Built-In Electric Oven
User information
EOB 3612
822 923 291-A-310305-02
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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Inserting the general purpose pan, grill, and tray . . . . . . . . . . . . . . . . . . . . . . 13
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Baking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Table for Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Infrared grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Preparing dried foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Cleaning and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Exterior of the Appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Oven Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
4
What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Oven Interior Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Regulations, Standards, Directives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
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, roasting 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 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.
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.
Disposal
2 Packaging material
The packaging materials are environmentally friendly and can be recycled.
The plastic components are identified by markings, e.g. >PE<, >PS<, etc.
Please dispose of the packaging materials in the appropriate container at
the community waste disposal facilities.
2 Old appliance
The symbol
W on the product or on its packaging indicates that this prod-
uct may not be treated as household waste. Instead it shall be handed over
to the applicable collection point for the recycling of electrical and electronic
equipment. By ensuring this product is disposed of correctly, you will help
prevent potential negative consequences for the environment and human
health, which could otherwise be caused by inappropriate waste handling of
this product. For more detailed information about recycling of this product,
please contact your local city office, your household waste disposal service
or the shop where you purchased the product.
7
Description of the Appliance
General Overview
Full glass
door
Control panel
Door
handle
8
Control Panel
Oven Features
Temperature Pilot Light
Minute timer
Oven Functions
Temperature selector
Top heat and heating elements
Oven lighting
Fan
Bottom Heat
Shelf positions
Oven shelf runners, removable
9
Oven accessories
Combination shelf
For dishes, cake tins, items for roasting
and grilling.
Baking tray
For cakes and biscuits.
General purpose pan
For roasting, or as a receptacle for
grease.
10
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 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.
11
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 temperature pilot light is illuminated while the oven is heating up.
3.To switch off the oven, turn the “oven functions” switch and the “tempera-
ture selection” switch to the zero position.
3 Cooling 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 ap-
pliance down, then switches itself off automatically.
Temperature Pilot Light
Oven Functions
Temperature selector
12
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.
¡ Conventional
For baking or roasting on one level.
The conventional heating elements are in use.
U Bottom Heat
For crisping cakes that require a crisp base.
The bottom 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.
» Rotitherm
For grilling larger pieces of meat or poultry on one level. This function is
suitable for soufflés and 'au gratin'.
The grill heating element and Top Heat operate alternately when the fan is
on.
13
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 pan, grill, and tray
Inserting the general purpose pan and
tray:
The trays have a little bulge on the left
and right edges. These are provided as
positioning guides and must always be
located towards the rear when inserting
the tray.
For grills:
Insert the tray at the desired posi-
tion.
14
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
15
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.
16
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
17
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)
18
* 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)
19
Roasting
Use the rotitherm » or conventional ¡ oven functions for roasting.
Ovenware for roasting
• Any heat-resistant dish is suitable for roasting (refer to the manufacturer's
instructions!).
• If the dish has plastic handles, check that they are heat-resistant (refer to
manufacturer's instructions!).
• Large roasts can be roasted directly on the universal baking tray or on
the shelf with the universal baking tray underneath (e.g. turkey, goose,
3-4 chickens, 3-4 knuckles of veal).
• We recommend that all lean pieces of meat should be roasted in a casse-
role dish with a lid (e.g. veal, marinated beef, pot roast, frozen meat.) In
this way the meat will retain its juices.
• In order to obtain a tasty outside crust we recommend roasting pieces of
meat in a casserole dish without a lid (e.g. roast pork, lamb and mutton,
meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small fowl, roast beef,
fillets, game).
3 Tip: The oven will be less dirty if you always use a dish for roasting!
Shelf positions
• Please see the following table for the shelf positions to be used.
3 Notes on the roasting table
Information is given in the table on suitable oven functions, temperature set-
tings, cooking times and shelf positions for various types of meat. The infor-
mation is for guidance.
• We recommend roasting meat and fish with a minimum weight of 1kg in
the oven.
• In general the conventional ¡ oven function is particularly suitable for very
lean meat such as fish or game. For all other types of meat (particularly
poultry) we recommend the rotitherm » function.
• To stop meat juices or fat burning onto dishes or the oven, we recommend
adding a little liquid to the roasting dish.
• Turn the joint as required (after 1/2 - 2/3 of the cooking time).
3 Tip: Baste large joints and poultry several times during cooking with the
meat juices. This will produce better roasting results.
2 Switch off the oven approx. 10 minutes before the end of the cooking time
to make use of the residual heat.
20
Table for Roasting
Type of Meat Quantity Conventional ¡ Rotitherm » Time
Weight Shelf
Posi-
tion
Tem p er -
ature
ºC
Shelf
Posi-
tion
Tem -
pera-
ture
ºC
Hours:
Mins.
Beef
Pot roast 1-1.5 kg 1 200-250 - - 2:00-2:30
Roast beef
or fillet
per cm of
thickness
- red inside
per cm
of thick-
ness
1 250-270* 1 190-200 0:05-0:06
- pink inside
per cm
of thick-
ness
1 250-270* 1 180-190 0:06-0:08
- cooked
through
per cm
of thick-
ness
1 210-250* 1 170-180 0:08-0:10
Pork
Shoulder,
neck
ham joint
1-1.5 kg 1 210-220 1 160-180 1:30-2:00
Chop,
smoked loin
chop
1-1.5 kg 1 180-190 1 170-180 1:00-1:30
Meat loaf
750 g-
1 kg
1 170-180 1 160-170 0:45-1:00
Pork knuckles
(pre-cooked)
750 g-
1 kg
1 210-220 1 150-170 1:30-2:00
Veal
Roast veal 1 kg 1 210-220 1 160-180 1:30-2:00
Knuckle of
veal
1.5-2 kg 1 210-225 1 160-180 2:00-2:30
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