Viking VSOF730AR Manuale Proprietario

16

Cooking with your Oven

Rack Positions

Each oven is equipped with tilt-proof racks and at least one TruGlide rack. With the TruGlide rack, the bottom section remains
in the oven and the top section smoothly glides outward when pulled. This reduces the chances of spills and makes removing
heavy items from the oven much easier. Below is a list of how many TruGlide racks are found in each oven. Please note that the
TruGlide rack can be used in any of the six rack positions.

• Select Single and Double Ovens – One TruGlide rack (upper oven only in double ovens)
• Premiere/French Door  Single Ovens – Two TruGlide racks
• Premiere /French Door Double Ovens – Three TruGlide racks (two in upper oven and one in lower oven)

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.

1. Arrange the oven racks in the desired positions BEFORE heating the

oven. If cooking on two racks at the same time, use rack positions 2
and 4 or positions 3 and 5.

2. Turn the Oven Function selector to desired function. Cooking starts

immediately and stops when the Oven Function selector is turned to
OFF.

3. Set the Temperature Control to the desired temperature.
4. Place the food in the oven after the Oven Indicator light goes out.

 

 

Position 6

Position 5

Position 4

Position 3

Position 2

Position 1

Conventional/Convection Cooking

Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using
the conventional bake setting.  For this reason, conventional baking is recommended when preparing baked goods such as
custard.  The user may find other foods that are also prepared more consistently in conventional bake.  This is perfectly normal.
Convection cooking is a cooking technique which utilizes fan forced air to circulate heat throughout the entire oven cavity
creating the optimum cooking environment. Cooking with convection is intended when performing multi-rack baking and for
baking heavier foods.  Below are some tips which will allow you to get the best results out of your oven when cooking with
convection.

•As a general rule, reduce the temperature by 25° F (10° C) when  using a convection cooking function.
•Cooking times for standard baking and convection baking will be the same.  However, if using convection to cook a single

item or smaller load then it is possible to have 10-15% reduction in cooking time.  (Remember convection cooking is designed
for multi-rack baking or cooking large loads).

•If cooking items which require longer than 45 minutes then it is possible to see a 10% - 15% reduction in cooking time.  This is

especially true for large items cooked in the convection roast function. 

•A major benefit of convection cooking is the ability to prepare foods in quantity.  The uniform air circulation makes this

possible.  Foods that can be prepared on two or three racks at the same time include: pizza, cakes, cookies, biscuits, muffins,
rolls, and frozen convenience foods.  

•For three-rack baking, use any combination of rack positions 2, 3, 4, and 5. For two-rack baking, use rack positions 2 and 4 or

positions 3 and 5. Remember that the racks are numbered from bottom to top.

•Items cooked in a convection function can be easily over baked. This being the case, it is usually a good idea to pull items out

of the oven just before they seem to be done.  Items will continue to cook right  after they are set out of the oven.

•Some recipes, especially those that are homemade, may require adjustment and testing when converting from standard to

convection modes. If unsure how to convert a recipe, begin by preparing the recipe in conventional bake. After achieving
acceptable results, follow the convection guidelines listed for the similar food type. If the food is not prepared to your
satisfaction during this first convection trial, adjust only one recipe variable at a time (cooking time, rack position, or
temperature) and repeat the convection test. Continue adjusting one recipe variable at a time until satisfactory results are
achieved.

Cooking Tips