Electrolux EOB4612SELUXITALY User manual

Built-In Electric Oven

User information

EOB4612

822 923 182-A-141002-04

g

2

Dear customer,

Please read these user information carefully.

Pay particular attention to the section “Safety information” on the first few

pages. Please retain this user information for later reference. Pass them on

to possible new owners of the appliance.

The following symbols are used in the text:

1 Safety instructions

Warning: Information concerning your personal safety.

Important: Information on how to avoid damaging the appliance.

3 Information and practical tips

2 Environmental information

1.These numbers indicate step by step how to use the appliance.

2.…

3.…

This user information contain information on steps you can take yourself to

rectify a possible malfunction. Refer to the section “What to do if...”.

3

Contents

Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

General Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Control Panel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Before Using for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Inserting the general purpose tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Roasts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Roast Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Infrared Grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Turbo grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Preparing dried foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Cleaning and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Exterior of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

4

What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Safety Instructions for the Installer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

5

Operating Instructions

1 Safety

Electrical Safety

• The appliance may only be connected by a registered specialist.

• In the event of any faults or damage to the appliance: remove fuses or

switch off.

• It is not permissible to clean the appliance with a steam or high pressure

cleaner for safety reasons!

• Repairs to the appliance may only be carried out by specialists. Re-

pairs carried out by inexperienced persons may cause injury or serious

malfunctioning. If your appliance needs repairing, please contact your lo-

cal AEG Service Force Centre or your specialist dealer.

Child Safety

• Never leave children unsupervised when the appliance is in use.

Safety whilst Using

• This appliance is intended to be used for cooking, frying and baking food

in the home.

• Take care when connecting electric appliances to sockets nearby. Do not

allow connecting leads to come into contact with hot rings or to catch be-

neath 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.

6

To Avoid Damaging Your Appliance

• Do not line your oven with aluminium foil and do not place a baking tray or

dish on the oven floor, otherwise the oven enamel will be damaged by the

resulting build up of heat.

• Juice from fruit that drips from baking trays will leave marks that cannot

be removed. For very moist cakes, use the universal baking tray.

• Do not put any weight on the oven door when it is open.

• Never pour water directly into the hot oven. The enamel may be damaged.

• Using force, especially on the edges of the front glass panel, may break

the glass.

• Do not store inflammable objects in the oven. They may ignite when the

oven is switched on.

• Do not store moist food in the oven. The enamel may be damaged.

2 Disposal

Disposing of the packaging material

All materials used can be fully recycled.

Plastics are marked as follows:

• >PE< for polyethylene, as used for the outer wrapping and the bags in-

side.

• >PS< for polystyrene foam, e.g., as used for the padding materials. They

are completely free of CFCs.

Disposal of old appliances

1 Warning: Before disposing of old appliances please make them inoperable

so that they cannot be the source of danger.

To do this, disconnect the appliance from the mains supply and remove

the mains lead.

To protect the environment, it is important that worn out appliances are dis-

posed of in the correct manner.

• The appliance must not be disposed of with household rubbish.

• You can obtain information about collection dates or public refuse dispos-

al sites from your local refuse department or council.

7

Description of the Appliance

General Overview

Full glass

door

Control panel

Door

handle

8

Control Panel

Oven Features

Temperature Pilot LightOven Power Indicator

Oven Functions

Temperature Selection

Minute timer

Top heat and heating elements

Oven lighting

Fan

Bottom Heat

Shelf positions

9

Oven accessories

Combination shelf

For dishes, cake tins, items for roasting

and grilling.

General purpose pan

For roasting, or as a receptacle for

grease.

Before Using for the First Time

Initial Cleaning

Before using the oven for the first time you should clean it thoroughly.

1 Caution: Do not use any caustic, abrasive cleaners! The surface could be

damaged.

3 To clean metal fronts use commercially available cleaning agents.

1.Turn the oven function switch to oven lighting L.

2.Remove all accessories 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.

10

Using the Oven

Switching the Oven On and Off

1.Turn the oven functions switch to the required function.

2.Turn the temperature selection switch to the required temperature.

The red oven power indicator is illuminated while the oven is in use.

The red temperature pilot light is illuminated while the oven is heating up.

3.To switch off the oven, turn the oven functions switch and the temperature

selection switch to the zero position.

3 Cooling fan

When the oven is switched on, the fan comes on automatically to keep the

surfaces the appliance cool. When the oven is switched off, the fan contin-

ues to operate to cool the appliance down, then switches itself off.

Temperature Pilot Light

Oven Functions

Temperature Selection

Oven Power Indicator

11

Oven Functions

The oven has the following functions:

L Oven lighting

With this function you can illuminate the oven interior, e.g., for cleaning.

The heating element is not in use.

¤ Fan-assisted circulation

For roasting and grilling on two shelf positions.

Set the oven temperature 20-40 °C lower than for Top/Bottom heat.

Top/Bottom heat is on and the fan is also on.

¼ Turbo All-Round Grill

For roasting larger pieces of meat or poultry on one level. The function is

also suitable for cooking au gratin and browning.

The grill heating element and the fan are on.

¸ Infrared Grill

For grilling flat foods that are arranged in the middle of the shelf such as

steaks, escalopes, fish or for toasting.

The grill heating element is in use.

º Infrared Wide-Area Grill

For grilling flat foods in larger quantities, such as steaks, escalopes, fish

or for toasting.

Top heat and the grill element are used.

O Top Heat

For browning foods topped with breadcrumbs and foods cooked au

gratin.

The top heating element is in use.

U Bottom Heat

For crisping cakes that require a crisp base.

The bottom heating element is in use.

¡ Conventional

For baking or roasting on one level.

The conventional heating elements are in use.

12

Timer

To set a time. A signal is sounded when

the time has elapsed.

This function has no effect on oven oper-

ation.

Set the timer knob to 60 minutes, then

turn it to the desired length of time. (60

minutes maximum).

A signal is sounded when the time has

elapsed.

To change your setting, just turn the knob

to the desired value.

To stop the timer before the set time has

elapsed, turn the knob to OFF.

Inserting the general purpose tray

3 General purpose tray

The tray has a little bulge on the left and

right edges. These are provided as posi-

tioning guides and must always be locat-

ed towards the rear when inserting the

tray.

Inserting the tray/ general purpose tray:

The bulges must be positioned towards the rear.

13

Uses, Tables and Tips

Baking

Use either the fan assisted ¤ function or Top/Bottom ¡ heating for baking.

Baking tins

• Dark metal or coated tins are suitable for Top/Bottom ¡ heating.

• Light metal/glass/ceramic containers are also suitable for fan-assisted ¤

baking.

Tray levels

• With Top/Bottom ¡ heating, baking can be done on one tray.

• With the fan-assisted ¤ feature, you can bake flat, dry cakes and pastries

on two trays at the same time.

1 Baking tray: could be placed at Posi-

tion 3

1 Baking tins: could be placed at Posi-

tion 1

2 trays: at positions 1 and 3

14

General advice

• When choosing the oven position, make sure you are counting from the

bottom.

• Insert the tray with the bevelled edge towards you.

• Always place baking tins at the centre of the grill.

• With fan-assisted ¤ circulation or Top/Bottom ¡ heat, you can bake two

tins beside each other at the same time. The baking time becomes only

slightly longer.

3 When frozen foods are used the trays inserted may distort during cooking.

This is due to the large difference in temperature between the freezing tem-

perature and the temperature in the oven. Once the trays have cooled the

distortion will disappear again.

How to use the Baking Tables

The tables show a selection of dishes, with recommended temperature set-

tings, cooking times, and oven positions.

• Temperatures and baking times are given for guidance only, to be adapted

according to the particular combination of pastry, quantity, and baking

tin(s).

• To begin with, we recommend setting to the lower temperature, and then

adjusting to suit individual requirements, for example, a higher tempera-

ture can be set if a darker brown is desired, or if baking time is found to be

too long.

• The tables do not give recipes for the cakes or pastries described; for rec-

ipe details, please refer to the recipe for a similar item.

• Times may increase by 10-15 minutes for cakes baked on trays or tins at

different oven positions.

• Moist cakes and pastries (for example, pizzas, fruit cakes, etc.) can be

baked on one level only.

• Widely different baking items may show different initial rates of browning

while baking. In this case, please do not change the temperature set-

ting. Rates of browning will even out later in the baking process.

2 With longer baking times, the oven can be turned off about 10 minutes be-

fore the end of the required time, to make use of the residual heat in the ov-

en.

Unless otherwise stated, the temperatures indicated are those to which the

oven is pre-heated.

15

Baking Table

Fan-assisted

circulation ¤

Top/Bottom heat ¡

Baking type

Tempera-

ture

in °C

Shelf

position

Tempera-

ture

in °C

Shelf

position

Baking time

in minutes

(suggested)

Cake mixture

Ring cake or

'Gugelhupf'

140-160 1 160-180 1 50-70

Frankfurter ring

cake

(half tin)

140-160 2 150-170 1 45-60

Royal /Madeira

cake

(rectangular tin)

140-160 1 150-170 1 70-90

Fruit ingredients 150-170 3 170-190

*

2 20-25

Fancy apple

cakes

150-170 1 170-190

*

1 50-80

Short pastry

Cheese flan

(750 g cottage

cheese)

--- --- 170-190 1

60-90 +

10 Min.

After-heating

covered apple

gateau

150-170 1 170-190 1 50-60

Cheese flan

(tray)

--- --- 160-180

*

3 60-80

Puff pastry

French apple

gateau

150-170

*

1 180-200

*

1 35-50

Sponges

Sponge cake

(DIN)

140-160 1 160-180 2 20-40

Fruit ingredi-

ents

140-160

*

3 170-180

*

3 15-25

Swiss roll 150-170

*

3 180-200

*

3 10-20

16

Raised pastry

Ring cakes 140-160 1 160-180 1 50-70

Plaited yeast

cakes/ring

cakes, buns

150-170 3 170-190

*

3 30-40

Cakes with

cream filling,

sugar/almond

toppings

160-170 3 180-200

*

3 25-30

With sugar ver-

micelli

150-170 3 170-190 3 20-40

Fruit cakes (tray)

with sugar ver-

micelli (DIN)

150-160 3 170-190 3 35-50

Ringcake 140-160 1 160-180 1 50-70

Frankfurter ring

cake

(half tin)

140-160 2 150-170 1 45-60

Cheese cake

(tray)

140-160 3 170-190

*

3 50-70

Biscuits

Meringues 80-100

*

3 100-120 3 100-120

Macaroons 120-140 3 140-160

*

3 20-30

Small biscuits &

cakes

140-160 3 160-180

*

3 15-40

Walnut cakes --- --- 170-180 2 25-30

Puff pastry 170-190

*

3 190-210

*

3 20-40

Cheese/ poppy-

seed/ caraway

straws (aperitif

biscuits)

180-190

*

3 200-210

*

3 10-15

Small pastries 140-160

*

3 170-190

*

3 20-40

Fan-assisted

circulation ¤

Top/Bottom heat ¡

Baking type

Tempera-

ture

in °C

Shelf

position

Tempera-

ture

in °C

Shelf

position

Baking time

in minutes

(suggested)

17

* Pre-heat the oven

Choux pastry

Cream puffs 170-190

*

3 190-210 3 25-40

Creative pastries

Swiss apple tart 180-200

*

1 210-230

*

2 35-50

Swiss cheese

tart

180-200

*

1 210-230

*

2 35-50

Spinach cake,

Quiche

170-190 1 180-200 1 35-50

Bread and rolls

Current rolls 180-190 3 190-210 3 10-15

Milk rolls 160-170 3 180-190 3 10-15

Rye bread,

brown bread

190-200 2 or 3 190-210 2 45-65

White bread (tin) 170-180 2 180-200 2 40-45

Unleavened

bread, Pitta

220-230

*

2 230-250

*

1 15-25

Soufflé

Pasta soufflé 180-200 2 190-210 1 40-50

Potatoes au

gratin

180-200 2 190-210

*

1 50-65

Au gratin' dishes

“Hawaii“ toast 250 3 5-8

Fan-assisted

circulation ¤

Top/Bottom heat ¡

Baking type

Tempera-

ture

in °C

Shelf

position

Tempera-

ture

in °C

Shelf

position

Baking time

in minutes

(suggested)

18

Roasts

For roasts, use the Fan-assisted ¤ or Top/Bottom Heat ¡ oven features.

Ovenware

• Any heat-resistant dish is suitable for roasting (please read the manufac-

turer's instructions).

• For oven dishes with artificial handles, make sure that these are heat-re-

sistant (please read the manufacturer's instructions).

• Large roasts can be cooked on the general purpose tray or on the grill

with the general purpose tray underneath (for example, turkey, goose,

3-4 chickens, 3-4 knuckles of veal).

• We recommend cooking all lean meats in a casserole with a lid (for ex-

ample, pot roasts, braised beef or veal, deep-fried meats). This renders

the meat juicier.

• If crackling is desired, meat can be cooked in a casserole without a lid

(for example, pork, meat loafs, lamb, mutton, duck, 1-2 knuckles of veal,

1-2 chickens, small poultry, roast beef, fillets, game fowl).

3 Roasting in an oven dish will be less messy!

How to use the Roasting Table

The table indicates the most suitable oven feature, temperature settings,

and cooking times to apply for various types of meat. The suggested values

are for guidance only.

• We recommend using the oven to cook fish or meat weighting from 1kg

upwards.

• In general, the Top/Bottom Heat ¡ feature is suitable for very lean meats,

fish, and wild fowl. For all other types of meat (especially poultry), we rec-

ommend using the Fan-assisted feature ¤.

• To avoid burning the meat juices or fats, we recommend adding a little liq-

uid to the oven dish.

• If necessary, turn the roast over (at 1/2 or 2/3 of the way through cooking

time).

3 Baste large roasts and poultry with the juices several times while roasting.

This will give you better results.

2 You can switch off the oven around 10 minutes before roasting time has

ended, to make use of the residual heat.

19

Roast Table

For each, place the baking tray/general purpose pan at position 1

Fan-assisted ¤

Type of roast

Tempera-

ture in °C

with simultane-

ous use of grill

at position

from bottom

General

purpose

pan at

position

Suggest-

ed roast-

ing time

in

minutes

1 Tray 2 Trays

Roast/grill per piece

1 kg Pork roasts

(Spare ribs or ham,

rolled roasts), for each

cm. thick

150-160 2 --- 1 14-20

Smoked loin of pork,

for each cm. thick

150-160 2 --- 1 10-12

Meat loaf 160-170 2 --- 1 60

Roast beef, for each

cm. thick

150-160 2 --- 1 15-18

Fillet of beef, for each

cm. thick

200-210

*

2 --- 1 6-8

Roast beef, for each

cm. thick

200-210

*

2 --- 1 8-10

Roast veal, for each

cm. thick

170-180 2 --- 1 14-17

Leg of lamb (1800 g) 170-180 2 --- 1 90

Poultry

Chicken 160-180 2 --- 1 55-65

Duck (2000-2500 g) 150-160 2 --- 1 90-120

Goose (4500 g) 150-160 2 --- 1 150-180

Turkey (5500 g) 150-160 2 --- 1 150-180

1 kg. rolled turkey

roast, for each cm.

thick

150-160 2 --- 1 11-13

20

* Pre-heat the oven

Quick-fries on the tray at 1or two 2 positions

Fried/grilled sausages 220-230

*

3 4+2 --- 10-15

Escalopes/cutlets, in

batter

240-250

*

3 4+2 --- 13-15

Rissoles 220-230

*

3 4+2 --- 15-20

Fish on the tray, at 1 or 2 positions

Trout, for each 200-

250 g

200-210 3 4+2 --- 15-20

4 Fillet of trout (for

each 200g)

170-180 3 4+2 --- 10-20

Fillet of zander, in bat-

ter

(total weight around

1kg)

190-200 3 4+2 --- 25-30

Fan-assisted ¤

Type of roast

Tempera-

ture in °C

with simultane-

ous use of grill

at position

from bottom

General

purpose

pan at

position

Suggest-

ed roast-

ing time

in

minutes

1 Tray 2 Trays

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