Smeg Sca7123 Manual

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Instructions for the user
8.1 COOKING HINTS AND TIPS
HINTS ON USING THE ACCESSORIES:
 Use only SMEG original trays.
 When the tray is in the oven, the handle must be facing
the oven door.
 Push the trays right inside the oven.
 Use only SMEG original racks.
 When the rack is in the oven, the contoured part must be
facing downwards.
 Push the racks right inside the oven.
 For best cooking results, we recommend placing
kitchenware in the centre of the rack.
GENERAL HINTS:
We recommend preheating the oven before putting
the food in. Do not place the foods inside the oven until
the degrees   symbol on the display stops flashing and
the beep has sounded to confirm that the set temperature
has been reached.
 For cooking on several levels, we recommend using a
ventilated 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 well-
cooked on the outside and undercooked on the inside).
 During the cooking of desserts and vegetables, dripping
from the bottom of the door could occur. This is a natural
physical phenomenon which mainly occurs when the food
is placed in the oven before preheating. To avoid this,
open the door a couple of times during the cooking taking
great care. 
						

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Instructions for the user
COOKING HINTS FOR MEAT:
 Cooking times, especially meat, vary according to the
thickness and quality of the food and to consumer taste.
 To save energy when roasting, we recommend putting
the food in the cold oven.
 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.
COOKING HINTS FOR 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.
 The tables indicate the temperature ranges. Initially, try
with the lowest value (the lower temperature gives a more
even browning); if the dessert does not come out well,
increase the temperature on the following occasions.
 Check whether the dessert is cooked right through: About
10 minutes before the end of cooking, stick a toothpick
into the highest point in the dessert. If the dough does not
stick to the toothpick, the dessert is cooked.
 If the dessert goes flat 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. 
						

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Instructions for the user
HINTS FOR THAWING AND PROVING:
  
 We recommend positioning frozen foods in a lidless
container on the first runner of the oven.
 The food must be thawed without its wrapping.
 Lay out the foodstuffs to be thawed evenly, not
overlapping.
 When thawing 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 thawing 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.
 During proving it is recommended to cover the food with a
damp canvas. 
						

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Instructions for the user
8.2 Cooking tables:
The times indicated in the following tables do not include the preheating
times and are approximate. Always make sure to pre-heat and to load the
oven when the   stays steady on.
         FUNCTIONLEVEL 
FROM 
BELOWTEMPERATURE
°CTIME IN MINUTES
FIRST COURSES
LASAGNEstatic1220 - 23050 - 60
OVEN-BAKED PASTAstatic1220 - 23040
MEAT
ROAST VEALVentilated static2180 - 19070 - 80
LOIN OF PORKVentilated static2180 - 19070 - 80
SHOULDER OF PORKTu r b o2180 - 19090 - 100
ROAST RABBITcircular2180 - 19070 - 80
TURKEY BREASTventilated static2180 - 190110 - 120
ROAST NECK OF PORKTu r b o2180 - 190190 - 210
ROAST CHICKENTu r b o2180 - 19060 - 70
GRILLED MEATSFIRST 
SURFACESECOND 
SURFACE
PORK CHOPSVentilated grill43007 - 95 - 7
FILLET OF PORKGrill33009 - 115 - 9
FILLET OF BEEFGrill33009 - 119 - 11
LIVERVentilated grill43002 - 32 - 3
SAUSAGESVentilated grill33007 - 95 - 6
MEAT-BALLSGrill33007 - 95 - 6
ROTISSERIE MEATS
CHICKENRotisserie grillOn a 
rotisserie 
rod250 - 28060 - 70 
						

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Instructions for the user
FISH
SALMON TROUT
Bottom – 
ventilated 
circular
2150 - 16035 - 40
PIZZAVentilated static1250 - 2806 - 10
BREADCircular2190 - 20025 - 30
MUFFINSTu r b o2180 - 19015 - 20
DESSERTS
DOUGHNUTVentilated static216055 - 60
FRUIT TARTVentilated static216030 - 35
SHORT PASTRY
Bottom + 
ventilated 
circular
2160 - 17020 - 25
JAM TARTSTu r b o216020 - 25
PARADISE CAKEVentilated static216055 - 60
ECLAIRTu r b o2150 - 16040 - 50
LIGHT SPONGE CAKECircular2150 - 16045 - 50
RICE PUDDINGTu r b o216040 - 50
CROISSANTSCircular216025 - 30
8.3 Using other functions
The following tables indicate how to use the functions for thawing, proving
and cooking with the rotisserie rod.
FUNCTIONLEVEL FROM 
BELOWTEMPERATURE
°CTIME IN MINUTES
Thawing 130Depending on the 
quantity.
Proving140 
						

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Instructions for the user
ROTISSERIE COOKING               
Prepare the rotisserie rod with the food, tightening the screws A of the
prongs. Fit the frame B onto the second runners from the bottom.
Remove the handle D and position the rotisserie rod so that the pulley E
is still in the guides on the frame B. Push the frame B fully in until the tip
of the rotisserie rod enters the hole C on the rear wall of the oven. Place
a basin F on the bottom shelf and pour a little water into it to prevent
smoke from forming.
Keep the oven door closed during cooking. Heating up time must not
exceed 60 minutes.
Regular flashing of the thermostat indicator light during cooking is
normal and indicates that the temperature is being maintained constant
inside the oven. 
						

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Instructions for the user
9. CLEANING AND MAINTENANCE
Before performing any operations requiring access to powered parts,
switch off the power supply to the appliance.
Do not use a steam jet for cleaning the inside of the oven.
9.1 Cleaning stainless steel
To keep stainless steel in good condition it should be cleaned regularly
after use. Let it cool first.
9.2 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 on a damp cloth and wipe the surface, rinse
thoroughly and dry with a soft cloth or deerskin.
9.3 Food stains or residues
Do not use metallic sponges or sharp scrapers: 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
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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Instructions for the user
9.4 Cleaning the inside of the oven
For best oven upkeep clean regularly after having allowed to cool. Take
out all removable parts.
 Clean the oven grill and side guides with hot water and non-abrasive
detergent. Rinse and dry.
 For easier cleaning, the door can be removed (see paragraph “10.2
Removing the door”).
The oven should be operated at the maximum heat setting for 15/20
minutes after use of specific products, to burn off the residues left inside
the oven.
9.5 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
ordinary detergent.
Do not use abrasive or corrosive cleaners for cleaning the door glazing.
(e.g., powder products, oven-cleaner sprays, stain removers and metal
scouring pads).
Do not use rough or abrasive materials or sharp metal scrapers to clean
the ovens glass doors since they may scratch the surface and cause the
glass to shatter. 
						

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Instructions for the user
10. 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.
10.1 Changing the light bulb
Remove the bulb protector A by
turning it anticlockwise and
replace bulb B with a similar
one (25 W). Re-fit the bulb
protector A.
Use only oven bulbs (T 300°C).
10.2 Removing the door
10.2.1 With moveable levers
With the door completely
open, lift the levers A of
the two hinges until they
touch the hinges B  and
take hold of the two sides
of the door with both
hands close to the hinges
themselves.
Raise the door to an angle of about 45° and remove it. If the hinges have
not locked, repeat the operation, raising the levers A and keeping the door
slightly raised. To reassemble, fit the hinges B  into their grooves, then
lower the door into place, ensuring that it remains fitted into the grooves C,
then lower the levers A. 
						

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Instructions for the user
10.2.2 Removing doors with pins
Open the door completely and insert the pins (supplied) into the holes from the
inside. Close the door to an angle of about 45° and lift it off. To reassemble, fit the
hinges into their grooves, then lower the door into place and extract the pins.
10.3 Removing the door seal
To permit thorough cleaning of the oven, the seal may be
removed.
10.4 Removing the internal glass panels
The glass in the door should always be kept thoroughly clean. For easier cleaning,
it is possible to remove the door (see “10.2 Removing the door”) and place it on a
canvas; or open it and block the hinges in order to extract the glass panes.
The glass panes of the door can be completely removed by following the
instructions provided below.
Warning: before removing the glass panes, make sure that at least one of the
doors hinges has been locked in the open position as described in points “10.2
Removing the door”. This operation might have to be repeated during the glass
removal process if the door is accidentally freed.
Warning: replace the glass panes in the same order and in the same direction in
which they were removed. Finally, if the door was not removed, unlock the hinges
and close it.
Warning: do not use the product without the glass inserted, otherwise the external
surface of the door will overheat.