OVEN
CLEAN
OVEN
CLEAN
Dual Fuel
Convection-Self Clean
GRIDDLE
Broil element
Broil element
TruConvec™ element
(behind baffle)
TruConvec™ element
(behind baffle)
One standard rack
One standard rack
Two TruGlide racks
Two TruGlide racks
Concealed
bake element
Concealed
bake element
Oven lights
Oven lights
Interior Oven
Light Switch
Left Rear Burner
Control Knob
(15,000 BTU)
Left Front Burner
Control Knob
(15,000 BTU)
Left Oven
Function
Selector Knob
Left Oven
Temperature
Indicator Light
Self-Clean
Indicator
Light
Grill
Control
Knob
Left Oven
Temperature
Control Knob
Right Rear Burner
Control Knob
(15,000 BTU)
Right Front Burner
Control Knob
(15,000 BTU)
Griddle
Control
Knob
Griddle
Indicator Light
Right Oven
Function
Selector Knob
Right Oven
Temperature
Indicator Light
Self-Clean
Indicator
Light
Right Oven
Temperature
Control Knob
Range Controls
Surface Heat Settings*
VariSimmer™
Melting and simmering small quantities, steaming rice,
and sauces
HI
Boiling water quickly, deep-fat frying in large utensil
MED HI
Maintaining fast boil on large quantities, high temperature
frying, and pan broiling
MED
Maintaining slow boil on large quantities, sauteing,
browning, braising and pan-frying
MED LOW
Simmering large quantities, low temperature frying (eggs,
etc.), heating milk, cream sauces, gravies, and pudding
LOW
Melting large quantities
*Note:
The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements.
BAKE (Two-
Element Bake)
Full power heat is
radiated from the
bake element in the
bottom of the oven
cavity and
supplemental heat is
radiated from the
broil element. This
conventional baking/roasting is particularly suitable for
dishes which require a high temperature. Many cookbooks
contain recipes to be cooked in the conventional manner.
Use this setting for baking, roasting, and casseroles. This
function is recommended for single rack baking.
CONV BAKE
(Convection
Bake)
The bottom element
operates at full
power, and the top
broil element
operates at
supplemental power.
The heated air is
circulated by the motorized fan in the rear of the oven
providing a more even heat distribution. This even
circulation of air equalizes the temperature throughout the
oven cavity and eliminates the hot and cold spots found in
conventional ovens. A major benefit of convection baking is
the ability to prepare food in quantity using multiple
racks—a feature not possible in a standard oven.
When roasting using this setting, cool air is quickly
replaced, searing meats on the outside and retaining more
juices and natural flavor on the inside with less shrinkage.
With this heating method, foods can be baked and roasted
at the same time with minimal taste transfer, even when
different dishes are involved, such as cakes, fish or meat.
The hot air system is especially economical when thawing
frozen food. Use this setting for baking and roasting.
TRU CONV
(TruConvec™)
The rear element only
operates at full power.
There is no direct
heat from the bottom
or top elements. The
motorized fan in the
rear of the oven
circulates air in the
oven cavity for even heating. Use this setting for foods that
require gentle cooking such as pastries, souffles, yeast
breads, quick breads and cakes. Breads, cookies, and other
baked goods come out evenly textured with golden crusts.
No special bakeware is required. Use this function for single
rack baking, multiple rack baking, roasting, and preparation
of complete meals. This setting is also recommended when
baking large quantities of baked goods at one time.
CONV ROAST
(Convection
Roast)
The convection
element runs in
conjunction with the
inner and outer broil
elements. The
reversible convection
fan runs at a higher
speed in each direction. This transfer of heat (mainly from
the convection element) seals moisture inside of large
roasts. A time savings is gained over existing, single fan
convection roast modes. Use this setting for whole turkeys,
whole chickens, hams, etc.
CONV BROIL
(Convection
Broil)
The top element
operates at full power.
This function is exactly
the same as regular
broiling with the
additional benefit of
air circulation by the
motorized fan in the rear of the oven. Smoke is reduced
since the airflow also reduces peak temperatures on the
food. Use this setting for broiling thick cuts of meats.
HI BROIL
Heat radiates from
both broil elements,
located in the top of
the oven cavity, at full
power. The distance
between the foods
and the broil
elements determines
broiling speed. For
fast broiling, food may be as close as 2 inches (5 cm) to the
broil element or on the top rack. Fast broiling is best for
meats where rare to medium doneness is desired. Use this
setting for broiling small and average cuts of meat.
Oven Settings
two-element bake
convection bake
TruConvec
convection roast
convection broil
high broil
Preheat
For best results, it is extremely
important that you preheat
your oven to the desired
cooking temperature before placing
food items in the oven to begin cooking.
In many cooking modes, partial power from
the broiler is used to bring the oven to the preheat
temperature. Therefore, placing food items in the oven
during the preheat mode is not recommended. The
Viking Rapid Ready™ Preheat System is engineered so
that the oven is brought to the desired set temperature
in a manner which will provide the optimum cooking
environment based on the selected cooking mode in
the shortest possible time.
• BAKE (Two-Element Bake)
Use this setting for baking, roasting, and casseroles.
• CONV BAKE (Convection Bake)
Use this setting to bake and roast foods at the
same time with minimal taste transfer.
• TRU CONV (TruConvec™)
Use this bake setting for multi-rack baking for
breads, cakes, cookies (up to 6 racks of cookies
at once).
• CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole
chickens, hams, etc.
• CONV BROIL (Convection Broil)
Use this setting to broil thick cuts of meat.
• HI BROIL
Use this setting for broiling dark meats at 1” thickness
or less where rare or medium doneness
is desired.
• MED BROIL
Use this setting for broiling white meats such as
chicken or meats greater than 1” thick that would be
over-browned in high broil.
• LOW BROIL
Use this setting for delicate broiling such as
meringue.
• SELF CLEAN
Use this function to clean oven.
• Convection Dehydration (TRU CONV)
Use this function to dehydrate fruits and vegetables.
• Convection Defrost (TRU CONV)
Use this function to defrost foods.
OVEN
FUNCTION
OVEN
TEMPERA
TURE
Oven Functions
plates which are designed to catch drippings and
circulate a smoke flavor back into the food. Beneath the
flavor generator plates is a two piece drip pan which
catches any drippings that might pass beyond the flavor
generator plates. This unique grilling system is designed
to provide outdoor quality grilling indoors.
Lighting the Burners
All burners are ignited by electric
ignition. There are no open-flame,
“standing” pilots.
VariSimmer
™
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 VariSimmer setting. The VariSimmer
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 VariSimmer setting the most accurate and
trustworthy simmer on the market.
TruPowerPlus
™
Burner
(where applicable)
Certain model ranges are equipped with a TruPowerPlus
18,500 BTU burner in the front right burner position.
This burner is 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 boiled quickly. While the TruPowerPlus
burner has the extra power needed to bring large
quantities of liquid to a boil rapidly, it is also able to be
turned down low enough to provide a very low and
delicate simmer making this burner the most versatile
burner on the market.
Griddle/Simmer Plate
(where applicable)
The optional 15,000 BTU griddle is constructed of
machined steel with a blanchard finish 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. Before the griddle is used, it is important
to season the griddle. See instructions in the Use &
Care for steps on seasoning the griddle.
Char-Grill
(where applicable)
The optional 18,000 BTU char-grill is equipped with a
single piece, heavy-duty porcelainized cast-iron grill
grate for easy movement of grilling items. Beneath the
grill grate are two slotted porcelainized flavor generator
Surface Operation
Griddle/Simmer Plate
Operation/Settings
• Turn the griddle control knob to desired
temperature setting.
•
ALWAYS
turn off when not in use, or lower
the heat between cooking loads.
Grill Operation/Settings
• Turn on ventilator (separate product).
• Turn control knob to HI.
• Preheat on HI for 5 to 10 minutes.
• Place food on grill, cook as desired.
MED BROIL
Inner and outer broil
elements pulse on
and off to produce
less heat for slow
broiling. Allow about
4 inches (10 cm)
between the top
surface of the food
and the broil element.
Slow broiling is best for chicken and ham in order to broil
food without over-browning it. Use this setting for broiling
small and average cuts of meat.
LOW BROIL
This mode uses only
a fraction of the
available power to
the inner broil
element for delicate
top-browning. The
inner broil element is
on for only part of
the time. Use this
setting to gently brown meringue on racks 3 or 4 in 3-4
minutes.
Convection Dehydration
This oven is designed not only to cook, but also to
dehydrate fruits and vegetables.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the
oven; contact a local store handling speciality cooking
utensils).
3. Set the appropriate low temperature and turn the
selector to “TRU CONV”.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to “OFF”.
3. Turn the selector to “TRU CONV”.
Self-Clean Cycle
This range features a self-cleaning cycle. During this cycle,
the oven reaches elevated temperatures in order to burn off
soil and deposits. A powder ash residue is left in the
bottom of the oven after completion of the self-clean cycle.
See
Use and Care Manual
for self-clean cycle instructions.
medium broil
low broil
