Fisher & Paykel WOSV230N User manual

USER GUIDE
US CA
WALL OVEN
WODV230 & WOSV230
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.

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.

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.
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).

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
Biscuits Plain Single
Multi
Chewy Choc Chip Single
Multi
Sugar Cookies Single
Multi
Cakes 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 Multi
Meringues Meringues Single
Bread/Bread rolls Sandwich Loaf
(9"x5"/23x13cm Loaf Pan)
Multi
Wholewheat Loaf
(9"x5"/23x13cm Loaf Pan)
Single
Soft Dinner Rolls Single
Dough Proof Single
Pastry Pastry Shell (baked blind) Single
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

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.
RECOMMENDED
FUNCTION
SHELF
POSITIONS TEMP (°F) TEMP (°C) TIME (MINS)
Conv Bake 4 400–425 210–220 8–10
True Conv 2 & 5 425–450 215–230 10–12
Conv Bake 4 355–375 180–190 10–15
True Conv 2 & 5 325–340 160–170 10–15
Conv Bake 4 350–375 175–190 7–15
True Conv 2 & 5 325–350 160–175 7–15
Bake 4 325 160 70–80
Bake 4 350 175 20–25
Bake 4 325–350 160–175 50–60
Bake 4 275–300 135–150 3–6 hrs
Bake 4 350 175 30–40
Bake 4 350 175 15–25
Bake 4 365 185 13–18
True Conv 2 & 5 345 170 13–18
Conv Bake 4 345 170 23–30
True Conv 2 & 5 345 170 23–30
True Conv 4 425–450 215–230 10–12
Conv Bake 4 250–270 120–130 60–70
True Conv 4 350 175 40–50
Bake 4 375 190 35–45
Bake 4 375 190 15–18
Bake 1 LO LO 30
Bake 4 350 175 15
Bake 4 400–350 200–175 20–25
Warm 4 325 160 50–60
Conv Pastry 4 350–375 175–190 15–30
Conv Bake 4 350–300 175–150 15–30
Pastry Bake 4 275 135 35–45
Pastry Bake 4 350 175 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
Cornbread Single
Vegetables Single
Lasagne Single
Casserole Single
Pizza Single
Quiche (blind bake, then add filling) Single
Potatoes (whole, baked) Single
Frittata (shallow) Single
Oven Meals Single
FOOD SHELVES * RECOMMENDED
FUNCTION
Beef (Boneless) Rare Single Roast
Medium Roast
Well Done Roast
Prime Rib Roast Rare Single Roast
Medium Roast
Well Done Roast
Lamb Rack Medium Rare Single Bake
Lamb leg (Bone in) Medium Single Roast
Well Done Roast
Lamb leg (Boneless) Medium Single Roast
Well Done Roast
Veal Medium Single Roast
Well Done Roast
Chicken Whole Unstuffed Single Conv Broil
Whole Stuffed Bake
Whole Butterflied Conv Broil
Turkey (Whole) Stuffed Single Bake
Unstuffed Bake
Pork (Boneless) Medium Single Roast
Well Done Roast
Pork Crackling Crisp (watch closely) Single Conv Broil
Venison Brown in
a pan first
Rare Single Conv Broil
Medium Conv Broil

17
COOKING CHARTS
** The internal temperature will rise more on standing.
RECOMMENDED
FUNCTION
SHELF
POSITIONS TEMP (°F) TEMP (°C) TIME (MINS)
Conv Bake 4 400–425 210–215 20–25
Conv Bake 4 350–375 175–190 30–50
Conv Bake 4 350–375 175–190 35–40
Bake 4 300–350 150–175 1–2 hours
Conv Pastry 2 425 220 10–15
Conv Pastry 4 350 175 15–30
Bake 4 390 200 50–60
Conv Pastry 3 340–360 170–180 15–20
True Conv 4 340–375 170–190 30–40
SHELF
POSITIONS TEMP (°F) TEMP (°C) TIME (MINS) MEAT PROBE
(°F) **
MEAT PROBE
(°C) **
3 320–340 160–170 18–32 /450g 130–138 54–59
3 320–340 160–170 25–40 /450g 140–165 60–74
3 320–340 160–170 30–55 /450g 165–174 74–79
3 320–340 160–170 15–30 /450g 130–138 54–59
3 320–340 160–170 20–35 /450g 140–165 60–74
3 320–340 160–170 25–40 /450g 165–174 74–79
3 390 200 20 122 50
3 320–340 160–170 18–28 /450g 149–158 65–70
3 320–340 160–170 20–33 /450g 165–174 74–79
3 320–340 160–170 20–35 /450g 149–158 65–70
3 320–340 160–170 25–45 /450g 170–174 77–79
3 320–340 160–170 20–40 /450g 160 71
3 320–340 160–170 25–45 /450g 170 76
3 350 175 15–20 /450g 165 75
3 350 175 17–22 /450g 165 75
4 350 175 40–50 165 75
2 or 3 320–340 160–170 17–22 /450g 165 75
2 or 3 300–330 150–165 15–20 /450g 165 75
3 340–350 170–175 25–40 /450g 145–154 63–68
3 340–350 170–175 30–45 /450g 165–174 74–79
4 430 220 5 to 10 na na
4 435 225 7 /2.5cm meat
thickness
120–129 49–54
4 435 225 9 /2.5cm meat
thickness
131–140 55–60

18
COOKING CHARTS
BROILING
FOOD SHELVES
Beef Steak Rare Single
Medium Single
Hamburger
(ground–patties)
Single
Meatballs
(ground)
Single
Lamb Chops Medium Single
Well done Single
Pork Chops (well done) Single
Ham steak Single
Bacon Single
Chicken Boneless pieces Single
Bone In Pieces Single
Sausages Sausages Single
Fish Fillets Single
Whole Single
Vegetables Sliced Single