Handleiding
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EN 15
T °C
default
180
220
210
200
210
ECO
40
L3
T °C
range
40 ÷ 40
50 ÷ 240
50 ÷ 280
50 ÷ 230
150 ÷ 220
50 ÷ 240
ECO÷SUPER
L1 ÷ L5
Function
Dial
Function (Depends on the oven model)
LAMP: Turns on the oven light.
PYROLYSIS
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 and 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. The oven has two grill positions:
Grill: 2140 W Barbecue: 3340 W
GRILL + FAN : 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, 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.
MULTI-LEVEL: 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 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.
CONVENTIONAL: Both top and bottom heating elements are used. Preheat the
oven for about ten minutes. This method is ideal for all traditional roasting and
baking. For seizing red meats, roast beef, leg of lamb, game, bread, foil wrapped food
(papillotes), flaky pastry. Place the food and its dish on a shelf in mid position.
DEFROST: 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.
*Tested in accordance with the CENELEC EN 60350-1 used for definition of energy class.
3.2 Cooking Modes
BOTTOM HEATING + FAN: The bottom heating element is used with the fan
circulating the air inside the oven. This 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 + TURNSPIT: use the turnspit with the door closed. The top heating element is
used with the turnspit rotating the food to be cooked. The 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.
L5
L1 ÷ L5
GRILL+FAN+TURNSPIT: It is indicated for cooking the meat, particularly voluminous,
on the spit and it allows you to cook the food faster.
220
150 ÷ 220
*
*
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Productinformatie
| Merk | Rosieres |
| Model | RFN 7870 IN |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 7285 MB |
