AEG B 89092-4 Інструкція з експлуатації - Сторінка 22

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Hints and Tips

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

anycooking. We recommend you to

wipe away condensation after each use

of the appliance.

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 perfor-

mance.