Viking F20686 - Manual (Page 17)

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Using the Oven
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Conventional and Convection Cooking
Because of variations in food density, surface texture and consistency,
some foods may be prepared more successfully using the conventional
bake setting. For this reason, conventional baking is recommended
when preparing baked goods such as custard. The user may find other
foods that are also prepared more consistently in conventional bake.
This is perfectly normal. Convection cooking is a cooking technique
which utilizes fan forced air to circulate heat throughout the entire
oven creating the optimum cooking environment. Cooking with
convection is intended when performing multi-rack baking and for
baking heavier foods. Below are tips which will allow you to get the
best results out of your oven when cooking with convection.
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25°F (-3.9°C) and the cooking
time by approximately 10 to 15%.
• Cooking times for standard baking and convection baking will be the
same. However, if using convection to cook a single item or smaller
load, then it is possible to have 10-15% reduction in cooking time.
(Remember convection cooking is designed for multi-rack baking or
cooking large loads.)
• If cooking items which require longer than 45 minutes, then it is
possible to see a 10-15% reduction in cooking time. This is especially
true for large items cooked in the convection roast function.
• A major benefit of convection cooking is the ability to prepare foods
in quantity. The uniform air circulation makes this possible. Foods that
can be prepared on two of three racks at the same time include: pizza,
cakes, cookies, biscuits, muffins, rolls, and frozen convenience foods.
• For three-rack baking, use any combination of rack positions 2, 3, 4,
and 5. For two-rack baking, use rack positions 2 and 4 or positions
3 and 5. Remember that the racks are numbered from bottom to
top. See “Oven Features” illustration.
• Items cooked in a convection function can be easily over-baked. This
being the case, it is usually a good idea to pull items out of the oven
just before they seem to be done. Items will continue to cook right
after they are set out of the oven.
• Some recipes, especially those that are homemade, may require
adjustment and testing when converting from standard to convection
modes. If unsure how to convert a recipe, begin by preparing the
recipe in conventional bake. After achieving acceptable results, follow
the convection guidelines listed for the similar food type. If the food
is not prepared to your satisfaction during this first convection trial,
adjust only one recipe variable at a time (cooking time, rack position,
or temperature) and repeat the convection test. Continue adjusting
one recipe variable at a time until satisfactory results are achieved.
Using the Oven
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Rack Positions
Each oven is equipped with two standard tilt-proof racks and one
TruGlide™ rack. With the TruGlide™ rack, the bottom section remains
in the oven and the top section smoothly glides outward when pulled.
This reduces the chances of spills from items that contain a lot of juice
or liquid. This rack can be used in any of the five rack positions.
All ovens have five rack positions. Position 5 is the farthest from the
oven bottom. Position 1 is the closest to the oven bottom. The racks
can be easily removed and arranged at various levels. For best results
with conventional baking, do not use more than one rack at a time.
It is also recommended, when using two racks, to bake with the racks
in positions 2 and 4 or positions 3 and 5.
1. Arrange the oven racks in the desired positions BEFORE heating
the oven. If cooking on two racks at the same time, use rack
positions 2 and 4 or positions 3 and 5.
2. Turn the Oven Function selector to desired function. Cooking starts
immediately and stops when the Oven Function selector is turned
to “OFF”.
3. Set the Temperature Control to the desired temperature.
4. Place the food in the oven after the oven indicator light goes out.
OVEN FUNCTION TEMPERATURE OVEN FUNCTION TEMPERATURE OVEN FUNCTION TEMPERATURE OVEN FUNCTION TEMPERATURE OVEN FUNCTION TEMPERATURE OVEN FUNCTION TEMPERATURE OVEN FUNCTION TEMPERATURE OVEN FUNCTION TEMPERATURE OVEN FUNCTION TEMPERATURE OVEN FUNCTION TEMPERATURE OVEN FUNCTION TEMPERATURE OVEN FUNCTION TEMPERATURE OVEN FUNCTION TEMPERATURE OVEN FUNCTION TEMPERATURE OVEN FUNCTION TEMPERATURE OVEN FUNCTION TEMPERATURE
Position 5
Position 4
Position 3
Position 2
Position 1