User Manual

ManualsBrandsSmeg ManualsCooking Appliances36 Inch Freestanding Professional Dual Fuel Range with 5 Sealed Burners, 4.5 Cu. Ft. Oven Capacity, Storage Drawer, Continuous Grates, Steam Clean, True European Triple Convection, 10 Cooking Modes, and 20,000 BTU Super Burner: Olive Green

Use

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2.6 Cooking advice

General advice

• Use a fan-assisted function to achieve

uniform cooking at several levels.

• It is not possible to shorten cooking times

by increasing the temperature (the food

could be overcooked on the outside and

undercooked on the inside).

• Using more ovens at the same time might

affect the final cooking results.

Advice for cooking meat

• Cooking times vary according to the

thickness and quality of the food and to

consumer taste.

• 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 another few minutes cooking.

Advice for cooking with the Grill and the

Fan-assisted 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-assisted grill function, we

recommend that you preheat the oven

before grilling.

• We recommend placing the food at the

centre of the rack.

• With the Grill and Small grill

functions, we recommend that you turn

the temperature knob to the maximum

value to optimise cooking.

• Foods should be seasoned before

cooking. Foods should also be coated

with oil or melted butter before cooking.

• Use the oven tray on the first bottom shelf

to collect fluids produced by grilling.

• Grilling processes should never last more

than 60 minutes using multifunction

ovens, 30 minutes inside the auxiliary

oven.

Advice for cooking desserts and biscuits

• Use preferably dark metal moulds: they

help to absorb the heat better.

• Temperature and 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

50°F, selecting a longer cooking time if

necessary.

• While cooking desserts or vegetables,

excessive condensation may form on the

glass. In order to avoid this, open the

door very carefully a couple of times

while cooking.