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Blog, Recipes,
November 2023
Discover Southern Regional Training Manager Jo’s favourite Christmas cooking ideas. There’s something for every big day of the holidays, from Chri...
Blog, Blog Posts, General News, Ovens,
October 2018
Follow our guide on the health and flavour benefits of cooking with steam.
Blog Posts,
June 2020
As more than four in 10 Brits are now cooking to help cope with life in lockdown, our national trainer Jo Underhay's top bake ideas will keep you busy.
Blog, General News, Interior Design, Ovens,
June 2021
Follow our product executive Ashley Allen's expert advice on smart ovens, which will make your cooking an absolute breeze.
Blog,
July 2021
Follow our product manager Luke Shipway's expert advice on which smart home devices you need to really cook like a pro in your kitchen.
Blog, Recipes,
July 2023
Explore a selection of air fry and steam recipes....
Blog, Recipes,
October 2023
Southern Regional Training Manager Jo shares her favourite speedy meals with microwave cooking tips for you to try at home.
Blog, Recipes,
July 2021
Follow product executive Ashley Allen's review of some of our best extractor fans to help you remove lingering odours after cooking fish.
Blog,
June 2023
Read on to find the tips and tricks for making cooking fun and less time consuming!.
Blog Posts, General News,
May 2017
Our appliances are put through their paces in vodka distillery Black Cow’s new demo kitchen for keen cooks and celebrity chefs.
Condensation is a natural by-product of cooking due to the water content found in all food types.
As the oven temperature increases, the water inside the food evaporates, turning into steam. The process continues until the air inside the cavity reaches what is known as saturation point, or until a cooler surface becomes available (such as the lower part of the oven door) where the steam returns to liquid in the form of condensation. Although measures to combat this process and draw out additional moisture are put in place during the manufacturing of your appliance, the improved energy efficiency and insulation found in modern ovens means there is less place for moisture to escape and it therefore remains in the cavity.
There will always be some condensation present both during cooking and after your oven has cooled down. It is normal for condensation to appear on the door of the oven and for it to drip on the floor when the door is opened. We would recommend that once the oven has cooled, you use a dry cloth to wipe away any residual moisture.
Please Note: Foods that are frozen or contain a higher water content, like chicken, will produce a higher level of condensation.
To reduce the effects of condensation:
This is not a fault with the hob but pan non-compatibility or recognition.
This is not a fault with the hob & probably caused by configuration of cooking zones not carried out by installer after installation.
Refer to instruction book for further information as varies between models.
Don’t place baking trays on the oven floor
Before you start to cook, always check that any oven trays have been removed from the bottom of the oven.
Place cookware and trays on the wire shelves, never on the bottom of the oven as excessive heat will build up between the tray and the oven floor which may lead to the enamel peeling and cracking.
Don’t line the oven with kitchen foil
Please don’t line the oven with silver foil, this will focus heat and create hot spots which may cause the enamel lining of the oven cavity to crack of blister
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