Manual Cooking - Viking Range MVSOC530SS Manuel D'utilisation Et D'entretien

Manual Cooking

The Manual cooking option allows you the freedom to
choose and explore the full range of cooking features the
Combi Steam/Convect™ Oven has to offer. Each manual
cooking option is equipped with its specialized function
to ensure optimum cooking performance. Please see the
below Manual cooking option explanations to begin your
exploration!
1. Convection Bake – In the convection bake function,
dry heated air is circulated to ensure even cooking
throughout the food of choice. This function is
representative of traditional convection ovens and best
used for baked goods or convenience items.
Examples: cookies, cakes, biscuits, pizza, chicken
nuggets
2. Convection Broil – The convection broil function
incorporates dry heated air that is directed from
above the food (top of oven cavity). This broiling
function allows for shorter cooking times due to the
concentration of the heat. This function is best used
for browning, searing, or melting.
Examples: cheese topping, steak, vegetables
3. Steam Roast – In this function, the steam that is
injected into the cavity is "superheated" steam. Typical
steam temperature is 212°F. With "superheated"
steam, the temperature of the steam is heightened to
levels of up to 485°F; thus allowing for the benefits of
steam moisture and the browning effect of the high
temperature. This "superheated" steam circulates in
the cavity to ensure even cooking. This function is best
used for meats, potatoes, or larger items that would
require the even cooking effects and browning or outer
edge crispness.
Examples: chicken (whole), sweet potato, roast
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4. Steam Grill – The steam grill function utilizes the
"superheated" steam, but in a targeted manner,
coming from above in the oven cavity. This pinpoint
guidance allows for the benefit of steam as well as
being able to concentrate the "superheated" steam
temperature to accomplish browning and multiple
cooking options. With this function, you are able to
grill and sauté while enjoying the benefits of steam.
Examples: fish, vegetables, onions, steak
5. Steam – The steam function consists of water vapor
at a temperature of 212°F injected into the oven
cavity to allow for a nutrient saving cooking option.
Steaming provides moisture and tenderness to foods
that may otherwise dry out or become tough by using
traditional cooking methods. This function is best used
for vegetables, fish, or meats.
Examples: broccoli, salmon, cod, chicken
6. Steam Refresh – Steam Refresh utilizes low temperature
steam that brings back to life or "refreshes" food that
may be a day old or yesterday's leftovers. The injection
of gentle steam can help to restore foods back to states
of when they were first fresh. This function is best used
with firm breads, rice, noodles, vegetables, or meats.
Examples: French bread, brown rice, spaghetti noodles,
broccoli, hamburgers
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