Viking Quick Reference Guide
Built-In Electric
Combi Steam/Convection Oven
Reheating Tips
•
It is recommended to reheat
dishes or leftovers at 230°F (110°C) to
265°F (130°C). Put the desired amount
of uncovered food in a dish (not plastic)
and place on the wire rack at level
1,
or
for two portions, at levels
1
and
5
.
A maximum of four plates can be reheat-
ed at the same time. Use
positions
1
,
3
,
5
, and
6
.
ProBake Cooking
This function uses steam and heat to
cook food placed in a cold unheated
oven. The food is steamed in phase 1
and then automatically heated in phase
2. The length of time depends on the
quantity of food being heated. Use this
setting for baking breads and pastries.
Recommended temperature: 410°F (210°C)
Range: 210°F (100°C) – 440°F (230°C)
•
Press the “Function” button three
times.
•
<ProBake> and <Oven Temperature> appears in the text display.
ProBake Cooking Tips
•
When baking loaves of bread, buns, or layer cakes, place the dough on the multi-
purpose cooking tray. Allow the dough to proof briefly, approximately 10 minutes
before cooking.
•
When baking puff pastry (with or without a filling/fresh or deep frozen), place the
puff pastry on the multi-purpose cooking tray. It is not necessary to brush the top of
the puff pastry.
•
The oven door should not be opened during the steaming phase. Cold air will
extend the steaming phase and bread will be oversteamed and flat.
•
The optimum baking temperature for buns and rolls is generally higher than a single
loaf of bread.
•
Set the temperature slightly lower for yeast dough.
•
For large breads reduce the temperature by 50°F to 60°F.
To achieve best results, the oven must cool between two ProBake cooking sessions
until <Residual Heat> no longer appears in the text display.
TruConvec™ Cooking
During TruConvec™ cooking the rear element
heats the air inside the oven. A motorized fan
circulates the air in the oven cavity for even
heating. The food is warmed evenly on all
sides making it possible to bake on one or two
levels simultaneously. The cooking time can be
reduced slightly by increasing the cooking
temperature. Use this setting for baking
muffins, yeast breads, quickbreads and cakes.
This setting is also recommended when baking
large quantities of baked goods at one time.
Recommended temperature: 360°F (180°C)
Range: 90°F (30°C) – 440°F (230°C)
•
Press the “Function” button four times.
•
<TruConvec> and <Oven Temperature> will appear in the text display.
TruConvec™ Cooking Tips
•
When baking cakes or biscuits, put the mixture or dough in the baking form and place on
the multi-purpose cooking tray to bake.
•
During TruConvec™ cooking, if the temperature is above 210°F (100°C) and the door is
opened, cooking will stop. To resume cooking, close the door.
•
Dehydrate: If the oven temperature is below 210°F (100°C), it is possible to operate the
TruConvec™ cooking with the door open to dry foods such as fruits and vegetables.
•
When cooking with convection, reduce the temperature by 25° F (10°C). Some recipes may
require adjustment and testing when converting from conventional to convection cooking.
Compare temperatures in the chart to recipes. If you suspect the temperature is too high,
select a lower temperature.
•
If the food is nice and brown on the outside but still raw in the middle, the oven
temperature is too high. Slightly reduce the temperature and lengthen the cooking time.
Even browning is achieved at lower temperatures.
SteamHeat™ Cooking
This function uses the rear element to heat the
air inside the oven. A motorized fan circulates
the air in the oven cavity for even heating. The
food retains moisture from the steam produced
during baking, making it possible to bake on
one or two levels simultaneously. Use this set-
ting to bake pastries and soufflés.
Recommended cooking space temperature:
360°F (180°C)
Range: 90°F (30°C) to 440°F (230°C)
• Press the “Function” button five times.
• <SteamHeat> and <Oven Temperature> will
appear in the text display.
VIKING RANGE CORPORATION
111 Front Street • Greenwood, Mississippi 38930 USA • (662) 455-1200
www.vikingrange.com
Cooking Functions
SteamHeat™ Cooking Tips
•
When baking soufflés and yeast-rising
pastry, put mixture or dough in the baking form and place on multi-purpose cooking tray.
TruSteam™ Cooking
This function uses moist and dry heat to cook
food. The rear element heats the air inside the
oven. A motorized fan circulates the air in the
oven cavity for even heating. Steam can be
forced into the oven by pressing the knob and
turned off by pressing the knob a second time.
Use this setting for the roasting and preparing
of meat and baking potatoes.
Recommended temperature: 360°F (180°C)
Range: 90°F (30°C) – 440°F (230°C)
•
Press the “Function” button six times.
•
<TruSteam> and <Oven Temperature> appears in the text display.
TruSteam™ Cooking Tips
•
When cooking meat, add steam during the first third of the cooking time.
•
When cooking foods that splatter such as meat or poultry, the temperature should be
reduced to prevent splattering on the oven walls. This will cause dark marks that cannot be
removed.
•
To achieve best results, only use levels 1 or 1 and 5.
Interior Oven Light
Press the “Light” button to switch the interior light on or off at any time. If the
interior light is not switched off by pressing the “Light” button, it will automatically turn off 30
minutes after use. You can also select “automatic with door” or “manual with key”. With the
automatic setting, the interior light automatically comes on when the appliance door is opened
and switches off again when it is closed.
Setting Interior Oven Light
1. Press and turn knob until <User Settings> appears in the text display. Press knob to confirm.
2. Turn knob until <Light> appears in the text display. Press knob to confirm
3. Turn knob until <Automatic with door> or <Manual with key> is displayed. Press knob to
confirm the desired setting.
4. Press “Off” to exit.
F50020
(CC070307J)
Combi
Steam/Convection
Light
Temp
Mode
Push to Start/Enter
Timer
Setting
Off
Oven
Temp
Meat
Probe
Steam
Timer
Clock
Cook
Time
Stop
Time
Re-
Heat
Pro
Bake
Tru
Convec
6
5
4
3
1
2
TruSteam™
Steam
Re-
Heat
Pro
Bake
Tru
Convec
TruConvec™
Steam
Re-
Heat
Pro
Bake
Tru
Convec
SteamHeat™
Steam
Re-
Heat
Pro
Bake
Tru
Convec
ProBake
Steam
Re-
Heat
Pro
Bake
Tru
Convec
J690.153
