Cooking With The Oven - Smeg SCP480X-8 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 from the grill element enables excellent grilling results to be
achieved, especially with medium/thin meat cuts. 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. In pyrolytic models, the special defrosting and proving
functions are brought together under the same function (see "8.1.4 Advice for defrosting
and proving" for further details).
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 levels. (For
nd th
multiple-level cooking, you are advised to use the 2 and 4 runners.)
ROTISSERIE (on some models only):
The heat from the grill element gives perfect grilling results, especially
for thin/medium meat cuts and, in combination with the rotisserie, it
allows the food to be browned evenly at the end of cooking.
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