Using The Grill; Oven Functions - Smalvic FI-74MT Manual De Instrucciones

Position of the internal grills for specific cooking
Position n. 1 and 2 from bottom.
Frozen cakes, Long roasts, Turkey, Cakes, Meat Steak well done;
Position n. 2 from bottom.
Cakes, Sandwich Load, Toast, Casserole, Wholemeal bread,
Meat;
Position n. 2 and 3 from bottom.
Biscuits, Fine cut meat;
Position n. 3 from bottom.
For Browning with Grill.
This data regarding the cooking positions are indicative and can
be interpreted on the basis of your own experience.

Using the grill

With the grill it is possible to cook fish, vegetables, small spits
and various types of meat, with the exception of lean game
meat. Finely cut meat and fish must always be grilled very quickly
greasing them slightly with oil using a suitable brush and always
placed on the grill. In turn, the grill must be placed nearest to
the upper heating element, proportionally to the thickness of

Oven functions

Position 0 indicator
The appliance is off.
Oven light
The oven light can be turned on independently at
any time in the case of models with this symbol.
The light stays on also with other oven functions.
For the models without this symbol, the light turns
on for each oven function selection.
Traditional static cooking
(mod-E;W;M;MTO;MTM;MTN;V)
The heat coming from above and below allows
food that requires slow cooking with the constant
addition of liquids to be cooked. Ideal for any type
of roast, bread, cakes and biscuits in general. Use
only one shelf for this type of cooking. Otherwise
the temperature will not be distributed properly.
Ideal for roast meats, bread, cakes and biscuits.
Upper cooking (mod-ET;MT;MTO;MTM)
The intense heat diffused from above is excellent
for finishing off the baking of food that is cooked on
the inside but not entirely on the surface.
Lower cooking (mod-ET;WT;MT)
Unlike cooking with the upper cooking method,
this function is recommended for perfecting the
cooking of dishes that are already
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the dish, to avoid burning it on the surface and not cooking it
enough inside. Only salt the meat after cooking or it will be less
juicy. Never prick food during cooking, not even to turn them.
Their juice would run making the grilled food dry.
To optimise Grill cooking, switch on the grill oven and pre-heat
for at least 10 minutes. Introduce the dish inside the oven in the
nearest position to the Grill, depending on the type of food to
cook. Use the Grill always with the oven door closed.
Meat can be arranged in suitable containers or cooked directly
on the grill. In the latter case, always pour some water in the
drip pan then insert it in the guides under the grill. This prevents
the grease in the dripping pan from burning and creating bad
odours.
ATTENTION
During use of the Grill, the accessible parts can overheat.
It is therefore advisable to keep children at a safe distance.
Intensive cooking (mod- WT;MT;MTN;MTO:MTM)
The activation of the top and bottom heat elements
together with the fan ensures even distribution of the
intense heat. The hot air circulating inside the oven
evenly cooks and browns different dishes, on one
or more levels, that require similar temperatures.
In meat roasts the optimisation of heat distribution
allows cooking at lower temperatures reducing the
dispersion of sauces. This helps keep the meat
more tender and reduces the decrease in weight.
Upper intensive cooking (mod- MTM;MTN)
There is a prevalence of upwards temperature,
which makes this kind of cooking ideal for fast
cooking and needing slight surface browning. In
any case, always pre-heat the oven and wait for it
to reach the required temperature before putting in
the food.
Gentle cooking (mod- WT;MTM)
Suitable for cooking delicate foods, e.g. leavened
desserts. Just like the lower heat cooking method,
slow cooking can be used to finish baking dishes
already browned on the surface but not yet ready
on the inside.