ROSIERES Bocuse Bedienungsanleitung

44000571

The Rosières Bocuse cooker

Operating instructions

B O C U S E

RBC 127 AUS

-2

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

Contents

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

…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!

Welcome

-4

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 super-

enamel

Equipped with end of cooking timer

Thermostat control indicator light

COOKER : RBC 127

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.

Section 1 An introduction to your Rosières Bocuse cooker

-6

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

Section 2 Some words of caution

- 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.

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.

Section 2

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.

-8

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.

1-5 • 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. Ahandling 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

122

455

MULTI PURPOSE BURNER

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.

• Asymbol 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.

Section 3

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.

-10

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 prevents 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.

COOKING METHODS : All cooking should be carried out with the door closed.

Dieses Handbuch passt für folgende Modelle

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