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Food should always be elevated on grill rack. - The oven door is kept closed during “fan grilling" - Lower temperatures are important, set oven temperatures from 160 to 200°C. - These relatively low temperatures do not reduce cooking time but prevent food from burning and avoids splashes of fat, keeping oven cleaner. - Position racks at heights according to food type and thickness. - Preheat oven fully for grilling fast cooking products. Generally a 5 minute preheat is all that is required. - Turn oven function back to Static grill before opening door, after placing food return to fan grill. Fan Grill Cooking Chart Food Type preheat temperature shelf position cooking time min Lamb or Pork chops yes 190 ' 4 | 8-12 Steak yes (fully) 190-200 4 7-10 Chicken wings or pieces yes 160 3 9-15 Sausages yes 150-180 3 12 -15 (turn) Fish yes 160 3 10-15 Browning dishes & toppings optional 150-175 2-3 j 15-25 Notes on fan grilling - Steak. To achieve a grid effect on the underside of Steak, fully preheat oven and grill rack together at 180 - 190°C Cleaning up. Grilling is generally considered fairly messy. In 60cm ovens the wire grill rack sits below the level of the grill dish. After use fill the tray with hot water and detergent, reverse rack and allow to soak before rinsing off or placing in dishwasher. Remove roof liner from oven and rinse or wipe over. 19 •8*-:- Fan Forced - This function will be the most used, all roasting, baking, multi-level baking and multi-level mixed product cooking, casseroles and heating is done using this function. ■ - It is possible to cook several different types of food at the same time without mingling of flavours. - Heat is produced on the very hot fan element. This circular element surrounds the fan and produces hot air that is distributed evenly around the oven. - Keep door closed during "fan forced" cooking. Remember! switch back to "static heat" mode before opening oven door, - turn back to "fan forced" to continue cooking. - A short period of preheating is important, 3 to 5 minutes is all that is required. - Temperatures are important! We mentioned earlier that as a rule of thumb lower your traditional recipes by 20 to 30°C, temperatures between 150° and 180° work best when cooking on "fan forced". This does not preclude the need to use higher temperatures for pastries and similar items. Thermowave - This function is available on some models in place of "fan forced", "Thermowave" or (fan assisted) uses the top bake element and the lower bake element on together with the fan to help distribute and even out the oven temperature. - The features and useage is very similar to "fan forced", heat up time will be a little slower, but all cooking techniques are still the same. Super Fan Forced (90cm ovens) - This function is available on 90cm wide ovens. It incorporates the fan element with part of the lower element to increase to overall energy and heating speed of the larger oven. - All uses of this function are smilar to those described above as "fan forced". & See cooking selection chart for best use. Notes onfanforced cooking - roasting. Cook roasts etc elevated on oven racks to allow hot air to circulate round food. Expose food directly to heat, oven bags and covered roasting dishes are not recommended. Do not add water during roasting, oven system produces a self basting action. Small roasts up to 1.8Kg can be cooked together with vegetables all at the same time. 20 -4T ROASTING TIMES AND TEMPERATURES MEAT COOKED TEMPERATURE degrees C MINUTES PER 500 GRAMS BEEF Rare Well done 180-190 160 15 plus 15 extra 20 plus 20 extra LAMB or HOGGET Medium Well done 150-160. 15 plus 20 extra 20 plus 20 extra MUTTON Well done 150-160 30 plus 20 extra PORK Well done 150-160 30 plus 30 extra VEAL Well done 150-160 30 plus 30 extra CHICKEN Well done 160-180 20 plus 15 extra Thermo-fan - Thermo-fan is a special function combining the lower bake element together with the oven fan. This produces gentle heat with fan assistance to distribute the heat. - This function is suitable for slow delicate cooking processes. - Preheat the oven on "Fan Forced" or "Thermowave" before switching to "Thermofan". - Do not attempt to use high temperatures, 130 to 160°C are the maximum. - Use only lower rack positions or directly on lower element cover. - Always turn function selector back to a static heating mode before opening oven door. Notes on Thermo-Jan cooking Select for: Rich fruit cakes. Long slow cooking at low temperatures. Frozen pies direct from freezer. Delicate pastries. Baking requiring extra base cooking. 21 •8* Rôtisserie cooking - Some Smeg ovens have the option of rôtisserie spit cooking either as a full function or in place of "Fan forced" Model with separate Rôtisserie symbol. - Place meat on rack "A" secure with sliding clamps and insert drive end into hole at back of oven, fit front support rack, place tray under and clos...

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