Fisher & Paykel RDV3 User Manual page 36

BAKE
CONVECTION BAKE
CONVECTION BROIL
BAKE
DEHYDRATE
PASTRY BAKE
CONVECTION BAKE
CONVECTION BROIL
WARM
DEHYDRATE
PASTRY BAKE
34
CONVECTION BROIL
COOKING GUIDE
ROAST
fan plus upper and lower elements
Ideal for:
roasting meat and vegetables.
This is a two-step program.
Searing:
z z
An initial 20-minute stage that crisps and browns the roast,
and caramelises the outside of the meat.
PASTRY BAKE
Cooking at preset temperature:
z z
After searing, the temperature will decrease to your preset
level for the remainder of the cook time, producing a
tender and juicy roast.
The oven does not need preheating.
z z
If desired, use the broil pan and grid, or place vegetables
z z
under the roast to allow the juices to drain away from
your meat. This will allow the hot air to circulate under
the meat as well.
CONVECTION BROIL
WARM
PIZZA BAKE
fan plus lower element
Ideal for:
crisp-based pizzas
The fan circulates heat from the lower element throughout
z z
the entire oven.
Excellent for cooking pizza as it crisps the base beautifully
z z
without overcooking the topping.
For best results, pre-heat a pizza stone for at least 1 hour
z z
PASTRY BAKE
and bake on oven shelf position 1 or 2.
PASTRY BAKE
fan plus lower element
Ideal for:
sweet and savoury pastry foods and delicate foods that
require a crisp base and some top-browning, eg frittata,
quiche.
The fan circulates heat from the lower element throughout
z z
WARM
the oven.
Provides intense heat to the base of foods and allows
z z
gentle top-browning.