Oven Modes - Fisher & Paykel Multifunction oven User Manual

Oven modes

Your Fisher & Paykel AeroTech® oven has nine cooking modes plus WARM and SELF CLEAN.
These modes use different combinations of elements and the convection fan to give you
maximum flexibility when cooking.
TRUEAERO:
TRUEAERO is a very flexible method of cooking. A concealed heating element
surrounding the fan in the rear of the oven heats air, which is then blown into
the cavity. The consistent temperature creates an ideal oven environment
giving baking which is well risen and evenly coloured. Cookies are crisp on the
outside and chewy in the middle, meat and poultry is delicously browned and
sizzling while remaining juicy and tender. Casseroles are cooked to perfection
and reheating is quick and efficient. TRUEAERO is the mode to choose for multi-
shelf cooking and complete oven meals.
AEROBAKE:
The oven fan circulates hot air from the top outer and lower concealed
elements and distributes it around the oven cavity. Food cooked using
the AEROBAKE mode tends to brown more quickly than foods cooked on
conventional modes like BAKE. AEROBAKE is great for crisping pastry in lemon
meringue pie and vegetable phyllo parcels. AEROBAKE at a low temperature
– 125 °F (50 °C) – is ideal for drying fruit, vegetables and herbs.
BAKE:
Heat comes from the top outer and lower concealed elements. BAKE is the
conventional cooking mode, suitable for single shelf cooking. It is ideal for
foods that require long cooking periods or cooking at low temperatures, like
meringues and rich fruitcakes.
AEROPASTRY:
Heat from the lower concealed element is circulated throughout the oven cavity
by the oven fan. Excellent for sweet and savory pastry foods, for moist breads
and brownies and cookies that you want extra chewy.
PASTRY BAKE:
Heat comes from the lower element only. This is a traditional cooking mode
which is suitable for recipes that were developed in older ovens. For best
results, cook on only one shelf at a time. It is perfect for foods that require
delicate cooking and have a pastry base, like custard tarts, quiches and
cheesecake or anything that does not require direct heat and browning on the
top surface.
convection fan plus fan element
convection fan plus upper and lower elements
upper and lower elements
convection fan plus lower element
lower element
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