ROSIERES Bocuse User manual

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44000571
The Rosières Bocuse cooker
Operating instructions
B O C U S E
RBC 127 AUS

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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

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…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

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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

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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

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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.

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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.

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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
11
11
122
22
2
33
33
3
44
44
455
55
5

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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.

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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.

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LEFT OVEN
Clock programmer Pyrolytic
cleaning
indicator
Function selector Thermostat knob
Thermostat
control indicator
USING THE LEFT OVEN
> Turn the function selector to the cooking position you want.
> Set the thermostat knob to the required temperature based on the
information below.
Defrost Thermostat knob to stop position
Conventional cooking from 60°C to 280°C
Fan cooking from 60°C to 230°C
Fan + Lower element from 60°C to 230°C
Grill from 220°C to 275°C
Turbo grill from 180°C to 230°C
Rotisserie from 220°C to 275°C
> In order to operate the oven either set to manual ( symbol in window)
or automatic (cooking duration time displayed in window).
Before programming, the “C” pointer must be positioned under the hour hand, if
not: pull out and turn the button clockwise.
In the hand position, or with a cooking duration displayed, the oven starts imme-
diately, to set Manual symbol or time in window turn the button clockwise
without pulling it and release it.
Pointer “C” Hand position Immediate programming
with a cooking duration
Section 3
SETTING THE PROGRAMMER
The clock must be set before using the oven for the first time.
To set the time, press in and turn the button clockwise.
Move the clock’s hour and minute hands to the correct time.

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Ž •Drive device
ROTISSERIE
Inhandposition,theovenmustbestoppedmanuallybyreturningthefunctionselector
and thermostat knobs to the stop position.
For programming with immediate start and cooking duration, the oven stops
automatically once the time has elapsed and an audible alarm sounds. To stop the
alarm, turn the button to display in the little window.
Return the function selector and thermostat knobs to the stop position.
> The cooking start time can be delayed...
To set the start time: pull out and turn the button to the right to put the ‘C’pointer to
the required starting time, and release it.
To set the cooking duration: turn the button clockwise, without pulling, to display
the time required to cook the food.
The oven starts at the programmed time and stops operating automatically once
the time has elapsed. The end of cooking time is signalled by an alarm that rings
for several minutes. To stop the alarm, turn the button to display and return
the function selector and thermostat knobs to the stop position.
This consists of one skewer, two forks and a spit holder.
. Take all the accessories out of the oven.
. Place the deep tray at the bottom.
. Put the food onto the skewer, and centre between the two forks.
. Put the skewer onto the holder.
. Slide the holder and skewer into the second shelf position from the bottom.
. The end of the turnspit should be opposite the opening of the drive device.
. Engage the turnspit in the drive device.
Fitting the turnspit diagonally:
Œ •
No preheating is required for Rotisserie cooking.
Rotisserie cooking is carried out with the door closed.

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RIGHT OVEN
End of cooking
timer with
hand position
Function selector Thermostat knob
Thermostat
control indicator
USING THE RIGHT OVEN
>Turn the function selector knob to the cooking position you require.
> Set the thermostat knob to the required temperature based on the
information below.
Conventional cooking from 60°C to 280°C
Lower element from 60°C to 230°C
Grill from 220°C to 275°C
> Set the timer knob to the hand position or to a duration.
Note: to indicate a duration on the timer, turn the knob clockwise up to 120
minutes then return it to the required duration.
Hand position Duration : 1-120 minutes
Whatever programming method is selected, the oven starts immediately.
In hand position, the oven must be stopped manually by returning the
function selector and thermostat knobs to the stop position.
When programming a duration, the oven stops automatically once the time
has elapsed.
INDICATORS
The regulation indicator shows the use and operation of the thermos-
tat. It comes on and goes off regularly throughout the cooking duration
time.
The pyrolytic cleaning indicator comes on as soon as the control
knob is on the P position and goes off when the oven temperature
rises to 300°C.
Section 3

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Temperatures and cooking times are given as guidance for oven use.
Personal experience should then let you adapt these settings to your own
taste.
Remember that cooking at higher temperatures causes more spattering,
and the oven becomes dirty causing smoke. It is better to slightly reduce the
cooking temperature, even if it means increasing the cooking time.
COOKING HINTS
Oven walls are equipped with
different shelf positions numbered
from the bottom.
SHELF POSITION
FISH
Recipe Cooking Quantity Cooking °C Cooking Shelf position
Method time from bottom of
the oven
Trout or Conventional
Bream cooking 1 kg whole 220°C 30 min 1
Monk fish or Conventional
Salmon cooking 1 kg poached 220°C 30 min 1
Salmon steak Fan cooking 6 pieces 140-160°C 10-15 min 1
Fillet of sole Fan cooking 6 pieces 160°C 15-20 min 1
Grilled fish Grill 6 fillets275°C 2 X 5 min 4
4
3
2
1

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MEAT
It is better not to salt meat until after cooking as salt encourages the meat
to spatter fat. This will dirty the oven and generate a lot of smoke.
Joints of white meat, pork, veal, lamb and fish can be put into a cold oven.
The cooking time is longer than for a preheated oven, but it cooks through
to the middle of the food as the heat has more time to penetrate.
Correct preheating is the basis of successful red meat cookery.
FOR GRILLING
Preparing for a mixed grill:
Remove the meat from the refrigerator a few hours before grilling. Lay it on
several layers of kitchen roll: this improves sealing, making it tastier and
ensures that it cooks right through to the centre.
Add pepper and spices to the meat before grilling, but add any salt after
cooking. This way it will seal and stay moist. Baste all the food to be cooked
with a little oil. This is best done with a wide flat basting brush. Then
sprinkle with more pepper and herbs.
Put the grill dish into the oven.
During cooking:
Never pierce the food during cooking, or when you turn it over: juice
runs out and the meat becomes dry.
Section 3

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MEAT
Recipe Cooking Quantity Cooking °C Cooking Hints
Method time
Beef with Conventional
carrotscooking for 6 200-220°C about 4 hr
Duck Conv. cooking 1.5 kg 200-220°C 1½ hr
Turkey Conv. cooking 5-6 kg 160-180°C 2½-3 hr
Goose Conv. cooking 3-4 kg 160-180°C 2-2½ hr
Leg of lamb Conv. cooking 200-220°C 15 min/pound
Roast chicken Conv. cooking 1-1.5 kg 220°C about 1 hr
Roast beef Conv. cooking 240°C 15 min/pound
Roast rabbit Fan cooking 800 g – 1 kg 200-220°C 50-60 min
Roast white
meat Fan cooking 200-220°C 40-50 min/kg
Boeuf Cast-iron casserole
bourguignon Lower element* for 6 200°C 1½ hr with lid
Chicken Cast-iron casserole
casserole Lower element* 1.5 kg 210°C 1½ hr with lid
Veal/poultry Rotisserie 1.2 kg 275°C 60-70 min/kg No preheat required
Veal/poultry Rotisserie 1 kg 275°C 45-50 min No preheat required
Beef Rotisserie 1 kg 275°C 15-20 min No preheat required
Lamb/Mutton Rotisserie 1 kg 275°C 20-25 min No preheat required
Pork Rotisserie 1 kg 275°C 45-50 min No preheat required
Kebabs Grill 6 pieces 275°C 2 x 8 min Turn over half way
through cooking
Pork chop Grill 6 pieces 275°C 2 x 8 min Turn over half way
through cooking
* for the fan and lower element cooking method, we recommend preheating with fan cooking.
All cooking was done at shelf position “1”.

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VEGETABLES – OTHERS
Recipe Cooking Quantity Cooking °C Cooking Hints
Method time
Braised
cabbage Conv. cooking for 6 200-220°C 1 hour
Pâté en croûte Conv. cooking 200-220°C 1 hour/kg
Chicory
with gruyere Fan cooking for 6 180-200°C 25-30 min
Jacket
potatoes Fan cooking for 6 200-220°C about 1 hour
Soufflé, savoury
/sweet Fan cooking for 6 180-200°C 50-60 min mould Ø 22
Stuffed
tomatoes Fan cooking 6-8 pieces 200-220°C 40-45 min
Pilau rice Lower element 300 g 200°C 25 min
Leek flan Fan +
Lower element for 6 220°C 35-40 min
Quiche Fan for 6 220°C 45-50 min Flat pan
Lorraine + Lower element
Toast with 3 min to toast
cheese* Turbo grill 6 pieces 210°C one side +
4 min/cheese
Dauphiné
(cheese-topped Turbo grill 6 portions 200°C 45 min Oval dish
dish)*
Sausages* Turbo grill 4 pieces 210°C 2 X 10 min Flat pan
Turn over Half
way through
cooking
All the cooking was done at shelf position “1” except cooking marked “*”, which requires cooking
at a middle shelf position.

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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 Cooking °C Cooking Shelf level Hints
Method time
Cake Conv. cooking 1.5 kg 180-200°C 50-60 min 1
Fruit tart
in batter Conv. Cooking for 6 200-220°C 40-50 min 1Ø 27
Pound cake Conv. cooking 1.5 kg 200-220°C 45-50 min 1
Filled pie Conv. cooking for 6 200-220°C 40-45 min 1Ø 27
Brioche Fan cooking 800 g 200°C 40-45 min 1
Sponge cake Fan cooking 180-200°C 35-40 min 1Ø 27
Genoese cake Fan cooking 180-200°C 30-35 min Ø 27
Choux pastry Fan cooking 40 pieces 190°C 35 min 1 and 3 2 trays
Pastry base Fan cooking for 6 180-200°C 20-30 min 1Ø 27
Puff pastry
e.g. bouchée Fan cooking 6 pieces 200°C 15-20 min 1
Meringues Fan 1 tray 80-85°C 4½ hours 1
+ Lower element*
Fruit tart Fan for 6 220°C 35-40 min 1
+ Lower element*
* with fan and lower element cooking method, we recommend at first a preheating with fan cooking to
save time.

19-
COOKER EQUIPMENT
THE MULTI PURPOSE HOT PLATE/SUPER BURNERANDACCESSORIES
Hot plate Hook Griddle Wok support
. 1 Hot plate for cooking food using large pans, for stews, sauces, etc.
. 1 Hook for removing the hot plate.
. 1 Griddle for brisk grilling.
.
1 Burner spacer with cast iron pan support for use when the burner is uncovered.
. 1 Wok support grill.
. 1 cast-iron pan support for open burner cooking.
OVENS
Flat shelf Pastry tray Tray holder shelf Drip-tray
. 2 Flat shelves for supporting various dishes and moulds.
. 3 Pastry trays with 1 stainless steel tray that slide directly into the oven shelf
positions. They are for cooking small pastries, like choux, biscuits, meringues,
etc.
. 2 Tray holder shelves for supporting dishes or moulds. They can be combined
with drip-trays on slides.
. 2 Drip-trays to collect meat and grilling juices during roasting or grilling. They
can be put on the shelves, or slid under them. Unless used with the grill, the
drip-tray must not be stored in the oven while in use.
. 1 Flat shelf can be combined with the drip-tray for all
types of grilling. Ahandle is supplied for removing
grill pan from the oven without the risk of burning
yourself. Never leave the handle inside the oven.
All unused accessories must be removed from the oven when it is in use.
Section 3

-20
Before carrying out any cleaning, you must:
. disconnect the appliance from the electrical supply.
. wait for all the hot parts to cool.
Never use abrasive cleaners, wire wool or sharp objects to clean the top.
TOP LEFT
- Polished cast-iron plate: protective finish is applied to the cast-iron plate
when it leaves the factory. The finish can easily be removed using a strong liquid
detergent (ammonia based).
To clean it, rub the plate with fine emery paper to clear any rust spots. Wipe with a
slightly oily cloth to prevent rust forming. When in use, daily cleaning is required
to keep the top of the cast-iron plate looking good. General stores stock various
products for cleaning the polished top. For additional protection, we recommend
you clean the cast-iron top regularly with a slightly oily cloth.
- Enamelled cast-iron frame: when the cooker is cold, just clean using a non-
abrasive 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 non-
abrasive liquid detergent, rinse and wipe off with a clean dry cloth.
Section 4 Cleaning
Cleaning your Rosières Bocuse cooker
This section explains how to keep each part of your cooker clean and in peak
operating condition.