Cooking With The Oven; Eco; Static; Grill - Smeg F610AN Manual

Instructions for the user

7. COOKING WITH THE OVEN

ECO:

Using the grill and the bottom heating element alternately plus
the fan is particularly suitable for cooking small quantities of
food, as it provides low energy consumption.

STATIC:

As the heat comes from above and below at the same time, this
system is particularly suitable for certain types of food.
Traditional cooking, also known as static or thermal radiation
cooking, is suitable for cooking just one dish at a time. Perfect
for all types of roasts, bread and cakes and in any case
particularly suitable for fatty meats such as goose and duck.

GRILL:

The heat coming from the grill element gives perfect grilling
results, especially for thin and medium thickness meat and, in
combination with the rotisserie (when present), it allows the
food to be browned evenly at the end of cooking. Perfect for
sausages, ribs and bacon. This function enables large
quantities of food, particularly meat, to be grilled evenly.
ROTISSERIE GRILL: (on the pyrolytic model only)
The rotisserie functions in combination with the grill element
allowing to perfectly brown food.
FAN-ASSISTED 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 two
levels.
(For cooking on two levels, you are advised to use the 2nd and
4th shelves.)
FAN-ASSISTED GRILL:
The air produced by the fan softens the strong heat wave
generated by the grill, giving perfect grilling results even with
very thick foods. Perfect for large cuts of meat (e.g. shin of
pork).
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