Seasoned Advice Asked on October 3, 2021
When cooking things like a whole chicken or chips (fries) my oven builds up a lot of steam. So much that it comes out as a huge cloud when opening the oven door. I think this leads to a lack of crispness because it’s so wet inside.
Is there a way to avoid this? Or is it a design flaw of the oven?
What settings does your oven offer? Usually an oven should have proper venting of excessive moisture. Are you maybe using a special "steaming" setting instead of regular heating? If it's a regular setting that you're using, your oven might have a technical problem with ventilation that a service mechanic might be able to fix.
As a meantime band-aid fix, you might want to quickly open your oven door ever so often to let out excessive steam. If this does nothing to reduce the amount of steam, it might indeed be a steaming setting that somehow traps or even injects moisture into your oven chamber.
Answered by John W. on October 3, 2021
You can use the fan setting and have a very small opening at the door so you force the steam to escape. Please note that depending the recipe we want to have moisture inside (chicken). So not having any moisture as cooking can cause your chicken to be extremely dry. Best way is just to open the grill with fan for a 15min at the end of cooking.
Answered by BreeZeR on October 3, 2021
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