Steam Functions; Steam Flow; Residual Water In The Oven; Usage And Tips - Pando PHTV-942 Manuel D'utilisation

Steam functions

Steam Flow

It is normal to have an intermittent steam
flow, coming out from the oven front.
This is especially noticeable in winter time or
in high moisture environments.

Usage and tips

The perforated container is suitable for
cooking fresh or deep frozen vegetables,
meat and poultry. In this case it is important
that the non-perforated container is placed
into the lowest level. This way, dripping
liquids are collected and the appliance does
not get dirty. The perforated container with
the food should be inserted into the second
level.
The non-perforated container is used to
steam sensitive foods, e.g. compotes, pau
and dumplings.
The rack is used when cooking with small
containers, as for example, dessert bowls
and to regenerate plate dishes.
For more precise information refer to the
tables.
The suggested times and temperatures are
guideline values. The actual cooking time
can vary according to the type and quality of
the foods.
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Residual water in the oven

To reduce the residual water in the oven, it is
recommended to insert a tray in the bottom
rack level. The condensation released from
the food begins to drip on the tray. The
remaining residual water can be easily dried
with a cloth. Take care the drip tray under the
door is dried after every use. A build-up of
liquid in this tray can quickly overflow and
damage the surrounding cupboards. It is
accessed through the opened door.
To remove the rack, lift it upwards slightly at
the front when the safety notches connect
with the sides of the oven (see illustration).
We recommend using the rack together with
the baking tray when cooking items on the
rack which might drip.