WHIRLPOOL AKZM 8790/IX Cookbook

ALWAYS

THE BEST COOKING RESULTS, IN HALF THE TIME

FOR THE 6TH SENSE INDUCTION OVEN

30 RECIPES

* Using the induction function, compared to a Whirlpool traditional 6TH SENSE oven without induction function and with the pre-heating function activated. Based on internal tests on several recipes including the salty cake. Results were measured using the average score obtained across three categories: cooking results, time and energy saving.

Congratulations on purchasing a Whirlpool 6TH SENSE Induction Oven!

You are now the lucky owner of a truly remarkable appliance, the ﬁ rst of its kind on the market.

With groundbreaking 6

SENSE induction technology,

the Induction Oven introduces a whole new way of cooking.

Of course, you can also use the oven in the traditional way, without induction. Whichever way you choose to cook, 6TH SENSE technology ensures perfect results every time.

In this book, you’ll ﬁ nd 30 delicious recipes to give you a taste of your new oven’s capabilities. You’ll be amazed at how quick and easy they are to cook. You can even use the built-in menu to simply choose a recipe

and let 6

SENSE technology do the rest.

We’re conﬁ dent you’ll ﬁ nd cooking with induction technology fast, easy and, above all, fun.

Enjoy yourself!

2 | 30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN

THE REVOLUTIONARY WAY TO COOK

The innovative induction tray inside the oven holds a special pan, which is heated directly by induction for rapid, energye cient cooking.

Using it is simplicity itself:

plug the tray select the food category

and its weight

6TH SENSE technology optimises the cooking parameters,

complementing the induction process with the grill as required.

30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN | 3

insert the food and

SENSE will do the rest

ALWAYS THE BEST COOKING RESULTS, IN HALF THE TIME*

COOKING TIME

MAIN CATEGORIES

Casserole/Main course 30 min 45 min

Roasted - beef rare 48° (0.6 - 0.8 Kg) 25 min 35 min

Roasted meat - whole (1 - 2 Kg) 55 min 70 min

Roasted meat - ﬁ llet/piece 25 min 35 min

Roasted poultry - whole (0.6 - 0.8 Kg) 25 min 35 min

Roasted poultry - ﬁ llet/piece 30 min 35 min

Fish whole (0.2 - 0.4 Kg) 15 min 25 min

Fish ﬁ llet/piece 20 min 30 min

Vegetables roasted 25 min 35 min

Vegetables stu ed 20 min 30 min

Cookies - Mu ns 25 min 35 min

MIN MAX

Cookies 15 min 25 min

Pastry cakes 25 min 35 min

Salty cakes 25 min 35 min

Bread 30 min 40 min

Thick pizza 25 min 30 min

Thin pizza 15 min 20 min

4 | 30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN

ENHANCE YOUR COOKING EXPERIENCE

With the 6

Just select one of the 30 pre-set recipes and intelligent 6 technology controls and monitors the cooking process from start to ﬁ nish, cooking each dish to perfection.

The Ready2Cook function completely eliminates the need for preheating. Taking advantage of the oven’s powerful convection system, it saves up to 20% on energy* and up to 25% of your valuable time*.

* Maximum savings obtained in tests with various combinations of dishes using “no preheat” function compared to using “preheat” function.

Save time and energy by cooking up to three separate dishes at the same time! The Cook3 system prevents their ﬂ avours and aromas from mixing. And with a 73-litre cavity and 5 di erent cooking levels to choose from, you have all the space and ﬂ exibility you need.

So go on: give free rein to your culinary creativity!

SENSE Oven, anyone can cook like a master chef!

SENSE

30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN | 5

TIPS, TRICKS AND SPECIAL FUNCTIONS

GET EVEN BETTER RESULTS AND EVEN MORE SATISFACTION FROM YOUR

WHIRLPOOL 6 TIPS ON HOW BEST TO USE IT AND ITS SPECIAL FUNCTIONS.

General tips

• To ensure perfectly even cooking with the induction function, always position the special

cooking pan in the centre of the induction tray.

• The pan can be pulled out to check or stir the food, leaving the oven door open.

• If you are cooking more than one dish consecutively, you can enjoy even greater reductions

in cooking time. For example, when cooking pizzas, the ﬁ rst one takes half the time of a normal oven, while the second and subsequent ones cook even faster, because the induction pan is already hot.

• When cooking meat or ﬁ sh dishes, we suggest lining the induction pan with baking paper,

as it makes the pan easier to clean afterwards.

• For roast vegetables or small pieces of meat, we advise you to stir the food occasionally

during cooking in order to ensure uniform browning.

6TH SENSE Induction Functions

• The functions used for most main courses (Roasted Meat, Roasted Poultr y and Fish) are all

“6

SENSE assisted”. 6TH SENSE technology suggests the cooking time based on the weight

of food to be prepared.

• Please note that the weight indicated for each category refers to a single item and not the

total weight. So, for example, you can cook several 600g pieces of meat together in the

0.6 - 0.8kg category.

• You can ﬁ ne tune the cooking time of any dish, increasing or decreasing it depending on

how well done you prefer your food.

SENSE INDUCTION OVEN BY FOLLOWING THESE SIMPLE

Pizza

• When cooking thick pizza, toppings should be added around half-way through the cooking

process.

• Thin pizza with light toppings can be baked starting from a cold oven. With particularly

heavy toppings, we recommend adding them half-way through cooking.

• To facilitate unloading and loading when cooking more than one pizza, we suggest using

baking paper on the induction pan, as it can become extremely hot.

6 | 30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN

Cakes & cookies

• If you are preparing something delicate like a cake or cookies after cooking another dish,

please allow the induction pan to cool down before placing the food on it.

• For fruit ﬂ ans and other delicate dishes, we advise pricking the pastry case before ﬁ lling it

to avoid air bubbles forming. After cooking, you should leave the food in the cooking pan while it cools down.

• To bake round cakes, just use the metal ring included among the accessories, placing it in

the middle of the induction pan and lining it with baking paper if necessary.

Special functions

Your Whirlpool 6TH SENSE Induction Oven features a number of handy functions to personalize and perfect your cooking results

• Custom function

O ering 3 di erent preset power levels combining the grill and the induction tray, the Custom function is ideal for dishes that do not fall into a speciﬁ c food category. You can switch between low, medium and high power at any time during cooking.

• Finishing function

At the end of the cooking process, you can add a ﬁ nishing touch by customizing the level of browning to suit your personal preferences. Just select the Finishing function and choose top or base for perfectly browned results.

• Re-Heat function

The re-heat function is ideal for keeping any dish you have just cooked hot and crispy. It can also be used to gently re-heat previously cooked dishes.

30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN | 7

Main Course Roast red meat Roast white meat

Lasagne Bolognese

Spinach and ricotta rolls

Crêpes au gratin with

cheese and ham ﬁ lling

Paella

Mustard ﬂ avoured

roast beef

Citrus ﬂ avoured roast veal

Leg of lamb

with thyme sauce

Fillet of pork stu ed with

pine nuts and olives

Ginger and lime ﬂ avoured

tenderloin of pork

Beef bottom sirloin, cooked

rare in red wine

Pea stu ed roast chicken

Roast duck with honey and

cinnamon

Chicken hotpot with

peppers

Apple and basil stu ed

chicken legs

8 | 30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN

Fish Bread and PizzaVegetables

Sea bass in herbs and white

wine

Turbot with potatoes and

olives

Mushroom stu ed

salmon ﬁ llet

Salt cod ﬁ llet with

tomatoes and olives

Ratatouille of aubergines,

courgettes and tomatoes

Herby stu ed tomatoes

Bread and potato

“Filoncino”

Pizza Margherita

Little Guinness

and cereal rolls

Rosemary ﬂ avoured ﬂ at

baked bread with rocket and parma ham

Focaccia

Legenda

induction cooking time

30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN | 9

Cakes and PastriesSalty Cakes

Artichoke and ﬁ llet of sole

ﬂ an

Courgette and “Taleggio”

cheese ﬂ an

Yogurt and apple mu ns

Coconut and chocolate

Angel cake

Legenda

induction cooking time

10 | 30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN

30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN | 11

12 | 30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN

Lasagne Bolognese

600 g fresh lasagne pasta (already cooked)

40 g Parmigiano Reggiano cheese

For the béchamel sauce:

2 lt milk

120 g ﬂ our

100 g butter

For the bolognese sauce:

500 g minced beef

700 g tomatoes (tinned or chopped)

1 onion (average)

30 g butter

6-7 tbsp olive oil

1 glass red wine

celery, carrots

salt

Melt the butter in a saucepan, sprinkle in the ﬂ our stirring well so as not to create lumps.

Incorporate the milk a little at a time and leave over the heat, stirring until thick. Season to taste.

Chop the celery, carrot and onion and fry lightly in the oil and butter.

Add the meat and fry until well browned. Add the wine, and leave to evaporate then add the tomatoes, salt and a little stock. Cover and simmer on a low light for approx. 1 hour.

Prepare the lasagne in the previously buttered oven dish, alternating layers of pasta, white sauce and ragù meat sauce. Finish o the last layer with béchamel sauce, Parmigiano cheese and a few knobs of butter. Bake in the oven selecting “Main Course” in the “Food Types”, menu.

20/30 min

30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN | 13

Spinach and ricotta rolls

For the crêpes:

100 g 00 ﬂ our

250 ml milk

3 whole eggs

salt, nutmeg

one tbsp olive oil

For the ﬁ lling:

220 g fresh ricotta

500 g spinach

salt, nutmeg, pepper

60 g grated Parmigiano Reggiano cheese

2 eggs

For the béchamel sauce:

50 g butter

60 g ﬂ our

1 lt milk

salt, nutmeg

grated Parmigiano Reggiano cheese

Prepare the batter for the crêpes by mixing all the ingredients together and blending the mixture well with a whisk. Leave the mixture to rest for at least 15 minutes in the refrigerator.

Prepare the crêpes to the size of a large oven dish.

Blanch the spinach then cool in cold water and drain thoroughly.

Lightly chop the spinach and add to the ricotta with the salt, pepper, nutmeg, eggs and Parmesan.

Spread the ﬁ lling over the crêpes, roll them up and then cut into rounds.

Prepare the béchamel sauce: melt the butter in a saucepan, sprinkle in the ﬂ our stirring well, so as not to create lumps.

Incorporate the milk a little at a time and leave to cook stirring all the time, until thick. Spread a thin layer of sauce on the bottom of the oven pan, arrange the rotolini rounds and then cover with the remaining sauce. Sprinkle with Parmesan and bake in the oven selecting “Main Course” in the “Food Types”, menu.

25/30 min

14 | 30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN

Crêpes au gratin with cheese and ham ﬁ lling

For the crêpes:

80 g 00 ﬂ our

220 ml milk

3 whole eggs

salt, nutmeg

one tbsp olive oil

For the ﬁ lling:

60 g cooked ham cubed

250 g fontina cheese

100 ml milk

For the béchamel sauce:

50 g butter

60 g ﬂ our

1 lt milk

salt, nutmeg

grated Parmigiano Reggiano cheese

Prepare the batter for the crêpes by mixing all the ingredients together and blending the mixture well with a whisk. Leave the mixture to rest in the refrigerator for at least 15 minutes.

Prepare the crêpes using a speciﬁ c non-stick pan.

Melt the fontina cheese and the milk together over a bain marie and having obtained a creamy sauce add the cooked ham cut into small cubes.

Fill the crêpes with the ﬁ lling and close them by folding them in half. Prepare the béchamel sauce: melt the butter in a saucepan, sprinkle in the ﬂ our stirring well, so as not to create lumps.

Incorporate the milk a little at a time and leave to cook stirring all the time, until it becomes nice and thick.

After cooking season to taste with salt and nutmeg. Cover the bottom of the dish with a thin layer of sauce and arrange the crêpes on top. Cover the crêpes with the remaining sauce and dust with Parmesan cheese. Bake in the oven selecting “Main Course” in the “Food Types”, menu.

25/30 min

30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN | 15

16 | 30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN

Paella

240 g pilau rice

450 ml vegetable stock

extra virgin olive oil

180 g shelled prawns

200 g mussels

200 g clams

200 g chicken breast

200 g lean pork

80 g courgettes

80 g peppers

80 g fresh peas

2 sachets of sa ron

1 teaspoon paprika

Bring the stock to the boil. Pour the pilau rice into the oven dish, add all the ingredients cut into small pieces except the mussels and the clams. Add the sa ron and the paprika. Pour over the stock without stirring. Cover with a sheet of oven paper. Bake in the oven. At the end of the cooking time, add the clams, mussels and a drizzle of extra virgin olive oil.

30/35 min

30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN | 17

18 | 30 RECIPES FOR THE 6TH SENSE INDUCTION OVEN

+ 42 hidden pages