Viking TVDR4802GIDB Manual
Læs nedenfor 📖 manual på dansk for Viking TVDR4802GIDB (28 sider) i kategorien Ovn. Denne guide var nyttig for 11 personer og blev bedømt med 3.6 stjerner i gennemsnit af 6 brugere
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Use & Care
MANUAL
Tuscany Freestanding Dual Fuel Ranges
TVDR3604B, TVDR3602G, CTVDR3604B, CTVDR3602G
TVDR4806B, TVDR4804G, TVDR4804I, TVDR4802GI, TVDR4804F
CTVDR4806B, CTVDR4804G, CTVDR4804I, CTVDR4802GI, CTVDR4804F
TVDR6608B, TVDR6606G, TVDR6606I, TVDR6606F
CTVDR6608B, CTVDR6606G, CTVDR6606I, CTVDR6606F
2
Congratulations
Table of Contents
We hope you will enjoy and appreciate the care and attention we have put into every detail of your new, state-of-the-art range.
Your appliance is designed to off er years of reliable service. This use and care manual will provide you with the information you need to become
familiar with your range’s care and operation.
Your complete satisfaction is our ultimate goal. If you have any questions or comments about this product, please contact our Consumer
Support Center at 1-888-845-4641.
We appreciate your choice and hope that you will again select our products for your other major appliance needs.
For more information about the complete and growing selection of products, visit us online at www.vikingrange.com in the US or brigade.ca in
Canada.
Getting Started
Warnings .......................................................................................................................................................................................................... 3
Before Using Range ..................................................................................................................................................................................... 6
Oven Functions ............................................................................................................................................................................................. 6
Product Controls
Range Features ............................................................................................................................................................................................. 7
Operation
Surface Operation ........................................................................................................................................................................................ 9
Gas Surface Burners ............................................................................................................................................................................... 9
Frenchtop.................................................................................................................................................................................................10
Induction .................................................................................................................................................................................................11
Griddle/Simmer Plate Operation .....................................................................................................................................................12
Griddle/Simmer Plate Clean Up & Care .........................................................................................................................................12
Using the Oven............................................................................................................................................................................................13
Rack Positions .........................................................................................................................................................................................13
Bake ...........................................................................................................................................................................................................13
Convection Bake....................................................................................................................................................................................15
TruConvection ........................................................................................................................................................................................18
Proof ..........................................................................................................................................................................................................18
Convection Defrost ..............................................................................................................................................................................18
Broil ...........................................................................................................................................................................................................19
Convection Broil ...................................................................................................................................................................................19
Cleaning and Maintenance
Surface Burners ...........................................................................................................................................................................................20
Grates ..............................................................................................................................................................................................................20
Burner Heads / Burner Bases ..................................................................................................................................................................20
Stainless Steel Parts ...................................................................................................................................................................................22
Induction Glass Top ...................................................................................................................................................................................22
Replacing Oven Lights..............................................................................................................................................................................23
Troubleshooting .........................................................................................................................................................................................23
Service Information ...................................................................................................................................................................................24
Warranty ........................................................................................................................................................................................................25
5
Cooking Safety (con’t)
• Once the unit has been installed as outlined in the Installation Instructions, it is important that the fresh air supply is not obstructed. The use
of a gas cooking appliance results in the production of heat and moisture in the room in which it is installed. Ensure that the kitchen is well-
ventilated. Keep natural venting holes open or install a mechanical ventilation device. Prolonged or intensive use of the appliance may call for
additional (such as opening a window) or more eff ective ventilation (such as increasing the level of a mechanical ventilation if present).
Utensil Safety
• Use pans with fl at bottoms and handles that are easily grasped and stay cool. Avoid using unstable, warped, easily tipped or loose-handled
pans. Also avoid using pans, especially small pans, with heavy handles as they could be unstable and easily tip. Pans that are heavy to move
when fi lled with food may also be hazardous.
• Be sure utensil is large enough to properly contain food and avoid boilovers. Pan size is particularly important in deep fat frying. Be sure pan
will accommodate the volume of food that is to be added as well as the bubble action of fat.
• To minimize burns, ignition of fl ammable materials and spillage due to unintentional contact with the utensil, DO NOT extend handles over
adjacent surface burners. ALWAYS turn pan handles toward the side or back of the appliance, not out into the room where they are easily hit or
reached by small children.
• NEVER let a pan boil dry as this could damage the utensil and the appliance.
• Follow the manufacturer’s directions when using ovencooking bags.
• Only certain types of glass, glass/ceramic, ceramic or glazed utensils are suitable for rangetop surface or oven usage without breaking due to
the sudden change in temperature. Follow manufacturer’s instructions when using glass.
• This appliance has been tested for safe performance using conventional cookware. DO NOT use any devices or accessories that are not
specifi cally recommended in this guide, such as eyelid covers for the surface units, stovetop grills, or add-on oven convection systems. The use
of devices or accessories that are not expressly recommended in this manual can create serious safety hazards, result in performance problems,
and reduce the life of the components of the appliance.
• The fl ame of the burner should be adjusted to just cover the bottom of the pan or pot. Excessive burner setting may cause scorching of adjacent
counter-top surfaces, as well as the outside of the utensil. This is based on safety considerations.
Induction – Radio Interference
This unit generates, uses, and can radiate radio frequency energy and, if not installed and used in accordance with the instructions, may cause
harmful interference to radio communications. However, there is no guarantee that interference will not occur in a particular installation. If
this unit does cause harmful interference to radio or television reception, which can be determined by turning the unit off and on, the user is
encouraged to try to correct the interference by one or more of the following measures:
• Reorient or relocate the receiving antenna
• Increase the distance between the unit and receiver
• Connect the unit into an outlet on a circuit diff erent from that to which the receiver is connected.
Heating Elements
•NEVER touch oven heating elements areas or interior surfaces of oven while cooking.
• Elements may be hot even though they are dark in color. Areas near elements and interior surfaces of an oven may become hot enough to
cause burns.
• During and after use, DO NOT touch or let clothing or other fl ammable materials contact heating elements, areas near elements, or interior
surfaces of oven until they have had suffi cient time to cool. Other surfaces of the oven may become hot enough to cause burns, such as the
oven vent opening, the surface near the vent opening, and the oven door window.
Cleaning Safety
• Turn off all controls and wait for appliance parts to cool before touching or cleaning them. DO NOT touch the burner grates or surrounding
areas until they have had suffi cient time to cool.
• Clean appliance with caution. Use care to avoid steam burns if a wet sponge or cloth is used to wipe spills on a hot surface. Some cleaners can
produce noxious fumes if applied to a hot surface.
• DO NOT clean door gasket. It is essential for a good tight seal. Care should be taken not to rub, damage, or move the gasket.
• No oven liner protective coating such as aluminum foil should be used in or around any part of the oven. Improper oven liners may result in a
risk of electric shock or fi re. Keep oven free from grease buildup.
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 due to overheated cooking oil, fat, margarine and overheated non-stick cookware may be equally harmful.
Warnings
10
Surface Operation
The optional french top provides a graduated cooking surface with the hottest temperature under the center plate and the lowest temperature
near the edges. This design makes it possible to use several pans at once for a variety of cooking tasks. For example, fry chicken toward the
center, while simmering a sauce in one corner and keeping vegetables warm in a diff erent corner. Place the pan or pans toward the edge
according to their contents and quantity.
The cooking surface is made of polished cast iron that is an excellent heat conductor. The ring allows for the solid surface to expand with the
heat while remaining fl at. The ring also provides thermal breaks in the cast iron that distribute heat in a graduated intensity, hottest in the
center and coolest around the edges. To protect the cast iron surface from moisture, it is necessary to “season” the french top prior to use. This
seasoning process as well as general use will change the appearance of the french top.
Seasoning the French top prior to initial use
•The french top is shipped with a protective oil coating the surface. Use hot water and detergent to clean. Rinse and dry.
•If you have a ventilation hood, turn it on fi ve minutes prior to using the french top.
• The french top needs to go through a “burn in” period. Choose the appropriate control knob. Push and turn the knob counter clockwise. Leave
the french top on for 30 minutes to clean oils from the bottom side of the surface. After 30 minutes, turn the unit off and allow to cool.
• To season, spread a light coat of vegetable oil on a towel or cloth. While the surface is still slightly warm, apply oil evenly until it is absorbed into
the cast iron. Be careful not to apply too much oil. Excess oil will leave a gummy residue that will have to be removed.
•It is normal for the cast iron to darken with use to a bluish-black color.
When this seasoning technique is applied correctly, food spatters will not stain and the surface will be protected from moisture. Its appearance
darkens with use, a sign that the french top has been fully tempered and is properly seasoned. Regular maintenance will become easier.
French top Operation
•If you have a ventilation hood, turn it on fi ve minutes prior to using the french top.
• Push and turn the appropriate control knob counter clockwise to the HIGH setting. You will hear the clicking sound of the igniter lighting the
burner.
•Preheat for 25 to 30 minutes before cooking. This allows the solid cast iron plate to heat thoroughly.
• To raise or lower the cooking heat, slide the pan either toward (higher heat) or away (lower heat) from the center plates. This gives you control
over the most delicate sauces. It is not necessary to adjust the fl ame height.
•When cooking is complete, turn the knob clockwise to the OFF position.
Cooking Tips
•Always cook in pans. Do not cook food directly on the surface.
•Never remove the center plate while cooking.
•When bringing large amounts of water to a boil, it is faster to do it on one of the surface burners
FRENCH TOP (select models)
C AU T I O N
NEVER leave pans on a high heat zone unattended. Be careful
when cooking food in fat or grease - it can become hot enough to
ignite.
11
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 fl at, 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. Most induction cookware will be suitable for your induction cooktop if a magnet adheres to
the bottom surface. Cookware that is NOT suitable for your induction cooktop includes pottery, glass, aluminum, copper, bronze, and any type
of cookware with a footed base.
Turning on the Induction Burners
To turn on the induction burners, choose the appropriate control knob. Push and turn the control knob to any position between high clockwise
and simmer.
Induction Cooking Guide - Suggested Heat Setting
Food Start at Setting Complete at Setting
Rice Hi - cover, bring water to a boil Lo - cover, fi nish timing according to directions
Chocolate Lo - until melted
Candy Lo - cook
Pudding, pie fi lling Lo - cook according to directions
Eggs - in shell
fried
poached
Hi - cover, bring to boil
Hi - until pan is hot
Hi - bring water to boil
OFF - let set to desired doneness
Lo - Med, cook to desired doneness
Lo - fi nish cooking
Sauces Hi - melt fat Lo-Med, fi nish cooking
Soups, stews Hi - heat up liquid Lo-Med, fi nish cooking
Vegetables Hi - preheat skillet Lo-Med, fi nish cooking until desired tenderness is
reached
Breads - french toast, pancakes Med-Hi, preheat skillet Lo - cook to desired browness
Cooked cereals, grits, oatmeal Hi - cover, bring water to a boil Lo-Med, add cereal and cook according to
directions
Bacon, sausages Hi - preheat skillet Med - cook to desired doneness
Swiss steaks Hi - melt fat,
Med-Hi - to brown meat
Lo - add liquid, cover, simmer until tender
Chicken, fried Hi - melt fat
Med-Hi - to brown crust
Lo - cook until tender
Hamburgers, pork chops Hi Med - preheat skillet - to brown meat and cook to desired browness
Pasta Hi - bring salted water to a boil,
add pasta slowly
Med - maintain boil until tender
Remember that induction cooking is instantaneous and boiling time is decreased when using the proper induction cookware.
INDUCTION (select models)
Surface Operation
Produkt Specifikationer
| Mærke: | Viking |
| Kategori: | Ovn |
| Model: | TVDR4802GIDB |
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