Recipe

Function

Pre-

Shelf (from

Temp.

Time

Accessories and notes

 

 

heating

bottom)

(°C)

(min)

 

 

 

 

 

 

 

 

 

 

Yes

2

180-190

35-45

Cake tin on wire shelf

Savoury pies

 

 

 

 

 

 

 

 

 

 

 

Shelf 3: cake tin on wire

(vegetable pie,

 

 

 

 

 

 

 

 

 

 

shelf

quiche)

 

Yes

1-3

180-190

45-60

 

 

 

Shelf 1: cake tin on wire

 

 

 

 

 

 

 

 

shelf

 

 

Yes

2

190-200

20-30

Drip tray / baking tray

Vols-au-vent /

 

 

 

 

 

 

 

 

 

 

 

Shelf 3: oven tray on wire

Puff pastry

 

 

 

 

 

 

 

 

 

 

shelf

crackers

 

Yes

1-3

180-190

20-40

 

 

 

Shelf 1: drip tray / baking

 

 

 

 

 

 

 

 

tray

Lasagne /

 

 

 

 

 

Drip tray or oven tray on

Baked pasta /

 

Yes

2

190-200

45-65

Cannelloni / Flans

 

 

 

 

 

wire shelf

 

 

 

 

 

 

Lamb / Veal / Beef /

 

Yes

2

190-200

70-100

Drip tray or oven tray on

Pork 1 Kg

 

wire shelf

Chicken / Rabbit /

 

Yes

2

200-230

50-100

Drip tray or oven tray on

Duck 1 Kg

 

wire shelf

Turkey / Goose

 

Yes

1/2

190-200

80-130

Drip tray or oven tray on

3 Kg

 

wire shelf

Baked fish /

 

 

 

 

 

Drip tray or oven tray on

en papillote

 

Yes

2

180-200

40-60

(fillet, whole)

 

 

 

 

 

wire shelf

 

 

 

 

 

 

Stuffedvegetables

 

 

 

 

 

 

(tomatoes,

 

Yes

2

180-200

50-60

Oven tray on wire shelf

courgettes,

 

 

 

 

 

 

 

aubergines)

 

 

 

 

 

 

Toast

 

-

4

3 (high)

2-5

Wire shelf

 

 

 

 

 

 

 

 

 

 

 

 

 

Shelf 4: wire shelf (turn food

Fish fillets / steaks

 

-

4

2 (medium)

20-35

halfway through cooking)

 

 

 

 

 

 

Shelf 3: drip tray with water

Sausages / Kebabs

 

 

 

2-3 (medium

 

Shelf 4: wire shelf (turn food

/ Spare ribs /

 

-

4

15-40

halfway through cooking)

 

- high)

Hamburgers

 

 

 

 

Shelf 3: drip tray with water

 

 

 

 

 

 

 

 

 

 

 

Shelf 2: wire tray (turn food

 

 

 

 

2 (medium)

50-65

two thirds of the way

Roast chicken

 

-

2

through cooking)

1-1.3 Kg

 

 

 

Shelf 1: drip tray with water

 

 

 

 

 

 

 

 

 

3 (high)

60-80

Shelf 2: turnspit (if present)

 

 

 

 

Shelf 1: drip tray with water

Roast Beef rare

 

 

 

 

 

Oven tray on wire shelf

 

-

2

2 (medium)

35-45

(turn food two thirds of the

1 Kg

 

way through cooking if

 

 

 

 

 

 

necessary)

Leg of lamb /

 

 

 

 

 

Drip tray or oven tray on

 

-

2

2 (medium)

60-90

wire shelf (turn food two

Shanks

 

thirds of the way through

 

 

 

 

 

 

cooking if necessary)

 

 

 

 

 

 

 

EN16

Page 18
Image 18
Whirlpool AKZ 561 Savoury pies, Vegetable pie, Quiche, Vols-au-vent, Puff pastry, Crackers, Lasagne, Baked pasta, Tomatoes

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