Fisher & Paykel 541024 D B A K I N G G U I D E, Suggested Cooking Function, Bake, Fan Forced

B A K I N G G U I D E

				BAKE			FAN FORCED				FAN BAKE
FOOD		Shelf	Temp °C		Time (min)	Shelf	Temp °C	Time (min)	Shelf		Temp °C	Time (min)
Baked Products	Biscuits	6	170-180		10-20	5&7	170-180	8-15	5&6	160-175		8-15
	Slices	7	170-180		20-30	6	170-190	20-30	7	150-175		20-30
	Shortbread	6	150-160		25-35	6	150-160	20-30	6	140-150		20-30
	Cake Butter/Choc	8	150-175		55-75	8	150-170	55-75	8	150-160		55-75
	Fruit Rich	8	135-150		4-6hrs	7	130-150	4-6hrs	8	125-150		4-6hrs
	Sponge	7	170-190		20-40	7	170-190	25-35	7	160-175		20-30
	Victoria Sandwich Cake	7	170-190		20-40	4,6&8	150	20-35	7	170-190		20-30
	Small Cakes	6	170-190		20-30	4,6&7	175	18-20	6	170-190		20-25
	Muffins	6	200-220		15-20	6	200-220	20-30	6	190-210		15-20
	Meringues	7	110-130		50-70	4,6&7	100	2hrs30min	6	105-120		50-70
	Scones	6	215-230		10-15	4,6&7	200	10-12	6	200-215		10-15
	Bread/Rolls	7	190-220		10-40	7	180-210	10-40	7	175-200		10-40
	Pizza	8	225-250		15-20	6&7	225-250	15-20	6&8	200-230		15-20
	Quickbread	8	150-180		45-60	8	150-180	45-60	8	150-175		45-60
	Apple Pie	6	190-200		25-35	4,7&8	175-200	25-30	6&7	180-200		25-30
	Custard Tart	7	210/160		30-50	7	210/160	30-50	7	190/150		30-50

SUGGESTED COOKING FUNCTION

The chart above refers to full sized oven positions, numbered from the top down.

For the compact oven, use shelves 3 & 4 for baking (refer to page 13).

The chart will help you select the best times, temperatures and shelf positions to use for various foods. Remember that it is only a guide - recipes vary, so small adjustments may be necessary.

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