Operating Instructions - ROSIERES Oven User Instructions

OPERATING INSTRUCTIONS

Our range includes many different styles and colours. To find the technical specifications and functions of the model which
you have bought, study the diagrams below.
During oven operation the internal lamp is on.
Function dial
Function
dial
* Tested in accordance with the CENELEC EN 50304.
** Tested in accordance with the CENELEC EN 50304
used for definition of energy class.
Thermostat dial
Thermostat
dial
Turns on the oven light
This will automatically activate the cooling fan
DEFROST
The cooking fan runs to circulate the air inside the oven. Ideal for defrosting
before cooking.
CONVENTIONAL COOKING
Both top and bottom heating elements are used. Preheat the oven for about
60 ÷ 280
ten minutes. This method is ideal for all traditional roasting and baking. For
seizing red meats, roast beef, leg of lamb, game, bread, foilwrapped food
(papillotes), flaky pastry. Place the food and its dish on a shelf in mid position.
FAN COOKING
Both top and bottom heating elements are used with the fan circulating the
air inside the oven. We recommend you use this method for poultry,
pastries, fish and vegetables. Heat penetrates into the food better and both
60 ÷ 280
the cooking and preheating times are reduced. You can cook different 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
60 ÷ 280
you to cook dry tart 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
60 ÷ 280
oven. This method 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
220 ÷ 275
guaranteed for grills, kebabs and au gratin dishes. White meats should be
put at a distance from the grill; the cooking time is longer, but the meat will
be tastier. You can put red meats and fish fillets on the shelf with the drip tray
underneath.
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 necessary for red meats but not for white meats. Ideal
60 ÷ 280
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
220 ÷ 275
temperature can be adjusted as required. Ideal for rediscovering the taste of
traditional roast.
No preheating is required for turnspit cooking.
Pyrolysis
12 GB
Regulation indicator lamp
Main supply indicator lamp (catalitic)
Door lock lamp (pyrolityc)
Function