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DOU330X1

classic

76CM (30”) "Classic" Electric Multifunction

Double Oven Stainless Steel

EAN13: 8017709206208

MAIN AND SECONDARY OVEN

Two Multifunction ovens

each with 10 cooking

modes (including Warming and Dehydrate)

+ self cleaning cycle

Exclusive classic design

Finger-print proof stainless steel

Ergonomic control knobs

Touch control panel to access secondary menu

Digital display

True European Double Convection

Fast Preheat Cycle (8 to 12 minutes)

Min temp 86°F

Max temp 554°F

Automated oven switch-off when door is open

Self cleaning

Sabbath mode

Control locks / Child Safety

6 Racks position

1 telescopic guide

Oven capacity: 4.34 cu.ft.

Interior dimensions: W 24” x H 16 1/8” x 16 5/16”

Concealed bake element

Broil element 3.5Kw

Convection element with 1.3kW per fan

Voltage rating: 240/208V – 60Hz

Connected load (nominal power):

Amps @ 240/208V: 32.4/33.8

Power supply location: center top

Accessories Included (MAIN AND SECONDARY OVEN):

1 Grid insert for tray

3 Grid top

1 Telescopic Guide

1 Enamelled Tray

1 Meat probe

Functions

Main Oven

Secondary Oven

Summary of content (5 pages)

PAGE 1
DOU330X1 classic 76CM (30”) "Classic" Electric Multifunction Double Oven Stainless Steel EAN13: 8017709206208 MAIN AND SECONDARY OVEN Two Multifunction ovens each with 10 cooking modes (including Warming and Dehydrate) + self cleaning cycle Exclusive classic design Finger-print proof stainless steel Ergonomic control knobs Touch control panel to access secondary menu Digital display True European Double Convection Fast Preheat Cycle (8 to 12 minutes) Min temp 86°F Max temp 554°F Automated oven switch-off wh
PAGE 2
SMEG U.S.A. INC. A&D BUILDING 150 EAST 58th STREET, 7th FLOOR NEW YORK, NY, 10155 Tel.
PAGE 3
DOU330X1 classic double oven 30”" stainless steel Main Oven Top and bottom heat: This method is known as “conventional” cooking, and is suitable for dishes that require a more gentle heat, such as baking. The oven needs to be pre-heated to the required temperature, and is best suited for single items, such as large cakes. Best results are obtained by placing food in the centre of the oven.
PAGE 4
Top and bottom heat: This method is known as “conventional” cooking, and is suitable for dishes that require a more gentle heat, such as baking. The oven needs to be pre-heated to the required temperature, and is best suited for single items, such as large cakes. Best results are obtained by placing food in the centre of the oven. European convection: The combination of the fan and circular element around it, gives uniform heat distribution with no cold spots.
PAGE 5
DOU330X1 classic double oven 30”" stainless steel SMEG U.S.A. INC. A&D BUILDING 150 EAST 58th STREET, 7th FLOOR NEW YORK, NY, 10155 Tel.