Viking VGCC530 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 Manual 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 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. Griddle/Simmer Plate, Bake Burner, Infrared Burner Turning the thermostat counter clockwise to any "ON" position activates an igniter and opens an electromechanical valve in the system to start the gas valve. The griddle has a power "ON" light which glows when the griddle thermostat is turned on. The light cycles on and off with the burner. It is not possible to use both the infrared burner and the bake burners at the same time. The design of the system will not permit this, both for control of bake/broiler and for safety of use. 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 OFUVNENCTION begin cooking. In many cooking modes, partial power from the broiler is used to bring the oven to the preheat OTEVMENPERATURE temperature. Therefore, placing food items in the oven during the preheat mode is not recommended. • 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. • BROIL (Infrared Broil) Use this setting for broiling dark meats at 1" thickness or less where rare or medium doneness is desired. • CONVECTION BROIL (Infrared Convection Broil) Use this setting to broil thick cuts of meat. • Convection Dehydrate Use this function to dehydrate fruits and vegetables. • Convection Defrost Use this function to defrost foods. Range Controls Interior Oven Light Switch Left Front Burner Control Knob (15,000 BTU) Left Rear Burner Control Knob (15,000 BTU) Infrared Broil Burner Convection fan Oven racks (3) Oven lights Removable bottom Bake Burner Note: 48" 4-Burner/Griddle/Grill model shown Left Oven Temperature Control Knob OVEN Automatic Re-Ignition Thermal-Convection Griddle Indicator Light GRIDDLE Right Oven Temperature Indicator Light Self-Clean Indicator Light (VGSC only) OVEN CLEAN Right Front Burner Control Knob (15,000 BTU) Left Oven Temperature Indicator Light Grill Control Knob Griddle Control Knob Right Oven Function Selector Knob (VGSC only) Right Oven Right Rear Burner Temperature Control Knob Control Knob (15,000 BTU) Convection Fan Switch (VGCC only) Surface Heat Settings* VariSimmer™ Melting and simmering small quantities, steaming rice, and sauces 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 MED LOW Simmering large quantities, low temperature frying (eggs, etc.), heating milk, cream sauces, gravies, and pudding 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. 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. Oven Settings 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. BROIL (Infrared Broil) The broil burner at the top of the oven heats the metal screen until it glows. Heat radiates from the GourmetGlo™ infrared broil infrared broiler located at the top of the oven cavity. The distance between the foods and the broil elements determines 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. CONVECTION BROIL (Infrared Convection Broil) The top burner operates at full power. This function is exactly the same convection broil as regular broiling with the 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. 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. VGSC models-Set the temperature control to 200°F (93.3°C) and turn the selector to "CONVECTION BAKE". VGCC models-Set the temperature control to 200°F (93.3°C) and turn on the convection fan switch. Convection Defrost 1. Place the frozen food on a baking sheet. 2. Set the temperature control to "OFF". 3. VGSC models-Turn the selector to "CONVECTION BAKE" and set the temperature to "OFF". VGCC models-Set the oven temperature control knob to "OFF" and turn on the convection fan switch. Self-Clean Cycle (VGSC Models Only) 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.