Oven Settings & Functions
Preheat
For best results, it is extremely important that you 
preheat your oven to the desired cooking
temperature before placing food items in the oven to 
begin cooking. In many cooking modes, partial power from the broiler is used to bring the oven to the preheat temperature. Therefore, placing food items in the oven during
the preheat mode is not recommended. The Viking Rapid Ready™ Preheat System is engineered so that the oven is brought to the desired set temperature in a manner which will provide the optimum cooking environment based on the selected cooking mode in the shortest possible time.
BAKE
(Natural Airflow Bake)
Full power heat is radiated from the U- shaped bake burners in the bottom of the oven cavity and is circulated with natural airflow. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking is suitable for dishes that require a high temperature. Use this setting for baking and casseroles.
CONVECTION BROIL (Infrared Convection Broil)
The top burner 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.
infrared convection broil
Viking Quick Reference Guide
• BAKE (Natural Airflow Bake)
Use this setting for baking, roasting, and casseroles.
• CONVECTION BAKE
Use this setting to bake and roast foods at the same time with minimal taste transfer.
• BROIL (Infrared Broil)
Use this setting for broiling dark meats at 1” thickness or less where rare or medium doneness is desired.
• CONVECTION BROIL (Infrared Convection Broil)
Use this setting to broil thick cuts of meat.
• Convection Dehydrate
Use this function to dehydrate fruits and vegetables.
• Convection Defrost
Use this function to defrost foods.
CONVECTION BAKE
Heat is radiated from the U- shaped bake burners in the bottom of the oven cavity. The heated air is circulated by one motorized fan in the rear of the oven providing a more even heat distribution. Multiple rack use is possible for the largest baking job. When roasting, cool air is quickly
outside and retaining more juices and
natural flavor on the inside with less shrinkage. This even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens.
BROIL (Infrared Broil)
The broil burner at the top of the oven heats the metal screen until it glows. Heat radiates from the GourmetGlo™ infrared
broiler located at the top of the oven cavity. The distance between the foods and the
broil elements determines broiling speed. For “fast” broiling, food may be as close as 2 inches (5 cm) to the broil element or on
the top rack. “Fast” broiling is best for
meats where rare to medium doneness is desired. Use this setting for broiling small and average cuts of meat.
Convection Dehydration
This oven is designed not only to cook, but also to dehydrate fruits and vegetables.
1.Prepare the food as recommended.
2.Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils).
3.VGSC
VGCC
Convection Defrost
1.Place the frozen food on a baking sheet.
2.Set the temperature control to “OFF”.
3.VGSC
VGCC
Self-Clean Cycle (VGSC Models Only)
This range features a
®
VIKING RANGE CORPORATION 111 Front Street • Greenwood, Mississippi 38930
USA • (662)
Professional Freestanding 30” Gas and Gas
F50028 EN | (031908J) |