Viking RVDR33025BAG, RVDR33025BAGLP, RVDR33025BABLP, RVDR33025BAB, RVDR33025BDG Maintance Manual

Use & Care

MANUAL

3 SERIES

Freestanding 30” Dual Fuel

Self-Clean Sealed Burner Range

RVDR3302 / CRVDR3302

Congratulations

Congratulations and welcome to an elite world of ownership. We hope you will enjoy and appreciate the care and attention we
have put into every detail of your new, state-of-the-art self-cleaning range.

Your range is designed to o er years of reliable service. This Use and Care Manual will provide you with the information you need
to become familiar with your range’s care and operation.

Your complete satisfaction is our ultimate goal. If you have any questions or comments about this product, please contact our
Consumer Support Center at 1-888-845-4641.

We appreciate your choice of our range and hope that you will again select our products for your other major appliance needs.

For more information about the complete and growing selection of our products, visit us online at vikingrange.com

Table of Contents

Getting Started

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

Before Using Range ...........................................................................................................................................................................................................7

Range Features ....................................................................................................................................................................................................................7

Oven Functions and Settings .........................................................................................................................................................................................7

Operation

Surface Operation ..............................................................................................................................................................................................................8

Lighting Burners .................................................................................................................................................................................................8

Surface Burners-Automatic Reignition ......................................................................................................................................................9

Surface Cooking Tips ........................................................................................................................................................................................9

Cooking Vessels ..................................................................................................................................................................................................9

Oven Features ......................................................................................................................................................................................................................10

Rack Positions ......................................................................................................................................................................................................10

Using the Oven....................................................................................................................................................................................................................10

Preheat ...................................................................................................................................................................................................................10

Conventional and Convection Cooking .....................................................................................................................................................................11

Baking ..................................................................................................................................................................................................................................11

BAKE (Natural Air ow Bake) ...........................................................................................................................................................................11

CONVECTION BAKE ...........................................................................................................................................................................................11

TruConv Bake .......................................................................................................................................................................................................11

Roasting .................................................................................................................................................................................................................................15

Convection Roast ...............................................................................................................................................................................................15

Broiling ..................................................................................................................................................................................................................................17

CONVECTION BROIL (Infrared Convection Broil) ....................................................................................................................................17

HI Broil ....................................................................................................................................................................................................................17

MED Broil...............................................................................................................................................................................................................17

LOW Broil...............................................................................................................................................................................................................17

Convection Dehydrate .....................................................................................................................................................................................................20

Convection Defrost ............................................................................................................................................................................................................20

Product Care

Cleaning and Maintenance .............................................................................................................................................................................................21

Self-Clean Cycle ...................................................................................................................................................................................................................22

Replacing Oven Lights......................................................................................................................................................................................................23

Door Removal ......................................................................................................................................................................................................................24

Door Replacement .............................................................................................................................................................................................................24

Troubleshooting .................................................................................................................................................................................................................25

Service Information ...........................................................................................................................................................................................................26

Warranty ................................................................................................................................................................................................................................27

2

Warnings

Warning and Important Safety Instructions appearing in this manual are not meant to cover all possible conditions and situations
that may occur. Common sense, caution, and care must be exercised when installing, maintaining, or operating the appliance.
ALWAYS contact the manufacturer about problems or conditions you do not understand.

Recognize Safety Symbols, Words, Labels

Read and follow all instructions before using this appliance to prevent

DANGER

Hazards or unsafe practices which WILL

result in death or severe personal injury.

WARNING

Hazards or unsafe practices which COULD

result in death or severe personal injury.

CAUTION

Hazards or unsafe practices which COULD result

in minor personal injury.

All safety messages will identify the hazard, tell
you how to reduce the chance of injury, and tell
you what can happen if the instructions are not

followed.

the potential risk of  re, electric shock, personal injury or damage to the
appliance as a result of improper usage of the appliance. Use appliance
only for its intended purpose as described in this manual.

To ensure proper and safe operation: Appliance must be properly
installed and grounded by a quali ed technician. DO NOT attempt to
adjust, repair, service, or replace any part of your appliance unless it is
speci cally recommended in this manual. All other servicing should be
referred to a quali ed servicer. Have the installer show you the location of
the gas shuto valve and how to shut it o in an emergency. A certi ed
technician is required for any adjustments or conversions to Natural or LP
gas.

KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.

WARNING

I f the information in this manual is not
followed exactly, a  re or explosion may result
causing property damage, personal injury or
death.

WHAT TO DO IF YOU SMELL GAS:

• DO NOT try to light any appliance.

• DO NOT touch any electrical switch.

• DO NOT use any phone in your building.

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

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

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

WARNING

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

WARNING

To avoid risk of property
damage, personal injury or
death; follow information in this
manual exactly to prevent a  re

or explosion. DO NOT store or
use gasoline or other  ammable vapors
and liquids in the vicinity of this or any
appliance.

CAUTION

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

WARNING

NEVER use appliance as a space heater to
heat or warm a room to prevent potential
hazard to the user and damage to the
appliance. Also, DO NOT use the rangetop
or oven as a storage area for food or
cooking utensils.

WARNING

TIPPING HAZARD
To reduce the risk of
the appliance tipping,

it must be secured by
a properly installed anti-tip bracket(s). To
make sure the bracket has been installed
properly, look behind the range with a
 ashlight to verify proper installation
engaged in the rear top left corner of the
range.

• THIS RANGE CAN TIP

• INJURIES TO PERSONS CAN RESULT

• INSTALL ANTITIP DEVICE PACKED

WITH RANGE

• SEE INSTALLATION INSTRUCTIONS

WARNING

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

3

Warnings

WARNING

ELECTRICAL SHOCK

HAZARD

DO NOT touch a hot oven

light bulb with a damp cloth
as the bulb could break. Should the bulb
break, disconnect electric power to the
appliance at the main fuse or circuit
breaker before removing bulb to avoid
electrical shock.

WARNING

BURN HAZARD

When self-cleaning, surfaces
may get hotter than usual.
Therefore, children should be

kept away. The oven door,
especially the glass, can get hot. Danger
of burning: DO NOT touch the glass and
children should be kept away.

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  ow through
the oven and may cause carbon
monoxide poisoning. Aluminum foil
linings may also trap heat, causing a  re
hazard.

DO NOT turn the Temperature Control on
during defrosting. Turning the convection
fan on will accelerate the natural defrosting
of the food without the heat.

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

WARNING

NOTICE

CAUTION

WARNING

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  rst 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 self-cleaning cycles,
you may sense an odor characteristic of
high temperatures.

KEEP THE KITCHEN WELL-VENTED DURING
THE SELF-CLEAN CYCLE.

CAUTION

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

To Prevent Fire or Smoke Damage

•Be sure all packing materials are removed from the appliance before operating it.

• Keep area around appliance clear and free from combustible materials, gasoline, and other  ammable vapors and materials.

• If appliance is installed near a window, proper precautions should be taken to prevent curtains from blowing over burners.

• NEVER leave any items on the rangetop. The hot air from the vent may ignite  ammable items and may increase pressure in
closed containers which may cause them to burst.

• Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and may be highly  ammable. Avoid their use or storage near
an appliance.

• Many plastics are vulnerable to heat. Keep plastics away from parts of the appliance that may become warm or hot. DO NOT leave
plastic items on the rangetop as they may melt or soften if left too close to the vent or a lighted surface burner.

• Combustible items (paper, plastic, etc.) may ignite and metallic items may become hot and cause burns. DO NOT pour spirits over
hot foods. DO NOT leave oven unsupervised when drying herbs, breads, mushrooms, etc;  re hazard.

In Case of Fire

Turn o appliance and ventilating hood to avoid spreading the  ame. Extinguish  ame then turn on hood to remove smoke and
odor.

• Cooktop: Smother  re or  ame in a pan with a lid or cookie sheet.

• NEVER pick up or move a  aming pan.

• Oven: Smother  re or  ame by closing the oven door. DO NOT use water on grease  res. Use baking soda, a dry chemical or
foam-type extinguisher to smother  re or  ame.

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

Child Safety

• NEVER leave children alone or unsupervised near the appliance when it is in use or is still hot.

• NEVER allow children to sit or stand on any part of the appliance as they could be injured or burned.

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

• Children must be taught that the appliance and utensils in it can be hot. Let hot utensils cool in a safe place, out of reach of small
children. Children should be taught that an appliance is not a toy. Children should not be allowed to play with controls or other
parts of the appliance.

4

Warnings

Cooking Safety

• To eliminate the hazard of reaching over hot surface burners, cabinet storage should not be provided directly above a unit. If
storage is provided, it should be limited to items which are used infrequently and which are safely stored in an area subjected to
heat from an appliance. Temperatures may be unsafe for some items, such as volatile liquids, cleaners or aerosol sprays.

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

• ALWAYS adjust surface burner  ame so that it does not extend beyond the bottom edge of the pan. An excessive  ame
is hazardous, wastes energy and may damage the appliance, pan or cabinets above the appliance. This is based on safety
considerations.

• NEVER leave a surface cooking operation unattended especially when using a high heat setting or when deep fat frying. Boilovers
cause smoking and greasy spillovers may ignite. Clean up greasy spills as soon as possible. DO NOT use high heat for extended
cooking operations.

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

• Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam. Dishtowels or other substitutes should NEVER be used
as potholders because they can trail across hot surface burners and ignite or get caught on appliance parts.

• ALWAYS let quantities of hot fat used for deep fat frying cool before attempting to move or handle.

• DO NOT let cooking grease or other  ammable materials accumulate in or near the appliance, hood or vent fan. Clean hood
frequently to prevent grease from accumulating on hood or  lter. When  aming foods under the hood, turn the fan o .

• NEVER wear garments made of  ammable material or loose  tting or long-sleeved apparel while cooking. Clothing may ignite or
catch utensil handles. DO NOT drape towels or materials on oven door handles. These items could ignite and cause burns.

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

• ALWAYS turn the oven o at the end of cooking.

• Use care when opening the oven door. Let hot air or steam escape before moving or replacing food.

• NEVER use aluminum foil to cover oven racks or oven bottom. This could result in risk of electric shock,  re, or damage to the
appliance. Use foil only as directed in this guide.

• PREPARED FOOD WARNING: Follow food manufacturer’s instructions. If a plastic frozen food container and/or its cover distorts,
warps, or is otherwise damaged during cooking, immediately discard the food and its container. The food could be contaminated.

• If you are “ aming” liquor or other spirits under an exhaust, TURN THE FAN OFF. The draft could cause the  ames to spread out of
control.

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

Utensil Safety

• Use pans with  at bottoms and handles that are easily grasped and stay cool. Avoid using unstable, warped, easily tipped or loose­handled pans. Also avoid using pans, especially small pans, with heavy handles as they could be unstable and easily tip. Pans that
are heavy to move when  lled with food may also be hazardous.

• Be sure utensil is large enough to properly contain food and avoid boilovers. Pan size is particularly important in deep fat frying. Be
sure pan will accommodate the volume of food that is to be added as well as the bubble action of fat.

• To minimize burns, ignition of  ammable materials and spillage due to unintentional contact with the utensil, DO NOT extend
handles over adjacent surface burners. ALWAYS turn pan handles toward the side or back of the appliance, not out into the room
where they are easily hit or reached by small children.

• NEVER let a pan boil dry as this could damage the utensil and the appliance.

• Follow the manufacturer's directions when using oven cooking bags.

• Only certain types of glass, glass/ceramic, ceramic or glazed utensils are suitable for rangetop surface or oven usage without
breaking due to the sudden change in temperature. Follow manufacturer's instructions when using glass.

• This appliance has been tested for safe performance using conventional cookware. DO NOT use any devices or accessories that
are not speci cally recommended in this guide. DO NOT use eyelid covers for the surface units, stovetop grills, or add-on oven
convection systems. The use of devices or accessories that are not expressly recommended in this manual can create serious safety
hazards, result in performance problems, and reduce the life of the components of the appliance.

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

5

Warnings

Heating Elements

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

• B ake and broil burners may be hot even though they are dark in color. Areas near burners and interior surfaces of an oven may

become hot enough to cause burns.

• During and after use, DO NOT touch or let clothing or other  ammable materials contact heating elements, areas near elements,

or interior surfaces of oven until they have had su cient time to cool. Other surfaces of the oven may become hot enough to
cause burns, such as the oven vent opening, the surface near the vent opening, and the oven door window.

Cleaning Safety

• Turn o all controls and wait for appliance parts to cool before touching or cleaning them. DO NOT touch the burner grates or
surrounding areas until they have had su cient time to cool.

• Clean appliance with caution. Use care to avoid steam burns if a wet sponge or cloth is used to wipe spills on a hot surface. Some
cleaners can produce noxious fumes if applied to a hot surface.

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

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

Self-Clean Oven

• Clean only parts listed in this guide. DO NOT clean door gasket. The door gasket is essential for a good seal. Care should be taken

not to rub, damage, or move the gasket. DO NOT use oven cleaners of any kind in or around any part of the self-clean oven.

Important notice regarding pet birds:

NEVER keep pet birds in the kitchen or in rooms where the fumes from the kitchen could reach. Birds have a very sensitive
respiratory system. Fumes released due to overheated cooking oil, fat, margarine and overheated non-stick cookware may be
harmful.

About Your Appliance

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

• Avoid touching oven vent area while oven is on and for several minutes after oven is turned o . When the oven is in use, the vent
and surrounding area become hot enough to cause burns. After oven is turned o , DO NOT touch the oven vent or surrounding
areas until they have had su cient time to cool.

• Other potentially hot surfaces include rangetop, areas facing the rangetop, oven vent, surfaces near the vent opening, oven door,
areas around the oven door and oven window.

•The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can result in potential hazards and/or injuries.

Power Failure

If power failure occurs, the electric igniters will not work. No attempt should be made to operate the appliance during a power
failure. Make sure the oven control is in the “OFF” position.

Momentary power failure can occur unnoticed. The range is a ected 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 a ect range operation, depending on
how severe the power loss is.

6

Before Using Your Range

All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have
remained from the manufacturing process. Before starting to cook, clean the range thoroughly with hot, soapy water. There may
be some burn o and odors on  rst use of the appliance—this is normal.

Oven
Important! Before  rst use, wipe interior with soapy water and dry thoroughly. Then set the oven selector to bake, the
thermostat to 450°F, and operate for an hour.

All models include:

• A broad range of baking and broiling modes—up to eight cooking modes in all—to make even your most challenging baking

projects a success.

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

• Split baking and broiling elements—which reduces preheating time and provides greater control and more even heating.

• A reversing convection fan which is two times larger than most on the market—this allows you to cook foods more thoroughly

and evenly—even when baking large quantities.

• Four convection modes o ering greater air circulation to shorten cooking times and cook foods more evenly.

• Three broiling modes including a low-broil mode for delicate broiling and top-browning.

• A pro led, concealed bake element for easier cleaning.

• This appliance is certi ed by Star-K to meet strict regulations in conjunction with speci c instructions found on www.stark.org.

1 2 3 4 5 6 7 8 9 10

11

1. Interior oven light switch

2. Left front burner control knob

3. Left rear burner control knob

4. Center burner control knob

5. Oven function selector knob

6. Self-Clean indicator light

7. Oven temperature control knob

8. Oven temperature indicator light

9. Right rear burner control knob

15

10. Right front burner control knob

11. Island Trim

12. One 9,100 Nat / 8,000 LP BTU burner

13. One 12,000 Nat / 11,000 LP BTU burner

14. One 18,000 Nat / 16,000 LP BTU burner

15. One 17,000 Nat / 15,000 LP BTU burner

16. One 9,100 Nat / 6,500 LP BTU burne

17. Identi cation plate

18. Three oven racks/Six rack positions

17

18

14

16

12

13

7

Oven Functions and Settings

BAKE (Two-Element Bake)
Use this setting for baking, roasting, and casseroles.

MED BROIL
Use this setting for broiling white meats such as chicken or
meats greater than 1” thick that would be over-browned in

CONV BAKE (Convection Bake)

high broil.

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

LOW BROIL
Use this setting for delicate broiling such as meringue.

TRU CONV (TruConvec™)
Use this bake setting for multi-rack baking for breads, cakes,
cookies (up to 6 racks of cookies at once).

CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole chickens,

SELF CLEAN
Use this function to clean oven.

Convection Dehydration (TRU CONV)
Use this function to dehydrate fruits and vegetables.

hams, etc.

Convection Defrost (TRU CONV)

CONV BROIL (Convection Broil)

Use this function to defrost foods.

Use this setting to broil thick cuts of meat.

Note: For more information on oven functions see

HI BROIL

“Operation” section.

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

Surface Operation

Lighting Burners

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

Surface Burners-Automatic Reignition
To light the surface burners, push and turn the appropriate control knob counter clockwise to any
position. This control is both a gas valve and an electric switch. Burners will ignite at any “ON” position
with the automatic re-ignition system. If the  ame goes out for any reason, the burners will automatically
reignite if the gas is still  owing. When gas is permitted to  ow to the burners, the electric igniters start
sparking. On all surface igniters you should hear a “clicking” sound. If you do not, turn o the control and
check that the unit is plugged in and that the fuse or circuit breaker is not blown or tripped.

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

Your range is equipped with a variety of di erent sized surface burners. Below is a guide for which burners work best for certain
cooking applications:

Burner Use

Front left / Front right
18,000 BTU / 17,000 BTU

Rear left 9,100 BTU Best for simmering delicate sauces, etc.

Center 9,100 BTU burner Best for use with the reversible griddle/grill

Rear Right 12,000 BTU burner Best used for most standard surface cooking

Best for bringing large quantities of liquid
to temperature and when preparing large
quantities of food

accessory

needs

8

Surface Operation

Surface Cooking Tips

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

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

• Reduce the  ame 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  avor and nutrient level.

• The minimum pot or pan (vessel) diameter recommended is 6” (15 cm). Use of pots or pans as small as 4” (10 cm) is possible but
not recommended.

Surface Heat Settings*

Heat Setting Use

Simmer Melting small quantities

Low Melting large quantities

Med Low Low-temperature frying (eggs, etc.)

Med Sauteing and browning, braising, and

Med High High-temperature frying

High Boiling water quickly

Steaming rice
Simmering sauces

Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings

pan-frying
Maintaining slow boil on large quantities

Pan broiling
Maintaining fast boil on large quantities

Deep-fat frying in large utensil

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

Cooking Vessels

Each cook has his or her own preference for the particular cooking vessels that are most appropriate for the type of cooking being
done. Any and all cooking vessels are suitable for use in the range and it is not necessary to replace your present domestic vessels
with commercial cookware. This is a matter of personal choice. As with any cookware, yours should be in good condition and free
from excessive dents on the bottom to provide maximum performance and convenience.

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

9

Oven Features

Rack Positions

TruConvec™ element
(behind baffle)

Broil element

Each oven is equipped with three tilt-proof racks.
All ovens have six rack positions. Position 6 is the
farthest from the oven bottom. Position 1 is the
closest to the oven bottom. The racks can be easily
removed and arranged at various levels. For best
results with conventional baking, DO NOT use more
than one rack at a time. It is also recommended,
when using two racks, to bake with the racks in

(3) Oven racks

Oven light

6
5
4
3
2
1

positions 2 and 4 or positions 3 and 5.

Using the Oven

Concealed bake element

Preheat

For best results, it is extremely important that you preheat your oven to the desired cooking temperature before placing food
items in the oven to begin cooking. In many cooking modes, partial power from the broiler is used to bring the oven to the
preheat temperature. Therefore, placing food items in the oven during the preheat mode is not recommended. The Viking Rapid
Ready™ Preheat System is engineered so that the oven is brought to the desired set temperature in a manner which will provide
the optimum cooking environment based on the selected cooking mode in the shortest possible time.

For instance, the preheat mode for TruConvec™ is designed to be brought up to the set point temperature in a di erent manner
than the preheat mode for conventional bake. This is because TruConvec is designed for multi-rack baking. So it is extremely
critical that all rack positions have reached the desired cooking temperature. As a result, it is normal for oven to take slightly
longer for the oven to preheat to 350°F in TruConvec mode when compared to the amount of time it takes to preheat the oven
cavity to 350°F in conventional bake mode.

Also, preheat time can vary based on some external factors such as room temperature and power supply. A signi cantly colder
room temperature or a power supply less than 240 VAC can lengthen the time it takes for the oven to reach the desired set
temperature.

Conventional and Convection Cooking

Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the
conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard.
The user may  nd other foods that are also prepared more consistently in conventional bake. It is recommended to use this
function for single-rack baking. Convection cooking is a cooking technique which utilizes fan-forced air to circulate throughout
the entire oven cavity creating the optimum cooking environment. Cooking with convection is intended when performing multi­rack baking and for heavier foods. Below are some tips which will allow you to get the best results out of your oven when cooking
with convection.

• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (10°C) when using a
convection cooking function.

• Cooking times for standard baking and convection baking will be the same. However, if using convection to cook a single item or
smaller load, then it is possible to have 10-15% reduction in cooking time. (Remember convection cooking is designed for multi­rack baking or cooking large loads.)

•If cooking items which require longer than 45 minutes, then it is possible to see a 10-15% reduction in cooking time.

• A major bene t of convection cooking is the ability to prepare foods in quantity. The uniform air circulation makes this possible.
Foods that can be prepared on two of three racks at the same time include: pizza, cakes, cookies, biscuits, mu ns, rolls, and
frozen convenience foods.

• For three-rack baking, use any combination of rack positions 2, 3, 4, and 5. For two-rack baking, use rack positions 2 and 4 or
positions 3 and 5. Remember that the racks are numbered from bottom to top.

10

Baking

BAKE
(Natural Air ow Bake)
Full power heat is radiated from the U-shaped bake burners in the bottom of the oven cavity
and is circulated with natural air ow. This function is recommended for single rack baking.
Many cookbooks contain recipes to be cooked in the conventional manner. Conventional
baking is suitable for dishes that require a high temperature. Use this setting for baking and
casseroles.
To Use BAKE Function

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

2. Set the oven temperature control knob to desired temperature and Oven Selector knob ot

BAKE.

3. Close the door.

Convection Bake

Heat is radiated from the U- shaped bake burners in the bottom of the oven cavity. The
heated air is circulated by one motorized fan in the rear of the oven providing a more even
heat distribution. Multiple rack use is possible for the largest baking job. When roasting, cool
air is quickly replaced—searing meats on the outside and retaining more juices and natural
 avor on the inside with less shrinkage. This even circulation of air equalizes the temperature
throughout the oven cavity and eliminates the hot and cold spots found in conventional
ovens.
To Use CONVECTION BAKE Function

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

2. Set the oven temperature control knob to desired temperature and Oven Selector knob to

CONVECTION BAKE.

3. Close the door.

TRU CONV (TruConvec™)

The rear element only operates at full power. There is no direct heat from the bottom or top
elements. The motorized fan in the rear of the oven circulates air in the oven cavity for even
heating. Use this setting for foods that require gentle cooking such as pastries, sou es, yeast
breads, quick breads and cakes. Breads, cookies, and other baked goods come out evenly
textured with golden crusts. No special bakeware is required. Use this function for single rack
baking, multiple rack baking, roasting, and preparation of complete meals. This setting is
also recommended when baking large quantities of baked goods at one time.

Baking Tips

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

• DO NOT open the door frequently during baking. Look through the door window to check doneness whenever possible. If you

must open the door, the best time is during the last quarter of the baking time.

• Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife

placed in the center of the product should come out clean when done.

• Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, mu ns, and cookies should

be baked in shiny, re ective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and
tin-coated pans heat unevenly and will not give uniform baking results.

two-element bake

convection bake

TruConvec™

Pan Placement Tips

•When using large (15" x 13")  at pans or trays that cover

most of the rack, rack positions 2 or 3 produce the best
results.

•When baking on more than one rack, it is recommended

to use the 3rd and 5th position for more consistent even
baking.

• Stagger pans in opposite directions when two racks and
several pans are used in conventional bake. If possible, no
pan should be directly above another.

•Allow 1 to 2 inches of air space around all sides of each pan

for even air circulation.

11

Single Rack
Pan Placement

Multiple Rack
Pan Placement

Baking

CONVENTIONAL BAKING CHART

Food Pan Size Single Rack Position Temperature Time

(min.)

BREADS

Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Mu ns
Corn Mu n

CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound

COOKIES

Brownies
Chocolate Chip
Sugar

PASTRY

Cream pu s Cookie sheet 3 or 4 400˚F (204˚C) 30 - 35

PIES

Crust, un lled
Crust,  lled
Lemon meringue
Pumpkin
Custard

ENTREES

Egg rolls
Fish sticks
Lasagna, frozen
Pot pie
Green peppers,stu ed
Quiche
Pizza, 12”
Mac & cheese, frz

VEGETABLES

Baked potato
Spinach sou e
Squash
French fries

Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8” x 8”
8” x 8”
Mu n tin
Mu n tin

Tube pan
Tube pan
Mu n pan
13” x 9”
9” round
Loaf pan

13” x 9”
Cookie sheet
Cookie sheet

9” round
9” round
9” round
9” round
6-4 oz. cups

Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13” x 9”
9” round
Cookie sheet
Cookie sheet

On rack
1 quart
casserole
Cookie sheet

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4
3 or 4

400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
350˚F (177˚C)
375˚F (191˚C)
375˚F (191˚C)

375˚F (191˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)

350˚F (177˚C)
375˚F (191˚C)
375˚F (191˚C)

400˚F (204˚C)

350˚F (177˚C
350˚F (177˚C
350˚F (177˚C
350˚F (177˚C

400˚F (204˚C)
425˚F (218˚C)
375˚F (191˚C)
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
400˚F (204˚C)
375˚F (191˚C)

375˚F (191˚C)
350˚F (177˚C)
375˚F (191˚C)
425˚F (218˚C)

10 - 12
30 - 35
12 - 15
30 - 35
25 - 30
35 - 40
15 - 20
15 - 20

35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65

25 - 30
12 - 15
10 - 12

10 - 12
55 - 60
12 - 15
35 - 40
35 - 40

25 - 30
10 - 15
55 - 60
35 - 40

60 -70
25 - 30
15 - 20
35 - 40

60 - 65
45 - 50

50 -55
20 - 25

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

12

Baking

CONVECTION BAKING CHART

Food Pan Size Single Rack

Position

BREADS

Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Mu ns
Corn Mu n

CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound

COOKIES

Brownies
Chocolate Chip
Sugar

Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8” x 8”
8” x 8”
Mu n tin
Mu n tin

Tube pan
Tube pan
Mu n pan
13” x 9”
9” round
Loaf pan

13” x 9”
Cookie sheet
Cookie sheet

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4

Temperature Time

(min.)

375˚F (191˚C)
375˚F (191˚C)
375˚F (191˚C)
350˚F (177˚C)
375˚F (191˚C)
325˚F (163˚C)
350˚F (177˚C)
350˚F (177˚C)

350˚F (177˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)

325˚F (163˚C)
350˚F (177˚C)
350˚F (177˚C)

7 - 9
25 - 30
11 - 13
25 - 30
20 - 25
30 - 35
12 - 15
10 - 12

35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65

20 - 25

7 - 10
7 - 10

PASTRY

Cream pu s Cookie sheet 3 or 4 400˚F (204˚C) 30 - 35

PIES

Crust, un lled
Crust,  lled
Lemon meringue
Pumpkin
Custard

ENTREES

Egg rolls
Fish sticks
Lasagna, frozen
Pot pie
Green peppers,stu ed
Quiche
Pizza, 12”
Mac & cheese, frz

VEGETABLES

Baked potato
Spinach sou e
Squash
French fries

9” round
9” round
9” round
9” round
6-4 oz. cups

Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13” x 9”
Not recommended
Cookie sheet
Cookie sheet

On rack
1 quart casserole
Cookie sheet
Cookie sheet

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4
3 or 4
3 or 4
3 or 4

3 or 4
3 or 4

3 or 4
3 or 4
3 or 4
3 or 4

375˚F (191˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)

375˚F (191˚C)
400˚F (204˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)

375˚F (191˚C)
350˚F (177˚C)

350˚F (177˚C)
325˚F (163˚C)
350˚F (177˚C)
400˚F (204˚C)

7 - 9
50 - 55
10 - 12
45 - 55

15 - 20

8 - 10
45 - 50
35 - 40
45 - 50

15 - 20
25 - 35

50 - 55
35 - 40
40 - 45
15 - 20

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

13

Baking

Solving Baking Problems

Baking problems can occur for many reasons. Check the chart below for the causes and remedies for the most common problems.
It is important to remember that the temperature setting and cooking times you are accustomed to using with your previous oven
may vary slightly from those required with this oven. If you  nd this to be true, it is necessary for you to adjust your recipes and
cooking times accordingly.

COMMON BAKING PROBLEMS/REMEDIES

Problems Cause Remedy

Cakes burned on the
sides or not done in
center

Cakes crack on top 1. Batter too thick

Cakes are not level 1. Batter uneven

Food too brown on
bottom

Food too brown on top 1. Rack position too high

Cookies too  at 1. Hot cookie sheet 1. Allow sheet to cool between batches

Pies burned around
edges

1. Oven was too hot

2. Wrong size pan

3. Too many pans

2. Oven too hot

3. Wrong pan size

2. Oven or rack not level

3. Pan was warped

1. Oven door opened too
often

2. Dark pans being used

3. Incorrect rack positions

4. Wrong bake setting

5. Pan too large

2. Oven not preheated

3. Sides of pan too high

1. Oven too hot

2. Too many pans used

3. Oven not preheated

1. Reduce temperature

2. Use recommended pan size

3. Reduce number of pans

1. Follow recipe, add liquid

2. Reduce temperature

3. Use recommended pan size

1. Distribute batter evenly

2. Level oven or rack

3. Use proper pan

1. Use door window to check food

2. Use shiny pans

3. Use recommended rack position

4. Adjust to conventional or convection setting as
needed.

5. Use proper pan

1. Use recommended rack position

2. Allow oven to preheat

3. Use proper pans

1. Reduce temperature

2. Reduce number of pans

3. Allow oven to preheat

Pies too light on top 1. Oven not hot enough

2. Too many pans used

3. Oven not preheated

1. Increase temperature

2. Reduce number of pans

3. Allow oven to preheat

14

Roasting

CONV ROAST* (Convection Roast)

The convection element runs in conjunction with the inner and outer broil elements. The
reversible convection fan runs at a higher speed in each direction. This transfer of heat
(mainly from the convection element) seals moisture inside of large roasts. A time savings
is gained over existing, single fan convection roast modes. Use this setting for whole
turkeys, whole chickens, hams, etc.

*Note: This function uses a high-speed convection fan for optimum cooking performance.
Some noise may be noticed from this high fan speed. This is normal.

Note: You can also roast foods using bake settings. See the “Baking” section for additional
information.

Roasting Tips
ALWAYS use a broiler pan and grid (not inlcuded). 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.

• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (-3.9°C) and the cooking
time by approximately 10 to 15%.

• ALWAYS roast meats fat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. DO NOT add

water to the pan as this will cause a steamed e ect. Roasting is a dry heat process.

• Poultry should be placed breast side up on a rack in a shallow 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 the conventional bake setting rather than either convection setting.

• 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 temperature halfway through the recommended roasting time.
After reading the thermometer once, insert it 1⁄2 inch (1.3 cm) further into the meat, then take a second reading. If the second
temperature registers below the  rst, 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 (-15°C) to 10° F (-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.

convection roast

15

Roasting

CONVECTION ROASTING CHART

Food Weithg Time (min/lb) Temperature

BEEF

Rib Roast
Rare
Medium
Well Done
Rump Roast
Medium
Well Done
Tip Roast
Medium
Well Done

LAMB
Lamb Leg 3-5 lbs 30 325˚ F (163˚ C)

PORK

Pork Loin
Pork Chops (1” thick)
Ham (fully cooked)

POULTRY

Chicken, whole
Turkey, unstu ed
Turkey
Turkey, stu ed
Turkey, stu ed
Turkey breast

4-6 lbs
4-6 lbs
4-6 lbs

4-6 lbs
4-6 lbs

3-4 lbs
3-4 lbs

3-5 lbs
1 lb
5 lbs

3-4 lbs
12-16 lbs
20-24 lbs
12-16 lbs
20-24 lbs
4-6 lbs

25
24
30

20
24

30
35

30

45-50 total

time

15

25
11

11
9-10
9-10

20

325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)

325˚ F (163˚ C)
325˚ F (163˚ C)

325˚ F (163˚ C)
325˚ F (163˚ C)

325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)

350˚F (177˚C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)

16

Broiling

CONVECTION BROIL (Infrared Convection Broil)

The top burner operates at full power. This function is exactly the same as regular broiling
with the additional bene t of air circulation by the motorized fan in the rear of the oven.
Smoke is reduced since the air ow also reduces peak temperatures on the food. Use this
setting for broiling thick cuts of meats.

HI BROIL

Heat radiates from both broil elements, located in the top of the oven cavity, at full power.
The distance between the foods and the broil elements determines broiling speed. For fast
broiling, food may be as close as 2 inches (5 cm) to the broil element. Fast broiling is best
for meats where rare to medium doneness is desired. Use this setting for broiling small and
average cuts of meat.

convection broil

high broil

MED BROIL

Inner and outer broil elements pulse on and o to produce less heat for slow broiling.
Allow about 4 inches (10 cm) 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.
Use this setting for broiling small and average cuts of meat.

LOW BROIL

This mode uses only a fraction of the available power to the inner broil element for delicate
top-browning. The inner broil element is on for only part of the time. Use this setting to
gently brown meringue on racks 3 or 4 in 3-4 minutes.

medium broil

low broil

17

Broiling

Broiling Instructions

Broiling is a dry-heat cooking method using direct or radiant heat.
It is used for small, individualized cuts such as steaks, chops, and patties. Broiling speed is determined by the distance between
the food and the broil element. Choose the rack position based on
desired results.

Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for  at pieces of meat.
Convection broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats produces
better results, especially for thick cuts. The meat sears on the outside and retains more juices and natural  avor inside with less
shrinkage.

To Use Broil or Convection Broil

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

2. Center the food on cold broiler pan and grid. Place broiler pan in oven.

3. Set the oven temperature control knob to Broil and the Oven Selector knot to either “HI, MED, or LOW Broil”.

4. Close the door. There is not a detent to hold the door in the open broil stop position. With open door broiling the broil element
does not cycle on and o . With closed door broiling the broil urner might cycle on and o 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 (not inlcuded). They are designed to provide drainage of excess liquid and fat away

from the cooking surface to help prevent splatter, smoke, and  re.

•To keep meat from curling, slit fatty edge.

• Brush chicken and  sh with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.

• Broil on  rst 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.

Rack Positions for Broiling

The broiler uses heat rays to help cook the food. Because these rays travel
only in straight lines, the e ective cooking area of the broiler is reduced when
using the higher rack position. At high-rack positions, the rays cannot reach all
corners of the broiler grid, so larger pieces of meat might not broil su ciently
at the outer edges. The e ective cooking areas on the broiler grid for each rack
position is shown

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

18

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

Broiling

BROILING CHART

Type and Cut of Meat Weight Setting Rack Time (min.)

BEEF

Sirloin, 1”
Rare
Medium
Well done
T-Bone, 3/4”
Rare
Medium
Well done
Hamburger, 1/2”
Medium
Well done

CHICKEN
Boneless breast, 1”
Boneless breast, 1”
Bone-in breast
Bone-in breast
Chicken pieces
Chicken pieces

HAM

Ham slice, 1”

LAMB

Rib chops 12 oz. Convection Broil 2 8

PORK

Loin chops, 3/4”
Bacon

FISH

Salmon steak
Fillets

12 oz.
12 oz.
12 oz.

10 oz.
10 oz.
10 oz.

1/4 lb.
1/4 lb.

1/2 lb.
1/2 lb.
2 - 3 lbs. total
2 - 3 lbs. total
2 - 3 lbs. total
2 - 3 lbs. total

1 lb. Broil 3 10

1 lb. Convection Broil

1 lb.
1 lb.

Broil
Broil
Broil

Broil
Broil
Broil

Broil
Broil

Broil

Convection Broil

Broil

Convection Broil

Broil

Convection Broil

Broil

Broil
Broil

3
3
3

3
3
3

3
3

3
3
1
1
3
3

2
2

2
2

15
15
22
20
22
20

10

4
5
6

4
6
8

6
8

3

8
8

19

Convection Dehydrate

Convection Dehydrate

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

1. Prepare the food as recommended.

2. Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils).

3. Set the temperature control to 200°F (93.3°C) and turn on the Oven Selector to CONVECTION BAKE.

CAUTION

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

Convection Defrost

Convection Defrost

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

1. Place the frozen food on a baking sheet.

2. Set the oven temperature control knob to “OFF” and turn the Oven Selector knob to CONVECTION BAKE.

CAUTION

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

20

Cleaning and Maintenance

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

Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no
exception. Your range must be kept clean and maintained properly. Before cleaning, make sure all controls are in the “OFF”
position. Disconnect power if you are going to clean thoroughly with water.

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

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

•Lift o the burner grate. Wash in warm soapy water.

•Remove the burner cap and burner head and clean.

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

Burner Head

If ports on burner head are clogged, clean with a straight pin. DO NOT enlarge or distort the ports. DO NOT use a toothpick to
clean the ports. When replacing burner head, carefully align the 2 tabs underneath the burner head with the outside edge of
burner base. Make sure the tabs are not aligned with the igniter and the burner cap is level.
Note: For stubborn stains, use a non abrasive cleanser such as Bon Ami™ and a soft brush or soft Scotch Brite™ pad.
Cleaning Tip: For di cult to clean burner caps and heads, place parts in a zip seal bag with ammonia.

Burner
grate

Burner
cap

Burner
head

Burner
base*

Igniter

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 di erent  nishes have been used in your oven. NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS,
CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.

Control Knobs

MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING. Pull the knobs straight o . Wash in
detergent and warm water. Dry completely and replace by pushing  rmly onto stem. DO NOT use any cleaners containing
ammonia or abrasives. They could remove the graphics from the knob.

Self-Clean

Your oven features a self-clean cycle for the oven interior. See the “Self-Clean Cycle” section for complete instructions.

Glass Surfaces

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

Oven Racks

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

21

Cleaning and Maintenance

Stainless Steel Parts

All stainless steel body parts should be wiped regularly with hot soapy water at the end of each cooling period and with a liquid
cleaner designed for that material when soapy water will not do the job. DO NOT use steel wool, abrasive cloths, cleansers, or
powders. If necessary, scrape stainless steel to remove encrusted materials, soak the area with hot towels to loosen the material,
then use a wooden or nylon spatula or scraper. DO NOT use a metal knife, spatula, or any other metal tool to scrape stainless steel.
DO NOT permit citrus or tomato juice to remain on stainless steel surface, as citric acid will permanently discolor
stainless steel. Wipe up any spills immediately.

Self-Clean Cycle

WARNING

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  rst 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.

This oven features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order
to burn-o soil and deposits. An integral smoke eliminator helps reduce odors associated with the soil burn-o . 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.

Before starting the Self-Clean cycle:

1. Remove the oven racks, 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 o 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. Soils in these areas will be baked on and very di cult

to clean if not removed  rst. Clean the door up to the gasket, the door frame, and up to 2 inches inside the frame with detergent
and hot water. Rinse thoroughly and dry.

To start the Self-Clean cycle:

1. Close the door completely. Turn the Oven Selector knob to SELF CLEAN

2. Turn the temperature control knob to the clean setting stop. At this time, the clean indicator light will come on. Within 30
seconds the automatic door latch engages and the oven indicator light comes on. The oven indicator light will remain on until
the oven reaches the self-clean temperature and will then cycle on and o during the self-clean cycle.

3. The clean indicator light will remain on until the self-clean is completed or interrupted and the oven temperature drops to a
safe temperature. A complete cycle is approximately 2-1/2 hours with an additional 30 minutes needed for the oven to cool
down enough for the door latch to disengage.

Note: A fan noise will be heard during the self-clean cycle and will continue to run for the 2-1/2 hour duration of the self-clean
cycle.

4. When the cycle is completed, turn the oven selector and temperature control knob to the “OFF” position. 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 oven selector and temperature control knob to “OFF”. When the oven
temperature drops to a safe temperature, the automatic door latch will release and the oven door can be opened. When the oven
has completely cooled, remove any ash from the oven surfaces with a damp sponge or cloth.

22

Cleaning and Maintenance

Replacing Oven Lights

WARNING

ELECTRICAL SHOCK HAZARD

Disconnect the electric power at the main

fuse or circuit breaker before replacing
bulb.

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

1. Unsnap glass light cover using a screwdriver in the
access groove.

2. Firmly grasp light bulb and pull out.

3. Replace with halogen bulb using volt and wattage
requirements listed on glass cover.

4. Replace the light cover by snapping glass cover onto
metal box.

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

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

access
groove

light
bulb

WARNING

glass light
cover

23

Cleaning and Maintenance

Door Removal

1

Open door completely.

Fold latches back until locked in place

2

Gently close until latches stop door.

3

Lift door up and out.

Door Replacement

1

Carefully realign door on hinges.

Slide in and down

2

Open door completely.

Fold latches forward until locked in

place.

3

Close door

24

Troubleshooting

Problem Possible Cause and/or Remedy

Range will not function. Range is not connected to electrical power: Have electrician check

power circuit breaker, wiring, and fuses.

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

Oven light will not work. Light bulb is burned out.

Range is not connected to power.

Igniters will not work. Circuit is tripped.

Fuse is blown.
Range is not connected to power.

Igniters sparking but no  ame ignition. Gas supply valve is in “OFF” position.

Gas supply is interrupted.

Igniters sparking continuously after
 ame ignition.

Burner ignites but  ame is large, distorted, or
yellow.

Strong odor and/or smoke is noticed  rst few
times oven is used.

Oven indicator light on; oven will not heat. Oven is operating properly. Unit will resume heating

Power supply is not grounded.
Power supply polarity is reversed.
Igniters are wet or dirty.

Burner ports are clogged.
Unit is being operated on wrong type of gas.
Air shutters not properly adjusted.

This is normal burn o of insulation and protective oils in oven. This
will go away after using oven a few times.

function once it has cooled.

25

Service Information

If service is required, call your authorized service agency.
Have the following information readily available:

• Model number

• Serial number

• Date purchased

• Name of dealer from whom purchased

Clearly describe the problem that you are having. If you are unable to obtain the name of an authorized service agency, or if you
continue to have service problems, contact 1-888-845-4641, or write to:

VIKING RANGE, LLC

PREFERRED SERVICE

111 Front Street

Greenwood, Mississippi 38930

The model and serial number for your range can be found by opening door and looking under the
control panel.

Record the following information indicated below. You will need it if service is ever required.

Model no. _____________________ _______________ Serial no. __________________________________________

Date of purchase ______________________________ Date installed ______________________________________

Dealer’s name _______________________________________________________________________________________________

Address ____________________________________________________________________________________________________

___________________________________________________________________________________________________________
If service requires installation of parts, use only authorized parts to insure protection under the warranty.

KEEP THIS MANUAL FOR FUTURE REFERENCE.

26

Warranty

FREESTANDING DUAL FUEL RANGE WARRANTY

Freestanding dual fuel ranges and all of their component parts, except as detailed below*†, are warranted to be free from defective materials

TWO YEAR FULL WARRANTY

or workmanship in normal residential use for a period of two (2) years from the date of original retail purchase. Viking Range, LLC, warrantor,
agrees to repair or replace, at its option, any part which fails or is found to be defective during the warranty period.

* 90 DAY COSMETIC WARRANTY: Product is warranted to be free from cosmetic defects in materials or workmanship (such as scratches

* 90 Day Residential Plus: Viking products are designed and certi ed for residential use only. They are not intended for use in

on stainless steel, paint/porcelain blemishes, etc.) for a period of ninety (90) days from the date of original retail purchase or closing
date for new construction, whichever period is longer. Any defects must be reported to the selling dealer within ninety (90) days
from date of original retail purchase. Viking Range, LLC uses high quality processes and materials available to produce all color
 nishes. However, slight color variation may be noticed because of the inherent di erences in painted parts and porcelain parts as
well as di erences in kitchen lighting, product locations, and other factors. Therefore, this warranty does not apply to color variation
attributable to such factors.

commercial applications. Viking products should only be used in accordance to national and local codes. Viking is not responsible
for property damage or injury resulting from use in a commercial application. To support the manufacturing quality of its appliance’s
Viking will provide a full 90 day warranty for products used in “Residential Plus “applications. This “Residential Plus” warranty applies
to applications where use of the product extends beyond residential use but is in compliance with national and local code. In some
jurisdictions these applications are zoned as residential. Examples of, but not limited to, such applications covered by this warranty
are bed and breakfasts,  re stations, private clubs, churches, condominium/apartment common areas etc. Under this “Residential Plus”
warranty, the product, its components and accessories are warranted to be free from defective material or workmanship for a period
of ninety (90) days from the date of original retail purchase. Viking Range, LLC, warrantor, agrees to repair or replace, at its option, any
part which fails or is found to be defective during the warranty period. This warranty covers parts and labor. This warranty excludes

use of the product in all commercial locations such as restaurants, food service locations and institutional food service locations

FIVE YEAR LIMITED WARRANTY ON BURNERS

Any surface burner or oven element which fails due to defective materials or workmanship in normal residential use during the
third thru the  fth 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, shipping, handling and labor. Aesthetic conditions such as corrosion, scratching, discoloration,
carbon/food build up or similar blemishes due to normal wear and tear or improper use or lack of maintenance is excluded from
this warranty.

This warranty extends to the original retail purchaser of the product warranted hereunder and to each transferee owner of the product during
the term of the original purchaser’s warranty. The warranty is transferable by the original retail purchaser via home sale only. If a transferee owner
is unable to provide proof of purchase from the original purchaser and the product has not been previously registered, the production date of
the product, located in the serial number on the product, will serve as the e ective warranty start date.
The activation date of the warranty begins from the date of original retail purchase. In the case of new product purchase via building
development sales, activation begins from the earlier date of either certi cate of occupancy or 24 months from date of manufacture. Note date
of manufacture is identi ed by serial tag on product.

This warranty does not cover units purchased as b-stock, liquidation, salvage, seconds, refurbished, as-is, used products. This warranty shall
apply to products purchased in the United States and Canada. Products must be purchased in the country where service is requested. Warranty
service must be performed by a Viking Range LLC authorized 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, improper installation, improper
operation, or repair service of the product by anyone other than a Viking Range LLC authorized 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 or consequential damages, so
the above limitations do 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 product 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, at the warrantor’s discretion 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.

Under the terms of this warranty, service must be performed by a Viking Range LLC authorized service agent or representative. Service will be
provided during normal business hours Labor performed at overtime or premium rates shall not be covered by the warranty. To obtain warranty
service contact Viking Range LLC Customer Care at 1-888-845-4641. Please have model number, serial number, and date of original purchase
available when calling. 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 Viking Range LLC can contact you should any
question of safety arise which could a ect you. Any implied warranties of merchantability and  tness applicable to the above described burner
assemblies, infrared rotisserie burners, grill grates, and stainless steel parts 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 limitations may not apply to you. This warranty gives you speci c legal rights, and you may also have other rights which may vary from
jurisdiction to jurisdiction.

Speci cations subject to change without notice

WARRANTY TERMS

WARRANTY SERVICE

27

Viking Range, LLC

111 Front Street

Greenwood, Mississippi 38930 USA

[phone]

For product information,

call 1-888-845-4641 or visit our web site at vikingrange.com

057141-000C EN (013120)