Use & Care
Tuscany Freestanding Dual Fuel Ranges
TVDR3604B, TVDR3602G, CTVDR3604B, CTVDR3602G TVDR4806B, TVDR4804G, TVDR4804I, TVDR4802GI, TVDR4804F CTVDR4806B, CTVDR4804G, CTVDR4804I, CTVDR4802GI, CTVDR4804F
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 offer 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.
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
Hazards or unsafe practices which WILL result in death or severe personal injury.
Hazards or unsafe practices which COULD result in death or severe personal injury.
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.
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. A certified technician is required for any adjustments or conversions to Natural or LP gas.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE
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
To avoid risk of property damage, personal injury or death; follow AMU# 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.
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 electric power to the appliance at the main fuse or circuit breaker before removing bulb to avoid electrical shock.
NEVERcover 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.
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
•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 flammable 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 flammable 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 flammable. 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; fire hazard.
Turn off appliance and ventilating hood to avoid spreading the flame. Extinguish flame then turn on hood to remove smoke and odor.
•Cooktop: Smother fire or flame in a pan with a lid or cookie sheet.
•NEVER pick up or move a flaming pan.
•Oven: Smother fire or flame by closing the oven door. DO NOT use water on grease fires. Use baking soda, a dry chemical or foam-type extinguisher to smother fire or flame.
•GREASE-Grease is flammable and should be handled carefully. DO NOT use water on grease fires. 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.
•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.
•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 flame.
•ALWAYS adjust surface burner flame so that it does not extend beyond the bottom edge of the pan. An excessive flame 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 flammable materials accumulate in or nearthe appliance, hood or vent fan. Clean hood frequently to prevent grease from accumulating on hood or filter. When flaming foods under the hood, turn the fan off.
•NEVER wear garments made of flammable material or loose fitting 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, fire, 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 “flaming” liquor or other spirits under an exhaust, TURN THE FAN OFF. The draft could cause the flames to spread out of control.
•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 effective ventilation (such as increasing the level of a mechanical ventilation if present).
•Use pans with flat 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 filled 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 flammable 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 specifically 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 flame 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.
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 different from that to which the receiver is connected.
•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 flammable materials contact heating elements, areas near elements, or interior surfaces of oven until they have had sufficient 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.
•Turn off all controls and wait forappliance parts to cool before touching or cleaning them. DO NOT touch the burner grates or surrounding areas until they have had sufficient 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 fire. Keep oven free from grease buildup.
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.
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 first use of the appliance—this is normal.
Important! Before first 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.
•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
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, souffles, 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 benefit of air circulation by the motorized fan in the rear of the oven. Use this setting for broiling thick cuts of meats.
LH/Single LH/Single Oven
36″ W /4 Surface Burners
36″ W /2 Surface Burners/Griddle
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48″ W /4 Surface Burners/Griddle
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48″ W /2 Surface Burners/Griddle/Induction
48″ W /4 Surface Burners/Induction
All ranges are equipped with an exclusive restaurant style sealed burner system. This unique burner system is equipped with three different 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.
All burners are ignited by electric ignition. There are no open-flame, “standing” pilots.
To light the surface burners, choose the appropriate control knob. Control Knob Off Position
Push and turn the control knob counter clockwise to any position between high and
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.
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, 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 flame height to achieve the best simmer depending on the type and quantity of food being simmered.
•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 heightto the minimum level necessaryto perform the desired cooking process. Remember thatfood cooksjustas quickly ata 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 with the trivet accessory.
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 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.
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 different 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 flat. 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.
•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 five 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.
•If you have a ventilation hood, turn it on five 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 flame height.
•When cooking is complete, turn the knob clockwise to the OFF position.
•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
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.
To turn on the induction burners, choose the appropriate control knob. Push and turn the control knob clockwise to any position between high and simmer.
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 flat, 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.
|Food||Start at Setting||Complete at Setting|
|Rice||Hi – cover, bring water to a boil||Lo – cover, finish timing according to directions|
|Chocolate||Lo – until melted|
|Candy||Lo – cook|
|Pudding, pie filling||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 – finish cooking
|Sauces||Hi – melt fat||Lo-Med, finish cooking|
|Soups, stews||Hi – heat up liquid||Lo-Med, finish cooking|
|Vegetables||Hi – preheat skillet||Lo-Med, finish 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 – preheat skillet||Med – 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.
The optional griddle is constructed of machined steel with a chrome finish and is uniquely designed to offer 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.
•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.
•To prevent sticking, use liquid cooking oil or butter for eggs, pancakes, French toast, fish, 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 difficult.
•IMPORTANT: NEVER flood 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.
•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 fire 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|
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.
Each large oven is equipped with two racks and has 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. It is recommended that when using two racks, to bake with the racks in positions 2 and 4 or positions 3 and 5. The smaller oven is equipped with one rack and three rack posisitons.
For best results, it is extremely important that you preheat your oven to the desired cooking temperature before placing food items in the oven to begin cooking. In many cooking modes, partial power from the broiler is used to bring the oven to the preheat temperature. Therefore, placing food items in the oven during the preheat mode is not recommended.
Preheat time can vary based on some external factors such as room temperature and power supply. A significantly colder room temperature or a power supply less than 240 VAC can lengthen the time it takes for the oven to reach the desired set temperature.
Single Rack Pan Placement Multiple Rack Pan Placement
Pan Placement Tips
•When using large flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.
•Stagger pans in opposite directions when two racks and several pans are used in conventional bake. If possible, no pan should be directly above another.
•Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.
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.
•Make sure the oven racks are in the desired position before you turn on the oven.
•DO NOT open the door frequently during baking. If you must open the door, the best time is during the last quarter of the baking time.
•Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the center of the item should come out clean when done.
•Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies should be baked in shiny, reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and tin-coated pans heat unevenly and will not give uniform baking results.
•If baking with a large sheet pan, it is important to note that the large width of the sheet pan has the tendency to restrict the airflow in the oven cavity. It is recommended to use Convection Bake to help better circulate the heat in the oven cavity when baking with a large sheet pan.
To use BAKE function
1. Arrange the oven rack in the desired position before turning oven on.
2. Set the oven selector knob to the preheat function and set the oven temperature control knob to the desired temperature.
3. Close the door. Allow oven to preheat.
4. Once preheated, rotate the oven selector knob clockwise to the bake function. Carefully place prepared item(s) on rack.
5. Close the door. Bake to desired cooking time and/or doneness.
- CONVENTIONAL BAKING CHART
- A WARNING