Bake (Two-Element Bake) - Viking Range CVER530 Use & Care Manual

Using the Oven
Two element Baking
Because of variations in food density, surface texture and consistency, some foods may be prepared
more successfully using the conventional bake setting. For this reason, conventional baking is
recommended when preparing baked goods such as custard. 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.
The user may fi nd other foods that are also prepared more consistently in conventional bake. It is
recommended to use this function for single-rack baking.
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. 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 item should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffi ns, and cookies should be baked in shiny,
refl ective 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.
• If baking with a large sheet pan, it is important to note that the large width of the sheet pan has the tendency to restrict the airfl ow in the oven
cavity. It is recommended to use Convection Bake to help better circulate the heat in the oven cavity when baking with a large sheet pan.
To use BAKE function
1. Arrange the oven rack in the desired position before turning oven on.
2. Set the oven selector knob to the BAKE function and set the oven temperature control knob to the desired temperature.
3. Close the door. Allow oven to preheat.
4. Once preheated, carefully place prepared item(s) on rack.
5. Close the door. Bake to desired cooking time and/or doneness.
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two-element bake