Viking F131D - Manual (Page 14)

Convection Defrosting
1. Place the frozen food on a baking sheet.
2. Turn the oven function selector to “CONVECTION BAKE”.
3. Do not set a bake temperature*.
*IMPORTANT:
Do not set the bake temperature. Turning the convection fan on will
accelerate the natural defrosting of the food without the heat.
Cleaning and Maintenance
Any piece of equipment works better and lasts longer when maintained
properly and kept clean. Cooking equipment is no exception. Your oven must
be kept clean and maintained properly.
Oven Surfaces
Several different finishes have been used in your electric oven. Cleaning instructions
for each surface are given below. NEVER USE AMMONIA, STEEL WOOL PADS OR
ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS.
THEY CAN PERMANENTLY DAMAGE YOUR OVEN.
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Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits and vegetables.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the oven; contact a local
store handling speciality cooking utensils).
3. Set the appropriate "low" temperature and turn the selector to Convec. Bake.
To avoid sickness and food waste, do not allow defrosted
food to remain in the oven for more than two hours.
Burn or Electrical Shock Hazard
Make sure all controls are OFF and oven is COOL before
cleaning. Failure to do so can result in burns or electrical shock.
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Conventional/Convection Broiling Chart
Type and Weight Rack Conventional Convection
Cut of Meat Time (Min.) Time (Min.)
BEEF
Sirloin, 1”
12 oz 5
•Rare 9 7
•Medium 11 9
•Well-done 14 11
T-Bone, 3/4” 10 oz 5
•Rare 7 5
•Medium 9 7
•Well-done 11 9
Hamburger, 1/2” 4 oz. 5
•Rare 7 4
•Medium 9 7
•Well-done 11 9
CHICKEN
Bnls Breast
1lb 4 18 15
Bone-in Breast 2 - 2 1/2 lb. 4 20 18
Quarters 2 - 2 1/2 4 18 15
HAM
Ham slice, 1”
1lb. 4 22 18
LAMB
Rib Chops
12 oz. 4 9 7
Shoulder 1lb. 4 7 6
PORK
Loin Chops, 3/4”
1lb. 4 14 12
Bacon 1 lb. 4 8 6
FISH
Salmon Steak
1 lb. 4 9 7
Fillets 1 lb. 4 8 6
WARNING
WARNING