Viking DSCE1304BSS Quick Reference Guide - Page 1

Surface Operation Controls Single Front or Rear Element Push in and turn the control knob counterclockwise to the desired setting. The element will cycle on and off to maintain the desired heat setting. When finished, turn all controls to "OFF." Front and Bridge Element Push in and turn the right rear control knob clockwise to the desired setting. The rear element and the bridge element will cycle on and off to maintain the desired heat setting. When finished, turn all controls "OFF." Hot Surface Indicator Lights The range has four hot surface indicator lights. They are located in the front center of the glass rangetop. The hot surface indicator light will glow red when the corresponding element is heated. The light will remain on after turning off the control knob until the corresponding element has cooled to a safe temperature. Interior Oven Light Switch Left Rear Burner Control Knob (1,800 watt) Oven Functions Preheat For best results, it is extremely important that you preheat your oven to the desired cooking temperature before placing food items in the oven to begin cooking. In pfmroraemnhyetahctoetoebkmrionpigleemrraiotsudureesse. ,dTphtaeorrtebiafrolinrpego, wtphelearcoinvgenfotoodthiteemsTOEVMENPERATURE 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 environment based on the selected cooking mode in the shortest possible time. Broil element Oven light TruConvec™ element (behind baffle) Three tilt-proof racks Concealed bake element Surface Indicator Light Surface Self-Clean Indicator Light Oven Indicator Light Left Front Burner Control Knob (1,800 watt) Oven Function Selector Knob Oven Temperature Control Knob Surface Heat Settings* Heat Setting Simmer Low (setting 2) Use Melting small quantities Steaming rice Simmering sauces Melting large quantities Med Low (settings 3-4) Low-temperature frying (eggs, etc.) Simmering large quantities Heating milk, cream sauces, gravies, and puddings Med (setting 5) Sautéing and browning, braising, and pan-frying Maintaining slow boil on large quantities Med High High-temperature frying (settings 7-8) Pan broiling Maintaining fast boil on large quantities High Boiling water quickly Deep-fat frying in large cookware *Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements. Oven Settings Right Rear Burner Control Knob (2,500/1,000 watt) Right Front Burner Control Knob (1,500 watt) Oven Functions • 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 for breads, cakes, cookies (up to 6 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 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 Dehydration (TRU CONV) Use this function to dehydrate fruits and vegetables. • Convection Defrost (TRU CONV) Use this function to defrost foods. BAKE (Two- Element Bake) Full power heat is radiated from the bake element in the bottom of the oven cavity and supplemental heat is radiated from the broil two-element bake element. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking/roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and casseroles. CONV BAKE (Convection Bake) The bottom element operates at full power, and the top broil element operates at supplemental power. convection bake 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. When roasting using this setting, cool air is quickly 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. 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 TruConvec circulates air in the 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. 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 direction. This transfer of heat (mainly from convection roast 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 (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 rear of the oven. Smoke is reduced convection broil 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 broiling speed. For fast high broil 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 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 low broil on for only part of the 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.