Handleiding Whirlpool AKZ 6270 (pagina 23 van 26) (Engels)

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EN 23

USING THE OVEN

RECOMMENDED USE AND TIPS

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

preheating (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, 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 the 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 dierent foods at the same time

Using the “FORCED AIR” function, you can cook

dierent foods which require the same cooking

temperature at the same time (for example sh or

vegetables), using dierent 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 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 desserts with moist llings (cheesecake or

fruit pies) use the “CONVECTION BAKE” function.

If the pastry base is soggy, lower the shelf and

sprinkle the bottom of the cake with biscuit

crumbs before adding the lling.

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 pan, basting the meat during

cooking for added avour. When the roast is

ready, let it rest in the oven for another 10-15

minutes, or wrap it in aluminium foil.

- If 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 further 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 spit rod,

(for chicken, tying it with string) 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 rst 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.

Dough proving 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.

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