Double Decker Pastry
i want to introduce to you the new vikingfrench-door oven. now the beauty of this is... this one is in demo mode right here. do yousee the nice blue lights around the knobs? we call these coollit, but what i want toshow you is what happens when you actually put it in a mode. we're going to turn it tobake and we're going to turn it to a temperature. i want you to notice this knob in a second.it's going to start to pulse and it will pulse that blue until it gets to the proper temperatureand then it will go solid. i want you to notice also the beautiful viking blue display here.i want you to notice the letters and the graphics. they're all laser-etched. it will not comeoff. now in this particular case, this is a french-door oven. it's got two handles,but do you need two hands to do it? if say
i had something in my right hand and i wantedto open the door, you could take then grab the left handle and both doors open simultaneously.they will both close simultaneously. now i want you to notice this oven. viking ovensare the largest in the industry, period. you might say, "well, other manufacturers saidthere's is bigger." i tell you what you do. you take this viking rack out and you takeit and try to put it in a competitive oven. it won't fit. absolutely won't fit. you taketheir rack and put it in ours; it'll fit. but this won't fit anyone else's. this isthe largest oven in the industry, period. the second thing is the largest fan in theindustry. it's eight and a half inches. it's probably twice the size of anything in theindustry. it's two speed; it's two directions.
two speed is very important. chefs like that.they like a slower speed for baking. they like a faster speed for roasting. what aboutthe reversing? what's the benefit there? say you need a turkey. you're cooking a turkey.you get to the store late and the last one there is one ugly bird. it's arm is stickingout like this, but you have to have it. what if you take that turkey and put it into theoven? now here's the pattern in the oven. the air is going down the right side and theair is coming in on the left side. so this wing that's sticking out is constantly gettinghit with hot air. what's going to happen to this? that's right, it's going to be overdoneand maybe burned. what about behind the wing? it's going to be undercooked. so, what doyou do to get the back of the wing cooked?
you have to turn the bird except if you havea viking oven. it will reverse the fan. what happens... depending on what you select, itwill go automatically go forty-five to sixty seconds down the right side of the oven. thenthe fan will reverse and it will automatically go forty-five to sixty seconds down the leftside of the oven, eliminating hot and cold spots. down here at the bottom, you will alsosee the bottom element embossed. this is a ten-pass element, but there are two elements.as one comes on, the other goes off. the one goes off, the other comes on and that's whatmaintains the even cooking down at the bottom. but the third thing is that it helps in cleanup.because with this embossing, it will contain the spills and make it easier to clean up.also you notice this section right here. this
is allows this oven to be serviced from thefront instead of having to be pulled out from the wall. now the upper oven is not self-clean.the bottom oven is self-clean. viking also has the longest, strongest warranty in theindustry. we have three years, signature, parts and labor warranty on the product. wealso have a no-quibble policy which states in the first 90 days that you purchase a vikingproduct in the unlikely event a manufacturer defect happens, we will repair or replaceit.
