Viking | VISC5304BSS | Use and Care Manual | Viking VISC5304BSS Use and Care Manual

Viking VISC5304BSS Use and Care Manual
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 Electric
Induction 30”W. Range
F20537C EN
(061611)
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 product’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-VIKING1 (845-4641).
We appreciate your choice of a Viking range 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 Viking products, contact your dealer or visit us
online at www.vikingrange.com.
Warnings and Important Safety Information ________________________ 4
Before Using Range ____________________________________________ 14
Product Controls
Range Features ________________________________________________ 15
Oven Functions and Settings ___________________________________ 17
Operation
Surface Operation _____________________________________________ 18
Surface Operation ___________________________________________ 19
Oven Features _________________________________________________ 21
Rack Positions _______________________________________________ 21
Using the Oven ________________________________________________ 22
Preheat ______________________________________________________ 22
Conventional and Convection Cooking ______________________ 23
Baking _________________________________________________________ 25
BAKE (Two-Element Bake) ___________________________________ 25
CONV BAKE (Convection Bake) ______________________________ 25
TRU CONV (TruConvec™) ___________________________________ 26
Roasting _______________________________________________________ 30
CONV ROAST (Convection Roast) ___________________________ 30
Broiling ________________________________________________________ 34
CONV BROIL (Convection Broil) _____________________________ 34
HI BROIL ____________________________________________________ 34
MED BROIL _________________________________________________ 34
LOW BROIL _________________________________________________ 35
Convection Dehydrate _________________________________________ 38
Convection Defrost ____________________________________________ 38
Cooking Substitutes Charts ____________________________________ 39
Product Care
Cleaning and Maintenance _____________________________________ 40
Self-Clean Cycle _______________________________________________ 45
Replacing Oven Lights _________________________________________ 47
Door Removal _________________________________________________ 48
Door Replacement and Adjustment ____________________________ 49
Troubleshooting ________________________________________________ 50
Service Information ____________________________________________ 51
Warranty _______________________________________________________ 52
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 this 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 or property damage.
WARNING
Tipping hazard.
To reduce the risk of the appliance tipping, it must
be secured by a properly installed anti-tip bracket(s).
To make sure the bracket has been installed properly,
look behind the range with a flashlight to verify proper installation
engaged in the rear top left corner of the range.
• THIS RANGE CAN TIP.
• INJURIES TO PERSONS CAN RESULT.
• INSTALL ANTI-TIP DEVICE PACKED WITH RANGE.
• SEE INSTALLATION INSTRUCTIONS.
WARNING
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.
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.
4
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 range. 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
range as they may melt or soften if left too close to the vent or a surface
element.
• 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.
• 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.
• Cooking Surface: 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
• To eliminate the hazard of reaching over hot surface elements, 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.
• NEVER allow children to sit or stand on any part of the appliance as they
could be injured or burned.
6
Cooking Safety
• ALWAYS place a pan on a surface element before turning it on. Be sure you
know which knob controls which surface element. Make sure the correct
element is turned on. When cooking is completed, turn element off before
removing pan.
• 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 element 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 elements and ignite or get caught
on appliance parts.
• ALWAYS let quantities of hot fat used for deep fat frying cool before
attempting to move or handle.
• DO NOT let cooking grease or other flammable materials accumulate in or
near the appliance, hood or vent fan. Clean hood frequently to prevent
grease from accumulating on hood or filter. When “flaming” foods under
the hood, TURN THE FAN OFF.
• NEVER wear garments made of flammable material or loose fitting or longsleeved apparel while cooking. Clothing may ignite or catch utensil handles.
• ALWAYS place oven racks in the desired positions while oven is cool.
Slide oven rack out to add or remove food, using dry, sturdy potholders.
ALWAYS avoid reaching into the oven to add or remove food. If a rack must
be moved while hot, use a dry potholder.
• ALWAYS turn the oven off at the end of cooking.
• Use care when opening the oven door. Let hot air or steam escape before
moving or replacing food.
7
Getting Started
Warnings
Getting Started
Cooking Safety (cont.)
• NEVER use aluminum foil to cover oven racks or oven bottom. This could
result in risk of electric shock, fire, or damage to the appliance. Use foil only
as directed in this guide.
• PREPARED FOOD WARNING: Follow food manufacturer's instructions. If a
plastic frozen food container and/or its cover distorts, warps, or is otherwise
damaged during cooking, immediately discard the food and its container.
The food could be contaminated.
• If you are “flaming” liquor or other spirits under an exhaust, TURN THE
FAN OFF. The draft could cause the flames to spread out of control.
Cookware 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 cookware 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 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/ceramic, ceramic glazed cookware are suitable
for oven 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.
• Use proper pan material. Refer to “Before Using Range” section for
recommended cookware. Proper relationship of cookware to surface unit
will also improve efficiency.
8
CAUTION
To avoid risk of property damage, DO NOT use cast iron cookware.
Cast iron retains heat and may result in damaging the range.
Heating Elements and Glass Ceramic Cooking Surfaces
• NEVER touch the glass surface areas directly on or adjacent to the heating
elements when the range is in use.
• 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
material contact surface of unit or areas near unit, heating elements, or
interior surfaces of oven until they have had sufficient time to cool.
• DO NOT COOK ON BROKEN COOKING SURFACE – If cooking surface
should break, cleaning solutions and spillovers may penetrate the broken
cooking surface and create a risk of electric shock. Contact a qualified
technician immediately.
Cleaning Safety
• Turn off all controls and wait for appliance parts to cool before touching or
cleaning them. DO NOT touch the surface elements 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, flareups 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.
• NEVER leave your residence when the self-clean function is operating.
9
Getting Started
Warnings
Getting Started
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 opening the windows and/or door in
the room where the appliance is located during the self-clean cycle.
Important notice regarding pet birds:
NEVER keep pet birds in the kitchen or in rooms where the fumes from the
kitchen could reach. Birds have a very sensitive respiratory system. Fumes
released during an oven self-cleaning cycle may be harmful or fatal to birds.
Fumes released due to overheated cooking oil, fat, margarine and overheated
non-stick cookware may be equally harmful.
WARNING
To avoid risk of injury or death, 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 range or oven as a
storage area for food or cooking utensils.
WARNING
ELECTRICAL SHOCK HAZARD
To avoid risk of injury or death, 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
BURN OR ELECTRICAL SHOCK
HAZARD
To avoid risk of injury or death, 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
About Your Appliance
• 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.
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
To avoid risk of injury, DO NOT touch the glass. The oven
door, especially the glass, can get hot during usage.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
10
11
Getting Started
Warnings
Getting Started
WARNING
This range features a self-cleaning cycle. During this cycle, the oven
reaches elevated temperatures in order to burn off soil and deposits.
A powder ash residue is left in the bottom of the oven after completion
of the self-clean cycle.
NOTE: DO NOT use commercial oven cleaners inside the oven.
Use of these cleaners can produce hazardous fumes or can damage the
porcelain finishes. DO NOT line the oven with aluminum foil or other
materials. These items can melt or burn during a self-clean cycle,
causing permanent damage to the oven.
CAUTION
DO NOT touch the exterior portions of the oven after
self-cleaning cycle has begun, since some parts become
extremely hot to the touch!
During the first few times the self-cleaning feature is used, there may
be some odor and smoking from the “curing” of the binder in the highdensity insulation used in the oven. When the insulation is thoroughly
cured, this odor will disappear. During subsequent self-cleaning
cycles, you may sense an odor characteristic of high temperatures.
KEEP THE KITCHEN WELL-VENTED DURING THE SELFCLEAN CYCLE.
FIRE HAZARD
CAUTION
You must carefully check the food during the dehydration
process to ensure that it does not catch fire.
Radio Interference
This unit generates, uses, and can radiate radio frequency energy and,
if not installed and used in accordance with the instructions, may cause
harmful interference to radio communications. However, there is no
guarantee that interference will not occur in a particular installation. If
this unit does cause harmful interference to radio or television
reception, which can be determined by turning the unit off and on, the
user is encouraged to try to correct the interference by one or more of
the following measures:
• Reorient or relocate the receiving antenna
• Increase the distance between the unit and receiver
• Connect the unit into an outlet on a circuit different from that to
which the receiver is connected.
WARNING
BURN OR ELECTRICAL SHOCK
HAZARD
To avoid risk of injury or death, make sure all
controls are OFF and oven is COOL before
cleaning. Failure to do so can result in burns or electrical shock.
CAUTION
BURN HAZARD
To avoid risk of injury, DO NOT touch the glass. The range
will get hot during usage.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
WARNING
BURN HAZARD
When self-cleaning, surfaces may get hotter than usual,
therefore, children should be kept away.
CAUTION
FALLING HAZARD
DO NOT store items of interest to children over the unit.
Children climbing to reach items could be seriously injured.
12
13
Getting Started
IMPORTANT– Please Read and Follow
Warnings
Getting Started
Before Using Range
All products are wiped clean with solvents at the factory to remove any
visible signs of dirt, oil, and grease which may have remained from the
manufacturing process. Before starting to cook, clean the range
thoroughly with hot, soapy water. There may be some burn off and
odors on first use of the appliance–this is normal.
Induction Cookware
Induction cooking utilizes magnetic power which reacts with iron in the
base of cookware, instantly transforming the pot or pan into the heat
source. The heat stops when the cookware is removed. Your cookware
MUST have a magnetic layer of steel for your induction cooktop to
operate properly. The cookware should have a flat, heavy magnetic
bottom and straight sides with a diameter of 5” (13 cm) to 12” (31 cm)
to accommodate the various sized elements. The induction cookware
should be in good condition and free from excessive dents on the
bottom to provide maximum performance and convenience.
Glass Range
Clean your glass top before the first time you use it. A thorough
cleaning with a glass top cleaner is recommended.
WARNING
Oven
(12
.7
cm
(30
)m
.5
in .
cm
)m
ax
.
”
DANGER
1
”
2
All models include:
• A broad range of MagneQuick™ induction elements that utilize
magnetic energy for superior power, responsiveness and efficiency
• A power management induction system that speeds boil time for
your favorite dishes as well as providing a quick simmer for sauces
• Induction elements that heat the cookware for a cooler, efficient and
energy-saving method of cooking
• 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
• Split baking and broiling elements—which reduces preheating time
and provides greater control and more even heating
• Two-speed, reversing fan 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
All Viking cookware is induction friendly, as are
most other high-end brands of stainless steel
and enamel cookware. Most induction
cookware will be suitable for your induction
cooktop if a magnet adheres to the bottom
surface.
5
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.
• Cookware that is NOT suitable for your
induction cooktop includes pottery, glass,
aluminum, copper, bronze, and any type of
cookware with a footed base.
CAUTION
To avoid risk of property damage, DO NOT use cast iron cookware. Cast
iron retains heat and may result in damage to the range.
FOR YOUR SAFETY
14
15
Getting Started
Before Using Range
Oven Functions and Settings
Range Features
BAKE (Two-Element Bake)
1
2
3
4
5
CLEAN
6
Use this setting for baking, roasting, and casseroles.
7
OVEN
SURFACE
CONV BAKE (Convection Bake)
Use this setting to bake and roast foods at the same time with minimal
taste transfer.
MagneQuick™ Elements
TRU CONV (TruConvec™)
Use this bake setting for multi-rack baking of breads, cakes, and cookies.
(up to six racks of cookies at once)
Product Controls
CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole chickens, hams, etc.
CONV BROIL (Convection Broil)
HOT
10
REAR
FRONT
HOT
REAR
FRONT
Use this setting to broil thick cuts of meat.
11
HI BROIL
12
Use this setting for broiling dark meats at 1” thickness or less when
rare or medium doneness is desired.
13
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.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Interior oven light switch
Left rear element control knob
Left front element control knob
Oven function selector knob
Oven temperature control knob
Right rear element control knob
Right front element control knob
One 6” 1,400-watt element
One 8” 3,700-watt Boost/2,300-watt element
Two 7” 1,850-watt elements
Identification plate
Two standard heavy-duty tilt-proof racks/One heavy-duty
TruGlide rack. Six rack positions
13. Broiler pan (located inside oven)
16
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.
Note: For more information on oven functions see “Operation”
section.
17
Product Controls
8
9
WARNING
Surface Operation
Surface Operation
Rear and Front Elements
Surface Cooking Tips
Push in and turn the control knob
counterclockwise to the desired setting. The
element will adjust the power output to maintain
the desired heat setting. The left front burner has
a “Boost” feature. A boost of power is provided
for 10 minutes and is used for quickly boiling
water when the element is turned to HI. When
finished boiling, turn the control knob to Med HI to maintain the boil or
to a lower setting for steaming, warming, and simmering sauces.
• The minimum pot or pan diameter recommended is 5” (13 cm).
Use of pots or pans as small as 4” (10 cm) is possible but not
recommended.
• Remember to use the proper size cookware for the size element
chosen. Smaller cookware should be used for smaller elements and
larger cookware should be used for larger elements.
DANGER
Note: Viking induction cooking uses high powered induction elements
for faster cooking performance. Some noise may be noticed by the
high powered induction elements. This is normal.
CAUTION
Do not heat empty cookware or let cookware boil dry. The cookware
can absorb an excessive amount of heat very quickly, resulting in
possible damage to the cookware and ceramic glass.
Note: If ALL elements are turned to HI for a long period of time, the
internal temperature inside the cooktop may rise, causing the cooktop
to turn off.
Surface Heat Settings
Heat Setting
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
Sautéing and browning, braising, and
pan-frying
Maintaining slow boil on large quantities
HOT
Med
Med High
HOT
REAR
REAR
FRONT
FRONT
High
Indicator Light
Reason
Solid
The element is ON and sensing the proper
cookware.
FOR
YOUR SAFETY
1. Element is OFF - hot surface.
Slow continuous flash
without a pause
Fast continuous flash
without a pause
2. Element is ON - cookware is not present or
cookware is not induction cookware. (See
recommended cookware in “Before Using
Cooktop” section.)
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
Boiling water quickly
Deep-fat frying in large cookware
Note: The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
Remember that induction cooking is instantaneous and boiling time is
decreased when using the proper induction cookware.
The element is ON - surface temperature is very
hot. The power level is regulated to a lower
temperature setting as the internal temperature
inside the cooktop has increased due to
extended use.
Note: If the indicator lights have a 2 to 3 second pause in between
flashes, refer to the “Troubleshooting” section.
18
19
Operation
Operation
Surface Indicator Lights
The surface indicator lights are located at the front
of the glass cooktop. The
indicator lights are used to
indicate activation, hot surface,
and warnings.
Use
Simmer
Surface Operation
Surface Cooking Guide - Suggested Heat Settings
Food
Start at setting
Complete at setting
Rice
Hi - cover, bring water
to a boil
Lo - cover, finish timing
according to directions
Chocolate
Lo - until melted
Candy
Lo - cook
Pudding,
pie filling
Lo - cook according to
directions
Follow recipe
OFF - let set to desired doneness
Lo - Med, cook to desired doneness
Lo - finish cooking
Sauces
Hi - melt fat
Lo-Med, finish cooking
Soups, stews
Hi - heat up liquid
Lo-Med, finish cooking
Vegetables
Hi - preheat skillet
Lo-Med, finish cooking until
desired tenderness is reached
Breads - french
toast, pancakes
Med-Hi, preheat
skillet
Lo - cook to desired browness
Cooked cereals, Hi - cover, bring water
grits, oatmeal
to a boil
Lo-Med, add cereal and cook
according to directions
Bacon, sausages Hi - preheat skillet
Med - cook to desired doneness
Swiss steaks
Hi - melt fat,
Lo - add liquid, cover, simmer
Med-Hi - to brown meat until tender
Chicken, fried
Hi - melt fat
Med-Hi - to brown crust
Lo - cook until tender
Hamburgers,
pork chops
Hi - preheat skillet
Med - to brown meat and cook to
desired browness
Pasta
Hi - bring salted water
to a boil, add pasta
slowly
Med - maintain boil until tender
20
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.
Broil element
TruConvec™ element
(behind baffle)
Two tilt-proof
racks
Oven light
6
5
4
3
2
1
Oven light
One TruGlide™
rack
Concealed bake element
21
Operation
Operation
Eggs - in shell
Hi - cover, bring to boil
fried
Hi - until pan is hot
poached Hi - bring water to boil
Oven Features
Using the Oven
Using the Oven
Preheat
Conventional and Convection Cooking
For best results, it is extremely
important that you preheat your
oven to the desired cooking
temperature before placing food
OV
items in the oven to begin cooking. In
FU EN
NC
many cooking modes, partial power from the
TIO
N
broiler is used to bring the oven to the preheat
OV
temperature. Therefore, placing food items in the
TE EN
MP
ER
oven during the preheat mode is not recommended.
AT
UR
E
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.
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.
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.
22
• 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.
• 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.
23
Operation
Operation
For instance, the preheat mode for TruConvec™ is designed to be
brought up to the set point temperature in a different manner than the
preheat mode for conventional bake. This is because TruConvec™ is
designed for multi-rack baking. So it is extremely critical that all rack
positions have reached the desired cooking temperature. As a result, it
is normal for oven to take slightly longer for the oven to preheat to
350°F in TruConvec™ mode when compared to the amount of time it
takes to preheat the oven cavity to 350°F in conventional bake mode.
Conventional and Convection Cooking Tips
Using the Oven
Baking
Conventional and Convection Cooking Tips (cont.)
• Some recipes, especially those that are homemade, may require
adjustment and testing when converting from standard to
convection modes. If unsure how to convert a recipe, begin by
preparing the recipe in conventional bake. After achieving
acceptable results, follow the convection guidelines listed for the
similar food type. If the food is not prepared to your satisfaction
during this first convection trial, adjust only one recipe variable at a
time (cooking time, rack position, or temperature) and repeat the
convection test. Continue adjusting one recipe variable at a time
until satisfactory results are achieved.
Pan Placement Tips
Multiple Rack Pan
Placement
Single Rack Pan
Placement
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
two-element bake
manner. Conventional baking/
roasting is particularly suitable for dishes that require a high
temperature. Use this setting for baking, roasting, and casseroles.
CONV BAKE
(Convection Bake)
The bottom element operates
at full power, and the top broil
element operates at
supplemental power. The
heated air is circulated by the
motorized fan in the rear of the
oven providing a more even
heat distribution. This even
convection bake
circulation of air equalizes the
temperature throughout the oven cavity and eliminates the hot and
cold spots found in conventional ovens. A major benefit of convection
baking is the ability to prepare food in quantity using multiple racks—a
feature not possible in a standard oven.
When roasting using this setting, cool air is quickly replaced, searing
meats on the outside and retaining more juices and natural flavor on
the inside with less shrinkage. With this heating method, foods can be
baked and roasted at the same time with minimal taste transfer, even
when different dishes are involved, such as cakes, fish or meat. The hot
air system is especially economical when thawing frozen food. Use this
setting for baking and roasting.
24
25
Operation
Operation
• 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 positions or the 3rd
and 5th positions 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.
BAKE (Two-Element Bake)
Baking
Baking
TRU CONV (TruConvec™)
Baking Chart
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,
TruConvec™
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.
• Make sure the oven racks are in the desired positions before turning
the oven on.
• DO NOT open the oven door frequently during baking. If you must
open the door, the best time is during the last quarter of the baking
time.
• Bake to shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the product should come clean when done.
• Use the pan size and type recommended by the recipe to ensure
best results. Cakes, quick breads, muffins, and cookies should be
baked in shiny, reflective pans for light, golden crusts. Avoid the use
of old, darkened pans. Warped, dented, stainless steel and tincoated pans heat unevenly and will not give uniform baking results.
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
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.
26
Time
(min)
27
Operation
Operation
Baking Tips
Food
Baking
Solving Baking Problems
Convection 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
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
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 - 4 oz 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
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
2. Oven too hot
3. Wrong 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
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
Note: The above information is given as a guide only.
28
Use recom. rack position
Allow oven to preheat
Use proper pans
Allow sheet to cool
between batches
29
Operation
Operation
Food
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
to adjust your recipes and cooking times accordingly.
Roasting
Roasting
CONV ROAST*
(Convection Roast)
Roasting Tips (cont.)
The convection element runs in
conjuction with the inner and
outer broil elements. The
reversible convection fan runs at
a higher speed in each
direction. This transfer of heat
(mainly from the convection
element) seals moisture inside
convection roast
of large roasts. A time savings is
gained over existing, single fan convection roast modes. Use this
setting for whole turkeys, whole chickens, hams, etc.
*Note: This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
• 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.
Note: You can also roast foods using bake settings. See the “Baking”
section for additional information.
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.
30
Operation
Operation
Roasting Tips
31
Roasting
Roasting
Conventional Roasting Chart
Convection Roasting Chart
(when using the Bake or Convection Bake setting)
Weight
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)
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)
3 - 5 lbs
325˚ F (162.8˚ C)
1 -1 1/4 lbs 325˚ F (162.8˚ C)
5 lbs
325˚ F (162.8˚ C)
15
130˚ F (54.4˚ C)
3-4 lbs
12 - 16 lbs
350 (176.7 C)
325˚ F (162.8˚ C)
25
11
180˚ F (82.2˚ C)
180˚ F (82.2˚ C)
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)
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)
Note: The above information is given as a guide only.
Note: The above information is given as a guide only.
32
30
180˚ F (82.2˚ C)
45 - 50
N/A
total time
33
Operation
Operation
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
Internal
Temp
Time
(min/lb)
Broiling
Broiling
CONV BROIL*
(Convection 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.
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.
Broiling Instructions
*Note: This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
HI BROIL
Heat radiates from both broil
elements, located in the top of
the oven cavity, at full power. The
distance between the foods and
the broil elements determines
broiling speed. For fast broiling,
food may be as close as 2 inches
(5 cm) to the broil element or on
the top rack. Fast broiling is best
high broil
for meats where rare to medium
doneness is desired. Use this setting for broiling small and average cuts
of meat.
Broiling is a dry-heat cooking method using direct or radiant heat. It is
used for small, individualized cuts such as steaks, chops, and patties.
Broiling speed is determined by the distance between the food and
the broil element. Choose the rack position based on desired results.
Conventional broiling (LOW, MED or HI BROIL) is most successful for
cuts of meat 1-2 inches thick and is also more suitable for flat pieces of
meat. Convection broiling has the advantage of broiling food
slightly quicker than conventional. Convection broiling of meats
produces better results, especially for thick cuts. The meat sears on
the outside and retains more juices and natural flavor inside with
less shrinkage.
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”.
MED 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.
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 over-browning it.
Use this setting for broiling small
and average cuts of meat.
medium broil
34
35
Operation
Operation
low broil
convection broil
Broiling
Broiling
Broiling Tips
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
5
5
5
7
9
11
Conventional Broil
Conventional Broil
Conventional Broil
5
5
5
5
7
9
Convection Broil
Convection Broil
Convection Broil
5
5
5
4
7
9
Convection Broil
Conventional Broil
Convection Broil
4
4
4
18
20
18 (min/lb)
Conventional Broil
4
22
Convection Broil
Convection Broil
5
5
7
6
Convection Broil
Conventional Broil
4
4
14
6
Convection Broil
Convection Broil
5
5
7
6
Note: The above information is given as a guide only.
36
37
Operation
Operation
• 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.
Convection Dehydrate/Defrost
DANGER
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
FIRE HAZARD
You must carefully check the food during the dehydration
process to ensure that it does not catch fire.
Convection Defrost
Cooking Substitutes Charts
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.
Ingredient Substitutes
Recipe calls for:
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
1. Place the frozen food on a baking sheet.
2. Set the temperature control to “OFF”.
WARNING
To avoid sickness and food waste, DO NOT allow defrosted food to
FOR
remain in the oven
for more YOUR
than two hours.SAFETY
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.
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.
38
39
Operation
Operation
3. Turn the selector to “TRU CONV”.
Can Size
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.
Glass Ceramic Top
Cleaning of glass ceramic tops is different from cleaning a standard
porcelain finish. To maintain and protect the surface of your new glass
ceramic top, follow these basic steps:
For normal, light soil:
1. Rub a few drops of a glass ceramic cream to the cool soiled area
using a damp paper towel.
2. Wipe until all soil and cream are removed. Frequent cleaning
leaves a protective coating which is essential in preventing
scratches and abrasions.
For heavy, burned soil:
1. Rub a few drops of glass ceramic cleaning cream to the cool soiled
area using a damp paper towel.
2. Carefully scrape remaining soil with a single-edged razor blade.
Hold the blade at a 30° angle against the ceramic surface.
3. If any soil remains, repeat the steps listed above. For additional
protection, after all soil has been removed, polish the entire surface
with the cleaning cream.
4. Buff with a dry paper towel. As the cleaning cream cleans, it leaves
a protective coating on the glass surface. This coating helps to
prevent build-up of mineral deposits (water spots) and will make
future cleaning easier. Note: Dishwashing detergents remove this
protective coating and therefore make the glass ceramic top more
susceptible to staining.
Cleaning and Maintenance
Cleaning Problems on Glass Ceramic Top
Problem
Cause
To Prevent
Brown
streaks and
specks
Cleaning with
sponge or cloth
containing soilladen detergent
water.
Use cleaning cream Use a light
with clean damp
application of
paper towel.
cleaning cream
with a clean damp
paper towel.
Blackened
burned on
spots
Spatters or
spillovers onto a
hot cooking area
or accidental
melting of a
plastic film, such
as a bread bag.
Wipe all spillovers
as soon as it is
safe and DO NOT
put plastic items
on a warm
cooking area.
Clean area with
cleaning cream and
a damp paper
towel, non-abrasive
nylon pad or
scouring brush. If
burn-on is not
removed, cool
cooktop, and
carefully scrape
area with a singleedged razor blade
held at a 30°
angle.
Fine
brown/gray
lines or fine
scratches or
abrasions
which have
collected
soil
Coarse particles
(salt, sugar) can
get caught on the
bottom of cookware and become
embedded into
top.
Wipe the bottom
of cookware
before cooking.
Clean top daily
with cleaning
cream. DO NOT
use ceramic or
ceramic coated
cookware.
Fine scratches
are not removable
but can be
minimized by
daily use of
cleaning cream.
Use a small
amount of cream.
Rinse throughly
before drying. Use
only paper towels
or nylon scrub pad
or brush.
Dampen paper
towel with a
mixture of vinegar
and water and
wipe surface.
Wipe area with
damp paper towel
or lint free cloth.
Using abrasive
cleaning materials.
To Remove
Scratches from
rough ceramic
glass, or ceramic
coated cookware.
40
Use of too much
cleaning cream
or use of a soiled
dishcloth.
41
Product Care
Product Care
Smearing or
streaking
Cleaning and Maintenance
Cleaning Problems on Glass Ceramic Top (cont.)
Problem
Cause
To Prevent
To Remove
Metal
markings
silver/gray
marks
Sliding or scraping
metal cookware on
glass top.
DO NOT slide
metal objects
across top.
Remove metal
marks before the
glass top is used
again. Apply
cleaning cream
with a damp
paper towel and
scrub with a nylon
scrub pad or
brush. Rinse
thoroughly and
dry.
Mix cleaning
creame with water
and apply a thick
paste to stained
area. Scrub
vigorously. If stain
is not removed,
reapply cleaner
and repeat
process. Also
try cleaning
procedure for
smearing and
streaking.
Hard water
spots
Make sure the
bottom of cookware is dry before
cooking.
Boil over of sugar
syrup on glass top.
This can cause
pitting if not
removed
immediately.
Watch sugar and
syrups carefully to
avoid boilovers.
Daily use of
cleaning cream
will help keep top
free from hard
water mineral
deposits and food
discoloration.
Turn element to
LO; using several
paper towels to
wipe the spill
immediately. Let
glass top cool and
carefully scrape off
remainder of burnoff with a singleedged razor held
at a 30° angle.
Cooktop Surfaces
Several different finishes have been used in your cooktop. Cleaning
instructions for each surface are given below. NEVER USE AMMONIA,
STEEL WOOL PADS OR ANY ABRASIVE CLOTHS AND MATERIALS
SUCH AS CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS.
THEY CAN PERMANENTLY DAMAGE YOUR COOKTOP.
Oven Surfaces
Several different finishes have been used in your electric oven. Cleaning
instructions for each surface are given below. The 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 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.
Control Panel
DO NOT use any cleaners containing ammonia, abrasives or stainless
steel cleaners on any surface that contains graphics. These products
could remove the graphics from the control panel. Apply hot, soapy
water to a soft clean cloth. DO NOT spray liquids directly onto the
control panel.
Product Care
Product Care
Pitting or
flaking
Condensation
from cooking may
cause minerals
found in water
and acids to drip
on glass top and
cause gray
deposits (the spots
are often so thin
they appear to be
in the glass top).
Cleaning and Maintenance
42
43
DANGER
Cleaning and Maintenance
Self-Clean Cycle
Brass Parts
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.
All special ordered brass parts are coated with an epoxy coating.
CAUTION
To avoid the risk of property damage, 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
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 OR RACK
SUPPORT USING THE SELF-CLEAN CYCLE. They could sustain damage due
to the extreme heat of the self-clean cycle.
FOR YOUR SAFETY
Power Failure
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.
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.
WARNING
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.
DANGER
WARNING
BURN OR ELECTRICAL SHOCK HAZARD
Make sure all controls are OFF and oven is COOL
before cleaning. Failure to do so can result in burns
or electrical shock.
CAUTION
DO NOT touch the exterior portions of the oven after self-cleaning
cycle has begun, since some parts become extremely hot to the
touch! During the first few times the self-cleaning feature is used,
there may be some odor and smoking from the curing of the binder in
the high-density insulation used in the oven. When the insulation is
thoroughly cured, this odor will disappear. During subsequent selfcleaning cycles, you may sense an odor characteristic of high
temperatures. Keep the kitchen well-vented during the self-cleaning
cycle.
44
45
CAUTION
Product Care
Product Care
DANGER
Self-Clean Cycle
To start the Self-Clean cycle:
Replacing Oven
Lights
DANGER
WARNING
1. Close the door completely.
2. Turn the oven selector knob clockwise to the “SELF CLEAN” mode.
3. Turn the temperature control knob past the clean setting until the
knob stops. At this time, the clean indicator light will come on. Within
30 seconds the automatic door latch engages and the oven indicator
light comes on. The oven indicator light will remain on until the oven
reaches the self-clean temperature and will then cycle on and off
during the self-clean cycle. When the oven reaches the elevated
temperature needed for self-clean, the door lock indicator light
comes on.
4. The door lock indicator light will remain on until the self-clean is
completed or interrupted and the oven temperature drops to a safe
temperature. A complete cycle is approximately 3-1/2 hours with an
additional 30 minutes needed for the oven to cool down enough for
the door latch to disengage.
Note: A fan noise will be heard during the self-clean cycle and will
continue to run for the 3-1/2 hour duration of the self-clean cycle.
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:
Disconnect the electric power at the main fuse or circuit
breaker before replacing bulb.
CAUTION
To avoid risk of personal injury, DO NOT touch bulb with bare
hands. Clean off any signs of oil from the bulb and handle with a
soft cloth.
DANGER
glass light
cover
1. Unsnap glass light cover
using a screwdriver in the
access groove.
2. Firmly grasp light bulb and
pull out.
access
groove
3. Replace with halogen bulb
using volt and wattage
requirements listed on glass
cover.
CAUTION
light
FOR YOUR bulb
SAFETY
4. Replace the light cover by
snapping glass cover onto
metal box.
5. Reconnect power at the main
fuse or circuit breaker.
FOR YOUR SAFETY
46
47
Product Care
Product Care
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.
ELECTRICAL SHOCK HAZARD
Door Removal
Door Replacement and Adjustment
WARNING
1
TO PREVENT
PERSONAL INJURY
2
1
HOT
REAR
HOT
REAR
HOT
FRONT
REAR
HOT
FRONT
HOT
REAR
REAR
FRONT
FRONT
HOT
FRONT
REAR
FRONT
2
Before removing the doors,
make sure the pins are properly
installed in the hinges. Failure
to do so can result in personal
injury to hands and/or fingers.
1
2
3
Open door completely.
Place pin in pin hole.
3
2
Reinstall door to range.
Open door completely.
Reinstall hinge trim.
3
4
HOT
REAR
HOT
HOT
HOT
FRONT
REAR
REAR
REAR
HOT
FRONT
HOT
FRONT
FRONT
REAR
REAR
HOT
REAR
FRONT
FRONT
HOT
FRONT
REAR
FRONT
Remove hinge trim screws
and hinge trim.
Close until pins stop door.
Remove pins from hole in hinges.
Close door.
5
4
HOT
REAR
HOT
FRONT
REAR
FRONT
HOT
REAR
HOT
FRONT
REAR
Lift door up and out.
If the door needs to be adjusted, loosen hinge
trim screws (see 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.
48
49
Product Care
Product Care
FRONT
Troubleshooting
Service Information
Number of Flashes
Cause
Remedy
2
Error in knob input
Contact Service
3
Error in flash summary check
Contact Service
4
Error in program
Contact Service
5
Error in communication
Contact Service
6
Error on filter board
Contact Service
7
Error in supply voltage
Contact Service
8
Error in component or
communication
Contact Service
9
Error in Temperature Sensing
Contact Service
Material Compatibility Detector
If the pan’s material or its dimensions are not suitable, the pan
indicator will flash and the unit will not cycle on.
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
Small Object Detector
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.
Record the information indicated below. You will
need it if service is ever required. The model and
serial number can be found by either tilting range
back or using a mirror to look underneath on the
front edge of the bottom base. 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.
50
51
Product Care
Product Care
The induction range will not recognize any object or utensil smaller
than 2 inches in diameter. For best results, use pans that are between
5” (13 cm) and 12” (31 cm) in diameter.
Warranty
Warranty
INDUCTION RANGE WARRANTY
THREE YEAR FULL WARRANTY
Freestanding Electric Induction ranges and all of their component parts, except as detailed below*†, are
warranted to be free from defective materials or workmanship in normal residential use for a period of three
(3) years from the date of original retail purchase or closing date for new construction, whichever period is
longer. Viking Range Corporation, 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 Corporation 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.
(cont.)
LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY
OWNER’S SOLE AND EXCLUSIVE REMEDY FOR A CLAIM OF ANY KIND WITH RESPECT TO THIS
PRODUCT SHALL BE THE REMEDIES SET FORTH ABOVE.VIKING IS NOT RESPONSIBLE FOR
CONSEQUENTIAL OR INCIDENTAL DAMAGE, INCLUDING BUT NOT LIMITED TO FOOD OR
MEDICINE LOSS, DUE TO PRODUCT FAILURE, WHETHER ARISING OUT OF BREACH OF
WARRANTY, BREACH OF CONTRACT OR OTHERWISE. Some jurisdictions do not allow the exclusion or
limitation of incidental or consequential damages, so the above limitation or exclusions may not apply to
you. ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE
APPLICABLE TO THIS PRODUCT ARE LIMITED IN DURATION TO THE PERIOD OF COVERAGE OF
THE APPLICABLE EXPRESS WRITTEN LIMITED WARRANTIES SET FORTH ABOVE. Some states do not
allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.
WARRANTY SERVICE
To obtain warranty service, contact an authorized Viking Range Corporation service agent, or Viking Range
Corporation, 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 Corporation service agency, call Viking Range Corporation.
IMPORTANT: Retain proof of original purchase to establish warranty period.
Specifications subject to change without notice.
FIVE YEAR LIMITED WARRANTY ON BURNERS
Any surface burner, griddle burner, grill burner, or oven burner which fails due to defective materials or
workmanship (excluding cosmetic failures) in normal household use during the fourth through fifth year
from the date of original retail purchase will be repaired or replaced, free of charge for the part itself, with
the owner paying all other costs, including labor. This does not include ignition systems, burner bases, etc.
TEN YEAR LIMITED WARRANTY ON PORCELAIN
Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or
workmanship in normal household use during the fourth through the tenth year from the date of original
retail purchase will be repaired or replaced, free of charge for the part itself, with the owner paying all
other costs, including labor.
TERMS AND CONDITIONS
This warranty extends to the original purchaser of the product warranted hereunder and to each transferee
owner of the product during the term of the warranty and applies to products purchased and located in
the United States and Canada. Products must be purchased in the country where service is requested. If
the product or one of its component parts contains a defect or malfunction during the full warranty period
after a reasonable number of attempts by the warrantor to remedy the defect or malfunction, the owner is
entitled to either a refund or replacement of the product or its component part or parts. Replacement of a
component part includes its free installation, except as specified under the limited warranty. Under the
terms of this warranty, service must be performed by a factory authorized Viking Range 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.
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 Corporation 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
Corporation service agency or representative. This warranty does not apply to commercial usage.
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