Surface Operation Range Controls Oven Functions

Lighting the Burners Interior Oven Left Rear Left Front Oven Function Self-Clean Oven Oven Right Rear Right Front Preheat All burners are ignited by Light Switch Burner Control Burner Control Selector Knob Indicator Light Temperature Temperature Burner Control Burner Control For best results, it is extremely important that you electric ignition. There are no Knob Knob Control Knob Indicator Light Knob Knob preheat your oven to the desired cooking open-flame, “standing” pilots. (15,000 BTU) (15,000 BTU) (15,000 BTU) (15,000 BTU) temperature before placing food items in the oven to O VE FU N begin cooking. In many cooking modes, partial power NC TIO Vari-Simmer from the broiler is used to bring the oven to the preheat N OV T EN EM Simmering is a cooking technique in which foods are cooked in hot temperature. Therefore, placing food items in the oven during PE RA CLEAN OVEN TU liquids kept at or just barely below the boiling point of water. the preheat mode is not recommended. The Viking Rapid Ready™ RE

Dual Fuel Simmering ensures gentler treatment than boiling to prevent food Convection-Self Clean Preheat System is engineered so that the oven is brought to the desired set from toughening and/or breaking up. The size of the pan and the temperature in a manner which will provide the optimum cooking environment volume of food can have a significant effect on how high or low a based on the selected cooking mode in the shortest possible time. flame is needed for simmering. For this reason, Viking range and rangetop burners are engineered with a Vari-Simmer™ setting. The • BAKE (Two-Element Bake) Vari-Simmer setting is not just one simmer setting, but provides a Use this setting for baking, roasting, and casseroles. variable range of simmers settings. This variable range of simmers • CONV BAKE (Convection Bake) settings allows you to adjust the flame height to achieve the best Use this setting to bake and roast foods at the same time with simmer depending on the type and quantity of food being simmered. Surface Heat Settings minimal taste transfer. It is this ability that makes the Vari-Simmer setting the most accurate • TRU CONV (TruConvec™) and trustworthy simmer on the market. Vari-Simmer Use this bake setting for multi-rack baking for breads, cakes, cookies Melting and simmering small MED quantities, steaming rice, and sauces Maintaining slow boil on large (up to 6 racks of cookies at once). quantities, sauteing, browning, • CONV ROAST (Convection Roast) braising and pan-frying Use this setting for roasting whole turkeys, whole chickens, hams, etc. • CONV BROIL (Convection Broil) Use this setting to broil thick cuts of meat. HI • HI BROIL Boiling water quickly, deep-fat frying MED LOW Use this setting for broiling dark meats at 1” thickness or less where in large utensil Simmering large quantities, low Broil element rare or medium doneness is desired. temperature frying (eggs, etc.), TruConvec™ element heating milk, cream sauces, gravies, • MED BROIL (behind baffle) and pudding Use this setting for broiling white meats such as chicken or meats greater than 1” thick that would be over-browned in high broil. Two tilt-proof racks MED HI LOW • LOW BROIL Oven lights Maintaining fast boil on large Melting large quantities Use this setting for delicate broiling such as meringue. One TruGlide™ rack quantities, high temperature frying, • SELF CLEAN and pan broiling Use this function to clean oven. Concealed bake element • Convection Dehydration (TRU CONV) *Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements. Use this function to dehydrate fruits and vegetables. • Convection Defrost (TRU CONV) Use this function to defrost foods. Oven Settings Viking Quick Reference Guide

BAKE (Two-Element Bake) TRU CONV (TruConvec™) (cont.) MED BROIL Full power heat is radiated from the bake cookies, and other baked goods come out evenly textured with golden Inner and outer broil elements pulse on and off to element in the bottom of the oven cavity and crusts. No special bakeware is required. Use this function for single rack produce less heat for slow broiling. Allow about 4 supplemental heat is radiated from the broil baking, multiple rack baking, roasting, and preparation of complete meals. inches (10 cm) between the top surface of the food element. This conventional baking/roasting This setting is also recommended when baking large quantities of baked and the broil element. Slow broiling is best for is particularly suitable for dishes which goods at one time. chicken and ham in order to broil food without require a high temperature. Many over-browning it. Use this setting for broiling small cookbooks contain recipes to be cooked in CONV ROAST (Convection Roast) and average cuts of meat. the conventional manner. Use this setting for two-element bake The convection element runs in conjuction medium broil baking, roasting, and casseroles. This function with the inner and outer broil elements. is recommended for single rack baking. The reversible convection fan runs at a higher speed in each direction. This LOW BROIL CONV BAKE (Convection Bake) transfer of heat (mainly from the This mode uses only a fraction of the available The bottom element operates at full power, convection element) seals moisture inside power to the inner broil element for delicate and the top broil element operates at of large roasts. A time savings is gained top-browning. The inner broil element is on for supplemental power. The heated air is over existing, single fan convection roast convection roast only part of the time. Use this setting to gently circulated by the motorized fan in the rear modes. Use this setting for whole turkeys, brown meringue on racks 3 or 4 in 3-4 minutes. of the oven providing a more even heat whole chickens, hams, etc. distribution. This even circulation of air equalizes the temperature throughout the CONV BROIL (Convection Broil) low broil oven cavity and eliminates the hot and cold convection bake The top element operates at full power. This Convection Dehydration spots found in conventional ovens. A major function is exactly the same as regular broiling This oven is designed not only to cook, but also to dehydrate fruits and vegetables. benefit of convection baking is the ability to prepare food in quantity using with the additional benefit of air circulation by 1. Prepare the food as recommended. multiple racks—a feature not possible in a standard oven. the motorized fan in the rear of the oven. 2. Arrange the food on drying racks (not included with the oven; contact a local Smoke is reduced since the airflow also store handling speciality cooking utensils). When roasting using this setting, cool air is quickly replaced, searing meats on reduces peak temperatures on the food. Use 3. Set the appropriate low temperature and turn the selector to “TRU CONV”. the outside and retaining more juices and natural flavor on the inside with less this setting for broiling thick cuts of meats. shrinkage. With this heating method, foods can be baked and roasted at the convection broil Convection Defrost same time with minimal taste transfer, even when different dishes are involved, 1. Place the frozen food on a baking sheet. such as cakes, fish or meat. The hot air system is especially economical when HI BROIL 2. Set the temperature control to “OFF”. thawing frozen food. Use this setting for baking and roasting. Heat radiates from both broil elements, 3. Turn the selector to “TRU CONV”. located in the top of the oven cavity, at full TRU CONV (TruConvec™) power. The distance between the foods and Self-Clean Cycle The rear element only operates at full the broil elements determines broiling speed. This range features a self-cleaning cycle. During this cycle, the oven reaches power. There is no direct heat from the For fast broiling, food may be as close as 2 elevated temperatures in order to burn off soil and deposits. A powder ash residue bottom or top elements. The motorized inches (5 cm) to the broil element or on the is left in the bottom of the oven after completion of the self-clean cycle. See Use fan in the rear of the oven circulates air in top rack. Fast broiling is best for meats where and Care Manual for self-clean cycle instructions. the oven cavity for even heating. Use this rare to medium doneness is desired. Use this high broil setting for foods that require gentle setting for broiling small and average cuts of Professional Freestanding cooking such as pastries, souffles, yeast meat. breads, quick breads and cakes. Breads, TruConvec 30” Dual Fuel Range ®

F50023 EN VIKING RANGE CORPORATION (011808J) 111 Front Street • Greenwood, Mississippi 38930 USA • (662) 455-1200