Viking F1484D Guia de Resolução de Problemas

F1484D EN(021808J)Viking Use & Care ManualElectric Rangetops/RangesViking Range Corporation111 Front StreetGreenwood, Mississippi 38930 USA(662) 4

19Recommended Convection Convection Pan Temperature Time(°F) (°C) (min.)BREADSYeast Loaf Loaf Pan 350 177 25-35Yeast Rolls Cookie Sheet 375 191 11-13B

21Conventional/Convection Roasting TipsAlways use the broiler pan and grid supplied with each oven. The hotair must be allowed to circulate around th

23Convection Roasting ChartType and Weight Convectionl Convection InternalCut of Meat (lbs) Temperature Time Temperature(°F) (°C) (min./lb.) (°F) (°C

25To use the Maxi-Broil or Mini-Broil:1. Arrange the oven racks in the desired position.2. Center food on cold broiler pan and grid supplied with yo

27Convection DehydrationThis oven is designed not only to cook, but also to dehydrate fruits andvegetables.•Prepare the food as recommended.•Arrange t

2928Cleaning and MaintenanceAny piece of equipment works better and lasts longer when maintainedproperly and kept clean. Cooking equipment is no excep

31Oven SurfacesSeveral different finishes have been used in your self-clean oven.Cleaning instructions for each surface are given below. Your ovenfeat

334. The cleaning cycle will last approximately 3 1/2 hours with anadditional 30 minutes needed for the oven to cool down enough forthe door latch to

ELECTRIC RANGETOP/RANGE WARRANTYONE YEAR FULL WARRANTYElectric rangetops/Freestanding electric ranges and all of their component parts, except as deta

3WARNINGIf the information in this manual is not followed exactly, a fireor explosion may result causing property damage, personalinjury or death.WARN

510. Use dry pot holders. Moist or damp pot holders on hot surfacesmay result in burns from steam. Do not let potholder touch hotsurface areas. Do

76Surface CookingCooking UtensilsEach cook has his or her own preference for the particular cookingutensils that are most appropriate

98Cooking Substitute ChartsIn many cases, a recipe requires an ingredient which is not readilyavailable or calls for a unit of measure that

1110TruConvecTMThe rear element only operates at fullpower. Air is circulated by the fan foreven heating. Use this setting forfoods which require ge

13Oven Operation•Convection Bake: Heat is radiated from thebake element in the bottom of the oven cavityand is circulated by the motorized fan in the

15Convection/TruConvecTMBakingConvection baking is the process of cooking food with a flow of heatedair circulating throughout the oven cavity. The e

17Baking Tips•As a general rule, to convert conventional recipes to convectionrecipes, reduce the temperature by 25°F and the cooking time byapproxima