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Broil element
Oven light
6
5
4
3
2
1
TruConvec™ element
(behind baffle)
Three full
extension
glide racks
Concealed bake element
Operation
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 Viking Rapid
Ready™ 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.
For instance, the preheat mode for TruConvec™ is designed to be
brought up to the set point temperature in a different manner than the
preheat mode for conventional bake. This is because TruConvec is
designed for multi-rack baking. So it is extremely critical that all rack
positions have reached the desired cooking temperature. As a result, it
is normal for oven to take slightly longer for the oven to preheat to
350°F in TruConvec mode when compared to the amount of time it
takes to preheat the oven cavity to 350°F in conventional bake mode.
Also, preheat time can vary based on some external factors such as
room temperature and power supply. A significantly colder room
temperature or a power supply less than 240 VAC can lengthen the
time it takes for the oven to reach the desired set temperature.
Rack Positions
Each oven is equipped with three full extension glide racks. 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.
Using the Oven
Oven Features
Cooking Vessels
Each cook has his or her own preference for the particular cooking vessels
that are most appropriate for the type of cooking being done. Any and
all cooking vessels are suitable for use in the range and it is not necessary
to replace your present domestic vessels with commercial cookware. This
is a matter of personal choice. As with any cookware, yours should be in
good condition and free from excessive dents on the bottom to provide
maximum performance and convenience.
Note: When using big pots and/or high flames, it is recommended to use
the front burners. There is more room in the front and potential cleanup
at rear of appliance due to staining or discoloration will be minimized.
Surface Operation
Operation
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