Viking VGIC53014BAR 用户手册
10
Operation
Removable bottom
Broiler element
Convection fan
Oven racks (3)
Oven lights
Bake burner
6
5
5
4
3
2
1
Rack Positions
Each oven is equipped with three tilt-proof racks. 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.
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.
Oven Features
Conventional and 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. It is recommended to
use this function for single-rack baking.
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. It is recommended to
use this function for single-rack baking.
Convection Cooking Tips
Convection cooking is a cooking technique which utilizes fan-forced air to circulate throughout the entire oven cavity
creating the optimum cooking environment. Cooking with convection is intended when performing multi-rack baking and for
heavier foods. Below are some tips which will allow you to get the best results out of your oven when cooking with
convection.
creating the optimum cooking environment. Cooking with convection is intended when performing multi-rack baking and for
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, 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.)
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 benefit of convection cooking is the ability to prepare foods in quantity. The uniform air circulation makes this
• 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 of three racks at the same time
include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience foods.
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.
Using the Oven