Handleiding Smeg SO6606APNR (pagina 31 van 64) (Engels)

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be deactivated by touching any point of the

display or by opening the door.

• Touch the HOME button to quit the

function.

5. Proceed with draining the reservoir as

described above.

Drying after steam functions

Cooking with steam generates a lot of moisture

inside the appliance. This is a normal

phenomenon and does not affect the

appliance’s operation in any way.

Each time you finish cooking:

1. let the appliance cool down;

2. thoroughly dry the oven cavity and the

accessories used with a soft cloth or paper

towels;

3. leave the door open until the inside of the

appliance has dried completely.

List of combined steam cooking functions

FAN ASSISTED+STEAM

THERMALLY FAN-ASSISTED STEAM

STEAM WITH FAN-HEATED BASE

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.

Intense and uniform cooking. The

addition of steam allows better

preservation of the properties of the

food. Ideal for roast veal, roast duck

and cooking whole fish.

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.

Allows you to quickly finish cooking

food that is already cooked on the

outside but not on the inside.

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