ROSIERES 4040 DB AUS, Operating Instructions Manual

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WARNING : The oven doors are hot when the oven is on,
keep young children away.
The natural convection or conventional cooking is available on the two ovens.
With this method of cooking the heat naturally rises, therefore the higher shelf positions are
hotter than the lower ones. So it is possible, for instance to cook a casserole or braise
vegetables on a low shelf, while cooking pastry dishes or baking potatoes on a higher shelf.
This method of cooking is often preferred by the cook, who likes to braise casseroles in thick
earthenware dishes, or bake puddings slowly and gently. The results of this method may be
preferred as crusts on baked dishes are often browner and crisper.
The best results using a conventional oven are achieved when cooking on one shelf only. If
you are using more than one shelf, tins will probably need changing halfway through the
cooking time. Unless a recipe indicates otherwise, use a middle shelf position in the oven when
cooking on one level only. Set a temperature on the knob for the meat.
USE :
• Turn the oven thermostat control knob "9" or "12" to the required position.
The red light will always be on while the oven is in use.
The orange light indicates the function of the thermostat. It will therefore go on and off
regularly throughout the cooking, indicating the set temperature has been reached.
Place the food
to be cooked in the
centre of the oven.
Oven temperature Guide
(Taken to the nearest round fig)
C°
F° C° F°
100 200 200 400
110 225 220 425
150 300 240 475
180 350
Pre-heating time
60°-90°C takes between 5-10 mins
120°-180°C takes between 10-15 mins
220°-280°C takes between 15-20 mins
THE NATURAL CONVECTION OVEN