Fisher & Paykel OR90SCI6X1 User Manual

FREESTANDING COOKER

OR90SCI6 & OR90SDI6 models

USER GUIDE

NZ AU

CONTENTS

Safety and warnings 2

Introduction 9

First use

Control panel and clock display 11

Setting the clock 12

Positioning the shelves 13

Conditioning the oven and warming drawer 16

Oven use

Cooking guide 18

Oven functions 20

Cooking charts 24

Setting the timer 30

Auto Cook 32

Using the rotisserie 36

Locking the oven controls 38

User preference settings 40

Sabbath mode 42

Cooktop use

Using your induction cooktop 44

Locking the cooktop controls 48

Using your cooktop's special features 49

Choosing the right cookware 55

Cooking guidelines 57

Using the warming drawer 60

Care and cleaning

Manual cleaning chart 61

Removing and replacing the oven door 67

Removing and replacing the side racks 69

Removing and replacing the warming drawer 70

Replacing an oven light bulb 71

Using the Self Clean function 72

Troubleshooting 75

Alert codes 81

Warranty and service 83

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 website listed on the back cover or contact your Fisher & Paykel dealer.

SAFETY AND WARNINGS

Your freestanding cooker has been carefully designed to operate safely during normal cooking procedures. Please keep the following guidelines in mind when you are using it:

WARNING!

Electrical Shock Hazard Switch the cooker off at the wall before replacing fuses or the oven lamp. Failure to follow this advice may result in electrical shock or death.

WARNING!

Cut Hazard Take care - some edges are sharp. Failure to use caution could result in injury or cuts.

WARNING!

Health Hazard This appliance complies with electromagnetic safety standards. However, persons with cardiac pacemakers or other electrical implants (such as insulin pumps) must consult with their doctor or implant manufacturer before using this appliance to make sure that their implants will not be affected by the electromagnetic field. Failure to follow this advice may result in death.

SAFETY AND WARNINGS

WARNING!

Fire Hazard Unattended cooking on a hob with fat or oil can be dangerous and may result in fire. NEVER try to extinguish a fire with water, but switch off the appliance and cover flame, eg with a lid or fire blanket. 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 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 the oven or storage compartment, or on the cooktop surface. Failure to follow this advice may result in overheating, burning, and injury.

SAFETY AND WARNINGS

WARNING!

Hot Surface Hazard During use, accessible parts of this appliance will become hot enough to cause burns. Do not let body, clothing or any item other than suitable cookware contact with the ceramic glass until the surface is cool. Never leave metal objects (such as kitchen utensils) or empty pans on the cooktop as they can become hot very quickly. Beware: magnetisable metal objects worn on the body may become hot in the vicinity of the cooktop. Gold or silver jewellery will not be affected. Handles of saucepans may be hot to touch. Check saucepan handles do not overhang other cooking zones that are on. Keep handles out of reach of children. To avoid burns and scalds keep children away. Do not touch hot surfaces inside the oven. Use oven mitts or other protection when handling hot surfaces such as oven shelves or dishes. Take care when opening the oven door. Let hot air or steam escape before removing or replacing food. Do not touch the cooktop components, burners, trivets/pan supports or the base when hot. Before cleaning, turn the cooker off and make sure it is cool. Failure to follow this advice could result in burns and scalds.

SAFETY AND WARNINGS

IMPORTANT SAFETY INSTRUCTIONS!

y Read all the instructions before using the appliance.

Use the appliance only for its intended purpose as described in these instructions.

y Proper installation: be sure your appliance is

properly installed and earthed by a qualified technician. A risk of tip-over exists when the appliance is not installed in accordance with the installation instructions.

y Do not operate the appliance if it is damaged or

not working properly. If you received a damaged

product, contact your dealer or installer immediately. y Clean only the parts listed in this manual. y Do not modify this appliance. y This appliance is to be serviced only by a Fisher &

Paykel trained and supported service technician. y Isolating switch: make sure this cooker is connected

to a circuit which incorporates an isolating switch

providing full disconnection from the power supply. y Household appliances are not intended to be played

with by children. y 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

play with the appliance or to sit or stand on any part

of the appliance. y Do not store things children might want above the

oven. Children could be burned or injured while

climbing on the oven to retrieve items. y The cooktop is not intended to be operated by

means of an external timer or separate remote

control system. y CAUTION: the cooking process has to be supervised.

A short-term cooking process has to be supervised

continuously.

SAFETY AND WARNINGS

IMPORTANT SAFETY INSTRUCTIONS!

y 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. y 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 warmer weather. y Do not place aluminium foil, dishes, trays, water

or ice on the oven floor during cooking as this will

irreversibly damage the enamel. y Do not use aluminum foil to line any part of the

oven, storage drawer or cooktop. This will cause

heat to be trapped underneath it. This trapped heat

can upset the cooking performance and damage the

finish of the oven or cooktop parts. y Do not stand on the door, or place heavy objects on

it. y Do not use harsh abrasive cleaners or sharp metal

scrapers to clean the oven door glass since they

scratch the surface, which may result in shattering of

the glass. y Do not use a steam cleaner to clean any part of the

cooker. y Do not store flammable items in the oven or storage

drawer or on the cooktop surface.

SAFETY AND WARNINGS

IMPORTANT SAFETY INSTRUCTIONS!

y Do not place aluminium foil or plastic dishes on the

cooktop. y Do not let large saucepans or frying pans overlap the

bench as this can deflect heat onto your benchtop

and damage the surface. y Do not let large saucepans, frying pans or woks push

any other pans aside. This could make them unstable

or deflect heat onto your benchtop and damage the

surface. y Saucepan handles may be hot to touch. Keep

handles out of reach of children. y If the electrical supply cord is damaged, it must only

be replaced by a qualified repairer. y This oven is not to be used as a space heater,

especially if it is installed in marine craft or in a

caravan. y 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. y Always keep oven vents unobstructed. y 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. y Caution. Hot air can blow from the vent at the top of

the oven as part of the oven’s cooling system. y Placement of oven shelves: always position shelves

in the desired location before preheating the oven.

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.

INTRODUCTION

90cm MODELS

OR90SCI6 OR90SDI6

Before you start

Features may vary

1 Make sure that the anti-tip bracket at the rear of the cooker has been properly installed. 2 Make sure that the installer has completed the ‘Final checklist’ in the Installation

instructions.

3 Read this guide, taking special note of the ‘Safety and warnings’ section. 4 Remove all accessories and packaging from the oven and cooktop. Recycle items that

you can. If any adhesive residue is left on surfaces, remove this using dishwashing liquid on a soft cloth. Do not use any harsh or abrasive cleaners.

5 Make sure you follow the instructions under ‘First use’ before using your cooker for

cooking.

INTRODUCTION

A word on induction cooking

Induction cooking is a safe, advanced, efficient, and economical cooking technology.

It works by electromagnetic vibrations generating heat directly in the pan, rather than

indirectly through heating the glass surface. The glass becomes hot only because

the pan eventually warms it up. This technology has a number of advantages over

traditional radiant energy cooking:

y Heat-up times are much faster. y Use is safer as no heating takes place unless a suitable pan is placed on the

cooking zone.

y As heat is transferred without loss, you save energy.

Overview

Features may vary.

Clock display and controls

Full extension sliding shelves

Grill rack

Oven function and

temperature dials

Control panel

Oven frame

Side racks

Oven door gasket

Induction cooktop

Back trim

Warming drawer control

Cooktop control dials

Label with model and serial numbers

Foot (cover)

Roasting dish

Warming drawer

FIRST USE

Control panel layout

1 8

23 4 5 6 7

1 Oven display 2 Cancel/back button 3 Select/Scroll control 4 Function dial 5 Temperature dial

6 Cooktop control dials

Clock display and controls

Timer (see ‘Setting the timer’)

Auto cook (see ‘Auto cook’)

Lock (see ‘Locking the oven controls’)

7 Warming drawer dial 8 Warming drawer indicator

Remote Mode (not available on this product)

Wireless connection (not available on this product)

Rotisserie (See ''Using the rotisserie'')

NOV 25

Cancel/back button

y Press to go back y Press and hold to cancel

CANCEL REMOTE

Select

y Press to accept or to enter a menu

(Remote mode not available on this product)

Scroll control

y Turn clockwise or anticlockwise to scroll

through menu options

FIRST USE

Setting the clock

When your oven is first turned on, or after a power cut, the display will flash. You will

need to set the clock in order to use the oven.

CANCEL REMOTE CANCEL REMOTE

1 Scroll to choose your preferred

clock display.

Select between:

y Analog y 24-hr digital y 12-hr digital y Display off**

2 Press to confirm.

Set

Time of day

12:00

minutes

REMOTE REMOTECANCEL

Time of day

12:00

CANCEL

Set

minutes

Time of day

ampmpm

CANCEL

Set

REMOTE REMOTECANCEL

Set

Time of day

2AIf you have set analog or 12-hr digital

display:

y Scroll to select am or pm. y Press to confirm.

Set

Time of day

12:00

hours

Time of day

12:00

CANCEL

Set

hours

REMOTEREMOTECANCEL

3 Scroll to set the minutes.

y Scroll to select am or pm. y Press

to confirm.

REMOTECANCEL

5 Press to confirm the time is

correctly set.

y The clock is now set and you

can begin using your oven.

4 Scroll to set the hours.

y Press

to confirm.

** With this option saved, you can still use the oven and timer, however the display will remain unlit. You cannot use any automatic cooking functions when this option is selected. To quit this option and enable the display, press and hold CANCEL.

FIRST USE

Positioning the shelves

y Shelf positions are numbered from the bottom. y Position the shelves you will need before turning the oven on. y For advice on which shelf position to use, see sections ‘Oven functions’, ‘Oven cooking

guidelines’, and ‘Cooking charts’.

IMPORTANT!

Always position the oven shelves before turning the oven on. Remove any unused shelves and baking utensils from the oven.

7 6

5 4

3 2

Wire shelf

Safety stop

Wire shelf

Flat wire shelf and step-down wire shelf (not pictured)

y These shelves have safety stops to

keep them from sliding out of the oven when pulled forward.

y The front stops prevent the shelves

from hitting against the back of the oven.

Front safety stop

Wire shelf

Front stop

Full extension sliding shelves

y The wire shelves and slides are built

together as one unit.

y When positioned correctly, the slides

will prevent the wire shelves from tilting when pulled forward.

y Beware: these shelves are heavy.

Slide

Safety stop

Full extension sliding shelf

To insert the sliding shelves

Guard rail

FIRST USE

1 Make sure the guard rail is at the

back, facing up and the slides are not

extended.

3 Hook the rear tags over the wires of the

desired shelf position on both side racks.

To remove the shelves

2 Hold the shelf firmly with both hands,

making sure you grip the wire shelf too to stop it sliding forward.

4 Push the shelf all the way into the oven,

ensuring the front and rear tags either side are securely locked behind the side rack wires.

1 Wait for the oven to cool down completely. 2 Hold the shelf firmly with both hands, making sure you grip the wire shelf too to stop it

sliding forward.

3 Pull the shelf forward about ¾ of the way. 4 Lift the rear of the shelf slightly so that the tags clear the side rack wires, then remove.

To insert the wire shelves

Guard rail

FIRST USE

1 Make sure the guard rail is at the back,

facing up.

Safety stop

2 Position the shelf: it should rest on the

side rack wires, as shown.

3 Tilt the front up slightly to help the safety stops clear the side rack wires.

4 Lower the shelf back onto the side rack wires and slide all the way into the oven.

To remove the shelves

1 Wait for the oven to cool down completely. 2 Pull the shelf forward about ¾ of the way. 3 Tilt the front up slightly to help the safety stops clear the side rack wires. 4 Remove the shelf.

FIRST USE

Conditioning the oven

It is important to condition your oven before using it for cooking and baking.

Conditioning will burn off any manufacturing residues and ensure that you get the best

results right from the start.

Before you start:

y Make sure you have removed all packaging and any cable ties used to secure the

shelving during transit.

y Make sure all shelves are fitted in the oven. y Make sure all oven control dials are turned to O (OFF).

--->

200C

1 Select the Bake function.

y The halo will glow white.

Fan

Grill

3 After 30 minutes, select the Fan Grill function.

y Heat at 200°C for 10 minutes.

2 Set the temperature to 200°C for 30

minutes.

y The halo will glow red while the oven is

heating up.

y The actual temp will show on the

screen.

y When the oven has heated a tone will

sound and the halo will turn white.

Fan

Forced

4 After 10 minutes, select the Fan Forced function.

y Heat at 200°C for 20 minutes.

FIRST USE

FUNCTION TEMPERATURE

5 After 20 minutes turn both the function and temperature dials to 0 (OFF). The halos will go out.

y There will be a distinctive smell and a small amount of smoke during the conditioning

process as manufacturing residue is burnt off. This is normal, but make sure the kitchen

is well ventilated during the conditioning.

y Once cooled, wipe out the oven and warmer drawer with a damp cloth and mild

detergent, and dry thoroughly.

Conditioning the warming drawer

IMPORTANT!

Make sure the drawer is empty and all packaging has been removed.

1 Push in the warmer dial and turn

clockwise to HI. y The indicator will glow red. y Heat on HI for 2 hours.

y There will be a distinctive smell and a small amount of smoke during the conditioning

process as manufacturing residue is burnt off. This is normal, but make sure the kitchen is well ventilated during the conditioning.

y Once cooled, wipe out the drawer with a damp cloth and mild detergent, and dry

thoroughly.

2 After 2 hours turn warmer dial to

0 (OFF).

y The indicator will go out.

COOKING GUIDE

Oven cooking guidelines

IMPORTANT!

y Use all the oven modes with the oven door closed. y Never use aluminum foil to cover the oven shelves or to line the floor of the oven. The

trapped heat can irreversibly damage the enamel and may even cause fire.

y Do not place water, ice, or any dish or tray directly on the oven floor, as this will

irreversibly damage the enamel.

y Do not cover the roasting dish with aluminum foil. This will catch the grease and could

cause fire.

y Do not use plastic wrap or wax paper in the oven. y For food safety reasons, do not leave food in the oven for longer than two hours

before and after cooking or defrosting. This is to avoid contamination by organisms which may cause food poisoning. Take particular care during warmer weather.

Fans Upper elements

Lower element (concealed)

Shelf positions

BAKING

y For best results when baking, always preheat your oven. The temperature halo will

change from red to white when the set temperature is reached.

y While the oven is heating the grill element will be on. y We advise you do not open the door until at least ¾ of the way through cooking. y Make sure cake pans do not touch each other or the sides of the oven. y When baking double the recipe (especially cookies) cook time may need to increase. y Your cookware will influence baking times. Dark pans absorb the heat more quickly than

reflective pans; glass cookware may require a lower temperature.

y Multi-shelf baking may also require a slight increase in cooking time.

Shelf Position Guide

y Single shelf: place your baking on a shelf that will have the top of your pan near the

center of the oven cavity.

y Multi shelf: always leave a space between shelves to allow the air to circulate.

COOKING GUIDE

Oven cooking guidelines

ROASTING

y The Roast function is designed to brown the outside of the meat but still keep the inside

moist and juicy. y Boneless, rolled or stuffed roasts take longer than roasts containing bones. y Poultry should be well cooked with the juices running clear and an internal temperature

of 74°C. y 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. y 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. y Cook larger cuts of meat at a lower temperature for a longer time. The meat will cook

more evenly. y Always roast meat fat side up. That way, basting may not be required. y Always rest the meat for at least 10 minutes after roasting to allow the juices to settle. y Remember the meat will continue to cook for a few minutes after removing it from the

oven.

Shelf Position Guide

Place the meat on a shelf so that is is in the center of the oven or lower.

GRILLING

y This is a healthier alternative to frying. y Always grill with the oven door completely shut. y For best results allow 5 minutes of preheat before placing food in the oven. y If you use glass or ceramic pans, be sure they can withstand the high temperatures of

the grill. y To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the

meat halfway through cooking. y Brush meat with a little oil to help keep the meat moist during cooking. Alternatively

marinade the meat before grilling (but be aware that some marinades may burn easily). y Where possible grill cuts of meat of a similar thickness at the same time. This will ensure

even cooking. y Always keep a close watch on your food while broiling to avoid charring or burning.

Shelf Position Guide

y For thinner cuts of meat, toasting or browning foods, use a higher shelf position. y Thicker cuts of meats should be grilled on lower shelves or at a lower grill setting to

ensure even cooking.

REHEATING

y Use Bake or Fan Bake to reheat food. y Bake and Fan Bake are particularly good for reheating pastry based items, as the base

heat will help re-crisp the pastry case. y Always reheat food to piping hot. This reduces the risk of contamination by harmful

bacteria. y Once hot, set the oven temperature to WARM or use the warming drawer to keep food

hot.

Never reheat food more than once.

OVEN FUNCTIONS

IMPORTANT!

y Use all the functions with the oven door closed.

BAKE

upper outer and lower elements

y Heat comes from both the upper and lower elements. The fan is not used in this

function.

y Ideal for cakes and foods that require baking for a long time or at low temperatures. y 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.

FAN FORCED

fan and rear element

y 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.

y Trays of cookies cooked on different shelves are crisp on the outside and chewy in the

middle.

y Meat and poultry are deliciously browned and sizzling while remaining juicy and tender. y Casseroles are cooked to perfection and reheating is quick and efficient. y 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.

y 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.

y 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..

OVEN FUNCTIONS

GRILL

upper inner and outer elements

y Intense radiant heat is delivered from both top elements. You can use Grill on Low OR

High (100% power).

y For best results allow 5 minutes of preheat before placing food in the oven. y The temperature halo will remain white while using the Grill function. y 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’.

FAN GRILL

fan plus upper inner and outer elements

y This function uses the intense heat from the elements for top browning and the fan to

ensure even cooking of foods.

y 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 broiling your favourite chicken, fish or steak.

FAN BAKE

fan plus upper outer and lower elements

y The oven fan circulates hot air from the top outer and the lower elements and

distributes it around the oven cavity.

y Food cooked tends to brown more quickly than foods cooked on the traditional Bake

function.

y You may need to decrease the time from that recommended in traditional recipes.

Ideal for single shelf baking that takes less than an hour to cook – foods such as muffins,

biscuits and cupcakes or things like enchiladas.

OVEN FUNCTIONS

PASTRY BAKE + PIZZA

fan plus lower element

y The fan circulates heat from the lower element throughout the oven. y Excellent for cooking pizza and flatbreads as it crisps the base beautifully without

overcooking the top.

y Set the temperature to for optimum pizza cooking temperature.

Ideal for foods such as sweet and savoury pastry foods and delicate foods that require

some top browning eg frittata, quiche.

ROAST

fan plus upper and lower elements

y A two-step program. An initial 20 minute searing stage crisps and browns the roast and

caramelises 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

is full of flavor.

y Oven does not require preheating. y If desired, use the broil rack or grid, or place vegetables under the roast to allow the

juices to drain away from your meat. This will allow the hot air to circulate under the

meat as well.

Ideal for Roasting meat, chicken and vegetables.

OVEN FUNCTIONS

RAPID PROOF

this is not a cooking function

y Gentle heat is generated from the upper and lower elements. y Provides the optimum warm and draft-free environment for proving

yeast dough. y This method provides a faster proof time than at room temperature. y To prevent overproofing we recommend you check the dough every

30mins.

Proving dough

1 Place dough in a lightly oiled bowl and cover with plastic wrap

and/or a clean damp cloth.

2 Position the bowl in the center of the oven. 3 Select Rapid Proof function.

SELF CLEAN

this is not a cooking function

y Self Clean takes care of the mess and grime that is traditionally

associated with oven cleaning. y There are two Self Clean cycles available:

y Standard clean (which takes a minimum of 4 hours) for normal to

heavy cleaning.

y Light clean (which takes a minimum of 3 hours) for lightly soiled

ovens. y Always clean the inner door glass pane first. y See ‘Using the Self Clean function’ for details.

COOKING CHARTS

y Shelf positions are counted from the base up (1 is the lowest, 7 is the highest).

Position shelves before you turn the oven on. y For best results preheat the oven. y Multi-shelf cooking may need the shelves rotating midway through cooking. y Oven accessories may temporarily deform slightly when they become hot.

This is normal and does not affect their function.

BAKING

FOOD SHELVES

Biscuits Plain Single

Multi

Chewy Choc Chip Single

Multi

Oatmeal Single

Cakes Vanilla Single

Pound Cake Single

Butter / Chocolate Single

Chocolate Brownie

Rich Fruit Cake Single

Light Fruit Cake Single

(single large) Single

Sponge

(20x20cm) Single

Sponge

Shortbread

Muffins / Cupcakes Cupcakes Single

Scones Scones Single

Meringues Meringues Single

Bread/Bread rolls Sandwich Loaf

Pastry Pastry Case

Pies Apple Pie Single

Dessert Crème Brulee

Shortbread

Muffins Single

23x13cm Loaf Tin)

(

Wholewheat Loaf

23x13cm Loaf Tin)

(

Soft Bread Rolls Single

Dough proof Single

Filo Single

Flaky / Puff Single

Choux Single

Croissants Single

Lemon Meringue Single

Baked Cheesecake

Custard Tart

Crème Caramel

(20x 20cm) Single

Single

Multi

Single

(baked blind) Single

Multi

(in water bath) Single

(blind bake, then add filling) Single

(in water bath) Single

COOKING CHARTS

The information in these charts are guidelines only. Refer to your recipe or the

packaging and be prepared to adjust the cooking times and settings accordingly.

RECOMMENDED MODE

Fan Bake 3 210 - 220 8 - 10

Fan Forced 1 & 4 or 2 & 5 215 - 230 10 - 12

Fan Bake 3 180 - 190 10 - 15

Fan Forced 1 & 4 or 2 & 5 160 - 170 10 - 15

Fan Bake 3 160 - 170 12 - 15

Bake 3 160 - 165 30 - 35

Bake 3 160 70 - 80

Bake 3 160 - 180 50 - 60

Bake or Classic Bake 3 175 20 - 25

Bake or Classic Bake 3 135 - 150 3 - 6 hrs

Bake 3 155 - 165 60 - 90

Bake 3 170 - 180 30 - 40

Bake 3 170 - 180 15 - 25

Pastry Bake 3 130 - 140 20 - 25

Fan Bake 3 185 15 - 20

Fan Forced 1 & 4 or 2 & 5 170 20 - 25

Fan Bake 3 170 25 - 30

Fan Forced 1 & 4 or 2 & 5 170 25 - 30

Bake 3 215 - 230 10 - 15

Bake 3 120 - 130 60 - 70

Bake 3 200 - 220 40 - 50

Bake 3 200 - 220 35 - 45

SHELF POSITIONS

TEMP (°C) TIME (MINS)

Bake 3 190 15 - 18

Rapid Proof 3 PrF 30

Pastry Bake 2 or 3 175 15

Fan Bake 3 200 15 - 25

Fan Bake 3 185 - 200 20 - 30

Fan Bake 3 200 - 210 30 - 35

Fan Forced 1 & 4 or 2 & 5 200 - 20 30 - 35

Fan Bake 3 190 - 200 15 - 25

Fan Forced 1 & 4 or 2 & 5 190 - 200 15 - 25

Pastry Bake or Fan Bake 3 190 - 200 25 - 30

Pastry Bake or Fan Bake 3 175 - 180 30 - 40

Classic Bake 3 160 50 - 60

Classic Bake 3 175 - 150 15 - 30

Classic Bake 3 135 35 - 45

Classic Bake 3 175 35 - 45

COOKING CHARTS

SAVOURY

FOOD SHELVES

Meat Pie Single

Sausage Rolls Single

Vegetables Single

Lasagne Single

Casserole Single

Pizza Single

Quiche

(blind bake, then add filling)

Potatoes (whole, baked) Single

Frittata (shallow) Single

Oven Meals Single

ROASTING

FOOD SHELVES

Beef (Boneless) Rare Single Roast

Medium Roast Well Done Roast

Prime Rib Roast Rare Single Roast

Medium Roast Well Done Roast

Lamb Rack Medium Rare Single Roast Lamb leg (Bone in) Medium Single Roast

Well Done Roast

Lamb leg (Boneless) Medium Single Roast

Well Done Roast

Veal Medium Single Roast

Well Done Roast

Chicken Whole Unstuffed Single Fan Grill

Whole Stuffed Bake Whole Butterflied Fan Grill

Turkey (Whole) Stuffed Single Bake

Unstuffed Bake

Pork (Boneless) Medium Single Roast

Well Done Roast

Pork Crackling Crisp (watch closely) Single Fan Grill Venison Brown in a pan

first.

Rare Single Fan Grill

Medium Rare

Single

RECOMMENDED MODE

Fan Grill

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