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Fisher & Paykel Product Help

How to Use the Gas Oven

General Features

The gas oven is provided with:

  1. Oven burner, mounted on the lower part of the oven (13000 BTU/hr).
  2. Broil burner, mounted on the upper part of the oven (8500 BTU/hr).
  3. Fan motor which can be used in combination with the oven burner or separately (without heating).
It is not possible to use the fan motor in combination with the broil burner: a safety device switches off the fan motor when the gas oven/broil control knob is turned on broil position.

d. Light that illuminates the oven to enable visually controlling the food that is cooking.

  • The range becomes very hot during operation.
  • The oven door becomes very hot during operation.
  • Keep children away.
The door is hot, use the handle.

Operating Principles

The oven/broil shall be used always with the oven door closed.

Heating and cooking are obtained in the following ways:

  1. By normal convection
    The heat is produced by the oven burner..
  2. By forced convection
    The heat produced by the oven burner is distributed throughout the oven by
    the fan. The hot air envelops the food in the oven, provoking a complete and
    rapid cooking.
    It is possible to cook several dishes simultaneously. Broil burner, mounted on the upper part of the oven (8500 BTU/hr).
  3. By radiation
    The heat is irradiated by the infra red broil burner.
  4. By ventilation (this is not a cooking function)
    The food is defrosted by using the fan only without oven burner.
When the range is not being used, set the gas knobs to their OFF positions and also close the gas shut-off valve placed on the main gas supply line.

Using the Oven for the First Time

It is advised to follow these instructions:

  1. Furnish the interior of the oven by placing the wire racks as described at chapter “Cleaning and maintenance”.
  2. Insert shelves and tray.
  3. Turn the oven on to the maximum temperature 8 to eliminate possible traces of grease from the oven burner. The same operation should be followed for broil burner.
  4. Switch off the electrical supply, let the oven cool down, then clean the interior of the oven with cloth soaked in water and detergent (neutral) then dry carefully.
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Oven Burner

  • It carries out normal “oven cooking”.
  • The gas flow to the burner is regulated by a thermostat which allow to maintain the oven temperature constant.
  • The control of the temperature is assured by a thermostatic probe positioned inside the oven.
  • The probe must be always kept in its housing, in a clean condition, as an incorrect position or en-crustment may cause an alteration in the control of the temperature.

Oven Thermostat

  • The numbers printed on the control knob (fig. 3.1) indicate the increasing oven temperature value (see Temperature Table).
  • Left column of the temperature table refers to oven burner used in combination with the fan motor while right column refers to oven burner used in the normal convection mode (without fan motor).
  • To regulate the temperature, set the chosen number onto the control panel indicator.
  • The position BROIL serves only to turn on the broil burner.
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Fig. 3.1
Temperature Table
  Fan Oven Oven
1 200 200
2 250 255
3 300 310
4 350 365
5 400 420
6 450 475
7 500 525
8 550 575

Oven Light and Fan Motor

  • The oven light and the fan motor are controlled by a switch knob on the control panel (fig. 3.2). To light up the oven lamp turn the knob anti-clockwise to LIGHT position.
  • To operate the fan motor turn the knob clockwise to LIGHT & FAN position.
  • In this setting also the oven lamp is lighted.
G8.JPG

Fig. 3.2
  • The switch knob can be turned only clockwise from OFF to LIGHT & FAN position and anti-clockwise from OFF to LIGHT position.
  • The switch knob DO NOT TURN from LIGHT & FAN to LIGHT position.
  • DO NOT FORCE.
The fan motor can be used in combination only with the oven burner. A safety device switches off the fan motor when the gas oven/broil control knob is turned on BROIL position.

Ignition of the Oven Burner

  • During ignition of the oven burner, the fan motor shall be switched off (light and fan control knob in OFF position – Fig. 3.2).
  • Do not attempt to light the oven burner during power failure.

The thermostat allows the automatic control of the temperature.

The gas delivery to the oven burner is controlled by a two way thermostatic tap (oven and broil burners) with flame-failure device.

To light the oven burner operate as follows: 

 

  1. Open the oven door to its full extent.

    Risk of explosion! The oven door must be open during this operation. 

  2. Press the oven control knob right down and, keeping it pressed, turn counter-clock- wise (fig. 3.3) to max position 8.
  3. Release the knob and check the oven burner has lit; if not, turn the knob clockwise back to OFF and repeat the procedure from step 2.
  4. Once the oven burner has lit, close the oven door slowly and adjust the burner according to the power required.

 


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Fig. 3.3 Oven control knob

If the flame extinguishes for any reason, the safety valve will automatically shut off the gas supply to the burner. To re-light the burner, first turn the oven control knob to position OFF, wait for at least 1 minute and then repeat the lighting procedure.

The oven door becomes very hot during operation. Keep children away.

Traditional Baking (Oven Burner Without Fan Motor)

Before introducing the food, preheat the oven to the desired temperature.

For a correct preheating operation, it is advisable to remove the tray from the oven and introduce it together with the food, when the oven has reached the desired temperature.

Check the cooking time and turn off the oven 5 minutes before the theoretical time to recuperate the stored heat.

Recommended for:

Foods which require the same cooking temperature both internally and externally, i.e. roasts, spare ribs, meringue, etc.

Convection Baking With Ventilation (Oven Burner With Fan Motor)

After lighting the oven burner switch on the fan motor by turning the LIGHT & FAN control knob (fig. 3.2) on LIGHT & FAN position.

Before introducing the food, preheat the oven to the desired temperature.

For a correct preheating operation, it is advisable to remove the tray from the oven and introduce it together with the food, when the oven has reached the desired temperature.

Check the cooking time and turn off the oven 5 minutes before the theoretical time to recuperate the stored heat.

It is possible to cook various different foods at the same time. Fish, cakes and meat can be cooked together without the smells and flavors mixing.
The only precautions required are the following:

  • The cooking temperatures must be as close as possible with a maximum difference of 70-80 °F (20-25 °C) between the different foods.
  • Different dishes must be placed in the oven at different times according to the cooking time required for each one. This type of cooking obviously provides a considerable saving on time and energy.

Recommended for:

Foods of large volume and quantity which require the same internal and external degree of cooking; i.e. rolled roasts, turkey, legs, cakes, etc.

Defrosting Frozen Foods (Only Fan Motor)

With the oven burner control knob in OFF position turn the LIGHT & FAN control knob (fig. 3.2) on LIGHT & FAN position.
Only the fan and the oven lamp switch on. Defrosting takes place by the fan, without heating.

Recommended for:

To rapidly defrost frozen foods; 2.2 lbs (1 kg) requires about one hour.
The defrosting times vary according to the quantity and type of foods to be defrosted.

Ignition of the Broil Burner

  • The fan motor cannot be used in combination with the broil burner. A safety device switches off the fan motor when the gas oven/broil control knob is turned on BROIL position.
  • Do not attempt to light the broil burner during power failure.

The broil burner generates the infrared rays for broiling.

To light the broil burner operate as follow:

 

  1. Open the oven door to the full extent.

    Risk of explosion! The oven door must be open during this operation. 

  2. Press the oven control knob right down and, keeping it pressed, turn clockwise (fig. 3.5) to the BROIL position.
  3. Release the knob and check the broil burner has lit; if not, turn the knob counter- clockwise back to OFF and repeat the procedure from step 2.
  4. Once the broil burner has lit, close the oven door slowly

 

G9.JPG


Fig. 3.5 Oven control knob

If the flame extinguishes for any reason, the safety valve will automatically shut off the gas supply to the burner. To re-light the burner, first turn the oven control knob to position OFF, wait for at least 1 minute and then repeat the lighting procedure.

  • Do always broil with oven door closed.
  • The oven door becomes very hot during operation.
  • Keep children away.

Broiling

The broil burner must always be used with the oven door closed. 

G6.JPG

Fig. 3.7
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Fig. 3.8
  • Position the shelf on the second level from the top (fig. 3.7).
  • Turn on the broil burner, as explained in the preceding paragraphs and let the broil burner preheat for about 5 minutes with the door closed.
  • Place the food to be cooked above the broiling pan.
  • Introduce the broiling pan in the oven (fig. 3.8). The broiling pan should be placed above the shelf and it should be centered with the broil burner (fig. 3.7).
  • Do not broil without using the broiling pan.
  • Use always suitable protective gloves when inserting/removing the broiling pan, shelves, pans or other cooking utensils from the oven.Use always suitable protective gloves when inserting/removing the broiling pan, shelves, pans or other cooking utensils from the oven.

 

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Fig. 3.9
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Fig. 3.10
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