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.
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.
Rotisserie
The rotisserie (when installed) works in conjunction with the grill element to cook and brown the laden food to perfection. A tray of vegetables below the rotisserie can also cook perfectly in the retained, Thermoseal heat while being basted with the juices from above.
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 Fan
This is an exceptional all-rounder function for base cooking — remember: the higher the shelf, the less bottom heat. You may wish to start cooking your pastry dishes on the lower shelves and move them up as the pastry base is cooked to your needs. This is great to use for re heating slow cooked foods as well as baking breads, pastries and pies. If you find during cooking that the food has coloured sufficiently but needs more cooking within, use this function.