Viking VSOT Use and Care Manual - Page 40

The Lower Oven Operation Convection Roast Using the Lower Oven CAUTION Due to the concealed heating element in the bottom oven, DO NOT cover or line the bottom of the oven with foil. From the Lower Oven main menu: convection roast Convection Roast uses the same heating elements as Roast. However, unlike Roast, Convection Roast utilizes the convection fan and heater in the back of the oven to help heat and circulate the air throughout the cook cavity. 1. Use the touch screen to select the desired oven mode: Convection Bake, Convection Roast, Broil, Roast, Bake, Warm, or Proof. Once a cooking mode is selected, the mode screen displays a bar with the mode you have chosen, a timer section, an oven temperature section, and a probe section (see page 42 for using the oven probe). Any item cooked under Roast can be prepared using Convection Roast and vice versa. As a general rule, items cook about 33% faster under Convection Roast than Roast. The temperature should be reduced by 25° F. Additional Settings Two additional settings increase the versatility of your oven. Warm In the Warm setting, the Lower Oven becomes a warming drawer, using top and bottom heat to keep the cook cavity at 145º F, the perfect environment for holding foods at just the right temperature until serving time. Because foods cook individually and rapidly in the Speedcook Oven, you will want to use the Warm setting to hold dishes cooked first until the entire meal is ready to serve. Scroll down to see more functions. Proof The Proof setting uses heat from the top and bottom of the oven to keep the cook cavity at the perfect temperature for yeast dough to rise: 90º to 105° F. Some doughs may require moisture to proof correctly. If moisture is needed, place a sheet pan of water under the lower rack. 40