Fisher & Paykel - Kitchen Appliances - (Page 17) Oven Modes (OS302 and OD302) Roast Roast is a two step program that has been developed to help you cook delicious roasts effortlessly. Place the meat in the cold oven and the first stage will sear the meat at a high temperature for 20 minutes to crisp and brown the exterior. The oven then automatically drops to a pre-selected temperature and bakes for the remainder of the cooking time, giving you a moist and juicy roast. Roast can be used with or without the cooking probe and is also great for cooking vegetables. Broil: upper inner element Broil delivers intense heat from the inner region of the top element. Great when you need to quickly Broil smaller dishes, for example Créme Brulee, or one to two portions of your usual favorites, like crispy chicken breasts or a steak. Broil takes a minute or so to warm up and is carried out with the door closed. Power levels are expressed as a percentage from LO (50% power) to HI (100% power). Maxi Broil: upper inner and outer elements Using intense heat from the entire 12-pass top element, Maxi Broil is the most suitable mode for ‘finishing off’ many meals; for example browning the top of potato gratin or cooking smaller cuts of meat. Broil requires no pre-heating and is carried out with the oven door closed. AeroBroil: fan plus upper inner and outer elements AeroBroil produces food with a finish that is similar to a rotisserie. Meat, poultry and vegetables cook beautifully; food is crisp and brown on the outside while the inside remains moist and tender. Try using this mode with foods you might usually fry, like meatballs. Great for chops, cutlets and beef burgers as well as vegetables. Self Clean This oven features a pyrolytic self-cleaning cycle that takes care of the mess and grime that is traditionally associated with oven cleaning. A smoke eliminator and active venting system eradicates odor. The ash residue that remains can simply be removed from the cool oven with a damp cloth or sponge. The unique throat element even cleans the front of the oven cavity. TrueAero: convection fan plus fan element TrueAero is a very flexible method of cooking. A concealed heating element surrounding the fan in the rear of the oven heats air, which is then distributed into the cavity. The consistent temperature creates an ideal oven environment giving baking which is well risen and evenly coloured. Cookies are crisp on the outside and chewy in the middle, meat and poultry is deliciously browned and sizzling while remaining juicy and tender. Casseroles are cooked to perfection and reheating is quick and efficient. TrueAero is the mode to choose for multishelf cooking and complete oven meals. AeroBake: convection fan plus upper and lower elements The oven fan circulates hot air from the top outer and lower concealed elements and distributes it around the oven cavity. Food cooked using the AeroBake mode tends to brown more quickly than foods cooked on conventional modes like Bake. AeroBake is great for crisping pastry in lemon meringue pie and vegetable phyllo parcels. AeroBake at a low temperature – 125°F (50°C) – is ideal for drying fruit, vegetables and herbs. Bake: upper and lower elements Heat comes from the top outer and lower concealed elements. Bake is the conventional cooking mode, suitable for single shelf cooking. It is ideal for foods that require long cooking periods or cooking at low temperatures, like meringues and rich fruitcakes. AeroPastry: convection fan plus lower element Heat from the lower concealed element is circulated throughout the oven cavity by the oven fan. Excellent for sweet and savory pastry foods, for moist breads and brownies and cookies that you want extra chewy. Pastry Bake: lower element Uses the heat from the lower element only, this is a traditional cooking mode which is suitable for recipes that were developed in older ovens. For best results, cook on only one shelf at a time. Perfect for foods that require delicate cooking and have a pastry base, like custard tarts, quiches and cheesecake or anything that does not require direct heat and browning on the top surface. Warm Warm is a constant low heat of 165°F (75°C). It is excellent for keeping cooked food hot and warming plates and serving dishes. To reheat food from cold; use TrueAero and change to Warm when the food is hot, as this mode will not bring cold food up to a temperature high enough to kill any harmful bacteria. NB: These specifications are for guidance only. Specifications are subject to change and may have been changed since this brochure was printed. For installation instructions, go to our website www.fisherpaykel.com, or contact us on 1.888.936.7872.
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