Smeg A2py8 Manual

							Instructions for the user
73 Cooking start: as well as setting a cooking duration, the cooking start time can
also be set (with a maximum delay of 12 hours in relation to the current time). To
set the cooking start/end time, proceed as follows:
 Set the cooking duration as described in the previous point.
 Within 5 seconds of last pressing key   or  , press key   again to set
the cooking end time. Symbol   will flash on the display together with the
current time, with internal segments illuminated to show the end of cooking
time. Use keys   and   to set the cooking end time.
 5 seconds after the last key is pressed, the display will show the current time and
the cooking start and end times, which will be represented by the illuminated
inside segments. The display segments will be constantly illuminated as long as
the current time is not the same as the cooking start time; as soon as the current
time reaches the set starting time, all the inside segments will start to flash,
indicating that the oven has started cooking.
 At the end of the cooking time the timer will switch the oven heating elements off,
the beeps will start to sound and the numbers on the dial will flash.
 To delete the entire set program, hold down the central key   for 2 seconds; if
cooking has already started, the oven will have to be switched off manually.
 Here we can see a programming example: the
current time is 7:06 and cooking is
programmed to start at 8.00 and end at 9.00.
 At 8 oclock the inside segments between 8
and 9 will start to flash, while the hours hand
will remain still.
Warning: for the oven to start cooking operations after the programming
procedures just described, the thermostat and functions switch knob
must be correctly set on the required temperature and function.
7.8.4 Display brightness reduction
To reduce energy consumption in stand-by, briefly press key    to reduce the
display brightness. To restore the normal brightness, press   again. 
						

							Instructions for the user
74
8. OVEN FUNCTIONS
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.
FAN-ASSISTED STATIC: The operation of the fan, combined
with traditional cooking, ensures uniform cooking even with
complex recipes. Perfect for biscuits and cakes, even when
simultaneously cooked on several levels.
GRILL: Using only the heat released from the central element,
this function allows to grill small portions of meat and fish for
making kebabs, toasted sandwiches and any types of grilled
vegetable side dishes.
FAN-ASSISTED GRILL: The air produced by the fan softens the
strong heatwave generated by the grill, giving perfect grilling
results even with very thick foods. Perfect for large cuts of meat
(e.g. shin of pork).
FAN-ASSISTED BOTTOM: The combination of the fan with just
the lower heating element allows cooking to be completed more
rapidly. This system is recommended for finishing off the cooking
of foods which are already well-cooked on the surface, but not
inside, which therefore need a little more heat. Perfect for any
type of food.
BOTTOM + FAN-ASSISTED CIRCULAR: Fan-assisted cooking
is combined with the heat coming from the bottom, at the same
giving time slight browning. Perfect for any type of food.
CIRCULAR: The combination of the fan and the circular element
(incorporated in the rear of the oven) enables different foods to be
cooked on several levels, as long as they need the same
temperature and same type of cooking operation. Hot air
circulation ensures instant and uniform distribution of heat. It will
be possible, for instance, to cook fish, vegetables and biscuits
simultaneously (on different levels) without mixing odours and
flavours. 
						

							Instructions for the user
75 DEFROSTING: Rapid defrosting is helped by switching on the
fan to ensure uniform distribution of room temperature air inside
the oven.
ECO: indicates which function gives the least energy
consumption. Using the grill and the bottom heating element plus
the fan is particularly suitable for heating up food, as it provides
low energy consumption.
WIDE GRILL: The heat coming from the grill element gives
perfect grilling results, especially for thin and medium thickness
meat and, in combination with the rotisserie (when present), it
allows the food to be browned evenly at the end of cooking.
Perfect for sausages, ribs and bacon. This function enables large
quantities of food, particularly meat, to be grilled evenly.
ROTISSERIE GRILL: The rotisserie works in combination with
the grill element allowing to perfectly brown food.
TURBO: The combination of fan-assisted cooking and traditional
cooking enables different foods to be cooked on several levels
extremely quickly and efficiently, without any transfer of odours
and flavours. Perfect for large volumes that call for intense
cooking.
ROOF: This function allows to complete the cooking of foods that
require a greater temperature at the top, without affecting their
browning.
Moreover, it is particularly suitable for warming food.
BOTTOM: The heat coming solely from the bottom allows to
complete the cooking of foods that require a greater basic
temperature, without affecting their browning.
PYROLYSIS: When this function is set, the oven reaches temperatures of up to
500°C, destroying all the grease which forms on the internal walls. 
						

							Instructions for the user
76
8.1 Cooking advice and instructions
8.1.1 General advice
We recommend preheating the oven before putting food in. 
 For cooking on several levels, we recommend using a fan-assisted function
to achieve uniform cooking at all heights.
 In general, it is not possible to shorten cooking times by increasing the
temperature (the food could be well-cooked on the outside and undercooked
on the inside).
 While cooking desserts or vegetables, excessive condensation may form on
the glass. In order to avoid this, open the door very carefully a couple of
times while cooking.
8.1.2 Advice for cooking meat
 Cooking times, especially for meat, vary according to the thickness and
quality of the food and to consumer taste.
 We recommend using a meat thermometer for meat when roasting it.
Alternatively, simply press on the roast with a spoon: if it is hard, it is ready; if
not, it needs another few minutes cooking.
8.1.3 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. 
						

							Instructions for the user
77 8.1.4 Advice for cooking with the Grill and the Fan-assisted grill
 Using the Grill function (where present), meat can be grilled even when it is
put into the cold oven; preheating is recommended if you wish to change the
effect of the cooking.
 With the Fan-assisted grill function (where present), however, we
recommend that you preheat the oven before grilling.
 We recommend placing the food at the centre of the rack.
8.1.5 Advice for defrosting and proving
 We recommend positioning frozen foods in a lidless container on the first
shelf 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.
8.2 To save energy
To save energy while using the appliance, the following instructions may be
followed:
 Stop cooking a few minutes before the time normally used. Cooking will
continue for the remaining minutes with the heat which has accumulated
inside the oven.
 Reduce any opening of the door to a minimum to avoid heat dispersal.
 Use the ECO function (where present) for cooking on a single runner.
 Keep the inside of the appliance clean at all times. 
						

							Instructions for the user
78
8.3 Cooking table (main oven)
TYPES OF FOODWEIGHT FUNCTION
FIRST COURSES
LASAGNE 3-4 kg Static
OVEN-BAKED PASTA 2 kg Static
MEAT
ROAST VEAL 1.2 kg Fan-assisted static
LOIN OF PORK 1.2 kg Fan-assisted static
SHOULDER OF PORK 1.2 kg Turbo
ROAST RABBIT 1.2 kg Circular
TURKEY BREAST 1.5 kg Fan-assisted static
ROAST PORK NECK 2 kg Turbo
ROAST CHICKEN 1.2 kg Turbo
GRILLED MEATS
PORK SAUSAGES 1.2 kg Fan-assisted grill
PORK CHOPS 1.2 kg
 Grill
HAMBURGERS 0.8 kg Grill
BACON 0.8 kg Fan-assisted grill
ROTISSERIE CHICKEN 1-1.2 kg Rotisserie grill
FISH
SALMON TROUT 1.2 Kg Fan-assisted bottom 
						

							Instructions for the user
79
RUNNER POSITION 
FROM BOTTOMTEMPERATURE
°CTIME IN MINUTES
1 220 - 230 50 - 60
1220 - 230 40
2 180 - 190 70 - 80
2 180 - 190 70 - 80
2 180 - 190 90 - 100
2 180 - 190 70 - 80
2 180 - 190 80 - 90
2 180 - 190 190 - 210
2 180 - 190 60 - 70
1ST SURFACE2ND SURFACE
3 250 - 280 7 - 9 5 - 6
4250 - 280155
4250 - 28095
3250 - 280133
250 - 280 70 - 80
2 150 - 160 35 - 40 
						

							Instructions for the user
80
TYPES OF FOODWEIGHTFUNCTION
PIZZA1 kgFan-assisted static
BREAD1 kgCircular
FOCACCIA1 kgTu r b o
DESSERTS
RING CAKE 1 kg Fan-assisted static
FRUIT TART 1 kg Fan-assisted static
SHORT PASTRY 0.5 kg Fan-assisted bottom
J A M  TA R T S 1 . 2  k g Tu r b o
PARADISE CAKE 1.2 kg Fan-assisted static
CREAM PUFFS 0.8 kg Turbo
LIGHT SPONGE CAKE 0.8 kg Circular
RICE PUDDING 1 kg Turbo
BRIOCHES 0.6 kg Circular
BRIOCHES (on multiple runners)
  
SHORT PASTRY BISCUITS (on multiple runners)
  
The times indicated in the following tables do not include the preheating times
and are provided as a guide only. 
						

							Instructions for the user
81
RUNNER POSITION 
FROM BOTTOMTEMPERATURE
°CTIME IN MINUTES
1250 - 2806 -10
2190 - 20025 -30
2180 - 19015 -20
2 160 50 - 60
2 160 30 - 35
2 160 - 170 20 - 25
2 160 20 - 25
2 160 55 - 60
2 150 - 160 40 - 50
2 150 - 160 45 - 50
2 160 40 - 50
2 160 25 - 30
1 and 3 160 - 170 16 - 20
1 and 3 160 - 170 16 - 20
For cooking on multiple runners, we recommend that you use functions
 ,   and   only, and the 1
st and 3rd runners. 
						

							Instructions for the user
82
8.4 Cooking table (auxiliary oven)
TYPES OF FOODWEIGHT FUNCTION
MEAT
ROTISSERIE CHICKEN 1-1.2 kg Rotisserie grill
ROTISSERIE PORK NECK 2.5 kg Rotisserie grill
ROAST RABBIT 1 kg Static
ROAST CHICKEN 1 kg Static
GRILLED MEATS
PORK CHOPS 0.8 kg Grill
HAMBURGERS 0.6 kg Grill
PORK SAUSAGES 0.6 kg Grill
PORK SPARE RIBS 0.7 kg Grill
BACON 0.6 kg Grill