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EN 20
Vol-au-vents/
puff pastry
savouries
Yes
2
190 - 200
20 - 30
Drip tray/baking tray
Yes
1 - 3
180 - 190
20 - 40
Shelf 3: Oven tray on wire
shelf
Shelf 1: Drip tray/baking tray
Lasagne/
Flans
-
2
190 - 200
40 - 65
Drip tray or oven tray on wire
shelf
Baked pasta/
Cannelloni
-
2
190 - 200
25 - 45
Drip tray or oven tray on wire
shelf
Lamb/Veal/
Beef/Pork
1kg
-
2
190 - 200
70 - 100
Drip tray or oven tray on wire
shelf
Leg of lamb/
Shanks
-
2
200 - 230
60 - 90
Drip tray or oven tray on wire
shelf (turn food two thirds of
the way through cooking if
necessary)
Chicken/
Rabbit/Duck
1 kg
-
2
210 - 230
50 - 100
Drip tray or oven tray on wire
shelf
Turkey/Goose
3 kg
-
1 / 2
170 - 200
90 - 150
Drip tray or oven tray on wire
shelf
Pork Roast
with rind
2 kg
-
2
170
140 - 180 Shelf 2: drip tray
Baked fish/en
papillote
(fillet, whole)
Yes
2
180 - 200
40 - 60
Drip tray or oven tray on wire
shelf
Stuffed
vegetables
(tomatoes,
courgettes,
aubergines)
Yes
2
170 - 190
30 - 60
Oven tray on wire shelf
Toast
-
4
3
(High)
2 - 5
Wire shelf
Fish fillets/
steaks
-
4
2
(Mid)
20 - 35
Shelf 4: Wire shelf (turn food
halfway through cooking)
Shelf 3: Drip tray with water
Sausages/
Kebabs/Spare
ribs/
Hamburgers
-
4
2 -3
(Mid – High)
15 - 40
Shelf 4: Wire shelf (turn food
halfway through cooking)
Shelf 3: Drip tray with water
Roast chicken
1-1.3 kg
-
2
2
(Mid)
50 - 65
Shelf 2: Wire shelf (turn food
two thirds of the way through
cooking)
Shelf 1: Drip tray with water
Roast chicken
1-1.3 kg
-
2
3
(High)
60 - 80
Shelf 2: Turnspit (if present)
Shelf 1: Drip tray with water
Roast beef
rare 1kg
-
2
2
(Mid)
35 - 50
Oven tray on wire shelf (turn
food two thirds of the way
through cooking if necessary)
USING THE OVEN