Electrolux EON3700 User manual

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

zAny installation work must be undertaken

by a qualified electrician or competent

person.

zInstallation and initial adjustment of your

oven MUST be carried out by qualified

personnel in compliance with current

regulations. Specific installation

instructions for the installer are given in this

booklet.

During use

zThis appliance has been designed for

cooking edible foodstuffs only, and must

not be used for any other purposes.

zAlways stand back from the oven when

opening the oven door during cooking or

at the end of it to allow any build up of

steam or heat to release.

zIt is dangerous to alter the specifications

or modify the product in any way.

zAppliances become very hot with use, and

retain their heat for a long period after use.

Care should be taken to avoid touching

heating elements inside the oven.

zAlways ensure that the control knobs are

in the “off” position when not in use.

zFor hygiene and safety reasons, this

appliance should be kept clean at all times.

A build-up of fats or foodstuffs could result

in a fire.

zNever line any part of the oven with

aluminium foil.

zEasy clean-liners (if provided) should never

be cleaned with any other than soapy water.

zNever use steam or steam machines to

clean the appliance.

zBefore any maintenance or cleaning work

is carried out on the appliance, always turn

off the isolator switch at the cooker point,

and allow to cool.

zEnsure that the shelves are put in place in

the correct way.

zThis oven (even if it is linked to an electrical

cooking table) is made to function at 230 V

mono, double or three-phase with neutral.

zA polyphase linking without neutral (400 V)

can induce the distruction of the oven and

of the eventual cooking table.

Child safety

zThis appliance is designed to be operated

by adults. Children should not be allowed

to tamper with the controls or play with the

product.

zChildren 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.

zDuring oven cooking and grilling, the

appliance door and the surrounding parts

are warmed up to a very high temperature.

Be careful and keep children away from

the appliance while you are using it. When

you connect other appliances to a plug near

the oven, check carefully that the wire does

not touch warm parts of the oven and does

not get taken in the oven door.

Guide to Use the instructions

Safety Instructions

Step by step instructions for an

operation

Hints and Tips

)

The oven will work only if the time

of day has been set (please read

the relevant instructions).

Once the oven has been installed:

a) set the thermostat knob to “MAX”;

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

cookingfunction.

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

)

To open the oven door, always

catch the handle in its central

part.

MANUFACTURER:

ELECTROLUX HOME PRODUCTS ITALY S.p.A.

Viale Bologna, 298

47100 FORLÌ (Italy)

Technical assistance

zThis appliance should be serviced by an

authorized Network Service Centre, and

only genuine spare parts should be used.

zUnder no circumstances should you

attempt to repair the appliance yourself.

Repairs carried out by inexperienced

persons may cause injury or serious

malfunctioning. Refer to your local Service

Centre. Always insist on genuine spare

parts.

Description of the appliance

1. Control Panel

2. Front right hotplate/cooking zone control

knob

3. Rear right hotplate/cooking zone control

knob

4. Rear left hotplate/cooking zone control

knob

5. Front left hotplate/cooking zone control

knob

723456

6. Thermostat control knob

7. Thermostat control light

8. Cooking function control knob

9. Operating control light

10. Grill

11. Oven lamp

12. Rating plate

Electric oven

Oven Function (Fig. 1) and

Thermostat (Fig. 2) 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.

Grill - The grill element will be on.

Bottom heating element - The heat

comes from the bottom of the oven

only.

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.

Fig. 1

Fig. 2

Hotplate control knobs

The Control Knobs for the hotplates (Fig. 3)

can be found on the oven control panel. The

energy regulator of the hotplates can be set

by means of a 7-position control knob:

0=Off

1= Minimum

3= Maximum

The intermediate positions give an increasing

heating power.

Carefully supervise cookings with

oil or fats, since these types of

food can result in a fire, when

over-heated.

Fig. 3

Oven thermostat control light

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.

Hints and tips for using the oven

Always cook with the oven door

closed.

The oven is supplied with an exclusive

system which produces a natural

circulation of air and the constant

recycling of steam.

This system makes it possible to cook

in a steamy environment and keep the

dishes soft inside and crusty outside.

Moreover, the cooking time and energy

consumption are reduced to a minimum.

During cooking steam may be produced

which can be released when opening the

oven door. This is absolutely normal.

However, always stand back from the

oven when opening the oven door

during cooking or at the end of it to

allow any build up of steam or heat

to release.

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.

Grilling

When grilling meat or fish, spread a little oil

onthem 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.

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 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 (200-220°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.

Warning! - Do not place objects on

the bottom of the oven and do not

cover it with aluminium foil while

cooking, as you can damage the

enamelled surfaces and the food you

are cooking.

Always place pans, heat-resisting

pans and aluminium foils on the oven

shelves.

Warning!-Becareful whenyouinsert

and extract the grid and the dripping

pan from the oven in order not to

damage the enamelled surfaces of

the oven cavity.

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.

Fan cooking

Fig. 4

Cooking Tables

CAKES

Whipped up kneading

2 170 2 (1 and 3)* 160 45 ~ 60 In cake mould

Shortbread dough

2 170 2 (1 and 3)* 160 20 ~ 30 In cake mould

Butter-milk cheese cake

1 160 2 150 60 ~ 80 In cake mould

Apple cake 1 180 2 (1 and 3)* 170 40 ~ 60 In cake mould

Strudel 2 175 2 150 60 ~ 80

Jam-tart 2 175 2 (1 and 3)* 160 30 ~ 40

Fruit cake 1 175 1 160 45 ~ 60 In bread pan

Sponge cake 1 175 2 (1 and 3)* 160 30 ~ 40 In cake mould

Christmas cake 1 170 1 160 40 ~ 60 In cake mould

Plum cake 1 170 1 160 50 ~ 60 In bread pan

Small cakes 2 175 2 (1 and 3)* 160 25 ~ 35 In baking tray

Biscuits 2 160 2 (1 and 3)* 150 20 ~ 30 In baking tray

Meringues 2 100 2 (1 and 3)* 100 90 ~ 120 In baking tray

Buns 2 190 2 (1 and 3)* 180 12 ~ 20 In baking tray

Pastry: Choux 2 200 2 (1 and 3)* 190 15 ~ 25 In baking tray

BREAD AND PIZZA

1000 White bread 1 190 2 180 40 ~ 60 1-2 pieces

500 Rye bread 1 190 1 180 30 ~ 45 In bread pan

500 Bread rolls 2 200 2 (1 and 3)* 175 20 ~ 35 6-8 rolls

250 Pizza 1 210 2 (1 and 3)* 190 15 ~ 30 in baking pan

FLANS

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

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

Quiches 1 200 2 (1 and 3)* 180 35 ~ 45 in mould

Lasagne 2 180 2 160 45 ~ 60 in mould

Cannelloni 2 200 2 175 40 ~ 55 in mould

MEAT

1000 Beef 2 190 2 175 50 ~ 70 On grid

1200 Pork 2 180 2 175 100 ~ 130 On grid

1000 Veal 2 190 2 175 90 ~ 120 On grid

1500

English roast beef

1500 underdone 2 210 2 200 50 ~ 60 On grid

1500 done 2 210 2 200 60 ~ 70 On grid

1500 well done 2 210 2 200 70 ~ 80 On grid

2000 Shoulder of pork 2 180 2 170 120 ~ 150 With rind

1200 Shin of pork 2 180 2 160 100 ~ 120 2 pieces

1200 Lamb 2 190 2 175 110 ~ 130 Leg

1000 Chicken 2 190 2 175 60 ~ 80 Whole

4000 Turkey 2 180 2 160 210 ~ 240 Whole

1500 Duck 2 175 2 160 120 ~ 150 Whole

3000 Goose 2 175 2 160 150 ~ 200 Whole

1200 Rabbit 2 190 2 175 60 ~ 80 Cut in pieces

1500 Hare 2 190 2 175 150 ~ 200 Cut in pieces

800 Pheasant 2 190 2 175 90 ~ 120 Whole

Meat loaf 2 180 2 160 40 ~ 60 in bread pan

FISH

1200 Trout/Sea bream 2 190 2 (1 and 3)* 175 30 ~ 40 3-4 fishes

1500 Tuna fish/Salmon 2 190 2 (1 and 3)* 175 25 ~ 35 4-6 fillets

Traditional

Cooking

Weight (gr.)

TYPE OF DISH Level

Fan Oven

NOTES

Cooking

time

minutes

temp.

°C

Level temp.

°C

Traditional cooking and fan ducted cooking

(*) If 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 any cleaning switch the

oven off and let it cool down.

Never use steam or steam

machines to clean the appliance.

Important! Before carrying out

maintenance and cleaning

operations, make sure that your

oven is disconnected from the

mains power supply.

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.

Cleaning and Maintenance

In the case of persistent stains, you can

use normal non-abrasive detergents or

products specific for stainless steel readily

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.

Fillet steaks

4 800 3 max 12 ~ 15 12 ~ 14

Beef-steaks 4 600 3 max 10 ~ 12 6 ~ 8

Sausages 8 — 3 max 12 ~ 15 10 ~ 12

Pork chops 4 600 3 max 12 ~ 16 12 ~ 14

Chicken (cut in two) 2 1000 3 max 30 ~ 35 25 ~ 30

Kebabs 4 — 3 max 10 ~ 15 10 ~ 12

Chicken (breast) 4 400 3 max 12 ~ 15 12 ~ 14

Hamburger 6 600 3 max 10 ~ 15 8 ~ 10

Fish (fillets) 4 400 3 max 12 ~ 14 10 ~ 12

Sandwiches 4-6 — 3 max 5 ~ 7 —

Toast 4-6 — 3 max 2 ~ 4 2 ~ 3

Grilling (**)

Upper

side

°C

temp.

Pieces Weight

Quantity Cooking time

(minutes)

Lower

side

Grilling

TYPE OF DISH

Level

The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures

to suit individual preferences and requirements. Cooking times in the tables do not include pre-heating.

We recommend, especially when cooking cakes, pizza and bread, to pre-heat the oven for about 10 minutes

before cooking.

(**)Cooking times in the table do not include pre-heating. We recommend to pre-heat the oven for about 5 minutes

before cooking.

Fig. 6

Fig. 5 FO 0452

Models in stainless steel or aluminium:

We recommed to clean the oven door using

only a wet sponge and dry it up after cleaning

with a soft cloth.

Never use steel wool, acids or abrasive

products as they can damage the oven

surface.

Clean the oven control panel following the

same precautions.

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

outside.

- 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.

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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