Symbols Guide

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.
European convection:
Hot air fan cooking that provides quick, multi layered cooking with excellent browning results. Due to the effective circulation of hot
air, there is no flavour transfer between foods. Delicate and strongly fragranced foods can be cooked at the same time.
Convection:
This combination completes cooking more quickly of foods that are ready on the surface, but require more cooking inside, without
further browning. For Gas Oven: Convection with lower elements: The fan is added to the gas burner to distribute the heat quickly
and evenly throughout the oven cavity, avoiding flavour transfer when cooking a number of different dishes at the same time.
Pyrolitic:
Pyrolitic cleaning at 500°C destroys all the dirt deposits inside the oven. The process can be set from 1.5 hours to 3 hours, depending on the
degree of dirt build up.
Rotisserie:
The rotisserie (where installed) works in combination with the broiler element whilst constantly turning the food.
Rotisserie with broil:
The rotisserie (where installed) works in combination with the broil element to brown foods to perfection.
Rotisserie with broil:
The rotisserie (where installed) works in combination with the broil element to brown foods to perfection.
Defrost at time:
Defrost at time
Vapor Clean:
a simple cleaning function using steam to loosen deposits in the oven cavity.
SMEG U.S.A. INC.
A&D BUILDING
150 EAST 58th STREET, 7th FLOOR
NEW YORK, NY, 10155
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