Cooking With Your Oven; Conventional/Convection Cooking - Viking VSOE130 Use & Care Manual

Cooking with your Oven

Rack Positions
Each oven is equipped with tilt-proof racks and at least one TruGlide rack. With the TruGlide rack, the bottom section remains in the oven
and the top section smoothly glides outward when pulled. This reduces the chances of spills and makes removing heavy items from the
oven much easier. Below is a list of how many TruGlide racks are found in each oven. Please note that the TruGlide rack can be used in
any of the six rack positions.
• Select Single and Double Ovens – One TruGlide rack (upper oven only in double ovens)
• Premiere/French Door Single Ovens – Two TruGlide racks
• Premiere /French Door Double Ovens – Three TruGlide racks (two in upper oven and one in lower oven)
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.
1. Arrange the oven racks in the desired positions BEFORE heating the oven.
If cooking on two racks at the same time, use rack positions 2 and 4 or
positions 3 and 5.
2. Turn the Oven Function selector to desired function. Cooking starts
immediately and stops when the Oven Function selector is turned to OFF.
3. Set the Temperature Control to the desired temperature.
4. Place the food in the oven after the Oven Indicator light goes out.

Conventional/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 find other foods that are also prepared more consistently in conventional bake. This is perfectly normal. Convection cooking is
a cooking technique which utilizes fan forced air to circulate heat throughout the entire oven cavity creating the optimum cooking
environment. Cooking with convection is intended when performing multi-rack baking and for baking 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, 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. This is especially
true for large items cooked in the convection roast function.
•A major benefit 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 or three racks at the same time include: pizza, cakes, cookies, biscuits, muffins, 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.
•Items cooked in a convection function can be easily over baked. This being the case, it is usually a good idea to pull items out of the
oven just before they seem to be done. Items will continue to cook right after they are set out of the oven.
•Some recipes, especially those that are homemade, may require
convection modes. If unsure how to convert a recipe, begin by preparing the recipe in conventional bake. After achieving acceptable
results, follow the convection guidelines listed for the similar food type. If the food is not prepared to your satisfaction during this first
convection trial, adjust only one recipe variable at a time (cooking time, rack position, or temperature) and repeat the convection test.
Continue adjusting one recipe variable at a time until satisfactory results are achieved.
CLEAN CLEAN OVEN OVEN
OFF OFF OFF OFF
SELF SELF CLEAN CLEAN OVEN OVEN
CLEAN CLEAN BAKE BAKE
OFF OFF OFF OFF CLEAN CLEAN
SELF SELF
CLEAN CLEAN BAKE BAKE CLEAN CLEAN
200 200
OVEN OVEN LOW LOW TRU
CONVEC CONV.
UPPER TIMED UPPER TIMED LIGHT LIGHT BROIL BROIL BAKE
CONV. CONV. CONV. CONV.
BROIL BROIL
MANUAL MANUAL BROIL BROIL BAKE BAKE
LOWER TIMED LOWER TIMED MED MED CONV. TRU
BROIL BROIL CONVEC
MAXI MAXI TRU TRU BAKE
BROIL BROIL CONVEC CONVEC 300 300 500 500
MINI MINI BROIL BROIL
BROIL BROIL UPPER OVEN UPPER OVEN
HI HI CONV. CONV.
BROIL BROIL OVEN FUNCTION OVEN FUNCTION ROAST ROAST TEMPERATURE TEMPERATURE
CONV. CONV. 400 400
BROIL BROIL UPPER OVEN UPPER OVEN
MIN/SEC BAKE
OVEN FUNCTION OVEN FUNCTION OVEN TEMPERATURE TEMPERATURE
TIMER TIME
adjustment and testing when converting from standard to
17
CLEAN CLEAN OVEN OVEN
OFF OFF OFF OFF
SELF SELF CLEAN CLEAN CLEAN CLEAN OVEN OVEN OVEN OVEN
CLEAN CLEAN BAKE BAKE
OFF OFF OFF OFF OFF OFF OFF OFF CLEAN CLEAN
UPPER OVEN LIGHT UPPER OVEN LIGHT
SELF SELF SELF SELF
CLEAN CLEAN CLEAN CLEAN BAKE BAKE BAKE BAKE CLEAN CLEAN CLEAN CLEAN
200 200
LOW LOW TRU
CONVEC CONV. UPPER
BROIL BROIL BAKE TIMED
200 200
CONV. CONV. CONV. CONV. CONV. CONV. CONV. CONV.
BROIL BROIL
BROIL BROIL BROIL BROIL BAKE BAKE BAKE BAKE LOWER OVEN LIGHT LOWER OVEN LIGHT MANUAL
SET SET 300 300 LOWER
MED MED CONV. TRU
BROIL BROIL CONVEC TIMED
MAXI MAXI MAXI MAXI BAKE TRU TRU TRU TRU
BROIL BROIL BROIL BROIL CONVEC CONVEC CONVEC CONVEC 300 300 500 500
400 400
MINI MINI MINI MINI BROIL BROIL BROIL BROIL
500 500
BROIL BROIL BROIL BROIL LOWER OVEN LOWER OVEN LOWER OVEN LOWER OVEN
HI HI CONV. CONV.
BROIL BROIL OVEN FUNCTION OVEN FUNCTION OVEN FUNCTION OVEN FUNCTION ROAST ROAST TEMPERATURE TEMPERATURE TEMPERATURE TEMPERATURE
CONV. CONV. 400 400
BROIL BROIL LOWER OVEN LOWER OVEN
START PROBE
SET OVEN FUNCTION OVEN FUNCTION OVEN TEMPERATURE TEMPERATURE
TIME TEMP
Position 6
Position 5
Position 4
Position 3
Position 2
Position 1