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Hints and Tips

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

underneath browning.

B Enamelled cast iron, anodized aluminium,

aluminium with non-stick interior and coloured

exterior and dark, heavy utensils increase cooking

and underneath browning.