User manual ROSIERES RFI 4352 PN

[. . . ] 8 FR GENERAL WARNINGS • 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. € When you have unpacked the oven, make sure that it has not • Identification plate (located on the side of the oven) been damaged in any way. If you have any doubts at all, do not use it: contact a professionally qualified person. [. . . ] Excessive splattering may nevertheless block the pores and therefore hinder self-cleaning. The self-cleaning capacity may be restored by switching on the empty oven to maximum for about 10-20 minutes. Do not use abrasive products, metal cleaning wads, sharp objects, rough cloths, or chemical products and detergents that may permanently damage the catalytic lining. It is a good idea to use deep roasting trays to roast fatty foods such as joints of meat etc. If the walls of the oven are so thickly coated in grease that the catalytic lining is no longer effective remove surplus grease with a soft cloth or sponge soaked in hot water. : All catalytic linings currently on the market have a working life of about 300 hours. COOKING TIME For recommended cooking times and temperatures the first time you use the oven, refer to the tables on pages 14, 15 and 16. You may then wish to vary these times and settings in the light of your own experience. 10 GB CLEANING THE OVEN : PYROLYSIS - according to the model Pyrolysis is a cleaning method that uses high temperatures to destroy dirt. The oven door is provided with a safety lock that prevents it being opened during pyrolysis due to the necessity of 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: Before carrying out pyrolysis: • Take all accessories out of the oven as 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. Effectively, large amounts of grease may catch fire under the intense heat emitted by pyrolysis. € If you have an hob top installed 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 strongly advised not to use detergents or any other recommended product for cleaning ovens. Wait for the oven to cool completely then clean the inside of the oven with a damp sponge to wipe off the residue. Remarks: • you will save energy by cleaning directly after cooking thus making use of the residual heat in the oven. The pyrolysis oven is fitted with a cooling fan which protects the co n tro l pa ne l a nd ele ct ron ics fro m he a t da m ag e. It is possible to defer the start time of the pyroclean cycle by changing the END time via the programmer. After few minutes, when the oven reaches a high temperature, the door locks automatically. The pyroclean cycle can be stopped at any time by turning the function selector back to '0' (the word OFF will be displayed for 3 seconds) . Once the pyroclean cycle is finished, the pyrolysis will switch off automatically. [. . . ] FISH Recipes Tilefish or bream Monk fish or Salmon Salmon steak Fillet of sole Grilled fish Cooking method Conv cooking Conv cooking Fan cooking Fan cooking Grill Quantity 1kg whole 1kg braised 6 pieces 6 pieces 6 fillets Cooking °C 220° C 220° C 140-160° C 160° C 275° C Cooking time 30 min 30 min 10-15 min 15-20 min 2x5 min Shelf level 1 1 1 1 4 VEGETABLES - OTHERS Recipes Braised cabbage Pâté en croûte Chicory with gruyere Potatoes in their jackets Soufflé savoury/sweet Stuffed tomatoes Leek flan Quiche Lorraine Toast with crottin* Dauphiné cheesetopped dish Toulouse sausages* Cooking method Conv cooking Conv cooking Fan cooking Fan cooking Fan cooking Fan cooking Fan + lower element Fan + lower element Turbo grill Turbo grill Turbo grill for 6 for 6 for 6 6-8 pieces for 6 for 6 6 pieces 6 portions 4 pieces Quantity for 6 Cooking °C 200-220° C 200-220° C 180-200° C 200-220° 180-200° C 200-220° C 220° C 220° C 210° C 200° C 210° C Cooking time 1 hour 1 hour/kg 25-30 min about 1 hour 50-60 min 40-45 min 35-40 min 45-50 min 3 min to toast one side + 4 min/crottin Flat steak pan 45 mins Oval earthenware 2x10 min turn over in Flat steak pan mid cooking Ø 22 Tips All the cooking was done at shelf position "1" except cooking marked thus "*", which requires cooking at a middle position. 14 GB MEAT It is better not to salt meats until after cooking as salt encourages the meat to spatter fat. 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. [. . . ]