Bottom + Circular Ventilated, Ventilated Static | Smeg SC112

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

sterilizing 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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Smeg SC112 manual Bottom + Circular Ventilated, Ventilated Static, Ventilated Grill, Ventilated Bottom

Contents

Table of contents Instructions for USE General instructions Safety Instructions Instructions for Disposal OUR Environmental Care Instructions for disposal GET to Know Your Oven Before Installation Chromium-plated gripper on some models Available AccessoriesPastry plate on some models only for baking Rotisserie frame on some models only Inside light Using the OvenGeneral Description Oven racks Cooling system Description of the controls on the front panel DSP1 Display for the function required, or the temperature First use STAND-BY setting with DSP1 onSetting the current time Operating modes Modifying the data set Cooking with preset temperatureChanging the preset temperature Using the minute minder Semiautomatic cooking Programmed cooking proceduresAutomatic cooking Instructions for the user Modifying the data set during cooking Selecting a recipeAutomatic cooking with a recipe Selecting a recipe permanently Type Table of predefined recipes Secondary menu Grill Cooking with the OvenECO Static Ventilated Bottom Bottom + Circular VentilatedVentilated Static Ventilated Grill Thawing TurboProving General Hints Hints on Using the Accessories Cooking Hints for Desserts and Biscuits Cooking Hints for MeatHints for Thawing and Proving Instructions for the user Oven when Cooking tables Desserts Using other functions Rotisserie Cooking on Pyrolytic Models only Use of the pizza plate on some models only Precautions for using the pizza plate Food stains or residues Cleaning and MaintenanceCleaning stainless steel Ordinary daily cleaning Cleaning the inside of the oven Cleaning the door glazing Before starting the automatic cleaning cycle Pyrolysis automatic oven cleaning on some models only90 MIN 135 MIN 180 MIN Cleaning cycle will be shown on DSP1 Setting the cleaning cycle Changing the light bulb Extraordinary MaintenanceRemoving the door 10.2.1 With moveable levers Removing the door seal Removing doors with pins Removing the internal glass panels CleaningRemoving the middle glass Replacing the glass Removing the 2nd middle glass pane Removing the 1st middle glass pane Instructions for the user ERR What to do if Electrical connection Installing the ApplianceOperation at 220-240 V~ use a type Positioning the oven Instructions for the installer