General Information Oven Operation; Baking Guide; Prepare To Bake; Oven Operation Not All Models Are Convection Equipped - Viking VEDO 273 Service Notebook

GENERAL INFORMATION
Oven Operation - (not all models are convection
equipped)
Bake
Top and bottom elements operate during bake. Bake
can be used to cook foods which are normally baked.
Oven must be preheated.
Broil
Top element operates during broil. Broil can be used to
cook foods which are normally broiled. Preheating is
not required when using broil. All foods should be
turned at least once except fish, which does not need to
be turned.
Convection Bake
Upper element, lower element, and fan operate during
convection bake. Convection bake should be used for
cooking casseroles and roasting meats. Oven should be
preheated for best results when using convection bake.
Pans do not need to be staggered. Cooks approximately
25% quicker than bake.
Convection Broil
Top elements and fan operate when using convection
broil. Convection broil can be used to cook foods that
are normally broiled. Oven does not require preheating
when using convection broil. Food does not need to be
turned during broiling. Cooks approximately 25%
quicker than broil.
Convection
Rear element and fan operate during convection.
Convection should be used for cooking pastries,
souffles, yeast bread, cakes and cookies. Oven should
be preheated for best results when using convection.
Pans do not need to be staggered. Cooks approximately
25% quicker than bake.

Baking Guide

Refer to owners
recommendations only as a guide for times and
temperature.
temperatures may vary depending on conditions
and food type. For best results, always check food
at minimum time. When roasting, choose rack
position based on size of food item.

Prepare to Bake

To reduce risk of food poisoning
due to bacterial growth and pro-
duction of toxins, never hold
6
manual, for
Times, rack position,
meat, milk, fish or eggs for more
than 2 hours before baking.
following
and