Hints and Tips
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.
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 oven proof cookware which will withstand temperatures of 250 °C.
•Baking trays, oven dishes, etc. should not be placed directly against the grid covering the fan at the back of the oven, or 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
Cooling fan
The cooling fan operates during cooking. Air is expelled through vents between the oven door and the control panel, as shown in the diagram.
The cooling fan may run on after the oven is switched off to keep the controls cool. This is quite normal.
The Safety Thermostat
This oven is provided with a safety thermostat. In case of malfunctioning of the main thermostat, and consequent
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