Viking VGRT5366BSS Quick Reference Guide

Surface Operation

Lighting Burners

All burners are ignited

by electric ignition.

There are no open-flame,

“standing” pilots.

Surface Burners/

Automatic Re-Ignition

To light the surface burners, push and 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 re-ignition 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 light. When the burner lights, turn

the burner control to any position to adjust the flame

size. Setting the proper flame height for the desired

cooking process and selecting the correct cooking

vessel will result in superior cooking performance,

while also saving time and energy. If any one or more

surface burners or grill burners extinguish, the

electronic igniter automatically activates to re-light the

flame. DO NOT TOUCH THE BURNERS WHEN THE

IGNITERS ARE ACTIVE.

It is not uncommon to see extinguished flames, when:

•

Proper ventilation is not used

•

When the oven door is opened or closed rapidly

•

When spillover of liquids or foods occur

•

When the incorrect gas or impure gas is used

Surface Cooking Tips

• Use low or medium flame heights when cooking in

vessels that are poor conductors of heat, such as

glass, ceramic, and cast-iron. Reduce the flame

height until it covers approximately 1/3 of the

cooking vessel diameter. This will ensure more even

heating within the cooking vessel and reduce the

likelihood of burning or scorching the food.

• Reduce the flame if it is extending beyond the

bottom of the cooking vessel. A flame that extends

along the sides of the vessel is potentially

dangerous, heats the utensil handle and kitchen

instead of the food, and wastes energy.

• Reduce the flame height to the minimum level

necessary to perform the desired cooking process.

Remember that food cooks just as quickly at a

gentle boil as it does at a rolling boil. Maintaining a

higher boil than is necessary wastes energy, cooks

away moisture, and causes a loss in food flavor and

nutrient level.

• The minimum pot or pan (vessel) diameter

recommended is 6” (15 cm). Use of pots or pans as

small as 4” (10 cm) is possible but not

recommended.

Surface Heat Settings

Note:

The above information is given as a guide only.

You may need to vary the heat settings to suit your

personal requirements.

Heat

Setting

Use

Simmer

Melting small quantities

Steaming rice

Simmering sauces

Low

Melting large quantities

Med Low

Low-temperature frying (eggs, etc.)

Simmering large quantities

Heating milk, cream sauces, gravies,

and puddings

Med

Sauteing and browning, braising,

and pan-frying

Maintaining slow boil on large quantities

Med High

High-temperature frying

Pan broiling

Maintaining fast boil on large quantities

High

Boiling water quickly

Deep-fat frying in large cookware

CAUTION

DO NOT

heat empty cookware or let cookware

boil dry. The cookware can absorb an excessive

amount of heat very quickly, resulting in possible

damage to the cookware and ceramic glass.

GRIDDLE

2

1

3

4

7

5

6

10

11

8

9

12

8

1. Left rear burner control knob

2. Left front burner control knob

3. Char-Grill control knob

4. Griddle control knob

5. Right rear burner control knob

6. Right front burner control knob

7. Griddle indicator light

8. Four 15,000 BTU sealed burners with

porcelain/cast iron caps and automatic

ignition/re-ignition

9. Stainless steel island trim

10. Char-Grill (optional)

11. Griddle (optional)

12. Identification plate

Rangetop Features

(Professional)

48” four burner/Char-Grill/griddle model shown

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.

TruPower Plus™ Burner

(where applicable)

Certain model ranges are equipped with a TruPower

Plus 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 boil quickly. While

the TruPower Plus 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 on the market.

All products are wiped clean with solvents at the

factory to remove any visible signs of dirt, oil, and

grease which may have remained from the

manufacturing process. Before starting to cook, clean

the rangetop thoroughly with hot, soapy water. There

may be some burn off and odors on first use of the

appliance—this is normal.

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.

Before

Using Rangetop

2

1

3

4

5

9

8

6

10

11

12

7

Rangetop Features

(Designer)

Char-Grill

(Professional)

Char-Grill

(on applicable models)

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 is a slotted

porcelainized flavor-

generator plate which is

designed to catch drippings and circulate a smoke

flavor back into the food. Beneath the flavor-generator

plate is a two-piece drip pan which catches any

drippings that might pass beyond the flavor-generator

plate. This unique grilling system is designed to provide

outdoor quality grilling indoors.

Char-Grill Operation

• Turn the overhead ventilation on prior to turning the

grill on.

• Turn the grill knob counterclockwise to “HI”.

• Always preheat the grill for 5-10 minutes before

placing food on the grill grate.

• Place food items on the grill, cook as desired.

• To turn the grill off, turn the grill knob clockwise to

the “OFF” position.

Char-Grill Cooking Tips

• When grilling chicken, roasts, well-done steaks or

chops, and thick pieces of meat, sear on “HI”. Then,

reduce the heat setting to prevent excessive flare-up.

This will allow the food to cook through without

burning the outside.

• After steaks, chops, or hamburgers have been

allowed to sear for approximately one minute, you

may slide a spatula under the meat and turn it

approximately 90 degrees to create a waffle pattern.

• Use a metal spatula instead of tongs or a fork to turn

the meat. A spatula will not puncture the meat

allowing juices to escape.

• Turn the meat over only once. Juices are lost when

steaks, chops or hamburgers are turned several times.

The best time to turn the meat is after the juices have

begun to bubble to the surface.

• To test for doneness, make a small slash in the center

of the meat, not the edge. This will prevent loss of

juices.

• Occasionally there may be flare-ups or flames above

the grill due to drops of fat falling on the flavor-

generator plates. Use a long handled spatula to move

food to another area until the flames subside.

• For ease of cleaning, leave the char-grill on for 10

minutes when finished grilling. This will help make

cleanup easier once the char-grill has cooled down

and lower the heat between cooking.

1.

Left front burner control knob

2.

Left rear burner control knob

3.

Center control knob

4.

Right rear burner control knob

5. Right front burner control knob

6.

30” model –

One 12,000 BTU sealed burners

with porcelain/cast iron caps and automatic


36” model –




7.

30” model –




36” model –




8. Stainless steel island trim

9.

36” model –




10. Identification plate

11.

30” & 36” models –

One 6,000 BTU sealed

burners with porcelain/cast iron caps and

automatic ignition/re-ignition

12.

30” & 36” models –

One 8,000 BTU sealed

burners with porcelain/cast iron caps and

automatic ignition/re-ignition

36” five burner model shown

h

i

m

e

d

h

i

Grill

Two-piece

drip pan

Burner

Burner

Burner

Flavor-

generator

plates

Drip tray

Drip tray

Drip tray

Viking VGRT5366BSS Quick Reference Guide

Viking VGRT5366BSS Manual

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