Viking VEDO1302SS Use and Care Manual - Page 8

Product Controls Oven Settings and Functions SELF CLEAN LOW BROIL OFF BAKE TRU CONVEC MED BROIL HI BROIL CONV. BROIL CONV. BAKE CONV. ROAST High-Broil Heat radiates from both broil elements, located in the top of the oven cavity, at full power. The distance between the foods and the broil elements determines broiling speed. For "fast" broiling, food high-broil may be as close as 2 inches (5 cm) to the broil element or on the top rack. "Fast" broiling is best for meats where "rare to medium" doneness is desired. Use this setting for broiling small and average cuts of meat. SELF CLEAN LOW BROIL OFF BAKE TRU CONVEC MED BROIL HI BROIL CONV. BROIL CONV. BAKE CONV. ROAST Medium-Broil Inner and outer broil elements pulse on and off to produce less heat for "slow" broiling. Allow about 4 inches (10 cm.) between the top surface of the food and the broil element. "Slow" broiling is best medium-broil for chicken and ham in order to broil food without over-browning it. Use this setting for broiling small and average cuts of meat. 14 Oven Settings and Functions Low-Broil This mode uses only a fraction of the available power to the inner broil element for delicate top-browning. The inner broil element is on for only part of the time. Use this setting to gently brown meringue on racks 3 or 4 in 3-4 minutes. SELF CLEAN LOW BROIL OFF BAKE TRU CONVEC MED BROIL HI BROIL CONV. BROIL CONV. BAKE CONV. ROAST low-broil Self-Clean The pyrolytic self-cleaning cycle is designed to eliminate the need for scrubbing and scouring food baked onto the oven interior. During this cycle, the oven reaches elevated temperatures in order to burn off soils and deposits. An integral smoke eliminator CSLsEEeLAlFfNclean LcOoWnv. BRroOaILst OoFfFf BAbKaEke coTnRvU. CbOaNkVeEC BcMRboEOrDnoILvil . low BbRrHoOI iIlL CBORmbONreoVIL.dil coCtBnrOAuvNKe. VEc. . high CbOrNoVil. ROAST reduces odors associated with the soil burn-off. A powder ash residue is left in the bottom of the oven after completion of the self- clean cycle. When the oven has cooled, remove any ash from oven surfaces with a damp sponge or cloth. Convection Dehydrate With the selector set to TruConvec and SsEeLlFfCLEAN clean OoFfFf BAbKaEke OFF the temperature control on 200°F LcOoWnv. BRroOaILst coTnRvU. 200 CbOaNkVeEC (93.3°C), warm air is circulated by a BcMRboEOrDnoILvil. motorized fan in the rear of the oven. low CtrOuN. V. coBnAvKeEc. 300 high Over a period of time, the water is BbRrHoOIiIlL CBORmbONreoVIL.dil CbOrNoVil. ROAST 400 removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality, so only fresh, top-quality foods should be used. CLEAN BROIL 500 Convection Defrost With the selector set to TruConvec and the temperature control off, air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat. To CSLsEEeLAlFfNclean LcOoWnv. BRroOaILst OoFfFf BAbKaEke coTnRvU. CbOaNkVeEC BcMRboEOrDnoILvil . low BbRrHoOIiIlL CBORmbONreoVIL.dil coCtBnrOAuvNKe. VEc. . high CbOrNoVil. ROAST selfclean co2n0v0 . roast conv. broil 300 low broil OoFfFf med 4b0r0oil bake CLEAN conv. bake BROIL tru. convec. 500 high broil avoid sickness and food waste, do not allow defrosted food to remain in the oven for more than two hours. 15 Product Controls