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Condensation and steam
Condensation may form on the cooker. This is
quite normal and nothing to worry about.
The condensation water forms when heat and
moisture are present, for example during
cooking.
However, always stand back from the oven
when opening the door to allow any build up of
steam or heat to release.
In order to reduce to minimum the quantity of
condensation
water
following actions:
-
Whenever possible try to make sure that food
which contains lots of moisture, for example
casseroles, are covered;
Preheat the oven for about 15-20 minutes
-
before introducing the food to be roasted or
baked.
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.
Hints and Tips
you
should
take
the
• 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.
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
base browning.
B Enamelled cast iron, anodised aluminium,
aluminium with non-stick interior and coloured
exterior and dark, heavy utensils increase
cooking and base browning.
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