Attention! The liquid must not be too high. Clean the rim before putting the lid on. For the oven, use top and bottom heat, not higher than 180°. Do not use convection, it gets too hot. If too much steam is produced, it must be able to escape. It's like a pressure cooker: if the pressure is too high, the steam escapes for safety reasons. In the tajjine, little liquid is used. It's not like a casserole where you prepare the goulash with a lot of liquid. There are good instructions on YouTube. Have fun.

It should be tight and nothing should come out