User Manual

16
Condensation
The oven is supplied with a system which provides a natural circulation of air. In most cases, this natural circulation will
eliminate any observed condensation. However, there will be instances where condensation is observed. This is NOT a sign
that the oven is not working properly.
Condensation can occur depending on the following factors:
• Type of food being cooked
o Steam and condensation is a natural by product of cooking any food with high water content, such as frozen food,
chicken, etc.
o Use a covered container, where practical, when cooking to reduce the amount of condensation that forms.
• Length of cooking time
o If the oven is going to be used for prolonged periods of time, then additional ventilation may be required.
o Do not leave food in the oven to cool after it has been cooked and the oven has been switched off.
o To reduce condensation, ensure the oven is well heated before placing food in the oven cavity.
• Blockage of the oven’s air flow
o If the oven air flow is changed, the oven will not perform to specification.
• Proper installation ventilation
o The oven needs good ventilation within the installed cabinets to perform per specification.
• Type of cabinetry the oven is installed in
o Cabinets need to meet specific temperature requirements.
o Some cabinetry materials have high water contents that can outgas during the heating cycle.
• Ambient conditions in the kitchen including humidity and temperature
Using the Oven
Operation
Single Rack Pan
Placement
Multiple Rack Pan
Placement
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use one of the convection modes and the 2nd and 4th
position or the 3rd and 5th position for more even baking. When baking on three racks, use any combination of positions
2, 3, 4, and 5 for more consistent results.
• Stagger pans in opposite directions when two racks and several pans are used in conventional bake. If possible, no pan
should be directly above another.
• Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.