Fisher and Paykel OR30SDG4X1 User Guide - Page 23

Recommended, Shelf, Positions, Temp °f, Temp °c, Time Mins, Meat Probe

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COOKING CHARTS RECOMMENDED MODE Bake with Fan Bake with Fan Bake with Fan Bake Bake with Fan Bake with Fan Bake Bake with Fan Bake with Fan SHELF POSITIONS 3 3 3 2 or 3 2 3 3 3 3 TEMP (°F) 400 - 425 350 - 375 350 - 375 250 - 350 425 350 TEMP (°C) 210 - 215 175 - 190 175 - 190 120 - 175 220 175 TIME (MINS) 20 - 25 30 - 50 35 - 40 2 - 4 hours 10 - 15 15 - 30 390 340 - 360 340 - 375 200 170 - 180 170 - 190 50 - 60 15 - 20 30 - 40 SHELF TEMP POSITIONS (°F) TEMP (°C) TIME (MINS) 3 320 - 340 160 - 170 18-32 /450g 3 320 - 340 160 - 170 25-40 /450g 3 320 - 340 160 - 170 30-55 /450g 3 320 - 340 160 - 170 15-30 /450g 3 320 - 340 160 - 170 20-35 /450g 3 320 - 340 160 - 170 25-40 /450g 3 390 200 20 3 320 - 340 160 - 170 18-28 /450g 3 320 - 340 160 - 170 20-33 /450g 3 320 - 340 160 - 170 20-35 /450g 3 320 - 340 160 - 170 25-45 /450g 3 320 - 340 160 - 170 20-40 /450g 3 320 - 340 160 - 170 25-45 /450g 3 350 175 15-20 /450g 3 350 175 17-22 /450g 4 350 175 40-50 2 or 3 320 - 340 160 - 170 17-22 /450g 2 or 3 300 - 330 150 - 165 15-20 /450g 3 340 - 350 170 - 175 25-40 /450g 3 340 - 350 170 - 175 30-45 /450g 4 - - 5 to 10 3 or 4 435 225 7 /2.5cm meat thickness 3 or 4 435 225 9 /2.5cm meat thickness ** The internal temperature will rise more on standing. MEAT PROBE (°F) ** 130 - 138 140 - 165 165 - 174 130 - 138 140 - 165 165 - 174 122 149 - 158 165 - 174 149 - 158 170 - 174 160 170 165 165 165 165 165 145 - 154 165 - 174 na 120 - 129 131 - 140 MEAT PROBE (°C) ** 54 - 59 60 - 74 74 - 79 54 - 59 60 - 74 74 - 79 50 65 - 70 74 - 79 65 - 70 77 - 79 71 76 75 75 75 75 75 63 - 68 74 - 79 na 49 - 54 55 - 60 21

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21
COOKING CHARTS
** The internal temperature will rise more on standing.
RECOMMENDED
MODE
SHELF
POSITIONS
TEMP (°F)
TEMP (°C)
TIME
(MINS)
Bake with Fan
3
400 - 425
210 - 215
20 - 25
Bake with Fan
3
350 - 375
175 - 190
30 - 50
Bake with Fan
3
350 - 375
175 - 190
35 - 40
Bake
2 or 3
250 - 350
120 - 175
2 - 4 hours
Bake with Fan
2
425
220
10 - 15
Bake with Fan
3
350
175
15 - 30
Bake
3
390
200
50 - 60
Bake with Fan
3
340 - 360
170 - 180
15 - 20
Bake with Fan
3
340 - 375
170 - 190
30 - 40
SHELF
POSITIONS
TEMP
(°F)
TEMP
(°C)
TIME (MINS)
MEAT PROBE
(°F) **
MEAT PROBE
(°C) **
3
320 - 340
160 - 170
18-32 /450g
130 - 138
54 - 59
3
320 - 340
160 - 170
25-40 /450g
140 - 165
60 - 74
3
320 - 340
160 - 170
30-55 /450g
165 - 174
74 - 79
3
320 - 340
160 - 170
15-30 /450g
130 - 138
54 - 59
3
320 - 340
160 - 170
20-35 /450g
140 - 165
60 - 74
3
320 - 340
160 - 170
25-40 /450g
165 - 174
74 - 79
3
390
200
20
122
50
3
320 - 340
160 - 170
18-28 /450g
149 - 158
65 - 70
3
320 - 340
160 - 170
20-33 /450g
165 - 174
74 - 79
3
320 - 340
160 - 170
20-35 /450g
149 - 158
65 - 70
3
320 - 340
160 - 170
25-45 /450g
170 - 174
77 - 79
3
320 - 340
160 - 170
20-40 /450g
160
71
3
320 - 340
160 - 170
25-45 /450g
170
76
3
350
175
15-20 /450g
165
75
3
350
175
17-22 /450g
165
75
4
350
175
40-50
165
75
2 or 3
320 - 340
160 - 170
17-22 /450g
165
75
2 or 3
300 - 330
150 - 165
15-20 /450g
165
75
3
340 - 350
170 - 175
25-40 /450g
145 - 154
63 - 68
3
340 - 350
170 - 175
30-45 /450g
165 - 174
74 - 79
4
-
-
5 to 10
na
na
3 or 4
435
225
7 /2.5cm meat
thickness
120 - 129
49 - 54
3 or 4
435
225
9 /2.5cm meat
thickness
131 - 140
55 - 60