User manual CAME ZM3E

[. . . ] It combines craftsmanship and innovation, putting the technology of today at the service of the finest traditions of the chef’s art. So much more is put into the Rosières Bocuse – so you can get so much more out of it. Let your creative cooking have free rein and enjoy experiencing the world of cuisine complet with your Rosières Bocuse. 3- COOKER : RBC 127 TOP LEFT Ultra-rapid 4 kW safety gas burner, with electronic ignition The hot plate can be replaced with the meat griddle TOP RIGHT 4 safety gas burners with electronic ignition front left, ultra-rapid 3. [. . . ] If not the heat is reflected by the shiny surface and does not penetrate the food. Avoid opening the door during the first 20 to 25 minutes of cooking: soufflés, brioche, sponge cakes will tend to fall. You can check if cakes are done by pricking the centre with a knife blade or skewer. If the blade comes out nice and dry, your cake is ready and you can stop cooking. If the blade comes out moist or with bits of cake attached, continue baking but slightly lower the thermostat so that it is finished off without burning. recipe Cooking Quantity Method 1. 5 kg Cooking °C Cooking time 50-60 min Shelf level Hints Cake Fruit tart in batter Pound cake Filled pie Brioche Sponge cake Conv. 5 kg for 6 800 g 200-220°C 200-220°C 200-220°C 200°C 180-200°C 180-200°C 40-50 min 45-50 min 40-45 min 40-45 min 35-40 min 30-35 min 35 min 20-30 min 1 1 1 1 1 Ø 27 Ø 27 Ø 27 Ø 27 Genoese cake Fan cooking Choux pastry Pastry base Puff pastry e. Bouchée Meringues Fan cooking Fan cooking 40 pieces for 6 190°C 180-200°C 1 and 3 1 2 trays Ø 27 Fan cooking 6 pieces 200°C 80-85°C 15-20 min 4½ hours 1 1 Fan 1 tray + Lower element* Fan for 6 + Lower element* Fruit tart 220°C 35-40 min 1 * with fan and lower element cooking method, we recommend at first a preheating with fan cooking to save time. -18 COOKER EQUIPMENT THE MULTI PURPOSE HOT PLATE/SUPER BURNER AND ACCESSORIES Hot plate Hook Griddle Wok support . 1 Hot plate for cooking food using large pans, for stews, sauces, etc. cleaning hot enamel risks tarnishing it. TOP RIGHT - Burner caps and pan supports in enamelled cast-iron: clean as described above for the enamelled cast-iron frame. - Gas burners: for normal cleaning, it is recommended to clean off all grease or burnt-on deposits using ammonia or commercial, non-abrasive cleaners. Do not put the burner caps straight into cold water after use in order to prevent heat shock from rupturing the enamel. To conserve the original appearance of the burner bodies, use a non-abrasive detergent, rinse and dry carefully. If the holes are clogged, brush them with soapy water, rinse and dry. When refitting these parts, make sure that each of them is wiped dry. Check that each part is correctly positioned before using the cooker hob again. - Caution: do not let water get inside the gas burners. STAINLESS STEEL PARTS – clean with soft cloth and a special stainless steel cleaner available from most department stores. ENAMEL CAST-IRON PARTS - when the cooker is cold, clean using a nonabrasive liquid detergent, rinse and wipe off with a clean dry cloth. [. . . ] To access the top burner bypass screw, remove the control panel knobs. Replace the knob, light the burner and set to low. Remove the knob, screw the bypass screw until a reduced flame is obtained, staying stable when going from high to low position. B) butane-propane: the setting is done by screwing right in (without forcing) the bypass screw whose calibrated hole provides the minimum flow. [. . . ]