Viking VESO5302TSS, VESO5302TAR, VEDO5302TBU, VEDO5302TSS manual Touch Pad Functions, TruConvec

convection bake

TruConvecTM

Touch Pad Functions

Touch Pad Functions

Product Controls

TruConvec™

With this function, only the rear element operates at full power.

Thereis no direct heat from the

bottom or top elements, and

the motorized fan in the rear of

the oven circulates for even

heating. Use this setting for

foods that require gentle

cooking, such as pastries,

soufflés, yeast breads, quick breads, and cakes. This setting produces breads, cookies, and other baked goods with an

even texture and golden crusts. No special bakeware is required. Use this function for single-rackbaking,multiple-rackbaking,roasting,and preparation of complete meals. This setting is also recommended when preparing large quantities of baked goods at one time.

Convection Bake

With this function, the bottom element operates at full power, and the top broil element operates at supplemental power.The motorized fan in the rear of the oven circulates heated air, providing a more even heat distribution. This

Convection Broil

Using this function, the top element operates at full power.This function is exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. Smoke is reduced since the airflow also reduces peak temperatures on the food. Use this setting for broiling thick cuts of meat.

Convection Roast

With this function, the convection element runs in conjunction with the inner and outer broil elements. The reversible convection fan runs at a higher speed in each direction, allowing the moisture to be sealed inside large cuts of meat, such as roasts. This saves time when compared with single fan convection roast modes. Use this setting for whole turkeys, whole chickens, and roasts.

convection broil

convection roast

Product Controls

even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in

conventional ovens. A major benefit of convection baking is the ability to prepare food in larger quantitiesusing multipleracks.When roasting using this setting, cool air is quicklyreplaced,searingmeatson the outsideand retaining more juices and natural flavor on the inside with less shrinkage. With this heating method, foods can be baked and roasted at the same time with minimal taste transfer,even when differentdishes are involved, such as cakes, fish, or meat. The hot air system is especiallyeconomicalwhen thawing frozen food. Use this setting for baking and roasting.

NOTE: Because this function uses a high-speed convection fan for optimum cooking performance, some noise may be noticed from this high fan speed. This is normal.

Defrost

With the temperature control off, a motorized fan in the rear of the oven circulates air. This fan accelerates natural defrosting of the food without heat.

NOTE: To avoid sickness and food waste, do not allow defrosted food to remain in the oven for more than two hours.

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