Operation
Surface Operation
Cooking Vessels
Each cook has his or her own preference for the particular cooking vessels that are most appropriate 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 Features
TruConvec™ element | Broil element |
(behind baffle) |
|
Two full |
|
extension | Oven ligh |
glide racks | |
| 6 |
| 5 |
One standard | 4 |
3 | |
rack | 2 |
| 1 |
Concealed bake element
Rack Positions
Each oven is equipped with two full extension glide racks and one standard rack. 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 and arranged at various levels. For best results with conventional baking, DO NOT use more than one rack at a time. It is also recommended, when using two racks, to bake with the racks in positions 2 and 4 or positions 3 and 5.
Using the Oven
Preheat For best results, it is extremely important that you preheat your oven to the desired cooking temperature
before placing food items in the oven
to begin cooking. In many cooking modes, partial power from the broiler is used 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.
For instance, the preheat mode for TruConvec™ is designed to be brought up to the set point temperature in a different manner than the preheat mode for conventional bake. This is because TruConvec is designed for
Also, preheat time can vary based on some external factors such as room temperature and power supply. A significantly colder room temperature or a power supply less than 240 VAC can lengthen the time it takes for the oven to reach the desired set temperature.
Operation
18 | 19 |
