Viking F131D - Manual (Page 5)

Basic Functions of Your Oven
NATURAL AIRFLOW BAKE
Heat is radiated from the two bake
burners in the bottom of the oven cavity
and is circulated with natural airflow.
This is your traditional bake setting.
CONVECTION BAKE
Heat is radiated from the bake burners in
the bottom of the oven cavity and is
circulated by the motorized fan in the
rear of the oven. It provides more even
heat distribution throughout the oven
cavity for all uses. 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.
CONVECTION BROIL
The broil burner at the top of the oven
heats the metal screen until it glows. The
glowing screen produces the infrared
heat, searing the outside of broiled
foods and sealing in juices. The Gourmet
Glow
TM infrared broiler produces 1500°F
(815.5°C) infrared heat with the
additional benefit of air circulatoin by the
motorized fan in the rear of the oven.
Smoke is reduced since the airflow
reduces peak temperatures on the food.
Use this setting for thick cuts of meats.
8 9
Built-In Gas Oven Features
VGSO166
VGSO100
CONTROL
PANEL
INFRARED
BROILER
OVEN RACKS
(3 per oven)
OVEN VENT
OVEN LIGHTS
(2 EACH SIDE)
CONVECTION
FAN/SHIELD
REMOVABLE
BOTTOM
CONTROL
PANEL DOOR
GASKET
INFRARED BROILER
OVEN RACKS
(3 per oven)
OVEN VENT OVEN VENT OVEN LIGHTS
CONVECTION
FAN/SHIELD
BROILER
PAN/GRID REMOVABLE BOTTOM
AND SIDES