Viking RVGR33025BBHLP Bruksanvisning
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Sida 1/2
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
HI
Boiling water quickly, deep-fat frying in
large utensil
Sim
Melting small quantities, steaming rice, and
simmering sauces
LO
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
6
5
4
3
2
1
95%
80%
65%
50%
35%
25%
F21186 EN (051513)
®
Viking Range, LLC
111 Front Street • Greenwood, Mississippi
38930 USA • (662) 455-1200
Warning and Important Safety Instructions
appearing in this manual are not meant to cover all
possible conditions and situations that may occur.
Common sense, caution, and care must be exercised
when installing, maintaining, or operating the
appliance.
ALWAYS contact the manufacturer about problems or
conditions you do not understand.
Recognize Safety Symbols,
Words, Labels
Read and follow all instructions before using this
appliance to prevent the potential risk of fire, electric
shock, personal injury or damage to the appliance as
a result of improper usage of the appliance. Use
appliance only for its intended purpose as described
in this manual.
To ensure proper and safe operation:
Appliance must be properly installed and grounded
by a qualified technician. DO NOT attempt to adjust,
repair, service, or replace any part of your appliance
unless it is specifically recommended in this manual.
All other servicing should be referred to a qualified
servicer. Have the installer show you the location
of the gas shutoff valve and how to shut it off
in an emergency.
Important Safety Notice and Warning
The California Safe Drinking Water and Toxic
Enforcement Act of 1986 (Proposition 65) requires the
Governor of California to publish a list of substances
known to the State of California to cause cancer or
reproductive harm, and requires businesses to warn
customers of potential exposures to such substances.
Users of this appliance are hereby warned that when
the oven is engaged in the self-clean cycle, there may
be some low-level exposure to some of the listed
substances, including carbon monoxide. Exposure to
these substances can be minimized by properly
venting the oven to the outdoors by opening the
windows and/or door in the room where the appliance
is located during the self-clean cycle.
Important notice regarding pet birds:
NEVER keep pet birds in the kitchen or in rooms
where the fumes from the kitchen could reach. Birds
have a very sensitive respiratory system. Fumes
released during an oven self-cleaning cycle may be
harmful or fatal to birds. Fumes released due to
overheated cooking oil, fat, margarine and overheated
non-stick cookware may be equally harmful.
About Your Appliance
• For proper oven performance and operation,
DO NOT block or obstruct the oven vent duct
located on the right side of the air grille.
• Avoid touching oven vent area while oven is on and
for several minutes after oven is turned off. When
the oven is in use, the vent and surrounding area
become hot enough to cause burns. After oven is
turned off, touch the oven vent orDO NOT
surrounding areas until they have had sufficient time
to cool.
• Other potentially hot surfaces include rangetop,
areas facing the rangetop, oven vent, surfaces near
the vent opening, oven door, areas around the oven
door, and oven window.
• The misuse of oven doors (e.g. stepping, sitting,
or leaning on them) can result in potential hazards
and/or injuries.
D A N G E R
Hazards or unsafe practices which WILL result
in severe personal injury or death
W A R N I N G
Hazards or unsafe practices which COULD
result in death severe personal injury or death
C A U T I O N
Hazards or unsafe practices which COULD
result in minor personal injury.
All safety messages will identify the hazard, tell you
how to reduce the chance of injury, and tell you what
can happen if the instructions are not followed.
W A R N I N G
TIPPING HAZARD
To reduce the risk of the
appliance tipping, it must be
secured by a properly installed
anti-tip bracket(s). To make sure the bracket has
been installed properly, look behind the range with
a flashlight to verify proper installation engaged in
the rear top left corner of the range.
• THIS RANGE CAN TIP
• INJURIES TO PERSONS CAN RESULT
• INSTALL ANTI-TIP DEVICE PACKED WITH
RANGE
• SEE INSTALLATION INSTRUCTIONS
W A R N I N G
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the
main fuse or circuit breaker before
replacing bulb.
W A R N I N G
BURN OR ELECTRICAL
SHOCK HAZARD
Make sure all controls are “OFF” and
oven is COOL before cleaning. Failure to
do so can result in burns or electrical
shock.
C A U T I O N
To avoid sickness and food waste, DO NOT allow
defrosted food to remain in the oven for more than
two hours.
N O T I C E
DO NOT turn the Temperature Control on during
defrosting. Turning the convection fan on will
accelerate the natural defrosting of the food
without the heat.
W A R N I N G
BURN HAZARD
The oven door, especially the glass, can
get hot. Danger of burning: DO NOT
touch the glass!
C A U T I O N
You must carefully check the food during the
dehydration process to ensure that it does not
catch fire.
C A U T I O N
DO NOT store items of interest to children over
the unit. Children climbing to reach items could
be seriously injured.
W A R N I N G
If the information in this manual is not
followed exactly, a fire or explosion may
result causing property damage, personal
injury or death.
WHAT TO DO IF YOU SMELL GAS:
• DO NOT try to light any appliance.
• DO NOT touch any electrical switch.
• DO NOT use any phone in your building.
• Immediately call your gas supplier from a
neighbor's phone. Follow the gas supplier's
instructions.
• If you cannot reach your gas supplier, call the fire
department.
Installation and service must be performed by a
qualified installer, service agency or the gas supplier.
W A R N I N G
DO NOT use commercial oven cleaners inside the
oven. Use of these cleaners can produce hazardous
fumes or can damage the porcelain finishes.
W A R N I N G
To avoid risk of property damage,
personal injury or death; follow
information in this manual exactly to
prevent a fire or explosion. DO NOT
store or use gasoline or other flammable vapors
and liquids in the vicinity of this or any appliance.
W A R N I N G
ELECTRICAL SHOCK HAZARD
DO NOT
touch a hot oven light bulb with
a damp cloth as the bulb could break.
Should the bulb break, disconnect power
to the appliance before removing bulb to avoid
electrical shock.
W A R N I N G
NEVER use appliance as a space heater to heat or
warm a room to prevent potential hazard to the user
and damage to the appliance. Also, use theDO NOT
rangetop or oven as a storage area for food or
cooking utensils.
W A R N I N G
NEVER cover any slots, holes or passages in the
oven bottom or cover an entire rack with materials
such as aluminum foil. Doing so blocks air flow
through the oven and may cause carbon monoxide
poisoning. Aluminum foil linings may also trap heat,
causing a fire hazard.
W A R N I N G
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.
Note: DO NOT use commercial oven cleaners
inside the oven. Use of these cleaners can produce
hazardous fumes or can damage the porcelain
finishes. DO NOT line the oven with aluminum foil
or other materials. These items can melt or burn
during a self-clean cycle, causing permanent
damage to the oven.
W A R N I N G
DO NOT touch the exterior portions of
the oven after self-cleaning cycle has
begun, since some parts become
extremely hot to the touch!
During the first few times the self-cleaning feature
is used, there may be some odor and smoking
from the “curing” of the binder in the high-density
insulation used in the oven. When the insulation is
thoroughly cured, this odor will disappear. During
subsequent self-cleaning cycles, you may sense
an odor characteristic of high temperatures.
KEEP THE KITCHEN WELL-VENTED DURING
THE SELF-CLEAN CYCLE.
W A R N I N G
BURN HAZARD
When self-cleaning, surfaces may get
hotter than usual. Therefore, children
should be kept away.
Freestanding 30” Gas Self-Clean
Sealed Burner Range
Quick Reference
Warnings (cont.)
Warnings Warnings (cont.)
Produktspecifikationer
| Varumärke: | Viking |
| Kategori: | Ugn |
| Modell: | RVGR33025BBHLP |
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- Ugn SPT
- Ugn Mistral
- Ugn Pit Boss
- Ugn Thane
- Ugn Hatco
- Ugn Elin
- Ugn Fulgor Milano
- Ugn High One
- Ugn WestBend
- Ugn Linarie
- Ugn XO
- Ugn NU-VU
- Ugn Blodgett
- Ugn Nemco
- Ugn Vedette
- Ugn K&H
- Ugn Winia
- Ugn Bakers Pride
- Ugn Artusi
- Ugn Alto-Shaam
- Ugn TurboChef
- Ugn Simfer
- Ugn Rinnai
- Ugn Firefriend
- Ugn Merrychef
- Ugn Robinhood
- Ugn Sirius
- Ugn Sôlt
- Ugn Ravanson
- Ugn Fisher Paykel
- Ugn Chef
- Ugn Arda
- Ugn Create
- Ugn Girmi
- Ugn Hiberg
- Ugn Ferrari
- Ugn Campart
- Ugn Americana
- Ugn Petromax
- Ugn YUNA
- Ugn Spring USA
- Ugn BioChef
- Ugn Cosmo
- Ugn Elements
- Ugn Forge Adour
- Ugn Blow
- Ugn Chef-Master
- Ugn UGo
- Ugn ARC
- Ugn Eltac
- Ugn Kitchenware
- Ugn FAURE
- Ugn Novamatic
- Ugn Emilia
- Ugn VENINI
- Ugn Buschbeck
- Ugn Blackstone
- Ugn Beautiful
- Ugn BSK
- Ugn New.Up!
- Ugn Roller Grill
- Ugn DPM
- Ugn Germanica
- Ugn Studio
- Ugn Adora
- Ugn Sunpentown
- Ugn Backyard Pro
- Ugn Brastemp
- Ugn Royal Catering
- Ugn SEIKI
- Ugn FIAP
- Ugn Ribimex
- Ugn BAXTER
- Ugn Cookology
- Ugn Atosa
- Ugn Vitrokitchen
- Ugn Brentwood
- Ugn Euro Appliances
- Ugn Gasmate
- Ugn Arthur Martin-Electrolux
- Ugn Triomph
- Ugn PITT
- Ugn Elektra Bregenz
- Ugn KB Elements
- Ugn InAlto
- Ugn TZS First Austria
- Ugn Electroline
- Ugn Capital
- Ugn Porter & Charles
- Ugn Café
- Ugn Pyramis
- Ugn Pando
- Ugn Classique
- Ugn Wiggo
- Ugn Nestor Martin-Electrolux
- Ugn Kluge
- Ugn Imarflex
- Ugn Mayer
- Ugn Acros
- Ugn HomeCraft
- Ugn La Cornue
- Ugn Master Kitchen
- Ugn Goldbrunn
- Ugn Pitsos
- Ugn Yamazen
- Ugn Platypus
Nyaste Ugn Manualer
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