The Viking VGRC365-4QD has numerous adjustments for your cooking pleasure.
The Viking VGRC365-4QD is a gas/electric free standing range with a convection/infrared oven. The gas burners allow for a range of cooking profiles and uses automatic electric igniters rather than a pilot flame. The oven uses both traditional burners and a professional style infrared broiler which combine with a convection fan to provide a wide range of cooling adjustments that can be made.
Instructions
1. Select the cooking vessel and style you wish to use for your meal. When cooking on the range top you can use the auto-igniting burners to achieve a wide range of temperatures from simmer up to high heat. Adjust the burner knob to "Simmer" if you want to steam some rice or melt a small amount of food. Use "Low" to "Low-Med" heat for tasks like frying an egg or making gravy. Switch to "Med" or "Med-Hi" for sauteing, frying, and browning. Use the "Hi" setting for boiling water.
2. Cook in a wok by taking the small trivet grate and placing it inside the large grate. Rotate the trivet until its feet rest inside the notches of the large grate. Place a wok or large stockpot on the large grate with the trivet inside.
3. Adjust the oven rack height by sliding the rack out and then when it stops sliding out rotate the front of the rack up while pulling out and then rotate down to finish removing the rack. Place the rack on a different level with the front of the rack below the back and then as you slide it in rotate the front of the rack up until the rack lines up with the track and then slide it all the way back.
4. Bake with different types of heat depending on the food you are eating. Set the oven to "Natural Airflow Bake" for traditional baking heat. Use the "Infrared Broil" to produce an intense radiant heat from the top of the oven to sear small cuts of meat (note: the lower in the oven you place your rack, the more surface area the broiler can cover, but the longer it will take to cook). Bake quickly and evenly with the "Convection Bake" setting which circulates the air in the oven for an even distribution of heat. Convection allows for faster baking which prevents loss of moisture during the baking process.
5. Dehydrate or defrost food with the convection fan by using the "Convection Defrost" or "Convections Dehydrate" adjustment. When you use the "Convection Defrost" setting do not turn on the temperature control, only the setting control so that there is no heat being applied to the food you are trying to defrost. When dehydrating use a temperature setting no higher than 175 degrees.
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