User manual SMEG SC112SGT

[. . . ] INSTRUCTIONS FOR USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 SAFETY INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 INSTRUCTIONS FOR DISPOSAL ­ OUR ENVIRONMENTAL CARE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GET TO KNOW YOUR OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] COOKING WITH THE OVEN ECO: Using the grill and the bottom heating element plus the fan is particularly suitable for cooking small quantities of food, as it provides low energy consumption. STATIC: 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 or thermal radiation cooking, is suitable for cooking just one dish at a time. Perfect for all types of roasts, bread, and tarts and in any case particularly suitable for fatty meats such as goose and duck. 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 fitted) allows to give the food an even browning at the end of the cooking. This function allows to grill large quantities of food, particularly meat, evenly. only) The rotisserie functions in combination with the grill element, browning food perfectly. only) the heat coming just from the bottom allows to complete the cooking of foods that require a longer basic cooking time, without affecting their browning. Perfect for cakes, pies, tarts and pizzas. 20 Instructions for the user BOTTOM + CIRCULAR VENTILATED: (multifunction mod. only) ventilated cooking is combined with the heat coming from the bottom, at the same giving time slight browning. VENTILATED 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. VENTILATED GRILL: The air produced by the fan softens the strong heatwave generated by the grill, giving perfect grilling even on very thick foods. VENTILATED BOTTOM: The combination of the fan with just the bottom heating element allows cooking to be completed more rapidly. This system is recommended for sterilizing or for finishing off the cooking of foods already well-cooked on the surface, but not inside, which therefore need a little more heat. CIRCULAR: The combination of the fan and the circular element (incorporated in the rear of the oven) allows to cook different foods on several levels, as long as they need the same temperatures and cooking time. Air circulation ensures instant and uniform distribution of heat. It will be possible, for instance, to cook fish, vegetables and biscuits simultaneously with any smells and flavours mixing. 21 Instructions for the user TURBO The combination of ventilated cooking and traditional cooking allows to cook different foods on several levels extremely quickly and efficiently. Perfect for large volumes that call for intense cooking. THAWING: Rapid thawing is helped by switching on the fan provided and the top heating element that ensure uniform distribution of low temperature air inside the oven. In the pyrolithic models this function integrates the proving. The choice to thaw or to prove depends on the temperature selected. [. . . ] Switch off the oven and switch it on again waiting a few minutes before selecting a new cleaning cycle. It is a normal operation of the appliance, useful for when cooking foods to avoid excessive heat escaping. When the door is closed, the oven will return to normal operation. The oven does not heat up The controls do not respond. · · The cooking times are · longer than those indicated in the table. After the automatic "pyrolysis" cleaning cycle (only on some models) it is not possible to select a function. [. . . ]