PROFESSIONAL SERIES

OUTDOOR GAS OVEN WARRANTY

ONE YEAR FULL WARRANTY

Outdoor gas ovens 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.

*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.

FIVE YEAR LIMITED WARRANTY

Any oven tubular 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.

TEN YEAR LIMITED WARRANTY

Any porcelain oven or porcelain inner door panel which rusts through due to defective material 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.

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 service agency, call the dealer from whom the product was purchased or Viking Range

Corporation. IIM PO AN T: Retain proof of original purchase to establish warranty period.

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

Owner Registration Card so 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 oven tubular 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.

VIKING RANGE CORPORATION

111 Front Street • Greenwood, Mississippi 38930 USA • (662) 455-1200

Specifications subject to change without notice http://www.vikingrange.com

F20288D (PS0305VR)

Viking use & care manual outdoor gas oven

C on ullaattiio nss .. .. ..

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.

off C on nttss

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

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

Before Your Use Your New Oven . . . . . . . . . . . . . . . . . . . . . . 5

Oven Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Using Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . .13

Service Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

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

2

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W AR NIIN G

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3

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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. 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.

2. Do not attempt to repair or replace an 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” knob of this oven is designed to be child-safe.

However, children should not be left alone while the oven 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. Wear proper apparel. Loose-fitting or hanging garments should never be worn while using the appliance.

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

7. Use dry pot holders. Moist or damp pot holders on hot surfaces may result in burns from steam. Do not use a towel or other bulky cloth.

8. The vent ducts must also remain clear and unobstructed

9. Do not line the oven with aluminum foil.

10. Do not drape towels or any materials on oven door handles.

These items could ignite and you could get burned.

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

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12. 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.

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

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

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

16. Beware of potential hazards associated with retrieving items from cabinets when the oven is in operation.

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

B effo e Y ou e Y urr O

All gas ovens 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 oven thoroughly with hot soapy water.

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Ussiin g Y Ovve n

Prre he g

Preheating the oven is not necessary when using temperatures below

250 0 F. When baking items which require temperatures above 250 0 F, it is extremely important that you preheat the oven. For approximate preheat times, see chart below.

A pp Prre he

4 1/2 mins.

6 mins.

7 1/2 mins.

9 mins.

Tiim e T em erraattu

250 o F

300 0 F

350 0 F

400 0 F

Aiirrffllo w B

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.

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•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.

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Kiittcch en qu nttss aan d M ettrriiccss

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

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 2 and 4.

2. Turn the function selector to the desired temperature.

3. Press ignitor until a difference in tone is noted.

3. Place the food in the oven when preheated.

Baakkiin g T

•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.

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Baakkiin Ch

R ecco mm en d

B RE S

Yeast Loaf

Yeast Rolls

Biscuits

Nut Breads

Cornbread

Corn Muffins

Fruit Muffins

Loaf Pan

Cookie Sheet

Cookie Sheet

Loaf Pan

8”x8” (20x20 cm)

Muffin Tin

Muffin Tin

C AK S//C OK S

Angel food

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

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

C on nttiio

T em erraattu

(( o o (( o o

375

400

400

375

400

375

475

191

204

204

191

204

191

191

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Tiim e

30-35

12-15

8-10

30-35

25-30

15-20

15-20

375

350

350

350

350

350

350

375

350

191

177

177

177

177

177

177

191

177

35-45

45-50

16-20

40-50

30-35

60-65

25-30

12-15

10-12

425

375

375

350

400

218

191

191

177

204

10-12

55-60

40-45

35-40

30-35

375

375

350

375

400

191

191

177

191

204

60-75

55-60

45-50

60-70

25-30

8

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 desired temperature is reached.

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

9

R ng

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. 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.

•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.

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R oaassttiin e aan d

C utt o eaatt

B EE

Rib Roast

•Rare

•Medium

•Well Done

Rump Roast

•Medium

•Well Done

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((

T em erraattu

((

4 -6

4 - 6

325

325

Tip Roast

•Medium

•Well Done

3 - 4 325

LLA B

Leg of Lamb 3 - 5 325

P OR

Pork Loin

Pork Chops

3 - 5 325

1” (2.5 cm) thick 1 - 1.5

350

Shoulder 5 - 8 325

(Bone-in)

Ham,

(fully cooked) 5 325

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

163

163

163

177

163

163

191

177

163

163

177

177

C on nttiio

Tiim e

25

30

40

25

30

35

40

30

35 180

55-60 (total time) 180

30 - 35 180

82

82

82

18

((

T em erraattu

((

140

155

170

60

68

77

155

170

68

77

155

170

68

77

180 82

140 60

30

20 - 25

16 - 20

18 - 24

180

180

180

180

25 180

55-60 (total time) 180

82

82

82

82

82

82

11

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 oven must be kept clean and maintained properly.

C on Kn b

MAKE SURE THE CONTROL KNOB POINTS TO THE OFF POSITION

BEFORE REMOVING. Pull the knob straight off. Wash in detergent and warm water. Do not soak the knob. 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.

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 cloths, abrasive cleaners, or powders. 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 ell.. F orr o naall h otth err m ettaall tto o ssccrraap e

LLiiq uiid ud p errm n b e u orr tto maatto d aacccco maan en diin g tto paacckkaag e d o rre maaiin n ssttaaiin eccttiio nss.. D essss sstte ell.. W e u o n ott iim me

C AU TIIO N:: All brass special ordered parts are coated with an epoxy coating. D O N T U E B AS S O R A RA CLLE AN S O N T

B RA S O TIIO N P hot soapy water.

RT

Ovve Raacckkss

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

R ep g tth erryy ((ccaarrtt m od

Each cart model is equipped with a battery for the electronic ignition.

To replace the battery:

1. Locate the access door on the back left rear side of the cart.

2. Remove the two screws located at the bottom of the access door.

3. Locate the round black cap behind the access panel.

4. Unscrew cap. Battery is snapped in the cap.

5. Snap cap on battery and screw back into slot inside cart.

9-volt Battery

Battery cap

Access Door

Screws

12 13

R ep g tth erryy ((b uiilltt--iin od

Each built-in oven is equipped with a battery for the electronic ignition.

To replace the battery:

1. Locate the lower access panel on the front of the oven.

2. Remove the two screws located at the top of the access panel.

3. Locate the round black cap behind the access panel.

4. Unscrew cap. Battery is snapped in the cap.

6. Snap cap on battery and screw back into slot inside the oven.

9-volt battery

Battery cap

Screws holding access panel

14

Lower access panel

S errvviicce maattiio n

If unit fails to operate:

1. Replace battery

2. Call for Service

If service is required:

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 P EF RR SE RV 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 oven is located behind the lower access panel.

Model Number Serial Number

Date Installed Date of Purchase

Dealer’s Name

Address erre e maan uaall ffo

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