Smeg SOU130S1 manual

Smeg SOU130S1
(1)
  • Number of pages: 3
  • Filetype: PDF

Ovens

ECO:
The combination of the broiler, fan and lower element is particularly suitable for cooking small quantities of food.

Pizza function:

The simultaneous operation of these three elements ensures an optimum cooking facility, ideal not only for pizza but also for
cookies, quiches and flans.

Bake:

Ideal for slow baked cakes and casseroles. This traditional static heat will ensure food remains moist when cooked for longer
periods of time.

Broiler:

For rapid cooking and browning of foods. Best results can be obtained by using the top shelf for small items, the lower shelves for
larger ones, such as chops or sausages. For half grill heat is generated only at the centre of the element, so is ideal for smaller
quantities.

Lower heating element only:

Ideal for foods that require extra base temperature without browning, e.g. pastry dishes, pizza. Also suitable for slow cooking of
stews and casseroles. For Gas oven: Bake: traditional convection cooking.

Turbo:

Facilitates the cooking of large joints, due to heat coming from all three elements. Similar to rotisserie cooking the meat is sealed,
and juices are held within the joint of meat. The results are both tender and juicy.

Convection broil:

The fan reduces the fierce heat from the broiler, providing an excellent method of grilling various foods, chops, steaks, sausages
etc. giving even browning and heat distribution, without drying out the food. The top two levels recommended for use, and the lower
part of the oven can be used to keep items warm at the same time, an excellent facility when cooking a grilled breakfast.

Convection broil:

The fan reduces the fierce heat from the broiler, providing an excellent method of grilling various foods, chops, steaks, sausages
etc. giving even browning and heat distribution, without drying out the food. The top two levels recommended for use, and the lower
part of the oven can be used to keep items warm at the same time, an excellent facility when cooking a grilled breakfast. Half broiler
(centre portion only) is ideal for small quantities of food.

Defrost:

The circulation of air at room temperature enables quicker thawing of frozen food, (without the use of any heat). Ideal for use prior to
cooking of readymade dishes, or cream filled products etc.

Convection Bake:

The elements combined with the fan aim to provide more uniform heat, a similar method to conventional cooking, so pre-heat is
required. Most suitable for items requiring slow cooking methods.

Full steam ovens:

A FULL STEAM oven has 3 steam COMBINATION cooking functions available, and it is also possible to use it to cook with PURE steam only. The
steam is adjustable between 30% and 70% and there is the option of 100% pure steam if required. The water is loaded into the oven before
cooking via an automatic loading tube. The oven calculates the exact amount of water required for the desired cooking function, up to 1.2lt. Water is
introduced into the cavity, and becomes steam during cooking. Continuous steam is generated based on the setting at the start of cooking.
Smeg SOU130S1

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Smeg SOU130S1 specifications

General
Brand Smeg
Model SOU130S1
Product Oven
Language English
Filetype PDF

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