Viking F20537B EN manual Roasting Tips

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convection roast

Roasting

Roasting

CONV ROAST*

(Convection Roast) The convection element runs in conjuction with the inner and outer broil elements. The reversible convection fan runs at a higher speed in each direction. This transfer of heat (mainly from the convection

element) seals moisture inside of large roasts. A time savings is

gained over existing, single fan convection roast modes. Use this setting for whole turkeys, whole chickens, hams, etc.

*Note: This function uses a high-speed convection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal.

Note: Youcan also roast foodsusing bake settings. Se the “Baking” section for additional information.

Roasting Tips (cont.)

•When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry insert the thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of the probe should not touch bone, fat, or gristle to ensure an accurate reading. Check the meat temperature halfway through the recommended roasting time. After reading the thermometer once, insert it 1⁄2 inch (1.3 cm) further into the meat, then take a second reading. If the second temperature registers below the first, continue cooking the meat.

•Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in the conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven when the thermometer registers 5° F (-15° C) to 10° F (-12° C) lower than the desired doneness. The meat will continue to cook after removal from the oven. Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier.

Operation

Roasting Tips

ALWAYS use the broiler pan and grid supplied with each oven. The hot air must be allowed to circulate around the item being roasted. DO NOT cover what is being roasted. Convection roasting seals in juices quickly for a moist, tender product. Poultry will have a light, crispy skin and meats will be browned, not dry or burned. Cook meats and poultry directly from the refrigerator. There is no need for meat or poultry to stand at room temperature.

•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%.

•ALWAYS roast meats fat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. DO NOT add water to the pan as this will cause a steamed effect. Roasting is a dry heat process.

•Poultry should be placed breast side up on a rack in a shallow pan. Brush poultry with melted butter, margarine, or oil before and during roasting.

•For convection roasting, DO NOT use pans with tall sides as this will interfere with the circulation of heated air over the food.

•If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting.

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 CautionGlass Range Before Using 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 settingConventional and Convection Cooking Using the OvenConventional 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 InstructionsType Time Cut of Meat Weight Setting Broiling ChartBroiling 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 stop the Self-Clean cycle To start 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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