Viking Professional Series Use & Care Manual page 8

Oven Settings and Functions
OFF
SELF
CLEAN BAKE
TRU
LOW
CONVEC
BROIL
MED
CONV.
BROIL
BAKE
HI
CONV.
BROIL
CONV. ROAST
BROIL
high-broil
broil element or on the top rack. "Fast" broiling is best for
meats where "rare to medium" doneness is desired. Use this
setting for broiling small and average cuts of meat.
OFF
SELF
CLEAN BAKE
TRU
LOW
CONVEC
BROIL
MED
CONV.
BROIL
BAKE
HI CONV.
BROIL ROAST
CONV.
BROIL
medium-broil
without over-browning it. Use this setting for broiling small and
average cuts of meat.
High-Broil
Heat radiates from both
broil elements, located
in the top of the oven
cavity, at full power.
The distance between
the foods and the broil
elements determines
broiling speed. For
"fast" broiling, food
may be as close as 2
inches (5 cm.) to the
Medium-Broil
Inner and outer broil
elements pulse on and
off to produce less heat
for "slow" broiling.
Allow about 4 inches
(10 cm.) between the
top surface of the food
and the broil element.
"Slow" broiling is best
for chicken and ham in
order to broil food
11
Oven Settings and Functions
Low-Broil
This mode uses
only a fraction of
the available power
to the inner broil
element for delicate
top-browning. The
inner broil element
is on for only part of
the time. Use this
setting to gently
low-broil
brown meringue on
racks 3 or 4 in 3-4 minutes.
Self-Clean
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
SELF
CLEAN BAKE
TRU
LOW
CONVEC
BROIL
MED
CONV.
BROIL
BAKE
HI CONV.
BROIL ROAST
CONV.
BROIL
OFF
SELF off
self-
CLEAN BAKE
bake
clean
TRU
conv.
LOW conv.
CONVEC
BROIL roast bake
conv.
MED tru.
CONV.
broil
BROIL
convec.
BAKE
low high
HI CONV.
broil
broil
med
BROIL ROAST
CONV.
broil
BROIL
OFF
SELF off OFF
self-
CLEAN BAKE
clean bake
CLEAN
conv. TRU 200
LOW conv.
CONVEC
BROIL bake
roast
BROIL
conv.
tru.
MED
broil CONV.
BROIL convec.
BAKE
300 500
high
low
HI CONV.
broil broil
med
BROIL ROAST
CONV.
400
broil
BROIL
OFF off
SELF off OFF
self-
self-
CLEAN BAKE
bake
bake clean
clean
CLEAN
200 conv.
conv. TRU conv.
LOW conv.
CONVEC
roast bake
BROIL roast bake
BROIL
conv.
conv.
tru.
MED tru.
CONV. broil
broil
BROIL convec.
convec.
BAKE
300 500
low high
low high
HI CONV. broil
broil broil
broil med
med
BROIL ROAST
CONV.
400 broil
broil
BROIL