Smeg A3-6 Manual
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Instructions for the user 9.10 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 73
Instructions for the user 74 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 When cooking with the barbecue griddle, it should be left to heat up for about 15 minutes.
Instructions for the user 10. CLEANING AND MAINTENANCE Do not use a steam jet for cleaning the inside of the oven. 10.1 Cleaning stainless steel To keep stainless steel in good condition it should be cleaned regularly after use. Let it cool first. 10.1.1 Ordinary Daily Cleaning To clean and preserve the stainless 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 the cooking hob components Before carrying out any operation involving access to live parts, disconnect the appliance from the electricity supply. 10.2.1 Barbecue griddle After leaving it to cool, remove the barbecue plate by lifting it from the front as shown here, taking care not to spill the residues that have collected in the channels at the sides. Clean it with an ordinary detergent and a non-abrasive sponge. Take care not to spill the residues that collect in the channel. 75
Instructions for the user 76 10.2.2 Barbecue drip tray To remove the drip tray under the barbecue heating element: 1. Remove the griddle as described in point 10.2.1; 2. Raise the heating element and fix it in place by sliding the retainer to the right (as shown in the adjacent diagram); 3. Remove the drip tray using the two handles and clean using specific detergents for stainless steel and a non-abrasive sponge. 10.2.3 Pan stands Remove the right-hand pan stands (griddle + fish burner) as shown in the diagram. There is no special order for removal of the left-hand pan stands. Clean the pan stands in warm water and non-abrasive detergent, taking care to remove all incrustati ons. Replace, fitting first the outside pan stand then the griddle. 10.2.4 Burner caps, flame-spreader crowns and burners The burner caps, flame-spreader crowns and burners can be removed for easier cleaning. Remove the pan stands and wash them in warm water with a non- abrasive detergent, taking care to remove all encrustations, and wait until they are completely dry . Reassemble the burner caps on their crowns, ensuring that niches A are centred with burner pins B . 10.2.5 Ignition plugs and thermocouples For best performance, the ignition plugs and thermocouples must always be kept thoroughly clean. Check them frequently and if necessary clean them with a wet cloth. Remove any dry residues with a wooden toothpick or a needle.
Instructions for the user 10.3 Cleaning the ovens (without self-cleaning panels) To keep an oven in good condition it must be cleaned regularly. Let it cool first. Take out all the removable parts. Remove the shelf runners by lifting them at the front and extracting them from their rear holes. • Clean the oven racks and side runners with hot water and non- abrasive detergents, rinse and dry. 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 odours 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-cle aning 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. 77
Instructions for the user 78 10.3.4 Assembling the self-c leaning liners 1. Remove all accessories from the oven; 2. Remove the side runners (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) 10.4 Door glazing These should always be kept very cl ean. Use absorbent kitchen paper or, in case of hard to remove dirt, wash with a wet sponge and ordinary detergent.
Instructions for the user 11. EXTRAORDINARY MAINTENANCE Ovens periodically require small maintenance interventions or replacement of parts subject to wear and tear such as gaskets, electric bulbs etc. Specific instructions for each intervention of this type appear below. Before carrying out any operation involving access to live parts, disconnect the appliance from the electricity supply. 11.1 Replacing the light bulbs Remove cover A by twisting anticlockwise, replace bulb B with another similar bulb. Refit the cover A. Only use oven bulbs (T 300°C). 79
Instructions for the user 80 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. 11.3 Oven door seal To permit thorough cleaning of the oven, the seal can be removed. Before removing the seal, take off the door as described above. Once the door has been taken off, lift the tabs at th e corners as shown in the figure. 11.4 Greasing the gas taps Over time, the gas taps may become stiff or jam. Clean their insides and change their lubricating grease. This operation must be carried out by a skilled technician.