Whirlpool AKZ 122 Manuel utilisateur

AKZ 122 PRODUCT DESCRIPTION SHEET

5019 310 53231

First-Last... shelf positions

1.Control panel

2.Cooling fan* (not visible)

3.Top heating element (can be lowered)

4.Oven light

5.Seat for turnspit

6.Fan

7.Bottom heating element (not visible)

8.Oven door hinges

9.Cool oven door

*N.B.: The cooling fan switches on only when the oven has reached a

certain temperature.

After the oven switch off, the cooling fan may, however, continue to run

for a certain time to ensure proper cooling.

ACCESSORIES • Grid • Drip tray • Turnspit (to be used with

• Catalytic panels • Baking tray the Grill function only)

FOR A DESCRIPTION ON HOW TO USE THE OVEN, PLEASE REFER TO THE PROGRAMMER DESCRIPTION SHEET.

OVEN FUNCTIONS TABLE

Function

symbol Function Preset

temperature/level Function description

(see details in the user's manual)

0OVENOFF --

OVEN LIGHT - To switch on the oven light.

MLTF

(Heat Maintenance) 35C To keep a constant temperature, either 35°C or

60°C.

STATIC 200C To cook food at one shelf level. Preheating.

PASTRY

(Static+Fan) 175C To cook on two shelf levels, at the same

temperature.

GRILL 3 To grill small pieces of meat, toast, etc...

TURBOGRILL

(Grill+Fan) 3 To grill large pieces of meat.

PROGRAMME P1 To bake pizza, bread, focaccia.

BOOSTER 200C For fast preheating of the oven.

First

Last

STARTING THE OVEN

When the oven is connected to the power supply for the first time, or re-connected after a power failure, the display

shows “”

To start the oven:

•turn

knob 1 to “0”.

• press button 2. The display shows “--:--”.

1. Selector knob: to choose the oven functions.

2. Button to select and confirm the different operations (operate by single presses only).

3. Knob to set: time of day, cooking time, the time at which cooking should terminate, the temperatures and the

power levels (Function P).

NOTE: When cooking meat using fan-assisted and static functions, it

is also advisable to use the Browning function (level 1 to 3).

FOOD Function Preheating

(10 minutes) Level

(fromthe

bottom)

Temp-

erature

(°C)

Cooking

time

(minutes)

MEAT

Lamb,

Kid,

Mutton

X 2 200 60 - 80

X 2 190 60 - 80

Roast

(Veal, Pork, Beef)

(kg. 1)

X 2 200 70 - 90

- 2 190 60 - 80

Chicken,

Rabbit,

Duck

X 2 200 70 - 80

- 2 190 70 - 80

Turkey

(kg. 6) + level. 3

browning

X 1 200 160 - 180

X 1 190 150 - 180

Goose (2 Kg) X 2 200 120 - 130

X 2 190 110 - 120

FISH (WHOLE)

(1-2 kg)

Gilt-head, Bass,

Tuna, Salmon, Trout

X 2 200 60 - 70

-2 - 3 190 60 - 70

FISH (CUTLETS)

(1 kg.)

Sword Fish, Tuna,

Salmon, Cod

X 2 200 45 - 55

X 2 190 45 - 55

FOOD Function Preheating

(10 minutes) Level

(from the

bottom)

Temp-

erature

(°C)

Cooking

time

(minutes)

VEGETABLES

Stuffed peppers

X 2 190 35 - 45

- 2 190 50 - 60

Stuffed tomatoes X 2 200 50 - 55

- 2 190 35 - 45

Baked potatoes X 2 200 40 - 50

- 2 190 45 - 50

Rawvegetablesau

gratin

(e.g. Fennel,

Cabbage,

Asparagus, Celery)

X 2 200 35 - 45

- 2 190 40 - 50

FOOD Function Preheating

(10 minutes) Level

(from the

bottom)

Temp-

erature

(°C)

Cooking

time

(minutes)

SWEETS,

PASTRIES, ETC.

Raising cakes

(sponges)

X 2 160 30 - 40

- 3 160 30 - 40

Filled pies

(with cheese)

- 2 180 90 - 95

- 2 170 90 - 95

Tarts X 2 180 25 - 35

- 2 180 30 - 40

Apple strudel X 2 200 40 - 45

- 2 180 45 - 50

Biscuits X 2 180 20 - 30

-2 - 4 180 25 - 35

Cream puffs X2 - 4 190 25 - 35

X2 - 4 190 30 - 40

Savoury Pies X 2 200 50 - 55

X 2 200 40 - 50

Lasagne X 2 200 45 - 55

Filled fruit pies

e.g. Pineapple,

Peach

X 2 200 35 - 45

- 2 180 40 - 50

Meringues X 2 90 120 - 150

-2 - 4 100 120 - 150

Vol-au-vents X 2 200 15 - 25

X2 - 4 200 20 - 30

SoufflésX 2 190 30 - 40

X 2 190 40 - 50

COOKING TABLE FOR GRILL FUNCTION

FOOD Function Preheating

(5 minutes Level

(from the

bottom) Browning

level Cooking

time

(minutes)

Sirloin steaks X 4 5 35 - 45

Cutlets X 4 5 30 - 40

Sausages X 4 5 30 - 40

Pork chops X 4 5 25 - 35

Fish X 4 5 30 - 40

Chicken legs X 4 5 35 - 40

Kebabs X 4 5 30 - 35

Spare ribs X 4 5 20 - 35

Chicken halves X 3 5 45 - 50

Chicken halves - 3 5 45 - 55

Whole chicken - 3 5 60 - 70

Roast

(pork, beef) - 3 5 75 - 90

Duck - 2 5 80 - 90

Leg of lamb - 3 5 90 - 120

Roast beef - 3 5 90 - 120

Baked potatoes - 3 5 40 - 50

Swordfish cutlets - 3 5 35 - 45

FOOD COOKING TABLES

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