Viking VSOC530 Use and Care Manual - Page 20

Manual Cooking The Manual cooking option allows you the freedom to choose and explore the full range of cooking features the Combi Steam/Convect™ Oven has to offer. Each manual cooking option is equipped with its specialized function to ensure optimum cooking performance. Please see the below Manual cooking option explanations to begin your exploration! 1. Convection Bake - In the convection bake function, dry heated air is circulated to ensure even cooking throughout the food of choice. This function is representative of traditional convection ovens and best used for baked goods or convenience items. Examples: cookies, cakes, biscuits, pizza, chicken nuggets 2. Convection Broil - The convection broil function incorporates dry heated air that is directed from above the food (top of oven cavity). This broiling function allows for shorter cooking times due to the concentration of the heat. This function is best used for browning, searing, or melting. Examples: cheese topping, steak, vegetables 3. Steam Roast - In this function, the steam that is injected into the cavity is "superheated" steam. Typical steam temperature is 212°F. With "superheated" steam, the temperature of the steam is heightened to levels of up to 485°F; thus allowing for the benefits of steam moisture and the browning effect of the high temperature. This "superheated" steam circulates in the cavity to ensure even cooking. This function is best used for meats, potatoes, or larger items that would require the even cooking effects and browning or outer edge crispness. Examples: chicken (whole), sweet potato, roast 4. Steam Grill - The steam grill function utilizes the "superheated" steam, but in a targeted manner, coming from above in the oven cavity. This pinpoint guidance allows for the benefit of steam as well as being able to concentrate the "superheated" steam temperature to accomplish browning and multiple cooking options. With this function, you are able to grill and sauté while enjoying the benefits of steam. Examples: fish, vegetables, onions, steak 5. Steam - The steam function consists of water vapor at a temperature of 212°F injected into the oven cavity to allow for a nutrient saving cooking option. Steaming provides moisture and tenderness to foods that may otherwise dry out or become tough by using traditional cooking methods. This function is best used for vegetables, fish, or meats. Examples: broccoli, salmon, cod, chicken 6. Steam Refresh - Steam Refresh utilizes low temperature steam that brings back to life or "refreshes" food that may be a day old or yesterday's leftovers. The injection of gentle steam can help to restore foods back to states of when they were first fresh. This function is best used with firm breads, rice, noodles, vegetables, or meats. Examples: French bread, brown rice, spaghetti noodles, broccoli, hamburgers Operation E 20