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Instructions for the user, 3 steam cooking tables – Smeg S302X User Manual

Page 10

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Instructions for the User

29

8.2.6 Diffused steam cooking procedures

After checking that the tank is full, place the food inside the pan provided or
another oven pan. Place the pan on the shelf “A” which should be placed on
the oven runners at the required height.
Foods can also be placed directly on the shelf, provided a tray is placed
underneath it “B” containing a little water to collect the cooking fats.
Close the oven door.
Use the function selector knob to select the function required and set the
cooking temperature using the thermostat knob.
Use the steam regulator knob to select the amount of steam required for the
cooking process.
Use the minute minder knob to set a cooking duration, or turn it to the
symbol if a manual cooking operation is required.

8.3

Steam cooking tables

Cooking operation

Quantity of food to be
cooked

KG.

N. of

runners

from the

bottom

Use of steam accessories

Quantity

of steam

Minutes

of

warm-up

Cooking

tempera-

ture

Time in

minutes

Diffused

In pan

Direct

HORS D

'OEUVR

E

S

Yeast cakes

1

Bread

1

Pizza

1

2
2
2

X
X

4
4
4

10’
10’
10’

180° C
180° C

25’
60’
20’

MEA

T

Chicken

1-1.5

Rabbit

1.5

Veal

1

Pork

1

X
X
X
X

X

X

6

Max

6

Max

10’
10’
10’
10’

180° C
160° C
180° C
180° C

46’
80’
60’
70’

FI

SH

Trout

0.5

Tuna

1

Carp

0.7

Sea Bream

1.5

X
X
X

X

Max
Max

4

Max

10’
10’

150° C
150° C
160° C
175° C

30’
35’
35’
35’

VEGET

ABLES

Potato chunks

1

Sliced carrots

1

Courgette chunks 1
Onions

0.7

X
X
X
X

Max
Max
Max
Max

150° C
150° C
150° C
160° C

35’
35’
20’
40’

PIES

Sweet

1

Savoury

1

2
2

X
X

4
4

10’
10’

175° C
175° C

30’
30’

The oven should be warmed up (8’-10’) before all types of cooking procedures.