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EN 21
USING THE OVEN
Roast
potatoes
-
2
2
(Mid)
35 - 50
Drip tray/baking tray (turn
food two thirds of the way
through cooking if necessary)
Vegetable
gratin
-
2
3
(High)
10 - 15
Oven tray on wire shelf
Lasagne &
Meat
Yes
1 - 3
200
50 - 100*
Shelf 3: Oven tray on wire
shelf
Shelf 1: Drip tray or oven tray
on wire shelf
Meat &
Potatoes
Yes
1 - 3
200
45 - 100*
Shelf 3: Oven tray on wire
shelf
Shelf 1: Drip tray or oven tray
on wire shelf
Fish &
Vegetables
Yes
1 - 3
180
30 - 50*
Shelf 3: Oven tray on wire
shelf
Shelf 1: Drip tray or oven tray
on wire shelf
Complete
Meal:
Lasagne
(Shelf 4)
Meat (Shelf 2)
Tart (Shelf 1)
Yes
1 - 2 - 4
190
40 - 120*
Shelf 4: Oven tray on wire
shelf
Shelf 2: Baking tray
Shelf 1: Drip tray/baking tray
or cake tin on wire shelf
Filled roast
meats
-
3
200
80 - 120*
Drip tray or oven tray on wire
shelf
Meat cuts
(rabbit,
chicken,
lamb)
-
3
200
50 - 100*
Drip tray or oven tray on wire
shelf
* Cooking time is approximate. Food can be removed from the oven at different times depending on
personal preference.
Meat probe* recipes
Meat cuts
Final core temperature of meat (°C)
Roast beef rare
48
Roast beef medium
60
Roast beef well done
68
Roast turkey
75
Roast chicken
83
Roast pork
75
Roast veal
68
* Only in some models