Cooking Guide - Fisher & Paykel RDV3 User Manual

General guidelines
This range has been designed to utilise its four elements and rear fan in different
combinations to provide you with enhanced performance. The wide range of functions,
allows you to cook all food types to perfection.
1 + 2
3
4
IMPORTANT!
Use all the functions with the oven door closed.
Baking
For best results when baking, always pre-heat your oven. The screen will show a red
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progress bar while the oven is heating up.
Single shelf cooking: place your baking on a shelf that will position the top of your pan
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near the centre of the oven.
Multi shelf cooking: Always leave a space between shelves to allow the air to circulate.
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Broiling
Always broil with the oven door completely shut.
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Always keep a close watch on your food to avoid charring or burning.
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If you use glass or ceramic pans, be sure they can withstand high oven temperatures.
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For thinner cuts of meat, or for toasting or browning foods, use a higher shelf position.
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Thicker cuts of meats should be broiled on lower shelves or at a lower broil setting to
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ensure even cooking.
Roasting
The function is designed to brown the outside of the meat, but still keep the
ROAST
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inside moist and juicy.
Boneless, rolled or stuffed roasts require longer than roasts containing bones. Poultry
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should be well cooked with the juices running clear and a minimum internal temperature
of 165°F (75°C).
Always roast meat fat side up.
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If using a roasting bag or a covered roast dish, do not use the
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COOKING GUIDE

OVERVIEW IMAGE
Oven elements
1 upper outer element
2 upper inner element
3 rear element (concealed)
4 lower element (concealed)
ROAST
function.
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