3
3.1 Steam and Condensation
Often owners of new ovens will see a higher level of steam and condensation than they are used to in their previous
appliance. This is normal and contributes to keeping the food moist during cooking. The amount of condensation will
depend on the type of food (fresh, defrosted, frozen) being cooked and the cooking style (water in the roasting dish).
Climatic conditions also contribute to the generation of condensation.
When food is heated it produces steam in the same way a boiling kettle does. When steam comes into contact with the
oven door glass it will condensate and produce droplets. To reduce condensation, ensure that the oven is well heated
before placing food in the oven cavity.
Oven pre-heating is necessary before any cooking!
It is normal for steam to escape the oven when opening the door. To reduce the buildup of condensation pre-heat the
oven for longer periods and occasionally open the door and carefully wipe away the condensation. Adjusting your cooking
practices will also ensure a minimum build up of condensation.
4
4
.
.
W
W
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a
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4
.
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Do not turn on the grill and leave it unattended.
Do not cover the grill dish rack with foil.
Placing thick portions of food under grill can be a fire hazard.
Fat left on a grill dish is a fire hazard! Keep the grill clean and turn it off immediately after use.
4
4
.
.
2
2
O
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Do not push down or apply any weight on oven’s door.
Do not line oven with foil or place anything on the bottom of the oven while cooking to avoid damaging the unit.
Trapped heat will crack or craze the enamel floor of the oven cavity liner and will damage the element.
Use of olive oil and other poly-unsaturated oils (vegetable oils) when roasting uncovered food causes deposits inside
the oven which are very difficult to remove. Regular cleaning is recommended.
4
4
.
.
3
3
C
C
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Do not allow pots to boil dry, as it may damage the elements.
Do not use the elements without a pot, fry pan etc.
Do not allow cookware to overhang onto adjacent bench tops as this will cause scorching to the bench top surface.
4
4
.
.
4
4
C
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*
*
(
(
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)
)
Do not operate the ceramic cooktop without a pot, fry pan etc.
Do not cook using rough or uneven surfaced pots or pans, as they may damage the ceramic surface.
Do not cook on the ceramic cooktop without liquid or food inside pots as this may affect the hob’s performance.
If the surface of the ceramic cooktop is damaged, do not use the cooktop and contact Parmco Appliances.
Do not allow cookware to overhang hob onto adjacent bench tops, this will cause scorching to the bench top surface.
Maintain a regular cleaning routine to ensure best performance. Failure to do so will result in reduced cooking
performance and possible damage.
