7
Condensation and steam
The oven is supplied with an exclusive system which
produces a natural circulation of air and the constant
recycling of steam.
This system makes it possible to cook in a steamy
environment and keep the dishes soft inside and crusty
outside. Moreover, the cooking time and energy
consumption are reduced to a minimum. During
cooking steam may be produced which can be
released when opening the oven door. This is absolutely
normal.
However, always stand back from the oven
when opening the oven door during cooking
or at the end of it to allow any build up of
steam or heat to release.
When food is heated, it produces steam in
thesame way as a boiling kettle does. When
steam comes in contact of the oven door
glass, it will condense and produce water
droplets. To reduce condensation, ensure
the oven is well heated before placing food
in the oven cavity. A short oven pre-heating
(about 10 minutes) will then be necessary
before any cooking. We recommend you to
wipe away condensation after each use of
the appliance.
Cookware
• Use any oven proof cookware which will withstand
temperatures of 230°C.
• Baking trays, oven dishes, etc. should not be placed
on the oven base.
• Do not use baking trays larger than 30 cm x 35 cm
(12 in x 14 in) as they will restrict the circulation of
heat and may affect performance.
The effects of dishes
on cooking results
Dishes and tins vary in their thickness, conductivity,
colour, etc. which affects the way they transmit heat to
the food inside them.
AAluminium, earthenware, oven glassware and bright
shiny utensils reduce cooking and base browning.
BEnamelled cast iron, anodized aluminium, aluminium
with non-stick interior and coloured exterior and dark,
heavy utensils increase cooking and base browning.
Hints and Tips