Viking TVDR4804GAW Benutzeranleitung

14

Convection cooking is a cooking technique which utilizes fan forced air to circulate heat throughout the entire oven creating the optimum 

cooking environment.  Cooking with convection is recommended when performing multi-rack baking and for baking heavier foods.  Below are 

tips which will allow you to get the best results out of our oven when cooking with convection.

• As a general rule, to convert conventional recipes to convection recipes, 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.

•  A  major  benefi t 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, muffi

  ns, rolls, and frozen convenience foods.

• 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 afer they are set out of the oven.  

To use CONVECTION BAKE function
1. Arrange the oven rack in the desired position before turning oven on.

2.  Set the oven selector knob to the convection bake function, and set the oven temperature control knob to desired temperature.

3. Close the door.  Allow oven to preheat.

4.  Once preheated, carefully place prepared item(s) on rack.

5.  Close the door.  Bake to desired cooking time and/or doneness.