Conventional And Convection Cooking; Baking; Bake (Natural Airfl Ow Bake); Convection Bake - Viking 3 Series Use & Care Manual

Baking

BAKE
(Natural Airfl ow Bake)
Full power heat is radiated from the U-shaped bake burners in the bottom of the oven cavity
and is circulated with natural airfl ow. This function is recommended for single rack baking.
Many cookbooks contain recipes to be cooked in the conventional manner. Conventional
baking is suitable for dishes that require a high temperature. Use this setting for baking and
casseroles.
To Use BAKE Function
1. Arrange the oven rack in the desired position before turning oven on.
2. Set the oven temperature control knob to desired temperature and Oven Selector knob ot
BAKE.
3. Close the door.

Convection Bake

Heat is radiated from the U- shaped bake burners in the bottom of the oven cavity. The
heated air is circulated by one motorized fan in the rear of the oven providing a more even
heat distribution. Multiple rack use is possible for the largest baking job. When roasting, cool
air is quickly replaced—searing meats on the outside and retaining more juices and natural
fl avor on the inside with less shrinkage. This even circulation of air equalizes the temperature
throughout the oven cavity and eliminates the hot and cold spots found in conventional
ovens.
To Use CONVECTION BAKE Function
1. Arrange the oven rack in the desired position before turning oven on.
2. Set the oven temperature control knob to desired temperature and Oven Selector knob to
CONVECTION BAKE.
3. Close the door.
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, souffl es, 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.
Baking Tips
• Make sure the oven racks are in the desired position before you turn on the oven.
• DO NOT open the door frequently during baking. Look through the door window to check doneness whenever possible. If you
must open the door, the best time is during the last quarter of the baking time.
• Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife
placed in the center of the product should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffi ns, and cookies should
be baked in shiny, refl ective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and
tin-coated pans heat unevenly and will not give uniform baking results.
Pan Placement Tips
•When using large (15" x 13") fl at pans or trays that cover
most of the rack, rack positions 2 or 3 produce the best
results.
•When baking on more than one rack, it is recommended
to use the 3rd and 5th position for more consistent even
baking.
• Stagger pans in opposite directions when two racks and
several pans are used in conventional bake. If possible, no
pan should be directly above another.
•Allow 1 to 2 inches of air space around all sides of each pan
for even air circulation.
Single Rack
Pan Placement
11
two-element bake
convection bake
TruConvec™
Multiple Rack
Pan Placement