Surface Operation; Lighting Burners; Surface Burners-Automatic Reignition; Surface Cooking Tips - Viking RVDR330 Use And Care Manual

Surface Operation

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
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.

Surface Cooking Tips

Your range is equipped with a variety of different sized surface burners.
Below is a guide for which burners work best for certain cooking
applications.
Burner Use
Best for bringing large quantities of liquid to
Front left / front right
temperature and when preparing large
18,000 BTU burner
quantities of food
Rear left 8,000 BTU burner Best for simmering delicate sauces, etc.
Best for use with the reversible griddle/grill
Center 9,000 BTU burner
accessory
Best used for most standard surface cooking
Rear Right 12,000 BTU burner
needs
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Surface Operation
Surface Cooking Tips
(cont.)
• 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.
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