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.
Eco
When household circumstances dictate that peak demand for electricity will not allow to many electrical appliances or services (air-conditioning, heating) t be run simultaneously, at least the Smeg oven can be selected to the ECO mode to reduce its energy consumption at any time and spread the total consumption over a longer duration.
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 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.
Self Cleaning
The pyrolytic selection sends the oven temperature to above 500 degrees Celsius. This temperature carbonises all waste off the interior oven cavity enameling. The oven locks itself at high temperatures for safety. Radiant heat to the kitchen is reduced by quadruple door glazing and an independent cooling fan. The cleaning process is ninety minutes. The removable roof liner, grill/baking tray with grid, chromed wire shelves ad rotisserie assembly are best cleaned by hand.
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.