Viking Professional Freestanding Dual Fuel Quick Reference Manual

Surface Operation
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
ignition. There are no open-flame, flavor generator plates is a two piece drip pan which
"standing" pilots. catches any drippings that might pass beyond the flavor
generator plates. This unique grilling system is designed
VariSimmer™
to provide outdoor quality grilling indoors.
Oven Functions
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
Preheat
ensures gentler treatment than boiling to prevent food
from toughening and/or breaking up. The size of the For best results, it is extremely
pan and the volume of food can have a significant effect
important that you preheat
on how high or low a flame is needed for simmering. your oven to the desired
For this reason, Viking range and rangetop burners are cooking temperature before placing
engineered with a VariSimmer setting. The VariSimmer food items in the oven to begin cooking.
setting is not just one simmer setting, but provides a
In many cooking modes, partial power from
variable range of simmer settings. This variable range of the broiler is used to bring the oven to the preheat
simmer settings allows you to adjust the flame height to temperature. Therefore, placing food items in the oven
achieve the best simmer depending on the type and during the preheat mode is not recommended. The
quantity of food being simmered. It is this ability that Viking Rapid Ready™ Preheat System is engineered so
makes the VariSimmer setting the most accurate and that the oven is brought to the desired set temperature
trustworthy simmer on the market. in a manner which will provide the optimum cooking
environment based on the selected cooking mode in
TruPowerPlus™ Burner
(where applicable) the shortest possible time.
Certain model ranges are equipped with a TruPowerPlus • BAKE (Two-Element Bake)
18,500 BTU burner in the front right burner position.
Use this setting for baking, roasting, and casseroles.
This burner is designed to provide extra high heat
• CONV BAKE (Convection Bake)
output, especially when using large pans, and should be
Use this setting to bake and roast foods at the
used for boiling large quantities or if you need to bring
same time with minimal taste transfer.
something to a boiled quickly. While the TruPowerPlus
• TRU CONV (TruConvec™)
burner has the extra power needed to bring large
Use this bake setting for multi-rack baking for
quantities of liquid to a boil rapidly, it is also able to be
breads, cakes, cookies (up to 6 racks of cookies
turned down low enough to provide a very low and
at once).
delicate simmer making this burner the most versatile
• CONV ROAST (Convection Roast)
burner on the market.
Use this setting for roasting whole turkeys, whole
Griddle/Simmer Plate chickens, hams, etc.
(where applicable)
• CONV BROIL (Convection Broil)
The optional 15,000 BTU griddle is constructed of
Use this setting to broil thick cuts of meat.
machined steel with a blanchard finish and is uniquely
• HI BROIL
designed to offer excellent cooking performance as well
Use this setting for broiling dark meats at 1" thickness
as easy clean up. The griddle is equipped with an
or less where rare or medium doneness
electronic thermostat to maintain an even temperature
across the griddle once the desired temperature has is desired.
been set. The griddle has a power "ON" indicator light • MED BROIL
which glows when the griddle thermostat has been Use this setting for broiling white meats such as
turned on. This will cycle on and off as needed to chicken or meats greater than 1" thick that would be
indicate the thermostat is maintaining the selected
over-browned in high broil.
temperature. Before the griddle is used, it is important • LOW BROIL
to season the griddle. See instructions in the Use & Use this setting for delicate broiling such as
Care for steps on seasoning the griddle. meringue.
• SELF CLEAN
Char-Grill
(where applicable) Use this function to clean oven.
The optional 18,000 BTU char-grill is equipped with a • Convection Dehydration (TRU CONV)
single piece, heavy-duty porcelainized cast-iron grill
Use this function to dehydrate fruits and vegetables.
grate for easy movement of grilling items. Beneath the
• Convection Defrost (TRU CONV)
grill grate are two slotted porcelainized flavor generator
Use this function to defrost foods.
Range Controls
Interior Oven Left Front Burner Left Oven Left Oven
Light Switch Control Knob Function Temperature
Selector Knob Control Knob
(15,000 BTU)
CLEAN OVEN
D ua l F ue l
C on v ec ti on - Sel f C l ea n
O V
E N
F U
N C Left Rear Burner Self-Clean Left Oven
T IO
N
Control Knob Indicator Temperature
O V
E N
T E
M P
(15,000 BTU) Light Indicator Light
E R
A T
U R
E
Broil element Broil element
TruConvec™ element TruConvec™ element
(behind baffle) (behind baffle)
Two TruGlide racks Two TruGlide racks
Oven lights Oven lights
One standard rack One standard rack
Concealed Concealed
bake element bake element
Griddle/Simmer Plate
Operation/Settings
• Turn the griddle control knob to desired
temperature setting.
• ALWAYS turn off when not in use, or lower
the heat between cooking loads.
Grill Operation/Settings
• Turn on ventilator (separate product).
• Turn control knob to HI.
• Preheat on HI for 5 to 10 minutes.
• Place food on grill, cook as desired.
*Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements.
Griddle Self-Clean Right Oven Right Front Burner
Indicator Light Indicator Temperature Control Knob
Light
Indicator Light (15,000 BTU)
GRIDDLE OVEN CLEAN
Grill Right Oven Right Oven Right Rear Burner
Griddle
Control Function Temperature Control Knob
Control
Knob Knob Selector Knob Control Knob (15,000 BTU)
Surface Heat Settings*
VariSimmer™
Melting and simmering small quantities, steaming rice,
and sauces
HI
Boiling water quickly, deep-fat frying in large utensil
MED HI
Maintaining fast boil on large quantities, high temperature
frying, and pan broiling
MED
Maintaining slow boil on large quantities, sauteing,
browning, braising and pan-frying
MED LOW
Simmering large quantities, low temperature frying (eggs,
etc.), heating milk, cream sauces, gravies, and pudding
LOW
Melting large quantities
Oven Settings
BAKE (Two-
require gentle cooking such as pastries, souffles, yeast
Element Bake)
breads, quick breads and cakes. Breads, cookies, and other
Full power heat is baked goods come out evenly textured with golden crusts.
radiated from the No special bakeware is required. Use this function for single
bake element in the rack baking, multiple rack baking, roasting, and preparation
bottom of the oven of complete meals. This setting is also recommended when
cavity and baking large quantities of baked goods at one time.
supplemental heat is
two-element bake
CONV ROAST
radiated from the
(Convection
broil element. This
Roast)
conventional baking/roasting is particularly suitable for
dishes which require a high temperature. Many cookbooks The convection
contain recipes to be cooked in the conventional manner. element runs in
Use this setting for baking, roasting, and casseroles. This conjunction with the
function is recommended for single rack baking. inner and outer broil
elements. The
convection roast
CONV BAKE
reversible convection
(Convection
fan runs at a higher
Bake)
speed in each direction. This transfer of heat (mainly from
The bottom element the convection element) seals moisture inside of large
operates at full roasts. A time savings is gained over existing, single fan
power, and the top convection roast modes. Use this setting for whole turkeys,
broil element whole chickens, hams, etc.
operates at
convection bake
CONV BROIL
supplemental power.
(Convection
The heated air is
Broil)
circulated by the motorized fan in the rear of the oven
providing a more even heat distribution. This even The top element
circulation of air equalizes the temperature throughout the operates at full power.
oven cavity and eliminates the hot and cold spots found in This function is exactly
conventional ovens. A major benefit of convection baking is the same as regular
the ability to prepare food in quantity using multiple broiling with the
convection broil
racks—a feature not possible in a standard oven. additional benefit of
air circulation by the
When roasting using this setting, cool air is quickly motorized fan in the rear of the oven. Smoke is reduced
replaced, searing meats on the outside and retaining more since the airflow also reduces peak temperatures on the
juices and natural flavor on the inside with less shrinkage. food. Use this setting for broiling thick cuts of meats.
With this heating method, foods can be baked and roasted
HI BROIL
at the same time with minimal taste transfer, even when
different dishes are involved, such as cakes, fish or meat. Heat radiates from
The hot air system is especially economical when thawing both broil elements,
frozen food. Use this setting for baking and roasting. located in the top of
the oven cavity, at full
TRU CONV
power. The distance
(TruConvec™)
between the foods
The rear element only and the broil
high broil
operates at full power. elements determines
There is no direct broiling speed. For
heat from the bottom fast broiling, food may be as close as 2 inches (5 cm) to the
or top elements. The broil element or on the top rack. Fast broiling is best for
motorized fan in the meats where rare to medium doneness is desired. Use this
TruConvec
rear of the oven setting for broiling small and average cuts of meat.
circulates air in the
oven cavity for even heating. Use this setting for foods that
MED BROIL
Inner and outer broil
elements pulse on
and off to produce
less heat for slow
broiling. Allow about
4 inches (10 cm)
between the top
medium broil
surface of the food
and the broil element.
Slow broiling is best for chicken and ham in order to broil
food without over-browning it. Use this setting for broiling
small and average cuts of meat.
LOW BROIL
This mode uses only
a fraction of the
available power to
the inner broil
element for delicate
top-browning. The
inner broil element is
low broil
on for only part of
the time. Use this
setting to gently brown meringue on racks 3 or 4 in 3-4
minutes.
Convection Dehydration
This oven is designed not only to cook, but also to
dehydrate fruits and vegetables.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the
oven; contact a local store handling speciality cooking
utensils).
3. Set the appropriate low temperature and turn the
selector to "TRU CONV".
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to "OFF".
3. Turn the selector to "TRU CONV".
Self-Clean Cycle
This range features a self-cleaning cycle. During this cycle,
the oven reaches elevated temperatures in order to burn off
soil and deposits. A powder ash residue is left in the
bottom of the oven after completion of the self-clean cycle.
See Use and Care Manual for self-clean cycle instructions.