Viking DGVU2004BSS, F20679C, 033111 manual Surface Operation

Product Controls

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 counterclockwise 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.

Rear and Front Burners

Push in and turn the control knob counter-clockwise to the desired setting. The control knobs can be turned to any desired setting as the knobs do not have fixed positions between “hi” and “simmer”.

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.

Note: The igniters may click a number of times before the burner ignites. This is normal. All igniters will spark regardless of which burner is being operated.

Surface Operation

Surface Cooking Tips

•The simmer line on the control panel is the minimum variable setting and produces a low flame for simmering delicate items.

•Use low or medium flame heights when cooking in cookware 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 cookware diameter. This will ensure more even heating within the cookware and reduce the likelihood of burning or scorching the food.

•Reduce the flame if it is extended beyond the bottom of the cookware. A flame that extends along the sides of the cookware is potentially dangerous, heats the cookware 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 causes a loss in food flavor and nutrients.

•Use pans that are 9" or less in diameter on the FRONT burners. Using pans larger than 9" could cause damage to the cooktop.

•For pans larger than 9" in diameter, use the right rear burner. This burner is designed to bring pans to a boil quickly.

Surface Heat Settings*

Heat Setting	Use
Simmer	Melting small quantities
	Steaming rice	Operation
	Simmering large quantities
	Simmering sauces
Low	Melting large quantities
Med Low	Low-temperature frying (eggs, etc.)
	Heating milk, cream sauces, gravies,
	and puddings
Med	Sautéing and browning, braising, and pan-frying
	Maintaining slow boil on large quantities
Med High	High-temperature frying
	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 personal requirements.

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