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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 broiling. 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.

The grill element may come on for a short time while the oven is heating up.

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

Screen Shot 2018-01-09 at 1.02.05 PM.png Recommended method 

Screen Shot 2018-01-09 at 1.02.26 PM.png Alternative Method

Baking 

    True Aero Aero Bake Bake Aero Pastry Classic Bake Roast* Broil* Maxi Broil Aero Broil

Bread (rolls)

one shelf Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.05 PM.png            
two shelves Screen Shot 2018-01-09 at 1.02.05 PM.png                
Bread (loaf)   Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.05 PM.png            

Cookies / Muffins / Sugar cookies 

one shelf Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.05 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png            
two shelves Screen Shot 2018-01-09 at 1.02.05 PM.png                
Cup cakes / Small cakes one shelf Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.05 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png            
two shelves Screen Shot 2018-01-09 at 1.02.05 PM.png                
Layer cake (8”/20cm or 9”/23cm round pans) one shelf Screen Shot 2018-01-09 at 1.02.26 PM.png   Screen Shot 2018-01-09 at 1.02.05 PM.png            
two shelves Screen Shot 2018-01-09 at 1.02.26 PM.png   Screen Shot 2018-01-09 at 1.02.05 PM.png            
Angel food cake   Screen Shot 2018-01-09 at 1.02.05 PM.png   Screen Shot 2018-01-09 at 1.02.26 PM.png            
Pound cake       Screen Shot 2018-01-09 at 1.02.05 PM.png            
Layer cake (9”x13”/23x33cm pan)   Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.05 PM.png            
Butter or chocolate cake   Screen Shot 2018-01-09 at 1.02.26 PM.png   Screen Shot 2018-01-09 at 1.02.05 PM.png            
Rich fruit cake       Screen Shot 2018-01-09 at 1.02.05 PM.png   Screen Shot 2018-01-09 at 1.02.26 PM.png        
Brownie (9”x13”/23x33cm pan)   Screen Shot 2018-01-09 at 1.02.05 PM.png   Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png          
Meringues   Screen Shot 2018-01-09 at 1.02.05 PM.png   Screen Shot 2018-01-09 at 1.02.26 PM.png            
Fruit pie (two-crust)     Screen Shot 2018-01-09 at 1.02.05 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png            
Pumpkin pie from scratch     Screen Shot 2018-01-09 at 1.02.05 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png        
frozen
English custard tart           Screen Shot 2018-01-09 at 1.02.05 PM.png        
Baked cheesecake         Screen Shot 2018-01-09 at 1.02.05 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png        
Crème caramel and Crème brulee (in ‘water bath’)         Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.05 PM.png        
Pie crust         Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.05 PM.png        
Quiche     Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.05 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png        
Pizza     Screen Shot 2018-01-09 at 1.02.05 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png          
Lasagna     Screen Shot 2018-01-09 at 1.02.05 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png            
Casserole   Screen Shot 2018-01-09 at 1.02.05 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png            
Vegetables     Screen Shot 2018-01-09 at 1.02.05 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png            
Complete oven meal   Screen Shot 2018-01-09 at 1.02.05 PM.png                
*Some models only

Roasting

  True Aero Aero Bake Bake Aero Pastry Classic Bake Roast* Broil* Maxi Broil Aero Broil
Roast beef/pork/lamb** Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png     Screen Shot 2018-01-09 at 1.02.05 PM.png     Screen Shot 2018-01-09 at 1.02.26 PM.png
Roast chicken (whole) Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png           Screen Shot 2018-01-09 at 1.02.05 PM.png
Roast chicken (pieces) Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png       Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.05 PM.png
Roast turkey Screen Shot 2018-01-09 at 1.02.05 PM.png   Screen Shot 2018-01-09 at 1.02.26 PM.png            
Vegetables Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png     Screen Shot 2018-01-09 at 1.02.05 PM.png     Screen Shot 2018-01-09 at 1.02.05 PM.png

Broiling

Steak/Chops/Cutlets             Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.05 PM.png  
Fish             Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.05 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png
Ground meat patties             Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.05 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png
Vegetables             Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.05 PM.png Screen Shot 2018-01-09 at 1.02.26 PM.png
Toast             Screen Shot 2018-01-09 at 1.02.26 PM.png Screen Shot 2018-01-09 at 1.02.05 PM.png  
* Some models only
** If your model does not have the Roast function, we recommend Bake for large meat joints or Maxi Broil for small meat joints.

Baking

Screen Shot 2018-01-09 at 1.32.14 PM.png True Aero   Shelf
(single; multi)
Temp °F Temp °C Time (min)
Bread American sandwich loaf - 9”x5”/23x13cm loaf pan 3 350 175 40-50
Bread wholewheat loaf
- 9”x5”/23x13cm loaf pan
3 375 190 35-45
Cornbread   4 425 215 22-28
Cookies   4 425-450 215-230 10-12
Muffins, large   3 375 175 23-30
English scones   4 425-450 215-230 10-12
Sugar cookies one shelf 4 375 175 6-10
two shelves 2 & 6 375 175 7-11
three shelves 2, 4, & 6 375 175 8-12
Cup cakes/Small cakes   4 365 185 13-18
Layer cakes, yellow, white & chocolate (8”/20cm round pans) one shelf 4 340-350 170-175 32-38
two shelves 4 & 6 340-350 170-175 32-38
Layer cake, yellow, white & chocolate (9”/23cm round pans) one shelf 4 340-350 170-175 27-33
two shelves 4 & 6 340-350 170-175 27-33
Layer cake, yellow, white & chocolate (9”x13”/23x33cm pan)   4 340-350 170-175 32-38
Fatless sponge cake   4 350 175 30-40
Pound cake from scratch 2 325 160 70-80
mix 2 350 175 48-58
Brownie (8”x8”/20x20cm pan) from scratch 4 350 175 20-25
Angel food cake (10”x4”/25x10cm tube pan) from scratch 1 325-350 160-175 50-60
mix 1 250-270 120-130 37-47
Meringues   4 250-270 120-130 60-70
Fruit pie (two-crust) from scratch 2 425 then 375 215 then 190 20 then 25
frozen 2 375 190 45-65

Pizza

from scratch 4 425-450 215-230 10-15
frozen 4 375 175 18-25
Lasagna   4 350-375 175-190 40-50
Casserole   3 350-360 175-180 60-90
Vegetables   4 350-375 175-190 30-60

Baking

Screen Shot 2018-01-09 at 1.32.28 PM.png Aero Bake   Shelf
(single; multi)
Temp °F Temp °C Time (min)
Bread American sandwich loaf -
9”x5”/23x13cm loaf pan
2 325-350 170-175 35-50
Bread whole wheat loaf
- 9”x5”/23x13cm loaf pan
2 or 3 350-375 180-190 30-45
Cornbread   4 400-425 210-215 20-25
Cookies   4 400-425 210-215 8-10
Muffins, large   3 375 175 20-25
English scones   4 400-425 210-215 8-12
Sugar cookies   4 375 175 6-10
Cup cakes/Small cakes   4 365 185 13-18
Layer cakes, yellow, white & chocolate (8”/20cm round pans) one shelf 4 340 170 32-38
two shelves 4 & 6 340 170 32-38
Layer cake, yellow, white & chocolate (9”/23cm round pans) one shelf 4 340 170 27-33
two shelves 4 & 6 340 170 27-33
Layer cake, yellow, white & chocolate (9”x13”/23x33cm pan)   4 340 170 32-38
Fatless sponge cake   4

325-350

160-175 30-40
Pound cake from scratch 2

325

160 60-75
mix 2 325-350 160-175 48-58
Brownie (8”x8”/20x20cm pan)   4 325-350 160-175 20-25
Meringues   2 250 120 60
Fruit pie (two-crust) from scratch 2 400 then 350 200 then 175 20 then 25
frozen 2 350 175 45-65
Pizza from scratch 4 425 215 10-12
frozen 4 375 175 18-20
Lasagna   4 350-375 175-190 35-40
Casserole   3 350 175 60-90
Vegetables   3 or 4 350-375 175-190 30-50

Baking

Screen Shot 2018-01-09 at 1.32.38 PM.png Bake   Shelf
(single; multi)
Temp °F Temp °C Time (min)
Bread American sandwich loaf -
9”x5”/23x13cm loaf pan
2 or 3 350 175 40-50
Bread whole wheat loaf
- 9”x5”/23x13cm loaf pan
2 or 3 375 190 35-45
Cornbread   4 425 215 22-28
Cookies   4 425-450 215-230 10-12
Muffins, large   3 375 175 23-30
English scones   4 425-450 215-230 10-12
Sugar cookies   4 375 175 6-10
Cup cakes/Small cakes   4 365 185 15-20
Layer cakes, yellow, white & chocolate (8”/20cm round pans) one shelf 4 340-350 170-175 32-38
two shelves 4 & 6 340-350 170-175 32-38
Layer cake, yellow, white & chocolate (9”/23cm round pans) one shelf 4 340-350 170-175 27-33
two shelves 4 & 6 340-350 170-175 27-33
Layer cake, yellow, white & chocolate (9”x13”/23x33cm pan)   4 340-350 170-175 32-38
Fatless sponge cake   4 350 175 30-40
Pound cake from scratch 2 325 160 70-80
Pound cake mix 2 350 175 48-58
Rich Fruit Cake   4 275-300 135-150 3-6 hrs
Brownie (8”x8”/20x20cm pan) from scratch 4 350 175 20-25
Angel food cake (10"x4" / 25x10cm tube pan) from scratch 1 325-350 160-175 50-60
mix 1 325-350 160-175 37-47
Meringues   2 250-270 120-130 60-70
Fruit pie (two-crust) from scratch 2 425 then 375 215 then 190 20 then 25
frozen 2 375 190 45-65
Pizza from scratch 4 375 175 10-15
frozen 4 375 175 18-25
Lasagna   3 or 4 350-375 175-190 40-50
Casserole   3 350-360 175-180 60-90
Vegetables   3 or 4 350-375 175-190 30-60

Baking

Screen Shot 2018-01-09 at 1.32.59 PM.png Aero Pastry   Shelf
(single; multi)
Temp °F Temp °C Time (min)
Pastry shell baked ‘blind’ 4 350 175 20-30
Pumpkin pie bake pastry ‘blind’ then
add filling
4 then 2 350 then 375 175 then 190 20-30 then 30-35
Baked cheesecake (in ‘water bath’) 3 300 150 55-60
Quiche bake pastry ‘blind’ then
add filling
4 350 175 20-30 then 20-30
Pizza from scratch 4 425 215 10-15
frozen 4 350 175 18-25
Crème caramel (in ‘water bath’) 3 350 175 35-40

Crème brulee

(in ‘water bath’) 3 275 135 40-45

Baking

Screen Shot 2018-01-09 at 1.33.10 PM.png Classic Bake   Shelf
(single; multi)
Temp °F Temp °C Time (min)
Pie crust baked ‘blind’ 4 375 190 20-30
English custard tart   2 430 then 300 220 then 150 10 then 30
Baked cheesecake (in ‘water bath’) 3 325 160 55-60
Quiche bake pastry ‘blind’ then
add filling
4 375 190 20-30 then 30-35
Crème caramel (in ‘water bath’) 3 350 175 35-40
Crème brulee (in ‘water bath’) 3 275 135 40-45
Rich fruit cake   4 275-300 135-150 3-6 hrs

 

Screen Shot 2018-01-09 at 1.33.40 PM.png Maxi Broil & Screen Shot 2018-01-09 at 1.34.04 PM.png Broil* Shelf
(single; multi)

Broil setting

Time (min)
Beef
Steaks - rare 7 HI 8-10
Steaks - medium 6 or 7 HI 10-15
Hamburger ground - patties 6 or 7 HI 12-15
Lamb
Chops - medium 7 HI 15-20
Chops - well done 7 HI 20-25
Pork
Chops - well done 7 HI 15-20
Ham steak 6 or 7 HI 15-20
Bacon 7 HI 4-7
Sausages
Sausages 6 or 7 HI 10-15
Fish
Filets 6 or 7 HI 8-12
Whole 6 or 7 HI 15-20
* Some models only
Screen Shot 2018-01-09 at 1.34.23 PM.png Aero Broil   Shelf
(single; multi)
Temp °F Temp °C Time (min)
Beef

 

 

Boneless roast 1-4 lb/ 450-1800g

Rare 4 325 160 18-32 per lb/450g
Medium 4 325 160 25-40 per lb/450g
Well Done 4 325 160 30-55 per lb/450g
Lamb
Chops - medium   6 or 7 400-440 200-225 15-20
Chops - well done   6 or 7 400-440 200-225 20-25
Rack - medium   5 400-410 200-210 20-30
Pork
Chops - well done   6 or 7 375-410 190-210 20-25
Chicken
Whole   3 340-360 170-180 30-35 per lb/450g
Boneless pieces   5 350-375 175-190 30-50
Bone-in pieces   5 350-375 175-190 30-50
Fish
Fillets   6 or 7 400-425 200-220 8-12
Whole   6 or 7 400-425 200-220 15-20

Roasting Meat

We recommend you use the meat probe to accurately judge when meat is cooked to your preference. ’Time per lb/450g’ is a rough guide and should only be used to estimate when the meat will be ready. Cooking with ROAST, TRUE AERO, AERO BAKE, and AERO BROIL will take less time than with BAKE.

  Shelf Oven Temp °F Oven Temp °C Probe** Temp °F Probe** Temp °C Time (mins per lb/
450 g)
Best Function*
Beef
Boneless roast - rare 3 325 160 130-140 54-60 18-32 ROAST
Boneless roast - medium 3 325 160 150-160 65-70 25-40 ROAST
Boneless roast - well done 3 325 160 165-175 74-79 30-55 ROAST
Prime or standing rib roast - rare 3 325 160 130-140 54-60 15-30 ROAST
Prime or standing rib roast - medium 3 325 160 150-160 65-70 20-35 ROAST
Prime or standing rib roast - well done 3 325 160 165-175 74-79 25-40 ROAST
Leg of lamb
With bone - medium 3 325 160 150-160 65-70 18-28 ROAST
With bone - well done 3 325 160 165-175 74-79 20-33 ROAST
Boneless - medium 3 325 160 150-160 65-70 20-35 ROAST
Boneless - well done 3 325 160 170-175 77-79 25-45 ROAST
Veal
Medium 3 325 160 150-160 65-70 20-43 ROAST
Well done 3 325 160 170-175 77-79 25-45 ROAST
Chicken
Whole 3 350-375 175-190 170 75 15-20 TRUE AERO
* If your model does not have the Roast function,we recommend using Aero Broil for whole chickens and small meat joints and Bake for large meat joints.
** Some models only (may be purchased separately).
  Shelf Oven Temp °F Oven Temp °C Probe** Temp °F Probe** Temp °C Time (mins per lb/
450 g)
Best Function*
Turkey
8-15 lb/~3.5-7kg - unstuffed 2 325 160 170 75 12-15 TRUE AERO
8-15 lb/~3.5-7kg - stuffed 2 325 160 170 75 15-20 TRUE AERO
16-24 lb/~7-10kg - unstuffed 1 325 160 170 75 10-15 TRUE AERO
16-24 lb/~7-10kg - stuffed 1 325 160 170 75 15-20 TRUE AERO
Pork
Boneless roast 3 325 160 160-175 71-79 30-45 AERO BAKE
Venison*
Rare 4 425 225 120-130 49-54 7½ per 1"/2.5cm thickness AERO BAKE
Medium rare 4 425 225 130-140 54-60 9 per 1"/25 cm thickness AERO BAKE
* Brown in an oiled skillet or frying pan on high heat prior to roasting. 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.
** Some models only

 

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