Cooking Information Table - Smeg C9IMMB2 Manual

undercooked on the inside).
Advice for cooking meat
• Cooking times vary according to the
thickness and quality of the food and to
consumer taste.
• Turn the food to brown on both sides.
• Use a meat thermometer when roasting
meat, or simply press on the roast with a
spoon. If it is hard, it is ready; if not, it needs
to be cooked for a few more minutes.
Advice for cooking with the Grill
• Meat can be grilled even when it is put into
the cold oven or into the preheated oven if
you wish to change the effect of the
cooking.
• With the Fan with grill function (if present),
we recommend that you preheat the oven
before grilling.
• We recommend placing the food at the
centre of the rack.
• With the Grill function, we recommend that
you set the temperature to the maximum
value to optimise cooking.
Advice for cooking desserts/pastries and
biscuits
• Use dark metal moulds: They help to absorb
the heat better.
• The temperature and the cooking time
depend on the quality and consistency of
the dough.
• To check whether the dessert is cooked right
through: At the end of the cooking time, put
a toothpick into the highest point of the
dessert. If the dough does not stick to the
toothpick, the dessert is cooked.
• If the dessert collapses 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.
Advice for cooking on two shelves:
• We recommend using two racks (they can

Cooking information table

Weight
Food
(Kg)
Lasagne 3 - 4
Pasta bake 3 - 4
The times indicated in the table do not include preheating times and are provided only as a guide.
91477A441/D
• To facilitate the flow of air, place the
• Position the racks keeping an empty shelf
• Depending on the type of food and the
• We suggest using the following functions
Advice for defrosting and proving
• Place frozen foods without their packaging
• Avoid overlapping the food.
• To defrost meat, use the rack placed on the
• The most delicate parts can be covered with
• For successful proving, a container of water
Slow cooking using the probe (on some
models only)
• This cooking mode is recommended for
• For a better result, before slow cooking,
Function Shelf
STATIC
STATIC
be obtained from Authorised Assistance
Centres).
moulds/ovenware at the centre of the racks
and make sure that their width/diameter
does not exceed 30 cm.
between them.
increased quantity in the oven, cooking on
two levels may take slightly longer
compared to cooking on a single shelf.
when cooking on two shelves: CIRCULAIRE
and CIRCULAIRE+BOTTOM.
in a lidless container on the first shelf of the
oven.
second level and a tray on the first level. In
this way, the liquid from the defrosting food
drains away from the food.
aluminium foil.
should be placed in the bottom of the oven.
tender and lean meat whose core
temperature should not exceed 65°C. Set
the temperature of the oven to between 90°
and 100°C. This increases the cooking
time, but maintains the quality of the food
and prevents an excessive reduction in its
volume.
brown the meat in a pan over high heat for
1 or 2 minutes on each side.
Temp.
(°C)
1 220 - 230
1 220 - 230
Time
(minutes)
45 - 50
45 - 50
USE - 55