Viking M0905VR manual Using Your Range Lighting the Burners

Using Your Range

Lighting the Burners

Surface Burners-Automatic Reignition

To light the surface burners, 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 reignition 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 height for the desired cooking process and selected utensil will result in superior cooking performance, while also saving time and energy.

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M

M

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HI

LOW

Surface Cooking Tips

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

•Reduce the flame if it is extending beyond the bottom of the utensil. A flame that extends along the sides of the utensil 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.

TEMPERATURE SETTING GUIDELINES*

HEAT SETTING	USE
Simmer	Melting small quantities.
	Steaming rice.
HI-Simmer	Simmering small quantities, sauces.
Low	Melting large quantities
Low - Med	Low-temperature frying. (eggs, etc.)
	Simmering large quantities
	Heating milk, cream sauces, gravies, puddings.
Med	Sauteing and browning
	Braising, pan-frying
	Maintaining slow boil on large quantities.
Med-HI	High-temperature frying.
	Pan broiling
	Maintaining fast boil on large quantities
HI	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.

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