Viking VSOE130 Use & Care Manual page 12

Oven Settings and Functions
Proofing
(French Door model only)
This setting is designed for allowing yeast dough to rise to a temperature between 85°F
(29°C) and 100°F ( 38°C). Yeast doughs rise or "proof" best when the temperature is
between 85°F (29°C) and 100°F (38°C). To make sure the dough is warm enough, cover the
bowl loosely with plastic wrap and/or cloth towel. Turn the oven function selector to
"PROOF". Turn Temperature control until the oven light comes on (typically around 200
degrees on the knob setting). Note that the Proof function is designed to keep the oven between 85°F and 100°F
regardless of what temperature the knob is set at. Place the bowl on the center rack of the oven and close door. When
you think the dough has doubled in size, lightly poke 2 fingers about 1/2" (1.3 cm) into the dough. If the indentation
remains, the dough has risen enough.
Steam Clean
(French Door model only)
The Steam Clean feature is designed for light oven cleaning. Turn the oven function
selector to "STEAM CLEAN" and the temperature control to "CLEAN". A complete Steam
Clean cycle will take a total of 20 minutes.
Self-Clean (All models except French Door upper/single oven)
The pyrolytic self-cleaning cycle is designed to eliminate the need for scrubbing and scouring food baked onto
the oven interior. During this cycle, the oven reaches elevated temperatures in order to burn off soils and deposits.
An integral smoke eliminator reduces odors associated with the soil burn-off. A powder ash residue is left in the
bottom of the oven after completion of the self-clean cycle. When the oven has cooled, remove any ash from
oven surfaces with a damp sponge or cloth.
Convection Dehydrate
With the selector set to TruConvec and the temperature control on 200°F (93.3°C), warm air is
circulated by a motorized fan in the rear of the oven. Over a period of time, the water is
removed from the food by evaporation. Removal of water inhibits growth of microorganisms
and retards the activity of enzymes. It is important to remember that dehydration does not
improve the quality, so only fresh, top-quality foods should be used.
Convection Defrost
With the selector set to TruConvec and the temperature control off, air is circulated by a
motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food
without heat. To avoid sickness and food waste, do not allow defrosted food to remain in the
oven for more than two hours.
12
OFF
off OFF off
self-
self-
PROOF BAKE
bake clean bake
clean
CLEAN
TRU
conv. conv. conv. 200
STEAM
CONVEC
roast bake roast
CLEAN
conv.
conv.
LOW tru.
CONV.
broil
broil
BROIL
convec. convec.
BAKE
300
high
low high
low
HI CONV.
broil
broil broil
med broil
med
BROIL ROAST
CONV.
broil
400 broil
BROIL
OFF
off
off self- OFF
self-
PROOF BAKE
bake clean bake
clean
CLEAN
TRU
conv. conv. 200
conv.
STEAM
CONVEC
bake roast
CLEAN roast
conv. conv.
LOW tru.
CONV.
broil broil
BROIL
convec. convec.
BAKE
300
high
low high
low
HI CONV.
broil
broil broil
med broil
med
BROIL ROAST
CONV.
broil
broil 400
BROIL
OFF
SELF off
self-
CLEAN BAKE
bake
clean
TRU
conv.
LOW conv.
CONVEC
BROIL bake
roast
conv.
MED tru.
CONV.
broil
BROIL
convec.
BAKE
high
low
HI
CONV.
broil
broil
med
BROIL ROAST
CONV.
broil
BROIL
OFF
SELF off off
OFF
self- self-
CLEAN BAKE
clean bake bake
clean
CLEAN
TRU
conv. conv. 200
LOW conv.
CONVEC
BROIL bake
roast roast
conv. conv.
tru. tru.
MED
CONV.
broil broil
BROIL convec. convec.
BAKE
300 500
high high
low low
HI CONV.
broil broil
broil broil
med med
BROIL ROAST
CONV.
broil 400 broil
BROIL
OFF
SELF off
off
self- OFF
self-
CLEAN BAKE
bake
clean bake
clean
CLEAN
TRU
conv.
LOW conv.
conv. 200
CONVEC
BROIL bake
roast
roast
conv.
conv.
MED tru.
CONV.
broil
broil
BROIL
convec.
BAKE convec.
300
low high
low high
HI
CONV.
broil broil
broil broil
med
BROIL med
ROAST
CONV.
broil 400
broil
BROIL
conv.
bake
BROIL
tru.
500
conv.
bake
BROIL
tru.
500
conv.
bake
BROIL
conv.
bake
BROIL
tru.
500