Viking VDSC5606GQSS Quick Reference Guide - Page 1

Surface Operation Lighting the Burners All burners are ignited by electric ignition. There are no open-flame, "standing" pilots. VariSimmer™ Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water. Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. The size of the pan and the volume of food can have a significant effect on how high or low a flame is needed for simmering. For this reason, Viking range and rangetop burners are engineered with a VariSimmer setting. The VariSimmer setting is not just one simmer setting, but provides a variable range of simmer settings. This variable range of simmer settings allows you to adjust the flame height to achieve the best simmer depending on the type and quantity of food being simmered. It is this ability that makes the VariSimmer setting the most accurate and trustworthy simmer on the market. TruPowerPlus™ Burner (where applicable) Certain model ranges are equipped with a TruPowerPlus 18,500 BTU burner in the front right burner position. This burner is designed to provide extra high heat output, especially when using large pans, and should be used for boiling large quantities or if you need to bring something to a boiled quickly. While the TruPowerPlus burner has the extra power needed to bring large quantities of liquid to a boil rapidly, it is also able to be turned down low enough to provide a very low and delicate simmer making this burner the most versatile burner on the market. Griddle/Simmer Plate (where applicable) The optional 15,000 BTU griddle is constructed of machined steel with a blanchard finish and is uniquely designed to offer excellent cooking performance as well as easy clean up. The griddle is equipped with an electronic thermostat to maintain an even temperature across the griddle once the desired temperature has been set. The griddle has a power "ON" indicator light which glows when the griddle thermostat has been turned on. This will cycle on and off as needed to indicate the thermostat is maintaining the selected temperature. Before the griddle is used, it is important to season the griddle. See instructions in the Use & Care for steps on seasoning the griddle. Char-Grill (where applicable) The optional 18,000 BTU char-grill is equipped with a single piece, heavy-duty porcelainized cast-iron grill grate for easy movement of grilling items. Beneath the grill grate are two slotted porcelainized flavor generator Range Controls plates which are designed to catch drippings and circulate a smoke flavor back into the food. Beneath the flavor generator plates is a two piece drip pan which catches any drippings that might pass beyond the flavor generator plates. This unique grilling system is designed to provide outdoor quality grilling indoors. Oven Functions Interior Oven Left Front Burner Left Oven Light Switch Control Knob Function (15,000 BTU) Selector Knob Left Oven Temperature Control Knob CLEAN OVEN Dual Fuel Convection-Self Clean Griddle Self-Clean Right Oven Right Front Burner Indicator Light Indicator Temperature Control Knob Light Indicator Light (15,000 BTU) GRIDDLE OVEN CLEAN 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. OFUVNENCTION In many cooking modes, partial power from the broiler is used to bring 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 environment based on the selected cooking mode in the shortest possible time. • 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. OTEVMENPERATURE Left Rear Burner Control Knob (15,000 BTU) Self-Clean Left Oven Indicator Temperature Light Indicator Light Grill Control Knob Griddle Right Oven Right Oven Control Function Temperature Knob Selector Knob Control Knob Broil element TruConvec™ element (behind baffle) Two tilt-proof racks Oven lights One TruGlide™ rack Concealed bake element Surface Heat Settings* VariSimmer™ Melting and simmering small quantities, steaming rice, and sauces Note: 4-Burner/Griddle/Grill model shown HI Boiling water quickly, deep-fat frying in large utensil Griddle/Simmer Plate Operation/Settings • Turn the griddle control knob to desired temperature setting. • ALWAYS turn off when not in use, or lower the heat between cooking loads. 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 Grill Operation/Settings • Turn on ventilator (separate product). • Turn control knob to HI. • Preheat on HI for 5 to 10 minutes. • Place food on grill, cook as desired. MED LOW Simmering large quantities, low temperature frying (eggs, etc.), heating milk, cream sauces, gravies, and pudding LOW Melting large quantities *Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements. Right Rear Burner Control Knob (15,000 BTU) Oven Settings 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 two-element bake 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. 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 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 (Convection Broil) The top element operates at full power. This function is exactly the same as regular broiling with the additional benefit of convection broil 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 surface of the food medium broil 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 low broil 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.