User manual AEG 1010V-W

1010V-W Cooker °C Instruction book Contents Contents Safety ............................................................ 3 The Cooker ................................................ 4 Unpacking .......................................... 4 The accessories ................................. 4 The safety equipment ............................... 5 Non-tip device ................................... 5 The hob guard (optional accessory) 5 The door catch .................................. 6 Before the first use .................................... 6 Cleaning the cooker .......................... 6 Wash the accessories ....................... 6 Heat the oven empty ....................... 6 The indicator light bulbs ................... 7 The ceramic hob ....................................... 8 Using the hob .................................... 8 Cleaning the ceramic hob .............. 11 The oven ................................................... 12 The functions of the oven .............. 12 Practical use ..................................... 13 Cleaning and maintenance ............ 17 Installation ................................................. 19 To adjust the plinth height ............. 19 Levelling the cooker ........................ 19 Electrical connection ......................... 20 Service ....................................................... 21 Technical data .......................................... 22 Practical tips and advice ......................... 23 Problems and actions needed .............. 24 At the end of the cooker's life ............. 24 2 Safety Safety Cooker technology is constantly improving. The way you use your new cooker may be different from the way you used your old one. Please read the whole instruction book before using your new cooker. This cooker is intended for normal domestic use. Take care of the instruction book which will be needed by the new owner if the cooker is sold or passed on to someone else. Do not hesitate to contact us with questions or viewpoints about the cooker and its use. warning triangle is to do with safety. PLEASE READ THESE TEXTS CAREFULLY, so that you do not harm yourself, others or the cooker. ANY TEXT MARKED WITH A Children and the cooker Children are naturally curious and interested in most things, including the cooker. From a safety point of view, we would like to emphasis the following for those with children at home: There should be worktops on both sides of the cooker extending at least 40 cm to left and to right. Alternatively the cooker can be installed with a wall or a tall kitchen unit on one side and a worktop on the other side. The NON-TIP DEVICE should be fitted to prevent the cooker from tipping forwards if subjected to an abnormal loading. The HOB GUARD (included or optional) should be fitted and the DOOR CATCH/DOOR CATCHES should be activated. Do not let children use the razor blade scraper. Children should be allowed to help with cooking, but teach them that pans, hotplates and ovens become hot and retain their heat for some time after use. TOUCHING THESE CAN CAUSE BURNS. off all the controls and turn off the cooker hood fan. never use water. Use only pans which are intended for ceramic hobs. Use only ovenproof dishes and containers in the oven. Check the bases of your pans. Pans with convex bases are poor conductors of heat, and also tend to spin easily on the flat ceramic hob. Check that the cooker is switched off when not in use. All controls should be turned off. SMOTHER THE FIRE WITH A PAN LID, Warning! Alcohol and other liquids that can form explosive gases, or other substances that could cause a fire or explosion, must not be used in the oven. Installation Work on the cooker must be carried out by a qualified electrician. Work performed by unqualified persons can damage the cooker, and may also lead to personal injury and/or damage to property. The cooker is heavy. Certain edges and corners which will not normally be exposed may be sharp. Use gloves when moving the cooker. The NON-TIP DEVICE should be fitted, to prevent the cooker from tipping if subjected to an abnormal loading. Great care must be taken when using such liquids and substances on the hob. For example, when preparing food on the hob with flaming brandy, or any other type of alcohol, there is always a risk that fat particles in the hob fan may catch fire with serious consequences. Flames and burning fat spills can also cause personal injury. Cleaning Keep the ceramic hob and oven clean. Fat and spillages give off smoke and odours when heated, and, at worst, can cause fires. Use the scraper to remove immediately (while the hob is still warm) any spilt sugar or syrups (e.g. jam), and melted plastics and foil. These can damage the hob if left. Be careful as the razor blade is extremely sharp. Maintenance and service Turn all controls off before changing any bulbs. Service and repairs should be carried out by a service company approved by the supplier. Use only spare parts supplied by such companies. When using the cooker Never use the ceramic hob if it is cracked, as water from spillages and/or cleaning could penetrate down to live conductors. If the hob is damaged, disconnect the cooker from the electrical supply and contact your service centre to have the cooker repaired. Never place aluminium foil, plastics etc. on the ceramic hob. If a hotplate is switched on by mistake, these materials will rapidly start to burn or melt. Never leave the cooker unattended while deep frying, or when using it for melting fats, paraffin wax or other flammable substances. In the event of a fire, turn At the end of the cooker's life Help prevent accidents when the cooker has reached the end of its useful life. Make sure first that the lead is completely disconnected from the electrical supply (pull out the plug, or have the cooker safely disconnected from the wall), then cut the electrical lead at the point where it enters the cooker. Make sure that the door catch/door catches have been deactivated. 3 The Cooker The Cooker 1a Removable oven vent 1b Hot-hob warning lights 2 Hob with HEATING ZONES 3 Control panel with CONTROLS 4 Oven 5 Storage drawer 6 Plinth °C 1b 1a 2 3 To make it easier to clean behind the cooker, it has wheels at the rear. To move the cooker forwards, open the oven door, lift carefully holding the upper edge and then pull the cooker out from the wall. 4 5 6 Unpacking Check that the cooker is undamaged and in perfect condition. Any damage occurred during transportation should be reported to the retailer immediately. The packaging materials can be recycled. Contact your local council to find out where to take them. The accessories THE FOLLOWING ACCESSORIES ARE SUPPLIED WITH THE COOKER: · Enamelled baking trays and oven dish · Oven shelf · Non-tip device, including fittings · Razor blade scraper for ceramic hob · Instruction book THE FOLLOWING MAY BE PURCHASED AS OPTIONAL ACCESSORIES: · Hob guard, including fittings 4 The safety equipment The safety equipment There should be at least 40 cm of worktops on both sides of the cooker (SEE PICTURE). Alternatively the cooker can be installed with a wall or a tall kitchen unit on one side and a worktop on the other. Child safety is further improved if the following equipment is fitted/in use: min. 40 cm min. 40 cm Non-tip device The non-tip device should be fitted, to prevent the cooker from tipping if subjected to an abnormal loading. The non-tip device can only provide protection when the cooker is pushed into its normal position. Before fitting the non-tip device, make sure the cooker has been levelled and adjusted to the correct plinth height (see "Installation" on p. 19). 1 Draw a line on the wall ­ after levelling the cooker ­ along the top edge of the hob (see illustration). 2 The measurements shown can be applied whether the non-tip device is fitted on the left or the right (see illustration). Measure and mark where the non-tip device is to be placed, then screw it onto a solid material or a suitable reinforcement or fixings. NOTE! If the space between kitchen units is wider than the cooker, you will need to alter the measurements shown in the illustration if the cooker is to be centred. 3 If you alter the measurements, remember to align the cooker correctly when pushing it into place, so that the non-tip device enters the hole on the cooker rear. 35-65 mm 55-60 mm The hob guard (optional accessory) The hob guard should be fitted to make it harder for children to reach pans on the hob. 1 Press the plugs into the front holes. 2 Place the guard on the cooker with the plugs over the edge of the hob. 3 Angle the guard downwards and then back upwards so the edges on its two sides engage under the edge of the hob. 4 Lock it in place with the rear plugs. 2 1 3 4 5 5 The safety equipment The door catch The door catch makes it harder for children to open the oven door/storage drawer. The catches are already activated when the cooker is supplied new, but can be deactivated if necessary. A Press the catch down when you want to open the door. B If you wish to deactivate the catch, check first that the oven is not hot. Press the catch on the top edge of the door downwards and then a few millimetres to the right. C If you wish to activate the catch again, push the catch on the top edge of the door a few millimetres to the left. A A B B C C Before the first use Cleaning the cooker Clean the cooker with a clean cloth, hot water and a little washing-up liquid straight after use. NEVER USE ABRASIVE CLEANERS OR SCOURING AGENTS. The oven vent cover can be washed in a dishwasher. Remember that the non-tip device does not work when the cooker has been pulled forward to clean behind it. Wash the accessories Wash the baking tray, oven dish etc. in hot water and washing-up liquid. Rinse and dry. Heat the oven empty Children should be supervised! The cooker will get very hot. Before you use the oven for the first time, you need to heat it empty. Follow these instructions: (top/bottom heat) and maximum temperature. The oven door should be shut. 2 Ventilate the room. Switch off the oven once the "new" smell and fumes have ceased. 3 Use hot water and washing-up liquid to wipe the oven, side racks and the inside of the door. Then wipe all of these parts dry. 1 Select max.°C °C 6 The safety equipment The control panel 1a °C 1b 1a 1b 2 3 4 2 3 4 COOKER OVEN OVEN OVEN indicator light indicator light function control temperature control controls HEATING ZONE The indicator light bulbs These are neon indicator lights, which normally have a long service life. If one should fail, contact your service centre. 7 The ceramic hob The ceramic hob The ceramic hob has four cooking areas (heating zones). Even with the control still turned on during cooking, these areas may be seen to switch off and on at intervals, depending partly on the heat setting used. This switching can also occur with the control turned to its maximum setting, to prevent overheating. If you have a 230-volt cooker, you cannot use the rear left heating zone at the same time as the oven Browning (swift start) function. The cooker has an electrical interlock to prevent a circuit overload. The hot-hob warning device has four lights. A heating zone light will remain on, even after the heating zone control has been switched off, until the heating zone temperature falls below about 55°C. The glass of the hob is resistant to heat, cold and rapid temperature changes, but it is vulnerable to impact. A pepper mill falling on the hob could crack it. Never stand or put heavy loads on the hob, or use it as a storage space. ø 140 mm ø 180 mm ø 140 mm ø 180 mm Using the hob NEVER USE THE CERAMIC HOB IF IT IS CRACKED. Water from spillages could seep through to the live conductors. Disconnect the cooker and contact your service centre to have the cooker repaired. Use the scraper to remove immediately (while the hob is still warm) spilt sugar or syrups (e.g. jam), and melted plastics and foil. These can damage the hob if left. Never leave the cooker unattended while deep fat frying, melting fats, paraffin wax or other flammable substances. In the event of a fire, turn off all the controls and the cooker hood fan. SMOTHER THE FIRE WITH A PAN LID, never use water. The heating zone controls are graduated from 0 to 12 (12 is the hottest). They can be turned both clockwise and anticlockwise. TO USE THE HOB: 1 Turn the control for the heating zone you are going to use. 2 Reset the control after use. Which heat setting should you use? You will soon learn which setting and heating zone to choose depending on your pans and what you are cooking. Here is a brief guide to choosing the correct setting: 8 The ceramic hob Boiling You normally start cooking with the hotplate switched to maximum heat before turning it down to a lower heat. The sound and size of the water bubbles can help you to choose the correct setting: GENTLE HEAT: Simmering with tiny bubbles as in carbonated water. Suitable for cooking rice, fish and vegetables such as sugar peas and broccoli. MEDIUM HEAT: Gently boiling with larger bubbles. Suitable for boiling most foods, such as meat, root vegetables and potatoes. HOT: The sound disappears before the water starts bubbling vigorously. Suitable for boiling water for pasta and rice. Then turn the heat down for more gentle cooking. Frying It is best when frying not to use food that has come straight out of the refrigerator. Only about 2/3 of the bottom of the pan should be covered by food. Put the margarine or butter in the frying pan and turn on to the recommended heat. In order to get the best results, it is important that the fat is the right colour (temperature) when you start frying. Hold a light-coloured spatula to the bottom of the pan to see the colour of the fat. LIGHTLY BROWNED FAT: Suitable for eggs, onions, raw potatoes, chops and steaks and whole fish, etc. Suitable for frying most foods such as pancakes, minced meats, sausages, thin fish fillets and stewing steak. BROWNED FAT: WELL BROWNED FAT: Suitable for thin steaks. Be careful as the fat can easily become burnt. 9 The ceramic hob Choosing suitable pans Greater attention needs to be paid to the type and condition of pans used on ceramic hobs than it does with radiant hobs. Here are some points to remember: · Check the pan bases. Bases which are convex (curve outwards) will tend to spin on the hob and will not conduct heat very well. · Aluminium is a good conductor of heat, but it can leave silver-coloured stains on the hob. You can remove these stains with the hob cleaner supplied with the cooker. · Glass vessels and enamelled bases with a rough pattern will ­ if pulled back and forth across the surface ­ cause greater wear on the hob than other materials. To save you time and therefore energy, the contact surface of the pan base should: · be at least as large as the hotplate. If the base is smaller than the hotplate, any spillages are quite likely to burn onto the hob. · be smooth or have a fine pattern · be flat. It takes longer to heat a pan with a base which curves in or outwards too much. When you are buying new pans, it is advisable to choose stainless steel ones with sandwich-type bases (i.e. layers of different metals). aluminium Save energy! · Putting a lid on pans cuts the amount of energy used by half (compared to cooking without lids). · Using pans with flat bases saves 25% energy (compared to uneven based pans). · Make sure the hob is clean and dry. Dirt and moisture reduce heat transfer between pans and hotplates. · Turn the hotplates off and finish cooking using the remaining heat. · Save energy by steaming and pressure-cooking. 10 The ceramic hob Cleaning the ceramic hob Use the scraper supplied to remove spillages immediately, while the hob is still hot, especially sugar and foods with a high sugar content (e.g. jam), melted plastics and foil, all of which can damage the hob if left. IF THE HOB IS VERY SOILED: 1 Remove soilage using the razor blade scraper (see below). 2 Use a hob cleaner product when the hot-hob warning lights have all gone out. Shake the bottle and apply a small quantity of cleaner directly onto the hob. Rub clean using a damp cloth or paper towels. 3 Use a damp cloth to remove all remaining traces of the cleaner, which could otherwise burn on when the hob is next used. Wipe the hob dry. Razor blade scraper THE RAZOR BLADE SCRAPER SHOULD BE KEPT WELL OUT OF THE REACH OF CHILDREN. Use the razor blade scraper carefully, as the razor blade is extremely sharp. Use the scraper to remove spillages from the ceramic hob. HOW TO USE THE RAZOR BLADE SCRAPER: 1 Pull back the protective cover until the blade is visible (SEE ILLUSTRATION). 2 Make sure that the razor blade is clean and not worn. There is a risk, otherwise, that it might damage the hob. New razor blades can be bought from drugstores. 3 Angle the scraper at approx. 45° and scrap away the spillage. The razor blade can be pressed down hard onto the hob without causing any damage. 4 Carefully clean the blade by wiping it with kitchen roll paper. 5 When you have finished, press the protective cover forwards as far as it will go. Keep the scraper out of the reach of children. CHANGING THE RAZOR BLADE: 1 Open the scraper by completely unscrewing the screw (no screwdriver needed) and then place the new razor blade at the front edge. 2 Put the scraper together again and screw the screw back into place. 3 Press the protective cover forwards as far as it will go to cover the razor -blade. 11 The oven The oven The oven has removable side racks for the shelves with three rungs on each side. The functions of the oven For all oven functions, the indicator light comes on when the oven is heating and goes out when the set temperature is reached (goes on and off as the thermostat switches in and out). To choose an oven function, turn the function control to the symbol for the desired function (see below). THE OVEN FUNCTIONS ARE: Oven light The oven light comes on automatically for all settings. You can also have just the light on without any of the other functions being turned on. Top/bottom heat Using both top and bottom elements. Fan-assisted oven Using fan plus an element around the fan. Grill Using the grilling element. Fan-assisted grill Using the grill element and fan and the surrounding elements. Browning (swift start) Using the grilling and bottom element. It takes approx. 9-10 minutes to heat the oven to 200ºC. Can also be used for "au gratin" dishes. Low temperature cooking Slow-cook setting, max. 125ºC. Using top and bottom elements. 12 The oven THE PRINCIPLE FOR FAN-ASSISTED OVEN Top and bottom elements and a ring element around the fan heat the air which then spreads through the air ducts in the back wall of the oven. The hot air circulates in the oven before being drawn back in through the fan grill. The heat is transferred quickly and effectively, and often means you can use a lower temperature than with top/bottom heat. The temperature can be lowered by 15-20% if the recipe specifies a temperature between 160ºC and 225ºC. The higher the temperature, the more it can be lowered. It is better to use top/bottom heat for temperatures over 225ºC. Practical use Never place aluminium foil, baking trays or oven dishes directly on the bottom of the oven. Blocking heat from the bottom of the oven can damage the enamel through overheating. The oven gets hot when in use: CHILDREN NEARBY MUST BE SUPERVISED. The baking tray may warp temporarily due to temperature fluctuations, or if the food, (pizza, etc.) is unevenly distributed on its surface. The tray resumes its shape when cool. How does one know which oven functions to use in different situations? See below for practical advice on how to efficiently use the oven functions for various ways of cooking: Baking Use a skewer to check whether sponge cakes are ready when there are about 5 minutes left. You can then shorten or lengthen the baking time. The material, colour, shape and size of the baking tins as well as the recipe can affect results. TOP/BOTTOM HEAT gives an even colour. Fan-assisted baking The FAN-ASSISTED OVEN reduces the total baking time as two trays can be in the oven at the same time. However, the bread or buns may not brown evenly particularly if the dough had not risen well. Didn't you get quite the result you expected? In "Practical tips & advice" on p. 23, we give you a few tips on solutions to your baking problems. 13 The oven Cooking TOP/BOTTOM HEAT is normally best when using an oven shelf. Fan-assisted cooking Use the FAN-ASSISTED OVEN when cooking on several shelves at the same time, e.g. meatloaf, meatballs and complete meals (starter, main dish and dessert). Remember to choose dishes that need the same temperature. Dishes that need different amounts of time in the oven will have to be put in according to when you want them to be ready. Roasting Using the TOP/BOTTOM HEAT and FAN-ASSISTED OVEN for roasting is both easy and practical. Joints of beef such as topside and sirloin retain their natural juices best if roasted at 125ºC. However, cooking time is slightly longer than at a higher temperature. Use a meat dish in which there is just sufficient room for the joint so that the juices do not burn dry. Use a large roasting pan or ovenproof dish when roasting a joint of ham as there is usually a lot of meat juice. Be careful when removing it from the oven. If you are using a roasting bag, cut a hole in one corner before putting it in the oven. That way you are less likely to burn yourself on hot steam when you open the bag. Using the roasting sensor A meat thermometer should be inserted so that its tip comes to the thickest part of the meat, where the heat takes longest to reach. The entire thermometer should preferably be inside the meat, because hot air in the oven can affect its reading if the shaft is exposed. If the thermometer is inserted into fat or touches bone, it can give an unreliable temperature reading. Preheat the oven first, then put the joint in the lower part of the oven. Remove the joint when the thermometer reaches the required temperature. Cover the meat with aluminium foil and let it stand for about 15 minutes. This will make it easier to carve, and less meat juices will be lost when carving. Bild Manuell stektermometer 14 The oven Grilling Size, shape, quantity, the degree of fat marbling, and even the initial temperature of the meat all affect the outcome and time of the grilling process. Fish, poultry, veal and pork will not brown as much as the darker meats such as beef and game. Vegetable oil and/or seasoning will improve the colour, but it also increases the risk of surface burning. For best results, avoid grilling food straight from the refrigerator. Dry the surface of the meat, place it on the oven shelf and season to taste. Place an oven dish, ideally lined with foil, underneath the shelf to catch the fat etc. which runs off. Pork chops, steaks and fish should be grilled high up in the oven, while meats such as thick spare ribs are better lower down. Set the function control to and the temperature control to the temperature require (250ºC maximum). Preheat the grill for 3 to 5 minutes. Keep an eye on the food, and turn it at least once. Grilling for too long makes food dry, dull, and possibly burnt as well. The oven door should be closed when grilling. Fan-assisted grill The grilling element browns the food, while the fan circulates hot air throughout the oven. Ideal for "tall" food items which need to be browned on the sides as well as the top. Browning (swift start) Excellent for browning au gratin dishes, toasted sandwiches, etc. You can also use this function to heat the oven quickly to the set temperature. When the oven has reached that temperature, you can then select whichever function is required. It takes about 9-10 minutes to reach 200ºC. However, do not use this method of rapid heating when baking biscuits or meringues. Defrosting Set the function control to . When thawing frozen meat, fish, glazed, iced or filled bakery products, the temperature control should be off. Oven shelves/baking trays can be placed on several shelf positions if you have a large quantity of food to defrost. The times required cannot be given here. Test using a skewer. 15 The oven Low temperature cooking, max. 125°C. Set the function control to and the temperature control to the required temperature (max. 125°C). The low temperature method is ideal for food which can be cooked slowly. When planning your cooking, remember that it takes longer with this method before the food is ready. Joints of beef such as topside and sirloin retain their natural juices best if roasted at 125°C. Consequently, the meat does not dry out and lose as much weight as it does at a higher temperature. Remember to use a meat thermometer. Note! Meat should never be cooked at temperatures below 100°C. Slow cooking at a low temperature breaks down the carbohydrates into sugar, a process known as `melting'. Low temperature cooking is therefore ideal for dishes such as rice pudding and potato gratin. Set the temperature control at the lowest temperature. After a few hours the dish can be cooked as usual when it has finished `melting'. Remember to set the oven temperature to normal and top and bottom heat. 16 The oven Cleaning and maintenance The oven The oven surfaces are of vitreous enamel. The outer section, the door front, can easily be removed for cleaning (see "The oven door" below). IF THE OVEN IS VERY SOILED: 1 Use a spatula or similar implement to remove spillages which have hardened. 2 Use a sponge to spread soft soap inside the oven. 3 Close the door. Set the oven to (top/bottom heat) and 100°C for about 10 minutes. 4 When the oven has cooled, wash the surfaces with clean water. Rub gently with a soapimpregnated steelwool pad on stubborn patches. Wipe the surfaces dry. The oven door The oven door consists of two sections with heatreflecting glass for a lower surface temperature. The outer section, the door front, can be removed for cleaning. Take care not to damage the panes of glass. Small cracks at the edges can cause an entire pane to crack after it has been heated a few times. TO CLEAN BETWEEN THE TWO PANES: 1 Check that the oven is not hot and that the door 3 2 3 4 5 6 catch is activated before you remove the outer section, the door front. Open the door and insert rolled-up oven cloths between the hinges (SEE PICTURE). These to prevent the door from closing. Raise the door up again. Grasp the door handle and press in the two springs on the top edge of the door downwards, then lift off the door front. After cleaning (use a window-cleaning product), slot the the door front back into the bracket (SEE PICTURE). If the glass is very soiled, use the scraper supplied with the cooker. Make sure the door is properly secured on both sides. Press the two springs on the top edge of the door and press the door front into place. Remove the oven cloths. 2 4 17 The oven To change the oven light bulb 1 Turn all controls to off and check that the oven 2 3 4 5 is not hot. Unscrew the glass cover (see illustration). Unscrew the old bulb. Fit a new bulb, marked 230­240 V, 15 W and 300°C, with an E14 screw fitting. Refit the glass cover. The fan You can remove the fan blades for cleaning, but do so with care, as they have sharp edges. 1 Make sure the oven is turned off and is cold. 2 Unscrew the four screws (A) and remove the back wall of the oven. 3 Take hold of the fan impeller carefully and undo the nut (B), by turning it clockwise with a small adjustable spanner. 4 Clean the fan blades in hot soapy water. 5 Refit all the parts. Make sure all the screws are securely in place. A B The oven accessories Release each side rack for the oven shelves at the bottom corners (1), lift it sideways and upwards and remove from the oven (2). Wash the racks and shelves by hand or in a dishwasher. If very soiled, soak them first, before cleaning with a steelwool pad. The baking trays and oven dish should be wiped clean with paper towels, or washed by hand when necessary. Any burnt-on food can be removed using a suitable spatula. 2 1 Storage drawer 1 Empty the drawer and pull it out as far as possible. 2 Hold the handle and lift upwards gently. This frees the drawer from the catch at the back. 3 Pull the drawer out completely and lift it out. After cleaning, place the drawer wheels on the brackets (SEE PICTURE). Lift the drawer slightly as you first push it in so as to prevent the wheels from fastening in the front catch. 18 Installation Installation Work on the cooker must be carried out by a qualified electrician. The cooker is heavy. Certain edges and corners which will not normally be exposed may be sharp. USE GLOVES when moving the cooker. Before installing the cooker, you should check that its dimensions correspond to the rest of your kitchen units. Measure the height of the worktop from floor to top surface of the worktop, and the plinth depth from the wall to the front edge of the plinth (SEE PICTURE). The cooker may also be installed adjoining one wall, or one tall unit. When delivered, the cooker plinth is adjusted to suit a worktop height of 90 cm and a plinth depth of 55 cm. Where necessary, you can alter the height of the plinth to make the cooker suitable for a worktop height of 85 or 88 cm (see below). Check the cooker cable is not trapped when moving the cooker. 90 88 85 55 To adjust the plinth height 1 Carefully lay the cooker on its front (SEE PICTURE). Use some of the packaging material to cushion the cooker on the floor surface. 2 Take care: there are sharp edges on the underside of the cooker. Unscrew screw A (1 screw) in the centre rear of the plinth and the side screws B (4 screws, SEE PICTURE). 3 Push the plinth in to the required height setting, 90, 88 or 85 cm (SEE PICTURE). 4 Screw in screws A and B again. B A B B 90 88 85 B Levelling the cooker The cooker must be level, for example to ensure that oil in frying pans is of even depth. To check whether the cooker is level, place a spirit level or a frying pan filled with water on the hob. If necessary, you can lower (-6 mm) or raise (+12 mm) the wheels and feet, working from the front of the cooker. Use a screwdriver to adjust the rear wheels, and adjustable pliers for the front feet. 19 Installation Electrical connection Repairs and work on the cooker must be carried out by a QUALIFIED ELECTRICIAN. Work performed by unqualified persons can damage the cooker, and may also lead to personal injury and/or damage to property. The connection options for the cooker are shown on the plate on the rear of the cooker. Wattage and voltage is stated on the rating plate (see the right-hand side of the cooker). 20 Service Service Repairs and work on the cooker must be carried out by a QUALIFIED ELECTRICIAN. Work performed by unqualified persons can damage the cooker, and may also lead to personal injury and/or damage to property. If your cooker is not working properly, refer to pages 23 and 24 for suggestions on how to rectify the problem. Consumer care Contact the retailer if you have any questions concerning the cooker or its use. Service and spare parts Contact the retailer or a service company approved by the retailer. Please note that a charge will usually be made. Use only spare parts supplied by such companies. Cooker details are found on the rating plate on the righthand side of the cooker. Copy the details onto this page so you have them handy if you should need to call a service company. Model: Product. no: Serial. no: Purchase date: 21 Technical data Technical data We reserve the right to alter these specifications. This appliance conforms with EC-directive 89/336/EEC and 73/23/EEC. 1010V-W Width (mm): Height, whendelivered (mm): Depth (mm): Oven volume (litres): Total wattage 230V-model (W): HEATING ZONES Rear left Rear right: Front left: Front right: ENERGYCLASS ENERGY CONSUMPTION Conventional (kWh) Forced air convection (kWh) 0,78 0,87 497 900 595 36 7996 SIZE (mm) 140 180 180 140 A WATTAGE (W) 1200 1800 1800 1200 TIME TO COOK STANDARD LOAD Conventional (min) Forced air convection (min) THE AREA OF THE BAKING SHEET (cm2) 48 41 1100 When marking an energy efficiency class, conventional heating has been used. neon type OVEN LIGHT BULB: E-14 screw fitting, marked 230-240V, 15W and 300ºC. INDICATOR LIGHT BULBS: 22 Practical tips and advice Practical tips and advice Problem Bread and cakes are not rising properly. Cause Action needed Too low an oven temperature means that Check the temperature used against that the baking is rising but then sinking flat recommended in the recipe. again. Bread dough has not risen properly. Leav- Check the proving time recommended in ing the dough to prove too long can cause the recipe. the bread to turn out flat. Dough should prove in a warm, draught-free place. The dough should spring back when touched with the fingertips. Not enough yeast or baking powder. Yeast destroyed by hot fat or liquid. Check that you used the quantity stated in the recipe. The correct temperature for the liquid is 37°C for fresh yeast. See instructions on the packet for dry yeast. Bread and cakes are too dry. Not enough liquid, too much flour, or the Check in the recipe that you have used wrong type of flour can cause bread to be the correct type of flour and the correct dry. proportions of flour to liquid. Too low an oven temperature means that Check that you have used the correct the baking has to remain too long in the temperature setting. oven to cook, which leads to drying. Baking/food is too dark (browned) or unevenly cooked. Too high an oven temperature makes bak- Check that you have used the correct ing/other foods too dark on the surface temperature setting. before fully cooked. Using too high a shelf position on "top/ Check in the recipe that you have chosen bottom heat" means the heat from above the right oven position. is too strong. A shelf position which is too low causes the opposite problem. Putting the oven shelf in the wrong place Check that you have placed the oven shelf using "fan-assisted oven" prevents the air in the correct position. circulating properly. When using "fan-assisted oven", the tem- Check that you have used the correct perature should generally be approx. 15­ temperature setting. 20% lower than with "top/bottom heat". Browning may be somewhat uneven when using "fan-assisted oven". "Swift Start" has been switched on. Check that you have turned the function control to the setting required. Baking/food is too pale. Aluminium foil, baking trays or oven Do not have anything on the bottom of dishes on the bottom of the oven hamper the oven. the distribution of heat from below. Light-coloured baking tins produce paler If necessary, change to darker baking tins. cakes than dark tins. 23 Problems and actions needed Problems and actions needed Never attempt any repairs or work on the cooker which could cause injury or damage the product. If you cannot solve the problem after checking the list below, contact a service company approved by the supplier. Problem The cooker has no electrical supply Action needed Check that: · THE FUSE(S) has not gone · THE PLUG is pushed in correctly · THE RCD (if fitted) has not tripped Check you have a suitable pan that conducts heat properly (page 10) Replace broken bulb (see page 18) Activate the door safety catch (see page 6) Boiling/frying takes a long time. The oven light is not working The door safety catch isn't working At the end of the cooker's life 1 Disconnect the cooker from the electrical supply. 2 Cut off the electrical lead, as close as possible to the rear of the cooker. 3 Make sure that the oven door safety catch has been deactivated, to remove the risk of children locking themselves inside the oven. Contact your local council to find out where you can dispose of your cooker. 24 www.aeg.com From the Electrolux Group. The world's No.1 choise. The Electrolux Group is the world's largest producer of powered appliances for kitchen, cleaning and outdoor use. More than 55 million Electrolux Group products (such as refrigerators, cookers, washing machines, vaccum cleaners, chain saws and lawn mowers) are sold each year to a value of approx. USD 14 billion in more than 150 countries around the world. 821 04 93-03 © ABS-PCC 2004-06-14 2B tecknare ab Printed on environmentally sound paper