Position | Viking VGRC485, VGRC3656MJBR, VGRC3656BSBR, VGIC536

Position 6 (24” deep models only)

Position 5

Position 4

Position 3

Position 2

Position 1

To Bake:

1.Arrange the oven racks in the desired position BEFORE heating the oven. If cooking on two racks at the same time, use rack positions 2 and 4.

2.Set the Temperature Control to the desired temperature.

3.Place the food in the oven after the Oven Indicator light goes out.

Pan Placement Tips

•When using large (15” x 13” [38 cm x 33 cm]) flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results. •Stagger pans in opposite directions when two racks and several pans are used. No pan should be directly above another.

•Allow 1 1/2” to 2” (3.8 cm to 5.1 cm) of air space around all sides of each pan for even air circulation.

•When baking on more than one rack, it is recommended to use the

2nd and 4th position for more consistent even baking.

Baking Tips

•As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 250F and the cooking time by approximately 10 to 15%.

•Some recipes, especially those that are homemade, may require adjustment and testing when converting from standard to convection modes. If unsure how to convert a recipe, begin by preparing the recipe in conventional bake. After achieving acceptable results, follow the convection guidelines listed for the similar food type. If the food is not prepared to your satisfaction during the first convection trial, adjust only one recipe variable at a time (cooking time, rack position, or temperature) and repeat the convection test. Continue adjusting one recipe variable at a time until satisfactory results are achieved. •Make sure the oven racks are in the desired positions before you turn the oven on.

•For best results, always preheat the oven.

•Do not open the oven door frequently during baking. If you must open the door, the best time is during the last quarter of the baking time.

•Bake to shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the center of the product should come clean when done.

•Use good quality baking pans and sizes recommended in the recipe; warped, dented, or burned pans should not be used.

•Shiny metal pans are preferred for baking items such as cakes, cookies, and muffins because they produce light, golden crusts due to heat being reflected by the metal.

•Glass pans may also be used for cake baking. Reduce the oven temperature by 25 degrees when using a glass pan, but bake for the same amount of time called for in the recipe.

•Pies are best baked in pans which absorb and hold heat. Glass, enamel, dull-finished metal, and porcelain enamel finish give pies a golden brown crust.

VGRC4856GDSS, VGIC2454BBK, VGRC6056GDSS, VGRC4856QDSS, VGRC6056GQDVB specifications

Viking, a renowned name in luxury kitchen appliances, offers an impressive lineup of professional-grade products designed to elevate culinary experiences. Among their outstanding offerings are the VGRC3656BDVB, VGIC488, VGRC6056GDVB, VGIC486, and VGIC245KSS. Each model reflects Viking's commitment to quality, performance, and innovation.

The Viking VGRC3656BDVB is a versatile range, boasting a 36-inch cooking surface equipped with six powerful burners. With an inclusive grill and griddle option, this range is perfect for various cooking techniques, from searing steaks to making pancakes. The infrared broiler delivers intense heat for perfectly caramelized finishes, while the convection oven ensures even baking and roasting. It also features Viking's signature Easy Clean enamel, making maintenance a breeze.

Moving to the VGIC488, this model offers a mix of induction and gas cooking technology. The 48-inch range has four gas burners and six induction zones, providing chef-grade flexibility. The induction elements allow for rapid heating and precise temperature control, while the gas burners provide the traditional cooking experience. With a dedicated electric griddle and an ultra-quiet convection oven, the VGIC488 caters to both everyday home cooks and culinary enthusiasts.

The VGRC6056GDVB stands out with its impressive 60-inch size and eight burners, making it suitable for large-scale cooking needs. Included is a large griddle and dual-fuel cooking capability, which combines the power of gas and electric. Its commercial-style oven features multiple cooking modes, including true convection and steam assist, enhancing functionality for diverse cooking styles.

For those seeking an all-gas option, the VGIC486 brings forth 48 inches of professional power. With six powerful burners and a spacious oven that includes a griddle, this range offers a robust performance. Its heavy-duty brass burners not only provide superior heat but also feature a simmer setting for delicate sauces and dishes, ensuring culinary precision.

Lastly, the VGIC245KSS is a compact yet powerful 24-inch model designed for smaller kitchens. This electric range boasts a seamless integration of modern technology with traditional cooking methods. With its dual oven system, users can cook multiple dishes simultaneously, while the smooth-top cooking surface offers a clean and sleek aesthetic.

In conclusion, Viking’s VGRC3656BDVB, VGIC488, VGRC6056GDVB, VGIC486, and VGIC245KSS showcase the brand's dedication to excellence in kitchen appliance design. With innovative features like dual-fuel options, induction technology, and professional-grade burners, these ranges provide unmatched performance for all cooking enthusiasts. Whether you are an experienced chef or a home cook, Viking’s ranges meet every culinary need with style and precision.