539889
17
Zoom out
Zoom in
Vorherige Seite
1/17
Nächste Seite
GB34
How to read the cooking table
The table indicates the best function to use for any given food, to be cooked on one or more shelves at the same time. Cooking
times start from the moment food is placed in the oven, excluding pre-heating (where required). Cooking temperatures and
times are purely for guidance and will depend on the amount of food and type of accessory used. Use the lowest recommended
values to begin with and, if the food is not cooked enough, then move on to higher values. Use the accessories supplied and
preferably dark coloured metal cake tins and oven trays. You can also use pans and accessories in pyrex or stoneware, but bear
in mind that cooking times will be slightly longer. To obtain best results, carefully follow the advice given in the cooking table
for the choice of accessories (supplied) to be placed on the various shelves.
Cooking different foods at the same time
Using the “CONVECTION BAKE” function, you can cook different foods which require the same cooking temperature at the same
time (for example: fish and vegetables), using different shelves. Remove the food which requires less cooking time and leave
food which requires longer cooking time in the oven.
Desserts
- Cook delicate desserts with the conventional function on one shelf only. Use dark coloured metal cake tins and always
position them on the wire shelf supplied. To cook on more than one shelf, select the forced air function and stagger the
position of the cake tins on the shelves, aiding optimum circulation of the hot air.
- To check whether a raising cake is cooked, insert a wooden toothpick into the centre of the cake. If the toothpick comes
out clean, the cake is ready.
- If using non-stick cake tins, do not butter the edges as the cake may not rise evenly around the edges.
- If the cake “sinks” during cooking, set a lower temperature the next time, perhaps reducing the amount of liquid in the
mixture and mixing more gently.
- For sweets with moist fillings (cheesecake or fruit pies) use the “CONVECTION BAKE” function. If the base of the cake is
soggy, lower the shelf and sprinkle the bottom of the cake with breadcrumbs or biscuit crumbs before adding the filling.
Meat
- Use any kind of oven tray or pyrex dish suited to the size of the piece of meat being cooked. For roast joints, it is best to
add some stock to the bottom of the dish, basting the meat during cooking for added flavour. When the roast is ready, let
it rest in the oven for another 10-15 minutes, or wrap it in aluminium foil.
- When you want to grill meat, choose cuts with an even thickness all over in order to achieve uniform cooking results. Very
thick pieces of meat require longer cooking times. To prevent the meat from burning on the outside, lower the position of
the wire shelf, keeping the food farther away from the grill. Turn the meat two thirds of the way through cooking.
To collect the cooking juices it is advisable to place a drip-tray with half a litre of water directly under the grill on which the meat
is placed. Top-up when necessary.
Turnspit (only in some models)
Use this accessory to evenly roast large pieces of meat and poultry. Place the meat on the rotisserie rod, tying it with string if
chicken, and check that it is secure before inserting the rod in the seat located on the front wall of the oven and resting it on the
respective support. To prevent smoke and to collect cooking juices, it is advisable to place a drip-tray with half a litre of water on
the first level. The rod has a plastic handle which must be removed before starting to cook, and used at the end of cooking to
avoid burns when taking the food out of the oven.
Pizza
Lightly grease the trays to ensure the pizza has a crispy base. Scatter the mozzarella over the pizza two thirds of the way through
cooking.
Rising function
It is always best to cover the dough with a damp cloth before placing it in the oven. Dough proving time with this function is
reduced by approximately one third compared to proving at room temperature (20-25°C). Proving time for a 1 Kg batch of pizza
dough is around one hour.
RECOMMENDED USE AND TIPS
17

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Forenregeln

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Art des Missbrauchs:

Zum Beispiel antisemitische Inhalte, rassistische Inhalte oder Material, das zu einer Gewalttat führen könnte.

Beispielsweise eine Kreditkartennummer, persönliche Identifikationsnummer oder unveröffentlichte Privatadresse. Beachten Sie, dass E-Mail-Adressen und der vollständige Name nicht als private Informationen angesehen werden.

Forenregeln

Um zu sinnvolle Fragen zu kommen halten Sie sich bitte an folgende Spielregeln:

Neu registrieren

Registrieren auf E - Mails für Whirlpool AKZ 540 wenn:


Sie erhalten eine E-Mail, um sich für eine oder beide Optionen anzumelden.


Andere Handbücher von Whirlpool AKZ 540

Whirlpool AKZ 540 Bedienungsanleitung - Deutsch - 17 seiten

Whirlpool AKZ 540 Bedienungsanleitung - Holländisch - 17 seiten

Whirlpool AKZ 540 Bedienungsanleitung - Französisch - 17 seiten


Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Wenn Sie innerhalb von 15 Minuten keine E-Mail mit dem Handbuch erhalten haben, kann es sein, dass Sie eine falsche E-Mail-Adresse eingegeben haben oder dass Ihr ISP eine maximale Größe eingestellt hat, um E-Mails zu erhalten, die kleiner als die Größe des Handbuchs sind.

Ihre Frage wurde zu diesem Forum hinzugefügt

Möchten Sie eine E-Mail erhalten, wenn neue Antworten und Fragen veröffentlicht werden? Geben Sie bitte Ihre Email-Adresse ein.



Info