Техническое Руководство для Smeg A1PXU

Opera range

36”"

stainless steel

cooktops type: gas

oven type: electric multifunction

 

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.

This method is known as “conventional” cooking, and is suitable for dishes that require a more gentle heat, such as baking. The 
oven needs to be pre-heated to the required temperature, and is best suited for single items, such as large cakes. Best results are 
obtained by placing food in the centre of the oven.

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.

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.

The use of the fan with both elements allows food to be cooked quickly and effectively on a number of oven racks. Ideal for roasts 
that require thorough cooking. There is no transference of smells or flavours when using this function. This function offers a similar 
result to rotisserie, it moves the heat around the food, instead of moving the food itself, enabling any size or shape to be cooked, and 
not only items that will fit onto a rotisserie.

The Eco setting is a fast preheat function, which combines broil, fan and lower element to achieve optimum energy efficiency. Only to 
be used prior to selecting the main cooking mode.

Please note: cooking in this mode is conducted with the door closed. The fan reduces the fierce heat from the broiler, providing an 
excellent method for broiling a range of foods; chops, steaks, sausages etc. without having to turn the food during cooking. This 
gives good results, reduces drying out of foods, and gives even browning and heat distribution, the top two racks being 
recommended for use. The lower area of the cavity can also be used to keep other items warm at the same time.

This allows rapid cooking and browning of foods. Best results can be obtained from using the top rack for small items, the lower 
racks for larger items, such as chops or sausages. Cooking using this method should be carried out with the door closed, unless 
instructed to do otherwise.

The rotisserie (where installed) works in combination with the broil element to brown foods to perfection.

Pyrolitic cleaning at 500°C destroys all the dirt deposits inside the oven. The process can be set from 1.5 hours to 3 hours, depending on the 
degree of dirt build up.