Viking VGIC245 Use And Care Manual page 12

TEMPERATURE CONTROLS
Each oven has a temperature control dial. The
control can be used to set any temperature from
150º F to 550º F, broil, or self-clean. Always be
sure the controls are in the "OFF" position when
the oven is not in use.
NATURAL AIRFLOW BAKING / CONVECTION
BAKING
PREHEATING
Preheating the oven is not necessary when using
temperatures below 250º F. For best results, it is
extremely important that you preheat the oven
when baking cakes and other items that have
critical baking temperatures.
temperature control has been set, the Oven
Indicator light goes out when the oven reaches
that temperature Preheating normally takes no
longer than 10 to 15 minutes.
NATURAL AIRFLOW BAKING
This conventional baking/roasting is particularly
suitable for dishes
temperature. Many cookbooks contain recipes to
be cooked in the conventional manner.
bake setting is only recommended for single -
rack baking.
CONVECTION BAKING
Convection baking is the process of cooking food
with a flow of heated air circulating throughout the
oven cavity. The even circulating of this air
equalizes the temperature throughout the oven
cavity and eliminates the hot and cold spots
found in conventional ovens. This feature can
make a significant difference in foods prepared in
the oven. A major benefit of convection baking is
the ability to prepare food in quantity.
uniform air circulation makes this possible...a
feature not possible in a standard oven. With this
heating system, the air is distributed evenly
throughout the oven by the hot air fan. The heat
therefore reaches the food to 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.
After the
which require a high
This
The
RACK POSITION
Each convection oven is equipped with three tilt-
proof racks. All ranges have six rack positions.
Position 6 is the farthest from the oven bottom.
Position1 is the closest to the oven bottom. The
racks can be easily removed and arranged at
various levels. For best results with conventional
baking, do not use more than one rack at a time.
It is also recommended when using two racks, to
bake with the racks on position 5 and 3.
TO BAKE:
1. Arrange the oven racks in the desired
position BEFORE heating the oven.
cooking on two racks at the same time, use
rack positions 3 and 5.
2. Turn the Oven Function selector to desired
function. Cooking starts immediately and
stops when the Oven Function selector is
turned to OFF.
3. set the Temperature Control to the desired
temperature.
4. Place the food in the oven after the Oven
Indicator light goes out.
PAN PLACEMENT TIPS:
•
When using large (15" x 13" [38cm x 33cm])
flat pans or trays that cover most of the rack,
rack positions 2 or 3 produce the best results.
•
Stagger pans in opposite directions when two
racks and several pans are used. No pan
should be directly above another.
•
Allow 1 1/2" to 2" (3.8cm to 5.1cm) of air
space around all sides of each pan for even
air circulation.
•
When baking on more than one rack, it is
recommended to use the 3
for more consistent even baking.
9
If
rd th
and 5 position