Fisher & Paykel Aerotech OB30 Series User manual

US CA
User guide
Aerotech oven
OB30 models

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
Positioning the shelves
Conditioning the oven before first use
Using the timer

3
Contents
Safety and warnings 5
Cooking guide 14
Oven functions 17
Cooking charts 22
Automatic cooking 30
Using the meat probe 34
User preference settings 36
Sabbath setting 38
Care and cleaning 40
Using the Self Clean function 45
Troubleshooting 49
Alert codes 54
Warranty and service 56
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 local Fisher & Paykel dealer.

4
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.
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 overheating, burning, and injury.
Safety and warnings
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 could result in burns and scalds.

5
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.

6Safety 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.

7
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.

8
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
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 – 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.
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
Inner
Element
1
2
6
7
8
5
4
3
Cooking guide

9
Cooking guide
BAKING
For best results when baking, always pre heat your oven. The grill element may come on for a
short time while the oven is heating up. 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.
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 (some models only). 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 Aero Bake or True Aero 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 Aero 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.

10 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 (some models only) 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 Aero 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 a food more than once.

11
Oven functions
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 Aero 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
Aero Bake

12 Oven functions
upper inner element
Intense radiant heat is delivered from the inner top element. 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 broil element.
The temperature halo will remain red while using the broil 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’.
Broil(some models only)
True Aero
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 Aero, 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

13
Oven functions
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 broil element.
The temperature halo will remain red while using the broil 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’.
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
Maxi Broil
Aero 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

14 Oven functions
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
Aero Pastry
Roast
Classic Bake
(some models only)

15
Oven functions
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 Aero or Aero Bake at 120°F / 50°C.
Tips for proofing bread
Your oven provides an ideal sealed environment for proofing bread.
1 Select the Warm function.
2 Adjust the temperature down until the display shows `Lo’ .
3 Place dough in a lightly oiled bowl and cover with plastic wrap and/or a clean damp cloth.
4 Place 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.

16 Cooking Charts
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.
Note: The grill element may come on for a short time while the oven is heating up.
This chart will help you to match your cooking requirements to the most appropriate cooking
function. Note: Recommended method Alternative method
True Aero Aero Bake Bake Aero Pastry Classic Bake Roast * Broil * Maxi Broil Aero Broil
Baking
Bread (rolls) one shelf
two shelves
Bread (loaf)
Cookies/Muffins/Sugar cookies one shelf
two shelves
Cup cakes/Small cakes one shelf
two shelves
Layer cake (8”/20cm or
9”/23cm round pans)
one shelf
two shelves
Angel food cake
Pound cake
Layer cake (9”x13”/23x33cm pan)
Butter or chocolate cake
Rich fruit cake
Brownie (9”x13”/23x33cm pan)
Meringues
Fruit pie (two-crust)
Pumpkin pie from scratch
frozen
English custard tart
Baked cheesecake
Crème caramel and Crème
brulee (in ‘water bath’)
Pie crust
Quiche
Pizza
Lasagna
Casserole
Vegetables
Complete oven meal
* Some models only

17
Cooking Charts
This chart will help you to match your cooking requirements to the most appropriate cooking
function. Note: Recommended method Alternative method
True Aero Aero Bake Bake Aero Pastry Classic Bake Roast * Broil * Maxi Broil Aero Broil
Roasting
Roast beef/pork/lamb**
Roast chicken (whole)
Roast chicken (pieces)
Roast turkey
Vegetables
Broiling
Steak/Chops/Cutlets
Fish
Ground meat patties
Vegetables
Toast
* Some models only
** If your model does not have the Roast function, we recommend Bake for large meat joints or Maxi
Broil for small meat joints.

18 Cooking Charts
True Aero
Shelf
(single; multi) Temp °F Temp °C Time (min)
Baking
Bread American sandwich loaf -
9”x5”/23x13cm loaf pan 3350 175 40-50
Bread wholewheat loaf
- 9”x5”/23x13cm loaf pan 3375 190 35-45
Cornbread 4425 215 22-28
Cookies 4425-450 215-230 10-12
Muffins, large 3375 175 23-30
English scones 4425-450 215-230 10-12
Sugar cookies
one shelf
4375 175 6-10
two shelves
2 & 6 375 175 7-11
three shelves
2, 4 & 6 375 175 8-12
Cup cakes/Small
cakes 4365 185 13-18
Layer cakes, yellow,
white & chocolate
(8”/20cm round pans)
one shelf
4340-350 170-175 32-38
two shelves
4 & 6 340-350 170-175 32-38
Layer cake, yellow,
white & chocolate
(9”/23cm round pans)
one shelf
4340-350 170-175 27-33
two shelves
4 & 6 340-350 170-175 27-33
Layer cake, yellow,
white & chocolate
(9”x13”/23x33cm
pan)
4340-350 170-175 32-38
Fatless sponge cake 4350 175 30-40
Pound cake
from scratch
2325 160 70-80
mix
2350 175 48-58
Brownie
(8”x8”/20x20cm pan)
from scratch
4350 175 20-25
Angel food cake
(10”x4”/25x10cm
tube pan)
from scratch
1325-350 160-175 50-60
mix
1350 175 37-47
Meringues 4250-270 120-130 60-70
Fruit pie (two-crust)
from scratch
2425 then
375
215 then
190 20 then 25
frozen
2375 190 45-65
Pizza
from scratch
4425-450 215-230 10-15
frozen
4375 175 18-25
Lasagna 4350-375 175-190 40-50
Casserole 3350-360 175-180 60-90
Vegetables 4350-375 175-190 30-60