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Fisher & Paykel Product Help

Cooking charts

The recommendations in the following charts are guidelines. A lot of factors affect the exact time and temperature required for baking, roasting and grilling. Follow the instructions in your recipe or on packaging and be prepared to adjust the oven settings and cook times to achieve the best possible results for you.

This chart will help you to match your cooking requirements to the most appropriate cooking function.      

  Recommended method
  Alternative method
  Not recommended

Baked Goods
Baked good Fan Forced Fan Bake Bake Pastry Bake Classic Bake

Biscuits- single tray

Biscuits- multi tray

Chewy choc. chip biscuits

Slices/Squares

Chocolate cake

Fruit cake

Sponge

Muffins - single tray

Muffins - multi tray

Meringues

Bread/Rolls

 Pastries
Pastry Fan Forced Fan Bake Bake Pastry Bake Classic Bake
Apple Pie
Quiche

Custard tart

Phyllo/Flaky/Puff/Choux

 Meat, fish and poultry

Meat, fish or poultry

Fan Forced Fan Bake Bake Pastry Bake Classic Bake

Roast beef/pork/lamb

Roast chicken - whole

Roast chicken - pieces

Roast turkey

Steak/Chops/Cutlets

Fish - whole

Fish - fillets

 Meat, fish and poultry continued...

Meat, fish or poultry

Roast Grill Maxi Grill Fan Grill

Roast beef/pork/lamb

Roast chicken - whole

Roast chicken - pieces

Roast turkey

Steak/Chops/Cutlets

Fish - whole

Fish - fillets

Family favourites
Family favourites Fan Forced Fan Bake Bake Pastry Bake Classic Bake

Pizza

Casserole

Lasagne

Meatloaf

Complete oven meals

Vegetables - roasted

Vegetables - grilled

Family favourites continued...
Family favourites Roast Grill Maxi Grill Fan Grill

Pizza

Casserole

Lasagne

Meatloaf

Complete oven meals

Vegetables - roasted

Vegetables - grilled

 

 Fan Forced

Baked Goods

Time (min)

Temp °C

Shelf (single; multi)

Biscuits

13-18

175-180

4;6&3

Chewy chocolate chip biscuits

15-20

170-180

4;6&3

Vanilla cake

30-40

170-175

3

Squares/Slices

25-30

170-180

4

Shortbread

22-30

150-155

4

Cake - butter/choc

45-55

170-175

3

Cake - fruit rich

4-5 hrs

140-150

3

Cake - fruit light

85-95

155-165

3

Muffins

10-15

200-210

4;6&3

Meringues

50-60

120-130

3

Scones

12-15

200-220

4;6&3

Bread/Rolls

25-35

195-210

4

 

Pastry

Time (min)

Temp °C

Shelf (single; multi)

Phyllo

15-25

190-200

4

Flaky/Puff

25-35

190-200

3

Quiche

20-30

175-190

3

Meat pie

40-50

180-190

3

Lemon meringue pie

20-30

170-180

3

Apple pie

35-45

175-180

3

Choux pastry

35-40

200-210

3

 

Family favourites

Time (min)

Temp °C

Shelf (single; multi)

Lasagne

30-40

175-190

3

Pizza

10-15

225-230

3

Meatloaf

80-90

175-190

4

Chicken pieces

50-60

175-190

3

Casserole

55-70

170-190

3

 

Vegetables

Time (min)

Temp °C

Shelf (single; multi)

Roasted 30-45 190-200

3

 

 Fan Bake 

Baked Goods

Time (min)

Temp °C

Shelf 

Biscuits

8-12

170-175

4

Chewy chocolate chip biscuits

12-18

160-165

4

Vanilla cake

30-35

170-175

4

Squares/Slices

20-25

175-180

3

Shortbread

25-35

140-150

3

Cake - butter/choc

50-60

160-175

2

Cake - fruit rich

3-6 hrs

125-150

2

Cake - fruit light

2-21⁄2 hrs

130-150

2

Sponge

20-25

160-175

4

Muffins

10-15

200-220

5

Meringues

60-70

100-110

3

Scones

10-12

200-220

4

Bread/Rolls

15-30

200-220

4

 

Pastry

Time (min)

Temp °C

Shelf

Phyllo

15-25

190-200

3

Flaky/Puff

20-30

185-200

3

Quiche

20-25

175-200

2

Meat pie

30-40

190-195

2

Lemon meringue pie

30-40

175-180

3

Apple pie

25-30

190-200

2

Choux pastry

30-35

200-210

2

 

Family favourites

Time (min)

Temp °C

Shelf

Lasagne

40-50

175-180

4

Pizza

12-16

195-200

2

Meatloaf

55-65

175-180

4

Chicken pieces

30-40

175-190

3

Casserole

50-60

175-190

3

 

Vegetables

Time (min)

Temp °C

Shelf

Roasted 30-45 190-200 3

 

 Bake

Baked Goods

Time (min)

Temp °C

Shelf 

Biscuits

8-12

175-185

4

Chewy chocolate chip biscuits

12-18

165-175

4

Vanilla cake

30-35

165-175

4

Squares/Slices

20-30

175-190

4

Shortbread

25-35

150-160

3

Cake - butter/choc

50-60

160-180

4

Cake - fruit rich

4-6 hrs

135-150

4

Cake - fruit light

2-21⁄2 hrs

150-160

4

Sponge

20-40

170-190

4

Muffins

10-15

200-225

4

Meringues

60-70

120-130

3

Scones

10-12

210-220

5

Bread/Rolls

15-30

200-220

4

 

Pastry

Time (min)

Temp °C

Shelf

Phyllo

20-30

190-200 4

Flaky/Puff

20-30

200-210 4

Quiche

20-30

175-200

3

Meat pie

30-40

175-200

3

Lemon meringue pie

35-40

175-200

3

Apple pie

25-35

200-210

3

Choux pastry

35-45

175-190

4

 

Family favourites

Time (min)

Temp °C

Shelf

Lasagne

40-50

175-190

4

Pizza

12-18

200-210

3

Meatloaf

55-65

175-180

4

Chicken pieces

30-40

175-190

4

Casserole

70-90

175-180

4

 

Vegetables

Time (min)

Temp °C

Shelf

Roasted

35-50

190-200

4

 

 Pastry Bake

Baked goods Time (min) Temp °C Shelf
Biscuits

8-10

170-175

3
Oat Biscuits

12-15

160-165

3

Squares/slices

15-20

160-175

2

Shortbread

20-25

130-140

3

Pizza

15-20

225-250

3

 

Pastry Time (min) Temp °C Shelf
Quiche

20-30

200-220

4

Meat pie

30-40

180-190

4

Lemon meringue pie

15-20

170-180

4

 

 Classic Bake

Baked goods

Time (min)

Temp °C

Shelf

Sugar Biscuits

9-11

170-175

3

Oat biscuits

10-15

160-165

3

Squares/slices

15-20

160-175

2

Shortbread

20-25

140-150

3

 

Pastry

Time (min)

Temp °C

Shelf

Quiche

20-30

200-220

4

Meat pie

30-40

180-190

4

Lemon meringue pie

15-20

170-180

4

Custard tart

10 then 30

220 then 150

2

 

 Maxi Grill &  Grill

Beef

Time (min)

Grill setting

Shelf

Steaks - rare

8-10 Hi 7

Steaks - medium

10-15 Hi 6

Minced - burgers

12-15 Hi 6

Minced - meatballs

12-15 Hi 6

 

Lamb

Time (min)

Grill setting

Shelf

Chops - medium

15-20 Hi 7

Chops - well done

20-25 Hi 7

 

Pork

Time (min)

Grill setting

Shelf

Chops - well done

15-20 Hi 7

Ham steak

15-20 Hi 6

Bacon

4-7 Hi 7

 

Chicken

Time (min)

Grill setting

Shelf

Boneless pieces

15-20 Hi 5

 

Sausages

Time (min)

Grill setting

Shelf

Sausages

10-15 Hi 6

 

Fish

Time (min)

Grill setting

Shelf

Fillets

8-12 Hi 6

Whole

15-20 Hi 6

 

Vegetables

Time (min)

Grill setting

Shelf

Grilled

10-20 Hi 6

 

 Fan Grill

Beef

Time (min)

Temp °C

Shelf

Minced - burgers

15-20 220-225 6

Minced - meatballs

10-15 190-210 6

 

Lamb

Time (min)

Temp °C

Shelf

Chops - medium

15-20 200-225 6

Chops - well done

20-25 200-225 6

Rack - medium

20-30 200-210 6

 

Pork

Time (min)

Temp °C

Shelf

Chops - well done

20-25

190-210 6

Ham steak

15-20

220-225 6

Bacon

10-15 220-225 7

 

Chicken

Time (min)

Temp °C

Shelf
Whole

30-35 per
1lb/450 g

170-180

3

Boneless pieces

30-50

175-190

5

 

Sausages

Time (min)

Temp °C

Shelf

Sausages

10-15

190-200

6

 

Fish

Time (min)

Temp °C

Shelf

Fillets

8-12

200-220

6

Whole

15-20

200-220

4

 

Roasting Meat

We recommend you use the cooking probe to accurately judge when meat is cooked to your preference. ‘Time per pound/450 g’ is a rough guide and should only be used to estimate when the meat will be ready. Cooking with Roast, Fan Bake, and Fan Grill will take less time than with Bake.

Beef

Time
(min per lb/450 g)

Oven Temp °C

Probe Temp °C

Shelf

Best Mode

Boneless roast - rare

18-32

160-170

54-60

3

Roast

Boneless roast - medium

25-40

160-170

65-70

3

Roast

Boneless roast - well done

30-55

160-170

74-79

3

Roast

Prime or standing rib roast - rare

15-30

160-170

54-60

3

Roast

Prime or standing rib roast - medium

20-35

160-170

65-70

3

Roast

Prime or standing rib roast - well done

25-40

160-170

74-79

3

Roast

 

Leg of lamb

Time
(min per lb/450 g)

Oven Temp °C

Probe Temp °C

Shelf

Best Mode

With bone - medium

18-28

160-170

65-70

3

Roast

With bone - well done

20-33

160-170

74-79

3

Roast

Boneless - medium

20-35

160-170

65-70

3

Roast

Boneless - well done

25-45

160-170

77-79

3

Roast

 

Veal

Time
(min per lb/450 g)

Oven Temp °C

Probe Temp °C

Shelf

Best Mode

Medium

20-43

160-170

65-70

3

Roast

Well done

25-45

160-170

77-79

3

Roast

 

Chicken

Time
(min per lb/450 g)

Oven Temp °C

Probe Temp °C

Shelf

Best Mode

Whole

15-20 175-190 82 3

Fan Forced

 

Turkey

Time
(min per lb/450 g)

Oven Temp °C

Probe Temp °C

Shelf

Best Mode

With stuffing - well done

17-22 165-175 82 1

Fan Forced

Well done

15-20 150-165 82 1

Fan Forced

 

Pork

Time
(min per lb/450 g)

Oven Temp °C

Probe Temp °C

Shelf

Best Mode

Boneless roast - medium

25-40 170-175 63-68 3

Fan Bake

Boneless roast - well done

30-45 170-175 74-79 3

Fan Bake

 

Venison*

Time
(min per lb/450 g)

Oven Temp °C

Probe Temp °C

Shelf

Best Mode

Rare

71⁄2 per 2.5
cm of thickness

225 49-54 4

Fan Bake

Medium rare

9 per 2.5cm of thickness

225 54-60 4

Fan Bake

* Brown prior to roasting on an oiled skillet or frying pan on high heat. The internal temperature of venison rises more on standing due to the high cooking temperature, therefore the suggested probe settings are lower than other rare or medium rare meats.

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