ROSIERES RF 6263 IN Notice D'emploi Et D'installation page 13

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. Some models feature push/pull knobs, press to eject before rotating.
During oven operation the internal lamp is on.
Function
dial
* Tested in accordance with the CENELEC EN 50304.
** Tested in accordance with the CENELEC EN 50304 used for definition of energy class.
Function dial
Thermostat
dial
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.
CONVENTIONAL COOKING
Both top and bottom heating elements are used. Preheat the oven for about ten minutes.
60 ÷ 230°C 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 the cooking and preheating times are
60 ÷ 230°C
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.
FAN + LOWER ELEMENT
The bottom heating element is used with the fan circulating the air inside the oven. This
60 ÷ 240°C 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
220 ÷ 275°C
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,
180 ÷ 230°C
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
220 ÷ 275°C 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.
Thermostat dial
Function
12 GB