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29 | EN
Dish
Cooking level
number
Rack position
Temperature
(°C)
Cooking time
(approx. in min.)
Cakes in tray*
One level
4
175
30 ... 35
2 levels
1 - 5
175
40 ... 45
Cakes in mould*
One level
2
180
40 ... 50
Cakes in cooking
paper*
One level
3
175
25 ... 30
2 levels
1 - 5
175
30 ... 40
3 levels
1 - 3 - 5
180
45 ... 55
Sponge cake*
One level
3
200
5 ... 10
2 levels
1 - 5
175
18 ... 25
Cookies* One
level
3
175
20 ... 25
2 levels
1 - 5
175
25 ... 30
3 levels
1 - 3 - 5
175
30 ... 40
Dough pastry*
One level
2
200
30 ... 40
2 levels
1 - 5
200
45 ... 55
3 levels
1 - 3 - 5
200
55 ... 65
Rich pastry*
One level
2
200
25 ... 35
2 levels
1 - 5
200
30 ... 40
3 levels
1 - 3 - 5
190
40 ... 50
Leaven* One
level
2
200
35 ... 45
2 levels
1 - 3
200
35 ... 45
Lasagna* One
level
2 - 3
200
30 ... 40
Beef steak
(whole) / Roast
One level
3
25 min. 250/max,
then 180 ... 190
100 ... 120
Leg of Lamb
(casserole)
One level
3
25 min. 250/max,
then 190
70 ... 90
Roasted chicken
One level
2
15 min. 250/max,
then 180 ... 190
65 ... 70
Turkey (5.5 kg)
One level
2
25 min. 250/max,
then 180 ... 190
150 ... 210
Fish One
level
3
200
20 ... 30
When cooking with 2 trays at the same time, place the deeper tray on the upper rack and the other one on the lower
rack.
*
It is suggested to perform preheating for all foods.
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