Condensation And Steam; Cookware; The Trivet - Electrolux EDB 872 Instruction Booklet

PREPARING TO USE YOUR
COOKER
Wipe over the grill compartment and oven base
with a soft cloth and some hot soapy water and
wash the grill and oven furniture before use.
The grill and oven should be heated without
food to burn off any residue from the grill and
oven surfaces. To do this run the oven at Gas
Mark 7 for approximately 10 - 15 minutes.
The procedure should be repeated with the grill
for approximately 5 - 10 minutes.
During this period an unpleasant odour may be
emitted, it is therefore advisable to open a
window for ventilation.

CONDENSATION AND STEAM

When food is heated it produces steam in the
same way as a boiling kettle does. The oven is
vented to allow some of this steam to escape.
However, always stand back from the cooker
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 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.

COOKWARE

Baking trays, dishes etc., should not be placed
over the oven burner. This will damage the
oven as well as the ovenware.
Do not use baking trays larger than 30cm x
30cm (12" x 12") 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.

THE TRIVET

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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