Whirlpool ACM 224 Instructions For Use Manual page 21

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Lasagna
CONVENTIONAL
Lamb / Veal / Beef /
Pork 1Kg
Turkey / Goose 3 Kg"
Roast chicken 1 - 1.3
Kg
Leg of lamb / Shanks
Fish fillets / steaks
Fish fillets / steaks
Roast Beef
underdone
Toast
Sausages / Kebabs /
Spare ribs / Ham-
burgers
Vegetables au gratin
The times given in the table are approximate. Cooking times may vary depending on the dish and food pieces.
When grilling it is advisable to arrange the food so as to leave the front portion of the rack free (6-7 cm).
For grilled meat it is advisable to turn the food halfway through cooking.
In a cooking that requires preheating,
preheat at the beginning of cooking
until the thermostat lamp turns off.
Tips for baking cake
If the cake is too dry, increase the
temperature by 10 and decrease
the cooking time.
If the cake is wet, use less liquid or
lower the temperature by 10°C.
If the cake is too dark on top, place
it on a lower rack, lower the
temperature and increase the
cooking time.
If cooked well on the inside but
sticky on the outside use less liquid,
lower the temperature and
increase the cooking time.
Yes
FAN
-
FAN
-
FAN
-
FAN
-
FAN
-
GRILL
Yes
GRILL
Yes
GRILL
Yes
GRILL
Yes
GRILL
Yes
2 - 3
200
25 min at 250,
3
then at 180 - 190
25 min at 250,
2
then at 180 - 190
15 min at 250,
2
then at 180 - 190
25 min at 250,
3
then at 180 - 190
3
200
4 / 5
200 - 225
4 / 5
200 - 225
4
200 - 225
5
200 - 250
3
200
Tips for baking pastry
If the pastry is too dry, increase the
temperature by 10 and decrease
the cooking time. Dampen the
layers of dough with a sauce
composed of milk, oil, egg and
yoghurt.
If the pastry takes too long to bake,
pay care that the thickness of the
pastry you have prepared does not
exceed the depth of the tray.
If the upper side of the pastry gets
browned, but the lower part is not
cooked, make sure that the amount
of sauce you have used for the
pastry is not too much at the
bottom of the pastry. Try to scatter
the sauce equally between the
dough layers and on the top of
pastry for an even browning.
21 | EN
30 - 45
Pan on rack
80 - 120
Drip-tray or pan on rack
140 - 210
Drip-tray or pan on rack
Level 2: rack (turn food two
thirds of the way through
55 - 70
cooking if necessary)+ Pyrex
Level 1: l drip-tray with water
Drip-tray or pan on rack (turn
60 - 90
food two thirds of the way
through cooking if necessary)
Level 3: rack (turn food
halfway through cooking) /
10 - 25
drip-tray
Level 2: drip-tray with water
Level 4 / 5: rack (turn food
halfway through cooking)
20 - 30
Level 3: drip-tray with water
pan on rack (turn food two
25 - 35
thirds of the way through
cooking if necessary)
1 - 4
rack
Level 5: rack (turn food
halfway through cooking)
20 - 40
Level 4: drip-tray with water
10 - 20
pan on rack

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