Temperature Controls - Viking VGSC3674BSS Use And Care Manual

*Infrared Convection B roil: Exactly t he same asregular b roiling withthe
additional benefit o faircirculation b ythemotorized f aninthe rearof
theoven.Thecoolairisquickly replaced-improving thealready high
performance ofthe infrared broilburner.
*Self-Clean: Thisrange features a nautomatic p yrolytic s elf-cleaning
cycle.During thiscycle, t he ovenreaches e levated temperatures in
orderto burnoffsoils anddeposits. NOTE:Ranges thathave two
ovens, o nlyoneovencanbeself-cleaned at atime.
Temperature Controls
Each oven has a temperature control dial.
The control can be used to set any
temperature from 150°F to 55001:, broil, or
self-clean. Always be sure the controls are in
the "Off" position when the oven is not in
use.
Natural Airflow Baking/Convection Baking
Preheating
Preheating the oven is not necessary when using temperatures below
250°R For best results, it is extremely important that you preheat the
oven when baking cakes and other items that have critical baking
temperatures. After the temperature control has been set, the Oven
Indicator light goes out when the oven reaches that temperature.
Preheating normally takes no longer than 10-15 minutes.
Natural Airflow Baking
This conventional baking/roasting is particularly suitable for dishes
which require a high temperature. Many cookbooks contain recipes to
be cooked in the conventional manner. This bake setting is only
recommended for single-rack baking.
Convection Baking
Convection baking is the process of cooking food with a flow of heated
air circulating throughout the oven cavity. The even circulating of this
air equalizes the temperature throughout the oven cavity and
eliminates the hot and cold spots found in conventional ovens. This
feature can make a significant difference in foods prepared in the oven.
A major benefit of convection baking is the ability to prepare food in
quantity. The uniform air circulation makes this possible.., a feature
not possible in a standard oven. With this heating system, the air is
distributed evenly throughout the oven by the hot air fan. The heat
therefore reaches the food to be baked or roasted more quickly. 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 is especially
economical when thawing frozen food.
Rack Positions
Each convection oven is equipped with three tilt-proof racks, and each
convectional oven is equipped with three-tilt proof racks. All ranges
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 atatime. It is
also recommended when using two racks, to bake with the racks on
position 5 and 3.
6
5
4
3
2
1
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