Bake; Convection Bake; Truconvec; Convection Roast - Viking DSOE301SS Service Manual

Operation
Settings and Functions

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.
CONV BAKE

(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 using this setting, 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.
© 2010 Viking Preferred Service
TRU CONV
(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.
CONV ROAST

(Convection Roast)

The convection element
runs in conjunction with
the inner and outer broil
elements. This transfer
of heat (mainly from the
convection element) seals
moisture inside large
roasts. Use this setting for whole turkeys, whole
chickens, hams, etc.
CONV BROIL

(Convection Broil)

The top element
operates at full power.
This function is exactly
the same as regular
broiling with the
additional benefit of
air circulation by the
motorized fan in the rear of the oven. Smoke
is reduced since the airflow also reduces peak
temperatures on the food. Use this setting for
broiling thick cuts of meats.
13