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EN22
Savoury pies
(vegetable pie,
quiche lorraine)
-
2
180-190
40-55 Cake tin on rack
-
1-4
180-190
45-70
Level 4: cake tin on rack
Level 1: cake tin on rack
-
1-3-5
180-190 45-70*
Level 5: cake tin on rack
Level 3: cake tin on rack
Level 1: drip-tray or baking
tray + cake tin
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
-
3
190-200 80-110 Drip-tray or pan on rack
Chicken / Rabbit /
Duck 1 Kg
-
3
200-230 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 papil-
lote (fillet, whole)
-
3
180-200
40-60 Drip-tray or pan on rack
Stuffed vegetables
(tomatoes, cour-
gettes, aubergines)
-
2
180-200
50-60 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 /
Hamburgers
-
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)
Recipe
Function
Pre-
heating
Shelf (from
bottom)
Temp.
(°C)
Time
(min)
Accessories and notes
Содержание AKZM 8790
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Страница 30: ...Printed in Italy 02 2012 5019 300 01348 Whirlpool is a registered trademark of Whirlpool USA FR GB NL ...