ROSIERES | FO FT5583RUV | ROSIERES FO FT5583RUV User manual

ROSIERES FO FT5583RUV User manual
GB INSTRUCTIONS FOR USING AND INSTALLING
THE FITTED RUSTIC OVEN
93787090
FT 5583
~~~
1
CONTENTS
SAFETY INFORMATION ---------------------------------------------------------------- 3
RECOMMENDATIONS ------------------------------------------------------------------- 3
INSTALLATION PART
1 • INSTALLATION OF THE OVEN
Fitting the oven --------------------------------------------------------------------- 4/5
Electrical connection of the oven ---------------------------------------------- 6/7
USE PART
2 • THE OVEN
The control panels ----------------------------------------------------------------- 8/9
Data sheet ------------------------------------------------------------------------------ 10
Oven Equipment ---------------------------------------------------------------- 11/12
Various cooking methods ---------------------------------------------------- 13/15
3 • USING THE OVEN
Before the first use
. First cleaning ----------------------------------------------------------------- 16
. What you should know ---------------------------------------------------- 16
. Time setting ------------------------------------------------------------------ 16
Using the oven
1 - Using immediately the oven ------------------------------------- 17-18
2 - The programmation
- Programming for immediate start and duration -------------------- 19
- Programming an end-of-cooking time and immediate start ----- 20
- Programming a delay-start and duration ------------------------------ 21
3 - The timer ------------------------------------------------------------------- 22
4 - The child safety lock ---------------------------------------------------- 23
5 - Combined cooking methods ------------------------------------- 24/25
4 • COOKING NOTES
Fish
------------------------------------------------------------------------------- 26
Meat
-------------------------------------------------------------------------- 27/28
Vegetables - miscellaneous -------------------------------------------------------- 29
Pastry
------------------------------------------------------------------------------- 30
5 • CLEANING THE OVEN
General oven cleaning --------------------------------------------------------- 25/26
The pyrolytic oven ------------------------------------------------------------- 28/29
2
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.
• The oven is fitted with a door including several glasses to prevent any risk of burns in operation.
• 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 (e.g. earthenware dishes).
3
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: 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 as mentionned.
1 – Oven in column
(Dimensions mm.)
Opening for
power supply
cable
Opening
Opening
4
1 - INSTALLATION OF THE OVEN
595 mini
HOB
TABLE
10 mini
2 – Oven fitted under worktop
(Dimensions mm.)
FOUR
OVEN
Ouverture
Opening
500 X 50
Ouverture
Opening
500 X 10
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.
5
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 multi-pole
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 crosssection 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.
6
1 - ELECTRICAL CONNECTION
7
2 - PRESENTATION "Control panel"
Multifunction pyrolytic oven with electronic regulation
. Temperature detection by probe and electronics components,
. Ultra-fast temperature growing.
1
3
2
4
1 . Programmer knob :
. oven light,
. programmation of a cooking duration or pyrolysis cycle duration,
. programmation of an end-of-cooking or start,
. timer : minute-minder, independent timer
. setting the time : oven clock,
. child safety lock : locks the oven controls.
2 . Function selector knob
. access to the cooking functions and the pyrolysis cycle.
3 . Display : it lets you
. see the present time, the rising or falling oven centre temperature during the rising
or falling phases in temperature, the selecting programmation, the cooking method
and the pyrolysis mode.
. see the differents symbols.
4 . Setting buttons :
. adjust the programmation time, or the temperature: :
"-" : decreasing order,
"+" : increasing order.
8
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.
Manufacturer
M ode l
N orm
EN 5 0 3 0 4
Energy efficiency class
A (more efficient) to G (less efficient)
Heating function
ROSIERES
FT 5583
A
Conventional
Energy consumption with conventional
0,76 kWh
Energy consumption with forced air
convection
1,00 kWh
Usable volume
48 litres
Type of appliance (size of the oven)
Volume - medium
Time to cook based on standard load
40.5 min
The area of the largest baking sheet
1250 cm²
Electrical connection
Maxi power
Consumption of the pyrolysis cycle
(80 minutes)
Monophase230 V~ +
Earth - Fuse 16 A
3510 W
3 kWh
9
2 - OVEN EQUIPMENT
The simple shelf can take moulds and dishes.
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 deep tray catches the juices from grilled foods. It can
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.
The pastry tray
it is placed directly on the shelf.
Use this tray for small pastries, biscuits or meringues.
Never put this accessory on the bottom of the oven.
When the oven is in use, any unused accessories should be removed from the oven.
10
2 - OVEN EQUIPMENT
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:
Œ
 Boss to back
Ž
 Drive device
No preheating is required for Rotisserie cooking.
Rotisserie cooking is done with the door closed.
N.B. : the rotisserie is timed; it continues to turn 5 minutes after cooking ends to distribute the last
of the residual heat.
11
2 - THE COOKING METHODS
60˚
40˚
12
40˚
60˚
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.
LOWER ELEMENT
Use the lower heating element only. Use it for cream, flans, tarts, pâtés and slow cooking.
Pre-heat the oven with conventionale cooking.
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 bottom-cooked food. Place the shelf in
the bottom position. Pre-heat the oven with fan cooking.
OVEN WARMER
Alternate use of the upper and lower elements, together with the fan 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.
DEFROST
The top and bottom elements are used intermittently with the fan circulating the hot air
inside the oven. The temperature is pre-set to constant 40 degrees C (no adjsutment is available).
Ideal for defrosting before cooking.
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.
13
2 - THE COOKING METHODS
FAN ASSISTED GRILL : use with the door closed.
The top heating element is used with the 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.
ROTISSERIE: use with the door closed.
The top heating element is used with the turnspit. The heating temperature can be
adjusted as required. The turnspit is best used for medium-sized 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.
The top heating element is used with the fan and the turnspit. This function prevents
the food drying out.
DF1 : Defrost+ Fan cooking (page 24)
DF1 combines two cooking methods : a pre-set 30 minute defrosting programme at a
temperature at 40 degrees C is immediately followed by a 45 minute fan cooking programme at
200 degrees C. The defrost cycle cannot be altered, however, temperature and cooking time can
be changed depending on the type and weight of the food to be cooked.
DF2 : Fan cooking and keep warm function (page 25) :
DF2 combines two cooking methods : a pre set 210 degrees C fan cooking programme of 45
minutes is immediately followed by a 60 degrees C keep warm cycle for 1 hour. This time could
be modified if it is so long for cooking.
14
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.
• POINTS TO REMEMBER
• Confirmation of opérations: this occurs automatically after three seconds. For all operations
linked to the programmer - cooking time, end-of-cooking time, timer and clock - confirmation
can be shortened bu turning the programmer knob to "0" position.
• Stopping the oven : this may be necessary if you have input an incorrect instruction. Switch
off and restart the operation.
To stop the oven :
turn back the function selector knob
to "0" position.
• Display of duration and end of cooking : if you have not pre-selected a cooking method
with the function selector knob, you cannot display a duration or end of cooking time.
• Cooking fan: this is for cooking with air circulation inside the oven. It stops when opening
the door.
• 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:
operates in cooking mode or when opening the door. For safety reason, during pyrolysis cycle,
the oven light doesn't operate.
15
3 - BEFORE THE FIRST USE
»
CLOCK SETTING
When the oven is connected to the electricity supply, the programmer clock display
will flash "12:00".
ð
Turn the programmer knob to the
symbol :
é
The selector control knob must be on off position.
ð
Set the correct time, use "+" and "-" buttons.
Keeping the "-" or "+" setting buttons in, speeds the scrolling of hours or minutes.
ð After three seconds, the time will automatically be set.
ð
16
Return the programmer knob to the off position "¡".
The symbol » will disappear from the display.
3 - USING THE OVEN
ΠHOW TO COOK IMMEDIATELY ?
a Turn the function selector knob to the required cooking position.
The oven light comes on.
a The display will show the cooking corresponding symbol.
a The pre-set temperature for this cooking method is displayed during 3 seconds.
á The temperature displayed is correct,
. automatic validation occurs after three seconds.
á The temperature displayed is incorrect,
. use the "-" or "+" to alter the temperature displayed.
. this should be within the oven's predefined range :
COOKING METHOD
DF1
DF2
Pre-set temperature
Adjustment range
Conventional cooking
230°C
from 50 to 275°C
Fan cooking
200°C
from 50 to 230°C
Lower element
250°C
from 50 to 275°C
Fan + Lower element
210°C
from 50 to 240°C
Keep warm
60°C
Fixed - no adjustable
Defrost
40°C
Fixed - no adjustable
Grill
275°C
from 220 to 275°C
Fan assisted grill
210°C
from 180 to 230°C
Rotisserie
275°C
from 220 to 275°C
Rotisserie + Fan cooking
Defrost
)
Fan cooking )
Fan cooking )
Keep warm )
210°C
40°C
200°C
200°C
60°C
from 180 to 230°C
Fixed - no adjustable
from 50 to 230°C
from 50 to 230°C
Fixed - no adjustable
17
3 - USING THE OVEN
. When the temperature selection has been made, automatic validation occurs after three
seconds.
a The oven starts cooking, the display indicates the rising of the oven centre
temperature.
. The led degrees "°" flashes until the requiring temperature is not reached.
The preparation doesnt't need pre-heating :
ð Put the dish into the oven.
The preparation needs a pre-heating period :
ð a bip sounds to inform you of the end of pre-heating period.
ð put the dish into the oven.
a During the cooking cycle :
. during the rising of the temperature, it is possible to display the recorded temperature
pressing briefly the "-" or "+" button.
(The programmer knob must be on "0" or "Oven light" position).
. At any time, the temperature could be changed. After a pressing of 1 second of the
"-" or "+" button, the °C flashes, you can immediately adjust the temperature with
the setting buttons.
Automatic validation of the new data occurs after three seconds.
. If the temperature required is higher than the oven centre temperature :
The display start a new temperature rising and a bip sounds to inform you of the end-ofoperation.
. If the temperature required is less than the oven centre temperature, the display indicates
the falling temperature until the new data.
a At the end of the cooking cycle :
ð Return the function selector knob to "0" position.
The oven light goes off.
The cooking mode symbol and the temperature display disappear.
18
3 - USING THE OVEN
 THE PROGRAMMATION
Programming the oven with a duration and immediate start.
a Turn the function selector knob to the required cooking mode and adjust the temperature
if necessary.
Automatic validation occurs after three seconds. The oven starts the rising of the temperature.
The oven light comes on.
a Turn the programmer knob to
(duration).
The sign
flashes and the clock indicates
.
a Use the "+" and "-" to set a cooking time (Maxi 04:59).
3
Example: programmation 1H 30 minutes with Conventional cooking at 220°C.
a Automatic validation occurs after three secondes. The sign
becomes fixed.
a According to position of the programmer knob, you can display some information :
. programmer knob on "0" or "Oven light" : display of the present time, Duration and End
of cooking time symbols.
. programmer knob on position "Duration" : display of the corresponding symbol and the
remaining time.
. Programmer knob on position "End-of-cooking" : display of the corresponding symbol and
the end-of-cooking time.
a When the time has elapsed :
. The oven stops automatically.
The temperature display and the cooking mode symbol disappear.
. An audible bip sounds. To stop it, press the "+" or "-" button.
. The sign
and
flashes.
a Return the function selector knob to "0" position.
. The sign
and
disappear. The oven light goes off.
At any time during cooking, you can change the programmation by setting the programmer
knob on "Duration" or "End-of-cooking", if necessary.
If you have input an incorrect instruction, return the function selector knob on "0".
19
3 - USING THE OVEN
 THE PROGRAMMATION
Programming the oven with an end-of-cooking time and an immediate start.
a Turn the function selector knob to the required cooking mode and adjust the temperature
if necessary.
Automatic validation occurs after three seconds. The oven starts the rising of the temperature.
The oven light comes on.
a Turn the programmer knob to
(end-of-cooking time).
The sign
flashes and the clock indicates the present time.
a Use the "+" and "-" to set an end-of-cooking time (Maxi prsent time + 4 H 59 minutes).
Ex. : cooking in Conventional cooking at 220°C and automatic stop at 12 H 00.
a Automatic validation occurs after three seconds. The sign
becomes fixed.
a According to position of the programmer knob, you can display some information :
. programmer knob on "0" or "Oven light" : display of the present time, Duration and End
of cooking time symbols.
. programmer knob on position "Duration" : display of the corresponding symbol and the
remaining time.
. Programmer knob on position "End-of-cooking" : display of the corresponding symbol and
the end-of-cooking time.
a When the hour of end-of-cooking time is reached :
. The oven stops automatically.
The temperature display and the cooking mode symbol disappear.
. An audible bip sounds. To stop it, press the "+" or "-" button.
. The sign
and
flashes.
a Return the function selector knob to "0" position.
. The sign
and
disappear. The oven light goes off.
At any time during cooking, you can change the programmation by setting the programmer
knob on "Duration" or "End-of-cooking", if necessary.
If you have input an incorrect instruction, return the function selector knob on "0".
20
3 - USING THE OVEN
 THE PROGRAMMATION
Programming a start daley ?
1 - Select a cooking method :
. Turn the function selector knob to the required cooking method and adjust the
temperature, if necessary.
2 - Set a duration :
. Turn the programmer knob to
"Duration" position.
The sign
flashes and the clock indicates
.
. Using the "+" or "-" button set the required duration (Maxi 04:59).
. Automatic validation occurs after three seconds. The sign
becomes fixed.
3 - Set an end-of-cooking time :
. Turn the programmer knob to
"End-of-cooking" position.
The sign
flashes and the present time increased in duration flashes.
. Using the "+" and "-" button set the end-of-cooking time.
(Maxi : present time + 23 H 59 minutes).
. Automatic validation occurs after three seconds. The sign
becomes fixed.
The temperature and cooking mode symbols disappear during the delay.
4 - according to position of the programmer knob, you can display some information :
. programmer knob on "0" or "Light" : display of the present time, Duration and End of
cooking time symbols.
. programmer knob on position "Duration" : display of the corresponding symbol and the
remaining time.
. Programmer knob on position "End-of-cooking" : display of the corresponding symbol and
the end-of-cooking time.
5 - The start-of-cooking hour is reached : the oven starts the cooking.
The temperature, cooking mode symbols appear.
- The hour of end-of-cooking time is reached :
. The oven stops automatically.
The temperature display and the cooking mode symbol disappear.
. An audible bip sounds. To stop it, press the "+" or "-" button.
. The sign
and
flashes.
6 - Return the function selector knob to "0" position. The sign
The oven light goes off.
and
disappear.
At any time during cooking, you can change the programmation by setting the programmer
knob on "Duration" or "End-of-cooking", if necessary
If you have input an incorrect instruction, return the function selector knob on "0".
21
3 - USING THE OVEN
Ž THE TIMER
THE TIMER
The timer operates independently. It has no effect on the oven's operation. It is purely a
reminder. But it can be used in conjunction with a cooking mode.
a Turn the programmer knob to the
The symbol
is displayed,
and the clock will flash "
".
position.
a Use the "+" or "-" buttons to display the time required (Maxi : 23:59).
Example above : 20 minutes.
a Validation is automatic after three seconds.
To
Holding the knob in the
position lets you see the time remaining, and change it if
necessary.
When the timer count down is complete, an audible alarm rings for about 15 seconds.
stop the alarm press the "+" or "-" button.
a Return the programmer knob to "0".
The symbol
will disappear.
22
3 - USING THE OVEN
 CHILD SAFETY LOCK
The oven can be locked when not in use and during cooking or pyrolysis cycle. A particularly
important safety measure if small children are around.
Locking the controls :
. Turn the programmer to symbol
. The key symbol
flashes.
. Press the "+" button for 5 seconds.
. The key symbol
N
becomes fixed.
The control panel is locked.
The controls knobs and the setting buttons are locked.
Only the "0" position of the function selector is actived (emergency stop).
To unlock the controls :
. Turn the programmer to symbol
. The key symbol
is fixed.
. Press the "+" button for 5 seconds.
. The key symbol
is cancelled.
The
control
panel is unlocked.
N
23
3 - USING THE OVEN
 DOUBLE FUNCTION
DF1
The double function DF1 combines two cooking methods:
1ère
PERIODE
MINUTES
First
period -DE
3030minutes
40˚C
* Data
- No adjustment
are available
*Les
données
programmées
ne sont pas modifiables.
2ème PERIODE
45minutes
MINUTES
Second
period DE
- 45
DEFROST
METHOD
DECONGELATION*
FAN COOKINGMETHOD
CUISSON
EN CHALEUR BRASSEE
200˚C
40˚
How to realize the DF1 ?
a Turn the function selector knob to DF position.
DF1 flashes. Automatic validation occurs after 3 seconds. DF1 is fixed.
A temperature of 200°C with Fan cooking flashes :
. if it is correct : wait for 3 seconds to confirm validation.
. if it is incorrect : use the "-" or "+" then wait for validation.
This programme, last for 45 minutes with Fan cooking, flashes on the display :
. if it is correct : wait for 3 seconds to confirm validation.
. if it is incorrect : use the "-" or "+" the wait for validation.
a The oven starts the double function with defrost at 40°C for 30 minutes.
The signs
will display. The temperature rises.
At the end of the defrost, the oven follows with Fan cooking using the recorded data.
The sign
will appear. The temperature rises until the displayed temperature is reached.
During this cycle, the recorded data could be changed.
a At the end of the DF1 function, the oven stops automatically. The temperature and
cooking mode symbols disappear. An audible alarm rings. To stop it press the "-" or "+"
buttons.
a Reset the function selector knob to "0" (off position).
The symbols
disappear.
24
3 - USING THE OVEN
 DOUBLE FUNCTION
DF2
The double function DF2 combines two cooking methods:
1ère
PERIODE
45 minutes
MINUTES
First
period DE
- 45
200˚C
2ème PERIODE
MINUTES
Second
period -DE
6060minutes
60˚C
* Data
- No adjustment
are available
*Les
données
programmées
ne sont pas modifiables.
CUISSON
EN CHALEUR
BRASSEE
FAN COOKING
METHOD
MAINTIEN
AUMETHOD
CHAUD*
KEEP
WARM
60˚
DF2
pré-programmée
la cuisson
poulet rôti d'1 Kg.
DF2est
is pre-recorded
for apour
roast
chicken d'un
- 1 kg
Selon le résultat de cuisson souhaité, Il est nécessaire d'adapter le temps et la température de la chaleur brassée
en fonction de la nature et du poids de l'aliment à cuire.
Le temps de maintien en température en seconde période n'est pas modifiable. Toutefois, il est possible de retirer
le mets avant la fin du cycle.
How to realize the DF2 ?
a Turn the function selector knob to DF position.
DF1 flashes. Press the "-" or "+" button. DF2 flashes. Automatic validation occurs after 3
seconds. DF2 is fixed.
A temperature of 200°C with Fan cooking flashes :
. if it is correct : wait for 3 seconds to confirm validation.
. if it is incorrect : use the "-" or "+" then wait for validation.
This programme, last for 45 minutes with Fan cooking, flashes on the display :
. if it is correct : wait for 3 seconds to confirm validation.
. if it is incorrect : use the "-" or "+" the wait for validation.
a The oven starts the cooking with Fan cooking mode using the recorded data. The
signs
will appear. The temperature rises.
During this cycle, the recorded data could be changed.
Then the oven follows with Keep warm at 60°C for a duration of 60 minutes. The Keep
warm
symbol is displayed during this cycle.
a At the end of DF2 function, the oven stops automatically. The temperature and cooking
mode
symbols disappear. An audible alarm rings. To stop it press the "-" or "+" buttons.
a Reset the function selector knob to "0" (off position). The symbols
disappear.
25
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 umbered from the
bottom.
SHELF POSITION
.5
.4
.3
.2
.1
FISH
---------------------------------------------------------------------------------------------------------------------------------Recipes
Cooking Quantity
°C
Pre-heating
Time
Shelf position
method
cooking
minutes
from bottom
---------------------------------------------------------------------------------------------------------------------------------Tilefish or bream
1kg whole 220
8 - 15
30 mn
1
Monk fish/Salmon
1kg braised 220
8 - 15
30 mn
1
Salmon steak
6 pieces
140-160
without
10-15 mn
1
Fillet of sole
6 pieces
160
without
15-20 mn
1
Grilled fish
6 fillets
275
10 - 10
2 X 5 mn
4
----------------------------------------------------------------------------------------------------------------------------------
26
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.
27
MEAT
---------------------------------------------------------------------------------------------------------------------------------Recipe
Cooking Quantity
method
°C
cooking
Pre-heating
Time
minutes
cooking
Tips
---------------------------------------------------------------------------------------------------------------------------------Beef with carrots
for 6
200-220
8 - 15
about 4 h
Duck
1,5 kg
200-220
8 - 15
1 h 30 mn
Turkey
5/6 kg
160-180
6 - 15
2 h 30 – 3 h
Goose
3/4 kg
160-180
6 - 15
2 – 2h30 mn
200-220
8 - 15
15 mn/pound
220
8 - 15
about 1 h
240
10 - 15
Leg of lamb
Roast chicken
1/1,5 kg
Roast beef
Roast rabbit
15 mn/pound
800-1 kg 200-220
without
50-60 mn
200-220
without
40-50 mn/kg
Roasted white meat
Veal / poultry
1kg 200
275
without
60-70 mn/kg
Veal / poultry
1 kg
275
without
45-50 mn
Beef
1 kg
275
without
15-20 mn
Lamb / Mutton
1 kg
275
without
20-25 mn
Pork
1 kg
275
without
45-50 mn
Kebabs
6 pieces
275
10 - 10
2 X 8 mn
Turn over in
mid cooking
Pork chop
6 pieces
275
10 - 10
2 X 8 mn
Turn over in
mid-cooking
------------------------------------------------------------------------------------------------------------------------All cooking was done at shelf position "1".
28
VEGETABLES - OTHERS
---------------------------------------------------------------------------------------------------------------------------------Recipes
Cooking Quantity
method
°C
cooking
Pre-heating
Cooking
minutes
time
Tips
---------------------------------------------------------------------------------------------------------------------------------Braised cabbage
for 6
Pâté en croûte
200-220
8 - 15
1 hour
200-220
8 - 15
1 hour/kg
Chicory with gruyere
for 6
180-200
without
25-30 mn
Potatoes in jackets
for 6
200-220
without
about 1 hour
savoury/sweet
for 6
180-200
without
50-60 mn
Stuffed tomatoes
for 6-8
200-220
without
40-45 mn
Leek flan
for 6
220
8 - 15
35-40 mn
Quiche Lorraine
for 6
220
8 - 15
45-50 mn
Toast with cheese*
for 6
210
without
Soufflé
Ø 22
3 mn to toast
one side + 4 mn with cheese
Dauphiné cheesetopped dish
6 pieces
200
without
45 mins
Sausages
4 pieces
210
without
2 x 10 mn
Earthenware dish
Turn over in mid cooking
--------------------------------------------------------------------------------------------------------------------------------All the cooking was done at shelf position "1" except cooking marked thus "*", which
requires cooking at a middle position.
29
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.
--------------------------------------------------------------------------------------------------------------------------------Recipes
Cooking
Quantity
method
°C
cooking
Pre-heating
Time
minutes
cooking
Tips
---------------------------------------------------------------------------------------------------------------------------------Cake
1,5 kg
180-200
7 - 10
50-60 mn
Nivel 1
Fruit tart in batter
for 6
200-220
8 - 15
40-50 mn
Nivel 1 Ø 27
Pound cake
1,5 kg
200-220
8 - 15
45-50 mn
Nivel 1
Filled pie
for 6
200-220
8 - 15
40-45 mn
Nivel 1 Ø 27
Brioche
800 grs
200
without
40-45 mn
Nivel 1
Sponge cake
180-200
without
35-40 mn
Nivel 1 Ø 27
Genoese cake
180-200
without
30-35 mn
Nivel 1 Ø 27
Choux pastry
40 pieces 190
without
35 mn
Nivel 2-3
on 2 trays
Pastry base
for 6
180-200
without
20-30 mn
Nivel 1Ø 27
Puff pastry
6 pieces
200
without
15-20 mn
Nivel 1
eg.Bouchée
Caramel cream
6 pieces
210-220
8 - 15
20-25 mn
Nivel 1
Flan
6 pieces
210-220
8 - 15
20-25 mn
Nivel 1
Meringues
1 tray
80-85
4 h 30
Nivel 1
Ø profiteroles
Fruit tart
for 6
220
8 - 15
35-40 mn
Nivel 1
St Honoré
for 6
190
7 - 10
30-35 mn
Nivel 1
without
---------------------------------------------------------------------------------------------------------------------------------
30
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
"pin
bottom" le
2 :torelever
2 : lift the pin
crochet
Removal
3 : hinge notch
4 : initial position
Notch
Installation
OVEN DOOR SEAL
If this gets dirty, clean the oven seal with a slightly damp sponge.
31
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° mini
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.
INSIDE 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.
. After each use of the oven, a minimum of cleaning will help keep the oven perfectly clean.
32
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.
The pyrolysis oven is fitted with a cooling fan which protects the control panel and electronics
from heat damage. It begins when the pyrolysis cycle starts and continues to rotate after the oven
has been switch off until the centre oven temperature is high.
Two pyrolysis cycles has pre-programmed :
ECO mode :
cleans a moderatly stained oven for a period of 90 minutes*.
SUP mode :
clean heavily stained oven for a period of 120 minutes*.
an interior fan circulates the aire through the oven while the Pyrolyser is
operating ensuring that all the hidden recesses are properly cleaned.
* No adjustment is available.
Before carrying out pyrolysis:
- Take all accessories out of the oven. The oven and the accessories will be
damaged with the high pyrolysis temperatures;
- Clean away all excess food spills or large scraps of food which would take too
long to be destroyed.
33
CLEANING THE OVEN : PYROLYSIS
Starting a pyrolysis cycle:
- Close the oven door.
- Turn the function selector knob to "P" (Pyrolysis).
sign flashes.
The symbol
(pyrolysis) is displayed.
- Select the required Pyrolytic mode by using the setting buttons "-" or "+" according to
the degree of staining.
: 1 H 30 - for moderate staining
: 2 H - for heavy staining
- The time corresponding to the Pyrolysis cycle selected will be shown on the display.
The
duration sign is displayed.
- The programme is confirmed automatically after three seconds. The
displayed.
end sign is
- After a few seconds the door will automatically lock itself, and the key
appear.
symbol will
- The cooling fan starts working at the beginning of the Pyrolysis cycle.
- 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).
See chapter "programming the oven with a delayed start and a time" page 19.
* this operation is realizable at the beginning of the cycle.
• At the end of the pyrolysis cycle :
The oven stops automatically.
or
signs disappear.
Turn back the control knob to the off position "0".
The
and
signs disappear.
The temperature decreases. The oven door will unlock itself when the temperature is
sufficiently low and the
indicator will disappear.
The cooling fan will not switch itself off until the oven temperature is high.
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.
34
35
36
USINES DE ROSIERES
SAS au capital de 4 498 375
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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