It is well known that Galden fluid is thermally liable, but that was not in question.
The problem is to determine the absolute minimum volume of fluid in an oven.
There are two important factors here.
First, it's "vapor phase", i.e. It's the vapor (and thermal energy in it) that does it. not the liquid, and the liquid (and I assume vapor too) is quite heavy, so you would need to fill the volume between the bottom of the pan upto just above the PCB with saturated vapor. Air is 1.2kg/m3, so assume it's twice as heavy as air and you need 5l then you will need 12gram of this stuff.
The second important factor is that you do not want to overheat the vapor. The easiest way to achieve that is to keep the heating element itself submersed in the liquid. The liquid will keep the heating element at the boiling point of the liquid. When the heating element boils dry (too less fluid) then it will get hotter, and there is a risk the galden fluid / vapor starts decomposing (and that is a very unhealthy thing, there is fluor in there).
Normally the pan has a flat bottom, and you need to cover the whole bottom with fluid, but there is no real need to. The bottom could be bent, with some kind of float switch near the lowest point (with the heating element).
Additionally: There is not much reason to filter the fluid. (As some seem to do) Any solids in the fluid will not evaporate and simply be left on the bottom. The galden fluid could become contaminated with other liquids (Flux, or cleaning fluid residue) but those won't be easy to filter out, and probably also do not matter much. Maybe you could use distillation to get rid of them. The Vapor phase thing itself is already a heater so heat it until 10 or 20 degrees below the boiling point, and then blow away the vapors that do come out. (Also such vapors also tend to be lighter, so they have a tendency to be in a "less harmful" place anyway. The high specific density of the galden stuff has an influence on quite a lot of things...