Preheat - Viking VESO1302 Use & Care Manual

Cooking with your Oven
Baking Tips
• 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 doneness 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.
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.
• When baking on more than one rack, it is recommended to use one of the convection modes and the 2nd and 4th
position or the 3rd and 5th position for more even baking. When baking on three racks, use any combination of
positions 2, 3, 4, and 5 for more consistent results.
• 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
Placement

Preheat

Preheat
For best results, it is extremely important that you preheat your oven to the desired cooking temperature
before placing food items in the oven to begin cooking. In many cooking modes, partial power from the
broiler is used to bring the oven to the preheat temperature. Therefore, placing food items in the oven during
preheat mode is not recommended. The Viking Rapid Ready™ Preheat System is engineered so that the oven
is brought to the desired set temperature in a manner which will provide the optimum cooking environment
based on the selected cooking mode in the shortest possible time.
For instance, the preheat mode for TruConvec™ is designed to be brought up to the set point temperature in
a different manner than the preheat mode for CONVENTIONAL BAKE. This is because TRUCONVEC is
designed for multi-rack baking. So it is extremely critical that all rack positions have reached the desired
cooking temperature. As a result, it is normal for oven to take slightly longer for the oven to preheat to 350°F
(180ºC) in TRUCONVEC mode when compared to the amount of time it takes to preheat to 350°F (180ºC) in
CONVENTIONAL B AKE mode.
Also, preheat time can vary based on some external factors such as room temperature and power supply. A
significantly colder room temperature or a power supply less than 240 VAC can lengthen the time it takes for
the oven to reach the desired set temperature.
Note: Certain functions include a PREHEAT cycle. Once set temperature has been reached, the oven will
automatically exit PREHEAT and follow NORMAL OPERATION mode.
Multiple Rack Pan
Placement
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