Fisher & Paykel 541024 D For the compact oven, use shelves 3 & 4 for baking refer to page, Bake

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)
Pastry	Filo	7	175-190		30-35	7	160-180	30-35	7	150-160		25-30
	Flaky/Puff	6	225-250		10-20	6	210-225	10-20	6	200-220		10-20
	Quiche	7	200-220		20-30	7	190-210	20-30	7	180-200		20-30
	Bacon & Egg Pie	7	180-190		30-50	7	170-190	30-50	7	170-180		30-50
	Lemon Meringue Pie	7	170-180		15-20	7	170-180	10-20	7	165-175		10-20
Family Favourites	Lasagne	7	170-180		25-35	7	150-160	25-35	7	150-160		25-35
	Meatloaf	7	175-190		50-60	7	175-190	45-50	7	170-180		40-55
	Chicken Pieces	6	175-180		45-50	7	170-180	45-50	7	155-170		45-50
	Chicken Casserole	7	175-190		50-65	7	170-180	45-60	7	150-165		45-60
	Complete Oven Meal*					7&5	175	100-110
	Automatic Cooking of
	Complete Oven Meals					3,7&8	150	90-100
Vegetables	Baked	6	150-200		45-90	6	150-175	45-90	6	150-175		45-90
	Roasted	6	175-200		45-90	6	175-200	45-90	6	175-200		45-90

SUGGESTED COOKING FUNCTION	*Complete Oven Meal Example: 1.5kg roast lamb, 800g potatoes, 400-500g
	root vegetables & fruit pie. Note: depending on the size of the meat and weight
The chart above refers to full sized oven shelf positions, numbered from the top down	of vegetables, cooking times will vary.
For the compact oven, use shelves 3 & 4 for baking (refer to page 13).

When cooking large cuts of meat, times and temperatures are based on 30 minutes per 500g/1lb.

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.