Viking RVGR33025BAG Handleiding

Viking Fornuis RVGR33025BAG

Lees hieronder de 📖 handleiding in het Nederlandse voor Viking RVGR33025BAG (1 pagina's) in de categorie Fornuis. Deze handleiding was nuttig voor 45 personen en werd door 2 gebruikers gemiddeld met 4.5 sterren beoordeeld

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Pagina 1/1

Broiler burner

Convection

fan

(3) Oven racks

Oven

lights

Bake burner

Interior Oven

Light Button

Right Front Burner

Control Knob

(18,000 BTU)

Oven

Temperature

Indicator Light

Left Rear Burner

Control Knob

(8,000 BTU)

Left Front Burner

Control Knob

(18,000 BTU)

Oven

Function

Selector Knob

Center Burner

Control Knob

(9,000 BTU)

Right Rear Burner

Control Knob

(12,000 BTU)

Self-Clean

Indicator Light

Oven

Temperature

Control Knob

Range Controls

Surface Heat Settings*

MED HI

Maintaining fast boil on large quantities,

high temperature frying, and pan broiling

Boiling water quickly, deep-fat frying in

large utensil

Sim

Melting small quantities, steaming rice, and

simmering sauces

Melting large quantities

MED LO

Simmering large quantities, low

temperature frying (eggs, etc.), heating

milk, cream sauces, gravies, and pudding

MED

Maintaining slow boil on large quantities,

sauteing, browning, braising and pan-

frying

*Note:

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

BAKE

(Natural

Airflow Bake)

Full power heat is

radiated from the

U-shaped 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

Heat radiates from

the broiler located

at the top of the

oven cavity. 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. “Fast” broiling is

best for meats where rare to medium doneness is

desired. Use this setting for broiling small and

average cuts of meat.

CONVECTION

BROIL

The top burner

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.

Convection Dehydration

This oven is designed not only to cook, but also to

dehydrate fruits and vegetables. Warm air is

circulated by a motorized fan in the rear of the oven

and over a period of time, the water is removed from

the food by evaporation. Removal of water inhibits

growth of microorganisms and retards the activity of

enzymes. It is important to remember that

dehydration does not improve the quality, so only

fresh, top-quality foods should be used.

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 temperature control to 200°F (93.3°C) and

turn the selector to

Convection Bake

Convection Defrost

Air is circulated by a motorized fan in the rear of the

oven. The fan accelerates natural defrosting of the

food without heat. To avoid sickness and food waste,

DO NOT allow defrosted food to remain in the oven

for more than two hours.

1. Place the frozen food on a baking sheet.

2. Set the oven temperature control knob to “OFF”

and turn the selector to

Convection Bake

Oven Settings

natural airflow bake

convection bake

broil

convection broil

Conventional and Convection Cooking

Because of variations in food density, surface texture

and consistency, some foods may be prepared more

successfully using the conventional bake setting. For

this reason, conventional baking is recommended

when preparing baked goods such as custard. The

user may find other foods that are also prepared

more consistently in conventional bake. It is

recommended to use this function for single-rack

baking.

• BAKE (Natural Airflow Bake)

Use this setting for baking, roasting, and casseroles.

• CONVECTION BAKE

Use this setting to bake and roast foods at the same

time with minimal taste transfer.

• BROIL

Use this setting for broiling dark meats at

1” thickness or less where rare or medium doneness

is desired.

• CONVECTION BROIL

Use this setting to broil thick cuts of meat.

• Convection Dehydrate

(CONVECTION BAKE)

Use this function to dehydrate fruits and vegetables.

• Convection Defrost

(CONVECTION BAKE)

Use this function to defrost foods.

Cooking Vessels

Each cook has his or her own preference for the

particular cooking vessels that are most appropriate

for the type of cooking being done. Any and all

cooking vessels are suitable for use in the range and

it is not necessary to replace your present domestic

vessels 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 flames, 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.

Rack Positions

Each oven is equipped with three racks (some

models include 1 or more TruGlide racks). All ovens

have six rack positions. Position 6 is the farthest

from the oven bottom. Position 1 is the closest to

the oven bottom. The racks can be easily removed

and arranged at various levels. For best results with

conventional baking, use more than oneDO NOT

rack at a time. It is also recommended, when using

two racks, to bake with the racks in positions 2 and

4 or positions 3 and 5.

Oven Functions

Lighting Burners

All burners are ignited by electric

ignition. There are no open-

flame, “standing” pilots.

Surface Burners-

Automatic Re-ignition

To light the surface burners, push and turn the

appropriate control knob counter clockwise to any

position. 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

flame goes out for any reason, the burners will

automatically reignite if the gas is still flowing. When

gas is permitted to flow 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 flame

size. Setting the proper flame height for the desired

cooking process and selecting the correct cooking

vessel will result in superior cooking performance,

while also saving time and energy.

Surface Cooking Tips

• Use low or medium flame heights when cooking in

vessels that are poor conductors of heat, such as

glass, ceramic, and cast-iron. Reduce the flame

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 flame if it is extending beyond the

bottom of the cooking vessel. A flame 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 flame 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 flavor and

nutrient level.

• The minimum pot or pan (vessel) diameter

recommended is 6” (15 cm) on the larger burners.

Pots or pans as small as 4” (10 cm) should be used

on the smaller burners.

Surface Operation

95%

80%

65%

50%

35%

25%

Product specificaties

Merk:	Viking
Categorie:	Fornuis
Model:	RVGR33025BAG

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