Viking RVGR330 Quick Reference Manual

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- and consistency, some foods may be prepared more
flame, "standing" pilots. successfully using the conventional bake setting. For
this reason, conventional baking is recommended
Surface Burners-
when preparing baked goods such as custard. The
Automatic 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 casseroles.
automatically reignite if the gas is still flowing. When
• CONVECTION BAKE
gas is permitted to flow to the burners, the electric
igniters start sparking. On all surface igniters you Use this setting to bake and roast foods at the same
should hear a "clicking" sound. If you do not, turn off time with minimal taste transfer.
the control and check that the unit is plugged in and
that the fuse or circuit breaker is not blown or tripped. • BROIL
Use this setting for broiling dark meats at
Within a few moments, enough gas will have traveled 1" thickness or less where rare or medium doneness
to the burner to light. When the burner lights, turn is desired.
the burner control to any position to adjust the flame
• CONVECTION BROIL
size. Setting the proper flame height for the desired
cooking process and selecting the correct cooking Use this setting to broil thick cuts of meat.
vessel will result in superior cooking performance,
• Convection Dehydrate
while also saving time and energy.
(CONVECTION BAKE)
Surface Cooking Tips
Use this function to dehydrate fruits and vegetables.
• Use low or medium flame heights when cooking in
• Convection Defrost
vessels that are poor conductors of heat, such as
(CONVECTION BAKE)
glass, ceramic, and cast-iron. Reduce the flame
height until it covers approximately 1/3 of the Use this function to defrost foods.
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) on the larger burners.
Pots or pans as small as 4" (10 cm) should be used
on the smaller burners.
Range Controls
Left Front Burner Left Rear Burner Center Burner
Control Knob Control Knob Control Knob
(18,000 BTU) (8,000 BTU) (9,000 BTU)
Interior Oven Oven
Light Button Function
Selector Knob
Broiler burner
Oven
lights
(3) Oven racks
Convection
fan
Bake burner
Cooking Vessels
Self-Clean Right Rear Burner
Indicator Light Control Knob Each cook has his or her own preference for the
particular cooking vessels that are most appropriate
(12,000 BTU)
for the type of cooking being done. Any and all
cooking vessels are suitable for use in the range and
it is not necessary to replace your present domestic
vessels with commercial cookware. This is a matter
of personal choice. As with any cookware, yours
should be in good condition and free from
excessive dents on the bottom to provide maximum
performance
and convenience.
Note: When using big pots and/or high flames, it is
recommended to use the front burners. There is
more room in the front and potential cleanup at rear
of appliance due to staining or discoloration will
be minimized.
Oven Right Front Burner
Oven
Rack Positions
Temperature Control Knob
Temperature
Each oven is equipped with three racks (some
Control Knob (18,000 BTU)
Indicator Light
models include 1 or more TruGlide racks). All ovens
have six rack positions. Position 6 is the farthest
from the oven bottom. Position 1 is the closest to
the oven bottom. The racks can be easily removed
Surface Heat Settings*
and arranged at various levels. For best results with
conventional baking, DO NOT use more than one
MED HI
rack at a time. It is also recommended, when using
Maintaining fast boil on large quantities, two racks, to bake with the racks in positions 2 and
high temperature frying, and pan broiling 4 or positions 3 and 5.
HI
Boiling water quickly, deep-fat frying in
large utensil
Sim
Melting small quantities, steaming rice, and
simmering sauces 95%
80%
LO 65%
50%
Melting large quantities
35%
25%
MED LO
Simmering large quantities, low
temperature frying (eggs, etc.), heating
milk, cream sauces, gravies, and pudding
MED
Maintaining slow boil on large quantities,
sauteing, browning, braising and pan-
frying
*Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements.
Oven Settings
BAKE CONVECTION
(Natural BROIL
Airflow Bake) The top burner
Full power heat is operates at full
radiated from the power. This function
U-shaped bake is exactly the same
burners in the as regular broiling
bottom of the with the additional
natural airflow bake
oven cavity and is benefit of air
circulated with natural airflow. This function is circulation by the motorized fan in the rear of the
recommended for single rack baking. Many oven. Smoke is reduced since the airflow also reduces
cookbooks contain recipes to be cooked in the peak temperatures on the food. Use this setting for
conventional manner. Conventional baking is suitable broiling thick cuts of meats.
for dishes that require a high temperature. Use this
Convection Dehydration
setting for baking and casseroles.
This oven is designed not only to cook, but also to
CONVECTION
dehydrate fruits and vegetables. Warm air is
BAKE circulated by a motorized fan in the rear of the oven
Heat is radiated and over a period of time, the water is removed from
from the U-shaped the food by evaporation. Removal of water inhibits
bake burners in the growth of microorganisms and retards the activity of
bottom of the oven enzymes. It is important to remember that
cavity. The heated dehydration does not improve the quality, so only
air is circulated by fresh, top-quality foods should be used.
convection bake
one motorized fan 1. Prepare the food as recommended.
in the rear of the oven providing a more even heat 2. Arrange the food on drying racks (not included with
distribution. Multiple rack use is possible for the the oven; contact a local store handling speciality
largest baking job. When roasting, cool air is quickly cooking utensils).
replaced—searing meats on the outside and retaining 3. Set the temperature control to 200°F (93.3°C) and
more juices and natural flavor on the inside with less turn the selector to " Convection Bake " .
shrinkage. This even circulation of air equalizes the
Convection Defrost
temperature throughout the oven cavity and
eliminates the hot and cold spots found in Air is circulated by a motorized fan in the rear of the
conventional ovens. oven. The fan accelerates natural defrosting of the
food without heat. To avoid sickness and food waste,
BROIL
DO NOT allow defrosted food to remain in the oven
Heat radiates from for more than two hours.
6 the broiler located 1. Place the frozen food on a baking sheet.
5
at the top of the 2. Set the oven temperature control knob to "OFF"
4
oven cavity. The and turn the selector to " Convection Bake " .
3
distance between
2
the foods and the
1
broil elements
broil
determines broiling
speed. For "fast" broiling, food may be as close as
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.
convection broil