Fisher & Paykel OB60SL11, OB60SL9 User Manual
Built-in Oven
OB60SL9 & OB60SL11 models
User guide
NZ AU GB IE
This user guide is an accompaniment to your ‘Quick start guide’ which is included
with your oven.
For operating instructions, and to get going with your new oven see your ‘Quick start guide’.
If you no longer have your ‘Quick start guide’, you can download it from our local website, listed
on the back cover.
Refer to your ‘Quick start guide’ for information on:
Setting the clock
Controls
Fitting catalytic panels (some models only)
Positioning the shelves
Conditioning the oven before first use
Using the timer
See our local website (listed on the back cover) for recipes that have been specially developed and
tested for use in this oven.
Contents
3
Safety and warnings
Cooking guide
Oven functions
Cooking charts
Automatic cooking
Using the meat probe
Using the rotisserie kit
User preference settings
Sabbath setting
Care and cleaning
Using the Self Clean function
Troubleshooting
Alert codes
60
Warranty and service
5
14
17
22
28
30
32
36
38
40
52
55
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Important!
SAVE THESE INSTRUCTIONS
The models shown in this user guide may not be available in all markets and are
subject to change at any time. For current details about model and specification
availability in your country, please visit our local website listed on the back cover
or contact your local Fisher & Paykel dealer.
4
Safety and warnings
Your oven has been carefully designed to operate safely during normal cooking procedures.
Please keep the following safety instructions in mind when you are using it:
WARNING!
Electrical Shock Hazard
Turn the oven off at the wall before
replacing the oven lamp.
Failure to follow this advice may result
in death or electrical shock.
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6
Safety and warnings
Fire Hazard
Follow the instructions on starting a Self
Clean cycle carefully. Items made from
combustible materials (for example:
wood, fabric, plastic) may catch fire if
left in the oven during a Self Clean cycle.
Do not place aluminium foil, dishes,
trays, water or ice on the oven floor
during cooking, as doing so will
irreversibly damage the enamel; lining
the oven with aluminium foil may even
cause fire.
Never use your appliance for warming
WARNING!
or heating the room. Persons could be
burned or injured or a fire could start.
Storage in or on appliance: flammable
materials should not be stored in an
oven or near its surface.
Failure to follow this advice may result
in overheating, burning, and injury.
Safety and warnings
WARNING!
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Hot Surface Hazard
Accessible parts may become hot when
in use.
To avoid 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 elements or
interior surfaces of the oven. Heating
elements may be hot even though they
are dark in colour. Interior surfaces
of an oven become hot enough to cause
burns. During and after use, do not
touch, or let clothing or other
flammable materials contact heating
elements 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.
Failure to follow this advice could result
in burns and scalds.
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Safety and warnings
Cut Hazard
Take care - some edges are sharp.
Failure to use caution could result in
injury or cuts.
WARNING!
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 instructions 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 earthed by a qualified
technician.
Isolating switch: make sure this oven is
connected to a circuit which incorporates an
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isolating switch providing full disconnection
from the power supply.
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.
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Safety and warnings
Important safety instructions
Children of less than 8 years old must be kept
away from the appliance unless continuously
supervised. This appliance can be used by
children aged from 8 years and above, and
persons with reduced physical, sensory or
mental capabilities or lack of experience and
knowledge, if they have been given supervision
or instruction concerning the use of the
appliance in a safe way and they understand
the hazards involved. Cleaning and user
maintenance shall not be done by children
without supervision.
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.
Do not use water on grease fires. Smother the
fire or flame or use a dry chemical or foam type
extinguisher.
Safety and warnings
Important safety instructions
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
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organisms which may cause food poisoning.
Take particular care during warm weather.
Always keep oven vents unobstructed.
Do not operate your appliance by means of
an external timer or separate remote-control
system.
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Safety and warnings
Important safety instructions
Caution: Hot air can blow from the vent at the
top of the oven as part of the oven’s cooling
system.
Placement of oven shelves: always position
shelves in the desired location while the oven
is cool (before preheating). If a shelf must be
removed while the oven is hot, do not let the
oven mitts or potholder contact hot heating
elements in the oven or the base of the oven.
Do not clean the oven seal or use any ovencleaning products on it. It is essential for a good
seal, which ensures that the oven operates
efficiently. Care should be taken not to rub,
damage or move it.
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.
Safety and warnings
Important safety instructions
Do not use a steam cleaner to clean any part of
the oven.
Before starting a Self Clean cycle, remove oven
shelves, side racks, and all other cookware/
utensils, and wipe up large food spills or grease
deposits.
Before starting a Self Clean cycle, make sure you
move any pet birds to another, closed and wellventilated room. Some pet birds are extremely
sensitive to the fumes given off during a Self
Clean cycle and may die if left in the same room
as the oven during such a cycle.
During a Self Clean cycle, the oven reaches
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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.
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Cooking guide
Congratulations on your new purchase. Your Fisher & Paykel oven has a number of features to
make cooking a great experience for you:
a wide choice of oven functions
a convenient Self-Clean function (some models only) – see ‘Using the Self Clean function’
intuitive controls and displays
illuminated halos around the dials for visual feedback
Before you start
Make sure the installer has completed the ‘Final checklist’ in the Installation instructions.
Read this guide, taking special note of the ‘Safety and warnings’ section.
Remove all packaging and dispose of it responsibly. Make sure all cable ties used to
secure the shelves during shipping have been removed. Recycle items that you can.
Check that you have all the accessories listed in the separate ‘Quick start guide’.
Make sure you follow the instructions under ‘Setting the clock and first use’ in the separate
‘Quick start guide’ before using your oven.
General guidelines
This oven has been designed to utilise its four elements and rear fan in differing combinations to
provide you with enhanced performance and a wide range of functions, allowing you to cook all
types of food to perfection.
Outer
Element
Inner
Element
Shelf positions
6
5
Fan
Rear
Element
(concealed)
Lower
Element
(concealed)
4
3
2
1
Cooking guide
BAKING
For best results when baking, always pre heat your oven. The halo will turn from red to white
when the preset temperature is reached.
Do not open the door until at least ¾ of the way through cooking.
Make sure cake pans do not touch each other or the sides of the oven.
When baking double the recipe (especially cookies) you may need to increase the time.
Your cookware will influence baking times. Dark pans absorb the heat more quickly than
reflective pans; glass cookware may require a lower temperature
Multi-shelf baking may also require a slight increase in cooking time.
Always leave a space between shelves when multi-shelf cooking to allow the air to circulate.
Use the Warm function for proving bread dough.
Shelf Position Guide
Place your baking on a shelf that will have the top of your pan near the centre of the oven cavity.
ROASTING
Your oven has a dedicated Roast function. This is designed to brown the outside of the meat but
still keep the inside moist and juicy.
Use the meat probe (some models only) for perfect results. See ‘Using the Meat Probe’.
Boneless, rolled or stuffed roasts take longer than roasts containing bones.
Poultry should be well cooked with the juices running clear and an internal temperature of 75°C.
If using a roasting bag, do not use the Roast function. The initial searing stage is too hot for
roasting bags. Use Fan Bake or Fan Forced and follow the manufacturer’s instructions.
When using the Roast function, do not cover your roast, as this will stop the searing process
browning the outside of the meat. If you prefer to roast in a covered pan, use the Fan Bake
function instead and increase the temperature by 20°C.
Cook larger cuts of meat at a lower temperature for a longer time. The meat will cook more
evenly.
Always roast meat fat side up. That way, basting may not be required.
Always rest the meat for at least 10 minutes after roasting to allow the juices to settle. Remember
the meat will continue to cook for a few minutes after removing it from the oven.
Try our new Vent Bake function as an alternative for roasting pork. The drier atmosphere will
help to perfect your crackling.
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Shelf Position Guide
Place the meat on a shelf so that the meat is in the centre of the oven or lower.
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Cooking guide
GRILLING
This is a healthier alternative to frying.
Always grill with the oven door completely shut.
If you use glass or ceramic pans, be sure they can withstand the high temperatures of the grill.
To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the meat
halfway through cooking.
Brush meat with a little oil to help keep the meat moist during cooking. Alternatively marinate
the meat before grilling (but be aware that some marinades may burn easily).
Where possible grill cuts of meat of a similar thickness at the same time. This will ensure even
cooking.
Always keep a close watch on your food while grilling to avoid charring or burning
Shelf Position Guide
For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
Thicker cuts of meats should be grilled on lower shelves or at a lower grill setting to ensure even
cooking.
REHEATING
Use Bake, Fan Bake or Vent Bake to reheat food.
Bake and Vent Bake are particularly good for reheating pastry based items, as the base heat will
help re-crisp the pastry case.
Always reheat food to piping hot. This reduces the risk of contamination by harmful bacteria.
Once hot, use the Warm function to keep the food warm.
Never reheat a food more than once.
If you wish to finish cooking using the residual heat in the oven
Leave the oven on and reduce the heat to the lowest temperature. Leaving the oven on will
decrease the risk of condensation forming (condensation may cause damage to the oven cavity
and surrounding cabinetry).
Oven functions
Important!
Depending on your model, you may only have some of these functions.
Bake
upper outer and lower elements
Heat comes from both the upper and lower elements. The fan is not used in this function.
Ideal for cakes and foods that require baking for a long time or at low temperatures.
This function is not suitable for multi-shelf cooking.
Ideal for moist foods that take a longer time to cook eg rich fruit cake, or bread in combination with
Vent Bake.
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Vent Bake
upper outer and lower elements with additional venting
Heat is produced by the upper and lower elements and additional oven venting is used to
remove excess moisture, reducing the formation of steam and condensation.
Vented baking allows the moisture content of the oven to be reduced, without compromising
the temperature.
The venting system results in gentle air movement without the need to use a fan.
It provides gentle browning without the `drying out’ effect of a fan
Reducing the formation of condensation means it is perfect way to slow cook meat dishes.
You may switch from Bake to Vent Bake for foods that like a moist (steamy) start to the cooking
process and then benefit from a drier finish (such as bread).
Ideal for foods such as:
- meringues, pavlova
- Yorkshire pudding
- finishing off choux pastry, croissants, breads
- slow cooked meat dishes
- poached foods (fish, chicken)
- dishes where initial crisping of the outside is desired (eg pork belly)
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Oven functions
Fan Bake
fan plus upper outer and lower elements
The oven fan circulates hot air from the top outer and the lower elements and distributes it
around the oven cavity.
Food cooked tends to brown more quickly than foods cooked on the traditional Bake function.
You may need to decrease the time from that recommended in traditional recipes.
Use Fan Bake at a low temperature: 50°C for drying fruit, vegetables and herbs.
Ideal for single shelf baking that takes less than an hour to cook – foods such as muffins, scones and
cupcakes or things like enchiladas.
Grill
upper inner and outer elements
Intense radiant heat is delivered from both top elements. There are 9 steps between ‘Lo’ and ‘Hi’
(100% power).
Preheating is not essential although some people prefer to allow the element to heat for a few
minutes before they place food under the grill.
The temperature halo will remain red while using the grill function.
The most suitable function for ‘finishing off’ many meals, for example browning the top of potato
gratin and frittata.
Ideal for toasting bread or for top browning to ‘finish off dishes’.
Oven functions
Fan Grill
fan plus upper inner and outer elements
This function uses the intense heat from the elements for top browning and the fan to ensure
even cooking of foods.
Use in combination with separately purchased Rotisserie kit. The slowly rotated food is basted
continuously in its own juices, making it tender on the inside and well browned and full of
flavour on the outside. See ‘Using the rotisserie’ in the User guide.
Meat, poultry and vegetables cook beautifully; food is crisp and brown on the outside while the
inside remains moist and tender.
Ideal for whole chicken, tenderloin of beef or grilling your favourite chicken, fish or steak.
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Fan Forced
fan and rear element
By using the central rear heating element and fan, hot air is blown into the cavity, providing a
consistent temperature at all levels, making it perfect for multi-shelf cooking.
Trays of cookies cooked on different shelves 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.
When multi-shelf cooking it is important to leave a gap between trays (eg use shelves 3 & 5) to
allow the air to move freely. This enables the browning of foods on the lower tray.
If converting a recipe from Bake to Fan Forced, we recommend that you decrease the bake time
or decrease the temperature by approximately 20°C.
For items with longer bake times (eg over an hour) it may be necessary to decrease both time
and temperature.
Ideal for multi-shelf cooking biscuits, cookies, scones, muffins and cupcakes.
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