Convection Dehydrate; Convection Defrost - Viking VESC30 Use & Care Manual

Convection Dehydrate

Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits and vegetables. Warm air is circulated by a motorized
fan in the rear of the oven and over a period of time, the water is removed from
the food by evaporation. Removal of water inhibits growth of microorganisms 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.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils).
3. Set the temperature control to 200°F (93.3°C) and turn the selector to "Convection Bake".

Convection Defrost

Convection Defrost
Air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat.
To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.
1. Place the frozen food on a baking sheet.
2. Turn the selector to "Convection Bake" and set the temperature to "OFF".
To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than two hours.
CAUTION
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
WARNING
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