User manual SMEG SC107SG-8

[. . . ] INSTRUCTIONS FOR USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 SAFETY PRECAUTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 ENVIRONMENTAL RESPONSIBILITY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 GET TO KNOW YOUR OVEN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] GRILL: The heat coming from the grill element gives perfect grilling results, especially for thin and medium thickness meat and, in combination with the rotisserie (when present), it allows the food to be browned evenly at the end of cooking. This function enables large quantities of food, particularly meat, to be grilled evenly. ROTISSERIE GRILL: (on the pyrolytic model only) The rotisserie functions in combination with the grill element allowing to perfectly brown food. BOTTOM: The heat coming solely from the bottom makes it possible to complete the cooking of foods that require a greater basic temperature, without affecting their browning. Perfect for cakes, pies, tarts and pizzas. 95 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 1st and 3rd 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. 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 1st and 3rd runners. ) 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 1st and 3rd runners. ) 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. Perfect for any type of food. 96 Instructions for the user DEFROSTING: (see 7. 4 Proving and defrosting functions) Rapid defrosting is helped by switching on the fan and the top heating element to ensure uniform distribution of low temperature air inside the oven. (You are advised to use the 1st or 2nd runner). PROVING: (see 7. 4 Proving and defrosting functions) The proving function, using the heat coming from the top, makes it possible to prove all types of dough, guaranteeing perfect results quickly. 97 Instructions for the user 7. 1 Cooking advice and instructions 7. 1. 1 General advice We recommend preheating the oven before putting the food in. Do not place foods inside the oven until on the display stops flashing and the beep has sounded to confirm that the programmed temperature has been reached. 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). 7. 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. 7. 1. 3 Advice for cooking desserts and biscuits Use dark metal moulds for desserts: they help to absorb the heat better. [. . . ] If it has not, the oven has a protection device that does not allow functions to be selected while the door locking device is active. This is because the temperatures inside the oven are still too high to permit any type of cooking. The door locking device has not properly attached to the door. This might be because the door was accidentally opened during its activation. [. . . ]