Viking VDOF730SS Use and Care Manual - Page 10

Product Controls Oven Settings and Functions WARNING FRENCH DOOR MODELS Make sure control knobs are in proper place before using oven. With the knobs removed, the LED lights around the knobs are visible and may cause permanent damage to your eyes. Exposure to LED lights can cause irreparable harm to the retina of the human eye. Temperature Control 200 Each oven has a separate temperature control dial and a separate oven function selector. The controls can be set at any temperature from 200° F (93.3° C) to 550° F (287.8° C). There are separate 300 settings for broiling and self-cleaning. Always be sure the controls are in the OFF position when the ovens are not in use. Interior Oven Light Control The upper and lower ovens have interior oven lights that are controlled by one switch on the control panel. Push the switch to turn the interior oven lights on and off. OFF CLEAN BROIL 500 400 OVEN LIGHT Two-Element Bake Full power heat is radiated from the bake element in the bottom of the oven cavity and supplemental heat is radiated from the broil element. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking/ roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and casseroles. SELF CLEAN LOW BROIL OFF BAKE TRU CONVEC MED BROIL HI BROIL CONV. BROIL CONV. BAKE CONV. ROAST 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. Convection Bake The bottom element operates at full power, and the top broil element operates at supplemental power. The heated air is circulated by the motorized fan in the rear of the oven providing a more even heat distribution. This even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens. A major benefit of convection baking is the ability to prepare food in quantity using multiple racks - a feature not possible in a standard oven. When roasting, cool air is quickly replaced, searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage. With this heating method, foods can be baked and roasted at the same time with minimal taste transfer, even when different dishes are involved, such as cakes, fish or meat. The hot air system is especially economical when thawing frozen food. Use this setting for baking and roasting. 10 two-element bake SELF CLEAN LOW BROIL OFF BAKE TRU CONVEC MED BROIL HI BROIL CONV. BROIL CONV. BAKE CONV. ROAST TruConvec SELF CLEAN LOW BROIL OFF BAKE TRU CONVEC MED BROIL HI BROIL CONV. BROIL CONV. BAKE CONV. ROAST convection bake