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25
Operation
Vari-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 significant effect on how high or low a flame is needed for simmering.
For this reason, Viking range and rangetop burners are engineered with a
Vari-Simmer setting. The Vari-Simmer setting is not just one simmer
setting, but provides a variable range of simmer settings. This variable
range of simmer settings allows you to adjust the flame height to achieve
the best simmer depending on the type and quantity of food being
simmered. It is this ability that makes the Vari-Simmer setting the most
accurate and trustworthy simmer on the market.
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). Use of pots or pans as small as 4” (10 cm) is possible but
not recommended.
Operation
Our ranges are equipped with an exclusive restaurant style sealed burner
system. This unique burner system is equipped with 23,000 BTU front
burners, 15,000 BTU rear burners and one 8,000 rear burner.
The 23,000 BTU burners are designed to provide extra high heat output,
expecially 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 23,000 BTU 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 on the market.
Lighting Burners
All burners are ignited by electric ignition.
There are no open-flame, “standing”
pilots.
Surface Burners-Automatic
Reignition
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.
24
Surface Operation
Surface Operation
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