Viking VESO J690.150 - Manual (Page 13)

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Cooking Functions
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Cooking Functions
The operating functions available are described below. The recommended
baking and roasting temperatures given in older recipe books are likely to
be too high and the recommended rack positions in the cooking space
not ideal. Note that the temperatures and times given in the following
tables are based on typical methods of preparing food, and should only
be used as a guide.
Steaming
This function uses steam
which flows from the boiler
into the oven, heating and
steaming the food. Use this
setting for foods that require
gentle cooking such as
vegetables, rice, seafood,
and yogurts.
Recommended cooking
temperature: 210°F (100°C)
(corresponding to maximum
boiling temperature)
Range: 90°F (30°C) – 210°F
(100°C)
1. Place food in the unheated oven.
2. Press the “Function” button once.
• <Steaming> and <Oven Temperature> appear in the text display.
Steaming Tips
Because of variations in food density, surface texture, and consistency,
some foods may be prepared more successfully using steam.
• When using the steamer tray, placing the multi-purpose cooking tray
underneath reduces condensation and avoids spills on the bottom of
the oven.
• Use steamer tray to steam vegetables. Add salt and seasoning to
vegetables after cooking.
• When steaming meat or fish, use the steamer tray, lightly coated with
butter or non stick spray.
• When extracting juice from fruit or berries, place the multi-purpose
cooking tray under the steamer tray.
• Place custards, creme desserts, or yogurt in a dish and place on the
steamer tray.
• Place rice, pasta, or dried legumes with water in a glass or porcelain
dish and place on wire rack.
• Rice or pastas can be cooked along with vegetables with similar cooking
times to save energy.
• If the door is opened while steaming, cooking will stop. To resume
cooking, close the door and press the knob.
Food Temp °F (°C) Time (mins.) Cooking utensil
Vegetables
Green beans
210 (100)
30 – 45
Steamer tray
Broccoli 13 – 17
Whole cauliflower 30 – 45
Diced cauliflower 20 – 25
Baby carrots 10 – 20
Diced potatoes,boiled 20 – 25
Tomatoes 4 – 10
Sweet corn 30 – 45
Sweet peppers 8 – 13
Brussels sprouts 25 – 30
Green asparagus 13 – 17
White asparagus 20 – 25
Spinach 7 – 10
Celery 25 – 30
Meat
Ham
210 (100)
Steamer tray w/
multi-purpose tray
Pork loin
Sausages
Chicken breast
Seafood
Fish filet
Steamer tray w/
multi-purpose tray
Salmon or tuna steaks
Whole fish
Calamari
Pasta/dried vegetables
Rice w/water
210 (100)
20 – 40
Glass dish on rack Pasta w/water 45 – 60
Dried legumes w/water 20 – 60
Fruit preserves
Cherries 175 (80)
30 Steamer tray Pears
195 (90) Peaches
Plums
Extracting juice
Fruit (cherries, grapes)
210 (100) 90 max.
Steamer tray w/multi-
purpose tray w/pouring slot
Berries
Desserts
Creme caramel 195 (90) 25 – 30
Steamer tray w/rack Custards 20 – 30
Yogurt 105 (40) 5 – 6 hours
steaming
Steam
Re-
Heat
Pro
Bake
Tru
Convec
60-90
60-90
30-45
10-25
175 (80)
210 (100)
175 (80)
210 (100)
10-20
20-30
20-30
10-20