Viking F20537B EN manual Using the Oven, Conventional and Convection Cooking

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OVEN TEMPERATU RE
OVEN FUNCTIO N

Operation

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 to begin cooking. In many cooking modes, partial power from the broiler is used to bring the oven to the preheat temperature. Therefore, placing food items in the

oven during the preheat mode is not recommended.

The Viking Rapid Ready™ Preheat System is 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 time it takes for the oven to reach the desired set temperature.

Using the Oven

Conventional and Convection Cooking

Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard. The user may find other foods that are also prepared more consistently in conventional bake. This is perfectly normal. Convection cooking is a cooking technique which utilizes fan forced air to circulate heat throughout the entire oven creating the optimum cooking environment. Cooking with convection is intended when performing multi-rack baking and for baking heavier foods.

Conventional and Convection Cooking Tips

•As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25° F (-3.9° C) and the cooking time by approximately 10 to 15%.

•Cooking times for standard baking and convection baking will be the same. However, if using convection to cook a single item or smaller load, then it is possible to have 10-15% reduction in cooking time. (Remember convection cooking is designed for multi-rack baking or cooking large loads.)

•If cooking items which require longer than 45 minutes, then it is possible to see a 10-15% reduction in cooking time. This is especially true for large items cooked in the convection roast function.

•A major benefit of convection cooking is the ability to prepare foods in quantity. The uniform air circulation makes this possible. Foods that can be prepared on two of three racks at the same time include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience foods.

•For three-rack baking, use any combination of rack positions 2, 3, 4, and 5. For two-rack baking, use rack positions 2 and 4 or po sitions 3 and 5. Remember that the racks are numbered from bottom to top.

See “Oven Features” illustration.

•Items cooked in a convection function can be easily over baked. This being the case, it is usually a good idea to pull items out of the oven just before they seem to be done. Items will continue to cook right after they are set out of the oven.

Operation

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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 CautionBefore Using Range Glass RangeOven Range Features Oven Functions and SettingsSurface Indicator Lights Surface Heat SettingsSurface Operation Surface Cooking TipsSurface Operation Oven Features Food Start at setting Complete at settingUsing the Oven Conventional and Convection CookingConventional and Convection Cooking Tips 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 RemedyRoasting Roasting TipsConventional Roasting Chart Convection Roasting ChartTime Internal Food Weight Min/lbThis settingfor broiling thick cuts Meats BroilingConv BROIL* Convection Broil Broiling InstructionsBroiling Chart Type Time Cut of Meat Weight SettingBroiling Tips 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 To start the Self-Clean cycle To stop the Self-Clean cycleReplacing Oven Lights Door Removal Door Replacement and Adjustment Troubleshooting Service InformationProblem Possible Cause and/or Remedy Number of Flashes Cause RemedyWarranty Induction Range Warranty ONE Year Fullwarranty

F20537B EN specifications

The Viking F20537B EN is a remarkable tool in the realm of electrical engineering and commercial installation. With its advanced features, this model stands out for reliability and efficiency, making it an essential choice for professionals in various sectors.

One of the main characteristics of the Viking F20537B EN is its robust build quality. Constructed using high-grade materials, the device promises durability even in harsh operating environments. Its sturdy design is complemented by an ergonomic form factor that enhances ease of use during extended periods of operation.

The Viking F20537B EN boasts an array of advanced technologies that significantly enhance its performance. This model is equipped with a state-of-the-art energy management system that optimizes power consumption. By effectively monitoring and regulating energy use, it ensures that operational costs are kept to a minimum while maximizing output.

In terms of connectivity, the Viking F20537B EN offers a variety of options, including modern wireless technology that allows for seamless integration with other devices. Whether for remote monitoring or for the coordination of multiple systems, the flexibility of connectivity options is a major advantage for professionals managing complex installations.

Another significant feature of the Viking F20537B EN is its user-friendly interface. The device includes a high-resolution display that provides real-time data, simplifying monitoring and diagnostics. Users can easily navigate through various settings to customize performance based on specific requirements.

The unit is designed with safety and compliance in mind. It adheres to stringent industry standards and includes built-in protection mechanisms to prevent overloading and overheating, thereby ensuring a long service life and reducing maintenance needs.

Versatility is a key characteristic of the Viking F20537B EN, as it can be employed across a vast range of applications, from commercial buildings to industrial set-ups. Its adaptability makes it an attractive option for both new installations and retrofitting projects.

In conclusion, the Viking F20537B EN sets a high standard in the field of installation technology. Its combination of durability, advanced energy management features, efficient connectivity options, and user-friendly design makes it an ideal choice for professionals seeking reliability and versatility in their tools. Whether for new projects or existing installations, the Viking F20537B EN is a sound investment that promises excellent performance and longevity.
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