Settings And Functions - Viking RDSOE306SS Service Manual

Operation

Settings and Functions

BAKE
Full power heat is
radiated from the bake
element in the bottom
of the oven cavity and
supplemental heat is
radiated from the broil
element. This function is
recommended for single-
rack baking. Many cookbooks contain recipes to be
cooked in the conventional manner. Conventional
baking/roasting is particularly suitable for dishes
that require a high temperature. Use this setting for
baking, roasting, and casseroles.
CONV BAKE
(Convection Bake)
The bottom element
operates at full power,
and the top broil element
operates at supplemental
power. The heated air
is circulated by the
motorized fan in the rear
of the oven providing a more even heat distribution.
This even circulation of air equalizes the temperature
throughout the oven cavity and eliminates the hot
and cold spots found in conventional ovens. A major
benefit of convection baking is the ability to prepare
food in quantity using multiple racks—a feature not
possible in a standard oven.
When roasting using this setting, cool air is quickly
replaced, searing meats on the outside and retaining
more juices and natural flavor on the inside with
less shrinkage. With this heating method, foods
can be baked and roasted at the same time with
minimal taste transfer, even when different dishes
are involved, such as cakes, fish or meat. The hot
air system is especially economical when thawing
frozen food. Use this setting for baking and roasting.
© 2012 Viking Preferred Service
TRU CONV (TruConvec™)
The rear element only
operates at full power.
There is no direct heat
from the bottom or top
elements. The motorized
fan in the rear of the oven
circulates air in the oven
cavity for even heating.
Use this setting for
foods that require gentle
cooking such as pastries, souffles, yeast breads,
quick breads and cakes. Breads, cookies, and other
baked goods come out evenly textured with golden
crusts. No special bakeware is required. Use this
function for single-rack baking, multiple-rack baking,
roasting, and preparation of complete meals. This
setting is also recommended when baking large
quantities of baked goods at one time.
CONV ROAST
(Convection Roast)
The convection element
runs in conjunction with
the inner and outer broil
elements. This transfer
of heat (mainly from the
convection element) seals
moisture inside large
roasts. Use this setting
for whole turkeys, whole
chickens, hams, etc.
CONV BROIL
(Convection Broil)
The top element operates
at full power. This function
is exactly the same as
regular broiling with
the additional benefit
of air circulation by
the motorized fan in
the rear of the oven.
Smoke is reduced since the airflow also reduces
peak temperatures on the food. Use this setting for
broiling thick cuts of meats.
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