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

Cooking with your Oven

Rack Positions
Each oven is equipped with three tilt-proof racks. Premiere
models have two standard tilt-proof racks and 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 from items that contain alot of juice
or liquid. This rack can be used in any of the six rack positions.
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.
CLEAN CLEAN OVEN OVEN CLEAN CLEAN
OFF OFF OFF OFF OFF OFF
SELF SELF CLEAN CLEAN OVEN OVEN SELF SELF CLEAN CLEAN CLEAN CLEAN
CLEAN CLEAN BAKE BAKE CLEAN CLEAN BAKE BAKE
OFF OFF OFF OFF CLEAN CLEAN OFF OFF OFF OFF
SELF SELF SELF SELF SELF SELF
BAKE BAKE
CLEAN CLEAN BAKE BAKE 200 200 CLEAN CLEAN CLOCK CLOCK HOURS HOURS CLEAN CLEAN CLEAN CLEAN BAKE BAKE BAKE BAKE
OVEN OVEN LOW LOW TRU TRU LOW LOW TRU TRU
CONVEC CONVEC CONVEC CONVEC
UPPER TIMED UPPER TIMED UPPER TIMED UPPER TIMED LIGHT LIGHT BROIL BROIL BROIL BROIL
CONV. CONV. CONV. CONV. CONV. CONV. CONV. CONV.
BROIL BROIL BAKE BAKE BROIL BROIL BROIL BROIL BROIL BROIL
MANUAL MANUAL MANUAL MANUAL
MED MED SET SET MED MED
LOWER TIMED LOWER TIMED LOWER TIMED LOWER TIMED CONV. CONV. CONV. CONV.
BROIL BROIL MAXI MAXI TRU TRU BAKE BAKE MIN/SEC MIN/SEC START START BROIL BROIL MAXI MAXI MAXI MAXI BAKE BAKE TRU TRU TRU TRU
300 300 500 500
BROIL BROIL CONVEC CONVEC TIMER TIMER TIME TIME BROIL BROIL BROIL BROIL CONVEC CONVEC CONVEC CONVEC
MINI MINI BROIL BROIL CLOCK/ CLOCK/ BAKE BAKE MIN/SEC MIN/SEC START START MINI MINI MINI MINI
PROBE PROBE HOURS HOURS SET SET TIMER TIMER TIME TIME
BROIL BROIL UPPER OVEN UPPER OVEN BROIL BROIL BROIL BROIL LOWER OVEN LOWER OVEN LOWER OVEN LOWER OVEN
HI HI CONV. CONV. HI HI CONV. CONV.
BROIL BROIL OVEN FUNCTION OVEN FUNCTION ROAST ROAST TEMPERATURE TEMPERATURE BROIL BROIL OVEN FUNCTION OVEN FUNCTION OVEN FUNCTION OVEN FUNCTION ROAST ROAST
CONV. CONV. 400 400 CONV. CONV.
BROIL BROIL BROIL BROIL LOWER OVEN LOWER OVEN
UPPER OVEN UPPER OVEN
OVEN FUNCTION OVEN FUNCTION TEMPERATURE TEMPERATURE OVEN FUNCTION OVEN FUNCTION
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OVEN OVEN
OFF OFF
OVEN OVEN OVEN OVEN
OFF OFF OFF OFF CLEAN CLEAN
UPPER OVEN LIGHT UPPER OVEN LIGHT
200 200 CLEAN CLEAN CLEAN CLEAN
200 200
CONV. CONV. CONV. CONV.
BAKE BAKE BAKE BAKE BROIL BROIL
LOWER OVEN LIGHT LOWER OVEN LIGHT
300 300
300 300 500 500
400 400 BROIL BROIL BROIL BROIL
500 500
TEMPERATURE TEMPERATURE TEMPERATURE TEMPERATURE
400 400
TEMPERATURE TEMPERATURE
Position 6
Position 5
Position 4
Position 3
Position 2
Position 1
Cooking with your Oven

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 forces 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
adjustment and testing when converting from standard to 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.
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