V

IKING

USE AND CARE MANUAL

Viking Range Corporation

111 Front Street

Greenwood, Mississippi 38930 USA

(662) 455-1200

For product information call 1-888-VIKING1 (845-4641), or visit the Viking Web site at vikingrange.com

F1737H

(M0107VR)

Freestanding Gas Self-clean Ranges

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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.

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

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

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

Before Your Use Your New Range . . . . . . . . . . . . . . . . . . . . . 7

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

Using Your Range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Oven Operations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

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

Self-Clean Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35

Power Failure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

Service Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39

W AR NIIN G

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W AR NIIN G

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 the technician show the location of the gas shut-off valve on the range so you know where and how to turn off the gas if necessary.

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. Warranty service must be performed by an authorized service agency.

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. C

AU TIIO N:: 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, T UR

T HE AN F.. 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. Once the unit is installed as outlined in the Installation Instructions, it is important that the fresh air supply is not obstructed.

15. The flueway must also remain clear.

16. 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.

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

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

19. 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.

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

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

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

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

24. 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.

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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. N OT E:: W HE N U SIIN

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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.

Stte ell G dlle Siim me

The griddle is a heavy-weight, polished steel griddle that has a

USDA authorized protective coating. No additional seasoning is needed for efficient use. Before using, remove protective coating with vinegar and water and rinse well. After rinsing, coat griddle well with an unsalted cooking oil or spray.

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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.

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).

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

Then set the oven thermostat to 250 o

F and operate for an hour.

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N AT RA AIIR FLLO W B AK

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

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6

8

IIN FR RE D B OIILL

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.

C ON EC TIIO BA E

Heat is radiated from the U-shaped bake burner 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.

IIN FR RE D C ON EC TIIO N B OIILL

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.

C ON EC TIIO N D YD RA E

With the temperature control on

175 o F, warm air is radiated from the Ushaped bake burner 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.

C ON EC TIIO N D RO T

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.

S ELLF CLLE N

This range features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn off soils and deposits. A powder ash residue is left in the bottom of the oven after completion of the self-clean cycle.

When oven has cooled, remove ash with a damp sponge or cloth.

9

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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 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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•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.

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T EM ER AT UR E S ET TIIN G G UIID NE S**

HEAT SETTING

Simmer

HI-Simmer

USE

Melting small quantities.

Steaming rice.

Simmering small quantities, sauces.

Low

Low - Med

Med

Melting large quantities

Low-temperature frying. (eggs, etc.)

Simmering large quantities

Heating milk, cream sauces, gravies, puddings.

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

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

Boiling water quickly.

Deep-fat frying in large utensil

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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.

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Trivet grate feet

Notches

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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.

Grriid dlle Siim me e O pe n

•Turn the griddle control knob to desired temperature setting.

•Always turn off when not in use, or lower the heat between cooking loads.

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•Preheat griddle to 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 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.

Grriid dlle okkiin g C

F oo

Eggs

Bacon

Pancakes

French Toast

Fish Fillets

Hamburger

Steaks

250-300

325-300

375-400

400

300

350

350

12

121-149

163-177

191-177

205

149

177

177

Grriillll O pe n

•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.

Grriillll C oo g T

•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.

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Grriillll C oo g C

F OO W EIIG T

O R

T HIIC ES S

B eff

Hamburger 1/2-3/4”

(1.3-1.9cm)

FLLA E T OT ALL S UG

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Med 8-15 minutes Grill, turning once when 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.

Rib, Club,

Porterhouse,

T-Bone

Sirloin

Rare

(140 o F/60 o

1”(2.5 cm) High

C) 1 1/2” High

(3.8 cm)

Medium

(160 o F/71 o

1”(2.5 cm) Med

C) 1 1/2” to High

(3.8 cm)

Well-done 1”(2.5 cm) Med

(170 o F/77 o C) 1 1/2” to High

(3.8 cm)

Tenderloin 5 pounds High

(2.3 kg)

8-12 minutes Remove excess fat from

11-16 minutes edge. Slash remaining fat at

2” (5.1 cm) intervals to keep edges from curling. Grill,

12-20 minutes turning once.

16-25 minutes

20-30 minutes

25-35 minutes

30-40 minutes Remove surface fat and 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.

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Grriillll C oo g C

F OO W EIIG T

O R

T HIIC ES S

FLLA E T OT SU

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TIIP S

MEATS

P orrkk

Chops 1/2”(1.3 cm) Med

1”(2.5cm) Med

Ham Steaks 1/2”

(fully cooked) (1.3 cm)

Hot Dogs

Med

High

Med

20-40 minutes

35-60 minutes

Remove excess fat from edge. Slash remaining fat at two-inch intervals to keep edges from curling. Grill, turning once, and moving if necessary. Cook well done.

45-60 minutes Grill, turning occasionally.

During the last few minutes, brush with barbeque sauce, turning several times.

12-15 minutes Remove excess fat from edge. Slash remaining fat at two-inch intervals. Grill, turning once.

5-10 minutes Slit skin before cooking.

Grill, turning once.

P OU Y hiicckke n

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.

H A D

S EA OO

Steaks

Halibut 3/4”-1” Med

Salmon (1.9-2.5 cm) to High

Swordfish

8-15 minutes Grill, turning once; brush with melted butter, margarine, or oil to keep fish moist.

Whole

Catfish

Trout

4-8 ounces Med

(113-227g) to High

12-20 minutes (Same as for steaks)

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C oo Su bssttiittu e C haarrttss

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.

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Recipe calls for:

1 Tbsp. cornstarch

1 whole egg

1 c. whole milk

2 egg yolks plus 1 Tbsp. water

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

Use:

2 Tbsp. flour (thickening)

1/2 c. butter

1 c. dairy sour cream

1/2 tsp. cream of tartar plus

1/4 tsp. baking soda

7 Tbsp. margarine or shortening

1 Tbsp. lemon juice plus

1 c. evaporated milk

Sizes

8 oz

Picnic

No. 300

No. 1 tall

Caan ne d F oo

Contents

1 cup

Sizes

No. 303

1 3/4 cups

1 3/4 cups

2 cups

No. 2

No. 3

No. 10

Contents

2 cups

2 1/2 cups

4 cups

12 cups

16

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Measure

1 tablespoon

2 tablespoons

1 jigger

1/4 cup

1/3 cup

1/2 cup

1 cup

1 pint

1 pound

2.21 pounds

Equivalent

3 teaspoons

1 ounce

1 1/2 ounces

4 tablespoons

5 tbsp. plus 1 tsp.

8 tablespoons

16 tablespoons

2 cups

16 ounces

35.3 ounces

Metric*

15 mL

30 mL

45 mL

60 mL

80 mL

125 mL

250 mL

30 grams

454 grams

1 kilogram

*Rounded for easier measuring

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Each oven has an oven function selector.

There are five settings on the selector.

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•Bake: Heat is radiated from the U-shaped bake burner in the bottom of the oven cavity and is circulated with natural airflow.

This is your traditional bake setting. Use this setting for baking and roasting on a single rack, preferably in the center of the oven.

R R

B B

O O

•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.

•Convection Bake: Heat is radiated from the U-shaped bake burner 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.

17

•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.

•Self-Clean: This range features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn off soils and deposits. N OT ovens, only one oven can be self-cleaned at a time.

T em erraattu e C on

Each oven has a temperature control dial.

The control can be used to set any temperature from 150 0 F to 550 0 F, broil, or self-clean. Always be sure the controls are in the “Off” position when the oven is not in use.

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22

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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 normally takes no longer than 10-15 minutes.

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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 bake setting is only recommended for single-rack baking.

18

C on eccttiio n B

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.

Raacckk P ossiittiio

Each convection oven is equipped with three tilt-proof racks, and each convectional oven is equipped with three-tilt proof racks. All ranges have six rack positions. Position 6 is the farthest from the oven bottom.

Position 1 is the closest to the oven bottom. The racks can be easily removed and arranged at various levels. For best results with conventional baking, do not use more than one rack at a time. It is also recommended when using two racks, to bake with the racks on position 5 and 3.

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P ossiittiio

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P ossiittiio

P ossiittiio

P on

19

T o B

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 3 and 5.

2. Turn the Oven Function selector to desired function. Cooking starts immediately and stops when the Oven Function selector is turned to OFF.

3. Set the Temperature Control to the desired temperature.

4. Place the food in the oven after the Oven Indicator light goes out.

Pllaacce me

•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 3rd and

5th position for more consistent even baking.

Baakkiin g T

Ass aa g en ess,, rre du o cco nvve nvve nttiio naall rre o cco nvve n e tth e cco okkiin g ttiim byy aap prro ellyy 1 0 tto %..

•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 with the convection fan off.

•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.

20 21

C on nttiio Baakkiin g C

R ecco mm en d

B RE S

Yeast Loaf Loaf Pan

Yeast Rolls

Biscuits

Nut Breads

Cornbread

Corn Muffins

Fruit Muffins

Cookie Sheet

Cookie Sheet

Loaf Pan

8”x8” (20x20 cm)

Muffin Tin

Muffin Tin

C AK S//C OK S

Angelfood

Bundt

Tube Pan

Tube Pan

Cupcakes

Layer, Sheet

Layer, Two

Pound

Muffin tin

13”x9” (23x33 cm)

9” (23 cm) round

Loaf Pan

Brownies

Choc. Chip

13”x9” (23x33 cm)

Cookie Sheet

Sugar Cookies Cookie Sheet

PIIE S//P TR Y

Pie Crust 9” (23 cm) round

Two Crust, Fruit 9” (23 cm) round

Pumpkin Pie

Custard

Cream Puffs

9” (23 cm) round

6 - 4 oz cups

Cookie Sheet

375

350

350

350

350

350

350

350

350

425

375

375

350

400

400

400

375

400

375

475

C on nttiio naall C on eccttiio n

T em erraattu

(( o o

(( o o

375 191 30-35

Tiim e

25-35

204 12-15

204 8-10

191 30-35

204 25-30

191 15-20

191 15-20

11-13

7-9

20-25

15-20

10-12

12-15

191 35-45

177 45-50

177 16-20

177 40-50

177 30-35

177 60-65

177 25-30

177 12-15

177 10-12

30-35

35-40

15-17

30-35

25-30

45-50

20-25

9-10

7-10

218 10-12

191 55-60

7-9

50-55

191 40-45 35-40

177 35-40 Not Rec.

204 30-35 25-27

MIIS CE NE S

Baked Potatoes (4) 8 oz (227 gm)

Lasagna 9”x5” (23x13 cm)

Cheese Souffle 1 qt. (.95 L)

Stuffed Peppers 13”x9” (23x33 cm)

Quiche 9” (23 cm) round

375

375

350

375

400

191 60-75

191 55-60

50-55

45-50

177 45-50

191 60-70

35-40

45-50

204 25-30 Not Rec.

*Note: These charts are recommended only as a guide for times and temperatures. Times and temperatures may vary depending on conditions and food type. For best results, always check food at minimum time.

22

S ollvviin Baakkiin g P em

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.

P RO BLLE M

Food browns unevenly

C AU E

B AK G P OB RE ME DIIE S

R EM Y

Improper heating Preheat until oven indicator light goes out.

Remove foil.

Aluminum foil on rack or oven bottom

Baking utensils too large for the recipe or oven.

Use correct size utensil.

Several utensils crowded together

Food too brown Baking utensil too large on bottom Baking utensil dark or glass

Leave at least 1 1/2”

(3.8 cm) or more space between all utensils and oven walls.

Use correct utensil

Lower oven temperature

25 o F (-3.8 o C) for this type

Food dries before browning

Cookies too brown on bottom

Cookies too flat

Oven temperature too high

Oven door opened too frequently

Pans too deep

Dark cookie sheet

Oven temperature too high

Hot cookie sheet

Cake too brown Oven temperature too high on bottom or crust forms on bottom

Cakes burns on Oven too hot sides or not done in center

Wrong pan size of utensil.

Lower oven temperature

Check food at minimum time.

Use a cookie sheet (not a baking pan).

Use light, shiny cookie sheet.

Lower oven temperature

Allow cookie sheet to cool between batches.

Lower temperature; if using glass pan, lower

25 o F (-3.8 o C)

Reduce temperature.

Use recommended pan size; fill pan no more than 2/3 full.

23

C on nttiio Co nvve n R oaassttiin g T

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 10 o F (-15 o C to -12 o C) lower than the desired doneness. The meat will continue to cook after removal from the oven. Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier.

24

C on nttiio naall R oaassttiin g C haarrtt e aan d

C utt o eaatt

W eiig htt T mp urre

C nvve nttiio naall C nvve n

Tiim e T e

(( ((

B EE

Rib Roast

•Rare

•Medium

•Well Done

4 -6 325 163

25

30

40

20

24

30

Rump Roast

•Medium

•Well Done

4 - 6 325 163

25

30

20

24

163 Tip Roast

•Medium

•Well Done

3 - 4 325

LLA B

Leg of Lamb 3 - 5 350

P OR

Pork Loin

Pork Chops

3 - 5 325

1” (2.5 cm) thick 1 - 1.5

350

Shoulder

(Bone-in)

Ham,

(fully cooked)

5 - 8

5

325

325

P OU Y

Chicken, whole 3 - 4

Chicken, 4

375

350 quarters

Turkey, unstuffed

Turkey,

12 - 16 325

Cornish Hens

12 - 16 325 stuffed

Turkey Breasts 4 - 6

1 - 2

350

350

163

163

191

177

163

163

177

177

163

177

163

35

40

30

30

35

25

35 30

25 20

(Total Time)

30 25

18 15

30

20

16

18

25

15

11

15

25 20

55-60 45-50

(Total Time)

T em erraattu

140 60

155 68

170 77

155 68

170 77

155 68

170 77

180 82

180 82

180 82

180 82

140 60

180 82

180 82

180 82

180 82

180 82

180 82

25

d C on nttiio oiilliin g

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.

d C on eccttiio n B oiilliin g

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.

Raacckk P on

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:

1

2

5%

3

4

5%

6

9

5%

26

T o u nffrraarre d B

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 Oven Function selector to either BROIL or CONV BROIL.

4. Set the Temperature Control dial to BROIL.

oiilliin g T

•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.

27

C on nttiio

e aan d

C utt o eaatt

B EE

Sirloin, 1”

(2.54 cm)

•Rare

•Medium

•Well-done

Co nvve n B

W eiig

12 oz 5

oiilliin g C

C on nttiio

9

11

14

5 T-Bone, 3/4”

(1.9 cm)

•Rare

•Medium

•Well-done

10 oz

Hamburger, 1/2” 4 oz.

(1.3 cm)

•Rare

•Medium

•Well-done

C HIIC N

Bnls Breast 1lb

Bone-in Breast 2 - 2 1/2 lb.

Quarters 2 - 2 1/2

H M

Ham slice, 1”

(2.54 cm)

1lb.

LLA B

Rib Chops

Shoulder

12 oz.

1lb.

P OR

Loin Chops, 3/4” 1lb.

(1.9 cm)

Bacon 1 lb.

FIIS H

Salmon Steak

Fillets

1 lb.

1 lb.

5

4

4

4

4

4

4

5

5

5

5

9

7

9

8

7

9

11

7

9

11

18

20

18

22

14

8

C on eccttiio n

5

7

9

7

9

11

4

7

9

15

18

15

18

7

6

7

6

12

6

28

C on eccttiio n D drraattiio n

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 Oven Function selector to CONV BAKE

C on eccttiio n D ossttiin g

•Place the frozen food on a baking sheet.

•Set Temperature Control “O F””.*

•Turn Oven Function selector to CONV BAKE.

**IIM PO AN T::

D o n o n w n tth e T mp e tth e n oll o n.. T g tth e cco eccttiio n urraall d effrro g o e ffo wiitth ou e h

**W AR

T o aavvo rre maaiin d ssiicckkn essss aan d ffo od n tth e o n ffo e,, d o n n ttw o h ott aallllo w d urrss..

osstte d ffo o

niin g aan ntte naan

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.

O pe n S urrffaacce urrn errss ((IIff aap plliiccaab

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 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.

29

S eaalle d S urrffaacce urrn errss ((IIff aap plliiccaab

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 teh burner cap and clean per instructions below.

4. Wipe up any spills which remains on the sealed top surface.

5. Wash grates and burner caps in hot, soapy water and rinse clean.

6. Replace burner cop and grate after drying thoroughly.

If ports on the open or sealed 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 the tabs are not aligned with the igniter and the burner cap is level.

S eaalle d B urrn Allu miin m B e ((IIff aap plliiccaab

The aluminum base should be wiped regularly withhot soapy water at the end of each cooling period. D O N T 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 nylon spatula. D

O N T use a metal knife, spatula, or any other metal tool to scrape the aluminum base. N OT abrasive cleanser such as Bon Ami

Brite TM pad.

TM and a soft brush or soft Scoth

30

B urrn

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 Ami and a soft brush or soft scotch brite TM pad for cooked-on foods. Dry thoroughly after cleaning.

For best cleaning and to avoid possible rusting, do not clean in dishwasher or self-cleaning oven.

C on Kn bss

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.

C on

D O N

Paan ell

US E aan errss cco nttaaiin mm on could remove the graphics from the control panel. Use hot, soapy water and a soft clean cloth.

W okk C n B err ((IIff aap plliiccaab

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. D o n e aa tto otth n tth e p orrtt.. B e ssu e tth e vve urrii ttu be maaiin

Venturi tube

Burner ports

31

Grriid dlle Siim me

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 (200 o

F/93 o

C) 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 a vinegar and water solution after using these cleaners, rinse with clear water, 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.

err ffllo od grriid e w warping and can cause the griddle plate to crack if continued over a period of time.

32

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

TM pad. DO NOT USE a steel wool pad or abrasive cleaners. They could damage the porcelain finish. To disassemble for thorough cleaning, remove parts after they have cooled in the following order:

12” Grill Assembly

24” Grill Assembly

1

3

2

6

4

5

1. Grill Grates

2. Flavor Generator plates

3. Heat Deflector

4. Grill Frame

5. Grill Burner Sheild (Do not remove from burner)

6. Burner

(Do not remove)

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 grill. Wash in hot soapy water or with an antibacterial cleaner. If grease is permitted to accumulate, fire hazard could occur, since the grill burners are directly above the pan.

33

Stte Paarrttss

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. D o n e sstte ell w oll,, aab orr p ow errss. If necessary to scrap 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.

D o n e aa m ettaall kkn otth err m ettaall tto o ssccrraap e

LLiiq p uiid errm d

T ell.. F orr o naall h n b orr tto e u maatto maan en d aacccco diin g tto paacckkaag e d o rre maaiin n ssttaaiin essss sstte eccttiio ell.. W nss.. D e u o n ott iim me

Gllaassss S e

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.

C AU TIIO N:: All brass special ordered parts are coated with an epoxy coating. D

O N T U SE RA S O R A RA SIIV CLLE AN RS N T E

B RA S O TIIO N P RT S.. All brass parts should be wiped regularly with hot soapy water.

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.

Ovve Raacckkss

Clean with detergent and hot water. Stubborn spots can be scoured with a soap-filled steel wool pad. D O N T C AN HE VE N R CK S

O R R CK UP OR S U SIIN TH E S CLLE AN YC sustain damage due to the extreme heat of the Self-Clean cycle.

34

S Clle

C AU TIIO N::

D o n ott tto h tth e e haass b eg n,, ssiin e sso me orr p orrttiio off tth e o n aafftte paarrttss b ecco e e me o tth e tto niin e

D urriin g tth e ffiirrsstt ffe w ttiim ess tth orro ug urre d,, tth do niin g ccyycclle maayy sse nsse niin g ffe diissaap pe urriin n o do usse d,, tth b e sso hiig h--d e o orr aan nssiittyy iin d ssm okkiin usse g ffrro d iin m tth e o n.. W he off tth n tth e b de n tth e ullaattiio n iiss bsse qu ellff-tte mp

EE P T E K CH N W ELLLL--V EN D D UR TH E S

C YC

CLLE N

W AR NIIN G::

B UR N O R E CT RIIC ALL S OC K H AZ D

o d o sso e O FF d o n iiss C OLL b n b urrn eccttrriiccaall ssh occkk..

niin g..

D o n baakkiin g m

IIM PO AN T

n,, m ovve ett,, o en d d oo Po orr cclle niin g aan

This range features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated tempertures in order to burn off soil and deposits. A powder ash residue is left in the bottom of the oven after completion of the self-clean cycle. The door latch is automatically activated after selecting the self-clean setting. The latch ensures that the door cannot be opened while the oven interior is at clean temperatures.

W AR NIIN G:: D o n ott u e cco mm eaan errss ccaan prro du ovve n cclle do uss ffu ess o p orrcce niissh erriiaallss.. T he ess.. D e iitte o n ott lliin mss ccaan e tth e o n w elltt o urrn h aallu urriin miin m ffo ussiin g p maan en maag e tto ovve n..

e tth e o n..

maag e tth otth err

N EV R U E A MO A,, S TE ELL W OO AD S,, A BR SIIV CLLO TH

A BR SIIV E C AN RS US TIIC VE

P OW ER S.. T HE Y C AN ER MA EN TLLY

CLLE AN RS R A RA SIIV E

AM AG E Y OU R O VE

35

B effo e ssttaarrttiin

1. R em g tth e S ellff--C ovve n rraacckkss,, rraacckk ssu pp orrttss,, aan otth err iitte utte nssiillss ffrro m tth ovve n. The high heat generated during the cleaning cycle can discolor, warp, and damage these items. Do not use foil or liners in the oven. During the Self-Clean cycle, foil can burn or melt and damage the oven surface.

2. Wipe off any large spills from the oven bottom and sides. N err ovve n cclle niin g o n o n rraaiisse d p orrttiio off tth e d orr..

3. Some areas of the oven must be cleaned by hand before the cycle begins. Soil in these areas will be baked on and very difficult to clean if not removed first. Clean the door up to the gasket, the door frame, and up to two inches inside the frame with detergent and hot water. Rinse thoroughly and dry.

T o ssttaarrtt tth e S ellff--C

1. Close the oven door completely.

2. Turn the Oven Function selector knob clockwise to the self-clean mode. At this time the clean indicator light will come on.

3. Turn the Temperature Control knob past the clean setting until the knob stops. At this time, the temperature indicator light will come on and within 30 seconds, the automatic door latch engages. The temperature indicator light will remain on until the oven reaches the self-clean temperature and will then cycle on and off during the cycle.

4. The cleaning cycle will last approximately 3 1/2 hours with an additional 30 minutes needed for the oven to cool down enough for the door latch to disengage.

5. When the cycle is completed, turn both the Oven Function selector and the Temperature Control knob to ”OFF” At this time the clean indicator light will go off.

6. When the oven has completely cooled, open door and remove any ash from the oven surfaces with a damp cloth.

T o sstto p tth e S

To cancel or interrupt the self-cleaning cycle, turn both the

Temperature Control knob and Oven Function selector to “OFF”.

When the oven temperature drops to a safe temperature, the automatic door latch will release and the oven door can be opened.

36

R ep g IIn Ovve n LLiig

C AU TIIO N:: D CO EC T T ELLE CT C P OW R A T T HE N F US

O R C CU T B RE AK haan dss.. C

ER EF RE nyy ssiig

RE nss o

PLLA CIIN G B B.. D e b ullb o n ott tto d h ucch b

1. Unsnap glass light cover at opposite end from metal hinge.

2. Firmly grasp light bulb and pull out.

3. Replace with 120V-25W halogen bulb.

4. Replace the light cover by first sliding into metal hinge and then snapping close on opposite end.

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

P ow

Metal hinge

Glass light cover

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.

Light bulb

D ue ettyy cco nssiid erraattiio nss 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.

If the range is in the self-clean cycle when the power failure occurs, wait until power is restored and allow door to unlock automatically.

Turn all controls off and restart self-clean cycle again, according to instructions.

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S errvviicce maattiio n

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:

KIIN G R NG E C OR RA TIIO

P RE FE RR D S VIIC E

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 left side of the burner box.

Model Number

Date of Purchase

Dealer’s Name

Address

Serial Number

Date Installed

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

n tth e m uaall ffo erre e

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P RO ES

F RE ST ND GA S S

ON ALL S

CLLE AN

RIIE S

AN ES RR AN Y

O NE EA R F ULLLL W RA NT

Freestanding gas self-clean ranges and all of their component parts, 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.

FIIV E Y AR MIIT ED AR AN Y

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.

T EN EA MIIT ED AR AN Y

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.

NINETY (90) DAY RESIDENTIAL PLUS WARRANTY 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. Products must be purchased 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. This warranty does not apply to commercial usage. Warrantor is not responsible for consequential or incidental damage whether arising out of breach of warranty, breach of contract, or otherwise. Some jurisdictions do not allow the exclusion or limitation of incidental of 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.

W AR AN Y S VIIC E: 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

MP OR AN proof of original purchase to establish warranty period.

The return of the Owner Registration Card is not a condition of warranty coverage. You should, however, return the Owner

Registration Card so 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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