Smeg F608SN [14/30] Instructions for the user

Instructions for the user

8.1 Cooking advice and instructions

8.1.1 General advice

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).

8.1.2 Advice for cooking meat

Cooking times, especially for meat, vary according to the thickness and quality

of the food and to consumer taste.

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.

8.1.3 Advice for cooking 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.

• Check whether the dessert is cooked all the way 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 10°C, selecting a longer cooking time if

necessary.

8.1.4 Advice for defrosting and proving

• We recommend positioning frozen foods in a lidless container on the first

runner of the oven.

• The food must be defrosted without its wrapping.

• Lay out the foodstuffs to be defrosted evenly, not overlapping.

• When defrosting meat, we recommend using a rack positioned on the

second runner with the food on it and a tray positioned on the first runner. In

this way, the liquid from the defrosting food drains away from the food.

• The most delicate parts can be covered with aluminium foil.

• For successful proving, a container of water should be placed in the bottom

of the oven.