Fisher & Paykel OR30SDBMX1 Operating instructions

How to Use the Gas Oven
• The range becomes very hot during operation.
• The oven door becomes very hot during operation. Keep children away.
General Features
The gas oven is provided with:
• Oven burner, mounted on the lower part of the oven (14000 BTU/hr).
• Broil burner, mounted on the upper part of the oven (11000 BTU/hr).
• Fan motor which can be used in combination with the oven burner.
It is not possible to use the fan motor in combination with the broil burner: a safety device switches off the fan
motor when the gas oven/broil control knob is turned on broil position.
• Light to illuminate the oven to enable visual checking of the food that is cooking.
The door is hot, use the handle.
Operating Principles
Heating and cooking are obtained in the following ways:
Normal Convection
The heat is produced by the oven burner.
Forced Convection
The heat produced by the oven burner is distributed throughout the oven by the fan. The hot air envelops the food in the
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oven, provoking a complete and rapid cooking. It is possible to cook several dishes simultaneously.
Radiation
Radiant heat is delivered by the infra red broil burner.
When the range is not being used, set the gas knobs to their OFF positions and also close
the gas shut-off valve placed on the main gas supply line.
The oven/broil shall be always used with the oven door closed.
Using the Oven for the First Time
It is advised to follow these instructions:
• Furnish the interior of the oven as described at chapter “Cleaning and maintenance”.
• Turn the oven on to the maximum temperature “8” to eliminate possible traces of grease from the oven
burner.
The same operation should be followed for broil burner (knob set to “BROIL” position).
• Switch off the electrical supply, let the oven cool down, then clean the interior of the oven with cloth soaked
in water and detergent (neutral) then dry carefully.
Oven Burner
It carries out normal “oven cooking”.
The gas flow to the burner is regulated by a thermostat which allow to maintain the oven temperature constant.
The control of the temperature is assured by a thermostatic probe positioned inside the oven.
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The probe must be always kept in its housing, in a clean condition, as an incorrect position or entrustment may cause an
alteration in the control of the temperature.
Fig. 3.1
Oven Thermostat
The numbers printed on the control knob (fig. 3.1) indicate
the increasing oven temperature value (see temperature
table, in °F near the control knob or temperature table,
°F/°C, below the Fig. 3.1).
Left column of the temperature table refers to oven burner
used in combination with the fan motor while right column
refers to oven burner used in the normal convection mode
(without fan motor).
To regulate the temperature, set the chosen number to the
mark on the bezel. The position BROIL serves only to turn
on the broil burner.
Oven Light and Fan Motor
The oven light and the fan motor are controlled by a switch
knob on the control panel (fig. 3.2). To light up the oven
lamp turn the knob clockwise to LIGHT position.
To operate the fan motor turn the knob clockwise to LIGHT
& FAN position.
In this setting also the oven lamp is lighted.
The switch knob can be turned
only clockwise from OFF to
LIGHT & FAN position and
counter-clockwise from OFF to
LIGHT position.
DO NOT TURN from LIGHT &
FAN to LIGHT position or from
LIGHT to LIGHT & FAN
positions. DO NOT FORCE.
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Fig. 3.2
The fan motor can be used in
combination only with the oven
burner. A safety device
switches off the fan motor
when the gas oven/broil control
knob is turned on BROIL
position.
Ignition of the Oven Burner
•During ignition of the oven burner, the fan motor shall be switched off (light
and fan control knob in “OFF” position – Fig. 3.2).
•Do not attempt to light the oven burner during power failure.
The thermostat allows the automatic control of the temperature.
The gas delivery to the oven burner is controlled by a two way thermostatic tap (oven and broil burners) with flame-
failure device.
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To light the oven burner:
1. Open the oven door to its full extent.
Risk of explosion! The oven door
must be open during this operation.
2. Press the oven control knob right down (the igniters will start
‘clicking’), turn the knob counter-clockwise (fig. 3.3) to max
position “8”.
3. Check the oven burner has lit; if not, turn the knob clockwise
back to “OFF” and repeat the procedure from step 2.
4. Once the oven burner has lit, close the oven door slowly and
adjust the burner according to the power required.
Fig. 3.3
If the flame extinguishes for any reason, the safety valve will automatically shut off the gas supply to the burner.
To re-light the burner, first turn the oven control knob to position “OFF”, wait for at least 1 minute and then repeat the
lighting procedure.
The burner ignition procedure must always start with the control knob in the off position or it
will not be possible to ignite the burner.
The oven door becomes very hot during operation. Keep children away.
Traditional Baking (Oven Burner without Fan Motor)
Before introducing the food, preheat the oven to the desired temperature.
For a correct preheating operation, it is advisable to remove the tray from the oven and introduce it together with the
food, when the oven has reached the desired temperature. Check the cooking time and turn off the oven 5 minutes
before the theoretical end time to utilize the stored heat.
Recommended for:
For foods which require the same cooking temperature both internally and externally, i.e. roasts, spare ribs, meringue,
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etc.
Convection Baking with Ventilation (Oven Burner with Fan Motor)
After lighting the oven burner switch on the fan motor by turning the LIGHT & FAN control knob (fig. 3.2) on “LIGHT &
FAN” position.
Before introducing the food, preheat the oven to the desired temperature.
For a correct preheating operation, it is advisable to remove the tray from the oven and introduce it together with the
food, when the oven has reached the desired temperature.
Check the cooking time and turn off the oven 5 minutes before the theoretical end time to utilize the stored heat.
It is possible to cook various different foods at the same time. Fish, cakes and meat can be cooked together without the
smells and flavors mixing.
The only precautions required are the following:
• The cooking temperatures must be as close as possible with a maximum difference of 70-80 °F (20-25 °C)
between the different foods.
• Different dishes must be placed in the oven at different times according to the cooking time required for each
one. This type of cooking obviously provides a considerable saving on time and energy.
Recommended for:
For foods of large volume and quantity which require the same internal and external degree of cooking; eg rolled roasts,
turkey, legs, cakes, etc.
Ignition of the Broil Burner
•The fan motor cannot be used in combination with the broil burner.
A safety device switches off the fan motor when the gas oven/broil control knob is
turned on “BROIL” position.
•Do not attempt to light the broil burner during power failure.
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The broil burner generates the infrared rays for broiling.
To light the broil burner:
1. Open the oven door to the full extent.
Risk of explosion! The oven door must
be open during this operation.
2. Press the oven control knob right down (the igniters will start
‘clicking’) turn the knob clockwise (fig. 3.4) to the “BROIL”
position.
3. Check the broil burner has lit; if not, turn the knob
counterclockwise back to “OFF” and repeat the procedure from
step 2.
4. Once the broil burner has lit, close the oven door slowly.
If the flame extinguishes for any reason, the safety valve will
automatically shut off the gas supply to the burner.
To re-light the burner, first turn the oven control knob to position
“OFF”, wait for at least 1 minute and then repeat the lighting
procedure.
Fig. 3.4
The burner ignition procedure must always start with the control knob in the off position or it
will not be possible to ignite the burner.
Do always broil with oven door closed.
The oven door becomes very hot during operation.
Keep children away.
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Broiling
The broil burner must always be used
with the oven door closed.
• Position the broiling pan (oven tray and grill rack) on
the second level from the top (fig. 3.5).
• Turn on the broil burner, as explained in the preceding
paragraphs and let the broil burner preheat for about 5
minutes with the door closed.
• Place the food to be cooked on the broiling pan.
• Introduce the broiling pan in the oven (fig. 3.6). Fig. 3.6
Fig. 3.5
It is advisable to handle the oven accessories using oven gloves.
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Fig. 3.7 Fig. 3.8
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