Viking VGSO100 - Cooking Cycle Details; Natural Airflow Bake Function; Broil and Convection Broil Functions; Convection Bake Function Operation

Operation
8 ©2012 Viking Preferred Service
The 30” Single Wall Oven models offer the following cooking cycles:
Bake
(Natural Airflow Bake)
Full power heat is radiated from the U-shaped
bake burners in the bottom of the oven cavity and
is circulated with natural airflow. This function is
recommended for single rack baking. Many
cookbooks contain recipes to be cooked
in the conventional manner. Conventional
baking is suitable for dishes that require a high
temperature. Use this setting for baking and
preparing casserole dishes.
natural airflow bake
Convection Bake
convection bake
Heat is radiated from the U-shaped bake burners
in the bottom of the oven cavity. The heated air
is circulated by one motorized fan in the rear of
the oven providing a more even heat distribution.
Multiple rack use is possible for the largest baking
job. When roasting, cool air is quickly replaced—
searing meats on the outside and retaining more
juices and natural flavor on the inside with less
shrinkage. This even circulation of air equalizes
the temperature throughout the oven cavity
and eliminates the hot and cold spots found in
conventional ovens.
Broil (Infrared Broil)
The broil burner at the top of the oven heats the
metal screen until it glows. Heat radiates from the
GourmetGlo™ infrared broiler located at the
top of the oven cavity. The distance between the
foods and the broil elements determines broiling
speed. For “fast” broiling, food may be as close as
2 inches (5 cm) to the broil element or on the top
rack. “Fast” broiling is best for meats where rare
to medium doneness is desired. Use this setting
for broiling small and average cuts of meat.
Convection Broil
(Infrared Convection Broil)
The top element operates at full power. This
function is exactly the same as regular broiling
with the additional benet of air circulation by
the motorized fan in the rear of the oven. Smoke
is reduced since the airflow also reduces peak
temperatures on the food. Use this setting for
broiling thick cuts of meats.
infrared broil
infrared convection broil