Electrolux EKG 600102, Instruction Booklet

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16 electrolux
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 boil-
ing 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 any cooking. We recom-
mend you to wipe away conden-
sation after each use of the appli-
ance.
Cookware
•
Use any oven proof cookware which
will withstand temperatures of
230°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 cook-
ing results
Dishes and tins vary in their thick-
ness, conductivity, colour, etc. which
affects the way they transmit heat to the
food inside them.
A Aluminium, earthenware, oven glass-
ware and bright shiny utensils reduce
cooking and base browning.
B Enamelled cast iron, anodized alu-
minium, aluminium with non-stick in-
terior and coloured exterior and dark,
heavy utensils increase cooking and
base browning.door glass.
To open the oven door, always
catch the handle in its central
part.