Viking Quick Reference Guide
Designer Series
Built-In Electric Single and Double Oven
Convection Bake
The bottom element oper-
ates at full power, and the
top broil element operates
at supplemental power.
The heated air is circulated
by the motorized fan in
the rear of the oven pro-
viding a more even heat
distribution. This even
circulation of air equalizes
the temperature through-
out the oven cavity and
eliminates the hot and
cold spots found in conventional ovens. A major benefit of convection baking is
the ability to prepare food in quantity using multiple racks – a feature not possible
in a standard oven. When roasting, cool air is quickly replaced, searing meats on
the outside and retaining more juices and natural flavor on the inside with less
shrinkage. With this heating method, foods can be baked and roasted at the same
time with minimal taste transfer, even when different dishes are involved, such as
cakes, fish or meat. The hot air system is especially economical when thawing
frozen food. Use this setting for baking and roasting.
Convection Roast*
The convection element
runs in conjuction with the
inner and outer broil ele-
ments. The reversible con-
vection fan runs at a high-
er speed in each direction.
This transfer of heat (main-
ly from the convection ele-
ment) seals moisture
inside of large roasts.
A time savings is gained
over existing, single fan convection roast modes. Use this setting for whole turkeys,
whole chickens, hams, etc.
Convection Broil*
The top element operates at full
power. This function is exactly the
same as regular broiling with the
additional benefit of air circulation
by the motorized fan in the rear of
the oven. Smoke is reduced since
the airflow also reduces peak
temperatures on the food. Use
this setting for broiling thick cuts
of meat.
*This function uses a high-speed convection
fan for optimum cooking performance.
Some noise may be noticed from this high fan speed. This is normal.
High-Broil
Heat radiates from both broil ele-
ments, located in the top of the
oven cavity, at full power. The dis-
tance between the foods and the
broil elements determines broiling
speed. For "fast" broiling, food
may be as close as 2 inches to the
broil element or on the top rack.
"Fast" broiling is best for meats
where "rare to medium" done-
ness is desired. Use this setting for
broiling small and average cuts of
meat.
Medium-Broil
Inner and outer broil elements
pulse on and off to produce less
heat for “slow” broiling. Allow
about 4 inches between the top
surface of the food and the broil
element. "Slow" broiling is best
for chicken and ham in order to
broil food without over-browning
it. Use this setting for broiling
small and average cuts of meat.
Self-Clean
The pyrolytic self-cleaning cycle is designed to eliminate the need for
scrubbing and scouring food baked onto the oven interior. During this
cycle, the oven reaches elevated temperatures in order to burn off soils
and deposits. An integral smoke eliminator reduces odors associated
with the soil burn-off. A powder ash residue is left in the bottom of the
oven after completion of the self-clean cycle. When the oven has cooled, remove any ash
from oven surfaces with a damp sponge or cloth.
Convection Dehydrate
With the selector set to TruConvec and the tempera-
ture control on 150ÞF (65.6Þ C), warm air is circulat-
ed by a motorized fan in the rear of the oven. 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.
Convection Defrost
With the selector set to convection cook and the
temperature control off, air is circulated by a motor-
ized 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.
VIKING RANGE CORPORATION
111 Front Street • Greenwood, Mississippi 38930 USA • (662) 455-1200
http://www.vikingrange.com
