Baking, Natural Airflow Bake, Pan Placement Tips

BROIL

CONVECTION

BROIL

convection bake

BROIL

CONVECTION

BROIL

natural airflow bake

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.

F20516 specifications

The Viking F20516 is an exemplary model in the realm of modern agricultural machinery, designed to meet the diverse needs of contemporary farming practices. This versatile tractor combines robustness, efficiency, and advanced technology, making it an indispensable tool for farmers and agricultural professionals.

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The tractor's transmission system is another highlight. It features a smooth-shifting and reliable gearbox that allows operators to seamlessly transition between different speeds and power levels. This adaptability is crucial in agricultural work, where varying terrain and task requirements necessitate quick adjustments.

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Durability is at the core of the Viking F20516’s construction. Built with high-quality materials and a robust frame, this tractor is designed to withstand the rigors of tough agricultural environments. Its reliable structure ensures longevity and minimal maintenance, providing farmers with peace of mind.

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