Surface Operation
Brigade ranges are equipped with an exclusive restaurant style sealed burner system. This unique burner system is equipped with 23,000 BTU burners on the front and 15,000 BTU burners in the rear.
The 23,000 BTU front burners are designed to provide extra high heat output, especially when using large pans, and should be used for boiling large quantities or if you need to bring something to a boil quickly. While the high output 23,000 BTU burners have the extra power needed to bring large quantities of liquid to a boil rapidly, they are also able to be turned down low enough to provide a very low and delicate simmer making this the most versatile burner system on the market.
Lighting Burners
All burners are ignited by electric ignition. There are no open-flame, “standing” pilots.
Surface Burners- Automatic Re-ignition To light the surface burners, push and turn the appropriate control knob counter clockwise 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.
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 ime and energy.
Vari-Simmer™
Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water. Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. The size of the pan and the volume of food can have a significant effect on how high or low a flame is needed for simmering. For this reason, Viking range and rangetop burners are engineered with a Vari-Simmer setting. The Vari-Simmer setting is not just one simmer setting, but provides a variable range of simmer settings. This variable range of simmer settings allows you to adjust the flame height to achieve the best simmer depending on the type and quantity of food being simmered. It is this ability that makes the Vari- Simmer setting the most accurate and trustworthy simmer on the market.
Surface Cooking Tips
•Use low or medium flame heights when cooking in vessels 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 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). Use of pots or pans as small as 4” (10 cm) is possible but not recommended.
Surface Operation
SURFACE HEAT SETTINGS*
Heat Setting | Use |
Simmer | Melting small quantities |
| Steaming rice |
| Simmering sauces |
Low | Melting large quantities |
| |
Medium Low | Low-temperature frying (eggs, etc.) |
| Simmering large quantities |
| Heating milk, cream sauces, gravies, |
| and puddings |
Medium | Sauteing and browning, braising, |
| and pan-frying |
| Maintaining slow boil on large |
| quantities |
Medium High | High-temperature frying |
| Pan broiling |
| Maintaining fast boil on large |
| quantities |
| |
High | Boiling water quickly |
| Deep-fat frying in large utensil |
*Note: The above information is given as a guide only.
You may need to vary the heat settings to suit your personal requirements.
GRIDDLE COOKING CHART
Food | Temp (°F) | Temp (°C) |
Eggs | 250 - 300 | 121 - 149 |
Bacon | 300 - 325 | 149 - 163 |
| | |
Pancakes | 375- 400 | 191 - 205 |
French toast | 400 | 205 |
Fish fillets | 300 | 149 |
Hamburger | 350 | 177 |
Steaks | 400 | 177 |
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.
Griddle/Simmer Plate (on applicable models) The optional 15,000 BTU griddle is constructed of stainless steel and is uniquely designed to offer excellent cooking performance as well as
easy clean up. The griddle is equipped with an electronic thermostat to maintain an even temperature across the griddle once the desired temperature has been set. The griddle has a power “ON” indicator light which glows when the griddle thermostat has been turned on. This will cycle on and off as needed to indicate the thermostat is maintaining the selected temperature.
Seasoning the Griddle Before the First Use
•Scrub the griddle plate with a mixture of one quart warm water and 1/4 cup white vinegar, using a blue Scotch-Brite™ pad. Dry thoroughly.
•Wash griddle with warm, soapy water. Rinse off and dry thoroughly.
•Season griddle by thinly coating the surface with ap- proximately 1⁄2 to 1 teaspoon unsalted vegetable oil. Apply to entire griddle using a paper towel or clean cloth. Let oil sit on griddle for approximately 1 hour and then wipe with a clean cloth or paper towel to absorb any residual oil. The griddle is now ready to be used.
Griddle/Simmer Plate Operation
•Turn the griddle control knob counterclockwise to the desired temperature setting. The power “ON” indicator light will glow indicating the griddle thermostat is on.
•When the griddle has reached the desired temperature, the power “ON” indicator light will turn “OFF” indicating the griddle is preheated to the selected temperature.
•Routinely scrape loose food particles with a spatula during cooking to make the clean-up easier and to avoid the particles mixing with the food.
