Viking F131D - Manual (Page 10)

Rack Positions
Each oven is equipped with three tilt-proof racks. The VGSO100 oven has six rack
positions and the VGSO166 has four. Position 6 (VGSO100) or 4 (VGSO166) 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.
VGSO100
6
5
4
3
2
1
18 19
To Bake:
1. Arrange the oven racks in the desired position BEFORE heating the oven. If
cooking on two racks at the same time, use rack positions 2 and 4 in the
VGSO166 or rack positions 2 and 4 or positions 3 and 5 in the VGSO100.
2. Turn the function selector to desired function
3. Set the temperature control to the desired temperature.
4. Place the food in the oven after preheating. Preheating is complete when
the oven indicator light goes out on the VGSO100 or when the tone sounds
on the VGSO166.
VGSO166
4
3
2
1
Baking Tips
•As a general rule, to convert conventional recipes to convection recipes,
reduce the temperature by 25°F and the cooking time by approximately 10 to
15%.
•Some recipes, especially those that are homemade, may require adjustment
and testing when converting from standard to convection modes. If unsure
how to convert a recipe, begin by preparing the recipe in conventional bake.
After achieving acceptable results, follow the convection guidelines listed for
the similar food type. If the food is not prepared to your satisfaction during
the first convection trial, adjust only one recipe variable at a time (cooking
time, rack position, or temperature) and repeat the convection test. Continue
adjusting one recipe variable at a time until satisfactory results are achieved.
•Make sure the oven racks are in the desired positions before you turn the
oven on.
•For best results, always preheat the oven.
•Do not open the oven door frequently during baking. If you must open the
door, the best time is during the last quarter of the baking time.
•Bake to 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 clean when done.
•Use good quality baking pans and sizes recommended in the recipe; warped,
dented, or burned pans should not be used.
•Shiny metal pans are preferred for baking items such as cakes, cookies, and
muffins because they produce light, golden crusts due to heat being reflected
by the metal.
•Glass pans may also be used for cake baking. Reduce the oven temperature
by 25°F when using a glass pan, but bake for the same amount of time called
for in the recipe.
•Pies are best baked in pans which absorb and hold heat. Glass, enamel, dull-
finished metal, and porcelain enamel finish give pies a golden brown crust.