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Summary of Contents for Rommelsbacher BGO 1600/E
- Page 1 INSTRUCTION MANUAL Biological Oven BGO 1600/E Rudolf-Schmidt-Str. 18 D-91550 Dinkelsbühl R O M M E L S B A C H E R ElektroHausgeräte GmbH Telefon+(0)9851/57 58-0 Fax +(0)9851/57 58 59 e-mail: export@rommelsbacher.de Internet: www.rommelsbacher.de...
- Page 2 The Biological Oven is a product innovation aimed at making your life easier by helping you nourish yourself perfectly on healthy food. While the traditional attitude towards the wholesome cuisine is that it is time-consuming, the new Biological Oven will manage it that simply. Prepare your dishes to the minute at low temperatures, at the same time preserving all essential vitamins and nutrients while economising on time and energy.
- Page 3 4. How to use the appliance All functions of the BGO 1600/E are controlled via a digital clock timer and via the connected meat probe respectively. Reading from the left to the right, the timer buttons are designated as follows: ...
- Page 4 5. Setting the time and the audible signal’s sound level When the Biological Oven is connected to the mains supply, the time will automatically adapt to 0:00 h. Symbol “A” is blinking. To put the appliance into operation, you will have to set the time first.
- Page 5 6.2 Setting the temperature and time values Setting the function will make the first fixed value appear. It can be adjusted via Plus [+] or Minus [-]. Further values can be activated via the Setting Button [°C] and then set. The selected function is displayed by the symbols shown at the fourth position of the digital display (after the temperature value, and after the time value respectively).
- Page 6 6.2.2 Manual Operation with combined top/bottom heat with meat probe Selecting The function of “combined top/bottom heat with meat „combined probe” is indicated through a line symbol in both top and top/bottom heat bottom left-hand corner next to the “H” and the meat probe with meat probe”...
- Page 7 6.4.2 Example of how to change operating time from 3 to 10 minutes during operation The function of combined top/bottom heat is active Activated function (symbolised function at the 4th digit and top right-hand oven symbol are static). With regard to the example, the operating time effectively remaining is 3 minutes.
- Page 8 7. Automatic Operation In Automatic Operation, a fixed sequence of functions is executed successively. You can choose between two programme modes in Automatic Operation: Gentle Cooking/Low Temperature Cooking (involving 2 programme steps: start time; combined top/bottom heat until core temperature is reached). This programme mode presupposes the non-subdivided oven chamber.
- Page 9 Notes: If you prefer your poultry or meat to turn out crispy brown, remove the meat probe after the cooking process and allow the meat to grill for about 5-10 minutes in the same oven (opting for the “Gr” function) Older meat lacking an adequate degree of maturation (concerns beef, especially) may prevent the meat from becoming sufficiently tender by the approximate times indicated.
- Page 10 7.3 Setting temperature/time values with programmes P1 – P12 After selecting a programme, you may set the belonging temperature and time values by pressing the Setting Button [°C]. The values on the display may be varied via Plus [+] or Minus [-]. Depending on the type of menu (type of programme), you may choose between different temperature and time values.
- Page 11 7.3.2 Settings for programmes P9-P12 (Menu Cooking) Function Readout Description Selected Selected programme P10 appears on the display programme: Press Setting Button [°C] for changing to the options for altering the parameters Display of type Programme type information: Menu Cooking. This cannot of programme be changed with programmes P1-P12.
- Page 12 Gentle and Low Temperature Cooking (non-subdivided oven chamber) Combined top/ bottom heat Programme start Signal and finish Combined top/bottom heat is active. Start time is indicated if not When the preset temperature Current core temperature of food is in accordance with the is reached, readout is blinking indicated.
- Page 13 Notes: If the Programme Button [P] is pressed just briefly, the programme number will be displayed. Re-pressing the button will prevent storage of the current programme. When the Programme Button [P] is pressed for the purpose of storing, a temperature or time values must be displayed, or else the programme will not be stored! The newly created programme can be started directly after storing.
- Page 14 In this table you may enter the temperature and time values programmed by yourself for the vacant programmes P14-P20. Choose the appropriate line depending on the type of operation programmed. Time Core Rest Prog.- Description of Operating Top Heat Bottom Bottom Info Temp.
- Page 15 8.4 Overheating protection The BGO 1600/E additionally features a thermal overheating protection facility, interrupting the voltage supply inside the appliance when the tolerable temperature limit is exceeded. After the appliance has cooled down, the voltage supply will be restored automatically.
- Page 16 9. “Quick heat” special function The two manual functions „combined top/bottom heat“ and „combined top/bottom heat until core temperature is reached“ as well as the Gentle and Low Temperature Cooking programmes P1-P8 feature the “quick heat” function. This function reduces the heating-up time by almost half the time actually required.
- Page 17 12. Tips on Biological Cooking With the following hints we would like to furnish you with some ideas and suggestions. 12.1 What to observe during Low Temperature Cooking 1. Choose meat of young animals which is well-hung. 2. Prior to Low Temperature Cooking, season lavishly and sauté on all sides in hot fat for pores to seal and to prevent loss of meat juice.
- Page 18 Always use well-hung meat of young animals. Using meat of older animals might entail an extension of the cooking procedure by keeping the meat simmering in the gravy for another 40 minutes. Roast meat for extended cooking should also be seasoned beforehand and then browned on all sides in hot fat.
- Page 19 Cooking in the water bath is effected at about 85°C, which constitutes a true Low Temperature Cooking procedure. The oven temperature involved ranges from 125°C to 130°C. ATTENTION: Stick meat probe in the centre of the lower third for cooking in the water bath. 12.8 Measuring the core temperature What is implied by Core Temperature Measurement? Meat is cooked between 65°C and 80°C depending on the respective kind of meat, whereas steaks...
- Page 20 Do not allow food to come in contact with the heating elements, as this may pose the danger of fire! Rudolf-Schmidt-Str. 18 D-91550 Dinkelsbühl R O M M E L S B A C H E R ElektroHausgeräte GmbH Telefon+(0)9851/57 58-0 Fax +(0)9851/57 58 59 e-mail: export@rommelsbacher.de Internet: www.rommelsbacher.de...