Mode d'emploi CAME ZLJ24

[. . . ] 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! 3- 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 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 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 -4 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. [. . . ] cooking Chicory with gruyere Jacket potatoes Fan cooking for 6 180-200°C 25-30 min Fan cooking for 6 200-220°C about 1 hour Soufflé, savoury /sweet Fan cooking Stuffed tomatoes Pilau rice Leek flan for 6 180-200°C 50-60 min mould Ø 22 Fan cooking Lower element Fan + Lower element 6-8 pieces 300 g 200-220°C 200°C 40-45 min 25 min for 6 220°C 220°C 35-40 min 45-50 min Flat pan Quiche Lorraine Toast with cheese* Fan for 6 + Lower element Turbo grill 6 pieces 210°C 3 min to toast one side + 4 min/cheese Dauphiné (cheese-topped Turbo grill dish)* Sausages* Turbo grill 6 portions 200°C 45 min Oval dish 4 pieces 210°C 2 X 10 min Turn over Half way through cooking Flat pan All the cooking was done at shelf position “1” except cooking marked “*”, which requires cooking at a middle shelf position. 17- BAKING Avoid using shiny tins as they reflect 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, brioche, sponge cakes will tend to fall. You can check if cakes are done by pricking the centre with a knife blade or skewer. 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. Recipe Cooking Quantity Method 1. 5 kg Cooking °C Cooking time 50-60 min Shelf level Hints Cake Fruit tart in batter Pound cake Filled pie Brioche Sponge cake Conv. cooking Fan cooking Fan cooking for 6 1. 5 kg for 6 800 g 200-220°C 200-220°C 200-220°C 200°C 180-200°C 180-200°C 40-50 min 45-50 min 40-45 min 40-45 min 35-40 min 30-35 min 35 min 20-30 min 1 1 1 1 1 Ø 27 Ø 27 Ø 27 Ø 27 Genoese cake Fan cooking Choux pastry Pastry base Puff pastry e. g. bouchée Meringues Fan cooking Fan cooking 40 pieces for 6 190°C 180-200°C 1 and 3 1 2 trays Ø 27 Fan cooking 6 pieces 200°C 80-85°C 15-20 min 4½ hours 1 1 Fan 1 tray + Lower element* Fan for 6 + Lower element* Fruit tart 220°C 35-40 min 1 * with fan and lower element cooking method, we recommend at first a preheating with fan cooking to save time. -18 COOKER EQUIPMENT THE MULTI PURPOSE HOT PLATE/SUPER BURNER AND ACCESSORIES Hot plate Hook Griddle Wok support . 1 Hot plate for cooking food using large pans, for stews, sauces, etc. - Enamelled cast-iron frame: when the cooker is cold, just clean using a nonabrasive liquid detergent, rinse and wipe off with a clean dry cloth. Cleaning hot enamel risks tarnishing it. TOP RIGHT - Burner caps and pan supports in enamelled cast-iron: clean as described above for the enamelled cast-iron frame. - Gas burners: for normal cleaning, it is recommended to clean off all grease or burnt-on deposits using ammonia or commercial, non-abrasive cleaners. Do not put the burner caps straight into cold water after use in order to prevent heat shock from rupturing the enamel. To conserve the original appearance of the burner bodies, use a non-abrasive detergent, rinse and dry carefully. If the holes are clogged, brush them with soapy water, rinse and dry. When refitting these parts, make sure that each of them is wiped dry. Check that each part is correctly positioned before using the cooker hob again. - Caution: do not let water get inside the gas burners. STAINLESS STEEL PARTS – clean with soft cloth and a special stainless steel cleaner available from most department stores. ENAMEL CAST-IRON PARTS - when the cooker is cold, clean using a nonabrasive liquid detergent, rinse and wipe off with a clean dry cloth. -20 OVENS . Whatever the cleaning method, do not let fatty residues accumulate inside the oven. [. . . ] In all cases, on the gas feed pipe provide a stop cock, a regulator or regulator release device for propane gas. Only use valves, regulators, ends and flexible tubes, regulators with the official mark of the installation country. GAS CONNECTION ACCORDING TO INSTALLATION: Natural Rigid, Flexible hose with mechanical fittings (1) Butane Rigid, Flexible hose with mechanical fittings (1) Propane Rigid, Flexible hose with mechanical fittings (1) 1 – Provided the flexible hose can be inspected for its entire length – Flexible hoses with mechanical fittings must be arranged to be away from any flames, and not deteriorated by the combustion gases, hot cooker parts or by any spills of hot food. TWO CONNECTION OPTIONS: - RIGID PIPE CONNECTION Connect directly to the manifold fittings. - CONNECTION BY FLEXIBLE HOSE WITH MECHANICAL FITTINGS Screw the hose nuts directly onto the manifold fitting on the one hand and onto the stop cock of the piping on the other hand. Section 6 29- MINIMUM FLOW ADJUSTMENT If the gas type has been altered, the stability of the flame in the minimum flow must be checked and set by adjusting the bypass screw. To access the top burner bypass screw, remove the control panel knobs. replace the knob, light the burner and set to low. [. . . ]