Viking DSCD1304BSS Quick Reference Guide - Page 1

Surface Operation Oven Functions Lighting Burners All burners are ignited by electric ignition. There are no openflame, "standing" pilots. Surface BurnersAutomatic Re-ignition To light the surface burners, push and turn the appropriate control knob counter clockwise to any position. This control is both a gas valve and an electric switch. Burners will ignite at any "ON" position with the automatic re-ignition system. If the flame goes out for any reason, the burners will automatically reignite if the gas is still flowing. When gas is permitted to flow to the burners, the electric igniters start sparking. On all surface igniters you should hear a "clicking" sound. If you do not, turn off the control and check that the unit is plugged in and that the fuse or circuit breaker is not blown or tripped. Within a few moments, enough gas will have traveled to the burner to light. When the burner lights, turn the burner control to any position to adjust the flame size. Setting the proper flame height for the desired cooking process and selecting the correct cooking vessel will result in superior cooking performance, while also saving time and energy. Surface Cooking Tips • Use low or medium flame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, and cast-iron. Reduce the flame height until it covers approximately 1/3 of the cooking vessel diameter. This will ensure more even heating within the cooking vessel and reduce the likelihood of burning or scorching the food. • Reduce the flame if it is extending beyond the bottom of the cooking vessel. A flame that extends along the sides of the vessel is potentially dangerous, heats the utensil handle and kitchen instead of the food, and wastes energy. • Reduce the flame height to the minimum level necessary to perform the desired cooking process. Remember that food cooks just as quickly at a gentle boil as it does at a rolling boil. Maintaining a higher boil than is necessary wastes energy, cooks away moisture, and causes a loss in food flavor and nutrient level. • The minimum pot or pan (vessel) diameter recommended is 6" (15 cm) on the larger burners. Pots or pans as small as 4" (10 cm) should be used on the smaller burners. Conventional and Convection Cooking Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard. The user may find other foods that are also prepared more consistently in conventional bake. It is recommended to use this function for single-rack baking. • BAKE (Natural Airflow Bake) Use this setting for baking, roasting, and casseroles. • CONVECTION BAKE Use this setting to bake and roast foods at the same time with minimal taste transfer. • TRU CONV (Tru Convec™) Use this setting for broiling dark meats at 1" thickness or less where rare or medium doneness is desired. • CONV ROAST (Convection Roast) Use this setting for roasting whole turkeys, whole chickens, hams, etc. • CONVECTION BROIL (Infrared 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 where 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 Dehydrate Use this function to dehydrate fruits and vegetables. • Convection Defrost Use this function to defrost foods. Range Controls Oven Settings Interior Oven Light Button Left Front Burner Control Knob (16,000 BTU) Oven Function Control Knob Oven Temperature Control Knob Right Front Burner Control Knob (6,000 BTU) Left Rear Burner Control Knob (12,000 BTU) Self Clean Indicator Light Oven Temperature Indicator Light Right Rear Burner Control Knob (8,000 BTU) Broiler element Oven racks (3) Convection fan Oven lights Removable bottom Surface Heat Settings* HI Boiling water quickly, deep-fat frying in large utensil Sim Melting and simmering small quantities, steaming rice, and sauces MED HI Maintaining fast boil on large quantities, high temperature frying, and pan broiling MED Maintaining slow boil on large quantities, sauteing, browning, braising and pan-frying MED LOW Simmering large quantities, low temperature frying (eggs, etc.), heating milk, cream sauces, gravies, and pudding LOW Melting large quantities BAKE (Natural Airflow Bake) Full power heat is radiated from the U-shaped bake burners in the bottom of the oven cavity and is natural airflow bake circulated with natural airflow. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking is suitable for dishes that require a high temperature. Use this setting for baking and casseroles. CONVECTION BAKE Heat is radiated from the U- shaped bake burners in the bottom of the oven cavity. The heated air is circulated by one motorized fan convection bake in the rear of the oven providing a more even heat distribution. Multiple rack use is possible for the largest baking job. When roasting, cool air is quickly replaced-searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage. This even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens. TRU CONV (TruConvec™) The rear element only operates at full power. There is no direct heat from the bottom or top elements. The motorized fan in the rear of the oven circulates air in the TruConvec oven cavity for even heating. Use this setting for foods that require gentle cooking such as pastries, souffles, yeast 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. Bake burner *Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements. CONV ROAST (Convection Roast) The convection element runs in conjunction with the inner and outer broil elements. The reversible convection convection roast fan runs at a higher speed in each direction. This transfer of heat (mainly from 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. CONV BROIL (Infrared Convection Broil) The top element operates at full power. This function is exactly the same as regular broiling with the infrared convection broil additional benefit of air circulation by the motorized fan in the rear of the oven. Smoke is reduced since the airflow also reduces peak temperatures on the food. Use this setting for broiling thick cuts of meats. HI BROIL 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 determines high broil broiling speed. For fast 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. MED BROIL Inner and outer broil elements pulse on and off to produce less heat for slow broiling. Allow about 4 inches (10 cm) between the top medium broil MED BROIL (cont.) surface of the food and the broil element. Slow broiling is best for chicken and ham in order to broil food without over-browning it. Use this setting for broiling small and average cuts of meat. LOW BROIL This mode uses only a fraction of the available power to the inner broil element for delicate top-browning. The inner broil element is on for only part of the low broil time. Use this setting to gently brown meringue on racks 3 or 4 in 3-4 minutes. Convection Dehydration This oven is designed not only to cook, but also to dehydrate fruits and vegetables. 1. Prepare the food as recommended. 2. Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils). 3. Set the appropriate low temperature and turn the selector to "TRU CONV". Convection Defrost 1. Place the frozen food on a baking sheet. 2. Set the temperature control to "OFF". 3. Turn the selector to "TRU CONV". Self-Clean Cycle This range features a self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn off soil and deposits. A powder ash residue is left in the bottom of the oven after completion of the self-clean cycle. See Use and Care Manual for self-clean cycle instructions.