Cooking Vessels; Oven Features; Rack Positions; Using The Oven - Viking Professional Custom Freestanding Gas & Gas Self-Clean Sealed Burner Ranges Use & Care Manual

Surface Operation

Cooking Vessels

Each cook has his or her own preference for the particular cooking
vessels that are most appropriate for the type of cooking being done.
Any and all cooking vessels are suitable for use in the range and it is
not necessary to replace your present domestic vessels with commercial
cookware. This is a matter of personal choice. As with any cookware,
yours should be in good condition and free from excessive dents on
the bottom to provide maximum performance and convenience.
Note: When using big pots and/or high flames, it is recommended to use
the front burners. There is more room in the front and potential cleanup
at rear of appliance due to staining or discoloration will be minimized.

Oven Features

Broiler element
Oven racks
(2) TruGlide
(1) Standard
Convection fan
Bake burner

Rack Positions

Each 30" and 36" oven is equipped with two full extension glide racks
and one standard tilt-proof rack. Each 18" oven is equipped with three
standard tilt-proof 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.
Oven lights
6
5
4
3
2
1
Removable bottom
30

Using the Oven

Conventional and Convection Cooking

Because of variations in food density, surface texture and consistency,
some foods may be prepared more successfully using the conventional
bake setting. For this reason, conventional baking is recommended
when preparing baked goods such as custard. The user may find other
foods that are also prepared more consistently in conventional bake. It
is recommended to use this function for single-rack baking.
Convection Cooking Tips
Convection cooking is a cooking technique which utilizes fan-forced
air to circulate throughout the entire oven cavity creating the optimum
cooking environment. Cooking with convection is intended when
performing multi-rack baking and for heavier foods. Below are some
tips which will allow you to get the best results out of your oven when
cooking with convection.
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25°F (10°C) when using a
convection cooking function.
• Cooking times for standard baking and convection baking will be the
same. However, if using convection to cook a single item or smaller
load, then it is possible to have 10-15% reduction in cooking time.
(Remember convection cooking is designed for multi-rack baking or
cooking large loads.)
• If cooking items which require longer than 45 minutes, then it is
possible to see a 10-15% reduction in cooking time.
• A major benefit of convection cooking is the ability to prepare foods
in quantity. The uniform air circulation makes this possible. Foods
that can be prepared on two of three racks at the same time
include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen
convenience foods.
• For three-rack baking, use any combination of rack positions 2, 3, 4,
and 5. For two-rack baking, use rack positions 2 and 4 or positions 3
and 5. Remember that the racks are numbered from bottom to top.
31