Manual Smeg SOP6606S2PNR (page 23 of 55) (English)

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THERMALLY FAN-ASSISTED STEAM

TURBO STEAM

STEAM GRILL

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.

•Reheating: 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

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 is very

easy to do when using the steam function.

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.

The combination of fan-assisted

cooking and traditional cooking and

the addition of steam cooking allows

different foods to be cooked on several

levels extremely quickly and efficiently,

without odours and flavours mingling.

Perfect for large volumes that call for

intense cooking.

To obtain a rotisserie effect, set the

temperature to maximum. When the

appliance reaches maximum

temperature, return the temperature to

normal. This procedure seals the liquids

inside the meat, and reduces shrinkage.

The air produced by the fan softens the

strong heatwave generated by the grill,

perfectly grilling even very thick cuts of

meat such as steaks, pork chops, etc.

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Others manual(s) of Smeg SOP6606S2PNR

Smeg SOP6606S2PNR User Manual - German - 59 pages

Smeg SOP6606S2PNR User Manual - French - 58 pages

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Smeg SOP6606S2PNR Manual

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