Viking | Professional VGSC367-6BSS | Specifications | Viking Professional VGSC367-6BSS Specifications

Viking Professional VGSC367-6BSS Specifications
Viking Use & Care Manual
Viking Range Corporation
111 Front Street
Greenwood, Mississippi 38930 USA
(662) 455-1200
For product information,
call 1-888-VIKING1 (845-4641)
or visit the Viking Web site at
vikingrange.com
Professional Freestanding 30” Gas
and Gas Self-Clean Sealed Burner Range
F20512 EN
(031908J)
Congratulations
Table of Contents
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.
Getting Started
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.
Product Controls
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 1-888VIKING1 (845-4641).
Operation
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.
WARNING
• THIS RANGE CAN TIP
• INJURIES TO PERSONS CAN RESULT
• INSTALL ANTI-TIP DEVICE PACKED WITH
RANGE
• SEE INSTALLATION INSTRUCTIONS
Warnings ____________________________________________________4
Before Using Range__________________________________________14
Range Features _____________________________________________15
Oven Functions and Settings _________________________________17
Surface Operation ___________________________________________18
Lighting Burners___________________________________________18
Surface Burners-Automatic Reignition ________________________18
Vari-Simmer_______________________________________________18
Surface Heat Settings* _____________________________________19
Cooking Vessels ___________________________________________20
Oven Features ______________________________________________20
Rack Positions_____________________________________________20
Using the Oven _____________________________________________21
Conventional and Convection Cooking ______________________21
Baking _____________________________________________________22
BAKE(Natural Airflow Bake) _________________________________22
CONVECTION BAKE ______________________________________22
Broiling_____________________________________________________27
BROIL (Infrared Broil) ______________________________________27
CONVECTION BROIL______________________________________27
Convection Dehydrate _______________________________________31
Convection Defrost __________________________________________32
Cooking Substitutes Charts ___________________________________33
Product Care
Cleaning and Maintenance ___________________________________34
Self-Clean Cycle _____________________________________________38
Replacing Oven Lights _______________________________________40
Door Removal_______________________________________________41
Door Replacement and Adjustment____________________________42
Troubleshooting _____________________________________________43
Service Information __________________________________________44
Warranty ___________________________________________________45
2
3
Getting Started
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. A certified technician is required
for any adjustments or conversions to Natural or LP gas.
4
WARNING
If the information in this manual is not followed exactly,
a fire or explosion may result causing property damage,
personal injury or death.
DO NOT store or use gasoline or other flammable vapors and liquids in
the vicinity of this or any appliance.
WHAT TO DO IF YOU SMELL GAS:
• DO NOT try to light any appliance.
• DO NOT touch any electrical switch.
• DO NOT use any phone in your building.
• Immediately call your gas supplier from a neighbor's phone. Follow
the gas supplier's instructions.
• If you cannot reach your gas supplier, call the fire department.
Installation and service must be performed by a qualified installer,
service agency or the gas supplier.
WARNING
• 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.
5
Getting Started
Warnings
Getting Started
To Prevent Fire or Smoke Damage
Child Safety (cont.)
• 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.
• 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.
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.
• GREASE–Grease is flammable and should be handled carefully. DO NOT
use water on grease fires. Flaming grease can be extinguished with baking
soda or, if available, a multipurpose dry chemical or foam type extinguisher.
Let fat cool before attempting to handle it. DO NOT allow grease to collect
around the oven or in vents. Wipe up spillovers immediately.
Child 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.
• NEVER leave children alone or unsupervised near the appliance when it is in
use or is still hot.
6
Cooking Safety
• 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.
• DO NOT heat unopened food containers, build up of pressure may cause the
container to explode and result in injury.
• 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
long-sleeved apparel while cooking. Clothing may ignite or catch utensil
handles. DO NOT drape towels or materials on oven door handles. These
items could ignite and cause burns.
• ALWAYS place oven racks in the desired positions while oven is cool. Slide
oven rack out to add or remove food, using dry, sturdy pot-holders. ALWAYS
avoid reaching into the oven to add or remove food. If a rack must be moved
while hot, use a dry pot-holder.
7
Getting Started
Warnings
Getting Started
Cooking Safety (cont.)
Utensil Safety (cont.)
• 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.
• 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).
• 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.
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
Heating Elements
• NEVER touch oven bake and broil burner areas or interior surfaces of oven.
• Bake and broil burners may be hot even though they are dark in color. Areas
near burners 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. Other surfaces of the oven
may become hot enough to cause burns, such as the oven vent opening,
the surface near the vent opening, and the oven door window.
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.
• DO NOT clean door gasket. It is essential for a good tight seal. Care should
be taken not to rub, damage, or move the gasket.
• No commercial oven cleaner or oven liner protective coating such as
aluminum foil should be used in or around any part of the oven. Improper
oven liners may result in a risk of electric shock or fire. Keep oven free from
grease buildup.
Self-Clean Oven (on VGSC self-clean models)
• 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.
9
Getting Started
Warnings
Getting Started
Self-Clean Oven (cont.)
• 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.
Important Safety Notice and Warning
The California Safe Drinking Water and Toxic Enforcement Act of 1986
(Proposition 65) requires the Governor of California to publish a list of substances
known to the State of California to cause cancer or reproductive harm, and
requires businesses to warn customers of potential exposures to such
substances. 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
openingthe windows and/or door in the room where the appliance is located
duringthe 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.
• 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.
Power Failure
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.
If power failure occurs, the electric ignitors 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
About Your Appliance
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.
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.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
• 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.
10
11
Getting Started
Warnings
Getting Started
WARNING
NEVER cover any slots, holes or passages in the oven bottom or cover
an entire rack with materials such as aluminum foil. Doing so blocks
air flow through the oven and may cause carbon monoxide posioning.
Aluminum foil linings may also trap heat, causing a fire hazord.
WARNING
ELECTRICAL SHOCK HAZARD
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!
12
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 high-density 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 SELFCLEAN 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.
13
Getting Started
Warnings
Getting Started
Before Using Range
VGSC Self-Cleaning Range Features
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.
1
2
3
4
5
CLEAN
6
7
OVEN
Dual Fuel
Co nvection-Se lf Clean
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.
9
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11
12
13
1.
2.
3.
4.
5.
6.
7.
8.
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10.
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14
Product Controls
All models include:
• Five performance modes—including convection baking and
convection broiling—providing air circulation for shorter cooking
times with even results.
• Exclusive VSH™ Pro Sealed Burner System (VariSimmer™ 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.
• Convection baking with a hidden 30,000 BTU burner provides a
fast, even baking for all your casserole dishes as well as easy
cleanup.
• The 1500°F closed door, infrared broiler allows intense heat to
sear delicate cuts of meat providing that restaurant taste.
• Four lights illuminate the oven cavity with less glare.
• Six rack positions and three racks provide ample space for your
baking needs.
• This appliance is certified by Star-K to meet strict regulations in
conjunction with specific instructions found on www.star-k.org
8
Interior oven light switch
Left rear burner control knob
Left front burner control knob
Oven function selector knob
Oven temperature control knob
Right rear burner control knob
Right front burner control knob
8”H. stainless steel backguard
Four 15,000 BTU sealed burner with porcelain/cast iron caps and
automatic ignition/re-ignition
Center grate
Identification plate
Three standard heavy-duty tilt-proof racks. Six rack positions
Broiler pan–located inside oven
15
Oven Functions and Settings
VGCC Range Features
BAKE (Natural Airflow Bake)
1
2
3
4
OVEN
5
6
7
CONVECTION
Automatic Re-Ignition
Thermal-Convection
Use this setting for baking, roasting, and casseroles.
CONVECTION BAKE
Use this setting to bake and roast foods at the same time with minimal
taste transfer.
BROIL (Infrared Broil)
Use this setting for broiling dark meats at 1” thickness or less where
rare or medium doneness is desired.
Product Controls
8
CONVECTION BROIL (Infrared Convection Broil)
9
Use this setting to broil thick cuts of meat.
Convection Dehydrate (CONVECTION BAKE)
Use this function to dehydrate fruits and vegetables.
10
Convection Defrost (CONVECTION BAKE)
11
Use this function to defrost foods.
12
Note: For more information on oven functions see “Operation”
section.
13
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13.
Operation
1.
2.
3.
4.
5.
6.
7.
8.
9.
Interior oven light switch
Left rear burner control knob
Left front burner control knob
Oven temperature control/broil setting knob
Right rear burner control knob
Right front burner control knob
Convection fan switch
8”H. stainless steel backguard
Four 15,000 BTU sealed burner with porcelain/cast iron caps and
automatic ignition/re-ignition
Center grate
Identification plate
Three standard heavy-duty tilt-proof racks. Six rack positions
Broiler pan–located inside oven
16
17
Surface Operation
Surface Operation
Lighting Burners
Surface Cooking Tips
All burners are ignited by electric ignition. There
are no open-flame, “standing” pilots.
• 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 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.
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 simmers
settings. This variable range of simmers 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 VariSimmer setting the most accurate and trustworthy simmer on the
market.
Heat Setting
Use
Simmer
Melting small quantities
Steaming rice
Simmering sauces
Low
Melting large quantities
Med Low
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Sauteing and browning, braising, and panfrying
Maintaining slow boil on large quantities
Med
Med High
High
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
19
Operation
Operation
Vari-Simmer
Surface Heat Settings*
Surface Operation
Using the Oven
Cooking Vessels
Conventional and Convection Cooking
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 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.
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. It
is recommended to use this function for single-rack baking.
Convection Cooking Tips
Note: When using big pots and/or high flames, it is recommended to use
the front burners. There is more room in the front and potential cleanup of
rear of appliance due to staining or discoloration will be minimized.
Oven Features
Broiler element
Oven lights
Convection fan
Removable bottom
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25° F (10° C) when using a
convection cooking function.
• 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.
• 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.
Bake burner
Rack Positions
Each oven is equipped with three 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.
20
21
Operation
Operation
Oven racks (3)
Convection cooking is a cooking technique which utilizes fan-forced
air to circulate throughout the entire oven cavity creating the optimum
cooking environment. Cooking with convection is intended when
performing multi-rack baking and for heavier foods. Below are some tips
which will allow you to get the best results out of your oven when
cooking with convection.
Baking
Baking
BAKE
(Natural Airflow Bake)
To Use CONVECTION BAKE Function
1. Arrange the oven rack in the desired position before turning oven on.
Full power heat is radiated from
the U-shaped bake burners in the
bottom of the oven cavity and is
circulated with natural airflow. This
function is recommended for
single rack baking. Many
cookbooks contain recipes to be
cooked in the conventional
natural airflow bake
manner. Conventional baking is
suitable for dishes that require a high temperature. Use this setting for
baking and casseroles.
Heat is radiated from the Ushaped bake burners in the
bottom of the oven cavity. The
heated air is circulated by one
motorized fan in the rear of the
oven providing a more even
heat distribution. Multiple rack
use is possible for the largest
baking job. When roasting, cool
convection bake
air is quickly replaced—searing
meats on the outside and retaining more juices and natural flavor on the
inside with less shrinkage. This even circulation of air equalizes the
temperature throughout the oven cavity and eliminates the hot and cold
spots found in conventional ovens.
To Use BAKE Function
1. Arrange the oven rack in the desired position before turning
oven on.
2. VGSC models—Set the oven function selector to “BAKE” and the
temperature control knob to desired temperature.
VGCC models—Set the oven temperature control knob to desired
temperature.
VGCC models—Set the oven temperature control knob to desired
temperature and turn on the convection fan switch.
3. Close the door.
Baking Tips
• Make sure the oven racks are in the desired position before you turn on
the oven.
• DO NOT open the door frequently during baking. Look through the
door window to check doneness whenever possible. If you must open
the door, the best time is during the last quarter of the baking time.
• Bake to the 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 out 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 tin-coated pans
heat unevenly and will not give uniform baking results.
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 the 3rd
and 5th position for more consistent even baking.
• 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.
Multiple Rack Pan
Placement
Single Rack Pan
Placement
3. Close the door.
22
23
Operation
Operation
CONVECTION BAKE
2. VGSC models—Set the oven function selector to “CONVECTION
BAKE” and the temperature control knob to desired temperature.
Baking
Baking
Conventional Baking Chart
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
Single Rack
Position
Temp
Time
(min)
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8" x 8"
8" x 8"
Muffin tin
Muffin tin
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˚ C)
375˚ F (191˚ C)
400˚ F (204˚ C)
375˚ F (191˚ C)
400˚ F (204˚ C)
350˚ F (177˚ C)
375˚ F (191˚ C)
375˚ F (191˚ C)
10 - 12
30 - 35
12 - 15
30 - 35
25 - 30
35 - 40
15 - 20
15 - 20
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65
13" x 9"
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
350˚ F (177˚ C) 25 - 30
375˚ F (191˚ C) 12 - 15
375˚ F (191˚ C) 10 - 12
Cookie sheet
3 or 4
400˚ F (204˚ C) 30 - 35
9" round
9" round
9" round
9" round
6 - 4 oz cups
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚ F (204˚ C)
350˚ F (191˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
10 - 12
55 - 60
12 - 15
35 - 40
35 - 40
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13" x 9"
9" round
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
400˚ F (204˚ C)
425˚ F (218˚ C)
375˚ F (191˚ C)
400˚ F (204˚ C)
375˚ F (191˚ C)
400˚ F (204˚ C)
400˚ F (204˚ C)
375˚ F (191˚ C)
25 - 30
10 - 15
55 - 60
35 - 40
60 - 70
25 - 30
15 - 20
35 - 40
On rack
1 qt. casserole
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C)
350˚ F (177˚ C)
375˚ F (191˚ C)
425˚ F (218˚ C)
60 - 65
45 - 50
50 - 55
20 - 25
Pan Size
Food
BREADS
Frozen 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
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
Single Rack
Position
Temp
Time
(min)
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8" x 8"
8" x 8"
Muffin tin
Muffin tin
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C)
375˚ F (191˚ C)
375˚ F (191˚ C)
350˚ F (177˚ C)
375˚ F (191˚ C)
325˚ F (163˚ C)
350˚ F (177° C)
350˚ F (177˚ C)
7-9
25 - 30
11 - 13
25 - 30
20 - 25
30 - 35
12 - 15
10 - 12
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
350˚ F (177˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
35 - 40
35 - 40
15 - 17
30 - 35
25 - 30
45 - 50
13" x 9"
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
325˚ F (163˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
20 -25
7 -10
7-10
9" round
9" round
9" round
9" round
Not recommended
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C) 7 - 9
325˚ F (163˚ C) 50 - 55
325˚ F (163˚ C) 10 - 12
325˚ F (163˚ C) 45 - 55
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13" x 9"
Not recommended
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C)
400˚ F (205˚ C)
350˚ F (177˚ C)
375˚ F (191˚ C)
350˚ F (177˚ C)
3 or 4
3 or 4
375˚ F (191˚ C) 15 - 20
350˚ F (177˚ C) 25 - 35
On rack
1 qt. casserole
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
350˚ F (177˚ C)
325˚ F (163˚ C)
350˚ F (177˚ C)
400˚ F (205˚ C)
Pan Size
*Note: The above information is given as a guide only.
*Note: The above information is given as a guide only.
24
25
15 - 20
8 - 10
45 - 50
35 - 40
45 - 50
50 - 55
35 - 40
40 - 45
15 - 20
Operation
Operation
Food
Convection Baking Chart
Baking
Broiling
Solving Baking Problems
BROIL (Infrared Broil)
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
sides or not done
in center
1. Oven was too hot
2. Wrong pan size
3. Too many pans
1. Reduce temperature
2. Use recom. pan size
3. Reduce no. of pans
Cakes crack on top
1. Batter too thick
1. Follow recipe
Add liquid
2. Reduce temperature
3. Use recom. pan size
Cakes are not level
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
bottom
1. Oven door opened
too often
2. Dark pans being used
3. Incorrect rack position
4. Wrong bake setting
Food too brown on
top
Cookies too flat
5. Pan too large
1. Use door window to
check food
2. Use shiny pans
3. Use recom. rack position
4. Adjust to conventional
or convection setting
as needed
5. Use proper pan
1.
2.
3.
1.
1.
2.
3.
1.
Rack position too high
Oven not preheated
Sides of pan too high
Hot cookie sheet
The top burner 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.
infrared convection broil
Use recom. rack position
Allow oven to preheat
Use proper pans
Allow sheet to cool
between batches
Pies burned around
edges
1. Oven too hot
2. Too many pans used
3. Oven not preheated
1. Reduce temperature
2. Reduce no. of pans
3. Allow oven to preheat
Pies too light on top
1. Oven not hot enough
2. Too many pans used
3. Oven not preheated
1. Increase temperature
2. Reduce no. of pans
3. Allow oven to preheat
26
CONVECTION BROIL
(Infrared Convection Broil)*
27
Operation
Operation
2. Oven too hot
3. Wrong pan size
The broil burner at the top of the
oven heats the metal screen until
it glows. Heat radiates from the
GourmetGlo™ infrared broiler
located at the top of the oven
cavity. The distance between the
foods and the broil elements
determines broiling speed. For
“fast” broiling, food may be as
infrared broil
close as 2 inches (5 cm) to the
broil element or on the top rack. “Fast” broiling is best for meats where
rare to medium doneness is desired. Use this setting for broiling small
and average cuts of meat.
Broiling
Broiling
Broiling Instructions
Broiling Tips
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.
• 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.
Conventional broiling 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. VGSC models—Set the oven function selector to “CONVECTION
BROIL” or “BROIL” 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.
28
Note: Position 6 is the closest to the broiler and position 1 is the
closest to the oven bottom.
25%
35%
50%
65%
80%
95%
6
5
4
3
2
1
29
Operation
Operation
Rack Positions for Broiling
VGCC models—Set the oven temperature control knob to “BROIL”.
Turn on the convection fan switch if you wish to convection broil.
Convection Dehydrate
Broiling
Broiling Chart
BEEF
Sirloin, 1"
Rare
Medium
Well done
T-Bone, 3/4"
Rare
Medium
Well done
Hamburger, 1/2"
Medium
Well done
CHICKEN
Bnls breast, 1”
Bnls breast, 1”
Bone-in breast
Bone-in breast
Chicken pieces
Chicken pieces
HAM
Ham slice, 1"
LAMB
Rib chops, 1"
PORK
Loin chops, 3/4"
Bacon
FISH
Salmon steak
Fillets
Weight
Setting
Rack
Time
(min)
12 oz
12 oz
12 oz
Broil
Broil
Broil
3
3
3
4
5
6
10 oz
10 oz
10 oz
Broil
Broil
Broil
3
3
3
4
6
8
1/4 lb.
1/4 lb.
Broil
Broil
3
3
6
8
1/2 lb.
1/2 lb.
2 - 3 lbs total
2 - 3 lbs total
2 - 3 lbs total
2 - 3 lbs total
Broil
Convection Broil
Broil
Convection Broil
Broil
Convection Broil
3
3
1
1
3
3
15
15
22
20
22
20
1 lb.
Broil
3
10
12 oz.
Convection Broil
2
8
1 lb.
Convection Broil
Broil
2
2
10
3
1 lb.
1 lb.
Broil
Broil
2
2
8
8
This oven is designed not only to cook, but also to dehydrate fruits and
vegetables. Warm air is circulated by a motorized fan in the rear of the oven
and over a period of time, the water is removed from the food by
evaporation. Removal of water inhibits growth of microorganisms and
retards the activity of enzymes. It is important to remember that
dehydration does not improve the quality, so only fresh, top-quality foods
should be used.
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. VGSC models—Set the temperature control to 200°F (93.3°C) and
turn the selector to “CONVECTION BAKE”.
VGCC models—Set the temperature control to 200°F (93.3°C) and
turn on the convection fan switch.
CAUTION
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
Operation
Operation
Type and
Cut of Meat
Convection Dehydrate
Note: The above information is given as a guide only.
30
31
Convection Defrost
Cooking Substitutes Charts
Convection Defrost
In many cases, a recipe requires an ingredient which is not readily
available or calls for a unit of measure that is not easily recognized. The
following charts have been provided as useful guides in
these situations.
Air is circulated by a motorized fan in the rear of the oven. The fan
accelerates natural defrosting of the food without heat. To avoid
sickness and food waste, DO NOT allow defrosted food to remain in the
oven for more than two hours.
Ingredient Substitutes
1. Place the frozen food on a baking sheet.
2. VGSC models—Turn the selector to “CONVECTION BAKE” and set
the temperature to “OFF”.
VGCC models—Set the oven temperature control knob to “OFF”
and turn on the convection fan switch.
WARNING
Substitute with:
1 tbsp. cornstarch
2 tbsp. flour (thickening)
1 whole egg
2 egg yolks plus 1 tbsp. water
1 c. whole milk
1 c. skim milk plus 2 tbsp. margarine or
1/2 c. evaporated milk plus 1/2 c. water
1 oz. unsweetened chocolate 3 tbsp. cocoa powder plus 1 tbsp. margarine
1 tbsp. baking powder
1/2 tsp. cream of tartar plus 1/4 tsp. baking
soda
1/2 c. butter
7 tbsp. margarine or shortening
1 c. dairy sour cream
1 tbsp. lemon juice plus 1 c. evaporated milk
Canned Food Sizes
Can Size
Contents
Can Size
Contents
8 oz.
1 c.
No. 303
2 c.
Picnic
1-3/4 c.
No. 2
2-1/2 c.
No. 300
1-3/4 c.
No. 3
4 c.
No. 1 tall
2 c.
No. 10
12 c.
Kitchen Equivalent and Metrics
Measure
Equivalent
Metric*
1 tbsp.
3 tsp
15 mL
2 tbsp.
1 oz
30 mL
1 jig.
1-1/2 oz
45 mL
1/4 c.
4 tbsp.
60 mL
1/3 c.
1/2 c.
5 tbsp. plus 1 tsp.
8 tbsp.
80 mL
125 mL
1 c.
16 tbsp.
250 mL
1 pt.
2 c.
30 g
1 lb.
16 oz
454 g
2.21 lb.
35.3 oz
1 kg
*Note: Rounded for easier measuring.
32
33
Operation
Operation
To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than two hours.
Recipe calls for:
Cleaning and Maintenance
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. Make sure all
controls are in the “OFF” position. Disconnect power if you are going to
clean thoroughly with water.
Burner Caps
Surface Burners
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:
1. Allow the burner and grate to cool to a safe temperature level.
2. Lift off the burner grate. Wash in warm soapy water.
3. Remove the burner cap and burner head and clean per
instructions below.
4. Wipe up any spills which remains on the sealed top surface.
5. Replace burner cap, burner head, and grates, after drying
thoroughly.
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.
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.
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.
Control Panel
Burner
grate
Burner
grate
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.
Burner
cap
Burner
cap
Oven Surfaces
Burner
head
Burner
head
Burner
base
Burner
base
Several different finishes have been used in your electric oven. Cleaning
instructions for each surface are given below. Your oven features a SelfClean 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.
If ports on the sealed burners are clogged, clean with a straight pin. DO
NOT enlarge or distort the ports. DO NOT use a toothpick to clean the
ports. When replacing burner head, carefully align the tabs underneath
the cap with the outside edge of burner. Make sure the tabs are not
aligned with the igniter and the burner cap is level.
34
Product Care
Product Care
Note: When replacing burner head, arrow must be pointing towards
back of range.
35
Cleaning and Maintenance
Cleaning and Maintenance
Control Knobs
Oven Racks
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.
DO NOT USE any cleaners containing ammonia or abrasives. They could
remove the graphics from the knob.
Clean with detergent and hot water. Stubborn spots can be scoured with
a soap-filled steel wool pad.
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.
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.
Glass Surfaces
Clean with detergent and warm water. Glass cleaner can be used to remove
fingerprints. If using glass cleaner ammonia, make sure that it does not run
down on exterior door surface.
Brass Parts
CAUTION
All special ordered brass parts are coated with an epoxy coating.
DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON
ANY BRASS PARTS. All brass body parts should be wiped regularly
with hot soapy water. When hot soapy water will not do the job, use
every day household cleaners that are not abrasive.
Broiler Pan and Grid
Product Care
Product Care
Clean with detergent and hot water. For stubborn spots, use a soap-filled
steel wool pad.
36
37
Self-Clean Cycle
(on VGSC Self-Clean models)
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.
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 to the clean setting stop. 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 2-1/2 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 2-1/2 hour duration of 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.
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 high-density 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.
38
(on VGSC Self-Clean models)
Product Care
Product Care
CAUTION
Self-Clean Cycle
39
Door Removal
Replacing Oven Lights
WARNING
WARNING
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or circuit
breaker before replacing bulb.
WARNING
1
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.
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.
Open door completely.
Place pin in pin hole.
3
2
glass light
cover
1. Unsnap glass light cover
using a screwdriver in the
access groove.
access
groove
2. Firmly grasp light bulb and
pull out.
Remove hinge trim screws
and hinge trim.
Close until pins stop door.
light
bulb
3. Replace with halogen bulb
using volt and wattage
requirements listed on glass
cover.
4
Lift door up and out.
5. Reconnect power at the main
fuse or circuit breaker.
40
Product Care
Product Care
4. Replace the light cover by
snapping glass cover onto
metal box.
41
Door Replacement and Adjustment
2
1
Reinstall door to range.
Open door completely.
Reinstall hinge trim.
3
Troubleshooting
Problem
Possible Cause and/or Remedy
Range will not function.
Range is not connected to electrical power:
Have electrician check power circuit breaker,
wiring, and fuses.
Oven does not operate in
self-clean.
Door is not shut tight enough for automatic
door latch to lock.
Oven is not clean after selfclean cycle.
Temperature control knob not rotated all the
way past clean until it stops.
Broil does not work.
Temperature control knob is rotated too far
past broil position.
Door will not open.
Oven is still in self-clean mode. If oven is
hot, door latch will release when safe
temperature is reached.
Oven light will not work.
Light bulb is burned out.
4
Range is not connected to power.
Ignitors will not work.
Circuit is tripped.
Fuse is blown.
Range is not connected to power.
Remove pins from hole in hinges.
Close door.
Ignitors sparking but no
flame ignition.
Gas supply valve is in “OFF” position.
Gas supply is interrupted.
Ignitors sparking
continuously after flame
ignition.
5
Power supply is not grounded.
Power supply polarity is reversed.
Ignitors are wet or dirty.
Burner ignites but flame is
large, distorted, or yellow.
Burner ports are clogged.
Unit is being operated on wrong type of gas.
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.
42
This is normal burn off of insulation and
protective oils in oven. This will go away
after using oven a few times.
Oven indicator light on;
oven will not heat
Oven is operating properly. Unit will resume
heating function once it has cooled.
43
Product Care
Product Care
Air shutters not properly adjusted.
Strong odor and/or smoke
is noticed first few times
oven is used.
Service Information
Warranty
PROFESSIONAL SERIES
FREESTANDING GAS/GAS SELF-CLEAN RANGES WARRANTY
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 Corporation at
1-888-VIKING1 (845-4641), or write to:
VIKING RANGE CORPORATION
PREFERRED SERVICE
1803 Hwy 82W
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.
Model no. _____________________ Serial no. ________________________
Date of purchase _______________ Date installed ___________________
Dealer’s name __________________________________________________
Address ________________________________________________________
*Glass (including light bulbs), painted and decorative items are warranted to be free from defective materials
or workmanship for a period of ninety (90) days from the date of original retail purchase. ANY DEFECTS MUST
BE REPORTED TO THE SELLING DEALER WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL
PURCHASE.
Viking Range Corporation uses the most up-to-date processes and best materials available to produce all color finishes.
However, slight color variation may be noticed because of the inherent differences in painted parts and porcelain parts
as well as differences in kitchen lighting, product locations, and other factors.
FIVE YEAR LIMITED WARRANTY
Any surface burner, griddle burner, grill burner, or oven burner which fails due to defective materials or
workmanship in normal household use during the second through fifth year from the date of original retail
purchase will be repaired or replaced, free of charge for the part itself, with the owner paying all other costs,
including labor.
TEN YEAR LIMITED WARRANTY
Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or
workmanship in normal household use during the second through the tenth year from the date of original
retail purchase will be repaired or replaced, free of charge for the part itself, with the owner paying all other
costs, including labor.
NINETY (90) DAY RESIDENTIAL PLUS WARRANTY
This warranty applies to applications where use of the product extends beyond normal residential use. Examples are,
but not limited to, bed and breakfasts, fire stations, private clubs, churches, etc. This warranty excludes all commercial
locations such as restaurants, food service locations and institutional food service locations.
This warranty extends to the original purchaser of the product warranted hereunder and to each transferee
owner of the product during the term of the warranty.
This warranty shall apply to products purchased and located in the United States and Canada. Products must
be purchased in the country where service is requested. Warranty labor shall be performed by an authorized
Viking Range Corporation service agency or representative. Warranty shall not apply to damage resulting from
abuse, accident, natural disaster, loss of electrical power to the product for any reason, alteration, outdoor use,
improper installation, improper operation, or repair or service of the product by anyone other than an
authorized Viking Range Corporation service agency or representative. This warranty does not apply to
commercial usage. Warrantor is not responsible for consequential or incidental damage whether arising out of
breach of warranty, breach of contract, or otherwise. Some jurisdictions DO NOT allow the exclusion or
limitation of incidental of consequential damages, so the above limitation or exclusion may not apply to you.
Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of
purchase upon request, and making the appliance reasonably accessible for service. If the product or one of its
component parts contains a defect or malfunction during the warranty period, after a reasonable number of
attempts by the warrantor to remedy the defects or malfunctions, the owner is entitled to either a refund or
replacement of the product or its component part or parts. Warrantor’s liability on any claim of any kind, with
respect to the goods or services covered hereunder, shall in no case exceed the price of the goods or service
or part thereof which gives rise to the claim.
WARRANTY SERVICE
Under the terms of this warranty, service must be performed by a factory authorized Viking Range Corporation
service agent or representative. Service will be provided during normal business hours, and labor performed at
overtime or premium rates shall not be covered by this warranty. To obtain warranty service, contact the dealer
from whom the product was purchased, an authorized Viking Range Corporation service agent, or Viking
Range Corporation. Provide model and serial number and date of original purchase. For the name of your
nearest authorized Viking Range Corporation service agency, call the dealer from whom the product was
purchased or Viking Range Corporation. IMPORTANT: Retain proof of original purchase to establish warranty
period.
The return of the Owner Registration Card is not a condition of warranty coverage. You should, however,
return the Owner Registration Card so that Viking Range Corporation can contact you should any question of
safety arise which could affect you.
If service requires installation of parts, use only authorized parts to insure
protection under the warranty.
Any implied warranties of merchantability and fitness applicable to the above described surface burner, griddle
burner, grill burner, oven burner, porcelain oven, or porcelain inner door panel are limited in duration to the
period of coverage of the applicable express written limited warranties set forth above. Some jurisdictions DO
NOT allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.
This warranty gives you specific legal rights, and you may also have other rights which may vary from
jurisdiction to jurisdiction.
Keep this manual for future reference.
Specifications subject to change without notice.
44
45
Product Care
Product Care
_______________________________________________________________
ONE YEAR FULL WARRANTY
Freestanding gas ranges and all of their component parts, except as detailed below*, are warranted to be free
from defective materials or workmanship in normal household use for a period of twelve (12) months from the
date of original retail purchase. Viking Range Corporation, warrantor, agrees to repair or replace, at its option,
any part which fails or is found to be defective during the warranty period.
Notes
Notes
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