Fisher and Paykel RDV3-304-N User Guide Dual Fuel Cooker - Page 39

BAKE CONVECTION BROIL CONVECTION BAKE BAKE PASTRY BAKE DEHYDRATE CONVECTION BAKE WARM DEHYDRATE CONVECTION BROIL COOKING GUIDE RAPID PROOF upper outer and lower elements z Gentle heat is generated from the upper and lower elements z Provides the optimum warm and draft-free environment for proving yeast dough. z This method provides a faster proof time than at room 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. z Gently circulates air, providing a consistent low heat for dehydrating and drying food. WARM PASTRY BAKE WARM upper outer and lower elements plus venting z Provides a constant low heat of less than 195°F (90°C). z Use to keep cooked food hot, or to warm plates and serving dishes. z To reheat food from cold, use another function or COOK BY FOOD TYPE to heat the food piping hot, then change to WARM, as this function alone will not bring cold food up to a high enough temperature to kill any harmful bacteria. WARM 39