SMEG OVEN
SUPER START GUIDE
symbol name of function explanation hints and tips
Circulaire Quick cooking, on multiple shelf positions.
Even heat throughout. No transference
of fl avours- ability to cook fi sh and cakes
at the same time. No preheat required if
food takes less than 20 minutes. (Unless
cooking baked goods).
For best results cook on no more than three
shelves at once and cook straight on the enamel
baking tray, with the sloping edge at the front of
the oven. This will encourage even browning.
Full Grill Thermostatically controlled. This will only
work with the door closed. Must preheat
before adding the food.
Closed door grilling is safer and more energy
effi cient. Use the solid tray with the wire mesh
inset. This will allow the fat to drip away from
the grilled food.
Half Grill For grilling smaller quantities of food. Only
the inner elements will be activated.
Always preheat.
Top and
Bottom
function
Ideal for slow baked casseroles or cakes.
No moving air means that both will remain
moist. Position the food in the centre of
the oven.
Use the metal rack so that the heat can
penetrate through the rack and into the food.
Take out any other shelves of the oven. Always
preheat.
Circulaire and
bottom heat
Great for quiches and fl ans where normally
you would need to ‘blind bake’. Use a solid
shelf to help transfer the heat.
You can pour fi lling straight into uncooked
pastry and it will all cook together saving time.
A metal fl an tin will also help conduct heat to
the base. If using a ceramic, it may take longer
to cook or fi nish off cooking with bottom heat
only. Always preheat.
Bottom heat Ideal for the slow cooking of stews and
casseroles. Also ideal for foods that are
being reheated, and need the base re-
crisping.
Great for re-heating a quiche, the bottom gets
warmed up without further browning the top.
Use a metal tray on the bottom shelf position. If
using ceramic, it may take a little longer.
Turbo Facilitates the cooking of large joints, due
to the extra heat. Similar to rotisserie
cooking. To seal in the juices of the meat,
place the food into a cold oven and
then turn the oven up to 230°C. This will
seal in the juices of the meat, once the
temperature is reached reduce to a regular
roasting temperature.
Great for joints of meat, Yorkshire pudding or
loaves of bread.
Defrost Speeds up the defrosting of food by
circulating room temperature air around
the food. Ideal for frozen desserts. Food
will take half the time, than being left on
the side.
Ideal for a dinner party rescue, where a frozen
chocolate gateaux can be defrosted in time for
dessert.
Fan and grill For grilling thicker cuts of meat, such as
chops and steaks. The hot air is circulated
around the food and will start the cooking
on the underside before the meat is turned
over.
Perfect for cooking a well done steak, allowing
the meat to be cooked all the way through. Use
the solid try with wire mesh. This will allow the
heat to circulate around the food and for fat to
drip away.
Fan with upper
and lower heat
Great for pizzas as the fan circulates the
heat from the top and bottom elements.
Preheat for at least 30 minutes with the pizza
stone in place at the highest temperature.
www.smeguk.com
When using the
Circulaire function
you can cook sweet
& savoury at the
same time as there
is no transfer of
fl avours.
QUICK TIPFUNCTIONS
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