Viking F50031 Oven Settings, Convection Bake, Convection Broil, Low-Broil, Self-Clean, High-Broil

Oven Settings

Convection Bake

The bottom element operates		SELF OFF		BAKE
		CLEAN
		LOW		TRU
at full power, and the top broil
		BROIL		CONVEC
element operates at sup ple-		MED		CONV.
		BROIL		BAKE
mental power. The heated air		HI		CONV.
		BROIL	CONV.	ROAST
is circulated by the motorized			BROIL
fan in the rear of the ovenpro-
viding a more even heat d is-
tribution. This even circulation
of air equalizes the tem pera-
ture throughout theoven cav-
ity and eliminates the hot and
cold sp ots found in conven -
	convection bake

tional ovens. A major benefit

Convection Broil*

The top element operates at full power. This fun ction is exactly the same as regular broiling with the additional benefit of air cir- culation by the motorized fan in the rear of the oven. Smoke is reduced s ince th e airflow als o reduces peak t emperatures o n the foo d. U se this s etting for broiling thick cuts of meat.

*This function uses a high-speed convection fan for optimum cooking performance. Some noise may be noticed from this high

SELF	OFF
CLEAN		BAKE
LOW		TRU
BROIL		CONVEC
MED		CONV.
BROIL		BAKE
HI		CONV.
BROIL	CONV. ROAST
	BROIL

convection broil

Low-Broil

This mode uses only a frac- tion of the available power to the inner broil element for delicate top-browning. The inner broil element is on for only part of the time. Use this setting to gently brown meringue on racks 3 or 4 in 3-4 minutes.

low-broil

Self-Clean

SELF	OFF
CLEAN		BAKE
LOW		TRU
BROIL		CONVEC
MED		CONV.
BROIL		BAKE
HI		CONV.
BROIL	CONV.	ROAST
	BROIL

Viking Quick Reference Guide

of convection baking is the ability to p repare food in quantity using multiple racks – a feature not pos sible in a stand ard oven. 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. With this heatingmethod, foods can be baked and roasted at the s ame time with minimal taste transfer, even when different dishes are involved, such as cakes, fish or meat. The hot air sys- tem is especially economical when thawing frozen food.Use this setting for bak- ing and roasting.

fan speed. This is normal.

High-Broil

Heat radiates from both broil elements, located in the top of the oven cavity , at full power.

The distance between the foods and the broil elements deter- mines broiling speed. For "fast"

SELF	OFF
CLEAN		BAKE
LOW		TRU
BROIL		CONVEC
MED		CONV.
BROIL		BAKE
HI		CONV.
BROIL	CONV. ROAST
	BROIL

The pyrolytic s elf-cleaning cycle is designed to eliminate the need for s crubbing and s couring foo d baked onto the oven interior. During this cycle, the oven reaches elevated temperatures in order to burn off soils and deposits. An integral smoke eliminator reduces odors associated with the 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.

SELF	OFF
	off
self-		BAKE
CLEAN
clean		bake
LOWconv.		TRU
		conv.
BROIL		CONVEC
roast		bake
conv.		tru.
MED
BROILbroil		CONV.
		convec.BAKE
low		high
HI		CONV.
broil	med	broil
BROIL	CONV.	ROAST
	BROILbroil

Convection Roast*

The convection element runs in co njuction w ith the inner and outer broil elements. The reversible convection fan runs at a higher s peed in each direction. This transfer of heat (mainly from the convection element) seals moisture inside

SELF	OFF
CLEAN		BAKE
LOW		TRU
BROIL		CONVEC
MED		CONV.
BROIL		BAKE
HI		CONV.
BROIL	CONV. ROAST
	BROIL

broiling, food may be as close as 2 inches to the broil element or on the t op rack. "Fast" broiling is best for meats where "rare to medium" doneness is d esired. Use this setting for broiling small and average cuts of meat.

Medium-Broil

high-broil

SELF	OFF
CLEAN	BAKE
LOW	TRU
BROIL	CONVEC

Convection Dehydrate
With the selector set to TruConvec and the		SELF	OFF			OFF
temperature control on 150° F (65.6° C), warm				BAKE
		CLEAN
				TRU	200	CLEAN
air is circulated by a motorized fan in the rear of		LOW
		BROIL		CONVEC
						BROIL
the oven. Over	a period o f time, the water is
		MED		CONV.
		BROIL		BAKE	300	500
removed from	the food by evaporation.
		HI		CONV.
		BROIL	CONV.	ROAST		400
Removal of water inhibits growth of micro or-			BROIL

ganisms and retards the activity of enzymes. It is important to remember that dehy- dration does not improve the quality, so only fresh, top-quality foods should be used.

of large roasts. A time savings is gained over existing, single fan co nvection roast mo des. Use thi s setting for who le turkeys, whole chickens, hams, etc.

convection roast

Inner and outer broil elem ents pulse on and off to produce less heat for “slow” b roiling. Allo w about 4 inches between the top surface of the food and the broil element. "Slow" broiling is best for chicken and ham in o rder to broil food without over-browning it. Use this s etting for bro iling small and average cuts of meat.

MED	CONV.
BROIL	BAKE
HI	CONV.
BROIL CONV.	ROAST
BROIL

medium-broil

Convection Defrost

With the selector s et to convection cook and the temperature control off, air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food with- out heat. To avoid sickness and food waste, do not allow defrosted food to remain in the oven for more than two hours.

SELF	OFF
CLEAN		BAKE
LOW		TRU
BROIL		CONVEC
MED		CONV.
BROIL		BAKE
HI		CONV.
BROIL	CONV.	ROAST

BROIL

self-	OFFoff
clean	bake
	CLEAN
conv.	conv.
200	bake
roast
conv.	BROIL
	tru.
broil
	convec.
300	500
low	high
broil	med broil
	400
	broil

Professional & Designer Series Built-In Electric Single and Double Ovens

F50031 EN	VIKING RANGE CORPORATION	(051508J)
	111 Front Street • Greenwood, Mississippi 38930 USA • (662) 455-1200

www.vikingrange.com