Bake (Natural Airflow Bake; Convection Bake - Viking VGCC5364QSS Use & Care Manual

Baking Baking
BAKE
(Natural Airflow Bake)
Fu power heat is raciated from
the U-shaped bake burners in
the bottom of the oven cavity
and is circulated with natural
airflow. This function is
recommended for single rack
baking. Many
cookbooks
contain
reciues to be cooked in the " a_ a a a, aa.-
conventional manner,
Conventional baking is suitable for dishes that require a high
temperature. Use this setting for baking and casseroles.
To Use BAKE Function
1. Arrange the oven rack in the desired position before turning
oven on.
2. VGSC models--Set the oven function selector to "BAKE" and the
temperature control knob to desired temperature.
VGCC models--Set the oven temperature control knob to desired
_emperatu re,
3. Close the door,
To Use CONVECTION BAKE Function
1. Arrange the oven rack in the desired position before turning oven on.
2. VGSC models--Set the oven function selector to "CONVECTION
BAKE" and the temperature control knob to desired temperature
VGCC models--Set the oven temperature control knob to desired
temperature and turn on the convection fan switch.
3. Close the door.
Baking Tips
o Make sure the oven racks are in the desired position before you turn
on the oven.
- DO NOT open the door frequently during baking. Look through the
door window to check aloneness whenever possible. If you must open
the door, the best time is during the last quarter of the baking time.
Bake to the shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the product should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure
best results. Cakes, quick breads, muffins, 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.
CONVECTION BAKE
Heat is radiated from the U-
shaped bake burners in the
bottom of the oven cavity. The
heated air is circulated by one
motorized fan in the rear of the
oven providing a more even
heat distribution. Multiple rack
use is possible for the largest
baking job. When roasting,
cool air is quickly replaced--
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most of the
rack, rack positions 2 or 3 produce the best results.
o When baking on more than one rack, it is recommended to use the 3rcl
ancl 5th position for more consistent even baking.
- Stagger pans in opposite directions when two racks and several pans
are used in conventional bake. If possible, no pan should be directly
above another.
• Allow 1 to 2 inches of air space around all sides of each pan for
even air circulation.
Single Rack Pan Multiple Rack Pan
Placement Placement
searing meats on the outside and retaining more juices and natural
flavor on the inside with less shrinkage. This even circulation of air
equalizes the temperature throughout the oven cavity and eliminates _ _
the hot and
cold
spots found in conventional ovens. /_<_g_%_.._ _._
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