User manual SMEG SA210X/1

[. . . ] 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 __________________________________________ 15 15 16 16 17 17 17 18 6. Recommended cooking table _______________________________ 19 7. Maintenance and cleaning __________________________________ 7. 1 ENAMELLED PARTS _______________________________________ 7. 2 DOOR GLASS ____________________________________________ 7. 3 OUTER OVEN STRUCTURE __________________________________ 7. 4 PYROLYSIS: AUTOMATIC OVEN CLEANING________________________ 21 21 21 21 21 8. Extraordinary maintenance _________________________________ 25 8. 1 REPLACING THE LIGHT BULB _________________________________ 25 8. 2 DISMANTLING THE DOOR ___________________________________ 25 3 Introduction Thank you for having preferred our product. [. . . ] The power cable must be changed by the manufacturer or by an authorised service centre to prevent any risks. The new cable must be FG40R3G type (3 x 1. 5 mm2). The oven is designed for installation into any piece of furniture as long as it is heat-resistant. Proceed according to the dimensions shown in Figures 1, 2 and 3. For installing under a work top, follow the dimensions given in Figure 3. For installing under a work top beneath a hob with controls connected to the oven, ensure a minimum clearance from any side walls of at least 110 mm as shown in Figure 1. For installing in a column, follow the dimensions given in Figure 2 allowing for a clearance of 80 to 90 mm at the top and sides of the column. Tighten the four screws (ref. A) inside the frame to secure (Fig. For installing beneath a separate hob, allow for a rear and bottom clearance as shown in Figure 1 (ref. See relevant instructions for fitting and securing the hob. 6 Using the oven 2. Description of controls 2. 1 FRONT CONTROL PANEL All the oven controls are grouped together on the front panel. THERMOSTAT INDICATOR LIGHT When this light comes on, the oven is heating up. During cooking, do not cover the bottom of the oven with aluminium or tin foil and do not place pans or oven trays on it as this may damage the enamel coating. 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. 12 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. 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). 13 Available accessories Request original accessories directly from your local dealer, who will be pleased to recommend the best articles for your oven. 14 Cooking hints 5. Cooking hints In fan-assisted mode preheating should be carried out at 30/40°C above the cooking temperature. [. . . ] This indicates the temperature inside the oven is regular (above all when the oven door is closed). 18 Recommended cooking table 6. 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 19 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 20 Maintenance and cleaning 7. 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