Smeg Sa20xmfr 7 User Manual

							
 
 
Instructions for the user 
 
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3.2.7  Minute Counter 
The programmer can also be used as a simple minute counter. By 
pressing key 
, the display shows ; keep the key pressed and at 
the same time press keys 
 or . On releasing the key , 
programmed counting will begin and t he display will show the current 
time and the symbol 
. 
   
After set-up, to see the remaining time, press the key . 
Use as a minute counter does not inte rrupt functioning of the oven at the 
end of the programmed time.    
 
3.2.8 Cancellation of set data 
Once the programme has been set, keep the key of the function to be 
cancelled pressed, while at the same time 
 is reached by means of 
variation keys 
 or . Time cancellation will be considered as end-of-
cooking time by the programmer. 
 
 
3.2.9  Changing the set data 
The cooking data entered can be ch anged at any time by keeping the 
function key pressed and at the same time adjusting the keys 
 or .  
						

							
 
Instructions for the user  
  
4. USE OF THE OVEN    Make sure that you have either turned the minute minder knob to the  
symbol or set a cooking time.  If the timer knob is on 0, no heating 
elements will come on.     
4.1 Warnings and general advice 
Before using the oven for the first time, pre-heat it to maximum 
temperature ( 250°C) long enough to burn any manufacturing oily 
residues which could give the food a bad taste. 
  During cooking, do not cover the botto m of the oven with aluminium or 
tin foil and do not place pans or oven trays on it as this may damage the 
enamel coating.  If you wish to use greaseproof paper, place it so that it 
will not interfere with the hot air circulation inside the oven.     
  
 To prevent any steam in the oven creating 
problems, open the door in two stages: half open 
(5 cm approx.) for 4-5 seconds and then fully 
open. To access food, always leave the door 
open as short a time as possible to prevent the 
temperature in the oven from falling and ruining 
the food. 
 
4.2 Cooling system 
The oven is equipped with a cooling system 
which automatically comes on upon the oven 
being turned on. 
Fans cause a steady outflow of air from above 
the door which may continue for a brief period of 
time even after the ov en has been turned off. 
  
4.3 Oven light 
To turn on the oven light in mode ls with static oven, rotate the 
temperature knob clockwise to the first setting aligned with the lamp 
symbol (
). The light will remain on thro ughout entire oven operation. 
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Instructions for the user 
 
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5. AVAILABLE ACCESSORIES 
 
The oven features  4 support positions for 
plates and racks of different height. 
    Some models do not feature all accessories.  
    Grill:  useful for holding cooking vessels. 
  
Plate grill:  for placing above plate for 
cooking foods that might drip.  
 
Oven plate:  useful for catching fat from 
foods on the grill above. 
  
Pastry plate:  for baking cakes, pizza and 
oven desserts. 
  
    
Roasting spit:  useful for cooking chicken, 
sausages and anything else requiring 
uniform cooking over the whole surface. 
Only for  auxiliary oven . 
   Main oven rotisserie frame: to be fitted 
into the holes provided in the oven dish.  
     Accessories available on request 
Original accessories may be ordered from any Authorised Service 
Centre.    
  
						

							
 
Instructions for the user  
  
6. COOKING HINTS  In fan-assisted mode preheating s hould be carried out at 30/40°C above  
the cooking temperature. This consi derably shortens cooking times and 
reduces power consumption, as well  as giving better cooking results.    Keep the oven door closed during cooking  
  
6.1 Traditional cooking (multifunction models)  
          FUNCTION SWITCH 
 
      
50  ÷ 250°C THERMOSTAT SWITCH    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 temperature  is reached. Place the food in the 
oven only after the thermostat indicator light has turned off. very fatty 
meats may be put in when the oven is still cold. Put frozen meat in  
immediately, without wait ing 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.  
6.2 Hot-air cooking (multifunction models)  
          FUNCTION SWITCH 
 
           
50  ÷ 250°C THERMOSTAT SWITCH    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. 
  
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Instructions for the user 
 
38    Multiple cooking is possible as long  as the cooking temperature of the 
different foods is the same. 
   
6.3 Grill cooking   
        FUNCTION SWITCH 
 
         225 THERMOSTAT SWITCH   . 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 fourth 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. 
  
6.4  Hot-air grilling (multifunction models)   
        FUNCTION SWITCH 
 
          200 THERMOSTAT SWITCH    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. Heating up time must 
not exceed 60 minutes. 
  
  
						

							
 
Instructions for the user  
  
6.5 Defrosting (multif unction models)   
          FUNCTION SWITCH 
 
      
      
0 THERMOSTAT SWITCH IN POSITION    
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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6.6  Spit roasting (models  with static oven)   
    
FUNCTION SWITCH 
 
      
        
200 THERMOSTAT SWITCH IN POSITION    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. 
 
   It is normal for the thermostat light to  flash 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  
  
6.7 Recommended cooking table 
Cooking times, especially meat, vary according to the thickness and 
quality of the food and  to consumer taste. 
  
TRADITIONAL COOKING               LEVEL  TEMPERATURE TIME  FROM BELOW (°C) IN MINUTES (*) FIRST COURSES    2 200 30-35 OVEN-BAKED PASTA MEAT    2 200 60-65 ROAST VEAL 2 225 70-75 ROAST PORK 2 200 60-65 CHICKEN 2 200 120-125 DUCK 2 200 90-95 RABBIT FISH 2 200 ACCORDING TO DIMENSIONS PIZZA 2 250 15-20 DESSERTS    55-60 125 2 MERINGUES 20-25 200 2 BISCUITS 25-30 200 1 PASTRY 35-45 175 2 SPONGE CAKE 30-35 200 1 FRUIT PIE  (*) = WITH PREHEATED OVEN   
GRILLING                   LEVEL  TIME IN MINUTES FROM BELOW   FIRST SURFACE SECOND SURFACE 5 5 3 TOAST 30 30 3 CHICKEN 18 18 3 FISH 8 8 3 TOMATOES OR COURGETTES 
 
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Instructions for the user 
 
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HOT-AIR COOKING               
             LEVEL  TEMPERATURE TIME  FROM BELOW (°C) IN MINUTES FIRST COURSES    2 175 30-35 OVEN-BAKED PASTA MEAT    2 175 60-65 ROAST VEAL 2 200 70-75 ROAST PORK 2 200 60-65 CHICKEN 2 175 120-125 DUCK 2 175 90-95 RABBIT FISH 2 175 ACCORDING TO DIMENSIONS PIZZA 2 225 15-20 DESSERTS    55-60 125 2 MERINGUES 20-25 175 2 BISCUITS 25-30 175 1 PASTRY 35-45 175 2 SPONGE CAKE 30-35 175 1 FRUIT PIE 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
						

							
 
Instructions for the user  
  
7. CLEANING AND MAINTENANCE    Never use a steam jet to clean the appliance. 
 
     Before performing any operat ions requiring access to powered 
parts, switch off the power supply to the machine. 
   
7.1 Cleaning stainless steel    To keep stainless steel in good cond ition it should be cleaned regularly 
after use. Let it cool first. 
   7.1.1 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. 
 7.1.2  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.   
 
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