Fisher & Paykel OR30SCG6B1 Use and care manual

Oven Use
Cooking Guide
Oven Cooking Guidelines
• Use all the oven modes with the oven door closed.
• Never use aluminum foil to cover the oven shelves or to line the floor of the oven. The trapped
heat can irreversibly damage the enamel and may even cause fire.
• Do not place water, ice, or any dish or tray directly on the oven floor, as this will irreversibly
damage the enamel.
• Do not cover the broil pan with aluminum foil. This will catch the grease and could cause fire.
• Do not use plastic wrap or wax paper in the oven.
• For food safety reasons, do not leave food in the oven for longer than two hours before and after
cooking or defrosting. This is to avoid contamination by organisms which may cause food
poisoning. Take particular care during warmer weather.
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Baking
• For best results when baking, always pre heat your oven. The temperature halo will change from red to white
when the set temperature is reached.
• While the oven is heating the broil element will be on.
• We advise you 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) cook time may need to increase.
• 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. Shelf Position Guide
• Single shelf: place your baking on a shelf that will have the top of your pan near the center of the oven cavity.
• Multi shelf: always leave a space between shelves to allow the air to circulate.
Roasting
• The Roast function is designed to brown the outside of the meat but still keep the inside moist and juicy.
• 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 / 74°C.
• f 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. f you prefer to roast in a covered pan, use the Aero Bake function instead and increase the
temperature by 70°F / 20°C.
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• 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 is is in the center of the oven or lower.
Broiling
• This is a healthier alternative to frying.
• Always broil with the oven door completely shut.
• For best results allow 5 minutes of preheat before placing food in the oven.
• f you use glass or ceramic pans, be sure they can withstand the high temperatures of the broil.
• 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 marinade 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. 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 and Aero Bake are 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, set the oven temperature to WARM in or use the warming drawer to keep food hot.
Never reheat food more than once.
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Oven 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.
• deal 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, or bread.
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.
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• 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.
• f 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 biscuits, cookies, scones, muffins and cupcakes.
upper inner and outer elements
• ntense radiant heat is delivered from both top elements. You can use Maxi Broil on Low OR High (100%
power).
• For best results allow 5 minutes of preheat before placing food in the oven.
• The temperature halo will remain white 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’.
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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 favourite chicken, fish or steak.
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.
Ideal for single shelf baking that takes less than an hour to cook – foods such as muffins, biscuits and cupcakes or
things like enchiladas.
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fan plus lower element
• The fan circulates heat from the lower element throughout the oven.
• Excellent for cooking pizza and flatbread as it crisps the base beautifully without overcooking the top.
• Set the temperature to
for optimum pizza cooking temperature.
Ideal for foods such as sweet and savoury pastry foods and delicate foods that require some top browning eg frittata,
quiche.
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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 flavor.
• Oven does not require preheating.
• f desired, use the broil rack or 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.
RAPID PROOF
(this is not a cooking function)
• Gentle heat is generated from the upper and lower elements.
• Provides the optimum warm and draft-free environment for proving yeast dough.
• This method provides a faster proof time than at room temperature.
• To prevent overproofing we recommend you check the dough every 30mins.
Proving dough
1. Place dough in a lightly oiled bowl and cover with plastic wrap and/or a clean damp
cloth.
2. Position the bowl in the center of the oven.
3. Select Rapid Proof function.
SELF CLEAN
(this is not a cooking function)
• Self Clean takes care of the mess and grime that is traditionally associated with oven
cleaning.
• There are two Self-Clean cycles available:
◦ Standard clean (which takes a minimum of 4 hours) for normal to heavy cleaning
◦ Light clean (which takes a minimum of 3 hours) for lightly soiled ovens
• Always clean the inner door glass pane first.
• See ‘Using the Self Clean function’ for details.
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Cooking Charts
• Shelf positions are counted from the base up (1 is the lowest, 7 is the highest). Position shelves before you turn
the oven on.
• For best results preheat the oven.
• Multi-shelf cooking may need the shelves rotating midway through cooking.
• Oven accessories may temporarily deform slightly when they become hot. This is normal and does not affect
their function.
Food Shelves
Biscuits
Plain
Single
Multi
Chewy choc chip
Single
Multi
Sugar Cookies
Single
Multi
Pound Cake Single
Chocolate Brownie (8"x8"/20x20cm pan) Single
Angel Food Cake (10"x4"/25x10cm tube pan) Single
Rich Fruit Cake Single
Sponge (single large) Single
Sponge (2x20cm) Single
Muffins / Cupcakes
Cupcakes
Single
Multi
Muffins
Single
Multi
Scones English Scones Single
Meringues Meringues Single
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Food Shelves
Bread/Bread rolls
Sandwich Loaf (9"x5"/23x13cm Loaf Pan) Single
Wholewheat Loaf (9"x5"/23x13cm Loaf Pan) Single
Soft Dinner Rolls Single
Dough proof Single
Pastry
Pastry Shell (baked blind) Single
Phyllo Single
Flaky / Puff Single
Choux
Single
Multi
Croissants
Single
Multi
Pies
Fruit Pie (2 crust) Single
Baked Cheesecake (in water bath) Single
Pumpkin Pie (blind bake, add filling) Single
English Custard Tart (blind bake, then add filling) Single
Dessert
Crème Brulee (in water bath) Single
Crème Caramel (in water bath) Single
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
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