User manual ROSIERES RVC 6378 RB
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Manual abstract: user guide ROSIERES RVC 6378 RB
Detailed instructions for use are in the User's Guide.
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WARNING: The appliance and its accessible parts become hot during use. Children under 8 Year of age must be kept away from the appliance unless they are continuously supervised. This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Cleaning and user maintenance shall not be made by children without supervision. [. . . ] On the other hand, if the surface of the food is too dry, it should be cooked at a higher temperature for a shorter time. COOKING PIZZA
•Thermostat setting at maximum •Preheating time 15 min (20 min if possible) •Position of the tray in either one of the two lowest position •Cooking time 20 min. Depending on the quantity of the food, you can switch the grill on to different positions. Almost all food can be cooked under the grill except for very lean game and meat rolls. Meat and fish that is going to be grilled should first be lightly doused with oil. Put some water into 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. Add salt on meat after cooking, salt fish into the cleavage before cooking. The distance from the grill will depend on the thickness of the meat or fish. If the distance is correctly judged, the outer parts will not be burnt and the inside will not remain raw. Prevent unpleasant odours and smoke caused by dripping fats and sauces by pouring 1-2 glass of water into the 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. 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 at the beginning and then the temperature must be slowly reduced. Larger fish must be cooked at lower temperatures from start to finish. Check the cut at the bottom of fish to understand whether it is cooked properly. In order to understand whether the fish properly grilled or not, check the cleavage at the bottom of the fish. COOKING MEATS
•The minimum quantity of meat to be cooked in the oven is 1 kg. Red meats should be taken out of the fridge at least 1 hour before the cooking. Otherwise the meat may become tough due to the temperature difference. Salt will draw the blood and juices out of the meat which will consequently prevent the roasting of the upper surface of the meat. Add salt to roast meat only after half of the cooking time has elapsed. [. . . ] Only use flat bottomed utensils, that are heavy and have a diameter at least the same as the cooking zone. Small scratches or abrasions on the hob's glass surface Incorrect cleaning or rough-bottomed pans are used; particles like grains of sand or salt get between the hob and the bottom of the pan. Refer to the “CLEANING” section; make sure that pan bottoms are clean before use and only use smooth bottomed pans. Dark stains Use a razor blade and follow the “CLEANING” section. [. . . ]
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