User manual

9
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.
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.
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