Electrolux EKG6013X Instrukcja Użytkownika Pobierz pdf (Strona 22)

22 electrolux

Condensation and Steam

The oven is supplied with an exclu-

sive system which produces a natural

circulation of air and the constant recy-

cling of steam. This system makes it

possible to cook in a steamy environ-

ment and keep the dishes soft inside

and crusty outside. Moreover, the cook-

ing 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.

HoweverHowever

However

, always stand back, always stand back

, always stand back

frfr

om the oven when openingom the oven when opening

om the oven when opening

the oven door during cookingthe oven door during cooking

the oven door during cooking

or at the end of it to allow anyor at the end of it to allow any

or at the end of it to allow any

build up of steam or heat tobuild up of steam or heat to

build up of steam or heat to

elease.elease.

elease.

When food is heated, it pro-

duces steam in the same way

as a boiling kettle does. When

steam comes in contact of the

oven door glass, it will con-

dense and produce water

droplets.

To reduce condensation, en-

sure the oven is well heated

before placing food in the oven

cavity. A short oven pre-heat-

ing (about 10 minutes) will then

be necessary before any cook-

ing.

e re r

e r

ecommend you to wipeecommend you to wipe

ecommend you to wipe

away condensation after eachaway condensation after each

away condensation after each

use of the appliance.use of the appliance.

use of the appliance.

Cookware

• Use any oven proof cookware which

will withstand temperatures of 230 °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 cook-

ing results

Dishes and tins vary in their thick-

ness, 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.

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Electrolux EKG6013X Instrukcja Użytkownika Strona 22

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