Viking VISC5304BSS manual

Viking VISC5304BSS
7.5 · 1
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English
manualViking VISC5304BSS

Surface Operation

Range Controls

BAKE (Two-
Element Bake)
Full power heat is
radiated from the
bake element in
the bottom of the
oven cavity and
supplemental heat is
radiated from the
broil element. This conventional baking/roasting is
particularly suitable for dishes which require a high
temperature. Many cookbooks contain recipes to be cooked
in the conventional manner. Use this setting for baking,
roasting, and casseroles. This function is recommended for
single rack baking.
CONV BAKE
(Convection
Bake)
The bottom element
operates at full
power, and the top
broil element
operates at
supplemental power.
The heated air is circulated by the motorized fan in the rear
of the oven providing a more even heat distribution. This
even circulation of air equalizes the temperature throughout
the oven cavity and eliminates the hot and cold spots found
in conventional ovens. A major benefit of convection baking
is the ability to prepare food in quantity using multiple
racks—a feature not possible in a standard oven.
When roasting using this setting, cool air is quickly replaced,
searing meats on the outside and retaining more juices and
natural flavor on the inside with less shrinkage. With this
heating method, foods can be baked and roasted at the
same time with minimal taste transfer, even when different
dishes are involved, such as cakes, fish or meat. The hot air
system is especially economical when thawing frozen food.
Use this setting for baking and roasting.
TRU CONV
(TruConvec™)
The rear element only
operates at full power.
There is no direct
heat from the bottom
or top elements. The
motorized fan in the
rear of the oven
circulates air in the
oven cavity for even heating. Use this setting for foods that
require gentle cooking such as pastries, souffles, yeast
breads, quick breads, and cakes. Breads, cookies, and other
baked goods come out evenly textured with golden crusts.
No special bakeware is required. Use this function for single
rack baking, multiple rack baking, roasting, and preparation
of complete meals. This setting is also recommended when
baking large quantities of baked goods at one time.
CONV ROAST (Convection Roast)
The convection
element runs in
conjunction with the
inner and outer broil
elements. The
reversible convection
fan runs at a higher
speed in each
direction. This transfer
of heat (mainly from
the convection element) seals moisture inside of large roasts.
A time savings is gained over existing, single fan convection
roast modes. Use this setting for whole turkeys, whole
chickens, hams, etc.
CONV BROIL (Convection Broil)
The top element
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.
HI BROIL
Heat radiates from both
broil elements, located
in the top of the oven
cavity, at full power.
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 or on the top
rack. Fast broiling is best for meats where rare to medium
doneness is desired. Use this setting for broiling small and
average cuts of meat.

Oven Settings

two-element bake
convection bake
TruConvec
convection roast
convection broil
high broil

Oven Functions

OVENCLEAN
MagneQuick™ Elements

Broil element

TruConvec™ element

(behind baffle)

One TruGlide™ rack

Two tilt-proof racks

Concealed bake

element

Oven lights

Interior Oven
Light Switch
Left Rear Burner
Control Knob
(1,400 watt)
Left Front Burner
Control Knob
(Burner 3,700 watt/ Boost 2,300 watt)
Oven
Function
Selector Knob
Oven
Temperature
Control Knob
Right Rear Burner
Control Knob
(1,850 watt)
Right Front Burner
Control Knob
(1,850 watt)
Oven
Indicator Light
Self-Clean Indicator
Light
Preheat
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. The Viking Rapid
Ready™ Preheat System is engineered so that the
oven is brought to the desired set temperature in a
manner which will provide the optimum cooking
environment based on the selected cooking mode in
the shortest possible time.
• BAKE (Two-Element Bake)
Use this setting for baking, roasting, and casseroles.
• CONV BAKE (Convection Bake)
Use this setting to bake and roast foods at the
same time with minimal taste transfer.
• TRU CONV (TruConvec™)
Use this bake setting for multi-rack baking for
breads, cakes, cookies (up to 6 racks of cookies
at once).
• CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole
chickens, hams, etc.
• CONV BROIL (Convection Broil)
Use this setting to broil thick cuts of meat.
• HI BROIL
Use this setting for broiling dark meats at 1”
thickness or less where rare or medium doneness
is desired.
• MED BROIL
Use this setting for broiling white meats such as
chicken or meats greater than 1” thick that would
be over-browned in high broil.
• LOW BROIL
Use this setting for delicate broiling such as
meringue.
• SELF CLEAN
Use this function to clean oven.
• Convection Dehydration (TRU CONV)
Use this function to dehydrate fruits and
vegetables.
• Convection Defrost (TRU CONV)
Use this function to defrost foods.
OVEN
FUNCTION
OVEN
TEMPERATURE
Rear and Front Elements
Push in and turn the control knob
counterclockwise to the desired
setting. The element will adjust
the power output to maintain the
desired heat setting. Some elements
have a “Boost” feature.
A boost of power is provided for 10 minutes and is
used for quickly boiling water when the element is
turned to HI. When finished boiling, turn the control
knob to Med HI to maintain the boil or to a lower
setting for steaming, warming, and simmering sauces.
Remember that induction cooking is instantaneous
and boiling time is decreased when using the proper
induction cookware.
Surface Indicator Lights
The surface indicator lights are
located at the
front of the
glass cooktop.
The indicator
lights are used
to indicate
activation, hot
surface, and warnings.
Induction Cookware
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.
All Viking cookware is induction friendly, as are most
other high-end brands of stainless steel and enamel
cookware. Most induction cookware will be suitable

C A U T I O N

DO NOT heat empty cookware or let cookware boil
dry. The cookware can absorb an excessive
amount of heat very quickly, resulting in possible
damage to the cookware and ceramic glass
HOT
REAR
FRONT FRONT
REAR
HOT
Surface Heat Settings*
MED
Maintaining slow boil on large quantities, sautéing,
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
Simmer
Melting and simmering
small quantities, steaming rice, and sauces
HI
Boiling water quickly,
deep-fat frying in large cookware
MED HI
Maintaining fast boil on large quantities, high
temperature frying, and pan broiling
*Note: The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
Induction Cookware (cont.)
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.

C A U T I O N

To avoid risk of property damage, DO NOT use cast
iron cookware. Cast iron retains heat and may
result in damage to the range top.
MED BROIL
Inner and outer broil
elements pulse on and
off to produce less
heat for slow broiling.
Allow about 4 inches
(10 cm) between the
top surface of the
food and the broil
element. Slow broiling is best for chicken and ham in order
to broil food without over-browning it. Use this setting for
broiling small and average cuts of meat.
LOW BROIL
This mode uses only
a fraction of the
available power to
the inner broil
element for delicate
top-browning. The
inner broil element is
on for only part of the
time. Use this setting to gently brown meringue on racks 3
or 4 in 3-4 minutes.
Convection Dehydration
This oven is designed not only to cook, but also to
dehydrate fruits and vegetables.
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 appropriate low temperature and turn the
selector to “TRU CONV”.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. Set the temperature control to “OFF”.
3. Turn the selector to “TRU CONV”.
Self-Clean Cycle
This range features a self-cleaning cycle. During this cycle,
the oven reaches elevated temperatures in order to burn off
soil and deposits. A powder ash residue is left in the
bottom of the oven after completion of the self-clean cycle.
See Use and Care Manual for self-clean cycle instructions.
medium broil
low broil

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