Viking F20537 manual Convection Dehydrate/Defrost, Cooking Substitutes Charts

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Operation

Convection Dehydrate/Defrost

Convection Dehydrate

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.Set the appropriate low temperature and turn the selector to “TRU CONV”.

FIRE HAZARDCAUTION

You must carefully check the food during the dehydration process to ensure that it does not catch fire.

Convection Defrost

1.Place the frozen food on a baking sheet.

2.Set the temperaturecontrol to“OFF”.

3.Turn the selector to“TRU CONV”.

WARNING

To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.

NOTICE

DO NOT turn the temperature control on during defrosting. Turning the convection fan on will accelerate the natural defrosting of the food without the heat.

Cooking Substitutes Charts

In many cases, a recipe requires an ingredient which is not readily available or calls for a unit of measure that is not easily recognized. The following charts have been provided as useful guides in these situations.

Ingredient Substitutes

 

 

Recipe calls for:

Substitute with:

1 tbsp. cornstarch

2 tbsp. flour (thickening)

1 whole egg

2 egg yolks plus 1 tbsp. water

 

 

1 c. whole milk

1 c. skim milk plus 2 tbsp. margarine or

 

1/2 c. evaporated milk plus 1/2 c. water

 

 

1 oz. unsweetened chocolate

3 tbsp. cocoa powder plus 1 tbsp. margarine

 

 

1 tbsp. baking powder

1/2 tsp. cream of tartar plus 1/4 tsp. baking

 

soda

1/2 c. butter

7 tbsp. margarine or shortening

 

 

1 c. dairy sour cream

1 tbsp. lemon juice plus 1 c. evaporated milk

 

 

Canned Food Sizes

Can Size

Contents

Can Size

Contents

8 oz.

1 c.

No. 303

2 c.

Picnic

1-3/4 c.

No. 2

2-1/2 c.

No. 300

1-3/4 c.

No. 3

4 c.

No. 1 tall

2 c.

No. 10

12 c.

 

 

 

 

Kitchen Equivalent and Metrics

Measure

Equivalent

Metric*

1 tbsp.

3 tsp

15 mL

2 tbsp.

1 oz

30 mL

 

 

 

1 jig.

1-1/2 oz

45 mL

1/4 c.

4 tbsp.

60 mL

 

 

 

1/3 c.

5 tbsp. plus 1 tsp.

80 mL

1/2 c.

8 tbsp.

125 mL

 

 

 

1 c.

16 tbsp.

250 mL

1 pt.

2 c.

30 g

1 lb.

16 oz

454 g

2.21 lb.

35.3 oz

1 kg

 

 

 

Note: Rounded for easier measuring.

Operation

38

39

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Contents
Viking Use & Care Manual Table of Contents CongratulationsRecognize Safety Symbols, Words, Labels Getting StartedTo Prevent Fire or Smoke Damage Cookware Safety Electrical Shock Hazard Radio Interference Fire Hazard CautionOven Before Using RangeGlass Range Range Features Oven Functions and SettingsSurface Indicator Lights Surface Heat SettingsSurface Operation Surface Cooking TipsSurface Operation Oven Features Food Start at setting Complete at settingConventional and Convection Cooking Tips Using the OvenConventional and Convection Cooking Pan Placement Tips BakingBaking Chart Baking TipsSouffles, yeast breads, quick Food Pan Size Single Rack Temp TimeSolving Baking Problems Convection Baking ChartCommon Baking Problems/Remedies Problems Cause Remedy Roasting Roasting TipsConventional Roasting Chart Convection Roasting ChartTime Internal Food Weight Min/lbThis settingfor broiling thick cuts Meats BroilingConv BROIL* Convection Broil Broiling InstructionsBroiling Tips Broiling ChartType Time Cut of Meat Weight Setting Cooking Substitutes Charts Convection Dehydrate/DefrostCleaning and Maintenance Cleaning Problems on Glass Ceramic TopProblem Cause To Prevent To Remove Glass Ceramic TopCooktop Surfaces Oven SurfacesControl Knobs Stainless Steel PartsSelf-Clean Cycle Replacing Oven Lights To start the Self-Clean cycleTo stop the Self-Clean cycle Door Removal Door Replacement and Adjustment Troubleshooting Service InformationWarranty Induction Range Warranty ONE Year Fullwarranty
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