Electrolux EKG603302 User Manual page 11

It is important that the oven accessories
are correctly positioned.
Warning! Do not place cookware
directly on the oven base.
Warning! When cooking with the oven
or grilling, the cover must be kept open
to avoid overheating.
Warning! Do not place objects and
cookware directly on the oven base and
do not cover any part of the oven with
aluminium foil while cooking, as this
could cause a heat buildup which would
affect the baking results and damage the
oven enamel. Always place pans, heat-
resisting pans and aluminium trays on
the shelf.
Condensation and steam
The oven is supplied with an exclusive sys-
tem 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.
Warning! 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 appli-
ance.
Cookware
• Use any oven proof cookware which will
withstand temperatures of 230
• Baking trays, oven dishes, etc. should not
be placed directly against the grid covering
the fan at the back of the oven, or placed
on the oven base.
• Do not use baking trays larger than 30 cm
- 35 cm (12 in - 14 in) as they will restrict
the circulation of heat and may affect per-
formance.
The effects of dishes on cooking results
Dishes and tins vary in their thickness, con-
ductivity, 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, anodized aluminium,
aluminium with nonstick interior and col-
oured exterior and dark, heavy utensils in-
crease cooking and base browning.
Cooking fish and meat
You can place meat in oven proof dishes, or
directly on the oven shelf. In this case, re-
member to place the drip tray in the first po-
sition from the bottom with some water in it.
The dripping pan will avoid the falling of mel-
ted fat on the oven base.
White meat, poultry and fish in general, need
to be cooked at a medium temperature (be-
°
tween 150 C and 175
cook red meat (slightly browned on the out-
side and more gently cooked in the inside), a
higher temperature (between 200
°
230 C) for a short time is recommended.
Baking
Cakes usually need to be cooked at a medi-
um temperature (between 150
C).
electrolux 11
°
C.
°
C). If you need to
°
C and
°
C and 200
°