RECIPE

COOKBOOK
FOR CRISP
Index
VEGETARIAN FOCACCIA PAG 3
PIZZA PAG 3
SALMON 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).
ALWAYS USE THE TURNTABLE, WHICH MUST BE OPERATING.
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.
VEGETARIAN FUNCTION: CRISP
FOCACCIA PREPARATION: 10 MIN. + 45 MIN. FOR RISING
COOKING TIME: 14 – 15 MIN. FOR MEDIUM AND LARGE CRISP PLATE
6 – 8 SERVINGS 12 – 13 MIN. FOR SMALL CRISP PLATE

INGREDIENTS MEDIUM/LARGE SMALL Heat the milk to 37º and dissolve the yeast into the milk.
1.
CRISP PLATE CRISP PLATE Add the salt, herbs and oil.
Flour, type 00 400 g 300 g 2. Add the flour and knead it until well mixed. Cover and let
Milk 400 ml 300 ml rise for 45 minutes in a warm place.
Fresh yeast 20 g 15 g 3. In the meantime sauté the vegetables cut in smaller
Onion 30 g 20 g pieces.
Pepper 30 g 20 g 4. Lightly oil the crisp plate and pour the dough into it. The
Courgette 30 g 20 g dough should not be kneaded after the rising. Spread
Oil 30 ml (2 tbspn) 20 ml (1½ tbspn) it out evenly over the surface and decorate the surface
Salt, herbs with the sautéed vegetables.
A little oil for the crisp plate 5. Cook on Crisp function according to the recommended
cooking time.

PIZZA FUNCTION: CRISP

PREPARATION: 2 H 30 MIN.
4 SERVINGS COOKING TIME: 14 – 15 MIN. FOR MEDIUM AND LARGE CRISP PLATE
11 – 13 MIN. FOR SMALL CRISP PLATE
INGREDIENTS MEDIUM/LARGE SMALL
CRISP PLATE CRISP PLATE 1. Blend the yeast in the water, which must be warm (37°C).
Flour 230 – 250 g 150 – 160 g Place the flour in a mixing bowl, add the blended yeast,
Fresh yeast 15 g 10 g the oil and salt. Mix well and then knead to a smooth,
Water 150 ml 100 ml elastic dough. Cover the dough and leave to rise in a
Oil 30 ml (2 tbspn) 15 ml (1 tbspn) warm place for approximately 2 hours.
Salt 2. Lightly oil the crisp plate.
INGREDIENTS FOR THE TOPPING: 3. Flatten the dough out with your hands until it fills the
Tinned tomatoes 350 g 250 g entire crisp plate, then prick all over with a fork.
Mozzarella cheese 175 g 125 g 4. Drain and chop the tinned tomatoes and spread them
Salt, oregano, a drizzle of oil evenly over the dough. Add the diced mozzarella cheese,
A little oil for the crisp plate the oregano, salt and drizzle with oil.
5. Cook the pizza for 14-15 minutes on Crisp, for small
For a special touch: crisp plate cook the pizza for 11 – 13 minutes on Crisp
For alternative pizza toppings, try ham, olives,
artichokes, vegetables, seafood etc...

SALMON AND FUNCTION: CRISP

VEGETABLE QUICHE PREPARATION: 15 MIN.
COOKING TIME: 12 – 14 MIN. FOR MEDIUM AND LARGE CRISP PLATE
4 – 6 SERVINGS 11 – 12 MIN. FOR SMALL CRISP PLATE

INGREDIENTS MEDIUM/LARGE SMALL 1. Take two pieces of baking paper. On the first one, place the
CRISP PLATE CRISP PLATE salmon pieces and the tomatoes cut in slices on top and
Fresh puff pastry sprinkle with herbs.
(220 – 240 g) 1 roll 1 roll 2. On the second paper, place the endives cut lengthwise and
Steamed salmon 400 g 300 g sprinkle with salt and herbs. Fold the papers with filling into
Tomatoes 4 2 two packages and place the packages on the crisp plate.
Belgian endives 400 g 250 g 3. Cook them on Crisp for 8 minutes. Remove them from the
Fresh soft cheese 100 g 75 g crisp plate and let the plate cool down.
Eggs 4 3 4. Whisk together eggs, milk, chopped parsley, oil and salt.
Milk 100 ml 75 ml 5. Roll out the puff pastry with its paper onto the crisp plate
Parsley 1 tbspn 1 tbspn and prick the pastry.
Oil 2 teasp 2 teasp 6. Arrange the steamed salmon, tomatoes and endives onto
Salt the puff pastry together with the cheese cut in cubes.
7. Pour over the egg mixture and cook on Crisp function
according to the recommended cooking time. 3
SPANISH FUNCTION: CRISP
OMELETTE PREPARATION: 10 MIN.
COOKING TIME: 15 – 18 MIN. FOR MEDIUM AND LARGE CRISP PLATE AND
4 SERVINGS 12 – 14 MIN. FOR SMALL CRISP PLATE

INGREDIENTS MEDIUM/LARGE SMALL 1. Preheat the crisp plate with butter or oil for 2½ - 3
CRISP PLATE CRISP PLATE minutes on crisp.
Frozen diced 2. Place the diced potatoes on the crisp plate and cook on
potatoes 250 g 150 g crisp for 6-8 minutes.
Butter or oil 15 ml (1 tbspn) 15 ml (1 tbspn) 3. Mix in the onion and cook for a further 4-5 minutes on
Chopped onion 1 medium size 1 small crisp. Mix once during cooking.
Eggs 4 3 4. Meanwhile, beat the eggs together with the milk in a
Milk 30 ml (2 tbspn) 30 ml (2 tbspn) mixing bowl, add the salt and pepper.
Salt, pepper 5. Pour the egg mixture over the potatoes in the crisp plate
For a special touch: and cook for 2-3 minutes on crisp.
If you prefer a really golden omelette, 6. Serve hot or cold, accompanied by a side salad.
cook for 3-4 minutes longer on grill afterwards.

CHICKEN IN FUNCTION: MICROWAVE

WINE SAUCE PREPARATION: 30 MIN.
COOKING TIME: 15-16 MIN.
4 SERVINGS
1 kg chicken (approx.) 1. Wash and dry the chicken, cut into portions and remove
30 g (2 tbspn) of butter or margarine fatty parts.
1 tbspn of sweet paprika or soya 2. Place the butter or margarine in a small microwave safe
3-4 basil leaves bowl. Then cover and melt at 350 W for 1 minute, mix
1 1/2 dl (150 ml) of dry white wine in the sweet paprika or soya and brush this mixture over
FOR THE SAUCE the chicken. Place the chicken in a microwave safe dish
100 ml of cream and add the basil and wine.
1 tbspn of cornflour 3. Cover and cook for 12 minutes at 750 W.
a pinch of spiced salt 4. Mix the cream with the cornflour and pour over the
1/2 bitter almond chicken. Continue cooking, covered, for 2-3 minutes
TO GARNISH at 750 W. Add salt if required, and the grated bitter
200 g of black or white grapes almond.
20 g of toasted flaked almonds 5. Cut the grapes in half and remove the seeds.
6. Place the chicken on a serving plate and garnish it with
the grapes and toasted almond flakes.
7. If you want to toast the almond flakes, spread out them
on the crispplate and toast on crisp for 2-3 minutes
stirring every minute.
4
SAUSAGE FUNCTION: CRISP
SPIRALS PREPARATION: 5 MIN.
COOKING TIME: 16 -18 MIN.
4 SERVINGS
INGREDIENTS 1. Roll the sausages to flat spirals with the sliced pepper
600 g sausages (raw meat) and bay leaves in between.
30 g peppers in slices (red and yellow) 2. When the whole sausages is rolled, fasten them by
Bay leaves sticking two wooden sticks crosswise along the sausage
Wooden sticks spirals to keep its shape during cooking.
3. Put the spirals on the crisp plate, covered by baking
paper, and cook it on Crisp for 16 – 18 minutes, turning
it over after about 10 minutes.

DUCK WITH FUNCTION: CRISP + MICROWAVE

ORANGE SAUCE PREPARATION: 10 MIN.
COOKING TIME:14-15 MIN.
4 – 6 SERVINGS
INGREDIENTS 1. Put a little salt and a knob of butter inside the duck.
1 kg duck (approx.) Grease the crisp plate with a little butter or oil. Preheat
butter or oil the crisp plate on crisp for 3 minutes.
5 oranges 2. Place the duck on the crisp plate breast upwards and
1 glass of white wine cook for 12-14 minutes on crisp, turning half way
salt through cooking.
3. Pour the white wine into the crisp plate towards the end
of cooking, and allow to cook for a few minutes.
4. Check if the meat is cooked by inserting a skewer into
the thickest parts of the flesh. Peel an orange and cut
the peel into thin strips, which must be parboiled in
extremely hot water for 1-2 minutes at 750 W.
5. Squeeze two oranges. Skim the fat from the juices from
the duck and add the orange juice and the thin strips of
peel.
6. Heat the sauce on microwave power at 750 W for 1-2
minutes and serve the duck with the sauce poured
over.
7. Garnish with thin slices of orange. 5
HAMBURGER FUNCTION: CRISP
PREPARATION: 10 MIN.
COOKING TIME: 8 – 9 MIN.
4 SERVINGS
INGREDIENTS 1. Mix the minced meat with the salt and pepper.
400 g of minced meat 2. Shape into four hamburgers about 1 cm thick each.
1/2 teasp of salt 3. Butter or oil the crisp plate and preheat it for 2-3 minutes
1 pinch of pepper on crisp.
15 ml (1 tbspn) of oil, butter or margarine 4. Then arrange the hamburgers in it, cooking on crisp for
Serve with 3 minutes.
4 burger buns 5. Turn the hamburgers over and cook for another
cucumber salad 3 minutes.
ketchup or mustard 6. Serve on buns with ketchup or mustard and
raw or cooked onion rings vegetables.

STUFFED FUNCTION: CRISP

VEGETABLES PREPARATION: 20 MIN.
COOKING TIME: 16 – 18 MIN.
4 SERVINGS
INGREDIENTS 1. Cut the courgettes lengthwise and remove the seeds.
2 courgettes Cut the onion in halves and remove the center. Place the
1 onion vegetables on a baking paper into the crispplate.
250 g soft cheese like 2. Mix the ricotta cheese, the cooked ham cut in smaller
ricotta pieces, the diced cheese, the parmesan and the eggs.
200 g cooked ham Mix well and finally stir in the parsley and the aromatic
100 g diced cheese herbs. Season with salt.
100 g parmesan 3. Fill a forcing bag with the filling and pipe out the filling into
3 eggs the vegetables. Drop over a little oil.
Parsley 4. Cook on Crisp function for 16 – 18 minutes until the
Oil filling is cooked and the vegetables are soft.
Salt
Aromatic herbs

ROAST FUNCTION: CRISP

POTATOES PREPARATION: 10 MIN.
COOKING TIME: 15 – 16 MIN.
2 – 4 SERVINGS
INGREDIENTS 1. Peel and cut the potatoes in pieces – not too small
400 g potatoes pieces.
Rosemary 2. Cover the crisp plate with baking paper and place the
Oil potatoes onto the plate.
Garlic 3. Sprinkle the potatoes with salt, rosemary, crushed or
Salt chopped garlic clove and drop oil over the potatoes.
4. Cook on Crisp function for 15 – 16 minutes. If the
potatoes get too much color in the bottom, stir them
after about 10 minutes and then continue the cooking
until they become ready cooked.

6
APPLE FUNCTION: CRISP
STRUDEL PREPARATION: 15 MIN.
COOKING TIME: 15-16 MIN
6 - 8 SERVINGS
INGREDIENTS FOR BRUSHING: 1. Soak the sultanas in the rum for some while.
2 discs of puff pastry, 1 egg 2. Peel and slice the apples and mix them with chopped
220 – 240 g each 50 ml milk walnuts, pine nuts, sugar, orange peel and cinnamon.
6 apples 3. Lay one pastry disc partly on top of the other and roll
1 orange them out to a single body with a rolling pin.
50 g walnuts 4. Add the sultanas and the breadcrumbs to the apple
50 g pine nuts mixture. Breadcrumbs will absorb the juice coming from
1 teasp (5 ml) of the apples.
cinnamon powder 5. Pour the apple mixture onto the pastry and roll it up
50 g sultanas lengthwise.
50 ml rum 6. Shape the roll to a circle and place it on the crisp plate,
50 g sugar leaving the paper from the pastry on the bottom of the
100 g breadcrumbs plate. Squeeze the strudel a bit.
7. Make some cuts in it and brush it with a mixture of egg and milk.
8. Cook on Crisp function for 15 – 16 minutes.

NUT FUNCTION: CRISP + MICROWAVE

CAKE PREPARATION: 15 MIN.
COOKING TIME: 10 – 12 MIN. FOR MEDIUM AND LARGE CRISP PLATE
12 – 16 SLICES 7 – 8 MIN. FOR SMALL CRISP PLATE

INGREDIENTS MEDIUM/LARGE SMALL 1. Chop the nuts.

CRISP PLATE CRISP PLATE
2. Break the chocolate in pieces and place it together with
the butter in a microwave safe bowl. Melt on 350W for 3 –
Chocolate 250 g 125 g
4 min. Stir twice during this time and let cool off.
Butter 240 g 120 g
3. Separate the egg yolks from the egg whites and add
Walnuts 45 g 25 g
the egg yolks, one at a time, to the butter – chocolate
Hazelnuts 45 g 20 g mix stirring continuously. Stir in also the sugar, the vanilla
Almonds 45 g 25 g sugar, the chopped nuts and the flour.
Sugar 170 g 85 g 4. Whisk the egg whites together with the salt until stiff and
Flour 15 ml (1 tbspn) 7,5 ml (½ tbspn) carefully fold them into the batter.
Eggs 4 2 5. Pour the batter into the crispplate covered with baking
Vanilla flavoured paper in the bottom. Cook the large and medium plate for
sugar 15 ml (1 tbspn) 10 ml (2 teasp) 10 – 12 min. on Crisp and the small plate for 7 – 8 min.
Salt a pinch a pinch on crisp.
6. Let the cake cool down in the crispplate and when cool lift
it up from the plate together with the paper. Serve in thin
slices with whipped cream. 7
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