Fisher & Paykel OV-250 Oven Door Removal Instructions, Step, Roasting Chart, Important Notes

Figure 1

ON OFF Reset button

Reset button

CAP

Oven Door Removal Instructions

(To attach the door, reverse the directions,starting with Step 3)

Step 1

(side view)

Open the door fully.

Side of

Oven

Hinge lock - in

“down/unlocked” position

Door (fully opened; does not open flat)

ROASTING CHART

VARIETY		WEIGHT	APPROX.	INTERNAL TEMP.
OF MEAT /		IN	ROASTING	AT END OF
OVEN TEMP.	CUT	POUNDS	TIME*	ROASTING TIME
	Standing Rib	3-6	24-28 min/lb.	med 140°
			29-34 min/lb.	well 160°
			14-18 min/lb.	rare 130°
	Standing Rib	7-10	19-23 min/lb.	med l40°
			24-29 min/lb.	well 160°
BEEF ROAST	Rib Roast,		17-23 min/lb.	rare 130°
300° F	boned	3-6	24-30 min/lb.	med 140°

Side of

Oven

Bottom Hook

Step 2		Step 3
(side view)	Side of	(side view)
Rotate the Hinge Lock	Oven	Top Hook Roller
to up position.		Hinge Lock- in
Hinge Lock- must be	Top Hook	up/locked position)
in up/locked position)
	Bottom
	Hook	Hinge Arm
		(1)

and tied		31-37 min/lb.	well 160°
		14-17 min/lb.	rare 130°
Sirloin Tip, tied	4-7	18-21 min/lb.	med 140°
		22-25 min/lb.	well 150°-160°
		15-18 min/lb.	rare 130°
Eye Round	3-6	19-23 min/lb.	med 140°
		24-28 min/lb.	well 160°
Loin, bone-in	3-7	26-33 min/lb.	well 170°

1) Tilt door up at about 45o angle until the Top Hook on the Hinge Arm is lower than the Top Hook Roller, 2) then pull out of the Hinge Slots.

PLEASE NOTE: Hinge Locks may become jostled into the unlocked position by rough handling of the carton during shipping, causing the door to be unhinged from the oven when the carton is opened. If this occurs, follow the directions for attaching the door.

IMPORTANT NOTES

1. Carefully remove the protective film from the external stainless steel walls before using oven for the first time. If any glue residue should remain, remove it with a suitable solvent recommended for stainless.

2. Your unit is equipped with a grounded, current-carrying plug. This plug will fit into any 3 pronged outlet. This is a SAFETY feature.

3. Electrical connection must be a proper outlet for the 3 pronged cord.

Before connecting power, make sure the voltage and frequency correspond to the data plate on the oven (120 volts/60hz.) , and that your electrical circuit can handle the 12.5 Amps used by the oven in addition to any other appliances operating on the same circuit.

4. A short power cord is provided to reduce the hazards resulting from accidents such as tripping, entanglement, etc.

5. This oven is equipped with a manually resettable thermal breaker for protection against overheating. It completely deactivates the oven if there is an intervention. To reset this device, remove the black cap positioned to the bottom of the back of the oven, push the reset button, and replace the black cap. This oven uses 12.5 amps.

If the thermal breaker shuts your oven off, before

turning your oven back on, be sure to check your entire circuit to verify that the total amps being drawn

by all the appliances, lights, etc. on that circuit do not exceed the amps available on that circuit.

4

FRESH PORK			Loin, boned and tied	3-5	20-30 min/lb		well 170°
300° F			Picnic Shoulder	5-8	29-34 min/lb.		well 170°
			Fresh Ham	3-7	26-33 min/lb.		well 170°
		LAMB-300°F	Leg of Lamb	3-8	26-25 min/lb.		med 140°-150°
					25-35 min/lb.		well 170°
VEAL - 300° F			Veal Shoulder, rolled	4-7	30-45 min/lb		well 170°
			Roasting Chicken	3 ½ - 6	1-1 ¾ hrs		180°-185°
POULTRY - 325° F Roasting Chicken, stuffed				3 ½ - 6	1	¼ -2 hrs	180°-185°
			Cornish Game Hens	1-1 ½	1 hr		180°-185°
POULTRY-300°F			Turkey	6-10	1	½ -2 hrs	180°-185°
			Turkey, stuffed	6-10	1	¾ - 2 ½ hrs	180°-185°
	POULTRY - 400° F Duckling			4-6	1	½ -1 ¾ hrs	180°-185°
			Duckling, stuffed	4-6	1	¾ hrs	180°-185°

*Note: Meat should be at refrigerator temperature.

INTERNAL TEMPERATURE CHART FOR MEATS

(Use as general guidelines)

Rare	130° F
Medium Rare 135° F
Medium	140° F
Medium Well 150° F
Well	160° - 185°F
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