Convection Broil - Viking VGIC245 Use And Care Manual

CONVECTION 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.
circulated by the motorized fan in the rear of the
oven. It provides more even heat distribution
throughout the oven cavity for all uses. 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.
TruConvec™
The rear element only operates at full power. Air
is circulated by the fan for even heating. Use this
setting for foods which require gentle cooking
such as pastries and soufflés.
UNIQUE FEATURES DUAL FUEL RANGES
Air is
21

CONVECTION BROIL

Exactly the same as regular broiling with the
additional benefit of air circulation by the
motorized fan in the rear of the oven. The cool
air is quickly replaced, improving the already high
performance of the broil element.
CONVECTION DEHYDRATE
With the temperature control on 175ºF (79.4ºC),
warm air is radiated from the bake element in the
bottom of the oven cavity and 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 micro-organisms 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.