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electrolux e:line ovens electrolux e:line ovens troubleshooting 31
Faults
Not e:
problem possible cause
Oven or grill not working Time of day is not set
Power is not turned on
Controls are incorrectly set
Service Centre)
Oven light not working Lamp blown or loose socket
Oven not heating enough Foil trays on bottom of oven
Power failure or interruption
Reset time of day and any cooking functions you were using. (Refer to CLOCK operating instructions)
Protective oils being removed (see page 6)
Condensation build up Reduce the amount of water used in cooking. (Sometimes condensation is normal)
Door cannot be replaced
after removal
Stirrup not engaged properly
Pyrolytic cycle not working page 28
Functions and
temperature
appear
on display but oven
does not work
stops (underbench only)
This is a function of the power board to help reduce the blast of air the customer receives when
opening the door
selected the fan starts
Most oven modes have a fast heat up function that uses the fan, fan element and top (boost)
the function to start, then increasing the temperature to the desired level.
The light stays on when the
door is closed
The oven temperature selector is on
The light does not turn when
the door is opened
The oven must be turned on, or the door switch is not activating due to restricted travel or broken
actuator.
Dataplate
Customer Care Centre
Troubleshooting
warning
IMPORTANT:Donotturnoffthemainspowersupply
totheovenduringthepyrolyticcycle.Apower
failure could cause a temperature increase of the
surround or cabinet.
UsingtheOven
Donot
using the door handle, until it is fully open.
Donot lean on an open oven door, or place heavy
items on it. This could damage the appliance. Take care
in the region of the hinges.
Condensation and Steam
Hot steam may be produced when using some cooking
modes. Take care when opening the oven door and always
use oven mitts or pot holders to handle hot cooking utensils.
This oven is supplied with an exclusive system which
produces a natural circulation of air and the constant
recycling of steam.
This steam 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.
Alwaysstandbackfromtheovenwhenopeningthe
ovendoorduringcookingorattheendofittoallow
anybuildupofsteamorheattobereleased.
with the oven door glass, it will condense and produce
water droplets. To reduce condensation, ensure the oven
is well heated before placing food in the oven cavity.
Oven preheating will be necessary before any cooking.
after each use of the oven.
tips and information
Donotplacecookwaredirectlyontheovenbase.
any part of the oven with aluminium foil while cooking, as
baking results and damage the oven enamel.
Theeffectsofdishesoncookingresults
Dishes and tins vary in their thickness, conductivity, colour
etc. which affects the way they transmit heat to the food
inside them.
shiny utensils reduce cooking and base browning.
heavy utensils increase cooking and base browning.
The middle shelf position allows for the best heat distribution.
To increase base browning simply lower the shelf position.
To increase top browning, raise the shelf position.
even browning.
Donot place dishes, tins or baking trays directly on the
oven base as it becomes very hot and damage will occur.
Single level cooking gives best results in conventional
fan cooking function.