Hints and Tips
Condensation and steam
When food is heated it produces steam in the same way as a boiling kettle. The oven vents allow some of this steam to escape. However,
always stand back from the oven when opening the oven door to allow any build up of steam or heat to release.
If the steam comes into contact with a cool surface on the outside of the oven, e.g. a trim, it will condense and produce water droplets. This is quite normal and is not a fault with the oven.
To prevent discolouration, regularly wipe away condensation and also soilage from surfaces.
Cookware
Use any ovenproof cookware, which will withstand temperatures of 250°C.
Oven dishes, etc. should not be placed directly on the oven base.
Oven Cooking
•Turn off the oven 5 minutes before the end of cooking time, and use residual heat to complete the cooking.
•The thickness, the material and the colour of the pan will influence the cooking results.
•When cooking, certain dishes increase in volume, ensure the pan is large enough.
•To prevent fat dripping when roasting use tall rim pans proportional to the item being roasted.
•Prick the skin of poultry and sausages with a fork before cooking to avoid spitting.
•Use heatproof glass dishes for soufflés.
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, anodised aluminium, aluminium with
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