Quick Reference Guide

OVEN CLEAN
GRIDDLEOVEN
Convection fanConvection fan
Removable bottomRemovable bottom
Two TruGlide racks Two TruGlide racks
Bake BurnerBake Burner
Oven lightsOven lights
Interior Oven
Light Switch
Left Rear Burner
Control Knob
(15,000 BTU)
Left Front Burner
Control Knob
(15,000 BTU)
Grill
Control
Knob
Right Rear Burner
Control Knob
(15,000 BTU)
Right Front Burner
Control Knob
(15,000 BTU)
Griddle
Control
Knob
Griddle
Indicator Light
Right Oven
Function
Selector Knob
(VGSC only)
Right Oven
Temperature
Indicator Light
Self-Clean
Indicator
Light
(VGSC only)
Right Oven
Temperature
Control Knob
Infrared Broil BurnerInfrared Broil Burner
One Standard rack
Convection
Fan Switch
(VGCC only)
Automatic
Re-Ignition
Thermal-Convection
Left Oven
Temperature
Indicator Light
Left Oven
Temperature
Control Knob
Range Controls
Surface Heat Settings*
VariSimmer™
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
Griddle/Simmer Plate
Operation/Settings
• Turn the griddle control knob to
desired temperature setting.
• ALWAYS turn off when not in use,
or lower the heat between cooking
loads.
Grill Operation/Settings
• Turn on ventilator (separate product).
• Turn control knob to HI.
• Preheat on HI for 5 to 10 minutes.
• Place food on grill, cook as
desired.
*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
(Infrared Broil)
The broil burner at
the top of the oven
heats the metal
screen until it
glows. Heat
radiates from the
GourmetGlo™
infrared 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 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.
CONVECTION
BROIL
(Infrared
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.
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. VGSC models—Set the temperature control to
200°F (93.3°C) and turn the selector to
“CONVECTION BAKE”.
VGCC models—Set the temperature control to
200°F (93.3°C) and turn on the convection fan
switch.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to “OFF”.
3. VGSC models—Turn the selector to
“CONVECTION BAKE” and set the temperature to
“OFF”.
VGCC models—Set the oven temperature control
knob to “OFF” and turn on the convection fan
switch.
Self-Clean Cycle (VGSC Models Only)
This range features a self-cleaning cycle. During this
cycle, the oven reaches elevated temperatures in
order to burn off soil and deposits. A powder ash
residue is left in the bottom of the oven after
completion of the self-clean cycle. See
Use and Care
Manual
for self-clean cycle instructions.
Oven Settings
natural airflow bake
convection bake
infrared broil
convection broil
Note: 48” 4-Burner/Griddle/Grill model shown
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.
• 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 (Infrared Broil)
Use this setting for broiling dark meats at
1” thickness or less where rare or medium doneness
is desired.
• CONVECTION BROIL (Infrared
Convection Broil)
Use this setting to broil thick cuts of meat.
• Convection Dehydrate
Use this function to dehydrate fruits and vegetables.
• Convection Defrost
Use this function to defrost foods.
OVEN
FUNCTION
OVEN
TEMPERA
T
URE
Oven Functions
plates which are designed to catch drippings and
circulate a smoke flavor back into the food. Beneath the
flavor generator plates is a two piece drip pan which
catches any drippings that might pass beyond the flavor
generator plates. This unique grilling system is designed
to provide outdoor quality grilling indoors.
Griddle/Simmer Plate, Bake Burner,
Infrared Burner
Turning the thermostat counter clockwise to any
“ON” position activates an igniter and opens an
electromechanical valve in the system to start the gas
valve. The griddle has a power “ON” light which glows
when the griddle thermostat is turned on. The light
cycles on and off with the burner. It is not possible to
use both the infrared burner and the bake burners at
the same time. The design of the system will not
permit this, both for control of bake/broiler and for
safety of use.
Lighting the Burners
All burners are ignited by electric
ignition. There are no open-flame,
“standing” pilots.
VariSimmer™
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 VariSimmer setting. The VariSimmer
setting is not just one simmer setting, but provides a
variable range of simmer settings. This variable range of
simmer 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 VariSimmer setting the most accurate and
trustworthy simmer on the market.
TruPowerPlus™ Burner (where applicable)
Certain model ranges are equipped with a TruPowerPlus
18,500 BTU burner in the front right burner position.
This burner is 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 boiled quickly. While the TruPowerPlus
burner has the extra power needed to bring large
quantities of liquid to a boil rapidly, it is also able to be
turned down low enough to provide a very low and
delicate simmer making this burner the most versatile
burner on the market.
Griddle/Simmer Plate (where applicable)
The optional 15,000 BTU griddle is constructed of
stainless steel and is uniquely designed to offer
excellent cooking performance as well as easy clean up.
The griddle is equipped with an electronic thermostat
to maintain an even temperature across the griddle
once the desired temperature has been set. The griddle
has a power “ON” indicator light which glows when the
griddle thermostat has been turned on. This will cycle
on and off as needed to indicate the thermostat is
maintaining the selected temperature. Before the
griddle is used, it is important to season the griddle.
See instructions in the Use & Care Manual for steps on
seasoning the griddle.
Char-Grill (where applicable)
The optional 18,000 BTU char-grill is equipped with a
single piece, heavy-duty porcelainized cast-iron grill
grate for easy movement of grilling items. Beneath the
grill grate are two slotted porcelainized flavor generator
Surface Operation