User manual ROSENLEW RW420

[. . . ] Take care of the instruction book which will be needed by the new owner if the cooker is sold or passed on to someone else. Do not hesitate to contact us with questions or viewpoints about the cooker and its use. warning triangle is to do with safety. PLEASE READ THESE TEXTS CAREFULLY, so that you do not harm yourself, others or the cooker. ANY TEXT MARKED WITH A Children and the cooker Children are naturally curious and interested in most things, including the cooker. From a safety point of view, we would like to emphasis the following for those with children at home: There should be worktops on both sides of the cooker extending at least 40 cm to left and to right. [. . . ] You will soon learn which setting and heating zone to choose depending on your pans and what you are cooking. Here is a brief guide to choosing the correct setting: Boiling You normally start cooking with the hotplate switched to maximum heat before turning it down to a lower heat. The sound and size of the water bubbles can help you to choose the correct setting: Simmering with tiny bubbles as in carbonated water. Suitable for cooking rice, fish and vegetables such as sugar peas and broccoli. GENTLE HEAT: Gently boiling with larger bubbles. Suitable for boiling most foods, such as meat, root vegetables and potatoes. MEDIUM HEAT: HOT: The sound disappears before the water starts bubbling vigorously. Then turn the heat down for more gentle cooking. Frying It is best when frying not to use food that has come straight out of the refrigerator. Put the margarine or butter in the frying pan and turn on to the recommended heat. In order to get the best results, it is important that the fat is the right colour (temperature) when you start frying. Hold a light-coloured spatula to the bottom of the pan to see the colour of the fat. Suitable for eggs, onions, raw potatoes, chops and steaks and whole fish, etc. LIGHTLY BROWNED FAT: BROWNED FAT: Suitable for frying most foods such as pancakes, minced meats, sausages, thin fish fillets and stewing steak. Be careful as the fat can easily become burnt. WELL BROWNED FAT: 9 The ceramic hob Choosing suitable pans To help you save both time and energy, the bases of saucepans and frying pans should: · be at least as large as the hotplate. Preheat the oven first, then put the joint in the lower part of the oven. Remove the joint when the thermom- 13 The oven eter reaches the required temperature. Cover the meat with aluminium foil and let it stand for about 15 minutes. This will make it easier to carve, and less meat juices will be lost when carving. Grilling Size, shape, quantity, the degree of fat marbling, and even the initial temperature of the meat all affect the outcome and time of the grilling process. Fish, poultry, veal and pork will not brown as much as the darker meats such as beef and game. Vegetable oil and/or seasoning will improve the colour, but it also increases the risk of surface burning. Dry the surface of the meat, place it on the oven shelf and season to taste. Place an oven dish, ideally lined with foil, underneath the shelf to catch the fat etc. Pork chops, steaks and fish should be grilled high up in the oven, while meats such as thick spare ribs are better lower down. Set the function control to and the temperature control to the temperature require (250ºC maximum). Grilling for too long makes food dry, dull, and possibly burnt as well. [. . . ] Where necessary, you can alter the height of the plinth to make the cooker suitable for a worktop height of 85 or 88 cm (see below). Check the cooker cable is not trapped when moving the cooker. 90 88 85 55 To adjust the plinth height 1 Carefully lay the cooker on its front (SEE PICTURE). Use some of the packaging material to cushion the cooker on the floor surface. Unscrew screw A (1 screw) in the centre rear of the plinth and the side screws B (4 screws, SEE PICTURE). [. . . ]