Smeg SCP111-1, SCP111NE1 manual Bottom + Circular Ventilated, Ventilated Static, Ventilated Grill

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Instructions for the user

BOTTOM + CIRCULAR VENTILATED:

(multifunction mod. only)

Ventilated cooking is combined with the heat coming from the bottom, at the same giving time slight browning. Perfect for any type of food.

VENTILATED 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.

VENTILATED GRILL:

The air produced by the fan softens the strong heatwave generated by the grill, giving perfect grilling even on very thick foods. Perfect for large cuts of meat (e.g. shin of pork).

VENTILATED BOTTOM:

The combination of the fan with just the bottom heating element allows cooking to be completed more rapidly. This system is recommended for

sterilising or for finishing off the cooking of foods already well-cooked on the surface, but not inside, which therefore need a little more heat. Perfect for any type of food.

CIRCULAR:

The combination of the fan and the circular element (incorporated in the rear of the oven) allows to cook different foods on several levels, as long as they

need the same temperatures and cooking time. Air circulation ensures instant and uniform distribution of heat. It will be possible, for instance, to cook fish, vegetables and biscuits simultaneously with any smells and flavours mixing.

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Contents Contents General instructions Safety Instructions Instructions for disposal GET to Know Your Oven Before InstallationBaking tray on some models only for baking Available AccessoriesRotisserie frame on some models only Chromium-plated gripper on some modelsGeneral Description Oven racks Using the OvenCooling system Inside lightDescription of the controls on the front panel DSP1This display shows the preset temperature Setting the current time STAND-BY setting with DSP1 onOperating modes First useChanging the preset temperature Cooking with preset temperatureUsing the minute minder Modifying the data setSemiautomatic cooking Programmed cooking proceduresTime required to be set Automatic cookingInstructions for the user Secondary menu ECO Cooking with the OvenStatic GrillVentilated Static Bottom + Circular VentilatedVentilated Grill Ventilated BottomProving TurboThawing General Hints Hints on Using the AccessoriesCooking Hints for Desserts and Biscuits Cooking Hints for MeatHints for Thawing and Proving Meat Cooking tablesRotisserie Meats Using other functions Cleaning stainless steel Cleaning and MaintenanceOrdinary daily cleaning Food stains or residuesCleaning the door glazing Cleaning the inside of the oven90 MIN 135 MIN 180 MIN Pyrolysis automatic oven cleaning on some models onlyBefore starting the automatic cleaning cycle Setting the cleaning cycle Removing the door 10.2.1 With moveable levers Extraordinary MaintenanceChanging the light bulb Removing the door seal Removing doors with pinsRemoving the middle glass CleaningRemoving the internal glass panels Replacing the glass Removing the 2nd middle glass pane Removing the 1st middle glass paneInstructions for the user ERR What to do ifOperation at 220-240 V~ use a type Installing the ApplianceElectrical connection Positioning the oven Instructions for the installer