Cooking With The Oven - Smeg F608SN Manual

Instructions for the user

8. COOKING WITH THE OVEN

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.
FAN-ASSISTED BOTTOM:
The combination of the fan with just the lower heating element
allows cooking to be completed more rapidly. This system is
recommended for sterilising or for finishing off the cooking of foods
which are already well-cooked on the surface, but not inside, which
therefore need a little more heat. Perfect for any type of food.
FAN-ASSISTED GRILL:
The air produced by the fan softens the strong heatwave generated
by the grill, giving perfect grilling results even with very thick foods.
Perfect for large cuts of meat (e.g. shin of pork).
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 several
nd
levels. (For multiple-level cooking, you are advised to use the 2
th
and 4 runners.)
ECO:
Using the grill and the bottom heating element plus the fan is
particularly suitable for cooking small quantities of food, as it
provides low energy consumption.
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