Smeg SOU130S1 Manual

Smeg Ovn SOU130S1

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Side 1/3

Ovens

ECO:

The combination of the broiler, fan and lower element is particularly suitable for cooking small quantities of food.

Pizza function:

The simultaneous operation of these three elements ensures an optimum cooking facility, ideal not only for pizza but also for

cookies, quiches and flans.

Bake:

Ideal for slow baked cakes and casseroles. This traditional static heat will ensure food remains moist when cooked for longer

periods of time.

Broiler:

For rapid cooking and browning of foods. Best results can be obtained by using the top shelf for small items, the lower shelves for

larger ones, such as chops or sausages. For half grill heat is generated only at the centre of the element, so is ideal for smaller

quantities.

Lower heating element only:

Ideal for foods that require extra base temperature without browning, e.g. pastry dishes, pizza. Also suitable for slow cooking of

stews and casseroles. For Gas oven: Bake: traditional convection cooking.

Turbo:

Facilitates the cooking of large joints, due to heat coming from all three elements. Similar to rotisserie cooking the meat is sealed,

and juices are held within the joint of meat. The results are both tender and juicy.

Convection broil:

The fan reduces the fierce heat from the broiler, providing an excellent method of grilling various foods, chops, steaks, sausages

etc. giving even browning and heat distribution, without drying out the food. The top two levels recommended for use, and the lower

part of the oven can be used to keep items warm at the same time, an excellent facility when cooking a grilled breakfast.

Convection broil:

The fan reduces the fierce heat from the broiler, providing an excellent method of grilling various foods, chops, steaks, sausages

etc. giving even browning and heat distribution, without drying out the food. The top two levels recommended for use, and the lower

part of the oven can be used to keep items warm at the same time, an excellent facility when cooking a grilled breakfast. Half broiler

(centre portion only) is ideal for small quantities of food.

Defrost:

The circulation of air at room temperature enables quicker thawing of frozen food, (without the use of any heat). Ideal for use prior to

cooking of readymade dishes, or cream filled products etc.

Convection Bake:

The elements combined with the fan aim to provide more uniform heat, a similar method to conventional cooking, so pre-heat is

required. Most suitable for items requiring slow cooking methods.

Full steam ovens:

A FULL STEAM oven has 3 steam COMBINATION cooking functions available, and it is also possible to use it to cook with PURE steam only. The

steam is adjustable between 30% and 70% and there is the option of 100% pure steam if required. The water is loaded into the oven before

cooking via an automatic loading tube. The oven calculates the exact amount of water required for the desired cooking function, up to 1.2lt. Water is

introduced into the cavity, and becomes steam during cooking. Continuous steam is generated based on the setting at the start of cooking.

Reheat:

This function can reheat precooked dishes, without becoming dry or hard.

European convection:

Hot air fan cooking that provides quick, multi layered cooking with excellent browning results. Due to the effective circulation of hot

air, there is no flavour transfer between foods. Delicate and strongly fragranced foods can be cooked at the same time.

True European Convection:

Great for quiches and flans where normally you would need to ‘blind bake’ the pastry. At the same time, the base element will cook

the pastry and the fan will take care of the filling.

Convection:

This combination completes cooking more quickly of foods that are ready on the surface, but require more cooking inside, without

further browning. For Gas Oven: Convection with lower elements: The fan is added to the gas burner to distribute the heat quickly

and evenly throughout the oven cavity, avoiding flavour transfer when cooking a number of different dishes at the same time.

Fun + circulaire + microwave:

To achieve a combined cooking with ventilated heat that cooks in short time thanks to the rotation of the warm air and the microwave.

Microwave:

Penetrating straight into the food, microwaves cook very quickly and with considerable energy savings. Suitable for cooking without

fat, they are also able to thaw and heat food without altering its original appearance and aroma. The microwave function can also be

combined with conventional functions with all the resulting advantages. Ideal for all types of food.

Microwave + broil element:

To achieve a combined cooking with broil that cooks the outside whilst assuring an internal cooking thanks to the microwave

function.

Circulaire element with steam:

The combination of Circulaire element with steam allows food to be effectively cooked in the most natural way, leaving all the foods properties,

flavour and aroma intact.

Upper + lower elements + fan + steam:

Upper + lower elements + fan + steam

Upper + microwave + fan + lower:

Fan combined with traditional cooking, where heat is generated from above and below, provides uniform heat. Adding the microwave function

allows the same cooking results in less time.

Reheat:

This function can reheat precooked dishes, without becoming dry or hard.

Circulaire with upper element:

The addittion of the upper element adds extra heat at the top of the oven, where extra browning is required.

Defrost at weight:

Defrost at weight

Defrost at time:

Defrost at time

Broil + European Convection:

Broil + European Convection

Bread Proving:

Air at 104°F provides the perfect environment for proving yeast type dough mixes. Simply select the function and place dough in the

oven for allotted time.

Self-cleaning system:

The self cleaning system cleans at a maximum of 864°F destroying all the dirt deposits inside the oven.

Produkt Specifikationer

Mærke:	Smeg
Kategori:	Ovn
Model:	SOU130S1

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