Viking F1484D - Manual (Page 7)

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Oven Operation
•Convection Bake: Heat is radiated from the
bake element in the bottom of the oven cavity
and is circulated by the motorized fan in the
rear of the oven. It provides more even heat
distribution throughout the oven cavity for all
uses. Multiple rack use is possible for the
largest baking job.
•TruConvec TM : An element located around the
fan in the rear of the oven is the only heat source.
•Maxi-Broil: The broil element at the top of the oven operates at full
power.
•Mini-Broil: Only the center broil element operates for partial power.
The setting is designed for “slow” broiling.
•Convection Broil: Exactly the same as regular broiling with the
additional benefit of air circulation by the motorized fan in the rear of
the oven. The cool air is quickly replaced-improving the already high
performance of the infrared broil burner.
•Self-Clean: This range features an automatic pyrolytic self-cleaning
cycle. During this cycle, the oven reaches elevated temperatures in
order to burn off soils and deposits. An integral smoke eliminator
reduces odors associated with the soil burn-off.
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CONVECTION DEHYDRATE
With the temperature control on
175°F (79.4°C), warm air is radiated
from the bake element in the bottom
of the oven cavity and is circulated by
a motorized fan in the rear of the
oven. 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.
CONVECTION DEFROST
With 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 avoid sickness and food
waste, do not allow defrosted food to
remain in the oven for more than two
hours.
Oven Function Selector
Each oven has an oven function selector. There are five settings on the
selector.
•Bake: Heat is radiated from the bake element in the bottom of the
oven cavity and is circulated with natural airflow. This is your
traditional bake setting. Use this setting for baking and roasting on a
single rack, preferably in the center of the oven.
Temperature Controls
Each oven has a temperature control dial. The
control can be used be set at any temperature
from 150°F to 550°F, broil, or self-clean. Always
be sure the controls are in the “Off” position
when the oven is not in use.