Viking VDR7366B Use and Care Manual - Page 17

Baking

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Operation Baking VDR/CVDR Dual Fuel Ranges BAKE (Two-Element 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. To Use BAKE Function 1. Arrange the oven rack in the desired position before turning oven on. 2. Close the door. 3. Set the oven function selector to "BAKE" and oven temperature control knob to desired temperature. 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. To Use CONV BAKE Function 1. Arrange the oven rack in the desired position before turning oven on. 2. Close the door. 3. Set the oven function selector to "CONV BAKE" and the oven temperature control knob to desired temperature. 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. 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. To Use TRU CONV Function 1. Arrange the oven rack in the desired position before turning oven on. 2. Close the door. 3. Set the oven function selector to "TRU CONV" and the oven temperature control knob to desired temperature. 17

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17
Operation
Baking
VDR/CVDR Dual Fuel Ranges
BAKE (Two-Element 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.
To Use BAKE Function
1. Arrange the oven rack in the desired position before turning oven on.
2.Close the door.
3.Set the oven function selector to “BAKE” and oven temperature control knob to desired temperature.
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.
To Use CONV BAKE Function
1. Arrange the oven rack in the desired position before turning
oven on.
2.Close the door.
3.Set the oven function selector to “CONV BAKE” and the oven temperature control knob to desired temperature.
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. 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.
To Use TRU CONV Function
1. Arrange the oven rack in the desired position before turning oven on.
2.Close the door.
3.Set the oven function selector to “TRU CONV” and the oven temperature control knob to desired temperature.