Fisher & Paykel RDV3 User Manual page 38

BAKE
CONVECTION BROIL
CONVECTION BAKE
BAKE
PASTRY BAKE
DEHYDRATE
CONVECTION BAKE
WARM
DEHYDRATE
36
CONVECTION BROIL
COOKING GUIDE
RAPID PROOF
upper outer and lower elements
Gentle heat is generated from the upper and lower
z z
elements
Provides the optimum warm and draft-free environment for
z z
proving yeast dough.
This method provides a faster proof time than at room
z z
temperature.
PASTRY BAKE
CONVECTION BROIL
DEHYDRATE
fan plus rear element
Ideal for:
Ideal for drying meat, fruit, vegetables and herbs, such as beef
jerky and fruit leather.
Gently circulates air, providing a consistent low heat for
z z
dehydrating and drying food.
WARM
PASTRY BAKE
WARM
upper outer and lower elements plus venting
Provides a constant low heat of less than 195°F (90°C).
z z
Use to keep cooked food hot, or to warm plates and
z z
serving dishes.
To reheat food from cold, use another function or
z z
to heat the food piping hot, then change to
BY FOOD TYPE
, as this function alone will not bring cold food up to
WARM
a high enough temperature to kill any harmful bacteria.
WARM
COOK