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.
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
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.
A Aluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning.
B Enamelled cast iron, anodized aluminium, aluminium with
Attention! - Do not place objects on the oven base and do not cover any part of the oven with aluminium foil while cooking, as this could cause a heat
Attention! - Be careful when you insert and |
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extractthe grid and the drip tray from the oven in |
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ordernot to damage the enamelled surfaces of the | 7 |
ovencavity. |
