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Use and Care Manual

ManualsBrandsViking ManualsCooking Appliances30 Inch Freestanding Dual Fuel Range with 5 Sealed Burners, 4.7 Cu. Ft. Oven Capacity, Continuous Grates, Self-Clean, SureSpark™ Ignition System, Vari-Speed Dual Flow™ Convection, and Star-K Certified: Blackforest Green, NG
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Convection Dehydrate
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits and vegetables. Warm air is circulated by a motorized fan in the
rear of the oven and over a period of time, the water is 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.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils).
3. Set the temperature control to 200°F (93.3°C) and turn on the Oven Selector to CONVECTION BAKE.
Convection Defrost
Air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat. To avoid
sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.
1. Place the frozen food on a baking sheet.
2. Set the oven temperature control knob to “OFF” and turn the Oven Selector knob to CONVECTION BAKE.
Convection Defrost
CAUTION
To avoid sickness and food waste, DO NOT allow
defrosted food to remain in the oven for more than
two hours.
CAUTION
You must carefully check the food during the
dehydration process to ensure that it does not catch
re.