Viking VGSC3674BSS Use And Care Manual page 5

INFRARED BROIL
Thebroilburner atthetop ofthe
ovenheats the metal s creen untilit
glows.Theglowing screen
produces t he infrared heat,searing
theoutside of broiled foodsand
sealing injuices.
CONVECTION BAKE
Heatisradiated fromthe U-shaped
bakeburner inthebottomof the
ovencavity andiscirculated b ythe
motorized f aninthe rearofthe
oven. It provides m oreevenheat
distribution t hroughout theoven
cavity foralluses.Multiplerackuse
is possible f orthe largest b aking
job. Whenroasting, coolairis
quickly replaced - searing meats on
theoutside andretaining more
juices andnatural flavoronthe
inside withlessshrinkage.
INFRARED CONVECTION BROIL
Exactly t hesameasregular b roiling
withtheadditional benefit o f air
circulation b ythemotorized f anin
therearoftheoven.Thecoolairis
quickly replaced-improving the
already highperformance ofthe
infrared broilburner.
CONVECTION DEHYDRATE
With the temperature control on
17S°F, warm air is radiated from the U-
shaped bake burner in the bottom of
the oven cavity and 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 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
This range features an automatic
pyrolytic self-cleaning cycle. During
this cycle, the oven reaches elevated
temperatures in order to burn off soils
and deposits. A powder ash residue
is left in the bottom of the oven after
completion of the self-clean cycle.
When oven has cooled, remove ash
with a damp sponge or cloth.
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