Viking VEDO5302SS Use & Care Manual page 11

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.
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.
SELF
CLEAN
clean
LOW conv.
BROIL
roast
conv.
MED
broil
BROIL
SELF
CLEAN
clean
conv.
LOW
BROIL roast
conv.
MED
broil
BROIL
11
OFF
off OFF
self-
PROOF BAKE
bake
clean
CLEAN
TRU
conv. conv. 200
LOW
CONVEC
BROIL roast bake
BROIL
conv.
MED tru.
CONV.
broil
BROIL
convec.
BAKE
300 500
high
low
HI CONV.
broil
broil
med
BROIL ROAST
CONV.
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
off
OFF
self-
BAKE
bake
CLEAN
conv. TRU 200
CONVEC
bake
BROIL
tru.
CONV.
convec.
BAKE
300 500
high
low
HI CONV.
broil
broil
med
BROIL ROAST
CONV.
400
broil
BROIL
OFF
off off
self- OFF
self-
BAKE
bake bake
clean
CLEAN
TRU
conv. conv.
conv. 200
CONVEC
bake bake
roast
BROIL
conv.
tru.
tru.
CONV.
broil
convec.
convec.
BAKE
300 500
high
low low high
HI CONV.
broil
broil broil broil
med med
BROIL
CONV. ROAST
broil 400
broil
BROIL