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GB17
Vols-au-vent / Puff
pastry savouries
-
3
190-200
20-30 Drip-tray or baking tray
-
1-4
180-190
20-40
Level 4: pan on rack
Level 1: drip-tray or baking tray
-
1-3-5
180-190
20-40
Level 5: pan on rack
Level 3: pan on rack
Level 1: drip-tray or baking tray
Lasagna / Baked
pasta / Cannelloni /
Flans
-
3
190-200
45-55 Pan on rack
Lamb / Veal / Beef /
Pork 1 Kg
-
2
180-190 80-120 Drip-tray or pan on rack
Chicken / Rabbit /
Duck 1 Kg
-
3
200-220 50-100 Drip-tray or pan on rack
Turkey / Goose 3
Kg
-
2
190-200 80-130 Drip-tray or pan on rack
Baked fish / en
papillote (fillet,
whole)
-
3
180-200
40-60 Drip-tray or pan on rack
Stuffed vegetables
(tomatoes, cour-
gettes, aubergines)
-
2
170-190
30-60 Pan on rack
Toast
-
5
High
3-6
Rack
Fish fillets / steaks
-
4
Medium
20-30
Level 4: rack (turn food halfway
through cooking)
Level 3: drip-tray with water
Sausages / Kebabs
/ Spare ribs / Ham-
burgers
-
5
Medium-
High
15-30
Level 5: rack (turn food halfway
through cooking)
Level 4: drip-tray with water
Roast chicken 1-1.3
Kg
-
2
Medium
55-70
Level 2: rack (turn food two
thirds of the way through
cooking)
Level 1: drip-tray with water
-
2
High
60-80
Level 2: turnspit (if present)
Level 1: drip-tray with water
Roast beef rare 1
Kg
-
3
Medium
35-45
Pan on rack (turn food two
thirds of the way through
cooking if necessary)
Leg of lamb /
Shanks
-
3
Medium
60-90
Drip-tray or pan on rack (turn
food two thirds of the way
through cooking if necessary)
Baked potatoes
-
3
Medium
45-55
Drip-tray or baking tray (turn
food two thirds of the way
through cooking if necessary)
Vegetables au
gratin
-
3
High
10-15 Pan on rack
Lasagna & Meat
-
1-4
200
50-100*
Level 4: pan on rack
Level 1: drip-tray or pan on rack
Meat & Potatoes
-
1-4
200
45-100*
Level 4: pan on rack
Level 1: drip-tray or pan on rack
Recipe
Function
Pre-
heating
Shelf (from
bottom)
Temp.
(°C)
Time
(min)
Accessories and notes