ROSIERES FO FE6184 IN User manual

ROSIERES FO FE6184 IN User manual
CONTENTS
SAFETY INFORMATION --------------------------------------------------------- 31
RECOMMENDATIONS ------------------------------------------------------------ 31
INSTALLATION PART
1 • INSTALLATION OF THE OVEN
Fitting the oven ------------------------------------------------------------- 32/33
Electrical connection of the oven -------------------------------------- 34/35
Data sheet ------------------------------------------------------------------------- 36
USE PART
2 • THE OVEN
The controls ---------------------------------------------------------------------- 37
Oven equipment ---------------------------------------------------------------- 38
Various cooking methods ------------------------------------------------ 39/40
3 • USING THE OVEN
Before the first use
. First cleaning ------------------------------------------------------------- 41
. What you should know ------------------------------------------------ 41
. Time setting -------------------------------------------------------------- 42
Using the oven
1 – Instant cooking ------------------------------------------------- 43/44
2 – Programming the oven
Programming with immediate start -------------------- 45/46
Programming with delayed start ----------------------------- 47
The timer ---------------------------------------------------------- 48
4 • COOKING NOTES
Fish --------------------------------------------------------------------------- 49
Meat --------------------------------------------------------------------- 50/51
Vegetables - miscellaneous --------------------------------------------- 52
Pastry ------------------------------------------------------------------------- 53
5 • CLEANING THE OVEN
General oven cleaning ---------------------------------------------------- 54/55
Pyrolysis ---------------------------------------------------------------------- 56/57
30
SAFETY INFORMATION
• Read the instructions carefully to make the most of your oven. We recommend you keep
the instructions for installation and use for later reference, and before installing the oven,
note its serial number below in case you need to get help from the after-sales service.
Nameplate (located on the side of the oven)
• The company shall not be liable if the instructions provided in this document
are not complied with.
• You should entrust the installation of your appliance and its electrical connection to an
approved installer or technician with similar qualifications.
• The oven you have just acquired has the described technical characteristics and you
must not make any modifications to it.
• Your oven is fitted with a door including several glasses to prevent any risk of burns in
operation. Nevertheless, we recommend you keep young children well away especially
during the pyrolysis cleaning cycles.
• Prior to pyrolysis, clean away all excess food spills or large scraps of food. Effectively,
large amounts of grease may catch fire under the intense heat emitted by pyrolysis.
• Never use a steam or high-pressure spray to clean the oven.
• If your oven shows any defect whatever, do not connect it or disconnect it from the
power supply and immediately contact an approved ROSIERES service agent.
• Do not store flammable products in the oven; they can catch fire if the oven comes on
accidentally.
• Do not press on and do not let children sit on the oven door.
• Use kitchen oven gloves, when putting into or removing a dish from the oven.
RECOMMENDATIONS
• After each use of the oven, a minimum of cleaning will help keep the oven perfectly
clean.
• Do not line the oven walls with aluminium foil or single-use protection available from
stores. Aluminium foil or any other protection, in direct contact with the hot enamel,
risks melting and deteriorating the enamel of the insides.
• In order to prevent excessive dirtying of your oven and the resulting strong smoky
smells, we recommend not using the oven at too high a temperature. It is better to
extend the cooking time and lower the temperature a little.
• In addition to the accessories supplied with the oven, we advise you only use dishes
and pastry moulds resistant to very high temperatures.
31
1 - INSTALLATION OF THE OVEN
THE OVEN SHOULD BE INSTALLED BY AN APPROVED CONTRACTOR OR A
TECHNICIAN WITH SIMILAR QUALIFICATIONS.
The kitchen unit in which the oven is to be fitted must be made of material resistant to
temperatures of at least 70°C.
The oven can be located high in a column or under a worktop.
Before fixing
fixing: you must ensure good ventilation in the oven space to allow proper
circulation of the fresh air required for cooling and protecting the internal parts. Make
the openings specified below or on page 33 according to the type of fitting.
1 – Oven in column
(Dimensions mm.)
Opening for
power supply
cable
Opening
Opening
32
1 - INSTALLATION OF THE OVEN
2 – Oven fitted under worktop
(Dimensions mm.)
HOB
OVEN
Opening
Opening
3 – Fixing in the location
Inside the oven is a bag with four fixing screws.
Fixing:
when the oven door is open,
two holes may be reached, they are located
on each side of the side uprights.
Use the screws provided to fix the oven.
33
1 - ELECTRICAL CONNECTION
THE ELECTRICAL CONNECTION SHOULD BE CARRIED OUT BY AN APPROVED
CONTRACTOR OR A TECHNICIAN WITH SIMILAR QUALIFICATIONS.
The installation receiving the appliance must comply with the standard in force in the
installation country.
ROSIERES does not accept any responsibility if this provision is not complied with.
Connection to the network must be by earthed socket outlet, or by means of a multipole circuit-breaker having a distance between contacts of at least 3 mm.
The installation must be protected by suitable fuses, and have wires with a large enough
cross-section to supply the oven normally.
CONNECTION:
The oven is fitted with a power lead for connecting exclusively to a voltage of 230 V
AC across the phases or across phase and neutral.
Connection must be carried out in compliance with the diagram on the next page, having
first checked:
the supply voltage indicated on the meter,
the circuit-breaker setting.
The lead protection wire (green/yellow) connected to the earth terminal of the oven
must be connected to the earth terminal of the installation.
Caution:
. Have the earth continuity of the installation checked by an
electrician before making the connection.
. The manufacturer will not be liable for any incident,
or the possible consequences that may arise from the use
of the oven not earthed, or connected to an earth with
defective continuity.
NB: Do not forget that the oven may require after-sales service. Also, locate the socket
outlet so that the oven can be connected or disconnected once it is removed from its space.
Power supply cable: if the power supply cable has to be changed, please have this done by
the after-sales service or by someone with similar qualifications.
34
1 - ELECTRICAL CONNECTION
35
1- DATA SHEET
All data is given for information only. In order to improve the quality of its products,
ROSIERES may modify its appliances with technological developments which adhere to the
conditions set out in the Consumer Code.
Appliances comply with Directives 89/336/EEC, 73/23/EEC and
89/109/EEC.
FE 6184
Oven dimensions
Width x Height x Depth
59.6 X 59 X 56.4 cm
Internal oven dimensions (cm)
Height x Width x Depth
Volume in litres
30x43x37.5
48
Power (watt)
Lighting
Conventional cooking
Fan cooking
Fan + Lower element
Oven warmer
Grill
Fan assisted grill
Rotisserie
Fan assisted rotisserie
Pyrolysis
. Eco
. Super
25
2350
2370
1510
2370
2160
2180
2160
2180
2360
2360
Consumption in conventional cooking (kWh)
. rise to 200°C
. holding for 1 hour at 200°C
. Pyrolysis cycle (80 minutes):
Electrical connection
Fuse
36
0.45
0.60
3.20
Single-phase 230 V AC + Earth
16 A
2 - INTRODUCTION to the «Controls»
2 . Display
4 . Function selector
1 . Temperature selector
3 . Programming buttons
1 . Temperature selector
The temperature selector provides for choosing a temperature within a pre-set
range according to the cooking method.
2 . Display:
. shows actual time or
central oven temperature during rising or falling temperature phases.
. shows various programming symbols – cooking or cleaning.
3 . Programming buttons
. acts on the programmer:
1:
2:
3:
4:
5:
6:
cooking or cleaning time
end of cooking or cleaning
time setting
audible timer
adjustment buttons “ “
adjustment buttons “+”
4 . Function selector
. to choose a cooking or cleaning method
37
2 – OVEN EQUIPMENT
The simpl
e shelf can take moulds and dishes.
simple
The tray holder shelf is especially good for grilling
things. Use it with the drip tray.
The special profile of the shelves means they stay
horizontal even when pulled right out. There is no risk of a dish sliding or spilling.
The d
rip tray catches the juices from grilled foods. It can
drip
be put on a shelf, or slid under the rails. It is only used
with the Grill, Rotisserie, or Fan Assisted Grill; remove it
from the oven for other cooking methods.
Never use the drip tray as a roasting tray as this creates smoke and fat will spatter your oven
making it dirty.
When the oven is in use, any unused accessories should be removed from the oven.
The turnspit comprises one skewer, two forks and a spit holder.
. Take all the accessories out of the oven.
. Place the deep tray at the bottom.
. Put the food on the skewer, well centred between the two forks.
. Put the skewer onto the holder.
. Slide the holder and skewer into the second shelf position from the bottom.
. The end of the turnspit should be opposite the opening of the drive device.
. Engage the turnspit in the drive device.
Fitting the turnspit crosswise:
1
3
38
2Boss to back
4 Drive device
No preheating is required for Rotisserie cooking.
Rotisserie cooking is done with the door closed.
2 - THE COOKING METHODS
MULTI-PURPOSE OVEN
Conventional cooking, Fan cooking, Fan + Lower
element, Oven warmer, Grill, Fan-assisted grill (turbo
grill), Rotisserie and Fan-assisted rotisserie (turbo
rotisserie).
60˚
39
2 - THE COOKING METHODS
CONVENTIONAL COOKING Both top and bottom heating elements are used.
Preheat the oven for about seven minutes. This method is ideal for all traditional roasting
and baking. For seizing red meats, roast beef, leg of lamb, game, bread, foil-wrapped
food (papillotes), flaky pastry. Place the shelf in mid position.
FAN COOKING Both top and bottom heating elements are used with the fan
circulating the air inside the oven. We recommend you use this method for poultry,
pastries, fish and vegetables. Heat penetrates into the food better and both the cooking
and preheating times are reduced. You can cook different foods at the same time with or
without the same preparation in one or more positions. This cooking method gives even
heat distribution and the smells are not mixed. Allow about ten minutes extra when
cooking foods at the same time.
FAN + LOWER ELEMENT The bottom heating element is used with the fan circulating
the air inside the oven.. This method is ideal for juicy fruit flans, tarts, quiches and pâté. It
prevents food from drying and encourages rising in cakes, bread dough and other bottomcooked food. Place the shelf in the bottom position.
OVE
N WARMING Alternate use of the upper and lower levels, together with the fan
OVEN
circulating the air in the oven. The temperature is pre-set at a constant 60°C (no possible
re-set). Ideal for keeping dishes hot with no further cooking, meringue making, also useful
for heating empty plates.
GRILL
GRILL:: use with the door closed. The top heating element is used. Five minutes preheating
is required to get the elements red-hot. Success is guaranteed for grills, kebabs and au gratin
dishes. White meats should be put at a distance from the grill; the cooking time is longer,
but the meat will be tastier. You can put red meats and fish fillets on the shelf with the drip
tray slid underneath.
FAN A
SSISTED GRILL: use with the door closed. The top heating element is used with the
ASSISTED
fan circulating the air inside the oven. Preheating is necessary for red meats but not for
white meats. Ideal for cooking thick food items, whole pieces such as pork, poultry etc.
Place the food to be grilled directly on the shelf centrally, at the middle level. Slide the drip
tray under the shelf to collect the juices. Make sure that the food is not too close to the grill.
Turn over the food halfway through cooking.
ROTI
SSERIE: use with the door closed. The top heating element is used with the turnspit.
ROTISSERIE:
The heating temperature can be adjusted as required. The turnspit is best used for mediumsized items. Cook larger pieces in the oven in the “turbo-grill” position, and they’ll cook
better. The turnspit is time-delayed when programmed, it continues to turn 5 minutes after
cooking ends to distribute the last of the residual heat. Ideal for rediscovering the taste of a
traditional roast. No preheating is required for turnspit cooking.
FAN ASSISTED ROTISSERIE: use with the door closed
closed. The top heating element is
used with the fan and the turnspit. This function prevents the food drying out.
40
h
3 – BEFORE THE FIRST USE
INITIAL CLEANING
Clean the oven once before putting it to use:
Wipe over the external surfaces of the oven with a damp soft cloth.
Wash the accessories and the inside of the oven using a sponge and a little
washing up liquid.
Heat the empty oven at maximum temperature for about an hour to get rid of
the new smell. Make sure the room is well ventilated when you do this.
y
POINTS TO REMEMBER
• Saving the operations:
this happens automatically every three seconds.
• Stopping the oven:
Sometimes an accidental manipulation may occur during use. If this happens, stop the
oven and, if necessary, repeat the operation.
- To stop the oven: Turn the function selector to the position “0”.
• Display of the period and end of programming:
No period or end of programming can be shown until the cooking or cleaning method
has been chosen.
• Cooking fan:
This is for cooking with air circulation inside the oven. It stops when the oven door is
opened.
• Cooling fan:
This fan cools the front of the oven and its electronic components. It starts automatically
at the beginning of the cooking or cleaning and stops automatically as soon as the oven
reaches a reasonable temperature, which explains why it continues to function some
minutes after the oven has stopped.
• Oven lighting:
It operates in cooking mode and on door opening.
41
3 – BEFORE THE FIRST USE
PRESENTATION OF THE PROGRAMMER
Programming
symbols
nopqrs
n
o
p
q
r
s
Length of the programming
End of the programming
“Time” setting
Audible timer, can be used independently of the oven function
“-” button
“+” button
TIME SETTING
When the oven is powered up, the display shows a blinking “12: 00” .
Timer
symbol
Time
display
p
Ö Press button “3”. The symbol » blinks. The time is set:
Ö Set the actual time, using the “+” and “-” buttons, they will show the hours
and minutes
Ö The actual time is set after three seconds. The symbol ¡ disappears.
Z
42
Keeping the “-” or “+” button pressed down will accelerate the running past of
the hours or minutes.
3 - USING THE OVEN
n HOW TO COOK DIRECTLY?
D Turn the function selector to the cooking position you want. The oven comes on.
D The corresponding cooking mode appears on the display panel. The symbol “°C”
blinks.
D The predetermined temperature setting related to the cooking mode appears for
3 seconds.
à You accept the temperature shown
. This is saved automatically after three seconds, the symbol "°C" stops
blinking.
à You do not accept the temperature shown,
. Turn the temperature function selector:
temperature
decreasing
temperature
increasing
. It must come within the predetermined range below:
COOKING METHOD
Conventional cooking
Fan cooking
Fan + Lower element
Oven warmer
Grill
Fan assisted grill
Rotisserie
Fan assisted rotisserie
Predetermined
temperature
230°C
200°C
210°C
60°C
275°C
210°C
275°C
210°C
Possible settings
50 - 275°C
30 - 275°C
50 - 275°C
Set – cannot be changed
220 - 275°C
180 - 275°C
220 - 275°C
180 - 230°C
. Once the temperature has been chosen, it is automatically saved after
three seconds. The symbol “°C” stops blinking.
43
3 - USING THE OVEN
DThe oven starts its cycle, the progressive increase in the central oven
temperature shows.
The LED degree “°” continues to blink until the predetermined temperature is
reached.
The preparation needs no pre-heating:
Ö Put the food in the oven
The preparation needs to be pre-heated:
Ö When the predetermined temperature setting is reached, an audible
beep tells you that the cooking time is finished. The display dial shows the
actual time. An audible beep sounds as a warning.
Ö Put the food in the oven
DDuring the cooking period::
You can view or change the programmed temperature at any moment:
Viewing:
Ö Briefly turn the temperature selector in either direction. The display
shows the programmed temperature, the “°C” LED blinks. It returns to the
initial display after three seconds.
Changing:
Ö Briefly turn the temperature selector in either direction. The display
shows the programmed temperature, the “°C” LED blinks.
Ö Turn the temperature selector in either direction to display the new
temperature setting. This is saved automatically after three seconds. The
display shows the temperature increase or decrease until the new
temperature setting is reached.
DAt the end of the cooking period:
Ö turn the function selector to position “0”.
The cooking method symbol, the temperature and the “°C” indicator lamp
go off.
The oven light goes off.
44
3 - USING THE OVEN
o PROGRAMMING
Programming the oven for a period and immediate start
Select a cooking method and the
appropriate temperature. Example, left:
conventional cooking at 230°C.
This is saved automatically after three
seconds.
Press button “1” (period).
The corresponding symbol “
” blinks.
1
Set a period using the “+” and “-”
buttons (maximum 4hours 59minutes),
Example, left: 45 minutes. This is saved
automatically after three seconds.
One the period is saved, the “end”
symbol also shows. The oven starts its
cycle, the progressive increase in the
central oven temperature shows.
When the period is finished, the “cooking” and “temperature” symbols go off.
The programming symbols for “period” and “end” blink:
An audible beep tells you when the programme is finished; press on either the “-” or
“+” button to stop the beep.
Turn the function selector to position “0”. The programming symbols and the oven light
go off.
Pressing button n enables checking on or changing the time remaining.
Pressing button o enables checking on or changing the time of the end of the oven cycle.
45
3 - USING THE OVEN
o PROGRAMMING
Programming the oven for an end time and immediate start
Select a cooking method and the
appropriate temperature. Example, left:
conventional cooking at 230°C.This is saved
automatically after three seconds.
Press button “2” (end). The corresponding
symbol “
” blinks.
2
Set an end-of-cooking time using the “+”
and “-” buttons (actual time + maximum
4hours 59minutes). This is saved
automatically after three seconds.
One the period is saved, the “period”
sign also shows.The oven starts its cycle and
the progressive increase in the central oven
temperature shows.
When the end-of-cooking time is reached, the «cooking» and «temperature» symbols
go off.
The programming symbols for “period” and “end” blink:
An audible beep tells you when the programme is finished; press on either the “+” or “” button to stop the beep.
Turn the function selector to position “0”. The programming symbols and the oven light
go off.
Pressing button n enables checking on or changing the time remaining.
Pressing button o enables checking on or changing the time of the end of the oven cycle.
46
3 - USING THE OVEN
o PROGRAMMING
Programming the oven for a delayed start
Select a cooking method and the appropriate temperature.
Press button “1” (period).
The corresponding symbol
is displayed.
1
Set a period using the “+” and “-” buttons, Example, left: 45 minutes. This is saved
automatically after three seconds.
The oven begins to increase its temperature.
2
Press button “2” (end), then set an end
time with the buttons “+” and “-”, (actual
time + maximum: 23hours 59minutes).
This is saved automatically after three seconds.
Once the programming is saved, the oven
is on stand-by. The cooking symbol
disappears. The oven will start automatically
at the programmed time.
When the time has run, the cooking symbol goes off automatically and an audible beep
sounds. To interrupt it, press on either the "-" or "+" button.
Turn the function selector to position "0". The programming symbols and the oven light
go off.
47
3 - USING THE OVEN
o PROGRAMMING
THE TIMER
Timer operation is independent and does not affect oven operation. It is just an
audible reminder. However, you can use it when cooking.
D Press the “timer” button then let it go.
The symbol
blinks and the clock displays
.
D Use the “+” or “-” setting buttons to display the desired time (Maximum:
23:59).
q
Example above: 10 minutes.
D This is saved automatically after three seconds.
D The dial again shows the time of day.
When the set time has elapsed, an audible beep sounds for 60 seconds. To interrupt
it, press on either the “+” or “-” button.
The
display disappears.
Whenever you want to check or change the programmed time, press again on button q .
48
4 - COOKING TIPS
Temperatures and cooking times are given for information only to facilitate using the oven.
Personal experience should then let you adapt these settings to your taste and habits.
Remember that cooking at higher temperatures causes more spattering, and the oven can
become dirty and smoky. It is better to slightly reduce the cooking temperature, even if it
means increasing the cooking time.
The sides of the oven are equipped with
different positions numbered from the bottom.
SHELF POSITION
.4
.3
.2
.1
FISH
-------------------------------------------------------------------------------------------------------------------------Recipes
Cooking
method
Quantity
Cooking
°C
Cooking
time
Shelf position
from bottom
-------------------------------------------------------------------------------------------------------------------------Tilefish or bream Conv cooking
1kg whole
220°C
30 min
1
Monk fish or
Salmon
Conv cooking
1kg braised 220°C
30 min
1
Salmon steak
Fan cooking
6 pieces
140-160°C 10-15 min
1
Fillet of sole
Fan cooking
6 pieces
160°C
15-20 min
1
Grilled fish
Grill
6 fillets
275°C
2 X 5 min
4
----------------------------------------------------------------------------------------------------------------------------------
49
4 - COOKING TIPS
MEAT
——————————————————————————————————————
It is better not to salt meats until after cooking as salt encourages the meat to spatter fat.
This will dirty the oven and make a lot of smoke.
Joints of white meat, pork, veal, lamb and fish can be put into the oven cold. The cooking
time is longer than in a preheated oven, but it cooks through to the centre better as the heat
has more time to penetrate the joint.
Correct preheating is the basis of successful red meat cookery.
GRILLS
• Before loading the grill:
Remove the meat from the refrigerator a few hours before grilling. Lay it on several layers
of kitchen paper: this improves seizing, making it tastier and avoids it staying cold at the
centre.
Add pepper and spices to the meat before grilling, but add any salt after cooking. This way
it will seize better and stay juicy. Baste all the food to be cooked with a little oil. This is best
done with a wide flat basting brush. Then sprinkle with more pepper and herbs (thyme,
etc.).
Load the grill.
• During cooking:
Never pierce the food during cooking even when you turn it. This lets the juice out and it
becomes dry.
50
MEAT
-------------------------------------------------------------------------------------------------------------------------Recipes
Cooking
method
Quantity
Cooking
°C
Cooking
time
Tips
-------------------------------------------------------------------------------------------------------------------------Beef with carrots
Conv cooking
for 6
Duck
Conv cooking
1,5 kg
200-220°C 1½ hours
Turkey
Conv cooking
5/6 kg
160-180°C 2½ – 3 hours
Goose
Conv cooking
3/4 kg
160-180°C 2 – 2½ hours
Leg of lamb
Conv cooking
Roast chicken
Conv cooking
Roast beef
Conv cooking
Roast rabbit
Fan cooking
Roasted white
meat
Fan cooking
Veal / poultry
Rotisserie
1kg 200
275°C
60-70mins/kg
No preheat.
Veal / poultry
Rotisserie
1 kg
275°C
45-50 min
No preheat.
Beef
Rotisserie
1 kg
275°C
15-20 min
No preheat.
Lamb / Mutton
Rotisserie
1 kg
275°C
20-25 min
No preheat.
Pork
Rotisserie
1 kg
275°C
45-50 min
No preheat.
Kebabs
Grill
6 pieces
275°C
2 X 8 min
Turn over in
mid cooking
Pork chop
Grill
6 pieces
275°C
2 X 8 min
Turn over in
mid cooking
200-220°C about hours
200-220°C 15 min/pound
1/1,5 kg
800-1 kg
220°C
about 1 hour
240°C
15 min/pound
200-220°C 50-60 mins
200-220°C 40-50 mins/kg
------------------------------------------------------------------------------------------------------------------------All cooking was done at shelf position "1".
51
VEGETABLES - OTHERS
---------------------------------------------------------------------------------------------------------------Recipes
Cooking
method
Quantity
Cooking
°C
Cooking
time
Tips
------------------------------------------------------------------------------------------------------------------------Braised cabbage
Conv cooking
Pâté en croûte
Conv cooking
Chicory with
gruyere
Fan cooking
for 6
180-200°C 25-30 min
Potatoes in their
jackets
Fan cooking
for 6
200-220°
Soufflé
savoury/sweet
Fan cooking
for 6
180-200°C 50-60 min
Stuffed tomatoes
Fan cooking
6-8 pieces
200-220°C 40-45 min
Leek
flan
Fan + lower
element
for 6
220°C
35-40 min
Quiche Lorraine
Fan + lower
element
for 6
220°C
45-50 min
Toast with cheese* Turbo grill
6 pieces
210°C
3 min to toast
one side +
4 min/cheese
Dauphiné cheesetopped dish
6 portions
200°C
45 min
210°C
2 x 10 min
turn over in
mid cooking
Sausages*
Turbo grill
Turbo grill
for 6
200-220°C 1 hour
200-220°C 1 hour/kg
4 pieces
about 1 hour
Ø 22
Flat steak
pan
Oval
earthenware
Flat steak
pan
------------------------------------------------------------------------------------------------------------------------All the cooking was done at shelf position "1" except cooking marked thus "*",
which requires cooking at a middle position.
52
BAKING
---------------------------------------------------------------------------------------------------------------Avoid using shiny tins, they reflect the heat and can spoil your cakes. If your cakes brown
too quickly, cover them with grease-proof paper or aluminium foil. Caution: the correct
way to use foil is with the shiny side in towards the cake. If not the heat is reflected by the
shiny surface and does not penetrate the food. Avoid opening the door during the first 20
to 25 minutes of cooking: soufflés, brioches, sponge cakes, etc. will tend to fall. You can
check if cakes are done by pricking the centre with a knife blade or metal knitting needle.
If the blade comes out nice and dry, your cake is ready and you can stop cooking. If the
blade comes out moist or with bits of cake attached, continue baking but slightly lower the
thermostat so that it is finished off without burning.
---------------------------------------------------------------------------------------------------------------Recipe
Cooking
method
Quantity
Cooking
°C
Cooking
time
Shelf
level
Tips
------------------------------------------------------------------------------------------------------------------------Cake
Conv cooking
1,5 kg
180-200°C 50-60 min
1
Fruit tart in
batter
Conv cooking
for 6
200-220°C 40-50 min
1
Pound cake
Conv cooking
1,5 kg
200-220°C 45-50 min
1
Filled pie
Conv cooking
for 6
200-220°C 40-45 min
1
Brioche
Fan cooking
800 grs
200°C
40-45 min
1
Sponge cake
Fan cooking
180-200°C
35-40 min
1
mould Ø27
Genoese cake
Fan cooking
180-200°C
30-35 min
1
mould Ø27
Choux pastry
Fan cooking
40 pieces 190°C
35 min
1/3
2 trays
Pastry base
Fan cooking
for 6
180-200°C 20-30 min
1
Ø 27
Puff pastry
Fan cooking
6 pieces
200°C
15-20 min
1
e.g.
Bouchée
Meringues
Fan + Lower
element*
1 tray
80-85°C
4½ hours
1
Fan + Lower
element*
for 6
220°C
35-40 min
1
Fan + Lower
element*
6 pieces
190°C
30-35 min
1
Fruit tart
St Honoré
Ø 27
Ø 27
Øprofiteroles
------------------------------------------------------------------------------------------------------------------------* with fan and lower element, we recommend preheating with fan cooking to save
time.
53
5 - CLEANING THE OVEN
. Wait for the oven to cool down before doing any cleaning by hand.
. Never clean your oven with abrasive cleaners, wire wool or sharp objects, or
the enamel may be damaged beyond repair.
. Only use soapy water or bleach (ammonia) cleaners.
GLASS PARTS
We recommend you wipe clean the glass door with absorbent kitchen paper every time
you use the oven. If the spattering is heavy, then you can clean with a well squeezed
sponge and detergent, and rinse. Never use abrasive cleaners or sharp objects.
OVEN DOOR
The oven door can be cleaned directly in place or by removing it.
Remove, as follows:
. fully open the door,
. hinges as in photo 1,
. remove the hinge pins (photo 2)
. pull the door upwards, just closing it partially until it comes off.
Installation, make sure you reposition the hinges carefully; a notch located below them
(photo 3) lets you fit the hinges correctly.
After the door is put on its supports, fit the hinge pins in their initial position as in
photo 4.
1 : initial position
2 : lift the pin
"pin to bottom"
3 : hinge notch
4 : initial position
Notch
Removal
Installation
OVEN DOOR SEAL
If this gets dirty, clean the oven seal with a slightly damp sponge.
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5 - CLEANING THE OVEN
ACCESSORIES
Clean them with a sponge soaked in soapy water. Rinse with clean water and dry off.
Avoid abrasive cleaners.
DRIP TRAY
After grilling, remove the drip tray from the oven. Take care to pour the warm grease
into a container. Wash and rinse the drip tray in hot water with a sponge soaked in
washing up liquid.
If residues remain attached, soak them off in water and detergent.
It can also go in a dish washer or be cleaned with a commercial oven cleaner.
Never placer a soiled drip tray in the oven.
Never leave the drip tray in during pyrolysis.
OVEN LIGHTING
Disconnect the power supply from the oven before cleaning or replacing the
lamp.
The bulb and its cover are made of material resistant to high temperatures.
Bulb characteristics:
230 V AC - 25 W - E 14 base Temperature 300°C
To change a defective bulb, just
. unscrew the glass cover,
. unscrew the bulb,
. replace it with the same type: see
characteristics above,
. after replacing the defective bulb, screw back
the protective glass cover.
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5 - CLEANING THE OVEN : PYROLYSIS
Pyrolysis is a cleaning method that uses high temperatures to destroy dirt.
The resulting smoke is cleaned by the passage of a catalyser. The oven door is provided
with a safety lock that prevents it being opened during pyrolysis due to the necessarily
high temperatures.
The pyrolysis cycle may result in a slight odour in the kitchen which will be more or less
noticeable depending on the latter’s aeration.
IMPORTANT:
. If you install a cooking top above the oven, never use the gas burners
or the electric plates during pyrolysis to avoid excessive heating of the
oven’s control panel.
. It is important to clean off any accumulation of grease. Effectively, large
amounts of grease may catch fire under the intense heat emitted by
pyrolysis.
. It is strongly advised not to use detergents or any other recommended
product for cleaning ovens.
Two possible pyrolysis cycles:
Recommended for an oven with normal dirt. Period: 90 minutes*.
Recommended for an oven with heavy dirt. Period: 120 minutes*.
* The periods cannot be changed.
The air inside the oven is fanned during pyrolysis for a better cleaning process
ensuring that the oven is clean in every corner.
Before carrying out pyrolysis:
- Take all accessories out of the oven. they will be damaged in the high
pyrolysis temperatures;
- Clean away all excess food spills or large scraps of food which would
take too long to be destroyed.
- Close the oven door:
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5 - CLEANING THE OVEN : PYROLYSIS
Starting a pyrolysis cycle:
- Turn the function selector to the position “Pyrolysis”. The display shows:
The period symbol
blinks.
- Select the pyrolysis mode with the “+” and “-” buttons according to how dirty the
oven is:
P 1: 30: 1½ hours, oven with standard dirt.
P 2: 00: 2 hours, oven with heavy dirt.
-This is saved automatically after three seconds. The symbol “end”
The door locks automatically after a few seconds and the
is displayed.
button is displayed.
The cooling fan operates from the start of the pyrolysis.
The fan at the bottom of the oven starts up.
The start of the pyrolysis cycle can be time-delayed by changing the end-of-cycle time
(this results in an energy saving for off-peak periods, with the possibility of
programming pyrolysis to take place when young children are absent). See chapter on
“Programming the oven for a delayed start” on page 19.
At the end of the pyrolysis cycle:
The oven stops automatically. The
indicator is displayed.
Turn the function selector to position “0”. The actual time of day appears.
The symbols
and
disappear.
The temperature decreases. The oven door will unlock itself when the temperature is
sufficiently low and the
indicator will disappear.
The cooling fan only stops when the oven parts are sufficiently cooled.
Open the oven door.
Pyrolysis leaves a white residue on the oven walls.
Wait for the oven to cool completely then clean the inside of the oven with a
damp sponge to wipe off the residues.
Remarks:
• you will save energy by cleaning directly after cooking thus making use of the residual
heat in the oven.
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USINES DE ROSIERES
RCS Bourges B 324 479 302
30, rue Y. LACELLE - Rosières - 18400 LUNERY
Tél. 02.48.55.78.00 - Fax : 02.48.68.01.75
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