User manual WHIRLPOOL KOTP 7030 INSTRUCTION FOR USE

[. . . ] Young children should be kept away from the appliance and supervised to ensure that they do not play with it. • During and after use, do not touch the heating elements or interior surfaces of the appliance risk of burns. Do not allow the appliance to come into contact with cloths or other flammable materials until all the components have cooled sufficiently. • At the end of cooking, exercise caution when opening the appliance door, letting the hot air or steam exit gradually before accessing the oven. [. . . ] If the proposed temperature is that desired, press , otherwise proceed as described in previous paragraphs to change it. An acoustic signal will sound when the oven has reached the set temperature. At the end of preheating, the oven automatically selects the conventional function oven for cooking. If you wish to set a different cooking function, press function. At this point food can be placed in the 180°C TEMPERATURE Oven is hot!- 00:02 INSERT IN 180°C TEMPERATURE Preheating - 00:02 INSERT IN 180°C TEMPERATURE Fast preheating - 00:02 INSERT IN 15 Instructions for oven use SETTING COOKING TIME This function can be used to cook food for a set length of time, from a minimum of 1 minute to the maximum time allowed by the selected function, after which the oven switches off automatically. To select the function, position the cursor next to "COOK TIME" using the buttons 2. Change the value using buttons display the desired cooking time. Confirm the selected value by pressing button . and to 180°C TEMPERATURE No PREHEAT Forced air --:-HH:MM --:-END TIME 180°C TEMPERATURE No PREHEAT Forced air --:-COOK TIME --:-END TIME and . to select the setting; "00:00" flashes 180°C TEMPERATURE No PREHEAT Forced air 00:20 HH:MM 19:20 END TIME BROWNING At the end of cooking, with certain functions, the display indicates the possibility of browning the surface of your dish. This function can only be used when cooking time has been set. The oven offers a suitable function for every type of recipe category and also advises the ideal temperature and shelf for cooking the dish. For advice on use of these functions, refer to the Recipe Book, which contains a number of recipe ideas that you can personalize to suit your own taste. The available functions are given below. The time and temperature for each recipe are indicated on the oven display and/or in the Recipe Book. For recipes listed in the Professional Roasting Function, there is the option of using the Meat Probe (see paragraph). Professional Bakery Function Traditional Bread Malt Bread Pan Pizza Thin Pizza Savoury Pie Baguette Professional Pastry Function Patè a Choux Croissant/Brioches Sponge Cake Plum Cake Short Pastry Professional Roasting Function Veal - Pork Roast Beef Rare Roast Beef Medium Roast Chicken Roast Turkey Custom (customizable function for cooking meat) 18 Instructions for oven use MEAT PROBE The meat probe supplied allows you to measure the exact core temperature of food during cooking, between 0°and 100°C, in order to ensure that food is cooked to perfection. Based on the food being cooked, the required core temperature can be set. It is very important to position the probe accurately in order to obtain perfect cooking results. Insert the probe fully into the fleshiest part of the meat, avoiding bones and fatty parts (fig. For poultry, the probe should be inserted sideways, in the middle of the breast, taking care to ensure the tip does not end up in a hollow part (fig. In the case of meat with very irregular thickness, check it is cooked properly before removing it from 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. [. . . ]