Viking MVSOE630BG Use and Care Manual - Page 13

Using the Oven Bake Traditionally, baking is to cook with dry heat. Hot air from the top and bottom of the oven envelops the food in a radiant dry heat, which combines with a little moisture from the food to become a circulating vapor in the oven. Convection Bake Convection Bake uses the same heating elements as Bake, with the addition of a convection fan and heater in the back of the cook cavity. This fan and heater help heat and circulate the air evenly throughout the chamber to produce superior browning and crisping. Any food cooked in the Bake mode can also be prepared using Convection Bake and vice versa. In general, items cooked in Convection Bake will cook about 33% faster than when cooked in Bake. The temperature should be reduced by 25° F. TruConv (TruConvec™) The rear element only operates at full power. There is no direct heat from the bottom or top elements. The motorized fan in the rear of the oven circulates air in the oven cavity for even heating. Use this setting for foods that require gentle cooking such as pastries, souffles, yeast breads, quick breads and cakes. Breads, cookies, and other baked goods come out evenly textured with golden crusts. No special bakeware is required. Use this function for single-rack baking, multiple-rack baking, roasting, and preparation of complete meals. This setting is also recommended when baking large quantities of baked goods at one time. bake convection bake TruConvec 13