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Oven Settings Lighting the Burners Plates Which Are Designed to Catch Drippings and All Burners Are Ignited by Electric Circulate a Smoke Flavor Back Into the Food

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Oven Settings Lighting the Burners Plates Which Are Designed to Catch Drippings and All Burners Are Ignited by Electric Circulate a Smoke Flavor Back Into the Food Surface Operation Range Controls Oven Settings Lighting the Burners plates which are designed to catch drippings and All burners are ignited by electric circulate a smoke flavor back into the food. Beneath the Interior Oven Left Front Burner Left Oven Left Oven Griddle Self-Clean Right Oven Right Front Burner BAKE (Two- require gentle cooking such as pastries, souffles, yeast MED BROIL ignition. There are no open-flame, flavor generator plates is a two piece drip pan which Light Switch Control Knob Function Temperature Indicator Light Indicator Temperature Control Knob Element Bake) breads, quick breads and cakes. Breads, cookies, and other Inner and outer broil “standing” pilots. catches any drippings that might pass beyond the flavor Full power heat is baked goods come out evenly textured with golden crusts. elements pulse on (15,000 BTU) Selector Knob Control Knob Light Indicator Light (15,000 BTU) generator plates. This unique grilling system is designed radiated from the No special bakeware is required. Use this function for single and off to produce VariSimmer™ to provide outdoor quality grilling indoors. bake element in the rack baking, multiple rack baking, roasting, and preparation less heat for slow Simmering is a cooking technique in CLEAN OVEN GRIDDLE OVEN CLEAN bottom of the oven of complete meals. This setting is also recommended when broiling. Allow about which foods are cooked in hot liquids kept at or just Dual Fuel cavity and baking large quantities of baked goods at one time. 4 inches (10 cm) Oven Functions Convection-Self Clean barely below the boiling point of water. Simmering supplemental heat is between the top medium broil ensures gentler treatment than boiling to prevent food Preheat radiated from the two-element bake CONV ROAST surface of the food from toughening and/or breaking up. The size of the For best results, it is extremely broil element. This (Convection and the broil element. pan and the volume of food can have a significant effect important that you preheat conventional baking/roasting is particularly suitable for Roast) Slow broiling is best for chicken and ham in order to broil on how high or low a flame is needed for simmering. your oven to the desired dishes which require a high temperature. Many cookbooks The convection food without over-browning it. Use this setting for broiling OVEN For this reason, Viking range and rangetop burners are cooking temperature before placing FUNCTION contain recipes to be cooked in the conventional manner. element runs in small and average cuts of meat. engineered with a VariSimmer setting. The VariSimmer food items in the oven to begin cooking. Left Rear Burner Self-Clean Left Oven Grill Griddle Right Oven Right Oven Right Rear Burner Use this setting for baking, roasting, and casseroles. This conjunction with the OVEN setting is not just one simmer setting, but provides a In many cooking modes, partial power from TEMPERA Control Knob Indicator Temperature Control Control Function Temperature Control Knob function is recommended for single rack baking. inner and outer broil LOW BROIL variable range of simmer settings. This variable range of the broiler is used to bring the oven to the preheat TURE (15,000 BTU) Light Indicator Light Knob Knob Selector Knob Control Knob (15,000 BTU) elements. The This mode uses only simmer settings allows you to adjust the flame height to temperature. Therefore, placing food items in the oven CONV BAKE reversible convection convection roast a fraction of the achieve the best simmer depending on the type and during the preheat mode is not recommended. The (Convection fan runs at a higher available power to quantity of food being simmered. It is this ability that Viking Rapid Ready™ Preheat System is engineered so Bake) speed in each direction. This transfer of heat (mainly from the inner broil makes the VariSimmer setting the most accurate and that the oven is brought to the desired set temperature The bottom element the convection element) seals moisture inside of large element for delicate trustworthy simmer on the market. in a manner which will provide the optimum cooking operates at full roasts. A time savings is gained over existing, single fan top-browning. The environment based on the selected cooking mode in power, and the top convection roast modes. Use this setting for whole turkeys, inner broil element is low broil TruPowerPlus™ Burner (where applicable) the shortest possible time. broil element whole chickens, hams, etc. on for only part of Certain model ranges are equipped with a TruPowerPlus operates at the time. Use this • BAKE (Two-Element Bake) Broil element convection bake 18,500 BTU burner in the front right burner position. Use this setting for baking, roasting, and casseroles. supplemental power. CONV BROIL setting to gently brown meringue on racks 3 or 4 in 3-4 This burner is designed to provide extra high heat TruConvec™ element The heated air is (Convection minutes. • CONV BAKE (Convection Bake) (behind baffle) output, especially when using large pans, and should be Use this setting to bake and roast foods at the circulated by the motorized fan in the rear of the oven Broil) used for boiling large quantities or if you need to bring same time with minimal taste transfer. Two TruGlide racks providing a more even heat distribution. This even The top element Convection Dehydration something to a boiled quickly. While the TruPowerPlus • TRU CONV (TruConvec™) Oven lights circulation of air equalizes the temperature throughout the operates at full power. This oven is designed not only to cook, but also to burner has the extra power needed to bring large oven cavity and eliminates the hot and cold spots found in This function is exactly dehydrate fruits and vegetables. Use this bake setting for multi-rack baking for quantities of liquid to a boil rapidly, it is also able to be Surface Heat Settings* conventional ovens. A major benefit of convection baking is the same as regular 1. Prepare the food as recommended. breads, cakes, cookies (up to 6 racks of cookies One standard rack turned down low enough to provide a very low and the ability to prepare food in quantity using multiple broiling with the 2. Arrange the food on drying racks (not included with the at once). convection broil delicate simmer making this burner the most versatile VariSimmer™ racks—a feature not possible in a standard oven. additional benefit of oven; contact a local store handling speciality cooking • CONV ROAST (Convection Roast) Concealed burner on the market. bake element Melting and simmering small quantities, steaming rice, air circulation by the utensils). Use this setting for roasting whole turkeys, whole and sauces When roasting using this setting, cool air is quickly motorized fan in the rear of the oven. Smoke is reduced 3. Set the appropriate low temperature and turn the Griddle/Simmer Plate (where applicable) chickens, hams, etc. replaced, searing meats on the outside and retaining more since the airflow also reduces peak temperatures on the selector to “TRU CONV”. The optional 15,000 BTU griddle is constructed of • CONV BROIL (Convection Broil) HI juices and natural flavor on the inside with less shrinkage. food. Use this setting for broiling thick cuts of meats. machined steel with a blanchard finish and is uniquely Use this setting to broil thick cuts of meat. Boiling water quickly, deep-fat frying in large utensil With this heating method, foods can be baked and roasted Convection Defrost designed to offer excellent cooking performance as well • HI BROIL at the same time with minimal taste transfer, even when HI BROIL 1. Place the frozen food on a baking sheet. as easy clean up. The griddle is equipped with an Use this setting for broiling dark meats at 1” thickness Griddle/Simmer Plate MED HI different dishes are involved, such as cakes, fish or meat. Heat radiates from 2. Set the temperature control to “OFF”. electronic thermostat to maintain an even temperature or less where rare or medium doneness Operation/Settings Maintaining fast boil on large quantities, high temperature The hot air system is especially economical when thawing both broil elements, 3. Turn the selector to “TRU CONV”. across the griddle once the desired temperature has is desired. frying, and pan broiling frozen food. Use this setting for baking and roasting. located in the top of been set. The griddle has a power “ON” indicator light • MED BROIL • Turn the griddle control knob to desired the oven cavity, at full Self-Clean Cycle which glows when the griddle thermostat has been Use this setting for broiling white meats such as temperature setting. MED TRU CONV power. The distance This range features a self-cleaning cycle. During this cycle, turned on. This will cycle on and off as needed to chicken or meats greater than 1” thick that would be • ALWAYS turn off when not in use, or lower Maintaining slow boil on large quantities, sauteing, (TruConvec™) between the foods the oven reaches elevated temperatures in order to burn off indicate the thermostat is maintaining the selected over-browned in high broil. the heat between cooking loads. browning, braising and pan-frying The rear element only and the broil soil and deposits. A powder ash residue is left in the high broil temperature. Before the griddle is used, it is important • LOW BROIL operates at full power. elements determines bottom of the oven after completion of the self-clean cycle. to season the griddle. See instructions in the Use & Use this setting for delicate broiling such as Grill Operation/Settings MED LOW There is no direct broiling speed. For See Use and Care Manual for self-clean cycle instructions.
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