© 2010 Viking Preferred Service
15
© 2010 Viking Preferred Service
15
Operation
Settings and Functions
AUTO ROAST
Use this function further
simplifies roasting by
automatically searing the
outside of meats, raising
the pre-set temperature
by 100°F for a short time
to sear the outside of the
meat. The temperature
then returns to the pre-set temperature in the
standard convection roast mode.
MEAT PROBE
The meat probe takes
the guesswork out of
roasting by cooking
foods to the ideal
internal temperature.
The probe temperature
setting is used to
automatically turn the
oven off when the internal temperature of the meat
being roasted is reached.
PROOFING
This function uses a low
temperature to create an
optimal environment for
the yeast to rise in many
types of dough.
This setting is designed
for allowing yeast dough
to rise to a temperature between 85°F (29°C) and
100°F ( 38°C). Yeast doughs rise or “proof” best
when the temperature is between 85°F (29°C) and
100°F (38°C). To make sure the dough is warm
enough, cover the bowl loosely with plastic wrap
and/or cloth towel.
