Viking VEDO5272BU Handbuch
18
19
Oven Settings and Functions
Product
Controls
Product
Controls
Self-Clean
The pyrolytic self-cleaning cycle is designed to eliminate
the need for scrubbing and scouring food baked onto
the oven interior. During this cycle, the oven reaches
elevated temperatures in order to burn off soils and
deposits. An integral smoke eliminator reduces odors associated with the
soil burn-off. A powder ash residue is left in the bottom of the oven after
completion of the self-clean cycle. When the oven has cooled, remove any
ash from oven surfaces with a damp sponge or cloth.
the need for scrubbing and scouring food baked onto
the oven interior. During this cycle, the oven reaches
elevated temperatures in order to burn off soils and
deposits. An integral smoke eliminator reduces odors associated with the
soil burn-off. A powder ash residue is left in the bottom of the oven after
completion of the self-clean cycle. When the oven has cooled, remove any
ash from oven surfaces with a damp sponge or cloth.
Convection Dehydrate
With the selector set to TruConvec and
the temperature control on 200°F
(93.3°C), warm air is circulated by a
motorized fan in the rear of the oven.
Over a period of time, the water is
removed from the food by evaporation. Removal of water inhibits growth
of microorganisms and retards the activity of enzymes. It is important to
remember that dehydration does not improve the quality, so only fresh,
top-quality foods should be used.
the temperature control on 200°F
(93.3°C), warm air is circulated by a
motorized fan in the rear of the oven.
Over a period of time, the water is
removed from the food by evaporation. Removal of water inhibits growth
of microorganisms and retards the activity of enzymes. It is important to
remember that dehydration does not improve the quality, so only fresh,
top-quality foods should be used.
Convection Defrost
With the selector set to TruConvec and
the temperature control off, air is
circulated by a motorized fan in the rear
of the oven. The fan accelerates natural
defrosting of the food without heat. To avoid sickness and food waste, do
not allow defrosted food to remain in the oven for more than two hours.
the temperature control off, air is
circulated by a motorized fan in the rear
of the oven. The fan accelerates natural
defrosting of the food without heat. To avoid sickness and food waste, do
not allow defrosted food to remain in the oven for more than two hours.
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
BROIL
CONV.
ROAST
OFF
400
200
300
500
BROIL
CLEAN
OFF
400
200
300
500
BROIL
CLEAN
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
broil
conv.
broil
self-
clean
conv.
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
SELF
CLEAN
MED
BROIL
HI
BROIL
CONV.
BROIL
BROIL
CONV.
ROAST
off
bake
conv.
bake
tru.
convec.
med
broil
low
broil
high
broil
broil
conv.
broil
self-
clean
conv.
roast
OFF
400
200
300
500
BROIL
CLEAN
Proofing
(F
Frre
en
ncch
h D
Do
oo
orr m
mo
od
de
ell o
on
nllyy))
This setting is designed for allowing
yeast dough to rise to a temperature
between 85°F (29°C) and 100°F ( 38°C). Yeast doughs rise or “proof”
best when the temperature is between 85°F (29°C) and 100°F (38°C).
To make sure the dough is warm enough, cover the bowl loosely with
plastic wrap and/or cloth towel. Turn the oven function selector to
“PROOF”. Turn Temperature control until the oven light comes on
(typically around 200 degrees on the knob setting). Note that the Proof
function is designed to keep the oven between 85°F and 100°F
regardless of what temperature the knob is set at. Place the bowl on
the center rack of the oven and close door. When you think the dough
has doubled in size, lightly poke 2 fingers about 1/2” (1.3 cm) into the
dough. If the indentation remains, the dough has risen enough.
yeast dough to rise to a temperature
between 85°F (29°C) and 100°F ( 38°C). Yeast doughs rise or “proof”
best when the temperature is between 85°F (29°C) and 100°F (38°C).
To make sure the dough is warm enough, cover the bowl loosely with
plastic wrap and/or cloth towel. Turn the oven function selector to
“PROOF”. Turn Temperature control until the oven light comes on
(typically around 200 degrees on the knob setting). Note that the Proof
function is designed to keep the oven between 85°F and 100°F
regardless of what temperature the knob is set at. Place the bowl on
the center rack of the oven and close door. When you think the dough
has doubled in size, lightly poke 2 fingers about 1/2” (1.3 cm) into the
dough. If the indentation remains, the dough has risen enough.
off
bake
conv.
bake
bake
tru.
convec.
med
broil
broil
low
broil
high
broil
broil
conv.
broil
self-
clean
conv.
roast
roast
OFF
BAKE
TRU
CONVEC
LOW
BROIL
CONV.
BAKE
PROOF
MED
BROIL
HI
BROIL
CONV.
BROIL
CONV.
ROAST
ROAST
Electronic Timing Center
Digital Display
Digital Display
The Electronic Timing Center is
used to program and control all
timing functions. It has five
display and programming modes
that are activated by the four
push buttons and the “SET”
knob. Both the Bake Time mode
and the Min/Sec Timer mode can
be used to time cooking periods.
These features can even be used
at the same time when both ovens
are in use. However, only Bake
Time and Self-Cleaning (Select
model only) modes shut the oven
off automatically when the timed program is over. For example, you
can time bake a casserole in the upper oven using the Bake Time
mode, while broiling in the lower oven using the Min/Sec Timer. One
oven can also be cleaned while timing foods in the other oven using
the Min/Sec Timer.
used to program and control all
timing functions. It has five
display and programming modes
that are activated by the four
push buttons and the “SET”
knob. Both the Bake Time mode
and the Min/Sec Timer mode can
be used to time cooking periods.
These features can even be used
at the same time when both ovens
are in use. However, only Bake
Time and Self-Cleaning (Select
model only) modes shut the oven
off automatically when the timed program is over. For example, you
can time bake a casserole in the upper oven using the Bake Time
mode, while broiling in the lower oven using the Min/Sec Timer. One
oven can also be cleaned while timing foods in the other oven using
the Min/Sec Timer.
Setting the Min/Sec Timer
The Min/Sec Timer is designed for accurate timing and is ideal for
baking delicate items such as biscuits, cookies, and popovers, and for
precise broiling. The Min/Sec Timer can be used at the same time the
Bake Hours or Start Time functions are in use. It can be used for timing
up to 24 hours. When setting the timer, the time displayed will increase
in 1 minute increments. When the timer counts down to 1 minute, the
timer alarm will give two short beeps and the display changes from
hours:minutes to seconds only.
baking delicate items such as biscuits, cookies, and popovers, and for
precise broiling. The Min/Sec Timer can be used at the same time the
Bake Hours or Start Time functions are in use. It can be used for timing
up to 24 hours. When setting the timer, the time displayed will increase
in 1 minute increments. When the timer counts down to 1 minute, the
timer alarm will give two short beeps and the display changes from
hours:minutes to seconds only.
To program the Min/Sec Timer
1. Press the “MIN/SEC TIMER” button. The timer will display :00 and
the word TIMER will be displayed in the lower right corner.
2. Turn the “SET” knob until the desired duration time is displayed.
The Min/Sec Timer is now programmed. The alarm will sound at the
end of the countdown. The program can be cancelled anytime by
setting the remaining time to :00. To change back to the time-of-day,
press the “CLOCK” button on Select models or “PROBE” on French
Door models. Notice that a small clock will be displayed in the upper
right corner to indicate that a program is in progress. The display will
return automatically to the Min/Sec Timer after a few seconds.
end of the countdown. The program can be cancelled anytime by
setting the remaining time to :00. To change back to the time-of-day,
press the “CLOCK” button on Select models or “PROBE” on French
Door models. Notice that a small clock will be displayed in the upper
right corner to indicate that a program is in progress. The display will
return automatically to the Min/Sec Timer after a few seconds.
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
CLOCK
SET
Clocks and Timers
((D
Diig
giitta
all D
Diissp
plla
ayy -- S
Se
elle
ecctt // F
Frre
en
ncch
h D
Do
oo
orr M
Mo
od
de
ellss))
SET
MIN/SEC
TIMER
BAKE
TIME
START
TIME
SET
PROBE
S
Se
elle
ecctt M
Mo
od
de
ellss
F
Frre
en
ncch
h D
Do
oo
orr M
Mo
od
de
ellss