Whirlpool Built in oven User Manual page 26

Recipe
Savoury pies
(vegetable pie,
quiche lorraine)
Vols-au-vent / Puff
pastry savouries
Lasagna / Baked
pasta / Cannelloni /
Flans
Lamb / Veal / Beef /
Pork 1 Kg
Chicken / Rabbit /
Duck 1 Kg
Turkey / Goose 3 Kg
Baked fish / en papil-
lote (fillet, whole)
Stuffed vegetables
(tomatoes, cour-
gettes, aubergines)
Toast
Fish fillets / steaks
Sausages / Kebabs /
Spare ribs /
Hamburgers
Roast chicken
1-1.3 Kg
Roast beef rare 1 Kg
Leg of lamb / Shanks
Function Pre- Shelf (from
heating bottom)
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-
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Temp. Time
(°C) (min)
3 180-190 40-55
1-4 180-190 45-70
1-3-5 180-190 45-70*
3 190-200 20-30
1-4 180-190 20-40
1-3-5 180-190 20-40*
3 190-200 45-65
3 190-200 80-110 Drip-tray or pan on rack
3 200-230 50-100 Drip-tray or pan on rack
2 190-200 80-130 Drip-tray or pan on rack
3 180-200 40-60
2 180-200 50-60
5 High
4 Medium 20-30
Medium-
5 15-30
High
2 Medium 55-70
2 High 60-80
3 Medium 35-50
3 Medium 60-90
EN24
Accessories and notes
Cake tin on rack
Level 4: cake tin on rack
Level 1: cake tin on rack
Level 5: cake tin on rack
Level 3: cake tin on rack
Level 1: drip-tray or baking
tray + cake tin
Drip-tray or baking tray
Level 4: pan on rack
Level 1: drip-tray or baking
tray
Level 5: pan on rack
Level 3: pan on rack
Level 1: drip-tray or baking
tray
Drip-tray or pan on rack
Drip-tray or pan on rack
Pan on rack
3-6 Rack
Level 4: rack (turn food
halfway through cooking)
Level 3: drip-tray with water
Level 5: rack (turn food
halfway through cooking)
Level 4: drip-tray with water
Level 2: rack (turn food two
thirds of the way through
cooking)
Level 1: drip-tray with water
Level 2: turnspit (if present)
Level 1: drip-tray with water
Pan on rack (turn food two
thirds of the way through
cooking if necessary)
Drip-tray or pan on rack (turn
food two thirds of the way
through cooking if
necessary)