The Whirlpool AMW 698/IXL microwave oven offers a multitude of cooking options and features to simplify your culinary experience. With its spacious 33-liter capacity, you can prepare various dishes, from reheating leftovers to baking cakes and roasting chicken. Equipped with grill and forced air functions, this oven enables you to achieve perfectly browned and crispy results. Additionally, the microwave's intuitive control panel with a digital display makes it easy to set cooking times and select the desired power level.
The Whirlpool AMW 698/IXL microwave oven offers a multitude of cooking options and features to simplify your culinary experience. With its spacious 33-liter capacity, you can prepare various dishes, from reheating leftovers to baking cakes and roasting chicken. Equipped with grill and forced air functions, this oven enables you to achieve perfectly browned and crispy results. Additionally, the microwave's intuitive control panel with a digital display makes it easy to set cooking times and select the desired power level.
COOKBOOK
3
CONTENTS
4
Timbale of fresh maccheroncini with vegetables and ricotta cheese
Millefeuille of vegetables with Taleggio cheese and basil pesto
6
Duck breast with juniper and orange slices
Pork loin in milk with fennel seeds, spring onions and potatoes
7
Lamb cutlets with Lardo di Colonnata and pistachios on potato discs
Veal, mushroom and Fontina cheese rollups
8
Rabbit and red onion bites with pine nuts and raisins
Spicy poussin
10
Pork fi llet with speck and sa ron-fl avoured apples
Rabbit in porchetta
9
Chicken bites with courgettes, peppers and aubergines in balsamic vinegar
Lemon and rosemary chicken breast with white button mushrooms
12
Turbot with a potato crust
Red tuna medallions with courgettes, leeks and cherry tomatoes
13
Sliced swordfi sh with aromatic breadcrumbs
Gilt-head bream in a salt crust
14
Sea bass with olives, capers and fresh tomatoes
Butterfl ied trout with almonds and carrots fl avoured with chives
16
Ricotta and chocolate tart
Pear and hazelnut cake
17
Apple and amaretti tart with plum jam
Almond cake
18
Pistachio and co ee cake
Carrot cake with acacia honey
FIRST COURSES
4
Level Grill power Micro power Time
1 5 350 w 12-15 minutes
TIMBALE OF FRESH MACCHERONCINI WITH
VEGETABLES AND RICOTTA CHEESE
Ingredients (serves 8)
300 g fresh maccheroncini pasta
1 litre white sauce
250 g fresh ricotta cheese
100 g frozen peas
150 g fresh carrots, fi nely diced
250 g frozen spinach
100 g Parmesan cheese, grated
2 g garlic, chopped
30 g extra virgin oil
For the white sauce:
1 litre milk
50 g butter
50 g fl our
10 g salt
Preparation
1. For the white sauce: melt the butter in the microwave, add
the fl our and stir.
2. Add the salt to the milk and bring to the boil in the
microwave, then add the butter and fl our.
3. Keep stirring until the sauce becomes thick and smooth.
4. Cover all the vegetables and cook in the microwave, then
drain well.
5. Season with salt and pepper, add the ricotta, some of the
Parmesan and some of the white sauce. Let everything
cool, then add the fresh (uncooked) maccheroncini and
mix with the other ingredients.
6. Fill a tray, smoothing and patting down the surface,
spooning over the remaining white sauce, sprinkle with
Parmesan and place in the oven.
7. When cooked, leave to rest for 10 minutes and serve.
Traditional + Microwave
Preheating: 200 °C
Level Temperature Micro power Time
1 200 °C 350 w 16-18 minutes
MILLEFEUILLE OF VEGETABLES WITH
TALEGGIO CHEESE AND BASIL PESTO
Ingredients (serves 8)
300 g red peppers, cut into thick strips
300 g yellow peppers, cut into thick strips
250 g green courgettes, cut into thin rounds
250 g carrots, cut into matchsticks
300 g red tomatoes, cut into rounds
50 g basil pesto
1 clove garlic
100 g leeks, cut into very thin rounds
200 g Taleggio cheese, diced
100 g Parmesan cheese, grated
300 g black olives, cut into rounds
100 g capers
20 g anchovy fi llets in oil
50 g extra virgin olive oil
10 g table salt
1 pinch ground pepper
Preparation
1. Season all the vegetables with salt, pepper and olive oil.
2. In a deep-sided dish, arrange the vegetables in layers and
dress with the pesto, Parmesan, Taleggio and black olives.
3. Top the fi nal layer with the anchovies, the capers and the
cheeses.
4. Next, cook until you are left with a gratin-style dish.
Turbo Grill + MW
MEAT
5
MEAT
6
PORK LOIN IN MILK WITH FENNEL SEEDS,
SPRING ONIONS AND POTATOES
Ingredients (serves 8)
1.2 kg pork loin
1 clove garlic
2 bay leaves
5 g fennel seeds
50 g smoked pancetta, diced
200 g fresh spring onions
200 g potatoes, diced
10 g table salt
1 g ground pepper
20 g extra virgin olive oil
50 g white wine
Preparation
1. Season the pork loin with salt and pepper, then add the
fennel seeds and bay leaves.
2. Brush the loin with olive oil and place in a tray lined with
baking paper.
3. Add the spring onions, the potatoes and the diced
pancetta, then place in the oven.
4. Mix occasionally.
5. When the spring onions and pancetta start to turn golden,
pour over the wine and let it evaporate.
6. Add the milk and fi nish cooking.
7. Slice, pour over the cooking juices and serve.
Traditional + Microwave
Preheating: 200 °C
DUCK BREAST WITH JUNIPER AND ORANGE
SLICES
Ingredients (serves 8)
1.2 kg duck breast
1 clove garlic
2 bay leaves
10 g rosemary, chopped
10 g orange zest, julienned
5 crushed juniper berries
4 oranges, sliced and all zest and pith removed
10 g table salt
1 g ground pepper
20 g extra virgin olive oil
50 g white wine
Preparation
1. Season the duck breasts with the salt, pepper, crushed
juniper berries, orange zest, bay leaves, garlic and
chopped rosemary.
2. Brush with extra virgin olive oil.
3. Lay them in a tray, skin side up, and place in the oven.
4. Halfway through cooking, pour over the white wine before
continuing.
5. When cooking is complete, garnish with the orange
segments (which should be completely free of pith) and
brush with the sauce.
6. If you like your meat more well done, i.e. less pink, cook
for an extra 2 - 3 minutes.
Traditional + Microwave
Preheating: 200 °C
Level Temperature Micro power Time
1 160 °C 160 W 18-20 minutes
Level Temperature Micro power Time
2 180 °C 90 W 30-35 minutes
MEAT
7
LAMB CUTLETS WITH LARDO DI COLONNATA
AND PISTACHIOS ON POTATO DISCS
Ingredients (serves 8)
24 lamb cutlets
100 g pistachio nuts, shelled and chopped
24 slices Lardo di Colonnata (cured pork fat)
1 clove garlic
5 g fresh rosemary, chopped
2 bay leaves
1 g thyme
500 g red skinned potatoes, sliced
20 g extra virgin olive oil
12 g table salt
1 pinch ground pepper
Preparation
1. Marinate the lamb cutlets in the salt, pepper, herbs and
chopped garlic for 20 minutes.
2. Slice the (unpeeled) potatoes into rounds, season with
salt, pepper and oil and cook, covered, on full power in the
microwave for 8 minutes. Leave to cool.
3. Place a generous pinch of chopped pistachio nuts on top of
each cutlet and wrap in the Lardo di Colonnata.
4. Lay the potato slices on the bottom of a shallow, wide dish
and arrange the lamb cutlets on top, then place in the
oven.
5. Turn halfway through cooking, so that both sides are
browned evenly.
Grill + MW
VEAL, MUSHROOM AND FONTINA CHEESE
ROLLUPS
Ingredients (serves 8)
800 g veal escalopes
1 clove garlic
2 bay leaves
150 g cooked ham, sliced
300 g white button mushrooms, sliced
200 g Fontina cheese, sliced
10 g parsley, chopped
16 sage leaves
10 g table salt
1 g ground pepper
20 g extra virgin olive oil
50 g white wine
30 g soft wheat fl our
Preparation
1. Stretch out the meat escalopes and season with salt and
pepper.
2. Place the cooked ham slices, the Fontina slices and the
sage leaves carefully on top.
3. Roll the slices up, secure with twine and dust with fl our.
4. Place the uncooked mushrooms in a tray and season with
oil, garlic, salt, pepper and parsley.
5. Lay the rollups on top and begin cooking.
6. Pour over the white wine halfway through.
7. Serve drizzled with the cooking juices.
Traditional + Microwave
Preheating: 200 °C
Level Grill power Micro power Time
1 5 350 W 6-8 minutes
Level Temperature Micro power Time
2 180 °C 350 W 10-12 minutes
MEAT
8
RABBIT AND RED ONION BITES WITH PINE
NUTS AND RAISINS
Ingredients (serves 8)
1.6 kg rabbit, cut into bitesize chunks
250 g red onion, julienned
250 g pine nuts
40 g raisins
1 clove garlic
5 g fresh rosemary, chopped
2 bay leaves
1 g lemon zest, chopped
80 g sun-dried tomatoes, julienned
2 g capers
20 g extra virgin olive oil
12 g table salt
1 pinch ground pepper
Preparation
1. Marinate the rabbit with all the other ingredients in the
refrigerator for approx. 1 hour.
2. Arrange the chunks in a shallow, wide dish lined with
baking paper, making sure they are well spaced.
3. Begin cooking.
4. Turn the chunks halfway through cooking, so that all sides
are browned evenly.
Grill + MW
SPICY POUSSIN
Ingredients (serves 8)
2 poussins weighing 600 g each (total weight 1.2 kg)
1 clove garlic
2 bay leaves
10 g rosemary, chopped
10 g table salt
1 g ground pepper
1 g chilli, chopped
50 g extra virgin olive oil
Preparation
1. Open up the poussins from the back and fl atten them with
a meat pounder.
2. Season with all the other ingredients and leave to marinate
for 1 hour.
3. Lay them, opened from the back, in a tray.
4. Begin cooking.
5. After 20 minutes, add 1 glass of hot water.
6. When cooking is complete, serve brushed with olive oil.
Forced Air + MW
Preheating: 220 °C
Level Grill power Micro power Time
2 3 160 W 15-16 minutes
Level Temperature Micro power Time
2 220 °C 350 W 25-30 minutes
MEAT
9
CHICKEN BITES WITH COURGETTES, PEPPERS
AND AUBERGINES IN BALSAMIC VINEGAR
Ingredients (serves 8)
1.2 kg chicken, deboned and cut into bitesize chunks
250 g red peppers, cut into thin strips
250 g yellow peppers, cut into thin strips
300 g green courgettes, cut into thin strips
200 g aubergine, cut into thin strips
1 clove garlic
2 bay leaves
10 g parsley, chopped
10 g table salt
1 g ground pepper
50 g extra virgin olive oil
20 g balsamic vinegar
Preparation
1. Mix all the ingredients and leave to marinate for 1 hour.
2. Place all the ingredients in a shallow, wide dish and begin
cooking.
3. Halfway through cooking, stir the ingredients well using
a spatula.
4. After cooking, spritz lightly with balsamic vinegar.
Forced Air + MW
Preheating: 220 °C
LEMON AND ROSEMARY CHICKEN BREAST
WITH WHITE BUTTON MUSHROOMS
Ingredients (serves 8)
4 chicken breasts
500 g fresh button mushrooms
10 g fresh parsley, chopped
1 clove garlic
3 g fresh rosemary, chopped
30 g extra virgin olive oil
10 g table salt
1 pinch ground pepper
Juice of 1 lemon
Preparation
1. Cut the chicken into thick slices and leave to marinate in
the rosemary, salt, oil, chopped garlic and lemon juice.
2. Cook the button mushrooms with the oil, chopped garlic
and parsley on full power in the microwave for 5 minutes
and leave to cool.
3. Season with salt.
4. Spread the mushrooms over the bottom of a dish, lay the
chicken breast slices on top and begin cooking.
Turbo Grill + MW
Level Temperature Micro power Time
2 220 °C 350 W 10-12 minutes
Level Grill power Micro power Time
3 3 90 W 10-12 minutes
MEAT
10
RABBIT IN PORCHETTA
Ingredients (serves 8)
1.2 kg rabbit, bones removed
100 g cooked ham, sliced
2 g fresh rosemary, chopped
2 g fennel seeds, ground
250 g fresh pork sausage
2 cloves garlic
1 egg
2 g parsley, chopped
20 g Parmesan cheese, grated
30 g extra virgin olive oil
10 g table salt
1 pinch ground pepper
150 g dry white wine
Preparation
1. Season the rabbit with salt, pepper, garlic, rosemary and
ground fennel seeds and leave to marinate in oil for 1 hour.
2. Mix the sausage meat with the parsley, egg and Parmesan.
3. Cover the inside of the rabbit with the ham slices.
4. Spread the sausage fi lling on top and roll the rabbit tightly.
5. Tie with twine and brush with olive oil.
6. Remember to add the wine after cooking for 20 minutes, for
extra fl avour and to create a sauce.
Forced Air + MW
Preheating: 200 °C
PORK FILLET WITH SPECK AND
SAFFRON-FLAVOURED APPLES
Ingredients (serves 8)
1.2 kg pork fi llet
150 g Speck ham, sliced
2 g thyme, chopped
1 clove garlic
4 Granny Smith apples
2 sachets ground sa ron
30 g extra virgin olive oil
30 g butter
10 g table salt
1 pinch ground pepper
30 g Vin Santo (dessert wine)
Preparation
1. Cut the pork fi llets into medallions and season with salt
and pepper.
2. One by one, wrap in the Speck ham and space evenly in a
dish; brush with melted butter.
3. Meanwhile, season the apple (cut into wedges) with the
sa ron, salt and oil.
4. Cook on full power in the microwave for 5 minutes and
leave to rest.
5. Cook the medallions, adding the apples and pouring over
the Vin Santo halfway through.
6. When cooking is complete, sprinkle with the chopped
thyme and serve.
Forced Air + MW
Preheating: 200 °C
Level Temperature Micro power Time
1 160 °C 90 W 18-20 minutes
Level Temperature Micro power Time
2 160 °C 160 W 25-30 minutes
MEAT
11
FISH
12
TURBOT WITH A POTATO CRUST
Ingredients (serves 4)
1.2 kg turbot
500 g red skinned potatoes
1 clove garlic
10 g parsley, chopped
1 bay leaf
10 g fresh dill
10 g salt
1 g pepper
30 g extra virgin oil
50 g white wine
Preparation
1. Remove the fi ns and gills from the turbot and gut it.
2. Season with salt, pepper, chopped bay leaf and dill.
3. Brush with extra virgin olive oil.
4. Line a tray with baking paper and lay the turbot on top.
5. Wash the potatoes thoroughly, dry and slice into thin
rounds; do not soak.
6. Arrange the potato slices on top of the turbot as if they
were scales, season with salt, pepper and oil then place in
the oven.
7. Towards the end of the cooking process, pour over the
white wine (and a little water if necessary) to make the
sauce.
Traditional + Microwave
Preheating: 220 °C
RED TUNA MEDALLIONS WITH COURGETTES,
LEEKS AND CHERRY TOMATOES
Ingredients (serves 8)
1.2 kg red tuna, cut into medallions
500 g green courgettes, cut into half-moon shapes
150 g leek, cut into matchsticks
150 g cherry tomatoes, quartered
1 clove garlic
10 g parsley, chopped
1 g marjoram
2 mint leaves
10 g salt
1 g pepper
30 g extra virgin oil
Preparation
1. Cut the courgettes lengthways and scoop out the centre
with a corer.
2. Slice into half-moon shapes.
3. Cut the leek into matchsticks and add to the courgettes.
4. Season with salt, pepper, garlic and olive oil, cook on full
power in the microwave for 6 minutes and leave to cool.
5. Season the tuna medallions with salt, pepper and the
fi nely chopped herbs, then brush with oil.
6. Spread the courgettes and leeks over the bottom of a tray
lined with baking paper.
7. Add the quartered cherry tomatoes and mix well.
8. Lay the tuna medallions on top and place in the oven for
the specifi ed amount of time.
9. If you prefer your tuna more rare, reduce the cooking time
by 2 minutes.
Traditional + Microwave
Preheating: 200 °C
Level Temperature Micro power Time
1 200 °C 350 w 18-20 minutes
Level Temperature Micro power Time
2 180 °C 90 W 10-12 minutes
FISH
13
GILT-HEAD BREAM IN A SALT CRUST
Ingredients (serves 8)
3 gilt-head bream weighing 600 g each
6 egg whites, beaten
10 g fresh parsley, chopped
1 clove garlic
3 g fresh rosemary, chopped
30 g extra virgin olive oil
2 kg table salt
1 pinch ground pepper
5 g orange zest, chopped
Preparation
1. Gut the bream and season with the chopped herbs, orange
zest and oil.
2. Line a shallow, wide dish with baking paper.
3. Stir the table salt into the eggs, beaten into sti peaks,
until the mixture becomes fl exible and easy to handle.
4. Spread a layer on top of the baking paper, lie the bream
on top and cover completely with the remaining salt,
decorating by using a knife to make slits in the crust.
5. Begin cooking.
Forced Air + MW
Preheating: 200 °C
SLICED SWORDFISH WITH AROMATIC
BREADCRUMBS
Ingredients (serves 8)
1.6 kg swordfi sh, cut into 8 slices weighing 200 g each
500 g Italian milk bread, broken into crumbs
5 g fresh rosemary, chopped
2 bay leaves
5 g fresh chives
2 fresh basil leaves
1 g lemon zest
20 g extra virgin olive oil
12 g table salt
1 pinch ground pepper
Preparation
1. Season the swordfi sh slices with salt, pepper and the
chopped lemon zest.
2. Prepare the aromatic bread mixture by combining the
breadcrumbs, oil and fi nely chopped herbs.
3. Coat the slices in the breadcrumbs.
4. Place in a wide pyrex dish, on a sheet of baking paper.
5. Begin cooking.
Grill + MW
Level Grill power Micro power Time
3 3 90 W 10-12 minutes
Level Temperature Micro power Time
2 200 °C 350 W 10-12 minutes
FISH
14
SEA BASS WITH OLIVES, CAPERS AND FRESH
TOMATOES
Ingredients (serves 8)
3 sea bass weighing 600 g each
100 g whole black olives
10 g fresh parsley, chopped
1 clove garlic
5 g capers
300 g fresh tomatoes, diced
30 g extra virgin olive oil
10 g table salt
1 pinch ground pepper
Preparation
1. Gut the sea bass and season with salt, pepper and the
chopped parsley.
2. Line a shallow, wide dish with baking paper.
3. Add the diced tomatoes, oil, chopped garlic, capers and
black olives.
4. Season with salt and pepper.
5. Lay the sea bass on top, brush with oil and begin cooking.
Forced Air + MW
Preheating: 200 °C
BUTTERFLIED TROUT WITH ALMONDS AND
CARROTS FLAVOURED WITH CHIVES
Ingredients (serves 8)
Trout to serve 8
50 g almonds, cut into rounds
100 g butter
10 g fresh parsley, chopped
1 clove garlic
400 g carrots, cut into rounds
10 g fresh chives
10 g table salt
1 pinch ground pepper
Preparation
1. Gut the trout and remove the bone connecting the fi llets to
the head and tail.
2. Season with salt, pepper and the chopped parsley.
3. Cook the carrots, seasoned with the chives, on full power in
the microwave for 6 minutes.
4. Line a shallow, wide dish with baking paper, place the
carrots and almonds on top and dot with some of the
butter.
5. Melt the remaining butter in the microwave and brush over
the trout fi llets.
6. Lay the trout on their stomachs, with the fi llets opened out
fully, and begin cooking.
Turbo Grill + MW
Level Temperature Micro power Time
2 180 °C 160 W 15-18 minutes
Level Grill power Micro power Time
2 4 160 W 12-15 minutes
FISH
15
DESSERTS
16
RICOTTA AND CHOCOLATE TART
Ingredients (makes 1 cake)
125 g egg yolks
200 g caster sugar
75 g candied fruit
250 g fresh ricotta cheese
75 g unsweetened cocoa powder
1 pinch ground cinnamon
100 g blanched almonds
300 g shortcrust pastry
For the shortcrust pastry
250 g fl our
150 g butter
100 g caster sugar
2 egg yolks
1 pinch salt
Preparation
For the shortcrust pastry:
1. Mix the fl our with all the other ingredients and leave to
rest.
2. Roll out the pastry and use it to line a shallow tart mould.
3. Beat the egg yolks with the sugar and stir in the ricotta,
making sure the mixture is completely smooth.
4. Add the unsweetened cocoa powder, cinnamon and
candied fruit and mix well.
5. Fill the tart mould, smooth the surface of the fi lling,
decorate with the whole almonds and place in the oven.
Pastry + Microwave
Preheating: 220 °C
PEAR AND HAZELNUT CAKE
Ingredients (makes 1 cake)
400 g butter
180 g whole eggs
180 g sugar
150 g soft wheat fl our
50 g ground hazelnuts
150 g pears, diced
30 g candied fruit
5 g baking powder with added vanilla
1 g salt
1 g lemon zest, chopped
Preparation
1. Beat the butter and sugar together, then gradually add the
eggs.
2. Sift in the fl our and baking powder.
3. Flavour by mixing in the lemon zest and salt; add the
ground hazelnuts and candied fruit.
4. Fill the cake mould and fi nally add the diced pears; smooth
over and pat down.
5. Place in the oven.
Pastry + Microwave
Preheating: 220 °C
Level Temperature Micro power Time
1 180 °C 90 W 20-25 minutes
Level Temperature Micro power Time
1 180 °C 90 W 18-20 minutes
DESSERTS
17
ALMOND CAKE
Ingredients (makes 1 cake)
390 g whole eggs
450 g caster sugar
125 g soft wheat fl our
350 g ground almonds
100 g fl aked almonds
150 g apricot jam
10 g baking powder
Preparation
1. Beat the butter and sugar together, then gradually add the
eggs.
2. Sift in the wheat fl our, ground almonds and baking powder.
3. Butter and fl our the cake mould and fi ll, smoothing the
surface well.
4. Sprinkle the fl aked almonds over the surface and place in
the oven.
5. Once cooking is complete, melt the apricot jam on full
power in the microwave and brush over the entire surface
of the cake.
Pastry + Microwave
Preheating: 220 °C
APPLE AND AMARETTI TART WITH PLUM JAM
Ingredients (serves 8)
For the shortcrust pastry:
250 g fl our
150 g butter
100 g caster sugar
2 egg yolks
1 pinch salt
6 apples
50 g amaretti biscuits, crushed
150 g plum jam
30 g icing sugar
Preparation
For the shortcrust pastry:
1. Mix the fl our with all the other ingredients and leave to
rest.
2. Roll out the pastry and use it to line a shallow tart mould,
spread the plum jam over it and sprinkle with the crushed
amaretti biscuits: peel and core the apples, divide them
lengthways and cut into slices 4 mm thick. Arrange in
concentric circles inside the tart case.
3. Dust with the icing sugar and cook in the oven.
Pastry + Microwave
Preheating: 220 °C
Level Temperature Micro power Time
1 180 °C 90 W 20-25 minutes
Level Temperature Micro power Time
1 160 °C 90 W 20-22 minutes
DESSERTS
18
PISTACHIO AND COFFEE CAKE
Ingredients (makes 1 cake)
400 g butter
180 g whole eggs
180 g sugar
150 g soft wheat fl our
150 g pistachio nuts, ground
25 g instant co ee
5 g baking powder with added vanilla
1 g salt
Preparation
1. Beat the butter and sugar together, then gradually add
the eggs.
2. Sift in the fl our and baking powder.
3. Divide the mixture in half; add the ground pistachio nuts
to one half and the instant co ee to the other.
4. Fill the cake mould with alternating layers of the two
mixtures.
5. When full, smooth the surface and place in the oven.
Pastry + Microwave
Preheating: 220 °C
CARROT CAKE WITH ACACIA HONEY
Ingredients (makes 1 cake)
150 g carrots, grated
180 g whole eggs
120 g sugar
60 g acacia honey
200 g soft wheat fl our
50 g pine nuts, toasted and crushed
50 g corn starch
50 g butter, melted
125 g low fat yogurt
10 g baking powder with added vanilla
1 g salt
Preparation
1. Beat the egg with the sugar and honey.
2. Gently fold in the sifted fl our and corn starch.
3. Add the grated carrots after squeezing in a cloth.
4. Add the baking powder, salt and crushed toasted pine nuts,
followed by the yogurt.
5. Place in the oven and cook for the specifi ed amount of
time.
Pastry + Microwave
Preheating: 220 °C
Level Temperature Micro power Time
1 180 °C 90 W 20-22 minutes
Level Temperature Micro power Time
1 160 °C 90 W 25-28 minutes
DESSERTS
19
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5019 120 00397
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Whirlpool AMW 698/IXL Cookbook
- Type
- Cookbook
- This manual is also suitable for
The Whirlpool AMW 698/IXL microwave oven offers a multitude of cooking options and features to simplify your culinary experience. With its spacious 33-liter capacity, you can prepare various dishes, from reheating leftovers to baking cakes and roasting chicken. Equipped with grill and forced air functions, this oven enables you to achieve perfectly browned and crispy results. Additionally, the microwave's intuitive control panel with a digital display makes it easy to set cooking times and select the desired power level.
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