Baking Chart - Fisher & Paykel OB90 User Manual

Please note:
The settings in the following chart are guidelines only. Follow the instructions in your
●
recipe or on food packaging and be prepared to adjust the oven settings and baking
times to achieve the best possible results for you.
Shelf positions are counted from the base up (1 is the lowest, 4 the highest).
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Arrange oven shelves before you turn the oven on, then preheat the oven to the
●
required temperature. Place items in the oven only when the long tone has sounded and
the temperature dial halo has turned from red to white.*
Single shelf positions below use the flat oven shelf; where a multi shelf arrangement is
●
recommended, the higher position uses the step-down shelf.
Due to the width of the oven, a single shelf can usually accommodate double the
●
standard recipe.
Always preheat the oven before baking. Please note that the grill element may be on
●
while the oven heats to the preset temperature.
NOTE ON
FOOD
ARRANGEMENT
Small cakes single shelf
multi shelf
single shelf
Scones
multi shelf
Sponge two small pans
(20 cm),on single
shelf
one large pan
(26 cm)
Light fruit cake two pans (21 cm)
on single shelf
exact baking time
Rich fruit cake
will depend on size
single shelf
Apple pie
single shelf
Custard tart
single shelf
Quiche
Meringues single shelf
Bread rolls single shelf
Muffins 2 x 12 muffin trays
on single shelf
one 21 cm flan tin
Pastry case
(baked 'blind')
* Note: the colour change and tone may occur some time after the set temperature has
been reached. This is because—when heating up from cold—your oven is designed to
initially heat to a temperature somewhat higher than what you have set. This is to
provide optimal baking conditions right from the start.
** This is a two-stage baking process: adjust the temperature after the first stage.

BAKING CHART

SHELF BEST
POSITION(S) FUNCTION
2 Bake
1 and 3 Fan Forced
2 Fan Forced
1 and 3 Fan Forced
2 Bake
2 Bake
2 Bake
2 Bake
1 Bake
1 Bake
1 Bake
1 Bake
1 Bake
3 Fan Forced
or Fan Bake
1 Pastry Bake
TEMP ( O C) TIME
180-190 13-17 mins
160-170 16-21 mins
210-230 8-12 mins
210-230 8-12 mins
170-190 25-35 mins
175 30-40 mins
155-165 1 hr 30 mins
130-150 3-6 hrs
185 35-45 mins
220, 10, then
then 180** 20-30** mins
180-200 30-40 mins
100-120 1 hr
210-230 15-20 mins
190-200 10-15 mins
200 10 mins with
beans, then 10
mins without
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