Whirlpool 6TH SENSE Ovens - Making cooking easy!


Whirlpool 6TH SENSE ovens are part of the Whirlpool built-in kitchen appliances range that contain intelligent sensors and features that make your life simpler, and revolutionise the way you cook.

Professional results – every time.

Your Whirlpool 6TH SENSE oven makes cooking disappointments a thing of the past. With 30 recipes, intelligent 6TH SENSE technology can take care of the whole cooking process, monitoring energy output, adjusting cooking time and keeping you in control – even giving you an audible warning when it’s time to stir or turn your dish. The result? You save time and energy, and you get perfect food every time.

A Whirlpool 6TH SENSE oven knows how to fill your life with flavour, constantly sensing and adapting time and temperature to give perfect cooking results.
Enjoy its special pre-set chef-tested recipes and prepare delicious meals at the touch of a button, but of course, you can always cook the traditional way!



Your Whirlpool 6TH SENSE oven combines a powerful heating element with unique airflow distribution to give you the Cook3 system.

In hurry? No problem: the 6TH SENSE oven lets you cook three separate dishes to perfection at the same time without their flavours or aromas mixing. By heating the entire cavity evenly and constantly refreshing the air, you can cook completely different dishes - like fish, quiche and muffins – together, even if their cooking temperatures vary by as much as 30°C. It saves you time in the kitchen, and it saves energy, too!

ready 2cook


Thanks to Ready to Cook, there is no need to pre-heat your oven,no matter what is cooking. A unique, patented algorithm controls the powerful heating element so you are always ready to cook. Not only does that save you up to 25% of your time, it also uses up to 20% less energy*. The controlled heating process also eliminates the risk of excessive browning - perfect for dishes that need gradual cooking.

* Maximum saving obtained in tests with various combinations of dishes using "no-pre-heat" function compared to using "pre-heat" function.

  • Ingredients for 4/6 servings:
    1 chicken weighing 1/1.5kg
    olive oil
    some rosemary
    salt, pepper

    Preparation: 10 min
    Cooking time: 50-70 min
    Recommended equipment: grill or drip tray supplied

    Wash and dry the chicken.

    Stuff the bird with a mixture of chopped aromatic herbs, garlic, salt and pepper.

    Lightly oil the skin and season with salt.

    Place the chicken on the grill on the third shelf.

    Pour approx. 1L of water into the drip tray and place it on the first shelf.

    Select "POULTRY" from the "RECIPES" menu then the 'ROAST CHICKEN' recipe and confirm.

    Before cooking, flavour the chicken by stuffing it with herbs, a few cloves of garlic and the rind of an orange or lemon.

  • Ingredients for 4 servings:
    600/700g of salmon fillet
    10g of olive oil
    100g of white or sliced bread
    1 heaped teaspoon of dried thyme -
    or a few sprigs of fresh thyme (10g)
    1 heaped teaspoon of dried basil -
    or, even better, a few leaves of fresh basil (15g) 1 clove of garlic

    Preparation: 20 min
    Cooking time: 15-25 min
    Recommended equipment: shallow oven proof dish (approx. 26cm long)

    Cut the fillet into 4/5 parts. Grease a oven proof dish with half the olive oil. Rub salt and pepper all over the salmon and place it in the dish.

    Chop the bread, basil, thyme and garlic together and spread this crumb mixture generously over the salmon.

    Select "FISH" from the "RECIPES" menu then the "SALMON WITH HERBS" recipe and confirm.

    Serve the salmon with steamed potatoes to bring out the flavour of the fish.

  • Ingredients for 6/8 servings:
    250 g of plain flour
    150 g of butter
    180 g of sugar
    1 tspn. of vanilla essence
    200 ml of milk
    3 eggs
    8 g (1 1/2 teaspoon) of baking powder
    30g of cocoa powder

    Preparation: 30 min
    Cooking time: 45-55 min
    Recommended equipment: metal ring cake mould (diameter 26cm, height 8/10cm approx.), alternatively, a loaf tin (30 cm x 10 cm)

    Beat the sugar and vanilla essence with the eggs (which should be of room temperature) to obtain a creamy mixture. Add the softened butter.

    Sieve the flour and add the yeast.

    Add the flour and milk a little at a time, stirring all the while to obtain a thick mixture. Butter the ring cake mould, dust it with fl our and pour in half of the mixture.

    Take the remaining mixture and stir in the sieved cocoa powder.

    Next pour the second half of the mixture into the tin and try to create a two-colour spiral, swirling the mixture with a fork.

    Select "DESSERT" from the "RECIPES" menu then the "MARBLE CAKE" recipe and confirm.

    Tip: Serve the cake accompanied by coffee flavoured custard.