Fisher & Paykel OB30 - Manual (Page 22)

20
US CA
Cooking guidelines
The recommendations in the following charts are guidelines. A lot of factors affect the exact time
and temperature required for baking, roasting and broiling. Follow the instructions in your recipe
or on packaging and be prepared to adjust the oven settings and cook times to achieve the best
possible results for you.
This chart will help you to match your cooking requirements to the most appropriate cooking
function. Note: Recommended method
Alternative method
TRUE AERO AERO BAKE BAKE AERO P
ASTR
Y
P
ASTR
Y BAKE
RO
AST
BROIL M
A
XI BROIL
AERO BROIL
Baking
Bread (rolls)
one shelf
two shelves
Bread (loaf )
Biscuits/Muffins/Sugar cookies
one shelf
two shelves
Cup cakes/Small cakes
one shelf
two shelves
Layer cake (8”/20cm or
9”/23cm round pans) one shelf
two shelves
Angel food cake
Pound cake
Layer cake (9”x13”/23x33cm pan)
Butter or chocolate cake
Rich fruit cake
Brownie (9”x13”/23x33cm pan)
Meringues
Fruit pie (two-crust)
Pumpkin pie
from scratch
frozen
English custard tart
Baked cheesecake
Crème caramel and Crème
brulee (in ‘water bath’)
Pie crust
Quiche
Pizza
Lasagna
Casserole
Vegetables
Complete oven meal