Lighting Burners; Surface Burners-Automatic Reignition; Varisimmer; Trupower Plus™ Burner (Where Applicable) - Viking VGRT548-6GSS Use & Care Manual

Operation

Lighting Burners

All burners are ignited by electric ignition. There are no
open-flame, "standing" pilots.
Surface Burners/Automatic Re-Ignition
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 re-ignite 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 flame height for the desired
cooking process and selecting the correct cooking vessel will result in
superior cooking performance, while also saving time and energy.

VariSimmer™

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
ensures gentle 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
VariSimmer setting. The VariSimmer setting is not just one simmer setting,
but provides a variable range of simmer settings. This variable range 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 VariSimmer setting the most accurate and
trustworthy simmer on the market.
TruPower Plus™ Burner
(where applicable)
Certain model ranges are equipped with a TruPower Plus 18,500 BTU
burner 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 boil quickly. While the TruPower Plus burner has the extra
power needed to bring large 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 on the market.
14
Operation

Surface Cooking Tips

• Use low or medium flame heights when cooking in vessels 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
cooking vessel diameter. This will ensure more even heating within
the cooking vessel and reduce the likelihood of burning or scorching
the food.
• Reduce the flame if it is extending beyond the bottom of the
cooking vessel. A flame that extends along the sides of the vessel 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.
• The minimum pot or pan (vessel) diameter recommended is
6" (15 cm). Use of pots or pans as small as 4" (10 cm) is possible
but not recommended.
Surface Heat Settings*
Heat Setting Use
Melting small quantities
Simmer
Steaming rice
Simmering sauces
Melting large quantities
Low
Low-temperature frying (eggs, etc.)
Med Low
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Sauteing and browning, braising, and
Med
pan-frying
Maintaining slow boil on large quantities
High-temperature frying
Med High
Pan broiling
Maintaining fast boil on large quantities
Boiling water quickly
High
Deep-fat frying in large utensil
*Note: The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
15