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Use & Care
MANUAL
Tuscany Freestanding Dual Fuel Ranges
TVDR3604B, TVDR3602G, CTVDR3604B, CTVDR3602G
TVDR4806B, TVDR4804G, TVDR4804I, TVDR4802GI, TVDR4804F
CTVDR4806B, CTVDR4804G, CTVDR4804I, CTVDR4802GI, CTVDR4804F
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Congratulations
We hope you will enjoy and appreciate the care and attention we have put into every detail of your new, state-of-the-art range.
Your appliance is designed to off 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 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 products, visit us online at www.vikingrange.com in the US or brigade.ca in
Canada.
Table of Contents
Getting Started
Warnings .......................................................................................................................................................................................................... 3
Before Using Range ..................................................................................................................................................................................... 6
Oven Functions ............................................................................................................................................................................................. 6
Product Controls
Range Features ............................................................................................................................................................................................. 7
Operation
Surface Operation ........................................................................................................................................................................................ 8
Gas Surface Burners ............................................................................................................................................................................... 8
Frenchtop................................................................................................................................................................................................... 9
Induction .................................................................................................................................................................................................10
Griddle/Simmer Plate Operation .....................................................................................................................................................11
Griddle/Simmer Plate Clean Up & Care .........................................................................................................................................11
Using the Oven............................................................................................................................................................................................12
Rack Positions .........................................................................................................................................................................................12
Bake ........................................................................................................................................................................................................... 12
Convection Bake....................................................................................................................................................................................14
Convection Roast .................................................................................................................................................................................. 17
Convection Defrost ..............................................................................................................................................................................17
Broil ...........................................................................................................................................................................................................18
Convection Broil ................................................................................................................................................................................... 18
Cleaning and Maintenance
Surface Burners ........................................................................................................................................................................................... 19
Grates .............................................................................................................................................................................................................. 19
Burner Heads / Burner Bases .................................................................................................................................................................. 19
Stainless Steel Parts ...................................................................................................................................................................................20
Induction Glass Top ...................................................................................................................................................................................21
Replacing Oven Lights..............................................................................................................................................................................22
Troubleshooting .........................................................................................................................................................................................22
Service Information ................................................................................................................................................................................... 23
Warranty ........................................................................................................................................................................................................ 24
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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
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.
Read and follow all instructions before using this appliance to prevent the potential risk of fi 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 qualifi ed technician. DO NOT attempt to adjust,
repair, service, or replace any part of your appliance unless it is specifi cally recommended in this manual. All other servicing should be referred
to a qualifi ed servicer. Have the installer show you the location of the gas shutoff valve and how to shut it off in an emergency. A certifi ed
technician is required for any adjustments or conversions to Natural or LP gas.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE
I f the information in this manual is not
followed exactly, a fi 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 fi re department.
Installation and service must be performed
by a qualifi ed installer, service agency or the
gas supplier.
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
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 fl 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 ANTITIP DEVICE PACKED WITH
RANGE
• SEE INSTALLATION INSTRUCTIONS
WARNING
NEVER cover any slots, holes or
passages in the oven bottom or cover
an entire rack with materials such as
aluminum foil. Doing so blocks air fl ow
through the oven and may cause carbon
monoxide poisoning. Aluminum foil
linings may also trap heat, causing a fi re
hazard.
fl ammable vapors and liquids in the vicinity of
this or any appliance.
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
To avoid risk of property damage,
personal injury or death; follow
information in this manual exactly
to prevent a fi re or explosion. DO
NOT store or use gasoline or other
WARNING
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
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Warnings
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 fl 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 fl 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 fl 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; fi re hazard.
In Case of Fire
Turn off appliance and ventilating hood to avoid spreading the fl ame. Extinguish fl ame then turn on hood to remove smoke and odor.
• Cooktop: Smother fi re or fl ame in a pan with a lid or cookie sheet.
• NEVER pick up or move a fl aming pan.
• Oven: Smother fi re or fl ame by closing the oven door. DO NOT use water on grease fi res. Use baking soda, a dry chemical or foam-type
extinguisher to smother fi re or fl ame.
• GREASE–Grease is fl ammable and should be handled carefully. DO NOT use water on grease fi 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.
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 off before removing pan to prevent
exposure to burner fl ame.
• ALWAYS adjust surface burner fl ame so that it does not extend beyond the bottom edge of the pan. An excessive fl 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 fl ammable materials accumulate in or near the appliance, hood or vent fan. Clean hood frequently to
prevent grease from accumulating on hood or fi lter. When fl aming foods under the hood, turn the fan off .
• NEVER wear garments made of fl ammable material or loose fi 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 off 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, fi 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 “fl aming” liquor or other spirits under an exhaust, TURN THE FAN OFF. The draft could cause the fl ames to spread out of control.
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Warnings
Cooking Safety (con’t)
• 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 wellventilated. Keep natural venting holes open or install a mechanical ventilation device. Prolonged or intensive use of the appliance may call for
additional (such as opening a window) or more eff ective ventilation (such as increasing the level of a mechanical ventilation if present).
Utensil Safety
• Use pans with fl at bottoms and handles that are easily grasped and stay cool. Avoid using unstable, warped, easily tipped or loose-handled
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 fi 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 fl 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 ovencooking 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
specifi cally recommended in this guide, such as 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 fl 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.
Induction – Radio Interference
This unit generates, uses, and can radiate radio frequency energy and, if not installed and used in accordance with the instructions, may cause
harmful interference to radio communications. However, there is no guarantee that interference will not occur in a particular installation. If
this unit does cause harmful interference to radio or television reception, which can be determined by turning the unit off and on, the user is
encouraged to try to correct the interference by one or more of the following measures:
• Reorient or relocate the receiving antenna
• Increase the distance between the unit and receiver
• Connect the unit into an outlet on a circuit diff erent from that to which the receiver is connected.
Heating Elements
•NEVER touch oven heating elements areas or interior surfaces of oven while cooking.
• Elements may be hot even though they are dark in color. Areas near elements 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 fl ammable materials contact heating elements, areas near elements, or interior
surfaces of oven until they have had suffi 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 off 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 suffi 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 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 fi re. Keep oven free from grease buildup.
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 equally harmful.
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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 off and odors on
fi rst use of the appliance—this is normal.
Oven
Important! Before fi 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:
•Restaurant style sealed burner system for commercial-type performance
•Variable simmer setting for all burners provides gentle, even simmering
•Heavy duty cast iron burner grates
• All burners equipped with spark ignition system with automatic re-ignition for consistent and reliable ignition
•Large capacity electric oven
• Nine high performance cooking functions include proof, bake, convection bake, broil, convection broil, and defrost
• A convection fan which allows you to cook foods more throroughly and evenly-even when baking large quantities
•Three oven lights for better visibility
• Six rack positions with easy glide racks ensures heavy pans are easily moved
Oven Functions and Settings
Preheat - For best results, it is recommended that you preheat your oven to desired cooking temperature before placing food items in the oven.
Partial power from the top broil element and full power from the bake element is used to bring the oven to the preheat temperature.
Proof - Only the light bulbs operate. This will maintain the interior oven temperature between 90 and 105oF which is ideal for all types of yeast
breads.
Bake - Full power heat is radiated from the element in the bottom of the oven cavity. This function is recommended for single rack baking.
Conventional baking/roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and
casseroles.
Convection Bake - Full power heat is radiated from the element in the bottom of the oven cavity with the addition of a motorized fan in the
rear of the oven. This function provides a more even heat distribution by circulating air throughout the cavity and eliminates hot and cold spots
found in conventional baking. Convection baking has the ability to prepare food in quantity using multiple racks.
TruConvec - Only the rear element around the motorized fan operates at full power. There is no direct heat from the bottom or top elements.
Use this setting for foods that require gentle cooking such as pastries, souffl es, yeast breads, quick breads and cakes.
Defrost - Air is circulated by a motorized fan in the rear of the oven. There is no heat from any of the elements. 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.
Broil- Broiling is a dry-heat cooking method using direct heat from the top element. It is used for small, individualized cuts such as steaks, chops
and broiling. Broiling speed is determined by the distance between the food and the broil element.
Convection Broil - the top element operates at full power with the additional benefi t of air circulation by the motorized fan in the rear of the
oven. Use this setting for broiling thick cuts of meats.
Top Burner
Knob
LH/Single
Oven
Selector
Knob
LH/Single Oven
Temperature
Knob
Griddle
(If applicable)
Griddle
Trough
RH Small Oven
Temperature
Knob
Top Burner
Knob
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Range Features
36” W /4 Surface Burners
8,500 Nat/
7,700 LP
20,500 Nat/
18,500 LP
13,500 Nat/
12,500 LP
20,500 Nat/
18,500 LP
48” W /6 Surface Burners
8,500 Nat/
7,700 LP
13,500 Nat/
12,500 LP
13,500 Nat/
12,500 LP
36” W /2 Surface Burners/Griddle
13,500 Nat/
12,500 LP
20,500 Nat/
18,500 LP
2 kW
48” W /4 Surface Burners/Griddle
8,500 Nat/
7,700 LP
2 kW
13,500 Nat/
12,500 LP
20,500 Nat/
18,500 LP
20,500 Nat/
18,500 LP
20,500 Nat/
18,500 LP
20,500 Nat/
18,500 LP
20,500 Nat/
18,500 LP
48” W /2 Surface Burners/Griddle/Induction 48” W /4 Surface Burners/French Top
8,500 Nat/
7,700 LP
20,500 Nat/
18,500 LP
2 kW
8,500 Nat/
7,700 LP
20,500 Nat/
18,500 LP
10,000 Nat/
10,000 LP
13,500 Nat/
12,500 LP
20,500 Nat/
18,500 LP
48” W /4 Surface Burners/Induction
8,500 Nat/
7,700 LP
13,500 Nat/
12,500 LP
20,500 Nat/
18,500 LP
20,500 Nat/
18,500 LP
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Surface Operation
All ranges are equipped with an exclusive restaurant style sealed burner system. This unique burner system is equipped with three diff erent size
burners ranging from 8,500 to 20,500 BTUs.
The 20,500 BTU burners are designed to provide extra high heat output, especially when using large pans, and should be used for boiling
large quantities or if you need to bring something to a boil quickly. While the high output burners have the extra power needed to bring large
quantities of liquid to a boil rapidly, they are also able to be turned down low enough to provide a very low and delicate simmer making this the
most versatile burner system.
Lighting Gas Burners
All burners are ignited by electric ignition. There are no open-fl ame, “standing” pilots.
To light the surface burners, choose the appropriate control knob.
Rear Burner
Push and turn the control knob counter clockwise to any position between high and simmer.
Gas Surface Burners-Automatic Re-ignition
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 fl ame
goes out for any reason, the burners will automatically reignite if the gas is still fl owing. When gas is permitted to fl ow to the burners, the electric
igniters start sparking. On all surface igniters you should hear a “clicking” sound. If you do not, turn off the control and check that the unit is
plugged in and that the fuse or circuit breaker is not blown or tripped.
Within a few moments, enough gas will have traveled to the burner to light. When the burner lights, turn the burner control to any position
to adjust the fl ame size. Setting the proper fl 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.
Control Knob
Off Position
Front Burner
Variable Simmer
Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water. Simmering
ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. The size of the pan and the volume of food can
have a signifi cant eff ect on how high or low a fl ame is needed for simmering. For this reason, the range burners are engineered with a variable
simmer setting. This setting is not just one simmer setting, but provides a variable range of simmer settings. The variable range of simmer
settings allows you to adjust the fl ame height to achieve the best simmer depending on the type and quantity of food being simmered.
Surface Cooking Tips
• Use low or medium fl ame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, and cast-iron. Reduce the
fl 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 fl ame if it is extending beyond the bottom of the cooking vessel. A fl 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 fl 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
fl 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 with the trivet accessory.
Cookware
Each cook has his or her own preference for the particular cookware that are most appropriate for the type of cooking being done. Any and all
cookware are suitable for use in the range and it is not necessary to replace your present domestic cookware 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 fl 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.
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Surface Operation
FRENCH TOP (select models)
The optional french top provides a graduated cooking surface with the hottest temperature under the center plate and the lowest temperature
near the edges. This design makes it possible to use several pans at once for a variety of cooking tasks. For example, fry chicken toward the
center, while simmering a sauce in one corner and keeping vegetables warm in a diff erent corner. Place the pan or pans toward the edge
according to their contents and quantity.
The cooking surface is made of polished cast iron that is an excellent heat conductor. The ring allows for the solid surface to expand with the
heat while remaining fl at. The ring also provides thermal breaks in the cast iron that distribute heat in a graduated intensity, hottest in the
center and coolest around the edges. To protect the cast iron surface from moisture, it is necessary to “season” the french top prior to use. This
seasoning process as well as general use will change the appearance of the french top.
Seasoning the French top prior to initial use
•The french top is shipped with a protective oil coating the surface. Use hot water and detergent to clean. Rinse and dry.
•If you have a ventilation hood, turn it on fi ve minutes prior to using the french top.
• The french top needs to go through a “burn in” period. Choose the appropriate control knob. Push and turn the knob counter clockwise. Leave
the french top on for 30 minutes to clean oils from the bottom side of the surface. After 30 minutes, turn the unit off and allow to cool.
• To season, spread a light coat of vegetable oil on a towel or cloth. While the surface is still slightly warm, apply oil evenly until it is absorbed into
the cast iron. Be careful not to apply too much oil. Excess oil will leave a gummy residue that will have to be removed.
•It is normal for the cast iron to darken with use to a bluish-black color.
When this seasoning technique is applied correctly, food spatters will not stain and the surface will be protected from moisture. Its appearance
darkens with use, a sign that the french top has been fully tempered and is properly seasoned. Regular maintenance will become easier.
French top Operation
•If you have a ventilation hood, turn it on fi ve minutes prior to using the french top.
• Push and turn the appropriate control knob counter clockwise to the HIGH setting. You will hear the clicking sound of the igniter lighting the
burner.
•Preheat for 25 to 30 minutes before cooking. This allows the solid cast iron plate to heat thoroughly.
• To raise or lower the cooking heat, slide the pan either toward (higher heat) or away (lower heat) from the center plates. This gives you control
over the most delicate sauces. It is not necessary to adjust the fl ame height.
•When cooking is complete, turn the knob clockwise to the OFF position.
Cooking Tips
•Always cook in pans. Do not cook food directly on the surface.
•Never remove the center plate while cooking.
•When bringing large amounts of water to a boil, it is faster to do it on one of the surface burners
CAUTION
NEVER leave pans on a high heat zone unattended. Be careful
when cooking food in fat or grease - it can become hot enough to
ignite.
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Surface Operation
INDUCTION (select models)
Turning on the Induction Burners
To turn on the induction burners, choose the appropriate control knob. Push and turn the control knob clockwise to any position between high
and simmer.
Induction Cookware
Induction cooking utilizes magnetic power which reacts with iron in the base of cookware, instantly transforming the pot or pan into the heat
source. The heat stops when the cookware is removed. Your cookware MUST have a magnetic layer of steel for your induction cooktop to
operate properly. The cookware should have a fl at, heavy magnetic bottom and straight sides with a diameter of 5” (13 cm) to 12” (31 cm) to
accommodate the various sized elements. The induction cookware should be in good condition and free from excessive dents on the bottom to
provide maximum performance and convenience. Most induction cookware will be suitable for your induction cooktop if a magnet adheres to
the bottom surface. Cookware that is NOT suitable for your induction cooktop includes pottery, glass, aluminum, copper, bronze, and any type
of cookware with a footed base.
Induction Cooking Guide - Suggested Heat Setting
Food Start at Setting Complete at Setting
Rice
Chocolate
Candy
Pudding, pie fi lling
Eggs - in shell
fried
poached
Sauces
Soups, stews
Vegetables
Breads - french toast, pancakes
Cooked cereals, grits, oatmeal
Bacon, sausages
Swiss steaks
Chicken, fried
Hamburgers, pork chops
Pasta
Hi - cover, bring water to a boil Lo - cover, fi nish timing according to directions
Lo - until melted
Lo - cook
Lo - cook according to directions
Hi - cover, bring to boil
Hi - until pan is hot
Hi - bring water to boil
Hi - melt fat Lo-Med, fi nish cooking
Hi - heat up liquid Lo-Med, fi nish cooking
Hi - preheat skillet Lo-Med, fi nish cooking until desired tenderness is
Med-Hi, preheat skillet Lo - cook to desired browness
Hi - cover, bring water to a boil Lo-Med, add cereal and cook according to
Hi - preheat skillet Med - cook to desired doneness
Hi - melt fat,
Med-Hi - to brown meat
Hi - melt fat
Med-Hi - to brown crust
Hi - preheat skillet Med - to brown meat and cook to desired browness
Hi - bring salted water to a boil,
add pasta slowly
OFF - let set to desired doneness
Lo - Med, cook to desired doneness
Lo - fi nish cooking
reached
directions
Lo - add liquid, cover, simmer until tender
Lo - cook until tender
Med - maintain boil until tender
Remember that induction cooking is instantaneous and boiling time is decreased when using the proper induction cookware.
10
Page 11
Surface Operation
GRIDDLE/SIMMER PLATE (select models)
The optional griddle is constructed of machined steel with a chrome fi nish and is uniquely designed to off er excellent cooking performance as
well as easy clean up. The griddle is equipped with an electronic thermostat to maintain an even temperature across the griddle once the desired
temperature has been set. The griddle has a power “ON” indicator light which glows when the griddle thermostat has been turned on. This will
cycle on and off as needed to indicate the thermostat is maintaining the selected temperature.
Before the griddle is used, it is important to clean the griddle with hot, soapy water, then dry. Use only heat resistant plastic or wooden
utensils to avoid scratching chrome surface.
Griddle/Simmer Plate Operation
• Turn the griddle control knob counterclockwise to the desired temperature setting. The power “ON” indicator light will glow indicating the
griddle thermostat is on.
• When the griddle has reached the desired temperature, the power “ON” indicator light will turn “OFF” indicating the griddle is preheated to the
selected temperature.
• Routinely scrape loose food particles with a heat resistant plastic or wooden spatula during cooking to make the clean-up easier and to avoid
the articles mixing with the food.
• To turn the griddle off , turn the thermostat knob clockwise to the “OFF” position.
• ALWAYS turn to the“OFF” position when not in use and lower the heat between cooking loads.
Griddle/Simmer Plate Cooking Tips
• To prevent sticking, use liquid cooking oil or butter for eggs, pancakes, French toast, fi sh, and sandwiches.
• Non-stick cooking spray is not recommended as it contains a high water content that has a tendency to burn quickly.
• Corn oil is not recommended as it has a high sugar content. It will caramelize and burn on the cooking surface making removal of residue very
diffi cult.
• IMPORTANT: NEVER fl ood a hot griddle with cold water. This thermal shock causes the griddle to warp or crack.
• ALWAYS use heat resistant plastic or wooden utensils as metal utensils can damage the chrome surface.
Griddle/Simmer Plate Clean Up & Care
• The griddle cleans up best when it is still warm but make sure the griddle is turned off before starting to clean.
• Scrape the loose food particles into the drip tray area with a heat resistant plastic or wooden spatula and empty the griddle trough.
•Do not use abrasive materials or cleaners.
• Clean using club soda and a nylon scrub pad with hot soapy water. Rinse with warm water.
• For stubborn residues on the griddle, clean the griddle with diluted white vinegar. Use a nylon scrub pad dipped in a mixture of 1 tbsp of white
vinegar and a 1/2 cup of hot water. Gently scrub the stubborn residue and rise with hot water and dry.
• When cleaning is complete, always empty and clean the griddle trough after each use. A fi re hazard my occur if grease is accumulated in the
trough.
GRIDDLE COOKING CHART
Food Temp (°F) Temp (°C)
Eggs 250 - 300 121 - 149
Bacon 300 - 325 149 - 163
Pancakes 375- 400 191 - 205
griddle
trough
French toast 400 205
Fish fi llets 300 149
Hamburger 350 177
Steaks 400 177
11
Page 12
Using the Oven
WARNING
NEVER cover any slots, holes or passages in the oven bottom or
cover an entire rack with materials such as aluminum foil. Doing so
blocks air fl ow through the oven and may cause carbon monoxide
poisoning. Aluminum foil linings may also trap heat, causing a fi re
hazard.
Rack Positions
Each large oven is equipped with two racks and has 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. It is recommended that when using two racks, to bake with
the racks in positions 2 and 4 or positions 3 and 5. The smaller oven is equipped with one rack and three rack posisitons.
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.
Preheat time can vary based on some external factors such as room temperature and power supply. A signifi 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.
Pan Placement Tips
• When using large fl at pans or trays that cover most of the rack, rack
positions 2 or 3 produce the best results.
• Stagger pans in opposite directions when two racks and several
pans are used 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.
Single Rack Pan Placement Multiple Rack Pan Placement
Bake
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 fi nd other foods
that are also prepared more consistently in conventional bake. It is recommended to use this function for single-rack baking.
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. 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 item should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffi ns, and cookies should be baked in shiny,
refl 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.
• If baking with a large sheet pan, it is important to note that the large width of the sheet pan has the tendency to restrict the airfl ow in the oven
cavity. It is recommended to use Convection Bake to help better circulate the heat in the oven cavity when baking with a large sheet pan.
To use BAKE function
1. Arrange the oven rack in the desired position before turning oven on.
2. Set the oven selector knob to the preheat function and set the oven temperature control knob to the desired temperature.
3. Close the door. Allow oven to preheat.
4. Once preheated, rotate the oven selector knob clockwise to the bake function. Carefully place prepared item(s) on rack.
5. Close the door. Bake to desired cooking time and/or doneness.
12
Page 13
Using the Oven
CONVENTIONAL BAKING CHART
Food Pan Size Single Rack
Position
(Lg Oven)
BREADS
Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffi ns
Corn Muffi n
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
COOKIES
Brownies
Chocolate Chip
Sugar
PASTRY
Cream puff s Cookie sheet 3 or 4 2 400˚F (204˚C) 30 - 35
PIES
Crust, unfi lled
Crust, fi lled
Lemon meringue
Pumpkin
Custard
ENTREES
Egg rolls
Fish sticks
Lasagna, frozen
Pot pie
Green peppers,stuff ed
Quiche
Pizza, 12”
Mac & cheese, frz
VEGETABLES
Baked potato
Spinach souffl e
Squash
French fries
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8” x 8”
8” x 8”
Muffi n tin
Muffi n tin
Tube pan
Tube pan
Muffi 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
Single Rack
Position
(Sm Oven)
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
Temperature Time
(min.)
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.
13
Page 14
Using the Oven
Convection Bake
Convection cooking is a cooking technique which utilizes fan forced air to circulate heat throughout the entire oven creating the optimum
cooking environment. Cooking with convection is recommended when performing multi-rack baking and for baking heavier foods. Below are
tips which will allow you to get the best results out of our oven when cooking with convection.
Convection Cooking Tips
• 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
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 benefi 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 or three racks at the same time include: pizza, cakes, cookies, biscuits, muffi ns, rolls, and frozen convenience foods.
• Items cooked in a convection function can be easily over-baked. This being the case, it is usually a good idea to pull items out of the oven just
before they seem to be done. Items will continue to cook right afer they are set out of the oven.
To use CONVECTION BAKE function
1. Arrange the oven rack in the desired position before turning oven on.
2. Set the oven selector knob to the convection bake function, and set the oven temperature control knob to desired temperature.
3. Close the door. Allow oven to preheat.
4. Once preheated, carefully place prepared item(s) on rack.
5. Close the door. Bake to desired cooking time and/or doneness.
for multi-rack baking or cooking large
14
Page 15
Using the Oven
CONVECTION BAKING CHART
Food Pan Size Single Rack
Position
Temperature Time
(min.)
(Lg Oven)
BREADS
Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffi ns
Corn Muffi n
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
COOKIES
Brownies
Chocolate Chip
Sugar
PASTRY
Cream puff s Cookie sheet 3 or 4 400˚F (204˚C) 30 - 35
PIES
Crust, unfi lled
Crust, fi lled
Lemon meringue
Pumpkin
Custard
ENTREES
Egg rolls
Fish sticks
Lasagna, frozen
Pot pie
Green peppers,stuff ed
Quiche
Pizza, 12”
Mac & cheese, frz
VEGETABLES
Baked potato
Spinach souffl e
Squash
French fries
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8” x 8”
8” x 8”
Muffi n tin
Muffi n tin
Tube pan
Tube pan
Muffi 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”
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
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
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)
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
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
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.
15
Page 16
Using the Oven
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 fi 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 fl at 1. Hot cookie sheet 1. Allow sheet to cool between batches
Pies burned around edges 1. Oven too hot
Pies too light on top 1. Oven not hot enough
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
2. Too many pans used
3. Oven not preheated
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
1. Increase temperature
2. Reduce number of pans
3. Allow oven to preheat
16
Page 17
Using the Oven
TruConvection
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, souffl 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.
Proof
This setting is designed for allowing yeast dough to rise to a temperature between 85°F (29°C) and 100°F ( 38°C). Yeast
doughs rise or “proof” best when the temperature is between 85°F (29°C) and 100°F (38°C). To make sure the dough is warm
enough, cover the bowl loosely with plastic wrap and/or cloth towel. Turn the oven function selector to “PROOF”. Turn
Temperature control until the oven light comes on (typically around 200 degrees on the knob setting). Note that the Proof
function is designed to keep the oven between 85°F and 100°F regardless of what temperature the knob is set at. Place the
bowl on the center rack of the oven and close door. When you think the dough has doubled in size, lightly poke 2 fi ngers
about 1/2” (1.3 cm) into the dough. If the indentation remains, the dough has risen enough.
Defrost
Air is circulated by a motorized fan in the rear of the oven with no heat from the
elements. The fan accelerates natural defrosting of the food without heat.
WARNING
1. Place frozen food on a baking sheet.
2. Set the selector knob to Defrost
.
To avoid sickness and food waste, Do Not
allow defrosted food to remain in the
oven for more than two hours.
17
Page 18
Using the Oven
Broil / Convection Broil
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 fl 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 fl 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 a cold broiler pan and grid. Place broiler pan in oven.
3. Set the oven temperature control knob to Broil or Convection 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 off . With closed door broiling the broil element might cycle on and off if an extended broiling time is required.
Broiling Tips
• ALWAYS use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the cooking surface to
help prevent splatter, smoke, and fi re.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fi sh with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on fi 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. Do not pierce meat with a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated oven after broiling.
While pan is hot, place damp paper towel over grid. Drizzle with liquid dishwashing detergent and pour water over grid. This will make cleaning
of the pan easier, or the broiler pan can be lined with aluminum foil to make cleaning easier. Be sure the foil extends up the side of the pan.
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
18
4
5
6
4
6
8
6
8
3
8
8
Page 19
Cleaning and Maintenance
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.
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
Surface Burners
Wipe up spill-overs as soon as possible after they occur and before they get a chance to burn in and cook solid.
In the event of a spill-over, follow these steps:
• Allow the burner and grate to cool to a safe temperature level.
• Lift off the burner grate. Wash in warm soapy water.
• Remove the burner head and clean.
Grates
After cooking, always wipe down grates and burner caps with a damp sponge and dry thoroughly. Normal cleaning can be done with hot, soapy
water and/or Soft Scrub cleanser (without bleach) with a blue Scotch-Brite pad.
When cleaning grates, make sure to thoroughly dry them, especially underneath. If the
bottom portion does not totally dry before setting them back on the cooking surface,
they may rust. You can also set the grates on top of the burner and turn the burner on
high for ten to fi fteen seconds for extra drying. To prevent rusting and discoloration,
do not submerge grates in water soak for any length of time or run them through the
dishwasher. If rust does occur, Bar Keeper’s Friend and a blue Scotch-Brite pad will
remove it. To condition grates, apply a light coating of mineral oil or vegetable oil. Allow
oil to soak in 15 minutes before returnng to cooking surface.
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.
Note: For stubborn stains, use a non abrasive cleanser such as Bon Ami™ and a soft brush or
soft Scotch Brite™ pad or place burner heads in a zip seal bag with ammonia.
Burner
Grate
Burner
Head
Burner
Base
Burner Base
The base should be wiped regularly with hot soapy water at the end of each cooling period. DO NOT use steel wool, abrasive cloths, cleanser,
or powders. To remove encrusted materials, soak the area with a hot towel to loosen the material, then use a wooden or nylon spatula. DO NOT
use a metal knife, spatula, or any other metal tool to scrape the base.
•Wipe up any spills which remain on the sealed top surface.
•Replace burner head, and grates after drying thoroughly.
19
Page 20
Cleaning and Maintenance
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.
Control Knobs
MAKE SURE ALL THE CONTROL KNOBS POINT TO THE “OFF” POSITION BEFORE REMOVING.
Pull the knobs straight off . Wash in detergent and warm water. Dry completely and replace by pushing fi rmly onto stem. DO NOT use any
cleaners containing ammonia or abrasives.
Stainless Steel Oven Cavity and Exterior Stainless Steel Parts
Your range is equipped with a heavy-duty stainless steel oven cavity which is the same as what is commonly used in commercial and restaurant
style ranges. Over time they will naturally start to darken and discolor. This is the standard process of how stainless steel reacts when it is
exposed to high heat temperatures. The discoloration of the oven will not aff ect the performance. While the stainless steel oven cavity will never
return to the original color, there are some steps which can be taken to help minimize the discoloration of these components. To ensure that the
stainless steel maintains adequate corrosion resistance, it should be cleaned regularly. Surface contaminantes vary in terms of corrosiveness,
eff ect on surface fi nish, and ease of removal. The mildest form of cleaning should always be used fi rst.
To clean a lightly soiled surface:
• It is recommended to use warm water, a mild, non-abrasive detergent, and a soft cloth while rubbing in the direction of the stainless steel grain.
For more highly soiled/discolored surfaces:
• It is recommended to use the soft cleanser version of Bar Keepers Friend. Simply read and follow the directions found on product label.
• To prevent corrosion of the metal, it is important that the cleaning solution be rinsed or wiped clean with warm water. The surface should then
be wiped clean, in the direction of the stainless steel grain, with dry towels to prevent water spots.
Things to avoid when cleaning stainless steel:
•Steel brushes or steel wool
•Abrasive cleaners
•Bleach or hydrochloric acid based cleaners
•Detergents containing chloride
•Avoid using cleaning cloths that have been used on ordinary steel
• NEVER rub against the grain with a cleaning agent or polish as it will alter the surface of the steel and reduce the corrosion resistance
• 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.
French Top
•It is best to maintain a seasoned surface to protect the cast iron from moisture.
•Clean the entire surface with a mild detergent and water. Rinse and dry.
•Maintain the french top as you would a cast iron skillet; keep it free from moisture.
•Reapply a light coating of vegetable oil after each use until a sheen develops.
• Occasionally, remove the seasoning and clean thoroughly. Apply a small amount of white vinegar and water to the surface while it is slightly
warm. Scrub and repeat until excess oil has been removed. Apply a light coat of oil for seasoning.
• The french top burner is located below the center plate. The plate remains in place during cooking but it can be lifted off to check or service the
burner. Use the plate hook provided with your range to remove the center plate.
20
Page 21
Cleaning and Maintenance
Induction Glass Top
Cleaning of glass tops is diff erent from cleaning a standard porcelain fi nish. To maintain and protect the surface of your new glass top, follow
these basic steps:
For normal, light soil:
1. Rub a few drops of a non-abrasive glass cleaning cream to the cool soiled area using a damp paper towel.
2. Wipe until all soil and cream are removed. Frequent cleaning leaves a protective coating which is essential in preventing scratches and
abrasions.
For heavy, burned soil:
1. Rub a few drops of non-abrasive glass cleaning cream to the cool soiled area using a damp paper towel.
2. Carefully scrape remaining soil with a single-edged razor blade. Hold the blade at a 30º angle against the ceramic surface.
3. If any soil remains, repeat the steps above. For additional protection, after all soil has been removed, polish the entire surface with the
cleaning cream.
4. Buff with a dry paper towel. As the cleaning cream cleans, it leaves a protective coating on the glass surface. This coating helps to
prevent build-up of mineral deposits (water spots) and will make future cleaning easier.
Note: Dishwashing detergents remove this protective coating and therefore, make the glass ceramic top more susceptible to staining.
Cleaning Problems on Glass Tops
Problem Cause To Prevent To Remove
Brown streaks
and specks
Blackened
burned on
spots
Fine brown/
gray lines, fi ne
scratches, or
abrasions which
have collected
soil
Smearing or
streaking
Cleaning with sponge
or cloth containing soil
laden detergent water.
Spatters or spillovers
onto a hot cooking area
or accidental melting of
a plastic fi lm, such
as a bread bag.
Coarse particles (salt,
sugar) can get caught on
the bottom of cookware
and become embedded
into top.
Use of abrasive cleaning
materials.
Use of too much
cleaning cream
or use of a soiled
dishcloth.
Use cleaning
cream with clean
damp paper towel.
Wipe all spillovers
as soon as it is safe
and DO NOT put
plastic items
on a warm
cooking area.
Wipe the bottom
of cookware
before cooking.
Clean top daily
with cleaning
cream.
DO NOT use
abrasive cleaning
materials
Use a small
amount of cream.
Rinse thoroughly
before drying. Use
only paper towels
or nylon scrub pad
or brush.
Use a light application of cleaning
cream with a clean damp paper
towel.
Clean area with cleaning cream
and a damp paper towel, nonabrasive nylon pad or scouring brush.
If burn-on is not removed, cool
cooktop, and carefully scrape area
with a single- edged razor blade held
at a 30° angle.
Fine scratches are not removable
but can be minimized by daily use of
cleaning cream.
Dampen paper towel with a mixture
of vinegar and water and wipe
surface.
Wipe area with damp paper towel or
lint free cloth.
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Page 22
Replacing Oven Lights
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.
The lights inside the oven are located in the top near the door opening.
To replace the light bulb:
1. Locate light bulb cover in top of oven cavity.
2. Unscrew glass light cover.
3. Use oven miitt during bulb removal to protect your hand in case the bulb breaks.
4. Replace the bulb with a 230 volt, 25-watt appliance bulb.
5. Replace the light cover
6. Reconnect power at the main fuse or circuit breaker.
Troubleshooting
Problem Possible Cause and/or Remedy
Range will not function. Range is not connected to electrical power: Have electrician
Broil does not work. Temperature control knob is rotated too far past
Oven light will not work. Light bulb is burned out.
Igniters will not work. Circuit is tripped.
Igniters sparking but no fl ame ignition. Gas supply valve is in “OFF” position.
Igniters sparking continuously after
fl ame ignition.
Burner ignites but fl ame is large, distorted, or
yellow.
Strong odor and/or smoke is noticed fi rst few
times oven is used.
Oven indicator light on; oven will not heat. Oven is operating properly. Unit will resume heating
check power circuit breaker, wiring, and fuses.
broil position.
Range is not connected to power.
Fuse is blown.
Range is not connected to power.
Gas supply is interrupted.
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 off of insulation and protective oils in oven.
This will go away after using oven a few times.
function once it has cooled.
22
Page 23
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
To locate the serial plate, remove the storage drawer and look
on the inside wall of the range.
Serial plate location
(inside wall of range)
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.
23
Page 24
Warranty
TUSCANY DUAL FUEL RANGES WARRANTY
Freestanding dual fuel ranges and all of their component parts, except as detailed below*†, are warranted to be free from defective materials or workmanship in
normal residential use for a period of two (2) years from the date of original retail purchase or closing date for new construction, whichever period is longer. 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.
TWO YEAR FULL WARRANTY
†FULL NINETY (90) DAY WARRANTY IN “RESIDENTIAL PLUS” APPLICATIONS: This full warranty applies to applications where use of the product extends
beyond normal residential use, but the warranty period for products used in such applications is ninety (90) days.Examples of applications covered
by this warranty are bed and breakfasts, fi re stations, private clubs, churches, yachts, 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. 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, griddle burner, oven element or broil element which fails due to defective materials or workmanship (excluding cosmetic failures) in normal
household use during the third through fi 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, including labor. This does not include ignition systems, burner bases, etc.
TERMS AND CONDITIONS
This warranty extends to the original purchaser of the product warranted hereunder and to each transferee owner of the product during the term of the warranty
and applies to products purchased and located in the United States, Canada, Mexico, and the Caribbean (excluding Cuba, Dominican Republic, and Haiti).
Products must be purchased in the country where service is requested. If the product or one of its component parts contains a defect or malfunction during
the full warranty period after a reasonable number of attempts by the warrantor to remedy the defect or malfunction, the owner is entitled to either a refund or
replacement of the product or its component part or parts. Replacement of a component part includes its free installation, except as specifi ed under the limited
warranty. Under the terms of this warranty, service must be performed by a factory authorized Viking Range, LLC service agent or representative. Service will be
provided during normal business hours, and labor performed at overtime or premium rates shall not be covered by this warranty. Owner shall be responsible for
proper installation, providing reasonable and necessary maintenance, providing proof of purchase upon request, and making the appliance reasonably accessible
for service. The return of the Owner Registration Card is not a condition of warranty coverage. You should, however, return the Owner Registration Card so that
Viking Range, LLC can contact you should any question of safety arise which could aff ect you. This warranty gives you specifi c legal rights, and you may also have
other rights which may vary from jurisdiction to jurisdiction.
WHAT IS NOT COVERED BY THIS WARRANTY: This warranty shall not apply to damage resulting from abuse, failure to provide reasonable and necessary
maintenance, accident, delivery, negligence, natural disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper installation,
improper operation, or repair or service of the product by anyone other than an authorized Viking Range, LLC service agency or representative. This warranty
does not apply to commercial usage.LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY OWNER’S SOLE AND EXCLUSIVE REMEDY FOR A CLAIM
OF ANY KIND WITH RESPECT TO THIS PRODUCT SHALL BE THE REMEDIES SET FORTH ABOVE. VIKING RANGE, LLC IS NOT RESPONSIBLE FOR CONSEQUENTIAL OR
INCIDENTAL DAMAGE, INCLUDING BUT NOT LIMITED TO FOOD OR MEDICINE LOSS, DUE TO PRODUCT FAILURE, 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 limitation
or exclusions may not apply to you. ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE APPLICABLE TO THIS PRODUCT
ARE LIMITED IN DURATION TO THE PERIOD OF COVERAGE OF THE APPLICABLE EXPRESS WRITTEN LIMITED WARRANTIES SET
FORTH ABOVE. Some states do not allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.
To obtain warranty service, contact an authorized Viking Range, LLC service agent, or Viking Range, LLC, 111 Front Street, Greenwood, Mississippi 38930, (888)
845-4641. Provide model and serial number and date of original purchase or closing date for a new construction. For the name of your nearest authorized Viking
Range, LLC service agency, call Viking Range, LLC. IMPORTANT: Retain proof of original purchase to establish warranty period.
Specifi cations subject to change without notice.
Viking Range, LLC
111 Front Street
Greenwood, Mississippi 38930
662-4551200
For more product information, call 1-888-845-4641
WARRANTY SERVICE
F21409B EN (040116)
or visit our website at www.vikingrange.com in the US or brigade.ca in Canada
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