Viking F20143D - Manual (Page 15)

Proofing (48” W. Ranges only)
This setting is designed for allowing yeast dough to rise at a temperature
between 85°F (29°C) and 100°F ( 38°C). Yeast doughs rise or “proof”
best when the temperature is between 85°F (29°C) and 100°F (38°C). To
make sure the dough is warm enough, cover the bowl loosely with plastic
wrap and/or cloth towel. Turn the oven function selector to “PROOF”.
Turn temperature control until the oven light comes on (typically around
200 degrees on the knob setting). Place the bowl on the center rack of
the oven and close the door. When you think the dough has doubled in
size, lightly poke 2 fingers about 1/2” (1.3cm) into the dough. If the
indentation remains, the dough has risen enough.
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Convection Dehydration
This oven is designed not only to cook, but also to dehydrate fruits and
vegetables.
•Prepare the food as recommended.
•Arrange the food on drying racks. (Not included with oven; contact a
local store handling specialty cooking utensils.)
•Set the appropriate “low” temperature and turn the Oven Function
selector to CONV BAKE.
Convection Defrosting
•Place the frozen food on a baking sheet.
•Set Temperature Control “OFF”.*
•Turn Oven Function selector to CONV BAKE.
*IMPORTANT: Do not turn the Temperature Control on. Turning the
convection fan on will accelerate the natural defrosting of the food
without the heat.
*WARNING: To avoid sickness and food waste, do not allow defrosted
food to remain in the oven for more than two hours.
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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
(2.54 cm)
•Rare 9 7
•Medium 11 9
•Well-done 14 11
T-Bone, 3/4” 10 oz 5
(1.9 cm)
•Rare 7 5
•Medium 9 7
•Well-done 11 9
Hamburger, 1/2” 4 oz. 5
(1.3 cm)
•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
(2.54 cm)
LAMB
Rib Chops
12 oz. 5 9 7
Shoulder 1lb. 5 7 6
PORK
Loin Chops, 3/4” 1lb.
4 14 12
(1.9 cm)
Bacon 1 lb. 4 8 6
FISH
Salmon Steak
1 lb. 5 9 7
Fillets 1 lb. 5 8 6
Cleaning and Maintenance
Any piece of equipment works better and lasts longer when maintained
properly and kept clean. Cooking equipment is no exception. Your range
must be kept clean and maintained properly. Make sure all controls are
in the “off” position. Disconnect power if you are going to clean
thoroughly with water.