Smeg CE92IPX manual Cooking Hints and Tips, Hints on Using the Accessories

Instructions for the user

12.2 COOKING HINTS AND TIPS

HINTS ON USING THE ACCESSORIES:

•Use only original SMEG trays.

•When the tray is in the oven, the handle must be facing the oven door.

• Push the trays all the way inside the oven.

• Use only original SMEG racks.

• When the rack is in the oven, the contoured part must be facing downwards.

•Push the racks right inside the oven.

•Use only original SMEG racks.

•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 food in. Do not place foods

inside the oven until the symbol on the display stops flashing and the beep has sounded to confirm that the programmed temperature has been reached.

• 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 well-cooked on the outside and undercooked on the inside).

•While cooking desserts and vegetables, dripping from the bottom of the door may

occur. This is a natural physical phenomenon which mainly occurs when the food is placed in the oven before preheating. To avoid this, carefully open the door a couple of times during the cooking.

COOKING HINTS FOR MEAT:

• Cooking times, especially for meat, vary according to the thickness and quality of the food and the consumer's 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 all the way 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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