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CONTENTS


60cm Built-in Oven Cooking Guide Introduction

7

Recipes Seed Bread

18

Hand-cut Oven Chips

18

Grilled Spiced Tomatoes

19

Bacon and Egg Pie

19

Grilled Monkfish Kebabs with Prosciutto, Lemon and Basil

20

Grilled Crayfish with Saffron and Lime

20

Oven-smoked Salmon Fillet

21

Quick-roasted Butterflied Coconut Chicken

21

Grilled Chicken with Preserved Lemon and Fennel Stuffing

22

Roast Pork Belly with Tamarillo Chutney

23

Slow Roasted Leg of Lamb with Salsa Verde

30

Herb and Pepper-crusted Roast Beef

30

Spiced Chocolate Babka

31

Chewy Chocolate Chunk Cookies

32

Orange Oat and Raisin Cookies

33

Oaty Ginger Crunch

33

Chocolate Banana Jam Brownie

34

Grilled Stone Fruit

35

Coconut, Ginger and Lemongrass Crème Brûlée

35

Salted Almond and Orange Blossom Water Meringues

36

The Design Story

49

Range Features

62

Function Set

64

Cooking Chart

66

Features noted in this cookbook may not be available on all oven models. For the full range of features available on each oven model visit fisherpaykel.com.


WELCOME TO THE 60CM OVEN COOKING GUIDE — COOKING IS PERSONAL AND EVERYONE HAS THEIR FAVOURITE RECIPES THAT THEY PRACTISE TO PERFECTION. WE’RE NO DIFFERENT, WE’RE COOKS TOO. WE LOVE THE ART OF COOKING, AND JUST LIKE ANY CRAFT YOU HAVE TO TRUST YOUR TOOLS. WE’VE TESTED THESE DELICIOUS RECIPES IN OUR DESIGN LABS TO CREATE THE PERFECT RESULT FROM EACH FUNCTION. — ENJOY

For more recipes go to fisherpaykel.com/ourkitchen


Seed Bread.


Bacon and Egg Pie.


Hand-cut Oven Chips.


Grilled Monkfish Kebabs with Prosciutto, Lemon and Basil.


Grilled Crayfish with Saffron and Lime.


Oven-smoked Salmon Fillet.


Recipes

Fisher & Paykel 60cm Built-in Oven Cooking Guide

SEED BREAD

and place in the refrigerator overnight. 8  The next day, turn your oven to the Warm function on LO.

SERVES 6-8

9  Place the bowl in the oven for 1 hour. !0  Remove

The Bake function is for the traditional method

the dough and on a lightly floured surface shape

of baking. Heat is radiated from the top and bottom

the dough into a round cob shape. !1  Transfer the

elements of the oven with natural thermal convec-

dough to a baking tray, lined with baking paper, mist

tion currents distributing the heat. Moisture is

with spray oil and loosely cover the loaf with plastic

retained within the cavity to provide light, moist

wrap. !2  Place in the oven and allow to prove until

results. It is best to bake on only one shelf at a

the loaf has doubled in size (around 30 minutes).

time using this function to ensure the best result.

!3  Remove from the oven and discard the plastic

wrap. Set the shelf at position 2 and set to the Bake 3 tbsp honey 330g (11½ fl oz) lukewarm water 190g (6 fl oz) lukewarm milk

function at 180°C. !4  While the oven is heating, brush or mist the loaf with water and use a sharp knife to cut a cross-hatched pattern in the surface of the loaf. !5  Place loaf in preheated oven for 40-50 minutes,

16g (½ oz) dried yeast

or until it is a rich golden brown and sounds hollow

650g (1 lb 7 oz) high-grade white flour

when tapped on the bottom. !6  Cool on a wire rack before serving.

100g (3½ oz) rye flour 30g (1 oz) pumpkin seeds 30g (1 oz) sunflower seeds

M O D E WA R M TIME

60 MIN

30g (1 oz) sesame seeds

SHELF 1

30g (1 oz) chia seeds

TEMP LO

30g (1 oz) flax seeds 20g (¾ oz) flaky sea salt Spray oil

MODE BAKE TIME

40-50 MIN

SHELF 2 TEMP 180°C

1  Warm the honey to make it liquid and add the

water and milk. 2  Sprinkle over the yeast, stir and set aside for 5 minutes. 3  In a large bowl or the bowl of an electric mixer combine flours, seeds and salt.

HAND-CUT

4  Add in the liquid and mix lightly using a dough

OVEN CHIPS

hook or with a wooden spoon if mixing by hand.

18

5  Once the wet and dry ingredients have come

SERVES 4-6

together to form a shaggy dough continue to mix

The Fan Forced function is great for multi-shelf

for about 5 minutes on a medium-low speed, or by

cooking. Heat energy is generated at the rear of

hand on a lightly floured bench. The dough should

the cavity by a powerful element surrounding the

be in a ball shape but still slightly sticky. Add a little

fan and is distributed evenly throughout the space

more flour only if necessary. 6  Turn dough out onto

from behind the fan shroud. Salting the potatoes

a floured bench and continue to knead until you

before you bake them draws out moisture from

have a soft, supple ball of dough. 7  Place dough

the potatoes, allowing the oven to give them

in a large lightly oiled bowl, cover with plastic wrap

an oven baked crispness. Take care when adding


Recipes

Fisher & Paykel 60cm Built-in Oven Cooking Guide

the potatoes into the hot dish as the hot oil can

controlled. For quick surface browning, HI is ideal.

spit up. However the hot shock is also important

Here, level 7 ensures the tomatoes are cooked

for super crispy chips.

right through just as the spice mixture becomes perfectly caramelised.

1kg (2¼ lb) agria potatoes 2 tsp salt

1 tbsp curry powder

6 tbsp rice bran oil

3 tbsp brown sugar ¼ tsp salt

1  Peel and cut the potatoes into 2cm-thick batons.

Freshly ground black pepper

2  Rinse potatoes with cold water to remove any

6 tomatoes

excess starch. 3  Pat dry using a clean tea towel or paper towels. 4  Place potatoes in a large bowl and add salt and 2 tablespoons of oil. Mix to evenly distribute the salt and oil. Cover the bowl with plastic wrap and set aside for 20 minutes. 5  Preheat oven to 210°C on Fan Forced with shelf at position 3. Pour the remaining 4 tablespoons of oil into the roasting dish and place in the oven. 6  Drain the potatoes in a sieve and for maximum crispness dry them by blotting with a paper towel. 7  Open the oven door and very carefully transfer the potatoes into the hot roasting dish, ensuring they are evenly distributed. Take care when doing this as the hot oil may spit.

1  Preheat grill to 7 with shelf set at position 4. 2  Mix

together the curry powder, sugar, salt and pepper in a bowl. 3  Cut tomatoes in half crosswise. 4  Dip cut side into spice mixture to coat lightly. 5  Place tomatoes, cut side up, onto the grill rack. 6  Grill for 7–10 minutes, or until tomatoes are browned and bubbly.

MODE GRILL TIME

7-10 MIN

SHELF 4 TEMP

LEVEL 7

8  Bake for a total of 25-35 minutes, turning the chips

every 10 minutes or so to ensure even browning.

MODE

FA N F O R C E D

TIME

25-35 MIN

BACON AND EGG PIE

SHELF 3

SERVES 6-8

TEMP 210°C

The Pastry Bake function is similar to Classic Bake, with the addition of the fan to circulate hot air around the cavity. It is good for food items that

GRILLED SPICED TOMATOES SERVES 6

The Grill function delivers intense heat from the inner region of the top element for when you need to quickly grill one or two portions. Perfect for cooking crispy chicken breast, steak and fish. The intensity of the Grill function can be finely

need more intense heat from the bottom but still require some heat on the top, such as pies and tarts.

400g (14 oz) block of puff pastry 8 slices bacon 100g cheddar cheese, grated 12 eggs 100g (4 oz) fresh cherry tomatoes, halved

19


Recipes

Fisher & Paykel 60cm Built-in Oven Cooking Guide

1 Preheat oven to 210°C on Pastry Bake with

shelf to position 3. 2  Allow the pastry to come up to room temperature. 3  Trim the rind from the bacon and discard. Cut the bacon into small strips.

Salt and pepper 16 fresh basil leaves 8 slices prosciutto

4  On a lightly floured surface, roll out the pastry

8 kebab skewers

to 2-3mm thick and line a deep 24cm fluted pie

Lemon wedges to serve

dish. Trim the excess and stack the scraps up rather than scrunching them into a ball. 5  Fill the pie dish

1  Cut monkfish into 16 4-5cm chunks and place in

by layering cheese, bacon, 11 cracked whole eggs,

a mixing bowl. 2  Add lemon oil and mix to coat fish;

and cherry tomatoes. 6  Roll out the stacked

season with salt and pepper. Allow to infuse for 5

pastry scraps into a circle to form the top of the

minutes. 3  Lay fish out on a work surface and place

pie. 7  Lightly beat the remaining egg and, using a

a basil leaf on top of each piece of fish. 4  Thread

pastry brush, lightly brush the edge of the under-

one end of a prosciutto slice onto the tip of a skewer,

side of the top pastry. 8  Gently pinch together the

followed by a piece of fish. Wrap the prosciutto

top and side pastry to seal the pie. Brush the top

over the fish to secure the basil underneath. Follow

pastry lightly with egg wash to glaze. 9  Bake for

with a second piece of fish and again wrap the

40-50 minutes, or until pastry is puffed and golden.

prosciutto around it. 5  Preheat the grill on level 7

!0  Remove from dish and serve immediately or cool

on a wire rack and serve cold.

MODE

PA S T R Y B A K E

TIME

40-50 MIN

with shelf on level 5. 6  Place kebabs on the grill rack, in the roasting dish. 7  Grill kebabs for 3-4 minutes per side. The time will depend on the thickness of the fish. 8  Serve with a squeeze of fresh lemon. MODE GRILL

SHELF 3 TEMP 210°C

TIME

6-8 MIN

SHELF 5 TEMP

LEVEL 7

GRILLED MONKFISH KEBABS WITH PROSCIUTTO, LEMON AND BASIL SERVES 4-6

The intense radiant heat from the grill is our

20

GRILLED CRAYFISH WITH SAFFRON AND LIME SERVES 4

favourite way to cook fish. It’s super-simple, and

The Grill function delivers intense heat from the

the technique is the same for any type of firm

inner region of the top element. Here, the Grill

fish delivering a tasty, healthy meal in an instant.

function really maximises the delicious, delicate

As a rule of thumb, the thicker the fish, the lower

flavour by using a quick intense heat setting to

the grill level.

cook the crayfish perfectly without overcooking.

500g monkfish fillets

15-20 saffron threads

2 tbsp lemon-infused olive oil

2 tsp boiling water


Fisher & Paykel 60cm Built-in Oven Cooking Guide

75g butter, at room temperature 2 tbsp lime juice 1 tsp finely grated lime zest 2 fresh crayfish

1  Crush saffron threads in a mortar and pestle, then

Recipes

the oven is thoroughly preheated and don’t be tempted to open the oven in the first 8 minutes.

2 cups salt 1 cup brown sugar 1 whole salmon fillet

add boiling water and allow to steep until the colour

¼ cup of wood chips (we used alder)

emerges. 2  Work in the butter, lime juice and zest.

Tinfoil

3  Cut crayfish in half lengthwise and remove the

gut thread. 4  Place the crayfish, flesh side up, side by side in the roasting dish. 5  Preheat your oven on Grill to level 6 and position the rack at level 5. 6  Spread the butter over the crayfish flesh. 7  Place

crayfish under the hot grill to cook for around 6-9 minutes (this will depend on the size of your crayfish), until the flesh is cooked through. MODE GRILL TIME

6-9 MIN

SHELF 5 TEMP

LEVEL 6 OR MED HIGH

1  Combine salt and sugar. 2  Place salmon in a dish

and pack salt and sugar mixture on top. 3  Cover with plastic wrap and refrigerate overnight. 4  Preheat oven to 250°C on Classic Bake with rack at shelf position 1. 5  Rinse the salmon, pat dry and place on a wire rack to dry for an hour. 6  Sprinkle the wood chips across the bottom of the roasting dish. 7  Place the salmon onto the Splatter Grid or Grill

Rack and place this into the roasting dish. 8  Cover the dish tightly with tin foil. 9  Place the dish into the oven and cook for 8-12 minutes, until the salmon is cooked through. !0  Serve hot with new potatoes or cool and pair with brown bread and capers.

OVEN-SMOKED SALMON FILLET

MODE

CLASSIC BAKE

TIME

8-12 MIN

SHELF 1 SERVES 6-8

TEMP 250°C

Classic Bake is a traditional baking function suitable for recipes developed in older ovens. Heat is generated only from the bottom of the oven cavity, allowing for gentle cooking of delicate recipes and for those that require slow cooking. There is no direct heating to the top of the food so it is perfect

QUICK-ROASTED BUTTERFLIED COCONUT CHICKEN

for items that require minimal surface browning. This recipe is absolutely delicious. During the

SERVES 6-8

development of this oven we experimented with

Roast is a specialised function that combines the

unconventional cooking methods and this idea

power of Grill with the long, slow heating ability of

came up trumps. The combination of a very low

Bake. Your food receives 20 minutes of grill power,

shelf position and the powerful Classic Bake func-

with the remaining cooking time automatically

tion enabled the roasting dish to be transformed

reverting to Bake at the desired temperature. This

into a fantastic smoker. For best results make sure

function provides food with a crisp, flavoursome

21


Recipes

Fisher & Paykel 60cm Built-In Oven Cooking Guide

exterior and a succulent interior. The Auto-Roast

GRILLED CHICKEN

function is fantastic for big cuts of meat and is

WITH PRESERVED

versatile enough to be used for quick-roasting of

LEMON AND

thinner cuts or jointed meat and poultry.

FENNEL STUFFING

2 Size 16 (3½ lb) free-range chickens 2 limes or 1 lemon, zested and juiced

SERVES 6-8

The Fan Grill has the addition of the fan to circulate hot air throughout the oven. Intense heat and

Salt and pepper

radiation provide an excellent environment for

2 tbsp oil

cooking large cuts of meats moist inside and crisp

2 shallots, finely chopped 2 thumbs of fresh ginger, finely chopped 1 red chilli, deseeded and finely sliced

on the outside. A thermometer is a great tool for checking the internal temperature. Always insert it into the thickest part of the meat. Alternatively check for doneness by cutting into the thickest part and checking the juices run clear.

2 cloves of garlic, crushed 8 tbsp olive oil

1 tbsp sugar 1¾ cups unsweetened coconut milk Chopped fresh coriander, sliced chilli and lime wedges to serve

2 onions, finely chopped 4 cloves of garlic, finely chopped 2 small fennel bulbs, finely chopped ½ cup fresh Italian parsley, chopped

1  Rinse and dry the chickens. 2  Using kitchen

3 tbsp chopped preserved lemon

scissors cut down either side of the backbones

½ tsp freshly ground black pepper

and remove them. 3  Turn the chicken legs out and

½ tsp flaky sea salt

place both chickens in the roasting dish, breast side

400g (14 oz) pure pork sausages, removed from casings

up. 4  Rub zest and juice over chickens and season with salt and pepper. 5  Heat oil in a pan and gently sauté the shallots, ginger, chilli and garlic. 6  Add remaining ingredients (except those to garnish), stir and pour mixture over chicken. 7  Cover and chill

1½ cups coarse sourdough breadcrumbs 150ml (5 fl oz) plain unsweetened yoghurt 2 size 14 free-range chickens

for 3–24 hours. 8  Place roasting dish in oven at shelf position 3 and turn on Roast function to 190°C. 9  Roast for 40–50 minutes, or until chicken is cooked

and the juices run clear. !0  Garnish with chopped coriander, chilli and lime wedges.

M O D E R OAST TIME

45-50 MIN

SHELF 3 TEMP 190°C

22

1 Preheat the oven to 180°C Fan Grill at shelf

position 2. 2  Heat half the oil in a frying pan over moderate heat and add the onions, garlic and fennel, and gently pan-fry for about 10 minutes until soft. 3  Remove from the heat and cool, then mix with the parsley, preserved lemon, pepper, salt, sausage meat, breadcrumbs and yoghurt. 4  Mix well then stuff half the mixture firmly into the cavity of each chicken. 5  Pin the body cavities closed with bamboo skewers and tie the legs together with


Fisher & Paykel 60cm Built-In Oven Cooking Guide

string. 6  Place the chickens in the roasting dish,

Recipes

the water into the pan without it touching the pork.

breast side down, season with salt and pepper and

9  Continue to roast for a further 2½ hours. !0  Remove

drizzle the remaining oil over them. 7  Cook the

from oven and rest for 10 minutes before serving.

chickens until the skin becomes golden and the internal temperature reaches 74°C.

TA M A R I L L O C H U T N E Y

1kg (2¼ lb) tamarillos MODE

FA N G R I L L

TIME

50 MIN - 1 HR 5 MIN

1 granny smith apple, peeled and diced

SHELF 2

1 onion, peeled and diced

TEMP 180°C

1 clove of garlic, crushed 1 tbsp fresh ginger, finely chopped 1 tsp five spice powder

ROAST PORK BELLY WITH TAMARILLO CHUTNEY

½ tsp chilli powder ½ tsp salt ½ tsp pepper 300g (10½ oz) sugar

SERVES 4

The Vent Bake function provides increased ventilation of the oven. It releases moisture from within the cavity which allows the pork crackling to crisp up beautifully without over-browning or drying the meat. R O A S T P O R K B E L LY

2kg (4½ lb) piece of pork belly

1 cup white vinegar

1  Remove tamarillo skins by cutting a cross in the

tip of each piece of fruit and placing them in a bowl. Pour enough boiling water into the bowl to cover the fruit and stand for 3 minutes. Drain and re-cover with cold water. When cool enough to handle, peel the tamarillos and slice into a medium-sized saucepan.

Flaky sea salt

2  Add the apple, onion, garlic, ginger, five spice

2 cups boiling water

and chilli powder, salt, pepper, sugar and vinegar. 3  Bring to the boil, stirring to ensure the sugar

1  Using a sharp knife, score the pork skin about

½-1cm wide. Be careful to cut only through the skin and fat and not into the flesh as this will allow moisture to come through from the meat. 2  Using paper

dissolves. 4  Reduce the heat and simmer for around 1 hour, or until it reaches a thick jam-like consistency. 5  The chutney can be packed into sterilised jars, or

will keep in the fridge for several weeks.

towels dry the skin as well as possible then rub the salt over the surface of the meat and into the cracks.

MODE

VENT BAKE

3  Preheat oven to 230°C on Vent Bake. 4  Cover

TIME

30 MIN

the meat and set aside for half an hour. 5  Uncover

SHELF 3

the meat and pat dry again, removing as much

TEMP 230°C

moisture as possible. 6  Place pork on the grilling rack inside the roasting dish. 7  Place the pork in the

MODE

VENT BAKE

oven and roast for about 30 minutes, or until the

TIME

2.5 HRS

skin becomes puffed up and golden. 8  Turn the oven

SHELF 3

down to 130°C, remove the dish and carefully pour

TEMP 130°C

23


Grilled Chicken with Preserved Lemon and Fennel Stuffing.


Roast Pork Belly with Tamarillo Chutney.


Slow Roasted Leg of Lamb with Salsa Verde.


Herb and Pepper-crusted Roast Beef.


Recipes

Fisher & Paykel 60cm Built-in Oven Cooking Guide

SLOW ROASTED LEG OF LAMB WITH SALSA VERDE SERVES 6-8

4 tbsp red wine vinegar 200ml (7 fl oz) extra virgin olive oil

1  Place all ingredients into a food processor and

process until smooth.

Vent Bake is ideal for slow-roasting meat. Excess moisture is eliminated from the cavity, which promotes the slow development of delicious savoury

MODE

VENT BAKE

flavours, while the heat from the upper and lower

TIME

4-5 HRS

elements gently cooks the meat to give a succulent

SHELF 2

and tender result. Salsa verde is a refreshing and

TEMP 130°C

zesty alternative to a traditional gravy. LAMB

1 leg of lamb 1 bunch of fresh rosemary

HERB AND PEPPER-CRUSTED ROAST BEEF

1 head of garlic Salt and pepper 1 bottle of red wine

1  Preheat oven to 130°C Vent Bake and place shelf

on position 3. 2  Peel garlic and slice cloves in half lengthwise. 3  Break down rosemary into small sprigs. 4  Use the sharp point of a paring knife to make inci-

sions into the lamb and stuff each hole with garlic and rosemary. 5  Place the lamb into the roasting dish and season with salt and pepper. 6  Pour the bottle of red wine into the dish. 7  Place the dish into the oven for 4-5 hours. 8  Top up with warm water if the wine completely evaporates during the cooking process. SALSA VERDE

2½ cups of fresh mint 1½ cup of fresh Italian parsley 1 cup fresh basil leaves 4 anchovies 2 tbsp capers 2 cloves of garlic, coarsely chopped ½ tsp sugar

30

SERVES 6

Roast is a specialised function that combines the power of Grill with the long, slow heating ability of Bake. Your food receives 20 minutes of grill power, with the remaining cooking time automatically reverting to Bake at the desired temperature. This function provides food with a crisp, flavoursome exterior and a succulent interior.

1–1.5kg (2¼–3¼ lb) sirloin roast or other boneless roast cut 6 tbsp whole peppercorns 6 cloves of garlic, crushed 4 sprigs of fresh rosemary, finely chopped ½ cup fresh Italian parsley, finely chopped 3 tbsp flaky salt 4 tbsp extra virgin olive oil

1  Remove meat from fridge, allowing it to reach

room temperature before cooking. 2  Crack peppercorns in a mortar and pestle. 3  Add all the remaining


Recipes

Fisher & Paykel 60cm Built-in Oven Cooking Guide

ingredients to form a paste. 4  Set the grill rack inside the roasting dish and place the meat on it. 5  Using your hands, spread the paste in a thick, even layer over the top and sides of the meat. 6  Place meat in the oven at shelf position 2 and turn on the Roast

5 egg yolks 1½ tsp vanilla extract 430g (15 oz) standard white flour 1 tsp salt

function at 170°C. 7  Set the meat probe or timer for FILLING

your desired doneness (refer to the cooking chart). 8  Allow meat to rest for 15 minutes before carving.

250g (9 oz) dark chocolate 60g (2 oz) butter

M O D E R OAST TIME

1 tsp mixed spice

20-30 MIN

SHELF 2 TEMP 170°C

1  Whisk the yeast into the milk and set aside for

about 5 minutes. 2  In a large bowl, or the bowl of a large electric free-standing mixer with the beater attachment, cream together the butter and sugar

SPICED CHOCOLATE BABKA

until smooth. 3  Add the yolks to the bowl, one at a time, mixing for 30 seconds between each addition. Add the vanilla and continue to beat the mixture until it is light and fluffy. 4  Add the flour and salt

SERVES 6-8

and mix on a low speed just until the mixture comes

Warm is a function similar to Bake, but limited to

together. 5  Add the yeast mixture and mix into a

very gentle temperatures. This is not intended as

soft dough. 6  If using an electric free-standing mixer,

a cooking function but is designed to keep food

switch to the dough hook or turn out onto a lightly

warm and limit the progression of cooking. Using

floured bench and knead for 3 minutes. The dough

the oven’s specialised LO Warm setting we have

should be soft and pliable. 7  Place the dough in

taken the guesswork out of proving dough. The

a very large, lightly greased bowl and cover with

oven retains moisture and the LO temperature has

plastic wrap. 8  Place in the oven and turn on the

to be specifically configured to optimise rising. The

Warm function to LO. 9  Make the filling by pulsing

Bake function retains moisture in the cavity, allowing

the chocolate, butter and mixed spice together in a

maximum oven spring for a beautifully-risen loaf

food processor. If you don’t have a food processor,

with a tender crust. Because of the sugar content

grate the chocolate and butter and rub them together

of the dough the crust becomes quite dark-brown

with the spice. !0  Once the dough has risen, roll it

but this is to be expected and part of the delight of this very special bread.

BREAD

out on a well dusted surface into a large rectangle about ½-1cm thick. !1  Spread the chocolate mixture over the dough and roll up from the long side to form a log. !2  For two smaller loaves, cut in half and pinch the ends of the roll to seal in the chocolate mix.

16g (½ oz) dried yeast

For one large loaf, just seal the ends. !3  Fold each

2∕ 3 cup lukewarm milk

end into the middle so the log is folded into thirds

90g (3 oz) butter, at room temperature 80g (3 oz) sugar

and place into a prepared loaf tin or on a baking tray lined with baking paper. !4  Return to the warm oven to prove until nearly doubled in size (about

31


Recipes

Fisher & Paykel 60cm Built-in Oven Cooking Guide

40 minutes). !5  Remove from oven and preheat the oven to 175°C on Bake. !6  Bake for 15-20 minutes for small loaves and 20-25 minutes for the large loaf. !7  Cool slightly on a wire rack before slicing.

150g (5 oz) muscovado sugar or any other soft brown sugar 2 tsp vanilla extract 1 large egg

M O D E WA R M TIME

4 0 M I N E AC H T I M E

1 large egg yolk 200g (7 oz) dark chocolate, chopped into chunks

SHELF 2 TEMP LO

1  Adjust oven shelves to positions 2 and 4 and MODE BAKE

preheat oven to 170°C on Fan Forced. 2  Line baking

TIME

trays with baking paper. 3  Sift together the flour

20-25 MIN

SHELF 2

and baking soda in medium-sized bowl and set aside.

TEMP 175°C

4  Heat 200g butter in a medium-sized saucepan

until melted, then gently simmer the butter for a couple of minutes until it becomes a light golden colour and gives off a nutty aroma. 5  Immediately

CHEWY

remove from heat and add in remaining 80g of butter

CHOCOLATE CHUNK

and whisk in until melted. 6  Add both sugars and

COOKIES

vanilla to the melted butter and whisk until fully incorporated. 7  Add egg and yolk and whisk until

MAKES 16 LARGE COOKIES

The Fan Forced function is great for multi-shelf cooking. Heat energy is generated at the rear of the cavity by a powerful element surrounding the fan and is distributed evenly throughout the space from behind the fan shroud. If you want to bake on one tray at a time use Fan Bake and for multi-shelf

mixture is smooth, ensuring there are no lumps of sugar. Allow to cool for 5 minutes. 8  Using a wooden spoon beat the mixture and rest again, until it thickens and appears smooth and shiny. 9  Using a spatula, stir in flour mixture until just combined, ensuring there are no pockets of flour remaining in the dough. !0  Add the chocolate chunks and gently combine

these into the dough. !1  Roll the dough into balls.

baking use Fan Forced. By leaving the dough as

Arrange the cookies on the trays, allowing plenty of

balls when you place it into the oven, they end up

room for expansion. !2  Bake for 12–15 minutes until

with a crispy outside while maintaining a chewy

the cookies appear golden and puffy. The cookies

centre — best enjoyed when still warm from the

should be set but still soft. !3  Allow to cool on the

oven with the chocolate chunks still soft and gooey.

tray for a couple of minutes before transferring to a wire rack to cool.

250g (9 oz) standard white flour ½ tsp baking soda 280g (10 oz) butter 100g (4 oz) sugar

32

MODE

FA N F O R C E D

TIME

12-15 MIN

SHELF 2 TEMP 170°C


Recipes

Fisher & Paykel 60cm Built-in Oven Cooking Guide

ORANGE OAT AND RAISIN COOKIES MAKES 30 COOKIES

MODE

FA N F O R C E D

TIME

12-16 MIN

SHELF

3 & 5

TEMP 180°C

When baking quickly-baked goods such as these delicious cookies, the Fan Bake function generates heat from elements at the top and bottom of the oven with a fan that creates airflow throughout the

OATY GINGER

oven and speeds up cooking time. In this recipe

CRUNCH

you could use Fan Bake and roll your second tray while the first batch bakes, or get all the work done

MAKES 20 PIECES

and kick your feet up and enjoy the aromas while

The Fan Bake function allows heat to be generated

both trays bake simultaneously on Fan Forced.

by elements at the top and bottom with the fan creating airflow throughout the oven. This increased

270g (9½ oz) butter 110g (4 oz) white sugar 130g (4½ oz) raisins

airflow speeds up cooking and as a result, oven temperatures can be lowered by 20°C for most recipes. Ideal for baked items that cook in less than one hour such as biscuits, muffins and cakes.

110g (4 oz) rolled oats BASE

½ tsp vanilla extract 130g (4½ oz) honey

300g (10 oz) butter

¾ tsp ground cinnamon

250g (9 oz) sugar

Finely grated zest of 1 orange

100g (4 oz) golden syrup

½ tsp baking soda

2 tbsp crystallised ginger, finely chopped

300g (10½ oz) high-grade flour ½ cup flaked almonds (optional)

140g (5 oz) slivered almonds, roasted

1  Preheat oven to 180°C on Fan Forced with

220g (8 oz) rolled oats

shelves at position 3 and 5 (multi-shelf) or 180°C

150g (5 oz) desiccated coconut

Fan Bake position 3 for single shelf. 2  Lightly beat

280g (10 oz) self-raising flour

the butter and sugar together. 3  Add raisins, oats, vanilla, honey, cinnamon and zest and mix until combined. 4  Sift baking soda and flour together, then mix into the batter. 5  Refrigerate the dough

ICING

220g (8 oz) golden syrup

for 10-20 minutes. 6  Line baking trays. 7  Roll the

200g (7 oz) butter

dough into walnut-sized balls and place on baking

3 tbsp ground ginger

trays. 8  Flatten with the palm of your hand or a

500g (18 oz) icing sugar

spoon and sprinkle a few flaked almonds on each cookie if desired. 9  Bake until golden brown, about 12-16 minutes. !0  Transfer to a cooling rack and once cool keep them in an airtight container.

½ cup chopped pistachios ¼ cup crystallised ginger, finely chopped

33


Recipes

Fisher & Paykel 60cm Built-in Oven Cooking Guide

BASE

1  Preheat oven to 160°C on Fan Bake. 2  Grease

and line a 20 x 30cm slice tin. 3  Melt butter, sugar, and golden syrup in a medium-sized saucepan over a gentle heat. 4  Remove from heat and add ginger, almonds, oats, coconut and flour; mix well. 5  Press

BANANA JAM

250g (9 oz) chopped banana 100g (4 oz) jam-setting sugar (sugar with added pectin) Juice of half a lemon

firmly into the tin. 6  Bake for 15-20 minutes, or until golden. 7  Allow base to cool in the tin.

C H O C O L AT E B R O W N I E

60g (2 oz) Dutch process cocoa ICING

1  In a small saucepan mix together the golden

syrup, butter, ground ginger and icing sugar over a

1 (8 fl oz) cup boiling water 125g (5 oz) dark chocolate

low heat, until smooth. 2  Pour icing over the base

125g (5 oz) unsalted butter, melted

and spread out with a spatula. 3  Sprinkle over the

225ml (7 fl oz) vegetable oil

chopped pistachios and crystallised ginger. 4  Allow

3 eggs

to set then cut.

MODE

FA N B A K E

TIME

15-20 MIN

3 egg yolks 650g (1 lb 7 oz) sugar 1½ tsp vanilla extract

SHELF 2

½ tsp salt

TEMP 160°C

350g (12 oz) flour

BANANA JAM

CHOCOLATE BANANA JAM BROWNIE

1  Place all ingredients in a small pot and stir over a

gentle heat until simmering. 2  Use a potato masher to break up the banana. 3  Simmer very gently for 3-5 minutes; the jam should thicken slightly. 4  Transfer to a clean bowl and set aside to cool.

MAKES 20 PIECES

The Bake function is for the traditional method

34

BROWNIE

of baking. It is ideal for large and dense cakes

1  Preheat oven to 170°C on Bake with shelf at posi-

and dishes that bake for several hours. Heat is

tion 2. Grease and line a 20 x 30cm rectangular tin

radiated from the top and bottom elements of

with baking paper. 2  In a large bowl whisk together

the oven with natural thermal convection currents

the cocoa powder and boiling water until smooth.

distributing the heat. Moisture is retained within

Add the chopped chocolate and continue to whisk

the cavity to provide light, moist results. It is best

until chocolate is melted. Add butter and oil and

to bake on only one shelf at a time using this

whisk to combine. 3  In a separate bowl mix together

function. The secret to a perfect brownie texture

the eggs, sugar, vanilla and salt. Whisk egg mixture

is to remove the brownie from the oven before

into the melted chocolate mixture. 4  Gently fold in

it is overcooked, and becomes cake like. When

the flour and, once fully incorporated, pour mixture

testing with a skewer the brownie should be still

into prepared tin. 5  Spoon teaspoonfuls of banana

slightly sticky, but not runny.

jam onto the top of the brownie mix. 6  Bake for


Recipes

Fisher & Paykel 60cm Built-in Oven Cooking Guide

35–40 minutes. Allow to cool in the tin for 15 minutes

COCONUT,

before transferring to a wire rack to cool completely.

GINGER AND LEMONGRASS

7  Remove baking paper and cut into squares.

CRÈME BRÛLÉE MAKES 6

MODE BAKE TIME

35-40 MIN

Vent Bake is ideal for bain marie-style cooking.

SHELF 2

The active venting system removes excess water

TEMP 170°C

vapour from the cavity, while gently cooking the delicate crème to perfection. You can use a blowtorch or the Grill function on HI at shelf position 7 to caramelise the sugar.

GRILLED STONE FRUIT

5 egg yolks 90g (3 oz) sugar

SERVES 4-6

In this dish, the intense radiant heat of the grill is used in a somewhat unconventional way showing how versatile this function can be for creating

2 cups cream ½ cup milk ½ vanilla pod, split in half

quick and delicious dishes. The fruit should be

½ cup desiccated coconut

ripe and juicy but not too soft. The grilling process

2 lemongrass sticks, bruised

caramelises the sugar and intensifies the fruit

1 thumb of fresh ginger, sliced

creating an intense burst of flavour — perfect with a scoop of vanilla ice cream or a dollop of mascarpone.

6 tbsp caster sugar

1  Preheat oven to 110°C on Vent Bake. 2  Whisk egg 8 pieces of ripe stone fruit (peaches, nectarines and plums) ½-1 tsp icing sugar per half

yolks and sugar in a bowl until mixture turns pale. Put the cream in a saucepan with the split vanilla pod, coconut, lemongrass and ginger. 3  Bring to the boil over a medium heat then remove from heat and

1  Place oven shelf at position 5 and preheat

grill to level 7. 2  Halve fruit and remove stones. 3  Using a small sieve, generously coat the cut

side of the fruit with icing sugar. 4 Place fruit, cut side up, in the roasting dish. 5  Place fruit under a hot grill, until sugar becomes golden and bubbly about 5-8 minutes. 6  Serve immediately.

MODE GRILL TIME

5-8 MIN

SHELF 5 TEMP

LEVEL 7

allow to stand for 10 minutes with the lid on. 4  Pour boiled cream mixture through a fine sieve over egg yolk mixture and whisk to mix thoroughly. 5  Allow to rest for 10 minutes to allow air bubbles to rise to the surface, then remove any bubbles with a spoon. 6  Pour mixture into ramekins (or small ovenproof

bowls) and put them in the oven for around 30-40 minutes. You’ll know they are ready when they’ve set around the outside but have a slight wobble in the centre. 7  Remove from oven and allow to cool. Refrigerate for 6 hours. 8  To serve, sprinkle with caster sugar, levelling with the back of a spoon. Caramelise with a blowtorch or under the grill.

35


Recipes

Fisher & Paykel 60cm Built-in Oven Cooking Guide

MODE

VENT BAKE

to dissolve. 4  Reduce oven temperature to 90°C.

TIME

30-40 MIN

5  As soon as the sugar is hot enough, start whisking

SHELF 2

the egg whites in a free-standing mixer. Once they

TEMP 110°C

begin to froth, carefully pour the hot sugar (using the baking paper) into the running mixer and keep on whisking on high speed for 10 minutes, or until the mixture is firm and glossy. Add the vinegar, cornflour

SALTED

and orange blossom water and mix on a medium

ALMOND AND ORANGE

speed for 20 seconds. 6  Fold in almonds by hand.

BLOSSOM WATER

7  Secure a sheet of baking paper to your baking

MERINGUES

tray by placing a little bit of meringue mix at each corner of the tray. Use two tablespoons to scoop

MAKES 10 LARGE MERINGUES

Vent Bake is perfect for baking meringues. The Vent Bake function is similar to Bake, but with increased ventilation of the oven cavity. This allows for a drier heat in the oven as moisture from the food

out and shape the meringues onto the tray, making 10 similar-sized, swirly balls. Sprinkle a few slivered almonds on top of each meringue. 8  Place the meringues in the oven and bake for 4 hours. Turn oven off and allow to cool completely before removing.

is rapidly removed from the cavity. At low heat this will create the perfect crisp and dry meringue with a chewy interior.

75g (3 oz) whole blanched almonds

MODE

VENT BAKE

TIME

10 MIN

SHELF 3 TEMP 180°C

1 tsp flaky sea salt

MODE

VENT BAKE

2 tsp water

TIME

8 MIN

350g (12½ oz) caster sugar 180g (6 oz) free-range egg whites (6 egg whites)

SHELF 2 TEMP 180°C

MODE

VENT BAKE

1 tsp white wine vinegar

TIME

4 HRS

1 tsp cornflour

SHELF 2

1 tsp orange blossom water

TEMP 90°C

¼ cup slivered almonds

1  Heat the oven to 180°C on Vent Bake. 2  Scatter

the whole almonds inside a small ovenproof dish, sprinkle over the salt and water and roast for 10 minutes, or until light-brown. Remove from the oven, chop the almonds coarsely and leave to cool. 3  Line a baking tray with baking paper and spread over the water and sugar. Put in the oven for about 8 minutes, or until the edges of the sugar just begin

36

Note: If you want to make smaller meringues the cooking time can be reduced.


Salted Almond and Orange Blossom Water Meringues.


Spiced Chocolate Babka.


Orange Oat and Raisin Cookies.


Chewy Chocolate Chunk Cookies.


Oaty Ginger Crunch.


Coconut, Ginger and Lemongrass Crème Brûlée.


Chocolate Banana Jam Brownie.


Grilled Stone Fruit.


Fisher & Paykel 60cm Built-in Oven Cooking Guide

The Design Story

THE DESIGN STORY — WE LIVE IN A DESIGNED WORLD AND WE BELIEVE EVERYBODY DESERVES GOOD DESIGN. — WE ARE CURIOUS ABOUT PEOPLE. HOW THEY COOK, WHAT THEY COOK AND HOW THEY GET THE BEST OUT OF THEIR KITCHEN APPLIANCES. THIS IS WHERE HIDDEN INSIGHTS WAIT TO BE UNCOVERED. WE SET OUT WITH A CLEAR GOAL IN MIND — TO REINVENT THE 60CM OVEN FROM THE INSIDE OUT.

49


The Design Story

Fisher & Paykel 60cm Built-in Oven Cooking Guide

THE DESIGN STORY

We wanted to make an oven that gave perfect results, every time, for every type of food. We knew customers wanted more space inside their oven. Fisher & Paykel’s heritage company Shacklock had been designing leading edge ovens since 1873. Pioneering designs for pioneering families, these ovens were big and strong and multi functional. Over time as kitchen appliances became smaller, more refined and easier to clean, built-in ovens had taken the small, European-style as the standard. Throughout the last decade it became clear that the small oven cavity wasn’t suited to the many different ways of cooking that a global market demanded. Our customers wanted to be able to roast a large leg of lamb and still have space for a dish of potatoes, and we saw them struggling to fit them both in at the same time. We wondered if we could make an oven that had a large internal cavity — larger than any other comparable oven — without compromising the cooking quality, evenness and efficiency.

As we recorded insights into how

people cooked, we thought of ways we could solve each problem. Our engineers went back to basics. Rather than tweaking the existing design of our ovens to work a little better, we started at the beginning. Our aim was to perfect each part, then put these innovations together to create the best possible oven.

This was the starting point for rethinking

the oven. But it also led us to look closely at our other frustrations with the standard oven we had become used to. Those small ovens had a tightly closed compartment that didn’t dry roast well. Moisture had nowhere to escape to. Family foods like roasts and treats like pavlova struggled in this humid setting. Condensation would drip down the oven door. Perfect cooking results require precise control of temperature along with control of moisture levels. Finding a solution to removing the extra moisture while tightly sealing the cavity to keep heat inside was a new innovation developed with our engineering and design teams expertise.

We watched customers

struggle to decipher the cooking symbols for various functions; we saw them nervous about letting their children near the hot glass door; and we saw them toil to clean their oven. We paid a lot of attention to resolving the little details that make this oven a premium appliance. The fine linear

50


Fisher & Paykel 60cm Built-in Oven Cooking Guide

The Design Story

detail that defines the Fisher & Paykel family of cooking appliances; the stainless steel dials with glowing red bezels on our 11 and 9 function oven models; and the innovative venting system that allows us to use fewer panes of glass in the oven door while keeping the safety features of being cool-touch* yet lighter to open and close than other oven doors.

' '

W E S AW T H AT T H E O V E N I S T H E H E A R T O F T H E K I T C H E N A N D T H AT T H E K I T C H E N I S T H E H E A RT O F T H E H O M E . I T I S N O LO N G E R T H E R O O M AT T H E B A C K O F T H E H O U S E   —   I T I S T H E H U B O F S O C I A L A C T I V I T Y. Lauren Palmer, Chief Designer, Fisher & Paykel Appliances ' '

*Excludes OB60SL11DCPX1

51


The Design Story

Fisher & Paykel 60cm Built-in Oven Cooking Guide

— WE STARTED BY OBSERVING PEOPLE IN THE REAL WORLD TO BETTER UNDERSTAND HOW THEY COOK. WHAT WE FOUND WAS THAT WEEKDAY COOKING IS OFTEN DRIVEN BY CONVENIENCE AND WEEKEND COOKING IS ABOUT TAKING TIME FOR MORE GOURMET COOKING AND BAKING, IN BOTH CASES OVEN SIZE WAS REALLY IMPORTANT. —

52


The Design Story

Fisher & Paykel 60cm Built-in Oven Cooking Guide

As Chief Designer Lauren Palmer says, “We saw that the oven is the heart of the kitchen and that the kitchen is the heart of the home. It is no longer the room at the back of the house — it is the hub of social activity.” Kitchens are part of the home’s living space, so the design of the oven must match the family of cooking appliances and have a lasting durable design.

NOT A SINGLE INSIGHT

The 60cm Built-in Oven has been developed with a mixture of customer insight and common sense. Our engineers, product testers and designers are all passionate about cooking and use Fisher & Paykel products every day. Their frustrations were the same as our customers’ which gave us a personal perspective on what we needed to improve and invent. This oven design didn’t come from a single, blinding insight, but many. Every part of this oven has been improved and pushes the boundaries of what an oven can deliver.

' '

W E S TA R T E D B Y O B S E R V I N G P E O P L E I N T H E R E A L W O R L D T O B E T T E R U N D E R S TA N D H O W T H E Y C O O K   —   W H AT W E F O U N D WA S T H AT W E E K D AY C O O K I N G I S O F T E N D R I V E N B Y CONVENIENCE AND WEEKEND COOKING IS ABOUT TA K I N G T I M E F O R M O R E G O U R M E T C O O K I N G A N D B A K I N G   —   I N B OT H C A S E S OV E N S I Z E WA S R E A L LY I M P O R TA N T. Lauren Palmer, Chief Designer, Fisher & Paykel Appliances ' '

We knew the cavity needed to be larger so we created a 90L oven with 77L of usable cavity that provides optimum cooking performance with elements

54


Fisher & Paykel 60cm Built-in Oven Cooking Guide

The Design Story

both top and bottom. We knew a heavy, hot oven door was a safety concern  so we ensured we kept the cool-touch feature* while redesigning the venting system so that only three panes of glass were required for a lighter oven door that people could safely open and close with one hand. We knew symbols don’t clearly explain each function so we’ve created an interface that clearly explains what each function does and we intentionally avoided touch screen style interfaces with complex programming. We knew customers wanted perfect results whether they were cooking pastry or rotisserie chicken so we’ve exhaustively tested each function to ensure consistent, ideal cooking. Our pyrolytic self-cleaning oven models were created as we knew that people wanted an easy way to clean their ovens. Customers wanted a stylish centrepiece in their kitchen so we developed an award-winning design language and look that places this oven at the centre of the Fisher & Paykel kitchen family.

WE’RE COOKS TOO

Here at Fisher & Paykel, our engineers, designers, technicians and product testers are cooks too. They are passionate about mixing, baking, roasting and entertaining. They know the disappointment when a cake sinks or when some biscuits burn while others are undercooked. We channeled these personal frustrations and hopes into the design of this oven, and exhaustive testing of every function with a wide variety of dishes has impressed even our toughest critics — our own designers.

' '

W E S E T O U R S E LV E S A C O M P L E X G O A L , T O I N C R E A S E T H E I N T E R N A L C A PA C I T Y O F T H E 6 0 C M O V E N AT T H E S A M E T I M E A S P E R F E C T COOKING PERFORMANCE. Matt Reid, Chief Engineer Cooking Group, Fisher & Paykel Appliances ' '

*Excludes OB60SL11DCPX1

55


The Design Story

Fisher & Paykel 60cm Built-in Oven Cooking Guide

Our Kitchen food blog is where we’ve tested food from around the globe and shared some of our favourites. As Chief Engineer Matt Reid explains, “The oven is the heart of the kitchen. We know an oven is more than just an appliance to help you put dinner on the table; when we cook or bake for our families and friends, it’s not just about food. While technology has advanced, the hearth is as much the centre of the home as it ever was. The difference is that now you can feel confident that your pastry will crisp, soufflés will rise and biscuits will evenly brown.”

PA R T N E R I N G I D E A S W I T H T E C H N O L O G Y

Our idea to create an oven that exceeded expectations in size, performance, safety and design was exciting, but as Chief Engineer, Geoff Mitchell says, “Design isn’t really valid until it’s linked up with possibilities.” We needed to develop the technological innovations to make those possibilities

58


Fisher & Paykel 60cm Built-in Oven Cooking Guide

The Design Story

happen. To do this we didn’t just try to tweak the oven we already had. We modified our entire product development process and went back to basics. While the end process of cooking is creative, at this early stage understanding the particulars of how hot air moves around an enclosed space or the insulation properties of different materials were essential to develop a revolutionary oven. Our engineers worked up from abstract physics and chemistry to create ideal prototypes for each oven element before we even started thinking about design. Without the constraints of an existing chassis or look, we have been able to make numerous small and large leaps in innovation to create this new model.

' '

W E F O U N D T H AT T H E B E S T P E R F O R M A N C E WA S A C H I E V E D T H R O U G H A C O M B I N AT I O N O F P R E C I S E T E M P E R AT U R E A N D C O N T R O L L I N G T H E M O I ST U R E CO N T E N T I N T H E OV E N FO R D I F F E R E N T T Y P E S O F FO O D. I T I S D E S I G N I N G F O R E X T R E M E S   —   AT O N E E N D O F T H E S C A L E W H E N YO U A R E B A K I N G M O I S T U R E N E E D S T O B E C O N TA I N E D B U T W H E N YO U A R E R O A S T I N G YO U WA N T T O E X T R A C T M O I S T U R E AT T H E R I G H T M O M E N T T O G E T A C R I S P R E S U LT  —   W E C A L L I T AC T I V E V E N T I N G . Geoff Mitchell, Chief Engineer, Cooking Group, Fisher & Paykel Appliances ' '

ActiveVent™ technology was one of these key innovations. Nearly all ovens build-up moist air and unless the oven is vented, the moisture can ruin certain types of food. Poor venting can lead to temperature fluctuation and even more chance of spoiling a favourite recipe. This challenge was made more complex by our desire to make the oven as efficient as possible — which meant keeping that hot air sealed inside and saving energy during heat

59


The Design Story

Fisher & Paykel 60cm Built-in Oven Cooking Guide

up and use. Collaboration between our sustainability engineers, electrical engineers and food technologists resulted in a new venting system that could remove the moist air but retain the heat within the oven. Once we had perfected this technology, our food technologists and product testers saw the potential to further fine-tune this venting for individual cooking functions to give cooks more control. When set to Vent Bake, the venting system creates a hot and dry environment, perfect for foods like roasts and pavlovas, drying out the surface but retaining moisture inside.

T H E C U S T O M E R AT T H E C E N T R E O F P R O D U C T D E V E L O P M E N T

Throughout the design and development of the 60cm Built-in Oven, our designers and engineers kept one key idea central: what is best for the customer? Because, as Mitchell says, “Any good design is the optimum mix of what a customer benefits from and what’s possible. You can’t have one without the other.” As well as improving the process of product development, the Fisher & Paykel team remained focused on the ethos of their design considerations as well. Throughout every stage of the product development process, customer requirements are the touch points for every design and innovation development, and success is judged on meeting — and exceeding — what a customer needs and wants.

' '

B E H I N D E V E RY P R O D U C T I S A S TO RY A N D T H AT S T O R Y S TA R T S W I T H YO U . YO U R K I T C H E N I S A N E X P R E S S I O N O F W H O YO U A R E A N D H O W YO U E N J OY F O O D W I T H O T H E R S . O U R PA S S I O N I S C R E AT I N G B E T T E R E X P E R I E N C E S T H AT P U T T H E J OY O F F O O D AT T H E C E N T R E O F YO U R L I F E .

E AT, S H A R E , L I V E , L I F E   —   W E ’ L L TA K E C A R E O F T H E D E TA I L S . ' '

60


Range Features

Fisher & Paykel 60cm Built-In Oven Cooking Guide

60cm Built-in Oven Range Features

1

ActiveVent™ System (model dependent) Food is perfectly cooked using the ActiveVent system, unique to the 60cm Built-in Oven range (excludes OB60SL7 models). The active venting system and up to 11 cooking functions optimise the balance between excellent cooking performance, condensation management and energy consumption. Full temperature is reached quickly with a rapid heat-up feature and a powerful grill (up to 3200W) that gives you an even and quick result, perfect for browning and caramelising.

2

Large Oven Sized to fit the food you cook, Fisher & Paykel have the largest 60cm Built-in Oven on the market, providing 90L total and 77L of usable capacity*. The maximised height means you’re able to fit a large casserole dish, the family roast and even a pie as well — true multi-shelf cooking. Two shelves can be fully utilised at the same time without hot spots or uneven browning. A 5.5kg turkey (or other cut of meat) can be deliciously cooked using the optional rotisserie kit (OB60SL11 & OB60SL9 models).

3

Elegant Design All of our Built-in Oven range is finished in black reflective glass and stainless steel that blends elegant, minimalist aesthetic with design for durability. The finishes and handles match the rest of Fisher & Paykel’s coordinated kitchen family, from Cooktops to ActiveSmart™ Fridges, CoolDrawer™ multi-temperature drawers and DishDrawer™ Dishwashers.

62

*Measured to EN 50304.2009+A1:2012 and EN 60350:2009+A11:2010


Fisher & Paykel 60cm Built-In Oven Cooking Guide

4

Range Features

Pyrolytic Self-Cleaning No need for harsh chemical cleaners in our pyrolytic self-cleaning oven models as food residues inside the oven walls are naturally broken down at a very high temperature, leaving only a light ash that can be removed with a damp cloth. The non-pyrolytic OB60SL9 model has catalytic liners that break down oil and fat splashes during normal cooking. A unique clipping system for side racks and a simple glass mounting system for the oven door mean quick and easy removal and replacement when cleaning.

5

Pre-set Oven Functions The range features three models with either 11, 9 or 7 cooking functions that include: Bake, Vent Bake, Fan Bake, Classic Bake, Pastry Bake, Fan Forced, Roast, Grill, Fan Grill, Rotisserie, Warm and SelfClean. On the 11 and 9 function models there is no need to program the functions, as these are pre-set at the touch of a dial to deliver just what you need to cook each dish to perfection.

6

Safety Features The 60cm Built-in Oven features a beautifully balanced, lighter and less bulky cool-touch door for safety. An exceptional cooling system allows for a three-pane glass door rather than heavier four panes, while still achieving cool-touch* status to ensure it’s safe to touch externally. Sliding hot oven dishes all the way out of the oven is made safe with full extension shelves (optional on OB60SL7 models). These are designed to integrate with the shelf for quick and easy removal and adjustment.

7

Accessories The rotisserie kit option (11 and 9 function models only) has a 5.5kg capacity and ensures delicious roasts are browned evenly as the surface is continuously basted. Prepare the meat on the spit and rotisserie dish, then simply slide it into the oven. Crafted from heavy-gauge enamelled steel, the three-piece dish system includes a deep roasting dish, splatter tray and grill rack (model dependent.) To achieve the perfect internal temperature, the meat probe will detect the temperature at the centre of the meat and show it on the control panel (OB60SL11 only). *Excludes OB60SL11DCPX1

63


Oven Function

Fisher & Paykel 60cm Built-In Oven Cooking Guide

60cm Built-in Oven Functions

1

2

Bake

4

Classic Bake

This is the traditional method of baking.

This traditional baking function is suitable

It is best to bake on only one shelf at a

for recipes developed in older ovens. Heat

time in this function. Ideal for large and

is generated only from the bottom of the

dense cakes and dishes that bake for

oven cavity, allowing for gentle cooking of

several hours. Heat is radiated from the

delicate items. There is no direct heating to

top and bottom elements of the oven,

the top of the food item, and so is perfect

and natural thermal convection currents

for items which require minimal surface

distribute the heat, without over-drying.

browning. Also ideal for slow cooking.

Vent Bake

5

Pastry Bake

Similar to Bake, but with increased ventilation

Similar to Classic Bake, with the addition

of the oven cavity. This allows for a drier heat

of the fan to circulate hot air around the

in the oven, as moisture from the food items

cavity. Good for food items that need more

is rapidly removed from the cavity. It provides

intense heat from the bottom but require

gentle browning without the ‘drying out’ effect

some heat on the top such as pies and tarts.

of a fan and is perfect for cooking a pavlova.

3

Fan Bake

Fan Forced

Similar to Bake in that the heat is generated

Great for multi-shelf cooking. Heat energy

by elements at the top and bottom of

is generated at the rear of the cavity by

the cavity, however, the fan operates to

a powerful element surrounding the fan

induce airflow throughout the cavity. This

and is distributed evenly throughout the

increased airflow speeds up cooking, and

space from behind the fan shroud.

as a result, oven temperatures can be lowered by 20°C for most recipes. Ideal for baked items that cook in less than one hour such as biscuits, muffins and cakes.

64

6

Use all the functions with the oven door closed.


Fisher & Paykel 60cm Built-In Oven Cooking Guide

7

8

Roast

!0

Oven Function

Warm

A specialised function that combines the

Similar to Bake, but limited in maximum

power of Grill with the long, slow heating

temperature, the range is LO, 50-90°C

ability of Bake. The food item is treated to

in 5° increments. Warm is not intended

20 minutes of grill power, with the remaining

as a cooking function but is designed to

cooking time being set to Bake at the desired

keep food warm and limit the progression

temperature. Provides food with a crispy and

of cooking. The LO setting of warm can

flavoursome exterior and a succulent interior.

be used as a bread-proving function.

Grill

!1

Self-Clean

This function delivers intense heat from the

The pyrolytic self-cleaning function uses very

inner region of the top element. Great when

high temperature to break down spills left

you need to quickly grill one or two portions

on the oven interior after cooking. Cavity

of your favourite meat. Perfect for cooking

temperatures reach 460°C for two to three

crispy chicken breast, steak and fish.

hours, after which all that remains is a light ash, which can be easily removed with a damp cloth. Quick Clean and Full Clean cycles are available.

9

Fan Grill

!2

Rotisserie

Similar to Grill, but with the addition of the

Heat energy is generated from the grill

fan to circulate hot air throughout the cavity.

element and the fan circulates the hot

Intense heat and radiation provide an excellent

air throughout the cavity. The rotational

environment for cooking large, moist meats

motion helps to ensure that the food is

(whole chickens) with a crispy exterior.

constantly coated in moisture (self-basting), keeping the food moist and tender.

65


Cooking Charts

Fisher & Paykel 60cm Oven Cooking Guide

OB60SL7 NOTES Shelf positions are counted from the base up (1 is the lowest, 6 is the highest). Position shelves before you turn the oven on. For best results preheat the oven to the required temperature. The temperature indicator light will go out when the oven has reached the selected temperature.

BAKING OB60SL7 Food Biscuits

Plain

Chewy choc chip

Shelves

Function

Shelf positions

Temp (°C)

Time (mins)

Single

Fan Bake

4

180-190

13-17

Multi

Fan Forced

3 and 5

160-170

13-17

Single

Fan Bake

4

180-190

15-20

Multi

Fan Forced

3 and 5

160-170

15-20

Single

Pastry Bake

4

160-170

12-15

Single

Pastry Bake

3

160-180

15-20

Vanilla

Single

Bake

4

160-165

30-40

Butter/Chocolate

Single

Bake

4

160-180

50-60

Light fruit

Single

Bake

2

155-165

1hr 30

Rich fruit

Single

Classic Bake/ Bake

2

120-160

2-3 hrs

Sponge (single large)

Single

Bake

2

175

30-40

Sponge (two small pans)

Single

Bake

2

170-190

15-25

Shortbread

Single

Pastry Bake

3

140-150

20-25

Muffins/Cupcakes

Single

Fan Bake

3

180-190

13-17

Multi

Fan Forced

2 and 4

160-170

16-21

Scones

Single

Fan Bake

2

210-230

8-12

Multi

Fan Forced

1 and 3

210-230

8-12

Meringues

Single

Bake

1

100-120

1-4 hrs

Bread Rolls

Single

Bake

4

195-210

25-35

Phyllo

Single

Fan Bake

3

190-200

15-25

Flaky/Puff

Single

Bake

3

185-200

20-30

Croissants

Single

Bake

2

200-210

20-30

Multi

Fan Forced

2 and 4

200-210

30-35

Choux

Single

Bake

2

200-210

13-18

Multi

Fan Forced

1 and 3

190-200

20-30

Apple

Single

Pastry Bake

2

190-200

25-30

Lemon Meringue

Single

Pastry Bake

2

175-180

30-40

Oatmeal Slices/Squares Cakes

Pastry

Pies

66

The information in these charts are guidelines only. Refer to your recipe or the packaging and be prepared to adjust the cooking times and settings accordingly.


Cooking Charts

Fisher & Paykel 60cm Oven Cooking Guide

SAVOURY OB60SL7 Food

Shelves

Function

Shelf positions

Temp (°C)

Time (mins)

Single

Pastry Bake

3

190-195

30-40

Sausage Rolls

Single

Pastry Bake

3

190-195

30-40

Meat Loaf

Single

Bake

4

175-180

55-65

Pizza

Single

Pastry Bake

1

225-250

15-20

Lasagne

Single

Fan Bake

3

175-180

45-50

Quiche

Single

Pastry Bake

2

180-200

30-40

Pies

Chicken / Steak / Mince

Potatoes

Traditional Baked

Single

Bake

3

175-190

40-50

Frittata

Grill to finish

Single

Pastry Bake

3

170-180

30-45

Casseroles

Single

Bake

3

170-190

55-70

Oven meals

Single

Fan Forced

3

170-190

30-40

ROASTING OB60SL7 Food Beef (Boneless)

Shelves Rare Medium

Prime Rib Roast

3

160-170

18-32 / 450g

160-170

25-40 / 450g

3

160-170

30-55 / 450g

Rare

Bake

3

160-170

15-30 / 450g

Bake

3

160-170

20-35 / 450g

Well done

Bake

3

160-170

25-40 / 450g

Medium

Bake

3

160-170

18-28 / 450g

Bake

3

160-170

20-33 / 450g

Bake

3

160-170

20-35 / 450g

Bake

3

160-170

25-45 / 450g

Bake

3

160-170

20-40 / 450g

Bake

3

160-170

25-45 / 450g

Fan Grill

3

175-190

15-20 / 450g

Bake

1

165-175

17-22 / 450g

Bake

1

150-165

15-20 / 450g

Bake

3

170-175

25-40 / 450g

Bake

3

170-175

30-45 / 450g

Medium

Medium

Chicken (Whole)

Single*

Single*

Single* Single*

Single* With Stuffing Without Stuffing

Pork (Boneless)

Bake

3

Single*

Well done

Turkey (Whole)

Time (mins)

Bake

Well done Veal

Temp (°C)

Bake

Well done Lamb leg (Boneless)

Shelf positions

Well done

Medium

Lamb leg (Bone in)

Function

Medium Well done

Single*

Single*

Pork Crackling

Crisp

Bake

3

250

20

Venison

Rare

Fan Grill

4

225

7 ½ / 2.5cm meat thickness

Fan Grill

4

225

9 ½ / 2.5cm meat thickness

Medium

Single*

* If multiple shelves are required (eg. roasting vegetables at the same time), use Fan Forced and shelf positions 2 & 4. The information in these charts are guidelines only. Refer to your recipe or the packaging and be prepared to adjust the cooking times and settings accordingly.

67


Cooking Charts

Fisher & Paykel 60cm Oven Cooking Guide

GRILLING OB60SL7 Food Beef

Lamb

Pork

Chicken

Shelves

Function

Shelf positions

Temp (°C)

Time (mins)

Steak Rare

Single

Grill

4

250

8-10

Single

Grill

4

250

10-15

Burgers

Single

Grill

4

250

12-15

Meatballs

Single

Grill

4

250

12-15

Chops Medium

Single

Grill

4

250

15-20

Well done

Single

Grill

4

250

20-25

Chops (well done)

Single

Grill

4

250

15-20

Ham steak

Single

Grill

4

250

15-20

Bacon

Single

Grill

4

250

4-7

Boneless pieces

Single

Fan Grill

5

175-190

30-50

Single

Grill

5

250

10-15

Fillets

Single

Fan Grill

5

200-220

8-12

Whole

Single

Fan Grill

5

200-220

15-20

Sliced

Single

Grill

4

250

8-12

Sausages Fish

Vegetables

68

Medium

The information in these charts are guidelines only. Refer to your recipe or the packaging and be prepared to adjust the cooking times and settings accordingly.


Cooking Charts

Fisher & Paykel 60cm Oven Cooking Guide

OB60SL9 & OB60SL11 NOTES Shelf positions are counted from the base up (1 is the lowest, 6 is the highest). Position shelves before you turn the oven on. For best results preheat the oven to the required temperature. The Roast and Rotisserie functions do not require preheating. The food must be placed in the cold oven and then the function is turned on. The halo on the temperature dial will change from red to white when the oven has reached the selected temperature. The display will only show the set temperature once the oven has finished preheating. The halo may change between white and red as the oven maintains its set temperature.

BAKING

OB60SL9 & OB60SL11

Food Biscuits

Plain

Chewy choc chip

Function

Shelf positions

Temp (°C)

Time (mins)

Single

Fan Bake

4

180-190

13-17

Multi

Fan Forced

3 and 5

160-170

13-17

Single

Fan Bake

4

180-190

15-20

Multi

Fan Forced

3 and 5

160-170

15-20

Single

Pastry Bake

4

160-170

12-15

Single

Pastry Bake

3

160-180

15-20

Vanilla

Single

Bake

4

160-165

30-40

Butter/Chocolate

Single

Bake

4

160-180

50-60

Light fruit

Single

Bake

2

155-165

1hr 30

Rich fruit

Single

Classic Bake/ Bake

2

120-160

2-3 hrs

Sponge (single large)

Single

Bake

2

175

30-40

Sponge (two small pans)

Oatmeal Slices/Squares Cakes

Shelves

Single

Bake

2

170-190

15-25

Shortbread

Single

Pastry Bake

3

140-150

20-25

Muffins/Cupcakes

Single

Fan Bake

3

180-190

13-17

Multi

Fan Forced

2 and 4

160-170

16-21

Scones

Single

Fan Bake

2

210-230

8-12

Multi

Fan Forced

1 and 3

210-230

8-12

Meringues

Single

Vent Bake

1

100-120

1-4 hrs

Bread Rolls

Single

Vent Bake

4

195-210

25-35

Phyllo

Single

Fan Bake

3

190-200

15-25

Flaky/Puff

Single

Vent Bake

3

185-200

20-30

Croissants

Single

Vent Bake

2

200-210

20-30

Multi

Fan Forced

2 and 4

200-210

30-35

Single

Bake then Vent Bake

2

200-210

13-18

Multi

Fan Forced

1 and 3

190-200

20-30

Apple

Single

Pastry Bake

2

190-200

25-30

Lemon Meringue

Single

Pastry Bake

2

175-180

30-40

Pastry

Choux

Pies

The information in these charts are guidelines only. Refer to your recipe or the packaging and be prepared to adjust the cooking times and settings accordingly.

69


Cooking Charts

Fisher & Paykel 60cm Oven Cooking Guide

SAVOURY

OB60SL9 & OB60SL11

Food

Shelves

Function

Shelf positions

Temp (°C)

Time (mins)

Single

Pastry Bake

3

190-195

30-40

Sausage Rolls

Single

Pastry Bake

3

190-195

30-40

Meat Loaf

Single

Bake

4

175-180

55-65

Pizza

Single

Pastry Bake

1

225-250

15-20

Lasagne

Single

Fan Bake

3

175-180

45-50

Quiche

Single

Pastry Bake

2

180-200

30-40

Pies

Chicken / Steak / Mince

Potatoes

Traditional Baked

Single

Vent Bake

3

175-190

40-50

Frittata

Grill to finish

Single

Pastry Bake

3

170-180

30-45

Casseroles

Single

Vent Bake

3

170-190

55-70

Oven meals

Single

Fan Forced

3

170-190

30-40

ROASTING

OB60SL9 & OB60SL11

Food Beef (Boneless)

Shelves

Function

Shelf positions

Temp (°C)

Time (mins)

Meat Probe (°C)

Roast

3

160-170

18-32 / 450g

54-60

Roast

3

160-170

25-40 / 450g

60-75

Roast

3

160-170

30-55 / 450g

74-79

Roast

3

160-170

15-30 / 450g

54-60

Roast

3

160-170

20-35 / 450g

60-75

Well done

Roast

3

160-170

25-40 / 450g

74-79

Medium

Roast

3

160-170

18-28 / 450g

65-70

Roast

3

160-170

20-33 / 450g

74-79

Roast

3

160-170

20-35 / 450g

65-70

Roast

3

160-170

25-45 / 450g

77-79

Rare Medium Well done

Prime Rib Roast

Lamb leg (Bone in) Lamb leg (Boneless) Veal

Rare Medium

Well done Medium Well done Medium Well done

Chicken (Whole) Turkey (Whole)

Single*

Single* Single* Also suitable for Rotisserie cooking**

Roast

3

160-170

20-40 / 450g

n/a

Roast

3

160-170

25-45 / 450g

n/a

Fan Grill

3

175-190

15-20 / 450g

82

Single* Also suitable for Rotisserie cooking**

Bake

1

165-175

17-22 / 450g

Bake

1

150-165

15-20 / 450g

82

Single* Also suitable for Rotisserie cooking**

Roast

3

170-175

25-40 / 450g

63-68

Roast

3

170-175

30-45 / 450g

74-79

Single* Single* Also suitable for Rotisserie cooking**

With Stuffing Without Stuffing

Pork (Boneless)

Single* Also suitable for Rotisserie cooking**

Medium Well done

Pork Crackling

Crisp

Vent Bake

3

250

20

Venison

Rare

Fan Grill

4

225

7 ½ / 2.5cm meat thickness

49-54***

Fan Grill

4

225

9 ½ / 2.5cm meat thickness

54-60***

Medium

Single*

* If multiple shelves are required (eg. roasting vegetables at the same time), use Fan Forced and shelf positions 2 & 4. ** See ‘Using your Rotisserie’ for details. *** The internal temperature will rise more on standing due to the high cooking temperature.

70

The information in these charts are guidelines only. Refer to your recipe or the packaging and be prepared to adjust the cooking times and settings accordingly.


Cooking Charts

Fisher & Paykel 60cm Oven Cooking Guide

GRILLING

OB60SL9 & OB60SL11

Food Beef

Lamb

Pork

Chicken

Shelves

Function

Shelf positions

Temp (°C)

Time (mins)

Steak Rare

Single

Grill

4

HI

8-10

Single

Grill

4

HI

10-15

Burgers

Single

Grill

4

HI

12-15

Meatballs

Single

Grill

4

HI

12-15

Chops Medium

Single

Grill

4

HI

15-20

Well done

Single

Grill

4

HI

20-25

Chops (well done)

Single

Grill

4

HI

15-20

Ham steak

Single

Grill

4

HI

15-20

Bacon

Single

Grill

4

HI

4-7

Boneless pieces

Single

Fan Grill

5

175-190

30-50

Single

Grill

5

HI

10-15

Fillets

Single

Fan Grill

5

200-220

8-12

Whole

Single

Fan Grill

5

200-220

15-20

Sliced

Single

Grill

4

HI

8-12

Sausages Fish

Vegetables

Medium

The information in these charts are guidelines only. Refer to your recipe or the packaging and be prepared to adjust the cooking times and settings accordingly.

71


Acknowledgements

Design Team Craig Anderson George Armstrong Dave Blackwood Stu Blackwood Sam Bryant Owen Clements Dave Casey Martin Dale Shane Dowd Jan Genobe Jed Graham Lindsay Graham Dave Hastings Jeff Hooper David Jackson Bob King Peter MacArthur Kurt McEwen Kate McKinlay Geoff Mitchell Adam Moody Julian Moody Ian Muir Lauren Palmer Ed Phillips Neil Robinson David Sandford Malcolm Sherlaw Ben Stewart Jemma Wells Bradley Wilson Guy Wilson Zoey Wu Ting Yang Recipes Kate McKinlay Photography Adam Moody Conor Clarke Mark Smith Toaki Okano Design Alt Group The recipes in this publication have been developed and tested in our evaluation laboratory and every effort has been made to assure their success. Cook times, oven temperatures and shelf positions are guidelines and may need slight adjustment to accommodate factors such as pan size, style and room temperature. FPBR0526

FPA NZ Cookbook  
FPA NZ Cookbook