Use and Care Manual - Brigade by Viking Range, LLC

Use & Care
Professional Freestanding Dual Fuel Gas Ranges
VDSC530 / VDSC536 / VDSC548 / VDSC560
CVDSC530 / CVDSC536 / CVDSC548
Congratulations
Congratulations and welcome to an elite world of 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 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 our product and hope that you will again select our products for your other major appliance
needs. For more information about the complete and growing selection of products, contact your dealer or visit us online at
vikingrange.com in the US or brigade.ca.
Table of Contents
Getting Started
Warnings ____________________________________________________________________________________________3
Before Using Range____________________________________________________________________________________7
Product Controls
Range Features ______________________________________________________________________________________8
Oven Functions and Settings____________________________________________________________________________10
Operation
Surface Operation ____________________________________________________________________________________10
Lighting Burners ____________________________________________________________________________________10
Surface Burners-Automatic Reignition __________________________________________________________________10
Vari-Simmer™ ______________________________________________________________________________________11
TruPower Plus™ Burner (where applicable) ____________________________________________________________11
Surface Cooking Tips ________________________________________________________________________________11
Cooking Vessels ____________________________________________________________________________________11
Griddle/Simmer Plate Operation ______________________________________________________________________12
Griddle/Simmer Plate Clean Up & Care ________________________________________________________________12
Grill Operation ______________________________________________________________________________________13
Grill Clean Up & Care ________________________________________________________________________________13
Oven Features ________________________________________________________________________________________17
Rack Positions ______________________________________________________________________________________17
Using the Oven ______________________________________________________________________________________17
Preheat ____________________________________________________________________________________________17
Conventional and Convection Cooking ________________________________________________________________18
Baking ______________________________________________________________________________________________19
BAKE (Two-Element Bake) ____________________________________________________________________________19
CONV BAKE (Convection Bake) ______________________________________________________________________19
TRU CONV (TruConvec™) ____________________________________________________________________________19
Proofing ______________________________________________________________________________________________23
Roasting______________________________________________________________________________________________23
CONV ROAST (Convection Roast) ____________________________________________________________________26
Broiling ______________________________________________________________________________________________26
CONV BROIL (Convection Broil) ______________________________________________________________________26
HI BROIL __________________________________________________________________________________________26
MED BROIL ________________________________________________________________________________________26
LOW BROIL ________________________________________________________________________________________26
Convection Dehydrate/Defrost __________________________________________________________________________28
Product Care
Cleaning and Maintenance ____________________________________________________________________________28
Self-Clean Cycle ______________________________________________________________________________________30
Replacing Oven Lights ________________________________________________________________________________31
Door Removal ________________________________________________________________________________________32
Door Replacement and Adjustment______________________________________________________________________32
Troubleshooting ______________________________________________________________________________________33
Service Information ____________________________________________________________________________________34
Warranty ____________________________________________________________________________________________35
2
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.
WARNING
WARNING
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
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
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
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.
DO NOT use commercial oven cleaners inside the oven. Use
of these cleaners can produce hazardous fumes or can
damage the porcelain finishes.
3
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.
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 long-sleeved 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.
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.
4
Warnings
• 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 loosehandled 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.
• 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.
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.
5
Warnings
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.
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.
WARNING
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.
WARNING
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.
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or
circuit breaker before replacing bulb.
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.
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!
CAUTION
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.
To avoid sickness and food waste, DO NOT allow defrosted
food to remain in the oven for more than two hours.
NOTICE
KEEP THE KITCHEN WELL-VENTED DURING THE
SELF-CLEAN CYCLE.
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.
WARNING
CAUTION
BURN HAZARD
BURN HAZARD
When self-cleaning, surfaces may get hotter than
usual. Therefore, children should be kept away.
The oven door, especially the glass, can get hot.
Danger of burning: DO NOT touch the glass!
6
Warnings
CAUTION
CAUTION
DO NOT store items of interest to children over the unit.
Children climbing to reach items could be seriously injured.
You must carefully check the food during the dehydration
process to ensure that it does not catch fire.
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 poisoning. Aluminum foil linings may also trap
heat, causing a fire hazard.
Before Using Your 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.stark.org
7
Range Features
Left Front Burner
Control Knob
(15,000 BTU)
Interior Oven
Light Switch
Left Oven
Function
Selector Knob
Left Oven
Temperature
Control Knob
CLEAN
Griddle
Indicator Light
OVEN
GRIDDLE
Dual Fuel
Co nvecti o n-Sel f Cl ean
Left Rear Burner
Control Knob
(15,000 BTU)
Self-Clean
Indicator
Light
8
1
Left Oven
Temperature
Indicator Light
3
2
4
5
6
7
48” Four-Burner/Griddle model shown
1.
2.
3.
4.
5.
6.
7.
8.
Five 15,000 BTU sealed burners with porcelain/
Cast iron caps and automatic ignition/Re-ignition
One 18,500 BTU sealed burner with porcelain/
Cast iron caps and automatic ignition/Re-ignition
Griddle (Optional)
Identification plate
18” Oven - Two Standard tilt-proof rack/Six rack positions
30” Oven - Two TruGlide racks/One Standard tilt-proof
rack/Six rack positions
Broiler pan–located inside oven
Island Trim
8
Griddle
Control
Knob
Range Features
Center Front Burner
Control Knob
(15,000 BTU)
Self-Clean
Indicator
Light
CLEAN
Center Rear Burner
Control Knob
(15,000 BTU)
Right Oven
Function
Selector Knob
Right Oven
Temperature
Indicator Light
Right Front Burner
Control Knob
(18,500 BTU)
OVEN
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
48” Eight-Burner
36” Six-Burner
36” Four-Burner/Griddle
48” Six-Burner/Griddle
60” Six-Burner/Grill/Griddle
9
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.
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.
10
Surface Operation
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 VariSimmer 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.
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
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
pan-frying
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.
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.
11
Surface Operation
Griddle Assembly
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.
Grease trough
Griddle
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 beneaththe griddle.
• When the griddle has reached the desired 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.
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 inthe 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 Range, LLC 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 dealer or order on our
website at vikingrange.com in the US or brigade.ca in Canada
12
Surface Operation
Griddle Cooking Chart
Food
Temp (°F)
Temp (°C)
Eggs
250-300
121-149
Bacon
300-325
149-163
Pancakes
375-400
191-205
French Toast
400
205
Fish Fillets
300
149
Hamburger
350
177
Steaks
350
177
Char-Grill (on applicable models)
The optional 18,000 BTU char-grill is equipped with a single piece, heavy-duty 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.
• 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.
13
Surface Operation
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
Flavorgenerator
plates
Two-piece
drip pan
Burner
Drip tray
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.
14
Surface Operation
Grill Cooking Chart
Food
Weight or
thickness
Suggested Special instructions
and tips
Flame cooking
size time (min)
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
1” (2.5 cm)
Rare
(140°F/60°C) 1-1/2” (3.8 cm)
High
High
8 – 12
11 – 16
1” (2.5 cm)
Medium
(160°F/71°C) 1-1/2” (3.8 cm)
Med
High
12 – 20
16 – 25
1” (2.5 cm)
Well-done
(170°F/77°C) 1-1/2” (3.8 cm)
Med
High
20 – 30
25 – 35
High
30 – 40
Tenderloin
5 lbs. (2.3 kg)
15
Remove excess fat
from edge. Slash
remaining fat at 2”
(5.1 cm) intervals to
keep edges from
curling. Grill,
turning once.
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.
Surface Operation
Grill Cooking Chart
Food
Weight or
thickness
Suggested Special instructions
and tips
Flame cooking
size time (min)
PORK
Chops
1/2”(1.3 cm)
Med
20 – 40
1” (2.5 cm)
Med
35 – 60
Med
45 – 60
Grill, turning
occasionally. During
the last few minutes,
brush barbecue
sauce, turning
several times.
High
12 – 15
Remove excess fat
from edge. Slash
remaining fat at
two-inch intervals.
Grill, turning once.
Med
5 – 10
Slit skin before
cooking. Grill,
turning once.
High
60 – 90
Med
40 – 60
Place skin side up.
Grill, turn, and
brush frequently
with melted butter,
margarine, oil, or
marinade.
Ribs
Ham steaks
(fully cooked)
1/2” (1.3 cm)
Hot dogs
Remove excess fat
from edge. Slash
remaining at 2”
(5.1 cm) intervals to
keep edges.
POULTRY
Chicken
Broiler/Fryer
– Halves or
Quarters
2 (0.9 kg) –
3 lbs. (1.4 kg)
FISH AND SEAFOOD
Steaks
Halibut
Salmon
Swordfish
3/4” (1.9 cm) – Med to
1” (2.5 cm)
High
Whole
Catfish
Trout
4 oz (113 g) –
8 oz (227 g)
Med to
High
16
8 – 15
12 – 20
Grill, turning once,
brush with melted
butter, margarine,
or oil to keep fish
moist.
Oven Features
Rack Positions
Broil element
TruConvec™ element
(behind baffle)
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.
Two TruGlide
racks
Oven light
6
5
4
3
2
1
Oven light
One Standard
rack
Concealed bake element
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. 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.
OV
FU EN
NC
T
ION
OV
TE EN
MP
E
RA
TU
R
E
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 multirack 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.
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 poisoning.
Aluminum foil linings may also trap heat, causing a fire hazard.
17
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.
• 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
18
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 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.
two-element bake
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 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.
convection bake
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.
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 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.
TruConvec™
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 tin-coated 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.
19
Baking
Baking Chart
Food
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
Pan Size
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 (204.4˚ C)
375˚ F (190.6˚ C)
400˚ F (204.4˚ C)
375˚ F (190.6˚ C)
400˚ F (204.4˚ C)
350˚ F (176.7˚ C)
375˚ F (190.6˚ C)
375˚ F (190.6˚ C)
8 - 10
30 - 35
12 - 15
30 - 35
20 - 25
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 (190.6˚ C)
350˚ F (176.7˚ C)
350˚ F (176.7˚ C)
350˚ F (176.7˚ C)
350˚ F (176.7˚ C)
350˚ F (176.7˚ 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 (176.7˚ C) 25 - 30
375˚ F (190.6˚ C) 12 - 15
350˚ F (176.7˚ C) 10 - 12
Cookie sheet
3 or 4
400˚ F (204.4˚ 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
425˚ F (218.3˚ C)
375˚ F (190.6˚ C)
350˚ F (176.7˚ C)
350˚ F (176.7˚ C)
350˚ F (176.7˚ C)
10 - 12
55 - 60
12 - 15
40 - 45
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 (204.4˚ C)
425˚ F (218.3˚ C)
375˚ F (190.6˚ C)
400˚ F (204.4˚ C)
375˚ F (190.6˚ C)
400˚ F (204.4˚ C)
400˚ F (204.4˚ C)
375˚ F (190.6˚ C)
12 - 15
18 - 21
65 - 70
35 - 40
65 - 70
25 - 30
15 - 20
60 - 65
On rack
1 qt. casserole
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (190.6˚ C)
350˚ F (176.7˚ C)
375˚ F (190.6˚ C)
425˚ F (218.3˚ C)
60 - 65
45 - 50
50 - 55
15 - 20
*Note: The above information is given as a guide only.
20
Baking
Convection Baking Chart
Food
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
Pan Size
Temp
Time
(min)
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8" x 8"
8" x 8"
Muffin tin
Muffin tin
2&4
2&4
2&4
2&4
2&4
2&4
2&4
2&4
375˚ F (190.6˚ C)
350˚ F (176.7˚ C)
375˚ F (190.6˚ C)
350˚ F (176.7˚ C)
375˚ F (190.6˚ C)
325˚ F (162.8˚ C)
350˚ F (176.7˚ C)
350˚ F (176.7˚ C)
7-9
20 - 25
11 - 13
20 - 25
15 - 20
30 - 35
12 - 15
0 - 12
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
3 or 4
3 or 4
2&4
2&4
2&4
2&4
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)
30 - 35
35 - 40
15 - 17
30 - 32
25 - 30
5 - 50
13" x 9"
Cookie sheet
Cookie sheet
2&4
2,3,& 4
2,3,& 4
325˚ F (162.8˚ C)
350˚ F (176.7˚ C)
325˚ F (162.8˚ C)
20 -25
7 -10
9-10
Cookie sheet
2&4
375˚ F (190.6˚ C)
4 - 27
9" round
9" round
9" round
9" round
6 - 4oz cups
2&4
2&4
2&4
2&4
2&4
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
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13" x 9"
9" round
Cookie sheet
Cookie sheet
2&4
2&4
2&4
2&4
2&4
2&4
2&4
3 or 4
375˚ F (190.6˚ C)
400˚ F (204.4˚ C)
350˚ F (176.7˚ C)
375˚ F (190.6˚ C)
350˚ F (176.7˚ C)
375˚ F (190.6˚ C)
375˚ F (190.6˚ C)
350˚ F (176.7˚ C)
8 - 10
13 -16
60 - 65
10 - 12
45 - 50
20 - 25
10 - 12
45 - 50
On rack
1 qt. casserole
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
350˚ F (176.7˚ C)
325˚ F (162.8˚ C)
350˚ F (176.7˚ C)
400˚ F (204.4˚ C)
45 - 50
35 - 40
40 - 45
10 - 15
*Note: The above information is given as a guide only.
21
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
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
2. Oven too hot
3. Wrong pan size
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
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
Food too brown on
top
1.
2.
3.
1.
1.
2.
3.
1.
Cookies too flat
Rack position too high
Oven not preheated
Sides of pan too high
Hot cookie sheet
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
22
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 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.
convection roast
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.
• 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.
23
Roasting
Conventional Roasting Chart
(when using the Bake or Convection Bake setting)
Food
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
Ham, fully
cooked
POULTRY
Chicken, whole
Turkey,
unstuffed
Turkey
Turkey, stuffed
Turkey, stuffed
Turkey breast
Weight
Temp
Time
(min/lb)
Internal
Temp
4 - 6 lbs
4 - 6 lbs
4 - 6 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
25
30
40
140˚ F (60.0˚ C)
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
4 - 6 lbs
4 - 6 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
25
30
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
3 - 4 lbs
3 - 4 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
35
40
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
3 - 5 lbs
325˚ F (162.8˚ C)
30
180˚ F (82.2˚ C)
35
55 - 60
total time
180˚ F (82.2˚ C)
N/A
18
130˚ F (54.4˚ C)
3 - 4 lbs
375˚ F (190.6˚ C)
12 - 16 lbs 325˚ F (162.8˚ C)
30
16 - 20
180˚ F (82.2˚ C)
180˚ F (82.2˚ C)
20 - 24 lbs
12 - 16 lbs
20 - 24 lbs
4 - 6 lbs
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)
3 - 5 lbs
325˚ F (162.8˚ C)
1 -1 1/4 lbs 350˚ F (176.7˚ C)
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)
Note: The above information is given as a guide only.
24
Roasting
Convection Roasting Chart
Food
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
Ham, fully
cooked
POULTRY
Chicken, whole
Turkey,
unstuffed
Turkey
Turkey, stuffed
Turkey, stuffed
Turkey breast
Weight
Temp
Time
(min/lb)
Internal
Temp
4 - 6 lbs
4 - 6 lbs
4 - 6 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
25
24
30
140˚ F (60.0˚ C)
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
4 - 6 lbs
4 - 6 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
20
24
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
3 - 4 lbs
3 - 4 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
30
35
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
3 - 5 lbs
325˚ F (162.8˚ C)
30
180˚ F (82.2˚ C)
30
45 - 50
total time
180˚ F (82.2˚ C)
N/A
325˚ F (162.8˚ C)
15
130˚ F (54.4˚ C)
3-4 lbs
350 (176.7 C)
12 - 16 lbs 325˚ F (162.8˚ C)
25
11
180˚ F (82.2˚ C)
180˚ F (82.2˚ C)
11
9 - 10
9 - 10
20
180˚ F (82.2˚ C)
180˚ F (82.2˚ C)
180˚ F (82.2˚ C)
180˚ F (82.2˚ C)
3 - 5 lbs 325˚ F (162.8˚ C)
1 -1 1/4 lbs 325˚ F (162.8˚ C)
5 lbs
20 - 24 lbs
12 - 16 lbs
20 - 24 lbs
4 - 6 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
Note: The above information is given as a guide only.
25
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.
*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.
convection broil
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 medium doneness is desired. Use this
setting for broiling small and average cuts of meat.
high broil
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
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.
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.
low broil
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.
26
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.
Broiling Chart
Type and
Cut of Meat
Weight
BEEF
Sirloin, 1"
Rare
12 oz
Medium
12 oz
Well done
12 oz
T-Bone, 3/4"
Rare
10 oz
Medium
10 oz
Well done
10 oz
Hamburger, 1/2"
Rare
1/4 lb.
Medium
1/4 lb.
Well done
1/4 lb.
CHICKEN
Bnls breast
1 lb.
Bone-in breast
2 - 2 1/2 lb.
Chicken pieces
2 -2 1/2 lb.
HAM
Ham slice, 1"
1 lb.
LAMB
Rib chops, 1"
12 oz.
Shoulder
1 lb.
PORK
Loin chops, 3/4"
1 lb.
Bacon
FISH
Salmon steak
1 lb.
Fillets
1 lb.
Setting
Rack
Time
(min)
Conventional Broil
Conventional Broil
Conventional Broil
3
3
3
7
9
11
Conventional Broil
Conventional Broil
Conventional Broil
3
3
3
5
7
9
Convection Broil
Convection Broil
Convection Broil
3
3
3
4
7
9
Convection Broil
Conventional Broil
Convection Broil
2
2
2
18
20
18 (min/lb)
Conventional Broil
2
22
Convection Broil
Convection Broil
3
3
7
6
Convection Broil
Conventional Broil
2
2
14
6
Convection Broil
Convection Broil
3
3
7
6
Note: The above information is given as a guide only.
27
25%
35%
50%
65%
80%
95%
6
5
4
3
2
1
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
NOTICE
To avoid sickness and food waste, DO NOT allow defrosted
food to remain in the oven for more than two hours.
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.
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
* 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
grate
Burner
cap
Burner
head
Igniter
Burner
base*
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.
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.
28
Cleaning and Maintenance
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.
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 selfclean 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.
29
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.
CAUTION
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.
DO NOT touch the exterior portions of the oven after selfcleaning 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.
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 selfclean 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.
30
Replacing Oven Lights
WARNING
WARNING
DO NOT touch bulb with bare hands. Clean off any signs of oil
from the bulb and handle with a soft cloth.
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or
circuit breaker before replacing bulb.
glass light
cover
DO NOT touch bulb with bare hands. Clean off any signs of
oil from the bulb and handle with a soft cloth.
1. Unsnap glass light cover using a screwdriver in the
access groove.
access
groove
2. Firmly grasp light bulb and pull out.
3. Replace with halogen bulb using volt and wattage
requirements listed on glass cover.
light
bulb
4. Replace the light cover by snapping glass cover onto
metal box.
5. Reconnect power at the main fuse or circuit breaker.
31
Door Removal
WARNING
1
2
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.
Remove hinge trim screws
and hinge trim.
Open door completely.
Place pin in pin hole.
3
4
Close until pins stop door.
Lift door up and out.
Door Replacement and Adjustment
2
1
Reinstall door to range.
3
Open door completely.
Reinstall hinge trim.
5
4
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.
32
Remove pins from hole in hinges.
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.
Range is not connected to power.
Igniters will not work.
Circuit is tripped.
Fuse is blown.
Range is not connected to power.
Igniters sparking but no
flame ignition.
Gas supply valve is in “OFF” position.
Gas supply is interrupted.
Igniters sparking
continuously after flame
ignition.
Power supply is not grounded.
Power supply polarity is reversed.
Igniters 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.
Air shutters not properly adjusted.
33
Service Information
If service is required, call your authorized service agency.
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.
34
Warranty
PROFESSIONAL SERIES
FREESTANDING DUAL FUEL RANGES WARRANTY
TWO 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 two (2) 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 third 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.
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.
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 Range, LLC
111 Front Street
Greenwood, Mississippi 38930 USA
(662) 455-1200
For product information,
call 1-888-845-4641
or visit web site at vikingrange.com in the US or brigade.ca in Canada
F20532J EN
(031516)