RF 6263 IN OS - Oven ROSIERES - Free user manual and instructions

USER MANUAL RF 6263 IN OS ROSIERES

cuisson Temps de cuisson Conseils Niveau gradin• Read the instructions carefully to make the most of your oven. We recommend you keep the instructions for installation and use for later reference, and before installing the oven, note its serial number below in case you need to get help from the after-sales service. The company shall not be liable if the instructions provided in this document are not complied with. GENERAL WARNINGS 8 GB

DECLARATION OF COMPLIANCE

• The parts of this appliance that may come into contact with foodstuffs comply with the provisions of EEC Directive 89/109. This appliances complies with Directives 89/336/EEC, 73/23/EEC and following changes. When you have unpacked the oven, make sure that it has not been damaged in any way. If you have any doubts at all, do not use it: contact a professionally qualified person. Keep packing materials such as plastic bags, polystyrene, or nails out of the reach of children because they are dangerous for children. SAFETY HINTS

• The oven must be used only for the purpose for which it was designed: it must only be used for cooking food. Any other use, e.g. as a form of heating, is an improper use of the oven and is therefore dangerous.

• All accessible parts are hot when the appliance is in operation, take care to not touch these elements.

• The manufacturers cannot be held responsible for any damage caused by improper, incorrect or unreasonable use. When using any electrical appliance you must follow a few basic rules. - Do not pull on the power cable to remove the plug from the socket. - Do not touch the oven with wet or damp hands or feet. - Do not use the oven unless you are wearing something on your feet. - Do not allow children or irresponsible people to use the oven unless they are carefully supervised. - It is not generally a good idea to use adapters, multiple sockets for several plugs or cable extensions. - If the oven breaks down or develops a fault switch it off at the mains and do not touch it.

• If the cable is damaged it must be replaced promptly. When replacing the cable, follow these instructions. Remove the power cable and replace it with one of the HO5RR- F, H05VV-F, H05V2V2-F type. The cable must be able to bear the electrical current required by the oven. Cable replacement must be carried out by properly qualified technicians. The earthing cable (yellow-green) must be 10 mm longer than the power cable. Use only an approved service centre for repairs and ensure that only original parts are used. If the above instructions are not adhered to the manufacturers cannot guarantee the safety of the oven.

• The oven you have just acquired has the described technical characteristics and you must not make any modifications to it.

• Never use a steam or high-pressure spray to clean the oven.

• Do not store flammable products in the oven; they can catch fire if the oven comes on accidentally.

• Do not press on and do not let children sit on the oven door.

• Use kitchen oven gloves, when putting into or removing a dish from the oven. RECOMMENDATIONS

• After each use of the oven, a minimum of cleaning will help keep the oven perfectly clean.

• Do not line the oven walls with aluminium foil or single-use protection available from stores. Aluminium foil or any other protection, in direct contact with the hot enamel, risks melting and deteriorating the enamel of the insides.

• In order to prevent excessive dirtying of your oven and the resulting strong smoky smells, we recommend not using the oven at too high a temperature. It is better to extend the cooking time and lower the temperature a little.

• In addition to the accessories supplied with the oven, we advise you only use dishes and baking moulds resistant to very high temperatures. INSTALLATION Installation is the customer’s responsibility. The manufacturers have no obligation to carry this out. If the assistance of the manufacturer is required to rectify faults arising from incorrect installation, this assistance is not covered by the guarantee. The installation instructions for professionally qualified personnel must be followed. Incorrect installation may cause harm or injury to people, animals or belongings. The manufacturer cannot be held responsible for such harm or injury. The kitchen unit in which the oven is to be fitted must be made of material resistant to temperatures of at least 70°C. The oven can be located high in a column or under a worktop. Before fixing: you must ensure good ventilation in the oven space to allow proper circulation of the fresh air required for cooling and protecting the internal parts. Make the openings specified on last page according to the type of fitting. ELECTRICAL CONNECTION THE ELECTRICAL CONNECTION SHOULD BE CARRIED OUT BY AN APPROVED CONTRACTOR OR TECHNICIAN WITH SIMILAR QUALIFICATIONS. The installation receiving the appliance must comply with the standard in force in the installation country. The manufacturer does not accept any responsibility if this provision is not complied with. Connection to the network must be by earthed socket outlet, or by means of a multipole circuit-breaker having a distance between contacts of at least 3 mm. The installation must be protected by suitable fuses, and have wires with a large enough cross-section to supply the oven normally. CONNECTION: The oven is fitted with a power lead for connecting exclusively to a voltage of 230 V AC across the phases or across phase and neutral. Connection must be carried out having first checked: . the supply voltage indicated on the meter, . the circuit-breaker setting. The lead protection wire (green/yellow) connected to the earth terminal of the oven must be connected to the earth terminal of the installation. Caution: . Have the earth continuity of the installation checked by an electrician before making the connection. . The manufacturer will not be liable for any incident, or the possible consequences that may arise from the use of the oven not earthed, or connected to an earth with defective continuity. NB: Do not forget that the oven may require after-sales service. Also, locate the socket outlet so that the oven can be connected once it is removed from its space. Power supply cable

if the power supply cable has to be changed, please have this done by the after-sales service or by someone with similar qualifications. Identification plate (located on the side of the oven)9 GB

. Wait for the oven to cool down before doing any cleaning by hand. . Never clean your oven with abrasive cleaners, wire wool or sharp objects, or the enamel may be damaged beyond repair. . Only use soapy water or bleach (ammonia) cleaners. GLASS PARTS We recommend you wipe clean the glass door with absorbent kitchen paper every time you use the oven. If the spattering is heavy, then you can clean with a well squeezed sponge and detergent, and rinse. Never use abrasive cleaners or sharp objects.

If this gets dirty, clean the oven seal with a slightly damp sponge. ACCESSORIES Clean them with a sponge soaked in soapy water. Rinse with clean water and dry off. Avoid abrasive cleaners. DRIP TRAY After grilling, remove the drip tray from the oven. Take care to pour the warm grease into a container. Wash and rinse the drip tray in hot water with a sponge soaked in washing up liquid. If residues remain attached, soak them off in water and detergent. It can also go in a dish washer or be cleaned with a commercial oven cleaner. Never placer a soiled drip tray in the oven. Never leave the drip tray in during pyrolysis. OVEN LIGHTING Disconnect the power supply from the oven before cleaning or replacing the lamp. The bulb and its cover are made of material resistant to high temperatures. Bulb characteristics: 230 V AC - 25 W - E 14 base - Temperature 300°C To change a defective bulb, just . unscrew the glass cover, . unscrew the bulb, . replace it with the same type: see characteristics above, . after replacing the defective bulb, screw back the protective glass cover. OVEN EQUIPMENT The simple shelf can take moulds and dishes. The tray holder shelf is especially good for grilling things. Use it with the drip tray. The special profile of the shelves means they stay horizontal even when pulled right out. There is no risk of a dish sliding or spilling. The drip tray catches the juices from grilled foods. It can be put on a shelf, or slid under the rails. It is only used with the Grill, Rotisserie, or Fan Assisted Grill; remove it from the oven for other cooking methods. Never use the drip tray as a roasting tray as this creates smoke and fat will spatter your oven making it dirty. The grill can be used for all types of grilling and is also suitable for toasting. A handle (1) is supplied for removing grill pan from the oven without the risk of burning yourself. The grill pan can be combined with the drip tray. Never leave the handle inside the oven.

GRILLING Grilling makes it possible to give food a rich brown colour quickly. For browning we recommend that you insert the grill onto the fourth level, depending on the proportions of the food (see fig. page 13). Almost all food can be cooked under the grill except for very lean game and meat rolls. Meat and fish that are going to be grilled should first be lightly doused with oil. COOKING TIME For recommended cooking times and temperatures the first time you use the oven, refer to the tables on pages 13 - 14. You may then wish to vary these times and settings in the light of your own experience. THE TURNSPIT No preheating is required for Rotisserie cooking. Rotisserie cooking is done with the door closed.

TELESCOPIC SHELF KIT

Slide out the runners and position the shelf support B behind the shelf stop located at the front side of the kit. Complete assembly by inserting plain shelf C and drip tray D When the oven is in use, any unused accessories should be removed from the oven.SELF-CLEANING OVEN WITH CATALYTIC Special self-cleaning panels covered in a micro-porous coating are available as optional extras for all models. If they are fitted, the oven no longer needs to be cleaned by hand. The fat that is splattered onto the sides of the oven during roasting is eliminated by the microporous coating which breaks the fat down by catalysis and transforms it into gas. Excessive splattering may nevertheless block the pores and therefore hinder self-cleaning. The self-cleaning capacity may be restored by switching on the empty oven to maximum for about 10-20 minutes. Do not use abrasive products, metal cleaning wads, sharp objects, rough cloths, or chemical products and detergents that may permanently damage the catalytic lining. It is a good idea to use deep roasting trays to roast fatty foods such as joints of meat etc. and to put a tray underneath the grill to catch surplus fat. If the walls of the oven are so thickly coated in grease that the catalytic lining is no longer effective remove surplus grease with a soft cloth or sponge soaked in hot water. The lining must be porous for self-cleaning to be effective. N.B.: All catalytic linings currently on the market have a working life of about 300 hours. They should therefore be replaced after about 300 hours. SERVICE CENTRE Before calling the Service Centre If the oven is not working, we recommend that:

• you check that the oven is properly plugged into the power supply. If the cause of the fault cannot be detected: disconnect the oven from the mains, do not touch the oven and call the after sales service. Before calling the Service Centre remember to make a note of the serial number on the serial number specifications plate. The oven is supplied with a guarantee certificate that ensures that it will be repaired free of charge by the Service Centre whilst under guarantee. This appliance is marked according to the European directive 2002/96/EC on Waste Electrical and Electronic Equipment (WEEE). By ensuring this product is disposed of correctly, you will help prevent potential negative consequences for the environment and human health, which could otherwise be caused by inappropriate waste handling of this product. The symbol on the product indicates that this product may not be treated as household waste. Instead it shall be handed over to the applicable collection point for the recycling of electrical and electronic equipment Disposal must be carried out in accordance with local environmental regulations for waste disposal. For more detailed information about treatment, recovery and recycling of this product, please contact your local city office, your household waste disposal service or the shop where you purchased the product.

ATTENTION the oven only operates if set on manual function or preset time. Minute minder Time End of time Manual position Setting buttons WARNING : the first operation to carry out after the oven has been installed or following the interruption of power supply (this is recognizable the display pulsating and showing ) is setting the correct time. This is achieved as follows : . Press simultaneously the and buttons, then release, . Set time with - / + buttons.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. Some models feature push/pull knobs, press to eject before rotating. During oven operation the internal lamp is on. 12 GB Function dial Function 220 ÷ 275°C 180 ÷ 230°C 220 ÷ 275°C 60 ÷ 230°C 60 ÷ 240°C Turns on the oven light This will automatically activate the cooling fan (on fan cooled models only) Defrosting When the dial is set to this position. The fan circulates air at room temperature around the, frozen food so that it defrosts in a few minutes without the protein content of the food being changed or altered. 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 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. CONVENTIONAL COOKING Both top and bottom heating elements are used. Preheat the oven for about 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.

The bottom heating element is used with the fan circulating the air inside the 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 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 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 temperature can be adjusted as required. The turnspit is best used for medium- sized items. Ideal for rediscovering the taste of traditional roast. No preheating is required for turnspit cooking.

• Tested in accordance with the CENELEC EN 50304. ** Tested in accordance with the CENELEC EN 50304 used for definition of energy class. 60 ÷ 230°C Thermostat dialFunction dial OPERATING INSTRUCTIONS Thermostat dialCOOKING TIPS Temperatures and cooking times are given for information only to facilitate using the oven. Personal experience should then let you adapt these settings to your taste and habits. Remember that cooking at higher temperatures causes more spattering, and the oven can become dirty and smokey. It is better to slightly reduce the cooking temperature, even if it means increasing the cooking time. 13 GB The sides of the oven are equipped with different positions numbered from the bottom. FISH Tilefish or bream Conv cooking 1kg whole 220° C130 min Monk fish or Salmon Conv cooking 1kg braised 220° C130 min Fan cooking Grilled fish Grill 6 fillets 275° C42x5 min Fillet of sole 160° C115-20 min6 pieces Recipes Cooking method Quantity Cooking

Recipes Cooking method Quantity Cooking

Cooking time Tips Conv cooking Braised cabbage Conv cooking for 6 200-220° C 180-200° C 1 hour Pâté en croûte 200-220° C 1 hour/kg Chicory with gruyere for 6 25-30 min Soufflé savoury/sweet 180-200° C 50-60 min Potatoes in their jackets 200-220° about 1 hourfor 6 Fan cooking Fan cooking Fan cooking Stuffed tomatoes Fan cooking 6-8 pieces 200-220° C 220° C 40-45 min Leek flan Fan + lower element 220° C 35-40 min Quiche Lorraine for 6 45-50 min Fan + lower element for 6 for 6 All the cooking was done at shelf position "1" except cooking marked thus "*", which requires cooking at a middle position. Toast with crottin* Turbo grill 6 pieces 210° C 3 min to toast one side + 4 min/crottin Ø 22 Flat steak pan14 GB MEAT It is better not to salt meats until after cooking as salt encourages the meat to spatter fat. This will dirty the oven and make a lot of smoke. Joints of white meat, pork, veal, lamb and fish can be put into the oven cold. The cooking time is longer than in a preheated oven, but it cooks through to the centre better as the heat has more time to penetrate the joint. Correct preheating is the basis of successful red meat cookery. GRILLS

• Before loading the grill: remove the meat from the refrigerator a few hours before grilling. Lay it on several layers of kitchen paper: this improves seizing, making it tastier and avoids it staying cold at the centre. Add pepper and spices to the meat before grilling, but add any salt after cooking. This way it will seize better and stay juicy. Baste all the food to be cooked with a little oil. This is best done with a wide flat basting brush. Then sprinkle with more pepper and herbs (thyme, etc.).

• During cooking: never pierce the food during cooking even when you turn it. This lets the juice out and it becomes dry. BAKING Avoid using shiny tins, they reflect the heat and can spoil your cakes. If your cakes brown too quickly, cover them with grease-proof paper or aluminium foil. Caution: the correct way to use foil is with the shiny side in towards the cake. 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, brioches, sponge cakes, etc. will tend to fall. 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 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. Recipes Cooking method Quantity Cooking

• All cooking was done at shelf position "1". Kebabs 275° C 2x8 min Grill Pork chop Grill 6 pieces 275° C 2x8 min 6 pieces Turn over in mid cooking Turn over in mid cooking Brioche 200° C 40-40 min Fan cooking 800 grs 1 St Honoré 190° CChoux pastry 40 pieces 35 min 200° C 15-20 min Pastry base 20-30 min Fan cooking Fan cooking Fan cooking 180-200° C 6 pieces

• with fan and lower element, we recommend preheating with fan cooking to save time. 2 trays1 / 3 for 6 Ø 271 1Puff pastry e.g. Bouchée Meringues Fan+Lower element* 1 tray 80-85° C 190° C 4 hours Fruit tart Fan+Lower element* for 6 220° C 35-40 min 6 pieces 30-35 min Fan+Lower element*

Recipes Cooking method Quantity Cooking

The manufacturer will not be responsible for any inaccuracy resulting from printing or transcript errors contained in this brochure. We reserve the right to carry out modifications to products as required, including the interests of consumption, without prejudice to the characteristics relating to safety or function.

Ouverture 500x10 Oven fitted under worktop (dimensions mm)