i
Hints andTips
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 discoloration, 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 underneath browning.
BEnamelled cast iron, anodized aluminium, aluminium with
Storage Drawer
The storage drawer is located underneath the oven cavity.
During cooking the storage drawer may become hot if the oven is on high for a long period of time, therefore flammable materials such as oven gloves, tea towels, plastic aprons etc. should not be stored in the drawer.
Oven accessories such as baking sheets, will also become hot, therefore care should be taken when removing these items from the drawer whilst the oven is in use or still hot.
11
