11
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 any
cooking.
We recommend you to wipe away
condensation after each use of the appliance.
Using the Oven
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 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 non-stick interior and coloured exterior and dark,
heavy utensils increase cooking and base browning.
Always cook with the oven door closed.
Stand clear when opening the drop down oven
door.
Do not
allow it to fall open - support the
door using the door handle, until it is fully open.
The oven has four shelf levels.
The shelf positions are counted from the bottom
of the oven as shown in the diagram.
It is important that these shelves are correctly
positioned as shown in the diagram.
Do not place cookware directly on the oven
base.
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 build-up which would affect the baking
results and damage the oven enamel. Always
place pans, heat-resisting pans and aluminium
trays on the shelf which has been inserted in the
shelf runners.
Carefully supervise cooking with
fat or oil
, since
these types of foodstuff can result in a fire, if over-
heated. For the same reason, be careful when
placing or removing food in the oven, not to let any
fat or oil fall on the oven base. If this happens,
carefully clean the oven to avoid unpleasant smells
or smoke.
Be careful when you insert and extract the oven
shelf, the dripping pan and the baking tray from the
oven in order not to damage the enamelled surfaces
of the oven cavity.
4
3
2
1
Fig. 6