Viking F50031 Convection Oven User Manual


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Viking Quick Reference Guide
Professional & Designer Series
Built-In Electric Single and Double Ovens
Convection Bake
The bottom element operates
at full power, and the top broil
element operates at supple-
mental power. The heated air
is circulated by the motorized
fan in the rear of the oven pro-
viding a more even heat dis-
tribution. This even circulation
of air equalizes the tempera-
ture throughout the oven cav-
ity and eliminates the hot and
cold spots found in conven-
tional 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, 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 sys-
tem is especially economical when thawing frozen food. Use this setting for bak-
ing and roasting.
Convection Roast*
The convection element runs
in conjuction 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.
Convection Broil*
The top element operates at full
power. This function is exactly
the same as regular broiling with
the additional benefit of air cir-
culation 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.
*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.
High-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 deter-
mines broiling speed. For "fast"
broiling, food may be as close as
2 inches to the broil element or
on the top rack. "Fast" broiling
is best for meats where "rare to
medium" doneness is desired.
Use this setting for broiling small
and average cuts of meat.
Medium-Broil
Inner and outer broil elements
pulse on and off to produce less
heat for “slow” broiling. Allow
about 4 inches 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 over-browning
it. Use this setting for broiling
small and average cuts of meat.
convection broil
O
FF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
S
ELF
C
LEAN
MED
BROIL
H
I
B
ROIL
C
ONV.
B
ROIL
C
ONV.
R
OAST
Low-Broil
This mode uses only a frac-
tion 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.
Self-Clean
The pyrolytic self-cleaning cycle is designed to eliminate the need
for scrubbing and scouring food baked onto the oven interior.
During this cycle, the oven reaches elevated temperatures in order
to burn off soils and deposits. An integral smoke eliminator reduces
odors associated with the soil burn-off. A powder ash residue is left
in the bottom of the oven after completion of the self-clean cycle.
When the oven has cooled, remove any ash from oven surfaces with
a damp sponge or cloth.
Convection Dehydrate
With the selector set to TruConvec and the
temperature control on 150° F (65.6° C), warm
air is circulated by a motorized fan in the rear of
the oven. Over a period of time, the water is
removed from the food by evaporation.
Removal of water inhibits growth of microor-
ganisms and retards the activity of enzymes. It is important to remember that dehy-
dration does not improve the quality, so only fresh, top-quality foods should be used.
Convection Defrost
With the selector set to convection cook and
the temperature control off, air is circulated by a
motorized fan in the rear of the oven. The fan
accelerates natural defrosting of the food with-
out heat. To avoid sickness and food waste, do
not allow defrosted food to remain in the oven
for more than two hours.
VIKING RANGE CORPORATION
111 Front Street • Greenwood, Mississippi 38930 USA • (662) 455-1200
www.vikingrange.com
low-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
S
ELF
CLEAN
MED
B
ROIL
HI
BROIL
CONV.
BROIL
C
ONV.
R
OAST
high-broil
O
FF
B
AKE
TRU
CONVEC
LOW
BROIL
C
ONV.
BAKE
SELF
CLEAN
MED
BROIL
H
I
B
ROIL
C
ONV.
B
ROIL
CONV.
ROAST
Oven Settings
convection bake
OFF
B
AKE
TRU
CONVEC
L
OW
B
ROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
H
I
B
ROIL
C
ONV.
B
ROIL
CONV.
ROAST
off
bake
conv.
bake
t
ru.
convec.
m
ed
broil
low
broil
h
igh
broil
conv.
broil
self-
clean
conv.
r
oast
O
FF
BAKE
TRU
C
ONVEC
LOW
B
ROIL
C
ONV.
BAKE
S
ELF
CLEAN
MED
B
ROIL
H
I
BROIL
CONV.
BROIL
CONV.
ROAST
medium-broil
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
convection roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
C
ONV.
B
AKE
S
ELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
OFF
400
200
300
5
00
BROIL
CLEAN
OFF
BAKE
T
RU
CONVEC
LOW
BROIL
CONV.
B
AKE
SELF
C
LEAN
M
ED
B
ROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
F50031 EN (051508J)
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