Viking LVDOT730BK Manuale Proprietario
39
Operation
The Lower Oven
Convection Bake
Convection Bake uses the same heating
elements as Bake, with the addition of a
convection fan and heater in the back of the
cook cavity. This fan and heater help heat and
circulate the air evenly throughout the chamber
to produce superior browning and crisping.
elements as Bake, with the addition of a
convection fan and heater in the back of the
cook cavity. This fan and heater help heat and
circulate the air evenly throughout the chamber
to produce superior browning and crisping.
Any food cooked in the Bake mode can
also be prepared using Convection Bake
and vice versa. In general, items cooked in
Convection Bake will cook about 33% faster
than when cooked in Bake. The temperature
should be reduced by 25° F.
also be prepared using Convection Bake
and vice versa. In general, items cooked in
Convection Bake will cook about 33% faster
than when cooked in Bake. The temperature
should be reduced by 25° F.
Broil Hi and Broil Lo
Broiling directly exposes food to radiant heat
(as over a fi re or on top of a grill). The heat is
direct and intense, and it differs from baking
or roasting in that only the top side of the
food is exposed to the heat source.
(as over a fi re or on top of a grill). The heat is
direct and intense, and it differs from baking
or roasting in that only the top side of the
food is exposed to the heat source.
Foods that are typically broiled are quick
cooking, inherently tender, relatively lean,
and not too thick, (for example, beef steaks,
whole fi sh, and chicken satay).
cooking, inherently tender, relatively lean,
and not too thick, (for example, beef steaks,
whole fi sh, and chicken satay).
Roast
Roasting and baking are similar in concept,
but roasting is used mostly for meats and
vegetables as opposed to baked goods.
Hot air from the top and bottom of the oven
is used to brown the outside of food while
retaining moisture inside.
but roasting is used mostly for meats and
vegetables as opposed to baked goods.
Hot air from the top and bottom of the oven
is used to brown the outside of food while
retaining moisture inside.
In the Lower Oven, the two top heating
elements provide optimized control for
broiling and roasting.
elements provide optimized control for
broiling and roasting.
convection bake
broil
roast