Viking VGIC245 Use And Care Manual page 23

PROOFING (48" W. RANGES ONLY)
This setting is designed for allowing yeast dough
to rise at a temperature between 85ºF (29ºC) and
100ºF (38ºC). yeast dough rise or "proof" best
when the temperature is between 85ºF (29ºC)
and 100ºF (38ºC). To make sure the dough is
warm enough, cover the bowl loosely with plastic
wrap and/or cloth towel. Turn the oven function
selector to "PROOF".
temperature control.
center rack of the oven and close the door.
When you think the dough has doubled in size,
lightly poke 2 fingers about 1/2" (1.3 cm) into the
dough. If the indentation remains, the dough has
risen enough.
REPLACING INTERIOR OVEN LIGHTS
Caution: Disconnect the electrical power at
the main fuse or circuit breaker before
replacing bulb.
1. Unscrew glass light cover.
2. Use an oven mitt during bulb removal to
protect your hand in case the bulb breaks.
3. Replace the bulb with 120 colt, 40 watt
appliance bulb.
4. Replace the light cover.
5. Reconnect power at the main fuse or circuit
breaker.
12" and 24" GRIDDLE ASSEMBLY
To disassemble for thorough cleaning, remove
parts after they have cooled in the following
order.
UNIQUE FEATURES DUAL FUEL RANGES
Do not turn the
Place the bowl on the
TWO ELEMENT BAKE
Full power heat is radiated from the bake element
in the bottom of the oven cavity and partial power
is radiated from the broil element in the top. Air is
circulated with natural airflow.
traditional bake setting.
BROIL
In Maxi-broil, heat is radiated from both broil
elements, located at the top of the oven cavity at
full power. Broiling speed is determined by the
distance between the foods and the broil
elements. The Mini-Broil setting is designed for
"slow" broiling. Only the center broil element
operates for partial power.
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