Range Controls
Surface Operation
Oven Settings
Right Rear Burner
Control Knob
(1,850 watt)
Left Front Burner
Control Knob
Oven
Oven
Temperature
Control Knob
Interior Oven
Light Switch
Rear and Front Elements
Induction Cookware (cont.)
cookware. Most induction cookware will be suitable
for your induction cooktop if a magnet adheres to the
bottom surface.
BAKE (Two-
breads, quick breads, and cakes. Breads, cookies, and other
baked goods come out evenly textured with golden crusts.
No special bakeware is required. Use this function for single
rack baking, multiple rack baking, roasting, and preparation
of complete meals. This setting is also recommended when
baking large quantities of baked goods at one time.
Push in and turn the control knob
Element Bake)
Full power heat is
radiated from the
bake element in
the bottom of the
oven cavity and
Function
counterclockwise to the desired
setting. The element will adjust
the power output to maintain the
desired heat setting. Some
elements have a “Boost” feature.
A boost of power is provided for
10 minutes and is used for quickly boiling
water when the element is turned to HI. When
finished boiling, turn the control knob to Med HI to
maintain the boil or to a lower setting for steaming,
warming, and simmering sauces.
(Burner 3,700 watt/ Boost 2,300 watt)
Selector Knob
•
Cookware that is NOT suitable for your
induction cooktop includes pottery, glass,
aluminum, copper, bronze, and any type of
cookware with a footed base.
supplemental heat is
radiated from the
CONV ROAST (Convection Roast)
The convection
element runs in
conjunction with the
inner and outer broil
elements. The
reversible convection
fan runs at a higher
speed in each
two-element bake
MagneQuick™ Elements
broil element. This conventional baking/roasting is
particularly suitable for dishes which require a high
temperature. Many cookbooks contain recipes to be
cooked in the conventional manner. Use this setting for
baking, roasting, and casseroles. This function is
recommended for single rack baking.
C A U T I O N
To avoid risk of property damage, DO NOT use cast
iron cookware. Cast iron retains heat and may
result in damage to the range top.
Remember that induction cooking is instantaneous
and boiling time is decreased when using the proper
induction cookware.
Self-Clean
Indicator
Light
Oven
Indicator
Light
Left Rear Burner
Right Front Burner
Control Knob
(1,850 watt)
Surface Heat Settings*
CONV BAKE
(Convection
Bake)
The bottom element
operates at full
power, and the top
broil element
direction. This transfer
of heat (mainly from
Control Knob
(1,400 watt)
convection roast
MED
the convection element) seals moisture inside of large
roasts. A time savings is gained over existing, single fan
convection roast modes. Use this setting for whole turkeys,
whole chickens, hams, etc.
C A U T I O N
Maintaining slow boil on
large quantities, sautéing,
browning, braising, and
pan-frying
DO NOT heat empty cookware or let cookware boil
dry. The cookware can absorb an excessive
amount of heat very quickly, resulting in possible
damage to the cookware and ceramic glass
Oven Functions
operates at
supplemental power.
CONV BROIL (Convection Broil)
The top element
operates at full power.
This function is exactly
the same as regular
broiling with the
additional benefit of
air circulation by the
motorized fan in the
convection bake
MED LOW
• CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole
chickens, hams, etc.
Simmering large quantities,
low temperature frying
(eggs, etc.), heating milk,
cream sauces, gravies,
and pudding
Preheat
For best results, it
is extremely
important that you
preheat your oven
to the desired
The heated air is circulated by the motorized fan in the rear
of the oven providing a more even heat distribution. This
even circulation of air equalizes the temperature throughout
the oven cavity and eliminates the hot and cold spots
found in conventional ovens. A major benefit of convection
baking is the ability to prepare food in quantity using
multiple racks—a feature not possible in a standard oven.
Surface Indicator Lights
The surface indicator lights are
located at the
front of the
glass cooktop.
• CONV BROIL (Convection Broil)
Use this setting to broil thick cuts of meat.
• HI BROIL
cooking temperature
The indicator
LOW
Melting large quantities
Use this setting for broiling dark meats at 1”
thickness or less where rare or medium doneness
is desired.
before placing food items in
the oven to begin cooking. In
many cooking modes, partial
lights are used
rear of the oven.
Smoke is reduced
convection broil
HOT
REAR
HOT
REAR
O
T
FRONT
FRONT
V
M
to indicate
activation, hot
surface, and warnings.
When roasting using this setting, cool air is quickly
E
N
Broil element
E
P
E
R
replaced, searing meats on the outside and retaining more
juices and natural flavor on the inside with less shrinkage.
With this heating method, foods can be baked and roasted
at the same time with minimal taste transfer, even when
different dishes are involved, such as cakes, fish or meat.
The hot air system is especially economical when thawing
frozen food. Use this setting for baking and roasting.
since the airflow also reduces peak temperatures on the
food. Use this setting for broiling thick cuts of meats.
A
T
U
R
E
power from the broiler is used to bring
Simmer
Melting and simmering
small quantities, steaming
rice, and sauces
• MED BROIL
TruConvec™ element
(behind baffle)
the oven to the preheat temperature. Therefore,
placing food items in the oven during the preheat
mode is not recommended. The Viking Rapid
Ready™ Preheat System is engineered so that the
oven is brought to the desired set temperature in a
manner which will provide the optimum cooking
Use this setting for broiling white meats such as
chicken or meats greater than 1” thick that would
be over-browned in high broil.
Induction Cookware
HI BROIL
Induction cooking utilizes magnetic power which
reacts with iron in the base of cookware, instantly
transforming the pot or pan into the heat source.
The heat stops when the cookware is removed. Your
cookware MUST have a magnetic layer of steel for
your induction cooktop to operate properly. The
cookware should have a flat, heavy magnetic bottom
and straight sides with a diameter of 5” (13 cm) to
12” (31 cm) to accommodate the various sized
elements. The induction cookware should be in
good condition and free from excessive dents on
the bottom to provide maximum performance and
convenience.
Heat radiates from
both broil elements,
located in the top of
the oven cavity, at full
power. The distance
between the foods
and the broil elements
Two tilt-proof racks
Oven lights
• LOW BROIL
HI
Use this setting for delicate broiling such as
meringue.
Boiling water quickly,
deep-fat frying in large
cookware
environment based on the selected cooking mode in
the shortest possible time.
TRU CONV
One TruGlide™ rack
Concealed bake element
• SELF CLEAN
(TruConvec™)
The rear element only
operates at full power.
There is no direct
Use this function to clean oven.
• BAKE (Two-Element Bake)
MED HI
Maintaining fast boil on large
quantities, high temperature
frying, and pan broiling
determines broiling
speed. For fast
high broil
Use this setting for baking, roasting, and casseroles.
• Convection Dehydration (TRU CONV)
Use this function to dehydrate fruits and
vegetables.
• CONV BAKE (Convection Bake)
Use this setting to bake and roast foods at the
same time with minimal taste transfer.
heat from the bottom
or top elements. The
motorized fan in the
rear of the oven
circulates air in the
broiling, food may be as close as 2 inches (5 cm) to the
broil element or on the top rack. Fast broiling is best for
meats where rare to medium doneness is desired. Use this
setting for broiling small and average cuts of meat.
• Convection Defrost (TRU CONV)
Use this function to defrost foods.
*Note: The above information is given as a guide
only. You may need to vary the heat settings to suit
your personal requirements.
• TRU CONV (TruConvec™)
Use this bake setting for multi-rack baking for
breads, cakes, cookies (up to 6 racks of cookies
at once).
TruConvec
All Viking cookware is induction friendly, as are most
other high-end brands of stainless steel and enamel
oven cavity for even heating. Use this setting for foods that
require gentle cooking such as pastries, souffles, yeast
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