Smeg Sac399x8 Manual

							Instructions for the user
23
9. COOKING WITH THE OVEN
ECO:
Using the grill and the lower heating element plus the fan is
particularly suitable for cooking small quantities of food, as it
provides low energy consumption.
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.
BOTTOM:
The heat coming solely from the bottom makes it possible to
complete the cooking of foods that require a greater basic
temperature, without affecting their browning. Perfect for cakes,
pies, tarts and pizzas.
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.
SMALL GRILL
Using only the heat released from the central element, this
function enables small portions of meat and fish to be grilled for
making kebabs, toasted sandwiches and all
types of grilled vegetable side dishes.
ROTISSERIE GRILL: (on the pyrolytic model only)
The rotisserie functions in combination with the grill element
allows you to perfectly brown food. 
						

							Instructions for the user
24FAN-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. (For multiple-level cooking, you are advised to
use the 2
nd and 4th runners.)
FAN-ASSISTED GRILL:
The air produced by the fan softens the strong heatwave
generated by the grill, giving perfect grilling even with very thick
foods. Perfect for large cuts of meat (e.g. shin of pork).
FAN-ASSISTED SMALL GRILL:
Through the combined action of the fan and the heat of the
central element only, this function is perfect for rapid cooking
and cooking au gratin of small quantities of food (particularly
meats), by bringing together the dietary advantages of the grill
and the even cooking of the fan.
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 sterilising or 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.
In pyrolytic models, the special defrosting and proving functions
are brought together under the same function (see “9.1.4
Advice for defrosting and proving” for further details).
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 cooking time. 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 smells and flavours.
(For multiple-level cooking, you are advised to use the 2
nd and
4
th runners.) 
						

							Instructions for the user
25 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 smells and
flavours.
Perfect for large volumes that call for intense cooking.
(For multiple-level cooking, you are advised to use the 2
nd and
4
th runners.)
DEFROSTING: (on the multifunction model only)
Rapid defrosting is helped by switching on the fan provided and
the top heating element to ensure uniform distribution of low
temperature air inside the oven. 
						

							Instructions for the user
26
9.1 Cooking advice and instructions
9.1.1 General advice
We recommend preheating the oven before putting the 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 the cooking times by increasing the
temperature (the food could be overcooked 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.
9.1.2 Advice for cooking meat
•  Cooking times, especially for meat, vary according to the thickness and
quality of the food and to consumer's 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.
9.1.3 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
27 9.1.4 Advice for defrosting and proving
•  We recommend positioning frozen foods in a lidless container on the first
runner 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.
9.1.5 Advice for cooking with the Grill and the Fan-assisted grill
•  Using the Grill function  , meat can be grilled even when it is put into the
oven cold; preheating is recommended if you wish to change the effect of the
cooking.
•  With the Fan-assisted grill function  , however, we recommend that you
preheat the oven before grilling.
9.1.6 To save energy
To save energy during use of 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 (on some models only) for cooking small quantities of
food.
9.1.7 Defrosting function (on some models only)
In multifunction models, the defrosting function enables any type of food to be
defrosted. To start defrosting, turn the oven function knob to  , then a
ventilation system will go into operation to ensure uniform distribution of the
ambient temperature inside the oven.
The defrosting time will depend on the quantity of food to be defrosted. 
						

							Instructions for the user
28
9.2 Cooking tables
TYPES OF FOODWEIGHT FUNCTION
FIRST COURSES
LASAGNE 3 kg Static
OVEN-BAKED PASTA Static
MEAT
ROAST VEAL 1 kg Fan-assisted static
LOIN OF PORK 1 kg Fan-assisted static
SHOULDER OF PORK 1 kg Turbo
ROAST RABBIT 1 kg Circular
TURKEY BREAST 1 kg Fan-assisted static
ROAST NECK OF PORK 1 kg Turbo
ROAST CHICKEN 1 kg Turbo
GRILLED MEATS
PORK CHOPS Fan-assisted grill
FILLET OF PORK
 Grill
FILLET OF BEEF Grill
LIVER Fan-assisted grill
SAUSAGES Fan-assisted grill
MEAT BALLS Grill
ROTISSERIE MEATS
CHICKEN Rotisserie grill
FISH
SALMON TROUT 0.7 kg Fan-assisted bottom 
						

							Instructions for the user
29
RUNNER POSITION 
FROM BOTTOMTEMPERATURE
°CTIME IN MINUTES
1 220 - 230 40 - 50
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 - 190 110 - 120
2 180 - 190 190 - 210
2 190 - 200 60 - 70
1ST SURFACE2ND SURFACE
4 250 - 280 7 - 9 5 - 7
3 250 - 280 9 - 11 5 - 9
3 250 - 280 9 - 11 9 - 11
4 250 - 280 2 - 3 2 - 3
3 250 - 280 7 - 9 5 - 6
3 250 - 280 7 - 9 5 - 6
On a rotisserie rod 250 - 280 60 - 70
2 160 - 170 35 - 40 
						

							Instructions for the user
30
TYPES OF FOODWEIGHTFUNCTION
PIZZAFan-assisted static
BREADCircular
FOCACCIATu r b o
DESSERTS
DOUGHNUT Fan-assisted static
FRUIT TART Fan-assisted static
FRUIT TART Static
SHORT PASTRY Circular
JAM TARTS Turbo
PARADISE CAKE Fan-assisted static
PARADISE CAKE Static
ECLAIR Turbo
LIGHT SPONGE CAKE Circular
RICE PUDDING Turbo
RICE PUDDING Static
CROISSANTS Circular
APPLE PIE Static
The times indicated in the following tables do not include the preheating times
and are provided as a guide only. 
						

							Instructions for the user
31
RUNNER POSITION 
FROM BOTTOMTEMPERATURE
°CTIME IN MINUTES
1250 - 2806 -10
2190 - 20025 -30
2180 - 19015 -20
2 160 55 - 60
2 160 30 - 35
2 170 35 - 40
2 160 - 170 20 - 25
2 160 20 - 25
2 160 55 - 60
2 170 50 - 60
2 150 - 160 40 - 50
2 150 - 160 45 - 50
2 160 40 - 50
2 170 50 - 60
2 160 25 - 30
3180 60 
						

							Instructions for the user
32
10. CLEANING AND MAINTENANCE
NEVER USE A STEAM JET FOR CLEANING THE APPLIANCE.
We recommend the use of cleaning products distributed by the manufacturer.
Do not use cleaning products containing chlorine, ammonia or bleach on steel
parts or parts with metallic finishes on the surface (e.g. anodizing, nickel- or
chromium-plating).
10.1 Cleaning stainless steel
To keep stainless steel in good condition it should be cleaned regularly after
use. Let it cool first.
10.2 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 onto a damp cloth and wipe the surface, rinse
thoroughly and dry with a soft cloth or chamois leather.
10.3 Food stains or residues
Do not use metallic sponges or sharp scrapers as they will damage
the surface.
Use normal non-abrasive products and a wooden or plastic tool if
necessary. Rinse thoroughly and dry with a soft cloth or chamois
leather.
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.
10.4 Cleaning the door glazing
The glass in the door should always be kept thoroughly clean. Use absorbent
kitchen roll; remove stubborn dirt with a damp sponge and an ordinary
detergent.
Do not use abrasive or corrosive cleaners for cleaning the door glazing. (e.g.
powder products, stain removers and metal scouring pads).
Do not use rough or abrasive materials or sharp metal scrapers to clean the
oven's glass doors since they may scratch the surface.