Electrolux EKC603505X Bedienungsanleitung PDF herunterladen (Seite 22)

22 electrolux

over-heated. For the same

reason, be careful when placing or

removing food in the oven, not to

let any fat or oil fall on the oven

base. If this happens, carefully

clean the oven to avoid

unpleasant smells or smoke.

Condensation and Steam

The oven is supplied with an exclusive

system which produces a natural circula-

tion 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 any cooking. We

recommend you to wipe away

condensation after each 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 glass-

ware and bright shiny utensils reduce

cooking and base browning.

B Enamelled cast iron, anodized alu-

minium, aluminium with non-stick in-

terior and coloured exterior and dark,

heavy utensils increase cooking and

base browning.

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