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The oven is not really working and the heating elements do not switch on.

Switch off the oven and follow the above de- scribed procedure to disable the demo mode.

The demo mode remains saved in the programme in the event of a power fail- ure.

Error codes

The electronic programmer does a continu- ous diagnostic check of the system.

If some parameters are not correct, the con- trol unit will stop the activated functions and it will display the corresponding error code For further details, refer to chapter “What to do if ..”.

Tips and cooking tables

On baking:

Cakes and pastries usually require a medium temperature (150°C-200°C).

Therefore, it is necessary to pre-heat the oven for approx. 10 minutes.

Do not open the oven door before 3/4 of the baking time has elapsed.

Shortcrust pastry is baked in a springform tin or on a tray for up to 2/3 of the baking time and then garnished before being fully baked. This further baking time depends on the type and amount of topping or filling.

Sponge mixtures must separate with difficul- ty from the spoon.

The baking time would be unnecessarily ex- tended by too much liquid.

If two baking trays with pastries or biscuits are inserted into the oven at the same time, a shelf level must be left free between the trays.

If two baking trays with pastries or biscuits are inserted into the oven at the same time, the trays must be swapped and turned around after about 2/3 of the baking time.

When roasting:

Do not roast joints smaller than 1 kg. Smaller pieces could dry out when roasting. Dark meat, which is to be well done on the outside but remain medium or rare inside, must be roasted at a higher temperature (200°C-250°C).

White meat, poultry and fish, on the other hand, require a lower temperature (150°C- 175°C).

The ingredients for a sauce or gravy should only be added to the roasting pan right at the beginning if the cooking time is short.

Otherwise add them in the last half hour.

You can use a spoon to test whether the meat is cooked: if it cannot be depressed, it is cooked through.

Roast beef and fillet, which is to remain pink inside, must be 56 progress roasted at a higher temperature in a shorter time.

If cooking meat directly on the oven shelf, in- sert the roasting pan in the shelf level below. Leave the joint to stand for at least 15 mi- nutes, so that the meat juices do not run out. To reduce the build up of smoke in the oven, it is recommended to pour a little water in the roasting pan.

To prevent condensation forming, add water several times.

The plates can be kept warm in the oven at minimum temperature until serving.

Important! Do not line the oven with aluminium foil and do not place baking trays, pots, etc. on the oven floor, as the heat that builds up will damage the oven enamel.

Cooking times

Cooking times can vary according to the dif- ferent composition, ingredients and amounts of liquid in the individual dishes.

Note the settings of your first cooking or roasting to gain experience for later prepara- tion of the same dishes.

Based upon your own experiences you will be able to alter the values given in the tables.

Conventional Cooking and Fan Cooking

Timings do not include pre-heating. The empty oven should always be pre- heated for 10 minutes.

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Electrolux EOC 66700 Tips and cooking tables, Error codes, On baking, When roasting, Conventional Cooking and Fan Cooking
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EOC 66700 specifications

The Electrolux EOC 66700 is a built-in single oven that combines modern design with cutting-edge technology, making it a perfect choice for both amateur cooks and culinary enthusiasts. This versatile oven is known for its efficient cooking performance, intuitive controls, and stylish appearance, ensuring it fits seamlessly into any kitchen.

One of the standout features of the Electrolux EOC 66700 is its multifunctional cooking options. With a variety of cooking modes, including conventional baking, fan-assisted cooking, grilling, and defrosting, this oven allows for a diverse range of culinary techniques. The fan-assisted cooking mode ensures even heat distribution, which minimizes cooking times while achieving perfectly cooked meals.

Another key characteristic of the EOC 66700 is its advanced thermal technology. The oven is equipped with a self-cleaning function known as pyrolytic cleaning, which utilizes high temperatures to burn away food residues and grease, reducing the need for manual scrubbing. This feature not only saves time but also ensures a hygienic cooking environment.

The EOC 66700 also boasts an energy-efficient design, with an A+ energy rating that contributes to lower energy consumption and reduced utility bills. The oven’s large capacity allows for cooking multiple dishes simultaneously, accommodating everything from family roasts to baked goods.

User-friendly features make the Electrolux EOC 66700 a joy to operate. The intuitive digital display and easy-to-use controls simplify the cooking process, while the programmable timer and delay start function enable greater flexibility in meal preparation. Additionally, the oven's interior is designed with durable materials, featuring a smooth enamel coating that makes cleaning quick and easy.

For those who value aesthetics in their kitchen, the sleek design of the EOC 66700, with its stainless steel finish and premium build quality, adds a touch of elegance to any kitchen decor.

In summary, the Electrolux EOC 66700 is an advanced built-in oven that offers a combination of multifunctionality, energy efficiency, and ease of use. With its array of innovative features and technologies, it stands as a reliable companion for all cooking endeavors, elevating the home culinary experience.
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