Viking VESO5302TAR, VESO5302TSS, VEDO5302TBU, VEDO5302TSS manual Broil Modes

Programming Modes

Bake Modes

TruConvec™

This function is ideal for foods that requiregentlecooking, single- rack baking, multiple-rackbaking,roasting,and preparation of complete meals. This settingis also recommendedwhen preparing largequantitiesof baked goods at one time. To use TruConvec™, take the followingsteps:

1.Arrange the oven racks in the desired positionsbefore heating the oven.

2.Select “UPPER OVEN” or “LOWER OVEN.”

3.Set the Oven FunctionSelectorto “TRUCONVEC.” Temperature display flashesa preset temperature of 325º F.

4.Set the temperatureusing one of the followingtwo methods:

a.Confirm preset temperatureand press“SET” or “ENTER.” The oven will begin TruConvec™Preheat immediately.

OR

b. Change the temperatureby typing the desired temperature on the numeric keypad or using the up and down arrow keys. Press “SET” or “ENTER”when finished.The oven will begin TruConvec™ Preheatimmediately.

During TruConvec™ Preheat

The display will alternatebetween showingthe set baking temperature and the actualpreheattemperature every 5 seconds. When the set baking temperatureis reached,one long beep will sound and the display will show “TRUCONVEC.” Open oven door and put food in oven.

Tochange set temperatureduring preheatstage:

Press and Release

▲Temperature increases by 5º F (or 2º C)

▼Temperature decreases by 5º F (or 2º C)

Broil Modes

Conventional broiling is most successful for cuts of meat one to two inches thick, and is also suitable for flat pieces of meat.

High Broil

With this setting, heat radiates at full power from both broil elements, located in the top of the oven cavity. The distance between the foods and the broil elements determines broiling speed. For fast broiling, place food as close as two inches from 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

With this setting, inner and outer broil elements pulse on and off to produce less heat for slow broiling. For slow broiling, allow about four inches between the top surface of your food and the broil element. Slow broiling is best for chicken and ham. Use this setting for broiling small and average cuts of meat.

Low Broil

This mode uses only a fraction of the oven’s available power to the inner broil element to produce delicate top-browning in only three to four minutes on items such as meringue.

To Use Broil:

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

2.Place the food in the center of the cold broiler pan and grid supplied with your oven, and then place the broiler pan in the oven.

3.Select “UPPER OVEN” or “LOWER OVEN.”

4.Set the Oven Function Selector to “BROIL.” Display will show “BROIL HIGH” and “ON” will flash. Medium and low displays will show “CONV BROIL M” and “CONV BROIL L.”

5.Choose power level for BROIL:

a.For “HIGH BROIL,” press “SET.”

b.For “MEDIUM BROIL,” press down arrow key once. Display will change to MED, then press “SET.”

c.For “LOW BROIL,” press down arrow key twice. Display will change to LO, then press “SET.”

6.Close the door to the oven. With closed-door broiling, the broil element might cycle on and off if an extended broiling time is required. A built-in smoke "eliminator" in the top of the oven will help reduce smoke and odors.

7.When cooking is complete, press the “OFF” button for the selected oven.

Programming Modes

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