User manual SMEG SFA304X

[. . . ] Contents 1. 1 1. 2 1. 3 1. 4 1. 5 1. 6 1. 7 2. 1 2. 2 2. 3 2. 4 General safety instructions Manufacturer liability Appliance purpose Disposal Identification plate This user manual How to read the user manual General Description Control panel Other parts Available accessories Instructions First use Using the accessories Cooking advice 4 5 5 5 6 6 6 2 Description 7 7 7 8 9 3 Use 3. 1 3. 2 3. 3 3. 4 10 10 10 11 13 4 Cleaning and maintenance 4. 1 Instructions 4. 2 Cleaning the surfaces 4. 3 Ordinary daily cleaning 4. 4 Food stains or residues 4. 5 Removing the door 4. 6 Cleaning the door glazing 4. 7 Removing the internal glass panels 4. 8 Cleaning the inside of the oven 4. 9 Vapour Clean: assisted oven cleaning (on some models only) 4. 10 Extraordinary maintenance 15 15 15 15 15 15 16 16 17 18 19 5 Installation 5. 1 Electrical connection 5. 2 Cable replacement 5. 3 Positioning 20 20 20 21 We advise you to read this manual carefully, which contains all the instructions for maintaining the appliance's aesthetic and functional qualities. For further information on the product: www. smeg. com 3 EN 1 Instructions 4 Instructions 1 Instructions 1. 1 General safety instructions Risk of personal injury • During use the appliance and its accessible parts become very hot. • Never touch the heating elements during use. • Keep children under eight years of age at a safe distance if they are not constantly supervised. [. . . ] Clean the trays before using them for the first time to remove any residues left by the manufacturing process. Tray rack The tray rack has to be inserted into the tray. In this way fat can be collected separately from the food which is being cooked. 3. 3 Using the accessories Racks and trays Racks and trays have to be inserted into the side guides until they come to a complete stop. • The mechanical safety locks that prevent the rack from being taken out accidentally have to face downwards and towards the oven back. Functions list Static (convection) As the heat comes from above and below at the same time, this system is particularly suitable for certain types of food. Traditional cooking, also known as static cooking, is suitable for cooking just one dish at a time. Perfect for all types of roasts, bread and cakes and in any case particularly suitable for fatty meats such as goose and duck. Gently insert racks and trays into the oven until they come to a stop. 11 EN Use Grill The heat coming from the grill element gives perfect grilling results above all for thin and medium thickness meat and in combination with the rotisserie (where present) gives the food an even browning at the end of cooking. This function enables large quantities of food, particularly meat, to be grilled evenly. Bottom (base heat) The heat coming just from the bottom allows you to complete the cooking of foods that require a higher bottom temperature, without affecting their browning. Perfect for cakes, pies, tarts and pizzas. Turbo (supercook) The combination of fan-assisted cooking and traditional cooking allows different foods to be cooked on several levels extremely quickly and efficiently, without odours and flavours mingling. Perfect for large volumes that call for intense cooking. Defrosting (defrost) Rapid defrosting is helped by switching on the fan provided and the top heating element that ensure uniform distribution of low temperature air inside the oven. Fan-assisted static (fan assisted) The operation of the fan, combined with traditional cooking, ensures uniform cooking even with complex recipes. • The temperature and the cooking time depend on the quality and consistency Advice for defrosting and proving • Place frozen foods without their packaging in a lidless container on the first shelf of the oven. • To defrost meat, use the rack placed on the second level and a tray on the first level. In this way, the liquid from the defrosting food drains away from the food. • The most delicate parts can be covered with aluminium foil. • For successful proving, a container of water should be placed in the bottom of the oven. To save energy • Stop cooking a few minutes before the time normally used. Cooking will continue for the remaining minutes with the heat which has accumulated inside the oven. • Reduce any opening of the door to a minimum to avoid heat dispersal. • Keep the inside of the appliance clean at all times. 13 EN 3. 4 Cooking advice of the dough. [. . . ] Pull the 4 edges of the seal outwards to detach the fasteners. 4. 10 Extraordinary maintenance Live parts Danger of electrocution • Ensure the appliance is switched off before replacing the lamp to avoid the possibility of electric shock. Completely remove all accessories from inside the oven. Remove the bulb cover using a tool (e. g. Unscrew and remove the lamp. Installation 5 Installation 5. 1 Electrical connection Power voltage Danger of electrocution • Have the electrical connection performed by authorised technical personnel. [. . . ]