Smeg SC712U Utilizzo E Cura
Instructions for the User
19
CONVECTION BROIL:
The air produced by the convection fan softens the strong heat wave generated by
the broiler, delivering perfect broiling even of very thick food. This function is perfect
for large cuts of meat (e.g. pork shank).
The air produced by the convection fan softens the strong heat wave generated by
the broiler, delivering perfect broiling even of very thick food. This function is perfect
for large cuts of meat (e.g. pork shank).
CONVECTION WITH BOTTOM HEATING ELEMENT:
The combination of the convection fan and the bottom heating element allows
cooking to be completed more rapidly. This function is recommended for sterilizing
or for finishing off the foods that are already well done on the outside but not on the
inside and therefore need a little more heat. This function can be used for any type
of food.
The combination of the convection fan and the bottom heating element allows
cooking to be completed more rapidly. This function is recommended for sterilizing
or for finishing off the foods that are already well done on the outside but not on the
inside and therefore need a little more heat. This function can be used for any type
of food.
EUROPEAN CONVECTION:
The combination of the convection fan and the circular heating element (built into
the rear of the oven) can be used to cook different foods on different rack positions,
as long as they need the same cooking temperatures and time. The circulation of
air ensures instant and uniform distribution of heat. It will be possible, for instance,
to cook fish, vegetables and cookies simultaneously without mixing odors or
flavors.
The combination of the convection fan and the circular heating element (built into
the rear of the oven) can be used to cook different foods on different rack positions,
as long as they need the same cooking temperatures and time. The circulation of
air ensures instant and uniform distribution of heat. It will be possible, for instance,
to cook fish, vegetables and cookies simultaneously without mixing odors or
flavors.
EUROPEAN CONVECTION WITH TOP AND BOTTOM HEATING ELEMENTS:
The combination of European convection with conventional static cooking can be
used to cook different foods on different rack positions extremely quickly and
efficiently.
Perfect for large volumes of food that need intense cooking.
The combination of European convection with conventional static cooking can be
used to cook different foods on different rack positions extremely quickly and
efficiently.
Perfect for large volumes of food that need intense cooking.
DEFROST:
Rapid defrosting is aided by turning on the convection fan and the top heating
element, which ensures uniform distribution of low-temperature air inside the oven.
Rapid defrosting is aided by turning on the convection fan and the top heating
element, which ensures uniform distribution of low-temperature air inside the oven.
RISING:
Proving is aided by the top heat, quickly delivering perfect results for all types of
dough.
Proving is aided by the top heat, quickly delivering perfect results for all types of
dough.