Smeg FV38X User manual

START
STOP
OP
Le guide d'utilisation de votre four
Bedienungsanleitung Ihres Backofens
Your oven's operating guide
La guía de utilización de su horno
O guia de utilizaçaõ de seu forno
Manuale d'uso del vostro forno
IT
FR
NL
DE
GB
ES
PT
Gebruiksaanwijzing van uw oven
FV38X
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Table of Contents
Introduction p.83
Steam cooking
Overview p.84
What does your oven look like? p.85
Accessories p.86
How do you install your oven?
Electrical connection p.87
Build-in p.88
How do you use your oven?
Setting the clock p.89
Locking display p.90
Display stand-by mode p.91
How do you program for immediate cooking? p.92 to 94
Water management p.94
How do you set a cooking programme with delayed start? p.95
How do you use the timer? p.96
Setting description p.97
Cooking chart p.98-99
How do you care for your oven? p.100
How do you change the bulb? p.101
What to do in case of malfunctions? p.101
Throughout the manual, indicates safety recommendations,
indicates advice and tips
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GB
Introduction
Dear Customer,
You have just acquired a SMEG oven and we would like to thank you.
Our research teams have designed for you a new generation of appliances,
whose quality, design and technological innovations make them products of
exception and reveal our unique know-how.
With pure lines and modern aesthetics, your new SMEG oven blends harmo-
niously into your kitchen and perfectly combines technological mastery, cooking
performance and aesthetic luxury.
In the range of SMEG products, you will find a wide choice of hobs, hoods, dish-
washers, washing-machines, microwave ovens and refrigerators, all of which
can be built-in and coordinated with your new SMEG oven.
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Steam cooking
Overview
If you follow the instructions for use steam cooking offers many benefits.
Healthy and natural, steam cooking preserves the full flavour of foods. The steam maintains
the taste of foods. It does not add odours, nor the taste of the grill or the pan. Furthermore,
it is healthy: it takes nothing away because the food is not diluted in the water; therefore
vitamins and minerals are better preserved. Moreover, no fats are used for this type of
cooking!
This kind of cooking releases no odours; therefore you can simultaneously cook meat, fish
and vegetables - you will save both time and money by cooking items side by side, but with-
out touching. For example, you can cook a fish next to a dessert.
Steam cooking is quick: cooking starts immediately, whereas for food in a water-filled dish
(boiling) the cooking time only begins counting down once the water returns to a full boil.
Steam cooking allows pasta, rice and mashed potato to be gently reheated with no risk of
food sticking or drying out. Steam is also appropriate for blanching, defrosting and warm-
ing (keeping a sauce warm for example). It is also possible to cook puddings, flans, rice
pudding etc, covered with aluminium foil - the water from the condensation does not add
moisture to the ingredients.
Words of advice
· There is no need to season the cooking water with herbs or spices; however, you can add
flavour in different ways, for example you can flavour a fish by placing it on a bed of herbs,
or make a savoury poultry dish more exciting by adding a bunch of rosemary or tarragon
to the dish.
· Food cooks faster and more evenly when cut into pieces than if left whole.
· To make meats (poultry, veal and pork) look more appetising, use a small amount of fat
in a pan to heat it on all sides so that it takes on a browned appearance, and then finish
cooking using the steam method.
· Always use fish or vegetables that are fresh - steam cooking will not have the same results
on fish or vegetables that have been left in the refrigerator for a week!
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What does your oven look like?
Control
panel
Tank
Display
Steam
generator
Water intake
tube
Close-up of control panel
Seal
Button: Stop/Start
Changing time and tempe-
rature
Temperature setting
Cooking duration/time
End cooking
Independent timer
1
2
3
4
5
7Function selector
Defrost indicator
Cooking indicator
Lack of water indicator
Clock and time display
Temperature indicator
8
10
9
11
START
STOP
132 4567
810
911 12
GB
612
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Tank that allows for independent water supply to the
oven.
Its capacity is approximately one litre (maximum
level).
Trivet/Steamer Dish - pierced cooking dish to prevent
contact between food and the residual water.
Drip Dish - collects the residual water.
Stainless steel removable support grid:
it must be placed in the oven.
Accessories
The cookware may be cleaned in the dish-
washer.
Removable tank
Cookware
Using water with a low level of lime will make
it easier to care for your oven.
Using demineralised water is forbidden
(not for human consumption).
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GB
Electrical
connection
For permanent installation, a standardised, com-
pliant cut-off device must be added in the elec-
trical conduit. The plug to be connected to the
power supply lead and the relative socket must
be of the same type and comply with the rele-
vant regulations. The control of the power sup-
ply socket must be accessible even after the
appliance has been built-in.
The electrical supply must be earthed, and com-
ply with applicable safety standards.
Your electrical installation must be equipped with
13 Amps thermal-sensitive protection.
Do not operate the oven if the power cable or its plug
are damaged. In this case, they must be replaced by the
manufacturer, its After Sales Service department or a
person of similar qualifications so as to avoid any dan-
ger.
Operating voltage .............................................................. 220-240 V ~ 50 Hz
Total oven power ............................................................................... 1.77 kW
Energy consumption
-heating up to and holding at 100°C for one hour ............................. 0.71 kWh
Useful dimensions of your oven
Width ................................................................................................ 38.5 cm
Height ............................................................................................... 18.2 cm
Depth ................................................................................................ 33.5 cm
Net capacity ................................................................................. 23.5 litres
How do you install your oven?
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Build-in
1. Place the appliance in the cavity.
The appliance must be horizontal.
Check the position.
2. For greater stability, attach the oven in
the cabinet with two screws through the
holes provided for this purpose on either
side of the front inner panels.
3. Make the electrical connection.
Ensure that the control of the
plug socket is accessible after
installation.
550
595
405
22
378
380
560-568
20 50
10 50
550 mini
560-568
550 mini 400
310
388
380
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GB
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
How do you use your oven?
Setting the clock When supplied with electricity.
Set the time.
The display flashes 12:00. Press the +
or - buttons to set the time.
If the time is not validated using the button, it is automatically saved after one
minute.
12Validate by pressing START/STOP.
Resetting the clock
The set time is displayed.
Press the and buttons at the
same time until the time flashes. Set the
clock with the + or - buttons.
Validate by pressing
12
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It is possible to lock the display. This feature cannot be
used during timed cooking programmes.
Locking
display
Press the
START/STOP touch
control for a few seconds.
A beep is sounded and a
"key" ( ) appears on
the screen. From this moment
on, no touch control is active.
To unlock the display,
press the START/STOP
touch control for a few
seconds: a beep is soun-
ded and the "key" disap-
pears.
123
START
STOP
key)
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Display
stand-by mode
To limit your oven's consumption of energy when it is not in
use, you may put it in STAND-BY MODE.
To do so, perform the following procedure:
Your oven must be in time display mode.
Press the + and - buttons at the same time for 5 seconds.
Your display indicates "LCD OFF"
Release the buttons.
30 seconds later, your display will turn off.
Your oven is now in stand-by mode, it will automatically turn off after 30 seconds in time
display mode.
1
1Press the +or -buttons at the same time for 5 seconds.
Your display indicates "LCD ON".
Release the buttons.
You are out of STAND-BY MODE, your display will remain on constantly.
ACTIVATION OF STAND-BY MODE:
DEACTIVATION OF STAND-BY MODE:
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
START
STOP
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How do you program for immediate cooking?
You MUST fill the water tank to the Max. level before cooking. Return the
tank to its housing by firmly pushing ALL THE WAY until you feel the tank
LOCK INTO POSITION.
Operating
principle The water contained in the tank arrives in the cavity via a pipe.
This water is transformed into steam when it comes into con-
tact with a hot surface located in the lower part of the cavity:
this is the steam generator.
There is no need to add water to the cooking dish. To guaran-
tee REAL STEAM COOKING, your oven is furnished with spe-
cially designed cookware that will allow for perfect cooking.
When in use, the appliance becomes hot. Hot steam will escape when you
open the door of the appliance. Keep children away.
A cooking time is pre-programmed for the various settings.
Cooking
temperature
Pre-program-
med time
Min. setting
time
Max. setting
time
25 min
15 min
15 min
20 min
30 min
15 min
30 min
30 min
5 min
5 min
5 min
5 min
5 min
5 min
5 min
5 min
1 hour
1 hour
1 hour
1 hour
1 hour
1 hour
1 hour
1 hour
100°C
85°C
75°C
90°C
95°C
80°C
55°C
60°C
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ST
ST
AR
AR
T
ST
ST
OP
OP
START
STOP
START
STOP
3
1
2
START
STOP
START
STOP
ST
ST
AR
AR
T
ST
ST
OP
OP
2
31
93
123
It is only possible to adjust the cooking temperature in
the position.
Press the °C button.
The °C symbol flashes. Adjust the temperatu-
re by pressing the +
or - buttons.
Save your choice by
pressing the °C button.
If your choice is not validated using the °C button, the temperature is automatically saved
after a few seconds.
Changing
cooking
temperature
Press the button and scroll down to select
cooking function, for example the function
The preset temperature 100°C is displayed and
25 minutes cooking time is suggested.
The symbol flashes.
Press START/STOP to begin cooking; the preset time and symbols are fixed, the
cooking indicator comes up.
When the oven reaches the set temperature, 100°C is fixed and the oven beeps.
12
3
To avoid compromising the cooking results, do not open the appliance door
during cooking.
Set the desired length of time
(minimum is 5 minutes and
maximum is 60 minutes) by
pressing the + and - touch
controls.
GB
Steam
cooking
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Changing
the cooking time
At the end of a
cooking programme
0m00s is displayed. The display animation ceases.
Discontinuous beeps are emitted for three minutes.
To silence the beeps, press the START/STOP touch
control or open the door.
Cancelling cooking
in progress
During cooking, you can adjust the cooking time by
pressing and the + or - touch controls.
You can stop the cooking at any time by pressing the
START/ STOP touch control (press and hold for approx-
imately one second).
If steam generation has not yet begun (approximately
one minute), the oven stops immediately and the time
disappears.
If steam generation has already begun, the time con-
verts to three minutes; a countdown begins and the
steam escapes before the door is opened.
You MUST empty the tank.
The oven cooling fans will continue to run for a short period after cooking
to continue the cooling process.
In the event of a water circuit-related problem during
cooking, the "no water" indicator appears and a beep is
emitted.
This error is specifically associated with:
- An empty tank.
- A poorly seated tank.
After checking these two items, cooking automatically
restarts as soon as the door is closed.
Water management
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Press the "end of cooking" touch control
The end of cooking time appears and
flashes, as well as the symbol, to indi-
cate that it is now possible to set the time.
Example: It is 12:30.
You programmed a cooking time of 30
minutes. The displayed end of cooking
time is 13:00.
How do you set a cooking programme
with delayed start?
Changing
cooking time and
cooking end time
You can consult the cooking end time at any time during
cooking by pressing the button.
To cancel the programme, press START/STOP.
Set the selected cooking mode, the time, and the tem-
perature if necessary, (see CHAPTER "How do you
program for immediate cooking?" Paragraphs 1
and 2)
Example: position Temperature 100°C.
12Adjust the end of cooking time by pressing
the + or - touch controls.
Example: End of cooking 14:00.
Once the cooking end time has been programmed, the time
comes back on the display.
After these steps, the oven heating is delayed so that cook-
ing ends at 14:00.
When cooking is over, the oven will beep for several minutes
and the symbol flashes. You can stop the beeps by press-
ing START/STOP for one second.
3Validate by pressing START/STOP.
START
STOP
ST
ST
AR
AR
T
ST
ST
OP
OP
START
STOP
START
STOP
START
STOP
21
3
GB
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Timer Your oven is equipped with an electronic timer that is
independent of the oven functions, making it possible to
measure times.
This function is independent of the oven. It cannot
be used to automatically stop a cooking programme.
Press the button.
0m00s and the timer sym-
bol flashes.
Set the desired length of time (max. 59 min 50 seconds)
by pressing the + or - buttons.
After a few seconds, the timer starts working.
When the cooking time is finished, the timer beeps.
The symbol flashes.
This function can however be used while the oven is
working. In this case, the timer display has priority over
the clock display.
Stop beeping by pressing or START/STOP.
Once the timer starts working, you can change the
remaining time by pressing then the + or - buttons.
To cancel the timer, press then set time at 0m00s.
Changing
or cancelling the
timer programme
12
How do you use the timer?
START
STOP
START
STOP
21
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GB
Vegetables and meats
Delicate whole fish (trout)
Cooking delicate fish (sardine
filets, red mullet)
Boiled eggs; stuffed tomatoes
that maintain their shape.
Puddings, etc.
Terrines, pâtés. Reheating
cooked dishes
Melting chocolate, butter. Slightly
warm fruit for immediate serving
Defrosting fish filets before
breading. Berries that must
remain cool (for pies and sauces)
Defrosting meats before grilling
(eg: sausages)
Vapour cooking
mode most often
used
For cooking delicate
food
The meat remains
iridescent
For cooking delicate
food, fruits, compotes
Low heat
Slow defrosting with-
out cooking
SETTING
Temperature COOKING MODE COOKING EXAMPLES
Setting description
100°C
85°C
75°C
90°C
95°C
80°C
55°C
60°C
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Potatoes
Fresh
peas
Green
beans
Cooking chart
Artichokes
(small)
TIMES
Asparagus
Broccoli
Carrots
Celery root
Pumpkin
Mushrooms
Courgettes
Chinese
artichokes
Spinach
Endives
Fennel
Turnips
40 to 45 min.
35 to 40 min.
18 min.
20 to 22 min.
25 to 30 min.
15 to 20 min.
15 min.
10 to 15 min.
20 min.
20 min.
35 min
30 min.
22 min.
30 to 35 min.
15 to 20 min.
20 to 25 min.
25 min.
40 to 45 min.
Placed upside down in the dish
For tips decrease cooking time
in small bunches
in thin, round slices
in thin slices
in cubes
in round slices
core removed,
cut in half lengthwise
cut in half
in cubes
Leeks 25 min.
cut in half
cut in round slices
• These times
are a function of
the type, size
and freshness of
the vegetables.
Follow the indi-
cations that
appear in the
"Preparations"
column.
• The cooking
time remains the
same regardless
of the quantity
to be cooked.
Example:
1 or 4 artichokes
require the same
cooking time.
• To check if it is
cooked, stick the
tip of a knife into
the thickest part
of the vegetable;
there will be no
resistance if the
food is cooked.
(fresh) stir while cooking
(frozen) " "
/
Cauliflower 30 to 35 min.
22 min.
30 to 35 min.
Brussels sprouts
cauliflower in small bunches
chopped green cabbage
in thin strips
VEGETABLES
PREPARATIONS NOTES
Sea scallops
Mussels/
periwinkles
Crabs
Lobsters
Langoustines
10 to 12 min.
20 to 25 min.
25 min.
30 to 35 min.
12 to 15 min.
with seasoning
with seasoning
/
depending on weight
/
• Place the scal-
lops on the grid of
the glass dish,
add aromatic
herbs.
• Place the crus-
taceans on a bed
of seaweed.
SHELLFISH
CRUSTACEANS
Apples/pears/
peaches
Compote
Puddings
10 to 15 min.
25 min.
10 min.
whole, peeled
fruit in strips
in ramekins
• Times depend
on ripeness.
FRUITS
PUDDINGS
FOOD
Whatever the quantity
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
100 °
°C
90 °
95 °
95 °
95 °
90 °
90 °
95 °
90 °
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Northern pike
Cod
Sea bream
Haddock
Herring
Pollack/
black cod
Monkfish
Mackerel
Atlantic cod
Skate
• *Steaks: Round
slices of fish of 2
to 3 cm in thick-
ness (180/200g)
per person.
• Insist on very
fresh products.
• Place whole
fish in the dish as
is or on bay lea-
ves, fennel or
other aromatic
herbs.
• As soon as
cooking is com-
plete, remove
the skin, which
will detach easily.
Red mullet
Red mullet/Sole
Spotted dogfish
Salmon
Tuna
Trout,
whole (1 kg)
25 to 30 min.
13 to 15 min.
20 to 25 min.
15 min.
20 min.
15 to 20 min.
15 min.
20 min.
15 min.
25 to 30 min.
15 min.
10 min.
20 min.
15 to 20 min.
20 to 25 min.
20 to 25 min.
whole (1 kg)
steaks (180 g)*
whole (1kg)
filets
whole (200 g)
steaks (180 g)
whole (250 g)
depending on thickness
filets
whole (200 g)
filets
thick steaks
(6 to 10 cm in length)
steaks (180/200 g)
steaks (180/200 g)
whole (200 g)
13 to 15 min.
Beef
Pork (filet mignon)
Poultry
(breasts, filets)
(stuffed)
Sausages
15 to 30 min.
25 min.
20 to 25 min.
25 min.
20 min.
Roast 800 g: 55 to 60 min.
Chicken thighs: 35 to 40 min.
Roast turkey: 50 to 60 min.
400 g piece
• Then brown
under the grill
in another
dish.*
MEATS
• Fluff with a fork
when cooking is
complete.
RICE, PASTA,
FARINA
Rice pudding 30 min.
100 g rinsed rice - 20 cl
milk - 2 T. sugar
Farina 20 min.
200 g (1/4 litre water)
Place directly in a dish then cover with water or milk. The steam is not enough to
saturate these inflating foods. Place a sheet of aluminium foil on the dish to prevent
water droplets from falling in.
7 min.
8 min.
Soft-boiled: placed directly on the grid.
Medium-boiled: placed directly on the grid.
Start with very
fresh eggs kept
at room tem-
perature 10 to 12 min.
Hard-boiled
TIMES PREPARATIONS NOTES
FOOD
Whatever the quantity
°C
FISH
85 °
75 °
85 °
85 °
80 °
85 °
75 °
80 °
80 °
75 °
85 °
85 °
85 °
85 °
100 °
100 °
100 °
100 °
100 °
95 °
90 °
EGGS
100 °
100 °
Cooking chart
100 °
100 °
Poached: See detailed recipes.
100 °
90 °
GB
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Maintenance Cavity (after each use)
Wipe the cavity with a dry cloth after the steam gener-
ator has cooled or let the cavity air-dry by leaving the
door open.
Water intake tube (once a month)
Remove the water intake tube by pulling it toward you.
Remove any hard-water deposits that may be inside
(using a thin, pointed object such as a thick skewer or
a knitting needle).
Steam generator (once a month)
Pour 1/2 cup of white alcohol vinegar on the generator.
Let sit for a few minutes, then clean and rinse with
water. Do not use sponges or abrasive powders, nor
coffee maker cleaning agents.
Cleaning the seal
Remove this seal by pulling it upward. Wipe it off and
return it to its position using the three notches provided.
The oven should not be cleaned with a steam
cleaner.
How do you care for your oven?
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