Instructions for the user
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12.2 COOKING HINTS AND TIPS
HINTS ON USING THE ACCESSORIES:
• Use only original SMEG trays.
• When the tray is in the oven, the handle must be facing the oven door.
• Push the trays all the way inside the oven.
• Use only original SMEG racks.
• When the rack is in the oven, the contoured part must be facing downwards.
• Push the racks right inside the oven.
• Use only original SMEG racks.
• Push the racks right inside the oven.
• For best cooking results, we recommend placing kitchenware in the centre of the rack.
GENERAL HINTS:
•
We recommend preheating the oven before putting food in.
Do not place foods
inside the oven until the
symbol on the display stops flashing and the beep has
sounded to confirm that the programmed temperature has been reached.
• For cooking on several levels, we recommend using a fan-assisted function to achieve
uniform cooking at all heights.
• In general, it is not possible to shorten the cooking times by increasing the temperature
(the food could be well-cooked on the outside and undercooked on the inside).
• While cooking desserts and vegetables, dripping from the bottom of the door may
occur. This is a natural physical phenomenon which mainly occurs when the food is
placed in the oven before preheating. To avoid this, carefully open the door a couple of
times during the cooking.
COOKING HINTS FOR MEAT:
• Cooking times, especially for meat, vary according to the thickness and quality of the
food and the consumer's taste.
• To save energy when roasting, we recommend putting the food in the cold oven.
• We recommend using a meat thermometer for meat when roasting it. Alternatively,
simply press on the roast with a spoon: if it is hard it is ready, if not, it needs another few
minutes cooking.
COOKING HINTS FOR DESSERTS AND BISCUITS:
• Use dark metal moulds for desserts: they help to absorb the heat better.
• The temperature and the cooking duration depend on the quality and consistency of the
dough.
• The tables indicate the temperature ranges. Initially, try with the lowest value (the lower
temperature gives a more even browning); if the dessert does not come out well,
increase the temperature on the following occasions.
• Check whether the dessert is cooked all the way through: About 10 minutes before the
end of cooking, stick a toothpick into the highest point in the dessert. If the dough does
not stick to the toothpick, the dessert is cooked.
• If the dessert goes flat when it comes out of the oven, on the next occasion reduce the
set temperature by about 10 °C selecting a longer cooking time if necessary.
