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
F20143D (070207J)
Freestanding Dual Fuel
Self-Cleaning Ranges
Congratulations . . .
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
Cooking Utensils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Before Your Use Your New Range . . . . . . . . . . . . . . . . . . . . . 6
Using Your Range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Basic Functions of Your Oven . . . . . . . . . . . . . . . . . . . . . . . . .14
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . .29
Self-Clean Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37
Service Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38
Model number and Serial Number . . . . . . . . . . . . . . . . . . . .38
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
WARNING
If the information in this manual is not followed exactly, a fire or
explosion may result causing property damage, personal injury or
death.
-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.
WARNING
1. Read all instructions before using the product.
2. Install or locate the product only in accordance with the provided
Installation Instructions.
WARNING
•THIS RANGE CAN TIP
•INJURY TO PERSONS COULD RESULT
•INSTALL ANTI-TIP DEVICE PACED
WITH RANGE
•SEE INSTALLATION INSTRUCTIONS
2
WARNING
NEVER use this appliance as a space heater to heat or warm the room.
Doing so may result in carbon monoxide poisioning and overheating
of the oven. This warning is based on safety considerations
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. This
warning is based on safety considerations.
3
Important Safety Instructions
WARNING
To reduce the risk of fire, electrical shock, injury to persons, or damage
when using the oven, follow basic precautions, including the following:
1. 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 range so you know where and how to turn off the gas if
necessary.
2. Do not attempt to repair or replace an part of this appliance unless
specifically recommended in this manual. All servicing should be
referred to a qualified technician. Warranty service must be
performed by an authorized service agency.
3. The “push-to-turn” knobs of this range are designed to be child-safe.
However, children should not be left alone in the kitchen while the
range is in use. Do not store items of interest to children over the
:
unit. CAUTION
injured.
4. 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.
5. Never leave the surface area unattended at high heat setting. Boilovers cause smoking and greasy spill-overs which may ignite.
6. If you are “flaming” liquor or other spirits under an exhaust, TURN
THE FAN OFF
control.
7. Wear proper apparel. Loose-fitting or hanging garments should
never be worn while using the appliance.
8. Never use your oven for storage. This is based on safety
considerations.
9. Use proper pan size. Select utensils having flat bottoms large
enough to cover the burner. Using undersized utensils allows the
flame to come up the side of the utensil, scorching the outside of the
utensil and making cleanup harder.
10. Keep area clean and free from combustible material, gasoline, and
other flammable liquids.
Children climbing to reach items could be seriously
.
The draft could cause the flames to spread out of
11. The flame of the open-top burner should be adjusted to just cover
the bottom of the pan or pot. Excessive burner setting may cause
scorching of adjacent countertop surfaces, as well as the outside of
the utensil. This is based on safety considerations.
12. Use 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.
13. To reduce the risk of burns, ignition of flammable materials, and
spillage due to unintentional contact with the utensil, the handle of a
utensil should be positioned so that it is turned inward toward the
center of the range, and so that it does not extend over adjacent
burners.
14. Surface areas near burners may become hot enough to cause burns.
During and after use, do not touch areas near burners until they have
had sufficient time to cool.
15. Once the unit is 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 wellventilated. 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).
16. The flueway must also
remain clear.
17. 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.
18. Do not attempt to operate the appliance during power failure.
19. Do not heat unopened food containers; buildup of pressure may
cause the container to explode and result in injury.
20. Never sit, step, stand, or lean on any part of the oven, or injury may
result.
21. Use care when opening oven door. Let hot air or steam escape
before removing or replacing food.
4
5
22. This appliance is not connected to a combustion products evacuation
device. It shall be installed and connected in accordance with current
installation regulations giving particular attention to the relevant
requirements regarding ventilation.
23. A risk of tip-over may result if the appliance is not installed in
accordance with installation instructions including excessive loading
of the oven door or from abnormal usage.
24. 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.
25. No commercial oven cleaner or oven liner protective coating of any
kind should be used in or around any part of the oven.
26. Before self-cleaning the oven, remove broiler pan, broiler grid, oven
racks, rack supports, and other utensils. Do not use your oven to
clean other parts. A fan noise should be heard sometime during the
cleaning cycle; if not, call service before self-cleaning again.
:
27. WARNING
therefore, children should be kept away.
When self-cleaning, surfaces may get hotter than usual,
Steel Griddle/Simmer Plate (if applicable)
The griddle is a heavy-weight, blanchard finished steel griddle that
has a USDA authorized protective coating. Before using, remove
protective coating with vinegar and water and rinse well. No additional
seasoning is needed for efficient use.
Grill (If applicable)
The grates should be removed and washed in hot soapy water,
rinsed and then replaced prior to use. Other grill parts should be
removed, dusted, and replaced, making sure that no flammable materials
have ben accidentally placed in the grill.
Drip Tray/Pan (If applicable - Griddle or Grill Models only)
The drip tray should be pulled out and checked for flammable
materials. Make sure to unwrap the drip pan and replace it in its proper
place under the griddle or grill.
Cooking Utensils
Each cook has his or her own preference for the particular
cooking utensils that are most appropriate for the type cooking being
done. Any and all cooking utensils are suitable for use in the range and it
is not necessary to replace your present domestic utensils with
commercial cookware. This a matter of personal choice. As with any
cookware, yours should be in good condition and free from excessive
dents on the bottom to provide maximum performance and convenience.
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 OF REAR OF
APPLIANCE DUE TO STAINING OR DISCOLORATION WILL BE
MINIMIZED.
Before You Use Your New 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
Oven
Before first use, wipe interior with soapy water and dry thoroughly.
Using Your Range
Lighting the Burners
All burners are ignited by electric ignition. There are no open-
flame, “standing” pilots.
Surface Burners-Automatic Reignition
To light the surface burners, 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
automatic reignition system. 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 be able to light. When the burner lights, turn the burner control
to any position to adjust the flame size.
Setting the proper height for the desired cooking process and selected
utensil will result in superior cooking performance, while also saving time
and energy.
6
7
Surface Cooking Tips
•Use low or medium flame heights when cooking in utensils 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
utensil diameter. This will ensure more even heating within the utensil
and reduce the likelihood of burning or scorching the food.
•Reduce the flame if it is extending beyond the bottom of the utensil.
A flame that extends along the sides of the utensil 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 utensil diameter recommended is 6”(15 cm). Utensils
as small as 4”(10 cm) is possible but not recommended.
TEMPERATURE SETTING GUIDELINES*
T SETTING USE
HEA
Simmer Melting small quantities.
Steaming rice.
Simmer Simmering small quantities, sauces.
Low Melting large quantities
Low - Med Low-temperature frying. (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies, puddings.
Med Sauteing and browning
Braising, pan-frying
Maintaining slow boil on large quantities.
Med-HI High-temperature frying.
Pan broiling
Maintaining fast boil on large quantities
HI Boiling water quickly.
Deep-fat frying in large utensil
*NOTE: The above information is given as guide only. Y ou may need
to vary the heat settings to suit your personal requirement s.
Griddle/Simmer Plate
Turning the thermostat counter clockwise to any “on” position
activates a glo-bar igniter and opens an electromechanical valve in the
system to start the gas valve. The griddle has a power “ON” light
which glows when the griddle thermostat is turned on. The light cycles
on and off with the burner.
Griddle/Simmer Plate Operation
•Turn the griddle control knob to desired temperature setting. Wait
until light cycles off for indication that the desired temperature has
been reached.
•Always turn off when not in use, or lower the heat between cooking
loads.
Cooking Tips
•Wait until light cycles off for indication that the desired temperature
has been reached.
•Use liquid cooking oil, cooking sprays, or butter for eggs, pancakes,
French toast, fish and sandwiches. This will help reduce sticking.
Meats usually have enough natural oils.
•Remove food particles with a metal spatula during cooking to make
the cleanup easier and to avoid including those particles in the food.
•Do not overheat the griddle. Turn it off when not in use, or lower
heat between cooking loads.
•After using and cleaning the griddle, the surface should be wiped with
a light film of cooking oil to protect the finish from rust and corrosion.
Griddle Cooking Chart
Food
o
F
Eggs 250-300 121-149
Bacon 325-350 163-177
Pancakes 375-400 191-205
French Toast 400 205
Fish Fillets 300 149
Hamburger 350 177
Steaks 350 177
o
C
8
9
Grill Operation
•Turn on kitchen ventilation product.
•Turn grill control knob to HI.
•Preheat on HI for 5 to 10 minutes.
•Place food on grill, cook as desired.
Grill Cooking Tips
•When grilling chicken, roasts, well done steaks or chops and thick
pieces of meat, sear on HI. Then, reduce the heat setting to prevent
excessive flare-up. This will allow the food to cook through without
burning the outside.
•After steaks, chops, or hamburgers have been allowed to sear for
approximately 1 minute, you may slide a spatula under the meat and
turn it approximately 90
the food.
•Use a metal spatula instead of tongs or a fork to turn the meat. A
spatula will not puncture the meat allowing juices to escape.
•Turn the meat over only once. Juices are lost when steaks, chops or
hamburgers are turned several times. The best time to turn the meat
is after the juices have begun to bubble to the surface.
•To test for doneness, make a small slash in the center of the meat, not
the edge. This will prevent loss of juices.
•Occasionally there may be flare-ups or flames above the grill due to
drops of fat falling onto the flame spreader. It is normal to have some
flare-up during grilling. Use a long handled spatula to move food to
another area until the flames subside.
0
so that a waffle pattern will be seared onto
Grill Cooking Chart
FOOD WEIGHT FLAME TOTAL SUGGESTED SPECIAL INSTRUCTIONS
Beef
Hamburger 1/2-3/4” Med 8-15 minutes Grill, turning once when
teaks
S
Rib, Club,
Porterhouse,
T-Bone
Sirloin
Rare 1”(2.5 cm) High 8-12 minutes Remove excess fat from
0
(140
F/600C) 1 1/2” High 11-16 minutes edge. Slash remaining fat at
Medium 1”(2.5 cm) Med 12-20 minutes turning once.
0
F/710C) 1 1/2” to High 16-25 minutes
(160
Well-done 1”(2.5 cm) Med 20-30 minutes
(1700F/770C) 1 1/2” to High 25-35 minutes
OR SIZE COOKING TIME AND TIPS
THICKNESS
(1.3-1.9cm) juices rise to the surface.
We recommend that ground
chuck be used for
hamburgers, as it will give
you a juicer hamburger than
ground round. Do not leave
hamburgers unattended
since a flare-up could occur
quickly.
(3.8 cm) 2” (5.1 cm) intervals to keep
edges from curling. Grill,
(3.8 cm)
(3.8 cm)
10
Tenderloin 5 pounds High 30-40 minutes Remove surface fat and
(2.3 kg) connective tissue. Fold over
thin end to form uniformly
thick piece. Bind with string.
Grill turning to brown evenly.
Brush often with melted
butter, margarine or oil.
Cook until rare.
11
Grill Cooking Chart
Cooking Substitute Charts
FOOD WEIGHT FLAME TOTAL SUGGESTED SPECIAL INSTRUCTIONS
MEATS
ork
P
Chops 1/2”(1.3 cm) Med 20-40 minutes Remove excess fat from
ibs
R
Ham Steaks 1/2” High 12-15 minutes Remove excess fat from
(fully cooked) (1.3 cm) edge. Slash remaining fat at
Hot Dogs Med 5-10 minutes Slit skin before cooking.
OULTRY
P
Chicken
Broiler/Fryer 2-3 pounds Low or 1-1 1/2 hours Place skin side up. Grill,
Halves or (.9-1.4 kg) Med 40-60 minutes turn, and brush frequently
Quarters with melted butter,
F
ISH AND
SEAFOOD
Steaks
Halibut 3/4”-1” Med 8-15 minutes Grill, turning once; brush
Salmon (1.9-2.5 cm) to High with melted butter,
Swordfish margarine, or oil to keep fish
Whole
Catfish 4-8 ounces Med 12-20 minutes (Same as for steaks)
Tr out (113-227g) to High
OR SIZE COOKING TIME AND TIPS
THICKNESS
1”(2.5cm) Med 35-60 minutes edge. Slash remaining fat at
two-inch intervals to keep
edges from curling. Grill,
turning once, and moving if
necessary. Cook well done.
Med 45-60 minutes Grill, turning occasionally.
During the last few minutes,
brush with barbeque sauce,
turning several times.
two-inch intervals. Grill,
turning once.
Grill, turning once.
margarine, oil, or marinade.
moist.
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: Use:
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
Sizes Contents Sizes Contents
8 oz 1 cup No. 303 2 cups
Picnic 1 3/4 cups No. 2 2 1/2 cups
No. 300 1 3/4 cups No. 3 4 cups
No. 1 tall 2 cups No. 10 12 cups
12
13
Kitchen Equivalents and Metrics
Measur
e 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
Basic Functions of Your Oven
TWO-ELEMENT BAKE
Full power heat is radiated from the bake
element in the bottom of the oven cavity
and partial power is radiated from the
broil element in the top. Air is circulated
with natural airflow. This is the traditional
bake setting
BROIL
In Maxi-Broil, heat is radiated from both
broil elements, located at the top of the
oven cavity at full power. Broiling speed
is determined by the distance between
the foods and the broil elements. The
Mini-Broil setting is designed for “slow”
broiling. Only the center broil element
operates for partial power.
14
C
ONVECTION BAKE
Full power heat is radiated from the bake
element in the bottom of the oven cavity
and partial power is radiated from the broil
element. Air 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.
ruConvec
T
TM
The rear element only operates at full power.
Air is circulated by the fan for even heating.
Use this setting for foods which require
gentle cooking such as pastries and souffles.
ONVECTION BROIL
C
Exactly the same as regular broiling with the
additional benefit of air circulation by the
motorized fan in the rear of the oven. The
cool air is quickly replaced-improving the
already high performance of the broil
element.
ONVECTION DEHYDRATE
C
With the temperature control on 1750F (79.4
0
C), warm air is radiated from the bake
element in the bottom of the oven cavity
and 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, topquality foods should be used.
15
CONVECTION DEFROST
With 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.
ELF-CLEAN
S
This range features an automatic
pyrolytic self-cleaning cycle. During this
cycle, the oven reaches elevated
temperatures in order to burn off soils
and deposits. An integral smoke
eliminator reduces odors associated with
the soil burn-off. A powder ash residue
is left in the bottom of the oven after
completion of the self-clean cycle.
When oven has cooled, remove ash with
a damp sponge or cloth.
Temperature Controls
Each oven has a temperature control dial. The control can be used be
0
set at any temperature from 175
F (79.40C) to 5500F (2880C), broil, or
self-clean. Always be sure the controls are in the “Off” position when
the oven is not in use.
Two-Element Baking
This conventional baking/roasting is particularly suitable for dishes
which require a high temperature. Many cookbooks contain recipes to
be cooked in the conventional manner. This bake setting is only
recommended for single-rack baking.
Proofing
This setting is designed for allowing yeast dough to rise at a
temperature between 85
or “proof” best when the temperature is between 85
0
F (380C). To make sure the dough is warm enough, cover the bowl
100
loosely with plastic wrap and/or cloth towel. Turn the oven function
selector to “PROOF”. Do not turn the temperature control. Place the
bowl on the center rack of the oven and close the door. When you
think the dough has doubled in size, lightly poke 2 fingers about 1/2”
(1.3cm) into the dough. If the indentation remains, the dough has risen
enough.
Rack Positions
Each convection oven is equipped with three tilt-proof racks, and each
convectional oven is equipped with two-tilt proof racks. All ranges
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 on
position 3 and 5.
0
F (290C) and 1000F ( 380C). Yeast doughs rise
0
F (290C) and
Preheating
Preheating the oven is not necessary when using temperatures below
0
250
F (1210C). For best results, it is extremely important that you
preheat the oven when baking cakes and other items that have
critical baking temperatures. After the temperature control has been
set, the Oven Indicator light goes out when the oven reaches that
temperature.
16
Position 6
Position 5
Position 4
Position 3
Position 2
Position 1
17
Convection Baking
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 taste transfer, even when different dishes are involved,
such as cakes, fish, or meat. The hot air system is especially
economical when thawing frozen food.
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 3rd and
5th position for
more consistent
even baking.
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 3
and 5.
2. Turn the Oven Function selector to desired function. Set the
Temperature Control to the desired temperature. Cooking starts
immediately. Cooking stops when the Oven Function selector is
turned to OFF.
4. Place the food in the oven after the Oven Indicator light goes out.
Baking Tips
•As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25
0
F (140C) 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 and 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
0
F (140C) 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, dull-finished metal, and porcelain enamel finish give pies a
golden brown crust.
18
19
Conventional Baking Chart
Convection Baking Chart
Recommended Conventional Conventional
P
an 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 375 191 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
Recommended Convection Convection
P
an 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 350 177 12-15
CAKES/COOKIES
Angelfood Tube Pan 325 163 30-35
Bundt Tube Pan 325 163 35-40
Cupcakes Muffin tin 350 177 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) 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
*NOTE: The above information is given as guide only . Y ou may need
to vary the heat settings to suit your personal requirement s.
20
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
*NOTE: The above information is given as guide only . Y ou may need
to vary the heat settings to suit your personal requirement s.
21
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, adjust your
recipes and cooking times accordingly.
BAKING PROBLEM REMEDIES
PROBLEM CAUSE REMEDY
Food browns Improper heating Preheat until oven
unevenly indicator light goes out.
Aluminum foil on rack Remove foil.
or oven bottom
Baking utensils too large Use correct size utensil.
for the recipe or oven.
Several utensils crowded Leave at least 1 1/2”
together (3.8 cm) or more space
between all utensils and
oven walls.
Food too brown Baking utensil too large Use correct utensil.
on bottom Baking utensil dark or glass Lower oven temperature.
Food dries Oven temperature too high Lower oven temperature.
before Oven door opened too Check food at minimum
browning frequently time.
Cookies too Pans too deep Use a cookie sheet (not a
brown on baking pan).
Dark cookie sheet Use light, shiny cookie
Oven temperature too high Lower oven temperature
Cookies too Hot cookie sheet Allow cookie sheet to
flat cool between batches.
Cake too brown Oven temperature too high Lower temperature;
on bottom or if using glass pan, lower
crust forms on 25
bottom
Cakes burns on Oven too hot Reduce temperature.
sides or not Wrong pan size Use recommended pan
done in center size; fill pan no more
than 2/3 full.
o
F (14 oC) for this type
25
of utensil.
sheet.
o
F (14 oC)
Conventional/Convection Roasting Tips
Always use the broiler pan and grid supplied with each oven. The hot
air must be allowed to circulate around the item being roasted. Do not
cover what is being roasted. Convection roasting seals in juices quickly
for a moist, tender product. Poultry will have a light, crispy skin, and
meats will be browned, not dry or burned. Cook meats and poultry
directly from the refrigerator. There is no need for meat or poultry to
stand at room temperature.
•Always roast meats fat side up. No basting is required when the fat
side is up. Do not add water to the pan, as this will cause a steamed
effect. Roasting is a dry-heat process.
•Poultry should be placed breast side up on the grid in the broiler pan.
Brush poultry with melted butter, margarine, or oil before and during
roasting.
•For convection roasting, do not use pans with tall sides, as this will
interfere with the circulation of heated air over the food.
•If using a cooking bag, foil tent, or other cover, use conventional
baking rather than convection.
•When using a meat thermometer, insert the probe halfway into the
center of the thickest portion of the meat. (For poultry, insert the
thermometer probe between the body and leg into the thickest part
of the inner thigh.) The tip of the probe should not touch bone, fat,
or gristle to ensure an accurate reading. Check the meat
thermometer 2/3 of the way through the recommended roasting time.
After reading the thermometer once, insert it 1/2” (1.3 cm) further into
the meat, then take a second reading. If the second reading registers
below the first, continue cooking the meat.
•Roasting times always vary according to the size, shape, and quality of
meats and poultry. Less tender cuts of meat are best prepared in the
conventional bake setting and may require moist cooking techniques.
Remove roasted meats from the oven when the thermometer registers
0
F to 100F (2.80C to 5.50C) lower than the desired doneness. The
5
meat will continue to cook after removal from the oven. Allow roasts
to stand 15 to 20 minutes after roasting to make carving easier.
22
23
Conventional Roasting Chart
Convection Roasting Chart
Type and Weight Conventional Conventional Internal
Cut of Meat (lbs) Temperature Time Temperature
(oF) (oC) (min./lb.) (oF) (oC)
BEEF
Rib Roast 4 -6 325 163
•Rare 25 140 60
•Medium 30 155 68
•Well Done 40 170 77
Rump Roast 4 - 6 325 163
•Medium 25 155 68
•Well Done 30 170 77
Tip Roast 3 - 4 325 163
•Medium 35 155 68
•Well Done 40 170 77
L
AMB
Leg of Lamb 3 - 5 325 163 30 180 82
ORK
P
Pork Loin 3 - 5 325 163 35 180 82
Pork Chops
1” (2.5 cm) thick 1 - 1.5 350 177 55-60 (total time) 180 82
Shoulder 5 - 8 325 163 30 - 35 180 82
(Bone-in)
Ham,
(fully cooked) 5 325 163 18 140 60
Type and Weight Convection Convection Internal
Cut of Meat (lbs) Temperature Time Temperature
(oF) (oC) (min./lb.) (oF) (oC)
BEEF
Rib Roast 4 -6 300 149
•Rare 20 140 48
•Medium 24 155 68
•Well Done 30 170 77
Rump Roast 4 - 6 300 149
•Medium 20 155 68
•Well Done 24 170 77
Tip Roast 3 - 4 300 149
•Medium 30 155 68
•Well Done 35 170 77
L
AMB
Leg of Lamb 3 - 5 300 149 30 180 82
ORK
P
Pork Loin 3 - 5 300 149 30 180 82
Pork Chops
1” (2.5 cm) thick 1 - 1.5 325 163 45-50 (total time) 180 82
Shoulder5 - 8 300 149 25 - 28 180 82
(Bone-in)
Ham,
(fully cooked) 5 325 163 15 140 60
OULTRY
P
Chicken, whole 3 - 4 375 191 30 180 82
Chicken, 4 350 177 20 - 25 180 82
quarters
Turkey, 12 - 16 325 163 16 - 20 180 82
unstuffed
Turkey, 12 - 16 325 163 18 - 24 180 82
stuffed
Turkey Breasts 4 - 6 350 177 25 180 82
Cornish Hens 1 - 2 350 177 55-60 (total time) 180 82
24
OULTRY
P
Chicken, whole 3 - 4 350 177 25 180 82
Chicken, 4 325 163 15 - 20 180 82
quarters
Turkey, 12 - 16 300 149 11 - 14 180 82
unstuffed
Turkey, 12 - 16 300 149 10 - 16 180 82
stuffed
Turkey Breasts 4 - 6 325 163 20 180 82
Cornish Hens 1 - 2 325 163 45-50 (total time) 180 82
25
Conventional Broiling
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 more suitable for flat pieces of meat.
Your oven contains a top broil element to provide additional flexibility
for broiling foods such as stuffed lobster and for top-browning
casseroles, meringue, etc. Broiling speed is determined by the
distance between the food and the broil element. On maxi-broil, heat
is radiated from both broil elements at full power. For “fast” broiling,
food may be as close as two inches to the broil element. “Fast”
broiling is best for meats where “rare to medium” doneness is desired.
The mini-broil setting is designed for broiling smaller amounts of food.
For “slow” broiling, allow about four inches between the top surface of
the food and the broil element. “Slow” broiling is best for chicken and
ham, in order to broil food without overbrowning it.
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 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.
Position 6 is the closest
to the broiler and
position 1 is the closest
to the oven bottom.
The effective cooking
areas on the broiler grid
for each rack position
are as follows:
15%
20%
35%
45%
65%
95%
To use the Maxi-Broil or Mini-Broil:
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 MAXI-BROIL, MINI-BROIL,
or CONV BROIL.
4. Set the Temperature Control dial to BROIL.
5. Either open the door to an open position approximately seven to
eight inches or close the door. With open-door broiling, the broil
element does not cycle on and off. With closed-door broiling, the
broil element might cycle on and off if an extended broiling time is
required. A built-in smoke “eliminator” in the top of the oven helps
reduce smoke and odors.
Broiling 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.
26
27
Conventional/Convection Broiling Chart
Type and Weight Rack Conventional Convection
Cut of Meat Time (Min.) Time (Min.)
BEEF
Sirloin, 1” 12 oz 5
(2.54 cm)
•Rare 9 7
•Medium 11 9
•Well-done 14 11
T-Bone, 3/4” 10 oz 5
(1.9 cm)
•Rare 7 5
•Medium 9 7
•Well-done 11 9
Hamburger, 1/2” 4 oz. 5
(1.3 cm)
•Rare 7 4
•Medium 9 7
•Well-done 11 9
HICKEN
C
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
AM
H
Ham slice, 1” 1lb. 4 22 18
(2.54 cm)
AMB
L
Rib Chops 12 oz. 5 9 7
Shoulder 1lb. 5 7 6
ORK
P
Loin Chops, 3/4” 1lb. 4 14 12
(1.9 cm)
Bacon 1 lb. 4 8 6
Proofing (48” W. Ranges only)
This setting is designed for allowing yeast dough to rise at a
temperature between 85
or “proof” best when the temperature is between 85
0
F (380C). To make sure the dough is warm enough, cover the bowl
100
loosely with plastic wrap and/or cloth towel. Turn the oven function
selector to “PROOF”. Do not turn the temperature control. Place the
bowl on the center rack of the oven and close the door. When you
think the dough has doubled in size, lightly poke 2 fingers about 1/2”
(1.3cm) into the dough. If the indentation remains, the dough has risen
enough.
0
F (290C) and 1000F ( 380C). Yeast doughs rise
0
F (290C) and
Convection Dehydration
This oven is designed not only to cook, but also to dehydrate fruits and
vegetables.
•Prepare the food as recommended.
•Arrange the food on drying racks. (Not included with oven; contact a
local store handling specialty cooking utensils.)
•Set the appropriate “low” temperature and turn the Oven Function
selector to CONV BAKE.
Convection Defrosting
•Place the frozen food on a baking sheet.
O
•Set Temperature Control “
FF”
.*
•Turn Oven Function selector to CONV BAKE.
*IMPORTANT: Do not turn the Temperature Control on. Turning the
convection fan on will accelerate the natural defrosting of the food
without the heat.
*WARNING: To avoid sickness and food waste, do not allow
defrosted food to remain in the oven for more than two hours.
Cleaning and Maintenance
ISH
F
Salmon Steak 1 lb. 5 9 7
Fillets 1 lb. 5 8 6
28
Any piece of equipment works better and lasts longer when maintained
properly and kept clean. Cooking equipment is no exception. Your
range must be kept clean and maintained properly. Make sure all
controls are in the “off” position. Disconnect power if you are going to
clean thoroughly with water.
29
Surface Burners
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 spillover, follow these steps:
1. Allow the burner and grate to cool to a safe temperature level.
2. Lift off the burner grates, burner bowls (openburners only), and
grate support (open burners only). Wash in warm soapy water.
3. Remove the burner cap and clean per instructions belwo .
4. Wipe up any spills which remains on the sealed top surface.
5. Open burners only, remove drip pan and wash with warm soapy
water
6. Replace burner cap, burner bowls, grate supports, (if applicable)
and grates.
If ports on the burners 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 caps, carefully align the tabs underneath the
cap with the outside edge of burner. Make sure burner cap is level.
Occasionally check the burner for proper size and shape. If flames lift
off ports, are yellow, or are noisy when turned on, you may need to
clean the burners or call a qualified technician for adjustment.
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.
TM
Use a a non-abrasive cleanser such as Bon Ami
TM
soft Scotch Brite
pad for cooked-on foods. Dry thoroughly after
and a soft brush or
cleaning. For best cleaning and to avoid possible rusting, do not clean
in dishwasher or self-cleaning oven.
Aluminum Base
The aluminum 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 or nylon spatula. Do not use a metal knife, spatula, or any
other material tool to scrape the aluminum base.
NOTE:For stubborn stains, use a non-abrasive cleanser such as Bon
TM
and a soft brush or soft Scotch BriteTMpad on grates and burner
Ami
caps.
Griddle/Simmer Plate
1. After using the griddle, always remove the drip pan located below it
by pulling the drip pan toward you. The drip pan needs to be
cleaned after each use of the griddle. Cooked-off grease will drain
from the griddle through the drain tube and accumulate in the drip
pan. Wash in hot soapy water or with an antibacterial cleaner. The
drip pan needs to be cleaned after each use. If grease is permitted
to accumulate, fire hazard could occur, since the griddle burners are
directly above the pan.
2. Rub the surface of a hot griddle with unsalted solid shortening,
vegetable oil or spray it with a non-stick cooking spray. Thoroughly
wipe it with a burlap or another rough cloth to remove food
particles and other residue.
3. Stubborn spots may be removed by rubbing the surface with a
rough grained nylon scrubbing pad with cooking oil. If necessary,
0
flush the surface of a warm griddle (200
F/930C) with club soda and
wipe over entire surface with a paper towel. Coat lightly with
cooking oil.
4. Special griddle cleaners are commercially available which may be
used to remove heavy soil build-up. Follow manufacturer’s
directions exactly. Rinse the griddle with a vinegar and water
solution after using these cleaners, rinse with clear water, dry and
coat lightly with cooking oil. Use griddle stones only when
absolutely necessary and then with extreme caution. Wipe away
any griddle-stone dust and food particles and coat lightly with
cooking oil.
5. Using hot soapy water to clean the griddle will remove the cookedin seasoning and will require re-seasoning by coating lightly with
cooking oil.
6. Never flood a hot griddle with cold water! This promotes
griddle warping and can cause the griddle plate to crack if
continued over a period of time.
NOTE: For cleaning, a Griddle Cleaning Kit can be purchased using a
consumer order form (supplied in the same envelope that contained
this use and care manual), or by calling Viking Range Corporation at
(662) 451-4161, or via our website-www.vikingrange.com. The Griddle
Cleaning Kit is a fast and easy commercial grade cleaning system. The
kit contains 25 or more cleanings.
30
31
Grill
The grill grate may be cleaned immediately after cooking is complete
and before turning off the flame. Wearing a barbecue mitt to protect
your hand from heat, use a soft bristle barbecue brush to scrub the grill
grate. Dip the brush frequently in a bowl of water. Steam is created as
the water contacts the hot grate. The steam assists the cleaning
process by softening the food particles. For thorough cleaning of the
grill grate, soak 15 to 30 minutes in a hot water and detergent solution.
After soaking, scrub with a soft scotch brite pad. DO NOT USE a steel
wool pad or abrasive cleaners as they could damage the porcelain
finish.
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 self-clean oven.
Cleaning instructions for each exterior surface are given below. Your
oven features a self-clean cycle for the oven interior. See the self-clean
section for complete instructions. NEVERS USE AMMONIA, STEEL
WOOL PADS, ABRASIVE CLOTHS, ABRASIVE CLEANERS, CAUSTIC
OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN
PERMANENTLY DAMAGE YOUR OVEN.
After using the grill, always remove the drip pan located below it by
pulling the drip pan toward you. The drip pan needs to be cleaned
after each use of the griddle. Cooked-off grease will drain from the
griddle through the drain tube and accumulate in the drip pan. Wash
in hot soapy water or with an antibacterial cleaner. The drip pan needs
to be cleaned after each use. If grease is permitted to accumulate, fire
hazard could occur, since the grill burners are directly above the pan.
Clean greasy parts with a household grease solvent such as household
ammonia and water. If necessary, a soap-filled steel wool pad can be
used on the grill frame shield, grill burner, and grill heat deflector.
To disassemble for thorough cleaning, remove parts after they have
cooled in the following order:
1. Grill Grates
1
2. Flavor Generator
plates
2
3. Heat Deflector
3
4. Grill Frame
4
5. Grill Burner Sheild
(Do not remove
from burner)
5
6
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
o not use
when soapy water will not do the job.
D
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.
o not use a metal knife, spatula, or any other metal tool to scrape
D
stainless steel. For occasional heavy cleaning use, a cleaner such as
Liquid ZudTMcan 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.
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.
Oven Racks
Clean with detergent and hot water. Stubborn spots can be scoured
with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN
RACKS OR RACK SUPPORTS USING THE SELF-CLEAN CYCLE.
They could sustain damage due to the extreme heat of the Self-Clean
cycle.
6. Burner
(Do not remove)
12” Grill Assembly
32
24” Grill Assembly
33
Control Knobs
MAKE SURE THE CONTROL KNOBS POINT TO THE OFF POSITION
BEFORE REMOVING. Pull the knobs straight off. Wash in detergent
and warm water. Do not soak knobs. 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.
Self-Clean Cycle
CAUTION:
Do not touch the exterior portions of the oven after self-cleaning cycle
has begun, since some parts become extremely hot to the touch!
During the first few times the self-cleaning feature is used, there may
be some odor and smoking from the “curing” of the binder in the
high-density insulation used in the oven. When the insulation is
thoroughly cured, this odor will disappear. During subsequent selfcleaning cycles, you may sense an odor characteristic of high
temperatures.
KEEP THE KITCHEN WELL-VENTED DURING THE SELF-CLEAN
CYCLE.
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.
IMPORTANT
Do not clean, move, wet, or bend door gasket. Poor cleaning and
baking may result.
This range features an automatic pyrolytic self-cleaning cycle. During
this cycle, the oven reaches elevated temperatures in order to burn off
soil and deposits. An integral smoke eliminator helps reduce odors
associated with the soil burn-off. A powder ash residue is left in the
bottom of the oven after completion of the self-clean cycle. The door
latch is automatically activated after selecting the self-clean setting.
The latch ensures that the door cannot be opened while the oven
interior is at clean temperatures.
WARNING: Do not use commercial oven cleaners inside the oven.
Use of these cleaners can produce hazardous fumes or can damage the
porcelain finishes. Do not line the oven with aluminum foil or other
materials. These items can melt or burn during a self-clean cycle,
causing permanent damage to the oven.
Before starting the Self-Clean cycle:
1. Remove the oven racks, rack supports, and any other items/utensils
from the oven. The high heat generated during the cleaning cycle
can discolor, warp, and damage these items. Do not use foil or
liners in the oven. During the Self-Clean cycle, foil can burn or melt
and damage the oven surface.
2. Wipe off any large spills from the oven bottom and sides. Never
use oven cleaners inside a self-cleaning oven or on raised portions
of the door.
3. Some areas of the oven must be cleaned by hand before the cycle
begins. Soil in these areas will be baked on and very difficult to
clean if not removed first. Clean the door up to the gasket, the
door frame, and up to two inches inside the frame with detergent
and hot water. Rinse thoroughly and dry.
To start the Self-Clean cycle:
1. Close the oven door completely.
2. Turn the Oven Function selector knob clockwise to the self-clean
mode. At this time the clean indicator light will come on.
3. Turn the Temperature Control knob past the clean setting until the
knob stops. At this time, the temperature indicator light will come
on and within 30 seconds, the automatic door latch engages. The
temperature indicator light will remain on until the oven reaches the
self-clean temperature and will then cycle on and off during the
cycle.
4. The cleaning cycle will last approximately 3 1/2 hours with an
additional 30 minutes needed for the oven to cool down enough for
the door latch to disengage.
5. When the cycle is completed, turn both the Oven Function selector
and the Temperature Control knob to ”OFF” At this time the clean
indicator light will go off.
6. When the oven has completely cooled, open door and remove any
ash from the oven surfaces with a damp cloth.
To stop the Self-clean cycle:
To cancel or interrupt the self-cleaning cycle, turn both the
Temperature Control knob and Oven Function selector to “OFF”.
When the oven temperature drops to a safe temperature, the
automatic door latch will release and the oven door can be opened.
34
35
Replacing Interior Oven Lights
Troubleshooting Guide
CAUTION: DISCONNECT THE ELECTRIC POWER AT THE MAIN
FUSE OR CIRCUIT BREAKER BEFORE REPLACING BULB.
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,
40-watt appliance bulb.
4. Replace the light cover
5. Reconnect power at the main fuse
or circuit breaker.
Power Failure
If power failure occurs, the electric ignitors will not work. The range
surface burners can still be used, but only when the burners are lit
manually with a match. The griddle cannot be used at all. Do not
attempt to operate the oven. Make sure the oven control is in the
“OFF” position.
Due to safety considerations and the possibility of personal injury in
attempting to light and extinguish the burner, the grill should, not
under any circumstances, be used during a power failure. The grill
burner control should always remain in the “OFF” position during a
power failure.
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.
Problem Possible Cause and/or Remedy
Range will not function. Range is not connected to electrical
power. Have electrician check power
circuit breaker, wiring and fuses.
Oven does not operate in Door is not shut tight enough for
self-clean. automatic door latch to lock.
Oven is not clean after Temperature control knob not rotated
self-clean cycle. all the way past clean until it stops.
Broil does not work. Temperature control knob is rotated
too far past broil position.
Door will not open. Oven is still in self-clean mode. If oven
is hot, door latch will release when safe
temperature is reached.
Oven light will not work. Light bulb is burned out. Range is not
connected to power.
Ignitors will not work. Circuit is tripped. Fuse is blown.
Range is not connected to power.
Ignitors sparking but no Gas supply valve is in “off” position.
flame ignition. Gas supply is interrupted.
Ignitiors spark continuously Power supply is not grounded.
after flame ignition. Power supply polarity is reversed.
Ignitors are wet or dirty.
Burner ignites but flame is Burner ports are clogged. Unit is
large, distorted, or yellow. being operated on wrong type of gas.
Air shutters not properly adjusted.
If the range is in the self-clean cycle when the power failure occurs,
wait until power is restored and allow door to unlock automatically.
Turn all controls off and restart self-clean cycle again, according to
instructions.
36
37
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 (888) 845-4641 or write to:
IKING RANGE CORPORATION
V
PREFERRED SERVICE
111 Front Street
Greenwood, Mississippi 38930 USA
Model Number and Serial Number
Record the following information indicated below. You will need it if
service is ever required. The serial number and model number for your
range is located on the rear left side of the burner box.
Model Number Serial Number
Date of Purchase Date Installed
Dealer’s Name
Address
If service requires installation of parts, use only authorized parts.
lease retain the manual for future reference
P
PROFESSIONAL SERIES
FREESTANDING DUAL FUEL RANGES WARRANTY
Freestanding dual fuel ranges and all of their component parts and accessories, 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 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.
Any surface burner, griddle burner, grill burner, bake element, broil element, or convection cook element 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.
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.
N
INETY (90) DAY RESIDENTIAL PLUS WARRANTY
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. Pr
purchased in the country wher
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 commer
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 r
eturn 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 surface burner, griddle burner,
grill burner, bake element, broil element, convection cook element, 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.
ONE YEAR FULL WARRANTY
FIVE YEAR LIMITED WARRANTY
TEN YEAR LIMITED WARRANTY
This warranty applies to applications where use of the product extends
e service is requested. Warranty labor shall be performed by an authorized Viking Range
cial usage. Warrantor is not responsible for consequential or
oducts must be
Specifications subject to change without notice
38 39
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