Viking F21032 Gas Grill User Manual


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OPERATION
OPERATION
Baking
BAKE (Natural Airfl ow Bake)
Full power heat is radiated from the U-shaped bake
burner in the bottom of the oven cavity and is circulated
with natural airfl ow. 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 casseroles.
To Use BAKE Function
1. Arrange the oven rack in the desired position before
turning oven on.
2. Set the oven temperature control knob to desired
temperature.
3. Close the door.
CONVECTION BAKE
Heat is radiated from the U-shaped bake burner 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 fl avor 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.
To Use CONVECTION BAKE Function
1. Arrange the oven rack in the desired position before
turning oven on.
2. Set the oven temperature control knob to desired
temperature and turn on the convection fan switch.
3. Close the door.
Baking Tips
• Make sure the oven racks are in the desired position
before you turn on the oven.
• DO NOT open the door frequently during baking.
Look through the door window to check doneness
whenever possible. If you must open the door, the best
time is during the last quarter of the baking time.
• Bake to the shortest time suggested and check for
doneness before adding more time. For baked goods,
a stainless steel knife placed in the center of the
item should come out clean when done.
• Use the pan size and type recommended by the recipe
to ensure best results. Cakes, quick breads, muffi ns, and
cookies should be baked in shiny, refl ective pans for
light, golden crusts. Avoid the use of old, darkened pans.
Warped, dented, stainless steel and tin-coated pans
heat unevenly and will not give uniform baking results.
• If baking with a commercial-sized sheet pan, it is
important to note that the large width of the
commercial sheet pan has the tendency to restrict the
airfl ow in the oven cavity. It is recommended to use
Convection Bake to help better circulate the heat in the
oven cavity when baking with a commercial sheet pan.
Pan Placement Tips
• When using large (15” x 13”) fl at pans or trays that
cover most of the rack, rack positions 2 or 3 produce
the best results.
• When baking on more than one rack, it is
recommended to use the 3rd and 5th position for
more consistent, even baking.
• Stagger pans in opposite directions when two racks
and several pans are used in conventional bake. If
possible, no pan should be directly above another.
• Allow 1 to 2 inches of air space around all sides of
each pan for even air circulation.
Single Rack Pan
Placement
Multiple Rack Pan
Placement
CONVENTIONAL BAKING CHART
Food Pan Size Single Rack Position Temperature Time (min.)
BREADS
Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffi ns
Corn muffi ns
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8” x 8”
8” x 8”
Muffi n tin
Muffi n tin
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
350˚F (177˚C)
375˚F (191˚C)
375˚F (191˚C)
10 - 12
30 - 35
12 - 15
30 - 35
25 - 30
35 - 40
15 - 20
15 - 20
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
Tube pan
Tube pan
Muffi n pan
13” x 9”
9” round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (191˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65
COOKIES
Brownies
Chocolate Chip
Sugar
13” x 9”
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
350˚F (177˚C)
375˚F (191˚C)
375˚F (191˚C)
25 - 30
12 - 15
10 - 12
PASTRY
Cream puff s
Cookie sheet 3 or 4
400˚F (204˚C) 30 - 35
PIES
Crust, unfi lled
Crust, fi lled
Lemon meringue
Pumpkin
Custard
9” round
9” round
9” round
9” round
6-4 oz. cups
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚F (204˚C)
350˚F (177˚C
350˚F (177˚C
350˚F (177˚C
350˚F (177˚C
10 - 12
55 - 60
12 - 15
35 - 40
35 - 40
ENTREES
Egg rolls
Fish sticks
Lasagna, frozen
Pot pie
Green peppers, stuff ed
Quiche
Pizza, 12”
Mac & cheese, frozen
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13” x 9”
9” round
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚F (204˚C)
425˚F (218˚C)
375˚F (191˚C)
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
400˚F (204˚C)
375˚F (191˚C)
25 - 30
10 - 15
55 - 60
35 - 40
60 -70
25 - 30
15 - 20
35 - 40
VEGETABLES
Baked potato
Spinach souffl e
Squash
French fries
On rack
1 quart casserole
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (191˚C)
350˚F (177˚C)
375˚F (191˚C)
425˚F (218˚C)
60 - 65
45 - 50
50 -55
20 - 25
*Note: The above information is given as a guide only.
Baking
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