Viking RDSOE306SS, RDDOE306SS manual Condensation, Pan Placement Tips

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Operation

Using the Oven

Condensation

The oven is supplied with a system which provides a natural circulation of air. In most cases, this natural circulation will eliminate any observed condensation. However, there will be instances where condensation is observed. This is NOT a sign that the oven is not working properly.

Condensation can occur depending on the following factors:

• Type of food being cooked

o Steam and condensation is a natural by product of cooking any food with high water content, such as frozen food, chicken, etc.

o Use a covered container, where practical, when cooking to reduce the amount of condensation that forms.

• Length of cooking time

o If the oven is going to be used for prolonged periods of time, then additional ventilation may be required.

o Do not leave food in the oven to cool after it has been cooked and the oven has been switched off.

o To reduce condensation, ensure the oven is well heated before placing food in the oven cavity.

• Blockage of the oven’s air flow

o If the oven air flow is changed, the oven will not perform to specification.

• Proper installation ventilation

o The oven needs good ventilation within the installed cabinets to perform per specification.

• Type of cabinetry the oven is installed in

o Cabinets need to meet specific temperature requirements. o Some cabinetry materials have high water contents that can

outgas during the heating cycle.

Ambient conditions in the kitchen including humidity and temperature

Using the Oven

Pan Placement Tips

When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.

When baking on more than one rack, it is recommended to use one of the convection modes and the 2nd and 4th position or the 3rd and 5th position for more even baking. When baking on three racks, use any combination of positions 2, 3, 4, and 5 for more consistent results.

Stagger pans in opposite directions when two racks and several pans are used in conventional bake. If possible, no pan should be directly above another.

Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.

Single Rack Pan

Multiple Rack Pan

Placement

Placement

Operation

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Contents Use & Care Table of Contents CongratulationsRecognize Safety Symbols, Words, Labels Keep These Instructions for Future ReferenceTo Prevent Fire or Smoke Damage Electrical Shock Hazard Burn Hazard Oven Before Using OvenSetting the Clock Oven Functions and Settings Oven Control PanelTo program the Min/Sec Timer Oven Features Clocks and TimersSetting the Min/Sec Timer Electronic Timing CenterTo Set The Automatic Time Bake Program Timer AlarmSetting the Automatic Start Time Bake Program Functions and Settings Meat Probe Function Using the OvenPreheat Rack PositionsConventional and Convection Cooking Pan Placement Tips CondensationTRU Conv TruConvec BakingBake Two-Element Bake Baking TipsBaking Chart Convection Baking ChartRoasting Solving Baking ProblemsCommon Baking Problems/Remedies Roasting TipsOperation Time Internal Food Weight Temp Conventional Roasting ChartConvection Roasting Chart Broiling Instructions BroilingConv Broil Convection Broil To Use Broil or Convection BroilBroiling Tips Broiling ChartType Time Cut of Meat Weight Setting Rack Min To keep meat from curling, slit fatty edgeCleaning and Maintenance Convection Dehydrate/DefrostOven Racks Self-Clean CycleBefore starting the Self-Clean cycle Meat ProbePower Failure To start the Self-Clean cycleTo stop the Self-Clean cycle Replacing Oven LightsTroubleshooting Service InformationWarranty BUILT-IN Electric Ovens Warranty Three Year Full Warranty