Smeg SC712U Manuel d'utilisateur télécharger pdf (Page 16)

Instructions for the user

6. OVEN FUNCTIONS GUIDE

ECO FUNCTION:

Using the broiler and the bottom heating element together with the convection fan is

particularly suitable for cooking small quantities of food because less energy is

consumed.

TOP AND BOTTOM HEATING ELEMENTS:

With the heat coming from the top and bottom at the same time, this option is

particularly suitable for certain types of food. Conventional cooking, also known as

static or thermal radiation cooking, is suitable for cooking just one dish at a time.

This function is perfect for all types of roasts, bread, and tarts and particularly

suitable for fatty meats such as goose and duck.

BROIL (Rotisserie feature):

Heat produced by the broiler element gives perfect broiling results mostly for thin

and medium cuts of meat and in combination with the rotisserie (where fitted) gives

the food a uniform browning at the end of the cooking cycle. This function is perfect

for sausages, ribs and ham. This function can be used to evenly broil large

quantities of food, particularly meat.

The rotisserie feature in combination with the broiler element browns food perfectly.

BOTTOM HEATING ELEMENT:

Bottom heat allows foods that require a longer basic cooking time to be completely

cooked without affecting browning. Perfect for cakes, pies, tarts and pizzas.

EUROPEAN CONVECTION WITH BOTTOM HEATING ELEMENT:

Forced air combined with bottom oven heat to yield light browning. This function

can be used for any type of food.

CONVECTION WITH TOP AND BOTTOM HEATING ELEMENTS:

The convection fan combined with conventional static cooking ensures uniform

cooking even when complex recipes are involved. This function is perfect for

cookies and cakes, even if cooked simultaneously on different rack positions inside

the oven.

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Smeg SC712U Manuel d'utilisateur Page 16