Surface Operation. Viking RDSCE230-5B, F21192 EN, RVER33015BSS, D3 Series

Range Features

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1.

Interior oven light switch

2.

Left rear element control knob

3.

Left front element control knob

4.

Center element control knob

5.

Oven function selector knob

6.

Oven temperature control knob

7.

Right rear element control knob

8.

Right front element control knob

9.

Backguard

10. Two 5-1/2" 1,200 watt elements

11. Two 7-1/2" 2,000 watt dual elements

12. One 10.5" 3,200 watt triple element

13. Identification plate

14. Three oven racks/Six rack positions

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Oven Functions and Settings

BAKE (Two-Element Bake)

Use this setting for baking, roasting, and casseroles.

CONV BAKE (Convection Bake)

Use this setting to bake and roast foods at the same time with minimal taste transfer.

TRU CONV (TruConvec™)

Use this bake setting for multi-rack baking of breads, cakes, and cookies.

(up to six racks of cookies at once)

CONV ROAST (Convection Roast)

Use this setting for roasting whole turkeys, whole chickens, hams, etc.

CONV BROIL (Convection Broil)

Use this setting to broil thick cuts of meat.

HI BROIL

Use this setting for broiling dark meats at 1” thickness or less when rare or medium doneness is desired.

MED BROIL

Use this setting for broiling white meats such as chicken or meats greater than 1” thick that would be over-browned in high broil.

LOW BROIL

Use this setting for delicate broiling such as meringue.

SELF CLEAN

Use this function to clean oven.

Convection Dehydration (TRU CONV)

Use this function to dehydrate fruits and vegetables.

Convection Defrost (TRU CONV)

Use this function to defrost foods.

Note: For more information on oven functions see “Operation” section.

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