Oven Functions And Settings; Lighting Burners; Surface Burners-Automatic Reignition - Viking VDSC5364GSS Use & Care Manual

Oven Functions and Settings
Surface
Operation
BAKE (Two-Element Bake)
Use this setting for baking, roasting, and casseroles.
CONV BAKE (Convection Bake)
Use this settinc to bake and roast foods at the same time with minimal
_aste transfer.
TRU CONV (TruConvec
TM)
Use this bake setting for multi-rack oaking for breads, cakes, cookies
(up to 5 racks of cookies at once).
CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole chickens, hams, etc.
CONV BROIL (Convection Broil)
Use this
setting to
broil thick cuts of
meat.
Lighting Burners
All burners are ignited by electric ignition. There
are no open-flame, "standing" pilots.
Surface Burners-Automatic Reignition
To light the surface burners, push and 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 re-ignition 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
Hi BROIL ight. When the burner lights, turn the burner control to any position to
Use this setting for broiling dark meats at 1" thickness or less where adjust the flame size. Setting the proper flame height for the desired
rare or medium doneness is desired, cooking process and selecting the correct cooking vessel will result in
superior cooking performance, while also saving time and energy.
MED BROIL
Use this setting for broiling white meats such as chicken or meats
greater than 1" thick that would be over-browned in high broil
LOW BROIL
Use this setting for delicate broiling such as meringue.
SELF CLEAN
Use this function to clean oven.
Convection Dehydration (TRU CONV)
Use this function to clehyd _ate fruits and vegetables.
Convection Defrost (TRU CONV)
Use this function to defrost foods.
Proof (Left oven on 48"W. models)
Use this setting to allow yeast dough to rise
Note: For more information on oven functions see "Operation"
section.
Vari-Simmer
TM
Simmering is a cooking technique in which foods are cooked in hot
iquids kept at or just barely below the boiling point of water. Simmering
ensures gem er treatment than boiling to prevent food from toughening
and/or breaking up. The size of the pan and the volume of
food
can have
a significant effect on how high or low a flame is needed for simmering
For this reason, Viking range and rangetop burners are engineered with a
Vari-Simmer setting. The Vari-Simmer se_ing is not just one simmer
setting, but provides a variable range of simmer settings. This variable
-ange of simmer settings allows you to adjust the flame height to achieve
the best simmer depending on the type and quantity of food being
simmered. It is this ability that makes the Vari-Simmer setting the most
accurate and trustworthy simmer on the market.
Power Plus
TM
Burner (where applicable)
Certain model ranges are equipped with a Power Plus 18,500 BTU ourner
in the front right burner position. This burner is designed to provide extra
high heat output, especially when using large pans, and should be used
for boiling large quantities or if you need to bring something to a boild
quickly. While Power Plus burner has the extra power needed to bring
arge quantities of liquid to a boil rapidly, it is also able to be turned
down low enough to provide a very low and delicate simmer making this
burner the most versatile burner on the market
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