Operation

Using the Oven

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. It is recommended to use this function for single-rack baking.

Convection Cooking Tips

Convection cooking is a technique utilizing fan-forced air which is circulated throughout the entire oven cavity creating the optimum cooking environment. Cooking with convection is intended when performing multi-rack baking and for heavier foods. Below are some tips which will allow you to get the best results out of your oven when cooking with convection.

•As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (14°C) when using a convection cooking function.

•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.

•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 positions 3 and 5. Remember that the racks are numbered from bottom to top.

Baking

VGR Gas Ranges

BAKE

(Natural Airflow Bake)

Full power heat is radiated from the 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 casseroles.

To Use BAKE Function

1.Arrange the oven rack in the desired position before turning oven on.

2.Close the door.

3.Set the oven temperature control knob to desired temperature.

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.

To Use CONVECTION BAKE Function

1.Arrange the oven rack in the desired position before turning oven on.

2.Close the door.

3.Set the oven temperature control knob to desired temperature and turn on the convection fan switch.

Operation

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Viking F21233A manual Using the Oven, Baking
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F21233A specifications

The Viking F21233A is a remarkable piece of engineering that caters to the modern need for efficiency and performance. As the world becomes increasingly reliant on technology, the F21233A stands out with its innovative features and robust design.

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