Baker's Function
Perfect for baking bread when an upward heat is required. When used together with the thermoseal, it is the ideal environment for producing crisp, golden brown bread. Pastry dishes with a delicate filling, such as quiche or custard, allow the pastry to cook on a lower shelf and then positioning higher in the oven to finish cooking the centre. Great for baking ‘blind’ or extra cooking of pastry bases. This function works best on level one. Base heat is still effective on the higher shelves; however, base heat will diminish the higher you go and the more shelves you use.
Base Heat
This function is best used when a stable bottom heat is required. As no fan is used, the oven provides a very stable and gentle cooking environment at a low temperature. Perfect for crisping pastry bases on frozen pies or pizzas when used on shelf 1, ie food that will take a long time to cook but does not require the browning function of the oven (reheating stews, casseroles). Maintains a low temperature to effectively keep food warm without actually cooking further.
Classic Convection
Also known as static cooking or baking, this function is best used for slow cooking at low temperatures — for instance, stews, casseroles and braised meats. Also perfect for custards and fruitcakes and sensitive foods. Best positions are levels two and three as they are not too close to the heat sources. Top shelf will assist in browning and the bottom shelf will assist in cooking content and the base. Used at low temperatures Convection provides gentle constant heat.
Defrost
Defrosting is aided by the fan, ensuring an even distribution of air circulation at room temperature. This symbol selection ensures no elements are activated. Any fan selection can be used to thaw provided the thermostat selection is at zero or a very low position.
Fan Assisted
Just like Classic Convection however with the oven fan giving a perfect all round heat. This is the most efficient function to use when requiring the whole oven, with particular attention to browning and base heat. The top shelves are perfect for cooking and colouring at the same time, i.e. finishing roast vegetables, cauliflower with cheese sauce, fruit crumbles and lasagne. The bottom element is ideal for pies, reheating casseroles and stews, and baking.
Fan Forced
The most frequently used and versatile function. An excellent function to use when requiring the whole oven as the fan directs the hot air to all parts of the oven without flavours and odours mixing. It means you can use the top and bottom shelves without them being subjected to radiant heat, for the most efficient results use shelves 2 and 3.This is the perfect position for your roast to sit when cooking or reheating food.
Fan Grill
Ideal for cooking lean red and white meats, as well as fish, and perfect for satays, shellfish, grilling bacon or adding extra colour to foods. The fan diffuses the radiant heat from the top element, allowing the food to grill perfectly as well as cook through, all at the same time. To use the Fan Grill effectively, turn your oven to 200ºC. While using shelf 4 to grill, the rest of the oven is suitable for baking and general cooking on the middle shelves or, if at a low temperature, holding food.
Half Fan Grill
The centre element gives direct and radiant heat from the grill, perfect for finishing a family sized lasagne top. It’s like a heat spot light in the roof of your oven, simply place whatever you wish to grill directly in the centre of shelf 4. Use the top shelves for effective cooking and browning while the remaining shelves, although receiving some radiant heat, are best used as warming shelves and for gentle cooking. Use it to fine tune your browning for a consistent even finish.
Static Grill
The full force of the radiant heat is directed onto the whole of shelf 4, making it perfect for browning large food quantities. This is a very powerful grill and will immediately colour anything placed underneath it. Use more for food that is cooked or not very thick. Use this function if grilling a crème brulee top or making cheese on toast, use shelf 4 at all times for maximum efficiency. Like all Smeg grill functions, for maximum efficiency — keep the oven door closed.
Super Cook
All three elements are in use, which allows very fast preheating. This is an ideal function to use when sealing meat is required at the beginning of cooking — Fan Forced, Fan Assisted or Classic Convection may then be used to complete the cooking. For rare roast beef however, Supercook should be used for the entire cooking. Remember this function is all-round heat so used at lower temperatures gives beautiful, even cooking results.