User manual SMEG SAP399X-8

[. . . ] INSTRUCTIONS FOR USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 SAFETY PRECAUTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 ENVIRONMENTAL RESPONSIBILITY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 GET TO KNOW YOUR OVEN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] This function enables large quantities of food, particularly meat, to be grilled evenly. SMALL GRILL Using only the heat released from the central element, this function enables small portions of meat and fish to be grilled for making kebabs, toasted sandwiches and all types of grilled vegetable side dishes. ROTISSERIE GRILL: (on the pyrolytic model only) The rotisserie functions in combination with the grill element allow to perfectly brown food. 23 Instructions for the user FAN-ASSISTED STATIC: The operation of the fan, combined with traditional cooking, ensures uniform cooking even with complex recipes. Perfect for biscuits and cakes, even when simultaneously cooked on several levels. (For multiple-level cooking, you are advised to use the 2nd and 4th runners. ) FAN-ASSISTED GRILL: The air produced by the fan softens the strong heatwave generated by the grill, giving perfect grilling even with very thick foods. shin of pork). FAN-ASSISTED SMALL GRILL: Through the combined action of the fan and the heat of the central element only, this function is perfect for rapid cooking and cooking au gratin of small quantities of food (particularly meats), by bringing together the dietary advantages of the grill and the even cooking of the fan. FAN-ASSISTED BOTTOM: The combination of the fan with just the lower heating element allows cooking to be completed more rapidly. This system is recommended for sterilising or for finishing off the cooking of foods which are already well-cooked on the surface, but not inside, which therefore need a little more heat. In pyrolytic models, the special defrosting and proving functions are brought together under the same function (see "9. 1. 4 Advice for defrosting and proving" for further details). CIRCULAR: The combination of the fan and the circular element (incorporated in the rear of the oven) enables different foods to be cooked on several levels, as long as they need the same temperature and cooking time. Hot air circulation ensures instant and uniform distribution of heat. It will be possible, for instance, to cook fish, vegetables and biscuits simultaneously (on different levels) without mixing smells and flavours. (For multiple-level cooking, you are advised to use the 2nd and 4th runners. ) 24 Instructions for the user TURBO: The combination of fan-assisted cooking and traditional cooking enables different foods to be cooked on several levels extremely quickly and efficiently, without any transfer of smells and flavours. Perfect for large volumes that call for intense cooking. (For multiple-level cooking, you are advised to use the 2nd and 4th runners. ) DEFROSTING: (on the multifunction model only) Rapid defrosting is helped by switching on the fan provided and the top heating element to ensure uniform distribution of low temperature air inside the oven. 25 Instructions for the user 9. 1 Cooking advice and instructions 9. 1. 1 General advice We recommend preheating the oven before putting the food in. · · For cooking on several levels, we recommend using a fan-assisted function to achieve uniform cooking at all heights. In general, it is not possible to shorten the cooking times by increasing the temperature (the food could be well-cooked on the outside and undercooked on the inside). 9. 1. 2 Advice for cooking meat · · Cooking times, especially for meat, vary according to the thickness and quality of the food and to consumer's taste. We recommend using a meat thermometer for meat when roasting it. Alternatively, simply press on the roast with a spoon: if it is hard, it is ready; if not, it needs another few minutes' cooking. 9. 1. 3 Advice for cooking desserts and biscuits · · · Use dark metal moulds for desserts: they help to absorb the heat better. The temperature and the cooking duration depend on the quality and consistency of the dough. Check whether the dessert is cooked all the way through: at the end of the cooking time, put a toothpick into the highest point of the dessert. If the dough does not stick to the toothpick, the dessert is cooked. [. . . ] In the case of stubborn dirt, wash with a damp sponge and neutral detergent. Replacing the glass panels: · Replace the panels in the reverse of the order in which they were removed. · Reposition the internal glass panel, taking care to centre and insert the 4 pins attached to the glass into their slots in the oven door by applying slight pressure. 43 Instructions for the installer 12. INSTALLING THE APPLIANCE 12. 1 Electrical connection The identification plate bearing the technical data, serial number and brand name is visibly positioned on the appliance. Do not remove this plate for any reason. [. . . ]