Viking CVER53014BRE, CVER53014BPG, CVER53014BFW, CVER53014BKA, CVER53014BBF INSTALLATION INSTRUCTIONS AND OPERATION MANUAL

Use & Care

MANUAL

5 SERIES

Freestanding 30” W. Electric & 30” W. Induction Ranges

VER5301, CVER5301

VIR5301, CVIR5301

Congratulations

Congratulations and welcome an elite world of 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 range is designed to o er 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 1-888-845-4641.

We appreciate your choice of our 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 products, visit us online at www.vikingrange.com

Table of Contents

Getting Started
Warnings and Important Safety Instructions _____________________________________________________________ 3
Before Using Range _________________________________________________________________________________ 7

Product Controls
Range Features _____________________________________________________________________________________ 8

Surface Operation
Cookware _________________________________________________________________________________________ 9
Elements / Indicator Lights __________________________________________________________________________ 10
Surface Cooking Tips _______________________________________________________________________________ 11
Surface Heat Settings _______________________________________________________________________________ 11
Common Noises While Cooking ______________________________________________________________________ 12

Oven Functions and Settings _________________________________________________________________________________ 12
Oven Features _____________________________________________________________________________________________ 13
Rack Positions _____________________________________________________________________________________________ 13

Using the Oven
Preheat __________________________________________________________________________________________ 13
BAKE (Two-Element Bake) ___________________________________________________________________________ 14
CONV BAKE (Convection Bake) _______________________________________________________________________ 16
TRU CONV (TruConvec™) ____________________________________________________________________________ 16
CONV ROAST (Convection Roast) _____________________________________________________________________ 19
CONV BROIL (Convection Broil) _______________________________________________________________________ 20
HI BROIL _________________________________________________________________________________________ 20
MED BROIL _______________________________________________________________________________________ 20
LOW BROIL _______________________________________________________________________________________ 20
Convection Dehydrate ______________________________________________________________________________ 22
Convection Defrost ________________________________________________________________________________ 22

Cleaning and Maintenance __________________________________________________________________________________ 22
Replacing Oven Lights ______________________________________________________________________________ 24
Self-Clean Cycle ____________________________________________________________________________________ 24
Door Removal _____________________________________________________________________________________ 25
Door Replacement _________________________________________________________________________________ 25
Troubleshooting ___________________________________________________________________________________ 26
Service Information _________________________________________________________________________________ 26
Warranty _________________________________________________________________________________________ 27

2

Warnings

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

DANGER

Hazards or unsafe practices which WILL result in death

or severe personal injury

WARNING

Hazards or unsafe practices which COULD result in

death or severe personal injury

CAUTION

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

To avoid risk of property damage, personal injury
or death; follow information in this manual exactly
to prevent a  re or explosion, DO NOT store or use
gasoline or other  ammable vapors and liquids in the
vicinity of this or any appliance.

WARNING

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  ashlight to verify proper installation.

• This range can tip.

• Injuries to persons can result.

• Install anti-tip device packed with range.

• See installation instructions.
Re-engage anti-tip devices if range is moved.

CAUTION

BURN HAZARD

To avoid risk of injury, DO NOT touch the glass top or
the oven door during use or immediately after use.
These surfaces can get hot.

CAUTION

This appliance is not to be used by persons (including children)
with reduced physical, sensory or mental capabilities, or lack
of experience and knowledge, unless they have been given
supervision or instruction concerning the use of the appliance
by a person responsible for their safety. Children should be
supervised to ensure that they do not play with the appliance.

CAUTION

Persons with a pacemaker or similar medical device should exercise
caution when standing near an induiction cooktop while it is in
use. Consult your doctor or the manufacturer of the pacemaker or
similar medical device for additional information about its e ects
with electromagnetic  elds from an induction cooktop.

WARNING

STATE OF CALIFORNIA PROP 65

The California Safe Drinking Water and Toxic Enforcement Act
requires the Governor of California to publish a list of substances
known to the state to cause cancer, birth defects or other
reporductive harm and requires busineses to warn customers of
potential exposure to such substances.
Self-clean ovens can cause low-level exposure to some of these
substances, including carbon monoxide, during the cleaning cycle.
Exposure can be minimized by venting with an open window or
using a ventilation fan or hood

3

Warnings

WARNING

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.

WARNING

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.

WARNING

BURN HAZARD

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

WARNING

This range features a self-cleaning cycle. During this cycle, the
oven reaches elevated temperatures in order to burn o 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  nishes. 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.

CAUTION

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

CAUTION

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

NOTICE

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.

CAUTION

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

CAUTION

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  rst 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 self-cleaning cycles, you may
sense an odor characteristic of high temperatures.

KEEP THE KITCHEN WELL-VENTED DURING THE SELF­CLEAN CYCLE.

WARNING

BURN HAZARD

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

WARNING

NEVER use this appliance as a space heater to heat or warm the
room. Doing so may result in carbon monoxide poisoning and
overheating of the oven. DO NOT use the oven as a storage area for
food or cooking utensils.

CAUTION

FALLING HAZARD

DO NOT store items of interest to children over the unit.
Children climbing to reach items could be seriously injured.

4

Warnings

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  ammable vapors and materials.

•If appliance is installed near a window, proper precautions should be taken to prevent curtains from blowing over burners.

• NEVER leave any items on the rangetop. The hot air from the vent may ignite  ammable 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  ammable. Avoid their use or storage near an appliance.

• Many plastics are vulnerable to heat. Keep plastics away from parts of the appliance that may become warm or hot. DO NOT leave plastic items
on the rangetop as they may melt or soften if left too close to the vent or a 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;  re hazard.

In Case of Fire

Turn o appliance and ventilating hood to avoid spreading the  ame. Extinguish  ame then turn on hood to remove smoke and odor.

• Cooking Surface: Smother  re or  ame in a pan with a lid or cookie sheet.

• NEVER pick up or move a  aming pan.

•Oven: Smother  re or  ame by closing the oven door.

DO NOT use water on grease  res. Use baking soda, a dry chemical or foam-type extinguisher to smother  re or  ame.

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.

•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 o 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  ammable materials accumulate in or near the appliance, hood or vent fan. Clean hood frequently to
prevent grease from accumulating on hood or  lter. When  aming foods under the hood turn the fan o .

• NEVER wear garments made of  ammable material or loose  tting or long-sleeved 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 o at the end of cooking.

•Use care when opening the oven door. Let hot air or steam escape before moving or replacing food.

• NEVER use aluminum foil to cover oven racks or oven bottom. This could result in risk of electric shock,  re, 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 “ aming” liquor or other spirits under an exhaust, TURN THE FAN OFF. The draft could cause the  ames to spread out of control.

5

Warnings

Utensil Safety

• Use pans with  at 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  lled with food may also be hazardous.

• Be sure utensil is large enough to properly contain food and avoid boilovers. Pan size is particularly important in deep fat frying. Be sure pan will
accommodate the volume of food that is to be added as well as the bubble action of fat.

• To minimize burns, ignition of  ammable 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, glass/ceramic, ceramic or glazed utensils are suitable for rangetop surface or oven usage without breaking due to
the sudden change in temperature. Follow manufacturer's instructions when using glass.

• This appliance has been tested for safe performance using conventional cookware. DO NOT use any devices or accessories that are not
speci cally 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.

Heating Elements and Glass Ceramic Cooking Surfaces

•Surface areas on or adjacent to the unit may be hot enough to cause burns.

•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  ammable material contact surface of unit or areas near unit, heating elements, or
interior surfaces of oven until they have had su cient 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 quali ed technician immediately.

Cleaning Safety

• Turn o 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 su cient 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,
 are-ups or  aming.

• 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.

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.

6

Warnings

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 o 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 di erent from that to which the receiver is connected.

NOTE: It is the user’s responsibility to correct any interfercence.

About Your Appliance

• For proper oven performance and operation, DO NOT block or obstruct any of the vents located on the island trim (air grille).

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

Before Using Your 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 with a damp soapy sponge being careful to not squeeze excess amounts water
into openings around control panel or rear trim. There may be some burn o and odors on  rst use of the appliance–this is normal.

Glass Rangetop

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

Oven

IMPORTANT! Before  rst 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 baking and broiling modes—up to eight cooking modes in all—to make even your most challenging baking projects a success

•Strong, wear-resistant glass ceramic surface for excellent cleanability

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

• A reversing fan which 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 o ering 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 pro led, concealed bake element for easier cleaning

7

Electric Range Features

2

1

3

Quick Cook Elements
Thermal-Convection

4 5 6 7

CLEAN OVEN

SURFACE

8

9

10

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

11

12

6. Right rear element control knob

7. Right front element control knob

13

14

8. Island trim (Air grille)

9. Dual element 9” 3,0500-watt/6” 1,400-watt element

10. One 6-1/2” 1,500-watt element

11. 800-watt “bridge” element between right front and right rear
elements

12. Two 7” 1,800-watt elements

13. Identi cation plate

14. Three heavy duty tilt-proof racks/Six rack positions

Induction Range Features

21 3 4 5 6 7

CLEAN OVEN

MagneQuick™ Elements

9

8

R

E
A

R

F

H

R

O

OT

N

R

T

E

A
R

F
R

O
N

T

10

11

SURFACE

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. Four 9” Magna Quick Induction Elements 2300W / 3700W

9. Island trim (Air grille)

10. Identi cation plate

11. Three heavy duty tilt-proof racks/Six rack positions

8

Surface Operation

Cooking Vessels

Each cook has his or her own preference for the particular cooking vessels that are most appropriate for the type of cooking being done.
Any and all cooking vessels are suitable for use on the electric range and it is not necessary to replace your present domestic vessels with
commercial cookware. This a matter of personal choice. As with any cookware, yours should be in good condition and free from excessive dents
on the bottom to provide maximum performance and convenience. For the induction range, cookware needs to be induction compatible and
completely magnetic on the bottom. Partial magnetic bottoms will not perform properly.

Note: When using big pots, it is recommended to use the front elements. There is more room in the front and potential cleanup of rear of
appliance due to staining or discoloration will be minimized.

Choosing the Correct Cookware

INCORRECT CORRECT

Cookware must be centered and fully contact the
surface of the cooking element.

Use  at-bottomed pans

Pans should meet or exceed the recommended
minimum size for the cooking element used.

Make sure pans sit completely on the cooktop surface
and not on the cooktop trim.

Cookware should be properly balanced. Pans with
heavy handles will tilt.

For induction ranges, cookware needs to be completely
magnetic on the bottom. Partial magnetic bottoms will
not perform properly.

9

Surface Operation

Electric Ranges

Single Front or Rear Element

Push in and turn the control knob counterclockwise to the desired setting. The element will cycle on and o to maintain
the desired heat setting. When  nished, turn all controls to “OFF.”

Front and Bridge Element

Push in and turn the right rear control knob clockwise to the desired setting. The rear element and the bridge element
will cycle on and o to maintain the desired heat setting. When  nished, turn all controls “OFF.”

Hot Surface Indicator Lights

The range has four hot surface indicator lights. They are located in the center of the glass rangetop. The hot surface indicator light will glow
red when the corresponding element is heated. The light will remain on after turning o the control knob until the corresponding element has
cooled to a safe temperature.

Induction Ranges

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 should be induction compatible and MUST have a magnetic layer of steel
for your induction cooktop to operate properly. The cookware should have a  at, 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. Cookware that is NOT suitable for your induction cooktop includes
pottery, glass, aluminum, copper, bronze, and any type of cookware with a footed base.

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  nished boiling, turn the control knob to Med HI to maintain the boil or to a lower setting for steaming,
warming, and simmering sauces.

Note: 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.

Induction 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.

Indicator Light Reasaon

Solid The element is ON and sensing the proper cookware.

Fast continuous  ash
without a pause

Slow continuous  ash The element is ON - surface temperature is very hot. The power

Metallic objects such as knives, forks, spoons, and lids should
not be placed on the induction surface since they can get hot.

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.)

level is regulated to a lower temperature setting as the internal
temperature inside the cooktop has increased due to extended
use.

CAUTION

DO NOT heat empty cookware or let cookware boil dry. The
cookware can absorb an excessive amount of heat very
quickly, resulting in possible damge to the cookware and
ceramic glass.

REAR

REAR

HOT

FRONT FRONT

CAUTION

10

Surface Operation

Surface Cooking Tips

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

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 o .

Surface Heat Settings

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 Sauteing and browning, braising, and

pan-frying
Maintaining slow boil on large qua

Med High High-temperature frying

Pan broiling
Maintaining fast boil on large quantities

High Boiling water quickly

Deep-fat frying in large utensil

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

Cooking Guide - Suggested Heat Setting

Food Start at Setting Complete at Setting

Rice Hi - cover, bring water to a boil Lo - cover,  nish timing according to directions

Chocolate Lo - until melted

Candy Lo - cook

Pudding, pie  lling Lo - cook according to directions

Eggs - in shell
fried
poached

Sauces Hi - melt fat Lo-Med,  nish cooking

Soups, stews Hi - heat up liquid Lo-Med,  nish cooking

Vegetables Hi - preheat skillet Lo-Med,  nish cooking until desired tenderness is

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,

Chicken, fried Hi - melt fat

Hamburgers, pork chops Hi - preheat skillet Med - to brown meat and cook to desired browness

Pasta Hi - bring salted water to a boil, add

Hi - cover, bring to boil

Hi - until pan is hot
Hi - bring water to boil

Med-Hi - to brown meat

Med-Hi - to brown crust

pasta slowly

OFF - let set to desired doneness

Lo - Med, cook to desired doneness
Lo -  nish cooking

reached

Lo - add liquid, cover, simmer until tender

Lo - cook until tender

Med - maintain boil until tender

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

11

Surface Operation

I hear noises while cooking?

Noises may be generated while using the induction cooktop depending on the properties of the base of the cookware, size of the cookware or
method of cooking. These noises are normal for induction technology. They do not indicate that there is a fault.

Common Noises While Cooking

Potential Nose

A low humming noise Can occur when cooking at a high heat setting. The noise disappears or becomes quieter when the

Quiet humming The cookware may be too small for the cooking position or not suitable for induction

Quiet whistling This occurs when the cookware is empty. The noise should disappear when water or food is

High-pitched
whistling noises

Crackling This occurs when using cookware made from layers of di erent material or when using

Fan noise The cooktop is equipped with a fan that switches on automatically at high temperatures.

Clicking Occasional clicking when activating or moving an item of cookware is completely normal.

heat setting is reduced.

cooking. Uselarger cookware or move it to a di erent position on the cooking surface.

added to the cookware.

These may occur if two cooking positions are used at the highest heat setting at the same
time. The whistling noises disappear or become quieter when the heat setting is reduced.

cookware of di erent sizes and di erent materials at the same time. How loud the noise
is may vary depending on the quantity of food you are cooking and the method you are
using.

The fan may continue to run even after you have switched o the cooktop if the
temperature detected is still too high

Now and again, other completely random noises that have nothing to do with the
cookware may occur.

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.

12

Oven Features

T

ruConvec™ element

(behind bae)

Oven light

Concealed bake element
(beneath oven bottom)

Using the Oven

Broil element

Oven light

6

Rack

5
4

Positions

3
2
1

Rack Positions

Each oven is equipped with three 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.

WARNING

NEVER cover any slots, holes or passages in the oven bottom or
cover an entire rack with materials such as aluminum foil. Doing
so blocks air  ow through the oven and may cause carbon
monoxide poisoning. Do not cook directly on the oven bottom.
Always use oven racks when cooking in the oven. Aluminum foil
linings or cooking on the oven bottom may trap heat, causing
damage to the oven bottom or a  re hazard.

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
di erent 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 signi cantly 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.

Rapid Ready Preheat provides one of the fastest preheat times - so your oven is ready to begin cooking when you are.

Pan Placement Tips

• When using large (15” x 13”)  at pans or trays that cover most of the rack, rack

Single Rack Pan

Placement

Multiple Rack Pan

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.

13

OVEN
FUNCTION

Placement

OVEN
TEMPERATURE

Using the Oven

Two element Baking

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. 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.
The user may  nd other foods that are also prepared more consistently in conventional bake. It is
recommended to use this function for single-rack baking.

two-element bake

Baking Tips

• Make sure the oven racks are in the desired position before you turn on the oven.

• DO NOT open the door frequently during baking. If you must open the door, the best time is during the last quarter of the baking time.

• Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the

center of the item should come out clean when done.

• Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, mu ns, and cookies should be baked in shiny,

re ective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and tin-coated pans heat unevenly and
will not give uniform baking results.

• If baking with a large sheet pan, it is important to note that the large width of the sheet pan has the tendency to restrict the air ow in the oven

cavity. It is recommended to use Convection Bake to help better circulate the heat in the oven cavity when baking with a large sheet pan.

To use BAKE function

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

2. Set the oven selector knob to the BAKE function and set the oven temperature control knob to the desired temperature.

3. Close the door. Allow oven to preheat.

4. Once preheated, carefully place prepared item(s) on rack.

5. Close the door. Bake to desired cooking time and/or doneness.

14

Using the Oven

CONVENTIONAL BAKING CHART

Food Pan Size Single Rack

Position

(Lg Oven)

BREADS

Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Mu ns
Corn Mu n

CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound

COOKIES

Brownies
Chocolate Chip
Sugar

PASTRY

Cream pu s Cookie sheet 3 or 4 2 400˚F (204˚C) 30 - 35

PIES

Crust, un lled
Crust,  lled
Lemon meringue
Pumpkin
Custard

ENTREES

Egg rolls
Fish sticks
Lasagna, frozen
Pot pie
Green peppers,stu ed
Quiche
Pizza, 12”
Mac & cheese, frz

VEGETABLES

Baked potato
Spinach sou e
Squash
French fries

Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8” x 8”
8” x 8”
Mu n tin
Mu n tin

Tube pan
Tube pan
Mu n pan
13” x 9”
9” round
Loaf pan

13” x 9”
Cookie sheet
Cookie sheet

9” round
9” round
9” round
9” round
6-4 oz. cups

Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13” x 9”
9” round
Cookie sheet
Cookie sheet

On rack
1 quart
casserole
Cookie sheet

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4
3 or 4

Single Rack

Position

(Sm Oven)

2
2
2
2
2
2
2
2

2
2
2
2
2
2

2
2
2

2
2
2
2
2

2
2
2
2
2
2
2
2

2
2
2
2

Temperature Time

(min.)

400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
350˚F (177˚C)
375˚F (191˚C)
375˚F (191˚C)

375˚F (191˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)

350˚F (177˚C)
375˚F (191˚C)
375˚F (191˚C)

400˚F (204˚C)

350˚F (177˚C
350˚F (177˚C
350˚F (177˚C
350˚F (177˚C

400˚F (204˚C)
425˚F (218˚C)
375˚F (191˚C)
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
400˚F (204˚C)
375˚F (191˚C)

375˚F (191˚C)
350˚F (177˚C)
375˚F (191˚C)
425˚F (218˚C)

10 - 12
30 - 35
12 - 15
30 - 35
25 - 30
35 - 40
15 - 20
15 - 20

35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65

25 - 30
12 - 15
10 - 12

10 - 12
55 - 60
12 - 15
35 - 40
35 - 40

25 - 30
10 - 15
55 - 60
35 - 40

60 -70
25 - 30
15 - 20
35 - 40

60 - 65
45 - 50

50 -55
20 - 25

15

Using the Oven

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 bene t 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  avor 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 di erent dishes are involved,
such as cakes,  sh 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, sou es, 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.

convection bake

TruConvec™

Convection Cooking Tips

• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (10°C) when using a convection
cooking function.

• 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
loads.)

• If cooking items which require longer than 45 minutes, then it is possible to see a 10-15% reduction in cooking time.

• A major bene t 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 or three racks at the same time include: pizza, cakes, cookies, biscuits, mu ns, rolls, and frozen convenience foods.

• 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.

To use CONVECTION BAKE or TruConv function

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

2. Set the oven selector knob to the convection bake or TruConv function, and set the oven temperature control knob to desired temperature.

3. Close the door. Allow oven to preheat.

4. Once preheated, carefully place prepared item(s) on rack.

5. Close the door. Bake to desired cooking time and/or doneness.

for multi-rack baking or cooking large

16

Using the Oven

CONVECTION BAKING CHART

Food Pan Size Single Rack

Position

Temperature Time

(min.)

(Lg Oven)

BREADS

Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Mu ns
Corn Mu n

CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound

COOKIES

Brownies
Chocolate Chip
Sugar

PASTRY

Cream pu s Cookie sheet 3 or 4 400˚F (204˚C) 30 - 35

PIES

Crust, un lled
Crust,  lled
Lemon meringue
Pumpkin
Custard

ENTREES

Egg rolls
Fish sticks
Lasagna, frozen
Pot pie
Green peppers,stu ed
Quiche
Pizza, 12”
Mac & cheese, frz

VEGETABLES

Baked potato
Spinach sou e
Squash
French fries

Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8” x 8”
8” x 8”
Mu n tin
Mu n tin

Tube pan
Tube pan
Mu n pan
13” x 9”
9” round
Loaf pan

13” x 9”
Cookie sheet
Cookie sheet

9” round
9” round
9” round
9” round
6-4 oz. cups

Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13” x 9”
Not recommended
Cookie sheet
Cookie sheet

On rack
1 quart casserole
Cookie sheet
Cookie sheet

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4

3 or 4
3 or 4
3 or 4
3 or 4

375˚F (191˚C)
375˚F (191˚C)
375˚F (191˚C)
350˚F (177˚C)
375˚F (191˚C)
325˚F (163˚C)
350˚F (177˚C)
350˚F (177˚C)

350˚F (177˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)

325˚F (163˚C)
350˚F (177˚C)
350˚F (177˚C)

375˚F (191˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)

375˚F (191˚C)
400˚F (204˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)

375˚F (191˚C)
350˚F (177˚C)

350˚F (177˚C)
325˚F (163˚C)
350˚F (177˚C)
400˚F (204˚C)

7 - 9
25 - 30
11 - 13
25 - 30
20 - 25
30 - 35
12 - 15
10 - 12

35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65

20 - 25

7 - 10
7 - 10

7 - 9
50 - 55
10 - 12
45 - 55

15 - 20

8 - 10
45 - 50
35 - 40
45 - 50

15 - 20
25 - 35

50 - 55
35 - 40
40 - 45
15 - 20

17

Using the Oven

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  nd this to be true, it is necessary for you to adjust your recipes and cooking times accordingly.

COMMON BAKING PROBLEMS/REMEDIES

Problems Cause Remedy

Cakes burned on the sides
or not done in center

Cakes crack on top 1. Batter too thick

Cakes are not level 1. Batter uneven

Food too brown on
bottom

Food too brown on top 1. Rack position too high

Cookies too  at 1. Hot cookie sheet 1. Allow sheet to cool between batches

Pies burned around edges 1. Oven too hot

Pies too light on top 1. Oven not hot enough

1. Oven was too hot

2. Wrong size pan

3. Too many pans

2. Oven too hot

3. Wrong pan size

2. Oven or rack not level

3. Pan was warped

1. Oven door opened too often

2. Dark pans being used

3. Incorrect rack positions

4. Wrong bake setting

5. Pan too large

2. Oven not preheated

3. Sides of pan too high

2. Too many pans used

3. Oven not preheated

2. Too many pans used

3. Oven not preheated

1. Reduce temperature

2. Use recommended pan size

3. Reduce number of pans

1. Follow recipe, add liquid

2. Reduce temperature

3. Use recommended pan size

1. Distribute batter evenly

2. Level oven or rack

3. Use proper pan

1. Use door window to check food

2. Use shiny pans

3. Use recommended rack position

4. Adjust to conventional or convection setting as needed.

5. Use proper pan

1. Use recommended rack position

2. Allow oven to preheat

3. Use proper pans

1. Reduce temperature

2. Reduce number of pans

3. Allow oven to preheat

1. Increase temperature

2. Reduce number of pans

3. Allow oven to preheat

18

Using the Oven

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

Roasting Tips

ALWAYS use a broiler pan and grid. 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 e ect. 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.

• 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 1⁄2 inch (1.3 cm) further into the meat, then take a second reading. If the second temperature registers below the
 rst, 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.

CONVECTION ROASTING CHART

Food Weithg Time (min/lb) Temperature

BEEF

Rib Roast
Rare
Medium
Well Done
Rump Roast
Medium
Well Done
Tip Roast
Medium
Well Done

LAMB
Lamb Leg 3-5 lbs 30 325˚ F (163˚ C)

PORK

Pork Loin
Pork Chops (1” thick)
Ham (fully cooked)

POULTRY

Chicken, whole
Turkey, unstu ed
Turkey
Turkey, stu ed
Turkey, stu ed
Turkey breast

4-6 lbs
4-6 lbs
4-6 lbs

4-6 lbs
4-6 lbs

3-4 lbs
3-4 lbs

3-5 lbs
1 lb
5 lbs

3-4 lbs
12-16 lbs
20-24 lbs
12-16 lbs
20-24 lbs
4-6 lbs

25
24
30

20
24

30
35

30

45-50 total time

15

25
11

11
9-10
9-10

20

325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)

325˚ F (163˚ C)
325˚ F (163˚ C)

325˚ F (163˚ C)
325˚ F (163˚ C)

325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)

350˚F (177˚C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)

19

Using the Oven

CONV BROIL* (Convection Broil)

The top element operates at full power. This function is exactly the same as regular broiling with the
additional bene t of air circulation by the motorized fan in the rear of the oven. Smoke is reduced since
the air ow 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. 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 o 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.

convection broil

High Broil

Medium Broil

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.

Low Broil

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  at 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  avor 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. 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. If open door broiling is used, the broil element does not
cycle on and o . With closed door broiling the broil element might cycle on and o if an extended broiling time is required. A built-in smoke
“eliminator” in the top of the oven helps reduce smoke and odors during closed door broiling.

20

Using the Oven

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  re.

• To keep meat from curling, slit fatty edge.

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

• Broil on  rst 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  re.

Rack Positions for Broiling

The broiler uses heat rays to help cook the food. Because these rays travel only in
straight lines, the e ective cooking area of the broiler is reduced when using the
higher rack position. At high-rack positions, the rays cannot reach all corners of the
broiler grid, so larger pieces of meat might not broil su ciently at the outer edges.
The e ective cooking areas on the broiler grid for each rack position is shown

Note: Position 6 is the closest to the broiler and position 1 is the closest to the oven
bottom.

25%
35%
50%
65%
80%
95%

6
5
4
3
2
1

BROILING CHART

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

BEEF

Sirloin, 1”
Rare
Medium
Well done
T-Bone, 3/4”
Rare
Medium
Well done
Hamburger, 1/2”
Medium
Well done

CHICKEN
Boneless breast, 1”
Boneless breast, 1”
Bone-in breast
Bone-in breast
Chicken pieces
Chicken pieces

HAM

Ham slice, 1”

LAMB

Rib chops 12 oz. Convection Broil 2 8

PORK

Loin chops, 3/4”
Bacon

FISH

Salmon steak
Fillets

12 oz.
12 oz.
12 oz.

10 oz.
10 oz.
10 oz.

1/4 lb.
1/4 lb.

1/2 lb.
1/2 lb.
2 - 3 lbs. total
2 - 3 lbs. total
2 - 3 lbs. total
2 - 3 lbs. total

1 lb. Broil 3 10

1 lb. Convection Broil

1 lb.
1 lb.

Broil
Broil
Broil

Broil
Broil
Broil

Broil
Broil

Broil

Convection Broil

Broil

Convection Broil

Broil

Convection Broil

Broil

Broil
Broil

3
3
3

3
3
3

3
3

3
3
1
1
3
3

2
2

2
2

15
15
22
20
22
20

10

4
5
6

4
6
8

6
8

3

8
8

21

Using the Oven

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 “TruConv”.

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”.

CAUTION

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

CAUTION

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

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. Before cleaning, make sure all controls are in the “OFF” position. Disconnect power if you are going
to clean thoroughly with water.

WARNING

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

Glass Ceramic Top

Cleaning of glass ceramic tops is di erent from cleaning a standard porcelain  nish. To maintain and protect the surface of your new glass
ceramic top, follow these basic steps:

For normal light soil:
Rub a few drops of a glass ceramic cream to the cool soiled area using a damp paper towel. 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. Apply a few drops of glass ceramic cleaning cream to the cool soiled area.

2. Using a damp paper towel, rub cream into burned on area.

3. Carefully scrape remaining soil with a razor scraper. Hold the scraper at a 30° angle against the ceramic surface.

4. 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.

5. Bu 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. Dishwashing detergents remove this protective coating and
therefore make the glass ceramic top more susceptible to staining.

22

Cleaning and Maintenance

Cleaning Problems on Glass Tops

Problem Cause To Prevent To Remove

Brown streaks and
specks

Blackened burned on
spots

Fine brown/gray lines,
 ne scratches, or
abrasions which have
collected soil

Smearing or streaking Use of too much cleaning cream

Hard water spots Condensation from cooking may

Cleaning with sponge or cloth
containing soil laden detergent
water.

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

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

Use of abrasive cleaning materials.

or use of a soiled dishcloth.

cause minerals found in water
and acids to drip on glasstop and
cause gray deposits. The spots are
often so thin they appear to be in
or the glasstop.

Use cleaning cream with clean
damp paper towel.

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

Wipe the bottom of cookware
before cooking. Clean top daily
with cleaning cream. DO NOT
use abrasive cleaning materials

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

Make sure the bottom of
utensils are dry before cooking.
Daily use of cleaning cream will
help keep top free from hard
water mineral deposits and
food discoloration.

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

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
single- edged razor blade held at a 30° angle.

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

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

Mix cleaning cream 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.

Control Panel

DO NOT use any cleaners containing ammonia or abrasives. They could remove the graphics from the control panel. Use hot, soapy water and

a soft clean cloth.

Oven Surfaces

Several di erent  nishes 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 o . Wash in detergent and warm
water. Dry completely and replace by pushing  rmly 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.

Oven Racks

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

23

Cleaning and Maintenance

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 a ected 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 a ect 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 o and restart self-clean cycle again, according to instructions.

glass light cover

Replacing the Oven Lights

WARNING

ELECTRICAL SHOCK HAZARD

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

To avoid risk of personal injury, DO NOT touch the
light bulb with bare hands. Clean o 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 120V/25W halogen bulb.

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

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

Self-Clean Cycle

WARNING

This range features a self-cleaning cycle. During this cycle, the
oven reaches elevated temperatures in order to burn o 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  nishes. 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.

access groove

light bulb

CAUTION

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  rst 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 self-cleaning cycles, you may
sense an odor characteristic of high temperatures.

KEEP THE KITCHEN WELL-VENTED DURING THE SELF­CLEAN CYCLE.

This oven features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn o soil
and deposits. An integral smoke eliminator helps reduce odors associated with the soil burn-o . 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 o 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 di cult to clean if
not removed  rst. 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.

24

Cleaning and Maintenance

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 o 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.

Door Removal

1

Open oven door completely.

Fold latches backward until locked in place

Door Replacement

1

2

Slowly close until latches stop door

2

1

3

Lift door up and out.

3

Carefully realign door on hinges.

Slide in and down.

2

Open oven door completely.

Fold latches forward until locked in place

25

Close door.

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.

Broil does not work. Temperature control knob is rotated too far past broil position.

Oven light will not work. Light bulb is burned out.

Range is not connected to power.

Oven is not clean after self-clean cycle Temperature control kob not rotated all the way past clean until it stops.

Door will not open after self-clean cycle Oven is still in self-clean mode. If oven is hot, door latch will release when safe temperature is

reached.

Oven does not operate in self-clean Door is not shut tight enough for automatic door latch to lock.

Material Compatibility Detector - Induction Ranges

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

Small Object Detector - Induction ranges

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.

Service Information

If service is required, call your authorized service agency.

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 1-888-845-4641, or write to:

VIKING RANGE, LLC

PREFERRED SERVICE

111 Front Street

Greenwood, Mississippi 38930

Record the information indicated below. You will need it if service is ever required.
The model and serial number for your range can be found by opening door and looking under the control panel.

Record the following information indicated below. You will need it if service is ever required.

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.

26

Warranty

FREESTANDING ELECTRIC SELF-CLEAN RANGES WARRANTY

TWO YEAR FULL WARRANTY

Freestanding electric 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 two (2) years from the date of original retail purchase. Viking Range, LLC, warrantor,
agrees to repair or replace, at its option, any part which fails or is found to be defective during the warranty period. Warranty service must be
performed by a Viking Range LLC authorized service agency or representative.

*90 Day Cosmetic Warranty: Products are warranted to be free from cosmetic defects in material or workmanship for a period of 90 days
from the date of original retail purchase. This warranty covers manufacturing based defects only and does not cover issues resulting from
handling or installation. Inspection of the product should be made at time of delivery. Any defects must be reported to the selling dealer
within the 90 day period. Viking Range LLC uses the most up to date processes and the best materials available to produce all color  nishes.
However, slight color variation may be noticed because of the inherent di erences in painted parts and porcelain parts as well as di erences
in product location and natural or arti cial lighting. Warranty service must be performed by a Viking Range LLC authorized service agency
or representative.

*90 Day Residential Plus: Viking products are designed and certi ed for residential use only. They are not intended for use in commercial
applications. Viking products should only be used in accordance to national and local codes. Viking is not responsible for property damage
or injury resulting from use in a commercial application. To support the manufacturing quality of its appliance’s Viking will provide a full
90 day warranty for products used in “Residential Plus “applications. This “Residential Plus” warranty applies to applications where use of
the product extends beyond residential use but is in compliance with national and local code. In some jurisdictions these applications
are zoned as residential. Examples of, but not limited to, such applications covered by this warranty are bed and breakfasts,  re stations,
private clubs, churches, condominium/apartment common areas 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. Viking Range, LLC, warrantor, agrees to repair or replace, at its option, any part which fails or is found to be defective during
the warranty period. This warranty covers parts and labor. 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 element or oven element which fails due to defective materials or workmanship (excluding cosmetic failures) in normal household
use during the third through  fth 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.

This warranty extends to the original retail purchaser of the product warranted hereunder and to each transferee owner of the product during
the term of the original purchaser’s warranty. The warranty is transferable by the original retail purchaser via home sale only. If a transferee owner
is unable to provide proof of purchase from the original purchaser and the product has not been previously registered, the production date of
the product, located in the serial number on the product, will serve as the e ective warranty start date.
The activation date of the warranty begins from the date of original retail purchase. In the case of new product purchase via building
development sales, activation begins from the earlier date of either certi cate of occupancy or 24 months from date of manufacture. Note date
of manufacture is identi ed by serial tag on product.

This warranty does not cover units purchased as b-stock, liquidation, salvage, seconds, refurbished, as-is, used products.

This warranty shall apply to products purchased in the United States and Canada. Products must be purchased in the country where service is
requested. Warranty service must be performed by a Viking Range LLC authorized service agency or representative. Warranty shall not apply to
damage resulting from abuse, accident, natural disaster, loss of electrical power to the product for any reason, alteration, improper installation,
improper operation, or repair service of the product by anyone other than a Viking Range LLC authorized service agency or representative.
This warranty does not apply to commercial usage. Warrantor is not responsible for consequential or incidental damage 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 limitations do not apply to you.
Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of purchase upon request, and
making the product reasonably accessible for service. If the product or one of its component parts contains a defect or malfunction during the
warranty period, after a reasonable number of attempts by the warrantor to remedy the defects or malfunctions, the owner is entitled to either a
refund or replacement, at the warrantor’s discretion of the product or its component part or parts. Warrantor’s liability on any claim of any kind,
with respect to the goods or services covered hereunder, shall in no case exceed the price of the goods or service or part thereof which gives rise
to the claim.

Under the terms of this warranty, service must be performed by a Viking Range LLC authorized service agent or representative. Service will be
provided during normal business hours Labor performed at overtime or premium rates shall not be covered by the warranty. To obtain warranty
service contact Viking Range LLC Customer Care at 1-888-845-4641. Please have model number, serial number, and date of original purchase
available when calling. IMPORTANT: retain proof of original purchase to establish warranty period.
The return of the owner registration card is not a condition of warranty coverage. You should, however, return the owner registration card so
Viking Range LLC can contact you should any question of safety arise which could a ect you.
Any implied warranties of merchantability and  tness applicable to the above described burner assemblies, infrared rotisserie burners, grill
grates, and stainless steel parts are limited in duration to the period of coverage of the applicable express written limited warranties set forth
above. Some jurisdictions do not allow limitations on how long an implied warranty lasts, so the above limitations may not apply to you. This
warranty gives you speci c legal rights, and you may also have other rights which may vary from jurisdiction to jurisdiction.

WARRANTY TERMS

WARRANTY SERVICE

Speci cations subject to change without notice.

27

VIKING RANGE, LLC

111 Front Street

Greenwood, Mississippi 38930 USA

[phone]

For more product information , call 1-888-845-4641,

or visit our web site www.vikingrange.com

073520-000B EN (011521)