Fisher & Paykel OB60 Baking charts, Bake, Baking chart - full ovens, Food, Time mins, Small cakes

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Baking charts

Please note:

The settings in the following charts are guidelines only. Follow the instructions in your recipe or on 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).

Arrange oven shelves before you turn the oven on, then preheat the oven to the required temperature (until the temperature indicator light goes out).

Full ovens are ideal for multi-shelf baking or larger items.

Compact ovens are the ideal and most energy-efficient choice for baking small or flat items (eg cookies, pizza) on a single shelf; however, they have not been designed for multi-shelf baking. Settings in bold indicate the recommended oven function.

Baking chart - full ovens

The shelf positions recommended below use the flat oven shelf (not the step-down shelf) used either with or without sliding shelf supports. Note: the step-down shelf and sliding shelf supports are not supplied with all models.

BAKE

Food		Shelf position	Temperature (OC)	Time (mins)
Small cakes	single shelf	2	180-190	13-17
	multi shelf		not recommended
Scones	single shelf	2	210-230	8-12
	multi shelf		not recommended
	two small (20 cm),	2	170-190	25-35
Sponge	staggered on shelf
	one large (26 cm)	2	175	30-40
Light fruit cake		2	155-165	80-100
Rich fruit cake	exact baking time	2	130-150	3-6 hours
	will depend on size
Apple pie		1	185	35-45
Custard tart		1	220, then 180*	10, then 20-30*

* This is a two-stage baking process: adjust the temperature after the first stage.

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