Viking F20288 User Manual

Viking Use & Care Manual

Outdoor Gas Oven

F20288D EN

(033108J)

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

3

-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

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

or explosion may result causing property damage, personal

injury or death.

WARNING

1. Read all instructions before using the product.

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

2

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

Before Your Use Your New Oven . . . . . . . . . . . . . . . . . . . . . . 6

Using Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . .12

Service Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

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.

54

12. 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.

13. Keep area clean and free from combustible material, gasoline, and
other flammable liquids.

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

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

16. Beware of potential hazards associated with retrieving items from
cabinets when the oven is in operation.

17. Once the unit is installed as outlined in the Installation Instructions,
it is important that the fresh air supply is not obstructed.

1. Your unit should be installed by a qualified technician. 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. A qualified technician is required
for any adjustments or conversions to Nat. or LP gas.

3. The “push-to-turn” knob of this oven is designed to be child-safe.
However, children should not be left alone 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.

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. Wear proper apparel. Loose-fitting or hanging garments should
never be worn while using the appliance.

6. Never use your oven for warming or heating a room. This is based
on safety considerations.

7. Use dry pot holders. Moist or damp pot holders on hot surfaces
may result in burns from steam. Do not use a towel or other bulky
cloth.

8. The vent ducts must also remain clear and unobstructed

9. Do not line the oven with aluminum foil.

10. Do not drape towels or any materials on oven door handles. These
items could ignite and you could get burned.

11. Use care when opening oven door. Let hot air or steam escape
before removing or replacing food.

WARNING

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

Important Safety Instructions

7

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 position for
more consistent even
baking.

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

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.

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. For approximate preheat
times, see chart below.

Using Your Oven

6

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.

2. Turn the function selector to the desired temperature.

3. Press ignitor until a difference in tone is noted.

3. Place the food in the oven when preheated.

Baking Tips

•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 degrees 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.

Approximate Preheat Time Temperature

4 1/2 mins. 250°F
6 mins. 300°F
7 1/2 mins. 350°F
9 mins. 400°F

Before You Use Your 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.

9

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 Improper heating Preheat until desired
unevenly temperature is reached.

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

25oF (-3.8 oC) for this type

of utensil.
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).
bottom Dark cookie sheet Use light, shiny cookie

sheet.

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 25oF (-3.8 oC)

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.

8

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

Angel food 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

11

Roasting Chart

Type and Weight Conventional Conventional Internal
Cut of Meat (lbs) Temperature Time Temperature

(°F) (°C) (min./lb.) (°F) (°C)

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

LAMB

Leg of Lamb 3 - 5 325 163 30 180 82

PORK

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

POULTRY

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

10

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. 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.

•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
5°F to 10°F (-15°C to -12 °C) lower than the desired doneness. The meat
will continue to cook after removal from the oven. Allow roasts to stand
15 to 20 minutes after roasting in order to make carving easier.

1312

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.

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 scrap 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.

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.

Replacing the battery (cart models)

Each cart model is equipped with a battery for the electronic ignition.

To replace the battery:

1. Locate the access door on the back left rear side of the cart.

2. Remove the two screws located at the bottom of the access door.

3. Locate the round black cap behind the access panel.

4. Unscrew cap. Battery is snapped in the cap.

5. Snap cap on battery and screw back into slot inside cart.

Access Door

Screws

Battery cap

9-volt Battery

15

Service Information

If service is required:

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 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 the manual for future reference.

14

Replacing the battery (built-in models)

Each built-in oven is equipped with a battery for the electronic ignition.

To replace the battery:

1. Locate the lower access panel on the front of the oven.

2. Remove the two screws located at the top of the access panel.

3. Locate the round black cap behind the access panel.

4. Unscrew cap. Battery is snapped in the cap.

6. Snap cap on battery and screw back into slot inside the oven.

Screws holding access

panel

Lower access panel

Battery cap

9-volt battery

If unit fails to operate:

1. Replace battery

2. Call for Service

1716

Specifications subject to change without notice.

PROFESSIONAL SERIES

OUTDOOR GAS OVEN WARRANTY

ONE YEAR FULL WARRANTY

Outdoor gas ovens 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.

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.

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