Cooking Tips; Vegetables - Others - ROSIERES RF4620 User Instructions

COOKING TIPS

T emperatures and cooking times are given for information only to facilitate using the oven.
Personal experience should then let you adapt these settings to your taste and habits.
Remember that cooking at higher temperatures causes more spattering, and the oven can become dirty and smokey. It is better to
slightly reduce the cooking temperature, even if it means increasing the cooking time.
FISH
Recipes
Tilefish or bream Conv cooking
Monk fish or Salmon Conv cooking
Salmon steak Fan cooking
Fillet of sole Fan cooking
Grilled fish

VEGETABLES - OTHERS

Recipes
Braised cabbage Conv cooking
Pâté en croûte Conv cooking
Chicory with gruyere Fan cooking
Potatoes in their
Fan cooking
jackets
Soufflé
Fan cooking
savoury/sweet
Stuffed tomatoes Fan cooking
Leek flan Fan + lower element
Quiche Lorraine Fan + lower element
T oast with crottin*
Dauphiné cheese-
topped dish
T oulouse sausages*
All the cooking was done at shelf position "1" except cooking marked thus "*", which requires cooking at a middle position.
The sides of the oven are equipped
with different positions numbered
from the bottom.
Cooking
Quantity
method
1kg whole
1kg braised
6 pieces
6 pieces
Grill 6 fillets
Cooking
Quantity
method
for 6
for 6
for 6
for 6
6-8 pieces
for 6
for 6
Turbo grill 6 pieces
Turbo grill 6 portions
Turbo grill 4 pieces
Cooking
°C
220° C
220° C
140-160° C
160° C
275° C
Cooking
°C
200-220° C
200-220° C
180-200° C
200-220°
180-200° C
200-220° C
220° C
220° C
3 min to toast one
210° C
side + 4 min/crottin
200° C
2x10 min turn over in
210° C
20 GB
Cooking Shelf level
time
30 min 1
30 min 1
10-15 min 1
15-20 min 1
2x5 min 4
Cooking Tips
time
1 hour
1 hour/kg
25-30 min
about 1 hour
50-60 min Ø 22
40-45 min
35-40 min
45-50 min
Flat steak pan
45 mins Oval earthenware
Flat steak pan
mid cooking