Viking F21032 manual Oven Features, Using the Oven

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Surface Operation

•To turn the griddle off, turn the thermostat knob clockwise to the “OFF” position.

•ALWAYS turn to the“OFF” position when not in use and lower the heat between cooking loads.

Oven Features

Broiler burner

Oven lights (4)

Griddle/Simmer Plate Cooking Tips

• To prevent sticking, use liquid cooking oil or butter for

eggs, pancakes, French toast, fish, and sandwiches.

• Non-stick cooking spray is not recommended as it

contains a high water content that has a tendency to

burn quickly.

• Corn oil is not recommended as it has a high sugar

TruGlide™

Oven racks (3)

Convection fan

6

5

4

3

2

1

content. It will caramelize and burn on the cooking

surface making removal of residue very difficult.

• IMPORTANT: NEVER flood a hot griddle with cold

water. This thermal shock causes the griddle to warp or

crack.

Griddle/Simmer Plate Clean Up & Care

• It is not necessary to wash the griddle after every

use. When light cooking is performed and AFTER the

griddle has cooled, simply wipe down the surface with

a clean cloth or paper towel. The oils in the food which

cooked on the griddle surface will naturally season the

griddle providing a “natural” non-stick surface.

• After heavy cooking is completed and the griddle

Removable bottom

Bake burner

Rack Positions

oven bottom. The racks can be easily removed and

Each oven is equipped with three TruGlide™ racks. All

arranged at various levels. It is recommended that when

ovens have six rack positions. Position 6 is the farthest

using two racks, to bake with the racks in positions 2 and

from the oven bottom. Position 1 is the closest to the

4 or positions 3 and 5.

 

 

O P E R AT I O N

is still warm enough to create steam, pour a small

amount of club soda at room temperature directly

on the griddle. Using a metal spatula, pull oils and

food particles toward the trough in front. Wipe entire

surface with a paper towel. Follow with the seasoning

process of applying oil.

• Keeping the griddle well seasoned will prevent the

griddle from developing surface rust. If the griddle is

not used for a period of time, it must be re-seasoned.

The griddle must be re-seasoned each time after it is

washed.

• Note: It is normal for the griddle to darken over time.

This is the sign of a well seasoned griddle.

Using the Oven

Conventional and Convection Cooking

Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard. The user may find other foods that are also prepared more consistently in conventional bake. It is recommended to use this function for single-rack baking.

Convection Cooking Tips

Convection cooking is a cooking technique which utilizes fan-forced air to circulate throughout the entire oven cavity creating the optimum cooking environment. Cooking with convection is intended when performing multi-rack baking and for heavier foods. Following are some tips which will allow you to get the best results out of your oven when cooking with convection.

•As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (10°C) when using a convection cooking function.

•Cooking times for standard baking and convection baking will be the same. However, if using convection to cook a single item or smaller load, then it is possible to have 10-15% reduction in cooking time. (Remember convection cooking is designed for multi-rack baking or cooking large loads.)

•If cooking items which require longer than 45 minutes, then it is possible to see a 10-15% reduction in cooking time.

•A major benefit of convection cooking is the ability

to prepare foods in quantity. The uniform air circulation makes this possible. Foods that can be prepared on two or three racks at the same time include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience foods.

•For three-rack baking, use any combination of rack positions 2, 3, 4, and 5. For two-rack baking, use rack positions 2 and 4 or positions 3 and 5. Remember that the racks are numbered from bottom to top.

O P E R AT I O N

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Contents USE + Care Manual Congratulations Table of Contents Child Safety Cooking SafetyKeep These Instructions for Future Reference To Prevent Fire or Smoke DamagePrepared Food Warning Before Using Range/Features OvenInterior Oven Light Switch Control PanelSurface Operation Oven Features Using the OvenBaking Convection Baking Chart Solving Baking ProblemsBroiling Convection Dehydrate/Defrost Surface Burners Grates/Burner CapsBurner Head Burner BaseCleaning and Maintenance Replacing Oven LightsGlass Surfaces Broiler Pan and GridDoor Replacement and Adjustment Door RemovalTroubleshooting Service InformationViking Range Corporation Preferred Service Hwy 82W Greenwood, Mississippi 38930 USAWarranty Three Year Full WarrantyProduc T C are

F21032 specifications

The Viking F21032 is an innovative aircraft that embodies the perfect blend of modern technology and classic aviation design. Known for its robust performance and versatility, this aircraft is tailored to meet the evolving needs of both private and commercial aviation.

One of the standout features of the Viking F21032 is its impressive powerplant. Equipped with a state-of-the-art engine, it offers enhanced fuel efficiency and reliability. This engine is designed to provide optimal performance in various environments, from short takeoffs to high-altitude flights, ensuring that pilots and passengers enjoy a smooth and efficient journey.

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