Surface Operation
Lighting the Burners
All burners are ignited by electric ignition. There are
no open-flame, “standing” pilots.
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 simmers
settings. This variable range of simmers 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.
Range Controls (VGSC Self-Clean Models)
Surface Heat Settings
OVEN
CLEAN
CONVECTION
OVEN
Automatic Re-Ignition
Thermal-Convection
Automatic Re-Ignition
Thermal-Convection
Broil element
Interior Oven
Light Switch
Left Rear
Burner Control
Knob
(15,000 btu)
Left Front
Burner Control
Knob
(15,000 btu)
Oven Function
Selector Knob
Self-Clean
Indicator Light
Oven
Temperature
Control Knob
Oven
Temperature
Indicator Light
Right Rear
Burner Control
Knob
(15,000 btu)
Right Front
Burner Control
Knob
(15,000 btu)
Convection fan
Oven racks (3)
Bake Burner
Removable bottom
Oven lights
Interior Oven
Light Switch
Left Rear
Burner Control
Knob
(15,000 btu)
Left Front
Burner Control
Knob
(15,000 btu)
Oven
Temperature
Control Knob
Right Rear
Burner Control
Knob
(15,000 btu )
Right Front
Burner Control
Knob
(15,000 btu)
Convection
Fan Switch
Vari-Simmer
Melting and simmering small quantities, steaming rice,
and sauces
HI
Boiling water quickly, deep-fat frying in large utensil
MED HI
Maintaining fast boil on large quantities, high
temperature frying, and pan broiling
MED
Maintaining slow boil on large quantities, sauteing,
browning, braising and pan-frying
MED LOW
Simmering large quantities, low temperature frying
(eggs, etc.), heating milk, cream sauces, gravies, and
pudding
LOW
Melting large quantities
*Note:
The above information is given as a guide only. You may need to vary
the heat settings to suit your personal requirements.
Range Controls (VGCC Non Self-Clean Models)
