Fisher & Paykel RDV3 User Manual page 37

MAXI BROIL
MAXI BROIL
TRUE CONVECTION
TRUE CONVECTION
CLASSIC BAKE
CLASSIC BAKE
BAKE
CONVECTION BAKE
DEHYDRATE
BAKE
COOKING GUIDE
BAKE
SLOW COOK
fan plus rear element
Ideal for:
slow-cooked dishes such as casseroles, stews and braises.
The fan circulates heat from the rear element to gently
z z
cook food.
This function has low energy consumption — oven lights
z z
will remain off and vents will remain closed for the duration
CONVECTION BAKE
of cooking to conserve energy (you may observe some
moisture generation during this time).
The oven does not need preheating.
z z
CONVECTION BAKE
CLASSIC BAKE
lower element
Ideal for:
dishes that require delicate baking and have a pastry base, like
custard tarts, pies, quiches and cheesecake.
DEHYDRATE
Heat comes from the lower element only.
z z
This is the traditional baking function, suitable for recipes
z z
that were developed in conventional ovens
DEHYDRATE
Bake using only one shelf at a time.
z z
CONVECTION BROIL
AIR FRY
fan plus outer and inner elements
Ideal for:
food cooked from frozen, or battered and crumbed food that
would usually be deep fried.
Replicates the conditions used in an air fryer.
z z
A healthier way of frying which crisps food while using less
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oil. For best results, coat food with 1-2 tablespoons of oil.
PASTRY BAKE
For pre-packaged food: if the manufacturer's cooking
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advice suggests using a function that isn't fan-based,
decrease temperature by 70°F (20 °C)
Single shelf cooking: cook in the upper part of the oven,
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but not at the highest shelf position.
WARM
CONVECTION BROIL
CONVECTION BROIL
PASTRY BAKE
PASTRY BAKE
WARM
WARM
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