Viking F20362J manual High-Broil, Medium-Broil

HICONV.

BROIL CONV. ROAST

BROIL

HICONV.

BROIL CONV. ROAST

BROIL

Oven Settings and Functions

Oven Settings and Functions

Product Controls

SELF OFF CLEAN

LOW

BROIL

MED

BROIL

BAKE			High-Broil
TRU
CONVEC			Heat radiates from both
CONV.			broil ele ments, located
BAKE
			in t he t op of the oven
			cavity, at f ull power.
			The dis tance be tween
			the foods and the broil
			elements	determines
			broiling sp	eed. F	or
			"fast" bro	iling, food
			may be as clo se as 2
	high-broil
			inches ( 5	cm) to the
broil el ement or o n the		top r ack. "Fast" b roiling is best			for

meats where "rare to medium" doneness is d esired. Use this setting for broiling small and average cuts of meat.

Low-Broil						SELF	OFF
						CLEAN		BAKE
						LOW			TRU
This m	ode us es							CONVEC
						BROIL
only a	fractio n of					MED		CONV.
						BROIL
								BAKE
the available power						HI		CONV.
						BROIL	CONV. ROAST
to the	inner b roil						BROIL
element for delicate
top-browning. The
inner broil element
is on for only part of
the time. Use th is
setting to gently
		low-broil
brown meringue on
racks 3 or 4 in 3-4 minutes.
Self-Clean
The pyrolytic self-cleaning cy cle is designed to					SELF	OFF
						off
					self-		BAKE
				CLEAN
eliminate the need for scrubbing and scouring food					clean		bake
								TRU
				LOWconv.				conv.
								CONVEC
			BROIL					bake
baked onto the oven interior. During this cycle, the				roast
				conv.MED				tru.

Product Controls

SELF OFF CLEAN

LOW

BROIL

MED

BROIL

BAKE		Medium-Broil
TRU
CONVEC		Inner	and outer broil
CONV.
		elements pulse on and
BAKE
		off to produce less heat
		for	“slow” br		oiling.
		Allow about 4			inches
		(10 cm.)		between the
		top surface of the fo od
		and the broil element.
		"Slow" b roiling is be st
		for chicken and ham in
	medium-broil
		order to		b roil f ood

without over-browning it. Use this setting for broiling small and average cuts of meat.

BROILbroil

CONV.

oven reaches elevated temperatures in order to burn

convec.BAKE

low

high

HI

med

CONV.

off soils and deposits. An integral smoke eliminator

broil

broil

BROIL

CONV.

ROAST

broil

BROIL

reduces o dors as sociated with t he soil burn-off. A

powder ash

residue is left in the bottom of the oven after completion of the self-

clean cycle. When the oven has cooled, remove any ash from oven

surfaces with a damp sponge or cloth.

Convection Dehydrate

With the selector set to TruConvec and

SELF

OFF

OFF

off

self-

BAKE

CLEAN

the temperatu re control on

200°F

clean

bake

CLEAN

LOWconv.

TRU

200

conv.

BROIL

CONVEC

(93.3°C), w arm a ir is circul ated b y a

roast

bake

conv.

CONV.tru.

BROIL

MED

motorized fan in t he rear of t he oven.

BROILbroil

convec.BAKE

300

500

low

high

HI

CONV.

broil

broil

Over a pe riod of time, t he

water is

BROIL

med

ROAST

400

CONV.

BROILbroil

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 t he

quality, so only fresh, top-quality foods should be used.

Convection Defrost

With the selector set to TruConvec and

SELF

OFF

OFFoff

off

self-

self-

BAKE

bake

CLEAN

clean

the temperature control off,

air is

clean

bake

CLEAN

LOWconv.

TRU

200

conv.

conv.

conv.

bake

BROILroast

CONVEC

roast

circulated by a motorized fan in the rear

bake

conv.MED

tru.

conv.

BROIL

tru.

BROILbroil

CONV.

broil

convec.

of the oven. The fan accelerates natural

convec.BAKE

300

500

low

high

low

high

HI

CONV.

broil

broil

broil

broil

med

defrosting of the food without heat. To

BROIL

med

ROAST

400

CONV.

BROILbroil

broil

avoid sickness and food waste, do not a llow d efrosted food to remain in the oven for more than two hours.

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