Viking RVER3301 Use and Care Manual - Page 12

Using the Oven WARNING NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven and may cause carbon monoxide poisoning. Do not cook directly on the oven bottom. Always use oven racks when cooking in the oven. Aluminum foil linings or cooking on the oven bottom may trap heat, causing damage to the oven bottom or a fire hazard. Preheat For best results, it is extremely important that you preheat your oven to the desired cooking temperature before placing food items in the oven to begin cooking. In many cooking modes, partial power from the broiler is used to bring the oven to the preheat temperature. Therefore, placing food items in the oven during the preheat mode is not recommended. The Viking Rapid Ready™ Preheat System is engineered so that the oven is brought to the desired set temperature in a manner which will provide the optimum cooking environment based on the OFUVNENCTION selected cooking mode in the shortest possible time. For instance, the preheat mode for TruConvec™ is designed to be brought up to the set point temperature in a OTEVMENPERATURE different manner than the preheat mode for conventional bake. This is because TruConvec is designed for multi-rack baking. So it is extremely critical that all rack positions have reached the desired cooking temperature. As a result, it is normal for oven to take slightly longer for the oven to preheat to 350°F in TruConvec mode when compared to the amount of time it takes to preheat the oven cavity to 350°F in conventional bake mode. Also, preheat time can vary based on some external factors such as room temperature and power supply. A significantly colder room temperature or a power supply less than 240 VAC can lengthen the time it takes for the oven to reach the desired set temperature. Rapid Ready Preheat provides one of the fastest preheat times - so your oven is ready to begin cooking when you are. Pan Placement Tips • When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results. • When baking on more than one rack, it is recommended to use one of the convection modes and the 2nd and 4th positions or the 3rd and 5th positions for more even baking. When baking on three racks, use any combination of positions 2, 3, 4, and 5 for more consistent results. • Stagger pans in opposite directions when two racks and several pans are used in conventional bake. If possible, no pan should be directly above another. • Allow 1 to 2 inches of air space around all sides of each pan for even air circulation. Single Rack Pan Placement Multiple Rack Pan Placement 12