Viking VGIC2454BSS Use and Care Manual - Page 5

Using Your Range, Lighting the Burners

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CONVECTION BAKE Heat is radiated from the bake burners in the bottom of the oven cavity and is circulated by the motorized fan in the rear of the oven. It provides more even heat distribution throughout the oven cavity for all uses. 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. INFRARED CONVECTION BROIL Exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. The cool air is quickly replaced-improving the already high performance of the infrared broil burner. CONVECTION DEHYDRATE With the temperature control on 175°F, warm air is radiated from the bake burners in the bottom of the oven cavity and is circulated by a motorized fan in the rear of the oven. Over a period of time, the water is removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality , so only fresh, top-quality foods should be used. 8 CONVECTION DEFROST With temperature control off, air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat. To avoid sickness and food waste, do not allow defrosted food to remain in the oven for more than two hours. Using Your Range Lighting the Burners Surface Burners-Automatic Re-ignition To light the surface burners, 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 reignition system. If the flame goes out for any reason, the burners will automatically re-ignite 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 be able to light. When the burner lights, turn the burner control to any position to adjust the flame size. Setting the proper height for the desired cooking process and selected utensil will result in superior cooking performance, while also saving time and energy. 9

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9
CONVECTION DEFROST
With temperature control off, air is circulated
by a motorized fan in the rear of the oven.
The fan accelerates natural defrosting of the
food without heat. To avoid sickness and
food waste, do not allow defrosted food to
remain in the oven for more than two hours.
8
CONVECTION BAKE
Heat is radiated from the bake burners in
the bottom of the oven cavity and is
circulated by the motorized fan in the rear
of the oven. It provides more even heat
distribution throughout the oven cavity for
all uses. 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.
INFRARED CONVECTION BROIL
Exactly the same as regular broiling with
the additional benefit of air circulation by
the motorized fan in the rear of the oven.
The cool air is quickly replaced-improving
the already high performance of the
infrared broil burner.
CONVECTION DEHYDRATE
With the temperature control on 175°F,
warm air is radiated from the bake burners
in the bottom of the oven cavity and is
circulated by a motorized fan in the rear of
the oven. Over a period of time, the water
is removed from the food by evaporation.
Removal of water inhibits growth of
microorganisms and retards the activity of
enzymes. It is important to remember that
dehydration does not improve the quality ,
so only fresh, top-quality foods should be
used.
Using Your Range
Lighting the Burners
Surface Burners-Automatic Re-ignition
To light the surface burners, 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
reignition system. If the flame goes out for any reason, the burners will
automatically re-ignite 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 be able to light. When
the burner lights, turn the burner control to any
position to adjust the flame size.
Setting the proper height for the desired
cooking process and selected utensil will result
in superior cooking performance, while also
saving time and energy.