Viking F20512 - Manual (Page 12)

23
To Use CONVECTION BAKE Function
1. Arrange the oven rack in the desired position before turning oven on.
2. VGSC models—Set the oven function selector to “CONVECTION
BAKE” and the temperature control knob to desired temperature.
VGCC models—Set the oven temperature control knob to desired
temperature and turn on the convection fan switch.
3. Close the door.
Baking Tips
• Make sure the oven racks are in the desired position before you turn on
the oven.
• DO NOT open the door frequently during baking. Look through the
door window to check doneness whenever possible. If you must open
the door, the best time is during the last quarter of the baking time.
• Bake to the shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the product should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure best
results. Cakes, quick breads, muffins, and cookies should be baked in
shiny, reflective pans for light, golden crusts. Avoid the use of old,
darkened pans. Warped, dented, stainless steel and tin-coated pans
heat unevenly and will not give uniform baking results.
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most of the
rack, rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use the 3rd
and 5th position for more consistent even baking.
• Stagger pans in opposite directions when two racks and several pans
are used in conventional bake. If possible, no pan should be directly
above another.
• Allow 1 to 2 inches of air space around all sides of each pan for
even air circulation.
22
O
p
e
ra
tio
n
BAKE
(Natural Airflow Bake)
Full power heat is radiated from
the U-shaped bake burners in the
bottom of the oven cavity and is
circulated with natural airflow. This
function is recommended for
single rack baking. Many
cookbooks contain recipes to be
cooked in the conventional
manner. Conventional baking is
suitable for dishes that require a high temperature. Use this setting for
baking and casseroles.
CONVECTION BAKE
Heat is radiated from the U-
shaped bake burners in the
bottom of the oven cavity. The
heated air is circulated by one
motorized fan in the rear of the
oven providing a more even
heat distribution. Multiple rack
use is possible for the largest
baking job. When roasting, cool
air is quickly replaced—searing
meats on the outside and retaining more juices and natural flavor on the
inside with less shrinkage. This even circulation of air equalizes the
temperature throughout the oven cavity and eliminates the hot and cold
spots found in conventional ovens.
To Use BAKE Function
1. Arrange the oven rack in the desired position before turning
oven on.
2. VGSC models—Set the oven function selector to “BAKE” and the
temperature control knob to desired temperature.
VGCC models—Set the oven temperature control knob to desired
temperature.
3. Close the door.
natural airflow bake
convection bake
Baking
O
p
e
ra
ti
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n
Single Rack Pan
Placement
Multiple Rack Pan
Placement
Baking