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Viking | RVL Single/Double Wall Oven | MVSOE6301/MVDOE6301
Baking Tips
Baking Mode
Traditionally, baking is cooking with dry heat. Hot air from the top and bottom of the oven envelops the food in a radiant
dry heat, which combines with a little moisture from the food to become a circulating vapor in the oven.
Convection Baking Mode
Convection Bake uses the same heating elements as Bake, with the addition of a convection fan and heater in the
back of the cook cavity. This fan and heater help heat and circulate the air evenly throughout the chamber to produce
superior browning and crisping.
Any food cooked in the Bake mode can also be prepared using Convection Bake and vice versa. In general, items
cooked in Convection Bake will cook about 33% faster than when cooked in Bake. The temperature should be reduced
by 25° F.
TruConvec
TM
Mode
The rear element only operates at full power. There is no direct heat from the bottom or top elements. The motorized
fan in the rear of the oven circulates air in the oven cavity for even heating. Use this setting for foods that require gentle
cooking such as pastries, soues, yeast breads, quick breads and cakes. Breads, cookies, and other baked goods
come out evenly textured with golden crusts. No special bakeware is required. Use this function for single-rack baking,
multiple-rack baking, roasting, and preparation of complete meals. This setting is also recommended when baking large
quantities of baked goods at one time.
Bake and Convection Bake Cooking Tips
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.
This is perfectly normal. Convection cooking is a cooking technique which utilizes fan-forced air to circulate heat
throughout the entire oven creating the optimum cooking environment. Cooking with convection is intended when
performing multi-rack baking and for baking heavier foods. Below are 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 (-3.9°C)
and the cooking time by approximately 10 to 15%.
• 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.)
• If cooking items which require longer than 45 minutes, then it is possible to see a 10-15% reduction in cooking time.
This is especially true for large items cooked in the convection roast function.
• 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, muns, 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. See “Oven
Features” section.
• Items cooked in a convection function can be easily over-baked. This being the case, it is usually a good idea to
pull items out of the oven just before they seem to be done. Items will continue to cook right after they are set out
of the oven.
• Some recipes, especially those that are homemade, may require adjustment and testing when converting from
standard to convection modes. If unsure how to convert a recipe, begin by preparing the recipe in conventional
bake. After achieving acceptable results, follow the convection guidelines listed for the similar food type. If the
food is not prepared to your satisfaction during this first convection trial, adjust only one recipe variable at a time
(cooking time, rack position, or temperature) and repeat the convection test. Continue adjusting one recipe variable
at a time until satisfactory results are achieved.
Bekijk gratis de handleiding van Viking MVSOE6301, 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 | MVSOE6301 |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 14044 MB |
