Viking M0706VR manual High-Broil, Medium-Broil

Oven Settings and Functions

Oven Settings and Functions

Product Controls

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

high-broil

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

medium-broil

meat.

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 determines broiling speed. For "fast" broiling, food may be as close as 2 inches (5 cm) to the broil element or on the top rack. "Fast" broiling is best for meats where "rare to medium" doneness is desired. Use this setting for broiling small and average cuts of meat.

Medium-Broil

Inner and outer broil elements pulse on and off to produce less heat for “slow” broiling. Allow about 4 inches (10 cm) between the top surface of the food and the broil element. "Slow" broiling is best for chicken and ham in order to broil food without over-browning it. Use this setting for broiling small and average cuts of

Low-Broil		SELF	OFF
		CLEAN		BAKE
		LOW		TRU
This mode uses only a		BROIL		CONVEC
		MED
fraction of the available				CONV.
		BROIL
				BAKE
power to the inner broil		HI		CONV.
		BROIL	BROIL	ROAST
			CONV.
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	OFF
		off
Self-Clean	self-		BAKE
	CLEAN
	clean		bake
	LOWconv.		TRU
			conv.
The pyrolytic self-cleaning cycle is designed to	BROIL		CONVEC
	roast		bake
	conv.		tru.
eliminate the need for scrubbing and scouring food	MED
	BROILbroil		CONV.
			convec.BAKE
	low		high
baked onto the oven interior. During this cycle, the
	HI		CONV.
	broil	med	broil
	BROIL		ROAST
		CONV.
oven reaches elevated temperatures in order to burn		BROILbroil
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			OFF
	self-
Convection Dehydrate	CLEAN		BAKE
	clean		bake			CLEAN
	LOWconv.		convTRU.	200
	BROIL		CONVEC
With the selector set to TruConvec	roast		bake
	conv.		tru.				BROIL
	MED
and the temperature control on 200Þ	BROILbroil		CONV.
			convec.BAKE	300		500
	low		high
	HI	med	CONV.
F (93.3° C), warm air is circulated by	broil		broil
	BROIL CONV.		ROAST
					400
		BROILbroil
a motorized fan in the rear of the
oven. Over a period of time, the water is removed from the food by

evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality, so only fresh, top-quality foods should be used.

	SELF	OFF			OFFoff
		off		self-
	self-		BAKE
Convection Defrost	CLEAN				bake
	clean		bake	clean
					CLEAN
			TRU	200
	LOWconv.		conv.		conv.
			CONVEC	conv.
	BROIL		bake	roast	bake
With the selector set to TruConvec	roast
	conv.		tru.	conv.	BROIL
	MED				tru.
and the temperature control off, air	BROILbroil		CONV.	broil	convec.
			convec.BAKE
	low		high	300	500
				low	high
	HI	med	CONV.	broil	med broil
is circulated by a motorized fan in	broil		broil
	BROIL	CONV.	ROAST		400
		broil			broil
		BROIL

the rear of the oven. The fan

accelerates natural defrosting of the food without heat. To avoid sickness and food waste, do not allow defrosted food to remain in the oven for more than two hours.

Product Controls

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