Using Your Range - Viking VGSC3674BSS Use And Care Manual

Using Your Range
Lighting the Burners
Surface Burners-Automatic Reignition
To light the surface burners, 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 reignition system. If the flame goes out for any reason, the
burners will automatically reignite 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 height for the
desired cooking process and selected utensil will result in superior
cooking performance, while also saving time and energy.
Surface Cooking Tips
*Use low or medium flame heights when cooking in utensils 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
utensil diameter. This will ensure more even heating within the utensil
and reduce the likelihood of burning or scorching the food.
*Reduce the flame if it is extending beyond the bottom of the utensil.
A flame that extends along the sides of the utensil 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.
TEMPERATURE SETTING GUIDELINES*
HEAT SETTING USE
Simmer Melting small quantities.
Steaming rice.
HI-Simmer Simmering small quantities, sauces.
Low Melting large quantities
Low - Med Low-temperature frying. (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies, puddings.
Med Sauteing and browning
Braising, pan-frying
Maintaining slow boil on large quantities.
Med-HI High-temperature frying.
Pan broiling
Maintaining fast boil on large quantities
HI Boiling water quickly.
Deep-fat frying in large utensil
*NOTE: The above information is given as a guide only. You may
neec/ to vary the heat settings to suit your personal
requirements.
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