Using The Oven; Conventional And Convection Cooking; Baking; Bake (Natural Airflow Bake) - Viking RVGR330 Use And Care Manual

Using the Oven

Conventional and Convection Cooking

Because of variations in food density, surface texture and consistency,
some foods may be prepared more successfully using the conventional
bake setting. For this reason, conventional baking is recommended
when preparing baked goods such as custard. The user may find other
foods that are also prepared more consistently in conventional bake. It
is recommended to use this function for single-rack baking.
Convection Cooking Tips
Convection cooking is a cooking technique which utilizes fan-forced
air to circulate throughout the entire oven cavity creating the optimum
cooking environment. Cooking with convection is intended when
performing multi-rack baking and for heavier foods. Below are some
tips which will allow you to get the best results out of your oven when
cooking with convection.
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25°F (10°C) when using a
convection cooking function.
• Cooking times for standard baking and convection baking will be
the same. However, if using convection to cook a single item or
smaller load, then it is possible to have 10-15% reduction in cooking
time. (Remember convection cooking is designed for multi-rack
baking or cooking large loads.)
• If cooking items which require longer than 45 minutes, then it is
possible to see a 10-15% reduction in cooking time.
• A major benefit of convection cooking is the ability to prepare foods
in quantity. The uniform air circulation makes this possible. Foods
that can be prepared on two of three racks at the same time
include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen
convenience foods.
• For three-rack baking, use any combination of rack positions 2, 3, 4,
and 5. For two-rack baking, use rack positions 2 and 4 or positions 3
and 5. Remember that the racks are numbered from bottom to top.
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Baking

BAKE
(Natural Airflow Bake)
Full power heat is radiated 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
recipes to be cooked in the
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. Set the oven function selector to "Bake" and the temperature
control knob to desired temperature
3. Close the door.

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—
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.
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natural airflow bake
convection bake