Manualshelf

Use and Care Manual

ManualsBrandsViking ManualsCooking Appliances30 Inch Freestanding Gas Range with 5 Sealed Burners, 4 Cu. Ft. Capacity, Continuous Grates, Self-Clean, ProFlow™ Convection Baffle, SureSpark™ Ignition System, TruGlide™ Oven Racks, and Star-K Certified: Cypress Green, NG
11121314151617181920
11
Broiler burner
Convection
fan
(
3) Oven racks
Ove
n
ligh
ts
Bake burner
2
3
4
5
6
1
Rack Positions
Each oven is equipped with three oven racks (some models include 1 or more TruGlide racks). All ovens have six rack positions.
Position 6 is the farthest from the oven bottom. Position 1 is the closest to the oven bottom. The racks can be easily removed and
arranged at various levels. For best results with conventional baking, DO NOT use more than one rack at a time. It is also
recommended, when using two racks, to bake with the racks in positions 2 and 4 or positions 3 and 5.
Oven Features
Using the Oven
Conventional and Convection Cooking
Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the
conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard. The
user may find other foods that are also prepared more consistently in conventional bake. It is recommended to use this function for
single-rack baking.
Convection Cooking Tips
Convection cooking is a cooking technique which utilizes fan-forced air to circulate throughout the entire oven cavity creating the
optimum cooking environment. Cooking with convection is intended when performing multi-rack baking and for heavier foods.
Below are some tips which will allow you to get the best results out of your oven when cooking with convection.
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (10°C) when using a
convection cooking function.
• Cooking times for standard baking and convection baking will be the same. However, if using convection to cook a single item or
smaller load, then it is possible to have 10-15% reduction in cooking time. (Remember convection cooking is designed for multi-
rack baking or cooking large loads.)
• If cooking items which require longer than 45 minutes, then it is possible to see a 10-15% reduction in cooking time.
• A major benefit of convection cooking is the ability to prepare foods in quantity. The uniform air circulation makes this possible.
Foods that can be prepared on two of three racks at the same time
include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience foods.
• For three-rack baking, use any combination of rack positions 2, 3, 4, and 5. For two-rack baking, use rack positions 2 and 4 or
positions 3 and 5. Remember that the racks are numbered from bottom to top.