Viking Quick Reference Guide
Co vectio Bake
Th bottom l m nt op r-
at s at full pow r, and th
top broil l m nt op rat s
at suppl m ntal pow r.
Th h at d air is circulat d
by th motoriz d fan in th
r ar of th ov n providing
a mor v n h at distribu-
tion. This v n circulation
of air qualiz s th t mp r-
atur throughout th ov n
cavity and liminat s th
hot and cold spots found in
conv ntional ov ns. A major b n fit of conv ction baking is th ability to pr par
food in quantity using multipl racks – a f atur not possibl in a standard ov n.
Wh n roasting, cool air is quickly r plac d, s aring m ats on th outsid and r tain-
ing mor juic s and natural flavor on th insid with l ss shrinkag . With this h at-
ing m thod, foods can b bak d and roast d at th sam tim with minimal tast
transf r, v n wh n diff r nt dish s ar involv d, such as cak s, fish or m at. Th hot
air syst m is sp cially conomical wh n thawing froz n food. Us this s tting for
baking and roasting.
Co vectio Roast*
Th conv ction l m nt
runs in conjuction with th
inn r and out r broil l -
m nts. Th r v rsibl con-
v ction fan runs at a high r
sp d in ach dir ction. This
transf r of h at (mainly from
th conv ction l m nt)
s als moistur insid of
larg roasts. A tim savings
is gain d ov r xisting, sin-
gl fan conv ction roast
mod s. Us this s tting for whol turk ys, whol chick ns, hams, tc.
Co vectio Broil*
Th top l m nt op rat s at full
pow r. This function is xactly th
sam as r gular broiling with th
additional b n fit of air circulation
by th motoriz d fan in th r ar of
th ov n. Smok is r duc d sinc
th airflow also r duc s p ak t m-
p ratur s on th food. Us this s t-
ting for broiling thick cuts of m at.
*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
H at radiat s from both broil l -
m nts, locat d in th top of th
ov n cavity, at full pow r. Th dis-
tanc b tw n th foods and th
broil l m nts d t rmin s broil-
ing sp d. For "fast" broiling,
food may b as clos as 2 inch s
to th broil l m nt or on th top
rack. "Fast" broiling is b st for
m ats wh r "rar to m dium"
don n ss is d sir d. Us this s t-
ting for broiling small and av rag
cuts of m at.
Medium-Broil
Inn r and out r broil l m nts
puls on and off to produc l ss
h at for “slow” broiling. Allow
about 4 inch s b tw n th top
surfac of th food and th broil
l m nt. "Slow" broiling is b st
for chick n and ham in ord r to
broil food without ov r-browning
it. Us this s tting for broiling
small and av rag cuts of m at.
Self-Clea
Th pyrolytic s lf-cl aning cycl is d sign d to liminat th n d for
scrubbing and scouring food bak d onto th ov n int rior. During this
cycl , th ov n r ach s l vat d t mp ratur s in ord r to burn off soils
and d posits. An int gral smok liminator r duc s odors associat d
with th soil burn-off. A powd r ash r sidu is l ft in th bottom of th
ov n aft r compl tion of th s lf-cl an cycl . Wh n th ov n has cool d, r mov any ash
from ov n surfac s with a damp spong or cloth.
Co vectio Dehydrate
With th s l ctor s t to TruConv c and th t mp ra-
tur control on 150°F (65.6°C), warm air is circulat d
by a motoriz d fan in th r ar of th ov n. Ov r a p ri-
od of tim , th wat r is r mov d from th food by
vaporation. R moval of wat r inhibits growth of
microorganisms and r tards th activity of nzym s. It is important to r m mb r that d hy-
dration do s not improv th quality, so only fr sh, top-quality foods should b us d.
Co vectio Defrost
With th s l ctor s t to conv ction cook and th t m-
p ratur control off, air is circulat d by a motoriz d fan
in th r ar of th ov n. Th fan acc l rat s natural
d frosting of th food without h at. To avoid sickn ss
and food wast , do not allow d frost d food to
r main in th ov n for mor than two hours.
©2006 VIKING RANGE CORPORATION
111 Front Str t • Gr nwood, Mississippi 38930 USA • (662) 455-1200
www.vikingrang .com
