Handleiding
Je bekijkt pagina 31 van 132
EN-31
Viking | RVL Steam Oven | MVSOC6301
Explanation of the Steam Cooking Modes
STEAM -
• Steam is distributed evenly with the convection fan to ensure the food is evenly heated
and cooked.
• TIP: Consider cooking food on all three levels at once. More “full-bodied” food should be placed
higher up, and less dense foods such as vegetables on the lower levels.
• NOTE: during steam cooking, always place the stainless steel tray underneath the perforated
cooking container to collect any food scraps or condensate that may fall.
STEAM 266°F -
• During food reheating, the cooking chamber is heated with steam and warm air, which allows
rapid and consistent heating of the food without drying it.
• Based on the type of food being reheated, this program oers the possibility to modify the
temperature inside the oven so as to manage this function as you please. This type of function is
therefore particularly suitable for:
• Heating pre-cooked food from 160°F (70°C) to 265°F (130°C);
• Preparing ready and semi-ready meals, frozen foods from 160°F (70°C) to 265°F (130°C).
• NOTE: for these types of meals, remember to insert suitable dishes in the oven (not made
from synthetic or similar materials) and to position them above the grill, making sure to remove
any lids.
TRU CONVEC STEAM -
• This type of cooking is also called “professional cooking” because the food being cooked is
placed into a cold chamber that has not been preheated.
• After starting, the food is initially exposed to steam (or “steamed”).
• After a period of time, depending on the amount of volume of the cooking cavity filled by food,
the steam oven automatically moves to the warm air phase, where the Tru Convec fan and
element are used to evenly cook.
• This type of function is particularly suited to large meat and seafood dishes.
• Large sized bread loaves made from white or wholemeal flour, with yeast or yeast dough at
375°F (190°C) until 410°F (210°C).
• Filled and hollow pu pastry, whether fresh or frozen from 375°F (190°C) to 410°F (210°C).
NOTE: For best results when running two consecutive “professional cooking” programs, the oven
must be cooled before inserting the second dish.
Bekijk gratis de handleiding van Viking MVSOC6301BG, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Viking |
| Model | MVSOC6301BG |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 20838 MB |
