Viking 970-308040 Use & Care Manual page 9

Operating the Warming Zone
The purpose of the Warming Zone is to keep hot cooked foods at serving temperature. Use the Warming Zone to keep
cooked foods hot such as; vegetables, gravies, casseroles, soups, stews, breads, pastries and oven-safe dinner plates.
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Always start with hot food. It is not recommended to heat cold food on the Warming Zone.
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All food placed on the Warming Zone should be covered with a lid or aluminum foil to
maintain quality. For best results, when warming pastries or breads, the cover should have
an opening to allow moisture to escape. Do not use plastic wrap to cover food. Plastic
HI may melt onto the surface and be very difficult to clean, Use only plates, utensils and
cookware recommended for oven and cooktop use on the Warming Zone.
_ Always use pot holders or oven mitts when removing food from the Warming
Zone as cookware and plates will be hot.
To Set the Warming Zone Control:
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Figure 1
1. To set the control, push in and turn the knob. The On indicator light will come on (See
Figs. 1 and 2). The temperatures are approximate, and are designated by HI and LO.
However, the control can be set at any position between HI and LO for different levels of
heating (Fig.l).
2. When done, turn the control to OFF. The surface indicator light will remain on until the
Warming Zone cools to a moderate level (See Figs. 1 and 2).
Temperature Selection
Refer to the table for recommended Warming Zone food settings (Fig. 3). If a particular food
is not listed, start with the medium level, and adjust as needed. Most foods can be kept at
serving temperatures by using the medium level.
The Warming Zone will not glow red when it is hot, but becomes hot enough
to cause burns. Avoid placing hands on or near the Warming Zone until the surface indicator
light is off.
Warming
Zone
indicator L ight
m
Warming
Hot Surface Zone
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Warming Zone
Warming Zone Recommended Food
Settings Table
Food item
Heating
Level
Hot Beverages HI
Fried Foods HI
Vegetables MED
Souos (Cream_ MED
Stews MED
Sauces MED
Meats MED
Gravies LO
Eggs LO
Dinner Plates with Food LO
Casseroles LO
Breads/Pasteries LO
Figure 2
Figure 3
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