Bulletin

Vapor Clean:
a simple cleaning function using steam to loosen deposits in the oven cavity.
Secondary Oven
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.
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 broil:
The fan reduces the fierce heat from the broiler, providing an excellent method of grilling various foods, chops, steaks, sausages
etc. giving even browning and heat distribution, without drying out the food. The top two levels recommended for use, and the lower
part of the oven can be used to keep items warm at the same time, an excellent facility when cooking a grilled breakfast.
Broiler:
For rapid cooking and browning of foods. Best results can be obtained by using the top shelf for small items, the lower shelves for
larger ones, such as chops or sausages. For half grill heat is generated only at the centre of the element, so is ideal for smaller
quantities.
SMEG U.S.A. INC.
A&D BUILDING
150 EAST 58th STREET, 7th FLOOR
NEW YORK, NY, 10155
Tel. [phone]
Fax [phone]