User manual SMEG CS2

[. . . ] INSTRUCTIONS FOR USE THIS MANUAL IS AN INTEGRAL PART OF THE APPLIANCE. IT MUST BE KEPT IN ITS ENTIRETY AND IN AN ACCESSIBLE PLACE FOR THE WHOLE WORKING LIFE OF THE OVEN. CAREFUL READING OF THIS MANUAL AND ALL THE INSTRUCTIONS THEREIN BEFORE USING THE APPLIANCE IS ESSENTIAL. INSTALLATION MUST BE CARRIED OUT BY QUALIFIED PERSONNEL IN ACCORDANCE WITH THE REGULATIONS IN FORCE. [. . . ] See the following diagram: MENU MODIFICATION PROCEDURE SYMBOLS Turn PT1 to the right or left in order to activate (ON) or deactivate the (OF) commands locking function. Turn PT1 to the right or left in order to activate (ON) or deactivate (OF) the show room function. Turn PT1 to the right or left in order to select the electricity consumption level of the product (HI/LO). Press PT1 to return to normal operation. 54 Instructions for the user 8. COOKING WITH THE OVEN ECO: Using the grill and the bottom 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 cooking, is suitable for cooking just one dish at a time. Perfect for all types of roasts, bread, and tarts and in any case particularly suitable for fatty meats such as goose and duck. only) the heat coming from the grill element gives perfect grilling results above all for thin and medium thickness meat and allows to give the food an even browning at the end of the cooking. This function allows to grill large quantities of food, particularly meat, evenly. only) The rotisserie functions in combination with the grill element, browning food perfectly. To save energy when roasting, we recommend putting the food in the cold oven. 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; try at first using the lowest value (the lower temperature allows more even browning). 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 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. · · · · 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. 59 Instructions for the user · When thawing meat, we recommend using a rack positioned on the second runner with the food on it and a pan positioned on the first runner. In this way, the liquid from the thawing food drains away from the food. 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. · · · 60 Instructions for the user 8. 2 Cooking tables: The times indicated in the following tables do not include the preheating times and are intended as a guide; users can adjust them to suit their own food habits. Always make sure to pre-heat and to load the oven when the stays steady on. FUNCTION LEVEL FROM BELOW TEMP. [. . . ] Check whether an omnipolar switch upstream from the oven power supply line is in the "ON" position. Check whether the "showroom" mode has been set, for further details see point "7. 8 Secondary menu" on page 53. Check whether the "child lock" mode has been set, for further details see point "7. 8 Secondary menu" on page 53. Check whether the "2300 W" mode has been set, for further details see point "Secondary menu" on page 53. [. . . ]