User manual ROSIERES 4040 DBDE AUS

[. . . ] Depending on the dish that you are preparing, you can either adjust the burner or change the position of the cooking vessel on the hot plate, the centre being the hottest, and cooler areas nearer the outer edges. Place cooking oil in a saucepan and place in the middle of the hot plate, set on a high position. Add the wine, vegetables, seasoning and herbs, and finish cooking on a low setting with the saucepan placed to one side of the hot-plate. IMPORTANT RECOMMENDATION : When the burners are not being used the mains gas supply valve should be closed. 4 THE NATURAL CONVECTION OVEN WARNING : The oven doors are hot when the oven is on, keep young children away. [. . . ] · Place grill pan at the required height (see below) or use the roasting tray and shelf. As a general rule it is best to start with the grill at its hottest to seal the surface of the food and prevent the inside drying out, then adjust the position to achieve the required result. Never pierce the food prior to grilling it will allow the juices to run out, and the food will become dry. 9 THE OVEN ACCESSORIES Oven shelves : (a) Pastry and casserole dishes, etc. , can be placed directly on the oven shelf. There are rails on each side which allows the grill pan to slide under the shelf. Baking tray should be used on the shelves, but never on the floor of the oven. Remove from the oven when not in use. The roasting tray can also be used for grilling. This should not be placed on the floor of the conventional oven as this will hinder the flow of hot air from the lower elements. The grill pan, with inner rack, must be placed on a shelf, and used for any kind of grilling. The inner rack provides two grilling positions : - high position for toast, bacon, etc. - low inverted position for fish, sausages and meats. Use deep dishes made of earthenware. Avoid using glass dishes to cook meat. 10 CLEANING THE BURNER CAPS : the burner caps are simply placed on the burners. Do not put them in cold water immediately after use to avoid thermal shocks cracking the enamel. The use of abrasive agents is not recommended as they scratch and dull the enamel. If the holes are clogged brush the caps in soapy water and dry them with a clean cloth. THE ENAMELLED PARTS - Never use abrasive products ; scouring pads or sharp objects. THE CAST IRON HOT PLATE - The plate can be rubbed with fine emery paper to remove any rust if necessary. It should then be wiped over with a cloth impregnated with a light oil. In order to keep the enamel totally efficient, it is essential after every 15 to 20 times that meat is cooked in the oven, to rinse the slide out basket in very hot water. This cleaning operation is simplified by the fact that the basket will slide out and may be entirely removed, and may be rinsed in the sink. After rinsing and refitting the linings, the oven should be turned on at setting maxi. for 15 minutes of an hour to dry the enamel. AFTER CONSIDERABLE SPILLAGE OR SPITTING : the enamel needs to be cleaned to become effective once again. Wipe off all spilt food or large splashes with a sponge and very hot water. - If after cooking you observe slightly darker rings on the oven linings, do not worry : this phenomenon is normal, it is merely the sign of grease deposits in the process of being eliminated. The catalytic system will not dissipate spillages other than reasonable quantities of fat or grease. [. . . ] A suitably protected fuse is required for this appliance which must incorporate a double pole isolating switch. If the use of an "RCD" device is contemplated "Nuisance Tripping", to which all cooking appliances are prone, should be carefully considered. Connection to the cooker terminals - remove the back panel by taking out the two fixing screws and slipping it off, - pass the supply cable through the cable clamp and proceed to connect it in accordance with the chart. Attention should be noted to the shorting links used, for example, in a single phase operation to link terminals 1, 2 & 3 live and to link terminals 4 & 5 neutral. [. . . ]