Viking Professional VGSO100, Service Manual

Page: 11 / 25

© 2009 Viking Preferred Service
11
Operation
®
natural airflow bake
OFF
BROIL
BAKE
CONVECTION
BAKE
CONVECTION
BROIL
convection bake
OFF
BROIL BAKE
CONVECTION
BAKE
CONVECTION
BROIL
infrared broil
OFF
BROIL BAKE
CONVECTION
BAKE
CONVECTION
BROIL
infrared convection broil
OFF
BROIL BAKE
CONVECTION
BAKE
CONVECTION
BROIL
The 30” Single Wall Oven models offer the following cooking cycles:
Bake
(Natural Airflow Bake)
Full power heat is radiated from the U-shaped
bake burners in the bottom of the oven cavity and
is circulated with natural airflow. This function is
recommended for single rack baking. Many cookbooks
contain recipes to be cooked in the conventional
manner. Conventional baking is suitable for dishes that
require a high temperature. Use this setting for baking
and preparing casserole dishes.
Convection Bake
Heat is radiated from the U-shaped bake burners
in the bottom of the oven cavity. The heated air
is circulated by one motorized fan in the rear of
the oven providing a more even heat distribution.
Multiple rack use is possible for the largest baking
job. 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. This even circulation of air equalizes
the temperature throughout the oven cavity
and eliminates the hot and cold spots found in
conventional ovens.
Broil (Infrared Broil)
The broil burner at the top of the oven heats the
metal screen until it glows. Heat radiates from
the GourmetGlo™ infrared broiler located at the
top of the oven cavity. 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 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.
Convection Broil
(Infrared 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.