AEG U3100-5-m Manual

							11 
 
 
 
WARNING – Accessible parts become hot 
when the grill is in use.  Keep children 
away. 
 
 
The grill is a dual circuit grill which means that the full 
area of the grill can be used, or for economy 
purposes, the centre section only can be used when 
cooking smaller quantities of food. 
 
USING FULL WIDTH DUAL GRILL
 
• 
To operate the grill turn the second oven/grill 
selector to full grill. 
• Turn the second oven/grill selector to centre 
section only. 
• Turn the second oven/grill temperature control 
knob to the right as far as it will go.  This is the 
hottest setting. 
• To use the grill at lower settings, turn the 
temperature control knob to 100°C or 150°C. 
 
THINGS TO NOTE 
• The oven light will illuminate. 
• The second oven/grill selector neon will 
illuminate.  
• The indicator neon will glow.  It may turn ON and 
OFF during use to show that the setting is being 
maintained. 
• The cooling fan for the controls may operate after 
a time.  
• We recommend using the grill pan on the shelf in 
positions 3 or 5. 
• The grill may be used with the door open or with 
the door closed. 
 
             Ensure the grill pan is properly located. 
 
 
 
 
 
 
 
 
FULL WIDTH DUAL GRILL  
						

							 
12  THE GRILL PAN AND HANDLE 
The grill pan has a removable handle. 
 
To insert the handle, press the button on the handle 
with the thumb and pivot slightly upwards inserting 
the lip into the widest part of the bracket.  Move the 
handle towards the left, lower into position and 
release the button. 
  
 
Ensure the handle is properly located. 
 
 
To remove the handle, press the button on the 
handle with the thumb and pivot the handle slightly 
upwards and towards the right to remove from the 
bracket. 
 
 
Protect your hands when removing the grill 
pan handle. 
 
Always remove the grill pan handle during 
grilling. 
 
 
To check the progress of the food being grilled, the 
grill pan should be withdrawn on the shelf to attend to 
food during cooking. 
 
  HINTS AND TIPS 
• Most foods should be placed on the grid in the 
grill pan to allow maximum circulation of air to lift  
the food out of the fats and juices. 
• Adjust the grid and grill pan runner position to 
allow for different thicknesses of food.  Position 
the food close to the element for faster cooking 
and further away for more gentle cooking. 
• Food should be thoroughly dried before grilling to 
minimise splashing.  Brush lean meats and fish 
lightly with a little oil or melted butter to keep 
them moist during cooking. 
• Accompaniments such as tomatoes and 
mushrooms may be placed around the outer 
edges or underneath the grid when grilling 
meats. 
• When toasting bread, we suggest that the top 
runner position is used with the grid in its high 
position. 
• When using the centre section grill, ensure food 
is placed centrally on the grilling grid directly 
beneath the grill element. 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
  
						

							13 
 
• Preheat the grill on full setting for a few minutes 
to seal meat or for toasting.  Adjust the heat 
setting and the shelf position as necessary during 
cooking.
 
• The food should be turned over during cooking 
as required 
 
 
 
 
GRILLING CHART 
 
FOOD SHELF GRILL TIME 
(mins in total)
Bacon Rashers 5 - 6 
  
Beefburgers 10 - 15 
  
Chicken Joints 30 - 40 
  
Chops – Lamb 15 - 20 
Pork 20 - 30 
  
Fish – Whole 
Trout/Mackerel 15 - 25 
  
Fillets - 
Plaice/Cod 10 - 15 
  
Kebabs 20 - 30 
  
Kidneys – 
Lamb/Pig 8 - 12 
  
Liver – 
Lamb/Pig 10 - 20 
  
Sausages 20 - 30 
  
Steaks – Rare 6 - 12 
Medium  12 - 16 
Well Done 14 - 20 
  
Toasted 
Sandwiches 
Adjust  
 
grill 
  
setting  
 
and  
 
grill  
 
pan  
 
grid  
 
to  
 
suit  
 
different  
 
thicknesses  
 
of   
food 
3 - 4 
 
The times quoted above are given as a guide and 
should be adjusted to suit personal taste. 
 
 
 
 
  
						

							 
14 
The second oven is the smaller of the two ovens. 
It is heated by elements in the top and bottom of the 
oven.  It is designed for cooking smaller quantities of 
food.  It gives especially good results if used to cook 
fruit cakes, sweet and savoury flans or quiche. 
The second oven is also ideal for use as a warming 
compartment to warm dishes and keep food hot.  
Use the second oven when you want to warm plates.  
Use the lowest setting on the second oven 
temperature control. 
 
USING SECOND OVEN 
 
• Turn the second oven/grill selector to second 
oven. 
• Turn the second oven temperature control to the 
required setting. 
 
 
THINGS TO NOTE 
• The oven light will illuminate. 
• The second oven/grill selector neon will 
illuminate. 
• The indicator neon will glow.  It may turn ON and 
OFF during use to show that the setting is being 
maintained. 
• The cooling fan for the controls may operate after 
a time.  
 
Do  not  place  dishes,  tins  and  trays  directly                                 
on the oven base as it becomes very hot and  
damage will occur.  
 
 
 
TO FIT THE SECOND OVEN SHELF 
 
The shelf should be fitted with the straight rods 
uppermost on the frame and the forms towards the 
back of the oven. 
To remove a shelf slide the shelf towards you until 
the shelf stop is reached.  Tilt shelf up at the front so 
that the stops clear the side supports.  Lift shelf clear.  
To install a shelf, reverse the above steps.  Each 
shelf position has an upper and lower support wire, 
ensure the shelf is placed between these two support 
wires. 
 
 
  
SECOND OVEN  
						

							15  HINTS AND TIPS 
• Single level cooking gives best results.  If you 
require more than one level of cooking use the 
main fan oven. 
• The middle shelf allows for the best heat 
distribution.  To increase base browning simply 
lower the shelf position. To increase top 
browning raise, the shelf position. 
• There should always be at least 2.5cm (1”) 
between the top of the food and the grill element.  
This gives best cooking results and allows room 
for rise in yeast mixtures, Yorkshire puddings etc.  
When cooking cakes, pastry, scones bread etc., 
place the tins or baking trays centrally on the 
shelf.  
• Ensure that food is placed centrally on the shelf 
and there is sufficient room around the baking 
tray or dish to allow for maximum circulation. 
• Stand dishes on a suitably sized baking tray on 
the shelf to prevent spillage onto the oven base 
and to help reduce cleaning. 
• The material and finish of the baking tray and 
dishes used will affect the degree of base 
browning.  Enamelware, dark, heavy or non-stick 
utensils increase base browning. Shiny 
aluminium or polished steel trays reflect the heat 
away and give less base browning. 
• Do not place baking trays directly on the oven 
base as it interferes with the oven air circulation 
and can lead to base burning; use the lower shelf 
position. 
• Because of the smaller cooking space and lower 
temperatures, shorter cooking times are 
sometimes required. Be guided by the 
recommendations in the cooking chart. 
• For economy leave the door open for the shortest 
possible time, particularly when placing food into 
a pre-heated oven. 
 
 
Do not place cookware and cooking pots 
with rough bases e.g. cast iron on the oven 
door as damage to the glass may occur. 
 
 
 
 
  
 
 
 
 
 
 
 
 
  
						

							 
16 
The oven temperatures are intended as a guide only.  It may be necessary to increase or decrease the 
temperatures by a further 10°C to suit individual preferences and requirements. 
 
Note: Shelf positions are counted from the bottom upwards. 
 
 
FOOD SHELF  
POSITION TEMP (°C) 
Biscuits 
Bread 
Bread Rolls/Buns 
Cakes:  Small & Queen 
3 
3 
3 
3 
170 - 190 
210 - 220 
210 - 220 
180 - 190 
   Sponges   2 180 - 190 
 Victoria Sandwich 2 180 - 190 
 Madeira 3 160 - 170 
 Rich Fruit 3 140 - 150 
 Gingerbread 3 150 - 160 
 Flapjack 3 180 - 190 
 Shortbread 3 140 - 150 
Baked Custard   3 160 - 170 
Casseroles: Beef/Lamb 2 150 - 160 
 Chicken 2 140 - 160 
Convenience Foods 3 According to manufacturers instructions 
Fish 3 170 - 190 
Fish Pie - Potato Topped 3 200 - 210 
Fruit Pies, Crumbles 3 190 - 200 
Milk Puddings 3 140 - 150 
Pasta / Lasagne etc. 3 190 - 200 
Pastry :  Choux –  
 Eclairs/Profiteroles 
3 
3 
190 - 200 
190 - 200 
  Flaky / Puff Pies 3 200 - 210 
 Shortcrust 3 190 - 200 
 Mince Pies 3 190 - 200 
 Meat Pies 3 210 - 220 
  Quiche, Tarts, Flans 3 180 - 190 
Roasting Meat   /  Poultry 1 160 - 180 
Scones 3 220 - 230 
Shepherd’s Pie 3 200 - 210 
Soufflés 3 190 - 200 
Vegetables:  Baked Jacket Potatoes  3 190 - 200 
Roast Potatoes 3 200 - 210 
Yorkshire Puddings: - Large 3 210 - 220 
     Individual 3 210 - 220 
 
 
 
 
 
 
SECOND OVEN COOKING CHART  
						

							17   
The Fan oven is particularly suitable for cooking 
larger quantities of food. 
The advantages of Fan oven cooking are: 
PREHEATING 
The Fan oven quickly reaches its temperature so it is 
not usually necessary to preheat the oven.  Without 
preheating however you may need to add an extra 5 
– 10 minutes on the recommended cooking times.  
For recipes needing high temperatures e.g. bread, 
pastries, scones, soufflés etc., best results are 
achieved if the oven is preheated first.  For best 
results when cooking frozen or cooked chilled ready 
meals preheat the oven first. 
COOKING TEMPERATURES 
Fan oven cooking generally requires lower 
temperatures than conventional cooking.  Follow the 
temperatures recommended in the cooking chart.  As 
a guide reduce temperatures by 20°C - 25°C for your 
own recipes, using a conventional oven. 
 
BATCH BAKING 
The Fan oven cooks evenly on all shelf levels, 
especially useful when batch baking. 
 
USING  VENTITHERM ® FAN OPERATED 
COOKING 
 
• Turn the main oven temperature control to the 
required setting. 
 
 
THINGS TO NOTE 
• The oven light will illuminate.  
• The indicator neon will glow.  It may turn ON and 
OFF during use to show that the setting is being 
maintained. 
• The oven fan will operate.  
• The cooling fan for the controls may operate after 
a time.   
• If an automatic programme has been set, the 
oven fan and oven light will not come on until 
cooking begins. 
 
 
 
  
VENTITHERM ® FAN OPERATED COOKING  
						

							 
18  TO FIT THE MAIN FAN OVEN SHELVES 
 
The shelves should be fitted with the straight rods 
uppermost on the frame and the forms towards the 
back of the oven. 
To remove a shelf slide the shelf towards you until 
the shelf stop is reached.  Tilt shelf up at the front so 
that the stops clear the side supports.  Lift shelf clear.  
To install a shelf, reverse the above steps.  Each 
shelf position has an upper and lower support wire, 
ensure the shelf is placed between these two support 
wires. 
 
 
  HINTS AND TIPS 
• Arrange the shelves in the required positions 
before switching the oven on.  Shelf positions are 
counted from the bottom upwards. 
 
 
• When cooking more than one dish in the fan 
oven, place dishes centrally on different shelves 
rather than cluster several dishes on one shelf, 
this will allow the heat to circulate freely for the 
best cooking results. 
 
• When batch baking one type of food, e.g. Victoria 
sandwich cakes, those of similar size will be 
cooked in the same time. 
 
 
• It is recommended that when baking larger 
quantities, the shelf positions should be evenly 
spaced to suit the load being cooked.  A slight 
increase in cooking time may be necessary. 
 
• Do not place baking trays directly on the oven 
base as it interferes with the oven air circulation 
and can lead to base burning; use the lower shelf 
position. 
 
 
Do not place cookware and cooking pots 
with rough bases e.g. cast iron on the oven 
door as damage to the glass may occur. 
 
 
 
14 
 
 
 
1  
						

							19 
The oven temperatures are intended as a guide only.  It may be necessary to increase or decrease the 
temperatures by a further 10°C to suit individual preferences and requirements. 
Note: Shelf positions are counted from the bottom of the oven. 
 
 
FOOD SHELF  
POSITION 
TEMP (°C) 
 
Biscuits 
Bread 
Bread Rolls / Buns 
Cakes:  Small & Queen 
 
 
Shelf 
160 - 190 
210 - 220 
210 - 220 
160 - 170 
   Sponges   positions 160 - 170 
 Victoria Sandwich  160 - 170 
 Madeira  140 - 150 
 Rich Fruit are not 140 - 150 
 Christmas  130 - 140 
 Gingerbread critical 140 - 150 
 Flapjack  170 - 180 
 Shortbread  140 - 150 
Baked Custard   but ensure 140 - 150 
Casseroles:  Beef / Lamb  140 - 150 
 Chicken  160 - 180 
Convenience Foods that oven According to Manufacturers 
Instructions 
Fish  150 - 170 
Fish Pie (Potato Topped) shelves are 190 - 200 
Fruit Pies, Crumbles  180 - 190 
Milk Puddings  130 - 140 
Pasta / Lasagne etc. evenly 180 - 190 
Pastry :  Choux –    
 Eclairs/Profiteroles  160 - 170 
  Flaky / Puff Pies spaced 210 - 220 
 Shortcrust -   
 Mince Pies  170 - 180 
 Meat Pies when more  210 - 220 
  Quiche, Tarts, Flans  180 - 190 
Roasting Meat / Poultry  160 - 180 
Scones than one is 200 - 210 
Shepherd’s Pie  190 - 200 
Soufflés  170 - 180 
Vegetables: Baked Jacket Potatoes used 190 - 200 
Roast Potatoes  200 - 210 
Yorkshire Puddings: - Large  210 - 220 
     Individual  210 - 220 
 
 
MAIN FAN OVEN COOKING CHART  
						

							 
20 
 
 
INTERNAL TEMPERATURES – 
Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C 
MEAT TEMPERATURE COOKING TIME 
Beef/ Beef boned 160-180°C 20-35 minutes per ½kg (1lb) 
and 20-35 minutes over 
   
Mutton/Lamb 160-180°C 25-35 minutes per ½kg (1lb) 
and 25-35 minutes over 
   
Pork/Veal/Ham 160-180°C 30-40 minutes per ½kg (1lb) 
and 30-40 minutes over 
   
Chicken 160-180°C 15-20 minutes per ½kg (1lb)  
and 20 minutes over 
   
Turkey/Goose 160-180°C 15-20 minutes per ½kg (1lb) 
up to 3½kg (7lb) then 10 
minutes per ½kg (1lb) over  
3½kg (7lb) 
   
Duck 160-180°C 25-35 minutes per ½kg (1lb) 
and 25-30 minutes over 
   
Pheasant 160-180°C 35-40 minutes per ½kg (1lb)  
and 35-40 minutes over 
   
Rabbit 160-180°C 20 minutes per ½kg (1lb)  
and 20 minutes over 
 
 
ROASTING CHART