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Condensation and steam
When food is heated it produces steam in the same
way as a boiling kettle. The oven vents allow some
of this steam to escape. However, always stand
back from the oven when opening the oven
door to allow any build up of steam or heat to
release.
If the steam comes into contact with a cool surface
on the outside of the oven, e.g. a trim, it will
condense and produce water droplets. This is quite
normal and is not a fault with the oven.
To prevent discoloration, regularly wipe away
condensation and also soilage from surfaces.
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 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.
i
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