Manual Smeg SF4120VC (page 20 of 54) (English)

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Use

• Fish: due to the delicate nature of fish,

steaming gives excellent results. For oily

fish such as salmon or trout, cook at

100°C for around 5 minutes. For white

fish such as cod or haddock, cook at

80°C for around 5 minutes. If you are

cooking different foods, all fish must be

cooked in the perforated tray which must

be placed on the bottom shelf of the

oven to avoid liquid from the fish

dripping onto other food products.

• Meat: this can also be steamed, but the

use of a combined cooking function is

preferable in order to obtain a nicely

browned result. Casseroles and curries

are ideal for steam cooking, however.

Prepare the casserole as for normal oven

cooking. Place it in a metal tray, cover

with a lid or aluminium foil, and cook for

between 45 minutes and 3 hours

depending on the cut of meat used.

• Thin soups: steam cooking allows

flavours to develop perfectly with

minimum effort, as the liquids will not boil

over. For vegetable soup with the correct

consistency, first steam the vegetables,

then add broth and steam cook at

100°C. The steam function is also ideal

for preparing large quantities for later use.

• Soups: Thicker soups are also easy and

quick to prepare. Place the soup in a

metal tray, cover with a lid or aluminium

foil and steam cook at 100° C for the

same time you would cook it in a

microwave oven. Mix midway through

cooking for a creamier consistency.

• Reheating: using the steam cooking

function will not dry foods out and gives

a moister result. A previously prepared

home-cooked meal, covered with

aluminium foil, will take around 10-12

minutes to reheat. Ready meals will

require approximately double the time

indicated on the package.

• Defrosting: it is possible to use the steam

cooking function to defrost foods. Times

vary, but defrosting with the steam

cooking function takes around half the

time necessary for covered foods left to

defrost at room temperature.

• Peeling peppers and tomatoes: this

otherwise time-consuming operation is

very simple when you use the steam

cooking function. Use a knife to cut a

small cross in the skin of the tomato, and

steam cook for 1 minute. Peppers have

tougher skin, and may require up to 4

minutes to soften them sufficiently for

peeling.

• Chocolate: this can be melted using the

steam cooking function. Place the

chocolate in a metal tray, cover with

aluminium foil and steam cook for 1

minute. Unlike other methods, chocolate

is unlikely to burn in the steam oven.

• Hot towels: ideal for facial treatments, a

close shave or for use after a meal, these

are easy to prepare using the steam

cooking function. Moisten a towel with

water, roll it up and steam it for 1 minute.

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Others manual(s) of Smeg SF4120VC

Smeg SF4120VC User Manual - German - 54 pages

Smeg SF4120VC User Manual - Dutch - 54 pages

Smeg SF4120VC User Manual - French - 54 pages

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Smeg SF4120VC Manual

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