Smeg A3XU7 Bulletin télécharger pdf (Page 3)

A3XU7

Opera range

48”"

stainless steel

cooktops type: gas

oven type: electric multifunction

Main Oven

Bake:

Ideal for slow baked cakes and casseroles. This traditional static heat will ensure food remains moist when cooked for longer

periods of time.

Convection Bake:

The elements combined with the fan aim to provide more uniform heat, a similar method to conventional cooking, so pre-heat is

required. Most suitable for items requiring slow cooking methods.

Broiler:

For rapid cooking and browning of foods. Best results can be obtained by using the top shelf for small items, the lower shelves for

larger ones, such as chops or sausages. For half grill heat is generated only at the centre of the element, so is ideal for smaller

quantities.

Turbo:

Facilitates the cooking of large joints, due to heat coming from all three elements. Similar to rotisserie cooking the meat is sealed,

and juices are held within the joint of meat. The results are both tender and juicy.

European convection:

Hot air fan cooking that provides quick, multi layered cooking with excellent browning results. Due to the effective circulation of hot

air, there is no flavour transfer between foods. Delicate and strongly fragranced foods can be cooked at the same time.

Convection broil:

The fan reduces the fierce heat from the broiler, providing an excellent method of grilling various foods, chops, steaks, sausages

etc. giving even browning and heat distribution, without drying out the food. The top two levels recommended for use, and the lower

part of the oven can be used to keep items warm at the same time, an excellent facility when cooking a grilled breakfast.

Convection:

This combination completes cooking more quickly of foods that are ready on the surface, but require more cooking inside, without

further browning. For Gas Oven: Convection with lower elements: The fan is added to the gas burner to distribute the heat quickly

and evenly throughout the oven cavity, avoiding flavour transfer when cooking a number of different dishes at the same time.

Defrost:

The circulation of air at room temperature enables quicker thawing of frozen food, (without the use of any heat). Ideal for use prior to

cooking of readymade dishes, or cream filled products etc.

Secondary Oven

Bake:

Ideal for slow baked cakes and casseroles. This traditional static heat will ensure food remains moist when cooked for longer

periods of time.

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Smeg A3XU7 Bulletin Page 3