Viking F131D - Manual (Page 9)

When COOK TIME is set before the BAKE TEMP, the bake L.E.D. indicator light
in the upper left corner and the --:-- of the display will light after 5 seconds
prompting the setting of the BAKE TEMP using the buttons. The temperature will
default to 350°F when either button is pressed. Tapping the UP or DOWN button
will increase or decrease the temperature in 5-degree increments. The
temperature will increase or decrease in 25-degree increments when the button
is pressed and held down. The temperature can be set from a low of 170°F to a
high of 550°F. The oven set temperature and bake indicator light will be
displayed during the baking process. The bake function may be terminated by
pressing CANCEL once. COOK TIME will be terminated and the time of day
displayed if the temperature is not set within 30 seconds. When COOK TIME
reaches 0:00 three tones will sound every 12 seconds until the timer is canceled
by pressing TIME for three seconds, pressing CANCEL, or until ten minutes has
elapsed.
HI/LO Broil
1. Press BROIL HI/LO once. A single tone will sound, the broil indicator light
will appear in the lower left corner and “---” will light indicating the broil
function has been accessed.
2. Press UP button for high broil or the DOWN button for low broil. HI will
appear if the UP button is pressed; LO will appear if the DOWN button is
pressed. The oven function selector must be turned to either the BROIL or
CONVECTION BROIL position.
3. BROIL will terminate if the HI/LO BROIL is not selected within 30 seconds.
BROIL can also be terminated by pressing CANCEL. once.
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Natural Airflow Baking
Conventional baking/roasting is particularly suitable for preparing baked goods
and foods which vary in surface texture and consistency. Many cookbooks
contain recipes to be cooked in the conventional manner. This type of baking is
only recommended for single-rack baking.
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Kitchen Equivalents and Metrics
Measure Equivalent Metric*
1 tablespoon 3 teaspoons 15 mL
2 tablespoons 1 ounce 30 mL
1 jigger 1 1/2 ounces 45 mL
1/4 cup 4 tablespoons 60 mL
1/3 cup 5 tbsp. plus 1 tsp. 80 mL
1/2 cup 8 tablespoons 125 mL
1 cup 16 tablespoons 250 mL
1 pint 2 cups 30 grams
1 pound 16 ounces 454 grams
2.21 pounds 35.3 ounces 1 kilogram
*Rounded for easier measuring
Natural Airflow Baking/ Convection Baking
Preheating
Preheating the oven is not necessary when using temperatures below 250°F.
When baking items which require temperatures above 250°F, it is extremely
important that you preheat the oven.
•When the desired temperature has been reached on the VGSO100 model, the
indicator light will cycle off indicating the oven has been preheated.
•When the desired temperature has been reached on the VGSO166 model, a
tone will sound indicating the oven has preheated.
Cooking With Your Oven
Convection Baking
For convection baking, the oven function selector must be turned to
CONVECTION BAKE.
Convection baking is the process of cooking food with a flow of heated air
circulating throughout the oven cavity. The even circulating of this air equalizes
the temperature throughout the oven cavity and eliminates the hot and cold
spots found in conventional ovens. This feature can make a significant difference
in foods prepared in the oven. A major benefit of convection baking is the ability
to prepare food in quantity. The uniform air circulation makes this possible . . . a
feature not possible in a standard oven. With this heating system, the air is
distributed evenly throughout the oven by the hot air fan. The heat therefore
reaches the food to be baked or roasted more quickly. With this heating method,
foods can be baked and roasted at the same time with minimal flavor transfer,
even when different dishes are involved, such as cakes, fish, or meat.