ROSIERES RF462RBI User Instructions page 19

OPERATING INSTRUCTIONS
The temperature indicator " ° "pulsates until the pre-set temperature is not reached
HOT : When a cooking program is finished, if the oven is still hot, « HOT » appears on the display,
alternately with the time displays, even if the two function selectors are switched on OFF
T °C
Function Dial
pre
setted
220
210
210
210
Level 5
210
Level 5
* T ested in accordance with the CENELEC EN 50304
** T ested in accordance with the CENELEC EN 50304 used for definition of energy class.
Light :
Light Auto
Timer
Programming
T emperature
Setting button
Thermostat
dial
Turns on the oven light.
DEFROST
When the dial is set to this position. The fan circulates air at room temperature around the frozen
food so that it defrosts in a few minutes without the protein content of the food being changed or
altered.
CONVENTIONAL COOKING
Both top and bottom heating elements are used. Preheat the oven for about ten minutes. This
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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 food and its dish on a shelf in
mid position.
FAN COOKING
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. Y ou can cook different
50 ÷ 240
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
Using the lower element. Ideal for cooking all pastry based dishes. This allows you to cook dry tart
50 ÷ 240
pastry without over cooking the fruit filling. Use this for flans, quiches, tarts, pâté and any cooking
that needs more heat and radiation from below.
FAN + LOWER ELEMENT
The bottom heating element is used with the fan circulating the air inside the oven. This method
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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.
GRILL: use the grill with the door closed.
The top heating element is used alone and you can adjust the temperature. Five minutes preheating
is required to get the elements red-hot. Success is guaranteed for grills, kebabs and gratin dishes.
1 ÷ 5
White meats should be put at a distance from the grill; the cooking time is longer, but the meat will
be tastier. Y ou can put red meats and fish fillets on the shelf with the drip tray underneath.
The oven has two grill posittions :
Grill : 2140 W
FAN ASSISTED GRILL : use the turbo-grill with the door closed.
The top heating element is used with the fan circulating the air inside the oven. Preheating is
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necessary for red meats but not for white meats. Ideal for cooking thick food items, whole pieces
such as roast 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 the food over halfway through cooking.
ROTISSERIE:use the turnspit with the door closed.
The top heating element is used with the turnspit rotating the food to be cooked. The heating
temperature can be adjusted as required. The turnspit is best used for medium-sized items.
1 ÷ 5
Ideal for rediscovering the taste of traditional roast. No preheating is required for turnspit cooking.
PYROLYSIS
Function with Fan
Defrost
Cooking Brazed
Defost
Function (
Barbecue : 3340 W
19 GB
Function selector
control knob
according to the model)