Fisher & Paykel OV-250 warranty RECIPES FOR BAKING - continued, Installation Instructions

RECIPES FOR BAKING - continued

Butter Cookies
1 Cup Unsalted Butter or Margarine	Cream together butter and sugar, add eggs,
3/4 Cup Sugar	water, vanilla and salt and beat well. Add flour,
2 Eggs	a little at a time, mixing well. Cover and chill
1 Tbsp Water	dough for at least an hour, longer is better.
1 Tsp Vanilla	Take half the dough (the other half keep chilled
1/8 Tsp Salt	and roll out on floured surface to 1/8" thick.
3-1/2 Cups All Purpose Flour	Cut the dough with your favorite cookie cutter,
1 Egg White Slightly Beaten	dipping cutter into flour to prevent sticking.
	Place cookies on ungreased pans. Brush tops
	with egg white and lightly sprinkle with sugar.
	Bake at 320 degrees F for 10-12 minutes or
	until cookies are golden. Yield 4 dozen.
Buttermilk Biscuits
2 Cups Sifted, All Purpose Flour	Combine all dry ingredients and sift into mixing
2-1/2 Tsp Baking Powder	bowl. Add butter and cut into flour with a knife
1/2 Tsp Salt	or pastry blade. Knead dough about three
1/2 Tsp Baking Soda	minutes and roll out into a circle about 1/2"
1/3 Cup Butter	thick. Cut biscuits to the desired size, dip each
3/4 Cup Buttermilk	one into melted butter and arrange on
	parchment paper covered shelf. Bake at 350
	degrees F for 12-15 minutes or until lightly
	brown on the bottom.
Baked Potatoes	Preheat oven to 375 degrees F Place scrubbed
	potatoes on shelves. Bake about 45 minutes
	at 375 degrees F. (Time will depend on size
Tuna Noodle Casserole	and quantity of potatoes.)
2 Cups Cooked Noodles	Preheat oven to 325 degrees F. Combine first
1 Drained Can of Tuna Fish	three ingredients in casserole dish. Top
1 Cup of Condensed Mushroom Soup	casserole with buttered crumbs. Bake at 325
(Season soup with dry sherry or curry	degrees F for 25-30 minutes or until top is
powder and 1/4 cup chopped parsley)	browned.
1/2 Cup Buttered Corn Flake Crumbs
or Buttered Bread Crumbs
Baked Macaroni and Cheese
Cook 4 Ounces (1 Cup) Macaroni	Preheat oven to 325 degrees F. Layer cooked
1 Cup Shredded Cheddar Cheese	macaroni in a baking dish alternately with
2 Eggs	shredded cheddar cheese.
2/3 Cups Milk	Combine next five ingredients, pour over layered
1/4 Tsp Salt	macaroni. Bake at 325 degrees for 25-30
1 Tablespoon Grated Onion	minutes.
1/4 Tsp Paprika
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6.This model is equipped with a powerful fan to move large quantities of air, giving you optimum convection heat. When oven is in operation, you will hear the noise of the fan’s motor. This is normal.

INSTALLATION INSTRUCTIONS

1.Plug unit into a grounded, 3-prong,120 volts/60hz outlet. Be sure you have at least 12.5 amps available for this oven on your circuit.

2.When positioning oven on counter, be sure the oven has a minimum of 4” of air space on the top and 2” all sides. See Important Safeguards on Page 2 for additional guidelines.

OPERATING GUIDELINES

These convection ovens can be automatically controlled by the use of the temperature knob and the timer/on knob. (See Figure 2.)

2 position control knob

· Continuous on – turn knob LEFT to “On” position (the symbol.) Unit will remain on until knob is turned back to “Off” (0).

·Timer – Turn knob to select cooking times up to 120 minutes. Timer will automatically turn oven off at completion of time.

	Light indicates the	Temperature knob can
Figure 2	elements are heating up.	be set for temperatures
	Light goes out when set	between 1750 and 5000 F.
	temperature is attained.

1.ALWAYS PREHEAT OVEN FOR A MINIMUM OF 7 MINUTES.

2.Shelf positions - This model has 3 shelves. When cooking larger volume foods, it may not be appropriate to use all the shelves. Use the shelf positions that best center the food in the oven. You may use a sheet pan as a drip tray on the bottom of the oven.

3.Warming - Set temperatures around 1750F.

2.Reheating - If food is frozen, cook longer at lower temperatures. This will ensure that food is heated evenly and prevent food fillings from being served too hot. For proper food safety, be sure that internal temperature of reheated food reaches at least 1650F.

3.For even cooking - Always space food evenly on your cooking pans, space pans evenly in the oven, and leave space between shelves for proper air circulation. This oven can handle up to three standard 1/4 size commercial sheet pans at once without rotation. They also handle up to two 1/2 size, 2-1/2” deep commercial steam table pans.

4.When preparing meat - Always put a sheet pan on the bottom of the oven cavity to catch any drips.

5.DO NOT cover any part of the oven or a sheet pan used as a drip tray with aluminum foil, which may cause oven to overheat, or may get caught in fan.

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