User manual SMEG S100EG

[. . . ] Cooking hints ____________________________________________ 5. 1 TRADITIONAL COOKING_____________________________________ 5. 2 HOT-AIR COOKING ________________________________________ 5. 3 GRILL COOKING __________________________________________ 5. 4 HOT-AIR GRILLING ________________________________________ 5. 5 DELICATE COOKING _______________________________________ 5. 6 DEFROSTING ____________________________________________ 5. 7 SPIT ROASTING __________________________________________ 59 59 59 60 60 61 61 62 6. Recommended cooking table _______________________________ 63 7. Maintenance and cleaning __________________________________ 7. 1 ENAMELLED PARTS _______________________________________ 7. 2 DOOR GLASS ____________________________________________ 7. 3 OUTER OVEN STRUCTURE __________________________________ 7. 4 PYROLYSIS: AUTOMATIC OVEN CLEANING________________________ 65 65 65 65 65 8. Extraordinary maintenance _________________________________ 68 8. 1 REPLACING THE LIGHT BULB _________________________________ 68 8. 2 DISMANTLING THE DOOR ___________________________________ 68 47 Introduction Thank you for having preferred our product. [. . . ] BEFORE THE APPLIANCE IS PUT INTO OPERATION, ALL THE LABELS AND PROTECTIVE FILMS APPLIED INSIDE OR OUTSIDE MUST BE REMOVED. NEVER ALLOW THE OVEN TO BE USED BY CHILDREN WITHOUT ADULT SUPERVISION. DURING THE AUTOMATIC CLEANING CYCLE (PYROLYSIS) THE OUTER DOOR WINDOW COULD BECOME HOTTER THAN NORMAL. NEVER PUT INFLAMMABLE OBJECTS IN THE OVEN. IF THIS WERE ACCIDENTALLY LIT IT COULD CAUSE A FIRE. 1. 1 DISPOSING OF PACKAGING Always dispose of packaging in a proper manner. The best thing is to get rid of it through a pre-sorted waste collection centre. 1. 2 DISPOSING OF OLD APPLIANCES Before throwing away an old appliance, make sure this is rendered harmless and dispose of it through a pre-sorted waste collection centre. 50 Description of controls 2. Description of controls 2. 1 FRONT CONTROL PANEL All the oven controls are grouped together on the front panel. STATIC MODEL 8 FUNCTION MODEL 10 FUNCTION MODEL THERMOSTAT INDICATOR LIGHT When this light comes on, the oven is heating up. When this light goes out, the preset heating temperature has been reached. When the light flashes, the temperature inside the oven is steady at the set temperature. NOTE : THIS LIGHT ALSO COMES ON DURING THE AUTOMATIC CLEANING CYCLE (PYROLYSIS) AND GOES OUT WHEN THE SET TIME HAS PASSED. DOOR LOCK INDICATOR LIGHT When this light comes on during automatic cleaning (pyrolysis), the door lock device is operative. 51 Description of controls THERMOSTAT KNOB Cooking temperature is selected by turning the knob clockwise to the desired setting, between 50 and 280 °C. The set temperature will appear on the display for a few seconds. If you wish to use greaseproof paper, place it so that it will not interfere with the hot air circulation inside the oven. To prevent any steam in the oven creating problems, open the door in two stages: half open (5 cm approx. ) for 4-5 seconds and then fully open. To access food, always leave the door open as short a time as possible to prevent the temperature in the oven from falling and ruining the food. 3. 2 OVEN LIGHT The light comes on by turning the function switch to any position or by opening the door with the oven off. 3. 3 COOLING VENTILATION The oven features cooling fans which switch on together with the oven. Fan operation causes a normal flow of air which exits at the bottom part of the oven front. PYROLYSIS: once the cleaning cycle has started, the fans only operate when the oven has achieved a preset temperature. 56 Available accessories 4. Available accessories The oven features 4 support positions for plates and racks of different height. NOTE : SOME MODELS DO NOT FEATURE ALL ACCESSORIES. Baking plate for cakes or biscuits. Tubular rack: for cooking food on plates, small cakes, roasts or food requiring light grilling. Tubular tray-holder rack: for cooking food on plates, small cakes, roasts or food requiring light grilling. Oven plate: useful for collecting fats falling from the rack. Tubular frame for roasts: supports the roasting spit (see instructions at para. Spit: useful for cooking chickens, sausages and all food requiring uniform cooking. Chromium-plated tubular gripper for removing hot racks and plates from the oven. 57 Available accessories The chromium-plated tubular gripper is a very useful accessory in the kitchen. Besides firmly gripping plates and racks, it prevents direct contact (avoiding the use of oven gloves and fabric pot-holders). Request original accessories directly from your local dealer, who will be pleased to recommend the best articles for your oven. 58 Cooking hints 5. Cooking hints In fan-assisted mode preheating should be carried out at 30/40°C above the cooking temperature. This considerably shortens cooking times and reduces power consumption, as well as giving better cooking results. [. . . ] Recommended cooking table Cooking times, especially meat, vary according to the thickness and quality of the food and to consumer taste. TRADITIONAL COOKING FOOD FIRST COURSES Lasagne Oven-baked pasta MEAT Roast veal Roast beef Roast pork Chicken Duck Goose - Turkey Rabbit Leg of lamb ROAST FISH PIZZA DESSERTS Meringue Short pastry Ciambella Savoyards Brioches Fruit cake (*) = with preheated oven LEVEL FROM BELOW 2-3 2-3 2 2 2 2 2 2 2 1 1-2 1-2 1-2 1-2 1-2 1-2 1-2 1-2 TEMPERATURE (°C) TIME IN MINUTES (*) 210 - 230 210 - 230 170 - 200 210 - 240 170 - 200 170 - 200 170 - 200 140 - 170 170 - 200 170 - 200 170 - 200 210 - 240 50 - 70 170 - 200 165 150 170 - 200 170 - 200 30 40 30 - 40 / Kg. 45 - 60 45 - 60 45 - 60 50 - 60 15 / Kg. according to dimensions 40 - 45 60 - 90 15 - 20 35 - 45 30 - 50 40 - 45 20 - 30 GRILLING FOOD LEVEL FROM BELOW 4 3 3 4 4 3 4 4 4 4 TIME IN MINUTES FIRST SURFACE 7-9 9 - 11 9 - 11 2-3 7-9 9 - 14 7-9 7-9 5-6 2-4 SECOND SURFACE 5-7 5-9 9 - 11 2-3 5-7 9 - 11 5-6 5-6 3-4 2-3 Pork chops Fillet of pork Fillet of beef Liver Veal escalopes Half chicken Sausages Meat-balls Fish fillets Toast 63 Recommended cooking table HOT-AIR COOKING FOOD FIRST COURSES Lasagne Oven-baked pasta Creole rice MEAT Roast veal Roast pork Roasted beef Fillet of beef Roast lamb Roast beef Roast chicken Roast duck Roast turkey Roast rabbit Roast hare Roast pigeon FISH PIZZA DESSERTS (pastries) Ciambella Fruit cake Sponge-cake Brioches Strudel Savoyard pudding Bread Toast LEVEL FROM BELOW 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2-3 2-3 2-3 2-3 2-3 2-3 1-2 2-3 2-3 1-2 TEMPERATURE (°C) TIME IN MINUTES 190 - 210 190 - 210 190 - 220 150 - 170 150 - 160 160 - 170 160 - 180 130 - 150 170 - 180 170 160 - 170 150 - 160 150 - 160 160 - 170 140 - 170 150 - 170 210 - 240 150 - 170 170 - 190 190 - 220 160 - 170 150 160 - 170 190 - 210 220 - 240 20 - 25 25 - 30 20 - 25 65 - 90 70 - 100 65 - 90 35 - 45 100 - 130 40 - 45 70 - 90 100 - 160 160 - 240 80 - 100 30 - 50 15 - 25 according to dimensions 30 - 50 35 - 45 40 - 50 25 - 35 40 - 60 25 - 35 30 - 40 40 7 64 Maintenance and cleaning 7. Maintenance and cleaning 7. 1 ENAMELLED PARTS Wait for the oven to cool, take out all the removable parts and proceed to wash with water and regular detergent. [. . . ]