Whirlpool FE 100/WH, FE 100/IX INSTRUCTION FOR USE

FE 100

PRODUCT DESCRIPTION SHEET

GB

FR

Top shelf

Bottom shelf

ACCESSORIES

Wire shelf - Baking tray

1.Control panel

1.1.Function selector knob

1.2.Electronic programmer

1.3.Thermostat knob

2.Cooling fan (not visible)

3.Upper heating element

4.Rear oven lamp

5.Fan

6.Lower heating element (hidden)

7.Oven cooled door

HOW TO OPERATE THE OVEN

Turn the selector knob to the required function, then turn the thermostat knob clockwise to required temperature and press “ok” button. The oven is now operating.

When the selected temperature is reached, the “” indicator on the oven display near disappears. At the end of the cooking, turn the knobs to “0”.

We recommend using the grill with the oven thermostat set to 250 but this can be reduced if a less intensive heat is required.

		Oven function chart
	Function	Description of function
0	OVEN OFF	-
	LAMP	• To switch on the oven light.
		• To cook meat, fish and chicken on the same level.
	STATIC	• Preheat the oven to the required cooking temperature and place the food inside as soon
		as the red thermostat light turns off.
		• Ideally, the second or third shelf level should be used.
		• To cook on up to two different shelf levels.
	PASTRY/FAN	• If necessary, switch the positions of the dishes to cook food more evenly.
		• It is not necessary to preheat the oven (except for pizzas and focaccias).
		• To grill steak, kebabs and sausages, to cook vegetables au gratin and to toast bread.
		• Preheat the oven for 3 - 5 min.
	GRILL	• The oven door must be kept closed during the cooking cycle.
		• When cooking meat, pour a little water into the drip tray (on the bottom level) to reduce
		smoke and fat spatters.
		• Ideally the meat should be turned during cooking.
		• To grill large joints of meat (roast beef and other roast meats).
	TURBO GRILL	• The oven door must be kept closed during the cooking cycle.
		• When cooking meat, to avoid spatters of fat and smoke, pour a little water into the drip tray.
		• Turn the meat during grilling.
	DEFROSTING	• Ideal for thawing frozen food at room temperature.
		• The food should be placed in the oven in its wrapping to prevent it from drying out.

	RECIPE	FUNCTION			PRE	SHELF	TEMP	TIME		ACCESSORIES
					HEAT	(from bottom)	(°C)	(min)		AND NOTES
	Leavened cakes				X	2	160 - 180	35	- 55	wire shelf + cake tin
	Biscuits/Tartlets				X	3	170 - 180	15	- 40	baking tray
	Choux buns				X	3	180	30	- 40	baking tray
	Vols-au-vent/Puff pastry				X	3	180 - 200	20	- 30	baking tray
	crackers
	Meringues				X	3	90	120	- 130	baking tray
	Lamb/Veal/Beef/Pork				X	2	190 - 200	90 - 110		drip tray or wire shelf + pyrex
										dish
	Chicken/Rabbit/Duck				X	2	190 - 200	65	- 85	drip tray or wire shelf + pyrex
										dish
	Turkey/Goose				X	2	190 - 200	140	- 180	drip tray or wire shelf + pyrex
										dish
	Baked fish/en papillote				X	2	180 - 200	50	- 60	drip tray or wire shelf + pyrex
	(fillet, whole)									dish
	Lasagne/Baked pasta/				X	2	190 - 200	45	- 55	wire shelf + pyrex dish
	Cannelloni/Flans
	Bread / Focaccia				X	2	190 - 230	15	- 50	drip tray or baking tray
	Pizza				X	2	230 - 250	7 - 20		drip tray or baking tray
	Toast				X	4	200	2	- 5	wire shelf
	Vegetable gratin				X	3	200	15	- 20	wire shelf + pyrex dish
	Grilled fish fillets and				X	3	200	30	- 40	wire shelf + pyrex dish
	steaks
	Sausages/Kebabs/									grill + drip tray with water on
					X	4	200	30	- 50	1st shelf, turn halfway through
	Spare ribs/Hamburgers
										cooking
	Filled pies (cheesecake,				X	1	180 - 200	50 -60		drip tray or wire shelf + pyrex
	strudel, apple pie)									dish
	Meat & potato pies
	(vegetable pie, quiche				X	1	180 - 200	35	- 55	wire shelf + cake tin
	lorraine)
	Stuffed vegetables
	(tomatoes, peppers,				X	2	180 - 200	40	- 60	wire shelf + pyrex dish
	courgettes, aubergines)
	Meat & potato pies									wire shelf + pyrex dish
	(vegetable pie, quiche				X	1 and 3	180 - 190	45	- 55	Switch shelves halfway through
	lorraine)									cooking
										baking tray + drip tray
	Pizzas/Focaccias				X	1 and 3	230 - 250	12	- 30	Switch shelves halfway through
										cooking
										baking tray + drip tray
	Biscuits/Tartlets				-	1 and 3	170 - 180	20	- 40	Switch shelves halfway through
										cooking
										baking tray + drip tray
	Choux buns				-	1 and 3	180	35	- 45	Switch shelves halfway through
										cooking
	Vols-au-vent/Puff pastry									baking tray + drip tray
					-	1 and 3	180 - 200	20	- 40	Switch shelves halfway through
	crackers
										cooking
	Roast chicken				-	2	200	55	- 65	grill + drip tray with water on
										1st shelf
	Roast potatoes				-	3	200	45	- 55	drip tray
	Roast Beef - rare				-	3	200	30	- 40	grill + drip tray with water on
										1st shelf
	Leg of lamb/Knuckle				-	3	200	55	- 70	grill + drip tray

Note: Cooking times and temperatures are based on using food quantities for about 4 servings.

5019 610 01044