Quick guide
EN
THANK YOU FOR BUYING OUR PRODUCT.
USING THE APPLIANCE FOR THE FIRST TIME
HEAT THE OVEN
A new oven may release odours that have been left behind during
manufacturing: this is completely normal.Before starting to cook food,
we therefore recommend heating the oven with it empty in order
to remove any possible odours. Remove any protective cardboard
or transparent lm from the oven and remove any accessories from
CONTROL PANEL
1 2 3
1. SELECTION KNOB
For switching the oven on by selecting a function.
Turn to the position
2. THERMOSTAT KNOB
Turn to select the desired temperature.
to switch the oven o.
Before using the appliance carefully read the Safety Instruction.
inside it. Heat the oven to 250 °C for about one hour: The oven must be
empty during this time. Follow the instructions for setting the function
correctly.
Please note: It is advisable to air the room after using the appliance for the
rst time.
3. LED THERMOSTAT / PREHEATING
Switches on during the heating process.
Switches o once the desired temperature is reached.
ACCESSORIES
The number and type of accessories may vary depending on which model
is purchased. Other accessories that are not supplied can be purchased
separately from the After-sales Service.
WIRE SHELF Use to cook food or as a support for pans,
cake tins and other ovenproof items of cookware.
DRIP TRAY* Use as an oven tray for cooking meat, sh,
vegetables, focaccia, etc. or position underneath the
wire shelf to collect cooking juices.
FUNCTIONS & DAILY USE
1. SELECT A FUNCTION
To select a function, turn the selection knob to the symbol for the
function you require.
OFF
LAMP
To switch on the oven light.
CONVENTIONAL
Function suitable for cooking any type of dish on one shelf.
Preheat the oven to the required temperature and place the food in it
when the set temperature is reached. It is advisable to use the second or
third shelf for cooking. This function is also suitable for cooking frozen
convenience foods; follow the instructions on the food packaging.
CONVECTION BAKE
To bake cakes with liquid lling (sweet or savoury) on a single
level. This function is ideal also for cooking on two levels. If necessary,
switch the positions of the dishes to cook food more evenly.
GRILL
To grill steak, kebabs and sausages, to cook vegetables au gratin
and to toast bread. Preheat the oven for 3-5min. During cooking the
oven door must remain closed. When cooking meat, pour a little water
into the drip tray (on the rst level) to reduce smoke and fat spatters.
Ideally the meat should be turned during cooking.
BAKING TRAY* Use for cooking all bread and pastry
products, but also for roasts, sh en papillotte, etc.
Insert the wire shelf horizontally by sliding it across the shelf guides,
making sure that the side with the raised edge is facing upwards. Other
accessories, such as the drip tray and the baking tray, are inserted
horizontally in the same way as the wire shelf.
* Available only on certain models.
TURBOGRILL
To grill large joints of meat (roast beef and other roast meats).
The oven door must be kept closed during the cooking cycle. When
cooking meat, it is advisable to pour water in the drip-tray placed on
the rst level. This will reduce smoke and spattering of fat. Turn the
meat during grilling.
DEFROSTING
This function can be used to speed up the thawing of food at room
temperature. The food should be placed in the oven in its wrapping to avoid
it from drying out.
2. ACTIVATE A FUNCTION
To start the function you have selected, turn the thermostat knob to
set the temperature you require. To interrupt the function at any time,
switch o the oven, turn the selection knob and the thermostat knob to
and .
3. PRE HEATING
Once the function has been activated, the LED thermostat will switch
on signalling that the preheating process has begun. At the end of this
process, the LED thermostat switches o indicating that the oven has
reached the set temperature: at this point, place the food inside and
proceed with cooking.
Please note: Placing the food in the oven before preheating has nished
may have an adverse eect on the nal cooking result.
COOKING TABLE
RECIPE FUNCTION PREH EATI NG
Leavened cakes
Filled pies
(cheesecake, strudel, apple pie)
Biscuits/Tartlets
Choux buns
Meringues
Bread / Pizza / Focaccia
Frozen pizza
Savoury pies
(vegetable pie, quiche lorraine)
Vols-au-vent / Pu pastry savouries
Lasagna / Baked pasta /
Cannelloni / Flans
Lamb / Veal / Beef / Pork 1 Kg
SHELF
(FROM BOTTOM)
TEMP.
(°C)
TIME
(MIN)
ACCESSORIES AND NOTES
Yes 2 160 - 180 35 - 55 Cake tin on wire shelf
Shelf 3: cake tin on wire shelf
Yes 1 - 3 150 - 170 30 - 90
(switch levels halfway through cooking)
Shelf 1: cake tin on wire shelf
Yes 2 150 - 190 30 - 85
Drip tray / baking tray or cake tin on wire
shelf
Shelf 3: cake tin on wire shelf
Yes 1 - 3 150 - 190 35 -90
(switch levels halfway through cooking)
Shelf 1: cake tin on wire shelf
Yes 3 170 - 180 15 - 40 Drip tray / baking tray
Shelf 3: wire shelf
Yes 1 - 3 150 - 175 20 - 45
(switch levels halfway through cooking)
Shelf 1: drip tray / baking tray
Yes 3 180 30 - 40 Drip tray / baking tray
Shelf 3: oven tray on wire shelf
Yes 1 - 3 170 - 190 35 - 45
(switch levels halfway through cooking)
Shelf 1: drip tray / baking tray
Yes 3 90 120 - 130 Drip tray / baking tray
Shelf 3: oven tray on wire shelf
Yes 1 - 3 90 130 - 150
(switch levels halfway through cooking)
Shelf 1: drip tray / baking tray
Yes 2 190 - 250 15 - 50 Drip tray / baking tray
Shelf 3: oven tray on wire shelf
Yes 1 - 3 190 - 250 25 - 45
(switch levels halfway through cooking)
Shelf 1: drip tray / baking tray
Yes 2 250 10 - 15 Shelf 2: drip tray / baking tray o wire shelf
Shelf 3: oven tray on wire shelf
Yes 1 - 3 250 10 - 20
(switch levels halfway through cooking)
Shelf 1: drip tray / baking tray
Yes 2 175 - 200 40 - 50 Cake tin on wire shelf
Shelf 3: cake tin on wire shelf
Yes 1 - 3 180 - 190 40 - 55
(switch levels halfway through cooking)
Shelf 1: cake tin on wire shelf
Yes 3 180 - 200 20 - 30 Drip tray / baking tray
Shelf 3: oven tray on wire shelf
Yes 1 - 3 180 - 190 20 - 40
(switch levels halfway through cooking)
Shelf 1: drip tray / baking tray
Yes 2 190 - 200 40 - 65 Drip tray or oven tray on wire shelf
Yes 2 190 - 200 90 - 110 Drip tray or oven tray on wire shelf
Chicken / Rabbit / Duck 1 Kg
Turkey / Goose 3 Kg
Baked sh / en papillote
(llet, whole)
Stued vegetables
(tomatoes, courgettes, aubergines)
Toa s t
Fish llets / steaks
Yes 2 190 - 200 65 - 85 Drip tray or oven tray on wire shelf
Yes 1 / 2 190 - 200 140 - 180 Drip tray or oven tray on wire shelf
Yes 2 180 - 200 40 - 60 Drip tray or oven tray on wire shelf
Yes 2 175 - 200 50 - 60 Oven tray on wire shelf
Yes 4 200 2 - 5 Wire shelf
Shelf 4: wire shelf
(turn food halfway through cooking)
Yes 4 200
30 - 40
20 - 30 Shelf 3: drip tray with water
RECIPE FUNCTION PREH EATI NG
Sausages / Kebabs / Spare ribs /
Hamburghers
Roast chicken 1 - 1,3 Kg
SHELF
(FROM BOTTOM)
Yes 4 200
-
2
TEMP.
(°C)
200
TIME
(MIN)
30 - 50
Shelf 4: wire shelf
(turn food halfway through cooking)
ACCESSORIES AND NOTES
- Shelf 3: drip tray with water
55 - 70
Shelf 2: wire shelf (turn food two thirds of
the way through cooking if necessary)
3 55 - 65 Shelf 1: drip tray with water
Roast chicken 1 - 1,3 Kg
-
2
3 55 - 65 Shelf 1: drip tray with water
200
60 - 80 Shelf 2: turnspit (if present)
Oven tray on wire shelf
Roast beef rare 1 Kg
- 2 200 35 - 50
(turn food two thirds of the way through
cooking if necessary)
Drip tray or oven tray on wire shelf
Leg of lamb / Shanks
- 2 200 60 - 90
(turn food two thirds of the way through
cooking if necessary)
Roast potatoes
Vegetable gratin
- 2 200 45 - 55
- 2 200 20 - 30 Oven tray on wire shelf
Drip tray / baking tray (turn food two thirds
of the way through cooking if necessary)
Shelf 3: oven tray on wire shelf
Lasagna & Meat
Yes 1 - 3 200 50 - 100*
(turn food two thirds of the way through
cooking if necessary)
Shelf 1: drip tray or oven tray on wire shelf
Shelf 3: oven tray on wire shelf
Meat & Potatoes
Yes 1 - 3 200 45 - 100*
(turn food two thirds of the way through
cooking if necessary)
Shelf 1: drip tray or oven tray on wire shelf
Shelf 3: oven tray on wire shelf
Fish & Vegetables
Yes 1 - 3 180 30 - 50*
(switch levels halfway through cooking)
Shelf 1: drip tray or oven tray on wire shelf
* Cooking time is approximate. Food can be removed from the oven at dierent times depending on personal preference.
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, then 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 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 DIFFERENT FOODS AT THE SAME TIME
Using the “CONVECTION BAKE” function, you can cook dierent foods
which require the same cooking temperature at the same time (for
example: sh and vegetables), using dierent shelves. Switch leveles
two-thirds through cooking if necessary. 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 raising 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 sweets with moist llings (cheesecake or fruit pies) 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 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 dish, 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.
• 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.
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. Topup when necessary.
Turnspit (only in some models)
Use this accessory to evenly roast large pieces of meat and poultry.
Place the meat on the turnspit rod, tying it with string if chicken, 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.
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CLEANING AND MAINTENANCE
1 2 3
1
2
~15°
3
a
Make sure that the oven has cooled down before carrying out any maintenance or cleaning. Do not use steam cleaners. Do not
use wire wool, abrasive scourers or abrasive/corrosive cleaning agents, as these could damage the surfaces of the appliance. Wear
protective gloves. The oven must be disconnected from the mains before carrying out any kind of maintenance work.
EXTERIOR SURFACES
Clean surfaces with a damp microbre cloth. If they are very dirty,
add a few drops of pH -neutral detergent. Finish o with a dry cloth.
Do not use corrosive or abrasive detergents. If any of these products
inadvertently comes into contact with the surfaces of the appliance,
clean immediately with a damp microbre cloth.
INTERIOR SURFACES
After every use, leave the oven to cool and then clean it, preferably
while it is still warm, to remove any deposits or stains caused by
food residues. To dry any condensation that has formed as a result
of cooking foods with a high water content, leave the oven to cool
completely and then wipe it with a cloth or sponge. Clean the glass in
the door with a suitable liquid detergent.
ACCESSORIES
Soak the accessories in a washing-up liquid solution after use, handling
them with oven gloves if they are still hot. Food residues can be
removed using a washing-up brush or a sponge.
LOWER THE TOP HEATING ELEMENT (Only in some models)
The top heating element of the grill can be lowered to clean the upper
panel of the oven. Remove the side accessory lateral shelves. Pull
the heating element out a little (1) and lower it (2). To reposition the
heating element, lift it up, pulling it slightly towards you, making sure it
comes to rest on the lateral support (3).
REMOVING AND REFITTING THE DOOR
To remove the door, open it fully and lift the catches, pushing them
forwards until they are in the unlock position (1). Close the door as
much as you can. Take a rm hold of the door with both hands – do not
hold it by the handle. Simply remove the door by continuing to close
it while pulling it upwards at the same time until it is released from its
seating (2). Put the door to one side, resting it on a soft surface.
a
b
b
a
Ret the door by moving it towards the oven, aligning the hooks of the
hinges with their seating and securing the upper part onto its seating.
Lower the door and then open it fully. Lower the catches into their
original position (3): Make sure that you lower them down completely.
Apply gentle pressure to check that the catches are in the correct
position.
b
Try closing the door and check to make sure that it lines up with the
control panel. If it does not, repeat the steps above: The door could
become damaged if it does not work properly.
REPLACING THE LAMP
Disconnect the oven from the power supply, unscrew the cover from
the light, replace the bulb and screw the cover back on the light.
Reconnect the oven to the power supply.
Please note: Only use 20-40 W/230 V type G9, T300 °C halogen bulbs.
The bulb used in the product is specically designed for domestic
appliances and is not suitable for general room lighting within the home
(EC Regulation 244/2009). Light bulbs are available from our After-sales
Service. If using halogen bulbs, do not handle them with your bare hands
as your ngerprints could cause damage. Do not use the oven until the
light cover has been retted.
TROUBLESHOOTING
What to do if... Possible reasons Solutions
The oven is not working. Power cut.
Disconnection from the mains.
You can download the Safety Instructions, User Manual, Product Fiche and Energy data by:
• Visiting our website docs . whirlpool . eu
• Using QR Code
• Alternatively, contact our After-sales Service (See phone number in the warranty booklet). When
contacting our After-sales Service, please state the codes provided on your product's identication
plate.
Check for the presence of mains electrical power and whether the
oven is connected to the electricity supply.
Turn o the oven and restart it to see if the fault persists.
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Model: xxxXXXXxx
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