Viking M0706VR manual Cooking with your Oven, Rack Positions, Cooking Tips

Cooking Tips

Cooking with your Oven

Rack Positions

Each oven is equipped with three tilt-proof racks. Premiere models have two standard tilt-proof racks and one TruGlide rack. With the TruGlide rack, the bottom section remains in the oven and the top section smoothly glides outward when pulled. This reduces the chances of spills from items that contain alot of juice or liquid. This rack can be used in any of the six rack positions.

All ovens have six rack positions. Position 6 is the farthest from the oven bottom. Position 1 is the closest to the oven bottom. The racks can be easily removed and arranged at various levels. For best results with conventional baking, do not use more than one rack at a time. It is also recommended, when using two racks, to bake with the racks in positions 2 and 4 or positions 3 and 5.

1.Arrange the oven racks in the desired positions BEFORE heating the oven. If cooking on two racks at the same time, use rack positions 2 and 4 or positions 3 and 5.

2.Turn the Oven Function selector to desired function. Cooking starts immediately and stops when the Oven Function selector is turned to OFF.

3.Set the Temperature Control to the desired temperature.

4.Place the food in the oven after the Oven Indicator light goes out.

CLEAN

OVEN

CLEAN

OVEN

SELF

OFF

CLEAN

OFF OVEN

SELF

OFF

OVEN

OFF

CLEAN

CLEAN

BAKE

OFF

CLEAN

BAKE

OFF

OFF

CLEAN

OFF

CLEAN

SELF

BAKE

BAKE

SELF

BAKE

UPPER OVEN LIGHT

CLEAN

200

CLEAN

CLEAN

200

CLEAN

OVEN

LOW

TRU

CLOCK

HOURS

LOW

TRU

LIGHT

BROIL

CONVEC

BROIL

CONVEC

UPPER TIMED

CONV.

CONV.

BROIL

CONV.

CONV. 200

BROIL

MANUAL

BROIL

BAKE

BROIL

BAKE

LOWER OVEN LIGHT

MED

CONV.

SET MED

CONV.

300

LOWER TIMED

BROIL

MAXI

TRU BAKE

300

500

MIN/SEC START

BROIL

MAXI

BAKE TRU

300

500

BROIL

CONVEC

TIMER

TIME

BROIL

CONVEC

400

MINI

BROIL

MINI

BROIL

HI

BROIL

CONV.UPPER OVEN

SET

HI

BROIL

LOWER OVEN

500

CONV.

BROIL OVENCONV.FUNCTIONROAST

TEMPERATURE

400

BROIL

CONV. OVENROASTFUNCTION

TEMPERATURE400

BROIL

UPPER OVEN

BROIL

LOWER OVEN

OVEN FUNCTION

TEMPERATURE

OVEN FUNCTION

TEMPERATURE

Position 6

Position 5

Position 4

Position 3

Position 2

Position 1

Cooking with your Oven

Conventional/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 forces air to circulate heat throughout the entire oven cavity creating the optimum cooking environment. Cooking with convection is intended when performing multi-rack baking and for baking 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, reduce the temperature by 25Þ F (10Þ 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. 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 or 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. •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.

•Some recipes, especially those that are homemade, may require adjustment and testing when converting from standard to convection modes. If unsure how to convert a recipe, begin by preparing the recipe in conventional bake. After achieving acceptable results, follow the convection guidelines listed for the similar food type. If the food is not prepared to your satisfaction during this first convection trial, adjust only one recipe variable at a time (cooking time, rack position, or temperature) and repeat the convection test. Continue adjusting one recipe variable at a time until satisfactory results are achieved.

Cooking Tips

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