Conventional Cooking, Recommended cooking tables | Smeg CS122-6

Instructions for the User

10.7 Recommended cooking tables

Cooking times, for meat in particular, vary depending on the food's thickness and quality and personal preference.

CONVENTIONAL COOKING

	RUNNER HEIGHT	TEMPERATURE		TIME
	FROM BOTTOM	(°C)		IN MINUTES (*)
PASTA	2 - 3	210	- 230	30
LASAGNE	2 - 3	210	- 230	30
PASTA BAKES	2 - 3	210	- 230	40
MEAT	2	170	- 200	30 - 40 PER KG.
ROAST VEAL	2	170	- 200	30 - 40 PER KG.
ROAST BEEF	2	210	- 240	30 - 40 PER KG.
ROAST PORK	2	170	- 200	30 - 40 PER KG.
CHICKEN	2	170	- 200	45 - 60
DUCK	2	170	- 200	45 - 60
GOOSE-TURKEY	2	140	- 170	45 - 60
RABBIT	2	170	- 200	50 - 60
LEG OF LAMB	1	170	- 200	15 PER KG.
ROAST FISH	1 - 2	170	- 200	DEPENDING ON
				SIZE
PIZZA	1 - 2	210	- 240	40 - 45
CONFECTIONERY	1 - 2	50	- 70	60 - 90
MERINGUES	1 - 2	50	- 70	60 - 90
PASTRY	1 - 2	170	- 200	15 - 20
SPONGE CAKE	1 - 2	165		35 - 45
BISCUITS	1 - 2	150		30 - 50
CROISSANTS	1 - 2	170	- 200	40 - 45
FRUIT CAKE	1 - 2	170	- 200	20 - 30
(*) = WITH OVEN PREHEATED

		GRILLING


	RUNNER POSITION	TIME IN MINUTES
	FROM THE BOTTOM
		1ST SIDE		2ND SIDE
PORK CUTLET	4	7 - 9		5 - 7
PORK FILLET	3	9 - 11		5 - 9
FILLET STEAK	3	9 - 11		9 - 11
SLICED LIVER	4	2 - 3		2 - 3
VEAL ESCALOPE	4	7 - 9		5 - 7
HALF CHICKEN	3	9 - 14		9 - 11
SAUSAGE	4	7 - 9		5 - 6
MEATBALLS	4	7 - 9		5 - 6
FISH FILLET	4	5 - 6		3 - 4
TOASTED SANDWICHES	4	2 - 4		2 - 3

70

Image 28

Smeg CS122-6 manual Conventional Cooking, Recommended cooking tables

Contents

Table of Contents Precautions for Safety and USE Presentation Nameplate Must Never be Removed Installing the Appliance Positioning and levelling the appliance Electrical connection This nameplate must never be removed Ventilation requirements 4Connecting to natural and LPG gas Please see connectionInstruction for wall fixing only on some models Adaptation to Different Types of GAS Changing nozzles Burner and nozzle characteristics table Hob burner layoutLPG G30/G31 28/37 mbar Natural GAS G20 20 mbar Adjusting the minimum setting for town gas and natural gas Adjusting the minimum for bottled gasFinal Operations Fitting the rear splash-back Front panel Description of ControlsLEFT-HAND Oven Thermostat Knob LEFT-HAND Oven Function Selector Knob Barbecue Element Power Regulator KnobHOB Burner Control Knob RIGHT-HAND Oven Thermostat Knob Right Oven Timer KnobRIGHT-HAND Oven Function Selector Knob Electronic Analogue Clock Setting the timeList of Functions Minute-Minder Programming Demo Function Using the HOB Lighting the hob burners Using the barbecue griddle Practical hints for using the hob burnersPan diameters Using the Ovens Precautions and General AdviceOven light Cooling fan system Using the Pizza Function Precautions for using the pizza plate To save energy Accessories Available Optional accessories Cooking Advice Conventional cooking left/right oven Function Selector Thermostat AT Maximum Setting Hot air cooking left-hand ovenGrilling left/right oven Function Selector Thermostat SET AT 50 250C Defrosting left-hand oven Hot-air grilling left/right ovenFunction Selector Thermostat SET on Rotisserie cooking left-hand oven Function Selector Thermostat SET AT 50 -200C Conventional Cooking Recommended cooking tables HOT-AIR Cooking Cleaning and Maintenance Cleaning stainless steelRoutine daily cleaning Food stains or spills Cleaning the hob components Barbecue griddle plateBasin Pan stands Cleaning the ovens without self-cleaning liners Plugs and thermocouples Using the self-cleaning liners Maintenance of self-cleaning linersRemoving the self-cleaning liners Oven liners Door glazing Cleaning the oven bottom right-hand ovenPizza plate must be washed separately Instructions for the User Extraordinary Maintenance Changing the light bulbs Oven door gaskets Removing the doorGreasing the gas taps