Bake, Convection Bake, Convection Dehydration, Convection Defrost - Viking VGSO166 Service Manual

Operation
The 30" Single Wall Oven models offer the
following cooking cycles:
Bake
(Natural Airflow Bake)
natural airflow bake
Full power heat is radiated from the U-shaped
bake burners in the bottom of the oven cavity and
is circulated with natural airflow. This function is
recommended for single rack baking. Many cookbooks
contain recipes to be cooked in the conventional
manner. Conventional baking is suitable for dishes that
require a high temperature. Use this setting for baking
and preparing casserole dishes.
Convection Bake
convection bake
Heat is radiated from the U-shaped bake burners
in the bottom of the oven cavity. The heated air
is circulated by one motorized fan in the rear of
the oven providing a more even heat distribution.
Multiple rack use is possible for the largest baking
job. 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. This even circulation of air equalizes
the temperature throughout the oven cavity
and eliminates the hot and cold spots found in
conventional ovens.
© 2009 Viking Preferred Service
OFF
BROIL BAKE
CONVECTION CONVECTION
BROIL BAKE
OFF
BAKE
BROIL
CONVECTION CONVECTION
BROIL BAKE
Convection Dehydrate
This oven is designed not only to cook, but also
to dehydrate fruits and vegetables. With the oven
function selector set to "CONVECTION BAKE" and
the temperature control on 170°F (76.6°C), warm
air is circulated by a motorized fan in the rear of the
oven. Over a period of time, the water is removed
from the food by evaporation. Removal of water
inhibits growth of microorganisms and retards the
activity of enzymes. It is important to remember
that dehydration does not improve the quality, so
only fresh, top-quality foods should be used.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included
with the oven; contact a local store handling
speciality cooking utensils).
3. Set the appropriate low temperature and turn
the selector to "CONVECTION BAKE".
Convection Defrost
With the selector set to "CONVECTION BAKE"
and the temperature control off, air is circulated
by a motorized fan in the rear of the oven. The fan
accelerates natural defrosting of the food without
heat. To avoid sickness and food waste, DO NOT
allow defrosted food to remain in the oven for more
than two hours.
1. Place the frozen food on a baking sheet.
2. Set the temperature control to "OFF".
3. Turn the selector to "CONVECTION BAKE"
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