Electrolux EOB 299 User manual

Einbau-Backofen

Inbouw-Fornuizen

Four à encastrer

Built-in oven

EOB 299

Bedienungs- und Einbauanweisungen

Gebruiksaanwijzing

Mode d'emploi

Instruction booklet

English

Warnings - Built-in ovens

It is most important that the instruction book should be retained with the appliance for future

reference. Should the appliance be sold or transferred to another owner, or should you move

house and leave the appliance, always ensure that the book is supplied with the appliance in

order that the new owner can be acquainted with the functioning of the appliance and the

relevant warnings. These warnings are provided in the interest of safety. You must read

them carefully before installing or using the appliance.

Installation

lAny installation work must be undertaken

by a qualified electrician or competent

person.

lInstallation and initial adjustment of your

oven MUST be carried out by qualified

personnel in compliance with current

re ulations. Specific installation

instructions for the installer are iven in this

booklet.

During use

lThis appliance has been desi ned for

cookin edible foodstuffs only, and must

not be used for any other purposes.

lIt is dan erous to alter the specifications

or modify the product in any way.

lAppliances become very hot with use, and

retain their heat for a lon period after use.

lAlways ensure that the control knobs are

in the off position when not in use.

lFor hy iene and safety reasons, this

appliance should be kept clean at all times.

A build-up of fats or foodstuffs could result

in a fire.

lNever line any part of the oven with

aluminium foil.

lEasy clean-liners (if provided) should never

be cleaned with any other than soapy water.

lBefore any maintenance or cleanin work

is carried out on the appliance, always turn

off the isolator switch at the cooker point,

and allow to cool.

lEnsure that the shelves are put in place in

the correct way.

lThis oven (even if it is linked to an electrical

cookin table) is made to function at 230 V

mono, double or three-phase with neutral.

lA polyphase linkin without neutral (400 V)

can induce the distruction of the oven and

of the eventual cookin table.

Child safety

lThis appliance is desi ned to be operated

by adults. Children should not be allowed

to tamper with the controls or play with the

product.

lChildren should be supervised at all times

and should not be allowed to touch the hot

surfaces or be in the vicinity when in use

or until the appliance has cooled after use.

lDurin oven cookin and rillin , the

appliance door and the surroundin parts

are warmed up to a very hi h temperature.

Be careful and keep children away from

the appliance while you are usin it. When

you connect other appliances to a plu near

the oven, check carefully that the wire does

not touch warm parts of the oven and does

not et taken in the oven door.

Technical assistance

lThis appliance should be serviced by an

authorized Network Service Centre, and

only enuine spare parts should be used.

lUnder no circumstances should you

attempt to repair the appliance yourself.

Repairs carried out by inexperienced

persons may cause injury or serious

malfunctionin . Refer to your local Service

Centre. Always insist on enuine spare

parts.

Guide to Use the

instructions

Safety Instructions

Step by step instructions for an

operation

Hints and Tips

Once the oven has been installed:

a) set the thermostat knob to MAX 250);

b) switch the oven function control knob to

conventional cooking );

c) allow the oven to run empty for

approximately 45 minutes;

d) open a window for ventilation.

During this time, an unpleasant odour may

be emitted. This is absolutely normal, and

is caused by residues of manufacturing.

Repeat this operation for the grill and fan

cooking function.

Once this operation is carried out, let the

oven cool down, then clean the oven cavity

with a soft cloth soaked in warm soapy

water.

Before cooking for the first time,

carefully wash the oven

accessories.

When the oven is first installed

MANUFACTURER:

ELECTROLUX ZANUSSI S.p.A.

Viale Bologna, 298

47100 FORLÌ Italy)

FO 0799

Fig. 1

To open the oven door, alwa s

catch the handle in its central part

(Fig. 1).

escription of the appliance

1. Control panel

2. Oven Thermostat control knob

3. Oven Function control knob

4. Overall control light

5. Oven thermostat control light

6. Oven lamp

Electric oven

Oven Function (Fig. ) and

Thermostat (Fig. 3) control

knobs

They enable to select the most appropriate

type of heating for the different cooking

requirements by appropriately connecting

the heating elements and adjusting

temperature to the required level.

Conventional cooking - The heat

comes from both the top and bottom

element, ensuring even heating

inside the oven.

Bottom heating element - The heat

comes from the bottom of the oven

only.

Grill element - The heat comes from

the grill element situated at the top of

the oven cavity.

Fan cooking - This allows you to roast

or roast and bake simoultaneously

using any shelf, without flavour

transference.

Defrost Setting - This setting is

intended to assist in thawing of frozen

food.

Thermostat control light (°C)

This light goes off when the oven heats up

to the temperature set and comes on again

every time the thermostat cuts in to

stabilize temperature.

Operating control light

It indicates that one or more of the heating

elements are turned on.

Safety thermostat

In order to avoid excessive overheating

due to incorrect use of the appliance or else

to a faulty component, the oven is equipped

with a safety thermostat which cuts off the

power supply if necessary. Operation is

restored automatically when the oven

temperature decreases to normal values.

Therefore, if the thermostat cuts in because

you have not been using the appliance

correctly, the oven can be used again

simply by waiting for the appliance to cool

down. If, instead, the thermostat cuts in

because of a faulty component, you should

call the Service Department.

Fig. 3

Fig. 2

FO2749

100

150

200

MAX

FO 2235

Hints and tips for using the oven

Alwa s cook with the oven door

closed.

Conventional cooking

Heat comes from the top and from the

bottom, therefore it is preferable to use the

central runners.

If cooking requires more heat from the top

or from the bottom use the top or the bottom

runners.

Fan cooking

The food is cooked by means of preheated

air force blown evenly round the inside of

the oven by a fan set on the rear wall of the

oven itself.

Heat thus reaches all parts of the oven evenly

and fast and this means that you can

simultaneously cook different types of foods

positioned on the various oven shelves

fig.4). Fan cooking ensures rapid

elimination of moisture and the dryer oven

environment stops the different aromas and

flavours from being transmitted from one

food to another.

The possibility of cooking on several shelf

heights means that you can cook several

different dishes at the same time and up to

three tins of biscuits and mini pizzas to be

eaten immediately or subsequently deep

frozen.

Naturally the oven can also be used for

cooking on just one shelf. In this case you

should use the lowest set of runners so that

you can keep an eye on progress more

easily.

In addition, the oven is particularly

recommended for sterilizing preserves,

cooking home-made fruit in syrup, and for

drying mushrooms or fruit.

Fan cooking

Grilling

When grilling meat or fish, spread a little oil

on them and always place them on the oven

grid. The shelf level depends on the

thinckness of the food.

Always place the dripping pan at the lowest

level, with some water in it, to avoid smoke

and unpleasant smells.

Defrosting

The oven fan operates without heat and

circulates the air, at room temperature, inside

the oven.

Some hints

For baking cakes

Cakes require a moderate temperature

normally between 150 and 200°C). In

addition, the oven must be heated up

beforehand - for about 10 minutes.

The oven door should not be opened before

at least 3/4 of the set cooking time is up.

Normal short pastry dough should be

cooked in a mould or tin for 2/3 of total

cooking time required and then garnished

as desired before being cooked completely.

Clearly, the remaining cooking time

Fig. 4 FO 0061

depends on the type of garnish used jam,

fruit, etc.). Care should be taken to ensure

that any dough and cake mixes are of the

right consistency since an unduly moist mix

lengthens cooking time unnecessarily. The

raw dough or mix should therefore be fairly

difficult to detach from the spoon or beater.

If three shelves are filled with cakes and tarts

simultaneously, it is advisable to slot in an

extra shelf between the two lower shelves

Fig. 4).

For cooking meat and fish

Meat cooked in the oven should weigh at

least 1 kg to prevent it from becoming too

dry during cooking. Very tender red meat to

be cooked rare, i.e. well cooked on the

outside but extremely juicy inside, requires

high-temperature cooking 200-250°C).

White meat, poultry and fish instead require

low-temperature cooking 150-175°C).

The ingredients for the accompanying sauce

or gravy should be put in the baking pan at

the very beginning only when cooking times

are short.

Otherwise they should be added during the

last half hour. A simple way of checking

whether meat is done or not is to press it

with a spoon; if the meat does not yield

under this pressure it means that it is done

to a turn. In the case of roast beef and fillet

steaks, the inside of which should remain

fairly pink in color, cooking times must be

short.

The meat can be cooked in a baking pan

or else directly on the shelf - in this case a

dripping pan must obviously be placed

underneath the shelf to collect the juice.

Should you cook very fat food, place the

meat directly on the grill and the grill over

the dripping pan in order not to dirty the

oven.

Once the meat is cooked, it is advisable to

let it rest for at least 15 minutes before

carving so that the juice does not seep out.

To prevent the formation of too much

smoke in the oven during roasting, it is a

good idea to pour a little water into the

dripping pan andto prevent steamto

add a little bit more during cooking if the

original amount dries up too much.

Before serving, the various courses can be

kept hot in the oven which should be turned

down to the minimum temperature.

Attention! - Do not place pans,

dripping pans, biscuit pans or

aluminium foil on the oven bottom.

This could cause a heat build-up

which would affect the baking results

and damage the oven enamel.

Cooking times

Cooking times vary according to the type of

food to be cooked, its consistency, and

volume.We suggest that you take particular

note of your first cooking experiments with

the oven, since operating in the same

conditions for the same dishes you will of

course obtain similar results.

Only experience will enable you to make

the appropriate changes to values given on

charts.

temp.

°C

Cakes

Whipped up kneading

2 180 2 1 and 3)* 160 45 ~ 60

Leavened kneading

2 180 2 1 and 3)* 160 20 ~ 35

Shortbread dough

2 180 2 1 and 3)* 160 20 ~ 30

Butter-milk cheese cake

1 175 2 150 60 ~ 80

Apple cake 1 180 2 1 and 3)* 160 40 ~ 60

Strudel 2 175 2 1 and 3)* 150 60 ~ 80

Jam-tart 2 180 2 1 and 3)* 160 45 ~ 60

Small cakes 2 180 2 1 and 3)* 160 15 ~ 25

Biscuits 2 180 2 1 and 3)* 160 10 ~ 20

Meringues 2 100 2 1 and 3)* 100 90 ~ 120

Bread and Pizza

1000 White bread 1 200 2 175 45 ~ 60 1 piece

500 Rye bread 2 200 2 175 30 ~ 45 In bread pan

500 Bread rolls 2 200 2 1 and 3)* 175 20 ~ 35 8 rolls

250 Pizza 1 220 2 1 and 3)* 200 20 ~ 35 In baking pan

Flans

Pasta flan 2 200 2 1 and 3)* 175 40 ~ 50

Vegetable flan 2 200 2 1 and 3)* 175 45 ~ 60

Quiches 2 200 2 1 and 3)* 175 35 ~ 45

Lasagne 2 200 2 175 45 ~ 60

Meat

1000 Beef 2 200 2 175 50 ~ 70 On grid

1200 Pork 2 200 2 175 100 ~ 130 On grid

1000 Veal 2 200 2 175 90 ~ 120 On grid

1500

English roast beef

2 220 2 200 50 ~ 70 On grid

1200 Lamb 2 200 2 175 110 ~ 130 Leg

1000 Chicken 2 200 2 175 60 ~ 80 Whole

4000 Turkey 2 200 2 175 210 ~ 240 Whole

1500 Duck 2 175 2 160 120 ~ 150 Whole

3000 Goose 2 175 2 160 150 ~ 200 Whole

1200 Hare 2 200 2 175 60 ~ 80 Cut in pieces

Fish

1000 Whole 2 200 2 1 and 3)* 175 40 ~ 60 2 fishes

800 Fillets 2 200 2 1 and 3)* 175 30 ~ 40 4 fillets

Fan Oven

Conventional

Cooking NOTES

WEIGHT

GR.)

Cooking

time

minutes

Level

TYPE OF DISH 4

temp.

°C

Cooking Tables

NOTES: Cooking times do not include pre-heating time. We reccomend a short oven pre-heating (about 10

minutes) before baking or cooking pizza.

(*) f you need to cook more than one dish at the same time, we recommend you to place them on the levels

quoted between brackets.

Before an cleaning switch the

oven off and let it cool down. This

appliance cannot be cleaned with

steam or with a steam cleaning

machine.

Important! Before carr ing out

maintenance and cleaning

operations, make sure that our

oven is disconnected from the

mains power suppl .

Cleaning must be carried out after the oven

has cooled down. Wash the enamelled parts

with lukewarm water and detergent. Do not

use abrasive products, such as steel wool

pads, acids etc. since these could damage

the various surfaces. Rinse stainless steel

parts with water after use, and dry them with

a soft cloth or chamois leather.

In the case of persistent stains, you can

use normal non-abrasive detergents or

products specific for stainless steel readily

Cleaning and Maintenance

available on the market. Another

alternative is a drop of hot vinegar.

When cleaning the oven door with the glass

top cover use just hot water, taking care to

avoid using coarse cloths or abrasive

products.

The hot acids of fruit e.g. Iemons, stewed

prunes, etc.) leave difficult-to-remove stains

on the enamelled surfaces; this inconvenient

may remove enamel gloss, but, it does not

impair oven operation.

Clean the oven thoroughly after use; in this

way it will be possible to remove cooking

residuals more easily, thus avoiding these

from burning the next time the oven is used.

Steaks

4 800 4 max 10 8

Chops

4 600 4 max 12 8

Sausages 8 500 4 max 10 6

Chicken cut in pieces)

6 800 3 max 30 20

Kebabs 4 700 4 max 12 10

Chicken breast) 4 400 4 max 13 10

Tomatoes 8 500 4 max 12 

Fish fillets) 4 400 4 max 8 6

Sandwiches 4  4 max 8 

Toast 4  4 max 2~3 1

Upper

side

°C

temp.

PIECES WEIGHT

Quantity Cooking time

minutes)

Lower

side

Grilling

TYPE OF DISH

Level

Grilling

The dripping pan must be placed on the first shelf from the bottom.

FO 0452

Fig. 5

Oven door cleaning

For a better cleansing of the oven door,

you are suggested to remove it from the

appliance with the following procedure:

- open tho door completely; lift the small

levers placed on the two hinges and turn

the levers towarde the inside Fig. 5).

- Slowly close the oven door, until it

touches the two levers,

- then push it towards the oven and

remove it by pulling it towards the

outeide.

- Place the door on a horizontal level.

After cleaning, assemble the door again

by carrying out the procedure described

above backwards. When the two small

levers are placed again on the hinges, the

door will have been accurately fit.

FO 0030

Fig. 6

Replacing the oven light

Disconnect the appliance from its power

supply point. Push in and unscrew the glass

cap Fig. 6). Unscrew the light bulb and

replace it with a new heat-proof bulb 300°C)

having the following features: - Operative

tension: 230 V 50 Hz); - Power: 25 W; -

Fitting: E 14. Reconnect the appliance.

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