Fisher & Paykel RDV3 User Manual page 35

MAXI BROIL
BAKE
TRUE CONVECTION
CONVECTION BAKE
CLASSIC BAKE
DEHYDRATE
BAKE
MAXI BROIL
CONVECTION BAKE
TRUE CONVECTION
COOKING GUIDE
BAKE
upper outer and lower elements
Ideal for:
foods that require a longer cooking time, eg rich fruit cake,
z z
brownies, or bread.
Retains moisture
z z
Ideal for cakes and foods that require baking for a long
z z
time or at low temperatures.
BAKE
This function is not suitable for multi-shelf cooking.
CONVECTION BROIL
z z
TRUE CONVECTION
fan plus rear element
Ideal for:
multi-shelf cooking, eg biscuits, cookies, scones, muffins and
cupcakes.
Hot air is blown into the cavity, providing a consistent
z z
temperature at all levels
Always leave a gap between trays to allow air to move
z z
CONVECTION BAKE
freely. This ensures food on the lower tray can still brown.
PASTRY BAKE
If converting a recipe from
z z
recommend that you decrease either the bake time and/or
the temperature by approximately 70°F (20°C), especially
for items with longer bake times.
MAXI BROIL
upper inner and outer elements
Ideal for:
toasting bread or for top-browning to finish off dishes.
DEHYDRATE
Intense radiant heat is delivered from both top elements.
z z
WARM
There are 9 steps between
z z
For best results allow oven to heat for 5 minutes before
z z
broiling.
CONVECTION BROIL
BAKE
The dial halo* will remain red while using the broil function.
z z
CONVECTION BROIL
fan plus upper outer and inner elements
Ideal for:
whole chicken, beef tenderloin or broiling fish or steak.
Uses the intense heat from the elements for top-browning
z z
and the fan to ensure even cooking of foods.
Meat, poultry and vegetables cook beautifully; food is crisp
z z
and brown on the outside while the inside remains moist.
PASTRY BAKE
CONVECTION BAKE
CONVECTION BROIL
PASTRY BAKE
to
BAKE TRUE CONVECTION
WARM
and (100% power).
LO HI
CONVECTION BROIL
PASTRY BAKE
, we
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