Viking DCCG1304BIB, F20642 EN, DCCG1304BSS, DCCG130, 062509J, DCCG13014BIB User Manual

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Viking Use & Care Manual

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

Designer Freestanding 30” Gas

Sealed Burner Ranges

F20642 EN

(062509J)

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 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 range’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 range needs.

For more information about the complete and growing selection of Viking products, contact your dealer or visit us online at vikingrange.com.

Table of Contents

Getting Started

Warnings ____________________________________________________4

Before Using Range__________________________________________13

Product Controls

Range Features (DCCG Non-Self-Cleaning) ____________________14

Oven Functions and Settings__________________________________15

Operation

Surface Operation ___________________________________________16 Lighting Burners___________________________________________16 Surface Burners-Automatic Reignition ________________________16 Surface Cooking Tips ______________________________________17 Cooking Vessels ___________________________________________18

Oven Features ______________________________________________19 Rack Positions_____________________________________________19 Using the Oven _____________________________________________20 Conventional and Convection Cooking_______________________20 Baking _____________________________________________________21 BAKE (Natural Airflow Bake) ________________________________21 CONVECTION BAKE ______________________________________21 Broiling_____________________________________________________26 BROIL (Infrared Broil) ______________________________________26 CONVECTION BROIL (Infrared Convection Broil)______________26 Convection Dehydrate _______________________________________30 Convection Defrost __________________________________________31 Cooking Substitutes Charts ___________________________________32

Product Care

Cleaning and Maintenance ___________________________________33 Replacing Oven Lights _______________________________________36 Door Removal_______________________________________________37 Door Replacement and Adjustment____________________________38 Troubleshooting _____________________________________________39 Service Information __________________________________________40 Warranty ___________________________________________________41

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3

Getting Started

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 the 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 severe personal injury or death

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.

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.

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. Have the installer show you the location of the gas shutoff valve and how to shut it off in an emergency. A certified technician is required for any adjustmentsor conversions to Natural or LP gas.

KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.

Warnings

WARNING

If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

WHAT TO DO IF YOU SMELL GAS:

DO NOT try to light any appliance.

DO NOT touch any electrical switch.

DO NOT use any phone in your building.

• Immediately call your gas supplier from a neighbor's phone. Follow the gas supplier's instructions.

• If you cannot reach your gas supplier, call the fire department.

Installation and service must be performed by a qualified installer, service agency or the gas supplier.

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 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

WARNING

DO NOT use commercial oven cleaners inside the oven. Use of these cleaners can produce hazardous fumes or can damage the porcelain finishes.

WARNING

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.

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5

Getting Started

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 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 rangetop. 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 rangetop as they may melt or soften if left too close to the vent or a lighted surface burner.

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.

Cooktop: 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.

GREASE–Grease is flammable and should be handled carefully. DO NOT use water on grease fires. Flaming grease can be extinguished with baking soda or, if available, a multipurpose dry chemical or foam type extinguisher. Let fat cool before attempting to handle it. DO NOT allow grease to collect around the oven or in vents. Wipe up spillovers immediately.

Child Safety

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.

Warnings

Child Safety (cont.)

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

To eliminate the hazard of reaching over hot surface burners, 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.

ALWAYS place a pan on a surface burner before turning it on. Be sure you know which knob controls which surface burner. Make sure the correct burner is turned on and that the burner has ignited. When cooking is completed, turn burner off before removing pan to prevent exposure to burner flame.

ALWAYS adjust surface burner flame so that it does not extend beyond the bottom edge of the pan. An excessive flame is hazardous, wastes energy and may damage the appliance, pan or cabinets above the appliance.

This is based on safety considerations.

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.

DO NOT heat unopened food containers, build up of pressure may cause the container to explode and result in injury.

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 burners 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 long-sleeved apparel while cooking. Clothing may ignite or catch utensil handles. DO NOT drape towels or materials on oven door handles. These items could ignite and cause burns.

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7

Getting Started

Warnings

Cooking Safety (cont.)

ALWAYS place oven racks in the desired positions while oven is cool. Slide oven rack out to add or remove food, using dry, sturdy pot-holders. ALWAYS avoid reaching into the oven to add or remove food. If a rack must be moved while hot, use a dry pot-holder.

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.

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.

Once the unit has been installed as outlined in the Installation Instructions, it is important that the fresh air supply is not obstructed. The use of a gas cooking appliance results in the production of heat and moisture in the room in which it is installed. Ensure that the kitchen is well-ventilated. Keep natural venting holes open or install a mechanical ventilation device. Prolonged or intensive use of the appliance may call for additional (such as opening a window) or more effective ventilation (such as increasing the level of a mechanical ventilation if present).

Utensil 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 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 flammable materials and spillage due to unintentional contact with the utensil, DO NOT extend handles over adjacent surface 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.

Warnings

Utensil Safety (cont.)

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 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.

The flame of the burner should be adjusted to just cover the bottom of the pan or pot. Excessive burner setting may cause scorching of adjacent counter-top surfaces, as well as the outside of the utensil. This is based on safety considerations.

Heating Elements

NEVER touch oven bake and broil burner areas or interior surfaces of oven.

Bake and broil burners may be hot even though they are dark in color. Areas near burners 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 materials contact heating elements, areas near elements, or interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the oven may become hot enough to cause burns, such as the oven vent opening, the surface near the vent opening, and the oven door window.

Cleaning Safety

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

DO NOT clean door gasket. It is essential for a good tight seal. Care should be taken not to rub, damage, or move the gasket.

No commercial oven cleaner or oven liner protective coating such as aluminum foil should be used in or around any part of the oven. Improper oven liners may result in a risk of electric shock or fire. Keep oven free from grease buildup.

Started Getting

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Getting Started

Warnings

About Your Appliance

WARNING

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 rangetop or oven as a storage area for food or cooking utensils.

For proper oven performance and operation, DO NOT block or obstruct the oven vent duct located on the right side of the air grille.

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.

Power Failure

If power failure occurs, the electric igniters will not work. 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.

WARNING

ELECTRICAL SHOCK HAZARD

DO NOT touch a hot oven light bulb with a damp cloth as the bulb could break. Should the bulb break, disconnect power

to th ppliance before removing bulb to avoid electrical shock.

Warnings

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 flow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard.

WARNING

ELECTRICAL SHOCK HAZARD

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

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.

CAUTION

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

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.

The oven door, especially the glass, can get hot.

BURN HAZARDCAUTION Danger of

burning: DO NOT touch the glass!

Started Getting

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Getting Started

Warnings

CAUTION

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

CAUTION

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

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.

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:

Five performance modes—including convection baking and convection broiling—providing air circulation for shorter cooking times with even results.

Exclusive one-piece tooled cooking surface contains spills for easy cleaning.

Convection baking with a hidden 30,000 BTU burner provides a fast, even baking for all your casserole dishes as well as easy cleanup.

The 1500°F closed door, infrared broiler allows intense heat to sear delicate cuts of meat providing that restaurant taste.

Two lights illuminate the oven cavity with less glare.

Six rack positions and three racks provide ample space for your baking needs.

This appliance is certified by Star-K to meet strict regulations in conjunction with specific instructions found on www.star-k.org

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Range Features (DCCG Non-Self-Cleaning)

 

 

 

Left Front Burner

Oven

 

Right Front Burner

 

 

 

Interior Oven

 

Control Knob

Temperature

 

 

Control Knob

Convection Fan

Light Button

 

(16,000 BTU)

Control Knob

 

 

(6,000 BTU)

Indicator Light

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Left Rear Burner

Oven

Right Rear Burner

Convection

Control Knob

Temperature

Control Knob

Fan Button

(12,000 BTU)

Indicator Light

(8,000 BTU)

 

ControlsProduct

2

 

 

 

 

 

 

1

 

 

3

4

5

1.Four sealed burners with porcelain/

Cast iron caps and automatic ignition/Re-ignition

2.Island trim

3.Identification plate

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

5.Broiler pan–located inside oven

Oven Functions and Settings

BAKE (Natural Airflow Bake)

Use this setting for baking, roasting, and casseroles.

CONVECTION BAKE

Use this setting to bake and roast foods at the same time with minimal taste transfer.

BROIL (Infrared Broil)

Use this setting for broiling dark meats at 1” thickness or less where rare or medium doneness is desired.

CONVECTION BROIL (Infrared Convection Broil)

Use this setting to broil thick cuts of meat.

Convection Dehydrate (CONVECTION BAKE)

Use this function to dehydrate fruits and vegetables.

Convection Defrost (CONVECTION BAKE)

Use this function to defrost foods.

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

Controls Product

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Surface Operation

Lighting Burners

All burners are ignited by electric ignition. There are no open-flame, “standing”pilots.

Surface Burners-Automatic Reignition

To light the surface burners, push and turn the appropriate control knob counter clockwise to any

position. This control is both a gas valve and an electric switch. Burners will ignite at any “ON” position with the automaticre-ignitionsystem. If the flame goes out for any reason, the burners will automatically reignite if the gas is still flowing. When gas is permitted to flow to the burners, the electric igniters start sparking. On all surface igniters you should hear a “clicking” sound. If you do not, turn off the control and check that the unit is plugged in and that the fuse or circuit breaker is not blown or tripped.

Within a few moments, enough gas will have traveled to the burner to light. When the burner lights, turn the burner control to any position to adjust the flame size. Setting the proper flame height for the desired cooking process and selecting the correct cooking vessel will result in superior cooking performance,while also saving time and energy.

Operation

Surface Operation

Surface Cooking Tips

Use low or medium flame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, and cast-iron. Reduce the flame height until it covers approximately 1/3 of the cooking vessel diameter. This will ensure more even heating within the cooking vessel and reduce the likelihood of burning or scorching the food.

Reduce the flame if it is extending beyond the bottom of the cooking vessel. A flame that extends along the sides of the vessel is potentially dangerous, heats the utensil handle and kitchen instead of the food, and wastes energy.

Reduce the flame height to the minimum level necessary to perform the desired cooking process. Remember that food cooks just as quickly at a gentle boil as it does at a rolling boil. Maintaining a higher boil than is necessary wastes energy, cooks away moisture, and causes a loss in food flavor and nutrient level.

The minimum pot or pan (vessel) diameter recommended is 6” (15 cm) on the larger burners. Pots or pans as small as 4” (10 cm) should be used on the smaller burners.

Surface Heat Settings*

Heat Setting

Use

 

Simmer

Melting small quantities

 

 

Steaming rice

 

 

Simmering sauces

Operation

 

 

Low

Simmering large quantities

Melting large quantities

 

Med Low

Low-temperature frying (eggs, etc.)

 

 

Heating milk, cream sauces, gravies,

 

 

and puddings

 

 

 

 

Med

Sauteing 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 utensil

 

 

 

 

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

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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 in the range and it is not necessary to replace your present domestic vessels with commercial cookware. This is 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.

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

Operation

Oven Features

Broiler element

 

Oven

 

lights

Oven racks (3)

 

 

6

 

5

 

4

 

3

Convection

2

fan

1

Removable

 

 

bottom

Bake burner

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.

Operation

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19

convection bake
natural airflow bake

Operation

Using the Oven

Baking

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. It is recommended to use this function for single-rack baking.

Convection Cooking Tips

Convection cooking is a cooking technique which utilizes fan-forced air to circulate throughout the entire oven cavity creating the optimum cooking environment. Cooking with convection is intended when performing multi-rack baking and for heavier foods. Below are some tips which will allow you to get the best results out of your oven when cooking with convection.

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 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.

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.

BAKE

(Natural Airflow Bake)

Full power heat is radiated from the U-shaped bake burners in the bottom of the oven cavity and is circulated with natural airflow. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner.

Conventional baking is suitable for dishes that require a high temperature. Use this setting for baking and casseroles.

To Use BAKE Function

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

2.Set the oven temperature control knob to desired temperature.

3.Close the door.

CONVECTION BAKE

Heat is radiated from the U- shaped bake burners in the bottom of the oven cavity. The heated air is circulated by one motorized fan in the rear of the oven providing a more even heat distribution. Multiple rack use is possible for the largest baking job. When roasting, cool air is quickly replaced— searing meats on the outside and retaining more juices and

natural flavor on the inside with less shrinkage. This even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens.

Operation

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21

Operation

Baking

To Use CONVECTION BAKE Function

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

2.Set the oven temperature control knob to desired temperature and turn on the convection fan.

3.Close the door.

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. Look through the door window to check doneness whenever possible. 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 product should come out 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 tin-coated pans heat unevenly and will not give uniform baking results.

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 the 3rd and 5th position for more consistenteven baking.

Stagger pans in opposite directionswhen 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

Multiple Rack Pan

Placement

Placement

Baking

Conventional Baking Chart

Food

Pan Size

Single Rack

Temp

Time

 

 

Position

(min)

 

 

BREADS

 

 

 

 

 

 

 

Biscuits

Cookiesheet

3 or 4

400˚ F (204˚ C)

10

- 12

 

 

Yeastloaf

Loaf pan

3 or 4

375˚ F (191˚ C)

30

- 35

 

 

Yeastrolls

Cookie sheet

3 or 4

400˚ F (204˚ C)

12

- 15

 

 

Nut bread

Loaf pan

3 or 4

375˚ F (191˚ C)

30

- 35

 

 

Cornbread

8" x 8"

3 or 4

400˚ F (204˚ C)

25

- 30

 

 

Gingerbread

8" x 8"

3 or 4

350˚ F (177˚ C)

35

- 40

 

 

Muffins

Muffin tin

3 or 4

375˚ F (191˚ C)

15

- 20

 

 

Corn muffins

Muffin tin

3 or 4

375˚ F (191˚ C)

15

- 20

 

 

CAKES

 

 

 

 

 

 

 

Angelfood

Tube pan

3 or 4

375˚ F (191˚ C)

35

- 45

 

 

Bundt

Tube pan

3 or 4

350˚ F (177˚ C)

45

- 55

 

 

Cupcakes

Muffin pan

3 or 4

350˚ F (177˚ C)

16

- 20

 

 

Layer,sheet

13" x 9"

3 or 4

350˚ F (177˚ C)

40

- 50

 

 

Layer,two

9" round

3 or 4

350˚ F (177˚ C)

30

- 35

 

 

Pound

Loaf pan

3 or 4

350˚ F (177˚ C)

60

- 65

 

 

COOKIES

 

 

 

 

 

 

 

Brownies

13" x 9"

3 or 4

350˚ F (177˚ C)

25

- 30

 

 

Choc. chip

Cookie sheet

3 or 4

375˚ F (191˚ C)

12

- 15

 

 

Sugar

Cookie sheet

3 or 4

375˚ F (191˚ C)

10

- 12

 

 

PASTRY

 

 

 

 

 

 

 

Cream puffs

Cookie sheet

3 or 4

400˚ F (204˚ C)

30

- 35

 

 

PIES

 

 

 

 

 

 

 

Crust,unfilled

9" round

3 or 4

400˚ F (204˚ C)

10

- 12

 

 

Crust,filled

9" round

3 or 4

350˚ F (191˚ C)

55

- 60

 

Operation

Lemon meringue

9" round

3 or 4

350˚ F (177˚ C)

12

- 15

 

 

 

Pumpkin

9" round

3 or 4

350˚ F (177˚ C)

35

- 40

 

 

Custard

6 - 4 oz cups

3 or 4

350˚ F (177˚ C)

35

- 40

 

 

ENTREES

 

 

 

 

 

 

 

Egg rolls

Cookie sheet

3 or 4

400˚ F (204˚ C)

25

- 30

 

 

Fish sticks

Cookie sheet

3 or 4

425˚ F (218˚ C)

10

- 15

 

 

Lasagna, frz

Cookie sheet

3 or 4

375˚ F (191˚ C)

55

- 60

 

 

Pot pie

Cookie sheet

3 or 4

400˚ F (204˚ C)

35

- 40

 

 

Gr.peppers stuffed

13" x 9"

3 or 4

375˚ F (191˚ C)

60

- 70

 

 

 

Quiche

9" round

3 or 4

400˚ F (204˚ C)

25

- 30

 

 

Pizza,12"

Cookie sheet

3 or 4

400˚ F (204˚ C)

15

- 20

 

 

Mac. & cheese, frz

Cookie sheet

3 or 4

375˚ F (191˚ C)

35

- 40

 

 

VEGETABLES

 

 

 

 

 

 

 

Bakedpotatoes

On rack

3 or 4

375˚ F (191˚ C)

60

- 65

 

 

Spinachsouffle

1 qt. casserole

3 or 4

350˚ F (177˚ C)

45

- 50

 

 

Squash

Cookie sheet

3 or 4

375˚ F (191˚ C)

50

- 55

 

 

French fries

Cookie sheet

3 or 4

425˚ F (218˚ C)

20

- 25

 

 

 

 

 

 

 

 

 

 

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

22

23

Baking

Convection Baking Chart

 

 

 

 

 

Single Rack

 

 

Time

 

 

Food

Pan Size

 

Position

Temp

 

(min)

 

 

 

 

 

 

BREADS

 

 

 

 

 

 

 

 

 

FrozenBiscuits

Cookiesheet

 

3 or 4

375˚ F (191˚ C)

 

7 - 9

 

 

Yeastloaf

Loaf pan

 

3 or 4

375˚ F (191˚ C)

 

25

- 30

 

 

Yeastrolls

Cookiesheet

 

3 or 4

375˚ F (191˚ C)

 

11

- 13

 

 

Nut bread

Loaf pan

 

3 or 4

350˚ F (177˚ C)

 

25

- 30

 

 

Cornbread

8" x 8"

 

3 or 4

375˚ F (191˚ C)

 

20

- 25

 

 

Gingerbread

8" x 8"

 

3 or 4

325˚ F (163˚ C)

 

30

- 35

 

 

Muffins

Muffintin

 

3 or 4

350˚ F (177°C)

 

12

- 15

 

 

Corn muffins

Muffintin

 

3 or 4

350˚ F (177˚ C)

 

10

- 12

 

 

CAKES

 

 

 

 

 

 

 

 

 

Angel food

Tube pan

 

3 or 4

350˚ F (177˚ C)

 

35

- 40

 

 

Bundt

Tube pan

 

3 or 4

325˚ F (163˚ C)

 

35

- 40

 

 

Cupcakes

Muffin pan

 

3 or 4

325˚ F (163˚ C)

 

15

- 17

 

 

Layer, sheet

13" x 9"

 

3 or 4

325˚ F (163˚ C)

 

30

- 35

 

 

Layer, two

9" round

 

3 or 4

325˚ F (163˚ C)

 

25

- 30

 

 

Pound

Loaf pan

 

3 or 4

325˚ F (163˚ C)

 

45

- 50

 

 

COOKIES

 

 

 

 

 

 

 

 

 

Brownies

13" x 9"

 

3 or 4

325˚ F (163˚ C)

 

20 -25

 

 

Choc. chip

Cookie sheet

 

3 or 4

350˚ F (177˚ C)

 

7 -10

 

 

Sugar

Cookie sheet

 

3 or 4

350˚ F (177˚ C)

 

7-10

 

 

PIES

 

 

 

 

 

 

 

 

 

Crust, unfilled

9" round

 

3 or 4

375˚ F (191˚ C)

 

7

- 9

 

 

Crust, filled

9" round

 

3 or 4

325˚ F (163˚ C)

 

50

- 55

Operation

 

Lemon meringue

9" round

 

3 or 4

325˚ F (163˚ C)

 

10

- 12

 

Pumpkin

9" round

 

3 or 4

325˚ F (163˚ C)

 

45

- 55

 

 

Custard

Not recommended

 

 

 

 

 

 

 

ENTREES

 

 

 

 

 

 

 

 

 

Egg rolls

Cookie sheet

 

3 or 4

375˚ F (191˚ C)

 

15

- 20

 

 

Fish sticks

Cookie sheet

 

3 or 4

400˚ F (205˚ C)

 

8 - 10

 

 

Lasagna, frz

Cookie sheet

 

3 or 4

350˚ F (177˚ C)

 

45

- 50

 

 

Pot pie

Cookie sheet

 

3 or 4

375˚ F (191˚ C)

 

35

- 40

 

 

Gr.peppers stuffed

13" x 9"

 

3 or 4

350˚ F (177˚ C)

 

45

- 50

 

 

Quiche

Not recommended

 

 

 

 

 

 

 

Pizza, 12"

Cookie sheet

 

3 or 4

375˚ F (191˚ C)

 

15

- 20

 

 

 

Mac. & cheese,frz

Cookie sheet

 

3 or 4

350˚ F (177˚ C)

 

25

- 35

 

 

VEGETABLES

 

 

 

 

 

 

 

 

 

Baked potatoes

On rack

 

3 or 4

350˚ F (177˚ C)

 

50

- 55

 

 

Spinach souffle

1 qt. casserole

 

3 or 4

325˚ F (163˚ C)

 

35

- 40

 

 

Squash

Cookie sheet

 

3 or 4

350˚ F (177˚ C)

 

40

- 45

 

 

French fries

Cookie sheet

 

3 or 4

400˚ F (205˚ C)

 

15

- 20

 

 

 

 

 

 

 

 

 

 

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

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 for you to adjust your recipes and cooking times accordingly.

Common Baking Problems/Remedies

Problems

Cause

Remedy

 

 

Cakesburnedon the

1. Oven was too hot

1.

Reducetemperature

 

 

sides or not done

2.

Wrongpan size

2.

Use recom.pan size

 

 

in center

3. Too many pans

3. Reduce no. of pans

 

 

 

 

 

Cakescrack on top

1.

Battertoo thick

1.

Followrecipe

 

 

 

2.

Oven too hot

 

Add liquid

 

 

 

3. Wrong pan size

2.

Reducetemperature

 

 

 

 

 

3. Use recom. pan size

 

 

Cakesare not level

1.

Batteruneven

1.

Distributebattereven

 

 

 

2.

Oven or rack not level

2.

Level oven or rack

 

 

 

3. Pan was warped

3. Use proper pan

 

 

Food too brownon

1.

Oven door opened

1.

Use door windowto

 

 

bottom

 

too often

 

checkfood

 

 

 

2.

Dark pans being used

2.

Use shiny pans

 

 

 

3. Incorrectrack position

3.

Use recom.rack position

 

 

 

4.

Wrongbake setting

4.

Adjustto conventional

 

Operation

 

5. Pan too large

 

or convectionsetting

 

 

 

 

 

 

 

 

 

as needed

 

 

 

 

 

5. Use proper pan

 

 

Food too brownon

1.

Rack positiontoo 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

 

 

Cookiestoo flat

1.

Hot cookiesheet

1.

Allow sheet to cool

 

 

 

 

 

 

between batches

 

 

Pies burnedaround

1.

Oven too hot

1.

Reducetemperature

 

 

 

edges

2.

Toomany pans used

2.

Reduceno. of pans

 

 

 

3. Oven not preheated

3. Allow oven to preheat

 

 

Pies too light on top

1.

Oven not hot enough

1.

Increasetemperature

 

 

 

2.

Toomany pans used

2.

Reduceno. of pans

 

 

 

3. Oven not preheated

3. Allow oven to preheat

 

 

 

 

 

 

 

 

 

24

25

Operation

Broiling

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BROIL (Infrared Broil)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The broil burner at the top of

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

the oven heats the metal screen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

until it glows. Heat radiates

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

from the GourmetGlo™ infrared

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

broiler located at the top of the

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

oven cavity. The distance

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

between the foods and the broil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

infrared 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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CONVECTION BROIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(Infrared Convection Broil)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The top burner 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

 

 

 

 

 

 

infrared convection broil

reduces peak temperatures on

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

the food. Use this setting for

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

broiling thick cuts of meats.

Broiling

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 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.

To Use Broil or Convection Broil

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 temperature control knob to “Broil”. Turn on the convection fan if you wish to convection 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.

Operation

26

27

Operation

Broiling

Broiling

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.

Rack Positions for Broiling

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

95%

6

80%

5

65%

4

50%

3

35%

2

25%

1

Broiling Chart

Type and

 

 

 

Time

 

 

Cut of Meat

Weight

Setting

Rack

(min)

 

 

BEEF

 

 

 

 

 

 

Sirloin, 1"

 

 

 

 

 

 

Rare

12 oz

Broil

3

4

 

 

Medium

12 oz

Broil

3

5

 

 

Well done

12 oz

Broil

3

6

 

 

T-Bone, 3/4"

 

 

 

 

 

 

Rare

10 oz

Broil

3

4

 

 

Medium

10 oz

Broil

3

6

 

 

Well done

10 oz

Broil

3

8

 

 

Hamburger,1/2"

 

 

 

 

 

 

Medium

1/4 lb.

Broil

3

6

 

 

Well done

1/4 lb.

Broil

3

8

 

 

CHICKEN

 

 

 

 

 

 

Bnls breast, 1”

1/2 lb.

Broil

3

15

 

 

Bnls breast, 1”

1/2 lb.

Convection Broil

3

15

 

 

Bone-in breast

2 - 3 lbs total

Broil

1

22

 

 

 

Bone-in breast

2 - 3 lbs total

Convection Broil

1

20

 

 

Chicken pieces

2 - 3 lbs total

Broil

3

22

 

 

Chicken pieces

2 - 3 lbs total

Convection Broil

3

20

 

 

HAM

 

 

 

 

 

 

PORK

1 lb.

Broil

3

10

 

Operation

Ham slice, 1"

 

 

LAMB

 

 

 

 

 

 

Rib chops, 1"

12 oz.

Convection Broil

2

8

 

 

 

 

 

 

 

 

 

Loin chops, 3/4"

1 lb.

Convection Broil

2

10

 

 

Bacon

 

Broil

2

3

 

 

FISH

 

 

 

 

 

 

Salmon steak

1 lb.

Broil

2

8

 

 

Fillets

1 lb.

Broil

2

8

 

 

 

 

 

 

 

 

 

 

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

28

29

Convection Dehydrate

Convection Dehydrate

This oven is designed not only to cook, but also to dehydrate fruits and vegetables. Warm air is circulated by a motorized fan in the rear of the oven and over a period of time, the water is removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality, so only fresh, top-quality foods should be used.

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 temperature control to 200°F (93.3°C) and turn on the convection fan.

CAUTION

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

Operation

Convection Defrost

Convection Defrost

Air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat. To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.

1.Place the frozen food on a baking sheet.

2.Set the oven temperature control knob to “OFF” and turn on the convection fan.

WARNING

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

Operation

30

31

Operation

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

 

 

Canned Food Sizes

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.

 

 

 

 

Kitchen Equivalent and Metrics

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.

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.

Surface Burner

Burne grate

Burner

cap

Igniter Burner

head

Burner base

Wipe up spill-overs as soon as possible after they occur and before they get a chance to burn in and cook solid. In the event of a spill-over, follow these steps:

Allow the burner and grate to cool to a safe temperature level.

Lift off the burner grate. Wash in warm soapy water.

Remove the burner cap and burner head and clean.

Burner Caps

The surface burner caps should be routinely removed and cleaned. ALWAYS clean the burner caps after a spill-over. Keeping the burner caps clean will prevent improper ignition and uneven flames. To clean, pull burner cap straight up from the burner base. Wipe off surface burner caps with warm, soapy water and a soft cloth after each use. Use a non-abrasive cleanser such as Bon Ami™ and a soft brush or soft Scotch Brite™ pad for cooked-on foods. Dry thoroughly after cleaning. For best cleaning and to avoid possible rusting, DO NOT clean in dishwasher or self-cleaning oven.

Care Product

32

33

Cleaning and Maintenance

Burner Head

If ports on burner head are clogged, clean with a straight pin. DO NOT enlarge or distort the ports. DO NOT use a toothpick to clean the ports. When replacing burner head, carefully align the 2 tabs underneath the burner head with the outside edge of burner base. Make sure the tabs are not aligned with the igniter and the burner cap is level.

Note: For stubborn stains, use a non abrasive cleanser such as Bon Ami™ and a soft brush or soft Scotch Brite™ pad.

Cleaning Tip: For difficult to clean burner caps and heads, place parts in a zip seal bag with ammonia.

Burner Base

The base should be wiped regularly with hot soapy water at the end of each cooling period. DO NOT use steel wool, abrasive cloths, cleanser, or powders. To remove encrusted materials, soak the area with a hot towel to loosen the material, then use a wooden nylon spatula.

DO NOT use a metal knife, spatula, or any other metal tool to scrape the aluminum base.

Wipe up any spills which remain on the sealed top surface.

Replace burner cap, burner head, and grates after drying thoroughly.

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 different finishes have been used in your oven.

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

Product Care

Cleaning and Maintenance

Control Knobs

MAKE SURE ALL THE 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. DO NOT use any cleaners containing ammonia or abrasives. They could remove the graphics from the knob.

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.

Glass Surfaces

Clean with detergent and warm water. Glass cleaner can be used to remove fingerprints. If using glass cleaner ammonia, make sure that it does not run down on exterior door surface.

Broiler Pan and Grid

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

Oven Racks

Clean with detergent and hot water. Stubborn spots can be scoured with a soap-filled steel wool pad.

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.

Care Product

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Replacing Oven Lights

WARNING

ELECTRICAL SHOCK HAZARD

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

WARNING

DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth.

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.

glass light cover

access groove

light bulb

Product Care

Door Removal

WARNING

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.

2

Remove hinge trim screws and hinge trim.

4

Lift door up and out.

1

Open door completely. Place pins, supplied with unit, in pin holes. For personal safety, ONLY use pins supplied with the unit.

3

Gently close until pins stop door.

Care Product

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Door Replacement and Adjustment

1

2

Reinstall door to range.

Open door completely.

 

Reinstall hinge trim on both sides.

3

4

Remove pins from holes in hinges.

Close door.

5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Care

If the door needs to be adjusted, loosen

hinge trim screws located in step 2. Adjust

the screws located between the door

Product

and kickplate using a 5/32” hex head

 

allen wrench. After adjustment,

 

 

 

 

 

tighten hinge trim screws.

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.

Igniters will not work.

Circuit is tripped.

 

Fuse is blown.

 

Range is not connected to power.

 

 

Igniters sparking but no

Gas supply valve is in “OFF” position.

flame ignition.

 

 

Gas supply is interrupted.

Igniters sparking

Power supply is not grounded.

continuously after flame

 

ignition.

Power supply polarity is reversed.

 

Igniters are wet or dirty.

 

 

Burner ignites but flame is

Burner ports are clogged.

large, distorted, or yellow.

 

 

Unit is being operated on wrong type of gas.

 

Air shutters not properly adjusted.

Strong odor and/or smoke

This is normal burn off of insulation and

is noticed first few times

protective oils in oven. This will go away

oven is used.

after using oven a few times.

 

 

Oven indicator light on;

Oven is operating properly. Unit will resume

oven will not heat

heating function once it has cooled.

 

 

Care Product

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Product Care

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.

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.

Warranty

DESIGNER FREESTANDING 30” GAS RANGES WARRANTY

ONE YEAR FULL WARRANTY

Freestanding gas ranges and all of their component parts, except as detailed below*, are warranted to be free from defective materials or workmanship in normal household use for a period of twelve (12) months from the date of original retail purchase. 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.

*Glass (including light bulbs), painted and decorative items are warranted to be free from defectivematerials or workmanship for a period of ninety (90) days from the date of original retail purchase. ANY DEFECTS MUST BE REPORTED TO THE SELLING DEALER WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL PURCHASE.

VikingRange Corporationuses the most up-to-date processes andbest materialsavailable to produce allcolor finishes. However,slightcolorvariation may be noticed because of the inherent differences in painted parts andporcelainparts as wellas differencesin kitchen lighting, product locations, and other factors.

FIVE YEAR LIMITED WARRANTY

Any surface burner, griddle burner, grill burner, or oven burner which fails due to defective materials or workmanship in normal household use during the second 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.

TEN YEAR LIMITED WARRANTY

Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or workmanship in normal household use during the second 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.

NINETY (90) DAY RESIDENTIAL PLUSWARRANTY

Thiswarrantyappliesto applications where use of the product extends beyond normalresidential use. Examples are, butnot limited to, bed and breakfasts, fire stations, private clubs, churches, etc. This warranty excludes all commercial locations such as restaurants, food service locations and institutionalfood servicelocations.

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.

This warranty shall apply to products purchased and located in the United States and Canada. Products must be purchased in the country where service is requested. Warranty labor shall be performed by an authorized Viking Range Corporation 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, 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. Warrantoris not responsiblefor 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 of consequential damages, so the above limitation or exclusionmay not apply to you.

Owner shall be responsible for proper installation, providingnormal care and maintenance, providingproof of purchase upon request, and making the appliance reasonably accessiblefor 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 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.

WARRANTY SERVICE

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. Toobtain warranty service, contact the dealer from whom the product was purchased, an authorized Viking Range Corporation service agent, or Viking Range Corporation. Providemodel and serial number and date of original purchase. For the name of your nearest authorized Viking Range Corporation service agency,call the dealer from whom the product was purchased or Viking Range Corporation. 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 that Viking Range Corporation can contact you should any question of safety arise which could affect you.

Any implied warranties of merchantability and fitness applicableto the above described surface burner, griddle burner, grill burner, oven burner, porcelain oven, or porcelain inner door panel are limited in duration to the period of coverage of the applicable express written limitedwarranties set forth above. Some jurisdictionsDO NOT allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which may vary from jurisdiction to jurisdiction.

Specifications subject to change without notice.

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