Moisture On Door - Range

Gas Ovens

Moisture on the door glass is seen most often on gas ovens and is normal. 

When the gas oven burner ignites and heats, the primary combustion by-products are water (in the form of steam) and carbon dioxide. You see the steam condensing on the cool surfaces of the oven door. Once the oven heats to temperature, bringing the cool surfaces to temperature, the steam will no longer condense on the door glass, and the moisture will dissipate.

What was being cooked? 

High-moisture foods such as turkey, roasts, and casseroles may cause moisture to form on the inside and between the oven door glass. This is temporary, and the moisture will dissipate during the cooking process.

Was the steam function enabled?

The Steam Bake function works with the steam rack to provide additional moisture during baking. The steam rack contains a water reservoir that heats up and releases steam into the oven cavity during the Steam Bake cycle. There are three pre-programmed food options to choose from: Breads, Desserts, and Fish, as well as a Refresh/Reheat option. For best performance, place the steam rack in the lowest available rack position in the cavity and pour 1 1/2 cups (350 mL) of water into the reservoir. Do not fill past the MAX level indicated on the reservoir. After the Steam Bake cycle, some water may remain in the reservoir. This is normal. Wait for the oven to cool, and discard the water.