DCS WODV230 User manual

Wall oven
WODV230 and WOSV230
models
US CA
USER GUIDE

This user guide is an accompaniment to your ‘Quick start guide’ which is included
with your oven.
For operating instructions, see your ‘Quick start guide’. If you no longer have your
‘Quick start guide’, you can download it from our website, listed on the back cover.
Refer to your ‘Quick start guide’ for information on:
 Setting the clock
 Controls
 Positioning the shelves
 Conditioning the oven before first use
 Using the timer

1
CONTENTS
Safety and warnings 2
Cooking guide 6
Oven functions 9
Cooking charts 14
Automatic cooking 20
Using the meat probe 25
User preference settings 28
Sabbath mode 30
Care and cleaning 32
Using the Self Clean function 37
Troubleshooting 40
Alert codes 44
Warranty and service 46
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 DCS by Fisher & Paykel dealer.

2
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 electrical shock.
!
WARNING!
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 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 death or serious injury.
!
WARNING!
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 color. 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 may result in serious injury.
!

3
SAFETY AND WARNINGS
WARNING!
Cut Hazard
Take care - some edges are sharp.
Failure to use caution could result in injury or cuts.
!
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 grounded by a
qualified technician.
 Isolating switch: make sure this oven is connected to a circuit which incorporates an
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.
 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.

4
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 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.
 Caution: Hot air can blow from the vent at the base 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 oven-cleaning 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.
 Do not use a steam cleaner to clean any part of the oven.
 Double oven models only:
 You can only Self Clean one oven at a time, and whilst in a Self Clean cycle, the other
oven cannot be used.

5
SAFETY AND WARNINGS
IMPORTANT SAFETY INSTRUCTIONS
 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 well-ventilated 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 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 California 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. Small 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.

6
PROBE: 100
TIMER: 2H 15M
SET: 175
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
COOKING GUIDE
Congratulations on your new purchase. Your DCS by 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 – see ‘Using the Self Clean function’
 intuitive controls and displays
 illuminated halos around the knobs 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.
Setting an oven function
Turn the function knob to the right to
select a function. Turning the knob to the
following positions will select the
corresponding function, which appears
in the display:
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
Lower
Element
(concealed)
Rear Element
(concealed)
Outer
Element Shelf positions
Fan
OFF BAKE
CONV BAKE
TRUE CONV
BROIL
MAXI BROIL
CONV BROIL
CONV PASTRY
ROAST
PASTRY BAKE
WARM
SELF CLEAN
Inner
Element
1
2
3
4
5
6
7
8

7
BAKING
 For best results when baking, always pre heat your oven. The broil element may come
on for a short time while the oven is heating up. The temperature knob halo will turn
from white to orange when the preset temperature is reached.
 Do not open the door until at least 3/4 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.
Shelf Position Guide
Place your baking on a shelf that will have the top of your pan near the center 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 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 165°F / 75°C.
 If using a roasting bag, do not use the ROAST function. The initial searing stage is too
hot for roasting bags. Use CONV BAKE or TRUE CONV 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 CONV BAKE function instead and increase the temperature by 70°F / 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.
Shelf Position Guide
Place the meat on a shelf so that the meat is in the center of the oven or lower.
Shelf positions
COOKING GUIDE

8
COOKING GUIDE
BROILING
 This is a healthier alternative to frying.
 Always broil with the oven door completely shut.
 If you use glass or ceramic pans, be sure they can withstand the high temperatures of
broiling.
 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 broiling (but be aware that some marinades may burn easily).
 Where possible broil 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 broiling to avoid charring or burning.
 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 circulate around it. This gives more even browning and
a result similar to a rotisserie.
 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.
Shelf Position Guide
 For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
 Thicker cuts of meats should be broiled on lower shelves or at a lower broil setting to
ensure even cooking.
REHEATING
 Use BAKE or CONV BAKE to reheat food.
 BAKE function is 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 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).

9
OVEN FUNCTIONS
IMPORTANT!
 Use all the functions with the oven door closed.
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.
BAKE
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY 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 CONV BAKE at a low temperature: 120°F / 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,
English scones and cupcakes or things like enchiladas.
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
CONV BAKE

10
OVEN FUNCTIONS
upper inner element
 Intense radiant heat is delivered from the inner top element.
 Preheating is not essential although some people prefer to allow the element to heat for
a few minutes before they place food under the broil element.
 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’.
BROIL
TRUE CONV
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 TRUE CONV, we recommend that you decrease the
bake time or decrease the temperature by approximately 70°F / 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, cookies, English scones, muffins and cupcakes.
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE

11
OVEN FUNCTIONS
upper inner and outer elements
 Intense radiant heat is delivered from both top elements.
 Preheating is not essential although some people prefer to allow the element to heat for
a few minutes before they place food under the broil element.
 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’.
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
MAXI BROIL
CONV BROIL
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.
 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 favorite chicken, fish or steak.
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE

12
fan plus lower element
 The fan circulates heat from the lower element throughout the oven.
 Excellent for cooking pizza as it crisps the base beautifully without overcooking the
topping.
Ideal for foods such as sweet and savory pastry foods and delicate foods that require
some top browning eg frittata, quiche.
lower element only
 Heat comes from the lower element only, the fan is not used.
 This is the traditional baking function, suitable for recipes that were developed in older
ovens.
 Bake on only one shelf at a time.
 The oven will be hotter at the top.
Ideal for foods that require delicate baking and have a pastry base, like custard tarts,
pies, quiches and cheesecake or anything that does not require direct heat and browning
on the top.
fan plus upper and lower elements
 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 flavour.
 Oven does not require preheating.
 If desired, use the broil rack, 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.
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
CONV PASTRY
ROAST
PASTRY BAKE
OVEN FUNCTIONS

13
this is not a cooking function
 Provides a constant low heat of less than 195°F / 90°C.
 Use to keep cooked food hot, or to warm plates and serving dishes.
To reheat food from cold, use another oven function to heat the food
piping hot and only then change to Warm, as this function alone
will not bring cold food up to a high enough temperature to kill any
harmful bacteria.
 Use the WARM function to prove bread. See ‘Tips for proving bread’.
this is not a cooking function
 The Self Clean cycle takes care of the mess and grime that is
traditionally associated with oven cleaning.
 There are two Self-Clean cycles available:
 Self clean (which takes 5 hours) for normal cleaning and
 Light self-clean (which takes 4 hours) for lightly soiled ovens.
 See ‘Using the Self Clean function’ in the User guide for details.
WARM
SELF CLEAN
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 will 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 CONV or CONV BAKE at 120°F / 50°C.
Tips for proofing bread
 Your oven provides an ideal sealed environment for proofing bread.
1Select the WARM function.
2Adjust the temperature down until the display shows `Lo’ .
3Place dough in a lightly oiled bowl and cover with plastic wrap and/or a clean damp
cloth.
4Place the bowl into the warmed oven on shelf position 1.
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. Placing water, ice or any dish or tray directly on the oven
floor will irreversibly damage the enamel.
OVEN FUNCTIONS

14
COOKING CHARTS
BAKING
 Shelf positions are counted from the base up
(1 is the lowest, 8 is the highest).
Position shelves before you turn the oven on.
 For best results preheat the oven to the required temperature.
 The broil element may come on while the oven is heating up.
 The halo on the temperature knob will change from white to orange when the oven has
reached the selected temperature. The halo may change between white and orange as
the oven maintains its set temperature.
FOOD SHELVES
RECOMMENDED
FUNCTION
SHELF
POSITIONS TEMP (°F) TEMP (°C) TIME
(MINS)
Biscuits Plain Single
Conv Bake 4400 - 425 210 - 220 8 - 10
Multi
True Conv 2 & 5 425 - 450 215 - 230 10 - 12
Chewy Choc Chip Single
Conv Bake 4355 - 375 180 - 190 10 - 15
Multi
True Conv 2 & 5 325 - 340 160 - 170 10 - 15
Sugar Cookies Single
Conv Bake 4350 - 375 175 - 190 7 - 15
Multi
True Conv 2 & 5 325 - 350 160 - 175 7 - 15
Cakes Pound Cake Single
Bake 4 325 160 70 - 80
Chocolate Brownie
(8"x8"/20x20cm pan)
Single
Bake 4 350 175 20 - 25
Angel Food Cake
(10"x4"/25x10cm tube pan)
Single
Bake 4 325 - 350 160 - 175 50 - 60
Rich Fruit Cake Single
Bake 4 275 - 300 135 - 150 3 - 6 hrs
Sponge (single large) Single
Bake 4 350 175 30 - 40
Sponge (2x20cm) Single
Bake 4 350 175 15 - 25
Muffins / Cupcakes Cupcakes Single
Bake 4 365 185 13 - 18
Multi
True Conv 2 & 5 345 170 13 - 18
Muffins Single
Conv Bake 4 345 170 23 - 30
Multi
True Conv 2 & 5 345 170 23 - 30
Scones English Scones Multi
True Conv 4425 - 450 215 - 230 10 - 12
Meringues Meringues Single
Conv Bake 4250 - 270 120 - 130 60 - 70
Bread/Bread rolls Sandwich Loaf
(9"x5"/23x13cm Loaf Pan)
Multi
True Conv 4350 175 40 - 50
Wholewheat Loaf
(9"x5"/23x13cm Loaf Pan)
Single
Bake 4 375 190 35 - 45
Soft Dinner Rolls Single
Bake 4 375 190 15 - 18
Dough Proof Single
Bake 1 LO LO 30
Pastry Pastry Shell (baked blind) Single
Bake 4 350 175 15
Pies Fruit Pie (2 crust) Single
Bake 4 400 - 350 200 - 175 20 - 25
Baked Cheesecake (in water bath) Single
Warm 4 325 160 50 - 60
Pumpkin Pie (blind bake, add filling) Single
Conv Pastry 4350 - 375 175 - 190 15 - 30
English Custard Tart
(blind bake, then add filling)
Single
Conv Bake 4350 - 300 175 - 150 15 - 30
Dessert Crème Brulee (in water bath) Single
Pastry Bake 4275 135 35 - 45
Crème Caramel (in water bath) Single
Pastry Bake 4350 175 35 - 45

15
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.
FOOD SHELVES
RECOMMENDED
FUNCTION
SHELF
POSITIONS TEMP (°F) TEMP (°C) TIME
(MINS)
Biscuits Plain Single
Conv Bake 4400 - 425 210 - 220 8 - 10
Multi
True Conv 2 & 5 425 - 450 215 - 230 10 - 12
Chewy Choc Chip Single
Conv Bake 4355 - 375 180 - 190 10 - 15
Multi
True Conv 2 & 5 325 - 340 160 - 170 10 - 15
Sugar Cookies Single
Conv Bake 4350 - 375 175 - 190 7 - 15
Multi
True Conv 2 & 5 325 - 350 160 - 175 7 - 15
Cakes Pound Cake Single
Bake 4 325 160 70 - 80
Chocolate Brownie
(8"x8"/20x20cm pan)
Single
Bake 4 350 175 20 - 25
Angel Food Cake
(10"x4"/25x10cm tube pan)
Single
Bake 4 325 - 350 160 - 175 50 - 60
Rich Fruit Cake Single
Bake 4 275 - 300 135 - 150 3 - 6 hrs
Sponge (single large) Single
Bake 4 350 175 30 - 40
Sponge (2x20cm) Single
Bake 4 350 175 15 - 25
Muffins / Cupcakes Cupcakes Single
Bake 4 365 185 13 - 18
Multi
True Conv 2 & 5 345 170 13 - 18
Muffins Single
Conv Bake 4 345 170 23 - 30
Multi
True Conv 2 & 5 345 170 23 - 30
Scones English Scones Multi
True Conv 4425 - 450 215 - 230 10 - 12
Meringues Meringues Single
Conv Bake 4250 - 270 120 - 130 60 - 70
Bread/Bread rolls Sandwich Loaf
(9"x5"/23x13cm Loaf Pan)
Multi
True Conv 4350 175 40 - 50
Wholewheat Loaf
(9"x5"/23x13cm Loaf Pan)
Single
Bake 4 375 190 35 - 45
Soft Dinner Rolls Single
Bake 4 375 190 15 - 18
Dough Proof Single
Bake 1 LO LO 30
Pastry Pastry Shell (baked blind) Single
Bake 4 350 175 15
Pies Fruit Pie (2 crust) Single
Bake 4 400 - 350 200 - 175 20 - 25
Baked Cheesecake (in water bath) Single
Warm 4 325 160 50 - 60
Pumpkin Pie (blind bake, add filling) Single
Conv Pastry 4350 - 375 175 - 190 15 - 30
English Custard Tart
(blind bake, then add filling)
Single
Conv Bake 4350 - 300 175 - 150 15 - 30
Dessert Crème Brulee (in water bath) Single
Pastry Bake 4275 135 35 - 45
Crème Caramel (in water bath) Single
Pastry Bake 4350 175 35 - 45

16
COOKING CHARTS
* If multiple shelves are required (eg roasting vegetables at the same time), use True Conv and shelf positions 1 & 4.
SAVOURY
ROASTING
FOOD SHELVES
RECOMMENDED
FUNCTION
SHELF
POSITIONS TEMP (°F) TEMP (°C) TIME
(MINS)
Cornbread Single
Conv Bake 4 400-425 210-215 20-25
Vegetables Single
Conv Bake 4 350-375 175-190 30-50
Lasagne Single
Conv Bake 4 350-375 175-190 35-40
Casserole Single
Bake 4 300-350 150-175 1-2 hours
Pizza Single
Conv Pastry 2 425 220 10-15
Quiche
(blind bake, then add filling)
Single
Conv Pastry 4350 175 15-30
Potatoes (whole, baked) Single
Bake 4 390 200 50-60
Frittata (shallow) Single
Conv Pastry 3 340-360 170-180 15-20
Oven Meals Single
True Conv 4 340-375 170-190 30-40
FOOD SHELVES * RECOMMENDED
FUNCTION
SHELF
POSITIONS
TEMP
(°F)
TEMP
(°C) TIME (MINS) MEAT PROBE
(°F) **
MEAT PROBE
(°C) **
Beef (Boneless) Rare Single Roast
3 320-340 160-170 18-32 /450g 130-138 54-59
Medium Roast
3 320-340 160-170 25-40 /450g 140-165 60-74
Well Done Roast
3 320-340 160-170 30-55 /450g 165-174 74-79
Prime Rib Roast Rare Single Roast
3 320-340 160-170 15-30 /450g 130-138 54-59
Medium Roast
3 320-340 160-170 20-35 /450g 140-165 60-74
Well Done Roast
3 320-340 160-170 25-40 /450g 165-174 74-79
Lamb Rack Medium Rare Single Bake
3390 200 20 122 50
Lamb leg (Bone in) Medium Single Roast
3 320-340 160-170 18-28 /450g 149-158 65-70
Well Done Roast
3 320-340 160-170 20-33 /450g 165-174 74-79
Lamb leg (Boneless) Medium Single Roast
3 320-340 160-170 20-35 /450g 149-158 65-70
Well Done Roast
3 320-340 160-170 25-45 /450g 170-174 77-79
Veal Medium Single Roast
3 320-340 160-170 20-40 /450g 160 71
Well Done Roast
3 320-340 160-170 25-45 /450g 170 76
Chicken Whole Unstuffed Single Conv Broil
3350 175 15-20 /450g 165 75
Whole Stuffed Bake
3350 175 17-22 /450g 165 75
Whole Butterflied Conv Broil
4350 175 40-50 165 75
Turkey (Whole) Stuffed Single Bake
2 or 3 320-340 160-170 17-22 /450g 165 75
Unstuffed Bake
2 or 3 300-330 150-165 15-20 /450g 165 75
Pork (Boneless) Medium Single Roast
3 340-350 170-175 25-40 /450g 145-154 63-68
Well Done Roast
3 340-350 170-175 30-45 /450g 165-174 74-79
Pork Crackling Crisp (watch closely) Single Conv Broil
4 430 220 5 to 10 na na
Venison Brown in a pan
first.
Rare Single Conv Broil
4435 225 7 /2.5cm meat
thickness
120-129 49-54
Medium Conv Broil
4435 225 9 /2.5cm meat
thickness
131-140 55-60