Viking F20686, DSOE305T manual Warming Modes, Convection Dehydrate, Convection Defrost, Proofing

Operation

Warming Modes

Convection Dehydrate

This oven is designed not only to cook, but also to dehydrate fruits and

vegetables. With this function, a motorized fan in the rear of the oven

circulates warm air. Over a period of time, the water is removed from the food

by evaporation. Removal of water inhibits growth of microorganisms and retards

the activity of enzymes. It is important to remember that dehydration does not improve quality; only fresh, top-quality foods should be dehydrated in your oven.

To use Dehydrate:

1.Prepare the food as recommended.

2.Choose and press “UPPER OVEN” or “LOWER OVEN.”

3.Arrange the food on drying racks (not included with the oven, but available from specialty cooking dealers).

4.Select “DEHYDRATE” from the oven function control panel.

5.Press “SET” or “ENTER.” Dehydrate mode will begin immediately.

CAUTION

You must carefully check the food during the dehydration process to ensure that it does not catch fire.

Warming Modes

Convection Defrost

This oven can defrost frozen food. With the temperature control off, a motorized fan in the rear of the oven circulates air. This fan accelerates natural defrosting of the food without heat.

To use Defrost:

1.Place the frozen food on a baking sheet.

2.Choose and press “UPPER OVEN” or “LOWER OVEN.”

3.Select “DEFROST” from the oven function control panel.

4.Press “SET” or “ENTER” to begin defrosting. The defrost mode will begin and the defrost temperature will be displayed.

WARNING

To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than 2 hours.

Proofing

This function uses a low temperature to create an optimal environment for the yeast to rise in many types of dough.

This setting is designed for allowing yeast dough to rise to a temperature

between 85°F (29°C) and 100°F ( 38°C). Yeast doughs rise or “proof” best when

the temperature is between 85°F (29°C) and 100°F (38°C). To make sure the dough is warm enough, cover the bowl loosely with plastic wrap and/or cloth towel.

To use Proof:

1.Place the dough on a baking sheet.

2.Choose and press “UPPER OVEN” or “LOWER OVEN.”

3.Select “PROOF” from the oven function control panel.

4.Press “SET” or “ENTER” to begin proofing.

Place the bowl on the center rack of the oven and close door. When you think the dough has doubled in size, lightly poke two fingers about 1/2” (1.3 cm) into the dough. If the indentation remains, the dough has risen enough.

Operation

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