Viking Professional Custom VDSC536T4QSS, Professional Custom VDSC5304BSS, Professional Custom VDSC5364GSS, Professional Custom VDSC5484GQ, Professional Custom VDSC5486G Quick Reference Manual

OVENCLEAN OVEN CLEAN

DualF uel

Convectio n-S elf Clean

GRIDDLE

Broil elementBroil element

TruConvec™element
(behind baffle)

TruConvec™element
(behind baffle)

One TruGlide™rackOne TruGlide™rack

Twotilt-proof racksTwotilt-proof racks

Concealed
bake element

Concealed
bake element

Oven lightsOven lights

Interior Oven

Light Switch

Left Rear Burner

Control Knob

(15,000 BTU)

Left Front Burner

Control Knob

(15,000 BTU)

Left Oven

Function

Selector Knob

Left Oven

Temperature

Indicator Light

Self-Clean
Indicator

Light

Grill

Control

Knob

Left Oven
Temperature
Control Knob

Right Rear Burner

Control Knob

(15,000 BTU)

Right Front Burner

Control Knob

(15,000 BTU)

Griddle
Control

Knob

Griddle

Indicator Light

Right Oven

Function

Selector Knob

Right Oven
Temperature

Indicator Light

Self-Clean
Indicator

Light

Right Oven
Temperature

Control Knob

Range Controls

Surface Heat Settings*

VariSimmer™

Melting and simmering small quantities, steaming rice,
and sauces

HI

Boiling water quickly,deep-fat frying in large utensil

MED HI

Maintaining fast boil on large quantities, high temperature
frying, and pan broiling

MED

Maintaining slow boil on large quantities, sauteing,
browning, braising and pan-frying

MED LOW

Simmering large quantities, low temperature frying (eggs,
etc.), heating milk, cream sauces, gravies, and pudding

LOW

Melting large quantities

*Note: The aboveinformation isgiven as aguide only.You mayneed to varythe heat settingsto suit yourpersonal requirements.

BAKE (Two­ElementBake)

F

ullpower heat is
radiatedfrom the
bakeelement in the
bottomof the oven
cavityand
s

upplementalheat is
r

adiatedfrom the
b

roilelement. This
conventionalbaking/roastingis particularlysuitable for
disheswhich requirea high temperature.Many cookbooks
containrecipes to becooked in the conventionalmanner.
Usethis setting for baking,roasting, andcasseroles. This
functionis recommendedfor single rack baking.

CONV BAKE
(Convection
Bake)

Thebottom element
operatesat full
power,and the top
broilelement
operatesat
supplementalpower.
Theheated air is
circulatedby the motorizedfan in the rearof the oven
providinga more evenheat distribution.This even
circulationof air equalizesthe temperaturethroughout the
ovencavity and eliminatesthe hot and coldspots found in
conventionalovens. A majorbenefit of convectionbaking is
theability to preparefood in quantity usingmultiple
racks—afeature not possiblein a standardoven.

Whenroasting using thissetting, cool airis quickly
replaced,searing meatson the outside andretaining more
juicesand natural flavoron the inside withless shrinkage.
Withthis heating method,foods can be bakedand roasted
at thesame time with minimaltaste transfer,even when
differentdishes areinvolved, such ascakes, fish or meat.
Thehot air system is especiallyeconomicalwhen thawing
frozenfood. Use thissetting for baking androasting.

TRU CONV
(TruConvec™)

Therear element only
operatesat full power.
Thereis no direct
heatfrom the bottom
or topelements. The
motorizedfan in the
rearof the oven
circulatesair in the
ovencavity for even heating.Use this settingfor foods that

r

equiregentle cookingsuch as pastries, souffles,yeast

b

reads,quick breads andcakes. Breads,cookies, and other

b

akedgoods come out evenlytextured with goldencrusts.
No specialbakeware isrequired. Use thisfunction for single
rackbaking, multiple rackbaking, roasting,and preparation
of completemeals. Thissetting is also recommendedwhen
bakinglarge quantitiesof baked goods atone time.

CONV ROAST
(Convection
Roast)

Theconvection
elementruns in
conjunctionwith the
innerand outer broil
elements.The
reversibleconvection
fanruns at a higher
speedin each direction.This transfer ofheat (mainly from
theconvection element)seals moisture insideof large
roasts.A time savingsis gained over existing,single fan
convectionroast modes.Use this settingfor whole turkeys,
wholechickens, hams, etc.

CONV BROIL
(Convection
Broil)

Thetop element
operatesat full power.
Thisfunction is exactly
thesame as regular
broilingwith the
additionalbenefit of
aircirculation by the
motorizedfan in the rearof the oven. Smokeis reduced
sincethe airflow alsoreduces peak temperatureson the
food.Use this settingfor broiling thickcuts of meats.

HI BROIL

Heatradiates from
bothbroil elements,
locatedin the top of
theoven cavity,at full
power.The distance
betweenthe foods
andthe broil
elementsdetermines
broilingspeed. For
fastbroiling, food maybe as close as 2 inches(5 cm) to the
broilelement or on thetop rack. Fast broilingis best for
meatswhere rare to mediumdoneness is desired.Use this
settingfor broiling smalland average cutsof meat.

Oven Settings

two-element bake

convection bake

TruConvec

convection roast

convection broil

high broil

Note: 4-Burner/Griddle/Grill modelshown

Preheat

F

or bestresults, it isextremely
importantthat you preheat
youroven to the desired
cookingtemperature beforeplacing
fooditems in the oven tobegin cooking.
In manycooking modes,partial power from
thebroiler is used tobring the oven to thepreheat
temperature.Therefore,placing food itemsin the oven
duringthe preheat modeis not recommended.The
VikingRapid Ready™ PreheatSystem is engineeredso
thatthe oven is broughtto the desired settemperature
in amanner which will providethe optimumcooking
environmentbased on theselected cookingmode in
theshortest possible time.

• BAKE(Two-ElementBake)

Usethis setting for baking,roasting, andcasseroles.

• CONVBAKE (ConvectionBake)

Usethis setting to bakeand roast foods atthe
sametime with minimaltaste transfer.

• TRUCONV (TruConvec™)

Usethis bake setting formulti-rack bakingfor
breads,cakes, cookies(up to 6 racks of cookies
at once).

• CONVROAST (ConvectionRoast)

Usethis setting for roastingwhole turkeys,whole
chickens,hams, etc.

• CONVBROIL (ConvectionBroil)

Usethis setting to broilthick cuts of meat.

• HIBROIL

Usethis setting for broilingdark meats at1” thickness
or lesswhere rare ormedium doneness
is desired.

• MEDBROIL

Usethis setting for broilingwhite meatssuch as
chickenor meats greaterthan 1” thick thatwould be
over-browned in highbroil.

• LOWBROIL

Usethis setting for delicatebroiling suchas
meringue.

• SELFCLEAN

Usethis function to cleanoven.

• Convection Dehydration(TRU CONV)

Usethis function to dehydratefruits and vegetables.

• Convection Defrost(TRU CONV)

Usethis function to defrostfoods.

O

VEN
F
U

N

C

T
I

O

N

O

VEN
T
EM

P

ER

A
T

U

R

E

Oven Functions

plateswhich are designedto catch drippingsand
c

irculatea smoke flavorback into the food.Beneath the

f

lavorgenerator platesis a two piece drippan which

c

atchesany drippings thatmight pass beyondthe flavor
generatorplates. Thisunique grilling systemis designed
to provideoutdoor qualitygrilling indoors.

Lightingthe Burners

A

ll burnersare ignitedby electric
ignition.There are noopen-flame,
“standing”pilots.

VariSimmer™

S

immeringis a cooking techniquein
w

hichfoods are cookedin hot liquids keptat or just
b

arelybelow the boilingpoint of water.Simmering
ensuresgentler treatmentthan boilingto prevent food
fromtoughening and/orbreaking up. Thesize of the
panand the volume of foodcan have a significanteffect
on howhigh or low a flameis needed for simmering.
Forthis reason, Vikingrange and rangetopburners are
engineeredwith a VariSimmersetting.The VariSimmer
settingis not just onesimmer setting, butprovides a
variablerange of simmersettings. This variablerange of
simmersettings allowsyou to adjust the flameheight to
achievethe best simmerdepending on the typeand
quantityof food beingsimmered. It is thisability that
makesthe VariSimmersetting the most accurateand
trustworthysimmer on themarket.

TruPowerPlus™ Burner(where applicable)

Certainmodel ranges areequipped with a TruPowerPlus
18,500BTU burner in thefront right burnerposition.
Thisburner is designedto provide extra highheat
output,especially whenusing large pans,and should be
usedfor boiling largequantities or if youneed to bring
somethingto a boiled quickly.Whilethe TruPowerPlus
burnerhas the extra powerneeded to bring large
quantitiesof liquid toa boil rapidly,it is also able tobe
turneddown low enough toprovide a very lowand
delicatesimmer makingthis burner the mostversatile
burneron the market.

Griddle/Simmer Plate(where applicable)

Theoptional 15,000 BTUgriddle is constructedof
machinedsteel with a blanchardfinish andis uniquely
designedto offer excellentcooking performanceas well
as easyclean up. The griddleis equipped withan
electronicthermostatto maintain an eventemperature
acrossthe griddle oncethe desired temperaturehas
beenset. The griddle hasa power “ON” indicatorlight
whichglows when the griddlethermostat hasbeen
turnedon. This will cycleon and off as neededto
indicatethe thermostatis maintaining theselected
temperature.Beforethe griddle is used,it is important
to seasonthe griddle.See instructions inthe Use &
Carefor steps on seasoningthe griddle.

Char-Grill (whereapplicable)

Theoptional 18,000 BTUchar-grill is equippedwith a
singlepiece, heavy-dutyporcelainized cast-irongrill
gratefor easy movementof grilling items.Beneath the
grillgrate are two slottedporcelainizedflavor generator

Surface Operation

Griddle/Simmer Plate
Operation/Settings

• Turnthe griddle controlknob to desired
temperaturesetting.

• ALWAYSturn offwhen not in use,or lower
theheat between cookingloads.

Grill Operation/Settings

• Turnon ventilator(separate product).

• Turncontrol knobto HI.

• Preheaton HI for 5 to 10minutes.

• Placefood on grill, cookas desired.

MED BROIL

I

nnerand outer broil
e

lementspulse on
andoff to produce
lessheat for slow
broiling.Allow about
4 inches(10 cm)
b

etweenthe top
s

urfaceof the food
a

nd thebroil element.
Slowbroiling is bestfor chicken and hamin order to broil
foodwithout over-browningit. Use thissetting for broiling
smalland average cutsof meat.

LOW BROIL

Thismode uses only
a fractionof the
availablepower to
theinner broil
elementfor delicate
top-browning.The
innerbroil element is
on foronly part of
thetime. Use this
settingto gently brownmeringue on racks3 or 4 in 3-4
minutes.

ConvectionDehydration

Thisoven is designed notonly to cook, butalso to
dehydratefruits and vegetables.

1. Preparethe food asrecommended.

2. Arrangethe food on dryingracks (not includedwith the

oven;contact a local storehandling specialitycooking
utensils).

3. Setthe appropriatelow temperature andturn the

selectorto “TRU CONV”.

ConvectionDefrost

1. Placethe frozen foodon a baking sheet.

2. Setthe temperaturecontrol to “OFF”.

3. Turnthe selectorto “TRU CONV”.

Self-CleanCycle

Thisrange features aself-cleaning cycle.During this cycle,
theoven reaches elevatedtemperaturesin order to burn off
soiland deposits. A powderash residue isleft in the
bottomof the oven aftercompletion of theself-clean cycle.
SeeUse andCare Manualfor self-cleancycle instructions.

m

edium broil

low broil

F20534BEN (081009J)

VIKING RANGE CORPORATION

111 Front Street• Greenwood, Mississippi

38930 USA • [phone]

Warnings (cont.)Warnings (cont.)

Warnings

W

arningand Important SafetyInstructionsappearing

i

n thismanual are notmeant to coverall possible
c

onditionsand situationsthat may occur.Common
sense,caution, and caremust be exercisedwhen
installing,maintaining,or operating theappliance.

ALWAYScontactthe manufacturerabout problems or

c

onditionsyou do not understand.

RecognizeSafety Symbols, Words,Labels

Readand follow allinstructions beforeusing this
applianceto prevent thepotential risk offire, electric

shock,personal injuryor damage to the applianceas a
resultof improper usageof the appliance.Use
applianceonly for itsintended purpose asdescribed in
thismanual.

Toensure properand safe operation:Appliancemust
be properlyinstalledand grounded by a qualified
technician.DO NOT attemptto adjust,repair, service,
or replaceany part ofyour appliance unlessit is
specificallyrecommendedin this manual.All other
servicingshould be referredto a qualifiedservicer.Have
theinstaller show youthe location of thegas shutoff
valveand how to shut itoff in an emergency.

W A R N I N G

If theinformation inthis manual is not
followedexactly, afire orexplosion may
resultcausing property damage,personal
injuryor death.

W

HATTO DOIF YOUSMELL GAS:

• DONOT tryto lightany appliance.

• DONOT touchany electrical switch.

• DONOT useany phonein yourbuilding.

• Immediately callyour gassupplier froma
neighbor'sphone. Followthe gassupplier's
instructions.

• Ifyou cannotreach yourgas supplier,call the fire
department.

Installationand servicemust beperformed bya
qualifiedinstaller,service agencyor the gassupplier.

W A R N I N G

TIPPING HAZARD

Toreduce the riskof the
appliance tipping,it must be

secured bya properly installed
anti-tip bracket(s).To makesure the brackethas
been installedproperly, lookbehind the range with
a flashlightto verify properinstallation engaged in
the reartop left cornerof therange.

• THISRANGE CAN TIP

• INJURIESTO PERSONS CANRESULT

• INSTALL ANTI-TIPDEVICE PACKEDWITH

RANGE

• SEEINSTALLATIONINSTRUCTIONS

W A R N I N G

DONOT usecommercial oven cleanersinside the
oven.Use ofthese cleanerscan producehazardous
fumesor candamage theporcelain finishes.

W A R N I N G

Toavoid riskof property damage,
personal injuryor death;follow
information inthis manualexactly to

prevent afire orexplosion. DO NOT
store oruse gasolineor other flammable vapors
and liquidsin thevicinity of this orany appliance.

W A R N I N G

NEVER useappliance asa space heater toheat or
warm aroom toprevent potential hazard tothe user
and damageto theappliance. Also, DONOT use the
rangetop oroven asa storage area forfood or
cooking utensils.

W A R N I N G

ELECTRICALSHOCK HAZARD

DO NOT

touch ahot oven light bulbwith
a dampcloth as the bulbcould break.
Should thebulb break, disconnectpower

to theappliance before removingbulb to avoid
electricalshock.

W A R N I N G

ELECTRICALSHOCK HAZARD

Disconnect the electric powera tthe
main fuse orcircu itbreaker before
replacing bulb.

W A R N I N G

BURN OR ELECTRICAL
SHOCK HAZARD

Make sureall controlsare OFF andoven
is COOLbefore cleaning.Failure to do
so canresult inburns or electrical shock.

C A U T I O N

Toavoid sicknessand food waste,DO NOT allow
defrosted foodto remainin the oven formore than
two hours.

N O T I C E

DO NOTturn theTemperature Controlon during
defrosting. Turningthe convectionfan on will
accelerate thenatural defrostingof the food
without theheat.

W A R N I N G

BURN HAZARD

The ovendoor, especiallythe glass, can
get hot.Danger of burning:DO NOT

touch theglass!

W A R N I N G

This rangefeatures aself-cleaning cycle. During
t

his cycle,the ovenreaches elevated temperatures
in orderto burnoff soil and deposits.A powder ash
residue isleft inthe bottom of theoven after
c

ompletion ofthe self-cleancycle.

Note:DO NOT use commercialoven cleaners
inside theoven. Use of these cleanerscan
produce hazardousfumes or can damage the
porcelain finishes.DO NOT line the ovenwith
aluminum foilor other materials. These itemscan
melt orburn during a self-clean cycle,causing
permanent damageto the oven.

C A U T I O N

DO NOTtouch theexterior portions of
the ovenafter self-cleaningcycle has
begun, sincesome partsbecome
extremely hotto thetouch!

During thefirst fewtimes the self-cleaning feature
is used,there maybe some odor andsmoking
from the“curing” ofthe binder in thehigh-density
insulation usedin theoven. When the insulationis
thoroughly cured,this odorwill disappear. During
subsequent self-cleaningcycles, youmay sense
an odorcharacteristic ofhigh temperatures.

KEEP THEKITCHEN WELL-VENTED DURING
THE SELF-CLEANCYCLE.

C A U T I O N

Youmust carefullycheck the food duringthe
dehydration processto ensurethat it does not
catch fire.

C A U T I O N

BURN HAZARD

W

hen self-cleaning,surfaces mayget

h

otter thanusual. Therefore,children

should bekept away.

C A U T I O N

DO NOTstore itemsof interestto childrenover
the unit. Children climbing to reach items could
be seriously injured.

Viking Quick Reference Guide

Professional Freestanding

Dual Fuel Ranges

D A N G E R

Hazards or unsafe practiceswhich WILL result in

severe personal injury ordeath

W A R N I N G

Hazards or unsafe practiceswhich COULD result

in death severe personalinjury or death

C A U T I O N

Hazards orunsafe practices whichCOULD

result inminor personal injury.

Allsafety messageswill identifythe hazard,tell you

howto reduce thechance ofinjury, andtell you what

canhappen if theinstructionsare not followed.

Important Safety Noticeand Warning

T

he California SafeDrinking Water and Toxic

E

nforcementAct of 1986 (Proposition 65) requires the
Governor of Californiato publish a list of substances
known to the Stateof California to cause cancer or
reproductiveharm, and requires businesses to warn
customers ofpotential exposures to such substances.
U

sers of this applianceare hereby warned that when
t

he oven is engagedin the self-clean cycle, there may

b

e some low-levelexposure to some of the listed
substances,including carbon monoxide. Exposure to
these substancescan be minimized by properly
venting the ovento the outdoors by opening the
windows and/ordoor in the room where the appliance
is located duringthe self-clean cycle.

Important noticeregarding pet birds:
NEVER keeppet birds in the kitchen or in rooms

where thefumes from the kitchen could reach. Birds
have a very sensitiverespiratory system. Fumes
releasedduring an oven self-cleaning cycle may be
harmful or fatalto birds. Fumes released due to
overheatedcooking oil, fat, margarine and overheated
non-stick cookwaremay be equally harmful.

About YourAppliance

• For properoven performance and operation,

DO NOTblock or obstruct the oven vent duct
located on theright side of the air grille.

• Avoid touchingoven vent area while oven is on and

for several minutesafter oven is turned off. When
the oven is in use,the vent and surrounding area
become hot enoughto cause burns. After oven is
turned off, DO NOTtouch the oven vent or
surroundingareas until they have had sufficient time
to cool.

• Other potentiallyhot surfaces include rangetop,

areas facingthe rangetop, oven vent, surfaces near
the vent opening,oven door, areas around the oven
door and ovenwindow.

• The misuse of ovendoors (e.g. stepping,

sitting, or leaningon them) can result in
potential hazardsand/or injuries.

N O T I C E

Avoid anydamage tooven vents. Thevents need
to beunobstructed andopen to provide proper
airflow foroptimal ovenperformance.

N O T I C E

The CoolingFan shouldbe operating when the
unit isin operation.If you notice thecooling fanis
not operatingor youobserve unusual or excessive
noise comingfrom thecooling fan, contact aViking
Authorized ServiceCenter beforecontinuing
operation. Failureto doso can result indamage to
the ovenor surroundingcabinets.

C A U T I O N

Toprevent possibledamage to cabinetsand
cabinet finishes,use onlymaterials and finishes
that willnot discoloror delaminate and will
withstand temperaturesup to194° F (90° C).Heat
and moistureresistant adhesivemust be used ifthe
product isto beinstalled in laminated cabinetry.
Check withyour builderor cabinet supplier tomake
sure thatthe materialsmeet these requirements.