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Fisher & Paykel Product Help

Cooking guide

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.

Baking

  • For best results when baking, always pre heat your oven. The temperature indicator will go out when the pre-set 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 by a couple of minutes.
  • 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 centre of the oven cavity.

Roasting

  • Use Fan Grill to roast whole chicken.
  • For other meats use Bake for a succulent juicy flavoursome roast.
  • 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 75°C.
  • For crispy crackling first sear the Pork at a high temperature, then lower the temperature to complete the cooking.
  • If multi-shelf cooking (eg if roasting meat on one shelf and vegetables on another) use Fan Forced.
  • Cook larger cuts of meat for longer at a lower temperature. 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 centre of the oven or lower.

Grilling

  • This is a healthier alternative to frying.
  • Always grill with the oven door completely shut.
  • If you use glass or ceramic pans, be sure they can withstand the high temperatures of the grill.
  • 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 grilling (but be aware that some marinades may burn easily).
  • Where possible grill 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 grilling 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 grilled on lower shelves or at a lower grill setting to ensure even cooking.

Reheating

  • Use Bake or Fan Bake to reheat food.
  • Always reheat food to piping hot. This reduces the risk of contamination by harmful bacteria.
  • Never reheat a food more than once.
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