Oven Features; Rack Positions; Using The Oven; Preheat - Viking 3 Series Use & Care Manual

Oven Features

Rack Positions

Each oven is equipped with three tilt-proof racks.
All ovens have six rack positions. Position 6 is the
farthest from the oven bottom. Position 1 is the
closest to the oven bottom. The racks can be easily
removed and arranged at various levels. For best
results with conventional baking, DO NOT use more
than one rack at a time. It is also recommended,
when using two racks, to bake with the racks in
positions 2 and 4 or positions 3 and 5.

Using the Oven

Preheat

For best results, it is extremely important that you preheat your oven to the desired cooking temperature before placing food
items in the oven to begin cooking. In many cooking modes, partial power from the broiler is used to bring the oven to the
preheat temperature. Therefore, placing food items in the oven during the preheat mode is not recommended. The Viking Rapid
Ready™ Preheat System is engineered so that the oven is brought to the desired set temperature in a manner which will provide
the optimum cooking environment based on the selected cooking mode in the shortest possible time.
For instance, the preheat mode for TruConvec™ is designed to be brought up to the set point temperature in a diff erent manner
than the preheat mode for conventional bake. This is because TruConvec is designed for multi-rack baking. So it is extremely
critical that all rack positions have reached the desired cooking temperature. As a result, it is normal for oven to take slightly
longer for the oven to preheat to 350°F in TruConvec mode when compared to the amount of time it takes to preheat the oven
cavity to 350°F in conventional bake mode.
Also, preheat time can vary based on some external factors such as room temperature and power supply. A signifi cantly colder
room temperature or a power supply less than 240 VAC can lengthen the time it takes for the oven to reach the desired set
temperature.
Conventional and Convection Cooking
Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the
conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard.
The user may fi nd other foods that are also prepared more consistently in conventional bake. It is recommended to use this
function for single-rack baking. Convection cooking is a cooking technique which utilizes fan-forced air to circulate throughout
the entire oven cavity creating the optimum cooking environment. Cooking with convection is intended when performing multi-
rack baking and for heavier foods. Below are some tips which will allow you to get the best results out of your oven when cooking
with convection.
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (10°C) when using a
convection cooking function.
• Cooking times for standard baking and convection baking will be the same. However, if using convection to cook a single item or
smaller load, then it is possible to have 10-15% reduction in cooking time. (Remember convection cooking is designed for multi-
rack baking or cooking large loads.)
•If cooking items which require longer than 45 minutes, then it is possible to see a 10-15% reduction in cooking time.
• A major benefi t of convection cooking is the ability to prepare foods in quantity. The uniform air circulation makes this possible.
Foods that can be prepared on two of three racks at the same time include: pizza, cakes, cookies, biscuits, muffi ns, rolls, and
frozen convenience foods.
• For three-rack baking, use any combination of rack positions 2, 3, 4, and 5. For two-rack baking, use rack positions 2 and 4 or
positions 3 and 5. Remember that the racks are numbered from bottom to top.
TruConvec™ element
(behind baffle)
(3) Oven racks
Concealed bake element
10
Broil element
Oven light
6
5
4
3
2
1