Whirlpool AKZ 188 Fascicule
NOTE: When cooking meat using fan-assisted and static functions, it is
also advisable to use the Browning function (level 1 to 3).
also advisable to use the Browning function (level 1 to 3).
FOOD
Function
Preheating
(10 minutes)
Level
(from the
bottom)
Temperature
(°C)
Cooking
time
(minutes)
MEAT
Lamb,
Lamb,
Kid,
Mutton
3
X
2
200
60 - 80
5
X
2
190
70 - 90
4
X
2
190
60 - 80
Roast
(Veal, Pork,
Beef)
(kg. 1)
3
X
2
200
70 - 90
5
-
2
190
60 - 80
4
-
2
190
60 - 80
Chicken,
Rabbit,
Duck
3
X
2
200
70 - 80
5
-
2
190
60 - 70
4
-
2
190
70 - 80
Turkey
(kg. 6) + level. 3
browning
3
X
1
200
160 - 180
5
X
1
190
150 - 180
4
X
1
190
150 - 180
Goose (2 Kg)
3
X
2
200
120 - 130
5
X
2
190
100 - 120
4
X
2
190
110 - 120
FISH (WHOLE)
(1-2 kg)
Gilt-head, Bass,
Tuna, Salmon,
Trout
3
X
2
200
60 - 70
5
-
2 - 3
190
65 - 75
4
-
2 - 3
190
60 - 70
FISH
(CUTLETS)
(1 kg.)
Sword Fish,
Tuna, Salmon,
Cod
3
X
2
200
45 - 55
5
-
3
190
50 - 55
4
X
2
190
45 - 55
FOOD
Function
Preheating
(10 minutes)
Level
(from the
bottom)
Temperature
(°C)
Cooking
time
(minutes)
VEGETABLES
Stuffed peppers
3
X
2
190
35 - 45
5
-
2
180
55 - 60
4
-
2
190
50 - 60
Stuffed tomatoes
3
X
2
200
50 - 55
5
-
2
180
50 - 60
4
-
2
190
35 - 45
Baked potatoes
3
X
2
200
40 - 50
5
-
2
190
45 - 50
4
-
2
190
45 - 50
Raw vegetables
au gratin
(e.g. Fennel,
Cabbage,
Asparagus,
Celery)
3
X
2
200
35 - 45
5
-
3
180
40 - 50
4
-
2
190
40 - 50
COOKING TABLE FOR GRILL FUNCTION
FOOD
Function
Preheating
(5 minutes)
Power
level)
Runner
(from the
bottom)
Cooking
time
(minutes)
Toasts
6
X
5
4
2 - 3
Pork chops
6
X
5
3
25 - 40
Sausages
6
X
5
3
25- 35
Bacon rasher
6
X
5
4
10 - 15
English breakfast
6
X
5
3
20 - 30
Spits
6
X
5
3
30 - 40
Toasts
7
X
5
4
2- 3
Pork chops
(N° 4)
7
X
5
3
30 - 40
Sausages
7
X
5
3
25 - 35
Bacon rasher
7
X
5
4
10- 15
English breakfast
7
X
5
3
25 - 35
Spits
7
X
5
3
30 - 40
Chicken
8
-
5
3
60 - 70
Pork roast
8
-
5
3
75 - 90
Leg of lamb
8
-
5
3
90 - 120
Roast beef
8
-
5
3
90 - 120
Roast potatoes
8
-
5
3
40 - 50
FOOD
Function
Preheating
(10 minutes)
Level
(from the
bottom)
Temperature
(°C)
Cooking
time
(minutes)
SWEETS,
PASTRIES,
ETC.
Raising cakes
(sponges)
3
X
2
160
30 - 40
5
-
3
150
35 - 45
4
-
3
160
30 - 40
Filled pies
(with cheese)
3
-
2
180
90 - 95
5
-
2
160
70 - 80
4
-
2
170
90 - 95
Tarts
3
X
2
180
25 - 35
5
-
3
180
45 - 50
4
-
2
180
30 - 40
Apple strudel
3
X
2
200
40 - 45
5
X
3
200
45 - 50
4
-
2
180
45 - 50
Biscuits
3
X
2
180
20 - 30
5
-
1 - 3
160
30 - 40
4
-
2 - 4
180
25 - 35
Cream puffs
3
X
2 - 4
190
25 - 35
5
X
1 - 3
180
40 - 50
4
X
2 - 4
190
30 - 40
Savoury Pies
3
X
2
200
50 - 55
5
X
3
180
55 - 60
4
X
2
200
40 - 50
Lasagne
3
X
2
200
45 - 55
5
-
2
190
45 - 55
Filled fruit pies
e.g. Pineapple,
Peach
3
X
2
200
35 - 45
5
-
2
180
45 - 50
4
-
2
180
40 - 50
Meringues
3
X
2
90
120 - 150
5
-
1 - 3
80
150 - 180
4
-
2 - 4
100
120 - 150
Vol-au-vents
3
X
2
200
15 - 25
5
X
1 - 3
190
25 - 30
4
X
2 - 4
200
20 - 30
Soufflés
3
X
2
190
30 - 40
5
-
2
180
55 - 65
4
X
2
190
40 - 50
FOOD COOKING TABLES