Viking F20654 manual Using the Oven, Preheat, Conventional and Convection Cooking

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	O
to begin cooking. In many cooking		V
	F	E
		N
	UNC
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			O
modes, partial power from the broiler is			N
used to bring the oven to the preheat
temperature. Therefore, placing food			O
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items in the oven during the preheat			E	N
			M
				PER
					AT
mode is not recommended. The Viking					U
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					E
Rapid Ready™ Preheat System is	O
engineered so that the oven is brought to		V
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		N
	UNC
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the desired set temperature in a manner which will			O
			N
provide the optimum cooking environment based on
the selected cooking mode in the shortest possible time.			O
			V
			T	E
			E	N
				MP
				E
					R
For instance, the preheat mode for TruConvec™ is designed to be					AT
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					E

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.

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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