Steam Cooking Tables - Smeg S302X Instruction Manual

8.2.6 Diffused steam cooking procedures
After checking that the tank is full, place the food inside the pan provided or
another oven pan. Place the pan on the shelf "A" which should be placed on
the oven runners at the required height.
Foods can also be placed directly on the shelf, provided a tray is placed
underneath it "B" containing a little water to collect the cooking fats.
Close the oven door.
Use the function selector knob to select the function required and set the
cooking temperature using the thermostat knob.
Use the steam regulator knob to select the amount of steam required for the
cooking process.
Use the minute minder knob to set a cooking duration, or turn it to the
symbol if a manual cooking operation is required.

8.3 Steam cooking tables

Cooking operation
Quantity of food to be
cooked
KG.
Yeast cakes
Bread
Pizza
Chicken 1-1.5
Rabbit 1.5
Veal
Pork
Trout 0.5
Tuna
Carp 0.7
Sea Bream 1.5
Potato chunks
Sliced carrots
Courgette chunks 1
Onions 0.7
Sweet
Savoury
The oven should be warmed up (8'-10') before all types of cooking procedures.
Instructions for the User
N. of Use of steam accessories
runners
from the
bottom
Diffused
1 2
1 2 X
1 2 X
1
1
1
1
1
1 2 X
1 2 X
Quantity
of steam
In pan Direct
X X
X
X
X X
X
X
X
X
X
X
X
X
Minutes Cooking
of tempera-
warm-up ture
4 10'
4 10' 180° C
4 10' 180° C
6 10' 180° C
Max 10' 160° C
6 10' 180° C
Max 10' 180° C
Max 150° C
Max 150° C
10'
4 160° C
10'
Max 175° C
Max 150° C
Max 150° C
Max 150° C
Max 160° C
4 10' 175° C
4 10' 175° C
Time in
minutes
25'
60'
20'
46'
80'
60'
70'
30'
35'
35'
35'
35'
35'
20'
40'
30'
30'
29