Viking F20362B - Manual (Page 7)

10 9
TruConvec ™
The rear element only
operates at full power.
There is no direct heat
from the bottom or top
elements. The motorized
fan in the rear of the
oven circulates air in the
oven cavity for even
heating. Use this setting
for foods that require
gentle cooking such as
pastries, souffles, yeast
breads, quick breads and cakes. Breads, cookies, and other
baked goods come out evenly textured with golden crusts. No
special bakeware is required. Use this function for single rack
baking, multiple rack baking, roasting, and preparation of
complete meals. This setting is also recommended when
baking large quantities of baked goods at one time.
Oven Settings and Functions Oven Settings and Functions
Convection Roast*
The convection element
runs in conjuction with
the inner and outer broil
elements.The reversible
convection fan runs at a
higher speed in each
direction.This transfer of
heat (mainly from the
convection
element)
seals moisture inside of
large roasts. A time
savings is gained over
existing, single fan convection roast modes. Use this setting for
whole turkeys, whole chickens, hams, etc.
TruConvec
OFF
BAKE
TRU
CONVEC LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
convection roast
OFF
BAKE
TRU
CONVEC LOW
BROIL
CONV.
BAKE
SELF CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
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C
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P
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TM
Convection Bake
The bottom element
operates at full power,
and the top broil
element operates at
supplemental power.
The heated air is
circulated
by the
motorized fan in the
rear of the oven
providing a more even
heat distribution. This
even circulation of air
equalizes the temperature throughout the oven cavity and
eliminates the hot and cold spots found in conventional
ovens. A major benefit of convection baking is the ability to
prepare food in quantity using multiple racks – a feature not
possible in a standard oven. 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.
With this heating method, foods can be baked and roasted at
the same time with minimal taste transfer, even when
different dishes are involved, such as cakes, fish or meat. The
hot air system is especially economical when thawing frozen
food. Use this setting for baking and roasting.
convection bake
OFF
BAKE
TRU
CONVEC LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST
Convection Broil*
The top element
operates at full power.
This function is exactly
the same as regular
broiling
with the
additional benefit of air
circulation
by the
motorized fan in the
rear of the oven. Smoke
is reduced since the
airflow also reduces
peak temperatures on
the food. Use this setting for broiling thick cuts of meats.
*This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
convection broil
OFF
BAKE
TRU
CONVEC LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL CONV.
BROIL
CONV.
ROAST