User manual ROSIERES BOCUSE RBC127AUS

[. . . ] The Rosières Bocuse cooker Operating instructions BOCUSE 44000571 RBC 127 AUS 1- Contents Section 1 An introduction to your Rosières Bocuse cooker • key features at a glance Section 2 Some words of caution Section 3 How to use your Rosières Bocuse cooker • gas burners • hob plate and griddle • the left oven • rotisserie • the right oven • oven accessories • cooking hints Section 4 Cleaning • cast-iron hot plate • stainless steel parts • enamelled cast-iron • gas burners • stainless steel parts • oven doors • the oven light • pyrolytic left oven • catalytic right oven Section 5 Technical data and maintenance Section 6 Installation We recommend that your cooker is installed by professional fitters • connection to gas supply This must be carried out by a qualified gas fitter • setting hob jets • adjusting gas flame • with option splash-back : installation conditions Section 7 Electrical connection This must be carried out by a qualified electrician The cooker must be earthed -2 Welcome …to the Rosières world of ‘cuisine complet’ The purpose of this user-guide is to introduce you to the many features and benefits of your Rosières Bocuse cooker – and to welcome you to our world of ‘cuisine complet’. As someone who loves to cook, you now have before you, at your fingertips, a cooker with the level of specification and performance which satisfies the requirements of the most demanding professionals. Originally designed for the internationally renowned chef Paul Bocuse, it has been adapted for the domestic market. Rosières have been manufacturing appliances which have won their place at the heart of French cuisine since 1869 and the Rosières Bocuse may be described as the only complete cooker. [. . . ] Bouchée Meringues Fan cooking Fan cooking 40 pieces for 6 190°C 180-200°C 1 and 3 1 2 trays Ø 27 Fan cooking 6 pieces 200°C 80-85°C 15-20 min 4½ hours 1 1 Fan 1 tray + Lower element* Fan for 6 + Lower element* Fruit tart 220°C 35-40 min 1 * with fan and lower element cooking method, we recommend at first a preheating with fan cooking to save time. -18 COOKER EQUIPMENT THE MULTI PURPOSE HOT PLATE/SUPER BURNER AND ACCESSORIES Hot plate Hook Griddle Wok support . 1 Hot plate for cooking food using large pans, for stews, sauces, etc. 1 Burner spacer with cast iron pan support for use when the burner is uncovered. 3 Pastry trays with 1 stainless steel tray that slide directly into the oven shelf positions. They are for cooking small pastries, like choux, biscuits, meringues, etc. 2 Drip-trays to collect meat and grilling juices during roasting or grilling. Unless used with the grill, the drip-tray must not be stored in the oven while in use. 1 Flat shelf can be combined with the drip-tray for all types of grilling. A handle is supplied for removing grill pan from the oven without the risk of burning yourself. All unused accessories must be removed from the oven when it is in use. 19- Section 4 Cleaning Cleaning your Rosières Bocuse cooker This section explains how to keep each part of your cooker clean and in peak operating condition. Never use abrasive cleaners, wire wool or sharp objects to clean the top. TOP LEFT - Polished cast-iron plate: protective finish is applied to the cast-iron plate when it leaves the factory. The finish can easily be removed using a strong liquid detergent (ammonia based). To clean it, rub the plate with fine emery paper to clear any rust spots. When in use, daily cleaning is required to keep the top of the cast-iron plate looking good. For additional protection, we recommend you clean the cast-iron top regularly with a slightly oily cloth. - Enamelled cast-iron frame: when the cooker is cold, just clean using a nonabrasive liquid detergent, rinse and wipe off with a clean dry cloth. TOP RIGHT - Burner caps and pan supports in enamelled cast-iron: clean as described above for the enamelled cast-iron frame. - Gas burners: for normal cleaning, it is recommended to clean off all grease or burnt-on deposits using ammonia or commercial, non-abrasive cleaners. Do not put the burner caps straight into cold water after use in order to prevent heat shock from rupturing the enamel. [. . . ] Section 6 29- MINIMUM FLOW ADJUSTMENT If the gas type has been altered, the stability of the flame in the minimum flow must be checked and set by adjusting the bypass screw. To access the top burner bypass screw, remove the control panel knobs. Remove the knob, screw the bypass screw until a reduced flame is obtained, staying stable when going from high to low position. B) butane-propane: the setting is done by screwing right in (without forcing) the bypass screw whose calibrated hole provides the minimum flow. [. . . ]