Viking F131D User Manual

F1321H EN

(091407J)

Viking Range Corporation

111 Front Street

Greenwood, Mississippi 38930 USA

[phone]

For product information

call 1-888-VIKING1 (845-4641)

or visit the Viking Web site at

vikingrange.com

Viking Use & Care Manual

Built-In Gas

Thermal-Convection Ovens

-Do not store or use gasoline or other flammable vapors and liquids in the vicinity
of this or any other appliance.

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.

If the information in this manual is not followed exactly, a fire or explosion

may result causing property damage, personal injury or death.

2 3

Congratulations

Warnings

Your purchase of this product attests to the importance you place upon the
quality and performance of the major appliances you use. With minimal care, as
outlined in this guide, this product is designed to provide you with years of
dependable service. Please take the few minutes necessary to learn the proper
and efficient use and care of this quality product.

We appreciate your choosing a Viking Range Corporation product, and hope
that you will again select our products for your other major appliance needs.

Table of Contents

Warnings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Before Your Use Your New Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Setting the Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Oven Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Built-In Gas Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Basic Functions of Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Clocks and Timers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Cooking With Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Replacing Interior Oven Lights . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29

Power Failure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29

Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Service Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

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 this product – or contact our consumer support center at 1-888­VIKING1.

We appreciate your choosing a Viking® Range Corporation product and hope
that you will again select our products for your other major appliance needs.
For more information about the complete selection of Viking products, contact
your dealer or go to www.vikingrange.com

To avoid sickness and food waste when using automatic time baking:

• Do not use foods that will spoil while waiting for cooking to start, such as dishes
with milk or eggs, cream soups, custards, fish, pork, poultry, or foods with stuffing.

• Any food that has to wait for cooking to start should be very cold or frozen before
it is placed in the oven.

• Do not use foods containing baking powder or yeast when automatic time
baking. They will not rise properly.

• Do not allow food to remain in the oven for more than two hours after the end of
the cooking cycle.

• Read all instructions before using the product.

• Install or locate the product only in accordance with the provided Installation
Instructions.

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. This is
based on safety considerations.

WARNING

WARNING

WARNING

WARNING

4 5

• Use only dry pot holders. Moist or damp pot holders on hot surfaces may
result in burns from steam. Do not let potholder touch hot surface areas. Do
not use a towel or other bulky cloth.

• Keep area clean and free from combustible materials, gasoline, and other
flammable liquids. Never use your oven as a storage space. Combustible
items (paper, plastic, etc.) may ignite and metallic items may become hot and
cause burns.

• The oven vent is located at the front of the oven and vents into the room.
Oven vents must remain clear and unobstructed.

• Use care when opening oven door. Let hot air or steam escape before
removing or replacing food. Hot air or steam can cause burns to hands, face
and/or eyes.

• Do not attempt to operate the appliance during power failure.

• Do not heat unopened food containers; buildup of pressure may cause the
container to explode and result in injury.

• Never sit, step, stand, or lean on any part of the oven, or injury may result.

• Storage cabinet area above the unit must be 36” (91.4 cm) and cannot
project more than 13” (33.0 cm) outward from the rear wall. Beware of
potential hazards associated with retrieving items from such cabinets when
the unit is in operation.

•Once the unit is installed as outlined in the Installation Instructions, it is

important that the fresh air supply is not obstructed. 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).

- SAVE THESE INSTRUCTIONS -

• Your unit should be installed by a qualified technician.The appliance must be
installed and electrically grounded according to local codes. Have this
technician show the the location of the gas shut-off valve on the oven so you
know where and how to turn off the gas if necessary.

• Do not attempt to repair or replace any part of this appliance unless
specifically recommended in this manual. All servicing should be referred to a
qualified technician. A qualified technician is required for any adjustments or
conversions to Nat. or LP gas. Warranty service must be performed by an
authorized service agency.

• The “push-to-turn” knob of this oven are designed to be child-safe.
However, children should not be left alone in the kitchen while the oven is in
use. Do not store items of interest to children over the unit.

CAUTION: Children climbing to reach items could be seriously injured.

• GREASE is flammable and should be handled carefully. Do not use water on
grease fires. Never pick up a flaming pan. Smother flaming pan by covering
utensil completely with well-fitting lid, cookie sheet or flat tray. Flaming
grease outside of utensil can be extinguished with baking soda or, if
available, a multipurpose dry chemical or foam type extinguisher. Do not
allow grease to accumulate around the oven or in vents.

• Wear proper apparel. Loose-fitting or hanging garments should never be
worn while using the appliance. Do not drape towels or any materials on
oven door handles. These items could ignite and you could get burned.

Important Safety Instructions

Before You Use Your New Oven

All gas ovens 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 oven thoroughly with hot soapy water.

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

To reduce the risk of fire, electrical shock, injury to persons, or damage when using
the oven, follow basic precautions, including the following:

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. This based on safety considerations.

WARNING

WARNING

WARNING

Setting the Clock Oven Control Panel (VGSO100)

Oven Control Panel (VGSO166)

VGSO100

The time-of-day must be set before any
other program can be used. When your
oven is first connected to the power in
your home, the timer display will show

--:--. To program the time-of-day:

1. Press the CLOCK button. 12:00 will be displayed with the word SET in the

upper right corner.

2. Turn the Set Knob until the correct time-of-day is displayed. AM and PM

are not indicated.

3. Press the CLOCK button again. The word SET will disappear and the

correct time is now set into the timer.

The time-of-day can be changed by following steps 1 through 3. It cannot be
changed while there is a Bake Time or Start Time cycle programmed into the
timer.

12:00

CLOCK

MIN/SEC

TIMER

SET

BAKE
TIME

START

TIME

SET

VGSO166

The time-of-day must be set before any
programs can be used. When your oven is
first connected to the power in your home,
the timer display will flash 12:00. The time­of-day can not be changed if any timed
modes of operation are not operating. To
program the time-of-day:

1. Press CLOCK. A single tone will sound

and the colon will flash indicating the clock function has been accessed.

2. UP and DOWN are used to set the time of day. UP increases time; DOWN

decreases time. Tapping UP/DOWN will increase or decrease the time in 1­minute increments. When the button is held down, time will increase or
decrease in 5-minute increments until the next hour is reached, then will
continue to increase or decrease in hour increments.

3. Release the button when the appropriate time has been reached.

4. The clock set mode will terminate if the time is not set within 30 seconds of

accessing the clock set mode. The colon will stop flashing indicating the
clock set mode has been terminated. Pressing CANCEL will also terminate
the clock set mode.

12:00

CANCEL

TIMER

UP

BAKE
TEMP

CLOCK

COOK

TIME

DOWN

BROIL
HI/LO

6

7

12:00

SET

CLOCK

MIN/SEC

TIMER

BAKE
TIME

START

TIME

OVEN FUNCTION

TEMPERATURE

Interior Oven Light

ON/OFF

Digital Display

OFF/ON

Indicator Light

OFF/ON

Indicator Light

OVEN FUNCTION SELECTOR

Bake

Convection Bake

Convection Broil

Broil

Off

OVEN FUNCTION

SELECTOR

Bake

Convection Bake

Convection Broil

Broil

Off

TEMPERATURE

CONTROL

OFF

BAKE

CONV
BAKE

CONV
BROIL

BROIL

BROIL

OFF

400

200

300

500

12:00

OFF

BAKE

CONVECTION

BAKE

CONVECTION

BROIL

BROIL

CLOCK

COOK

TIME

BROIL
HI/LO

DOWN

CANCEL

TIMER

BAKE
TEMP

UP

TIME /

TEMPERATURE

DIGITAL DISPLAY

Basic Functions of Your Oven

NATURAL AIRFLOW BAKE

Heat is radiated from the two bake
burners in the bottom of the oven cavity
and is circulated with natural airflow.
This is your traditional bake setting.

CONVECTION BAKE

Heat is radiated from the bake burners in
the bottom of the oven cavity and is
circulated by the motorized fan in the
rear of the oven. It provides more even
heat distribution throughout the oven
cavity for all uses. 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.

CONVECTION BROIL

The broil burner at the top of the oven
heats the metal screen until it glows. The
glowing screen produces the infrared
heat, searing the outside of broiled
foods and sealing in juices. The Gourmet
GlowTMinfrared broiler produces 1500°F
(815.5°C) infrared heat with the
additional benefit of air circulatoin by the
motorized fan in the rear of the oven.
Smoke is reduced since the airflow
reduces peak temperatures on the food.
Use this setting for thick cuts of meats.

8

9

Built-In Gas Oven Features

VGSO166

VGSO100

CONTROL
PANEL

INFRARED
BROILER

OVEN RACKS
(3 per oven)

OVEN VENT

OVEN LIGHTS
(2 EACH SIDE)

CONVECTION
FAN/SHIELD

REMOVABLE
BOTTOM

CONTROL
PANEL

DOOR

GASKET

INFRARED BROILER

OVEN RACKS
(3 per oven)

OVEN VENT

OVEN VENT

OVEN LIGHTS

CONVECTION
FAN/SHIELD

BROILER
PAN/GRID

REMOVABLE BOTTOM
AND SIDES

Setting the MIN/SEC Timer

The MIN/SEC Timer is designed for accurate timing and is ideal for baking
delicate items such as biscuits, cookies, and popovers, and for precise broiling.
The MIN/SEC timer can be used at the same time the Bake Time or Start Time
functions are in use. It can be used for timing up to 12 hours. When setting the
Timer, the time displayed will increase in 1 minute increments. When the Timer
counts down to 1 minute, the timer alarm will give two short beeps and the
display changes from hours:minutes to seconds only.

To program the MIN/SEC Timer

1. Press the MIN/SEC Timer button. The timer will display :00 and the word
timer will be displayed in the lower right corner.

2. Turn the SET knob until the desired duration time is displayed.

The Timer is now programmed. The alarm will sound at the end of the
countdown. The program can be canceled anytime by setting the remaining time
to :00. To change back to the time-of-day, press the CLOCK button. Notice that
a small clock will be displayed in the upper right corner to indicate that a
program is in progress. The display will return automatically to the MIN/SEC
Timer after a few seconds.

Timer Alarm

At the end of a MIN/SEC Timer program or Bake Time program, the alarm will
consist of three beeps followed by two beeps every 10 seconds until the
MIN/SEC Timer button is pressed. Whenever a valid function key is pressed or
when a control function starts automatically, one beep will be sounded. When an
invalid function key is pressed, two beeps will be sounded.

10 11

BROIL

The broil burner at the top of the oven
heats the metal screen until it glows.
The Gourmet GlowTMinfrared broiler
produces 1500°F (815.5°C) infrared
heat quickly searing the outside of
broiled foods and sealing in juices.

CONVECTION DEFROST

With the oven function selector set to
convection bake and the temperature
control off, 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.

CONVECTION DEHYDRATE

With the selector set to Convection
Bake and the temperature control on
200°F (93.3°C), warm air is circulated by
a motorized fan in the rear of the oven.
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.

Clocks and Timers

VGSO100

Electronic Timing Center

The Electronic Timing Center is used to program and control all timing functions.
It has five display and programming modes that are activated by the four push
buttons and the “SET” knob. Both the Bake Time mode and the Min/Sec Timer
mode can be used to time cooking periods.

Setting the Automatic Start Time Bake Program

The Bake Time and Start Time modes of the Timer can be used to automatically
turn the oven on and off at a preselected time. The Automatic Time Bake
Program is ideal for foods with no danger of spoilage during the time the oven
is left off.

To set the Automatic Time Bake program

1. Program the START TIME by pressing the Start Time button and turning the
Set Knob until the desired Start Time is displayed. This is the time-of-day
you want the food to begin cooking.

2. Program the required baking time by pressing the Bake Time button. The
words SET and COOK appear in the upper right corner of the digital
display. Turn the SET knob until the desired baking time is displayed in
hours and minutes. The word SET will disappear and the word DELAY will
remain in the display indicating that the Bake Time program has been set.

3. Set the Oven Function Selector to the BAKE or CONVECTION BAKE
position, depending upon the type of baking being used.

4. Set the Temperature Control Knob to the desired temperature.

NOTE: When the specified start time is reached, the oven will automatically turn
on. The oven will bake for the programmed amount of time at the selected
temperature.

At one minute from the end of the specified bake program, the oven timer will
beep once. At the end of the specified bake program, the oven will automatically
turn off and the timer will sound a series of three beeps. This will continue until
the “start time” button is pressed. The display will then return to displaying the
time. Setting the remaining duration time to :00 will also cancel the automatic
bake program.

12 13

Setting the Bake Time Program

The Bake Time program is used for controlled timing of baked or roasted foods.
At the end of the timed cycle, the oven automatically turns off. Times in the Bake
Hours mode are displayed in hours and minutes, with a setting from 1 minute to
11 hours 59 minutes, increasing in 1 minute increments.

To set the Bake Time program

1. Set the Oven Function Selector to the BAKE or CONVECTION BAKE
position, depending upon the type of baking being used.

2. Set the temperature Control knob to the desired temperature and allow for
preheating.

3. Press and release the Bake Time button. The Timer will display :00 with the
words SET and COOK in the upper right corner of the digital display.

4. Turn the SET Knob until the desired baking time is displayed in hours and
minutes. The word COOK will remain in the display indicating that the Bake
Time program has been set.

The Timer will automatically compute a stop time and enter it into the timer
memory. The alarm will sound three beeps followed by two beeps every 10
seconds until the Bake Time button is pressed. The duration time can be
changed anytime during the cooking program by following steps 4 and 5.
Setting the remaining duration time to :00 cancels the Bake Time program. To
return the Timer to the present time-of-day, press the CLOCK button. A small
clock will appear in the upper right corner indicating a Bake Time program has
been set. The Timer will go back to the Bake Time automatically after a few
seconds.

For Immediate Cook

1. Press BAKE TEMP once. A single tone will sound, the bake L.E.D. indicator
light in the upper left corner and the bar segments “---” of the display will
light prompting the setting of the bake temperature using the UP or DOWN
buttons.

2. The temperature will default to 350°F when either UP or DOWN button is
pressed. Tapping the buttons will increase or decrease the temperature in 5­degree increments. The temperature will increase or decrease in 25-degree
increments when the UP or DOWN button is pressed and held down. The
temperature can be set from a low of 170°F to a high of 550°F. When the
desired temperature has been reached, a tone will sound indicating the
oven has preheated.

3. The oven set temperature will be displayed during the baking process. The
oven function selector must be turned to either the BAKE or CONVECTION
BAKE position.

4. The bake function may be terminated by pressing the cancel key once.

Setting Timed Cook

The timed cook feature automatically ends a cooking function. This feature
does not automatically start a cooking function.

1. Press COOK TIME once. A single tone will sound and 0:00 will appear on
the L.E.D. display.

2. The UP and DOWN buttons are used to set the timer. UP increases time;
DOWN decreases time. Tapping UP or DOWN button will increase or
decrease the time in 1-minute increments. When the UP or DOWN button is
held down, time will increase or decrease in 5-minute increments until the
next hour is reached, then will continue to increase or decrease in hour
increments.

3. Release the button when the appropriate time has been reached.

14 15

Electronic Timing Center

The Electronic Timing Center is used to program and control all timing functions.
There are five modes of operation.

Setting the Minute/Hour Timer

The Minute/Hour timer is designed for accurate timing and is ideal for baking
delicate items such as biscuits, cookies, and popovers and for precise broiling.

To set the Minute/Hour timer:

1. Press TIMER once to access the time of day mode. A single tone will sound
and 0:00 will appear on the L.E.D. display.

2. The UP and DOWN buttons to set the time . The UP button increases time;
the DOWN button decreases time. Tapping UP or DOWN will increase or
decrease the time in 1-minute increments. When the UP or DOWN button
is held down, time will increase or decrease in 5-minute increments until the
next hour is reached, then will continue to increase or decrease in hour
increments.

3. Release the button when the appropriate time has been reached.

4. To cancel the timer, press and hold the TIMER button for three seconds.

The TIMER mode will lockout changes and begin to count down if buttons are
not pressed for 5 seconds. Pressing TIMER once will allow the timer set time to
be changed during the countdown process. The timer can be set from a
minimum time of 1 minute to a maximum of 12 hours 0 minutes. When the timer
counts down to 1-minute, a single tone will sound indicating the timer will time
out in 1-minute. When the timer counts down to 0:00, three tones will sound
every 12 seconds until the timer is canceled by pressing the timer for three
seconds or until ten minutes has elapsed.

Clocks and Timers

VGSO166

When COOK TIME is set before the BAKE TEMP, the bake L.E.D. indicator light
in the upper left corner and the --:-- of the display will light after 5 seconds
prompting the setting of the BAKE TEMP using the buttons. The temperature will
default to 350°F when either button is pressed. Tapping the UP or DOWN button
will increase or decrease the temperature in 5-degree increments. The
temperature will increase or decrease in 25-degree increments when the button
is pressed and held down. The temperature can be set from a low of 170°F to a
high of 550°F. The oven set temperature and bake indicator light will be
displayed during the baking process. The bake function may be terminated by
pressing CANCEL once. COOK TIME will be terminated and the time of day
displayed if the temperature is not set within 30 seconds. When COOK TIME
reaches 0:00 three tones will sound every 12 seconds until the timer is canceled
by pressing TIME for three seconds, pressing CANCEL, or until ten minutes has
elapsed.

HI/LO Broil

1. Press BROIL HI/LO once. A single tone will sound, the broil indicator light
will appear in the lower left corner and “---” will light indicating the broil
function has been accessed.

2. Press UP button for high broil or the DOWN button for low broil. HI will
appear if the UP button is pressed; LO will appear if the DOWN button is
pressed. The oven function selector must be turned to either the BROIL or
CONVECTION BROIL position.

3. BROIL will terminate if the HI/LO BROIL is not selected within 30 seconds.
BROIL can also be terminated by pressing CANCEL. once.

16

Natural Airflow Baking

Conventional baking/roasting is particularly suitable for preparing baked goods
and foods which vary in surface texture and consistency. Many cookbooks
contain recipes to be cooked in the conventional manner. This type of baking is
only recommended for single-rack baking.

17

Kitchen Equivalents and Metrics

Measure Equivalent Metric*
1 tablespoon 3 teaspoons 15 mL
2 tablespoons 1 ounce 30 mL
1 jigger 1 1/2 ounces 45 mL
1/4 cup 4 tablespoons 60 mL
1/3 cup 5 tbsp. plus 1 tsp. 80 mL
1/2 cup 8 tablespoons 125 mL
1 cup 16 tablespoons 250 mL
1 pint 2 cups 30 grams
1 pound 16 ounces 454 grams

2.21 pounds 35.3 ounces 1 kilogram

*Rounded for easier measuring

Natural Airflow Baking/ Convection Baking

Preheating

Preheating the oven is not necessary when using temperatures below 250°F.
When baking items which require temperatures above 250°F, it is extremely
important that you preheat the oven.

•When the desired temperature has been reached on the VGSO100 model, the
indicator light will cycle off indicating the oven has been preheated.

•When the desired temperature has been reached on the VGSO166 model, a
tone will sound indicating the oven has preheated.

Cooking With Your Oven

Convection Baking

For convection baking, the oven function selector must be turned to
CONVECTION BAKE.

Convection baking is the process of cooking food with a flow of heated air
circulating throughout the oven cavity. The even circulating of this air equalizes
the temperature throughout the oven cavity and eliminates the hot and cold
spots found in conventional ovens. This feature can make a significant difference
in foods prepared in the oven. A major benefit of convection baking is the ability
to prepare food in quantity. The uniform air circulation makes this possible . . . a
feature not possible in a standard oven. With this heating system, the air is
distributed evenly throughout the oven by the hot air fan. The heat therefore
reaches the food to be baked or roasted more quickly. With this heating method,
foods can be baked and roasted at the same time with minimal flavor transfer,
even when different dishes are involved, such as cakes, fish, or meat.

Rack Positions

Each oven is equipped with three tilt-proof racks. The VGSO100 oven has six rack
positions and the VGSO166 has four. Position 6 (VGSO100) or 4 (VGSO166) 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.

VGSO100

6
5
4
3
2
1

18 19

To Bake:

1. Arrange the oven racks in the desired position BEFORE heating the oven. If

cooking on two racks at the same time, use rack positions 2 and 4 in the
VGSO166 or rack positions 2 and 4 or positions 3 and 5 in the VGSO100.

2. Turn the function selector to desired function

3. Set the temperature control to the desired temperature.

4. Place the food in the oven after preheating. Preheating is complete when

the oven indicator light goes out on the VGSO100 or when the tone sounds
on the VGSO166.

VGSO166

4

3

2

1

Baking Tips

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

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

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

•For best results, always preheat the oven.

•Do not open the oven door frequently during baking. If you must open the
door, the best time is during the last quarter of the baking time.

•Bake to shortest time suggested and check for doneness before adding more
time. For baked goods, a stainless steel knife placed in the center of the
product should come clean when done.

•Use good quality baking pans and sizes recommended in the recipe; warped,
dented, or burned pans should not be used.

•Shiny metal pans are preferred for baking items such as cakes, cookies, and
muffins because they produce light, golden crusts due to heat being reflected
by the metal.

•Glass pans may also be used for cake baking. Reduce the oven temperature
by 25°F when using a glass pan, but bake for the same amount of time called
for in the recipe.

•Pies are best baked in pans which absorb and hold heat. Glass, enamel, dull­finished metal, and porcelain enamel finish give pies a golden brown crust.

20 21

Conventional Baking Chart

Recommended Conventional Conventional
Pan Temperature Time

(oF) (oC) (min.)

BREADS

Yeast Loaf Loaf Pan 375 191 30-35
Yeast Rolls Cookie Sheet 400 204 12-15
Biscuits Cookie Sheet 400 204 8-10
Nut Breads Loaf Pan 375 191 30-35
Cornbread 8”x8” (20x20 cm) 400 204 25-30
Corn Muffins Muffin Tin 375 191 15-20
Fruit Muffins Muffin Tin 475 191 15-20

CAKES/COOKIES

Angelfood Tube Pan 375 191 35-45
Bundt Tube Pan 350 177 45-50
Cupcakes Muffin tin 350 177 16-20
Layer, Sheet 13”x9” (23x33 cm) 350 177 40-50
Layer, Two 9” (23 cm) round 350 177 30-35
Pound Loaf Pan 350 177 60-65
Brownies 13”x9” (23x33 cm) 350 177 25-30
Choc. Chip Cookie Sheet 375 191 12-15
Sugar Cookies Cookie Sheet 350 177 10-12

PIES/PASTRY

Pie Crust 9” (23 cm) round 425 218 10-12
Two Crust, Fruit 9” (23 cm) round 375 191 55-60
Pumpkin Pie 9” (23 cm) round 375 191 40-45
Custard 6 - 4 oz cups 350 177 35-40
Cream Puffs Cookie Sheet 400 204 30-35

MISCELLANEOUS

Baked Potatoes (4) 8 oz (227 gm) 375 191 60-75
Lasagna 9”x5” (23x13 cm) 375 191 55-60
Cheese Souffle 1 qt. (.95 L) 350 177 45-50
Stuffed Peppers 13”x9” (23x33 cm) 375 191 60-70
Quiche 9” (23 cm) round 400 204 25-30

Pan Placement Tips

•When using large (15” x 13” [38 cm x 33 cm]) flat pans or trays that cover
most of the rack, rack positions 2 or 3 produce the best results.

•Stagger pans in opposite directions when two racks and several pans are
used. No pan should be directly above another.

•Allow 1 1/2” to 2” (3.8 cm to 5.1 cm) of air space around all sides of each pan
for even air circulation.

•When baking on more than one rack, it is recommended to use the 2nd and
4th (VGSO166) or 3rd and 5th (VGSO100) position for more consistent even
baking.

Single Rack Pan Placement

Multiple Rack Pan Placement

Recommended Convection Convection
Pan Temperature Time

(oF) (oC) (min.)

BREADS

Yeast Loaf Loaf Pan 350 177 25-35
Yeast Rolls Cookie Sheet 375 191 11-13
Biscuits Cookie Sheet 375 191 7-9
Nut Breads Loaf Pan 350 177 20-25
Cornbread 8”x8” (20x20 cm) 375 191 15-20
Corn Muffins Muffin Tin 350 177 10-12
Fruit Muffins Muffin Tin 450 232 12-15

CAKES/COOKIES

Angelfood Tube Pan 325 163 30-35
Bundt Tube Pan 325 163 35-40
Cupcakes Muffin tin 325 177 15-17
Layer, Sheet 13”x9” (23x33 cm) 325 163 30-35
Layer, Two 9” (23 cm) round 325 163 25-30
Pound Loaf Pan 325 163 45-50
Brownies 13”x9” (23x33 cm) 325 163 20-25
Choc. Chip Cookie Sheet 350 177 9-10
Sugar Cookies Cookie Sheet 325 163 7-10

PIES/PASTRY

Pie Crust 9” (23 cm) round 400 204 7-9
Two Crust, Fruit 9” (23 cm) round 350 177 50-55
Pumpkin Pie 9” (23 cm) round 350 177 35-40
Custard 6 - 4 oz cups Not Recommended
Cream Puffs Cookie Sheet 375 191 25-27

MISCELLANEOUS

Baked Potatoes (4) 8 oz (227 gm) 350 177 50-55
Lasagna 9”x5” (23x13 cm) 350 177 45-50
Cheese Souffle 1 qt. (.95 L) 325 163 35-40
Stuffed Peppers 13”x9” (23x33 cm) 350 177 45-50
Quiche 9” (23 cm) round Not Recommended

Convection Baking Chart

22 23

Solving Baking Problems

Baking problems can occur for many reasons. Check the chart 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.

BAKING PROBLEM REMEDIES

PROBLEM CAUSE REMEDY

Food browns 1. Improper heating 1. Preheat until desired
unevenly temperature is reached.

2. Aluminum foil on rack 2. Remove foil.
or oven bottom

3. Baking utensils too large 3. Use correct size utensil.
for the recipe or oven.

4. Several utensils crowded 4. Leave at least 1 1/2”
together (3.8 cm) or more space

between all utensils and

oven walls.
Food too brown 1. Baking utensil too large 1. Use correct utensil
on bottom 2. Baking utensil dark or glass 2. Lower oven temperature

25°F (-3.8°C) for this type

of utensil.
Food dries 1. Oven temperature too high 1. Lower oven temperature
before 2. Oven door opened too 2. Check food at minimum
browning frequently time.
Cookies too 1. Pans too deep 1. Use a cookie sheet (not a
brown on baking pan).
bottom 2. Dark cookie sheet 2. Use light, shiny cookie

sheet.

3. Oven temperature too high 3. Lower oven temperature
Cookies too 1. Hot cookie sheet 1. Allow cookie sheet to
flat cool between batches.
Cake too brown 1. Oven temperature too high 1. Lower temperature;
on bottom or if using glass pan, lower
crust forms on 25°F (-3.8 °C).

bottom
Cakes burns on 1. Oven too hot 1. Reduce temperature.
sides or not 2. Wrong pan size 2. Use recommended pan
done in center size; fill pan no more
than 2/3 full.

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 spatter, smoke and fire.

•Place broiler pan with food in recommended rack position.

•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 grid.

•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 possibility of grease fire.

In the VGSO100, position 6 is
the closest to the broiler and
position 1 is the closest to the
oven bottom.

In the VGSO166, position 4 is
the closest to the broiler and
position 1 is the closest to the
oven bottom.

Note the approximate effective
cooking areas on the broiler
grid for each rack position.

25

VGSO100

VGSO166

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

25%
35%
65%
95%

To use the Infrared Broiler:

VGSO100

1. Arrange the oven racks in the desired position.

2. Center food on cold broiler pan and grid supplied with your oven. Place
broiler pan in oven and close the door.

3. Set the oven function selector to either BROIL or CONVECTION BROIL.

VGSO166

1. Arrange the oven racks in the desired position.

2. Center food on cold broiler pan and grid supplied with your oven. Place
broiler pan in oven and close the door.

3. Set the oven function selector to either BROIL or CONVECTION BROIL.

4. Press BROIL. Press the UP button for high broil or the DOWN button for
low broil. HI or LO will appear depending on which button is pressed.

24

Infrared Conventional Broiling

The broiler is an in-the-oven infrared broiler design-certified for residential use.
The method preferred by professional cooks to sear in the nutrition, flavors,
and juices of meat, poultry, and fish is now possible in the home. The infrared
broiler cooks up to 50% faster than other methods. Its intense, penetrating
heat produces a more attractive, professional finish. The broil burner at the top
of the oven heats the metal screen until it glows. The Gourmet GlowTMinfrared
broiler produces 1500°F (815.5°C) infrared heat quickly searing the outside of
broiled foods and sealing in juices

Broiling is a dry-heat cooking method using direct or indirect radiant heat. It is
used for small individualized cuts such as steaks, chops, and patties. Broiling is
most successful for cuts 1-2 inches (2.54-5.1 cm) thick. Conventional broiling is
also more suitable for flat pieces of meat.

VGSO166 broiler features a HI and LO broil function. The LO broil function
should be used for slow broiling since the unit will cycle on and off frequently.
The HI broil function should be used for fast broiling as the unit will cycle less
frequently.

Infrared Convection Broiling

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

Rack Positions:

The broiler uses infrared heat rays to help cook the food. Because these rays
can travel only in straight lines, the effective cooking area of the broiler is
reduced when using the higher rack positions. At high rack positions, the rays
cannot reach all corners of the broiler grid, so larger pieces of meat might not
broil sufficiently at the outer edges.

Convection Defrosting

1. Place the frozen food on a baking sheet.

2. Turn the oven function selector to “CONVECTION BAKE”.

3. Do not set a bake temperature*.

*IMPORTANT:

Do not set the bake temperature. Turning the convection fan on will

accelerate the natural defrosting of the food without the heat.

Cleaning and Maintenance

Any piece of equipment works better and lasts longer when maintained
properly and kept clean. Cooking equipment is no exception. Your oven must
be kept clean and maintained properly.

Oven Surfaces

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

27

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 Convec. Bake.

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

Burn or Electrical Shock Hazard

Make sure all controls are OFF and oven is COOL before
cleaning. Failure to do so can result in burns or electrical shock.

26

Conventional/Convection Broiling Chart

Type and Weight Rack Conventional Convection
Cut of Meat Time (Min.) Time (Min.)
BEEF

Sirloin, 1” 12 oz 5

•Rare 9 7

•Medium 11 9

•Well-done 14 11

T-Bone, 3/4” 10 oz 5

•Rare 7 5

•Medium 9 7

•Well-done 11 9

Hamburger, 1/2” 4 oz. 5

•Rare 7 4

•Medium 9 7

•Well-done 11 9

CHICKEN

Bnls Breast 1lb 4 18 15
Bone-in Breast 2 - 2 1/2 lb. 4 20 18
Quarters 2 - 2 1/2 4 18 15

HAM

Ham slice, 1” 1lb. 4 22 18

LAMB

Rib Chops 12 oz. 4 9 7
Shoulder 1lb. 4 7 6

PORK

Loin Chops, 3/4” 1lb. 4 14 12
Bacon 1 lb. 4 8 6

FISH

Salmon Steak 1 lb. 4 9 7
Fillets 1 lb. 4 8 6

WARNING

WARNING

29

Replacing Interior Oven Lights

1. Unscrew glass light cover.

2. Use an oven mitt during bulb removal to
protect your hand in case the bulb
breaks.

3. Replace the bulb with a 120 volt, 40­watt appliance bulb.

4. Replace the light cover

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

Power Failure

Since this oven uses electronic ignition, electrical power failure in the home will
affect the oven. During a power failure, electric igniters will not work and the
oven cannot be used. Momentary power failures can occur unnoticed. The oven
is affected only when the power is interrupted. When power is restored, the oven
will be fully useable. A “brown-out” may or may not affect the oven’s operation,
depending upon the severity of the power loss. If power loss or brown-out is

suspected, do not use the oven until electrical service is restored.

VGSO166

VGSO100 Halogen Lights

1. Unsnap glass light cover at opposite end
from metal hinge.

2. Firmly grasp light bulb and pull out.

3. Replace with a 12V-25W bulb.

4. Replace the light cover by first sliding
into metal hinge and then snapping
close on opposite end.

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

Metal
hinge

Glass light cover

Light
bulb

Do not touch bulb with bare hands. Clean any signs of oil off of the bulb and
handle with a soft cloth.

Electrical Shock Hazard

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

28

Glass Surface

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.

Brass Parts

CAUTION: All brass special ordered parts are coated with an epoxy coating.
DO NOT USE BRASS OR ABRASIVE CLEANERS ON THE BRASS OPTION
PARTS. All brass parts should be wiped regularly with hot soapy water.

Broiler

There is no special care required for the infrared broiler. It is designed as self­contained unit, and no adjustments or cleaning are possible. Do not attempt to
clean it. Its own operation burns off any impurities which may condense on it.

Broiler Pan and Grid

Clean the broiler pan and grid after each use with detergent and hot water.
For stubborn spots, use a soap-filled steel wool pad. The broiler pan and grid
is also dishwasher safe.

Oven Racks

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

Control Knob

MAKE SURE THE CONTROL KNOB POINTS TO THE OFF POSITION BEFORE
REMOVING. Pull the knob straight off. Wash in detergent and warm water.
Do not soak the knob. 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 parts should be wiped regularly with hot, soapy water at the
end of each cooling period and with liquid stainless steel cleaner when soapy
water will not do the job. Do not use steel wool, abrasive cloths, abrasive
cleaners, or powders. If necessary to 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. For occasional heavy cleaning
use, a cleaner such as Liquid Zud can be used according to package directions.
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.

CAUTION

Service Information

If service is required after checking the troubleshooting guide:

1. 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.

2. Have the following information readily available:

Model Number
Serial Number
Date of Purchase
Name of dealer from whom purchased

3. 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
[phone] or write to:

VIKING RANGE CORPORATION

PREFERRED SERVICE

111 Front Street

Greenwood, Mississippi 38930 USA

Record the following information indicated below. You will need it if service is
ever required. The serial number and model number for your oven is located
behind the lower access panel.

Model Number Serial Number

Date of Purchase Date Installed

Dealer’s Name

Address

Please retain this manual for future reference.

31

30

Troubleshooting Guide

PROBLEM POSSIBLE CAUSE AND/OR REMEDY

1. Oven will not function. Oven is not connected to electrical power.
Have electrician check power circuit
breaker, wiring and fuses.

2. Broil does not work. HI/LO setting has not been set using UP
or DOWN button.

3. Oven light will not work. Light bulb is burned out.
Oven is not connected to power.

4. Service Codes appear in Disconnect electrical supply to the oven

digital display. and call an authorized servicier.

5. Strong odor and/or smoke This is normal burn off of insulation and

is noticed first few times oven protective oils in oven. This will go
is used. away after using oven a few times.

VGSO166

PROBLEM POSSIBLE CAUSE AND/OR REMEDY

1. Oven will not function. Oven is not connected to electrical power.
Have electrician check power circuit
breaker, wiring and fuses.

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

3. Oven light will not work. Light bulb is burned out.
Oven is not connected to power.

4. Strong odor and/or smoke This is normal burn off of insulation and

is noticed first few times oven protective oils in oven. This will go
is used. away after using oven a few times.

VGSO100

33

PROFESSIONAL SERIES

BUILT-IN GAS OVENS WARRANTY

ONE YEAR FULL WARRANTY

Built-in gas ovens (VGSO Series) 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.

*Painted and decorative items are warranted to be free from defective materials 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.

Viking Range Corporation uses the most up-to-date processes and best materials available to produce all color finishes.
However, slight color variation may be noticed because of the inherent differences in painted parts and porcelain parts
as well as differences in kitchen lighting, product locations, and other factors.

FIVE YEAR LIMITED WARRANTY

Any oven tubular 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 material 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 PLUS WARRANTY This warranty applies to applications where use of the product
extends beyond normal residential use. Examples are, but not limited to, bed and breakfasts, fire stations, private clubs,
churches, etc. This warranty excludes all commercial locations such as restaurants, food service locations, and
institutional food service locations.

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. 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 of consequential damages, so the above limitation or exclusion may 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 appliance 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 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. To obtain warranty service, contact the dealer from
whom the product was purchased, an authorized Viking Range Corporation service agent, or Viking Range Corporation.
Provide model 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 applicable to the above described oven tubular burner, porcelain
oven, or porcelain inner door panel 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 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.

32

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