Viking 30 W User Manual

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F20537D EN (12112)

Viking Range Corporation

111 Front Street

Greenwood, Mississippi 38930 USA

(662) 455-1200

For product information,

call 1-888-VIKING1 (845-4641)

or visit the Viking Web site at

vikingrange.com

Viking Use & Care Manual

Professional Freestanding Electric

Induction 30”W. Range

5 Series

Congratulations

Congratulations and welcome to the elite world of Viking ownership. We hope you will enjoy and appreciate the care and attention we have put into every detail of your new, state-of-the-art self-cleaning range.

Your Viking range 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 product’s care and operation.

Your complete satisfaction is our ultimate goal. If you have any questions or comments about this product, please contact the dealer from whom you purchased it, or contact our Consumer Support Center at 1-888-VIKING1 (845-4641).

We appreciate your choice of a Viking range 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 Viking products, contact your dealer or visit us online at www.vikingrange.com.

Table of Contents

Getting Started

Warnings and Important Safety Information _ _ _ _ _ _ _ _ _ _ _ _ _ _ __________ 4 Before Using Range _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 14

Product Controls

Range Features _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _15 Oven Functions and Settings _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 17

Operation

Surface Operation _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 18

Surface Operation _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _19

Oven Features _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 21

Rack Positions _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _21

Using the Oven _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _22

Preheat _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 22 Conventional and Convection Cooking _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _23

Baking _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _25

BAKE (Two-Element Bake) _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 25 CONV BAKE (Convection Bake) _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _25 TRU CONV (TruConvec™) _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 26

Roasting _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 30

CONV ROAST (Convection Roast) _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 30

Broiling _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 34

CONV BROIL (Convection Broil) _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _34 HI BROIL _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _34 MED BROIL _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 34

LOW BROIL _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _35 Convection Dehydrate _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _38 Convection Defrost _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 38 Cooking Substitutes Charts _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 39

Product Care

Cleaning and Maintenance _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _40 Self-Clean Cycle _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 45 Replacing Oven Lights _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _47 Door Removal _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 48 Door Replacement and Adjustment _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 49 Troubleshooting _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 50 Service Information _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 51 Warranty _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 52

Warnings

Getting Started

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 this appliance.

ALWAYS contact the manufacturer about problems or conditions you

do not understand.

Recognize Safety Symbols, Words, Labels

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.

To avoid risk of property damage, personal injury or death; follow 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.

Tipping hazard.

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.

Hazards or unsafe practices which WILL result in

severe personal injury or death

Hazards or unsafe practices which COULD result in

death or severe personal injury

DANGER

Hazards or unsafe practices which COULD result in

minor personal injury or property damage.

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.

WARNING

CAUTION

WARNING

Warnings

Getting Started

To Prevent Fire or Smoke Damage

• 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 range. 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 range as they may melt or soften if left too close to the vent or a surface element.

• 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.

In Case of Fire

Turn off appliance and ventilating hood to avoid spreading the flame. Extinguish flame then turn on hood to remove smoke and odor.

• Cooking Surface: 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.

Child Safety

• To eliminate the hazard of reaching over hot surface elements, 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.

• 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.

Child Safety (cont.)

• 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.

Cooking Safety

• ALWAYS place a pan on a surface element before turning it on. Be sure you know which knob controls which surface element. Make sure the correct element is turned on. When cooking is completed, turn element off before removing pan.

• 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.

• NEVER heat an unopened container on the surface element or in the oven. Pressure build-up may cause container to burst resulting in serious personal injury or damage to the appliance.

• 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 elements 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 near the 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 longsleeved apparel while cooking. Clothing may ignite or catch utensil handles.

• 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.

Heating Elements and Glass Ceramic Cooking Surfaces

• NEVER touch the glass surface areas directly on or adjacent to the heating elements when the range is in use.

• NEVER touch oven heating elements, areas near elements, or interior surfaces of oven.

• Heating 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 material contact surface of unit or areas near unit, heating elements, or interior surfaces of oven until they have had sufficient time to cool.

• DO NOT COOK ON BROKEN COOKING SURFACE – If cooking surface should break, cleaning solutions and spillovers may penetrate the broken cooking surface and create a risk of electric shock. Contact a qualified technician immediately.

Cleaning Safety

• Turn off all controls and wait for appliance parts to cool before touching or cleaning them. DO NOT touch the surface elements 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.

Self-Clean Oven

•

Clean only parts listed in this guide. DO NOT clean door gasket. The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move the gasket. DO NOT use oven cleaners of any kind in or around any part of the self-clean oven.

• Before self-cleaning the oven, remove broiler pan, oven racks and other utensils and wipe up excessive spillovers to prevent excessive

smoke, flare-

ups or flaming.

• This range features a cooling fan which operates automatically during a clean cycle. If the fan does not turn on, cancel the clean operation and contact an authorized servicer.

• It is normal for the rangetop cooking surface of the range to become hot during a self-clean cycle. Therefore, touching the rangetop cooking surface during a clean cycle should be avoided.

• NEVER leave your residence when the self-clean function is operating.

Getting Started

Warnings

Cooking Safety

(cont.)

• 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.

Cookware Safety

• 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 cookware 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 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 oven cooking bags.

• Only certain types of glass/ceramic, ceramic glazed cookware are suitable for oven 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. DO NOT use 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.

• Use proper pan material. Refer to “Before Using Range” section for recommended cookware. Proper relationship of cookware to surface unit will also improve efficiency.

Getting Started

To avoid risk of property damage, DO NOT use cast iron cookware. Cast iron retains heat and may result in damaging the range.

CAUTION

Getting Started

Warnings

Important Safety Notice and Warning

The California Safe Drinking Water and Toxic Enforcement Act of 1986 (Proposition

65) requires the Governor of California to publish a list of substances known to the State of California to cause cancer or reproductive harm, and requires businesses to warn customers of potential exposures to such substances. Users of this appliance are hereby warned that when the oven is engaged in the self-clean cycle, there may be some low-level exposure to some of the listed substances, including carbon monoxide. Exposure to these substances can be minimized by properly venting the oven to the outdoors by opening the windows and/or door in the room where the appliance is located during the self-clean cycle.

Important notice regarding pet birds: 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 during an oven self-cleaning cycle may be harmful or fatal to birds. Fumes released due to overheated cooking oil, fat, margarine and overheated non-stick cookware may be equally harmful

About Your Appliance

• Avoid touching oven vent area while oven is on and for several minutes after oven is turned off. When the oven is in use, the vent and surrounding area become hot enough to cause burns. After oven is turned off, DO NOT touch the oven vent or surrounding areas until they have had sufficient time to cool.

• Other potentially hot surfaces include rangetop, areas facing the rangetop, oven vent, surfaces near the vent opening, oven door, areas around the oven door and oven window.

• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can result in potential hazards and/or injuries.

KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.

Getting Started

To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.

BURN OR ELECTRICAL SHOCK HAZARD

To avoid risk of injury or death, Make sure all controls are OFF and oven is COOL before

cleaning. Failure to do so can result in burns or electrical shock.

To avoid risk of injury or death,

NEVER use appliance as a space heater to heat or warm a room to prevent potential hazard to the user and damage to the appliance. Also, DO NOT use the range or oven as a storage area for food or cooking utensils.

ELECTRICAL SHOCK HAZARD

To avoid risk of injury or death,

DO NOT

touch a hot oven light bulb with a damp cloth as the bulb could break. Should the bulb break, disconnect power to the appliance before

removing bulb to avoid electrical shock.

DO NOT turn the temperature control on during defrosting. Turning the convection fan on will accelerate the natural defrosting of the food without the heat.

BURN HAZARD

To avoid risk of injury, DO NOT touch the glass. The oven door, especially the glass, can get hot during usage.

WARNING

CAUTION

NOTICE

CAUTION

Getting Started

Warnings

FALLING HAZARD

DO NOT store items of interest to children over the unit.

Children climbing to reach items could be seriously injured.

BURN HAZARD

When self-cleaning, surfaces may get hotter than usual, therefore, children should be kept away.

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.

NOTE: DO NOT use commercial oven cleaners inside the oven. Use of these cleaners can produce hazardous fumes or can damage the porcelain finishes. DO NOT line the oven with aluminum foil or other materials. These items can melt or burn during a self-clean cycle, causing permanent damage to the oven.

DO NOT touch the exterior portions of the oven after self-cleaning cycle has begun, since some parts become extremely hot to the touch!

During the first few times the self-cleaning feature is used, there may be some odor and smoking from the “curing” of the binder in the highdensity insulation used in the oven. When the insulation is thoroughly cured, this odor will disappear. During subsequent self-cleaning cycles, you may sense an odor characteristic of high temperatures.

KEEP THE KITCHEN WELL-VENTED DURING THE SELFCLEAN CYCLE.

FIRE HAZARD

You must carefully check the food during the dehydration process to ensure that it does not catch fire.

IMPORTANT–

Please Read and Follow

Radio Interference

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.

KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.

BURN OR ELECTRICAL SHOCK HAZARD

To avoid risk of injury or death, make sure all controls are OFF and oven is COOL before

cleaning. Failure to do so can result in burns or electrical shock.

BURN HAZARD

To avoid risk of injury, DO NOT touch the glass. The range will get hot during usage.

WARNING

CAUTION

WARNING

CAUTION

WARNING

CAUTION

Getting Started

Before Using Range

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.

Glass Range

Clean your glass top before the first time you use it. A thorough cleaning with a glass top cleaner is recommended.

Oven

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.

All models include:

• A broad range of MagneQuick™ induction elements that utilize magnetic energy for superior power, responsiveness and efficiency

• A power management induction system that speeds boil time for your favorite dishes as well as providing a quick simmer for sauces

• Induction elements that heat the cookware for a cooler, efficient and energy-saving method of cooking

• A broad range of baking and broiling modes—up to eight cooking modes in all—to make even your most challenging baking projects a success

• Split baking and broiling elements—which reduces preheating time and provides greater control and more even heating

• Two-speed, reversing fan is two times larger than most on the market—this allows you to cook foods more thoroughly and evenly— even when baking large quantities

• Four convection modes offering greater air circulation to shorten cooking times and cook foods more evenly

• Three broiling modes including a new low-broil mode for delicate broiling and top-browning

• A profiled, concealed bake element for easier cleaning

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 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.

Before Using Range

12”

(30.5 cm) max.

5”

(12.7 cm) min.

To avoid risk of property damage, DO NOT use cast iron cookware. Cast iron retains heat and may result in damage to the range.

CAUTION

Oven Functions and Settings

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 of breads, cakes, and cookies. (up to six 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 when 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.

Note: For more information on oven functions see “Operation” section.

Product Controls

Range Features

1. Interior oven light switch

2. Left rear element control knob

3. Left front element control knob

4. Oven function selector knob

5. Oven temperature control knob

6. Right rear element control knob

7. Right front element control knob

8. One 6” 1,400-watt element

9. One 8” 3,700-watt Boost/2,300-watt element

10. Two 7” 1,850-watt elements

11. Identification plate

12. Two TruGlide racks/One standard tilt-proof rack/Six rack positions

13. Broiler pan (located inside oven)

Product Controls

21 3 4 5 6 7

MagneQuick™ Elements

CLEAN OVEN

SURFACE

H O

E A R

F R

O N

E A R

F R O N

Surface Operation

Operation

Heat Setting Use

Simmer

Melting small quantities Steaming rice Simmering sauces

Low

Melting large quantities

Med Low

Low-temperature frying (eggs, etc.) Simmering large quantities Heating milk, cream sauces, gravies, and puddings

Med

Sautéing and browning, braising, and pan-frying Maintaining slow boil on large quantities

Med High

High-temperature frying Pan broiling Maintaining fast boil on large quantities

High

Boiling water quickly Deep-fat frying in large cookware

Operation

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. The left front burner has 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.

Note: Viking induction cooking uses high powered induction elements for faster cooking performance. Some noise may be noticed by the high powered induction elements. This is normal.

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.

Note: If the indicator lights have a 2 to 3 second pause in between flashes, refer to the “Troubleshooting” section.

Indicator Light Reason

Solid

The element is ON and sensing the proper cookware.

Slow continuous flash without a pause

1. Element is OFF - hot surface.

2. Element is ON - cookware is not present or cookware is not induction cookware. (See recommended cookware in “Before Using Cooktop” section.)

Fast continuous flash without a pause

The element is ON - surface temperature is very hot. The power level is regulated to a lower temperature setting as the internal temperature inside the cooktop has increased due to extended use.

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.

Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements.

Surface Heat Settings

HOT

REAR

FRONT FRONT

REAR

HOT

Surface Cooking Tips

• The minimum pot or pan diameter recommended is 5” (13 cm). Use of pots or pans as small as 4” (10 cm) is possible but not recommended.

• Remember to use the proper size cookware for the size element chosen. Smaller cookware should be used for smaller elements and larger cookware should be used for larger elements.

Note: If ALL elements are turned to HI for a long period of time, the internal temperature inside the cooktop may rise, causing the cooktop to turn off.

Remember that induction cooking is instantaneous and boiling time is decreased when using the proper induction cookware.

CAUTION

Surface Operation

20 21

Operation

Oven Features

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 Follow recipe

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

Operation

Rack Positions

Each oven is equipped with three tilt-proof racks. All ovens have 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. For best results with conventional baking, DO NOT use more than one rack at a time. It is also recommended, when using two racks, to bake with the racks in positions 2 and 4 or positions 3 and 5.

Surface Cooking Guide - Suggested Heat Settings

TruConvec™ element (behind baffle)

Two TruGlide

racks

Oven light

One tilt-proof

rack

Concealed bake element

Broil element

Oven light

6 5 4 3 2 1

Conventional and Convection Cooking

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. This is perfectly normal. Convection cooking is a cooking technique which utilizes fan forced air to circulate heat throughout the entire oven creating the optimum cooking environment. Cooking with convection is intended when performing multi-rack baking and for baking heavier foods.

Conventional and Convection Cooking Tips

• As a general rule, to convert conventional recipes to convection

recipes, reduce the temperature by 25° F (-3.9° C) and the cooking time by approximately 10 to 15%.

• Cooking times for standard baking and convection baking will be the

same. However, if using convection to cook a single item or smaller load, then it is possible to have 10-15% reduction in cooking time. (Remember convection cooking is designed for multi-rack baking or cooking large loads.)

• If cooking items which require longer than 45 minutes, then it

is possible to see a 10-15% reduction in cooking time. This is especially true for large items cooked in the convection roast function.

• A major benefit of convection cooking is the ability to prepare foods

in quantity. The uniform air circulation makes this possible. Foods that can be prepared on two of three racks at the same time include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience foods.

• For three-rack baking, use any combination of rack positions 2, 3, 4,

and 5. For two-rack baking, use rack positions 2 and 4 or positions 3 and 5. Remember that the racks are numbered from bottom to top.

See “Oven Features” illustration.

• Items cooked in a convection function can be easily over baked. This

being the case, it is usually a good idea to pull items out of the oven just before they seem to be done. Items will continue to cook right after they are set out of the oven.

Using the Oven

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.

For instance, the preheat mode for TruConvec™ is designed to be brought up to the set point temperature in a different manner than the preheat mode for conventional bake. This is because TruConvec™ is designed for multi-rack baking. So it is extremely critical that all rack positions have reached the desired cooking temperature. As a result, it is normal for oven to take slightly longer for the oven to preheat to 350°F in TruConvec™ mode when compared to the amount of time it takes to preheat the oven cavity to 350°F in conventional bake mode.

Also, 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.

OVEN FUNCTION

OVEN TEMPERA

URE

Operation

Using the Oven

Baking

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 function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional

manner. Conventional baking/ roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and casseroles.

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.

Conventional and Convection Cooking Tips (cont.)

• Some recipes, especially those that are homemade, may require adjustment and testing when converting from standard to convection modes. If unsure how to convert a recipe, begin by preparing the recipe in conventional bake. After achieving acceptable results, follow the convection guidelines listed for the similar food type. If the food is not prepared to your satisfaction during this first convection trial, adjust only one recipe variable at a time (cooking time, rack position, or temperature) and repeat the convection test. Continue adjusting one recipe variable at a time until satisfactory results are achieved.

Pan Placement Tips

• When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.

• When baking on more than one rack, it is recommended to use one of the convection modes and the 2nd and 4th positions or the 3rd and 5th positions for more even baking. When baking on three racks, use any combination of positions 2, 3, 4, and 5 for more consistent 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.

Single Rack Pan

Placement

Multiple Rack Pan

Placement

Operation

Using the Oven

two-element bake

convection bake

Baking Chart

Single Rack Time

Food Pan Size Position Temp

(min)

BREADS

Biscuits Cookie sheet 3 or 4 400˚ F (204.4˚ C) 8 - 10 Yeast loaf Loaf pan 3 or 4 375

˚ F (190.6˚ C)

30 - 35

Yeast rolls Cookie sheet 3 or 4 400

˚ F (204.4˚ C)

12 - 15

Nut bread Loaf pan 3 or 4 375

˚ F(190.6˚ C)

30 - 35

Cornbread 8" x 8" 3 or 4 400

˚ F (204.4˚ C)

20 - 25

Gingerbread 8" x 8" 3 or 4 350

˚ F (176.7˚ C)

35 - 40

Muffins Muffin tin 3 or 4 375

˚ F (190.6˚ C)

15 - 20

Corn muffins Muffin tin 3 or 4 375

˚ F (190.6˚ C)

15 - 20

CAKES

Angel food Tube pan 3 or 4 375

˚ F (190.6˚ C)

35 - 45

Bundt Tube pan 3 or 4 350

˚ F (176.7˚ C)

45 - 55

Cupcakes Muffin pan 3 or 4 350

˚ F (176.7˚ C)

16 - 20

Layer, sheet 13" x 9" 3 or 4 350

˚ F (176.7˚ C)

40 - 50

Layer, two 9" round 3 or 4 350

˚ F (176.7˚ C)

30 - 35

Pound Loaf pan 3 or 4 350

˚ F (176.7˚ C)

60 - 65

Brownies 13" x 9" 3 or 4 350

˚ F (176.7˚ C)

25 - 30

Choc. chip Cookie sheet 3 or 4 375

˚ F (190.6˚ C)

12 - 15

Sugar Cookie sheet 3 or 4 350

˚ F (176.7˚ C)

10 - 12

PASTRY

Cream puffs Cookie sheet 3 or 4 400

˚ F (204.4˚ C)

30 - 35

PIES

Crust, unfilled 9" round 3 or 4 425

˚ F (218.3˚ C)

10 - 12

Crust, filled 9" round 3 or 4 375

˚ F (190.6˚ C)

55 - 60

Lemon meringue 9" round 3 or 4 350

˚ F (176.7˚ C)

12 - 15

Pumpkin 9" round 3 or 4 350

˚ F (176.7˚ C)

40 - 45

Custard 6 - 4 oz cups 3 or 4 350

˚ F (176.7˚ C)

35 - 40

ENTREES

Egg rolls Cookie sheet 3 or 4 400

˚ F (204.4˚ C)

12 - 15

Fish sticks Cookie sheet 3 or 4 425

˚ F (218.3˚ C)

18 - 21

Lasagna, frz Cookie sheet 3 or 4 375

˚ F (190.6˚ C)

65 - 70

Pot pie Cookie sheet 3 or 4 400

˚ F (204.4˚ C)

35 - 40

Gr. peppers stuffed

13" x 9" 3 or 4 375

˚ F (190.6˚ C)

65 - 70

Quiche 9" round 3 or 4 400

˚ F (204.4˚ C)

25 - 30

Pizza, 12" Cookie sheet 3 or 4 400

˚ F (204.4˚ C)

15 - 20

Mac. & cheese, frz

Cookie sheet 3 or 4 375

˚ F (190.6˚ C)

60 - 65

VEGETABLES

Baked potatoes On rack 3 or 4 375

˚ F (190.6˚ C)

60 - 65

Spinach souffle 1 qt. casserole 3 or 4 350

˚ F (176.7˚ C)

45 - 50

Squash Cookie sheet 3 or 4 375

˚ F (190.6˚ C)

50 - 55

French fries Cookie sheet 3 or 4 425

˚ F (218.3˚ C)

15 - 20

Note: The above information is given as a guide only.

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.

Baking Tips

• Make sure the oven racks are in the desired positions before turning

the oven on.

•

DO NOT open the oven door frequently during baking. If you must

open the door, the best time is during the last quarter of the baking time.

• Bake to shortest time suggested and check for doneness before

adding more time. For baked goods, a stainless steel knife placed in the center of the product should come 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 tincoated pans heat unevenly and will not give uniform baking results.

TruConvec™

Operation

Baking

Solving Baking Problems

Baking problems can occur for many reasons. Check the chart below for the causes and remedies for the most common problems. It is important to remember that the temperature setting and cooking times you are accustomed to using with your previous oven may vary slightly from those required with this oven. If you find this to be true, it is necessary to adjust your recipes and cooking times accordingly.

Problems Cause Remedy

Cakes burned on the 1. Oven was too hot 1. Reduce temperature sides or not done

2. Wrong pan size 2. Use recom. pan size

in center

3. Too many pans 3. Reduce no. of pans

Cakes crack on top 1. Batter too thick 1. Follow recipe

Add liquid

2. Oven too hot 2. Reduce temperature

3. Wrong pan size 3. Use recom. pan size

Cakes are not level 1. Batter uneven 1. Distribute batter even

2. Oven or rack not level 2. Level oven or rack

3. Pan was warped 3. Use proper pan

Food too brown on 1. Oven door opened 1. Use door window to bottom too often check food

2. Dark pans being used 2. Use shiny pans

Incorrect rack position3.Use recom. rack position

4. Wrong bake setting 4. Adjust to conventional or convection setting as needed

5. Pan too large 5. Use proper pan

Food too brown on 1. Rack position too high 1. Use recom. rack position top

2. Oven not preheated 2. Allow oven to preheat

3. Sides of pan too high 3. Use proper pans

Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool

between batches

Pies burned around 1. Oven too hot 1. Reduce temperature edges

2. Too many pans used 2. Reduce no. of pans

3. Oven not preheated 3. Allow oven to preheat

Pies too light on top 1. Oven not hot enough 1. Increase temperature

2. Too many pans used 2. Reduce no. of pans

Oven not preheated

Allow oven to preheat

Common Baking Problems/Remedies

Note: The above information is given as a guide only.

Single Rack Time

Food Pan Size Position Temp

(min)

BREADS

Biscuits Cookie sheet 2 & 4

375

˚ F (190.6˚ C) 7 - 9

Yeast loaf Loaf pan 2 & 4

350

˚ F (176.7˚ C) 20 - 25

Yeast rolls Cookie sheet 2 & 4

375

˚ F (190.6˚ C) 11 - 13

Nut bread Loaf pan 2 & 4

350

˚ F (176.7˚ C) 20 - 25

Cornbread 8" x 8" 2 & 4

375

˚ F (190.6˚ C) 15 - 20

Gingerbread 8" x 8" 2 & 4

325

˚ F (162.8˚ C) 30 - 35

Muffins Muffin tin 2 & 4

350

˚ F (176.7˚ C) 12 - 15

Corn muffins Muffin tin 2 & 4

350

˚ F (176.7˚ C) 0 - 12

CAKES

Angel food Tube pan 3 or 4 325

˚ F (162.8˚ C)

30 - 35

Bundt Tube pan 3 or 4 325

˚ F (162.8˚ C)

35 - 40

Cupcakes Muffin pan 2 & 4 325

˚ F (162.8˚ C)

15 - 17

Layer, sheet 13" x 9" 2 & 4 325

˚ F (162.8˚ C)

30 - 32

Layer, two 9" round 2 & 4 325

˚ F (162.8˚ C)

25 - 30

Pound Loaf pan 2 & 4 325

˚ F (162.8˚ C)

5 - 50

Brownies 13" x 9" 2 & 4 325

˚ F (162.8˚ C)

20 -25

Choc. chip Cookie sheet 2,3,& 4 350

˚ F (176.7˚ C)

7 -10

Sugar Cookie sheet 2,3,& 4 325

˚ F (162.8˚ C)

9-10

PASTRY

Cream puffs Cookie sheet 2 & 4 375

˚ F (190.6˚ C)

4 - 27

PIES

Crust, unfilled 9" round 2 & 4 400

˚ F (204.4˚ C)

7 - 9

Crust, filled 9" round 2 & 4 350

˚ F (176.7˚ C)

50 - 55

Lemon meringue 9" round 2 & 4 325

˚ F (162.8˚ C)

4 - 5

Pumpkin 9" round 2 & 4 325

˚ F (162.8˚ C)

35 - 45

Custard 6 - 4 oz cups 2 & 4 325

˚ F (162.8˚ C)

30 - 35

ENTREES

Egg rolls Cookie sheet 2 & 4 375

˚ F (190.6˚ C)

8 - 10

Fish sticks Cookie sheet 2 & 4 400

˚ F (204.4˚ C)

13 -16

Lasagna, frz Cookie sheet 2 & 4 350

˚ F (176.7˚ C)

60 - 65

Pot pie Cookie sheet 2 & 4 375

˚ F (190.6˚ C)

10 - 12

Gr. peppers stuffed

13" x 9" 2 & 4 350

˚ F (176.7˚ C)

45 - 50

Quiche 9" round 2 & 4 375

˚ F (190.6˚ C)

20 - 25

Pizza, 12" Cookie sheet 2 & 4 375

˚ F (190.6˚ C)

10 - 12

Mac. & cheese, frz

Cookie sheet 3 or 4 350

˚ F (176.7˚ C)

45 - 50

VEGETABLES

Baked potatoes On rack 3 or 4 350

˚ F (176.7˚ C)

45 - 50

Spinach souffle 1 qt. casserole 3 or 4 325

˚ F (162.8˚ C)

35 - 40

Squash Cookie sheet 3 or 4 350

˚ F (176.7˚ C)

40 - 45

French fries Cookie sheet 3 or 4 400

˚ F (204.4˚ C)

10 - 15

Convection Baking Chart

Operation

Baking

Roasting Tips (cont.)

• When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry insert the thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of the probe should not touch bone, fat, or gristle to ensure an accurate reading. Check the meat temperature halfway through the recommended roasting time. After reading the thermometer once, insert it

⁄2 inch (1.3 cm) further into the meat, then take a second reading. If the second temperature registers below the first, continue cooking the meat.

• Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in the conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven when the thermometer registers 5° F (-15° C) to 10° F (-12° C) lower than the desired doneness. The meat will continue to cook after removal from the oven. Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier.

Roasting

CONV ROAST* (Convection Roast)

The convection element runs in conjuction 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.

*Note: This function uses a high-speed convection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal.

Note: You can also roast foods using bake settings. See the “Baking” section for additional information.

Roasting Tips

ALWAYS use the broiler pan and grid supplied with each oven. The

hot air must be allowed to circulate around the item being roasted. DO NOT cover what is being roasted. Convection roasting seals in juices quickly for a moist, tender product. Poultry will have a light, crispy skin and meats will be browned, not dry or burned. Cook meats and poultry directly from the refrigerator. There is no need for meat or poultry to stand at room temperature.

• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25° F (-3.9° C) and the cooking time by approximately 10 to 15%.

• ALWAYS roast meats fat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. DO NOT add water to the pan as this will cause a steamed effect. Roasting is a dry heat process.

• Poultry should be placed breast side up on a rack in a shallow pan. Brush poultry with melted butter, margarine, or oil before and during roasting.

• For convection roasting, DO NOT use pans with tall sides as this will interfere with the circulation of heated air over the food.

• If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting.

Operation

Roasting

convection roast

Convection Roasting Chart

Time

Internal

Food Weight Temp (min/lb) Temp

BEEF

Rib roast

Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C) Medium 4 - 6 lbs 325˚ F (162.8˚ C) 24 155˚ F (68.3˚ C) Well done 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76.7˚ C)

Rump roast

Medium 4 - 6 lbs 325˚ F (162.8˚ C) 20 155˚ F (68.3˚ C) Well done 4 - 6 lbs 325˚ F (162.8˚ C) 24 170˚ F (76.7˚ C)

Tip roast

Medium 3 - 4 lbs 325˚ F (162.8˚ C) 30 155˚ F (68.3˚ C) Well done 3 - 4 lbs 325˚ F (162.8˚ C) 35 170˚ F (76.7˚ C)

LAMB

Lamb leg 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)

PORK

Pork loin 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C) Pork chops 1 -1 1/4 lbs 325˚ F (162.8˚ C) 45 - 50 N/A

1" thick

total time

Ham, fully 5 lbs 325˚ F (162.8˚ C) 15 130˚ F (54.4˚ C) cooked

POULTRY

Chicken, whole 3-4 lbs 350 (176.7 C) 25 180˚ F (82.2˚ C) Turkey, 12 - 16 lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C)

unstuffed Turkey 20 - 24 lbs 325˚ F (162.8˚ C) 11 180˚ F (82.2˚ C) Turkey, stuffed 12 - 16 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C) Turkey, stuffed 20 - 24 lbs 325˚ F (162.8˚ C) 9 - 10 180˚ F (82.2˚ C) Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C) 20 180˚ F (82.2˚ C)

Note: The above information is given as a guide only.

Conventional Roasting Chart

(when using the Bake or Convection Bake setting)

Note: The above information is given as a guide only.

Time

Internal

Food Weight Temp (min/lb) Temp

BEEF

Rib roast

Rare 4 - 6 lbs 325˚ F (162.8˚ C) 25 140˚ F (60.0˚ C) Medium 4 - 6 lbs 325˚ F (162.8˚ C) 30 155˚ F (68.3˚ C) Well done 4 - 6 lbs 325˚ F (162.8˚ C) 40 170˚ F (76.7˚ C)

Rump roast

Medium 4 - 6 lbs 325˚ F (162.8˚ C) 25 155˚ F (68.3˚ C) Well done 4 - 6 lbs 325˚ F (162.8˚ C) 30 170˚ F (76.7˚ C)

Tip roast

Medium 3 - 4 lbs 325˚ F (162.8˚ C) 35 155˚ F (68.3˚ C) Well done 3 - 4 lbs 325˚ F (162.8˚ C) 40 170˚ F (76.7˚ C)

LAMB

Lamb leg 3 - 5 lbs 325˚ F (162.8˚ C) 30 180˚ F (82.2˚ C)

PORK

Pork loin 3 - 5 lbs 325˚ F (162.8˚ C) 35 180˚ F (82.2˚ C) Pork chops 1 -1 1/4 lbs 350˚ F (176.7˚ C) 55 - 60 N/A

1" thick

total time

Ham, fully 5 lbs 325˚ F (162.8˚ C) 18 130˚ F (54.4˚ C) cooked

POULTRY

Chicken, whole 3 - 4 lbs 375˚ F (190.6˚ C) 30 180˚ F (82.2˚ C) Turkey, 12 - 16 lbs 325˚ F (162.8˚ C) 16 - 20 180˚ F (82.2˚ C)

unstuffed Turkey 20 - 24 lbs 325˚ F (162.8˚ C) 16 - 20 180˚ F (82.2˚ C) Turkey, stuffed 12 - 16 lbs 325˚ F (162.8˚ C) 17 - 21 180˚ F (82.2˚ C) Turkey, stuffed 20 - 24 lbs 325˚ F (162.8˚ C) 17 - 21 180˚ F (82.2˚ C) Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C) 20 180˚ F (82.2˚ C)

Operation

Roasting

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.

Broiling Instructions

Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks, chops, and patties. Broiling speed is determined by the distance between the food and the broil element. Choose the rack position based on desired results.

Conventional broiling (LOW, MED or HI BROIL) is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat pieces of meat.

Convection broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats produces better results, especially for thick cuts. The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage.

1. Arrange the oven rack in the desired position before turning

broiler on.

2. Center the food on cold broiler pan and grid supplied with your

oven. Place broiler pan in oven.

3. Set the oven function selector to desired broiling function and the

temperature control knob to “Broil”.

4. Close the door. There is not a detent to hold the door in the open

broil stop position. With open door broiling the broil element does not cycle on and off. With closed door broiling the broil element might cycle on and off if an extended broiling time is required. A built-in smoke "eliminator" in the top of the oven helps reduce smoke and odors.

Broiling

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.

*Note: This function uses a high-speed convection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal.

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.

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.

Operation

Broiling

convection broil

high broil

medium broil

low broil

Broiling Chart

Type and Time Cut of Meat Weight Setting Rack (min)

BEEF

Sirloin, 1"

Rare 12 oz Conventional Broil 5 7 Medium 12 oz Conventional Broil 5 9 Well done 12 oz Conventional Broil 5 11

T-Bone, 3/4"

Rare 10 oz Conventional Broil 5 5 Medium 10 oz Conventional Broil 5 7 Well done 10 oz Conventional Broil 5 9

Hamburger, 1/2"

Rare 1/4 lb. Convection Broil 5 4 Medium 1/4 lb. Convection Broil 5 7 Well done 1/4 lb. Convection Broil 5 9

CHICKEN

Bnls breast 1 lb. Convection Broil 4 18 Bone-in breast 2 - 2 1/2 lb. Conventional Broil 4 20 Chicken pieces 2 - 2 1/2 lb. Convection Broil 4 18 (min/lb)

HAM

Ham slice, 1" 1 lb. Conventional Broil 4 22

LAMB

Rib chops, 1" 12 oz. Convection Broil 5 7 Shoulder 1 lb. Convection Broil 5 6

PORK

Loin chops, 3/4" 1 lb. Convection Broil 4 14 Bacon Conventional Broil 4 6

FISH

Salmon steak 1 lb. Convection Broil 5 7 Fillets 1 lb. Convection Broil 5 6

Note: The above information is given as a guide only.

Broiling Tips

• ALWAYS use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the cooking surface to help prevent splatter, smoke, and fire.

• To keep meat from curling, slit fatty edge.

• Brush chicken and fish with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.

• Broil on first side for slightly more than half the recommended time, season, and turn. Season second side just before removing.

•

ALWAYS pull rack out to stop position before turning or

removing food.

• Use tongs or a spatula to turn meats. NEVER pierce meat with a fork, as this allows the juices to escape.

• Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated oven after broiling. While pan is hot, place damp paper towel over grid. Drizzle with liquid dishwashing detergent and pour water over grid. This will make cleaning of the pan easier, or the broiler pan can be lined with aluminum foil to make cleaning easier. Be sure the foil extends up the side of the pan. Although it is not recommended, the grid can also be covered with foil. Be sure to slit openings to conform with the openings in the grid so melted fat can drain through to prevent spattering, smoking, or the possibility of grease fire.

Operation

Broiling

Operation

Broiling

Cooking Substitutes Charts

In many cases, a recipe requires an ingredient which is not readily available or calls for a unit of measure that is not easily recognized. The following charts have been provided as useful guides in these situations.

Ingredient Substitutes

Recipe calls for: Substitute with:

1 tbsp. cornstarch 2 tbsp. flour (thickening)

1 whole egg

2 egg yolks plus 1 tbsp. water

1 c. whole milk

1 c. skim milk plus 2 tbsp. margarine or 1/2 c. evaporated milk plus 1/2 c. water

1 oz. unsweetened chocolate

3 tbsp. cocoa powder plus 1 tbsp. margarine

1 tbsp. baking powder

1/2 tsp. cream of tartar plus 1/4 tsp. baking soda

1/2 c. butter

7 tbsp. margarine or shortening

1 c. dairy sour cream

1 tbsp. lemon juice plus 1 c. evaporated milk

Can Size Contents Can Size Contents

8 oz. 1 c.

No. 303

2 c.

Picnic

1-3/4 c.

No. 2

2-1/2 c.

No. 300

1-3/4 c.

No. 3

4 c.

No. 1 tall

2 c.

No. 10

12 c.

Measure Equivalent Metric*

1 tbsp. 3 tsp 15 mL

2 tbsp. 1 oz 30 mL

1 jig.

1-1/2 oz 45 mL

1/4 c.

4 tbsp. 60 mL

1/3 c.

5 tbsp. plus 1 tsp. 80 mL

1/2 c.

8 tbsp. 125 mL

1 c.

16 tbsp. 250 mL

1 pt. 2 c. 30 g 1 lb. 16 oz 454 g

2.21 lb. 35.3 oz 1 kg

Note: Rounded for easier measuring.

Canned Food Sizes

Kitchen Equivalent and Metrics

Convection Dehydrate/Defrost

Convection Dehydrate

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”.

To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.

DO NOT turn the temperature control on during defrosting. Turning the convection fan on will accelerate the natural defrosting of the food without the heat.

Operation

FIRE HAZARD

You must carefully check the food during the dehydration process to ensure that it does not catch fire.

Operation

CAUTION

WARNING

NOTICE

Cleaning Problems on Glass Ceramic Top

Problem

Cause To Prevent To Remove

Brown streaks and specks

Cleaning with sponge or cloth containing soilladen detergent water.

Use cleaning cream with clean damp paper towel.

Use a light application of cleaning cream with a clean damp paper towel.

Blackened burned on spots

Spatters or spillovers onto a hot cooking area or accidental melting of a plastic film, such as a bread bag.

Wipe all spillovers as soon as it is safe and DO NOT put plastic items on a warm cooking area.

Clean area with cleaning cream and a damp paper towel, non-abrasive nylon pad or scouring brush. If burn-on is not removed, cool cooktop, and carefully scrape area with a singleedged razor blade held at a 30° angle.

Fine brown/gray lines or fine scratches or abrasions which have collected soil

Coarse particles (salt, sugar) can get caught on the bottom of cookware and become embedded into top.

Using abrasive cleaning materials.

Scratches from rough ceramic glass, or ceramic coated cookware.

Wipe the bottom of cookware before cooking. Clean top daily with cleaning cream. DO NOT use ceramic or ceramic coated cookware.

Fine scratches are not removable but can be minimized by daily use of cleaning cream.

Smearing or streaking

Use of too much cleaning cream or use of a soiled dishcloth.

Use a small amount of cream. Rinse throughly before drying. Use only paper towels or nylon scrub pad or brush.

Dampen paper towel with a mixture of vinegar and water and wipe surface. Wipe area with damp paper towel or lint free cloth.

Cleaning and Maintenance

Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. Your range must be kept clean and maintained properly. Make sure all controls are in the “OFF” position.

Glass Ceramic Top

Cleaning of glass ceramic tops is different from cleaning a standard porcelain finish. To maintain and protect the surface of your new glass ceramic top, follow these basic steps:

For normal, light soil:

1. Rub a few drops of a glass ceramic cream to the cool soiled area

using a damp paper towel.

2. Wipe until all soil and cream are removed. Frequent cleaning

leaves a protective coating which is essential in preventing scratches and abrasions.

For heavy, burned soil:

1. Rub a few drops of glass ceramic cleaning cream to the cool soiled

area using a damp paper towel.

2. Carefully scrape remaining soil with a single-edged razor blade.

Hold the blade at a 30° angle against the ceramic surface.

3. If any soil remains, repeat the steps listed above. For additional

protection, after all soil has been removed, polish the entire surface with the cleaning cream.

4. Buff with a dry paper towel. As the cleaning cream cleans, it leaves

a protective coating on the glass surface. This coating helps to prevent build-up of mineral deposits (water spots) and will make future cleaning easier.

Note: Dishwashing detergents remove this protective coating and therefore make the glass ceramic top more susceptible to staining.

Product Care

Cleaning and Maintenance

Cooktop Surfaces

Several different finishes have been used in your cooktop. Cleaning instructions for each surface are given below. NEVER USE AMMONIA, STEEL WOOL PADS OR ANY ABRASIVE CLOTHS AND MATERIALS SUCH AS CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR COOKTOP.

Oven Surfaces

Several different finishes have been used in your electric oven. Cleaning instructions for each surface are given below. The oven features a self-clean cycle for the oven interior.

See the “Self-Clean Cycle” section for complete

instructions.

NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.

Control Knobs

MAKE SURE ALL CONTROL KNOBS POINT TO THE “OFF” POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and warm water. Dry completely and replace by pushing firmly onto stem.

Stainless Steel Parts

All stainless steel body parts should be wiped regularly with hot soapy water at the end of each cooling period and with a liquid cleaner designed for that material when soapy water will not do the job. DO NOT use steel wool, abrasive cloths, cleansers, or powders. If necessary, scrape stainless steel to remove encrusted materials, soak the area with hot towels to loosen the material, then use a wooden or nylon spatula or scraper. DO NOT use a metal knife, spatula, or any other metal tool to scrape stainless steel. DO NOT permit citrus or tomato juice to remain on stainless steel surface, as citric acid will permanently discolor stainless steel. Wipe up any spills immediately.

Control Panel

DO NOT use any cleaners containing ammonia, abrasives or stainless

steel cleaners on any surface that contains graphics. These products could remove the graphics from the control panel. Apply hot, soapy water to a soft clean cloth. DO NOT spray liquids directly onto the control panel.

Cleaning and Maintenance

Product Care

Problem

Cause To Prevent To Remove

Metal markings silver/gray marks

Sliding or scraping metal cookware on glass top.

DO NOT slide metal objects across top.

Remove metal marks before the glass top is used again. Apply cleaning cream with a damp paper towel and scrub with a nylon scrub pad or brush. Rinse thoroughly and dry.

Hard water spots

Condensation from cooking may cause minerals found in water and acids to drip on glass top and cause gray deposits (the spots are often so thin they appear to be in the glass top).

Make sure the bottom of cookware is dry before cooking.

Daily use of cleaning cream will help keep top free from hard water mineral deposits and food discoloration.

Mix cleaning creame with water and apply a thick paste to stained area. Scrub vigorously. If stain is not removed, reapply cleaner and repeat process. Also try cleaning procedure for smearing and streaking.

Pitting or flaking

Boil over of sugar syrup on glass top. This can cause pitting if not removed immediately.

Watch sugar and syrups carefully to avoid boilovers.

Turn element to LO; using several paper towels to wipe the spill immediately. Let glass top cool and carefully scrape off remainder of burnoff with a singleedged razor held at a 30° angle.

Product Care

Cleaning Problems on Glass Ceramic Top (cont.)

Cleaning and Maintenance

This oven features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn off soil and deposits. An integral smoke eliminator helps reduce odors associated with the soil burn-off. A powder ash residue is left in the bottom of the oven after completion of the self-clean cycle. The door latch is automatically activated after selecting the self-clean setting. The latch ensures that the door cannot be opened while the oven interior is at clean temperatures.

Before starting the Self-Clean cycle:

1. Remove the oven racks, and any other items/utensils from the oven. The

high heat generated during the cleaning cycle can discolor, warp, and damage these items. DO NOT use foil or liners in the oven. During the self-clean cycle foil can burn or melt and damage the oven surface.

2. Wipe off any large spills from the oven bottom and sides. NEVER use

oven cleaners inside a self-cleaning oven or on raised portions of the door.

3. Some areas of the oven must be cleaned by hand before the cycle

begins. Soils in these areas will be baked on and very difficult to clean if not removed first. Clean the door up to the gasket, the door frame, and up to 2 inches inside the frame with detergent and hot water. Rinse thoroughly and dry.

DO NOT touch the exterior portions of the oven after self-cleaning cycle has begun, since some parts become extremely hot to the touch! During the first few times the self-cleaning feature is used, there may be some odor and smoking from the curing of the binder in the high-density insulation used in the oven. When the insulation is thoroughly cured, this odor will disappear. During subsequent selfcleaning cycles, you may sense an odor characteristic of high temperatures. Keep the kitchen well-vented during the self-cleaning cycle.

Self-Clean Cycle

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.

Cleaning and Maintenance

Broiler Pan and Grid

Clean with detergent and hot water. For stubborn spots, use a soap-filled steel wool pad.

Oven Racks

Clean with detergent and hot water. Stubborn spots can be scoured with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS OR RACK SUPPORT USING THE SELF-CLEAN CYCLE. They could sustain damage due to the extreme heat of the self-clean cycle.

Power Failure

No attempt should be made to operate the appliance during a power failure. Make sure the oven control is in the “OFF” position.

Momentary power failure can occur unnoticed. The range is affected only when the power is interrupted. When it comes back on, the range will function properly without any adjustments. A “brown-out” may or may not affect range operation, depending on how severe the power loss is. If the range is in the self-clean cycle when the power failure occurs, wait until power is restored and allow door to unlock automatically. Turn all controls off and restart self-clean cycle again, according to instructions.

Product Care

WARNING

CAUTION

ELECTRICAL SHOCK HAZARD

Disconnect the electric power at the main fuse or circuit breaker before replacing bulb.

Replacing Oven Lights

To avoid risk of personal injury, DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth.

1. Unsnap glass light cover using a screwdriver in the access groove.

2. Firmly grasp light bulb and pull out.

3. Replace with halogen bulb using volt and wattage requirements listed on glass cover.

4. Replace the light cover by snapping glass cover onto metal box.

5. Reconnect power at the main fuse or circuit breaker.

access

groove

light bulb

glass light

cover

To start the Self-Clean cycle:

1. Close the door completely.

2. Turn the oven selector knob clockwise to the “SELF CLEAN” mode.

3. Turn the temperature control knob past the clean setting until the knob stops. At this time, the clean indicator light will come on. Within 30 seconds the automatic door latch engages and the oven indicator light comes on. The oven indicator light will remain on until the oven reaches the self-clean temperature and will then cycle on and off during the self-clean cycle. When the oven reaches the elevated temperature needed for self-clean, the door lock indicator light comes on.

4. The door lock indicator light will remain on until the self-clean is completed or interrupted and the oven temperature drops to a safe temperature. A complete cycle is approximately 3-1/2 hours with an additional 30 minutes needed for the oven to cool down enough for the door latch to disengage.

Note: A fan noise will be heard during the self-clean cycle and will continue to run for the 3-1/2 hour duration of the self-clean cycle.

5. When the cycle is completed, turn both the oven selector and temperature control knob to the “OFF” position. When the oven has completely cooled, open door and remove any ash from the oven surfaces with a damp cloth.

To stop the Self-Clean cycle:

To cancel or interrupt the self-cleaning cycle, turn both the temperature control knob and the oven function selector knob to “OFF”. When the oven temperature drops to a safe temperature, the automatic door latch will release and the oven door can be opened. When the oven has completely cooled, remove any ash from the oven surfaces with a damp sponge or cloth.

Product Care

Self-Clean Cycle

Product Care

WARNING

CAUTION

Door Replacement and Adjustment

H O T

R E A R

F R O N T

H O T

R E A R

F R O

N T

H O T

R E

A R

F R O N T

H O T

R E A R

F R

O N T

H O T

R E A R

F R O

N T

H O T

R E A R

R O N T

H O T

R E

A R

F R O N T

H O T

R E A R

F R

O N T

Reinstall door to range.

Open door completely.

Reinstall hinge trim.

Remove pins from hole in hinges.

H O T

E A R

R O N T

H O

R E A R

F R O N T

If the door needs to be adjusted, loosen hinge

trim screws (see step 2). Adjust the screws

located between the door and kickplate

using a 5/32” hex head allen wrench. After

adjustment, tighten hinge trim screws.

Close door.

Door Removal

H O T

R E A R

F R O

N T

H O T

R E A R

F R O

N T

H O T

R E A R

F R O N T

H O T

R E A R

F R O N T

H O

R E A R

R O N T

H O

R E A R

F R O N T

H O T

R E A R

F R O N T

H O T

R E

A R

F R O N

Open door completely.

Place pin in pin hole.

Remove hinge trim screws

and hinge trim.

Close until pins stop door.

Lift door up and out.

TO PREVENT PERSONAL INJURY

Before removing the doors, make sure the pins are properly installed in the hinges. Failure to do so can result in personal injury to hands and/or fingers.

Product Care

WARNING

Service Information

If service is required, call your dealer or authorized service agency. The name of the authorized service agency can be obtained from the dealer or distributor in your area.

Have the following information readily available.

• Model number

• Serial number

• Date purchased

• Name of dealer from whom purchased

Clearly describe the problem that you are having. If you are unable to obtain the name of an authorized service agency, or if you continue to have service problems, contact Viking Range Corporation at 1-888-VIKING1 (845-4641), or write to:

VIKING RANGE CORPORATION

PREFERRED SERVICE

1803 Hwy 82W

Greenwood, Mississippi 38930 USA

Record the information indicated below. You will need it if service is ever required. The model and serial number can be found by either tilting range back or using a mirror to look underneath on the front edge of the bottom base. A duplicate label is located on the back side of the range.

Model no. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Serial no. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Date of purchase _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Date installed _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Dealer’s name _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Address _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

If service requires installation of parts, use only authorized parts to insure protection under the warranty.

Keep this manual for future reference.

Troubleshooting

Problem

Possible Cause and/or Remedy

Range will not function.

Range is not connected to electrical power: Have electrician check power circuit breaker, wiring, and fuses.

Oven does not operate in self-clean.

Door is not shut tight enough for automatic door latch to lock.

Oven is not clean after selfclean cycle.

Temperature control knob not rotated all the way past clean until it stops.

Broil does not work.

Temperature control knob is rotated too far past broil position.

Door will not open.

Oven is still in self-clean mode. If oven is hot, door latch will release when safe temperature is reached.

Oven light will not work.

Light bulb is burned out.

Range is not connected to power.

Product Care

Number of Flashes Cause Remedy

2 Error in knob input Contact Service

3 Error in flash summary check Contact Service

4 Error in program Contact Service

5 Error in communication Contact Service

6 Error on filter board Contact Service

7 Error in supply voltage Contact Service

8 Error in component or

communication

Contact Service

9 Error in Temperature Sensing Contact Service

Material Compatibility Detector

If the pan’s material or its dimensions are not suitable, the pan indicator will flash and the unit will not cycle on.

Small Object Detector

The induction range will not recognize any object or utensil smaller than 2 inches in diameter. For best results, use pans that are between 5” (13 cm) and 12” (31 cm) in diameter.

INDUCTION RANGE WARRANTY THREE YEAR FULL WARRANTY

Freestanding Electric Induction ranges and all of their component parts, except as detailed below*†, are warranted to be free from defective materials or workmanship in normal residential use for a period of three (3) years from the date of original retail purchase or closing date for new construction, whichever period is longer. Viking Range Corporation, warrantor, agrees to repair or replace, at its option, any part which fails or is found to be defective during the warranty period.

*FULL NINETY (90) DAY COSMETIC WARRANTY: Product is warranted to be free from

cosmetic

defects in materials or workmanship (such as scratches on stainless steel, paint/porcelain blemishes, etc.) for a period of ninety (90) days from the date of original retail purchase or closing date for new construction, whichever period is longer. Any defects must be reported to the selling dealer within ninety (90) days from date of original retail purchase. Viking Range Corporation uses high quality processes and materials available to produce all color finishes. However, slight color variation may be noticed because of the inherent differences in painted parts and porcelain parts as well as differences in kitchen lighting, product locations, and other factors. Therefore, this warranty does not apply to color variation attributable to such factors.

†FULL NINETY (90) DAY WARRANTY IN "RESIDENTIAL PLUS" APPLICATIONS: This full

warranty applies to applications where use of the product extends beyond normal residential use, but the warranty period for products used in such applications is ninety (90) days. Examples of applications covered by this warranty are bed and breakfasts, fire stations, private clubs, churches, yachts, etc. Under this "Residential Plus" warranty, the product, its components and accessories are warranted to be free from defective material or workmanship for a period of ninety (90) days from the date of original retail purchase. This warranty excludes use of the product in all commercial locations such as restaurants, food service locations and institutional food service locations.

FIVE YEAR LIMITED WARRANTY ON BURNERS

Any surface burner, griddle burner, grill burner, or oven burner which fails due to defective materials or workmanship (excluding cosmetic failures) in normal household use during the fourth through fifth year from the date of original retail purchase will be repaired or replaced, free of charge for the part itself, with the owner paying all other costs, including labor. This does not include ignition systems, burner bases, etc.

TEN YEAR LIMITED WARRANTY ON PORCELAIN

Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or workmanship in normal household use during the fourth through the tenth year from the date of original retail purchase will be repaired or replaced, free of charge for the part itself, with the owner paying all other costs, including labor.

TERMS AND CONDITIONS

This warranty extends to the original purchaser of the product warranted hereunder and to each transferee owner of the product during the term of the warranty and applies to products purchased and located in the United States and Canada. Products must be purchased in the country where service is requested. If the product or one of its component parts contains a defect or malfunction during the full warranty period after a reasonable number of attempts by the warrantor to remedy the defect or malfunction, the owner is entitled to either a refund or replacement of the product or its component part or parts. Replacement of a component part includes its free installation, except as specified under the limited warranty. Under the terms of this warranty, service must be performed by a factory authorized Viking Range Corporation service agent or representative. Service will be provided during normal business hours, and labor performed at overtime or premium rates shall not be covered by this warranty. Owner shall be responsible for proper installation, providing reasonable and necessary maintenance, providing proof of purchase upon request, and making the appliance reasonably accessible for service. The return of the Owner Registration Card is not a condition of warranty coverage. You should, however, return the Owner Registration Card so that Viking Range Corporation can contact you should any question of safety arise which could affect you.

This warranty gives you specific legal rights, and you may also have other rights which may vary from jurisdiction to jurisdiction.

WHAT IS NOT COVERED BY THIS WARRANTY: This warranty shall not apply to damage resulting from abuse, failure to provide reasonable and necessary maintenance, accident, delivery, negligence, natural disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper installation, improper operation, or repair or service of the product by anyone other than an authorized Viking Range Corporation service agency or representative. This warranty does not apply to commercial usage.

Warranty

Warranty (cont.)

LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY OWNER’S SOLE AND EXCLUSIVE REMEDY FOR A CLAIM OF ANY KIND WITH RESPECT TO THIS PRODUCT SHALL BE THE REMEDIES SET FORTH ABOVE.VIKING IS NOT RESPONSIBLE FOR CONSEQUENTIAL OR INCIDENTAL DAMAGE, INCLUDING BUT NOT LIMITED TO FOOD OR MEDICINE LOSS, DUE TO PRODUCT FAILURE, WHETHER ARISING OUT OF BREACH OF WARRANTY, BREACH OF CONTRACT OR OTHERWISE. Some jurisdictions do not allow the exclusion or

limitation of incidental or consequential damages, so the above limitation or exclusions may not apply to you. ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE

APPLICABLE TO THIS PRODUCT ARE LIMITED IN DURATION TO THE PERIOD OF COVERAGE OF THE APPLICABLE EXPRESS WRITTEN LIMITED WARRANTIES SET FORTH ABOVE. Some states do not

allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.

WARRANTY SERVICE

To obtain warranty service, contact an authorized Viking Range Corporation service agent, or Viking Range Corporation, 111 Front Street, Greenwood, Mississippi 38930, (888) 845-4641. Provide model and serial number and date of original purchase or closing date for a new construction. For the name of your nearest authorized Viking Range Corporation service agency, call Viking Range Corporation. IMPORTANT: Retain proof of original purchase to establish warranty period.

Specifications subject to change without notice.

Viking 30 W User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual