Viking VCSO210SS Use and Care Manual - Page 14

Please Read and Follow

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Getting Started IMPORTANT - Please Read and Follow require little change. Note information in all of the charts in the cookbook for all cooking options that use Steam Convection (Roast, Convenience Foods, Broil) and Steam (Cook, Reheat, Keep Warm and Proof). • Always attend the oven when in use. • Use utensils/cookware suitable for the cooking mode as described on pages 17-21. • Ventilate the room to allow the steam to dissipate. • Refer to the charts in the Combi Steam/Convect™ Oven Cookbook for recommended cooking settings and times. • After cooking and the oven has cooled, remove and empty the reservoir, wipe oven cavity with a soft cloth or sponge. Wait a few minutes, then empty the drip tray. For Steam Cooking COOKING TECHNIQUES Baking tray, High rack, Steam basket Place food in steam basket on high rack in baking tray so steam reaches all sides and cooking is even. For faster cooking, use upper level in oven. Foods crowded together will take longer to cook, so position with enough space between items to allow the steam to circulate. Covering Covering is not necessary in most cases. If a cover is required, aluminum foil is recommended to keep food from becoming wet. Door For accurate cooking times, keep the door closed. Stir Sometimes soups or casseroles reheated without covering look watery after cooking. Appearance will be better if stirred well. Stand Standing time is recommended after cooking to allow heat to disperse equally throughout the food. Do not allow to stand in the oven for a long time; food may be overcooked or wet from the residual steam. E 12

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E
Getting Started
require little change. Note information in all of the charts in the
cookbook for all cooking options that use Steam Convection (Roast,
Convenience Foods, Broil) and Steam (Cook, Reheat, Keep Warm
and Proof).
• Always attend the oven when in use.
• Use utensils/cookware suitable for the cooking mode as de
-
scribed on pages 17-21.
• Ventilate the room to allow the steam to dissipate.
• Refer to the charts in the Combi Steam/Convect™ Oven Cook
-
book for recommended cooking settings and times.
• After cooking and the oven has cooled, remove and empty the
reservoir, wipe oven cavity with a soft cloth or sponge. Wait a
few minutes, then empty the drip tray.
For Steam Cooking
COOKING TECHNIQUES
Baking tray,
High rack,
Steam basket
Place food in steam basket on high rack in bak-
ing tray so steam reaches all sides and cooking
is even. For faster cooking, use upper level in
oven. Foods crowded together will take longer
to cook, so position with enough space between
items to allow the steam to circulate.
Covering
Covering is not necessary in most cases. If a
cover is required, aluminum foil is recommended
to keep food from becoming wet.
Door
For accurate cooking times, keep the door
closed.
Stir
Sometimes soups or casseroles reheated without
covering look watery after cooking. Appearance
will be better if stirred well.
Stand
Standing time is recommended after cooking
to allow heat to disperse equally throughout
the food. Do not allow to stand in the oven for
a long time; food may be overcooked or wet
from the residual steam.
IMPORTANT–
Please Read and Follow
12