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Viking RVDR330 Quick Reference Manual

Freestanding 30” dual fuel self-clean sealed burner range
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Surface Operation
Oven Functions
Lighting Burners
Conventional and Convection Cooking
All burners are ignited by electric
Because of variations in food density, surface texture
ignition. There are no open-flame,
and consistency, some foods may be prepared more
"standing" pilots.
successfully using the conventional bake setting. For
this reason, conventional baking is recommended
Surface Burners-Automatic
when preparing baked goods such as custard. The
Re-ignition
user may find other foods that are also prepared
To light the surface burners, push and turn the
more consistently in conventional bake. It is
appropriate control knob counter clockwise to any
recommended to use this function for single-rack
position. This control is both a gas valve and an
baking.
electric switch. Burners will ignite at any "ON"
• BAKE (Natural Airflow Bake)
position with the automatic re-ignition system. If the
flame goes out for any reason, the burners will
Use this setting for baking, roasting, and
automatically reignite if the gas is still flowing. When
casseroles.
gas is permitted to flow to the burners, the electric
• CONVECTION BAKE
igniters start sparking. On all surface igniters you
should hear a "clicking" sound. If you do not, turn off
Use this setting to bake and roast foods at the
the control and check that the unit is plugged in and
same time with minimal taste transfer.
that the fuse or circuit breaker is not blown or tripped.
• TRU CONV (TruConvec™)
Within a few moments, enough gas will have traveled
Use this setting for broiling dark meats at
to the burner to light. When the burner lights, turn
1" thickness or less where rare or medium
the burner control to any position to adjust the flame
doneness is desired.
size. Setting the proper flame height for the desired
• CONV ROAST (Convection Roast)
cooking process and selecting the correct cooking
vessel will result in superior cooking performance,
Use this setting for roasting whole turkeys, whole
while also saving time and energy.
chickens, hams, etc.
Surface Cooking Tips
• CONVECTION BROIL
(Infrared Convection Broil)
• Use low or medium flame heights when cooking in
vessels that are poor conductors of heat, such as
Use this setting to broil thick cuts of meat.
glass, ceramic, and cast-iron. Reduce the flame
height until it covers approximately 1/3 of the
• HI BROIL
cooking vessel diameter. This will ensure more even
Use this setting for broiling dark meats at 1"
heating within the cooking vessel and reduce the
thickness or less where rare or medium doneness
likelihood of burning or scorching the food.
is desired.
• Reduce the flame if it is extending beyond the
• MED BROIL
bottom of the cooking vessel. A flame that extends
along the sides of the vessel is potentially
Use this setting for broiling white meats such as
dangerous, heats the utensil handle and kitchen
chicken or meats greater than 1" thick that would
instead of the food, and wastes energy.
be over-browned in high broil.
• Reduce the flame height to the minimum level
• Low Broil
necessary to perform the desired cooking process.
Remember that food cooks just as quickly at a
Use this setting for delicate broiling such as
gentle boil as it does at a rolling boil. Maintaining a
meringue.
higher boil than is necessary wastes energy, cooks
• Self-Clean
away moisture, and causes a loss in food flavor and
nutrient level.
Use this function to clean oven.
• The minimum pot or pan (vessel) diameter
• Convection Dehydrate
recommended is 6" (15 cm) on the larger burners.
Pots or pans as small as 4" (10 cm) should be used
Use this function to dehydrate fruits and
on the smaller burners.
vegetables.
• Convection Defrost
Use this function to defrost foods.
Range Controls
Left Rear Burner
Center Burner
Interior Oven
Control Knob
Self Clean
Control Knob
Light Button
(8,000 BTU)
(9,000 BTU)
Indicator Light
Left Front Burner
Oven
Control Knob
Function
(18,000 BTU)
Control Knob
Broil element
(3) Oven racks
Oven
light
TruConvec™ element
Concealed
(behind baffle)
bake element
Oven Settings
BAKE
Oven
Right Front Burner
(Natural
Temperature
Control Knob
Airflow Bake)
Indicator Light
(17,000 BTU)
Full power heat is
radiated from the
U-shaped bake
burners in the
bottom of the
oven cavity and is
circulated with natural airflow. This function is
recommended for single rack baking. Many
cookbooks contain recipes to be cooked in the
conventional manner. Conventional baking is suitable
for dishes that require a high temperature. Use this
setting for baking and casseroles.
CONVECTION
Oven
Right Rear Burner
BAKE
Temperature
Control Knob
Heat is radiated
Control Knob
(12,000 BTU)
from the U- shaped
bake burners in the
bottom of the oven
cavity. The heated
air is circulated by
one motorized fan
Surface Heat Settings*
in the rear of the oven providing a more even heat
distribution. Multiple rack use is possible for the
Sim
largest baking job. When roasting, cool air is quickly
Melting and simmering small quantities,
replaced—searing meats on the outside and retaining
steaming rice, and sauces
more juices and natural flavor on the inside with less
shrinkage. This even circulation of air equalizes the
HI
temperature throughout the oven cavity and eliminates
Boiling water quickly, deep-fat frying
the hot and cold spots found in conventional ovens.
in large utensil
TRU CONV
MED HI
(TruConvec™)
Maintaining fast boil on large quantities,
The rear element only
high temperature frying, and pan broiling
operates at full power.
There is no direct
MED
heat from the bottom
Maintaining slow boil on large quantities,
or top elements. The
sauteing, browning,
motorized fan in the
braising, and pan-frying
rear of the oven
circulates air in the
MED LOW
oven cavity for even heating. Use this setting for foods that
Simmering large quantities, low
require gentle cooking such as pastries, souffles, yeast
temperature frying (eggs, etc.), heating
breads, quick breads and cakes. Breads, cookies, and other
milk, cream sauces, gravies, and pudding
baked goods come out evenly textured with golden crusts.
No special bakeware is required. Use this function for single
LOW
rack baking, multiple rack baking, roasting, and preparation
Melting large quantities
of complete meals. This setting is also recommended when
baking large quantities of baked goods at one time.
*Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements.
CONV ROAST
MED BROIL
(Convection
surface of the food and the broil element. Slow broiling is
Roast)
best for chicken and ham in order to broil food without
The convection
over-browning it. Use this setting for broiling small and
element runs in
average cuts of meat.
conjunction with the
LOW BROIL
inner and outer broil
elements. The
This mode uses only
two-element bake
convection roast
reversible convection
a fraction of the
fan runs at a higher speed in each direction. This transfer of
available power to
heat (mainly from the convection element) seals moisture
the inner broil
inside of large roasts. A time savings is gained over
element for delicate
existing, single fan convection roast modes. Use this setting
top-browning. The
for whole turkeys, whole chickens, hams, etc.
inner broil element is
on for only part of the
CONV BROIL
time. Use this setting to gently brown meringue on racks
(Infrared
3 or 4 in 3-4 minutes.
Convection
Broil)
Convection Dehydration
The top element
This oven is designed not only to cook, but also to
operates at full power.
dehydrate fruits and vegetables.
This function is exactly
1. Prepare the food as recommended.
the same as regular
2. Arrange the food on drying racks (not included with the
convection broil
broiling with the
oven; contact a local store handling speciality cooking
convection bake
additional benefit of air circulation by the motorized fan in
utensils).
the rear of the oven. Smoke is reduced since the airflow
3. Set the appropriate low temperature and turn the
also reduces peak temperatures on the food. Use this
selector to "TRU CONV".
setting for broiling thick cuts of meats.
Convection Defrost
HI BROIL
1. Place the frozen food on a baking sheet.
Heat radiates from
2. Set the temperature control to "OFF".
both broil elements,
3. Turn the selector to "TRU CONV".
located in the top of
Self-Clean Cycle
the oven cavity, at full
power. The distance
This range features a self-cleaning cycle. During this cycle,
between the foods
the oven reaches elevated temperatures in order to burn off
and the broil
soil and deposits. A powder ash residue is left in the
high broil
elements determines
bottom of the oven after completion of the self-clean cycle.
broiling speed. For fast broiling, food may be as close as
See Use and Care Manual for self-clean cycle instructions.
2 inches (5 cm) to the broil element. Fast broiling is best for
meats where rare to medium doneness is desired. Use this
setting for broiling small and average cuts of meat.
TruConvec™
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
(cont.)
low broil

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Summary of Contents for Viking RVDR330

  • Page 1 Surface Operation Oven Functions Range Controls Oven Settings Lighting Burners Conventional and Convection Cooking BAKE CONV ROAST MED BROIL (cont.) Left Rear Burner Center Burner Oven Right Front Burner (Natural (Convection All burners are ignited by electric Because of variations in food density, surface texture Interior Oven Control Knob Self Clean...
  • Page 2 “curing” of the binder in the high-density this manual. fumes or can damage the porcelain finishes. noise coming from the cooling fan, contact a Viking insulation used in the oven. When the insulation is You must carefully check the food during the Authorized Service Center before continuing thoroughly cured, this odor will disappear.

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