Fisher & Paykel OB60SL11DEPB1 Parts list manual

Oven functions
• Depending on your model, you may only have some of these functions.
• 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.
• The venting system remains closed during cooking.
• Using Bake followed by Vent Bake creates optimum cooking conditions for baking bread or croissants. We
suggest using Bake for the first third of the cook time, before switching to Vent Bake for the remainder.
• This function is not suitable for multi-shelf cooking.
• We recommend that the Vent Bake function is used in combination with Bake when cooking moist foods.
Vent Bake will reduce condensation formation in the oven cavity.
Ideal for single racks of muffins or cookies, sponge cakes, croutons or toasting nuts and seeds.
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Upper outer and lower elements with additional venting
• Heat is produced by the upper and lower elements and additional oven venting is used to remove excess
moisture, reducing the formation of steam and condensation.
• Vented baking allows the moisture content of the oven to be reduced, without compromising the temperature.
• The venting system results in gentle air movement without the need to use a fan.
• It provides gentle browning without the `drying out’ effect of a fan
• Reducing the formation of condensation means it is perfect way to slow cook meat dishes.
• You may switch from Bake to Vent Bake for foods that like a moist (steamy) start to the cooking process and
then benefit from a drier finish (such as bread).
Ideal for foods such as:
• meringues, pavlova
• Yorkshire pudding
• finishing off choux pastry, croissants, breads - slow cooked meat dishes
• poached foods (fish, chicken)
• dishes where initial crisping of the outside is desired (eg pork belly)
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.
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• 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 Fan Bake at a low temperature: 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, scones and cupcakes
or things like enchiladas.
Upper inner and outer elements
• Intense radiant heat is delivered from both top elements. There are 9 steps between ‘Lo’ and ‘Hi’ (100% power).
• reheating is not essential although some people prefer to allow the element to heat for a few minutes before
they place food under the grill.
• The temperature halo will remain red while using the grill 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’.
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.
• Use in combination with separately purchased Rotisserie kit. The slowly rotated food is basted continuously in its
own juices, making it tender on the inside and well browned and full of flavour on the outside. See ‘Using the
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rotisserie’ in the User guide.
• 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 grilling your favourite chicken, fish or steak.
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 Fan Forced, we recommend that you decrease the bake time or decrease the
temperature by approximately 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 biscuits, cookies, scones, muffins and cupcakes.
Fan plus lower element
• The fan circulates heat from the lower element throughout the oven.
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• Excellent for cooking pizza as it crisps the base beautifully without overcooking the topping.
Ideal for foods such as sweet and savoury pastry foods and delicate foods that require some top browning eg
frittata, quiche.
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 grill rack, splatter tray 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.
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.
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This is not a cooking function
• rovides a constant low heat of less than 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.
Proving bread
• This function is perfect for proving bread dough.
• Select the Warm function
• Adjust the temperature down until the display shows `Lo’
• lace dough in a lightly oiled bowl and cover with plastic wrap and/or a clean damp cloth
• lace the bowl into the warmed oven on shelf position 1
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 3 hours) for normal cleaning and
◦ Light self-clean (which takes 2 hours) for lightly soiled ovens
• See ‘Using the Self Clean function’ in the User guide for details.
https://producthelp.fisherpaykel.com/au/Cook/Built-In_Ovens/Single/OB60SL11DE B1/User_Guide_OB60SL11DE B1/03_O…
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