Viking RVER330 Quick Reference Manual

Surface Operation Controls
About the Cooktop Surface Elements
Interior Oven
Single radiant elements will have one round outline
Light Switch
pattern shown on the cooktop and should be used
when cooking with smaller cooking vessels. Dual
radiant elements allows the user to set the smaller
inner element alone or both the inner and outer
elements may be used together when using medium
to larger sized cookware. Triple element allows the
use to set the smaller inner element, both inner and
middle elements or all three elements if using larger
sized cookware such as a stock pot.
Single Front or Rear
Element
Push in and turn the control knob
counterclockwise to the desired
setting. The element will cycle on
Left Rear Burner
and off to maintain the desired heat
Control Knob
setting. When finished, turn all
(1,200 watt)
controls to "OFF."
Hot Surface Indicator Lights
The range has five hot surface indicator lights. They
are located in the front center of the glass rangetop.
The hot surface indicator light will glow
TruConvec™ element
red when the corresponding element is
(behind baffle)
heated. The light will
remain on after
turning off the
control knob until
the corresponding
element has
(3) Oven racks
cooled to a safe
temperature.
Oven
Functions
Preheat
For best results, it is
extremely important that
O V
you preheat your oven to E N
FU
N C
TI O
the desired cooking temperature N
before placing food items in the oven
to begin cooking. In many cooking
O V
TE E N
modes, partial power from the broiler is used M P
E R
A TU
R E
to bring the oven to the preheat temperature.
Therefore, placing food items in the oven during the
preheat mode is not recommended. The Viking Rapid
Ready™ Preheat System is engineered so that the
oven is brought to the desired set temperature in a
manner which will provide the optimum cooking
environment based on the selected cooking mode in
the shortest possible time.
Surface Self-Clean
Indicator Indicator
Light Light
Left Front Burner Center Burner Oven
Control Knob Control Knob Function
Selector Knob
(2,000 watt) (3,200 watt)
Surface Heat Settings*
Heat
Setting
Use
Broil element
Melting small quantities
Simmer
Steaming rice
Simmering sauces
Low Melting large quantities
(setting 2)
Med Low Low-temperature frying (eggs, etc.)
Oven light (settings 3-4) Simmering large quantities
Heating milk, cream sauces, gravies,
6
and puddings
5
Med Sautéing and browning, braising,
4
(setting 5) and pan-frying
3
Maintaining slow boil on large quantities
2
1 Med High High-temperature frying
(settings 7-8) Pan broiling
Maintaining fast boil on large quantities
High Boiling water quickly
Deep-fat frying in large cookware
*Note: The above information is given as a guide only.
You may need to vary the heat settings to suit your
Concealed bake element
personal requirements.
Oven
Indicator
Light
Oven Right Rear Burner Right Front Burner
Temperature Control Knob Control Knob
(2,000 watt) (1,200 watt)
Control Knob
Oven Functions
• BAKE (Two-Element Bake)
Use this setting for baking, roasting, and casseroles.
• CONV BAKE (Convection Bake)
Use this setting to bake and roast foods at the same time
with minimal taste transfer.
• TRU CONV (TruConvec™)
Use this bake setting for multi-rack baking for
breads, cakes, cookies (up to 6 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.
• HI BROIL
Use this setting for broiling dark meats at 1" thickness or
less where rare or medium doneness is desired.
• 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 dehydrate fruits and vegetables.
• Convection Defrost (TRU CONV)
Use this function to defrost foods.
Oven Settings
BAKE (Two-
breads, quick breads, and cakes. Breads, cookies, and other
Element Bake)
baked goods come out evenly textured with golden crusts.
Full power heat is No special bakeware is required. Use this function for single
radiated from the bake rack baking, multiple rack baking, roasting, and preparation
element in the bottom of complete meals. This setting is also recommended when
of the oven cavity and baking large quantities of baked goods at one time.
supplemental heat is
CONV ROAST (Convection Roast)
radiated from the broil
two-element bake
element. This function The convection
is recommended for single rack baking. Many cookbooks element runs in
contain recipes to be cooked in the conventional manner. conjunction with the
Conventional baking/roasting is particularly suitable for inner and outer broil
dishes that require a high temperature. Use this setting for elements. The
baking, roasting, and casseroles. reversible convection
fan runs at a higher
CONV BAKE
speed in each
(Convection
direction. This transfer
convection roast
Bake) of heat (mainly from
The bottom element the convection element) seals moisture inside of large
operates at full power, roasts. A time savings is gained over existing, single fan
and the top broil convection roast modes. Use this setting for whole turkeys,
element operates at whole chickens, hams, etc.
supplemental power.
CONV BROIL (Convection Broil)
The heated air is
convection bake
circulated by the The top element
motorized fan in the rear of the oven providing a more operates at full power.
even heat distribution. This even circulation of air equalizes This function is exactly
the temperature throughout the oven cavity and eliminates the same as regular
the hot and cold spots found in conventional ovens. A broiling with the
major benefit of convection baking is the ability to prepare additional benefit of
food in quantity using multiple racks—a feature not air circulation by the
possible in a standard oven. motorized fan in the
rear of the oven.
convection broil
When roasting using this setting, cool air is quickly 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 elements
operates at full power. determines broiling
There is no direct heat speed. For fast
from the bottom or top broiling, food may be as close as 2 inches (5 cm) to the
elements. The broil element. Fast broiling is best for meats where rare to
motorized fan in the medium doneness is desired. Use this setting for broiling
rear of the oven small and average cuts of meat.
TruConvec™
circulates air in the
oven cavity for even heating. Use this setting for foods that
require gentle cooking such as pastries, souffles, yeast
MED BROIL
Inner and outer broil
elements pulse on
and off to produce
less heat for slow
broiling. Allow about
4 inches (10 cm)
medium broil
between the top
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
high broil
cycle. See Use and Care Manual for self-clean cycle
instructions.