Viking MVWD630SBG Use and Care Manual - Page 8

Operation Using the Meat Probe Cable Probe The meat probe monitors the internal temperature of foods placed in the warming drawer -During any preset operating mode, the internal temperature of the meat can be checked. -Insert the probe end completely into the meat. It should not touch the bone, fat, or gristle. Place meat in warming drawer. Handles -Before preheating and while the drawer is open, insert the plug Plug end into the meat probe jack located on the inside right upper wall. NOTE: The meat probe option will not be selectable if not plugged into control. -Press the "Time/Temp/Probe" toggle button until the display shows "Prb". After 2 seconds, the display will change to the probe temperature. -At any time, the "Time/Temp/Probe" toggle button can be pressed to toggle between time (if timer is set), drawer temperature, or meat probe temperature. Moisture Selector For moist heat, slide the moisture selector to the left to close the vents which captures the heat and moisture. For dry heat, slide the moisture selector to the right to open the vents which allows the moist heat to escape. Meat Probe Jack Suggested Heat Settings Food Proofing yeat dough Setting Moisture Setting Moist Bacon Beef, Med - well done Beef, Med rare Bread, hard rolls Bread, soft rolls, danish Biscuits Casseroles Eggs Fish, seafood (grilled) Fried foods Gravy, cream sauces Ham Pancakes Pies, one crust Pies, two crusts Pizza Pork Potatoes, baked Potatoes, mashed Vegetables Plates Plate of Food 3 Dry 2 Moist 1 Moist 3 Dry 2 Moist 2 Moist 2 Moist 2 Moist 2 Moist 3 Dry 2 Moist 2 Moist 3 Moist 2 Moist 2 Dry 3 Dry 2 Moist 3 Moist 2 Moist 2 Moist 1 Dry 2 Moist Condensation The warming drawer is supplied with a system which provides a natural circulation of air. In most cases, this natural circulation will eliminate any observed condensation. However, there will be instances where condensation is observed. This is NOT a sign that the unit is not working properly. Condensation can occur depending on the following factors: • Type of food being cooked -Steam and condensation is a natural by product of cooking any food with high water content, such as frozen food, chicken, etc. -Use a covered container, where practical, when cooking to reduce the amount of condensation that forms. • Length of cooking time -If the unit is going to be used for prolonged periods of time, then additional ventilation may be required. -Do not leave food in the drawer to cool after it has been cooked and has been switched off. -To reduce condensation, ensure the drawer is well heated before placing food in the drawer. • Proper installation ventilation -The drawer needs good ventilation within the installed cabinets to perform per specification. • Type of cabinetry the oven is installed in -Cabinets need to meet specific temperature requirements. • Ambient conditions in the kitchen including humidity and temperature can increase the amount of condensation that forms. 8