Electrolux EKK 603504 X - Инструкция по эксплуатации - Страница 20

20

 electrolux

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 cook-
ing 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 boil-
i n g   k e t t l e   d o e s .   W h e n   s t e a m
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 recom-
mend you to wipe away conden-
sation after each use of the appli-
ance.

Cookware

•

Use any oven proof cookware which

w i l l   w i t h s t a n d   t e m p e r a t u r e s   o f
230°C.

•

B a k i n g   t r a y s ,   o v e n   d i s h e s ,   e t c .

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 x 35 cm (12 in x 14 in) as they
will restrict the circulation of heat and
may affect performance.

The effects of dishes on cook-
ing results

Dishes and tins vary in their thick-

ness, conductivity, colour, etc. which
affects the way they transmit heat to the
food inside them.

A

Aluminium, earthenware, oven glass-
ware and bright shiny utensils reduce
cooking and base browning.

B

Enamelled cast iron, anodized alu-
minium, aluminium with non-stick in-
terior and coloured exterior and dark,
heavy utensils increase cooking and
base browning.

Hints and Tips on Cooking Fish
and Meat

You can place meat in oven proof

dishes, or directly on the oven shelf. In
this case, remember to place the drip
tray in the first position from the bottom
with some water in it. The dripping pan
will avoid  the falling of melted fat on the
oven base.

White meat, poultry and fish in gen-

eral, need to be cooked at a medium
t e m p e r a t u r e   ( b e t w e e n   1 5 0 ° C   a n d
175°C). If you  need to cook red meat
(slightly browned on the outside and
more gently cooked in the inside), a
higher temperature (between 200°C and
2 3 0 ° C )   f o r   a   s h o r t   t i m e   i s   r e c o m -
mended.

Hints and Tips on baking

Cakes usually need to be cooked at

a medium temperature (between 150°C
and 200°C).