Fisher & Paykel OB30SDEPX1-88492A, OB30DDEPX1-88491A Owner’s Manual
Contents
Safety and warnings
Introduction
Using your oven obefore you start
Setting the clock
Using the oven controls
Oven functions
Using your oven
Positioning the shelves
Choosing the right bakeware
Selecting function and temperature
Preheating your oven
Using the oven functions
Using the meat probe
Automatic cooking
Cooking guidelines
Care and cleaning
User preference settings
Warranty and service
2
5
6
7
8
10
11
12
12
lS
16
18
20
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S4
S7
S9
Importand
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Safety and warnings
Operation
Your oven hasbeen carefully designed to operate safelyduring normal cooking procedures.
Pleasekeep the following guidelines in mind when you are using your oven:
Electrica_ Shock Hazard
Turn the oven off at the wall before replacing fuses or the oven _ampo
Failure to do so may res@t indeath or e_ectdca_shock°
Hot Surface Hazard
Accessible parts may become hot when in use.
Toavoid burns and scalds, keep children away.
Use oven mitts or other protection when handling hot surfaces such as oven
shelves or dishes°
Use care when opening the oven door.
Let hot air or steam escape before removing or replacing food.
Do not touch heating e_ements or interior surfaces of the oven. Heating
elements may be hot even though they are dark in co,or, htedor surfaces of
an oven become hot enough to cause burns. During and after use, do not
touch, or _etclothing or other flammable materials contact heating e_ements
or interior surfaces of the oven until they have had sufficient time to cool
Other surfaces of the appliance may become hot enough to cause burns
among these surfaces are the oven vent, the surface near the oven vent, and
the oven door and window, which could a_sobecome hot enough to cause
burns.
Failure to follow this advice co@d res@t inburns and sca_dso
Safety and warnings
Important safety instructions
To reduce the risk of fire, electrical shock, injury to persons, or damage when using the oven,
follow the important safety precautions listed below:
Read all the instructions before using the oven. Use the oven only for its intended purpose as
described in these instructions.
Proper installation: be sure your appliance is properly installed and grounded by a quafified
technician.
o Isolating switch: make sure this oven is connected to a circuit which incorporates an isolating
switch providing full disconnection from the power supply.
Never use your appliance for warming or heating the room. Persons could be burned or injured or
a fire could start.
o Household appliances are not intended to be played with by children.
Do not leave children alone. Children should not be left alone or unattended in the area where
the appliance is in use. They should never be allowed to sit or stand on any part of the appliance.
Children or persons with a disability which limits the# ability to use the appliance, should have a
responsible person to instruct them in its use. The instructor should be satisfied that they can use
the appliance without danger to themselves or their surroundings.
Do not place heavy objects on the oven door.
Wear proper apparel Do not wear loose fitting or hanging garments when using the appliance.
They could ignite or melt if they touch an element or hot surface and you could be burned.
User servicing: do not repair or replace any part of the appliance unless specifically
recommended in the manual All other servicing should be referred to a qualified technician.
Storage in or on appliance: flammable materials should not be stored in an oven or near its
surface.
Do not use water on grease fires. Smother the fire or flame or use a dry chemical or foam type
extinguisher.
Use only dry oven mitts or potholders. Moist or damp potholders on hot surfaces could result in
burns from steam. Do not let potholders touch hot areas or heating elements. Do not use a towel
or a bulky cloth for a potholder. It could catch fire.
Do not heat unopened food containers. They can build up pressure that may cause the container
to burst and result in injury.
Safe food handling: leave food in the oven for as short a time as possible before and after
cooking. This is to avoid contamination by organisms which may cause food poisoning. Take
particular care during warm weather.
Always keep oven vents unobstructed.
Caution. Hot air can blow from the vent at the base of the oven as part of the oven's cooling
system.
Do not place aluminum foil, dishes, trays, water or ice on the oven foot during cooking, as this
will irreversibly damage the porcelain enamel
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Safety and warnings
Placement of oven racks (shelves): always position racks (shelves) in the desired location while
the oven is cool (before preheating). If a rack (shelf) must be removed while the oven is hot, do
not let the oven mitts or pothoMer contact hot heating elements in the oven or the base of the
oven.
Do not clean the door seal or cavity seals (gaskets) or use any oven=cleaning products on them.
They are essential for a good seal, which ensures that the oven operates efficiently. Care should
be taken not to rub, damage or move them.
Do not use oven cleaners, harsh/abrasive cleaning agents, waxes, or polishes. No commercial
oven cleaner, oven liner, or protective coating of any kind should be used in or around any part of
the oven. Do not use harsh/abrasive cleaners, scourers or sharp metal scrapers to clean the oven
door glass since they scratch the surface, which may result in the glass shattering.
Clean only the parts listed in this manual.
Do not use a steam cleaner to clean any part of the oven.
Before starting a self-clean cycle, remove oven shelves/racks, side racks/shelf supports, broiler
pan and aft other cookware/utensils, and wipe up large food spills or grease deposits.
During a self-clean cycle, the oven reaches higher temperatures than it does for cooking. Under
such conditions, the surfaces may get hotter than usual and children should be kept away.
Do not store things children might want above the oven. Children could be burned or injured
while climbing on the oven to retrieve items.
Do not install or operate the appliance if it is damaged or not working properly. If you receive a
damaged product, contact your dealer or installer immediately.
Use only bakeware approved for oven use. Follow the bakeware manufacturer's instructions.
The CMifornia Safe Drinking Water and Toxic Enforcement Act requires businesses to warn
customers of potential exposure to substances which are known by the State of California to
cause cancer or reproductive harm. Smafl amounts of harmful chemicals are given off in the
oven's self-cleaning cycle from insulation and food decomposition. Significant exposure to these
substances can cause cancer and reproductive harm. Venting with a hood or open window, and
wiping out excess food spills prior to self-cleaning the oven reduces exposure.
ntroduction F l!!!!!!!i@Hi!!iHHii
About your new oven
Thank you for buying a Fisher and Paykel builtqn multifunctional oven. Now that it is installed
and ready to use, you will want to know everything about it to make sure you get excellent
results right from the start, This guide introduces you to all its features, as well as giving you a set
of cooking guidelines. We recommend you read the entire guide before using your new oven, for
both safety and for cooking success.
2--
3 ..............................
4 ..............
2--
w
--16
1 Control panel 9 Cavity seal (gasket)
2 Door handle 10 Broil element
s Oven window '1'I Oven lights
4 Upper oven '12 Meat probe socket
5 Lower oven (double models only) 'Is Convection fan & concealed element
6 Model & serial number '14 Lower concealed element
7 Selfldean latch 15 Door hinge
8 Door seal (gasket) 16 Oven vent
Using your oven - before you start
Setting the clock
When your oven is connected to a power supply for the first time, a tone will sound and the
clock display will lig ht up. The clock display will show'12:00' and the colon ( : ) will flash. Next,
set the clock.
Importand
You must set the clock before you can use the oven.
To set the dock
1 While the colon (:) is flashing, rotate the PUSHTo f-_ button until the correct time is showing.
CLEAR -
2 Press the CLOCK button to set the time, or wait eight seconds and it will set automatically.
Referto'User preference settings'for instructions on how to change between 12-hour and 24-
hour display.
UPPER
o_
LOWER Clock disphy
b CLOCK button
0 0 0 0
TIMEI_ coo_ _EM StOP lIME Pt_O_E
--allows you to set the clock
_c PUSH TO f-_
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--turn this button to set the dock, timer,
probe temperature, cook time, stop time
--press this button to clear the display
Using your oven - before you start
Using the oven controls
In double ovens, knobs on the left are for the upper oven and knobs on the right are for the
lower oven. Pushing the oven cavity selector button lets you toggle between the oven cav]ties,
for example if you are setting automatic programs.
b COOKTmNEbutton u,pE_
_÷STOPTmMEbutton
oT,ME0button
d PROBEbutton
e CLOCKbutton
f PUSHTO Fh button (rotate/press)
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g Upper oven cavity display
h Lower oven cavity display
i Oven cavity selector button - press this
button to toggle between upper and
lower cavity settings
9,h,and iare on double models only
235 -'
LOWER
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h
Timer
You can use the timer at any time, even when you are not using the oven.
To set the timer
1 Press the TIMER button. The TIMERsymbol and the colon wi[[ flash [n the clock display.
2 Rotate the Push TO_f_,_button until you have the time you need. Press the TIMERbutton or wait
eight seconds for the setting to be adopted and the timer will begin to count down.
s To cancel the timer, press the TIMERbutton then the PushTO_ button.
4 When the set time finishes, the TmMERsymbol and 0:00 will flash and the oven w[[[ beep. Press the
TIMERor Push TO_f-', button to stop the beeping and dear the t[mer.
The timer does not turn the oven off.
CLEAR
CLEAR
CLEAR
Using your oven - before you start
Oven Functions
BAKING
TRUE AERO: fan plus fan element
A concealed heating element surrounding the fan in the rear of the oven heats air,
which is then blown into the cavity.The consistent temperature ensures baking is
well risen and evenly colored. Cookies are crisp on the outside and chewy in the
middle, meat and poultry are deliciously browned and sizzling while remaining
juicy and tender. Casseroles are cooked to perfection and reheating is quick and
efficient. TRUE AERO is the function to choose for multi-shelf cooking and complete
oven meals. TRUE AERO is excellent for baking angel food cake.
AERO BAKE: fan plus upper and lower elements
The oven fan circulates hot air from the top outer and the lower concealed
elements and distributes it around the oven cavity. Food cooked using the AERO
BAKEfunction tends to brown more quickly than foods cooked on the traditional
BAKEfunction. Use AERO BAKE at a low temperature -125 °F (50°C) - for drying fruit,
vegetables and herbs.
BAKE: upper and lower elements
Heat comes from the top outer and lower concealed elements. BAKE is the
traditional baking function, ideal for cakes, if baking on two shelves, arrange dishes
so no item is directly over another. BAKE is ideal for foods that require baking for a
long time or at low temperatures, like meringues and rich fruitcakes.
AERO PASTRY: fan plus lower element
The fan circulates heat from the lower concealed element throughout the oven.
Excellent for sweet and savory pastry foods, for moist breads and brownies and
cookies that you want extra chewy.
PASTRY BAKE: lower element
Heat comes from the lower element only. This is a traditional baking function,
suitable for recipes that were developed in older ovens. For best results, bake on
only one shelf at a time. [t is perfect for foods that require delicate baking and have
a pastry base, [[ke custard tarts, pies, quiches and cheesecake or anything that does
not require direct heat and browning on the top.
ROASTING
ROAST
This is a two-step program. The oven does not require preheating. An initial 20-
minute searing stage crisps and browns the roast and caramelizes the juices on the
outside of the meat, then the temperature drops to the level you have preset for
the remainder of the cooking period, producing a tender and juicy roast that Jsfuji
of flavor. This function is also great for cooking vegetables. Little browning takes
place after the initial searing.
L__]
L__]
Using your oven - before you start
BROILING
BROIL: upper inner element
BROIL delivers intense heat from the inner region of the top element. Great when
you need to quickly broil one to two portions of your usual favorites, like crispy
chicken breasts or a steak.
MAXI BROIL: upper inner and outer elements
MAXI BROIL delivers intense heat from the entire top element. It is the most
suitable function for'finishing off' many meals, for example browning the top of
potato gratin and frittata. Use MAXI BROIL to toast bread or to broil your favorite
chicken, fish and steak.
AERO BROIL: fan plus upper inner and outer elements
AERO BROIL produces food with a finish that is similar to a rotisserie. Meat, poultry
and vegetables cook beautifully; food is crisp and brown on the outside while
the inside remains moist and tender. Try using this function for whole chicken or
tenderloin of beef.
WARM
WARM is a constant low heat of 165°F (75°C). Use it to keep cooked food hot, orto
warm plates and serving dishes.To reheat food from cold, useTRUE AERO and
change to WARM only when the food is piping hot, as this function will not bring
cold food up to a temperature high enough to kill any harmful bacteria.
SELF CLEAN
This oven features a pyrolytic self-cleaning cycle that takes care of the mess and
grime that is traditionally associated with oven cleaning. During self-cleaning, the
oven reaches very high temperatures. This burns off and breaks down soil and
grease deposits. A smoke eliminator and active venting system eradicates odor. For
instructions on how to use SELFCLEAN, see the 'Care and cleaning' section.
Cooling fan
A cooling fan will come on automatically and blow air out below the oven door during the use
of most oven functions. It may continue to run after the oven is turned off to keep the door and
control panel cool.
Using your oven
Positioning the shelves
Placing the telescopic sliding shelveson the side racksprovides eight cooking
positions to choose from. Seethe'Cooking guidelines'for suggested shelf positions.
To position the sheJves
Always position oven shelves BEFORE heating the oven.
To remove a sliding shelf, grip it by its two front corners (making sure you are gripping the
wire shelf and the sliding frame together), tilt upwards and pull it out of the oven.
To place a sliding shelf in the oven correctly, position it so that the front bar is toward you, as
shown.
Check that the sliding frame is not extended.
Check the guard rail (as shown) to make sure the shelf is the right way up.
Position the shelf so that it is level and the rear shelf tags on both sides of the sliding frame
rest on the side racks (as shown).
Then push the sliding shelf all the way to the back of the oven, until the front shelf tags drop
into place.
Note: generally, the shelf positions in the top of the oven are suitable for broiling. Those in the
middle or lower region of the oven are suitable for baking, roasting and casseroles.
For your safety, the wire shelves and telescopic sliding frames are built together as one unit
and are not separable. This means that when placed properly on the side racks, the slides will
prevent the wire shelves from tilting when pulled towards you.
To prevent the tags from lifting off the side racks, take care to slide the shelves forward
horizontally.
Shelf tag Sliding frame
(push fuh'yinto place)
Side rack
Front bar
Mounting
slots Side rack
Lock
stud
Wire shelf Retaining wire
Using your oven
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Choosing the right bakeware
The size, shape and material of the bakeware will affect the
baking time.
The three-piece broil/roast system provided with your
oven (consisting of the pan, grid and rack) has been
designed to reduce splatter and smoke, and is therefore
ideal for broiling and roasting. We suggest you place meat
on the broil/roast rack (on top of the pan and grid) to
allow hot air to drcuJate around it. This gives more even
browning and a result similar to a rotisserie. Pan
On occasions, you may want to use only two pieces of the
system. For example, when roasting a large turkey, use
only the pan and grid for greater stability.
Metal bakeware results in the fastest baking time. Dark baking pans or those with a dull finish
absorb heat or brown food, especially on the base, faster than shiny pans.
A shiny finish may work best for some cakes and cookies, as it reflects some heat and gives a less
intensive baking surface.
[f using dark baking pans, it may be necessary to reduce the oven temperature by 25°F (10°C). It
may also be necessary to extend the baking time by a couple of minutes.
insulated cookie sheets or baking pans may increase the length of baking time.
Use glass or ceramic bakeware for foods that do not require a dark brown crust (eg souff[6 or
lasagna).
Grid
Using your oven
Selecting function and temperature
To select a function, turn the function knob.
To select a temperature, turn the temperature knob
clockwise.
For double ovens, knobs on the left are for the upper
oven and knobs on the right are for the lower oven.
See the 'Cooking guidelines' section for suggested
functions and temperatures.
FUNC_EON _ _MpER_URE
Preheating your oven
Preheat your oven when using the following functions for baking: TRUE AERO, AERO BAKE, BAKE,
AERO PASTRYand PASTRYBAKE. These functions are equipped with a fast preheat: the oven will
heat to 3SO°F(175°C) in approximately 10 minutes and to 425°F (225°C) in approximately 15
minutes.
When your oven is preheating, the selected temperature is displayed alternately with the actual
oven temperature. When the oven reaches the selected temperature, a beep will sound and the
illuminated ring around the temperature knob will change from red to white.
If you want to increase the oven temperature during cooking, follow these steps to reactivate the
fast preheat:
'I Turn the function and temperature knobs to OFF.
2 Wait for the display lights to go out.
s Then select the new settings.
Using your oven
Using the oven functions
For best results when baking, always preheat the oven to the temperature recommended in the
recipe.
Make sure cake pans do not touch each other or the sides of the oven by staggering them across
shelves.
[f using the BAKEfunction and baking on more than one shelf (eg layer cakes), stagger the cake
pans so one is not directly above another.
TRUE AERO is good for multi-shelf baking as the temperature inside the cavity is even.
Do not open the oven door until at least 3g through the suggested baking time.
When baking double the recipe, especially cookies, it may be necessary to increase the baking
time by a couple of minutes.
The circulating air of convection (AERO) functions heats and browns foods more quickly than
using non-convection functions.
When converting recipes from BAKE to AERO BAKE,the oven temperature can normally be
lowered by 25°F (10°C); the baking time will remain the same. For some recipes, it may work
better to reduce the baking time by several minutes and leave the oven temperature unchanged.
For recipes with longer baketimes (ie over an hour), best results may be achieved by reducing
both slightly.
Food flavors and smells will not transfer between different foods cooked using convection
functions. As a general rule, TRUE AERO is excellent for turkeys and baking foods on multiple
shelves; AERO BAKE browns dishes well and is ideal for dishes cooked in under an hour; BAKE
is generally the function to choose for delicate foods and those in the oven for longer than an
hour.
FSSllil!!!!!!!i!!!!! iHi!!ii!ii!iHi!!iHHii
Importand
Do not place aluminum foil, dishes with reflective qualities or any object on the oven floor asthis will cause
a heat build-up which willirreverdblydamage theporcelain enamel.
Using your oven
Roasting L_J
Using the ROAST function will give you a tender and juicy roast that is full of flavor.
Place the meat on the broil/roast system on a shelf so that the top of the roast is in the center
of the oven or lower.
Tender cuts should be cooked at a high temperature quickly, while tougher cuts require a
lower temperature for a longer time.
Use the meat probe for perfect results - it takes the guesswork out of telling when your roast
is done. See the instructions on 'Using the meat probe:
Thick pieces of meat take longer to cook than thin pieces of the same weight.
Boneless, rolled or stuffed roasts take longer to cook than roasts containing bones.
Poultry should always be well cooked with the juices running clear at an internal temperature
of 170°F (75°C).
Roasting uses dry heat. Don't add water to your roast as this has a steaming effect.
Vegetables are excellent cooked on ROAST.You can also place them around meat on the broil/
roast system. Do this partway through cooking a large piece of meat which takes longer than
two hours to cook, so that you do not overcook the vegetables. Note that the vegetables will
brown and cook more slowly if they have missed the initial searing stage.
In ROAST function, the initial searing is too hot for roasting bags. Use TRUE AERO, AERO BAKE
or BAKE if you are using roasting or oven bags and follow the manufacturer's guidelines.
L_J
Using the BROIL, MAX[ BROIL and AERO BROIL functions gives you a healthier alternative to
frying, it is also a great way to cook vegetables. AERO BROIL is especially suitable for foods
that you might normally pan-fry, barbecue or rotisserie. Always broil with the oven door
completely dosed. Note that power levels are expressed as a percentage from LO (50% power)
to HI (100% power) in BROIL and MAX[ BROIL functions. Most broiling is carried out on HI, but
you may want to reduce the heat to suit your needs. We recommend that you place food on
the three-piece broil/roast system, in BROIL and MAX[ BROIL, best results may be achieved by
preheating the broiler for about five minutes before you begin cooking.
If you use glass or ceramic dishes and pans, be sure that they can withstand the high
temperature of the broiler.
To prevent food sticking, spray the grid with a light coating of non-stick cooking spray.
To avoid piercing the meat and letting juices escape, use tongs or a spatula when you turn the
meat halfway through the cooking time.
Using your oven
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Tips for dehydrating fruit
To obtain high quality dried fruit, select only unblemished, ripe fruit.
Wash fruit thoroughly and pat dry. Peel if desired. Fruit that is not peeled w[[[ take longer to dry.
Remove pits, stems or seeds if necessary. Place fruit on a baking tray on a shelf in the oven.
We recommend using TRUE AERO or AERO BAKE at 125°F (50°C).
Tips for proofing bread
Your oven provides an ideal sealed environment for proofing bread,
Preheat the oven on BAKE at IO0°F (30°C), When you are ready to proof the dough, turn the
temperature OFF, leaving the function knob at BAKE, and place the dough in a covered bow[ on
a shelf in the warm oven, it wi[[ be the perfect temperature to proof dough, The oven is so we[[
insulated that [t w[[[ stay warm for several hours,
Note: some recipes recommend putting water or ice in the oven with the bread dough during
baking. The additional moisture improves the bread crust, You must place the water or ice in a
heat resistant dish and on an oven shelf in positions 1 or 2, Do not put it directly onto the oven
floor. Plating water, ice or any dish or tray directly on the oven floor w[[[ irreversibly damage the
porcelain enamel
Using your oven
Using the meat probe
Use your meat probe to accurately judge when your meat is perfectly cooked. You can use the
probe on TRUE AERO, AERO BAKE, ROAST, AERO BROIL and BAKE functions.
1 Select the oven function and temperature. Preheat the oven if
appropriate. Remember ROAST and AERO BROIL do not require
preheating.
2 Insert the metal probe horizontally into the center of the
thickest part of the fully defrosted meat. The thicker the c
meat, the longer it will take to cook, so it is important that
the probe is measuring the temperature of the meat at its
thickest point. Make sure the probe does not touch bone (pull
probe away from bone 1/2"(1.Scm)), fat or gristle, as these will
heat up more quickly than the Jean meat.
s Place the meat on the broil/roast system.
4 When the oven has preheated (if required) to the set
temperature, place the broil/roast system in the oven and
insert the plug end of the meat probe into the probe socket,
using an oven mitt if the oven is hot. The probe socket is on
the left hand side of the oven, just under shelf position 7.
Make sure the probe is pushed completely into the socket,
then close the oven door.
Select the upper or lower oven for double models using the
B
cavity selector button.
Press the PROBEbutton on the control panel. The preset temperature of 150°F (65°C) and PROBE
6
will light up in the display. If you want to select a different internal food temperature from the
preset temperature, rotate the PUSHTO _'-X button while the PROBEsymbol is flashing. For
CLEAR -
temperature guidelines, see the 'Cooking guidelines' section.
7 During cooking, the display will showthe actual internal temperature ofthe meat.To look at the
set internal temperature, press PROBE.
S The oven will beep and automatically turn off when the meat reaches the set internal
temperature. The temperature and function displays will remain on and the oven light will go
out.
9 Return the oven to manuaJ operation by pressing the PUSHTO FS button.Turnthefunctionand
CLEAR - +
temperature knobs to OFF.
a Metal probe _÷Handle
b Plug d Cable
To cancel the probe setting before the set temperature has been reached, press the PROBEbutton
and then the PUSHTO f_ button.
CLEAR - *
Using your oven
Tips for using the meat probe
You can use the meat probe with automatic cooking functions. If the meat reaches the set
temperature before the stop time is reached, the probe will turn the oven off.
The internal temperature of the meat will continue to rise by 5-15°F (2o8°C) after you have
removed it from the oven, so allow for this in your calculations. Cover with foil and let it rest for
15 to 20 minutes.
FSSlil!!!!!!!i!!!!! iHi!!ii!ii!iHi!!iHHii
Importand
Use only the meat probe supplied with your oven, purchased from your Fisher & Paykel dealer or
replaced under warranty by your nearest Fisher & Paykd Authorlzed Service Center.
o Hold the meat probe at the handle when inserting and removing it from food and the meat probe
socket.
Remember to remove the meat probe from the oven before you start a self-clean cycle.
Do not store the probe in the oven.
Only use the probe with fully defrosted food.
Wash the meat probe in mild soapy water. It is NOT dishwasher safe.
Using your oven
Automatic cooking
Automatic time (delayed start) cooking will turn the oven on and off at times you have set.
To set automatic time cooking
Check that the clock showsthe correct time.
'I
2 In double ovens, choose the upper or lower oven. This is important.
3 Select the function and temperature.
4 Decide how long the food will take to cook, allowing time for preheating if necessary.
5 Press the cooKTmME button and rotate the PUSHTO fm buttontoselectthislengthoftime. You
do not need to set a start time.
Press the STOPTmMEbutton, and rotate the PushTO fm button to select the time of day you
want the oven to stop cooking.
Note: you must set this stop time within eight seconds,or the cook time settings wiJ[ be
automatically adopted, Tocancel the cook time settings, turn the function and temperature
knobs to OFF,asdescribed in 'Canceling automatic cooking"
When automatic cooking is set
The function and temperature knobs will still function (as during manual operation). You can
alter these before or d uring cooking, and you can manually turn the oven off before the set cook
time has finished.
Before cooking starts, DELAY, AUTO and the current time will show in the clock display. The
function and temperature displays will go out, and the oven light will be off.
During cooking, AUTO, COOKTIME and the remaining cook time will show in the clock display.
The function and temperature displays will be bright, and the oven light will be on.
CLEAR -
CLEAR -
When automatic cooking has finished
When cooking has finished, the oven wi[[ beep and turn off. The temperature and function
displays wi[[ go out, and the oven light wi[[ go off. COOKT[ME and AUTO wi[[ flash in the dock
display.
o Turn the function and temperature knobs to OFF. The oven light will stay on for eight seconds,
and then go off when the oven returns to manual operation.
Using your oven
Automatic stop cooking
You can set the oven to automatic stop cooking at any time during cooking, or when you turn
the oven on.
To set automatic stop cooking
1 Check that the clock shows the correct time.
2 In double ovens, choose the upper or lower oven. This is important.
s Select the function and temperature.
4 Press the STOPTmMEbutton, and rotate the PUSHTo f_ button to select the time you want the
oven to stop cooking.
When automatic stop cooking is set
During cooking, AUTO, COOKTIME and the remaining cook time will show in the clock display.
The function and temperature displays will be bright, and the oven light will be on.
When automatic stop cooking has finished
When the cook time has finished, the oven will beep and turn off. The function and temperature
displays will go out, and the oven light will go off. COOKTIME and AUTO will flash in the clock
display.
Turn the function and temperature knobs to OFF.The oven light will stay on for eight seconds,
and then go off when the oven returns to manual operation.
CLEAR
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Canceling automatic cooking
To cancel automatic time and automatic stop cooking, turn the function and temperature
knobs to OFF.After eight seconds, the clock display will revert to the time of day, and the oven
will return to manual operation.
Importand
Avoid using foods that wifl spoil while waiting for the cooking cycle to begin. Typical foods to
avoid include those containing eggs and dairy products, cream soups, cooked and uncooked
meats, poultry and fish.
, If cooking will not begin immediately, place only very cold or frozen food in the oven. Most
unfrozen food should never stand in the oven for more than two hours before cooking begins.
Do not allow food to remain in the oven for more than one hour after cooking finished.
Automatic cooking is not suitable for food needing to be cooked in a preheated oven, eg deficate
baked goods.
Cooking guidelines
The recommendations in the following charts are guidelines. A lot of factors affect the exact time
and temperature required for baking, roasting and broiling. Follow the instructions in your recipe
or on packaging and be prepared to adjust the oven settings and cook times to achieve the best
possible results for you.
This chart will help you to match your cooking requirements to the most appropriate cooking
function. Note:e Recommended method o Alternative method
0 _ _ _
o _ o_ _ _ o
< _ _ = _ _ <
Bakinq
Bread (rolls) Wo _bli,w-s ........• ...............................................................................................................................................................................................................................................................................................................
Bread (loaf) o o ®
Biscuits/Muffins!Suga r cookies .....................................................................................................................................................................................................................
Cup cakes/Small cakes ......................e.......................................................................................................................................................................................................................................................................................................................................................................
Layer cake (8"/20cm or one s_f o ®
...............................................:w_,_,_,_ .....o o ................................
Ange
Cooking guidelines
This chart will help you to match your cooking requirements to the most appropriate cooking
function. Note:® Recommended method o Alternative method
0 _ _ _
o _ o_ _ _ o
_ < _ o =
Roastinq
.................................................................................o.....................o...................o.........................................................®............................................................................o....
Roast chicken (whole) o o o •
o.........
Vegetables o o o ® ®
Broi[inq
SteaWChops/Cutlets 0..........° ........................
Fish o ® o
G ........................................................................................................................................................................................................0.......................°.........................o
Vegetables O ® o
Toast o •
Cooking guidelines
Baking
Bread 3 350 175 40-50
Bread 3 375 190 35--45
Cornbread 4 425 215 22--28
Biscuits 4 45'_5-450 215-230 10--12
Muffins, large 3 375 175 23-30
English scones 4 425-450 215--230 10-12
Sugar cookies wo _e yes 2 & 6 375 175 7--11
....................................................................t 1:1!:,!:hebes 2, 4 & 6 375 ...............................175......................8<12 ....
Cup cakes/Sinai[
cakes 4 365 185 13--18
Layer cakes, yellow, om_shel_ 4 340-350 170-175 32-38
white & chocolate ...............................................................................................................
(8"/20cm round arts)twosheve< 4&6 340350 170-175 32-38
Layer cake, yellow, one s_elf 4 340-350 170-175 27-33
white & chocolate
(9"/23cm round ans)_wos_eve, 4&6 340-350 170-175 27-33
................................................................_...... :: : ::
Layer cake, ydIow,
white & chocolate
(9"xl 3"/23x33cm
_an/.............................................................................................................................................................................................................................................................................................................................
Faqess sponge cake 4 350 175 30°40
Pound cake .............................................................................................................................................................................................................
Brownie (8"x8"/ ffo_ '_ a'h 4 ;350 175 20-°25
Angel food cake from c_a ch .............................................................! 132:57350 160<175 50-60 ..................
(lO'x4"/25xlOcm
An<:_ca/sa/dwchloaf ....
who ewheat oa
{ c - s c ' ")
ore:: _4f 4 375 175 6-10
4 340-350 170-175 32-38
from sca <'h 2 325 160 70--80
_rx 2 350 175 48-58
_x 1 350 175 37-47
Meringues 4 250--270 120ol 30 60--70
Fruit pie (two<rust) .........................................................................................................................................................375......................]90 ................................................
Pizza ....................................................................................................................................................................................................................
Lasagna 4 350--375 175-190 40--50
Casserole 3 350--360 175-180 60--90
Vegetables 4 350375 175190 3060
f nsc_ach 2 20 then 25
ffoze_ 2 375 190 45-65
fore s:ach 4 425-450 215-230 10--15
__'ozel_ 4 375 175 18-25
425 then 215then
Cooking guidelines
Baking
Bread 2 325-350 170ol 75 35°50
.............................. oa pan ...........................................................................................................
Bread 2 or 3 350--375 180-ol 90 30-°45
.............................................................................................-2 x:'_,"£sx_s_:££_££as
Cornbread 4 400--425 210--215 20--25
Biscuits 4 400-425 210o215 8--10
Muffins, large 3 375 175 20-25
English scones 4 400-425 210-215 8-12
Cup cakes/Small
cakes 4 365 185 13 o18
Layer cakes, yellow, one sM_ 4 340 170 32-38
white & chocolate ................
(8"/20cm round :we she yes 4 & 6 340 170 32-38
Layer cake, yellow, <he shef 4 340 170 27-33
white & chocolate ......
(9"/23cm round wo sh<:@es 4 & 6 340 170 27--33
p_n_)...........................................................
Layer cake, yellow,
white & chocolate
(9"xl 3"/23x33cm
pan) ..............................................................................................................................................................................................................................................................
Fafless sponge cake 4 325-350 160-175 30-40
Pound cake
Brownie (8"x8"/ 4 325-350 ] 60-175 20--25
20x2Q rn_an
Meting ues 2 250 120 60
Fruit pie (two<rust) 350 175
Pizza
Lasagna 4 350-375 175-190 35°40
Casserole 3 350 175 60-90
Vegetables 3 or 4 350375 1751 go 30GO
A_:e ca/ sa_dwch oa ....
who ew sea oa
................... 4 sZ_ _/_...... 6_ o ....
4 340 170 32-38
from sc/_a: 2 325 160 60_75
mx 2 325-350 160-175 48-58
fl-om soa:h 2 20 then 25
froze 2 350 175 45--65
flo_ ,_c_x_ch 4 425 215 10--12
f:oz<,_ 4 375 175 18-20
400 then 200 then
Cooking guidelines
BAKE (Sin@e;muJt[) Temp0F Temp0C Time(rain)
Baking
Bread 2 or 3 3:30 175 40--50
..................................i_x, £x::>:_c_Y.............loaf>'_n ...............................................................................
Bread 2 or 3 375 190 35-45
Cornbread 4 425 215 22-28
Biscuits 4 425-450 215-230 10-ol2
MufFins, large 3 375 175 23-30
English scones 4 425-450 215-230 10-12
Cup cakes/Small
cakes 4 365 185 15-20
Layer cakes, yellow, one s_d_ 4 340-350 170-175 32-38
white & chocolate ...........................
(8"/20cm round :we, -_eyes 4 & 6 340-350 170175 32-38
Layer cake, yellow, _:ne s_ef 4 340-350 170-175 27-33
white & chocolate ....
(9"/23cm round wo sh<,wx 4 & 6 340--350 170--175 27--33
p_n_l...........................................................
Layer cake, yellow,
white & chocolate
(9"xl 3"/23x33cm
pan/................................................................................................................................................................................................................
Fafless sponge cake 4 350 175 30°40
Pound cake .............................................................................................................
Rich fruit cake 4 275-300 135-150 :3-6 hrs
Brownie (8"x8"/ fore saa ch 4 350 175 20-°25
89x_0cm Dsn)........................................................................................................................................................................................................................................................
Angel food cake flom sclatd_ 1 325-350 .... 16qd 75 50-60 .............
(10"x4"/25x10cm
Meringues 2 250-270 120d 30 60-70
Fruit pie (two-crust) 375 190
Pizza
Lasagna 3or4 350--375 175d90 4060
Casserole 3 350--360 175d 80 60-90
Vegetables 3 or 4 350375 175190 3060
Ame_ca/sa/dw@_la_ff ....
w obw ea o_
• s .... .........
.................... 4 sN 1 6:1o..............
4 340-o350 170-175 32--38
flx:>mscK? h 2 325 160 70_80
mx 2 350 175 4868
_x 1 325-350 160-175 37-47
fo_ ,_c_t:h 2 20 then 25
l_oz_:n 2 375 190 45°65
fo_Y ,_<xv_:ch 4 425--450 215_230 10ol 5
foze 4 375 175 18--25
425 then 215 then
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