Fisher & Paykel OB30SCEPX3 N User manual

USER GUIDE
US CA
AEROTECH OVEN
OB30 models

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 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

1
CONTENTS
Safety and warnings 2
Cooking guide 6
Oven functions 9
Cooking charts 14
Automatic cooking 24
Using the meat probe 28
User preference settings 30
Sabbath setting 32
Care and cleaning 34
Using the Self Clean function 40
Troubleshooting 44
Alert codes 49
Warranty and service 51
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.

2
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:
SAFETY AND WARNINGS
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 or death.
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.
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.
!
!
!

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
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.
SAFETY AND WARNINGS

5
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.
SAFETY AND WARNINGS

6
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.
Lower
Element
(concealed)
Rear Element
(concealed)
Outer
Element Shelf positions
Fan
Inner
Element
1
2
6
7
8
5
4
3
COOKING GUIDE

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 halo will turn from red to white
when the preset temperature is reached.
● Do not open the door until at least  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.
COOKING GUIDE

8
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.
COOKING GUIDE

9
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
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.
Aero Bake
OVEN FUNCTIONS

10
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
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 (eg Bake at 350°F / 175°C = True Aero 320°F /
160°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.
OVEN FUNCTIONS

11
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’.
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.
OVEN FUNCTIONS

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.
Aero Pastry
Roast
Classic Bake
OVEN FUNCTIONS
(some models only)

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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 proof bread.
See below ‘Tips for proofing 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 wall oven creates the ideal warm, draught free environment for proofing yeast
doughs
1Position a shelf on position 1
2Select Warm function
3Adjust the temperature until the display shows ‘Lo’ & allow to heat
4Place dough in a lightly oiled bowl and cover with plastic wrap or a clean, damp cloth to
prevent dough drying
5Place bowl in warmed oven. Proof time using this method will be shorter than at room
temperature
To prevent overproofing it is recommended to check dough at 30min intervals until fully
proofed
6It is advisable to carry out the final shaped proof (e.g. in loaf tin) on your kitchen
countertop while you preheat your oven to the desired baking temperature
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
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 broil 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
COOKING CHARTS

15
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.
COOKING CHARTS

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True Aero
Shelf
(single; multi) Temp °F Temp °C Time (min)
BAKING
Bread American sandwich loaf -
9”x5”/23x13cm loaf pan 3 350 175 40-50
Bread wholewheat loaf
- 9”x5”/23x13cm loaf pan 3 375 190 35-45
Cornbread 4 425 215 22-28
Cookies 4 425-450 215-230 10-12
Muffins, large 3 375 175 23-30
English scones 4 425-450 215-230 10-12
Sugar cookies
one shelf 4 375 175 6-10
two shelves 2 & 6 375 175 7-11
three shelves 2, 4 & 6 375 175 8-12
Cup cakes/Small
cakes 4 365 185 13-18
Layer cakes, yellow,
white & chocolate
(8”/20cm round
pans)
one shelf 4 340-350 170-175 32-38
two shelves 4 & 6 340-350 170-175 32-38
Layer cake, yellow,
white & chocolate
(9”/23cm round
pans)
one shelf 4 340-350 170-175 27-33
two shelves 4 & 6 340-350 170-175 27-33
Layer cake, yellow,
white & chocolate
(9”x13”/23x33cm
pan)
4 340-350 170-175 32-38
Fatless sponge
cake 4 350 175 30-40
Pound cake from scratch 2 325 160 70-80
mix 2 350 175 48-58
Brownie
(8”x8”/20x20cm
pan)
from scratch 4 350 175 20-25
Angel food cake
(10”x4”/25x10cm
tube pan)
from scratch 1 325-350 160-175 50-60
mix 1 350 175 37-47
Meringues 4 250-270 120-130 60-70
Fruit pie (two-
crust)
from scratch 2425 then
375
215 then
190 20 then 25
frozen 2 375 190 45-65
Pizza from scratch 4 425-450 215-230 10-15
frozen 4 375 175 18-25
Lasagna 4 350-375 175-190 40-50
Casserole 3 350-360 175-180 60-90
Vegetables 4 350-375 175-190 30-60
COOKING CHARTS

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Aero Bake
Shelf
(single; multi) Temp °F Temp °C Time (min)
BAKING
Bread American sandwich loaf -
9”x5”/23x13cm loaf pan 2 325-350 170-175 35-50
Bread wholewheat loaf
- 9”x5”/23x13cm loaf pan 2 or 3 350-375 180-190 30-45
Cornbread 4 400-425 210-215 20-25
Cookies 4 400-425 210-215 8-10
Muffins, large 3 375 175 20-25
English scones 4 400-425 210-215 8-12
Sugar cookies 4 375 175 6-10
Cup cakes/Small
cakes 4 365 185 13-18
Layer cakes,
yellow, white
& chocolate
(8”/20cm round
pans)
one shelf 4 340 170 32-38
two shelves 4 & 6 340 170 32-38
Layer cake, yellow,
white & chocolate
(9”/23cm round
pans)
one shelf 4 340 170 27-33
two shelves 4 & 6 340 170 27-33
Layer cake, yellow,
white & chocolate
(9”x13”/23x33cm
pan)
4 340 170 32-38
Fatless sponge
cake 4 325-350 160-175 30-40
Pound cake from scratch 2 325 160 60-75
mix 2 325-350 160-175 48-58
Brownie
(8”x8”/20x20cm
pan)
4 325-350 160-175 20-25
Meringues 2 250 120 60
Fruit pie (two-
crust)
from scratch 2400 then
350
200 then
175 20 then 25
frozen 2 350 175 45-65
Pizza from scratch 4 425 215 10-12
frozen 4 375 175 18-20
Lasagna 4 350-375 175-190 35-40
Casserole 3 350 175 60-90
Vegetables 3 or 4 350-375 175-190 30-50
COOKING CHARTS

18
Bake
Shelf
(single; multi) Temp °F Temp °C Time (min)
BAKING
Bread American sandwich loaf -
9”x5” /23x13cm loaf pan 2 or 3 350 175 40-50
Bread wholewheat loaf
- 9”x5” /23x13cm loaf pan 2 or 3 375 190 35-45
Cornbread 4 425 215 22-28
Cookies 4 425-450 215-230 10-12
Muffins, large 3 375 175 23-30
English scones 4 425-450 215-230 10-12
Sugar cookies 4 375 175 6-10
Cup cakes/Small
cakes 4 365 185 15-20
Layer cakes,
yellow, white
& chocolate
(8”/20cm round
pans)
one shelf 4 340-350 170-175 32-38
two shelves 4 & 6 340-350 170-175 32-38
Layer cake, yellow,
white & chocolate
(9”/23cm round
pans)
one shelf 4 340-350 170-175 27-33
two shelves 4 & 6 340-350 170-175 27-33
Layer cake, yellow,
white & chocolate
(9”x13”/23x33cm
pan)
4 340-350 170-175 32-38
Fatless sponge
cake 4 350 175 30-40
Pound cake from scratch 2 325 160 70-80
mix 2 350 175 48-58
Rich fruit cake 4 275-300 135-150 3-6 hrs
Brownie
(8”x8”/20x20cm
pan)
from scratch 4 350 175 20-25
Angel food cake
(10”x4”/25x10cm
tube pan)
from scratch 1 325-350 160-175 50-60
mix 1 325-350 160-175 37-47
Meringues 2 250-270 120-130 60-70
Fruit pie (two-
crust)
from scratch 2425 then
375
215 then
190 20 then 25
frozen 2 375 190 45-65
Pizza from scratch 4 425-450 215-230 10-15
frozen 4 375 175 18-25
Lasagna 3 or 4 350-375 175-190 40-50
Casserole 3 350-360 175-180 60-90
Vegetables 3 or 4 350-375 175-190 30-60
COOKING CHARTS