© 2011 Viking Preferred Service
38
Operation
Settings and Functions
HI 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
determines
broiling speed. For fast broiling, food may be as
close as 2” (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.
MED BROIL (30”
oven only)
Inner and outer
broil elements
pulse on and off to
produce less heat
for slow broiling.
Allow about 4“
(10 cm) 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.
LOW BROIL
This mode uses
only a fraction
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 three or four in 3-4 minutes.
DEHYDRATE
The Dehydrate
cycle utilizes the
Inner bake
element only. It
simply circulates
the heated air
inside the
cook cavity to
a maximum
temperature
of 90°F The convection fan will run at
HIGH speed throughout the cycle.
PROOF
The Proof cycle
utilizes the inner
bake element only.
The radiant heat
rises from the
floor of the oven
cavity circulates the
heated air inside
the cook cavity to
a maximum temperature of 90°F. The element is on
for 7 seconds every minute.
Note:
The Proof cycle is similar to the Dehydrate
cycle with the exception that the convection fan is
not operated during the Proof cycle
medium broil
high broil
low broil
dehydrate
proof
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