Oven Features; Rack Positions; Using The Oven; Preheat - Viking VIR5301 Use & Care Manual

Oven Features

TruConvec™ element
(behind baffle)
Oven light
Concealed bake element
(beneath oven bottom)

Using the Oven

Preheat

For best results, it is extremely important that you preheat your oven to the desired cooking temperature before
placing food items in the oven to begin cooking. In many cooking modes, partial power from the broiler is used
to bring the oven to the preheat temperature. Therefore, placing food items in the oven during the preheat
mode is not recommended. The Viking Rapid Ready™ Preheat System is engineered so that the oven is brought
to the desired set temperature in a manner which will provide the optimum cooking environment based on the
selected cooking mode in the shortest possible time.
For instance, the preheat mode for TruConvec™ is designed to be brought up to the set point temperature in a
diff erent manner than the preheat mode for conventional bake. This is because TruConvec is designed for multi-rack baking. So it is extremely
critical that all rack positions have reached the desired cooking temperature. As a result, it is normal for oven to take slightly longer for the oven
to preheat to 350°F in TruConvec mode when compared to the amount of time it takes to preheat the oven cavity to 350°F in conventional bake
mode. Also, preheat time can vary based on some external factors such as room temperature and power supply. A signifi cantly colder room
temperature or a power supply less than 240 VAC can lengthen the time it takes for the oven to reach the desired set temperature.
Rapid Ready Preheat provides one of the fastest preheat times - so your oven is ready to begin cooking when you are.
Pan Placement Tips
• When using large (15" x 13") fl at pans or trays that cover most of the rack, rack
positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use one of the
convection modes and the 2nd and 4th positions or the 3rd and 5th positions
for more even baking. When baking on three racks, use any combination of
positions 2, 3, 4, and 5 for more consistent results.
• Stagger pans in opposite directions when two racks and several pans are used
in conventional bake. If possible, no pan should be directly above another.
• Allow 1 to 2 inches of air space around all sides of each pan for even air
circulation.
Broil element
Oven light
6
Rack
5
4
Positions
3
2
1

Rack Positions

Each oven is equipped with three racks. All ovens have six rack positions.
Position 6 is the farthest from the oven bottom. Position 1 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 in positions 2 and 4 or positions 3 and 5.
NEVER cover any slots, holes or passages in the oven bottom or
cover an entire rack with materials such as aluminum foil. Doing
so blocks air fl ow through the oven and may cause carbon
monoxide poisoning. Do not cook directly on the oven bottom.
Always use oven racks when cooking in the oven. Aluminum foil
linings or cooking on the oven bottom may trap heat, causing
damage to the oven bottom or a fi re hazard.
Single Rack Pan
Placement
13
WARNING
O V
E N
F U
N C
T I O
N
Multiple Rack Pan
Placement
O V
E N
T E
M P
E R
A T
U R
E