Viking J690.150 manual Cooking Functions, Steaming Tips, Operation

Cooking Functions

The operating functions available are described below. The recommended baking and roasting temperatures given in older recipe books are likely to be too high and the recommended rack positions in the cooking space not ideal. Note that the temperatures and times given in the following tables are based on typical methods of preparing food, and should only be used as a guide.

Cooking Functions

Food	Temp °F (°C)	Time (mins.)	Cooking utensil
Vegetables
Green beans		30 – 45
Broccoli		13 – 17
Whole cauliflower		30 – 45
Diced cauliflower		20 – 25
Baby carrots		10 – 20

Steaming

This function uses steam which flows from the boiler into the oven, heating and steaming the food. Use this setting for foods that require gentle cooking such as vegetables, rice, seafood, and yogurts.

Recommended cooking temperature: 210°F (100°C) (corresponding to maximum boiling temperature) Range: 90°F (30°C) – 210°F (100°C)

Steam	Re-	Pro	Tru
	Heat	Bake	Convec

steaming

Diced potatoes,boiled		20	– 25
Tomatoes	210 (100)	4	– 10	Steamer tray
Sweet corn		30	– 45
Sweet peppers		8	– 13
Brussels sprouts		25	– 30
Green asparagus		13	– 17
White asparagus		20	– 25
Spinach		7	– 10
Celery		25	– 30
Meat
Ham		60-90		Steamer tray w/
Pork loin	210 (100)	60-90
Sausages		30-45		multi-purpose tray
Chicken breast		10-25
Seafood
Fish filet	175 (80)	10-20		Steamer tray w/
Salmon or tuna steaks	210 (100)	20-30

Operation

1.Place food in the unheated oven.

2.Press the “Function” button once.

•<Steaming> and <Oven Temperature> appear in the text display.

Steaming Tips

Because of variations in food density, surface texture, and consistency, some foods may be prepared more successfully using steam.

•When using the steamer tray, placing the multi-purpose cooking tray underneath reduces condensation and avoids spills on the bottom of the oven.

•Use steamer tray to steam vegetables. Add salt and seasoning to vegetables after cooking.

•When steaming meat or fish, use the steamer tray, lightly coated with butter or non stick spray.

•When extracting juice from fruit or berries, place the multi-purpose cooking tray under the steamer tray.

•Place custards, creme desserts, or yogurt in a dish and place on the steamer tray.

•Place rice, pasta, or dried legumes with water in a glass or porcelain dish and place on wire rack.

•Rice or pastas can be cooked along with vegetables with similar cooking times to save energy.

•If the door is opened while steaming, cooking will stop. To resume cooking, close the door and press the knob.

Whole fish	175 (80)	20-30	multi-purpose tray
Calamari	210 (100)	10-20
Pasta/dried vegetables
Rice w/water	210 (100)	20 – 40	Glass dish on rack
Pasta w/water		45 – 60
Dried legumes w/water		20 – 60
Fruit preserves
Cherries	175 (80)
Pears		30	Steamer tray
Peaches	195 (90)
Plums
Extracting juice
Fruit (cherries, grapes)	210 (100)	90 max.	Steamer tray w/multi-
			purpose tray w/pouring slot
Berries
Desserts
Creme caramel	195 (90)	25 – 30	Steamer tray w/rack
Custards		20 – 30
Yogurt	105 (40)	5 – 6 hours

Operation

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