Viking VGIC536 Quick Reference Guide

Removable bottom

Convection fan

Oven racks (3)

Oven lights

Bake burner

Broiler Element

Broiler Element

Interior Oven

Light Switch

Left Rear Burner

Control Knob

(15,000 BTU)

Left Front Burner

Control Knob

(15,000 BTU)

Right Rear Burner

Control Knob

(15,000 BTU)

Right Front Burner

Control Knob

(15,000 BTU)

Oven

Temperature

Indicator Light

Oven

Temperature

Control Knob

Convection

Fan Switch

Center Rear Burner

Control Knob

(15,000 BTU)

Center Front Burner

Control Knob

(15,000 BTU)

Range Controls

Surface Heat Settings*

VariSimmer™

Melting and simmering small

quantities, steaming rice, and sauces

HI

Boiling water quickly, deep-fat frying in

large utensil

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

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.

BAKE

(Natural

Airflow Bake)

Full power heat is

radiated from the

U-shaped bake

burners in the

bottom of the

oven cavity and is

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

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 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

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. 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. Set the oven temperature control knob to “OFF”

and turn on the convection fan switch.

Oven Settings

natural airflow bake

convection bake

infrared broil

convection broil

Note:

36” 4-Burner model shown

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 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.

• 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.

OVEN

FUNCTION

OVEN

TEMPERATURE

Oven Functions

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.

Surface Operation

Viking VGIC536 Quick Reference Guide

Viking VGIC536 Manual

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