Fisher & Paykel OR30SDPWGX Oven Light - This is not a cooking function, 2a, 2b, Recommended for

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Fig. 4.1

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Fig. 4.2a

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Fig. 4.2b

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SELECTING THE FUNCTIONS (figs. 4.1, 4.2a, 4.2b)

The function is selected by turning the function selector dial and matching the marking on the dial with the reference mark on the bezel.

IMPORTANT NOTE FOR THE COOKING FUNCTIONS: Once selecting the function and temperature (the temperature flashes on the programmer display - fig. 4.2a),

press button on the programmer to start the cooking (temperature and

symbol steady lit on the programmer display - fig. 4.2b).

Important: In all cooking functions the oven must always be used with the DOOR CLOSED.

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If the door stays open “door” flashes on the programmer display and

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after some minutes an audible warning sounds for about 30 seconds.

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To silence the audible warning press any programmer button.

NOTE: The heating elements work even with the door open and this signal just indi- cates that energy is being wasted and the control panel/dials are being excessively heated.

(Oven Light - This is not a cooking function)

When turning the dial to this position only the oven lamps light up.

The lamps are always on during all the cooking functions (except for self cleaning cycle).

(Defrosting Frozen Foods - This is not a cooking function)

Only the fan and the oven lamps switch on. Defrosting takes place by fan, without heating. The electronic programmer shows dEF.

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Recommended for:

To rapidly defrost frozen foods; 2.2 lbs (1 kg) requires about one hour.

The defrosting times vary according to the quantity and type of foods to be defrosted.

(Convection Cooking with Ventilation)

The circular element and the fan switch on.

The heat from the back is diffused by fan convection.

The temperature can be set between 120°F (50°C) and 535°F (280°C).

On selecting this function the electronic programmer starts cooking with a pre-heating temperature set at 355°F (180°C). To vary the temperature see the ‘USING THE OVEN’ section.

Recommended for:

For foods of large volume and quantity which require the same internal and external de- gree of cooking; eg. rolled roasts, turkey, legs, cakes, etc.