The Rosières Bocuse cooker
Operating instructions
B O C U S E
44000571
RBC 127 AUS
1-
Contents
Section 1
An introduction to your Rosières Bocuse cooker
• key features at a glance
Section 2
Some words of caution
Section 3
How to use your Rosières Bocuse cooker
•gas burners
•hob plate and griddle
•the left oven
•rotisserie
•the right oven
•oven accessories
•cooking hints
Section 4
Cleaning
•cast-iron hot plate
•stainless steel parts
•enamelled cast-iron
•gas burners
•stainless steel parts
•oven doors
•the oven light
•pyrolytic left oven
•catalytic right oven
Section 5
Technical data and maintenance
Section 6
Installation
We recommend that your cooker is installed by professional fitters
•connection to gas supply This must be carried out by a qualified gas fitter
•setting hob jets
•adjusting gas flame
•with option splash-back : installation conditions
Section 7
Electrical connection
This must be carried out by a qualified electrician
The cooker must be earthed
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Welcome
…to the Rosières world of ‘cuisine complet’
The purpose of this user-guide is to introduce you to the many features and benefits of your Rosières Bocuse cooker – and to welcome you to our world of ‘cuisine complet’.
As someone who loves to cook, you now have before you, at your fingertips, a cooker with the level of specification and performance which satisfies the requirements of the most demanding professionals.
Originally designed for the internationally renowned chef Paul Bocuse, it has been adapted for the domestic market.
Rosières have been manufacturing appliances which have won their place at the heart of French cuisine since 1869 and
the Rosières Bocuse may be described as the only complete cooker. 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.
Bon appetit!
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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
LEFT OVEN Electric
Multi-function, 7 cooking functions Pyrolytic cleaning
Equipped with clock programmer for controlling the cooking and pyrolytic functions
Thermostat control indicator light and pyrolytic cycle indicator
TOP RIGHT
4 safety gas burners with electronic ignition
front left, ultra-rapid 3.5 kW back left, semi-rapid 1.40 kW front right, semi-rapid 1.40 kW
back right, rapid Mijorose simmer safe burner 2.20 kW
RIGHT OVEN Electric
Conventional cooking with 4 cooking functions
Oven, either catalytic or superenamel
Equipped with end of cooking timer Thermostat control indicator light
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Section 1 An introduction to your Rosières Bocuse cooker
Eager though you will be to start using your new Rosières Bocuse cooker, we advise that you take time to get acquainted: after all, this is going to be a long and creative relationship.
Using the key features illustration as your guide, familiarise yourself with each part and function of the cooker which you will come to find offers you easy access, flexibility, safety, economy, efficiency, with precise control of timing and temperature.
As you will see from this initial inspection, the Rosières Bocuse gives you:
•Two full-sized electric ovens: Pyrolytic multi-function oven with diagonal rotisserie left oven - catalytic conventional oven (right oven)
•Analogue clock programmer for multifunction oven
•End of cooking timer for conventional oven
•Flame failure device
•4 gas burners with cast iron pan supports including Mijorose simmersafe burner
•4 kW Super gas burner with cast-iron pan and Wok support
•Cast-iron hotplate with griddle option
•Height adjustment feature to a maximum 90 cm
•Optional matching stainless steel splash-back
•Two convenient storage drawers for kitchen utensils and cooker accessories
As you begin using your Rosières Bocuse cooker you will find that its unrivalled array of features, together in this one appliance, puts you in total control – with all the advantages that brings.
Whether it involves baking or blanching, simmering or grilling, no recipe will prove impossible. You will have your own favourites to try, of course. And to extend your range, you will find Paul Bocuse cookery books available at good bookshops.
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Section 2 Some words of caution
We want you to get maximum pleasure and benefit from your Rosières Bocuse cooker. But before we guide you through its many features, permit us to offer.
a few important words of caution for your well-being and that of your cooker.
We recommend that your cooker is:
•professionally installed
•it must be connected to the fuel supply by a qualified electrician and gas fitter
•earthed
-For safety reasons under no circumstances should any modifications be carried out to this appliance.
-All the accessible parts are hot when the cooker is in operation. Keep young children away from the cooker when in use.
-Both the ovens are fitted with a multi-layered glass door to prevent the possible risk of burns during operation (cooking modes). Nevertheless, we recommend you keep young children well away from the ovens especially during the left oven’s pyrolytic cleaning phase.
-Prior to pyrolytic cleaning, wipe off any large food spillages. Indeed, excessive amounts of grease may catch fire under the intense pyrolytic heat.
-Never use a steam or high-pressure spray to clean the ovens.
-If your oven shows even the smallest defect, do not connect it. Disconnect it from the power supply and immediately contact an approved ROSIERES service agent.
-Do not store flammable products in the cooker as they can catch fire if the cooker is inadvertantly switched on.
-Do not lean on the oven doors or allow children to do so.
-Use oven gloves, when placing or removing a dish from the oven.
-After each use we recommend that some cleaning of the cooker, is undertaken. This prevents the accumulation of dirt and grease which gets re-cooked and burns, generating unpleasant smells and smoke.
-Do not line the oven walls with aluminium foil or single-use oven protectors available from some stores. Aluminium foil or any other protection, in direct contact with the hot enamel, risks melting the enamel or causing deterioration to the inside.
-When cooking with fats or oils, always take care to watch the cooking process as heated fats and oils can catch fire rapidly.
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Cast-iron hot plate: essential pre-treatment before first use
Caution: before using the hot plate for the first time, the following steps must be taken:
•wash the plate with soapy water
•sprinkle salt over the plate and then buff in the salt with black and white printed newspaper (not coloured)
•heat the salted plate, allow to cool, wipe off the salt
•using kitchen roll, wipe a thin layer of vegetable cooking oil over the top of the hot plate
•turn on the burner to heat the hot plate for a few minutes
•this will produce some smoke, so switch on the extractor hood
•once the oil has disappeared, turn off the burner and let the hot plate cool
•give the plate a light wipe with vegetable oil
•leave to cool, the hot plate centre will turn light grey and the edges will remain dark grey
•the hot plate is ready for use
Caution: Please read this guide thoroughly before first using your cooker.
2 Section
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Section 3 How to use your Rosières Bocuse cooker
We now come to the detailed practical guide to your cooker. We describe each feature, its function, and how it can benefit you in your cooking.
RECOMMENDATIONS...
-Do not use pans with a concave or convex bases. You can use a “Wok” as long as you install the Wok support griddle supplied with the cooker.
-Avoid boiling food too quickly. A “high boil” doesn’t cook food any quicker, and as the food is violently agitated this can cause it to loose its taste.
-Flames should not lick out from the pan base, this just means you are wasting gas. Only the base of the pan should be heated. Do not allow flames to project beyond this point. This means gas is being wasted.
-Do not place an empty pan on a lit gas burner.
Caution: when the burners are not in use, the main supply control should be closed.
1 2
3
4 5
1-5 • SEMI-RAPID BURNER: use the smallest burner for small pans.
2 • RAPID BURNER: use this burner for stewing and sauces. With medium rate, the flame is only in contact with the burner cap. Ideal for stewing, the heat is distributed evenly under the pan. Food does not stick and there is no crown effect in the bottom of the pan.
3 • MULTI PURPOSE HOT PLATE/SUPER BURNER: this burner provides various uses. A handling tool supplied with the cooker lets you remove the hot plate for adapting various components.
4 • ULTRA-RAPID BURNER: use this burner for bringing to the boil, sealing meat, and generally for all foods that need to be cooked quickly.
For optimum burner utilisation, we recommend you use pans with diameters not less than those detailed below:
Ultra-rapid |
ø 18 cm |
Rapid |
ø 18 cm |
Semi-rapid |
ø 12 cm |
Open hob |
ø 24 cm |
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USE
Each burner has electronic ignition and a thermocouple safety device that automatically stops the gas if the flame goes out accidentally.
•Open the gas tap.
•A symbol near each knob lets you see which burner is in use.
•Press in and turn the gas tap to the 
mark. Holding the knob in creates the ignition spark. Continue pressing the knob in for two seconds to set the safety device.
•Adjust the flame according to your cooking needs.
High |
Low |
• To stop the burner, set the knob to position"•".
Note:
If there is no electricity, the burner can be lit with a match. If the flame goes out accidentally, reignite the burner.
MULTI PURPOSE BURNER
Caution: the cast iron hot plate and the griddle cook at high temperatures. Please take extreme care and always keep children away. It is advisable to allow the cast iron parts to cool before moving them. Always use the lifting tool ensuring that the top of the tool is over the hot plate centre.
HOT PLATE: ideal for simultaneous cooking, for sauces, lengthy stewing, or keeping foods warm. According to the dish, you can adjust the setting either by the control knob or by moving the pan over the cast iron plate. The temperature at the plate centre reaches 400°C, towards the outer edge the temperature decreases to 100°C for traditional slow simmering.
GRIDDLE: for a brisk heat, etc.
OPEN HOB: accommodates large quantities of food and large pans. Remember to position the spacer and its core for optimal operation.
WOK SUPPORT: for WOK, use or when using a convex bottomed pan. It can be fitted to various burners.
3 Section
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COOKING METHODS : All cooking should be carried out with the door closed.
Defrost: The cooking fan runs circulating air inside the oven. Ideal for defrosting before cooking.
Conventional cooking: Top and bottom heating elements are used together. Preheat the oven for about ten minutes. This method is ideal for all traditional roasting and baking. For sealing red meats, roast beef, leg of lamb, game, bread, foil-wrapped food (papillotes), flaky pastry. Mid shelf position recommended.
Fan cooking: Both top and bottom heating elements are used and the fan circulates the air inside the oven. Recommended for poultry, pastries, fish and vegetables. Heat penetrates the food better and both the cooking and preheating times are reduced. Different foods can be cooked at the same time in one or more positions. This function provides even heat distribution and does not mix the smells. Allow about ten minutes extra when cooking foods at the same time.
Lower element: Using the lower element. Ideal for cooking all pastry based dishes. This allows you to cook dry tart pastry without over cooking the fruit filling. Use this for flans, quiches, tarts, pâté and any cooking that needs more heat and radiation from below.
Fan & Lower element: The bottom heating element is used in conjunction with the fan which circulates the air inside the oven. This method is ideal for moist fruit flans, tarts and pâté. It prevent s food from drying out and encourages rising cakes, bread dough and other foods. Bottom cooking. Put the shelf at a lower shelf level recommended.
Grill: Using the top level element. Success is guaranteed for mixed grills, kebabs and au gratin dishes.
Five minutes preheating is required to get the element hot. Use the grill when the door is closed. The right oven has two grill positions: grill = 2140 W, grill with extra = 3000 W.
Fan assisted grilling: The top heating element is used in conjunction with the fan circulating the air inside the oven. Ideal for cooking thicker food stuffs, whole pieces of meat such as roast pork, poultry, etc. Preheating is necessary for red meats but not for white meats. 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: The top heating element is used in conjunction with the rotisserie providing the real flavour of a traditional roast.
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LEFT OVEN |
Clock programmer |
Pyrolytic |
Thermostat |
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cleaning |
control indicator |
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indicator |
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Function selector |
Thermostat |
SETTING THE PROGRAMMER
The clock must be set before using the oven for the first time.
To set the time, press in and turn the button clockwise.
Move the clock’s hour and minute hands to the correct time.
USING THE LEFT OVEN
>Turn the function selector to the cooking position you want.
>Set the thermostat knob to the required temperature based on the information below.
Defrost |
Thermostat knob to stop position |
Conventional cooking |
from 60°C to 280°C |
Fan cooking |
from 60°C to 230°C |
Fan + Lower element |
from 60°C to 230°C |
Grill |
from 220°C to 275°C |
Turbo grill |
from 180°C to 230°C |
Rotisserie |
from 220°C to 275°C |
> In order to operate the oven either set to manual ( 
symbol in window) or automatic (cooking duration time displayed in window).
Before programming, the “C” pointer must be positioned under the hour hand, if not: pull out and turn the button clockwise.
In the hand position, or with a cooking duration displayed, the oven starts immediately, to set Manual symbol or time in window turn the button clockwise without pulling it and release it.
Pointer “C” |
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Hand position |
Immediate programming |
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with a cooking duration |
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3 Section
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