- Condensation / water / moisture gathers inside the oven, inside the oven door, between the glass panels
- integrated oven
- freestanding cooker
1. Reduce the supply of moisture during the preparation of food
2. Open the door immediately after the end of the preparation process
3. Remove the food immediately after switching off the oven
4. Pre-heat the oven (depending on model)
5. Wipe away the condensation every time you use the oven. Refer to the user manual, if necessary.
6. Contact an Authorized Service Centre
If the above advices do not resolve the problem, we recommend requesting a visit by a service engineer.
- The new generation of ovens have a very good energy efficiency class and is therefore well insulated. In daily use, this means that, for example, less water must be added during the preparation of roasts because the moisture remains predominantly in the oven and is not blown out as in the case of older ovens.
- Some models are designed with a system which incorporates steam into the cooking process so that food becomes tender inside and crispy on the surface. The oven constantly circulates the air and recycles the steam. This reduces both cooking time and energy consumption.
- An additional cooling fan in the oven or stove ensures a cool front, thus as moisture condenses at the coldest point as condensation, water droplets are often observed.
- The moisture leaves the oven through ventilation ducts, including the door. Steam can settle in as moisture in the oven compartment or on the glass panels. This means that stains and condensation can form between the two glass panels in the door. The stains are caused by grease particles reacting with the cooling air.
- Moisture is released when food is heated up in an oven, especially in the case of frozen items.