Condensation And Steam - Electrolux EKG 60111 User Manual

58 electrolux

Condensation and Steam

The oven is supplied with an exclusive
system which produces a natural
circulation 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.
To open the oven door, always
catch the handle in its central
part.