Fisher & Paykel OB60S manual Baking charts, Bake, Food, Time mins

Baking charts

Important!

17

Safe food handling: leave food in the oven for as short a time as possible before and after cooking or defrosting. This is to avoid contamination by organisms which may cause food poisoning. Take particular care during warmer weather.

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 oven floor up (1 is the lowest, 5 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).

Settings in bold indicate the recommended oven function.

Baking chart

The shelf positions recommended below use the flat oven shelf (not the step-down shelf). Note: the step-down shelf is not supplied with all models.

Depending on your model, your oven may only have some of these functions.

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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