V
IKIN G
UUSSEE AANNDD CCAARREE MMAANNUUAALL
Freestanding Gas Ranges
F1220L
(MS0206VR)
3
--DDoo nnoott ssttoorree oorr uussee ggaassoolliinnee oorr ootthheerr ffllaammmmaabbllee vvaappoorrss aanndd
lliiqquuiiddss iinn tthhee vviicciinniittyy ooff tthhiiss oorr aannyy o
otthheerr aapppplliiaannccee..
WWHHAATT TTOO DDOO IIFF YYOOUU SSMMEELLLL GGAASS
--DDoo nnoott ttrryy ttoo lliigghhtt aannyy aapppplliiaannccee
--DDoo nnoott ttoouucchh aannyy eelleeccttrriiccaall sswwiittcchh;; ddoo nnoott uussee aannyy pphhoonnee iinn
yyoouurr
bbuuiillddiinngg..
--IImmmmeeddiiaatteellyy ccaallll yyoouurr ggaass ssuupppplliieerr ffrroomm aa nneeiigghhbboorr’’ss pphhoonnee..
FFoollllooww tthhee ggaass ssuupppplliieerr’’ss iinns
sttrruuccttiioonnss..
--IIff yyoouu ccaannnnoott rreeaacchh yyoouurr ggaass ssuupppplliieerr,, ccaallll tthhee ffiirree ddeeppaarrttmmeenntt..
--IInnssttaallllaattiioonn aanndd sseerrvvi
iccee mmuusstt bbee ppeerrffoorrmmeedd bbyy aa qquuaalliiffiieedd
iinnssttaalllleerr,, sseerrvviiccee aaggeennccyy,, oorr tthhee ggaass ssuupppplliieerr..
WWAARRNNIINNGG
IIff tthhee iinnffoorrmmaattiioonn iinn tthhiiss mmaannuuaall iiss nnoott ffoolllloowweedd eexxaaccttllyy,, aa ffiirree
oorr eexxpplloossiioonn mmaayy rreessuulltt ccaauussiinngg pprro
oppeerrttyy ddaammaaggee,, ppeerrssoonnaall
iinnjjuurryy oorr ddeeaatthh..
WWAARRNNIINNGG
11.. RReeaadd aallll iinnssttrruuccttiioonnss bbeeffoorree uussiinngg tthhee pprroodduucctt..
22.. IInnssttaallll oorr llooccaattee tthhee pprroodduucctt oonnllyy iinn aaccccoorrdda
annccee wwiitthh tthhee
pprroovviiddeedd IInnssttaallllaattiioonn IInnssttrruuccttiioonnss..
WWAARRNNIINNGG
••TTHHIISS RRAANNGGEE CCAANN TTIIPP
••IINNJJUURRYY TTOO PPEERRSSOONNSS CCOOUULLDD RREESSUULLTT
••IINNSSTTAALLLL AANNTTII--TTIIPP DDEEVVIICCEE PPAACCKKEEDD
WWIITTHH RRAANNGGEE
••SSEEEE I
INNSSTTAALLLLAATTIIOONN IINNSSTTRRUUCCTTIIOONNSS
2
CCoonnggrraattuullaattiioonnss .. .. ..
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.
TTaabbllee ooff CCoonntteennttss
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
WWAARRNNIINNGG
NNEEVVEERR uussee tthhiiss aapppplliiaannccee aass aa ssppaaccee hheeaatteerr ttoo hheeaatt oorr ttoo wwaarrmm tthhee
rroooomm.. DDooiinngg ssoo mmaayy rreessuulltt iinn ccaarrbbo
onn mmoonnooxxiiddee ppooiissoonniinngg aanndd
oovveerrhheeaattiinngg ooff tthhee oovveenn..
WWAARRNNIINNGG
NNEEVVEERR ccoovveerr aannyy sslloottss,, hhoolleess oorr ppaassssaaggeess iinn tteehh oovveenn bboottttoomm oorr
ccoovveerr aann eennttiirree rraacckk wwiitthh mmaatteerriiaallss ssu
ucchh aass aalluummiinnuumm ffooiill.. DDooiinngg
ssoo bblloocckkss aaiirr ffllooww tthhrroouugghh tthhee oovveenn aanndd mmaayy ccaauussee ccaarroonn
mmoonnooxxiiddee ppooiissoonni
inngg.. AAlluummiinnuumm ffooiill lliinniinnggss mmaayy aallssoo ttrraapp hheeaatt,,
ccaauussiinngg aa ffiirree hhaazzaarrdd.. TThhiiss iiss bbaasseedd oonn ssaaffeettyy ccoonnssi
iddeerraattiioonnss..
5
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.
4
IImmppoorrttaanntt SSaaffeettyy IInnssttrruuccttiioonnss
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.
IINN MMAASSSSAACCHHUUSSEETTTTSS:: AAllll ggaass pprroodduuccttss mmuusstt
bbee iinnssttaalllleedd bbyy aa ““MMaassssaacchhuusseettttss”” lliicceennsseedd pplluummbbeerr oorr ggaas
sffiitttteerr..
22..
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.
CCAAUUTTIIOONN::
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,
TTUURRNN
TTHHEE FFAANN OOFFFF..
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.
WWAARRNNIINNGG
To reduce the risk of fire, electrical shock, injury to persons, or damage
when using the oven, follow basic precautions, including the following:
7
BBeeffoorree YYoouu UUssee YYoouurr NNeeww RRaannggee
GGrriillll ((IIff aapppplliiccaabbllee))
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.
WWookk PPaann ww//LLiidd ((IIff aapppplliiccaabbllee))
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.
DDrriipp TTrraayy//PPaann
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).
OOvveenn
Before first use, wipe interior with soapy water and dry
thoroughly.
BBaassiicc FFuunnccttiioonnss ooff YYoouurr OOvveenn
NNAATTUURRAALL AAIIRRFFLLOOWW BBAAKKEE
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
6
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.
CCooookkiinngg UUtteennssiillss
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.
NNOOTTEE:: WWHHEENN UUSSIINNGG BBIIGG PPOOTTSS AANNDD//OORR HHIIGGHH
FFLLAAMMEESS,, IITT IISS RREECCOOMMMMEENNDDEEDD TTOO UUSSEE TTHHEE FFRROONNTT BBUURRNNEERRSS..
TTHHEERREE I
ISS MMOORREE RROOOOMM IINN TTHHEE FFRROONNTT AANNDD PPOOTTEENNTTIIAALL CCLLEEAANNUUPP
OOFF RREEAARR OORR AAPPPPLLIIAANNCCEE DDUUEE TTOO SSTTAAIINNIINNGG OORR DDIISSCCOOLLOORRAATTIIOON
N
WWIILLLL BBEE MMIINNIIMMIIZZEEDD..
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.
IINNFFRRAARREEDD BBRROOIILL
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.
SStteeeell GGrriiddddllee//SSiimmmmeerr PPllaattee ((IIff aapppplliiccaabbllee))
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.
9
CCOONNVVEECCTTIIOONN DDEEFFRROOSSTT
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.
8
CCOONNVVEECCTTIIOONN BBAAKKEE
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.
IINNFFRRAARREEDD CCOONNVVEECCTTIIOONN BBRROOIILL
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.
CCOONNVVEECCTTIIOONN DDEEHHYYDDRRAATTEE
With the temperature control on 175
o
F,
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.
UUssiinngg YYoouurr RRaannggee
LLiigghhttiinngg tthhee BBuurrnneerrss
SSuurrffaaccee BBuurrnneerrss--AAuuttoommaattiicc RReeiiggnniittiioonn
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.
11
GGrriiddddllee//SSiimmmmeerr PPllaattee,, BBaakkee BBuurrnneerr,, IInnffrraarreedd BBuurrnneerr
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.
GGrriiddddllee//SSiimmmmeerr PPllaattee OOppeerraattiioonn
•Turn the griddle control knob to desired temperature setting.
•Always turn off when not in use, or lower the heat between cooking
loads.
CCooookkiinngg TTiippss
•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.
10
SSuurrffaaccee CCooookkiinngg TTiippss
•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.
TTEEMMPPEERRAATTUURREE SSEETTTTIINNGG GGUUIIDDEELLIINNEESS**
HEA
T 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.
GGrriiddddllee CCooookkiinngg CChhaarrtt
FFoooodd
oo
FF
oo
CC
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
13
GGrriillll CCooookkiinngg CChhaarrtt
FFOOOODD WWEEIIGGHHTT FFLLAAMMEE TTOOTTAALL SSUUGGGGEESSTTEEDD SSPPEECCIIAALL IINNSSTTRRUUCCTTIIOONNSS
OORR SSIIZZEE CCOOOOKKIINNGG TTIIMMEE AANNDD TTIIPPSS
T
THHIICCKKNNEESSSS
BBeeeeff
Hamburger 1/2-3/4” Med 8-15 minutes Grill, turning once when
(1.3-1.9cm) juices rise to the surface.
We recommend that ground
chuck be used for
hamburgers, as it will give
you a juicer hamburger than
ground round. Do not leave
hamburgers unattended
since a flare-up could occur
quickly.
SStteeaakkss
Rib, Club,
Porterhouse,
T-Bone
Sirloin
Rare 1”(2.5 cm) High 8-12 minutes Remove excess fat from
(140
o
F/60oC) 1 1/2” High 11-16 minutes edge. Slash remaining fat at
(3.8 cm) 2” (5.1 cm) intervals to keep
edges from curling. Grill,
Medium 1”(2.5 cm) Med 12-20 minutes turning once.
(160
o
F/71oC) 1 1/2” to High 16-25 minutes
(3.8 cm)
Well-done 1”(2.5 cm) Med 20-30 minutes
(170
o
F/77oC) 1 1/2” to High 25-35 minutes
(3.8 cm)
Tenderloin 5 pounds High 30-40 minutes Remove surface fat and
(2.3 kg) connective tissue. Fold over
thin end to form uniformly
thick piece. Bind with string.
Grill turning to brown evenly.
Brush often with melted
butter, margarine or oil.
Cook until rare.
12
GGrriillll OOppeerraattiioonn
•Turn on ventilator (separate product).
•Turn control knob to HI.
•Preheat on HI for 5 to 10 minutes.
•Place food on grill, cook as desired.
GGrriillll CCooookkiinngg TTiippss
•When grilling chicken, roasts, well done steaks or chops and thick
pieces of meat, sear on HI. Then, reduce the heat setting to prevent
excessive flare-up. This will allow the food to cook through without
burning the outside.
•After steaks, chops, or hamburgers have been allowed to sear for
approximately 1 minute, you may slide a spatula under the meat and
turn it approximately 90
o
so that a waffle pattern will be seared onto
the food.
•Use a metal spatula instead of tongs or a fork to turn the meat. A
spatula will not puncture the meat allowing juices to escape.
•Turn the meat over only once. Juices are lost when steaks, chops or
hamburgers are turned several times. The best time to turn the meat
is after the juices have begun to bubble to the surface.
•To test for doneness, make a small slash in the center of the meat, not
the edge. This will prevent loss of juices.
•Occasionally there may be flare-ups or flames above the grill due to
drops of fat falling onto the flame spreader. It is normal to have some
flare-up during grilling. Use a long handled spatula to move food to
another area until the flames subside.
UUssiinngg tthhee TTrriivveett GGrraattee
((CCeenntteerr WWookk GGrraattee))
The trivet grate converts the large
burner grate to a grate suitable
for use with large stock pots. To
use the trivet grate, place the
small grate in the center of the
large grate. Turn the trivet grate
until the feet on the trivet grate
rests inside the notches located
on the center ring of the large
grate.
Trivet grate
feet
Notches
WWookk OOppeerraattiioonn
((IIff aapppplliiccaabbllee))
15
CCooookkiinngg SSuubbssttiittuuttee CChhaarrttss
In many cases, a recipe requires an ingredient which is not readily
available or calls for a unit of measure that is not easily recognized.
The following charts have been provided as useful guides in these
situations.
IInnggrreeddiieenntt SSuubbssttiittuutteess
Recipe calls for: Use:
1 Tbsp. Cornstarch 2 Tbsp. flour (thickening)
1 whole egg 2 egg yolks plus 1 Tbsp. water
1 c. whole milk 1 c. skim milk plus 2 Tbsp.
margarine or
1/2 c. evaporated milk plus
1/2 c. water
1 oz unsweetened chocolate 3 Tbsp. cocoa powder plus
1 Tbsp. margarine
1 Tbsp. baking powder 1/2 tsp. cream of tartar plus
1/4 tsp. baking soda
1/2 c. butter 7 Tbsp. margarine or shortening
1 c. dairy sour cream 1 Tbsp. lemon juice plus
1 c. evaporated milk
CCaannnneedd FFoooodd SSiizzeess
Sizes
Contents Sizes Contents
8 oz 1 cup No. 303 2 cups
Picnic 1 3/4 cups No. 2 2 1/2 cups
No. 300 1 3/4 cups No. 3 4 cups
No. 1 tall 2 cups No. 10 12 cups
14
FFOOOODD WWEEIIGGHHTT FFLLAAMMEE TTOOTTAALL SSUUGGGGEESSTTEEDD SSPPEECCIIAALL IINNSSTTRRUUCCTTIIOONNSS
OORR SSIIZZEE CCOOOOKKIINNGG TTIIMMEE AANNDD TTIIPPSS
T
THHIICCKKNNEESSSS
MEATS
PPoorrkk
Chops 1/2”(1.3 cm) Med 20-40 minutes Remove excess fat from
1”(2.5cm) Med 35-60 minutes edge. Slash remaining fat at
two-inch intervals to keep
edges from curling. Grill,
turning once, and moving if
necessary. Cook well done.
RRiibbss
Med 45-60 minutes Grill, turning occasionally.
During the last few minutes,
brush with barbeque sauce,
turning several times.
Ham Steaks 1/2” High 12-15 minutes Remove excess fat from
(fully cooked) (1.3 cm) edge. Slash remaining fat at
two-inch intervals. Grill,
turning once.
Hot Dogs Med 5-10 minutes Slit skin before cooking.
Grill, turning once.
PPOOUULLTTRRYY
CChhiicckkeenn
Broiler/Fryer 2-3 pounds Low or 1-1 1/2 hours Place skin side up. Grill,
Halves or (.9-1.4 kg) Med 40-60 minutes turn, and brush frequently
Quarters with melted butter,
margarine, oil, or marinade.
FFIISSHH AANNDD
SSEEAAFFOOOODD
Steaks
Halibut 3/4”-1” Med 8-15 minutes Grill, turning once; brush
Salmon (1.9-2.5 cm) to High with melted butter,
Swordfish margarine, or oil to keep fish
moist.
Whole
Catfish 4-8 ounces Med 12-20 minutes
(Same as for steaks)
Trout (113-227g) to High
GGrriillll CCooookkiinngg CChhaarrtt
17
NNaattuurraall AAiirrffllooww BBaakkiinngg
This conventional baking/roasting is particularly suitable for dishes
which require a high temperature. Many cookbooks contain recipes to
be cooked in the conventional manner. This type of baking is only
recommended for single-rack baking.
CCoonnvveeccttiioonn BBaakkiinngg
For all convection functions, the convection fan switch on the right side
of the control panel must be turned “ON”.
Convection baking is the process of cooking food with a flow of heated
air circulating throughout the oven cavity. The even circulating of this
air equalizes the temperature throughout the oven cavity and
eliminates the hot and cold spots found in conventional ovens. This
feature can make a significant difference in foods prepared in the oven.
A major benefit of convection baking is the ability to prepare food in
quantity. The uniform air circulation makes this possible . . . a feature
not possible in a standard oven. With this heating system, the air is
distributed evenly throughout the oven by the hot air fan. The heat
therefore reaches the food to be baked or roasted more quickly. With
this heating method, foods can be baked and roasted at the same time
with minimal taste transfer, even when different dishes are involved,
such as cakes, fish, or meat. The hot air system is especially
economical when thawing frozen food.
RRaacckk PPoossiittiioonnss
Each convection oven is equipped with three tilt-proof racks, and each
convectional oven is equipped with two-tilt proof racks. All ranges
have five rack positions and the 24” deep models have an additional
6th rack position. Position 5 or 6 (depending on the model) 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 on position 4 and 2.
16
KKiittcchheenn EEqquuiivvaalleennttss aanndd MMeettrriiccss
Measur
e Equivalent Metric*
1 tablespoon 3 teaspoons 15 mL
2 tablespoons 1 ounce 30 mL
1 jigger 1 1/2 ounces 45 mL
1/4 cup 4 tablespoons 60 mL
1/3 cup 5 tbsp. plus 1 tsp. 80 mL
1/2 cup 8 tablespoons 125 mL
1 cup 16 tablespoons 250 mL
1 pint 2 cups 30 grams
1 pound 16 ounces 454 grams
2.21 pounds 35.3 ounces 1 kilogram
*Rounded for easier measuring
OOvveenn OOppeerraattiioonn
TTeemmppeerraattuurree CCoonnttrroollss
Each oven has a temperature control dial.
The control can be set at any temperature
from 150
0
F to 5500F, or broil Always be
sure the controls are in the “Off” position
when the oven is not in use.
NNaattuurraall AAiirrffllooww BBaakkiinngg// CCoonnvveeccttiioonn BBaakkiinngg
PPrreehheeaattiinngg
Preheating the oven is not necessary when using temperatures below
250
0
F. For best results, it is extremely important that you preheat the
oven when baking cakes and other items that have critical baking
temperatures. After the temperature control has been set, the Oven
Indicator light goes out when the oven reaches that temperature.
Preheating takes no longer than 10-15 minutes.
19
BBaakkiinngg TTiippss
•As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25
0
F and the cooking time by
approximately 10 to 15%.
•Some recipes, especially those that are homemade, may require
adjustment and testing when converting from standard to convection
modes. If unsure how to convert a recipe, begin by preparing the
recipe in conventional bake. After achieving acceptable results, follow
the convection guidelines listed for the similar food type. If the food
is not prepared to your satisfaction during the first convection trial,
adjust only one recipe variable at a time (cooking time, rack position,
or temperature) and repeat the convection test. Continue adjusting
one recipe variable at a time until satisfactory results are achieved.
•Make sure the oven racks are in the desired positions before you turn
the oven on.
•For best results, always preheat the oven.
•Do not open the oven door frequently during baking. If you must
open the door, the best time is during the last quarter of the baking
time.
•Bake to shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the product should come clean when done.
•Use good quality baking pans and sizes recommended in the recipe;
warped, dented, or burned pans should not be used.
•Shiny metal pans are preferred for baking items such as cakes,
cookies, and muffins because they produce light, golden crusts due to
heat being reflected by the metal.
•Glass pans may also be used for cake baking. Reduce the oven
temperature by 25 degrees when using a glass pan, but bake for the
same amount of time called for in the recipe.
•Pies are best baked in pans which absorb and hold heat. Glass,
enamel, dull-finished metal, and porcelain enamel finish give pies a
golden brown crust.
18
TToo BBaakkee::
1. Arrange the oven racks in the desired position BEFORE heating the
oven. If cooking on two racks at the same time, use rack positions 2
and 4.
2. Set the Temperature Control to the desired temperature.
3. Place the food in the oven after the Oven Indicator light goes out.
PPaann PPllaacceemmeenntt TTiippss
•When using large (15” x 13” [38 cm x 33 cm]) flat pans or trays that
cover most of the rack, rack positions 2 or 3 produce the best results.
•Stagger pans in opposite directions when two racks and several pans
are used. No pan should be directly above another.
•Allow 1 1/2” to 2” (3.8 cm to 5.1 cm) of air space around all sides of
each pan for even air circulation.
•When baking on more
than one rack, it is
recommended to use the
2nd and 4th position for
more consistent even
baking.
PPoossiittiioonn 66
((2244”” ddeeeepp mmooddeellss oonnllyy))
PPoossiittiioonn 55
PPoossiittiioonn 44
PPoossiittiioonn 33
PPoossiittiioonn 22
PPoossiittiioonn 11
2120
CCoonnvveennttiioonnaall BBaakkiinngg CChhaarrtt
RReeccoommmmeennddeedd CCoonnvveennttiioonnaall CCoonnvveennttiioonnaall
PPaann TTeemmppeerraattuurree TTiimmee
((ooFF)) ((ooCC)) ((mmiinn..))
BBRREEAADDSS
Yeast Loaf Loaf Pan 375 191 30-35
Yeast Rolls Cookie Sheet 400 204 12-15
Biscuits Cookie Sheet 400 204 8-10
Nut Breads Loaf Pan 375 191 30-35
Cornbread 8”x8” (20x20 cm) 400 204 25-30
Corn Muffins Muffin Tin 375 191 15-20
Fruit Muffins Muffin Tin 375 191 15-20
CCAAKKEESS//CCOOOOKKIIEESS
Angelfood Tube Pan 375 191 35-45
Bundt Tube Pan 350 177 45-50
Cupcakes Muffin tin 350 177 16-20
Layer, Sheet 13”x9” (23x33 cm) 350 177 40-50
Layer, Two 9” (23 cm) round 350 177 30-35
Pound Loaf Pan 350 177 60-65
Brownies 13”x9” (23x33 cm) 350 177 25-30
Choc. Chip Cookie Sheet 375 191 12-15
Sugar Cookies Cookie Sheet 350 177 10-12
PPIIEESS//PPAASSTTRRYY
Pie Crust 9” (23 cm) round 425 218 10-12
Two Crust, Fruit 9” (23 cm) round 375 191 55-60
Pumpkin Pie 9” (23 cm) round 375 191 40-45
Custard 6 - 4 oz cups 350 177 35-40
Cream Puffs Cookie Sheet 400 204 30-35
MMIISSCCEELLLLAANNEEOOUUSS
Baked Potatoes (4) 8 oz (227 gm) 375 191 60-75
Lasagna 9”x5” (23x13 cm) 375 191 55-60
Cheese Souffle 1 qt. (.95 L) 350 177 45-50
Stuffed Peppers 13”x9” (23x33 cm) 375 191 60-70
Quiche 9” (23 cm) round 400 204 25-30
RReeccoommmmeennddeedd CCoonnvveeccttiioonn CCoonnvveeccttiioonn
PPaann TTeemmppeerraattuurree TTiimmee
((ooFF)) ((ooCC)) ((mmiinn..))
BBRREEAADDSS
Yeast Loaf Loaf Pan 350 177 25-35
Yeast Rolls Cookie Sheet 375 191 11-13
Biscuits Cookie Sheet 375 191 7-9
Nut Breads Loaf Pan 350 177 20-25
Cornbread 8”x8” (20x20 cm) 375 191 15-20
Corn Muffins Muffin Tin 350 177 10-12
Fruit Muffins Muffin Tin 350 177 12-15
CCAAKKEESS//CCOOOOKKIIEESS
Angelfood Tube Pan 350 177 30-35
Bundt Tube Pan 325 163 35-40
Cupcakes Muffin tin 350 177 15-17
Layer, Sheet 13”x9” (23x33 cm) 325 163 30-35
Layer, Two 9” (23 cm) round 325 163 25-30
Pound Loaf Pan 325 163 45-50
Brownies 13”x9” (23x33 cm) 325 163 20-25
Choc. Chip Cookie Sheet 350 177 9-10
Sugar Cookies Cookie Sheet 325 163 7-10
PPIIEESS//PPAASSTTRRYY
Pie Crust 9” (23 cm) round 400 204 7-9
Two Crust, Fruit 9” (23 cm) round 350 177 50-55
Pumpkin Pie 9” (23 cm) round 350 177 35-40
Custard 6 - 4 oz cups Not Recommended
Cream Puffs Cookie Sheet 375 191 25-27
MMIISSCCEELLLLAANNEEOOUUSS
Baked Potatoes (4) 8 oz (227 gm) 350 177 50-55
Lasagna 9”x5” (23x13 cm) 350 177 45-50
Cheese Souffle 1 qt. (.95 L) 325 163 35-40
Stuffed Peppers 13”x9” (23x33 cm) 350 177 45-50
Quiche 9” (23 cm) round Not Recommended
CCoonnvveeccttiioonn BBaakkiinngg CChhaarrtt
23
CCoonnvveennttiioonnaall//CCoonnvveeccttiioonn RRooaassttiinngg TTiippss
Always use the broiler pan and grid supplied with each oven. The hot
air must be allowed to circulate around the item being roasted. Do not
cover what is being roasted. 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.
•Always roast meats fat side up. No basting is required when the fat
side is up. Do not add water to the pan, as this will cause a steamed
effect. Roasting is a dry-heat process.
•Poultry should be placed breast side up on the grid in the broiler pan.
Brush poultry with melted butter, margarine, or oil before and during
roasting.
•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 conventional
baking rather than convection.
•When using a meat thermometer, insert the probe halfway into the
center of the thickest portion of the meat. (For poultry, insert the
thermometer probe between the body and leg into the thickest part
of the inner thigh.) The tip of the probe should not touch bone, fat,
or gristle to ensure an accurate reading. Check the meat
thermometer 2/3 of the way through the recommended roasting time.
After reading the thermometer once, insert it 1/2” (1.3 cm) further into
the meat, then take a second reading. If the second reading registers
below the first, continue cooking the meat.
•Roasting times always vary according to the size, shape, and quality of
meats and poultry. Less tender cuts of meat are best prepared in the
conventional bake setting and may require moist cooking techniques.
Remove roasted meats from the oven when the thermometer registers
5
O
F to 10oF (-15oC to -12oC) 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.
22
SSoollvviinngg BBaakkiinngg PPrroobblleemmss
Baking problems can occur for many reasons. Check the chart for the
causes and remedies for the most common problems. It is important
to remember that the temperature setting and cooking times you are
accustomed to using with your previous oven may vary slightly from
those required with this oven. If you find this to be true, it is necessary
for you to adjust your recipes and cooking times accordingly.
BBAAKKIINNGG PPRROOBBLLEEMM RREEMMEEDDIIEESS
PPRROOBBLLEEMM CCAAUUSSEE RREEMMEEDDYY
Food browns Improper heating Preheat until oven
unevenly indicator light goes out.
Aluminum foil on rack Remove foil.
or oven bottom
Baking utensils too large Use correct size utensil.
for the recipe or oven.
Several utensils crowded Leave at least 1 1/2”
together (3.8 cm) or more space
between all utensils and
oven walls.
Food too brown Baking utensil too large Use correct utensil
on bottom Baking utensil dark or glass Lower oven temperature
25
o
F (-3.8 oC) for this type
of utensil.
Food dries Oven temperature too high Lower oven temperature
before Oven door opened too Check food at minimum
browning frequently time.
Cookies too Pans too deep Use a cookie sheet (not a
brown on baking pan).
bottom Dark cookie sheet Use light, shiny cookie
sheet.
Oven temperature too high Lower oven temperature
Cookies too Hot cookie sheet Allow cookie sheet to
flat cool between batches.
Cake too brown Oven temperature too high Lower temperature;
on bottom or if using glass pan, lower
crust forms on 25
o
F (-3.8 oC)
bottom
Cakes burns on Oven too hot Reduce temperature.
sides or not Wrong pan size Use recommended pan
done in center size; fill pan no more
than 2/3 full.
2524
CCoonnvveennttiioonnaall RRooaassttiinngg CChhaarrtt
TTyyppee aanndd WWeeiigghhtt CCoonnvveennttiioonnaall CCoonnvveennttiioonnaall IInntteerrnnaall
CCuutt ooff MMeeaatt ((llbbss)) TTeemmppeerraattuurree TTiimmee TTeemmppeerraattuurree
((ooFF)) ((ooCC)) ((mmiinn..//llbb..)) ((ooFF)) ((ooCC))
BBEEEEFF
Rib Roast 4 -6 325 163
•Rare 25 140 60
•Medium 30 155 68
•Well Done 40 170 77
Rump Roast 4 - 6 325 163
•Medium 25 155 68
•Well Done 30 170 77
Tip Roast 3 - 4 325 163
•Medium 35 155 68
•Well Done 40 170 77
LLAAMMBB
Leg of Lamb 3 - 5 325 163 30 180 82
PPOORRKK
Pork Loin 3 - 5 325 163 35 180 82
Pork Chops
1” (2.5 cm) thick 1 - 1.5 350 177 55-60 (total time) 180 82
Shoulder 5 - 8 325 163 30 - 35 180 82
(Bone-in)
Ham,
(fully cooked) 5 325 163 18 140 60
PPOOUULLTTRRYY
Chicken, whole 3 - 4 375 191 30 180 82
Chicken, 4 350 177 20 - 25 180 82
quarters
Turkey, 12 - 16 325 163 16 - 20 180 82
unstuffed
Turkey, 12 - 16 325 163 18 - 24 180 82
stuffed
Turkey Breasts 4 - 6 350 177 25 180 82
Cornish Hens 1 - 2 350 177 55-60 (total time) 180 82
CCoonnvveeccttiioonn RRooaassttiinngg CChhaarrtt
TTyyppee aanndd WWeeiigghhtt CCoonnvveeccttiioonn CCoonnvveeccttiioonn IInntteerrnnaall
CCuutt ooff MMeeaatt ((llbbss)) TTeemmppeerraattuurree TTiimmee TTeemmppeerraattuurree
((ooFF)) ((ooCC)) ((mmiinn..//llbb..)) ((ooFF)) ((ooCC))
BBEEEEFF
Rib Roast 4 -6 300 149
•Rare 20 140 48
•Medium 24 155 68
•Well Done 30 170 77
Rump Roast 4 - 6 300 149
•Medium 20 155 68
•Well Done 24 170 77
Tip Roast 3 - 4 300 149
•Medium 30 155 68
•Well Done 35 170 77
LLAAMMBB
Leg of Lamb 3 - 5 300 149 30 180 82
PPOORRKK
Pork Loin 3 - 5 300 149 30 180 82
Pork Chops
1” (2.5 cm) thick 1 - 1.5 325 163 45-50 (total time) 180 82
Shoulder 5 - 8 300 149 25 - 28 180 82
(Bone-in)
Ham,
(fully cooked) 5 325 163 15 140 60
PPOOUULLTTRRYY
Chicken, whole 3 - 4 350 177 25 180 82
Chicken, 4 325 163 15 - 20 180 82
quarters
Turkey, 12 - 16 300 149 11 - 14 180 82
unstuffed
Turkey, 12 - 16 300 149 10 - 16 180 82
stuffed
Turkey Breasts 4 - 6 325 163 20 180 82
Cornish Hens 1 - 2 325 163 45-50 (total time) 180 82
27
TToo uussee tthhee IInnffrraarreedd BBrrooiilleerr::
1. Arrange the oven racks in the desired position.
2. Center food on cold broiler pan and grid supplied with your oven.
Place broiler pan in oven and close the door.
3. Set the Temperature Control dial to BROIL.
BBrrooiilliinngg TTiippss
•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 spatter, smoke and fire.
•Place broiler pan with food in recommended rack position.
•To keep meat from curling, slit fatty edge.
•Brush chicken and fish with butter several times as they broil to
prevent drying out. To prevent sticking, lightly grease broiler grid.
•Broil on first 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. 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. Although it is not recommended, the grid can also
be covered with foil. Be sure to slit openings to conform with the
openings in the grid so melted fat can drain through to prevent
spattering, smoking or possibility of grease fire.
26
IInnffrraarreedd CCoonnvveennttiioonnaall BBrrooiilliinngg
The broiler is an in-the-oven infrared broiler design-certified for
residential use. The method preferred by professional cooks to sear in
the nutrition, flavors, and juices of meat, poultry, and fish is now
possible in the home. The infrared broiler cooks up to 50% faster than
other methods. Its intense, penetrating heat produces a more
attractive, professional finish. The broil burner heats the metal screen
located at the top of the oven until it glows. The glowing screen
produces the infrared heat, searing the outside of broiled food and
sealing in the juices.
Broiling is a dry-heat cooking method using direct or indirect radiant
heat. It is used for small individualized cuts such as steaks, chops, and
patties. Broiling is most successful for cuts 1-2 inches (2.54-5.1 cm)
thick. Conventional broiling is also more suitable for flat pieces of
meat.
IInnffrraarreedd CCoonnvveeccttiioonn BBrrooiilliinngg
Convection broiling has the advantage of broiling food slightly quicker
than conventional. Convection broiling of meats produces better
results especially for extra thick cuts. The meat sears on the outside
and retains more juices and natural flavor inside with less shrinkage.
RRaacckk PPoossiittiioonnss::
The broiler uses infrared heat rays to help cook the food. Because
these rays can travel only in straight lines, the effective cooking area of
the broiler is reduced when using the higher rack positions. At high
rack positions, the rays cannot reach all corners of the broiler grid, so
larger pieces of meat
might not broil
sufficiently at the outer
edges. Position 6 is the
closest to the broiler
and position 1 is the
closest to the oven
bottom. The effective
cooking areas on the
broiler grid for each rack
position are as follows:
1155%%
2200%%
3355%%
4455%%
6655%%
9955%%
29
CCoonnvveeccttiioonn DDeehhyyddrraattiioonn
This oven is designed not only to cook, but also to dehydrate fruits and
vegetables.
•Prepare the food as recommended.
•Arrange the food on drying racks. (Not included with oven; Contact a
local store handling specialty cooking utensils.)
•Set the appropriate “low” temperature and turn the convection fan
switch “ON”.
CCoonnvveeccttiioonn DDeeffrroossttiinngg
•Place the frozen food on a baking sheet.
•Set Temperature Control “
OOFFFF””
.*
•Turn the convection fan switch “ON”.
**IIMMPPOORRTTAANNTT::
DDoo nnoott ttuurrnn tthhee TTeemmppeerraattuurree CCoonnttrrooll oonn.. TTuurrnniinngg tthhee ccoonnvveeccttiioonn ffaann
oonn wwiillll aaccc
ceelleerraattee tthhee nnaattuurraall ddeeffrroossttiinngg ooff tthhee ffoooodd wwiitthhoouutt tthhee hheeaatt..
**WWAARRNNIINNGG::
TToo aavvooiidd ssiicckknneessss aanndd ffoooodd wwa
assttee,, ddoo nnoott aallllooww ddeeffrroosstteedd ffoooodd ttoo
rreemmaaiinn iinn tthhee oovveenn ffoorr mmoorree tthhaann ttwwoo hhoouurrss..
28
CCoonnvveennttiioonnaall//CCoonnvveeccttiioonn BBrrooiilliinngg CChhaarrtt
TTyyppee aanndd WWeeiigghhtt RRaacckk CCoonnvveennttiioonnaall CCoonnvveeccttiioonn
CCuutt ooff MMeeaatt TTiimmee ((MMiinn..)) TTiimmee ((MMiinn..))
BBEEEEFF
Sirloin, 1” 12 oz 5
(2.54 cm)
•Rare 9 7
•Medium 11 9
•Well-done 14 11
T-Bone, 3/4” 10 oz 5
(1.9 cm)
•Rare 7 5
•Medium 9 7
•Well-done 11 9
Hamburger, 1/2” 4 oz. 5
(1.3 cm)
•Rare 7 4
•Medium 9 7
•Well-done 11 9
CCHHIICCKKEENN
Bnls Breast 1lb 4 18 15
Bone-in Breast 2 - 2 1/2 lb. 4 20 18
Quarters 2 - 2 1/2 4 18 15
HHAAMM
Ham slice, 1” 1lb. 4 22 18
(2.54 cm)
LLAAMMBB
Rib Chops 12 oz. 5 9 7
Shoulder 1lb. 5 7 6
PPOORRKK
Loin Chops, 3/4” 1lb. 4 14 12
(1.9 cm)
Bacon 1 lb. 4 8 6
FFIISSHH
Salmon Steak 1 lb. 5 9 7
Fillets 1 lb. 5 8 6
CClleeaanniinngg aanndd MMaaiinntteennaannccee
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.
OOppeenn SSuurrffaaccee BBuurrnneerrss ((IIff aapppplliiccaabbllee))
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 spillover, follow these steps:
1. Allow the burner and grate to cool to a safe temperature level.
2. Lift off the open burner grates.
3. If the spill is contained in the bowl of the grate support, just remove
the bowl and clean in warm soapy water.
4. Lift the grate support off.
5. Wash these parts in hot, soapy water and rinse clean.
6. If the spill has gone lower than the grate supports, draw out the
drip pan and wash with hot, soapy water.
31
GGrriiddddllee//SSiimmmmeerr PPllaattee
1. After using the griddle, always remove the drip pan located below it
by pulling the drip pan toward you. The drip pan needs to be
cleaned after each use of the griddle. Cooked-off grease will drain
from the griddle through the drain tube and accumulate in the drip
pan. Wash in hot soapy water or with an antibacterial cleaner. The
drip pan needs to be cleaned after each use. If grease is permitted
to accumulate, fire hazard could occur, since the griddle burners are
directly above the pan.
2. Rub the surface of a hot griddle with unsalted solid shortening,
vegetable oil or spray it with a non-stick cooking spray. Thoroughly
wipe it with a burlap or another rough cloth to remove food
particles and other residue.
3. Stubborn spots may be removed by rubbing the surface with a
rough grained nylon scrubbing pad with cooking oil. If necessary,
flush the surface of a warm griddle (200oF/93oC) with club soda and
wipe over entire surface with a paper towel. Coat lightly with
cooking oil.
4. Special griddle cleaners are commercially available which may be
used to remove heavy soil build-up. Follow manufacturer’s
directions exactly. Rinse the griddle with room temperature club
soda after using these cleaners. Dry and coat lightly with cooking
oil. Use griddle stones only when absolutely necessary and then
with extreme caution. Wipe away any griddle-stone dust and food
particles and coat lightly with cooking oil.
5. Using hot soapy water to clean the griddle will remove the cookedin seasoning and will require re-seasoning by coating lightly with
cooking oil.
6.
NNeevveerr fflloooodd aa hhoott ggrriiddddllee wwiitthh ccoolldd wwaatteerr!!
This promotes griddle
warping and can cause the griddle plate to crack if continued over a
period of time.
30
If ports on the burners 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 caps, carefully align the tabs underneath the
cap with the outside edge of burner. Make sure burner cap is level.
Occasionally check the burner for proper size and shape. If flames lift
off ports, are yellow, or are noisy when turned on, you may need to
clean the burners or call a qualified technician for adjustment.
SSeeaalleedd SSuurrffaaccee BBuurrnneerrss ((IIff aapppplliiccaabbllee))
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 spillover, follow these steps:
1. Allow the burner and grate to cool to a safe temperature level.
2. Lift off the burner grates.
3. Remove the burner cap and clean per instructions below.
4. Wipe up any spills which remains on the sealed top surface.
5. Wash the grates and burner caps in hot, soapy water and rinse
clean.
6. Replace burner cap and grate after drying thoroughly.
If ports on the burners are clogged, clean with a straight pin. Do not
enlarge or disort the ports. Do not use a toothpick to clean the ports.
Make sure burner cap is level. Occasionally check the burner for
proper size and shape. If flames lift off ports, are yellow, or are noisy
when turned on, you may need to clean the burners or call a qualified
technician for adjustments.
BBuurrnneerr CCaappss
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 flames. To clean,
pull burner cap straight up from the burner base. Wipe off surface
burner caps with warm, soapy water and a soft cloth after each use.
Use a a non-abrasive cleanser such as Bon AmiTMand a soft brush or
soft Scotch BriteTMpad 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. When replacing burner caps,
carefully align the tabs underneath the cap with the outside edge of
burner. Make sure burner cap is level.
SSeeaalleedd BBuurrnneerr AAlluummiinnuumm BBaassee ((IIff aapppplliiccaabbllee))
The aluminum base should be wiped regularly with hot soapy water at
the end of each cooling period.
DDoo nnoott uussee
steel wool, abrasive cloths,
cleanser, or powders. To remove encrusted materials, soak the area
with at hot towel to loosen the material, then use a wooden or nylon
spatula.
DDoo nnoott uussee
a metal knife, spatula, or any other material tool to
scrape the aluminum base.
NNOOTTEE::
For stubborn stains, use nonabrasive cleanser such as Bon AmiTMand a soft brush or soft Scoth
BriteTMpad.
CCoonnttrrooll PPaanneell
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.
CCoonnttrrooll KKnnoobbss
MAKE SURE THE CONTROL KNOBS POINT TO THE OFF POSITION
BEFORE REMOVING. Pull the knobs straight off. Wash in detergent
and warm water. Do not soak knobs. Dry completely and replace by
pushing firmly onto stem. DO NOT USE any cleaners containing
ammonia or abrasives. They could remove the graphics from the knob.
33
BBrraassss PPaarrttss
CCAAUUTTIIOONN::
All brass special ordered parts are coated with an epoxy
coating.
DDOO NNOOTT UUSSEE BBRRAASSSS OORR AABBRRAASSIIVVEE CCLLEEAANNEERRSS OONN TTHHEE
BBRRAASSSS OOPPTTIIOONN PPAARRTTSS..
All brass parts should be wiped regularly with
hot soapy water.
SSttaaiinnlleessss
SStteeeell PPaarrttss
All stainless steel parts should be wiped regularly with hot, soapy water
at the end of each cooling period and with liquid stainless steel cleaner
when soapy water will not do the job.
DDoo nnoott uussee
steel wool, abrasive
cloths, abrasive cleaners, or powders. If necessary to 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.
DDoo nnoott uussee aa mmeettaall kknniiffee,, ssppaattuullaa,, oorr aannyy ootthheerr mmeettaall ttooooll ttoo ssccrraappee
ssttaai
innlleessss sstteeeell.. FFoorr ooccccaassiioonnaall hheeaavvyy cclleeaanniinngg uussee,, aa cclleeaanneerr ssuucchh aass
LLiiqquuiidd ZZuudd ccaann bbee uusseedd aaccccoorrddiinngg
ttoo ppaacckkaaggee ddiirreeccttiioonnss.. DDoo nnoott
ppeerrmmiitt cciittrruuss oorr ttoommaattoo jjuuiiccee ttoo rreemmaaiinn oonn ssttaaiinnlleessss sstteeeell ssuurrffaaccee,, a
ass
cciittrriicc aacciidd wwiillll ppeerrmmaanneennttllyy ddiissccoolloorr ssttaaiinnlleessss sstteeeell.. WWiippee uupp aannyy ssppiillllss
iimmmmeeddiiaatteellyy..
GGllaassss SSuurrf
faaccee
Clean with detergent and warm water. Glass cleaner can be used to
remove fingerprints. If using glass cleaner ammonia, make sure that it
does not run down on exterior door surface.
To disassemble for thorough cleaning, remove parts after they have
cooled in the following order:
Clean greasy parts with a household grease solvent such as household
ammonia and water. If necessary, a soap filled steel wool pad can be
used on the grill frame shield, grill burner, and grill heat deflector.
After using the grill, always remove the drip pan located below it by
pulling the drip pan toward you. The drip pan needs to be cleaned
after each use of the griddle. Cooked-off grease will drain from the
griddle through the drain tube and accumulate in the drip pan. Wash
in hot soapy water or with an antibacterial cleaner. The drip pan needs
to be cleaned after each use. If grease is permitted to accumulate, fire
hazard could occur, since the grill burners are directly above the pan.
1. Grill grates
2. Smoke
generator
plates
3. Grill frame
4. Grill burner
shield
5. Heat
deflector
shields
(Grill burner
- Do Not
Remove)
GGrriillll
The grill grate may be cleaned immediately after cooking is complete
and before turning off the flame. Wearing a barbecue mitt to protect
your hand from heat, use a soft bristle barbecue brush to scrub the grill
grate. Dip the brush frequently in a bowl of water. Steam is created as
the water contacts the hot grate. The steam assists the cleaning
process by softening the food particles. For thorough cleaning of the
grill grate, soak 15 to 30 minutes in a hot water and detergent solution.
After soaking, scrub with a soft scotch brite pad. DO NOT USE a steel
wool pad or abrasive cleaners. They could damage the porcelain
finish.
32
WWookk CCaasstt IIrroonn BBuurrnneerr ((IIff aapppplliiccaabbllee))
For proper lighting and performance of the burner, keep the
electric igniter and burner ports clean. It is necessary to clean these only
when the flame does not burn blue completely around all rings of the
burner, when there is a severe spillover or when the burner does not
light, even though the electric spark igniter sparks. Clean the burner by
scraping off burned on food soil. Use a wire, a straightened paper clip,
or needle to clean the ports.
DDoo nnoott uussee aa ttooootthhppiicckk;; iitt ccoouulldd bbrreeaakk ooffff
iinn tthhee ppoorrtt.. BBee ssuur
ree tthhee vveennttuurrii ttuubbee rreemmaaiinnss ddrryy..
Burner
ports
Venturi tube
Orifice
35
SSeerrvviiccee IInnffoorrmmaattiioonn
If service is required after checking the troubleshooting guide:
1. Call your dealer or authorized service agency. The name of the
authorized service agency can be obtained from the dealer or
distributor in your area.
2. Have the following information readily available:
Model Number
Serial Number
Date of Purchase
Name of dealer from whom purchased
3. Clearly describe the problem that you are having.
If you are unable to obtain the name of an authorized service agency,
or if you continue to have service problems, contact Viking Range
Corporation at (888) 845-4641 or write to:
VVIIKKIINNGG RRAANNGGEE CCOORRPPOORRAATTIIOONN
PPRREEFFEERRRREEDD SSEERRVVIICCEE
111 Front Street
Greenwood, Mississippi 38930 USA
Record the following information indicated below. You will need it if
service is ever required. The serial number and model number for your
range is located on the identification plate mounted on the interior left
side of the burner box. To access this plate, remove the left side
grates and grate supports
Model Number Serial Number
Date of Purchase Date Installed
Dealer’s Name
Address
If service requires installation of parts, use only authorized parts to
ensure protection under the warranty.
PPlleeaassee rreettaaiinn tthhee mmaannuuaall ffoorr ffuuttuurree rreeffeerre
ennccee
RReeppllaacciinngg IInntteerriioorr OOvveenn LLiigghhttss
CCAAUUTTIIOONN:: DDIISSCCOONNNNEECCTT TTHHEE EELLEECCTTRRIICC PPOOWWEERR AATT TTHHEE MMAAIINN FFUUSSEE
OORR CCIIRRCCUUIITT BBRREEAAKKEERR BBEEFFOORREE RREEPPLLAACCIINNGG BBUULLBB..
1. Unscrew glass light cover.
2. Use an oven mitt during bulb
removal to protect your hand in
case the bulb breaks.
3. Replace the bulb with a 120 volt,
40-watt appliance bulb.
4. Replace the light cover
5. Reconnect power at the main fuse
or circuit breaker.
PPoowweerr FFaaiilluurree
If power failure occurs, the electric ignitors will not work. The range
surface burners can still be used, but only when the burners are lit
manually with a match. The griddle cannot be used at all. Do not
attempt to operate the oven. Make sure the oven control is in the
“OFF” position.
DDuuee ttoo ssaaffeettyy ccoonnssiiddeerraattiioonnss
and the possibility of personal injury in
attempting to light and extinguish the burner, the grill should, under no
circumstances, be used during a power failure. The grill burner control
should always remain in the “OFF” position during a power failure.
Momentary power failure can occur unnoticed. The range is affected
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 affect range operation, depending on how severe the power
loss is.
34
OOvveenn RRaacckkss
Clean with detergent and hot water. Stubborn spots can be scoured
with a soap-filled steel wool pad.
BBrrooiilleerr
There is no special care required for the infrared broiler. It is designed
as self-contained unit, and no adjustments or cleaning are possible. Do
not attempt to clean it. Its own operation burns off any impurities
which may condense on it. Clean the broiler pan and grid after each
use with detergent and hot water. for stubborn spots, use a soap-filled
steel wool pad. The broiler pan and grid is also dishwasher safe.
36
PPRROOFFEESSSSIIOONNAALL SSEERRIIEESS
FFRREEEESSTTAANNDDIINNGG GGAASS RRAANNGGEESS WWAARRRRAANNTTYY
OONNEE YYEEAARR FFUULLLL WWAARRRRAANNTTYY
Freestanding gas ranges, all of their component parts and accessories, except as detailed below*
, are warranted to be
free from defective materials or workmanship in normal household use for a period of twelve (12) months from the date of
original retail purchase. Viking Range Corporation, warrantor, agrees to repair or replace, at its option, any part which
fails or is found to be defective during the warranty period.
*Glass (including light bulbs), painted and decorative items are warranted to be free from defective materials or
workmanship for a period of ninety (90) days from the date of original retail purchase. ANY DEFECTS MUST BE
REPORTED TO THE SELLING DEALER WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL PURCHASE.
Viking Range Corporation uses the most up-to-date processes and best materials available to produce all color finishes.
However, slight color variation may be noticed because of the inherent differences in painted parts and porcelain parts as
well as differences in kitchen lighting, product locations, and other factors.
FFIIVVEE YYEEAARR LLIIMMIITTEEDD WWAARRRRAANNTTYY
Any surface burner, griddle burner, grill burner, or oven burner which fails due to defective materials or workmanship in
normal household use during the second through fifth year from the date of original retail purchase will be repaired or
replaced, free of charge for the part itself, with the owner paying all other costs, including labor.
TTEENN YYEEAARR LLIIMMIITTEEDD WWAARRRRAANNTTYY
Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or workmanship in
normal household use during the second through the tenth year from the date of original retail purchase will be repaired
or replaced, free of charge for the part itself, with the owner paying all other costs, including labor.
NNIINNEETTYY ((9900)) DDAAYY RREESSIIDDEENNTTIIAALL PPLLUUSS WWAARRRRAANNTTYY
This warranty applies to applications where use of the product
extends beyond normal residential use. Examples are, but not limited to, bed and breakfasts, fire stations, private clubs,
churches, etc. This warranty excludes all commercial locations such as restaurants, food service locations and institutional
food service locations.
This warranty extends to the original purchaser of the product warranted hereunder and to each transferee owner of the
product during the term of the warranty.
This warranty shall apply to products purchased and located in the United States and Canada. Pr
oducts must be
pur
chased in the country where service is requested. Warranty labor shall be performed by an authorized Viking Range
Corporation service agency or representative. Warranty shall not apply to damage resulting from abuse, accident, natural
disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper installation, improper
operation, or repair or service of the product by anyone other than an authorized Viking Range Corporation service
agency or representative. 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 limitation or exclusion may not apply to you.
Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of purchase
upon request, and making the appliance reasonably accessible for service. If the product or one of its component parts
contains a defect or malfunction during the warranty period, after a reasonable number of attempts by the warrantor to
remedy the defects or malfunctions, the owner is entitled to either a refund or replacement of the product or its
component part or parts. Warrantor’s liability on any claim of any kind, with respect to the goods or services covered
hereunder, shall in no case exceed the price of the goods or service or part thereof which gives rise to the claim.
WWAARRRRAANNTTYY SSEERRVVIICCEE
: Under the terms of this warranty, service must be performed by a factory authorized Viking Range
Corporation service agent or representative. Service will be provided during normal business hours, and labor performed
at overtime or premium rates shall not be covered by this warranty. To obtain warranty service, contact the dealer from
whom the product was purchased, an authorized Viking Range Corporation service agent, or Viking Range Corporation.
Provide model and serial number and date of original purchase. For the name of your nearest authorized Viking Range
Corporation service agency, call the dealer from whom the product was purchased or Viking Range Corporation.
IIMMPPOORRTTAANNTT
: Retain proof of original purchase to establish warranty period.
The r
eturn of the Owner Registration Card is not a condition of warranty coverage. You should, however, return the
Owner Registration Card so that Viking Range Corporation can contact you should any question of safety arise which
could affect you.
Any implied warranties of merchantability and fitness applicable to the above described surface burner, griddle burner,
grill burner, oven burner, porcelain oven, or porcelain inner door panel are limited in duration to the period of coverage
of the applicable express written limited warranties set forth above. Some jurisdictions do not allow limitations on how
long an implied warranty lasts, so the above limitation may not apply to you. This warranty gives you specific legal rights,
and you may also have other rights which may vary from jurisdiction to jurisdiction.
Specifications subject to change without notice
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