User manual ROSIERES TRV60IN/U

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PRUH HIIHFWLYH YHQWLODWLRQ IRU H[DPSOH LQFUHDVLQJ WKH OHYHO RI PHFKDQLFDO YHQWLODWLRQ ZKHUH SUHVHQW ‡ &$87, 21 $FFHVVLEOH SDUWV PD\ EH KRW ZKHQ WKH JULOO LV LQ XVH <RXQJ FKLOGUHQ PXVW EH NHSW DZD\  ‡ ³$Q DGGLWLRQDO SURWHFWLYH PHDQV WR DYRLG FRQWDFW ZLWK WKH RYHQ GRRU LV DYDLODEOH 7KLV SDUW VKRXOG EH ILWWHG ZKHQ \RXQJ FKLOGUHQ DUH OLNHO\ WR EH SUHVHQW´  *% UNPACKING THE APPLIANCE Inside the appliance, you will find the booklet and, for gas model, a bag containing : - if you have to change the type of gas: new jets for the gas modifications, Butane Gas G30 28-30 mbar or Propane Gas G31-37 mbar, - for connection by soft rubber tube, an end piece for Natural Gas and an end piece for Butane or Propane gas with seal. rECOMMENDATIONS READ THE INSTRUCTIONS CAREFULLY TO MAKE THE MOST OF YOUR APPLIANCE. We recommend you keep the instructions for installation and use for later reference, and before installing the appliance, note its serial number below in case you need to get help from the after sales service. Identification plate is located at the back of the Triple. [. . . ] If not the heat is reflected by the shiny surface and does not penetrate the cake. Avoid opening the door during the first 20 to 25 minutes of cooking: sponge cake, soufflés, brioche, etc. You can check if cakes are done, by pricking the centre with a knife blade or metal knitting needle. If the blade comes out nice and dry, your cake is ready, and you can stop the cooking. If the blade comes out moist or with bits of cake attached, continue baking but slightly lower the thermostat so that it finished off without burning. The following instructions are for guidance only. You may wish to alter them according to your own experience or your personal taste. 10 minutes between 65 and 115°C Oven Shelf Cooking Temperature position from time in °C the bottom in minutes THE COOKING METHODS (According to the model) l””Conventional cooking : the top and bottom heating elements are used together. This method is ideal for all traditional roasting and baking, for sealing red meats, roast beef, leg of lamb, bread, flaky pastry. Preheat the oven for about ten minutes and place the cooking meat in the mid shelf position. ‡ )DQ DVVLVWHG JULOO : using the top heating element with the fan circulating the air inside the oven. Ideal for cooking thick food items, whole pieces such as roast pork, poultry etc. Preheating is necessary for red meats but not for white meats. Slide the drip tray under the shelf to collect juices. Make sure that the food is not too close to the grill. Turn the food over halfway through cooking. ‡ )DQ FRRNLQJ  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 the cooking and preheating times are reduced. QUANTITY FOOD FISH Trout 1 kg 1 - 1, 5 kg 1 kg Whiting Roast-beef Roast veal Blanquette of veal Leg of lamp Leg of mutton 200 190 1 1 1 1 1 1 1 ”” 50 90 ”” ”” ”” ”” MEAT 190 ”” ”” ”” ”” USE l Turn the control knob on the requesting cooking method and set a temperature : °C 65 230 210 190 165  90 115 2 kg P 1 - 1, 5 kg 1 - 1, 5 kg POULTRY 2 kg ”JF 2 - 2, 5 kg 1 - 1, 5 kg Pigeons Goose Duck Chicken Lasagne Soufflès Fritter Pizza ”” 160 175 170 1 1 1 1 1 1 1 1  ”” ”” ””  20 20 20 Conventional cooking Grill Fan assisted grill Fan cooking Temperature from 65°C to 230°C Temperature 230°C Temperature 230°C Temperature from 65°C to 230°C VARIOUS 200 200 200 200 PASTRY l””Turn the control knob of the circuit-breaker timer to the Hand position or on a programming duration. ” l”3GD” QDFTK@SNQ” HMCHB@SNQ” KHFGS” HMCHB@SDR” SG@S” SGD” thermostat is working. It goes on and off regularly during the cooking time. [. . . ] If there is heavy staining, the glass can be cleaned with a sponge cleaning agent. ‡ 29(1 '225  it is possible to clean the oven door while in position or after removal. To remove the door, carry out the following : . Pull the door upwards, closing it partially, until it is free. [. . . ]