User manual SMEG SF371X

[. . . ] INSTRUCTIONS FOR USE THIS MANUAL IS AN INTEGRAL PART OF THE APPLIANCE. IT MUST BE KEPT IN ITS ENTIRETY AND IN AN ACCESSIBLE PLACE FOR THE WHOLE WORKING LIFE OF THE OVEN. CAREFUL READING OF THIS MANUAL AND ALL THE INSTRUCTIONS THEREIN BEFORE USING THE APPLIANCE IS ESSENTIAL. INSTALLATION MUST BE CARRIED OUT BY QUALIFIED PERSONNEL IN ACCORDANCE WITH THE REGULATIONS IN FORCE. [. . . ] 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. Check whether the dessert is cooked right through: About 10 minutes before the end of cooking, stick a toothpick into the highest point in the dessert. If the dessert goes flat 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. · · · · HINTS FOR THAWING AND PROVING: · We recommend positioning frozen foods in a lidless container on the first runner of the oven. · · The food must be thawed without its wrapping. Lay out the foodstuffs to be thawed evenly, not overlapping. 24 Instructions for the user · When thawing 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 thawing food drains away from the food. For successful proving, a container of water should be placed in the bottom of the oven. During proving it is recommended to cover the food with a damp canvas. · · · 25 Instructions for the user 8. 2 Cooking tables: The times indicated in the following tables do not include the preheating times and are approximate. Always make sure to pre-heat and to load the oven when the stays steady on. FUNCTION LEVEL FROM BELOW TEMPERATURE TIME IN MINUTES °C FIRST COURSES LASAGNE OVEN-BAKED PASTA MEAT ROAST VEAL LOIN OF PORK SHOULDER OF PORK ROAST RABBIT TURKEY BREAST ROAST NECK OF PORK ROAST CHICKEN GRILLED MEATS PORK CHOPS FILLET OF PORK FILLET OF BEEF LIVER SAUSAGES MEAT-BALLS ROTISSERIE MEATS CHICKEN Rotisserie grill On a rotisserie rod 250 - 280 60 - 70 Ventilated grill Grill Grill Ventilated grill Ventilated grill Grill 4 3 3 4 3 3 300 300 300 300 300 300 Ventilated static Ventilated static Turbo circular ventilated static Turbo Turbo 2 2 2 2 2 2 2 180 - 190 180 - 190 180 - 190 180 - 190 180 - 190 180 - 190 180 - 190 70 - 80 70 - 80 90 - 100 70 - 80 110 - 120 190 - 210 60 - 70 FIRST SECOND SURFACE SURFACE static static 1 1 220 - 230 220 - 230 50 - 60 40 7-9 9 - 11 9 - 11 2-3 7-9 7-9 5-7 5-9 9 - 11 2-3 5-6 5-6 26 Instructions for the user FISH Bottom ­ SALMON TROUT ventilated circular PIZZA BREAD MUFFINS DESSERTS DOUGHNUT FRUIT TART Ventilated static Ventilated static Bottom + SHORT PASTRY ventilated circular JAM TARTS PARADISE CAKE ECLAIR LIGHT SPONGE CAKE RICE PUDDING CROISSANTS Turbo Ventilated static Turbo Circular Turbo Circular 2 2 2 2 2 2 160 160 150 - 160 150 - 160 160 160 20 - 25 55 - 60 40 - 50 45 - 50 40 - 50 25 - 30 2 160 - 170 20 - 25 2 2 160 160 55 - 60 30 - 35 Ventilated static Circular Turbo 1 2 2 250 - 280 190 - 200 180 - 190 6 - 10 25 - 30 15 - 20 2 150 - 160 35 - 40 8. 3 Using other functions The following tables indicate how to use the functions for thawing, proving and cooking with the rotisserie rod. FUNCTION LEVEL FROM BELOW TEMPERATURE °C TIME IN MINUTES Thawing Proving 1 1 30 40 Depending on the quantity. 27 Instructions for the user ROTISSERIE COOKING (ON PYROLYTIC MODELS ONLY) Prepare the rotisserie rod with the food, tightening the screws A of the prongs. Remove the handle D and position the rotisserie rod so that the pulley E is still in the guides on the frame B. Push the frame B fully in until the tip of the rotisserie rod enters the hole C on the rear wall of the oven. Place a basin F on the bottom shelf and pour a little water into it to prevent smoke from forming. 28 Instructions for the user 8. 4 Use of the pizza plate (on some models only) This appliance is equipped with a plate specially developed for cooking pizza. To cook pizza, use the relevant recipe identified by the symbol · . [. . . ] Check whether an omnipolar switch upstream from the oven feed line is in the "ON" position. Check whether the "showroom" mode has been set, for further details see paragraph "Secondary menu" at page 19. Check whether the "child lock-out function" mode has been set, for further details see paragraph "Secondary menu" at page 19. Check whether the "2300 W" mode has been set, for further details see paragraph "Secondary menu" at page 19. [. . . ]