High-Broil, Medium-Broil | Viking F20362J specs

HICONV.

BROIL CONV. ROAST

BROIL

HICONV.

BROIL CONV. ROAST

BROIL

Oven Settings and Functions

Product Controls

SELF OFF CLEAN

LOW

BROIL

MED

BROIL

BAKE

High-Broil

TRU

CONVEC

Heat radiates from both

CONV.

broil ele ments, located

BAKE

in t he t op of the oven

cavity, at f ull power.

The dis tance be tween

the foods and the broil

elements

determines

broiling sp

eed. F

"fast" bro

iling, food

may be as clo se as 2

high-broil

inches ( 5

cm) to the

broil el ement or o n the

top r ack. "Fast" b roiling is best

for

meats where "rare to medium" doneness is d esired. Use this setting for broiling small and average cuts of meat.

Low-Broil

SELF

OFF

CLEAN

BAKE

LOW

TRU

This m

ode us es

CONVEC

BROIL

only a

fractio n of

MED

CONV.

BROIL

BAKE

the available power

CONV.

BROIL

CONV. ROAST

to the

inner b roil

BROIL

element for delicate

top-browning. The

inner broil element

is on for only part of

the time. Use th is

setting to gently

low-broil

brown meringue on

racks 3 or 4 in 3-4 minutes.

Self-Clean

The pyrolytic self-cleaning cy cle is designed to

SELF

OFF

off

self-

BAKE

CLEAN

eliminate the need for scrubbing and scouring food

clean

bake

TRU

LOWconv.

conv.

CONVEC

BROIL

bake

baked onto the oven interior. During this cycle, the

roast

conv.MED

tru.

Product Controls

SELF OFF CLEAN

LOW

BROIL

MED

BROIL

BAKE

Medium-Broil

TRU

CONVEC

Inner

and outer broil

CONV.

elements pulse on and

BAKE

off to produce less heat

for

“slow” br

oiling.

Allow about 4

inches

(10 cm.)

between the

top surface of the fo od

and the broil element.

"Slow" b roiling is be st

for chicken and ham in

medium-broil

order to

b roil f ood

without over-browning it. Use this setting for broiling small and average cuts of meat.

BROILbroil

CONV.

oven reaches elevated temperatures in order to burn

convec.BAKE

low

high

med

CONV.

off soils and deposits. An integral smoke eliminator

broil

BROIL

CONV.

ROAST

broil

BROIL

reduces o dors as sociated with t he soil burn-off. A

powder ash

residue is left in the bottom of the oven after completion of the self-

clean cycle. When the oven has cooled, remove any ash from oven

surfaces with a damp sponge or cloth.

Convection Dehydrate

With the selector set to TruConvec and

SELF

OFF

off

self-

BAKE

CLEAN

the temperatu re control on

200°F

clean

bake

CLEAN

LOWconv.

TRU

200

conv.

BROIL

CONVEC

(93.3°C), w arm a ir is circul ated b y a

roast

bake

conv.

CONV.tru.

BROIL

MED

motorized fan in t he rear of t he oven.

BROILbroil

convec.BAKE

300

500

low

high

CONV.

broil

Over a pe riod of time, t he

water is

BROIL

med

ROAST

400

CONV.

BROILbroil

removed from the food by evaporation. Removal of water inhibits

growth of microorganisms and retards the activity of enzymes. It is

important to remember that dehydration does not improve t he

quality, so only fresh, top-quality foods should be used.

Convection Defrost

With the selector set to TruConvec and

SELF

OFF

OFFoff

off

self-

BAKE

bake

CLEAN

clean

the temperature control off,

air is

clean

bake

CLEAN

LOWconv.

TRU

200

conv.

bake

BROILroast

CONVEC

roast

circulated by a motorized fan in the rear

bake

conv.MED

tru.

conv.

BROIL

tru.

BROILbroil

CONV.

broil

convec.

of the oven. The fan accelerates natural

convec.BAKE

300

500

low

high

low

high

CONV.

broil

med

defrosting of the food without heat. To

BROIL

med

ROAST

400

CONV.

BROILbroil

broil

avoid sickness and food waste, do not a llow d efrosted food to remain in the oven for more than two hours.