ページ1に含まれる内容の要旨
Viking Use & Care Manual
Viking Range Corporation
111 Front Street
Greenwood, Mississippi 38930 USA
(662) 455-1200
For product information,
call 1-888-VIKING1 (845-4641)
or visit the Viking Web site at
vikingrange.com
Designer Freestanding 30” Dual Fuel
Self-Clean Sealed Burner Range
F20648 EN (072209J)
ページ2に含まれる内容の要旨
Congratulations Table of Contents Getting Started Congratulations and welcome to the elite world of Viking ownership. Warnings ____________________________________________________4 We hope you will enjoy and appreciate the care and attention we have Before Using Range__________________________________________13 put into every detail of your new, state-of-the-art self-cleaning range. Product Controls Range Features _____________________________________________14 Your Viking range is designed to o
ページ3に含まれる内容の要旨
Getting Started Warnings Warnings Warning and Important Safety Instructions appearing in this manual are not meant to cover all possible conditions and situations that may WARNING occur. Common sense, caution, and care must be exercised when If the information in this manual is not followed exactly, installing, maintaining, or operating the appliance. a fire or explosion may result causing property damage, ALWAYS contact the manufacturer about problems or conditions you do personal injury or dea
ページ4に含まれる内容の要旨
Getting Started Warnings Warnings To Prevent Fire or Smoke Damage Cooking Safety • Be sure all packing materials are removed from the appliance before • To eliminate the hazard of reaching over hot surface burners, cabinet operating it. storage should not be provided directly above a unit. If storage is provided, • Keep area around appliance clear and free from combustible materials, it should be limited to items which are used infrequently and which are gasoline, and other flammable vapors and
ページ5に含まれる内容の要旨
Getting Started Warnings Warnings Cooking Safety (cont.) Utensil Safety (cont.) • NEVER use aluminum foil to cover oven racks or oven bottom. This could • This appliance has been tested for safe performance using conventional result in risk of electric shock, fire, or damage to the appliance. Use foil only cookware. DO NOT use any devices or accessories that are not specifically as directed in this guide. recommended in this guide. DO NOT use eyelid covers for the surface units, • PREPARED FOOD
ページ6に含まれる内容の要旨
Getting Started Warnings Warnings Important Safety Notice and Warning WARNING The California Safe Drinking Water and Toxic Enforcement Act of 1986 (Proposition 65) requires the Governor of California to publish a list of ELECTRICAL SHOCK HAZARD substances known to the State of California to cause cancer or DO NOT touch a hot oven light bulb with a damp cloth as reproductive harm, and requires businesses to warn customers of potential the bulb could break. Should the bulb break, disconnect exposu
ページ7に含まれる内容の要旨
Getting Started Warnings Before Using Range All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have remained from the WARNING manufacturing process. Before starting to cook, clean the range This range features a self-cleaning cycle. During this cycle, the oven thoroughly with hot, soapy water. There may be some burn off and reaches elevated temperatures in order to burn off soil and deposits. A odors on first use of the applia
ページ8に含まれる内容の要旨
Product Controls Range Features (DSCD Self-Cleaning) Oven Functions and Settings Left Front Burner Oven Self-Clean Right Front Burner Interior Oven Control Knob Temperature Indicator Control Knob BAKE (Two-Element Bake) Light Button (16,000 BTU) Control Knob Light (6,000 BTU) 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. Left Rear Burner Oven Right Rear Burner TRU CONV (Tru
ページ9に含まれる内容の要旨
Operation Surface Operation Surface Operation Surface Cooking Tips Lighting Burners • Use low or medium flame heights when cooking in vessels that are All burners are ignited by electric ignition. There poor conductors of heat, such as glass, ceramic, and cast-iron. are no open-flame, “standing” pilots. Reduce the flame height until it covers approximately 1/3 of the cooking vessel diameter. This will ensure more even heating within Surface Burners-Automatic Reignition the cooking vessel and red
ページ10に含まれる内容の要旨
Operation OVEN OVEN FUNCTION TEMPERATURE Surface Operation Using the Oven Cooking Vessels Preheat Each cook has his or her own preference for the particular cooking vessels For best results, it is extremely that are most appropriate for the type of cooking being done. Any and important that you preheat your oven all cooking vessels are suitable for use in the range and it is not necessary to the desired cooking temperature to replace your present domestic vessels with commercial cookware. This b
ページ11に含まれる内容の要旨
Operation Using the Oven Using the Oven Conventional and Convection Cooking Conventional and Convection Cooking (cont.) Because of variations in food density, surface texture and consistency, • Some recipes, especially those that are homemade, may require some foods may be prepared more successfully using the conventional adjustment and testing when converting from standard to bake setting. For this reason, conventional baking is recommended convection modes. If unsure how to convert a recipe, b
ページ12に含まれる内容の要旨
Operation Baking Baking BAKE (Two-Element Bake) TRU CONV (TruConvec™) Full power heat is radiated The rear element only operates at from the bake element in the full power. There is no direct heat bottom of the oven cavity and from the bottom or top elements. supplemental heat is radiated The motorized fan in the rear of from the broil element. This the oven circulates air in the oven function is recommended for cavity for even heating. Use this single rack baking. Many setting for foods that re
ページ13に含まれる内容の要旨
Operation Baking Baking Baking Chart Convection Baking Chart Single Rack Time Single Rack Time Food Pan Size Position Temp (min) Food Pan Size Position Temp (min) BREADS BREADS Biscuits Cookie sheet 3 or 4 400˚ F (204.4˚ C) 8 - 10 Biscuits Cookie sheet 2 & 4 375˚ F (190.6˚ C) 7 - 9 Yeast loaf Loaf pan 3 or 4 375˚ F (190.6˚ C) 30 - 35 Yeast loaf Loaf pan 2 & 4 350˚ F (176.7˚ C) 20 - 25 Yeast rolls Cookie sheet 3 or 4 400˚ F (204.4˚ C) 12 - 15 Yeast rolls Cookie sheet 2 & 4 375˚ F (190.6˚ C) 11 -
ページ14に含まれる内容の要旨
Operation Roasting Solving Baking Problems Baking problems can occur for many reasons. Check the chart below for CONV ROAST* the causes and remedies for the most common problems. It is important (Convection Roast) to remember that the temperature setting and cooking times you are The convection element runs in accustomed to using with your previous oven may vary slightly from conjunction with the inner and those required with this oven. If you find this to be true, it is necessary outer broil el
ページ15に含まれる内容の要旨
Operation Roasting Roasting Roasting Tips (cont.) Conventional Roasting Chart (when using the Bake or Convection Bake setting) • When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry insert the Internal Time thermometer probe between the body and leg into the thickest part Food Weight Temp (min/lb) Temp of the inner thigh.) The tip of the probe should not touch bone, BEEF fat, or gristle to ensure an accurate reading. Check the
ページ16に含まれる内容の要旨
Operation Roasting Broiling Convection Roasting Chart CONV BROIL* (Convection Broil) Internal Time The top element operates at full Food Weight Temp (min/lb) Temp power. This function is exactly BEEF the same as regular broiling with Rib roast the additional benefit of air Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C) circulation by the motorized fan Medium 4 - 6 lbs 325˚ F (162.8˚ C) 24 155˚ F (68.3˚ C) in the rear of the oven. Smoke is Well done 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76
ページ17に含まれる内容の要旨
Operation Broiling Broiling LOW BROIL Broiling Tips This mode uses only a fraction • ALWAYS use a broiler pan and grid for broiling. They are designed of the available power to the to provide drainage of excess liquid and fat away from the cooking inner broil element for delicate surface to help prevent splatter, smoke, and fire. top-browning. The inner broil • To keep meat from curling, slit fatty edge. element is on for only part of • Brush chicken and fish with butter several times as they br
ページ18に含まれる内容の要旨
Operation Broiling Convection Dehydrate/Defrost Broiling Chart Convection Dehydrate This oven is designed not only to cook, but also to dehydrate fruits Type and Time and vegetables. Cut of Meat Weight Setting Rack (min) 1. Prepare the food as recommended. BEEF Sirloin, 1" 2. Arrange the food on drying racks (not included with the oven; Rare 12 oz Conventional Broil 57 contact a local store handling speciality cooking utensils). Medium 12 oz Conventional Broil 59 Well done 12 oz Conventional Bro
ページ19に含まれる内容の要旨
Product Care Cooking Substitutes Charts Cleaning and Maintenance In many cases, a recipe requires an ingredient which is not readily Any piece of equipment works better and lasts longer when available or calls for a unit of measure that is not easily recognized. maintained properly and kept clean. Cooking equipment is no The following charts have been provided as useful guides in these exception. Your range must be kept clean and maintained properly. situations. Before cleaning, make sure all co
ページ20に含まれる内容の要旨
Product Care Cleaning and Maintenance Cleaning and Maintenance Burner Head Control Knobs If ports on burner head are clogged, clean with a straight pin. MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF DO NOT enlarge or distort the ports. DO NOT use a toothpick to POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in clean the ports. When replacing burner head, carefully align the 2 tabs detergent and warm water. Dry completely and replace by pushing firmly underneath the burner head wi
