Whirlpool N/A instruction manual Cooking Tables

COOKING TABLES

		FOOD	Function		Preheating	Shelf	Browning	Temperature	Cooking time
						(from the bottom)	level	(°C)	(minutes)
		Lamb, mutton			X	2	2	200	90 - 110
					X	2	2	200	90 - 110
		Roast			X	2	2	200	100	- 110
M		(Veal, Pork, Beef)
		(kg. 1)			X	2	2	200	100	- 110
E
A		Chicken, Rabbit,			X	2	2	200	80	- 90
T
		Duck			X	2	2	200	80	- 90
		Turkey			X	1	3	200	160	- 180
		(kg. 3-4)			X	1	3	200	160	- 180
		Goose (kg. 2)			X	2	3	200	100	- 130
					X	2	3	200	100	- 130
		(WHOLE)			X	2	1	200	50	- 60
F		(1-2 kg)
I		Gilt-head, Bass, Tuna,			X	2	1	190	50	- 60
S		Salmon, Cod
H		(CUTLETS)			X	2	-	200	50	- 60
		(1 kg.)
		Sword Fish, Tuna			X	2	-	190	50	- 60
V		Stuffed peppers and tomatoes			X	2	-	200	60	- 70
E
G					X	2	-	190	60	- 70
E					X	2	3	200	50	- 60
T
A
B		Roast potatoes
L					X	2	3	200	50	- 60
E
S
P	B			P1	X	2	-	260 - 240	15	- 20
				P2	X	2	-	220 - 240	15	- 20
I	R	Pizza - Bread
Z	E			P1	X	1-3	-	260 - 240	20	- 30
Z A				P2	X	1-3	-	220 - 240	20	- 30
A	D
C		Leavened cakes			X	2	-	170	40	- 50
A					X	2	-	180	40	- 50
K
E					X	2	-	190	70	- 90
S		Filled pies
C		(with cheese)			X	2	-	180	70	- 90
O					X	2	-	180	50	- 60
N		Tarts
F					X	2	-	180	50	- 60
E
C					X	2	-	200	50	- 60
T		Apple strudel
I					X	2	-	190	50	- 60
O
N					X	2	-	160	30	- 40
A
R
Y		Biscuits
					X	1-3	-	150	30	- 40
E
T
C

	FOOD	Function	Preheating	Shelf	Browning	Temperature	Cooking time
				(from the bottom)	level	(°C)	(minutes)
C	Choux buns		X	2	-	190	40	- 50
			X	1-3	-	180	40	- 50
A
K			X	2	-	200	50	- 60
E	Savoury pies
S			X	2	-	180	50	- 60
C	Filled fruit pies		X	2	-	180	50	- 60
O
N	e.g. Pineapple, Peach		X	2	-	180	50	- 60
F
E			X	2	-	120	150	- 180
C	Meringues
T			X	1-3	-	120	150	- 180
I
			X	2	-	200	30	- 40
O	Vol-au-vents
N
A			X	2	-	190	30	- 40
R			X	2	-	200	50	- 60
Y	Soufflés
E			X	2	-	190	50	- 60
T			X	2	1	200	50	- 60
C	Lasagna
			X	2	-	190	50	- 60

COOKING TABLE FOR GRILL FUNCTION

	FOOD	Function	Preheating	Shelf	Power	Cooking time
				(from the bottom)	level	(minutes)
	Steak		X	3-4	4-5	40 - 50
	Cutlets		X	3-4	4-5	30 - 40
	Sausages		X	3-4	4-5	30 - 40
	Chops		X	3-4	4-5	30 - 40
M	Chicken legs		X	3-4	4-5	40 - 50
	Kebabs		X	3-4	4-5	40 - 50
E
A	Spare ribs		X	3-4	4-5	40 - 50
T
	1/2 chicken		X	3	4-5	50 - 60
	1/2 chicken		X	2	3-4	50 - 60
	Whole chicken		X	2	2-3	60 - 70
	Roast		X	2	3	70 - 80
	(pork, beef)
	Duck		X	2	3	80 - 90
	Leg of lamb		X	2	3	70 - 80
	Roast beef		X	2	3	50 - 60
	Roast potatoes		X	3	3-4	50 - 60
F	Fish (gilthead, trout)		X	2	2-3	50 - 60
I
S
H	Fish (steaks)		X	3-4	4-5	30 - 40

N.B: GRILL, turn meats halfway through cooking time.