Viking VGIC5304BSLP, VGIC5304BWH manual Surface Operation, Oven Features

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
Operation			Simmering sauces
	Low		Melting large quantities
	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.

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

Broiler element

Oven lights

Oven racks (3)
	6
	5
	4
	3
Convection fan	2
	1

Removable bottom

Bake burner

Rack Positions

Each oven is equipped with three tilt-proof racks. 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.

Operation

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