Viking RDSCD2305BSS manual Oven Features, Using the Oven, Cooking Vessels, Rack Positions, Preheat

Surface Operation

Cooking Vessels

Each cook has his or her own preference for the particular cooking vessels that are most appropriate for the type of cooking being done. Any and all cooking vessels are suitable for use in the range and it is not necessary to replace your present domestic vessels with commercial cookware. This is a matter of personal choice. As with any cookware, yours should be in good condition and free from excessive dents on the bottom to provide maximum performance and convenience.

Note: When using big pots and/or high flames, it is recommended to use the front burners. There is more room in the front and potential cleanup at rear of appliance due to staining or discoloration will be minimized.

Oven Features

TruConvec™ element Broil element

(behind baffle)
Two tilt-proof
racks	Oven light
	6
	5
Operation	4
	3
	2
	1

Concealed bake element

Rack Positions

Each oven is equipped with three tilt-proof racks. All ovens have six rack positions. Position 6 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.

Using the Oven

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	O
	FVEN
	U
	N
to begin cooking. In many cooking modes,	C
	TI
		O
		N
partial power from the broiler is used to bring the
oven to the preheat temperature. Therefore, placing			O
food items in the oven during the preheat mode is not				V
			TE		E
					N
				MPE
					R
						AT
recommended. The Viking Rapid Ready™ Preheat System is							U
							R
							E
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.
For instance, the preheat mode for TruConvec™ is designed to be
brought up to the set point temperature in a different manner than the
preheat mode for conventional bake. This is because TruConvec is
designed for multi-rack baking. So it is extremely critical that all rack
positions have reached the desired cooking temperature. As a result, it
is normal for oven to take slightly longer for the oven to preheat to
350°F in TruConvec mode when compared to the amount of time it
takes to preheat the oven cavity to 350°F in conventional bake mode.
Also, preheat time can vary based on some external factors such as
room temperature and power supply. A significantly colder room
temperature or a power supply less than 240 VAC can lengthen the							Operation
time it takes for the oven to reach the desired set temperature.

18 19