Viking RVER33015BBK Use & Care Manual
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Operation
Broiling
Operation
Broiling Chart
Convection Dehydrate/Defrost
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits
and vegetables.
1. Prepare the food as recommended.
and vegetables.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the oven;
contact a local store handling speciality cooking utensils).
3. Set the appropriate low temperature and turn the selector to “TRU
CONV”.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to “OFF”.
3. Turn the selector to “TRU CONV”.
WARNING
To avoid sickness and food waste, DO NOT allow defrosted food
to remain in the oven for more than two hours.
to remain in the oven for more than two hours.
NOTICE
DO NOT
turn the temperature control on during defrosting.
Turning the convection fan on will accelerate the natural
defrosting of the food without the heat.
defrosting of the food without the heat.
CAUTION
FIRE HAZARD
You must carefully check the food during the dehydration
process to ensure that it does not catch fire.
process to ensure that it does not catch fire.
Note: The above information is given as a guide only.
Type and
Time
Cut of Meat
Weight
Setting
Rack
(min)
BEEF
Sirloin, 1"
Rare
12 oz
Broil
3
4
Medium
12 oz
Broil
3
5
Well done
12 oz
Broil
3
6
T-Bone, 3/4"
Rare
10 oz
Broil
3
4
Medium
10 oz
Broil
3
6
Well done
10 oz
Broil
3
8
Hamburger, 1/2"
Medium
1/4 lb.
Broil
3
6
Well done
1/4 lb.
Broil
3
8
CHICKEN
Bnls breast, 1
”
1/2 lb.
Broil
3
15
Bnls breast, 1
”
1/2 lb.
Convection Broil
3
15
Bone-in breast
2 - 3 lbs total
Broil
1
22
Bone-in breast
2 - 3 lbs total
Convection Broil
1
20
Chicken pieces
2 - 3 lbs total
Broil
3
22
Chicken pieces
2 - 3 lbs total
Convection Broil
3
20
HAM
Ham slice, 1
”
1 lb.
Broil
3
10
LAMB
Rib chops, 1
”
12 oz.
Convection Broil
2
8
PORK
Loin chops, 3/4
”
1 lb.
Convection Broil
2
10
Bacon
Broil
2
3
FISH
Salmon steak
1 lb.
Broil
2
8
Fillets
1 lb.
Broil
2
8