Viking F20143D, VDSC4856QLE, VDSC487 Basic Functions of Your Oven, Kitchen Equivalents and Metrics

	Kitchen Equivalents and Metrics
Measure	Equivalent	Metric*
1 tablespoon	3 teaspoons	15 mL
2 tablespoons	1 ounce	30 mL
1 jigger	1 1/2 ounces	45 mL
1/4 cup	4 tablespoons	60 mL
1/3 cup	5 tbsp. plus 1 tsp.	80 mL
1/2 cup	8 tablespoons	125 mL
1 cup	16 tablespoons	250 mL
1 pint	2 cups	30 grams
1 pound	16 ounces	454 grams
2.21 pounds	35.3 ounces	1 kilogram

*Rounded for easier measuring

Basic Functions of Your Oven

TWO-ELEMENT BAKE

Full power heat is radiated from the bake element in the bottom of the oven cavity and partial power is radiated from the broil element in the top. Air is circulated with natural airflow. This is the traditional bake setting

BROIL

In Maxi-Broil, heat is radiated from both broil elements, located at the top of the oven cavity at full power. Broiling speed is determined by the distance between the foods and the broil elements. The Mini-Broil setting is designed for “slow” broiling. Only the center broil element operates for partial power.

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CONVECTION BAKE

Full power heat is radiated from the bake element in the bottom of the oven cavity and partial power is radiated from the broil element. Air is circulated by the motorized fan in the rear of the oven. It provides more even heat distribution throughout the oven cavity for all uses. 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.

TruConvecTM

The rear element only operates at full power. Air is circulated by the fan for even heating. Use this setting for foods which require gentle cooking such as pastries and souffles.

CONVECTION BROIL

Exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. The cool air is quickly replaced-improving the already high performance of the broil element.

CONVECTION DEHYDRATE

With the temperature control on 1750F (79.4 0C), warm air is radiated from the bake element in the bottom of the oven cavity and is circulated by 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.

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