Viking RVDOE330 Quick Reference Guide - Page 1
Viking RVDOE330 Manual
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Before Using Oven Oven Settings Oven Important! Before first use, wipe interior with soapy water and dry thoroughly. Then set the oven selector to "BAKE", the thermostat to 350°F, and operate for an hour. Preheat For best results, it is extremely important that you preheat your oven to the desired cooking temperature before placing food items in the oven to begin cooking. In many cooking modes, partial power from the broiler is used to bring the oven to the preheat temperature. Therefore, placing food items in the oven during the preheat mode is not recommended. The Preheat System is engineered so that the oven is brought to the desired set temperature in a manner which will provide the optimum cooking environment based on the selected cooking mode in the shortest possible time. Setting the Clock To program the time-of-day: 1. Push and hold the "MIN/SEC TIMER" and "BAKE TIME" buttons simultaneously. 2. Turn the "SET" knob until correct time is displayed on the digital clock. 3. Release hold from "MIN/SEC TIMER" and "BAKE TIME" buttons. BAKE (TwoElement Bake) Full power heat is radiated from the bake element in the bottom of the oven cavity and supplemental heat is radiated from the broil element. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking/roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and casseroles. CONV BAKE (Convection Bake) The bottom element operates at full power, and the top broil element operates at supplemental power. The heated air is circulated by the motorized fan in the rear of the oven providing a more even heat distribution. This 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 quantity using multiple racks-a feature not possible in a standard oven. When roasting using this setting, cool air is quickly replaced, searing meats on the outside and 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 different dishes are involved, such as cakes, fish or meat. The hot air system is especially economical when thawing frozen food. Use this setting for baking and roasting. TRU CONV (TruConvec™) The rear element only operates at full power. There is no direct heat from the bottom or top elements. The motorized fan in the rear of the oven circulates air in the oven cavity for even heating. (continued on following panel) Oven Controls Interior Oven Light Control The oven has interior oven lights that are controlled by one switch on the control panel. Push the switch to turn the interior oven lights on and off. Oven Function Selector Self-Clean Indicator Light Electronic Timing Center The Electronic Timing Center is used to program and control all timing functions. IMPORTANT: The time-of-day must be set before any other program can be used. Temperature Control Each oven has a separate temperature control dial. The controls can be set at any temperature from 200˚F (93°C) to 550˚F (288°C). ALWAYS be sure the controls are in the "OFF" position when the ovens are not in use. Off/On Indicator Light CLEAN OVEN Rack Positions • BAKE (Two-Element Bake) Each oven is equipped with TruGlide™ racks. With the Use this setting for baking, roasting, and casseroles CLEAN OVEN TruGlide™ rack, the bottom section remains in the oven and the top section smoothly glides outward when pulled. This reduces the chances of spills from items that contain a lot of juice or liquid. This rack can be used in any of the six rack positions. • CONV BAKE (Convection Bake) Use this setting to bake and roast foods at the same time with minimal taste transfer • TRU CONV (TruConvec™) Use this bake setting for multi-rack baking for breads, cakes, cookies All ovens have five rack positions. Position 5 is the farthest (up to 6 racks of cookies at once) Position 5 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. • CONV ROAST (Convection Roast) Use this setting for roasting whole turkeys, whole chickens, hams, etc • CONV BROIL (Convection Broil) Use this setting to broil thick cuts of meat • HI BROIL Position 4 Position 3 Position 2 Position 1 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 Use this setting for broiling dark meats at 1" thickness or less where rare or medium doneness is desired • MED BROIL Use this setting for broiling white meats such as chicken or meats greater than 1" thick that would be over-browned in high broil • LOW BROIL Function selector is turned to "OFF". Use this setting for delicate broiling such as meringue 3. Set the Temperature Control to the desired temperature. 4. Place the food in the oven after the oven indicator light goes out. • CONVEC DEHYDRATE (Convection Dehydrate) Use this setting to dehydrate fruits and vegetables • CONVEC DEFROST (Convection Defrost) Use this setting to defrost foods • SELF CLEAN A pyrolytic self-cleaning cycle where the oven reaches elevated temperatures in order to burn off soils and deposits Oven Settings (cont.) TRU CONV (cont.) Use this setting for foods that require gentle cooking such as pastries, souffles, yeast breads, quick breads, and cakes. Breads, cookies, and other baked goods come out evenly textured with golden crusts. No special bakeware is required. Use this function for single rack baking, multiple rack baking, roasting, and preparation of complete meals. This setting is also recommended when baking large quantities of baked goods at one time. CONV ROAST (Convection Roast) 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. This transfer of heat (mainly from the convection element) seals moisture inside of large roasts. A time savings is gained over existing, single fan convection roast modes. Use this setting for whole turkeys, whole chickens, hams, etc. CONV BROIL (Convection Broil) 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 meats. HI BROIL Heat radiates from both broil elements, located in the top of the oven cavity, at full power. The distance between the foods and the broil elements determines broiling speed. For fast broiling, food may be as close as 2 inches (5 cm) to the broil element. Fast broiling is best for meats where rare to medium doneness is desired. Use this setting for broiling small and average cuts of meat. MED BROIL Inner and outer broil elements pulse on and off to produce less heat for slow broiling. Allow about 4 inches (10 cm) between the top surface of the food and the broil element. Slow broiling is best for chicken and ham in order to broil food without overbrowning it. Use this setting for broiling small and average cuts of meat. LOW BROIL This mode uses only a fraction of the available power to the inner broil element for delicate top-browning. The inner broil element is on for only part of the time. Use this setting to gently brown meringue on racks 3 or 4 in 3-4 minutes. Convection Dehydrate This oven is designed not only to cook, but also to dehydrate fruits and vegetables. 1. Prepare the food as recommended. 2. Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils). 3. Set the appropriate low temperature and turn the selector to "TRU CONV". Convection Defrost 1. Place the frozen food on a baking sheet. 2. Set the temperature control to "OFF". 3. Turn the selector to "TRU CONV". Meat Probe Function The meat probe takes the guesswork out of roasting by cooking foods to the ideal internal temperature. The probe temperature setting is used to automatically turn the oven off when the internal temperature of the meat being roasted is reached. Self-Clean Cycle This range features a self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn off soil and deposits. A powder ash residue is left in the bottom of the oven after completion of the self-clean cycle. See Use and Care Manual for self-clean cycle instructions.