Oven Settings & Functions - Viking VESO1302 Use & Care Manual

Oven Settings and Functions
WARNING
FRENCH DOOR MODELS
Make sure control knobs are in proper place before using oven.
With the knobs removed, the LED lights around the knobs are visible
and may cause permanent damage to your eyes. Exposure to LED
lights can cause irreparable harm to the retina of the human eye.
Temperature Control
Each oven has a separate temperature control dial and a separate oven function selector. The
controls can be set at any temperature from 200° F (93.3° C ) to 550° F (287.8° C). There are separate
settings for broiling and self-cleaning. Always be sure the controls are in the OFF position when the
ovens are not in use.
Interior Oven Light Control
The upper and lower ovens have interior oven lights that are controlled by one switch on the control
panel. Push the switch to turn the interior oven lights on and off.
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
recipes 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.
TruConvec
™
The rear element only operates at full 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.
Convection Bake
The bottom element operates at full power, and the top broil element
operates at supplemental power. The heated air is circulated by the
motorized fan in the rear of the oven providing a more even heat
distribution. This even circulation of air equalizes the temperature
throughout the oven cavity and eliminates the hot and cold spots
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, cool air is quickly
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 is especially economical when
thawing frozen food. Use this setting for baking and roasting.
10
OFF
CLEAN
200
BROIL
300
500
400
OVEN
LIGHT
OFF
SELF
CLEAN
LOW
BROIL
MED
BROIL
HI
BROIL
CONV.
BROIL
two-element bake
OFF
SELF
CLEAN
LOW
BROIL
MED
BROIL
HI
BROIL
CONV.
BROIL
TruConvec
OFF
SELF
CLEAN
LOW
BROIL
MED
BROIL
HI
BROIL
CONV.
BROIL
convection bake
BAKE
TRU
CONVEC
CONV.
BAKE
CONV.
ROAST
BAKE
TRU
CONVEC
CONV.
BAKE
CONV.
ROAST
BAKE
TRU
CONVEC
CONV.
BAKE
CONV.
ROAST