Viking VGIC4866GSS, VGIC488, VGRC3654GDBK, VGIC3664QSS, VGIC5366BLE User Manual

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VIKING

USE AND CARE MANUAL

F1220L

(MS0206VR)

Freestanding Gas Ranges

Congratulations . . .

Your purchase of this product attests to the importance you place upon the quality and performance of the major appliances you use. With minimal care, as outlined in this guide, this product is designed to provide you with years of dependable service. Please take the few minutes necessary to learn the proper and efficient use and care of this quality product.

We appreciate your choosing a Viking Range Corporation product, and hope that you will again select our products for your other major appliance needs.

Table of Contents

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

Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . 4

Cooking Utensils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Before You Use Your New Range . . . . . . . . . . . . . . . . . . . . . . 6

Basic Functions of Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . 7

Using Your Range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Oven Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . .29

Power Failure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34

Service Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Rear Cover

WARNING

•THIS RANGE CAN TIP

•INJURY TO PERSONS COULD RESULT •INSTALL ANTI-TIP DEVICE PACKED WITH RANGE

•SEE INSTALLATION INSTRUCTIONS

WARNING

If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

-Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

WHAT TO DO IF YOU SMELL GAS

-Do not try to light any appliance

-Do not touch any electrical switch; do not use any phone in your building.

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

-If you cannot reach your gas supplier, call the fire department. -Installation and service must be performed by a qualified installer, service agency, or the gas supplier.

WARNING

1.Read all instructions before using the product.

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

WARNING

NEVER use this appliance as a space heater to heat or to warm the room. Doing so may result in carbon monoxide poisoning and overheating of the oven.

WARNING

NEVER cover any slots, holes or passages in teh oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven and may cause caron monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard. This is based on safety considerations.

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Important Safety Instructions

WARNING

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

1.Your unit should be installed by a qualified technician. The appliance must be installed and electrically grounded according to local codes. Have this technician show the the location of the gas shut-off valve on the range so you know where and how to turn off the gas if necessary. IN MASSACHUSETTS: All gas products must be installed by a “Massachusetts” licensed plumber or gasfitter.

2.Do not attempt to repair or replace any part of this appliance unless specifically recommended in this manual. All servicing should be referred to a qualified technician. A qualified technician is required for any adjustments or conversions to Nat. or LP gas.

3.The “push-to-turn” knobs of this range are designed to be childsafe. However, children should not be left alone in the kitchen while the range is in use. Do not store items of interest to children over the unit. CAUTION: Children climbing to reach items could be seriously injured.

4.GREASE is flammable and should be handled carefully. Do not use water on grease fires. Never pick up a flaming pan. Smother flaming pan by covering utensil completely with well-fitting lid, cookie sheet or flat tray. Flaming grease outside of utensil can be extinguished with baking soda or, if available, a multipurpose dry chemical or foam type extinguisher.

5.Never leave the surface area unattended at high heat setting. Boil-overs cause smoking and greasy spill-overs which may ignite.

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

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

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

9.Use proper pan size. Select utensils having flat bottoms large enough to cover the burner. Using undersized utensils allows the flame to come up the side of the utensil, scorching the outside of the utensil and making cleanup harder.

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

11.Use dry pot holders. Moist or damp pot holders on hot surfaces may result in burns from steam. Do not let potholder touch hot surface areas. Do not use a towel or other bulky cloth.

12.To reduce the risk of burns, ignition of flammable materials, and spillage due to unintentional contact with the utensil, the handle of a utensil should be positioned so that it is turned inward toward the center of the range, and so that it does not extend over adjacent burners.

13.Surface areas near burners may become hot enough to cause burns. During and after use, do not touch areas near burners until they have had sufficient time to cool.

14.No oven liner protection 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 fire. Keep oven free from grease build-up.

15.Once the unit is installed as outlined in the Installation Instructions, it is important that the fresh air supply is not obstructed. 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 effective ventilation (such as increasing the level of a mechanical ventilation if present).

16.The flueway must also remain clear.

17.Storage cabinet area above the unit must be 36” (91.4 cm) and cannot project more than 13” (33.0 cm) outward from the rear wall. Beware of potential hazards associated with retrieving items from such cabinets when the unit is in operation.

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

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

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20.This appliance is not connected to a combustion products evacuation device. It shall be installed and connected in accordance with current installation regulations giving particular attention to the relevant requirements regarding ventilation.

21.No attempt should be made to operate the appliance during power outage.

22.A risk of tip-over may result if the appliance is not installed in accordance with installation instructions including excessive loading of the oven door or from abnormal usage.

23.Do not attempt to operate the appliance during power failure.

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

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

Cooking Utensils

Each cook has his or her own preference for the particular cooking utensils that are most appropriate for the type cooking being done. Any and all cooking utensils are suitable for use in the range and it is not necessary to replace your present domestic utensils with commercial cookware. This a matter of personal choice. As with any cookware, yours should be in good condition and free from excessive dents on the bottom to provide maximum performance and convenience. NOTE: WHEN USING BIG POTS AND/OR HIGH FLAMES, IT IS RECOMMENDED TO USE THE FRONT BURNERS. THERE IS MORE ROOM IN THE FRONT AND POTENTIAL CLEANUP OF REAR OR APPLIANCE DUE TO STAINING OR DISCOLORATION WILL BE MINIMIZED.

Before You Use Your New Range

All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have remained from the manufacturing process. Before starting to cook, clean the range thoroughly with hot, soapy water.

Steel Griddle/Simmer Plate (If applicable)

The griddle is a heavy-weight, polished steel griddle that has a USDA authorized protective coating. Before using, remove protective coating using a Scotch Brite® soft scour pad. It is very important to season the griddle by coating lightly with cooking oil.

Grill (If applicable)

The grates should be removed and washed in hot soapy water, rinsed and then replaced prior to use. Other grill parts should be removed, dusted, and replaced making sure that no flammable materials have been accidentally placed in the grill.

Wok Pan w/Lid (If applicable)

Remove all packaging materials and temporary labels from the wok. Clean thoroughly with hot soapy water and dry thoroughly. Apply a light coat of vegetable oil (do not use corn oil) to the entire inside surface with a paper towel. Heat the wok on medium setting until the cooking surface turns golden brown. Repeat this procedure several times. This seasoning seals the pores of the metal, keeps food from sticking, and prevents the wok from rusting. Wipe off excess oil before using or storing.

Drip Tray/Pan

The drip tray should be pulled out and checked for flammable materials. Make sure to unwrap the drip pan and replace it in its proper place under the griddle or grill (if applicable).

Oven

Before first use, wipe interior with soapy water and dry thoroughly.

Basic Functions of Your Oven

NATURAL AIRFLOW BAKE

Heat is radiated from the two bake burners in the bottom of the oven cavity and is circulated with natural airflow. This is your traditional bake setting

INFRARED BROIL

The broil burner at the top of the oven heats the metal screen until it glows. The glowing screen produces the infrared heat, searing the outside of broiled foods and sealing in juices.

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Viking VGIC4866GSS, VGIC488, VGRC3654GDBK, VGIC3664QSS, VGIC5366BLE User Manual

CONVECTION BAKE

Heat is radiated from the bake burners in the bottom of the oven cavity and is circulated by the motorized fan in the rear of the oven. It provides more even heat distribution throughout the oven cavity for all uses. Multiple rack use is possible for the largest baking job. When roasting, cool air is quickly replaced - searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage.

INFRARED CONVECTION BROIL Exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven.

The cool air is quickly replaced-improving the already high performance of the infrared broil burner.

CONVECTION DEHYDRATE

With the temperature control on 175oF, warm air is radiated from the bake burners in the bottom of the oven cavity and is circulated by a motorized fan in the rear of the oven. Over a period of time, the water is removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality , so only fresh, top-quality foods should be used.

CONVECTION DEFROST

With temperature control off, air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat. To avoid sickness and food waste, do not allow defrosted food to remain in the oven for more than two hours.

Using Your Range

Lighting the Burners

Surface Burners-Automatic Reignition

To light the surface burners, turn the appropriate control knob counter clockwise to any position. This control is both a gas valve and an electric switch. Burners will ignite at any “on” position with the automatic reignition system. If the flame goes out for any reason, the burners will automatically reignite if the gas is still flowing. When gas is permitted to flow to the burners, the electric igniters start sparking. On all surface igniters you should hear a “clicking” sound. If you do not, turn off the control and check that the unit is plugged in and that the fuse or circuit breaker is not blown or tripped.

Within a few moments, enough gas will have traveled to the burner to be able to light. When the burner lights, turn the burner control to any position to adjust the flame size.

Setting the proper height for the desired cooking process and selected utensil will result in superior cooking performance, while also saving time and energy.

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Surface Cooking Tips

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

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

•Reduce the flame height to the minimum level necessary to perform the desired cooking process. Remember that food cooks just as quickly at a gentle boil as it does at a rolling boil. Maintaining a higher boil than is necessary wastes energy, cooks away moisture, and causes a loss in food flavor and nutrient level.

TEMPERATURE SETTING GUIDELINES*

HEAT SETTING

USE

Simmer

Melting small quantities.

 

Steaming rice.

HI-Simmer

Simmering small quantities, sauces.

Low

Melting large quantities

Low - Med

Low-temperature frying. (eggs, etc.)

 

Simmering large quantities

 

Heating milk, cream sauces, gravies, puddings.

Med

Sauteing and browning

 

Braising, pan-frying

 

Maintaining slow boil on large quantities.

Med-HI

High-temperature frying.

 

Pan broiling

 

Maintaining fast boil on large quantities

HI

Boiling water quickly.

 

Deep-fat frying in large utensil

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

Griddle/Simmer Plate, Bake Burner, Infrared Burner

Turning the thermostat counter clockwise to any “on” position activates a glo-bar igniter and opens an electromechanical valve in the system to start the gas valve. The griddle has a power “ON” light which glows when the griddle thermostat is turned on. the light cycles on and off with the burner. It is not possible to use both the infrared burner and the bake burners at the same time. The design of the system will not permit this, both for control of bake/broiler and for safety of use.

Griddle/Simmer Plate Operation

•Turn the griddle control knob to desired temperature setting. •Always turn off when not in use, or lower the heat between cooking loads.

Cooking Tips

•Preheat griddle at the desired temperature. Wait until light cycles off for indication that the desired temperature has been reached and the griddle is preheated.

•Use liquid cooking oil, cooking sprays, or butter for eggs, pancakes, French toast, fish and sandwiches. This will help to reduce sticking. Meats usually have enough natural oils.

•Remove food particles with a metal spatula during cooking to make the cleanup easier and to avoid including those particles in the food. •Do not overheat the griddle. Turn it off when not in use, or lower heat between cooking loads.

•After using and cleaning the griddle, the surface should be wiped with a light film of cooking oil to protect the finish from rust and corrosion.

Griddle Cooking Chart

 

Food

oF

oC

 

 

Eggs

250-300

121-149

 

 

Bacon

325-300

163-177

 

 

Pancakes

375-400

191-177

 

 

French Toast

400

205

 

 

Fish Fillets

300

149

 

 

Hamburger

350

177

 

 

Steaks

350

177

 

 

 

 

 

 

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