Fisher & Paykel BI453 User manual

Built-in oven
User guide
NZ AU GB IE
BI453 and BI603 models

1
Contents
Introduction 2
Safety and warnings 3
Clock and timer 4
Operating the oven 5
Cooking functions 6
Automatic cooking 7
Oven shelves 8
Accessories 9
Oven temperature conversion chart 10
Cooking function options 11
Cooking charts 12
Care and cleaning 20
Warranty and service 22
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 go to our website www.fisherpaykel.com or
contact your local Fisher & Paykel dealer.

2Introduction
About your new oven
Thank you for buying a Fisher & Paykel built-in oven. Now that it is installed and ready to use,
you will want to know everything about it to make sure you get excellent results right from the
start. This guide introduces you to all its features, as well as giving you a comprehensive set of
cooking charts. We recommend you read the whole guide before using your new oven, for both
safety and cooking success.
Before using your new oven
Before using your new oven, please:
Read this user guide, taking special note of the ‘Safety and warnings’ section following.
Remove all accessories and packaging (from both ovens in double models).
Set the clock. The oven will not work until the clock has been set. See the ‘Clock and timer’
section.
Condition the oven/s by turning the function knob to FAN BAKE and the temperature knob
to 200 0C and heat for one hour. You can condition both ovens in double models at the same
time. The upper oven controls are on the right and the lower on the left .
There will be a distinctive smell while you are conditioning your oven. This is normal, but make
sure your kitchen is well ventilated during the conditioning.

3
Safety and warnings
Your built-in oven has been carefully designed to operate safely during normal cooking
procedures. Please keep the following guidelines in mind when you are using your oven:
WARNING!
Hot Surface Hazard
Accessible parts will become hot when this oven is in use.
Accessible parts may become hot when the grill is in use with the door open.
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.
Failure to do so could result in burns and scalds.
WARNING!
Electrical Shock Hazard
Switch the oven off at the wall before replacing fuses or the oven lamp.
Failure to do so may result in death or electrical shock.
Important safety precautions
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.
Children, or persons with a disability which limits their ability to use the appliance, should have
a responsible person to instruct them in its use. The instructor should be satisfied that they can
use the appliance without danger to themselves or their surroundings.
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.
Do not place aluminium foil or dishes with reflective qualities on the oven floor as this will
cause a heat build-up which will irreversibly damage the enamel.
Do not stand on the door, or place heavy objects on it.
Do not use abrasive cleaners on the outside surfaces of the oven.
Do not use a steam cleaner to clean any part of the oven.
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.

4Clock and timer
Timer
Cook time for automatic cooking.
The oven will automatically turn off at the
end of the set cook time.
Stop time for automatic cooking.
Manual returns the oven to manual
control during automatic cooking or when
automatic cooking is completed, and for
setting the clock.
Symbols are used for changing times in
the selected mode.
Setting the clock
To set the clock, press the button once and then press the
and buttons until the clock
shows the correct time.
Note: AUTO will appear in the clock display while the button is being pressed.
Using the timer
You can use the timer at any time, even when the oven is not in use. The timer does not turn the
oven off.
To set the timer, press the button briefly, then the and buttons to set the time you
want. After a few seconds, the clock will show the time of day with the symbol in the display.
To check the remaining time press the button.
To cancel the timer, press the button and then reset the time to 0:00 by pressing the and
buttons. Press the button to turn the timer off.
When the time is up, the timer will beep. Press the button to turn the timer off.
Adjusting the volume of the timer
You can choose between three levels of volume for the timer beeps.
To adjust the volume:
1 Check the clock is set and the timer is not running.
2 Press and hold the button. The timer will beep.
3 Release the button and re-press to hear the next level of volume. The last level selected is
stored.
Note: if the power to the oven is cut, then the ‘beep’ volume will reset to the loudest level.
Fig.1 Electronic clock

5
Operating the oven
1 Select the function using the function control knob. The oven lights will come on.
2 Select the temperature using the temperature control knob. The oven temperature indicator
light, above the temperature knob on the control panel, will glow until the oven has reached the
set temperature, and then it will go out.
3 When you have finished cooking, turn the function and temperature control knobs to the off
O
position.
Note: the oven cooling fan comes on automatically at different stages of the cooking cycle. It
blows out warm air above the door. When the oven is turned off, the cooling fan may stay on
until the oven cools down.
Note: oven knobs may vary from those illustrated.
Fig.2 Function control knob Fig.3 Temperature control knob

6Cooking functions
Your oven has eight cooking functions. Each function is represented by a symbol on the oven
control panel.
ECO GRILL Top inner element
ECO GRILL uses the inner area of the top element and is useful when you need to
grill single servings or small pieces of food. ECO grill with the door open at the first stop
position.
GRILL Inner and outer top elements
GRILL uses both of the top elements and is ideal for grilling a large area of food. Grill
with the door open at the first stop position. Grilled vegetables are quick to cook and full
of flavour.
FAN GRILL Fan plus top elements
FAN GRILL circulates hot air from the top elements and is excellent for food that
would normally be fried. Large cuts of meat can be cooked using this function with
results similar to using a rotisserie. Use FAN GRILL for dishes such as lasagne and
moussaka. Fan-grilled whole chicken is excellent. Fan grill with the oven door closed.
DEFROST Fan only
The fan circulates air around the oven, speeding up the defrosting process by
approximately 30%.
CLASSIC BAKE Bottom element
CLASSIC BAKE uses heat from the bottom element only. Preheat the oven first on BAKE
or FAN BAKE . Use CLASSIC BAKE for quiches, slices or anything you want
browner on the bottom than on the top.
FAN BAKE Fan plus top and bottom elements
FAN BAKE circulates hot air from the top and bottom elements. Food cooks faster than
in BAKE , so you may need to lower the oven temperature by 5-10 0C. FAN BAKE is
good for crisping food, eg pastry products, and it is also the best method for heating your
pizza stone.
FAN FORCED Fan plus fan element
In FAN FORCED , heat from the element around the fan is forced throughout the oven.
FAN FORCED is perfect for multi-shelf cooking and batch baking, casseroles and baked
potatoes.
BAKE Top and bottom elements
BAKE is the traditional method of cooking. It is best to cook on only one shelf at a
time in this function. Use BAKE for delicate food and foods that require long cooking,
eg fruit cakes, bread and roasts.

7
Use automatic cooking to automatically turn the oven on, cook, and then turn the oven off.
1 Check the clock shows the correct time.
2 Select the function and temperature. The oven temperature indicator light
will glow and the oven will come on.
3 Decide how long the food will take to cook, allowing time for
preheating if necessary.
4 Press the button. 0.00 will show. Using the buttons,
set the cooking time, eg 1 hour 15 minutes.
5 Select the time you would like the oven to turn off by
pressing the button and then using the buttons eg 18.00.
If there is time to wait before cooking starts, the current time of
day and
AUTO will show in the clock display. The oven temperature
indicator light will go out and the oven will switch off but is now set
for automatic cooking. Note: the cooling fan may remain on.
If you are already at home to turn the oven on and only want the
oven to turn off automatically, start cooking as normal, then
follow step 5 to set a time to stop the oven.
When automatic cooking starts, AUTO will be displayed and the oven will turn on.
To see the remaining cook time, press the button.
To see the set stop time, press the button.
To cancel automatic cooking at any time, press the button and turn the temperature and
function knobs to the off
O
position.
When the stop time is reached, the oven will turn off, the timer will beep and AUTO will flash:
Press the button to stop the beeping and return the oven to manual mode.
Turn the temperature and function knobs to the off
O
position.
Important!
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.
Automatic cooking
Fig.4 Oven clock and controls
Fig.5 Sample cook time shown

8Oven shelves
Shelf positions
Shelf positions are numbered from
the top down. The top positions are
for grilling functions and middle to
lower shelves are suitable for baking
and roasting. Do not cook or place
anything on the oven floor.
Shelf supports
The shelf supports hold the wire
shelves, the grill/roast pan and the
glass tray.
Important!
For all shelf positions except 7, which
has shelf slides, make sure you fit
shelves, the grill/roast pan and the
glass tray between the metal runners
of the shelf supports, as shown in
Fig.6.
The oven shelves and the grill/roast
pan have a ‘stop notch’ so that you do
not accidentally pull them right out of
the oven. Make sure you put the stop
notch towards the back of the oven, as
shown in Fig.7.
Do not place aluminium foil or dishes
with reflective qualities on the oven
floor as this will cause a heat build-up
which will irreversibly damage the
enamel.
Shelf slides
Shelf slides in shelf position 7 give easy access to the most commonly used shelf position for
baking and roasting. The shelf slides can hold the wire shelves, grill/roast pan and the glass tray.
Step-down shelf
The step-down oven shelf increases shelving flexibility and maximises the useable space in the
oven. Using the step-down shelf in the bottom shelf position is excellent for quiches and pastry
tarts.
Fig. 6 Shelf positions
Stop notch
Rear edge to back of oven
21
3
45
6
7
8
Fig. 7 Location of stop notch
Step-down shelf
Shelf slides
Shelf supports

9
Accessories
Baking tray
The baking tray is suitable for biscuits and
baked goods.
Three-piece grill/roast system
The three-piece grill/roast system (made
up of the pan, grid and rack) is designed to
give superior cooking results and to prevent
hot fat and juices in the pan splattering
throughout the oven. All pieces can be used
together as one complete unit, or in different
combinations.
Glass tray
The multipurpose glass tray is made
from toughened glass to withstand high
temperatures. It is suitable for roasting and
grilling, and can also be used as a serving
dish. The rim on the tray makes it easy to
handle. The glass tray will not distort or
corrode, and it will not shatter into small
pieces if knocked.
Pizza stone and paddle
Your pizza stone will allow you to cook
homemade pizza like those from an
authentic pizza house, with a crispy base
and moist toppings.
To use, place the pizza stone in the oven on
a wire shelf in position 7.
Turn oven to FAN BAKE and 200 0C or
the temperature specified in your recipe
and preheat for 30-45 minutes. The hotter
the stone, the crisper the pizza crust will
be. Mix 1-2 Tbsp of flour and 1-2 Tbsp of
semolina/coarse cornmeal and sprinkle this
onto the pizza paddle. This will prevent the
pizza dough from sticking to the paddle
when you slide the dough from your
paddle onto the hot stone.
Note: not all accessories are supplied with
every model.
Fig. 8 Accessories
Baking tray
Grid
Rack
Pan
Glass tray
Paddle
Pizza stone

10 Oven temperature conversion chart
Celsius (°C) Fahrenheit (°F) Gas Mark
110 225 ¼
Cool
130 250 ½
140 275 1
150 300 2 Moderately cool
170 325 3
180 350 4 Moderate
190 375 5
200 400 6 Moderately hot
220 425 7
230 450 8 Hot
240 475 9 Very hot

11
Cooking function options
This chart will help you to match your
cooking requirements to the most
appropriate cooking function.
Key: Recommended method
Alternative method
BAKE FAN FORCED FAN BAKE CLASSIC BAKE GRILL FAN GRILL
Baked products
Biscuits- single tray
Biscuits- 2-3 tray
Slices
Butter cake
Fruit cake
Sponge
Meringues
Scones
Muffins
Pastry
Filo parcels / Apple pie
Lemon meringue pie
Quiche
Meats
Beef - roast
Beef - steak
Lamb - roast
Lamb - rack
Pork - roast
Poultry
Chicken - whole
Chicken - pieces
Savoury dishes
Casseroles
Lasagne
Complete oven meals and
reheating precooked food
Compact oven
The compact oven can be used in the same way as a full sized oven because it is fully featured.
As the oven is smaller, use shelves 1 & 2 for grilling, and shelves 3 & 4 for baking.
Food may need to be cooked at a lower temperature (approximately 5-10 oC) or for a shorter time
(approximately 10%).

12 Cooking charts
Grilling
Your built-in oven gives a choice of GRILL , ECO GRILL or FAN GRILL . For many meats
grilling is considered to be a healthier option than frying. Recently, grilling has also become a
popular way to cook vegetables.
Tips for successful grilling
GRILL and ECO GRILL
Preheat the grill for five minutes before using it.
Grill with the oven door open at the first stop position.
Place food on the three-piece grill/roast system, and slot it into one of the upper shelf positions
(see the ‘Grilling chart’ for the most appropriate shelf).
The higher you place the food, the faster it will cook and brown.
The higher the temperature, the faster the food will cook and brown, and we recommend you
grill at high temperatures. However, you can use lower temperatures.
Grill only on one shelf at a time.
Use ECO GRILL for smaller portions of food.
In ECO GRILL , place the food on the middle of the grill rack in the three-piece grill/roast
system (where the metal bars are further apart).
FAN GRILL
You do not need to preheat the grill.
Use FAN GRILL with the oven door closed. The top elements cycle on and off, and the fan
circulates the hot air. The thermostat maintains the oven temperature.
Use FAN GRILL for foods you might otherwise pan fry, barbeque or rotisserie, and for larger
cuts of meat. It’s also good for dishes like lasagne and moussaka.
Place food on the three-piece grill/roast system, and slot it into one of the middle or lower shelf
positions (see the ‘Grilling chart’ for the most appropriate shelf).

13
Cooking charts
Grilling chart
GRILL/ECO GRILL FAN GRILL
Food Shelf Temp Time (mins) Shelf Temp oC Time (mins)
Beef
Steak - rare 3 High 8-10
Steak - medium 4 High 10-15
Steak - well done 4 High 15-20
Hamburgers - well done 4 High 12-15 5 180-200 15-20
Meatballs - well done 4 High 12-15 5 180-200 15-25
Lamb
Chops - medium 4 High 15-20 4 180-200 15-20
Chops - well done 4 High 20-25 4 190-200 20-25
Rack - medium 6 190-200 25-35
Pork
Chops - well done 4 High 15-20 5 180-200 20-30
Ham steaks - well done 4 High 10-15 5 180-200 15-20
Bacon - well done 3 High 6-8 4 180-200 10-15
Sausages
Well done 4 High 10-15 5 180-200 15-25
Chicken
Pieces - well done 5 180-200 15-30
Whole - well done 7 175 30-35 per 500 g
Fish
Fillets - thick 4 High 8-12 4 180-200 8-12
Fillets - thin 4 High 6-10 4 180-200 6-10
Toast
3-6 slices - medium 1 High 2-3
1-2 slices - medium 1 High 2-3
continued...

14 Cooking charts
Grilling chart continued...
GRILL/ECO GRILL FAN GRILL
Food Shelf Temp Time (mins) Shelf Temp oC Time (mins)
Family favourites
Fruit crumble 7 150-160 30-40
Macaroni cheese 7 175-180 20-25
Lasagne 7 150-160 25-30
Moussaka 7 150-160 30-35
Cannelloni 5 150-160 25-30
Vegetables 5 175-200 20-30
Snacks
Cheese on toast 2 High 4-5
Nachos 4 175 10-15
This chart refers to shelf positions in the full sized oven.
The above temperatures and times are a guide only and you may need to increase or decrease
them depending on your preferences.

15
Cooking charts
Baking
Your built-in oven gives you an outstanding choice of baking options (see ‘Cooking functions’).
Tips for successful baking
Preheat the oven while you prepare your food – many baked items should not be left long
before baking.
Read the recipe and assemble the ingredients on the bench before you start.
Use baking paper to line cake pans and biscuit trays, to eliminate the need for greasing.
See the ‘Baking chart’ for suggested times, temperature and shelf positions.
For best results use the trays supplied with your oven.
Some foods are best cooked on a particular function (see the ‘Cooking function options’ chart).
FAN BAKE is great for pastry products such as apple pie and anything that takes less than an
hour to cook.
When using FAN BAKE for a recipe that only gives instructions for BAKE you need to lower
the oven temperature slightly (approximately 5-10 oC) and/or reduce the cooking time a little
(approximately 10%).
FAN FORCED is the best function for cooking on more than one shelf at a time. Space the
shelves evenly in the oven so the hot air can circulate freely.
Bread and rich fruitcakes are best cooked on BAKE . If two shelves of baking are cooked on
this function swap them over towards the end of the cooking time (that is, move the upper tray
to the lower position and the lower tray to the upper position) so both brown evenly.
Always place baking pans centrally on the oven shelf. If cooking more than one pan on a shelf,
space them evenly so the hot air can circulate freely around them. If the pans are large, it may be
necessary to swap them around towards the end of the cooking time.
CLASSIC BAKE uses heat from the bottom element only and is perfect for foods with a pastry
base such as custard tarts, baked cheesecakes and quiches or anything that doesn’t need to be
browned on top. Preheat the oven on FAN FORCED before switching function to CLASSIC
BAKE .
Important!
Some recipes recommend putting water or ice in the oven with bread dough during baking. The additional
moisture improves the bread crust. You must place the water or ice in a dish on an oven shelf. Do not put it
directly onto the oven floor. Placing water, ice, or any dish or tray directly on the oven floor can irreversibly
damage the enamel.

16 Cooking charts
Baking chart
BAKE
Food Shelf Temp oC Time (mins)
Baked products
Biscuits 6 170-180 10-15
Slices 7 160-175 20-30
Shortbread 6 135-145 25-35
Cake - butter/choc 7 150-170 55-75
Cake - fruit light 7 150-160 70-90
Cake - fruit rich 7 135-150 4-6 hrs
Sponge 7 170-190 25-35
Muffins 6 200-220 12-18
Meringues 7 110-120 55-65
Scones 6 200-220 10-15
Bread/Rolls 7 190-220 15-30
Pizza 7 225-250 12-20
Apple pie 8 175-190 25-35
Pastry
Filo 7 175-190 30-35
Flaky/Puff 7 210-225 10-20
Choux 7 185-210 35-45
Quiche 7 180-200 20-30
Bacon & egg pie 7 180-200 35-45
Custard tart - pastry case 7 180-200 14-18
Custard tart - filling 7 180 120 7 20-25
Lemon meringue pie - pastry case 7 180-200 14-18
Lemon meringue pie - filling 7 170-180 15-20
Family favourites
Lasagne 7 170-180 35-45
Meatloaf 7 175-190 60-70
Chicken pieces 7 175-180 45-50
Chicken casserole 7 175-190 50-65
Fish pie 7 175-190 25-30
Complete oven meal* - - -
Vegetables
Baked 7 160-180 45-70
Roasted 7 175-200 30-45
*
Complete oven meal example: 1.5 kg roast lamb, 800 g potatoes, 400-500 g root vegetables & fruit pie.
Depending on the size of the meat and weight of vegetables, cooking times will vary.
Two-stage baking process - adjust temperature after the first stage.

17
FAN BAKE FAN FORCED
Shelf Temp oC Time (mins) Shelf Temp oC Time (mins)
6 160-175 8-12 5, 7 170-180 10-15
7 150-170 20-30 7 160-175 20-30
6 125-135 20-30 6 135-145 20-30
7 150-160 45-65 7 150-170 55-75
7 140-150 60-80 7 145-155 80-100
7 125-145 4-6 hrs 7 130-150 4-6 hrs
7 160-175 20-30 7 170-190 25-35
6 190-200 12-16 6 200-220 12-18
7 100-110 50-60 5, 7 110-120 55-65
6 190-210 8-12 6 190-210 10-12
7 180-210 15-25 7 190-210 15-30
7 200-230 12-18 7 225-250 15-20
8 175-190 25-30 7 180-200 25-30
7 160-175 25-30 7 175-190 30-35
7 200-220 10-20 7 210-225 10-20
7 175-200 30-40 7 185-210 35-45
7 170-190 20-30 7 180-200 20-30
7 170-190 30-40 7 180-200 35-45
7 175-195 12-16 7 180-200 14-18
7 170 110 7 20-25 7 180 120 7 20-25
7 175-195 12-16 7 180-200 14-18
7 165-175 10-15 7 170-180 15-20
7 150-160 35-45 7 160-170 35-45
7 170-180 50-60 7 175-190 60-70
7 155-170 45-50 7 175-180 45-50
7 150-165 45-60 7 170-180 45-60
7 170-180 20-30 7 175-190 25-30
---4,816090-100
7 160-175 45-70 7 160-180 45-70
7 175-190 30-45 7 175-200 30-45
Cooking charts

18 Cooking charts
Roasting
Your built-in oven is equipped to handle a variety of roasts.
Tips for successful roasting
When cooking large cuts of meat, times and temperatures are based on 30 minutes per 500 g/1
lb. Times and temperatures given below are guidelines and small adjustments may be necessary.
Roasting times will be affected by the shape, size and temperature of the meat being roasted.
Meat with a bone will cook more quickly than a boneless roast.
Do not add water to your roast, as this steams the meat.
For perfect results, use a meat probe or a meat thermometer.
Let all roast meats and poultry stand for 10-15 minutes at the end of cooking before carving.
This allows the meat fibres to relax. Fewer juices will be lost when it is cut and the meat will be
juicier and more tender. To keep the meat warm, cover with foil.
The meat will continue to cook during standing, so allow for this in your calculations (this is
particularly important if you want a rare or medium rare roast).
Roasting can be achieved with a range of cooking functions. FAN BAKE , FAN FORCED ,
BAKE and FAN GRILL can all be used for roasting, each giving unique results.
Meats roasted on FAN GRILL cook and brown in a rotisserie style. Radiant heat sears the
outside surface while the inside remains tender and juicy. You do not need to preheat the oven
on FAN GRILL .
BAKE is the traditional function for roasting. Cook one tray at a time.
FAN FORCED is perfect for roasting when you also need to cook other dishes on another shelf
position.
FAN BAKE tends to brown and cook faster than BAKE .