ROSIERES RCV 6474 User Manual

USER INSTRUCTIONS

COOKERS

NOTICE D'EMPLOI ET D'INSTALLATION

CUISINIERES

USINES DE ROSIÈRES - 30, rue Y. LACELLE - Rosières - 18400 - Lunery - France

CONTENTS

General Warnings

1.1.

Symbols Used In This User Manual

1.2.

Declaration Of Compliance

1.3.

Safety Hints

1.4.

Useful Tips

1.5.

Technical Data

Installation

2.1.

Positioning

2.2. F

eet Adjustment

2.3.

Dimensions Of The Appliance

2.4.

General Appearance And Definition Of The Appliance

2.5. Cookers Without Energy Cable

2.6.

Electrical Connection

Vitroceramic Cooktop

3.1. Description Of Cooking Zones

3.2.

Cooktop Cookware Advice

3.3.

The Choice Of Cookware

3.4.

Control Knobs Of The Vitroceramic Cooktop

Use Of The Oven

4.1.

Grilling

4.2.

4.3.

4.4. Cooking Pizza

4.5.

4.6.

4.7. Cooking Turn Spit

4.8. Using The End Of Cooking Timer

4.9. ing The Minute Timer

4.10. Use Of The Electronic Programmer

4.11. Electric Oven

4.12.

Cleaning And Maintenance

5.1.

Service Centre & Troubleshooting

7. Protection Of The Environment

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Suggestions For Cooking Cooking Cake

Cooking Fish Cooking Meats

Cooking Tables

Catalytic Self - Cleaning Oven

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SOMMAIRE

1. Recommandations Générales

1.1. Symboles Utilisés Dans Ce Mode D'emploi

1.2. Déclaration De Conformité

1.3. Conseils De Sécurité

1.4. Quelques Conseils Utiles

1.5. Données Techniques

Installation

2.1. Placement

2.2. Ajustement Des Pieds

2.3. Dimensions De L'appareil

2.4. Apparence Générale Et Définition De L'appareil

2.5. Cuisinières Sans Câble Électrique

2.6. Connexion Électrique

3. Surface De Chauffe Vitrocéramique

3.1. Description Des Zones De Cuisson

3.2. Conseils Relatifs À La Batterie De Cuisine Et Au Plan De Cuisson

3.3. Le Choix De La Batterie De Cuisine

3.4. Bouton De Contrôle Du Plan De Cuisson Vitrocéramique

4. Utilisation Du Four

4.1. Gril

4.2. Suggestions De Cuisson

4.3. Cuire Des Gâteaux

4.4. Cuisson Pizza

4.5. Cuire Les Poissons

4.6. Cuire Les Viandes

4.7.

Cuisson Au Tournebroche

4.8. Utilisation De La Minuterie De Fin De Cuisson

4.9. Utilisation De La Minuterie

4.10. Utilisation Du Programmeur Électronique

4.11. Four Electrique

4.12. Tables De Cuisson

5. Nettoyage Et Entretien

5.1. Four Catalytique Autonettoyant

6. Centre De Maintenance Et Résolution De Problèmes

7. Protection De L'environnement

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1. GENERAL WARNINGS

Thank you for choosing one of our products. To get the most out of yourcookerwerecommend thatyou:

Read the notes in this manual carefully: they contain important

• instructions onhowtoinstall, useandservice thiscookerin safety Keepthisbookletinasafeplaceforeasy,future reference.

In thecase ofthesaleortransferofthe appliance, this manualshould

• be given together with the appliance in order to guarantee the proper transfer of the information on installation/usage of the appliance and therelativewarnings.

All accessible parts are hot when the appliance is in operation, take

• care tonottouchtheseelements.Whenthecookerisfirstswitched on it may give off acrid smelling fumes this smoke is harmless we suggest tooperatethecookersfor 2hourswhile empty.

1.1. SYMBOLS USED IN THIS USER MANUAL

For easier comprehension, the symbols below are used in this user manual.

SafetyInformation

Information forEnvironment Protection

Thisappliance complieswiththe EUE.E.Cdirectives.

1.2. DECLARATION OF COMPLIANCE

All parts of this appliance that may come into contact with foodstuffs comply with the provisions of EEC Directive 89/109. The appliance complies with European Directives 73/23/EEC, 89/336/EEC and 90/396/EEC, replaced by 2006/EC, 2004/108/EC and 2003/55/EC, and subsequent amendments. The appliance also complies with 93/68 GeneralDirectives andsubsequent amendments.

•

The emission of hot air is normal while the appliance is working. Do

notclosethe ventsonthe oven.

•

Some spillage on the appliance may occur, when placing food on or into the appliance or when removing food with excess fat or water. Clean such residues immediately after cooking, in order to prevent unpleasant smellsandpossiblefires.

•

When using any electrical appliance you must follow a few basic rules: *It is not generally a good idea to use adapters, multiple sockets for severalplugsand cableextension. *Donotpull thepowercableto remove theplugfromthesocket. *Donottouch theovenwith wetordamp handsorfeet. *Ifthemain cableisdamageditmustbereplacedpromptly: *Whenreplacingthecable, followtheinstructionsgivenbelow: *Cable replacement must becarried out byqualified technicians. Use only an approved service centre for repairs end ensure that only originalpartsareused. *When necessary,remove the power cable and replace it with one of the H05RR-F, H05VVF, and H05V2V2-F type. The cable have the capacity fortheelectricalcurrentrequiredbythe product.

•

Donotleavetheapplianceunattendedbeforeit hascooleddown.

If the above instructions are not adhered to, the manufacturer cannot guarantee the safety of the cooker.

1.4. USEFUL TIPS

•Donotuse deformedorunbalancedpans.

Clean thegrillandthefatcollectingtraycarefullybeforeinitial usage.

•

•When using cleaning sprays, do not spray on heaters or on the thermostat.

Make surethatovenshelves arecorrectlyplaced.

•

Donotcoverovenpartswith aluminium foil.

•

1.3. SAFETY HINTS

•

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

•

The manufacturers cannot be held responsible for any damage causedbyimproper,incorrectorunreasonableuse.

•

When using any electrical appliance you must follow a few basic rules. If the appliance breaks down or develops a fault switch it off, disconnect itfrommains,do nottouchit,call theauthorised Service.

•

This appliance is not intended forusebypersons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision orinstructionconcerninguseof theappliancebya personresponsible fortheirsafety.

•

Children shouldbesupervisedtoensurethattheydonot playwiththe appliance.

•

An oven by its very nature becomes very hot. Especially the glass of theovendoor.Do not allow children togoneartheoven when it ishot, especiallywhenthegrill ison.

•

Alwaysuseglovestoremovefoodfromthe oven.

•

Always keep yourapplianceclean,forsafetyandhealthreasons. Fat andfoodresiduesmaycause fire.

•

Donotinsertyourhandbetweenovenhinges. Keepchildrenaway.

•

Make sure that all the knobs are in the OFF position when the appliance isnotin use.

•

Theovendraweristostoreemptytraysor tokeepfoodwarm.

•

Do not put flammable, explosive or cleaning materials like nylon bags,paper,cloths, etc,intothedrawer.

•

Use only heat resistant pots and pans. Do not use flammable materials.

•

Itisdangeroustomodifyortoattempt tomodifythe propertiesof

theappliance.

•

Particular attention isnecessarywhenyou arefrying:donot leavethe appliance unattended.

•

Theapplianceisheavy.Takecare whenmoving.

1.5. TECHNICAL DATA

FEATURES

60 x 60 4 Hilight Heater and Electrical Oven

Rating plate (located at the rear of the cooker)

TOTAL ELECTRIC

POWER

8.4 kW

01 GB

2. INSTALLATION

Installation havetobe made byqualifiedpersonnel.Themanufacturer have no obligation to carry this out. If the assistance of the manufacturer is required to rectify faults arising from incorrect installation, thisassistanceis notcoveredbytheguarantee. 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 forsuchharmor injury.

WARNING!

placed!Itcan onlybeinstalledinacontinuouslyventilatedroom. Electrical connections must always be disconnected before any repair,installationormodification.

•Before positioning yourappliance,check theproperties oftheenergy supplyandmake sure thatyourapplianceisregulated accordingly.

•The appliance must not be installed near flammable materials (e.g. furniture, curtains,etc.)

Care must be taken regarding where the appliance is

2.1. POSITIONING

20 mm 20 mm

2.3. DIMENSIONS OF THE APPLIANCE

60 x 60

Height (mm) Width (mm) Depth (mm)

850 598 600

2.4. GENERAL APPEARANCE AND DEFINITION OF THE APPLIANCE

This User Manual has been drawn up as a guide for several models. Some oftheproperties mentioned in this manual maynotexistinyour appliance.

This appliance is of the "X" type and it has been designed on the presumption that the adjacent work tops will be no higher than the cooktopsurface. Thisapplianceis class2.1

2.2.FEET ADJUSTMENT

A A1 A2

4 3 2 1

60 x 60 COOKER

Cook top

C panel

ontrol

Drawer

Oven door (Front door)

Hilight Heater 1200W

Double Hilight Heater 1700W

Hilight Heater 2300W

Warning Lamps

Hilight heaters control knobs

10-

Oven knob

11-

Thermostat knob

12-

Electronic programmer

13-

Moving Foot

14-

Bolt Foot

Yourappliancehasadjustablefeetatthe lowercornersofits chassis.

•Themaximumheightof cookerwillbe 868mmbyfixing theadjustable frontfeetand rearwheelsto the4thhole.

•Thefeet canbeadjustedindividuallywith theaidof awrenchto guaranteethattheovenis perfectlybalancedandlevelled,so thatany liquidsinthe pansishorizontal.

•Rearwheelsshouldbefixed tothe2nd hole(pictureA1), standard height.Thus,standardheightwillbe 850mm.

02 GB

2.5. COOKERS WITHOUT ENERGY CABLE

2.6. ELECTRICAL CONNECTION

Cable box connection types

1- Monophase connection 2- Three-phase connection

Attention: A poor clamping can draw away risks dangerous

heating at the level of the cable feeding

Cookers can be presented with or without energy cable. Cable connection should be done by Authorized service according to following instructions. The electrical connection must be made according to the standards and regulations in force. Before making the electrical connection, checkthefollowing:

•

Is the capacity of the electrical connections and safety fuses in the building sufficient to cope with the load of the appliance? (Check with theadhesiveinfolabel)

•

Does the electricity supplylinehave an earth connection conforming with the standards in force? A proper earth connection must exist in your home. If there is not a proper earth connection at your home, pleaseapplytoan authorized techniciantodealwiththisproblem.

•

Is the socket or the multi-pole switch at a easily reachable point after theinstallationoftheappliance?

•

A plug conforming to standards should be connected to the mains cableandthe cableshouldbeinsertedintoasafesocket.

•

A multi-pole switch must be used between the appliance and the electricity line if a direct electrical connection to the appliance is required. (It must comply with standards and be appropriate for the load) The green-yellow ground cable must not be interrupted by a switch. The brown phase cable (from the “L" coded connector of the oven) mustalwaysbeconnectedtothe phaselineof themains.

•

The power line must be positioned so that it is not exposed to temperatures higherthan50° C.

•

When the powercablemustbe changed,acablewithacross section appropriate to the indicated power must be used. The green-yellow ground cable should be approximately 2 cm longer than phase and neutralcables.

•

Check the heaters by switching them on for 3 minutes, after having completed theconnection.

•The manufacturer will not accept responsibility for damages arising dueto non-compliancewiththe safetystandards.

Fuse

Cable - Section Cable - Type

Monophase 220-240 V~

380-415V3N~

25A 3 x 16 A

3 G 2.5 mm

H05VV-F H05RR-F

L1 : Phase shunt 1-2 and shunt 2-3 N : N utral

e shunt 4-5 PE Earth

Three-phase

5 G 1.5 mm

H05VV-F H05RR-F

1 Phase 2 Phase 3 Phase 5 Ne

utral shunt 4-5 PE Earth

03 GB

3. VITROCERAMIC COOKTOP

3.1. DESCRIPTION OF COOKING ZONES

Highlight zone

ATmetallic conductor strip is spread uniformly over the whole surface unit.Itis effective within3secondsandis suitableforsteady,even and alsolengthycooking. The glass-ceramic cook topbenefitsfromgreaterheatoutputwhichis generated by the highlight cooking zones thereby accelerating the cooking process. Modifications to the design of the hob have not affected the capacity of the glass to withstand high temperatures, but theyhaveimprovedcontrollability. With the "Sprinter" facility,reduced cooking times of upto15%can be achieved, depending on the method of cooking and the type of saucepans used.

Halo lightzone

his is a combination of halogen (1/3) and highlight (2/3). The temperature of this surface unit rises extremely quickly. It is suitable for frying meat, rapid boiling and intensive cooking where a high temperature isrequiredfora veryshortperiodoftime.

Radiant zone

Even temperature and great stability in maintaining the required temperature. It is extremely precise and offers very good heat diffusion.

3.2. COOKTOP COOKWARE ADVICE

Efficientcooking

Theextralargehighlightzone,willdepending on the dimensions of the cook ware and/or the quantity of food being cooked, provide evenhigherperformance levels. Using good quality cookware is critical for obtaining the best performance from your hob.

Use pans with a large enough diameter to completely cover the surface unit

the size of the pan should be no smaller than the heated area. If it is slightly wider the energy will be used at maximumefficiency.

3.3. THE CHOICE OF COOKWARE

Using this type of cookware will prevent hot spots that cause food to stick.Thickmetal potsandpans willprovideevendistribution ofheat.

Porcelain/enamel

Goodperformanceonlyif thebaseisthin,smoothandflat.

Glass-ceramic

Notrecommended.Poorperformance.Mayscratchthesurface.

Suitability ofCooking Pans

Keepinmind thatlargerpanshavelargerheatingsurfaces. This will help them to cook the food faster than pans with smaller heatingsurfaces. Always use pan sizes proportionate to the amount of the food to be cooked. In order to prevent splashing, do not use very small pans, especially for foods with excess liquid. If you use excessively large pans for quick cooked foods, sausages and liquids will stick and residues willremainattachedtothepanafterbeingemptied. Closed pans and baking trays or moulds are suggested for cooking sweets. Splashed sugar and juices from anopen pan may stick to the cooker surface and will be difficult to remove.This is especially important for pans used for roasting or pressurized cooking at high temperature. Do not leave burners unattended without a pan or with an empty pan ontop. Check the suitability of cooking pans with respect to the following criteria; Theyshouldbeheavy. They should completely cover the burner surface; they may be a little biggerbutno smaller. Base surfaces should be completely flat and fit well on the cooking surface.

Some parts of the food may be heated while others remain cold due

• to the uneven distribution of heat under the pan. Therefore, continuous stirring of the food being cooked is necessary in the case of thin-bottomed pans. Heat is more effectively and evenly distributed withthick-basedpans.

Use of very small pans is not recommended. Wider, low-sided pans

• are more suitable for more effective and quicker cooking than small, deeppans.

You cannot shorten cooking time by using a small pan over a large

• burner. You will only waste gas in this way.However,a pan with a lid willsaveenergy.

The following information will help you to choose cookware which will givegoodperformance.

Stainless Steel

Highly recommended

. Especially good with a sandwich clad base. The sandwich base combines the benefits of stainless steel (appearance, durability and stability) with the advantages of aluminium orcopper (heatconduction,evenheat distribution).

Aluminium

Heavyweightrecommended.Good conductivity. Aluminium residues sometimes appear as scratches on the cook top butcanberemovedifcleaned immediately.Because ofitslowmelting point,thinaluminiumshouldnotbeused.

Cast Iron

Usable, but not recommended. Poor performance. May scratch the surface.

Copper Bottom/stoneware

Heavy weight recommended. Good performance, but copper may leave residues which can appear as scratches. The residues can be removed, as long as the hob iscleaned immediately.However,do not let these pots boil dry. Overheated metal can bond to glass hobs.An overheatedcopperpotwillleavearesidue thatwillpermanentlystain thecooktop.

Ensure thatthebase ofthepot orpan isdry

when filling pans with liquid or using one that has been stored in the refrigerator, ensure that the base of the pan is completely dry before placingiton thehob.Thiswillhelptoavoidstainingthecooktop.

Always use good quality cookware with perfectly flat and thick bases

3.4. CONTROL KNOBS OF THE VITROCERAMIC COOKTOP

HOWTOOPERATETHECOOKTOP

Locate the sign corresponding to the cooking zonethatyouneed. Turn the control knob to the required cooking setting

Initially we recommend that the heat zone be set at the highest position until the contents of the saucepan have reached the

required temperature; the heat can then be reduced tothe requiredcookingsetting.

The residual heat indicator light will come on when the cook top surface temperature reaches 60degreesorabove..

It willremainoneven ifthecooktopisswitched offandwill only goout whenthecook topsurfacehascooleddown.

Position Some Tips

1-2 3-4 5-6 7-8 9-10 11-12

VeryLow

Low Moderate Medium High VeryHigh

1 2 3 4 5 6

Tokeep a dishhot,melt butterand chocolate... Slow cooking, sauces, stews,rice puddingpoachedeggs... Beans, frozen foods,fruit,boilingwater... Steamed apples, fresh vegetables,pasta,crepes, fish... More intense cooking,omelettes,steaks... Steaks,chops, frying...

Electrique

04 GB

4. USE OF THE OVEN

4.1. GRILLING

•

Grilling gives food a rich brown colour quickly. Depending on the quantity of the food, you can switch the grill on to different positions. Almostallfoodcanbecookedunderthegrillexcept forvery leangame andmeatrolls.

•

Meat and fish that is going to be grilled should first be lightly doused withoil.

•

Place afatcollecting traybeneathduringgrilling.Putsomewaterinto the tray to prevent unpleasant smells and to prevent the fat catching fire.

•

Grilling is usually preferred for cooking pieces of meat, for example steaks, which are not too thick, different sized meat parts, cleaved hunted birds, fish, some vegetables (e.g. courgettes, aubergines, tomatoes,etc.)togetherwithmeatandfish productsonspits. Oilthefish lightlybeforeputtingit directly underthegrill. Add salt on meat after cooking, salt fish into the cleavage before cooking.

•

The distance from thegrillwilldependonthethicknessofthemeator fish. Ifthedistanceiscorrectlyjudged,theouterpartswill not be burnt andtheinside willnotremain raw.

•

Prevent unpleasant odours and smoke caused by dripping fats and saucesbypouring1-2glassof waterintothe fat-collecting tray.

•

You can also use the grill for toasting, toasted bread or sandwiches, for example, and also to cook certain fruits (bananas, grapefruit or pineapple slices, apples etc.). However, fruit must not come into contactwiththeheatingelements.

Never cover oven inner walls or the bottom with aluminium foil. Accumulated heat can damage the oven enamelandyourmeal.

4.5. COOKING FISH

Small fish can be cooked at the maximum temperature from start to finish. Medium sized fish must be cooked at the maximum temperature atthebeginning andthenthe temperature mustbe slowly reduced. Larger fish must be cooked at lower temperatures from start tofinish.Checkthecutatthe bottom of fish tounderstandwhetheritis cooked properly. In order to understand whether the fish properly grilled or not, checkthe cleavage at the bottom of the fish. The colour (for grilled fish) should be an even matt white. This is not the case for salmonandtrout.

4.6. COOKING MEATS

•

The minimum quantity of meat to be cooked in the oven is 1 kg. Otherwise, themeatwillbe toodry. If yourequirewelldonemeat,uselessfat. Ifmeathasa littlefat,there is no need touse oil.Ifone side ofthemeatisfatty, place this side up. The melted fat will sufficiently grease the part below. Red meats shouldbetakenoutofthefridge atleast1hourbeforethecooking.

•

Otherwise the meat may become tough due to the temperature difference. Do not use salt before cooking, especially when grilling meat. Salt will draw the blood and juices out of the meat which will consequently prevent theroastingoftheuppersurfaceof themeat.

•

Addsaltto roastmeatonly afterhalfof thecookingtimehaselapsed.

•

Place themeattoberoastedin awide,shallowpan.

•

Deep sided containers / pans act as a shield against the heat. Meat can be placed in the oven in a heat resistant pan or directly onto the grill. Insert a fat / gravy collecting tray beneath the grill. Sauces must beaddedatthebeginningifthe food is cookedforashorttime,whileit would bebettertoaddsaucesinthe lasthalfhourifthe food iscooked foralonger time.

4.2. SUGGESTIONS FOR COOKING

Traditional Cooking

Heat is generated from the upper and lower heaters. Generally, the middle shelf position is preferable for cooking. However, if the top or bottom surface ofthefoodmustbecookedmore,placeitonthe upper orlowershelf.

Convection Cooking (withFan)

The food iscookedbyevenlydistributedpreheated air blownintothe

• ovenbythe helpofthe fanlocatedonthe insidebackwall oftheoven. It is possible to cook several dishes simultaneously on different shelvesthankstotheevenly distributedheatinsidetheoven.

This type of oven is also very useful for defrosting frozen food. It can

• also be used for sterilizing canned food, preparing fruit syrups, and dehydrating fruitsandmushrooms.

4.3. COOKING CAKES

•

Unless otherwise suggested,preheattheoven for atleast10minutes before use.Donotopen the oven doorwhencooking cakes otherwise they willnotrise (cakes or dishes withyeastandsoufflés).Theblastof cold air which will enter the oven will prevent rising. You can check whether cakesareproperlycookedbyinsertinga rodintothedough.If the rod comes out dry when you pull it out, it means that the cake is properly cooked. Do not check in this way until at least three quarters ofthecookingtimehaselapsed.

Please keepinmindthefollowing tips

•

If the surface of the food is cooked well but it is still raw or partly raw inside,itmust becookedlongeratalower temperature.

•

On the other hand, if the surface of the food is too dry, it should be cookedata highertemperatureforashortertime.

4.7. COOKING TURN SPIT

•The cooker is equipped with a metal turnspit, two forks and a hook usedtosupportthespit.

•Instruction foruse:

-Remove allaccessories fromthe oven;

-putthedeep panonthe bottomofthe ovenoronthelowestbench;

-sticktheturnspitthroughthe meat,centeredbetweenthetwo forks;

-Fix the turnspit into the drive hole located in the bottom wall, then hang the support hook in the drive located at the top frontoftheovencavity andaroundtheedgeofthe turnspit

•Preheating isnotnecessary withtheturnspit.

•CookingTimeRecommendedinturnspit Position

Cooking time (min)Type of food

Beef (1kg) Lamb sheep, (1kg) Veal, Poultry (1kg) Por (1 kg)k

Toswitchoffthecooktop, turn theknobto"O".

•

The oval heating zone consists of two heating areas: a circular area and an oval shaped section. Turn the control knob from 1 to 12 to regulate the circular area. Tooperate the oval section, simply turn the controlknobto position12 andthenselect apositionfrom 1to12.

•

The heating areaconsistsoftwoconcentric zones.Theinnercircleis activated when the knob is turned to any of the positions from 1 to

12.The outer ring will only be activated when the control is turned beyond12up toa

maximumpower.

20/30 30/40 60/70 65/75

4.4. PIZZACOOKING

•T

hermostatsettingatmaximum

•P min min

reheating time15 (20 ifpossible)

•P

ositionofthe trayineither oneofthetwolowestposition

•Cookingtime20min.

05 GB

+ 14 hidden pages