Viking RDSCD2305BSS manual Surface Operation, Lighting Burners, Surface Cooking Tips

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 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-ignitionsystem. 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 time and energy.

Operation

Surface Operation

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 Heat Settings*
Heat Setting		Use
Simmer		Melting small quantities
		Steaming rice
		Simmering sauces
Low		Melting large quantities	Operation
Med Low		Low-temperature frying (eggs, etc.)
		Simmering large quantities
		Heating milk, cream sauces, gravies,
		and puddings
Med		Sauteing 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 utensil

*Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements.

16 17