Viking RVDR33025BVCLP Manual

Viking Ovn RVDR33025BVCLP

Læs nedenfor 📖 manual på dansk for Viking RVDR33025BVCLP (2 sider) i kategorien Ovn. Denne guide var nyttig for 3 personer og blev bedømt med 4.5 stjerner i gennemsnit af 2 brugere

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Side 1/2

Interior Oven

Light Button

Left Front Burner

Control Knob

(18,000 BTU)

Left Rear Burner

Control Knob

(8,000 BTU)

Right Rear Burner

Control Knob

(12,000 BTU)

Right Front Burner

Control Knob

(17,000 BTU)

Oven

Temperature

Control Knob

Oven

Function

Control Knob

Center Burner

Control Knob

(9,000 BTU)

Self Clean

Indicator Light

Oven

Temperature

Indicator Light

Broil element

(3) Oven racks

Oven

light

Concealed

bake element

TruConvec™ element

(behind baffle)

Range Controls

*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.

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

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

baked goods come out evenly textured with golden crusts.

No special bakeware is required. Use this function for single

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)

The convection

element runs in

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

(Infrared

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. Fast broiling is best for

meats where rare to medium doneness is desired. Use this

setting for broiling small and average cuts of meat.

MED BROIL

Inner and outer broil

elements pulse on

and off to produce

less heat for slow

broiling. Allow about

4 inches (10 cm)

between the top

Oven Settings

two-element bake

convection bake

convection roast

TruConvec™

medium broil

high 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.

• TRU CONV (TruConvec™)

Use this setting for broiling dark meats at

1” thickness or less where rare or medium

doneness is desired.

• CONV ROAST (Convection Roast)

Use this setting for roasting whole turkeys, whole

chickens, hams, etc.

• CONVECTION BROIL

(Infrared 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 Dehydrate

Use this function to dehydrate fruits and

vegetables.

• Convection Defrost

Use this function to defrost foods.

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

MED BROIL (cont.)

surface of the food and the broil element. Slow broiling is

best for chicken and ham in order to broil food without

over-browning it. Use this setting for broiling small and

average cuts of meat.

LOW BROIL

This mode uses only

a fraction of the

available power to

the inner broil

element for delicate

top-browning. The

inner broil element is

on for only part of the

time. Use this setting to gently brown meringue on racks

3 or 4 in 3-4 minutes.

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. Set the appropriate low temperature and turn the

selector to “TRU CONV”.

Convection Defrost

1. Place the frozen food on a baking sheet.

2. Set the temperature control to “OFF”.

3. Turn the selector to “TRU CONV”.

Self-Clean Cycle

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.

convection broil

low broil

Surface Heat Settings*

Sim

Melting and simmering small quantities,

steaming rice, and sauces

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

Produkt Specifikationer

Mærke:	Viking
Kategori:	Ovn
Model:	RVDR33025BVCLP

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