Whirlpool ACM 224, Instructions For Use Manual

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21 | EN
Lasagna CONVENTIONAL Yes 2 - 3 200 30 - 45 Pan on rack
Lamb / Veal / Beef /
Pork 1Kg
FAN - 3
25 min at 250,
then at 180 - 190
80 - 120 Drip-tray or pan on rack
Turkey / Goose 3 Kg" FAN - 2
25 min at 250,
then at 180 - 190
140 - 210 Drip-tray or pan on rack
Roast chicken 1 - 1.3
Kg
FAN - 2
15 min at 250,
then at 180 - 190
55 - 70
Level 2: rack (turn food two
thirds of the way through
cooking if nec Pyrex
Level 1: l drip-tray with water
Leg of lamb / Shanks FAN - 3
25 min at 250,
then at 180 - 190
60 - 90
Drip-tray or pan on rack (turn
food two thirds of the way
through cooking if necessary)
Fish fillets / steaks FAN - 3 200 10 - 25
Level 3: rack (turn food
halfway through cooking) /
drip-tray
Level 2: drip-tray with water
Fish fillets / steaks GRILL Yes 4 / 5 200 - 225 20 - 30
Level 4 / 5: rack (turn food
halfway through cooking)
Level 3: drip-tray with water
Roast Beef
underdone
GRILL Yes 4 / 5 200 - 225 25 - 35
pan on rack (turn food two
thirds of the way through
cooking if necessary)
Toast GRILL Yes 4 200 - 225 1 - 4 rack
Sausages / Kebabs /
Spare ribs / Ham-
burgers
GRILL Yes 5 200 - 250 20 - 40
Level 5: rack (turn food
halfway through cooking)
Level 4: drip-tray with water
Vegetables au gratin GRILL Yes 3 200 10 - 20 pan on rack
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.
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.