User manual ROSIERES RFR1164IN

[. . . ] € Lorsque vous achetez un nouvel appareil, vous devez retourner l'ancien au vendeur qui le récupère gratuitement, au cas par cas, à condition que l'équipement soit de type équivalent et possède les mêmes fonctions que celui fourni. 12 FR SAFETY INSTRUCTIONS WARNING: The appliance and its accessible parts become hot during use. € Children under 8 Year of age must be kept away from the appliance unless they are continuously supervised. € This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. [. . . ] Y ou may then wish to vary these times and settings in the light of your own experience. € Lock the hinges as shown in Picture 2 before starting the cleaning operation. Never clean your oven with abrasive cleaners, wire wool or sharp objects, or the enamel may be damaged beyond repair. 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. 15 GB Picture 2 • Remove the screws as shown in Picture (Picture 3) Picture 3 IMPORTANT : • Remove the top metallic cover by pulling it upwards. (Picture 4) Picture 4 • Remove the glass by gently pulling it out of the door frame (Picture 5) Picture 5 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. SELF-CLEANING OVEN WITH CATALYTIC - according to the model Special self-cleaning panels covered in a micro-porous coating are available as optional extras for all models. The fat that is splattered onto the sides of the oven during roasting is eliminated by the microporous coating which breaks the fat down by catalysis and transforms it into gas. 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. SERVICE CENTRE Before calling the Service Centre If the oven is not working, we recommend that: • you check that the oven is properly plugged into the power supply. If the cause of the fault cannot be detected: disconnect the oven from the mains, do not touch the oven and call the after sales service. Before calling the Service Centre remember to make a note of the serial number on the serial number specifications plate. The oven is supplied with a guarantee certificate that ensures that it will be repaired free of charge by the Service Centre whilst under guarantee. [. . . ] 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 T oast with crottin* Dauphiné cheesetopped dish T oulouse 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. 20 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. [. . . ]