Whirlpool JC 216 BL, JQ 280 BL, JC 216 SL, JQ 276 SL, JC 218 BL recipe book [EN]

RECIPE
COOKBOOK
FOR CRISP

Index

VEGETARIAN FOCACCIA PAG 3
PIZZA PAG 3
S

ALMON AND VEGETABLE QUICHE PAG 3

SPANISH OMELETTE PAG 4
CHICKEN IN WINE SAUCE PAG 4
SAUSAGE SPIRALS PAG 5
DUCK WITH ORANGE SAUCE PAG 5
HAMBURGER PAG 6
STUFFED VEGETABLES PAG 6
ROAST POTATOES PAG 6
APPLE STRUDEL PAG 7
NUT CAKE PAG 7

CRISP IS A WHIRLPOOL EXCLUSIVE FUNCTION THAT ALLOWS

YOU TO PREPARE OVEN-CRISP, PERFECTLY BAKED FOOD IN
JUST A FEW MINUTES USING PATENTED TECHNOLOGY. THIS
FUNCTION ALLOWS COMBINATION COOKING USING THREE
DIFFERENT FUNCTIONS, AND DELIVERS RESULTS YOU WOULD
NEVER HAVE EXPECTED FROM A MICROWAVE OVEN.

WITH THE CRISP FUNCTION, MICROWAVES ARE HELD AND

ABSORBED BY THE CRISP PLATE, HEATING ITS ENTIRE
SURFACE.

AT THE SAME TIME THE ENERGISED MICROWAVES AND THE GRILL

ELEMENT COMBINE TO COOK FOOD QUICKLY AND TO BROWN
TOP SURFACES WHILE BOTTOM SURFACES ARE CRISPED.

BEFORE COOKING IT IS ADVISABLE TO HEAT THE CRISP PLATE

FOR 2½ OR 3 MINUTES FOR FOODS THAT ARE TRADITIONALLY
BROWNED OR FRIED (E.G. EGGS) AND FOR SMALL AMOUNTS OF
FOODS THAT REQUIRE ONLY BRIEF COOKING. PREHEATING IS
NOT NECESSARY FOR FOODS THAT REQUIRE LONGER COOKING

(PIZZA, CAKES).

LWAYS USE THE TURNTABLE, WHICH MUST BE OPERATING.

A
THE CRISP PLATE IS IDEAL FOR COOKING PIZZA AND SAVOURY

PIES.

USE THIS FUNCTION TO REHEAT READY-COOKED PIZZA AND

OTHER DOUGH-BASED FOODS, TO FRY SAUSAGES AND BACON,
TO COOK MEAT, POULTRY, HAMBURGERS OR EGGS AS WELL AS
FROZEN FOODS (CHIPS, FISH FINGERS ETC.).

NOTE: DEPENDING ON YOUR MICROWAVE OVEN MODEL,

YOU WILL FIND A SPECIFIC SIZE OF THE CRISP PLATE,
SPECIALLY ADAPTED TO ALLOW THE BEST COOKING
PERFORMANCE. FOR A PROPER FOLLOW OF THE RECIPES,
PLEASE CHECK THE DIAMETER OF YOUR CRISP PLATE:

MEDIUM/LARGE SIZE CRISP PLATE DIAMETER

AROUND 30CM

SMALL SIZE CRISP PLATE DIAMETER AROUND 25CM.

4 – 6 SERVINGS

VEGETARIAN

6 – 8 SERVINGS

4 SERVINGS

FOCACCIA

6 – 8 SERVINGS

INGREDIENTS MEDIUM/LARGE SMALL
CRISP PLATE CRISP PLATE

Flour, type 00 400 g 300 g
Milk 400 ml 300 ml
Fresh yeast 20 g 15 g
Onion 30 g 20 g
Pepper 30 g 20 g
Courgette 30 g 20 g
Oil 30 ml (2 tbspn) 20 ml (1½ tbspn)
Salt, herbs
A little oil for the crisp plate

FUNCTION: CRISP
PREPARATION: 10 MIN. + 45 MIN. FOR RISING

OOKING TIME: 14 – 15 MIN. FOR MEDIUM AND LARGE CRISP PLATE

C
12 – 13 MIN. FOR SMALL CRISP PLATE

Heat the milk to 37º and dissolve the yeast into the milk. 1.
Add the salt, herbs and oil.

2.

Add the flour and knead it until well mixed. Cover and let
rise for 45 minutes in a warm place.
In the meantime sauté the vegetables cut in smaller

3.

pieces.
Lightly oil the crisp plate and pour the dough into it. The 4.
dough should not be kneaded after the rising. Spread
it out evenly over the surface and decorate the surface
with the sautéed vegetables.
Cook on Crisp function according to the recommended

5.

cooking time.

PIZZA

4 SERVINGS

INGREDIENTS MEDIUM/LARGE SMALL
CRISP PLATE CRISP PLATE

Flour 230 – 250 g 150 – 160 g
Fresh yeast 15 g 10 g
Water 150 ml 100 ml
Oil 30 ml (2 tbspn) 15 ml (1 tbspn)
Salt

I

NGREDIENTS FOR THE TOPPING:

Tinned tomatoes 350 g 250 g
Mozzarella cheese 175 g 125 g
Salt, oregano, a drizzle of oil
A little oil for the crisp plate

For a special touch:

For alternative pizza toppings, try ham, olives,
artichokes, vegetables, seafood etc...

SALMON AND

VEGETABLE

4 – 6 SERVINGS

INGREDIENTS MEDIUM/LARGE SMALL
CRISP PLATE CRISP PLATE

Fresh puff pastry
(220 – 240 g) 1 roll 1 roll
Steamed salmon 400 g 300 g
Tomatoes 4 2
Belgian endives 400 g 250 g
Fresh soft cheese 100 g 75 g
Eggs 4 3
Milk 100 ml 75 ml
Parsley 1 tbspn 1 tbspn
Oil 2 teasp 2 teasp
Salt

QUICHE

FUNCTION: CRISP
PREPARATION: 2 H 30 MIN.
COOKING TIME: 14 – 15 MIN. FOR MEDIUM AND LARGE CRISP PLATE
11 – 13 MIN. FOR SMALL CRISP PLATE

Blend the yeast in the water, which must be warm (37°C). 1.
Place the fl our in a mixing bowl, add the blended yeast,
the oil and salt. Mix well and then knead to a smooth,
elastic dough. Cover the dough and leave to rise in a
warm place for approximately 2 hours.
Lightly oil the crisp plate.

2.

Flatten the dough out with your hands until it fi lls the 3.
entire crisp plate, then prick all over with a fork.
Drain and chop the tinned tomatoes and spread them

4.

evenly over the dough. Add the diced mozzarella cheese,
the oregano, salt and drizzle with oil.

5.

Cook the pizza for 14-15 minutes on Crisp, for small
crisp plate cook the pizza for 11 – 13 minutes on Crisp

FUNCTION: CRISP
PREPARATION: 15 MIN.
COOKING TIME: 12 – 14 MIN. FOR MEDIUM AND LARGE CRISP PLATE
11 – 12 MIN. FOR SMALL CRISP PLATE

Take two pieces of baking paper. On the fi rst one, place the 1.
salmon pieces and the tomatoes cut in slices on top and
sprinkle with herbs.
On the second paper, place the endives cut lengthwise and 2.
sprinkle with salt and herbs. Fold the papers with fi lling into
two packages and place the packages on the crisp plate.
Cook them on Crisp for 8 minutes. Remove them from the 3.
crisp plate and let the plate cool down.
Whisk together eggs, milk, chopped parsley, oil and salt.4.
Roll out the puff pastry with its paper onto the crisp plate 5.
and prick the pastry.

6.

Arrange the steamed salmon, tomatoes and endives onto
the puff pastry together with the cheese cut in cubes.
Pour over the egg mixture and cook on Crisp function 7.
according to the recommended cooking time.

3