Convection Bake - Viking Range Tuscany TVDR4806B Use And Care Manual

Using the Oven

Convection Bake

Convection cooking is a cooking technique which utilizes fan forced air to circulate heat throughout the entire oven creating the optimum
cooking environment. Cooking with convection is recommended when performing multi-rack baking and for baking heavier foods. Below are
tips which will allow you to get the best results out of our oven when cooking with convection.
Convection Cooking Tips
• 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
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 benefi t 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 or three racks at the same time include: pizza, cakes, cookies, biscuits, muffi ns, rolls, and frozen convenience foods.
• Items cooked in a convection function can be easily over-baked. This being the case, it is usually a good idea to pull items out of the oven just
before they seem to be done. Items will continue to cook right afer they are set out of the oven.
To use CONVECTION BAKE function
1. Arrange the oven rack in the desired position before turning oven on.
2. Set the oven selector knob to the convection bake function, and set the oven temperature control knob to desired temperature.
3. Close the door. Allow oven to preheat.
4. Once preheated, carefully place prepared item(s) on rack.
5. Close the door. Bake to desired cooking time and/or doneness.
14
for
multi-rack baking or cooking large