Touch pad functions – Viking F20366B User Manual

Page 7

TruConvec™

With this function, only the rear
element operates at full power.
There is no direct heat from the
bottom or top elements, and
the motorized fan in the rear of
the oven circulates for even
heating. Use this setting for
foods

that

require

gentle

cooking, such as pastries,
soufflés, yeast breads, quick
breads, and cakes. This setting
produces breads, cookies, and
other baked goods with an

even texture and 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 preparing large
quantities of baked goods at one time.

Convection Bake

With this function, the bottom
element operates at full power,
and the top broil element
operates

supplemental

power. The motorized fan in the
rear of the oven circulates
heated air, 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 larger quantities using multiple racks. When roasting using this
setting, 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.

Touch Pad Functions

Convection Broil

Using this function, the top
element operates at full
power. This function is exactly
the same as regular broiling
with the additional benefit of
air

circulation

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 meat.

Convection Roast

With this function, the
convection element runs in
conjunction with the inner
and outer broil elements.
The reversible convection
fan runs at a higher speed
in each direction, allowing
the moisture to be sealed
inside large cuts of meat,
such as roasts. This saves
time when compared with
single fan convection roast
modes. Use this setting for
whole turkeys, whole
chickens, and roasts.

NOTE: Because 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.

Defrost

With the temperature control off, a motorized fan in the
rear of the oven circulates air. This fan accelerates natural
defrosting of the food without heat.

NOTE: To avoid sickness and food waste, do not allow
defrosted food to remain in the oven for more than
two hours.

TruConvec

convection bake

convection broil

convection roast