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Fisher & Paykel Product Help

Heat circulation cooking guide

* Preheat the oven to the temperature indicated.
 

Meat
Food Temperature Cooking level Cooking time
Roast pork (1 kg) 160°C On the rack at level 2 90 min
Roast veal (1 kg) 180°C On the rack at level 2 70-75min
Roast beef (1 kg) 220°C* On the rack at level 2 38-40min
Lamb (leg, shoulder, 1.5 kg) 180°C In the glass tray at level 2 50 - 60 min
Poultry (1.2 kg) 180°C On the rack at level 1 70 - 75 min
Large poultry 180°C On the rack at level 1 90 - 120 min
Rabbit 230°C In the glass tray at level 2 40-45min
Fish (1,2 kg)
Food Temperature Cooking level Cooking time
Whole (snapper, salmon, hake) 180°C In the glass tray at level 2 35-45min
Vegetables
Food Temperature Cooking level Cooking time
Potatoes au gratin 180°C On the rack at level 2 50-55min
Lasagne 180°C On the rack at level 2 40-45min
Stuffed tomatoes 180°C On the rack at level 2 45-55min
Pastries
Food Temperature Cooking level Cooking time
Savoie cake 150°C On the rack at level 2 35-45min
Genoise 150°C On the rack at level 1 35-45min
Genoise roll 150°C In the glass tray at level 2 20-25min
Cake 160°C On the rack at level 1 40-50mi
Biscuits 180°C In the glass tray at level 2 18-22min
Cookies 160°C In the glass tray at level 2 20-25min
Cream 160°C On the rack at level 2 35 - 45 min bain-marie
Madeleines 170°C In the glass tray at level 2 20-30min
Pound cake 170°C On the rack at level 2 40-50min
Cheesecake 170°C On the rack at level 1 springform mould, 26 cm diameter 65-75min
Kugelhopf 180°C On the rack at level 1
In a special mould
45-50min
Choux pastry 180°C In the glass tray at level 2 35 - 40 min depending on size
Short crust tart 200°C On the rack at level 2 40 - 45 min
Puff pastry crust tart 250°C* On the rack at level 2 30 - 40 min
Miscellaneous
Food Temperature Cooking level Cooking time
Pâté in terrine (1 kg) 190°C On the rack at level 1 90 min
Savoury tarts 170°C On the rack at level 2 in a 20 cm mould 55 - 65 min
Stewed dishes (ragout, baeckeoffe) 160°C On the rack at level 1, depending on the dish. 90 - 180 min
Bread (500 g flour) 220°C* On the rack at level 2 25 - 30 min
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