Condensation And Steam; Cookware; The Trivet - Electrolux EDB750 Instruction Booklet

Built in electric double oven

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CONDENSATION AND STEAM

When food is heated it produces steam in the

same way as a boiling kettle does. The ovens

are vented to allow some of this steam to

escape. However, always stand back from the

cooker when opening the oven doors 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 cooker, e.g. a trim, it will

condense and produce water droplets. This is

quite normal and is not caused by a fault on the

cooker.

To prevent discolouration occurring, regularly

wipe away condensation and any soilage from

the cooker surfaces.

Baking trays, dishes etc., should not be placed

directly against the grid covering the fan at the

back of the oven.

Do not use baking trays larger than 30cm x

35cm (12" x 14") as they will restrict the

circulation of heat and may affect performance.

Advice on the effect of different materials and

finishes of bakeware is given in 'Hints and Tips'

in the appropriate oven section.

When roasting we recommend that you use the

trivet in the meat tin. Fat and meat juices will

drain into the meat tin below and can be used

to make gravy. The trivet also prevents

splashes of fat from soiling the oven interior.

Note. The meat tin should not be placed on a

heated hotplate as this may cause the enamel

to crack.

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