Viking VGSO100SS, VGSO100SG manual Natural Airflow Bake, Pan Placement Tips, Baking Tips

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BROIL
CONVECTION
BROIL
convection bake
BROIL
CONVECTION
BROIL
natural airflow bake

Baking

Baking

OFF

BAKE

(Natural Airflow Bake)

Full power heat is radiated from

the U-shaped bake burners in the bottom of the oven cavity and is circulated with natural airflow. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking is

suitable for dishes that require a high temperature. Use this setting for baking and preparing casserole dishes.

BAKE

CONVECTION

BAKE

Pan Placement Tips

•When using large (15" x 13") flat pans or trays that co ver 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 the 3rd and 5th position for more consistent even baking.

•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

OFF

CONVECTION BAKE

Heat is radiated from the U- shaped bake burners in the bottom of the oven cavity. The heated air is circulated by one motorized fan in the rear of the oven providing a more even heat distribution. Multiple rack use is possible for the largest baking job. When roasting, cool air is quickly replaced—searing meats on the outside and retaining

more juices and natural flavor on the inside with less shrinkage. This even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens.

BAKE

CONVECTION

BAKE

Operation

Baking Tips

•Make sure the oven racks are in the desired position before you turn on the oven.

•DO NOT open the door frequently duringbaking. Look through the door window to check doneness whenever possible. If you must open the door, the best time is during the last quarter of the baking time.

•Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the center of the product should come out clean when done.

•Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies should be baked in shiny, reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and tin-coated pans heat unevenly and will not give uniform baking results.

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Contents Viking Use & Care Manual Table of Contents CongratulationsIMPORTANT- Please Read and Follow To Prevent Fire or Smoke Damage Electrical Shock Hazard Before Using Oven OvenSetting the Clock Digital DisplayOven Functions and Settings Oven Control PanelClocks and Timers Using the Oven To Set The Automatic Time Bake ProgramRack Positions Conventional and Convection Cooking Convection Cooking TipsPan Placement Tips BakingNatural Airflow Bake Baking TipsConventional Baking Chart Convection Baking ChartSolving Baking Problems Common Baking Problems/RemediesBroiling Broiling Instructions To Use BroilBroiling Tips Rack Positions for BroilingBroiling Chart Convection DehydrateCleaning and Maintenance Convection DefrostOven Surfaces Control KnobsReplacing Oven Lights Troubleshooting Service InformationWarranty Five Year Limited Warranty on Burners
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VGSO100SS, VGSO100SG, VGSO100 specifications

The Viking VGSO100, VGSO100SG, and VGSO100SS stand as the epitome of high-performance cooking appliances. These models are designed to cater to both professional chefs and home cooking enthusiasts, offering a perfect balance of quality, function, and style.

The Viking VGSO100 series features a powerful 30-inch cooking surface equipped with six dual-stacked burners. This innovative burner design allows for precise simmering and rapid boiling, accommodating a variety of cooking techniques and preferences. The maximum output reaches a formidable 18,500 BTUs, ensuring that any dish can be prepared with speed and efficiency.

One of the standout characteristics of these models is their robust stainless steel construction, which not only contributes to the appliance's durability but also provides a sleek, modern aesthetic. The professionally-inspired design boasts seamless edges and heavy-duty knobs, offering an appealing look that complements any kitchen decor.

Another significant feature of the Viking VGSO100 series is the inclusion of a large oven with a capacity of 5.1 cubic feet. This spacious cooking chamber supports multiple racks and offers enhanced cooking versatility. Equipped with Viking's patented VariSimmer Setting, the oven allows users to maintain an optimal simmer for delicate sauces or perfectly melt chocolate without fear of burning.

The VGSO100SG and VGSO100SS models also incorporate advanced technologies such as convection cooking, which ensures even heat distribution for superior baking results. The true convection system utilizes a fan and baffle to circulate hot air, reducing cooking times and ensuring that food is evenly cooked.

Cleaning and maintenance are made simpler with the removable oven door and porcelain-coated spill trays, which are designed to resist stains and make cleanup effortless. Furthermore, the electronic ignition provides a convenient start with just a push of a button, eliminating the need for matches or lighters.

Overall, the Viking VGSO100, VGSO100SG, and VGSO100SS are engineered to meet the high demands of serious cooking while offering the elegance and functionality needed for everyday culinary adventures. With their impressive features and innovative technologies, these ranges provide both performance and style, making them a worthy addition to any kitchen.
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