22
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 the same 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
anycooking. We recommend you to
wipe away condensation after each use
of the appliance.
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 perfor-
mance.
Hints and Tips
