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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.
HI BROIL
Heat radiates from both
broil elements, located
in the top of the oven
cavity, at full power.
The distance between
the foods and the broil
elements determines
broiling speed. For fast
broiling, food may be as close as 2" (5 cm) to the
broil element or on the top rack. Fast broiling is
best for meats where rare to medium doneness
is desired. Use this setting for broiling small and
average cuts of meat.
MED BROIL
Inner and outer broil elements pulse on and off to
produce less heat for slow broiling. Allow about 4"
(10 cm) between the top surface of the food and
the broil element. Slow broiling is best for chicken
and ham in order to broil food without over-
browning it. Use this setting for broiling small and
average cuts of meat.
LOW BROIL
This mode uses only a fraction of the available
power to the inner broil element for delicate top-
browning. The inner broil element is on for only
part of the time. Use this setting to gently brown
meringue on racks 3 or 4 in 3-4 minutes.
© 2010 Viking Preferred Service
© 2010 Viking Preferred Service
TRU CONV
(TruConvec™)
The rear element only
operates at full power.
There is no direct
heat from the bottom
element. 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 BAKE
(Convection Bake)
The bottom element
operates at full
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.
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