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Smeg SO6606APNR Manual

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USE - 99914779546/B
e
be deactivated by touching any point of the
display or by opening the door.
• Touch the HOME button to quit the
function.
5. Proceed with draining the reservoir as
described above.
Drying after steam functions
Cooking with steam generates a lot of moisture
inside the appliance. This is a normal
phenomenon and does not affect the
appliance’s operation in any way.
Each time you finish cooking:
1. let the appliance cool down;
2. thoroughly dry the oven cavity and the
accessories used with a soft cloth or paper
towels;
3. leave the door open until the inside of the
appliance has dried completely.
List of combined steam cooking functions
FAN ASSISTED+STEAM
THERMALLY FAN-ASSISTED STEAM
STEAM WITH FAN-HEATED BASE
Advice for steam cooking
•Pasta and rice: upon reaching 100°C, the
cooking time will be the same as with
cooking on a hob. Place the pasta or rice in
a metal tray and cover with around a
centimetre of water. For best results when
cooking rice, place a lid on the container or
cover with aluminium foil. This procedure
allows the rice to absorb all the water, and it
can then be served directly to the table.
•Eggs: these may be boiled, scrambled or
poached by using the steam function at
100°C. To obtain perfect boiled eggs,
place them on the perforated tray and cook
for 4-6 minutes for soft boiled eggs and 8-
10 minutes for hard-boiled eggs. For
scrambled eggs, place the beaten eggs in
a metal tray together with milk, butter and
seasoning. Cover the tray with aluminium
foil. Mix every couple of minutes using a
fork. For poached eggs, pour boiling water
into the metal tray with a drop of vinegar
and steam cook for around 4-5 minutes.
•Vegetables: steam cooking vegetables
gives excellent results. They maintain their
colour, flavour and nutritional properties. For
dense vegetables such as potatoes, turnips
and parsnips, cook at 100°C for the same
length of time you would boil them on a hob.
For broccoli and carrots, cook for 6 minutes
if you want them to remain firm, or 10
minutes if you want them to be softer.
•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: casseroles and curries are ideal for
steam cooking. 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°F for the same time you
would cook it in a microwave oven. To
obtain a creamy texture stir halfway through
cooking.
Intense and uniform cooking. The
addition of steam allows better
preservation of the properties of the
food. Ideal for roast veal, roast duck
and cooking whole fish.
The addition of steam to thermally fan-
assisted cooking allows better
preservation of the properties of the
food. Ideal for preparing roasts,
chicken and baked goods like
leavened cakes and bread.
Allows you to quickly finish cooking
food that is already cooked on the
outside but not on the inside.
… 31 …


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