Viking VGIC245 Use And Care Manual page 6

Basic Functions of Your Oven
NATURAL AIR FLOW BAKE
Heat is radiated from the U-shaped bake burner
in the bottom of the oven cavity and is circulated
with natural airflow. This is your traditional bake
setting.
INFRARED BROIL
The broil burner at the top of the oven heats the
metal screen until it glows. The glowing screen
produces the infrared heat, searing the outside of
broiled foods and sealing in juices.
CONVECTION BAKE
Heat is radiated from the U-shaped bake burner
in the bottom of the oven cavity and is 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.
roasting, cool air is quickly replaced - searing
meats on the outside and retaining more juices
and natural flavor on the inside with less
shrinkage.
INFRARED 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 infrared broil burner.
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