: Conventional or Con-
vection grilling
Roasting dishes
•Any heat-resistant ovenware is suitable
for roasting. (Please read the manufac-
turer's instructions.)
•Large roasting joints can be cooked di-
rectly in the tray or on the shelf with
the tray placed below
•For all lean meat, we recommend
roasting these in a roasting tray with
a lid. This makes the meat more succu-
lent.
•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 figures in the following table are for
guidance only.
•We recommend cooking meat and fish
over 1 kg in weight in the oven.
•To prevent escaping meat juices or fat
from burning on to the pan, we recom-
mend placing some water in the roast-
ing pan.
•Turn the meat as required (after about 1/
2 - 2/3 of cooking time).
•Baste large roasting joints and poultry
several times during the cooking time.
This will give better roasting results.
•Switch off the oven approx. 10 minutes
prior to the end of the cooking time in or-
der to use the residual heat.
Roasting table
Type of meat Quantity Ovenfunction Shelf
position
Te m p e r -
ature
°C
Time
Hours
mins.
Beef
Pot roast 1-1.5 kg Conventional 1200-250 2:00-2:30
Roast beef or fillet per cm. of
thickness
- rare per cm.
of thickness
Convection
grilling 1190-200
1)
0:05-0:06
- medium per cm.
of thickness
Convection
grilling 1180-190 0:06-0:08
- well done per cm.
of thickness
Convection
grilling 1170-180 0:08-0:10
Pork
Shoulder, neck, ham joint 1-1.5 kg Convection
grilling 1160-180 1:30-2:00
Chop, spare rib 1-1.5 kg Convection
grilling 1170-180 1:00-1:30
Meat loaf 750 g-1 kg Convection
grilling 1160-170 0:45-1:00
Porkknuckle (pre-
cooked) 750 g-1 kg Convection grilling 1150-170 1:30-2:00
Veal
Roast veal 1 kg Convection
grilling 1160-180 1:30-2:00
Knuckle of veal 1.5-2 kg Convection
grilling 1160-180 2:00-2:30