Viking Use & Care Manual

Viking Use & Care Manual

Viking Range, LLC

111 Front Street

Greenwood, Mississippi 38930 USA

(662) 455-1200

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

F20532G EN

(053113)

Professional Freestanding

Dual Fuel Ranges

Congratulations

Congratulations and welcome to the elite world of Viking ownership.

We hope you will enjoy and appreciate the care and attention we have put into every detail of your new, state-of-the-art self-cleaning range.

Your Viking range is designed to offer years of reliable service. This

Use and Care Manual will provide you with the information you need to become familiar with your range’s care and operation.

Your complete satisfaction is our ultimate goal. If you have any questions or comments about this product, please contact the dealer from whom you purchased it, or contact our Consumer Support Center at 1-888-845-4641.

We appreciate your choice of a Viking range and hope that you will again select our products for your other major range needs.

For more information about the complete and growing selection of Viking products, contact your dealer or visit us online at vikingrange.com.

2

Table of Contents

Getting Started

Warnings ____________________________________________________4

Before Using Range__________________________________________13

Product Controls

Range Features _____________________________________________14

Oven Functions and Settings _________________________________16

Operation

Surface Operation ___________________________________________17

Lighting Burners___________________________________________17

Surface Burners-Automatic Reignition ________________________17

Vari-Simmer™_____________________________________________17

TruPower Plus™ Burner (where applicable) ___________________17

Surface Cooking Tips ______________________________________18

Griddle/Simmer Plate Operation ____________________________19

Griddle/Simmer Plate Clean Up & Care ______________________20

Grill Operation ____________________________________________21

Grill Clean Up & Care ______________________________________23

Cooking Vessels ___________________________________________26

Oven Features ______________________________________________26

Rack Positions_____________________________________________27

Using the Oven _____________________________________________27

Preheat __________________________________________________27

Conventional and Convection Cooking ______________________28

Baking _____________________________________________________30

BAKE (Two-Element Bake) __________________________________30

CONV BAKE (Convection Bake) _____________________________30

TRU CONV (TruConvec™) __________________________________31

Proofing ____________________________________________________31

Roasting____________________________________________________35

CONV ROAST (Convection Roast) ___________________________35

Broiling_____________________________________________________39

CONV BROIL (Convection Broil)_____________________________39

HI BROIL _________________________________________________39

MED BROIL ______________________________________________39

LOW BROIL ______________________________________________40

Convection Dehydrate/Defrost ________________________________43

Product Care

Cleaning and Maintenance ___________________________________44

Self-Clean Cycle_____________________________________________47

Replacing Oven Lights _______________________________________49

Door Removal_______________________________________________50

Door Replacement and Adjustment____________________________51

Troubleshooting _____________________________________________52

Service Information __________________________________________53

Warranty ___________________________________________________54

3

Warnings

Warning and Important Safety Instructions appearing in this manual are not meant to cover all possible conditions and situations that may occur. Common sense, caution, and care must be exercised when installing, maintaining, or operating the appliance.

ALWAYS contact the manufacturer about problems or conditions you do not understand.

Recognize Safety Symbols, Words, Labels

DANGER

Hazards or unsafe practices which WILL result in severe personal injury or death

WARNING

Hazards or unsafe practices which COULD result in death or severe personal injury

CAUTION

Hazards or unsafe practices which COULD result in minor personal injury.

All safety messages will identify the hazard, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

Read and follow all instructions before using this appliance to prevent the potential risk of fire, electric shock, personal injury or damage to the appliance as a result of improper usage of the appliance. Use appliance only for its intended purpose as described in this manual.

To ensure proper and safe operation: Appliance must be properly installed and grounded by a qualified technician. DO NOT attempt to adjust, repair, service, or replace any part of your appliance unless it is specifically recommended in this manual. All other servicing should be referred to a qualified servicer. Have the installer show you the location of the gas shutoff valve and how to shut it off in an emergency.

4

Warnings

WARNING

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

WHAT TO DO IF YOU SMELL GAS:

• DO NOT try to light any appliance.

• DO NOT touch any electrical switch.

• DO NOT use any phone in your building.

• Immediately call your gas supplier from a neighbor's phone. Follow the gas supplier's instructions.

• If you cannot reach your gas supplier, call the fire department.

Installation and service must be performed by a qualified installer, service agency or the gas supplier.

WARNING

TIPPING HAZARD

To reduce the risk of the appliance tipping, it must be secured by a properly installed anti-tip bracket(s).

To make sure the bracket has been installed properly, look behind the range with a flashlight to verify proper installation engaged in the rear top left corner of the range.

• THIS RANGE CAN TIP

• INJURIES TO PERSONS CAN RESULT

• INSTALL ANTI-TIP DEVICE PACKED WITH RANGE

• SEE INSTALLATION INSTRUCTIONS

WARNING

DO NOT use commercial oven cleaners inside the oven. Use of these cleaners can produce hazardous fumes or can damage the porcelain finishes.

WARNING

To avoid risk of property damage, personal injury or death; follow information in this manual exactly to prevent a fire or explosion. DO NOT store or use gasoline or other flammable vapors and liquids in the vicinity of this or any appliance.

5

Warnings

To Prevent Fire or Smoke Damage

• Be sure all packing materials are removed from the appliance before operating it.

• Keep area around appliance clear and free from combustible materials, gasoline, and other flammable vapors and materials.

• If appliance is installed near a window, proper precautions should be taken to prevent curtains from blowing over burners.

• NEVER leave any items on the rangetop. The hot air from the vent may ignite flammable items and may increase pressure in closed containers which may cause them to burst.

• Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and may be highly flammable. Avoid their use or storage near an appliance.

• Many plastics are vulnerable to heat. Keep plastics away from parts of the appliance that may become warm or hot. DO NOT leave plastic items on the rangetop as they may melt or soften if left too close to the vent or a lighted surface burner.

• Combustible items (paper, plastic, etc.) may ignite and metallic items may become hot and cause burns. DO NOT pour spirits over hot foods.

DO NOT leave oven unsupervised when drying herbs, breads, mushrooms, etc; fire hazard.

In Case of Fire

Turn off appliance and ventilating hood to avoid spreading the flame.

Extinguish flame, then turn on hood to remove smoke and odor.

• Cooktop: Smother fire or flame in a pan with a lid or cookie sheet.

• NEVER pick up or move a flaming pan.

• Oven: Smother fire or flame by closing the oven door.

DO NOT use water on grease fires. Use baking soda, a dry chemical or foam-type extinguisher to smother fire or flame.

Child Safety

• NEVER leave children alone or unsupervised near the appliance when it is in use or is still hot.

• NEVER allow children to sit or stand on any part of the appliance as they could be injured or burned.

• DO NOT store items of interest to children over the unit. Children climbing to reach items could be seriously injured.

• Children must be taught that the appliance and utensils in it can be hot.

Let hot utensils cool in a safe place, out of reach of small children.

Children should be taught that an appliance is not a toy. Children should not be allowed to play with controls or other parts of the appliance.

6

Warnings

Cooking Safety

• To eliminate the hazard of reaching over hot surface burners, cabinet storage should not be provided directly above a unit. If storage is provided, it should be limited to items which are used infrequently and which are safely stored in an area subjected to heat from an appliance. Temperatures may be unsafe for some items, such as volatile liquids, cleaners or aerosol sprays.

• ALWAYS place a pan on a surface burner before turning it on. Be sure you know which knob controls which surface burner. Make sure the correct burner is turned on and that the burner has ignited. When cooking is completed, turn burner off before removing pan to prevent exposure to burner flame.

• ALWAYS adjust surface burner flame so that it does not extend beyond the bottom edge of the pan. An excessive flame is hazardous, wastes energy and may damage the appliance, pan or cabinets above the appliance. This is based on safety considerations.

• NEVER leave a surface cooking operation unattended especially when using a high heat setting or when deep fat frying. Boilovers cause smoking and greasy spillovers may ignite. Clean up greasy spills as soon as possible. DO NOT use high heat for extended cooking operations.

• NEVER heat an unopened container on the surface burner or in the oven.

Pressure build-up may cause container to burst resulting in serious personal injury or damage to the appliance.

• Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam.

Dishtowels or other substitutes should NEVER be used as potholders because they can trail across hot surface burners and ignite or get caught on appliance parts.

• ALWAYS let quantities of hot fat used for deep fat frying cool before attempting to move or handle.

• DO NOT let cooking grease or other flammable materials accumulate in or near the appliance, hood or vent fan. Clean hood frequently to prevent grease from accumulating on hood or filter. When flaming foods under the hood, turn the fan off.

• NEVER wear garments made of flammable material or loose fitting or longsleeved apparel while cooking. Clothing may ignite or catch utensil handles.

• ALWAYS place oven racks in the desired positions while oven is cool. Slide oven rack out to add or remove food, using dry, sturdy potholders. ALWAYS avoid reaching into the oven to add or remove food. If a rack must be moved while hot, use a dry potholder.

• ALWAYS turn the oven off at the end of cooking.

• Use care when opening the oven door. Let hot air or steam escape before moving or replacing food.

7

Warnings

Cooking Safety

(cont.)

• NEVER use aluminum foil to cover oven racks or oven bottom. This could result in risk of electric shock, fire, or damage to the appliance. Use foil only as directed in this guide.

• PREPARED FOOD WARNING: Follow food manufacturer's instructions. If a plastic frozen food container and/or its cover distorts, warps, or is otherwise damaged during cooking, immediately discard the food and its container. The food could be contaminated.

• If you are “flaming” liquor or other spirits under an exhaust, TURN THE

FAN OFF. The draft could cause the flames to spread out of control.

• Once the unit has been installed as outlined in the Installation

Instructions, it is important that the fresh air supply is not obstructed.

The use of a gas cooking appliance results in the production of heat and moisture in the room in which it is installed. Ensure that the kitchen is 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).

Utensil Safety

• Use pans with flat bottoms and handles that are easily grasped and stay cool. Avoid using unstable, warped, easily tipped or loose-handled pans.

Also avoid using pans, especially small pans, with heavy handles as they could be unstable and easily tip. Pans that are heavy to move when filled with food may also be hazardous.

• Be sure utensil is large enough to properly contain food and avoid boilovers.

Pan size is particularly important in deep fat frying. Be sure pan will accommodate the volume of food that is to be added as well as the bubble action of fat.

• To minimize burns, ignition of flammable materials and spillage due to unintentional contact with the utensil, DO NOT extend handles over adjacent surface burners. ALWAYS turn pan handles toward the side or back of the appliance, not out into the room where they are easily hit or reached by small children.

• NEVER let a pan boil dry as this could damage the utensil and the appliance.

• Follow the manufacturer's directions when using oven cooking bags.

• Only certain types of glass, glass/ceramic, ceramic or glazed utensils are suitable for rangetop surface or oven usage without breaking due to the sudden change in temperature. Follow manufacturer's instructions when using glass.

8

Warnings

Utensil Safety

(cont.)

• This appliance has been tested for safe performance using conventional cookware. DO NOT use any devices or accessories that are not specifically recommended in this guide. DO NOT use eyelid covers for the surface units, stovetop grills, or add-on oven convection systems. The use of devices or accessories that are not expressly recommended in this manual can create serious safety hazards, result in performance problems, and reduce the life of the components of the appliance.

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

Heating Elements

• NEVER touch oven heating elements, areas near elements, or interior surfaces of oven.

• Heating elements may be hot even though they are dark in color. Areas near elements and interior surfaces of an oven may become hot enough to cause burns.

• During and after use, DO NOT touch or let clothing or other flammable materials contact heating elements, areas near elements, or interior surfaces of oven until they have had sufficient time to cool.

Cleaning Safety

• Turn off all controls and wait for appliance parts to cool before touching or cleaning them. DO NOT touch the burner grates or surrounding areas until they have had sufficient time to cool.

• Clean appliance with caution. Use care to avoid steam burns if a wet sponge or cloth is used to wipe spills on a hot surface. Some cleaners can produce noxious fumes if applied to a hot surface.

Self-Clean Oven

• Clean only parts listed in this guide. DO NOT clean door gasket. The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move the gasket. DO NOT use oven cleaners of any kind in or around any part of the self-clean oven.

• Before self-cleaning the oven, remove broiler pan, oven racks and other utensils and wipe up excessive spillovers to prevent excessive smoke, flare-ups or flaming.

• This range features a cooling fan which operates automatically during a clean cycle. If the fan does not turn on, cancel the clean operation and contact an authorized servicer.

• It is normal for the rangetop cooking surface of the range to become hot during a self-clean cycle. Therefore, touching the rangetop cooking surface during a clean cycle should be avoided.

9

Warnings

Important Safety Notice and Warning

(State of California Proposition 65)

WARNING: This product contains one or more chemicals known to the

State of California to cause cancer.

WARNING: This product contains one or more chemicals known to the

State of California to cause birth defects or other reproductive harm.

Users of this appliance are hereby warned that when the oven is engaged in the self-clean cycle, there may be some low-level exposure to some of the listed substances, including carbon monoxide. Exposure to these substances can be minimized by properly venting the oven to the outdoors by opening the windows and/or door in the room where the appliance is located during the self-clean cycle.

Important notice regarding pet birds:

NEVER keep pet birds in the kitchen or in rooms where the fumes from the kitchen could reach. Birds have a very sensitive respiratory system. Fumes released during an oven self-cleaning cycle may be harmful or fatal to birds. Fumes released due to overheated cooking oil, fat, margarine and overheated non-stick cookware may be equally harmful.

WARNING

NEVER use appliance as a space heater to heat or warm a room to prevent potential hazard to the user and damage to the appliance. Also,

DO NOT use the rangetop or oven as a storage area for food or cooking utensils.

About Your Appliance

• For proper oven performance and operation, DO NOT block or obstruct the oven vent duct located on the right side of the air grille.

• Avoid touching oven vent area while oven is on and for several minutes after oven is turned off. When the oven is in use, the vent and surrounding area become hot enough to cause burns. After oven is turned off, DO NOT touch the oven vent or surrounding areas until they have had sufficient time to cool.

• Other potentially hot surfaces include rangetop, areas facing the rangetop, oven vent, surfaces near the vent opening, oven door, areas around the oven door and oven window.

• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can result in potential hazards and/or injuries.

KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.

10

Warnings

WARNING

ELECTRICAL SHOCK HAZARD

DO NOT touch a hot oven light bulb with a damp cloth as the bulb could break. Should the bulb break, disconnect power to the appliance before removing bulb to avoid electrical shock.

WARNING


Disconnect the electric power at the main fuse or circuit breaker before replacing bulb.

WARNING

BURN OR ELECTRICAL SHOCK HAZARD

Make sure all controls are OFF and oven is COOL before cleaning. Failure to do so can result in burns or electrical shock.

CAUTION

To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.

NOTICE

DO NOT turn the Temperature Control on during defrosting. Turning the convection fan on will accelerate the natural defrosting of the food without the heat.

CAUTION

BURN HAZARD

The oven door, especially the glass, can get hot. Danger of

burning: DO NOT touch the glass!

11

Warnings

WARNING

This range features a self-cleaning cycle. During this cycle, the oven reaches elevated temperatures 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.

Note: DO NOT use commercial oven cleaners inside the oven. Use of these cleaners can produce hazardous fumes or can damage the porcelain finishes.

DO NOT line the oven with aluminum foil or other materials. These items can melt or burn during a self-clean cycle, causing permanent damage to the oven.

CAUTION

DO NOT touch the exterior portions of the oven after self-cleaning cycle has begun, since some parts become extremely hot to the touch!

During the first few times the self-cleaning feature is used, there may be some odor and smoking from the “curing” of the binder in the highdensity insulation used in the oven. When the insulation is thoroughly cured, this odor will disappear. During subsequent self-cleaning cycles, you may sense an odor characteristic of high temperatures.

KEEP THE KITCHEN WELL-VENTED DURING THE

SELF-CLEAN CYCLE.

CAUTION

You must carefully check the food during the dehydration process to ensure that it does not catch fire.

WARNING

BURN HAZARD

When self-cleaning, surfaces may get hotter than usual.

Therefore, children should be kept away.

CAUTION

DO NOT store items of interest to children over the unit. Children climbing to reach items could be seriously injured.

12

Before Using Range

All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have remained from the manufacturing process. Before starting to cook, clean the range thoroughly with hot, soapy water. There may be some burn off and odors on first use of the appliance—this is normal.

Oven

Important! Before first use, wipe interior with soapy water and dry thoroughly. Then set the oven selector to bake, the thermostat to 450°F, and operate for an hour.

All models include:

• A broad range of baking and broiling modes—up to eight cooking modes in all—to make even your most challenging baking projects a success.

• Exclusive VSH™ Pro Sealed Burner System (Vari-Simmer™ to

High)—combination of patented burner and top design provide cleanability plus superior performance at simmer and high.

• Exclusive one-piece tooled and porcelainized cooking surface contains spills for easy cleaning.

• Split baking and broiling elements—which reduces preheating time and provides greater control and more even heating.

• A reversing convection fan which is two times larger than most on the market—this allows you to cook foods more thoroughly and evenly—even when baking large quantities.

• Four convection modes offering greater air circulation to shorten cooking times and cook foods more evenly.

• Three broiling modes including a new low-broil mode for delicate broiling and top-browning.

• A profiled, concealed bake element for easier cleaning.

• This appliance is certified by Star-K to meet strict regulations in conjunction with specific instructions found on www.star-k.org

13

Range Features

Interior Oven

Light Switch

Left Front Burner

Control Knob

(15,000 BTU)

Left Oven

Function

Selector Knob

CLEAN

Left Oven

Temperature

Control Knob

OVEN

Dual Fuel

Convection-Self Clean

Left Rear Burner

Control Knob

(15,000 BTU)

1

Self-Clean

Indicator

Light

Left Oven

Temperature

Indicator Light

Grill

Control

Knob

2 3 4

1

Range Features

Griddle

Indicator Light

Self-Clean

Indicator

Light

CLEAN

Right Oven

Temperature

Indicator Light

OVEN GRIDDLE

Right Front Burner

Control Knob

(15,000 BTU)

Griddle

Control

Knob

Right Oven

Function

Selector Knob

Right Oven

Temperature

Control Knob

Right Rear Burner

Control Knob

(15,000 BTU)

Denotes models which have a

TruPower Plus™

18,500 BTU Burner

30” Four-Burner 36” Six-Burner 36” Four-Burner/Griddle

5

6

7

36” Four-Burner/Grill

48” Eight-Burner

48” Six-Burner/Griddle

48” Six-Burner/Grill

60” Six-Burner/Grill/Griddle

48” Four-Burner/Grill/Griddle model shown

1.

Five 15,000 BTU sealed burners with porcelain/

Cast iron caps and automatic ignition/Re-ignition

2. One 18,500 BTU sealed burner with porcelain/

Cast iron caps and automatic ignition/Re-ignition

3.

Griddle (Optional)

4.

Identification plate

5.

30” Oven - Two TruGlide racks/One Standard tilt-proof rack/Six rack positions

6. 18” Oven - Three standard tilt-proof rack/Six rack positions

7.

Broiler pan–located inside oven

8. Island Trim

14

15

Oven Functions and Settings

BAKE (Two-Element Bake)

Use this setting for baking, roasting, and casseroles.

CONV BAKE (Convection Bake)

Use this setting to bake and roast foods at the same time with minimal taste transfer.

TRU CONV (TruConvec™)

Use this bake setting for multi-rack baking for breads, cakes, cookies

(up to 6 racks of cookies at once).

CONV ROAST (Convection Roast)

Use this setting for roasting whole turkeys, whole chickens, hams, etc.

CONV BROIL (Convection Broil)

Use this setting to broil thick cuts of meat.

HI BROIL

Use this setting for broiling dark meats at 1” thickness or less where rare or medium doneness is desired.

MED BROIL

Use this setting for broiling white meats such as chicken or meats greater than 1” thick that would be over-browned in high broil.

LOW BROIL

Use this setting for delicate broiling such as meringue.

SELF CLEAN

Use this function to clean oven.

Convection Dehydration (TRU CONV)

Use this function to dehydrate fruits and vegetables.

Convection Defrost (TRU CONV)

Use this function to defrost foods.

Proof (Left oven on 48”W. models)

Use this setting to allow yeast dough to rise.

Note: For more information on oven functions see “Operation” section.

16

Surface Operation

Lighting Burners

All burners are ignited by electric ignition. There are no open-flame, “standing” pilots.

Surface Burners-Automatic Reignition

To light the surface burners, push and 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 re-ignition 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 flame height for the desired cooking process and selecting the correct cooking vessel will result in superior cooking performance, while also saving time and energy.

Vari-Simmer™

Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water. Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. The size of the pan and the volume of food can have a significant effect on how high or low a flame is needed for simmering.

For this reason, Viking range and rangetop burners are engineered with a

Vari-Simmer setting. The Vari-Simmer setting is not just one simmer setting, but provides a variable range of simmer settings. This variable range of simmer settings allows you to adjust the flame height to achieve the best simmer depending on the type and quantity of food being simmered. It is this ability that makes the Vari-Simmer setting the most accurate and trustworthy simmer on the market.

TruPower Plus™ Burner

(where applicable)

Certain model ranges are equipped with a TruPower Plus 18,500 BTU burner in the front right burner position. This burner is designed to provide extra high heat output, especially when using large pans, and should be used for boiling large quantities or if you need to bring something to a boild quickly. While the TruPower Plus burner has the extra power needed to bring large quantities of liquid to a boil rapidly, it is also able to be turned down low enough to provide a very low and delicate simmer making this burner the most versatile burner on the market.

17

Surface Operation

Surface Cooking Tips

• Use low or medium flame heights when cooking in vessels 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 cooking vessel diameter. This will ensure more even heating within the cooking vessel and reduce the likelihood of burning or scorching the food.

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

• Reduce the 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.

• The minimum pot or pan (vessel) diameter recommended is 6”

(15 cm). Use of pots or pans as small as 4” (10 cm) is possible but not recommended.

Surface Heat Settings*

Heat Setting

Simmer

Low

Med Low

Med

Med High

High

Use

Melting small quantities

Steaming rice

Simmering sauces

Melting large quantities

Low-temperature frying (eggs, etc.)

Simmering large quantities

Heating milk, cream sauces, gravies, and puddings

Sauteing and browning, braising, and pan-frying

Maintaining slow boil on large quantities

High-temperature frying

Pan broiling

Maintaining fast boil on large quantities

Boiling water quickly

Deep-fat frying in large utensil

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

18

Surface Operation

Griddle/Simmer Plate (on applicable models)

The optional 15,000 BTU griddle is constructed of machined steel with a blanchard finish and is uniquely designed to offer excellent cooking performance as well as easy clean up. The griddle is equipped with an electronic thermostat to maintain an even temperature across the griddle once the desired temperature has been set. The griddle has a power “ON” indicator light which glows when the griddle thermostat has been turned on. This will cycle on and off as needed to indicate the thermostat is maintaining the selected temperature. Before the griddle is used it is important to season the griddle. This seasoning process will change the appearance of the griddle plate. However, it will also prevent food from sticking and protect the surface from moisture.

Seasoning the Griddle Before the First Use

• Scrub the griddle plate with a mixture of one quart warm water and

1/4 cup white vinegar, using a blue Scotch-Brite

™ pad. Dry thoroughly.

• Wash griddle with warm, soapy water. Rinse off and dry thoroughly.

• Season griddle by thinly coating the surface with approximately 1⁄2 to 1 teaspoon unsalted vegetable oil. Apply to entire griddle using a paper towel or clean cloth. Let oil sit on griddle for approximately 1 hour and then wipe with a clean cloth or paper towel to absorb any residual oil. The griddle is now ready to be used.

Griddle/Simmer Plate Operation

• Turn the griddle control knob counterclockwise to the desired temperature setting. The power “ON” indicator light will glow indicating the griddle thermostat is on.

• The double griddle has two thermostat control knobs which control separate burners located beneath

Griddle Assembly the griddle.

• When the griddle has reached the desired

Grease trough temperature, the power “ON” indicator light will turn off indicating the griddle is preheated to the selected temperature.

• Use liquid cooking oil or butter for eggs, pancakes, French toast, fish and sandwiches to prevent sticking.

• Routinely scrape loose food particles with a metal spatula during cooking to make the cleanup easier and to avoid the particles mixing with the food.

• To turn the griddle off, turn the thermostat knob clockwise to the

“OFF” position.

• ALWAYS turn to the“OFF” position when not in use and lower the heat between cooking loads.

Note: On griddle model ranges, the griddle/simmer plate will not function during the self-clean cycle.

19

Surface Operation

Griddle/Simmer Plate Clean Up & Care

• It is not necessary to wash the griddle after every use. When light cooking is performed and AFTER the griddle has cooled, simply wipe down the surface with a clean cloth or paper towel. The oils in the food which cooked on the griddle surface will naturally season the griddle providing a “natural” non-stick surface.

• After heavy cooking is completed and the griddle is still warm enough to create steam, pour a small amount of club soda at room temperature directly on the griddle. Using a metal spatula, pull oils and food particles toward the trough in front. Wipe entire surface with a paper towel. Follow with the seasoning process of applying oil.

• Keeping the griddle well seasoned will prevent the griddle from developing surface rust. If the griddle is not used for a period of time, it must be re-seasoned. The griddle must be re-seasoned each time after it is washed.

• Non-stick cooking spray is not recommended as it contains a high water content that has a tendency to burn quickly.

• Corn oil is not recommended as it has a high sugar level. It will caramelize and burn on the surface making it very difficult to remove.

• After using the griddle, always remove the grease trough located in the front. Simply pull the trough towards you and lift out. Be sure to allow all surfaces to cool before removing the grease trough. The trough or tray trap needs to be cleaned after each use. A fire hazard may occur if grease is accumulated in the trough.

• Note - it is normal for the griddle to darken over time. This is the sign of a well seasoned griddle.

• Important: Never flood a hot griddle with cold water. This thermal shock promotes griddle warping and can cause the griddle to crack if continued over a period of time.

• For heavy duty cleaning, Viking offers a Griddle Cleaning Kit (model

#GCK). This fast and effective commercial grade cleaning system will clean your griddle in a matter of minutes. To order, contact your local

Viking dealer or order on the Viking website at vikingrange.com.

Griddle Cooking Chart

Food Temp (°F) Temp (°C)

Eggs

Bacon

Pancakes

French Toast

Fish Fillets

Hamburger

Steaks

250-300

300-325

375-400

400

300

350

350

121-149

149-163

191-205

205

149

177

177

20

Surface Operation

Char-Grill (on applicable models)

The optional 18,000 BTU char-grill is equipped with a single piece, heavyduty porcelainized cast-iron grill grate for easy movement of grilling items. Beneath the grill grate are two slotted porcelainized flavor generator plates which are designed to catch drippings and circulate a smoke flavor back into the food. Beneath the flavor generator plates is a two piece drip pan which catches any drippings that might pass beyond the flavor generator plates. This unique grilling system is designed to provide outdoor quality grilling indoors.

Char-Grill Assembly

Before using the char-grill, you will need to follow these steps to properly assemble the char-grill.

• Remove the two flavor generator plates and grill grate from the cardboard packaging.

• Position the flavor generator plates so that the tab on each plate is inserted in the right, rear hole and left, front hole on the drip pans.

(See char-grill assembly section on following pages.)

• After the flavor generator plates are properly located, place the grill grate on top of the flavor generator plates. After this, the char-grill is assembled and ready to use.

Char-Grill Operation

• Turn the overhead ventilation on prior to turning the grill on.

• Turn the grill knob counterclockwise to HI.

• Always preheat the grill for 5-10 minutes before placing food on the grill grate.

• Place food items on the grill, cook as desired.

• To turn the grill off, turn the grill knob clockwise to the OFF position.

Char-Grill Cooking Tips

• 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 one minute, you may slide a spatula under the meat and turn it approximately 90 degrees 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.

21

Surface Operation

Char-Grill Cooking Tips (cont.)

• 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 on the flavor generator plates. 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.

• For ease of cleaning, leave the char-grill on for 10 minutes when finished grilling. This will help make cleanup easier once the char-grill has cooled down.

Char-Grill Disassembly for Cleaning

Follow these steps to disassemble the char-grill for cleaning. Make sure the char-grill is completely cool before attempting to disassemble for cleaning.

• Remove the char-grill grate.

• Remove the flavor-generator plates.

• Remove the drip pan. Note that the drip pan is a two-piece drip pan.

• Located beneath the burner is the drip tray. Under normal grilling circumstances very little if any grease will accumulate in the drip tray.

If any grease has accumulated in the drip tray, simply wipe out with a paper towel or damp cloth.

Char-Grill Assembly

Grill

Flavor- generator plates

Two-piece drip pan

22

Surface Operation

Char-Grill Assembly (cont.)

Char-Grill Clean Up & Care

• Char-grill grates: o May be cleaned immediately after cooking is complete and before turning off the flame. Before cleaning the grill, turn the flame down to a lower setting such as “MED” or “LOW”. Use a soft bristle brush to scrub the grill grate. Dip the brush frequently into 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.

o For a thorough cleaning of the grill grate, use grill cleaner according to manufacturer’s directions and then soak 15-20 minutes in a hot water and mild detergent solution. After soaking, scrub with a blue Scotch-Brite

™ pad. DO NOT use a steel wool pad or abrasive cleaner, for risk of damaging the porcelain finish.

Dry thoroughly.

• Flavor generator plates and drip pan: o Scrape off all burned on debris. The flavor generator plates and drip pan are dishwasher safe. If you choose to not wash these components in the dishwasher, then simply soak for 15-20 minutes in a hot water and mild detergent solution. After soaking, scrub with a blue Scotch-Brite

™ pad.

23

Surface Operation

Grill Cooking Chart

Weight or thickness

Flame size

Suggested cooking time (min)

Special instructions and tips

Food

BEEF

Hamburger 1/2”(1.3 cm) –

3/4” (1.9 cm)

Med 8 – 15 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.

STEAKS

Rib, Club, Porterhouse, T-Bone, Sirloin

Rare

(140°F/60°C)

Medium

(160°F/71°C)

Well-done

(170°F/77°C)

Tenderloin

1” (2.5 cm)

1-1/2” (3.8 cm)

1” (2.5 cm)

1-1/2” (3.8 cm)

High

High

Med

High

1” (2.5 cm)

1-1/2” (3.8 cm)

Med

High

5 lbs. (2.3 kg) High

8 – 12

11 – 16

12 – 20

16 – 25

Remove excess fat from edge. Slash remaining fat at 2”

(5.1 cm) intervals to keep edges from curling. Grill, turning once.

20 – 30

25 – 35

30 – 40 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.

24

Surface Operation

Grill Cooking Chart

Weight or thickness

Flame size

Suggested cooking time (min)

Special instructions and tips

Food

PORK

Chops

Ribs

Ham steaks

(fully cooked)

1/2” (1.3 cm) High

Hot dogs

1/2”(1.3 cm)

1” (2.5 cm)

Med

Med

Med

Med

20 – 40 Remove excess fat from edge. Slash

35 – 60 remaining at 2”

(5.1 cm) intervals to keep edges.

45 – 60

12 – 15

5 – 10

Grill, turning occasionally. During the last few minutes, brush barbecue sauce, turning several times.

Remove excess fat from edge. Slash remaining fat at two-inch intervals.

Grill, turning once.

Slit skin before cooking. Grill, turning once.

POULTRY

Chicken

Broiler/Fryer

– Halves or

Quarters

2 (0.9 kg) –

3 lbs. (1.4 kg)

High

Med

60 – 90 Place skin side up.

Grill, turn, and

40 – 60 brush frequently with melted butter, margarine, oil, or marinade.

FISH AND SEAFOOD

Steaks

Halibut

Salmon

Swordfish

3/4” (1.9 cm) –

1” (2.5 cm)

Med to

High

Whole

Catfish

Trout

8 – 15

4 oz (113 g) –

8 oz (227 g)

Med to

High

12 – 20

Grill, turning once, brush with melted butter, margarine, or oil to keep fish moist.

25

Surface Operation

Cooking Vessels

Each cook has his or her own preference for the particular cooking vessels that are most appropriate for the type of cooking being done. Any and all cooking vessels are suitable for use in the range and it is not necessary to replace your present domestic vessels with commercial cookware. This is a matter of personal choice. As with any cookware, yours should be in good condition and free from excessive dents on the bottom to provide maximum performance and convenience.

Note: When using big pots and/or high flames, it is recommended to use the front burners. There is more room in the front and potential cleanup at rear of appliance due to staining or discoloration will be minimized.

Oven Features

Broil element

TruConvec™ element

(behind baffle)

Two TruGlide racks

Oven light

One Standard rack

Oven light

6

5

4

3

2

1

Concealed bake element

Rack Positions

Each 30” and 36” oven is equipped with two full extension glide racks and one standard rack. The 18” oven is equipped with three standard tilt-proof racks. All ovens 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 in positions 2 and 4 or positions 3 and 5.

26

Using the Oven

Preheat

For best results, it is extremely important that you preheat your oven to the desired cooking temperature before placing food items in the oven to begin cooking. In many cooking modes, partial power from the broiler is used to bring the oven to the preheat temperature. Therefore, placing food items in the oven during the preheat mode is not recommended.

OVEN

FUNCTION

OVEN

TEMPERA

The Viking Rapid Ready™ Preheat System is engineered so that the oven is brought to the desired set temperature in a manner which will provide the optimum cooking environment based on the selected cooking mode in the shortest possible time.

TURE

For instance, the preheat mode for TruConvec™ is designed to be brought up to the set point temperature in a different manner than the preheat mode for conventional bake. This is because TruConvec is designed for multi-rack baking. So it is extremely critical that all rack positions have reached the desired cooking temperature. As a result, it is normal for oven to take slightly longer for the oven to preheat to

350°F in TruConvec mode when compared to the amount of time it takes to preheat the oven cavity to 350°F in conventional bake mode.

Also, preheat time can vary based on some external factors such as room temperature and power supply. A significantly colder room temperature or a power supply less than 240 VAC can lengthen the time it takes for the oven to reach the desired set temperature.

27

Using the Oven

Conventional and Convection Cooking

Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using the conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as custard. The user may find other foods that are also prepared more consistently in conventional bake.

This is perfectly normal. Convection cooking is a cooking technique which utilizes fan forced air to circulate heat throughout the entire oven creating the optimum cooking environment. Cooking with convection is intended when performing multi-rack baking and for baking heavier foods. Below are tips which will allow you to get the best results out of your oven when cooking with convection.

• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (-3.9°C) and the cooking time by approximately 10 to 15%.

• Cooking times for standard baking and convection baking will be the same. However, if using convection to cook a single item or smaller load, then it is possible to have 10-15% reduction in cooking time.

(Remember convection cooking is designed for multi-rack baking or cooking large loads.)

• If cooking items which require longer than 45 minutes, then it is possible to see a 10-15% reduction in cooking time. This is especially true for large items cooked in the convection roast function.

• A major benefit of convection cooking is the ability to prepare foods in quantity. The uniform air circulation makes this possible. Foods that can be prepared on two of three racks at the same time include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience foods.

• For three-rack baking, use any combination of rack positions 2, 3, 4, and 5. For two-rack baking, use rack positions 2 and 4 or positions 3 and 5. Remember that the racks are numbered from bottom to top.

See “ Oven Features” illustration on page 24.

• Items cooked in a convection function can be easily over-baked. This being the case, it is usually a good idea to pull items out of the oven just before they seem to be done. Items will continue to cook right after they are set out of the oven.

28

Using the Oven

Conventional and Convection Cooking

(cont.)

• 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 this 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.

Pan Placement Tips

• When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.

• When baking on more than one rack, it is recommended to use one of the convection modes and the 2nd and 4th position or the 3rd and 5th position for more even baking. When baking on three racks, use any combination of positions 2, 3, 4, and 5 for more consistent results.

• Stagger pans in opposite directions when two racks and several pans are used in conventional bake. If possible, no pan should be directly above another.

• Allow 1 to 2 inches of air space around all sides of each pan for even air circulation.

Single Rack Pan

Placement

Multiple Rack Pan

Placement

29

Baking

BAKE (Two-Element

Bake)

Full power heat is radiated from the bake element in the bottom of the oven cavity and supplemental heat is radiated from the broil element. This function is recommended for

two-element bake

single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking/ roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and casseroles.

CONV BAKE

(Convection Bake)

The bottom element operates at full power, and the top broil element operates at supplemental power. The heated air is circulated by the

convection bake

motorized fan in the rear of the oven providing a more even heat distribution. This even circulation of air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens. A major benefit of convection baking is the ability to prepare food in quantity using multiple racks— a feature not possible in a standard oven.

When roasting using this setting, cool air is quickly replaced, searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage. 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. Use this setting for baking and roasting.

30

Baking

TRU CONV (TruConvec™)

The rear element only operates at full power. There is no direct heat from the bottom or top elements.

The motorized fan in the rear of the oven circulates air in the oven cavity for even heating. Use this setting for foods that require gentle cooking such as pastries, souffles, yeast breads, quick

TruConvec™

breads and cakes. Breads, cookies, and other baked goods come out evenly textured with golden crusts.

No special bakeware is required. Use this function for single rack baking, multiple rack baking, roasting, and preparation of complete meals. This setting is also recommended when baking large quantities of baked goods at one time.

Baking Tips

• Make sure the oven racks are in the desired positions before you turn the oven on.

• 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 the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies should be baked in shiny, reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and tincoated pans heat unevenly and will not give uniform baking results.

Proofing

This setting is designed for allowing yeast dough to rise to a temperature between 85°F (29°C) and 100°F ( 38°C). Yeast doughs rise or “proof” best when the temperature is between 85°F (29°C) and 100°F

(38°C). To make sure the dough is warm enough, cover the bowl loosely with plastic wrap and/or cloth towel. Turn the oven function selector to

“PROOF”. Turn Temperature control until the oven light comes on

(typically around 200 degrees on the knob setting). Note that the Proof function is designed to keep the oven between 85°F and 100°F regardless of what temperature the knob is set at. Place the bowl on the center rack of the oven and close door. When you think the dough has doubled in size, lightly poke 2 fingers about 1/2” (1.3 cm) into the dough. If the indentation remains, the dough has risen enough.

31

Baking

Baking Chart

Size

Single Rack

Position Temp

Time

(min)

BREADS

Biscuits

Yeast loaf

Yeast rolls

Nut bread

Cornbread

Gingerbread

Muffins

Corn muffins

CAKES

Angel food

Bundt

Cupcakes

Layer, sheet

Layer, two

Pound

COOKIES

Brownies

Choc. chip

Sugar

PASTRY

Cream puffs

PIES

Crust, unfilled

Crust, filled

Lemon meringue

Pumpkin

Custard

ENTREES

Egg rolls

Fish sticks

Lasagna, frz

Pot pie

Gr. peppers stuffed

Quiche

Pizza, 12"

Mac. & cheese, frz

VEGETABLES

Baked potatoes

Spinach souffle

Squash

French fries

Cookie sheet

Loaf pan

Cookie sheet

Loaf pan

8" x 8"

8" x 8"

Muffin tin

Muffin tin

Tube pan

Tube pan

Muffin pan

13" x 9"

9" round

Loaf pan

13" x 9"

Cookie sheet

Cookie sheet

Cookie sheet

9" round

9" round

9" round

9" round

6 - 4 oz cups

Cookie sheet

Cookie sheet

Cookie sheet

Cookie sheet

13" x 9"

9" round

Cookie sheet

Cookie sheet

On rack

1 qt. casserole

Cookie sheet

Cookie sheet

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

3 or 4

400˚ F (204.4˚ C) 8 - 10

375˚ F (190.6˚ C) 30 - 35

400˚ F (204.4˚ C) 12 - 15

375˚ F (190.6˚ C) 30 - 35

400˚ F (204.4˚ C) 20 - 25

350˚ F (176.7˚ C) 35 - 40

375˚ F (190.6˚ C) 15 - 20

375˚ F (190.6˚ C) 15 - 20

375˚ F (190.6˚ C) 35 - 45

350˚ F (176.7˚ C) 45 - 55

350˚ F (176.7˚ C) 16 - 20

350˚ F (176.7˚ C) 40 - 50

350˚ F (176.7˚ C) 30 - 35

350˚ F (176.7˚ C) 60 - 65

350˚ F (176.7˚ C) 25 - 30

375˚ F (190.6˚ C) 12 - 15

350˚ F (176.7˚ C) 10 - 12

400˚ F (204.4˚ C) 30 - 35

425˚ F (218.3˚ C) 10 - 12

375˚ F (190.6˚ C) 55 - 60

350˚ F (176.7˚ C) 12 - 15

350˚ F (176.7˚ C) 40 - 45

350˚ F (176.7˚ C) 35 - 40

400˚ F (204.4˚ C) 12 - 15

425˚ F (218.3˚ C) 18 - 21

375˚ F (190.6˚ C) 65 - 70

400˚ F (204.4˚ C) 35 - 40

375˚ F (190.6˚ C) 65 - 70

400˚ F (204.4˚ C) 25 - 30

400˚ F (204.4˚ C) 15 - 20

375˚ F (190.6˚ C) 60 - 65

375˚ F (190.6˚ C) 60 - 65

350˚ F (176.7˚ C) 45 - 50

375˚ F (190.6˚ C) 50 - 55

425˚ F (218.3˚ C) 15 - 20

*Note: The above information is given as a guide only.

32

Baking

Convection Baking Chart

Size

Single Rack

Position Temp

Time

(min)

BREADS

Biscuits

Yeast loaf

Yeast rolls

Nut bread

Cornbread

Gingerbread

Muffins

Corn muffins

CAKES

Angel food

Bundt

Cupcakes

Layer, sheet

Layer, two

Pound

COOKIES

Brownies

Choc. chip

Sugar

PASTRY

Cream puffs

PIES

Crust, unfilled

Crust, filled

Lemon meringue

Pumpkin

Custard

ENTREES

Egg rolls

Fish sticks

Lasagna, frz

Pot pie

Gr. peppers stuffed

Quiche

Pizza, 12"

Mac. & cheese, frz

VEGETABLES

Baked potatoes

Spinach souffle

Squash

French fries

Cookie sheet

Loaf pan

Cookie sheet

Loaf pan

8" x 8"

8" x 8"

Muffin tin

Muffin tin

Tube pan

Tube pan

Muffin pan

13" x 9"

9" round

Loaf pan

13" x 9"

Cookie sheet

Cookie sheet

Cookie sheet

9" round

9" round

9" round

9" round

6 - 4oz cups

Cookie sheet

Cookie sheet

Cookie sheet

Cookie sheet

13" x 9"

9" round

Cookie sheet

Cookie sheet

On rack

1 qt. casserole

Cookie sheet

Cookie sheet

3 or 4

3 or 4

2 & 4

2 & 4

2 & 4

2 & 4

2 & 4

2,3,& 4

2,3,& 4

2 & 4

2 & 4

2 & 4

2 & 4

2 & 4

2 & 4

2 & 4

2 & 4

2 & 4

2 & 4

2 & 4

2 & 4

2 & 4

3 or 4

2 & 4

2 & 4

2 & 4

2 & 4

2 & 4

2 & 4

2 & 4

2 & 4

3 or 4

3 or 4

3 or 4

3 or 4

375˚ F (190.6˚ C) 7 - 9

350˚ F (176.7˚ C) 20 - 25

375˚ F (190.6˚ C) 11 - 13

350˚ F (176.7˚ C) 20 - 25

375˚ F (190.6˚ C) 15 - 20

325˚ F (162.8˚ C) 30 - 35

350˚ F (176.7˚ C) 12 - 15

350˚ F (176.7˚ C) 0 - 12

325˚ F (162.8˚ C) 30 - 35

325˚ F (162.8˚ C) 35 - 40

325˚ F (162.8˚ C) 15 - 17

325˚ F (162.8˚ C) 30 - 32

325˚ F (162.8˚ C) 25 - 30

325˚ F (162.8˚ C) 5 - 50

325˚ F (162.8˚ C) 20 -25

350˚ F (176.7˚ C) 7 -10

325˚ F (162.8˚ C) 9-10

375˚ F (190.6˚ C) 4 - 27

400˚ F (204.4˚ C) 7 - 9

350˚ F (176.7˚ C) 50 - 55

325˚ F (162.8˚ C) 4 - 5

325˚ F (162.8˚ C) 35 - 45

325˚ F (162.8˚ C) 30 - 35

375˚ F (190.6˚ C) 8 - 10

400˚ F (204.4˚ C) 13 -16

350˚ F (176.7˚ C) 60 - 65

375˚ F (190.6˚ C) 10 - 12

350˚ F (176.7˚ C) 45 - 50

375˚ F (190.6˚ C) 20 - 25

375˚ F (190.6˚ C) 10 - 12

350˚ F (176.7˚ C) 45 - 50

350˚ F (176.7˚ C) 45 - 50

325˚ F (162.8˚ C) 35 - 40

350˚ F (176.7˚ C) 40 - 45

400˚ F (204.4˚ C) 10 - 15

*Note: The above information is given as a guide only.

33

Solving Baking Problems

Baking problems can occur for many reasons. Check the chart below for the causes and remedies for the most common problems. It is important to remember that the temperature setting and cooking times you are accustomed to using with your previous oven may vary slightly from those required with this oven. If you find this to be true, it is necessary for you to adjust your recipes and cooking times accordingly.

Common Baking Problems/Remedies

Problems Cause Remedy

Cakes burned on the 1. Oven was too hot sides or not done

2. Wrong pan size in center

Cakes crack on top

Cakes are not level

3. Too many pans

1. Batter too thick

2. Oven too hot

3. Wrong pan size

1. Reduce temperature

2. Use recom. pan size

3. Reduce no. of pans

1. Follow recipe

Add liquid


3. Use recom. pan size

1. Batter uneven 1. Distribute batter even

2. Oven or rack not level 2. Level oven or rack

3. Pan was warped 3. Use proper pan

Food too brown on 1. Oven door opened 1. Use door window to bottom too often check food

2. Dark pans being used 2. Use shiny pans

3. Incorrect rack position 3. Use recom. rack position

4. Wrong bake setting

5. Pan too large

4. Adjust to conventional or convection setting as needed

5. Use proper pan

Food too brown on 1. Rack position too high 1. Use recom. rack position top

2. Oven not preheated 2. Allow oven to preheat

3. Sides of pan too high 3. Use proper pans

Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool between batches

Pies burned around 1. Oven too hot edges

2. Too many pans used


2. Reduce no. of pans


Pies too light on top 1. Oven not hot enough 1. Increase temperature

2. Too many pans used 2. Reduce no. of pans


34

Roasting

CONV ROAST*

(Convection Roast)

The convection element runs in conjunction with the inner and outer broil elements. The reversible convection fan runs at a higher speed in each direction. This transfer of heat

(mainly from the convection element) seals moisture inside

convection roast

of large roasts. A time savings is gained over existing, single fan convection roast modes. Use this setting for whole turkeys, whole chickens, hams, etc.

*Note: This function uses a high-speed convection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal.

Note: You can also roast foods using bake settings. See the “Baking” section for additional information.

Roasting Tips

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.

• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (-3.9°C) and the cooking time by approximately 10 to 15%.

• ALWAYS roast meats fat side up in a shallow pan using a roasting rack. 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 a rack in a shallow 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 the conventional bake setting rather than either convection setting.

35

Roasting

Roasting Tips

(cont.)

• 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 temperature halfway through the recommended roasting time. After reading the thermometer once, insert it

1

⁄

2 inch (1.3 cm) further into the meat, then take a second reading. If the second temperature 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°F (-15°C) to 10˚ F (-12°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.

Roasting

Conventional Roasting Chart

(when using the Bake or Convection Bake setting)

Food Weight Temp

Time

(min/lb)

Internal

Temp

BEEF

Rib roast

Rare

Medium

Well done

Rump roast

Medium

Well done

Tip roast

Medium

Well done

LAMB

Lamb leg

PORK

Pork loin

Pork chops

1" thick

4 - 6 lbs

4 - 6 lbs

4 - 6 lbs

4 - 6 lbs

4 - 6 lbs

3 - 4 lbs

3 - 4 lbs

3 - 5 lbs

3 - 5 lbs

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

25

30

40

25

30

35

40

30

35

1 -1 1/4 lbs 350˚ F (176.7˚ C) 55 - 60 total time

140˚ F (60.0˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

N/A

Ham, fully cooked

5 lbs 325˚ F (162.8˚ C) 18 130˚ F (54.4˚ C)

POULTRY

Chicken, whole

Turkey, unstuffed

3 - 4 lbs 375˚ F (190.6˚ C) 30 180˚ F (82.2˚ C)

12 - 16 lbs 325˚ F (162.8˚ C) 16 - 20 180˚ F (82.2˚ C)

Turkey

Turkey, stuffed

Turkey, stuffed

Turkey breast

20 - 24 lbs 325˚ F (162.8˚ C)

12 - 16 lbs 325˚ F (162.8˚ C)

20 - 24 lbs 325˚ F (162.8˚ C)

4 - 6 lbs 325˚ F (162.8˚ C)

16 - 20

17 - 21

17 - 21

20

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

Note: The above information is given as a guide only.

36

37

Roasting

Convection Roasting Chart

Food Weight Temp

Time

(min/lb)

BEEF

Rib roast

Rare

Medium

Well done

Rump roast

Medium

Well done

Tip roast

Medium

Well done

LAMB

Lamb leg

PORK

Pork loin

Pork chops

1" thick

4 - 6 lbs

4 - 6 lbs

4 - 6 lbs

4 - 6 lbs

4 - 6 lbs

3 - 4 lbs

3 - 4 lbs

3 - 5 lbs

3 - 5 lbs

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

325˚ F (162.8˚ C)

Ham, fully cooked

5 lbs 325˚ F (162.8˚ C)

POULTRY

Chicken, whole

Turkey, unstuffed

3-4 lbs 350 (176.7 C)

12 - 16 lbs 325˚ F (162.8˚ C)

Turkey 20 - 24 lbs 325˚ F (162.8˚ C)

Turkey, stuffed 12 - 16 lbs 325˚ F (162.8˚ C)

Turkey, stuffed 20 - 24 lbs 325˚ F (162.8˚ C)

Turkey breast 4 - 6 lbs 325˚ F (162.8˚ C)

25

24

30

20

24

30

35

30

30

1 -1 1/4 lbs 325˚ F (162.8˚ C) 45 - 50 total time

15

25

11

11

9 - 10

9 - 10

20


Internal

Temp

140˚ F (60.0˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

N/A

130˚ F (54.4˚ C)

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

180˚ F (82.2˚ C)

38

Broiling

CONV BROIL*

(Convection Broil)

The top element operates at full power. This function is exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. Smoke is reduced since the airflow also reduces peak temperatures on the food. Use this setting for broiling thick cuts of meats.

convection broil

*Note: This function uses a high-speed convection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal.

HI BROIL

Heat radiates from both broil elements, located in the top of the oven cavity, at full power.

The distance between the foods and the broil elements determines broiling speed. For fast broiling, food may be as close as 2 inches (5 cm) to the broil element. Fast broiling is best for meats where rare to

high broil

medium doneness is desired. Use this setting for broiling small and average cuts of meat.

MED BROIL

Inner and outer broil elements pulse on and off to produce less heat for slow broiling. Allow about 4 inches (10 cm) between the top surface of the food and the broil element. Slow broiling is best for chicken and ham in order to broil food without overbrowning it. Use this setting for broiling small and average cuts of meat.

medium broil

39

Broiling

LOW BROIL

This mode uses only a fraction of the available power to the inner broil element for delicate top-browning. The inner broil element is on for only part of the time. Use this setting to gently brown meringue on racks

3 or 4 in 3-4 minutes.

low broil

Broiling Instructions

Broiling is a dry-heat cooking method using direct or radiant heat.

It is used for small, individualized cuts such as steaks, chops, and patties. Broiling speed is determined by the distance between the food and the broil element. Choose the rack position based on desired results.

Conventional broiling (LOW, MED or HI BROIL) is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat pieces of meat. Convection broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats produces better results, especially for thick cuts. The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage.

To Use Broil or Convection Broil

1. Arrange the oven rack in the desired position before turning broiler on.

2. Center the food on cold broiler pan and grid supplied with your oven. Place broiler pan in oven.

3. Set the oven function selector to desired broiling function and the temperature control knob to “Broil”.

4. Close the door. There is not a detent to hold the door in the open broil stop position. With open door broiling the broil element does not cycle on and off. With closed door broiling the broil element might cycle on and off if an extended broiling time is required. A built-in smoke "eliminator" in the top of the oven helps reduce smoke and odors.

40

Broiling

Broiling Tips

• ALWAYS use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the cooking surface to help prevent splatter, smoke, and fire.

• 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 tray.

• 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 the possibility of grease fire.

Rack Positions for Broiling

Note: Position 6 is the closest to the broiler and position 1 is the closest to the oven bottom.

95%

80%

65%

50%

35%

25%

4

3

6

5

2

1

41

Broiling

Broiling Chart

Type and

Cut of Meat

BEEF

Sirloin, 1"

Rare

Medium

Well done

T-Bone, 3/4"

Rare

Medium

Well done

Hamburger, 1/2"

Rare

Medium

Well done

CHICKEN

Bnls breast

Bone-in breast

Chicken pieces

HAM

Ham slice, 1"

LAMB

Rib chops, 1"

Shoulder

PORK

Loin chops, 3/4"

Bacon

FISH

Salmon steak

Fillets

Weight

12 oz

12 oz

12 oz

10 oz

10 oz

10 oz

1/4 lb.

1/4 lb.

1/4 lb.

Setting

Conventional Broil

Conventional Broil

Conventional Broil

Conventional Broil

Conventional Broil

Conventional Broil

Convection Broil

Convection Broil

Convection Broil

1 lb.

Convection Broil

2 - 2 1/2 lb. Conventional Broil

2 -2 1/2 lb.

Convection Broil

1 lb.

12 oz.

1 lb.

1 lb.

1 lb.

1 lb.

2

2

2

3

3

3

3

3

3

3

3

3

Conventional Broil 2

Convection Broil

Convection Broil

Convection Broil

Conventional Broil

Convection Broil

Convection Broil

Rack

3

3

3

3

2

2


Time

(min)

4

7

9

5

7

9

7

9

11

18

20

18 (min/lb)

22

7

6

7

6

14

6

42

Convection Dehydrate/Defrost

Convection Dehydrate

This oven is designed not only to cook, but also to dehydrate fruits and vegetables.

1. Prepare the food as recommended.

2. Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils).

3. Set the appropriate low temperature and turn the selector to “TRU

CONV”.

CAUTION

You must carefully check the food during the dehydration process to ensure that it does not catch fire.

Convection Defrost

1. Place the frozen food on a baking sheet.

2. Set the temperature control to “OFF”.

3. Turn the selector to “TRU CONV”.

WARNING

To avoid sickness and food waste, DO NOT allow defrosted food to remain in the oven for more than two hours.

NOTICE

DO NOT turn the Temperature Control on during defrosting. Turning the convection fan on will accelerate the natural defrosting of the food without the heat.

43

Cleaning and Maintenance

Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. Your range must be kept clean and maintained properly.

Before cleaning, make sure all controls are in the “OFF” position.

Disconnect power if you are going to clean thoroughly with water.

Surface Burners

Burner grate

Burner cap

Burner head

Burner base*

Igniter

* Note: When replacing burner head, arrow must be pointing towards back of range.

Wipe up spill-overs as soon as possible after they occur and before they get a chance to burn in and cook solid. In the event of a spill-over, follow these steps:

• Allow the burner and grate to cool to a safe temperature level.

• Lift off the burner grate. Wash in warm soapy water.

• Remove the burner cap and burner head and clean.

Burner Caps

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 non-abrasive cleanser such as Bon Ami™ and a soft brush or soft

Scotch Brite™ 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.

44


Burner Head

If ports on burner head are clogged, clean with a straight pin.

DO NOT enlarge or distort the ports. DO NOT use a toothpick to clean the ports. When replacing burner head, carefully align the 2 tabs underneath the burner head with the outside edge of burner base.

Make sure the tabs are not aligned with the igniter and the burner cap is level.

Note: For stubborn stains, use a non abrasive cleanser such as Bon

Ami™ and a soft brush or soft Scotch Brite™ pad.

Cleaning Tip: For difficult to clean burner caps and heads, place parts in a zip seal bag with ammonia.

Burner Base

The base should be wiped regularly with hot soapy water at the end of each cooling period. DO NOT use steel wool, abrasive cloths, cleanser, or powders. To remove encrusted materials, soak the area with a hot towel to loosen the material, then use a wooden nylon spatula.

DO NOT use a metal knife, spatula, or any other metal tool to scrape the aluminum base.

• Wipe up any spills which remain on the sealed top surface.

• Replace burner cap, burner head, and grates after drying thoroughly.

Control Panel

DO NOT use any cleaners containing ammonia or abrasives. They could remove the graphics from the control panel. Use hot, soapy water and a soft clean cloth.

Oven Surfaces

Several different finishes have been used in your oven.

Your oven features a self-clean cycle for the oven interior. See the

“Self-Clean Cycle” section for complete instructions. NEVER USE

AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS,

OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN

PERMANENTLY DAMAGE YOUR OVEN.

Control Knobs

MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION

BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and warm water. Dry completely and replace by pushing firmly onto stem.

45


Stainless Steel Parts

All stainless steel body parts should be wiped regularly with hot soapy water at the end of each cooling period and with a liquid cleaner designed for that material when soapy water will not do the job. DO

NOT use steel wool, abrasive cloths, cleansers, or powders. If necessary, 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. DO NOT use a metal knife, spatula, or any other metal tool to scrape stainless steel. DO NOT permit citrus or tomato juice to remain on stainless steel surface, as citric acid will permanently discolor stainless steel. Wipe up any spills immediately.

Broiler Pan and Grid

Clean with detergent and hot water. For stubborn spots, use a soap-filled steel wool pad.

Oven Racks

Clean with detergent and hot water. Stubborn spots can be scoured with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS

USING THE SELF-CLEAN CYCLE. They could sustain damage due to the extreme heat of the Self-Clean cycle.

Power Failure

If power failure occurs, the electric igniters will not work. No attempt should be made to operate the appliance during a power failure. Make sure the oven control is in the “OFF” position.

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.

WARNING

POWER FAILURE WARNING

Due to safety considerations and the possibility of personal injury in attempting to light and extinguish the burner, the grill should, not under any circumstances, be used during a power failure. The grill burner control should always remain in the “OFF” position during a power failure.

46

Self-Clean Cycle

This oven features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn-off soil and deposits. An integral smoke eliminator helps reduce odors associated with the soil burn-off. 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.

Before starting the Self-Clean cycle:

1. Remove the oven racks, and any other items/utensils from the oven.

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. NEVER use oven cleaners inside a self-cleaning oven or on raised portions of the door.

3. Some areas of the oven must be cleaned by hand before the cycle begins. Soils 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 2 inches inside the frame with detergent and hot water. Rinse thoroughly and dry.

WARNING

BURN OR ELECTRICAL SHOCK HAZARD

Make sure all controls are OFF and oven is COOL before cleaning.

Failure to do so can result in burns or electrical shock.

CAUTION

DO NOT touch the exterior portions of the oven after self-cleaning cycle has begun, since some parts become extremely hot to the touch!

During the first few times the self-cleaning feature is used, there may be some odor and smoking from the curing of the binder in the highdensity insulation used in the oven. When the insulation is thoroughly cured, this odor will disappear. During subsequent self-cleaning cycles, you may sense an odor characteristic of high temperatures.

Keep the kitchen well-vented during the self-cleaning cycle.

47

Self-Clean Cycle

To start the Self-Clean cycle:

1. Close the door completely.

2. Turn the oven selector knob clockwise to the “SELF CLEAN” mode.

3. Turn the temperature control knob past the clean setting until the knob stops. At this time, the clean indicator light will come on.

Within 30 seconds the automatic door latch engages and the oven indicator light comes on. The oven indicator light will remain on until the oven reaches the self-clean temperature and will then cycle on and off during the self-clean cycle. When the oven reaches the elevated temperature needed for self-clean, the door lock indicator light comes on.

4. The door lock indicator light will remain on until the self-clean is completed or interrupted and the oven temperature drops to a safe temperature. A complete cycle is approximately 3-1/2 hours with an additional 30 minutes needed for the oven to cool down enough for the door latch to disengage.

Note: A fan noise will be heard during the self-clean cycle and will continue to run for the 3-1/2 hour duration of the self-clean cycle.

Note: On griddle model ranges, the griddle/simmer plate will not function during the self-clean cycle.

5. When the cycle is completed, turn both the oven selector and temperature control knob to the “OFF” position. When the oven has completely cooled, open door and remove any ash from the oven surfaces with a damp cloth.

To stop the Self-Clean cycle:

To cancel or interrupt the self-cleaning cycle, turn both the temperature control knob and the oven function selector knob to

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

When the oven has completely cooled, remove any ash from the oven surfaces with a damp sponge or cloth.

48

Replacing Oven Lights

WARNING


Disconnect the electric power at the main fuse or circuit breaker before replacing bulb.

WARNING

DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth.

DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth.

glass light cover

1. Unsnap glass light cover using a screwdriver in the access groove.

2. Firmly grasp light bulb and pull out.

access groove

3. Replace with halogen bulb using volt and wattage requirements listed on glass cover.

4. Replace the light cover by snapping glass cover onto metal box.

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

light bulb

49

Door Removal

WARNING

TO PREVENT

PERSONAL INJURY

Before removing the doors, make sure the pins are properly installed in the hinges. Failure to do so can result in personal injury to hands and/or fingers.

1

Open door completely.

Place pin in pin hole.

2

3

4

Remove hinge trim screws and hinge trim.

Close until pins stop door.

Lift door up and out.

50

Door Replacement and Adjustment

1 2

3

Reinstall door to range.

4

Open door completely.

Reinstall hinge trim.

Remove pins from hole in hinges.

5

Close door.

If the door needs to be adjusted, loosen hinge trim screws located in step 2. Adjust the screws located between the door and kickplate using a 5/32” hex head allen wrench. After adjustment, tighten hinge trim screws.

51

Troubleshooting

Problem

Range will not function.

Possible Cause and/or Remedy

Range is not connected to electrical power:

Have electrician check power circuit breaker, wiring, and fuses.

Door is not shut tight enough for automatic door latch to lock.

Oven does not operate in self-clean.

Oven is not clean after selfclean cycle.

Broil does not work.

Door will not open.

Oven light will not work.

Igniters will not work.

Igniters sparking but no flame ignition.

Igniters sparking continuously after flame ignition.

Burner ignites but flame is large, distorted, or yellow.

Temperature control knob not rotated all the way past clean until it stops.

Temperature control knob is rotated too far past broil position.

Oven is still in self-clean mode. If oven is hot, door latch will release when safe temperature is reached.

Light bulb is burned out.

Range is not connected to power.

Circuit is tripped.

Fuse is blown.

Range is not connected to power.

Gas supply valve is in “OFF” position.

Gas supply is interrupted.

Power supply is not grounded.

Power supply polarity is reversed.

Igniters are wet or dirty.

Burner ports are clogged.

Unit is being operated on wrong type of gas.

Air shutters not properly adjusted.

52

Service Information

If service is required, 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.

Have the following information readily available.

• Model number

• Serial number

• Date purchased

• Name of dealer from whom purchased

Clearly describe the problem that you are having. If you are unable to obtain the name of an authorized service agency, or if you continue to have service problems, contact Viking Range, LLC at

1-888-845-4641, or write to:

VIKING RANGE, LLC

PREFERRED SERVICE

111 Front Street

Greenwood, Mississippi 38930 USA

Record the information indicated below. You will need it if service is ever required. The model and serial number for your range can be found by opening door and looking under the control panel. A duplicate label is located on the back side of the range.

Model no. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Serial no. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Date of purchase _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Date installed _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Dealer’s name _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Address _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

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

Keep this manual for future reference.

53

Warranty

PROFESSIONAL SERIES

FREESTANDING DUAL FUEL RANGES WARRANTY

THREE YEAR FULL WARRANTY

Freestanding dual fuel ranges and all of their component parts, except as detailed below*†, are warranted to be free from defective materials or workmanship in normal residential use for a period of three

(3) years from the date of original retail purchase or closing date for new construction, whichever period is longer. Viking Range, LLC, warrantor, agrees to repair or replace, at its option, any part which fails or is found to be defective during the warranty period.

*FULL NINETY (90) DAY COSMETIC WARRANTY: Product is warranted to be free from cosmetic defects in materials or workmanship (such as scratches on stainless steel, paint/porcelain blemishes, etc.) for a period of ninety (90) days from the date of original retail purchase or closing date for new construction, whichever period is longer. Any defects must be reported to the selling dealer within ninety (90) days from date of original retail purchase.

Viking Range, LLC uses high quality processes and 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. Therefore, this warranty does not apply to color variation attributable to such factors.

†FULL NINETY (90) DAY WARRANTY IN "RESIDENTIAL PLUS" APPLICATIONS: This full warranty applies to applications where use of the product extends beyond normal residential use, but the warranty period for products used in such applications is ninety (90) days.

Examples of applications covered by this warranty are bed and breakfasts, fire stations, private clubs, churches, yachts, etc. Under this "Residential Plus" warranty, the product, its components and accessories are warranted to be free from defective material or workmanship for a period of ninety (90) days from the date of original retail purchase. This warranty excludes use of the product in all commercial locations such as restaurants, food service locations and institutional food service locations.

FIVE YEAR LIMITED WARRANTY ON BURNERS

Any surface burner, griddle burner, grill burner, or oven burner which fails due to defective materials or workmanship (excluding cosmetic failures) in normal household use during the fourth 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. This does not include ignition systems, burner bases, etc.

TEN YEAR LIMITED WARRANTY ON PORCELAIN

Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or workmanship in normal household use during the fourth 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.

TERMS AND CONDITIONS

This warranty extends to the original purchaser of the product warranted hereunder and to each transferee owner of the product during the term of the warranty and applies to products purchased and located in the United States and Canada. Products must be purchased in the country where service is requested. If the product or one of its component parts contains a defect or malfunction during the full warranty period after a reasonable number of attempts by the warrantor to remedy the defect or malfunction, the owner is entitled to either a refund or replacement of the product or its component part or parts. Replacement of a component part includes its free installation, except as specified under the limited warranty. Under the terms of this warranty, service must be performed by a factory authorized Viking Range, LLC service agent or representative. Service will be provided during normal business hours, and labor performed at overtime or premium rates shall not be covered by this warranty.

Owner shall be responsible for proper installation, providing reasonable and necessary maintenance, providing proof of purchase upon request, and making the appliance reasonably accessible for service.

The return of the Owner Registration Card is not a condition of warranty coverage. You should, however, return the Owner Registration Card so that Viking Range, LLC can contact you should any question of safety arise which could affect you.

This warranty gives you specific legal rights, and you may also have other rights which may vary from jurisdiction to jurisdiction.

WHAT IS NOT COVERED BY THIS WARRANTY: This warranty shall not apply to damage resulting from abuse, failure to provide reasonable and necessary maintenance, accident, delivery, negligence, natural disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper installation, improper operation, or repair or service of the product by anyone other than an authorized Viking Range,

LLC service agency or representative. This warranty does not apply to commercial usage.

54

Warranty

(cont.)

LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY

OWNER’S SOLE AND EXCLUSIVE REMEDY FOR A CLAIM OF ANY KIND WITH RESPECT TO THIS

PRODUCT SHALL BE THE REMEDIES SET FORTH ABOVE.VIKING IS NOT RESPONSIBLE FOR

CONSEQUENTIAL OR INCIDENTAL DAMAGE, INCLUDING BUT NOT LIMITED TO FOOD OR

MEDICINE LOSS, DUE TO PRODUCT FAILURE, WHETHER ARISING OUT OF BREACH OF

WARRANTY, BREACH OF CONTRACT OR OTHERWISE. Some jurisdictions do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusions may not apply to you. ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR

PURPOSE APPLICABLE TO THIS PRODUCT ARE LIMITED IN DURATION TO THE PERIOD OF

COVERAGE OF THE APPLICABLE EXPRESS WRITTEN LIMITED WARRANTIES SET FORTH ABOVE.

Some states do not allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.

WARRANTY SERVICE

To obtain warranty service, contact an authorized Viking Range, LLC service agent, or Viking Range, LLC,

111 Front Street, Greenwood, Mississippi 38930, (888) 845-4641. Provide model and serial number and date of original purchase or closing date for a new construction. For the name of your nearest authorized

Viking Range, LLC service agency, call Viking Range, LLC.

IMPORTANT: Retain proof of original purchase to establish warranty period.

Specifications subject to change without notice.

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Viking Use &amp; Care Manual

Viking Use & Care Manual

Viking Range, LLC

111 Front Street

Greenwood, Mississippi 38930 USA

(662) 455-1200

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

Professional Freestanding

Dual Fuel Ranges

2

Getting Started

Product Controls

Operation

Product Care

3

Recognize Safety Symbols, Words, Labels

Hazards or unsafe practices which WILL result in severe personal injury or death

Hazards or unsafe practices which COULD result in death or severe personal injury

Hazards or unsafe practices which COULD result in minor personal injury.

4

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

TIPPING HAZARD

5

To Prevent Fire or Smoke Damage

In Case of Fire

Child Safety

6

Cooking Safety

7

Cooking Safety

Utensil Safety

8

Utensil Safety

Heating Elements

Cleaning Safety

Self-Clean Oven

9

Important Safety Notice and Warning

(State of California Proposition 65)

About Your Appliance

10

ELECTRICAL SHOCK HAZARD

ELECTRICAL SHOCK HAZARD

BURN OR ELECTRICAL SHOCK HAZARD

BURN HAZARD

11

BURN HAZARD

12

Oven

13

14

15

BAKE (Two-Element Bake)

CONV BAKE (Convection Bake)

TRU CONV (TruConvec™)

CONV ROAST (Convection Roast)

CONV BROIL (Convection Broil)

HI BROIL

MED BROIL

LOW BROIL

SELF CLEAN

Convection Dehydration (TRU CONV)

Convection Defrost (TRU CONV)

Proof (Left oven on 48”W. models)

16

Lighting Burners

Surface Burners-Automatic Reignition

Vari-Simmer™

TruPower Plus™ Burner

17

Surface Cooking Tips

Surface Heat Settings*

18

Griddle/Simmer Plate (on applicable models)

Seasoning the Griddle Before the First Use

Griddle/Simmer Plate Operation

19

Griddle/Simmer Plate Clean Up & Care

Griddle Cooking Chart

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Viking Use & Care Manual