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8

Surface Operation

All ranges are equipped with an exclusive restaurant style sealed burner system.  This unique burner system is equipped with three diff erent size 
burners ranging from 8,500 to 20,500 BTUs.  

The 20,500 BTU burners are 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 boil quickly.  While the high output burners have the extra power needed to bring large 
quantities of liquid to a boil rapidly, they are also able to be turned down low enough to provide a very low and delicate simmer making this the 
most versatile burner system. 

  

Lighting Gas Burners

All burners are ignited by electric ignition. There are no open-fl ame, “standing” pilots.
To light the surface burners, choose the appropriate control knob.

 
Push and turn the control knob 

counter clockwise

 to any position between high and simmer.

Gas Surface Burners-Automatic Re-ignition

This control is both a gas valve and an electric switch. Burners will ignite at any “ON” position with the automatic re-ignition system. If the fl ame 
goes out for any reason, the burners will automatically reignite if the gas is still fl owing. When gas is permitted to fl ow 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 fl ame size. Setting the proper fl ame height for the desired cooking process and selecting the correct cooking vessel will result in 
superior cooking performance, while also saving time and energy.

Variable Simmer

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 signifi cant eff ect on how high or low a fl ame is needed for simmering. For this reason, the range burners are engineered with a variable 
simmer setting. This setting is not just one simmer setting, but provides a variable range of simmer settings. The variable range of simmer 
settings allows you to adjust the fl ame height to achieve the best simmer depending on the type and quantity of food being simmered. 

 Surface  Cooking  Tips

• Use low or medium fl ame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, and cast-iron. Reduce the 

fl ame 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 fl ame if it is extending beyond the bottom of the cooking vessel. A fl ame 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  fl ame 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 

fl avor 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 with the trivet accessory.

Cookware

Each cook has his or her own preference for the particular cookware that are most appropriate for the type of cooking being done. Any and all 

cookware are suitable for use in the range and it is not necessary to replace your present domestic cookware 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 fl ames, 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.

Control Knob

Rear Burner

Front Burner

Off  Position

Содержание Tuscany TVDR4806B

Страница 1: ...Use and Care Manual Tuscany Freestanding Dual Fuel Ranges...

Страница 2: ...select our products for your other major appliance needs For more information about the complete and growing selection of products contact your dealer or visit us online at www vikingrange com in the...

Страница 3: ...YOU SMELL GAS DO NOT try to light any appliance DO NOT touch any electrical switch DO NOT use any phone in your building Immediately call your gas supplier from a neighbor s phone Follow the gas supp...

Страница 4: ...ms which are used infrequently and which are safely stored in an area subjected to heat from an appliance Temperatures may be unsafe for some items such as volatile liquids cleaners or aerosol sprays...

Страница 5: ...t cover the bottom of the pan or pot Excessive burner setting may cause scorching of adjacent counter top surfaces as well as the outside of the utensil This is based on safety considerations Inductio...

Страница 6: ...breads Bake Full power heat is radiated from the element in the bottom of the oven cavity This function is recommended for single rack baking Conventional baking roasting is particularly suitable for...

Страница 7: ...Nat 18 500 LP 20 500 Nat 18 500 LP 13 500 Nat 12 500 LP 2 kW 20 500 Nat 18 500 LP 20 500 Nat 18 500 LP 20 500 Nat 18 500 LP 8 500 Nat 7 700 LP 13 500 Nat 12 500 LP 13 500 Nat 12 500 LP 20 500 Nat 18 5...

Страница 8: ...ing and or breaking up The size of the pan and the volume of food can have a signi cant e ect on how high or low a ame is needed for simmering For this reason the range burners are engineered with a v...

Страница 9: ...urn the unit o and allow to cool To season spread a light coat of vegetable oil on a towel or cloth While the surface is still slightly warm apply oil evenly until it is absorbed into the cast iron Be...

Страница 10: ...Setting Complete at Setting Rice Hi cover bring water to a boil Lo cover finish timing according to directions Chocolate Lo until melted Candy Lo cook Pudding pie filling Lo cook according to directi...

Страница 11: ...ads Griddle Simmer Plate Cooking Tips To prevent sticking use liquid cooking oil or butter for eggs pancakes French toast sh and sandwiches Non stick cooking spray is not recommended as it contains a...

Страница 12: ...t the air ow in the oven cavity It is recommended to use Convection Bake to help better circulate the heat in the oven cavity when baking with a large sheet pan Preheat For best results it is extremel...

Страница 13: ...eet 3 or 4 3 or 4 3 or 4 2 2 2 350 F 177 C 375 F 191 C 375 F 191 C 25 30 12 15 10 12 PASTRY Cream pu s Cookie sheet 3 or 4 2 400 F 204 C 30 35 PIES Crust un lled Crust lled Lemon meringue Pumpkin Cust...

Страница 14: ...loads If cooking items which require longer than 45 minutes then it is possible to see a 10 15 reduction in cooking time A major bene t of convection cooking is the ability to prepare foods in quantit...

Страница 15: ...e sheet 3 or 4 3 or 4 3 or 4 325 F 163 C 350 F 177 C 350 F 177 C 20 25 7 10 7 10 PASTRY Cream pu s Cookie sheet 3 or 4 400 F 204 C 30 35 PIES Crust un lled Crust lled Lemon meringue Pumpkin Custard 9...

Страница 16: ...mmended pan size Cakes are not level 1 Batter uneven 2 Oven or rack not level 3 Pan was warped 1 Distribute batter evenly 2 Level oven or rack 3 Use proper pan Food too brown on bottom 1 Oven door ope...

Страница 17: ...hen the temperature is between 85 F 29 C and 100 F 38 C To make sure the dough is warm enough cover the bowl loosely with plastic wrap and or cloth towel Turn the oven function selector to PROOF Turn...

Страница 18: ...g slit fatty edge Brush chicken and sh with butter several times as they broil to prevent drying out To prevent sticking lightly grease broiler tray Broil on rst side for slightly more than half the r...

Страница 19: ...ds for extra drying To prevent rusting and discoloration do not submerge grates in water soak for any length of time or run them through the dishwasher If rust does occur Bar Keeper s Friend and a blu...

Страница 20: ...It is recommended to use the soft cleanser version of Bar Keepers Friend Simply read and follow the directions found on product label To prevent corrosion of the metal it is important that the cleanin...

Страница 21: ...ing Problems on Glass Tops Problem Cause To Prevent To Remove Brown streaks and specks Cleaning with sponge or cloth containing soil laden detergent water Use cleaning cream with clean damp paper towe...

Страница 22: ...power circuit breaker wiring and fuses Broil does not work Temperature control knob is rotated too far past broil position Oven light will not work Light bulb is burned out Range is not connected to...

Страница 23: ...nd look on the inside wall of the range Record the following information indicated below You will need it if service is ever required Model no _____________________ _______________ Serial no _________...

Страница 24: ...ice agent or representative Service will be provided during normal business hours and labor performed at overtime or premium rates shall not be covered by this warranty Owner shall be responsible for...

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