AEG COMPETENCE 770 E-mp

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Overview

Function Description
Important Technical Specifications
Usage Features
Maintenance Features

This document describes the AEG Competence 770 E-mp, a convertible build-in electric cooker.

Function Description

The AEG Competence 770 E-mp is an electric cooker designed for boiling, baking, and grilling food. It features both hobs and an oven, with various cooking modes and settings to accommodate different culinary needs. The appliance includes an electronic timer for precise control over cooking durations and an oven space divider for flexible use.

Important Technical Specifications

Hobs: The cooker features various types of hobs, including:

High-speed hob: Cast-iron hotplates that heat up quickly.
Single-ring cooking zones: Adjustable via switches.
Double-ring cooking zones: The second ring can be activated by pressing a touch-button.
Frying zone: Controlled by a switch, with a touch-button for the roasting zone.
Halogen cooking zone: High-intensity halogen lamp, controlled by a relevant switch. Caution: Do not stare at the halogen lamps.
Warming zone: For keeping plates or meals warm, activated by touching a touch-button.
Induction hob: Heats pot or pan bottom directly and rapidly using an electromagnetic alternating field. Requires specific cookware (steel, cast iron, chromium-nickel steel, enamel steel, or glass-ceramic cookware suitable for induction).

Oven: The oven offers multiple cooking functions:

Top and bottom heat: Radiates heat from above and below. Ideal for roasting and succulent dishes.
Hot air: Continuous circulation of uniformly hot air. Suitable for roasting, baking, and stewing at three levels.
Infratherm grilling: Combines grill and hot air. Ideal for large joints of meat and poultry.
Flat grilling: Utilizes the grill attachment for succulent steaks and schnitzels or slices of halibut and salmon.
Double-circuit grill: For high-speed grilling or toasting of larger quantities. Can be switched to a small grilling area for economy.

Electronic Timer:

Displays time of day, short-term alarm, meat thermometer display, and automatic switch-on/off for the oven only.
Allows setting of cooking duration (up to 99 minutes for short-term alarm, up to 23 hours and 59 minutes for roasting/baking).
Can be programmed for automatic operation.

Oven Space Divider:

Allows the oven to be used as a smaller upper oven for cooking 2 kg of roast joints or poultry and baking at max. 2 levels.
Can be detached to enlarge the oven for larger items.

Meat Thermometer:

A temperature sensor is inserted into the meat.
Displays the core temperature in the electronic timer.
Temperature range: 60°C to 85°C.

Usage Features

Operating the Switches:

Retractable switches for oven cooking functions, oven temperatures, and hobs.
Switches must be pressed to release for operation.
To prevent soiling, switches can be retracted flush with the front panel when switched off.

Electronic Timer Operation:

Upon connection to mains or after power failure, the display flashes 00.00.
To set the time of day, press knob E (retracts for operation), then press buttons C and D simultaneously, hold, and set the time with knob E.
The time appears in display F.
Setting the short-term alarm: Press button B, hold, and set the required time with knob E. The duration appears in display G.
Setting the time of day for roasting or baking: Press button H, hold, and set the time with knob E. The duration appears in display G.

Precleaning the Oven:

Before first use, clean all accessories (baking sheet, drip-pan, combination grid) with warm washing-up liquid.
Switch heating mode to top and bottom heat, set temperature to 250°C, and operate with the door closed for 1 hour.
Ventilate the room well during this time.

Hob User Protection:

A user protection feature prevents unauthorized use (child safety).
After 3 hours of operation, all hobs automatically switch off.
To switch on hobs, press the user protection button (red pilot lamp comes on), then switch on the desired hob(s).
If accidentally pressed, the user protection button must be pressed again to switch the hob back to "0" and start again.
If cooking lasts over 3 hours, one hob can be used again by switching it on/off. This extends cooking time by another 3 hours.

General Cookware Recommendations:

Use good cookware that matches the pot bottom to the hob material and size.
Bottoms should be thick and flat.
Use high-sided pots for dishes requiring plenty of liquid.
Prevent enamelled pots or frying pans from boiling dry.
Pot bottoms can be destroyed if shifted on the cooking area.
Pots and frying pan bottoms with sharp edges can cause scouring.

Automatic Hob Operation (Boiling/Frying):

The automatic system switches on hobs without manual intervention.
To set, turn the switch to 9.
For frying, set the switch to 9 until the fat is hot, then place food and turn the switch back to 6 or higher.
For boiling, set the switch to 9. To simmer, turn the switch to 1 to 5 as necessary.
Intermediate settings (e.g., 3.5) are possible.
My automatic system selects the boiling-up time and then switches back to the corresponding simmering setting.

Oven Fume Outlet:

Can be opened or closed with a push-button.
Press the push-button only when hobs are not operational to exclude the possibility of burning.
Use an object like a cooking spoon to open or close.

Controlling Humidity in Oven:

Enables control of humidity during baking or roasting to save energy.
Closed: Push-button released, red edge visible.
Open: Push-button pressed.
During preheating and the first third of baking, close the fume outlet.
During roasting, open the fume outlet to achieve a crispy meat surface.

Baking:

Use baking forms or baking sheets.
Black sheet baking forms absorb heat and transfer it to dough more rapidly, reducing baking times and power consumption.
White sheet baking forms reflect heat.
Baking at one level: Place food on the upper tray.
Baking times and temperatures are recommendations; deviations may occur.
Baking with hot air: Bake at several levels simultaneously.
Can bake on 2 or 3 baking sheets simultaneously in the size-reduced oven.

Roasting and Steaming:

Choose from Top/bottom heat, Hot air, or Infratherm grilling.
Meat and fish should only be roasted in the oven from 1 kg weight.
Use drip-pans with a grid.
The larger the roast, the longer the roasting/grilling time.
Evaporated liquid can be supplemented.
After half the cooking time, the meat/poultry should be turned.

Defrosting:

Dishes in flat aluminium containers defrost well.
Subsequent defrosting of meat and vegetable dishes, flat aluminium forms should be used.
For defrosting of raw and deep-frozen meat and fruit, closed, fireproof forms are especially well-suited.
Place containers on the 2nd level from above.

Bottling:

Use commercially available bottling jars with rubber rings and glass lids.
Do not use jars with screw fittings or bayonet catches.
The oven holds 11 bottling jars of 1-1½ litres capacity.
Place 1 cup of hot water in the drip-pan.
Place jars on the 4th level from above.
Jars should not touch and must be securely clamped.
Switch on heating mode to hot air and oven temperature to 160°C.
Keep an eye on the food being bottled.
For fruit or pickled cucumbers, switch off the oven after 45 minutes for 1-litre jars, or 30 minutes for 1½-litre jars.
For tender fruit, e.g., strawberries, switch off after 15 minutes.
For vegetables or meat, set temperature to 160°C. When liquid begins to bubble, allow contents to cook for 50-90 minutes.

Maintenance Features

Cleaning and Care:

Always clean the cooking area after each use.
Do not use aggressive cleaners, scouring agents, or abrasive pan cleaners.
Use a damp cloth and a little washing-up liquid.
Clean the whole cooking area once a week. For this, use "Sidol Stainless Steel Gloss", "Steel-Fix", or "WK-Top".
Boiled-over food: Soften with a wet cloth, remove residues with a glass or razor-blade scraper.
Burned-on sugar, melted plastic: Remove while hot with a glass scraper.
Stains (scale, mother-of-pearl-like glossy, or discolourations with a metallic glint): Use "Sidol Stainless Steel Gloss", "Steel-Fix", or "WK-Top".
Grains of sand or grit: Remove immediately to prevent scratches.
Sanded finish: Use aggressive cleaning products and rough-bottomed saucepans.
Hob unit with cast iron hobs: Clean heavy soiling with a fine scouring agent or sponge. Lightly heat and allow to dry. Do not use cleaners unsuitable for stainless steel. Thermal loading during cooking may cause slight yellowing. Discolorations can be removed with "WK-Top" or "Steelfix".
Hob unit with ceramic hobs: Clean with clean water to remove all cleaner residues. Do not use aggressive cleaners.
Oven lighting: Turn on the oven lighting switch. For thorough cleaning, detach various parts.
Cleaning my heated oven space divider: The upper cover can be pulled forwards and cleaned in a sink.
Cleaning and replacing the light bulb(s): Switch off fuses. To clean, remove the glass cover. Do not use tools. After changing the bulb, clip the protective glass cover back in position.
Detaching the baking carriage door: Grip the door with both hands and pull it out of the guide bars vertically upwards. Do not pull on the door handle.
Re-inserting the door: Place it on the guide bars and push it in to its fullest extent.
Cleaning the grease filter: Boil the grease filter in water with dishwasher cleaner or soft soap.