Viking F20537 - Manual (Page 11)

Surface Operation
20 21
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Broil element
Oven light
6
5
4
3
2
1
TruConvec™ element
(behind baffle)
One TruGlide™
rack
Two tilt-proof
racks
Concealed bake element
Oven light
Oven Features
Food Start at setting Complete at setting
Rice Hi - cover, bring water
to a boil Lo - cover, finish timing
according to directions
Chocolate Lo - until melted
Candy Lo - cook Follow recipe
Pudding,
pie filling Lo - cook according to
directions
Eggs - in shell
fried
poached
Hi - cover, bring to boil
Hi - until pan is hot
Hi - bring water to boil OFF - let set to desired doneness
Lo - Med, cook to desired doneness
Lo - finish cooking
Sauces Hi - melt fat Lo-Med, finish cooking
Soups, stews Hi - heat up liquid Lo-Med, finish cooking
Vegetables Hi - preheat skillet Lo-Med, finish cooking until
desired tenderness is reached
Breads - french
toast, pancakes Med-Hi, preheat
skillet Lo - cook to desired browness
Cooked cereals,
grits, oatmeal Hi - cover, bring water
to a boil Lo-Med, add cereal and cook
according to directions
Bacon, sausages Hi - preheat skillet Med - cook to desired doneness
Swiss steaks Hi - melt fat,
Med-Hi - to brown meat Lo - add liquid, cover, simmer
until tender
Chicken, fried Hi - melt fat
Med-Hi - to brown crust Lo - cook until tender
Hamburgers,
pork chops Hi - preheat skillet Med - to brown meat and cook to
desired browness
Pasta Hi - bring salted water
to a boil, add pasta
slowly Med - maintain boil until tender
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Rack Positions
Each oven is equipped with three tilt-proof 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.
Surface Cooking Guide - Suggested Heat Settings