Viking VGRC485, VGRC3656MJBR, VGRC3656BSBR, VGRC3656BDSS, VGRC3656BDWH, VGRC3656BBBR manual Position

Position 6 (24” deep models only)

Position 5

Position 4

Position 3

Position 2

Position 1

To Bake:

1.Arrange the oven racks in the desired position BEFORE heating the oven. If cooking on two racks at the same time, use rack positions 2 and 4.

2.Set the Temperature Control to the desired temperature.

3.Place the food in the oven after the Oven Indicator light goes out.

Pan Placement Tips

•When using large (15” x 13” [38 cm x 33 cm]) flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results. •Stagger pans in opposite directions when two racks and several pans are used. No pan should be directly above another.

•Allow 1 1/2” to 2” (3.8 cm to 5.1 cm) of air space around all sides of each pan for even air circulation.

•When baking on more than one rack, it is recommended to use the

2nd and 4th position for more consistent even baking.

Baking Tips

•As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 250F and the cooking time by approximately 10 to 15%.

•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 the 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. •Make sure the oven racks are in the desired positions before you turn the oven on.

•For best results, always preheat the oven.

•Do not open the oven door frequently during baking. If you must open the door, the best time is during the last quarter of the baking time.

•Bake to shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the center of the product should come clean when done.

•Use good quality baking pans and sizes recommended in the recipe; warped, dented, or burned pans should not be used.

•Shiny metal pans are preferred for baking items such as cakes, cookies, and muffins because they produce light, golden crusts due to heat being reflected by the metal.

•Glass pans may also be used for cake baking. Reduce the oven temperature by 25 degrees when using a glass pan, but bake for the same amount of time called for in the recipe.

•Pies are best baked in pans which absorb and hold heat. Glass, enamel, dull-finished metal, and porcelain enamel finish give pies a golden brown crust.

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