Viking F20654 manual Oven Functions and Settings, Surface Operation

Product Controls

Oven Functions and Settings

BAKE (Two-Element Bake)

Use this setting for baking, roasting, and casseroles.

CONV BAKE (Convection Bake)

Use this setting to bake and roast foods at the same time with minimal taste transfer.

TRU CONV (TruConvec™)

Use this bake setting for multi-rack baking of breads, cakes, and cookies. (up to six racks of cookies at once)

CONV ROAST (Convection Roast)

Use this setting for roasting whole turkeys, whole chickens, hams, etc.

CONV BROIL (Convection Broil)

Use this setting to broil thick cuts of meat.

HI BROIL

Use this setting for broiling dark meats at 1” thickness or less when rare or medium doneness is desired.

MED BROIL

Use this setting for broiling white meats such as chicken or meats greater than 1” thick that would be over-browned in high broil.

LOW BROIL

Use this setting for delicate broiling such as meringue.

SELF CLEAN

Use this function to clean oven.

Convection Dehydration (TRU CONV)

Use this function to dehydrate fruits and vegetables.

Convection Defrost (TRU CONV)

Use this function to defrost foods.

Note: For more information on oven functions see “Operation” section.

Surface Operation

Single Front or Rear Element

Push in and turn the control knob counterclockwise to the desired setting. The element will cycle on and off to maintain the desired heat setting. When finished, turn all controls to “OFF.”

Front and Bridge Element

Push in and turn the right rear control knob clockwise to the desired setting. The rear element and the bridge element will cycle on and off to maintain the desired heat setting. When finished, turn all controls “OFF.”

Hot Surface Indicator Lights

The range has four hot surface indicator lights. They are located in the center of the glass rangetop. The hot surface indicator light will glow red when the corresponding element is heated. The light will remain on after turning off the control knob until the corresponding element has cooled to a safe temperature.

Surface Cooking Tips

•The minimum pot or pan (vessel) diameter recommended is 6” (15 cm). Use of pots or pans as small as 4” (10 cm) is p ossible but not recommended.

	Surface Heat Settings
Heat Setting		Use	Operation
Simmer		Melting small quantities
		Steaming rice
		Simmering sauces
Low		Melting large quantities
Med Low		Low-temperature frying (eggs, etc.)
		Simmering large quantities
		Heating milk, cream sauces, gravies,
		and puddings
Med		Sauteing and browning, braising, and
		pan-frying
		Maintaining slow boil on large quantities
Med High		High-temperature frying
		Pan broiling
		Maintaining fast boil on large quantities
High		Boiling water quickly
		Deep-fat frying in large utensil

Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements.

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