Viking RVGR33025BAG Bedienungsanleitung

Viking Ofen RVGR33025BAG

Lesen Sie kostenlos die đź“– deutsche Bedienungsanleitung fĂĽr Viking RVGR33025BAG (1 Seiten) in der Kategorie Ofen. Dieser Bedienungsanleitung war fĂĽr 15 Personen hilfreich und wurde von 2 Benutzern mit durchschnittlich 4.5 Sternen bewertet

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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%

Produktspezifikationen

Marke: Viking
Kategorie: Ofen
Modell: RVGR33025BAG

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