Viking EVWD527AB - Инструкция по эксплуатации - Страница 8

8

Operation

Moisture Selector

For 

moist

 heat, slide the moisture selector to the left to close the vents which captures the heat and moisture.

For 

dry

 heat, slide the moisture selector to the right to open the vents which allows the moist heat to escape.

Plug 

Cable 

Probe 

Handles

Using the Meat Probe

The meat probe monitors the internal temperature of foods 
placed in the warming drawer
- During any preset operating mode, the internal temperature of 

the meat can be checked.  

- Insert the probe end completely into the meat. It should not 

touch the bone, fat, or gristle.  Place meat in warming drawer.

- Before preheating and while the drawer is open, insert the plug 

end into the meat probe jack located on the inside right upper 
wall.  NOTE:  The meat probe option will not be selectable if not plugged into control.

- Press the “Time/Temp/Probe” toggle button until the display shows “Prb”.  After 2 seconds, 

the display will change to the probe temperature.

- At any time, the “Time/Temp/Probe” toggle button can be pressed to toggle between 

time (if timer is set), drawer temperature, or meat probe temperature.

Meat 

Probe Jack

Condensation

The warming drawer is supplied with a system which provides 
a natural circulation of air.  In most cases, this natural circulation 
will eliminate any observed condensation. However, there will be 
instances where condensation is observed. This is NOT a sign that 
the unit is not working properly.

Condensation can occur depending on the following factors:
• Type of food being cooked
 

- Steam and condensation is a natural by product of 

cooking any food with high water content, such as 
frozen food, chicken, etc.

- Use a covered container, where practical, when cooking 

to reduce the amount of condensation that forms.

• Length of cooking time
 

- If the unit is going to be used for prolonged periods of 

time, then additional ventilation may be required.

- Do not leave food in the drawer to cool after it has been 

cooked and has been switched off .

- To reduce condensation, ensure the drawer is well 

heated before placing food in the drawer.

• Proper installation ventilation
 

- The drawer needs good ventilation within the installed 

cabinets to perform per specifi cation.

• Type of cabinetry the oven is installed in
 

- Cabinets need to meet specifi c temperature 

requirements.

•  Ambient conditions in the kitchen including humidity and 

temperature can increase the amount of condensation that 
forms.

Suggested Heat Settings

Food Setting

Moisture 

Setting

Proofi ng yeat dough

Moist

Bacon

3

Dry

Beef, Med - well done

2

Moist

Beef, Med rare

1

Moist

Bread, hard rolls

3

Dry

Bread, soft rolls, danish

2

Moist

Biscuits

2

Moist

Casseroles

2

Moist

Eggs

2

Moist

Fish, seafood (grilled)

2

Moist

Fried foods

3

Dry

Gravy, cream sauces

2

Moist

Ham

2

Moist

Pancakes

3

Moist

Pies, one crust

2

 Moist

Pies, two crusts

2

Dry

Pizza

3

Dry

Pork

2

Moist

Potatoes, baked

3 

Moist

Potatoes, mashed

2

Moist

Vegetables

2

Moist

Plates

1

Dry

Plate of Food

2

Moist