Viking RDSCG230 Use and Care Manual - Page 11
Cooking Vessels, Oven Features, Rack Positions
View all Viking RDSCG230 manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 11 highlights
Surface Operation Cooking Vessels Each cook has his or her own preference for the particular cooking vessels that are most appropriate for the type of cooking being done. Any and all cooking vessels are suitable for use in the range and it is not necessary to replace your present domestic vessels with commercial cookware. This is a matter of personal choice. As with any cookware, yours should be in good condition and free from excessive dents on the bottom to provide maximum performance and convenience. Note: When using big pots and/or high flames, it is recommended to use the front burners. There is more room in the front and potential cleanup at rear of appliance due to staining or discoloration will be minimized. Oven Features Broiler burner Oven racks (3) Convection fan Oven lights 6 5 4 3 2 1 Bake burner Rack Positions Each oven is equipped with three full extension glide racks. All ovens have six rack positions. Position 6 is the farthest from the oven bottom. Position 1 is the closest to the oven bottom. The racks can be easily removed and arranged at various levels. For best results with conventional baking, DO NOT use more than one rack at a time. It is also recommended, when using two racks, to bake with the racks in positions 2 and 4 or positions 3 and 5. Operation Operation 20 21