Hints & Tips - Tricity Bendix SG210 Operating & Installation Instructions Manual

Hints and Tips
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 discolouration , regularly wipe
away condensation and also soilage from
surfaces.
Cookware
Use any ovenproof cookware, which will
withstand temperatures of 250°C.
Oven dishes, etc. should not be placed
directly on the oven base.
Oven Cooking
• Turn off the oven 5 minutes before the
end of cooking time, and use residual
heat to complete the cooking.
• The thickness, the material and the colour
of the pan will influence the cooking
results.
• When cooking, certain dishes increase
in volume, ensure the pan is large
enough.
• To prevent fat dripping when roasting
use tall rim pans proportional to the item
being roasted.
• Prick the skin of poultry and sausages
with a fork before cooking to avoid
spitting.
• Use heatproof glass dishes for soufflés.
8
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 Aluminum, earthenware, oven
glassware and bright shiny utensils reduce
cooking and base browning.
B Enameled cast iron, anodized
aluminum, aluminum with non-stick interior
and colour exterior and dark, heavy
utensils increase cooking and base
browning.