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Fisher & Paykel Product Help

Oven functions

Details many of the various oven functions and also includes some tips on cooking certain types of foods.
 
Bake
 

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.

 
Fan 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 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.

 

 
Fan Forced
 

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.

 

 
Grill
 

upper inner element

  • Intense radiant heat is delivered from the inner top element. There are 9 steps between ‘Lo’ and ‘Hi’ (100% power).
  • Preheating 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’.

 

 
Maxi Grill
 

upper inner and outer elements

  • Intense radiant heat is delivered from both top elements. There are 9 steps between ‘Lo’ and ‘Hi’ (100% power).
  • Preheating 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 Grill
 

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 grilling your favourite chicken, fish or steak.

 

 
Pastry Bake
 

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 savoury pastry foods and delicate foods that require some top browning eg frittata, quiche.

 

 
Roast
 

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, 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.

 

 
Classic Bake
 

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.

 


Warm

this is not a cooking function

  • Provides 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.
  • Use the Warm function to prove bread. See ‘Tips for proving bread’.

Self Clean

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.

 


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 Fan Forced or Fan Bake at 50°C.

Tips for proofing bread

  • Your oven provides an ideal sealed environment for proofing bread.
    1. Select the Warm function.

    2. Adjust the temperature down until the display shows `Lo’ .

    3. Place dough in a lightly oiled bowl and cover with plastic wrap and/or a clean damp cloth.

    4. Place the bowl into the warmed oven on shelf position 1.

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.

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