Smeg SU45MCX1 功能
Convection with top and bottom heat:
The elements combined with the fan aim to provide more uniform heat. This is a similar method to conventional cooking, so pre-
heat is required. This is not as effective as european convection cooking but can be used to cook biscuits and pastry.
heat is required. This is not as effective as european convection cooking but can be used to cook biscuits and pastry.
European convection:
The combination of the fan and circular element around it, gives uniform heat distribution with no cold spots. This has benefits - no
preheat if cook time is more than 20 minutes, no flavour transfer when cooking different foods the same time, less energy is
needed, and it cooks at 10% quicker than a normal oven.
preheat if cook time is more than 20 minutes, no flavour transfer when cooking different foods the same time, less energy is
needed, and it cooks at 10% quicker than a normal oven.
European convection with bottom heat:
The addition of the lower element adds extra heat at the base for food which requires extra cooking.
Convection with bottom heat:
This combination quickly completes the cooking of foods that are ready on the surface, but require more cooking inside, without
further browning. Suitable for any type of food.
further browning. Suitable for any type of food.
Microwave:
Penetrating straight into the food, microwaves cook very quickly and with considerable energy savings. Suitable for cooking without
fat, they are also able to thaw and heat food without altering its original appearance and aroma. The microwave function can also be
combined with conventional functions with all the resulting advantages. Ideal for all types of food.
fat, they are also able to thaw and heat food without altering its original appearance and aroma. The microwave function can also be
combined with conventional functions with all the resulting advantages. Ideal for all types of food.
Microwave + broil element:
To achieve a combined cooking with broil that cooks the outside whilst assuring an internal cooking thanks to the microwave
function.
function.
Microwave + circulaire:
To achieve a combined cooking with ventilated heat that cooks in short time thanks to the rotation of the warm air and the microwave.
Circulaire element with steam:
The combination of Circulaire element with steam allows food to be effectively cooked in the most natural way, leaving all the foods properties,
flavour and aroma intact.
flavour and aroma intact.
Rotisserie with broil:
The rotisserie (where installed) works in combination with the broil element to brown foods to perfection.
Circulaire with upper element:
The addittion of the upper element adds extra heat at the top of the oven, where extra browning is required.
Fan + circulaire + microwave:
Fan + circulaire + microwave
Defrost at weight:
Defrost at weight
Defrost at time:
Defrost at time
Broil + European Convection:
Broil + European Convection
Bread Proving:
Air at 104°F provides the perfect environment for proving yeast type dough mixes. Simply select the function and place dough in the
oven for allotted time.
oven for allotted time.