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Anleitung Zusammenfassung
Vari-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 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 Vari-Simmer™ setting. The Vari-Simmer setting is not just one simmer setting, but provides a variable range of simmers settings. This variable range of simmers 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 Vari-Simmer setting the most accurate and trustworthy simmer on the market. Range Controls (VGSC Self-Clean Models) Surface Heat Settings CLEAN OVEN CONVECTION OVEN Automatic Re-Ignition Thermal-Convection Automatic Re-Ignition Thermal-Convection Broil element Interior Oven Light Switch Left Rear Burner Control Knob (15,000 btu) Left Front Burner Control Knob (15,000 btu) Oven Function Selector Knob Self-Clean Indicator Light Oven Temperature Control Knob Oven Temperature Indicator Light Right Rear Burner Control Knob (15,000 btu) Right Front Burner Control Knob (15,000 btu) Convection fan Oven racks (3) Bake Burner Removable bottom Oven lights Interior Oven Light Switch Left Rear Burner Control Knob (15,000 btu) Left Front Burner Control Knob (15,000 btu) Oven Temperature Control Knob Right Rear Burner Control Knob (15,000 btu ) Right Front Burner Control Knob (15,000 btu) Convection Fan Switch Vari-Simmer 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. Range Controls (VGCC Non Self-Clean Models) Viking Quick Reference Guide BAKE (Natural Airflow Bake) Full power heat is radiated from the Ushaped bake burners in the bottom of the oven cavity and is circulated with natural airflow. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking is suitable for dishes that require a high temperature. Use this setting for baking and casseroles. CONVECTION BAKE Heat is radiated from the U- shaped bake burners in the bottom of the oven cavity. The heated air is circulated by one motorized fan in the rear of the oven providing a more even heat distribution. Multiple rack use is possible for the largest baking job. When roasting, cool air is quickly replaced—searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage. This even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens. BROIL (Infrared Broil) The broil burner at the top of the oven heats the metal screen until it glows. Heat radiates from th...
Dieses Handbuch ist für folgende Modelle:Konvektionsöfen - F50028 (421.7 kb)