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Condensation and Steam
The oven is supplied with an exclu-
sive system which produces a natural
circulation of air and the constant recy-
cling of steam. This system makes it
possible to cook in a steamy environ-
ment and keep the dishes soft inside
and crusty outside. Moreover, the
cooking time and energy consump-
tion 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
wipe away condensation after
each use of the appliance.
To open the oven door, always
catch the handle in its central
part.
you
to
electrolux 57
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