Smeg A1-2 Manual

							
 
Instructions for the user  
  
9.  COOKING HINTS 
9.1  Traditional cooking  
         FUNCTION SWITCH  
   THERMOSTAT SELECTOR SWITCH FROM  
50° TO 250°C 
 
    
 
This traditional cooking method, in which heat comes from above and 
below, is suitable for cooking food on a single level. You have to pre-
heat the oven until the set te mperature is reached. Place the food in the oven only after the thermostat indica tor light has turned off. very fatty 
meats may be put in when the oven is still cold. Put frozen meat in 
immediately, without waiting for it to thaw. The only precaution you need to take is to set the temperature about 20°C lower and cooking time 
about 1/4 longer than you would for fresh meat.  
  
 Use high-rim pans to prevent fat splashing and 
dirtying the sides of the oven. 
 
9.2 Hot-air cooking  
         FUNCTION SWITCH      
     THERMOSTAT SELECTOR SWITCH FROM 
50° TO 250°C 
    
 
This system is suitable fo r cooking on several levels, including different 
types of food (fish, meat etc.), with out the tastes and smells mingling. Air 
circulation in the oven ensures a uniform distribution of heat. Pre-heating 
is not necessary. 
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Instructions for the user 
 
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 Multiple cooking is possible as long  as the cooking temperature of the 
different foods is the same. 
 
  
 Keep the oven door closed during grilling. Grilling with the door 
open could permanently damage the oven and affect safety of 
operation.  
9.3 Grill cooking 
      FUNCTION SWITCH  
    THERMOSTAT SWITCH AT MAXIMUM  
   
 
Permits rapid browning of foods. You are advised to place the pan in the 
highest guide. For short-term cooking  of small quantities, place the grid 
in the third guide from the bottom.  For long-term cooking and grills, put 
the grid in the lowest guide in accordance with the size of the pieces. 
Make sure that the oven doo r is closed during cooking. 
 
 Keep the oven door closed during grilling. Grilling with the door 
open could permanently damage th e oven and affect safety of 
operation.   
						

							
 
Instructions for the user  
  
9.4 Hot-air grilling  
       FUNCTION SWITCH  
      THERMOSTAT SWITCH FROM 50° TO 250°C  
     Ensures uniform heat distribution with greater heat penetration into the 
food. Food will be lightly browned on  the outside and remain soft inside. 
Keep the oven door closed during cooking.   
 
9.5 Defrosting   
         FUNCTION SWITCH  
   THERMOSTAT SWITCH IN POSITION 0  
     
 
The flow of air produced by the  fan ensures quicker defrosting. 
The air circulating inside the oven is at room temperature. 
  
  
 The advantage of defrosting at room te mperature is that it does not alter 
the taste and appearance of the food. 
 
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Instructions for the user 
 
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9.6  Spit cooking   
      FUNCTION SWITCH  
       THERMOSTAT SWITCH FROM 50° TO 200°C  
    
 
Prepare the spit with the fo od, blocking fork screws A. Insert frame  B 
into the third guide from the bottom. Remove handle  D and position the 
spit shaft so that pulley  E is guided on the link of  frame  B in the right 
side. Insert the drip tray into the oven  as far as it will go until the tip of 
the rod is in line with the hole  C. Now rock the frames B to insert the tip 
of the rod into the drive connection  C of the rotisserie motor on the side 
of the oven. Pour a bit of water into the pan to avoid smoke from the 
dripping.  
Keep the oven door closed during cooking. Cooking procedures with grill and roti sserie must never last more than 
60 minutes. 
 
  
 It is normal for the thermostat light  to go on and off intermittently during 
cooking. This indicates the temperature inside the oven is regular. 
 
  
  
CAUTION: the frames B must be fitted 
as shown in the diagram 
  
						

							
 
Instructions for the user  
  
9.7 Recommended cooking table 
Cooking times, especially meat, vary according to the thickness and 
quality of the food and  to consumer taste. 
  
TRADITIONAL COOKING              LEVEL  FROM BELOW TEMPERATURE (°C) TIME IN  MINUTES (*) FIRST COURSES LASAGNE OVEN-BAKED PASTA 
 2 - 3 2 - 3 
 210 - 230 210 - 230 
 30 40 MEAT ROAST VEAL ROAST BEEF ROAST PORK CHICKEN DUCK GOOSE - TURKEY RABBIT LEG OF LAMB 
 2 2 2 2 2 2 2 1 
 170 - 200 210 - 240 170 - 200 170 - 200 170 - 200 140 - 170 170 - 200 170 - 200 
 30 - 40 / KG. 30 - 40 / KG. 30 - 40 / KG. 45 - 60 45 - 60 45 - 60 50 - 60 15 / KG. ROAST FISH 1 - 2 170 - 200 ACCORDING TO 
DIMENSIONS 
PIZZA 1 - 2 210 - 240 40 - 45 DESSERTS MERINGUE SHORT PASTRY CIAMBELLA SAVOYARDS BRIOCHES FRUIT CAKE 
 1 - 2 1 - 2 1 - 2 1 - 2 1 - 2 1 - 2 
 50 - 70 170 - 200 165 150 170 - 200 170 - 200 
 60 - 90 15 - 20 35 - 45 30 - 50 40 - 45 20 - 30  (*) = WITH PREHEATED OVEN 
  
GRILLING               LEVEL   FROM BELOW TIME IN MINUTES 
  FIRST SURFACE SECOND SURFACE PORK CHOPS FILLET OF PORK FILLET OF BEEF LIVER VEAL ESCALOPES HALF CHICKEN SAUSAGES MEAT-BALLS FISH FILLETS TOAST 
4 3 3 4 4 3 4 4 4 4 
7 - 9 9 - 11 9 - 11 2 - 3 7 - 9 9 - 14 7 - 9 7 - 9 5 - 6 2 - 4 
5 - 7 5 - 9 9 - 11 2 - 3 5 - 7 9 - 11 5 - 6 5 - 6 3 - 4 2 - 3 
 
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Instructions for the user 
 
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HOT-AIR COOKING            
       LEVEL  FROM BELOW TEMPERATURE (°C) TIME  IN MINUTES FIRST COURSES LASAGNE OVEN-BAKED PASTA CREOLE RICE 
 2 2 2 
 190 - 210 190 - 210 190 - 220 
 20 - 25 25 - 30 20 - 25 MEAT ROAST VEAL ROAST PORK ROASTED BEEF FILLET OF BEEF ROAST LAMB ROAST BEEF ROAST CHICKEN ROAST DUCK ROAST TURKEY ROAST RABBIT ROAST HARE ROAST PIGEON 
 2 2 2 2 2 2 2 2 2 2 2 2 
 150 - 170 150 - 160 160 - 170 160 - 180 130 - 150 170 - 180 170 160 - 170 150 - 160 150 - 160 160 - 170 140 - 170 
 65 - 90 70 - 100 65 - 90 35 - 45 100 - 130 40 - 45 70 - 90 100 - 160 160 - 240 80 - 100 30 - 50 15 - 25 FISH 2 - 3 150 - 170 ACCORDING TO DIMENSIONS PIZZA 2 - 3 210 - 240 30 - 50 DESSERTS (PASTRIES) CIAMBELLA FRUIT CAKE SPONGE-CAKE BRIOCHES STRUDEL SAVOYARD PUDDING BREAD TOAST 
 2 - 3 2 - 3 2 - 3 2 - 3 1 - 2 2 - 3 2 - 3 1 - 2 
 150 - 170 170 - 190 190 - 220 160 - 170 150 160 - 170 190 - 210 220 - 240 
 35 - 45 40 - 50 25 - 35 40 - 60 25 - 35 30 - 40 40 7 
  
						

							
 
Instructions for the user  
  
10.  CLEANING AND MAINTENANCE 
 
10.1  Cleaning stainless steel   
  
 Before performing any operations requiring access to powered parts, 
switch off the power supply to the machine. 
  
  
 To keep stainless steel in good cond ition it should be cleaned regularly 
after use. Let it cool first. 
 
10.1.1 Ordinary Daily Cleaning 
To clean and preserve the stainl ess steel surfaces, always use only 
specific products that do  not contain abrasives or chlorine-based acids. 
How to use: pour the product on a damp cloth and wipe the surface, 
rinse thoroughly and dry with a soft cloth or deerskin. 
 
10.1.2  Food stains or residues 
Do not use metallic sponges or sharp scrapers: they will 
damage the surface.  
Use normal non-abrasive products for steel, and a wooden or 
plastic tool if necessary. 
Rinse thoroughly and dry with a soft cloth or deerskin. 
Do not allow residues of sugary foods (such as jam) to set 
inside the oven.  If left to set for too long, they might damage 
the enamel lining of the oven. 
 
  
 
10.2  Cleaning of cooking hob components 
 
10.2.1  Grids 
Extract the grids (the central one first, then the side ones). Clean with 
warm water and non-abrasive detergent, taking care to remove 
incrustation. Reassemble positioning the side ones first and then the 
central one. 
 
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Instructions for the user 
 
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10.2.2  Burner caps, flame cap crowns and burners 
To facilitate cleaning, caps, flame cap crowns, and burners are all 
removable. To remove the flame separating crown of the fish hob, loosen 
the two screws exposed after having removed the cap. Wash all parts 
with warm water and non-abrasive detergent taking care to remove all 
tough spots. Wait for all parts to be  fully dry before remounting.  
Replace the flame-spreader crowns, checking that they are positioned in 
their housing with their respective ca ps, taking care that flame-spreader 
holes  A correspond to the spark plugs and the thermocouples. 
 
  10.2.3  Ignition plugs and thermocouples 
To work well, the ignition plugs and thermocouples must 
always be very clean. Check them frequently and clean 
them with a wet rag if necessary. Any dry residue should be 
removed with a toothpick or a needle. 
 
10.3  Cleaning of the oven   
  
For best oven upkeep clean regularly after having allowed to cool. Take 
out all removable parts. 
Detach the side guides by unscrewing ring nut  A and sliding out of the 
rear hole  B. 
 •  DO NOT USE A STEAM JET FOR CLEANING THE INSIDE OF 
THE OVEN. 
•  Clean the oven grill and side guides with hot water and non-abrasive 
detergent. Rinse and dry.  
						

							
 
Instructions for the user  
  
 
For easier cleaning, the storage drawer underneath the oven can be
completely removed. 
Pull it right out and raise the front (as for an ordinary drawer). 
On some models, once the drawer has been pulled completely out the two
tabs have to be pushed up as shown in the diagram, after which the
drawer can be removed from the appliance. 
                  10.3.1 Self-cleaning liners 
  The main oven is equipped with continuous self-cleaning enamelled liners. 
These liners make the oven easier to clean and ensure its efficiency over
time. 
  10.3.2  Using the self-cleaning liners 
  Periodically, to prevent food residues and unpleasant smells from
accumulating inside the oven, the  appliance should be operated empty at 
temperatures of not less than 200°C  for a time varying from 30 to 60
minutes, in order to allow the self-cleaning liners to oxidise the residues
present; when the oven has cooled, these will then be removed with a
damp sponge 
  10.3.3  Looking after the self-cleaning liners 
  The liners should not be cleaned with abrasive creams or ordinary
detergents. Use a damp sponge only, so as not to damage the special
characteristics of the enamel which coats the liners. 
  10.3.4  Assembling the self-cleaning liners 
  1.   Remove all accessories from the oven; 
2.  Remove the side grilles (fig.1); 
3.  Extract the side liners “ F” and “ G”(fig. 2); 
4.   Remove the back panel “ A” after undoing the threaded ring-nut “ C” 
(fig. 2). 
5.   Reassemble the panels, restoring them to their original position. 
  
1)             2) 
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Instructions for the user 
 
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10.4  Door glass 
The door glass should always be kept clean. Use absorbent kitchen 
paper to clean. In case of tough  spots, clean with a damp sponge using 
regular detergent. 
 
11.  EXTRAORDINARY MAINTENANCE  The oven may require extraordinary maintenance or replacement of parts 
subject to wear such as seals, bulbs, and so on. The following 
instructions describe how to carry out these minor maintenance 
operations. 
  
  
 Before any intervention, disconnect  the power supply of the device. 
 
11.1 Replacement of light bulb 
Remove cover A  by twisting anticlockwise, replace bulb  B with another 
similar bulb. Refit the cover  A. 
 
    
  
 Only use oven bulbs (T 300°C). 
 
11.2  Removing the door  Open the door completely and fit the pins (supplied) into the holes from 
the inside.  Close the door to an angle of about 45°, lift it and remove it 
from its seat.  To replace, fit the hinges into the grooves provided, then 
lower the door until it comes to rest and extract the pins. If the pins are 
lost, two screwdrivers can also be used.