Viking F20539 User Manual [ EN]

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Surface Operation

wo-element bake

convection bake

TruConvec

convection roast

convection broil

high broil

HOT

REAR

FRONT FRONT

REAR

HOT

OVENCLEAN

MagneQuick™ Elements

Broil element

TruConvec™ element (behind baffle)

One TruGlide™ rack

Two tilt-proof racks

Concealed bake element

Oven lights

Interior Oven

Light Switch

Left Rear Burner

Control Knob

(1,400 watt)

Left Front Burner

Control Knob

(Burner 3,700 watt/ Boost 2,300 watt)

Oven

Function

Selector Knob

Oven

Temperature

Control Knob

Right Rear Burner

Control Knob

(1,850 watt)

Right Front Burner

Control Knob

(1,850 watt)

Oven

Indicator

Light

Self-Clean

Indicator

Light

Rear and Front Elements

ush in and turn the control knob

ounterclockwise to the desired

c setting. The element will adjust the power output to maintain the desired heat setting. Some elements have a “Boost” feature.

boost of power is provided for

0 minutes and is used for quickly boiling

ater when the element is turned to HI. When

w finished boiling, turn the control knob to Med HI to maintain the boil or to a lower setting for steaming, warming, and simmering sauces.

Remember that induction cooking is instantaneous and boiling time is decreased when using the proper induction cookware.

C A U T I O N

DO NOT heat empty cookware or let cookware boil dry. The cookware can absorb an excessive amount of heat very quickly, resulting in possible damage to the cookware and ceramic glass

Surface Indicator Lights

The surface indicator lights are located at the front of the glass cooktop. The indicator lights are used to indicate activation, hot surface, and warnings.

Induction Cookware

Induction cooking utilizes magnetic power which reacts with iron in the base of cookware, instantly transforming the pot or pan into the heat source. The heat stops when the cookware is removed. Your cookware MUST have a magnetic layer of steel for your induction cooktop to operate properly. The cookware should have a flat, heavy magnetic bottom and straight sides with a diameter of 5” (13 cm) to 12” (31 cm) to accommodate the various sized elements. The induction cookware should be in good condition and free from excessive dents on the bottom to provide maximum performance and convenience.

All Viking cookware is induction friendly, as are most other high-end brands of stainless steel and enamel

Induction Cookware (cont.)

ookware. Most induction cookware will be suitable

or your induction cooktop if a magnet adheres to the

f bottom surface.

• Cookware that is NOT suitable for your

To avoid risk of property damage, DO NOT use cast iron cookware. Cast iron retains heat and may result in damage to the range top.

Surface Heat Settings*

MED

Maintaining slow boil on large quantities, sautéing, 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

Simmer

Melting and simmering small quantities, steaming rice, and sauces

Boiling water quickly, deep-fat frying in large cookware

MED HI

Maintaining fast boil on large quantities, high temperature frying, and pan broiling

*Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements.

induction cooktop includes pottery, glass, aluminum, copper, bronze, and any type of

ookware with a footed base.

C A U T I O N

Range Controls

Oven Functions

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 Settings

BAKE (TwoElement Bake)

ull power heat is

F radiated from the bake element in the bottom of the oven cavity and

upplemental heat is

adiated from the

roil element. This conventional baking/roasting is

b 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

reads, quick breads, and cakes. Breads, cookies, and other

aked goods come out evenly textured with golden crusts.

o special bakeware is required. Use this function for single

N 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)

he convection

lement runs in

e 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.

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