User manual SMEG WCF61V/A

[. . . ] 61 AVAILABLE ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 FRONT PANEL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 ELECTRONIC ANALOGUE CLOCK. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 USING THE OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] The insertion heights are indicated from the bottom upwards (see figure). (When using the recipes, the display will show the recommended runner for the selected recipe. ) 8. 2. 2 Cooling system The appliance is equipped with a cooling system which comes into operation as soon as a cooking function starts. The fan causes a steady outflow of air from above the door which may continue for a brief period of time even after the oven has been turned off. 77 Instructions for the user 8. 2. 3 Oven inside lights The oven lights come on when the door is opened or any function is selected, except for (where present). If the oven light fails, replace it as described in "11. 1 Replacing the light bulb". 8. 3 Warnings and general advice for usage All cooking operations must be carried out with the door closed. 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. For the best cooking results, we recommend placing cookware in the centre of the rack. To prevent any steam in the oven from causing problems, open the door in two stages: half open (5 cm approx. ) for 4-5 seconds and then fully open. If you need to access the food, always leave the door open for as short a time as possible to prevent the temperature in the oven from falling and ruining the food. To prevent excessive amounts of condensation from forming on the internal glass, food should not be left inside the oven for too long after cooking. 78 Instructions for the user 9. 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 cakes and in any case particularly suitable for fatty meats such as goose and duck. 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. Alternatively, simply press on the roast with a spoon: if it is hard, it is ready; if not, it needs another few minutes' cooking. 81 Instructions for the user 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 right 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. If the dessert collapses when it comes out of the oven, on the next occasion reduce the set temperature by about 10°C, selecting a longer cooking time if necessary. · 9. 1. 4 Advice for defrosting and proving · · · · We recommend positioning frozen foods in a lidless container on the first runner of the oven. The food must be defrosted without its wrapping. Lay out the foodstuffs to be defrosted evenly, not overlapping. When defrosting meat, we recommend using a rack positioned on the second runner with the food on it and a tray positioned on the first runner. 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. · · 9. 1. 5 Advice for cooking with the Grill and the Fan-assisted grill · Using the Grill function , meat can be grilled even when it is put into the oven cold; preheating is recommended if you wish to change the effect of the cooking. [. . . ] · Then pull the front of the glass panel upwards (2). · Doing this detaches the 4 pins attached to the glass from their slots in the oven door. Removing the middle glass panels: (pyrolytic models) · There are two middle glass panels in pyrolytic models, attached using 4 small locks. Remove the middle panes by lifting them upwards. [. . . ]