Viking TVDR4802GIDB Manual
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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
4
Warnings
To Prevent Fire or Smoke Damage
•Be sure all packing materials are removed from the appliance before operating it.
• Keep area around appliance clear and free from combustible materials, gasoline, and other fl ammable vapors and materials.
• If appliance is installed near a window, proper precautions should be taken to prevent curtains from blowing over burners.
• NEVER leave any items on the rangetop. The hot air from the vent may ignite fl ammable items and may increase pressure in closed containers
which may cause them to burst.
• Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and may be highly fl ammable. Avoid their use or storage near an appliance.
• Many plastics are vulnerable to heat. Keep plastics away from parts of the appliance that may become warm or hot. DO NOT leave plastic items
on the rangetop as they may melt or soften if left too close to the vent or a lighted surface burner.
• Combustible items (paper, plastic, etc.) may ignite and metallic items may become hot and cause burns. DO NOT pour spirits over hot foods. DO
NOT leave oven unsupervised when drying herbs, breads, mushrooms, etc; fi re hazard.
In Case of Fire
Turn off appliance and ventilating hood to avoid spreading the fl ame. Extinguish fl ame then turn on hood to remove smoke and odor.
• Cooktop: Smother fi re or fl ame in a pan with a lid or cookie sheet.
• NEVER pick up or move a fl aming pan.
• Oven: Smother fi re or fl ame by closing the oven door. DO NOT use water on grease fi res. Use baking soda, a dry chemical or foam-type
extinguisher to smother fi re or fl ame.
• GREASE–Grease is fl ammable and should be handled carefully. DO NOT use water on grease fi res. Flaming grease can be extinguished with
baking soda or, if available, a multipurpose dry chemical or foam type extinguisher. Let fat cool before attempting to handle it. DO NOT allow
grease to collect around the oven or in vents. Wipe up spillovers immediately.
Child Safety
• NEVER leave children alone or unsupervised near the appliance when it is in use or is still hot.
• NEVER allow children to sit or stand on any part of the appliance as they could be injured or burned.
• DO NOT store items of interest to children over the unit. Children climbing to reach items could be seriously injured.
• Children must be taught that the appliance and utensils in it can be hot. Let hot utensils cool in a safe place, out of reach of small children.
Children should be taught that an appliance is not a toy. Children should not be allowed to play with controls or other parts of the appliance.
Cooking Safety
• To eliminate the hazard of reaching over hot surface burners, cabinet storage should not be provided directly above a unit. If storage is
provided, it should be limited to items which are used infrequently and which are safely stored in an area subjected to heat from an appliance.
Temperatures may be unsafe for some items, such as volatile liquids, cleaners or aerosol sprays.
• ALWAYS place a pan on a surface burner before turning it on. Be sure you know which knob controls which surface burner. Make sure the
correct burner is turned on and that the burner has ignited. When cooking is completed, turn burner off before removing pan to prevent
exposure to burner fl ame.
• ALWAYS adjust surface burner fl ame so that it does not extend beyond the bottom edge of the pan. An excessive fl ame is hazardous, wastes
energy and may damage the appliance, pan or cabinets above the appliance. This is based on safety considerations.
• NEVER leave a surface cooking operation unattended especially when using a high heat setting or when deep fat frying. Boilovers cause
smoking and greasy spillovers may ignite. Clean up greasy spills as soon as possible. DO NOT use high heat for extended cooking operations.
• DO NOT heat unopened food containers, build up of pressure may cause the container to explode and result in injury.
• Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam. Dishtowels or other substitutes should NEVER be used as
potholders because they can trail across hot surface burners and ignite or get caught on appliance parts.
• ALWAYS let quantities of hot fat used for deep fat frying cool before attempting to move or handle.
• DO NOT let cooking grease or other fl ammable materials accumulate in or near the appliance, hood or vent fan. Clean hood frequently to
prevent grease from accumulating on hood or fi lter. When fl aming foods under the hood, turn the fan off .
• NEVER wear garments made of fl ammable material or loose fi tting or long-sleeved apparel while cooking. Clothing may ignite or catch utensil
handles. DO NOT drape towels or materials on oven door handles. These items could ignite and cause burns.
• ALWAYS place oven racks in the desired positions while oven is cool. Slide oven rack out to add or remove food, using dry, sturdy potholders.
ALWAYS avoid reaching into the oven to add or remove food. If a rack must be moved while hot, use a dry potholder.
• ALWAYS turn the oven off at the end of cooking.
• Use care when opening the oven door. Let hot air or steam escape before moving or replacing food.
• NEVER use aluminum foil to cover oven racks or oven bottom. This could result in risk of electric shock, fi re, or damage to the appliance. Use foil
only as directed in this guide.
• PREPARED FOOD WARNING: Follow food manufacturer’s instructions. If a plastic frozen food container and/or its cover distorts, warps, or is
otherwise damaged during cooking, immediately discard the food and its container. The food could be contaminated.
• If you are “fl aming” liquor or other spirits under an exhaust, TURN THE FAN OFF. The draft could cause the fl ames to spread out of control.
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
6
All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have remained from the
manufacturing process. Before starting to cook, clean the range thoroughly with hot, soapy water. There may be some burn off and odors on
fi rst use of the appliance—this is normal.
Oven
Important! Before fi rst use, wipe interior with soapy water and dry thoroughly. Then set the oven selector to bake, the thermostat to 450°F,
and operate for an hour.
All models include:
•Restaurant style sealed burner system for commercial-type performance
•Variable simmer setting for all burners provides gentle, even simmering
•Heavy duty cast iron burner grates
• All burners equipped with spark ignition system with automatic re-ignition for consistent and reliable ignition
•Large capacity electric oven
• Nine high performance cooking functions include proof, bake, convection bake, broil, convection broil, and defrost
• A convection fan which allows you to cook foods more throroughly and evenly-even when baking large quantities
•Three oven lights for better visibility
• Six rack positions with easy glide racks ensures heavy pans are easily moved
Before Using Your Range
Oven Functions and Settings
Preheat - For best results, it is recommended that you preheat your oven to desired cooking temperature before placing food items in the oven.
Partial power from the top broil element and full power from the bake element is used to bring the oven to the preheat temperature.
Proof - Only the light bulbs operate. This will maintain the interior oven temperature between 90 and 105oF which is ideal for all types of yeast
breads.
Bake - Full power heat is radiated from the element in the bottom of the oven cavity. This function is recommended for single rack baking.
Conventional baking/roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and
casseroles.
Convection Bake - Full power heat is radiated from the element in the bottom of the oven cavity with the addition of a motorized fan in the
rear of the oven. This function provides a more even heat distribution by circulating air throughout the cavity and eliminates hot and cold spots
found in conventional baking. Convection baking has the ability to prepare food in quantity using multiple racks.
TruConvec - Only the rear element around the motorized fan operates at full power. There is no direct heat from the bottom or top elements.
Use this setting for foods that require gentle cooking such as pastries, souffl es, yeast breads, quick breads and cakes.
Defrost - Air is circulated by a motorized fan in the rear of the oven. There is no heat from any of the elements. 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.
Broil- Broiling is a dry-heat cooking method using direct heat from the top element. It is used for small, individualized cuts such as steaks, chops
and broiling. Broiling speed is determined by the distance between the food and the broil element.
Convection Broil - the top element operates at full power with the additional benefi t of air circulation by the motorized fan in the rear of the
oven. Use this setting for broiling thick cuts of meats.
LH/Single
Oven
Selector
Knob
Top Burner
Knob
Griddle
(If applicable)
Griddle
Trough
Top Burner
Knob
LH/Single Oven
Temperature
Knob
RH Small Oven
Temperature
Knob
7
Range Features
8,500 Nat/
7,700 LP
36” W /4 Surface Burners 36” W /2 Surface Burners/Griddle
48” W /6 Surface Burners 48” W /4 Surface Burners/Griddle
48” W /2 Surface Burners/Griddle/Induction 48” W /4 Surface Burners/French Top
48” W /4 Surface Burners/Induction
13,500 Nat/
12,500 LP
20,500 Nat/
18,500 LP
20,500 Nat/
18,500 LP
20,500 Nat/
18,500 LP
13,500 Nat/
12,500 LP 2 kW
20,500 Nat/
18,500 LP
20,500 Nat/
18,500 LP
20,500 Nat/
18,500 LP
8,500 Nat/
7,700 LP
13,500 Nat/
12,500 LP
13,500 Nat/
12,500 LP
20,500 Nat/
18,500 LP
8,500 Nat/
7,700 LP
20,500 Nat/
18,500 LP
20,500 Nat/
18,500 LP
8,500 Nat/
7,700 LP
13,500 Nat/
12,500 LP
10,000 Nat/
10,000 LP
20,500 Nat/
18,500 LP
20,500 Nat/
18,500 LP
8,500 Nat/
7,700 LP
13,500 Nat/
12,500 LP
20,500 Nat/
18,500 LP
8,500 Nat/
7,700 LP
20,500 Nat/
18,500 LP
13,500 Nat/
12,500 LP
2 kW
2 kW
8
Range Features
8,500 Nat/
7,700 LP
13,500 Nat/
12,500 LP
20,500 Nat/
18,500 LP
20,500 Nat/
18,500 LP
13,500 Nat/
12 5, 00 LP
66” W /8 Surface Burners
13,500 Nat/
12,500 LP
20,500 Nat/
18,500 LP
20,500 Nat/
18,500 LP
66” W /6 Surface Burners/Griddle
8,500 Nat/
7,700 LP
20,500 Nat/
18,500 LP
20,500 Nat/
18,500 LP
13,500 Nat/
12,500 LP
2 kW
13,500 Nat/
12,500 LP
20,500 Nat/
18,500 LP
8,500 Nat/
7,700 LP
20,500 Nat/
18,500 LP
66” W /6 Surface Burners/Induction
20,500 Nat/
18,500 LP
13,500 Nat/
12,500 LP
13,500 Nat/
12,500 LP
20,500 Nat/
18,500 LP
8,500 Nat/
7,700 LP
20,500 Nat/
18,500 LP
66” W /6 Surface Burners/French Top
20,500 Nat/
18,500 LP
13,500 Nat/
12,500 LP
13,500 Nat/
12,500 LP
20,500 Nat/
18,500 LP
10,000 Nat/
10,000 LP
9
Surface Operation
All ranges are equipped with an exclusive restaurant style sealed burner system. This unique burner system is equipped with three diff erent size
burners ranging from 8,500 to 20,500 BTUs.
The 20,500 BTU burners are 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 boil quickly. While the high output burners have the extra power needed to bring large
quantities of liquid to a boil rapidly, they are also able to be turned down low enough to provide a very low and delicate simmer making this the
most versatile burner system.
Lighting Gas Burners
All burners are ignited by electric ignition. There are no open-fl ame, “standing” pilots.
To light the surface burners, choose the appropriate control knob.
Push and turn the control knob to any position between high and simmer.counter clockwise
Gas Surface Burners-Automatic Re-ignition
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 fl ame
goes out for any reason, the burners will automatically reignite if the gas is still fl owing. When gas is permitted to fl ow 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 fl ame size. Setting the proper fl ame height for the desired cooking process and selecting the correct cooking vessel will result in
superior cooking performance, while also saving time and energy.
Variable Simmer
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 signifi cant eff ect on how high or low a fl ame is needed for simmering. For this reason, the range burners are engineered with a variable
simmer setting. This setting is not just one simmer setting, but provides a variable range of simmer settings. The variable range of simmer
settings allows you to adjust the fl ame height to achieve the best simmer depending on the type and quantity of food being simmered.
Surface Cooking Tips
• Use low or medium fl ame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, and cast-iron. Reduce the
fl ame 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 fl ame if it is extending beyond the bottom of the cooking vessel. A fl ame 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 fl ame 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
fl avor and nutrient level.
• The minimum pot or pan (vessel) diameter recommended is 6” (15 cm). Use of pots or pans
as small as 4” (10 cm) is possible with the trivet accessory.
Cookware
Each cook has his or her own preference for the particular cookware that are most appropriate for the type of cooking being done. Any and all
cookware are suitable for use in the range and it is not necessary to replace your present domestic cookware 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 fl ames, 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.
Control Knob
Rear Burner
Front Burner
Off Position
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.
12
GRIDDLE/SIMMER PLATE (select models)
The optional griddle is constructed of machined steel with a chrome fi nish and is uniquely designed to off er 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 clean the griddle with hot, soapy water, then dry. Use only heat resistant plastic or wooden
utensils to avoid scratching chrome surface.
Griddle/Simmer Plate Operation
• Turn the griddle control knob counterclockwise to the desired temperature setting. The power “ON” indicator light will glow indicating the
griddle thermostat is on.
• When the griddle has reached the desired temperature, the power “ON” indicator light will turn “OFF” indicating the griddle is preheated to the
selected temperature.
• Routinely scrape loose food particles with a heat resistant plastic or wooden spatula during cooking to make the clean-up easier and to avoid
the articles mixing with the food.
• To turn the griddle off , turn the thermostat knob clockwise to the “OFF” position.
• ALWAYS turn to the“OFF” position when not in use and lower the heat between cooking loads.
Griddle/Simmer Plate Cooking Tips
• To prevent sticking, use liquid cooking oil or butter for eggs, pancakes, French toast, fi sh, and sandwiches.
• Non-stick cooking spray is not recommended as it contains a high water content that has a tendency to burn quickly.
• Corn oil is not recommended as it has a high sugar content. It will caramelize and burn on the cooking surface making removal of residue very
diffi cult.
• IMPORTANT: NEVER fl ood a hot griddle with cold water. This thermal shock causes the griddle to warp or crack.
• ALWAYS use heat resistant plastic or wooden utensils as metal utensils can damage the chrome surface.
Griddle/Simmer Plate Clean Up & Care
• The griddle cleans up best when it is still warm but make sure the griddle is turned off before starting to clean.
• Scrape the loose food particles into the drip tray area with a heat resistant plastic or wooden spatula and empty the griddle trough.
•Do not use abrasive materials or cleaners.
• Clean using club soda and a nylon scrub pad with hot soapy water. Rinse with warm water.
• For stubborn residues on the griddle, clean the griddle with diluted white vinegar. Use a nylon scrub pad dipped in a mixture of 1 tbsp of white
vinegar and a 1/2 cup of hot water. Gently scrub the stubborn residue and rise with hot water and dry.
• When cleaning is complete, always empty and clean the griddle trough after each use. A fi re hazard my occur if grease is accumulated in the
trough.
GRIDDLE COOKING CHART
Food Temp (°F) Temp (°C)
Eggs 250 - 300 121 - 149
Bacon 300 - 325 149 - 163
Pancakes 375- 400 191 - 205
French toast 400 205
Fish fi llets 300 149
Hamburger 350 177
Steaks 400 177
Surface Operation
griddle
trough
14
Using the Oven
CONVENTIONAL BAKING CHART
Food Pan Size Single Rack
Position
(Lg Oven)
Single Rack
Position
(Sm Oven)
Temperature Time
(min.)
BREADS
Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffi ns
Corn Muffi n
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8” x 8”
8” x 8”
Muffi n tin
Muffi n tin
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
2
2
2
2
2
2
2
2
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
350˚F (177˚C)
375˚F (191˚C)
375˚F (191˚C)
10 - 12
30 - 35
12 - 15
30 - 35
25 - 30
35 - 40
15 - 20
15 - 20
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
Tube pan
Tube pan
Muffi n pan
13” x 9”
9” round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
2
2
2
2
2
2
375˚F (191˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65
COOKIES
Brownies
Chocolate Chip
Sugar
13” x 9”
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
2
2
2
350˚F (177˚C)
375˚F (191˚C)
375˚F (191˚C)
25 - 30
12 - 15
10 - 12
PASTRY
Cream puff s Cookie sheet 3 or 4 2 400˚F (204˚C) 30 - 35
PIES
Crust, unfi lled
Crust, fi lled
Lemon meringue
Pumpkin
Custard
9” round
9” round
9” round
9” round
6-4 oz. cups
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
2
2
2
2
2
400˚F (204˚C)
350˚F (177˚C
350˚F (177˚C
350˚F (177˚C
350˚F (177˚C
10 - 12
55 - 60
12 - 15
35 - 40
35 - 40
ENTREES
Egg rolls
Fish sticks
Lasagna, frozen
Pot pie
Green peppers,stuff ed
Quiche
Pizza, 12”
Mac & cheese, frz
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13” x 9”
9” round
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
2
2
2
2
2
2
2
2
400˚F (204˚C)
425˚F (218˚C)
375˚F (191˚C)
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
400˚F (204˚C)
375˚F (191˚C)
25 - 30
10 - 15
55 - 60
35 - 40
60 -70
25 - 30
15 - 20
35 - 40
VEGETABLES
Baked potato
Spinach souffl e
Squash
French fries
On rack
1 quart
casserole
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
2
2
2
2
375˚F (191˚C)
350˚F (177˚C)
375˚F (191˚C)
425˚F (218˚C)
60 - 65
45 - 50
50 -55
20 - 25
*Note: The above information is given as a guide only.
16
Using the Oven
CONVECTION BAKING CHART
Food Pan Size Single Rack
Position
(Lg Oven)
Temperature Time
(min.)
BREADS
Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffi ns
Corn Muffi n
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8” x 8”
8” x 8”
Muffi n tin
Muffi n tin
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (191˚C)
375˚F (191˚C)
375˚F (191˚C)
350˚F (177˚C)
375˚F (191˚C)
325˚F (163˚C)
350˚F (177˚C)
350˚F (177˚C)
7 - 9
25 - 30
11 - 13
25 - 30
20 - 25
30 - 35
12 - 15
10 - 12
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
Tube pan
Tube pan
Muffi n pan
13” x 9”
9” round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
350˚F (177˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65
COOKIES
Brownies
Chocolate Chip
Sugar
13” x 9”
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
325˚F (163˚C)
350˚F (177˚C)
350˚F (177˚C)
20 - 25
7 - 10
7 - 10
PASTRY
Cream puff s Cookie sheet 3 or 4 400˚F (204˚C) 30 - 35
PIES
Crust, unfi lled
Crust, fi lled
Lemon meringue
Pumpkin
Custard
9” round
9” round
9” round
9” round
6-4 oz. cups
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (191˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
7 - 9
50 - 55
10 - 12
45 - 55
ENTREES
Egg rolls
Fish sticks
Lasagna, frozen
Pot pie
Green peppers,stuff ed
Quiche
Pizza, 12”
Mac & cheese, frz
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13” x 9”
Not recommended
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (191˚C)
400˚F (204˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
375˚F (191˚C)
350˚F (177˚C)
15 - 20
8 - 10
45 - 50
35 - 40
45 - 50
15 - 20
25 - 35
VEGETABLES
Baked potato
Spinach souffl e
Squash
French fries
On rack
1 quart casserole
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
350˚F (177˚C)
325˚F (163˚C)
350˚F (177˚C)
400˚F (204˚C)
50 - 55
35 - 40
40 - 45
15 - 20
*Note: The above information is given as a guide only.
Produkt Specifikationer
| Mærke: | Viking |
| Kategori: | Ovn |
| Model: | TVDR4802GIDB |
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