Fisher & Paykel WODV330 User manual

USER GUIDE
US CA
WALL OVEN
WODV0 & WOSV0
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 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 20
Using the meat probe 25
User preference settings 28
Sabbath mode 30
Care and cleaning 32
Using the Self Clean function 38
Troubleshooting 41
Alert codes 45
Warranty and service 47
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 fisherpaykel.com or contact your local
Fisher & Paykel dealer.

2
Your oven has been carefully designed to operate safely during normal cooking
procedures. Keep the following safety instructions in mind when you are using it:
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 colour.
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.
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 (eg 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 death or serious injury.
SAFETY AND WARNINGS

3
SAFETY AND WARNINGS
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.
WARNING!
CUT HAZARD
Take care – some edges are sharp.
Failure to use caution could result in injury or cuts.

4
SAFETY AND WARNINGS
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.

5
SAFETY AND WARNINGS
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.

6
Setting an oven function
Turn the function knob to the right to
select a function. Turning the knob
to the following positions will select
the corresponding function, which
appears in the display:
PROBE: 100
TIMER: 2H 15M
SET: 175
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
COOKING GUIDE
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 knobs 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.
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
Lower
Element
(concealed)
Rear Element
(concealed)
Outer
Element Shelf positions
Fan
OFF BAKE
CONV BAKE
TRUE CONV
BROIL
MAXI BROIL
CONV BROIL
CONV PASTRY
ROAST
PASTRY BAKE
WARM
SELF CLEAN
Inner
Element
1
2
3
4
5
6
7
8

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 temperature knob halo
will turn from white to orange when the preset temperature is reached.
● Do not open the door until at least 3/4 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. 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 CONV BAKE or TRUE CONV 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 CONV 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.
Shelf positions
COOKING GUIDE

8
COOKING GUIDE
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 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 CONV 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 food more than once.
If you wish to finish cooking using the residual heat in the oven
Leave the oven on and reduce the heat to the lowest temperature. Leaving the
oven on will decrease the risk of condensation forming (condensation may cause
damage to the oven cavity and surrounding cabinetry).

9
OVEN FUNCTIONS
IMPORTANT!
● 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.
● 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
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY 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 CONV 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.
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
CONV BAKE

10
OVEN FUNCTIONS
upper inner element
● Intense radiant heat is delivered from the inner top element.
● 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 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 CONV
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 CONV, 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, cookies, English scones, muffins and cupcakes.
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE

11
OVEN FUNCTIONS
upper inner and outer elements
● Intense radiant heat is delivered from both top elements.
● 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 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’.
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
MAXI BROIL
CONV 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.
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE

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.
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
BAKE VENT BAKE FAN BAKE GRILL
FAN GRILL FAN FORCED
ROAST CLASSIC BAKE
PASTRY BAKE
CONV PASTRY
ROAST
PASTRY BAKE
OVEN FUNCTIONS

13
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 prove bread. See ‘Tips for proving 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 CONV or CONV BAKE at 120°F / 50°C.
Tips for proofing bread
● Your oven provides an ideal sealed environment for proofing bread.
1Select the WARM function.
2Adjust the temperature down until the display shows `Lo’ .
3Place dough in a lightly oiled bowl and cover with plastic wrap and/or a
clean damp cloth.
4Place the bowl into the warmed oven on shelf position 1.
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
COOKING CHARTS
BAKING
● Shelf positions are counted from the base up
(1 is the lowest, 8 is the highest).
Position shelves before you turn the oven on.
● For best results preheat the oven to the required temperature.
● The broil element may come on while the oven is heating up.
● The halo on the temperature knob will change from white to orange when
the oven has reached the selected temperature. The halo may change between
white and orange as the oven maintains its set temperature.
FOOD SHELVES RECOMMENDED
FUNCTION
SHELF
POSITIONS TEMP (°F) TEMP (°C) TIME (MINS)
Biscuits Plain Single Conv Bake 4 400–425 210–220 8–10
Multi True Conv 2 & 5 425–450 215–230 10–12
Chewy Choc Chip Single Conv Bake 4 355–375 180–190 10–15
Multi True Conv 2 & 5 325–340 160–170 10–15
Sugar Cookies Single Conv Bake 4 350–375 175–190 7–15
Multi True Conv 2 & 5 325–350 160–175 7–15
Cakes Pound Cake Single Bake 4 325 160 70–80
Chocolate Brownie
(8"x8"/20x20cm pan)
Single Bake 4 350 175 20–25
Angel Food Cake
(10"x4"/25x10cm tube pan)
Single Bake 4 325–350 160–175 50–60
Rich Fruit Cake Single Bake 4 275–300 135–150 3–6 hrs
Sponge (single large) Single Bake 4 350 175 30–40
Sponge (2x20cm) Single Bake 4 350 175 15–25
Muffins / Cupcakes Cupcakes Single Bake 4 365 185 13–18
Multi True Conv 2 & 5 345 170 13–18
Muffins Single Conv Bake 4 345 170 23–30
Multi True Conv 2 & 5 345 170 23–30
Scones English Scones Multi True Conv 4 425–450 215–230 10–12
Meringues Meringues Single Conv Bake 4 250–270 120–130 60–70
Bread/Bread rolls Sandwich Loaf
(9"x5"/23x13cm Loaf Pan)
Multi True Conv 4350 175 40–50
Wholewheat Loaf
(9"x5"/23x13cm Loaf Pan)
Single Bake 4 375 190 35–45
Soft Dinner Rolls Single Bake 4 375 190 15–18
Dough Proof Single Bake 1 LO LO 30
Pastry Pastry Shell (baked blind) Single Bake 4 350 175 15
Pies Fruit Pie (2 crust) Single Bake 4 400–350 200–175 20–25
Baked Cheesecake (in water bath) Single Warm 4 325 160 50–60
Pumpkin Pie (blind bake, add filling) Single Conv Pastry 4 350–375 175–190 15–30
English Custard Tart
(blind bake, then add filling)
Single Conv Bake 4 350–300 175–150 15–30
Dessert Crème Brulee (in water bath) Single Pastry Bake 4275 135 35–45
Crème Caramel (in water bath) Single Pastry Bake 4350 175 35–45

15
COOKING CHARTS
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.
FOOD SHELVES RECOMMENDED
FUNCTION
SHELF
POSITIONS TEMP (°F) TEMP (°C) TIME (MINS)
Biscuits Plain Single Conv Bake 4 400–425 210–220 8–10
Multi True Conv 2 & 5 425–450 215–230 10–12
Chewy Choc Chip Single Conv Bake 4 355–375 180–190 10–15
Multi True Conv 2 & 5 325–340 160–170 10–15
Sugar Cookies Single Conv Bake 4 350–375 175–190 7–15
Multi True Conv 2 & 5 325–350 160–175 7–15
Cakes Pound Cake Single Bake 4 325 160 70–80
Chocolate Brownie
(8"x8"/20x20cm pan)
Single Bake 4 350 175 20–25
Angel Food Cake
(10"x4"/25x10cm tube pan)
Single Bake 4 325–350 160–175 50–60
Rich Fruit Cake Single Bake 4 275–300 135–150 3–6 hrs
Sponge (single large) Single Bake 4 350 175 30–40
Sponge (2x20cm) Single Bake 4 350 175 15–25
Muffins / Cupcakes Cupcakes Single Bake 4 365 185 13–18
Multi True Conv 2 & 5 345 170 13–18
Muffins Single Conv Bake 4 345 170 23–30
Multi True Conv 2 & 5 345 170 23–30
Scones English Scones Multi True Conv 4 425–450 215–230 10–12
Meringues Meringues Single Conv Bake 4 250–270 120–130 60–70
Bread/Bread rolls Sandwich Loaf
(9"x5"/23x13cm Loaf Pan)
Multi True Conv 4350 175 40–50
Wholewheat Loaf
(9"x5"/23x13cm Loaf Pan)
Single Bake 4 375 190 35–45
Soft Dinner Rolls Single Bake 4 375 190 15–18
Dough Proof Single Bake 1 LO LO 30
Pastry Pastry Shell (baked blind) Single Bake 4 350 175 15
Pies Fruit Pie (2 crust) Single Bake 4 400–350 200–175 20–25
Baked Cheesecake (in water bath) Single Warm 4 325 160 50–60
Pumpkin Pie (blind bake, add filling) Single Conv Pastry 4 350–375 175–190 15–30
English Custard Tart
(blind bake, then add filling)
Single Conv Bake 4 350–300 175–150 15–30
Dessert Crème Brulee (in water bath) Single Pastry Bake 4275 135 35–45
Crème Caramel (in water bath) Single Pastry Bake 4350 175 35–45

16
COOKING CHARTS
* If multiple shelves are required (eg roasting vegetables at the same time), use True Conv and shelf positions 1 & 4.
SAVOURY
ROASTING
FOOD SHELVES RECOMMENDED
FUNCTION
SHELF
POSITIONS TEMP (°F) TEMP (°C) TIME (MINS)
Cornbread Single Conv Bake 4 400–425 210–215 20–25
Vegetables Single Conv Bake 4 350–375 175–190 30–50
Lasagne Single Conv Bake 4 350–375 175–190 35–40
Casserole Single Bake 4 300–350 150–175 1–2 hours
Pizza Single Conv Pastry 2 425 220 10–15
Quiche (blind bake, then add filling) Single Conv Pastry 4350 175 15–30
Potatoes (whole, baked) Single Bake 4 390 200 50–60
Frittata (shallow) Single Conv Pastry 3 340–360 170–180 15–20
Oven Meals Single True Conv 4 340–375 170–190 30–40
FOOD SHELVES * RECOMMENDED
FUNCTION
SHELF
POSITIONS TEMP (°F) TEMP (°C) TIME (MINS) MEAT PROBE
(°F) **
MEAT PROBE
(°C) **
Beef (Boneless) Rare Single Roast 3 320–340 160–170 18–32 /450g 130–138 54–59
Medium Roast 3 320–340 160–170 25–40 /450g 140–165 60–74
Well Done Roast 3 320–340 160–170 30–55 /450g 165–174 74–79
Prime Rib Roast Rare Single Roast 3 320–340 160–170 15–30 /450g 130–138 54–59
Medium Roast 3 320–340 160–170 20–35 /450g 140–165 60–74
Well Done Roast 3 320–340 160–170 25–40 /450g 165–174 74–79
Lamb Rack Medium Rare Single Bake 3 390 200 20 122 50
Lamb leg (Bone in) Medium Single Roast 3 320–340 160–170 18–28 /450g 149–158 65–70
Well Done Roast 3 320–340 160–170 20–33 /450g 165–174 74–79
Lamb leg (Boneless) Medium Single Roast 3 320–340 160–170 20–35 /450g 149–158 65–70
Well Done Roast 3 320–340 160–170 25–45 /450g 170–174 77–79
Veal Medium Single Roast 3 320–340 160–170 20–40 /450g 160 71
Well Done Roast 3 320–340 160–170 25–45 /450g 170 76
Chicken Whole Unstuffed Single Conv Broil 3350 175 15–20 /450g 165 75
Whole Stuffed Bake 3 350 175 17–22 /450g 165 75
Whole Butterflied Conv Broil 4350 175 40–50 165 75
Turkey (Whole) Stuffed Single Bake 2 or 3 320–340 160–170 17–22 /450g 165 75
Unstuffed Bake 2 or 3 300–330 150–165 15–20 /450g 165 75
Pork (Boneless) Medium Single Roast 3 340–350 170–175 25–40 /450g 145–154 63–68
Well Done Roast 3 340–350 170–175 30–45 /450g 165–174 74–79
Pork Crackling Crisp (watch closely) Single Conv Broil 4 430 220 5 to 10 na na
Venison Brown in
a pan first
Rare Single Conv Broil 4435 225 7 /2.5cm meat
thickness
120–129 49–54
Medium Conv Broil 4435 225 9 /2.5cm meat
thickness
131–140 55–60