The next big
thing in ovens
Introducing
the Fisher & Paykel
60cm Built-in Oven
Since 1871 Fisher & Paykel has
been designing ovens in New
Zealand for the world.
—
In 2013 they have reinvented
the oven from the inside out
creating an extraordinary
60cm Built-in Oven with
ActiveVent™ technology.
The Goal
would drip down the oven door. Perfect cooking results require precise
As we recorded insights into how people cooked, we thought of ways
control of temperature along with control of moisture levels. Finding a
we could solve each problem. Our engineers went back to basics. Rather
solution to removing the extra moisture while tightly sealing the cavity to
than tweaking the existing design of our ovens to work a little better,
keep heat inside was a new innovation developed with Fisher & Paykel’s
we started at the beginning. Our aim was to perfect each part, then put
engineering and design expertise.
these innovations together to create the best possible oven.
struggle to decipher the cooking symbols for various functions; we saw
We wanted to make an oven that gave perfect results, every time, for
them nervous about letting their children near the hot glass door; and we
We watched customers
every type of food. We knew customers wanted more space inside their
saw them toil to clean their oven.
oven. Fisher & Paykel’s heritage company Shacklock had been designing
to resolving the little details that make this oven a premium appliance.
leading edge ovens for the Australasian market since 1871. Pioneering
The fine linear detail that defines the Fisher & Paykel family of cooking
designs for pioneering families, these ovens were big and strong and
appliances; the stainless steel dials with glowing red bezels; and the in-
multi functional. Over time as kitchen appliances became smaller, more
novative venting system that allows us to use fewer panes of glass in the
refined and easier to clean, built-in ovens had taken the small, European-
oven door while keeping the safety features of being cool-touch yet lighter
style as the standard. Throughout the last decade it became clear that
to open and close than other oven doors.
the small oven cavity wasn’t suited to the many different ways of cook-
Lauren Palmer says, “We saw that the oven is the heart of the kitchen
ing that a global market demanded. Our customers wanted to be able
and that the kitchen is the heart of the home. It is no longer the room at
to roast a large leg of lamb and still have space for a dish of potatoes,
the back of the house – it is the hub of social activity.” Kitchens are being
and we saw them struggling to fit them both in at the same time. We
designed as part of the home’s living space, so the design of the oven must
wondered if we could make an oven that had a large internal cavity, one
match the family of cooking appliances and have a lasting durable design.
We paid a lot of attention
As Chief Designer
that was larger than any other comparable oven, without compromising
the cooking quality, evenness and efficiency.
This was the
Not a single insight
starting point for rethinking the oven. But it also led us to look closely
The 60cm Built-in oven has been developed with a mixture of customer
at our other frustrations with the standard oven we had become used
insight and common sense. Fisher & Paykel’s engineers, product testers
to. Those small ovens had a tightly closed compartment that didn’t dry
and designers are all passionate about cooking and use the products
roast well. Moisture had nowhere to escape to. Family foods like roasts
every day. Their frustrations were the same as our customers’ which gave
and treats like pavlova struggled in this humid setting. Condensation
us a personal perspective on what we needed to improve and invent.
Design development of the 60cm Built-in Oven
Designers and engineers collaborate on the 60cm Built-in Oven design
The Goal
would drip down the oven door. Perfect cooking results require precise
As we recorded insights into how people cooked, we thought of ways
control of temperature along with control of moisture levels. Finding a
we could solve each problem. Our engineers went back to basics. Rather
solution to removing the extra moisture while tightly sealing the cavity to
than tweaking the existing design of our ovens to work a little better,
keep heat inside was a new innovation developed with Fisher & Paykel’s
we started at the beginning. Our aim was to perfect each part, then put
engineering and design expertise.
these innovations together to create the best possible oven.
struggle to decipher the cooking symbols for various functions; we saw
We wanted to make an oven that gave perfect results, every time, for
them nervous about letting their children near the hot glass door; and we
We watched customers
every type of food. We knew customers wanted more space inside their
saw them toil to clean their oven.
oven. Fisher & Paykel’s heritage company Shacklock had been designing
to resolving the little details that make this oven a premium appliance.
leading edge ovens for the Australasian market since 1871. Pioneering
The fine linear detail that defines the Fisher & Paykel family of cooking
designs for pioneering families, these ovens were big and strong and
appliances; the stainless steel dials with glowing red bezels; and the in-
multi functional. Over time as kitchen appliances became smaller, more
novative venting system that allows us to use fewer panes of glass in the
refined and easier to clean, built-in ovens had taken the small, European-
oven door while keeping the safety features of being cool-touch yet lighter
style as the standard. Throughout the last decade it became clear that
to open and close than other oven doors.
the small oven cavity wasn’t suited to the many different ways of cook-
Lauren Palmer says, “We saw that the oven is the heart of the kitchen
ing that a global market demanded. Our customers wanted to be able
and that the kitchen is the heart of the home. It is no longer the room at
to roast a large leg of lamb and still have space for a dish of potatoes,
the back of the house – it is the hub of social activity.” Kitchens are being
and we saw them struggling to fit them both in at the same time. We
designed as part of the home’s living space, so the design of the oven must
wondered if we could make an oven that had a large internal cavity, one
match the family of cooking appliances and have a lasting durable design.
We paid a lot of attention
As Chief Designer
that was larger than any other comparable oven, without compromising
the cooking quality, evenness and efficiency.
This was the
Not a single insight
starting point for rethinking the oven. But it also led us to look closely
The 60cm Built-in oven has been developed with a mixture of customer
at our other frustrations with the standard oven we had become used
insight and common sense. Fisher & Paykel’s engineers, product testers
to. Those small ovens had a tightly closed compartment that didn’t dry
and designers are all passionate about cooking and use the products
roast well. Moisture had nowhere to escape to. Family foods like roasts
every day. Their frustrations were the same as our customers’ which gave
and treats like pavlova struggled in this humid setting. Condensation
us a personal perspective on what we needed to improve and invent.
Design development of the 60cm Built-in Oven
Designers and engineers collaborate on the 60cm Built-in Oven design
We started by observing people in the real world to better
We set ourselves a complex goal, to increase the
understand how they cook — what we found was that
internal capacity of the 60cm oven at the same time as
weekday cooking is often driven by convenience and weekend
perfect cooking performance.
cooking is about taking time for more gourmet cooking and
baking — in both cases oven size was really important.
—
Matt Reid, Chief Engineer
—
Cooking Group
Fisher & Paykel Appliances
Lauren Palmer, Chief Designer
Cooking Group
Fisher & Paykel Appliances
We started by observing people in the real world to better
We set ourselves a complex goal, to increase the
understand how they cook — what we found was that
internal capacity of the 60cm oven at the same time as
weekday cooking is often driven by convenience and weekend
perfect cooking performance.
cooking is about taking time for more gourmet cooking and
baking — in both cases oven size was really important.
—
Matt Reid, Chief Engineer
—
Cooking Group
Fisher & Paykel Appliances
Lauren Palmer, Chief Designer
Cooking Group
Fisher & Paykel Appliances
This oven design didn’t come from a single, blinding insight, but many.
process and went back to basics. While the end process of cooking is
Every part of this oven has been improved and pushes the boundaries
creative, at this early stage understanding the particulars of how hot
of what an oven can deliver.
We knew the cavity needed
air moves around an enclosed space or the insulation properties of
to be larger so we created a 90L oven with 77L of useable cavity that
different materials were essential to develop a revolutionary oven. Our
provides optimum cooking performance with elements at the top, bottom
engineers worked up from abstract physics and chemistry to create
and rear. We knew a heavy, hot oven door was a safety concern — so we
ideal prototypes for each oven element before we even started thinking
ensured we kept the cool-touch feature while redesigning the venting
about design. Without the constraints of an existing chassis or look, we
system so that three rather than four panes of glass were required for a
have been able to make numerous small and large leaps in innovation to
lighter oven door that people could safely open and close with one hand,
create this new model.
We knew symbols don’t clearly explain each function — we’ve created
these key innovations. Nearly all ovens build-up moist air and unless the
a stylish interface that clearly explains what each function does. Fancy
oven is vented, the moisture can ruin certain types of food. Poor venting
gadgets are intriguing at first but when people use them they often
can lead to temperature fluctuation and even more chance of spoiling a
find them unnecessarily complex. While retaining all of the electronic
favourite recipe. This challenge was made more complex by the desire
sophistication needed to deliver great performance. We intentionally
to make the oven as eco-efficient as possible — which meant keeping
avoided touch screen style interfaces with complex programming. We
that hot air sealed inside and saving energy during heat up and use. Col-
knew customers wanted perfect results whether they were cooking
laboration between Fisher & Paykel’s sustainability engineers, electrical
pastry or rotisserie chicken—we’ve exhaustively tested each function to
engineers and food technologists resulted in a new venting system that
ensure consistent, ideal cooking. We knew people wanted an easy way
could remove the moist air but retain the heat within the oven. Once we
to clean their ovens — we’ve created a superior pyrolytic cleaning func-
had perfected this technology, the Fisher & Paykel food technologists
tion. Customers wanted a stylish centrepiece in their kitchen — we’ve
and product testers saw the potential to further fine-tune this venting
developed an award-winning design language and look that places this
for individual cooking functions to give cooks more control. When set
oven at the centre of the Fisher & Paykel kitchen family.
to Vent Bake, the venting system creates a hot and dry environment,
ActiveVent™ technology was one of
perfect for foods like roasts and pavlovas, drying out the surface but
We’re Cooks Too
retaining moisture inside.
At Fisher & Paykel, our engineers, designers, technicians and product
The customer at the centre
testers are cooks too. They are passionate about mixing, baking, roasting
and entertaining. They know the disappointment when a cake sinks or
of product development
when some biscuits burn while others are undercooked. Fisher & Paykel
Throughout the design and development of the 60cm Built-in Oven, our
channeled these personal frustrations and hopes into the design of this
designers and engineers kept one key idea central: what is best for the
oven, and exhaustive testing of every function with a wide variety of
customer? Because, as Mitchell says, “Any good design is the optimum
dishes has impressed even our toughest critics — Fisher & Paykel’s own
mix of what a customer benefits from and what’s possible. You can’t have
designers. Our Kitchen food blog is where we’ve tested the taste of food
one without the other.”
from around the globe and shared some of our favourites.
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
Partnering ideas with technology
of the product development process, customer requirements are the
Our idea to create an oven that exceeded expectations in size, perfor-
touch points for every design and innovation development, and success
mance, safety and design was exciting, but as Chief Engineer, Geoff
is judged on meeting — and exceeding — what a customer needs and
Mitchell says, “Design isn’t really valid until it’s linked up with possibili-
wants.
ties.” We needed to develop the technological innovations to make those
through a combination of precise temperature and controlling the mois-
possibilities happen.
To do this we didn’t just try to tweak
ture content in the oven for different types of food. It is designing for
the oven we already had. We modified our entire product development
extremes – at one end of the scale when you are baking moisture needs
We found that the best performance was achieved
This oven design didn’t come from a single, blinding insight, but many.
process and went back to basics. While the end process of cooking is
Every part of this oven has been improved and pushes the boundaries
creative, at this early stage understanding the particulars of how hot
of what an oven can deliver.
We knew the cavity needed
air moves around an enclosed space or the insulation properties of
to be larger so we created a 90L oven with 77L of useable cavity that
different materials were essential to develop a revolutionary oven. Our
provides optimum cooking performance with elements at the top, bottom
engineers worked up from abstract physics and chemistry to create
and rear. We knew a heavy, hot oven door was a safety concern — so we
ideal prototypes for each oven element before we even started thinking
ensured we kept the cool-touch feature while redesigning the venting
about design. Without the constraints of an existing chassis or look, we
system so that three rather than four panes of glass were required for a
have been able to make numerous small and large leaps in innovation to
lighter oven door that people could safely open and close with one hand,
create this new model.
We knew symbols don’t clearly explain each function — we’ve created
these key innovations. Nearly all ovens build-up moist air and unless the
a stylish interface that clearly explains what each function does. Fancy
oven is vented, the moisture can ruin certain types of food. Poor venting
gadgets are intriguing at first but when people use them they often
can lead to temperature fluctuation and even more chance of spoiling a
find them unnecessarily complex. While retaining all of the electronic
favourite recipe. This challenge was made more complex by the desire
sophistication needed to deliver great performance. We intentionally
to make the oven as eco-efficient as possible — which meant keeping
avoided touch screen style interfaces with complex programming. We
that hot air sealed inside and saving energy during heat up and use. Col-
knew customers wanted perfect results whether they were cooking
laboration between Fisher & Paykel’s sustainability engineers, electrical
pastry or rotisserie chicken—we’ve exhaustively tested each function to
engineers and food technologists resulted in a new venting system that
ensure consistent, ideal cooking. We knew people wanted an easy way
could remove the moist air but retain the heat within the oven. Once we
to clean their ovens — we’ve created a superior pyrolytic cleaning func-
had perfected this technology, the Fisher & Paykel food technologists
tion. Customers wanted a stylish centrepiece in their kitchen — we’ve
and product testers saw the potential to further fine-tune this venting
developed an award-winning design language and look that places this
for individual cooking functions to give cooks more control. When set
oven at the centre of the Fisher & Paykel kitchen family.
to Vent Bake, the venting system creates a hot and dry environment,
ActiveVent™ technology was one of
perfect for foods like roasts and pavlovas, drying out the surface but
We’re Cooks Too
retaining moisture inside.
At Fisher & Paykel, our engineers, designers, technicians and product
The customer at the centre
testers are cooks too. They are passionate about mixing, baking, roasting
and entertaining. They know the disappointment when a cake sinks or
of product development
when some biscuits burn while others are undercooked. Fisher & Paykel
Throughout the design and development of the 60cm Built-in Oven, our
channeled these personal frustrations and hopes into the design of this
designers and engineers kept one key idea central: what is best for the
oven, and exhaustive testing of every function with a wide variety of
customer? Because, as Mitchell says, “Any good design is the optimum
dishes has impressed even our toughest critics — Fisher & Paykel’s own
mix of what a customer benefits from and what’s possible. You can’t have
designers. Our Kitchen food blog is where we’ve tested the taste of food
one without the other.”
from around the globe and shared some of our favourites.
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
Partnering ideas with technology
of the product development process, customer requirements are the
Our idea to create an oven that exceeded expectations in size, perfor-
touch points for every design and innovation development, and success
mance, safety and design was exciting, but as Chief Engineer, Geoff
is judged on meeting — and exceeding — what a customer needs and
Mitchell says, “Design isn’t really valid until it’s linked up with possibili-
wants.
ties.” We needed to develop the technological innovations to make those
through a combination of precise temperature and controlling the mois-
possibilities happen.
To do this we didn’t just try to tweak
ture content in the oven for different types of food. It is designing for
the oven we already had. We modified our entire product development
extremes – at one end of the scale when you are baking moisture needs
We found that the best performance was achieved
We found that the best performance was achieved through a combination
cooking is personal. everyone has favourite recipes and
of precise temperature and controlling the moisture content in the oven
dishes which they have practiced to perfection. We are
f0r different types of food. It is designing for extremes — at one end of
no different - we’re cooks too and testing is a big part
the scale when you are baking moisture needs to be contained, but when
of our design process.
you are roasting you want to extract moisture at the right moment to
get a crisp result — we call it Active Venting.
—
Kate McKinlay, Cooking Product Evaluator
—
Cooking Group
Fisher & Paykel Appliances
Geoff Mitchell, Chief Engineer
Cooking Group
Fisher & Paykel Appliances
We found that the best performance was achieved through a combination
cooking is personal. everyone has favourite recipes and
of precise temperature and controlling the moisture content in the oven
dishes which they have practiced to perfection. We are
f0r different types of food. It is designing for extremes — at one end of
no different - we’re cooks too and testing is a big part
the scale when you are baking moisture needs to be contained, but when
of our design process.
you are roasting you want to extract moisture at the right moment to
get a crisp result — we call it Active Venting.
—
Kate McKinlay, Cooking Product Evaluator
—
Cooking Group
Fisher & Paykel Appliances
Geoff Mitchell, Chief Engineer
Cooking Group
Fisher & Paykel Appliances
to be contained but when you are roasting you want to extract moisture
at the right moment to get a crisp result – we call it active venting.
60cm built-in oven
Welcome to the next generation in Fisher & Paykel Built-in Ovens. Designed for many different cooking styles, these ovens have generous
capacity and consistently deliver high performance. They feature a full
range of functions including ActiveVent™ technology—which gives you
the ability to control the removal of moisture from the baking or roasting environment for optimum cooking results. An oven’s performance
can’t be measured by a single stand-alone feature and our built-in ovens
offer a full package of features and functions to deliver optimum results
for both cooking and cleaning up afterwards. The range features three
models: 11 Function, 9 Function and 7 Function, each tailored to different needs and functional design requirements and all with 30% more
capacity than that of most traditional European ovens. The elegant styling
perfectly matches the rest of Fisher & Paykel’s co-ordinated kitchen family, from Cooktops to ActiveSmart™ Fridges, DishDrawer™ Dishwashers
and CoolDrawers™. Built for cooking performance, an intuitive control
system allows for precise cooking-mode selection every time. The sleek
lines and design detail mean it’s ideally suited to fit with other Fisher &
60cm Built-in Oven
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
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
Paykel built-in appliances.
An extraordinary 60cm Built-in
Oven reinvented from the
inside out with 77 litres of
usable capacity and unique
ActiveVent™ technology.
60cm Built-in Oven, under bench
to be contained but when you are roasting you want to extract moisture
at the right moment to get a crisp result – we call it active venting.
60cm built-in oven
Welcome to the next generation in Fisher & Paykel Built-in Ovens. Designed for many different cooking styles, these ovens have generous
capacity and consistently deliver high performance. They feature a full
range of functions including ActiveVent™ technology—which gives you
the ability to control the removal of moisture from the baking or roasting environment for optimum cooking results. An oven’s performance
can’t be measured by a single stand-alone feature and our built-in ovens
offer a full package of features and functions to deliver optimum results
for both cooking and cleaning up afterwards. The range features three
models: 11 Function, 9 Function and 7 Function, each tailored to different needs and functional design requirements and all with 30% more
capacity than that of most traditional European ovens. The elegant styling
perfectly matches the rest of Fisher & Paykel’s co-ordinated kitchen family, from Cooktops to ActiveSmart™ Fridges, DishDrawer™ Dishwashers
and CoolDrawers™. Built for cooking performance, an intuitive control
system allows for precise cooking-mode selection every time. The sleek
lines and design detail mean it’s ideally suited to fit with other Fisher &
60cm Built-in Oven
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
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
Paykel built-in appliances.
An extraordinary 60cm Built-in
Oven reinvented from the
inside out with 77 litres of
usable capacity and unique
ActiveVent™ technology.
60cm Built-in Oven, under bench
60cm built-in oven Design Features
60cm built-in oven Design Features
1. Sized to Suit
5. Precise Control
Sized to fit the food you cook, Fisher & Paykel has
The range features three models with either eleven,
one of the largest Built-in Ovens on the market,
nine or seven oven functions that include: Bake;
providing 90L total and 77L of usable capacity. The
Vent Bake; Fan Bake; Classic Bake; Pastry Bake;
maximised height means you are able to fit a large
Fan Forced; Roast; Grill; Fan Grill; Rotisserie; Warm
casserole dish, the family roast and even a pie as well
and Self-clean. In electronic models, there is no
— true multi-shelf cooking. Two shelves can be fully
need to program the functions on your oven, as
utilised at the same time without hot spots or uneven
these are preset at the touch of a dial to deliver just
browning. A 5.5kg turkey (or other cut of meat) can
what you need to cook each dish to perfection.
be deliciously cooked using the optional rotisserie kit.
2. Perfect Results
6. Safe and Sound
Food is perfectly cooked with the lowest possible
The 60cm Built-in Oven features a beautifully balanced,
amount of energy using the active venting system unique
lighter and less bulky cool-touch oven door for safety
to the 60cm Built-in Oven range. The active venting
(Excludes OB60SL11DCPX1). An exceptional cooling
system and up to 11 cooking functions optimise the
system allows for a three-pane glass door rather than
balance between excellent performance, condensation
heavier four panes, while still achieving cool-touch status
management and energy consumption. Full temperature
to ensure it’s safe to touch externally. Sliding hot oven
is reached quickly with a rapid heat-up feature and a
dishes all the way out of the oven is made safe with full
powerful grill (up to 3200W) gives you an even and
extension shelves. These are designed to integrate with
quick result, perfect for browning and caramelising.
the shelf for quick and easy removal and adjustment.
3. Designed to Match
7. Accessories
All of the three models in our 60cm Built-in Oven
The rotisserie kit option (nine and eleven Function
range are finished in black reflective glass and stainless
models only) has a 5.5kg capacity and ensures delicious
steel that blends an elegant, minimalist aesthetic with
roasts are browned evenly as the surface is continuously
design for durability. The finishes and handles match
basted. Prepare the meat on the spit and rotisserie
the rest of Fisher & Paykel’s coordinated kitchen
dish, then simply slide it into the oven. To achieve the
family, from Cooktops to ActiveSmart™ Fridges,
perfect internal temperature, the meat probe will detect
CoolDrawers™ and DishDrawer™ Dishwashers.
the temperature at the centre of the meat and show it
on the control panel (OB60SL11 models). Crafted from
heavy-gauge enamelled steel, the three piece dish system
includes a deep roasting dish, splatter tray and grill rack.
Also available in white in the 60cm Built-in Oven 7 Function model.
Australia and New Zealand only.
4. Easy Clean
No need for harsh chemical cleaners in our pyrolytic
self-cleaning ovens 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 and these
are optional extras in the 7 function model. 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.
Fisher & Paykel was recently awarded the prestigious Red Dot
Product Design Award for the 60cm Built-In Oven.
60cm built-in oven Design Features
60cm built-in oven Design Features
1. Sized to Suit
5. Precise Control
Sized to fit the food you cook, Fisher & Paykel has
The range features three models with either eleven,
one of the largest Built-in Ovens on the market,
nine or seven oven functions that include: Bake;
providing 90L total and 77L of usable capacity. The
Vent Bake; Fan Bake; Classic Bake; Pastry Bake;
maximised height means you are able to fit a large
Fan Forced; Roast; Grill; Fan Grill; Rotisserie; Warm
casserole dish, the family roast and even a pie as well
and Self-clean. In electronic models, there is no
— true multi-shelf cooking. Two shelves can be fully
need to program the functions on your oven, as
utilised at the same time without hot spots or uneven
these are preset at the touch of a dial to deliver just
browning. A 5.5kg turkey (or other cut of meat) can
what you need to cook each dish to perfection.
be deliciously cooked using the optional rotisserie kit.
2. Perfect Results
6. Safe and Sound
Food is perfectly cooked with the lowest possible
The 60cm Built-in Oven features a beautifully balanced,
amount of energy using the active venting system unique
lighter and less bulky cool-touch oven door for safety
to the 60cm Built-in Oven range. The active venting
(Excludes OB60SL11DCPX1). An exceptional cooling
system and up to 11 cooking functions optimise the
system allows for a three-pane glass door rather than
balance between excellent performance, condensation
heavier four panes, while still achieving cool-touch status
management and energy consumption. Full temperature
to ensure it’s safe to touch externally. Sliding hot oven
is reached quickly with a rapid heat-up feature and a
dishes all the way out of the oven is made safe with full
powerful grill (up to 3200W) gives you an even and
extension shelves. These are designed to integrate with
quick result, perfect for browning and caramelising.
the shelf for quick and easy removal and adjustment.
3. Designed to Match
7. Accessories
All of the three models in our 60cm Built-in Oven
The rotisserie kit option (nine and eleven Function
range are finished in black reflective glass and stainless
models only) has a 5.5kg capacity and ensures delicious
steel that blends an elegant, minimalist aesthetic with
roasts are browned evenly as the surface is continuously
design for durability. The finishes and handles match
basted. Prepare the meat on the spit and rotisserie
the rest of Fisher & Paykel’s coordinated kitchen
dish, then simply slide it into the oven. To achieve the
family, from Cooktops to ActiveSmart™ Fridges,
perfect internal temperature, the meat probe will detect
CoolDrawers™ and DishDrawer™ Dishwashers.
the temperature at the centre of the meat and show it
on the control panel (OB60SL11 models). Crafted from
heavy-gauge enamelled steel, the three piece dish system
includes a deep roasting dish, splatter tray and grill rack.
Also available in white in the 60cm Built-in Oven 7 Function model.
Australia and New Zealand only.
4. Easy Clean
No need for harsh chemical cleaners in our pyrolytic
self-cleaning ovens 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 and these
are optional extras in the 7 function model. 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.
Fisher & Paykel was recently awarded the prestigious Red Dot
Product Design Award for the 60cm Built-In Oven.
60cm built-in oven functions
60cm built-in oven functions
Bake
Pastry Bake
This is the traditional method of baking. It is best to
Similar to Classic Bake, with the addition of the fan
bake on only one shelf at a time in this function. Ideal
to circulate hot air around the cavity. Good for food
for large and dense cakes and dishes that bake for
items that need more intense heat from the bottom but
several hours. Heat is radiated from the top and bottom
require some heat on the top. (Such as Pies and Tarts)
elements of the oven, and natural thermal convection
currents distribute the heat by retaining moisture
within the cavity to provide light moist results.
Vent Bake
Fan Forced
Similar to Bake, but with increased ventilation
Great for multi-shelf cooking. Heat energy is
of the oven cavity. It retains moisture within the
generated at the rear of the cavity by a powerful
cavity to provide light moist results and provides
element surrounding the fan and is distributed evenly
gentle browning without the ‘drying out’ effect
throughout the space from behind the fan shroud.
of a fan – perfect for cooking a pavlova.
Fan Bake
Roast
Similar to Bake in that the heat is generated by elements
A specialised function that combines the power of
at the top and bottom of the cavity, however, the
Grill with the long, slow heating ability of Bake. The
fan operates to induce airflow throughout the cavity.
food item is treated to 20 minutes of grill power,
This increased airflow speeds up cooking, and as a
with the remaining cooking time being set to Bake at
result, oven temperatures can be lowered by 20°C for
the desired temperature. Provides food with a crispy
most recipes. Ideal for baked items that cook in less
and flavoursome exterior and a succulent interior.
than one hour such as biscuits, muffins and cakes.
Classic Bake
Grill
This traditional baking function is suitable for
This function delivers intense heat from the inner region
recipes developed in older ovens. Heat is generated
of the top element. Great when you need to quickly
only from the bottom of the oven cavity, allowing
grill one or two portions of your favourite meat. Perfect
for gentle cooking of delicate items. There is no
for cooking crispy chicken breast, steak and fish.
direct heating to the top of the food item, and
so is perfect for items which require minimal
surface browning. Also ideal for slow cooking.
60cm built-in oven functions
60cm built-in oven functions
Bake
Pastry Bake
This is the traditional method of baking. It is best to
Similar to Classic Bake, with the addition of the fan
bake on only one shelf at a time in this function. Ideal
to circulate hot air around the cavity. Good for food
for large and dense cakes and dishes that bake for
items that need more intense heat from the bottom but
several hours. Heat is radiated from the top and bottom
require some heat on the top. (Such as Pies and Tarts)
elements of the oven, and natural thermal convection
currents distribute the heat by retaining moisture
within the cavity to provide light moist results.
Vent Bake
Fan Forced
Similar to Bake, but with increased ventilation
Great for multi-shelf cooking. Heat energy is
of the oven cavity. It retains moisture within the
generated at the rear of the cavity by a powerful
cavity to provide light moist results and provides
element surrounding the fan and is distributed evenly
gentle browning without the ‘drying out’ effect
throughout the space from behind the fan shroud.
of a fan – perfect for cooking a pavlova.
Fan Bake
Roast
Similar to Bake in that the heat is generated by elements
A specialised function that combines the power of
at the top and bottom of the cavity, however, the
Grill with the long, slow heating ability of Bake. The
fan operates to induce airflow throughout the cavity.
food item is treated to 20 minutes of grill power,
This increased airflow speeds up cooking, and as a
with the remaining cooking time being set to Bake at
result, oven temperatures can be lowered by 20°C for
the desired temperature. Provides food with a crispy
most recipes. Ideal for baked items that cook in less
and flavoursome exterior and a succulent interior.
than one hour such as biscuits, muffins and cakes.
Classic Bake
Grill
This traditional baking function is suitable for
This function delivers intense heat from the inner region
recipes developed in older ovens. Heat is generated
of the top element. Great when you need to quickly
only from the bottom of the oven cavity, allowing
grill one or two portions of your favourite meat. Perfect
for gentle cooking of delicate items. There is no
for cooking crispy chicken breast, steak and fish.
direct heating to the top of the food item, and
so is perfect for items which require minimal
surface browning. Also ideal for slow cooking.
60cm built-in oven functions
60cm Built-in Oven Range
Fan Grill
Similar to Grill, but with the addition of the
fan to circulate hot air throughout the cavity.
Intense heat and radiation provide an excellent
environment for cooking large, moist meats
(whole chickens) with a crispy exterior.
Rotisserie
Heat energy is generated from the grill element
and the fan circulates the hot air throughout the
cavity. The rotational motion helps to ensure that
the food is constantly coated in moisture (selfbasting), keeping the food moist and tender.
60cm Built-in Oven
60cm Built-in Oven
60cm Built-in Oven
11 Function Pyrolitic
9 Function
7 Function
Warm
Similar to Bake, but limited in maximum temperature.
Warm is not intended as a cooking function but
is designed to keep food warm and limit the
progression of cooking. The LO setting of warm
can be used as a bread-proving function.
Self-Clean
The pyrolytic self-cleaning function uses very high
60cm Built-in Oven
60cm Built-in Oven
interior after cooking. Cavity temperatures reach 460°C
11 Function Pyrolitic
7 Function White
for two to three hours, after which all that remains is
Companion family
a light ash, which can be easily removed with a damp
match
temperature to break down spills left on the oven
cloth. Quick Clean and Full Clean cycles are available.
60cm built-in oven functions
60cm Built-in Oven Range
Fan Grill
Similar to Grill, but with the addition of the
fan to circulate hot air throughout the cavity.
Intense heat and radiation provide an excellent
environment for cooking large, moist meats
(whole chickens) with a crispy exterior.
Rotisserie
Heat energy is generated from the grill element
and the fan circulates the hot air throughout the
cavity. The rotational motion helps to ensure that
the food is constantly coated in moisture (selfbasting), keeping the food moist and tender.
60cm Built-in Oven
60cm Built-in Oven
60cm Built-in Oven
11 Function Pyrolitic
9 Function
7 Function
Warm
Similar to Bake, but limited in maximum temperature.
Warm is not intended as a cooking function but
is designed to keep food warm and limit the
progression of cooking. The LO setting of warm
can be used as a bread-proving function.
Self-Clean
The pyrolytic self-cleaning function uses very high
60cm Built-in Oven
60cm Built-in Oven
interior after cooking. Cavity temperatures reach 460°C
11 Function Pyrolitic
7 Function White
for two to three hours, after which all that remains is
Companion family
a light ash, which can be easily removed with a damp
match
temperature to break down spills left on the oven
cloth. Quick Clean and Full Clean cycles are available.
60cm Built-in Oven Development Team
60cm Built-in Oven Development Team
fisherpaykel.com