Viking EVSOF7301SS - Инструкция по эксплуатации - Страница 17

17

Cooking with your Oven

Rack Positions

Each oven is equipped with tilt-proof racks and at least 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 and makes removing heavy items from the
oven much easier. Below is a list of how many TruGlide racks are found in each oven. Please note that the TruGlide rack can be used in
any of the six rack positions.

•

Select Single and Double Ovens – One TruGlide rack (upper oven only in double ovens)

•

Premiere/French Door  Single Ovens – Two TruGlide racks

•

Premiere /French Door Double Ovens – Three TruGlide racks (two in upper oven and one in lower oven)

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.

200

300

400

500

TEMPERATURE

OVEN FUNCTION

OVEN

CLEAN

UPPER OVEN LIGHT

LOWER OVEN LIGHT

OFF

CLEAN

BROIL

OFF

BAKE

CONV.
BAKE

CONV.
BROIL

SELF

CLEAN

MAXI

BROIL

MINI

BROIL

TRU

CONVEC

LOWER OVEN

TEMPERATURE

OVEN FUNCTION

OVEN

CLEAN

OFF

CLEAN

BROIL

OFF

BAKE

CONV.
BAKE

CONV.
BROIL

SELF

CLEAN

MAXI

BROIL

MINI

BROIL

TRU

CONVEC

LOWER OVEN

TEMPERATURE

OVEN FUNCTION

OFF

CLEAN

BROIL

OFF

BAKE

CONV.
BAKE

CONV.
BROIL

SELF

CLEAN

MAXI

BROIL

MINI

BROIL

TRU

CONVEC

OVEN

CLEAN

UPPER OVEN

SET

UPPER TIMED

LOWER TIMED

MANUAL

OVEN FUNCTION

OFF

BAKE

UPPER OVEN

CLEAN

OVEN

CLEAN

OVEN

OVEN
LIGHT

TRU

CONVEC

LOW

BROIL

CONV.
BAKE

SELF

CLEAN

MED

BROIL

HI

BROIL

CONV.
BROIL

TEMPERATURE

OFF

400

CONV.

ROAST

200

300

500

BROIL

CLEAN

OVEN FUNCTION

OFF

BAKE

LOWER OVEN

TRU

CONVEC

LOW

BROIL

CONV.
BAKE

SELF

CLEAN

MED

BROIL

HI

BROIL

CONV.
BROIL

TEMPERATURE

OFF

400

CONV.

ROAST

200

300

500

BROIL

CLEAN

200

300

400

500

TEMPERATURE

OVEN FUNCTION

OVEN

CLEAN

UPPER OVEN LIGHT

LOWER OVEN LIGHT

OFF

CLEAN

BROIL

OFF

BAKE

CONV.
BAKE

CONV.
BROIL

SELF

CLEAN

MAXI

BROIL

MINI

BROIL

TRU

CONVEC

LOWER OVEN

TEMPERATURE

OVEN FUNCTION

OVEN

CLEAN

OFF

CLEAN

BROIL

OFF

BAKE

CONV.
BAKE

CONV.
BROIL

SELF

CLEAN

MAXI

BROIL

MINI

BROIL

TRU

CONVEC

LOWER OVEN

TEMPERATURE

OVEN FUNCTION

OFF

CLEAN

BROIL

OFF

BAKE

CONV.
BAKE

CONV.
BROIL

SELF

CLEAN

MAXI

BROIL

MINI

BROIL

TRU

CONVEC

OVEN

CLEAN

UPPER OVEN

SET

UPPER TIMED

LOWER TIMED

MANUAL

OVEN FUNCTION

OFF

BAKE

UPPER OVEN

CLEAN

OVEN

CLEAN

OVEN

OVEN
LIGHT

TRU

CONVEC

LOW

BROIL

CONV.
BAKE

TRU

CONVEC

CONV.
BAKE

SELF

CLEAN

MED

BROIL

HI

BROIL

CONV.
BROIL

OVEN TEMPERATURE

OFF

400

CONV.

ROAST

200

300

500

BROIL

CLEAN

OVEN FUNCTION

OFF

BAKE

LOWER OVEN

LOW

BROIL

SELF

CLEAN

MED

BROIL

HI

BROIL

CONV.
BROIL

OVEN TEMPERATURE

OFF

400

CONV.

ROAST

200

300

500

BROIL

CLEAN

Position 6

Position 5

Position 4

Position 3

Position 2

Position 1

UPPER
TIMED

LOWER
TIMED

MANUAL

SET

BAKE
TIME

START

TIME

PROBE

TEMP

MIN/SEC

TIMER

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 forced 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 25° F (10° 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.