User manual SMEG SF166

[. . . ] Contents 1 Instructions 1. 1 1. 2 1. 3 1. 4 1. 5 1. 6 1. 7 2. 1 2. 2 2. 3 2. 4 How to read the user manual This user manual Appliance purpose General safety instructions Manufacturer liability Identification plate Disposal General Description Control panel Other parts Available accessories Instructions First use Using the accessories Using the oven Cooking advice 30 30 30 30 30 31 31 31 2 Description 32 32 34 35 36 3 Use 3. 1 3. 2 3. 3 3. 4 3. 5 38 38 38 38 40 43 4 Cleaning and maintenance 4. 1 Instructions 4. 2 Cleaning the surfaces 4. 3 Ordinary daily cleaning 4. 4 Food stains or residues 4. 5 Removing the door 4. 6 Cleaning the door glazing 4. 7 Removing the internal glass panels 4. 8 Cleaning the inside of the oven 4. 9 Vapor Clean: assisted oven cleaning (on some models only) 4. 10 Extraordinary maintenance 46 46 46 46 46 46 47 47 48 49 51 5 Installation 5. 1 Electrical connection 5. 2 Cable replacement 5. 3 Positioning 52 52 52 53 We advise you to read this manual carefully, which contains all the instructions for maintaining the appliance's aesthetic and functional qualities. For further information on the product: www. smeg. com 29 EN Instructions 1 Instructions 1. 1 How to read the user manual This user manual uses the following reading conventions: Instructions General information on this user manual, on safety and final disposal. Use Information on the use of the appliance and its accessories, cooking advice. Cleaning and maintenance Information for proper cleaning and maintenance of the appliance. [. . . ] You are advised to dust the steel surface lightly with flour to make it easier to slide fresh products on and off, as they could stick to the steel due to their moisture content. 40 Use Functions list Eco Using the grill and the lower heating element in combination is particularly suitable for cooking on a single shelf, 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 cakes and in any case particularly suitable for fatty meats such as goose and duck. Grill The heat coming from the grill element gives perfect grilling results above all for thin and medium thickness meat and in combination with the rotisserie (where present) gives the food an even browning at the end of cooking. This function enables large quantities of food, particularly meat, to be grilled evenly. Fan-assisted bottom The combination of the fan with just the lower heating element allows cooking to be completed more rapidly. · It is not possible to shorten cooking times by increasing the temperature (the food could be overcooked on the outside and undercooked on the inside). Advice for cooking meat · Cooking times vary according to the thickness and quality of the food and to consumer taste. · Use a meat thermometer when roasting meat, or simply press on the roast with a spoon. If it is hard, it is ready; if not, it needs another few minutes cooking. Advice for cooking with the Grill and the Fan-assisted grill · Meat can be grilled even when it is put into the cold oven or into the preheated oven if you wish to change the effect of the cooking. · With the Fan-assisted grill function, we recommend that you preheat the oven before grilling. · With the Grill function, we recommend that you turn the temperature knob to the maximum value near the symbol to optimise cooking. Advice for cooking desserts and biscuits · Use dark metal moulds: they help to absorb the heat better. · The temperature and the cooking time depend on the quality and consistency of the dough. · To 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 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. Advice for defrosting and proving · Place frozen foods without their packaging in a lidless container on the first shelf of the oven. · To defrost meat, use the rack placed on the second level and a tray on the first level. In this way, the liquid from the defrosting food drains away from the food. · For successful proving, a container of water should be placed in the bottom of the oven. 43 EN Use To save energy · Stop cooking a few minutes before the time normally used. [. . . ] Use an anti-scratch sponge with brass filaments on tougher encrustations. For improved hygiene and to avoid food being affected by any unpleasant odours, we recommend that the oven is dried using a fan-assisted function at 160°C for approximately 10 minutes. For easier manual cleaning of the parts difficult to reach, we recommend that you remove the door. · Close the door. 20 times at the most. 50 Cleaning and maintenance 4. 10 Extraordinary maintenance Live parts Danger of electrocution · Disconnect the oven power supply. [. . . ]