User manual ROSIERES FE 5563 RU

[. . . ] UTILISATION DU TOURNEBROCHE : - retirer du four la grille, et les plaques à pâtisserie, - poser le plat profond sur la sole, - embrocher la pièce à cuire, bien centrée entre les deux fourchettes, - poser la broche sur le support, - glisser le support et la broche sur le 2ème gradin en partant du bas. However, in its constant search for improvement, ROSIERES may modify its appliances in line with technical developments, in compliance with article 3 of Norm n°78-464 of 24. FE 5143 RU Dimensions of appliance (in cm) * Width * Height * Depth Interior dimension of oven (in cm) * Width * Height * Depth Volume in litres Power (in watts) * Natural convection * Fan oven * Bottom element & fan or bottom element alone * Grill and Rotisserie * Turbogrill * Defroster * Warmer * Pyrolyse Maxi 230V Consumption with natural convection (kWh) * To reach 200°C * To maintain 200°C for 1 hour Pyrolyse cycle (80 minutes) Electrical circuit Fuse 0, 45 0, 55 3, 2 Mono 220-240V~ + Earth 16 A 2510 1480 2150 2500 2510 43 30 39 50 59. Power on indicator light Regulator indicator light Window showing : : End of cooking : Manual position Between 0 and 180 minutes: cooking time Button "A" : * turning the button in a clockwise direction allows you to display the following in the little window : . [. . . ] Bottom element & fan : between 60°C and 240°C, . Can be regulated between 180°C and 280°C. The "power on" indicator light comes on when the oven is operating and remains on for the whole of the cooking time. for models FE 5143 RU - FE 5563 RU : the regulator indicator light shows that the thermostat function is engaged. It comes on and off regularly during cooking. For model FE 5573 RU : the regulator indicator light remains on until the selected temperature has been reached. It is better not to add salt to meat until it is cooked, as salt stimulates the production of fat, which causes a rapid build-up of grease in the oven as well as unpleasant fumes. Joints of white meat, such as pork, veal, lamb and fish can be put in a cold oven. Cooking takes longer than in pre-heated oven, but joints cook better in the centre, as the heat has more time to reach the middle. GRILLED FOOD : Take the meat out of the refrigerator a few hours before cooking it. We recommend placing it on absorbent paper; it will cook better, be tasty, and there will risk less of it remaining cold in the middle. Season with pepper and spices before grilling, but do not add salt until after cooking, as it will be poorly cooked and less juicy. This is best done with a wide, flat brush. sprinkle with pepper and herbs (thyme etc). Never pierce the food during cooking, not even when turning it over: the juice runs out and the food becomes dry. CONFECTIONERY : Do not use shiny cake tins. They reflect the heat and could spoil the cakes. If your cakes brown too quickly, cover them with a sheet of sulphurised paper or aluminium foil. NB : make sure you use the aluminium foil in the correct way: the shiny surface should be on the inside, against the cake. If it put shiny side out, the heat is reflected and does not reach the middle of the cake. Avoid opening the oven door during the first 20 to 25 minutes of cooking : soufflés, brioches, sponge cakes and the like would immediately collapse. To check the readiness of your confectionery, pierce the centre with a knife blade a knitting needle. [. . . ] The oven can be fitted beneath a work top, in a wall cavity, or simply mounted vertically. Before fixing, it is essential that the cavity is well ventilated so that there is a good circulation of air, necessary for cooling and protecting the internal components. So, there should be an opening of 500 X 50 mm (see diagram) in the lower part of the cavity. FITTING THE OVEN IN THE CAVITY Inside the oven you will find a bag containing two fixing screws. [. . . ]