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Service Manual UK
Whirlpool UK Appliances Ltd
English
USEFUL TIPS
HOW TO READ THE COOKING TABLE
The table lists the best function, accessories and level to use to cook different types of food. Cooking
times start from the moment food is placed in the oven, excluding preheating (where required).
Cooking temperatures and times are approximate and depend on the amount of food and type of
accessory used.
Use the lowest recommended settings to begin with and, if the food is not cooked enough, then switch
to higher settings. Use the accessories supplied and preferably dark-coloured metal cake tins and
baking trays. You can also use Pyrex pans or stoneware pans accessories, but bear in mind that
cooking times will be slightly longer.
COOKING DIFFERENT FOODS AT THE SAME TIME
Using the 'Forced Air' 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 a shorter cooking time and leave the food which requires a longer cooking time in
the oven.
MEAT
Use any kind of oven tray or Pyrex dish suited to the size and 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 the cooking for
added flavour. Please note that steam will be generated during this operation. 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. Take care when opening the door as steam will
escape.
To collect the cooking juices, we recommend placing a dripping pan filled with half a litre of drinking
water directly underneath the wire shelf on which the food is placed. Top up when necessary.
DESSERTS
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Cook delicate desserts with the 'Conventional' function on one shelf only. Use dark-coloured metal
baking pans and always place 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.
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To check whether a leavened cake is cooked, insert a wooden toothpick into the centre of the
cake. If the toothpick comes out clean, the cake is ready.
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If using non-stick cake tins, do not butter the edges as the cake may not rise evenly around the
edges.
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If the item 'swells' during baking, use a lower temperature next time and consider reducing the
amount of liquid you add or stirring the mixture more gently.
-
For desserts with moist fillings or toppings (such as cheesecake or fruit tarts), 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.
