Conv Bake (Convection Bake); Tru Conv (Truconvec Tm); Proofing; Roasting - Viking VDSC5364GSS Use & Care Manual

Baking
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BAKE (Two-Element Bake)
Full power heat is radiated
from the bake element in the
bottom of the oven cavity and
supplemental heat is radiated
from the broil element. This
function is recommended for
single rack baking. Many
cookbooks
contain recioes to
be cooked in the conventional
manner. Conventional baking/
roasting is particularly suitable for dishes that require a high
temperature. Use this setting for baking, roasting, and casseroles.
CONV BAKE
(Convection Bake)
The bottom element operates
at full power, and the top broil
element operates at
supplemental oower. The
heated air is circulated by the
motorized fan in the rear of the
oven providing a more even
heat distribution. This even
circu ation of air equalizes the
temperature throughout the oven cavity and e rrinates the hot and
cold soots found in conventional ovens. A major benefit of convection
baking is the ability to prepare food in quantity using multiple racks--
a feature not possible in a standard oven.
When roasting using this setting, cool air is quckly replaced, searing
meats on the outside and retaining more juices and natural flavor on
the inside with less shrinkage. With this heating method, foods can be
baked and roasted at the same time with minimal taste transfer, even
when different dishes are involved, such as cakes, fish or meat. The hot
air system Es especially economical when thawing frozen food. Use this
setting for baking and roastinq.
Baking
TRU CONV (TruConvec
TM)
The rear element only operates at
fu power. There is no direct heat
from the bottom or top elements.
The motorized fan in the rear of
the oven circulates air in the oven
cavity for even heating. Use this
setting for foods that require
gentle cooking such as pastries,
souffles, yeast breads, quick
breads and cakes. Breads, cookies,
and other baked goods come out evenly textured with golden crusts.
No special bakeware is required. Use this function for single rack
baking, multiple rack baking, roasting, and preparation of complete
meals. This setting is also recommended when baking large quantities
of baked goods at one time.
Baking Tips
- Make sure the oven racks are in the desired positions before you
turn IRe oven on.
• DO NOT cpen the oven door frequently du-ing baking. If you must
open the door, the best time is during the last quarter of the baking
time
® Bake to shortest time suggested and check for doneness before
addinq more time. For baked goods, a stainless steel knife placed in
the center of the product
should
come clean when done.
• Use the laan size and type recommended by the recipe to ensure
best results. Cakes,
quick
breads, _nuffins, and cookies should be
baked in shiny, reflective pans for light, golden crusts. Avoid the use
of old,
darkened pans. Warped, dented, stainless steel and tin-
coated pans heat unevenly and will not give uniform baking results.
Proofing
This settina is eesigned 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 8S°F (29°C) and 100°F
(38°C). 70 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',. NOteothat the Proof
function is designed to keep the oven between 85 F and 100 F
-egard[ess of what temperature the
knob
is set at. Place ihe
bowl
on the
center rack o_ 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
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