Viking | MVSOE630SS | Use and Care | Viking MVSOE630SS Use and Care

Viking MVSOE630SS Use and Care
Use & Care
MANUAL
6 SERIES
Built-in Electric Single and Double Wall Ovens
MVSOE630 / CMVSOE630
MVDOE630 / CMVDOE630
1
Congratulations
Your purchase of this product attests to the importance you place upon the quality and performance of the major appliances you
use. With minimal care, as outlined in this guide, this product is designed to provide you with years of dependable service. Please
take the few minutes necessary to learn the proper and efficient use and care of this quality product.
Some of the key features of this appliance include:
• A broad range of baking and broiling modes—up to 11 cooking modes in all—to make even your most challenging baking
projects a success.
• A two-speed convection fan that 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.
• Dual broiling elements producing intense radiant heat for faster broiling and a larger coverage area.
• Three broiling modes including a new low-broil mode for delicate broiling and top-browning.
•A meat probe offers perfect baking/roasting of meats.
•A halogen lighting system to provide more light with less glare.
•A concealed bake element for easier cleaning.
•Six adjustable rack positions with the largest usable baking space available in this class.
Your complete satisfaction is our ultimate goal. If you have any questions or comments about this product, please our Consumer
Support Center at 1-888-845-4641.
We appreciate your choosing a Viking Range 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 our products, visit us online at vikingrange.
com
2
Table of Contents
Warnings & Safety ___________________________________________________________________________________ 4
Oven Features_______________________________________________________________________________________ 8
Digital Display_______________________________________________________________________________________ 9
Clocks and Timers ________________________________________________________________________________ 9
Using the Oven _____________________________________________________________________________________ 12
Preheat ________________________________________________________________________________________ 12
Bake __________________________________________________________________________________________ 12
Convection Bake ________________________________________________________________________________ 13
Convection Roast________________________________________________________________________________ 16
Meat Probe_____________________________________________________________________________________ 18
Broil __________________________________________________________________________________________ 19
Cleaning and Maintenance ___________________________________________________________________________ 21
Self-Clean _________________________________________________________________________________________ 22
Replacing Oven Lights _______________________________________________________________________________ 23
Service Information _________________________________________________________________________________ 24
Warranty __________________________________________________________________________________________ 26
3
Warnings & Safety
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.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
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.
NEVER use this appliance as a space heater to heat or
warm the room. Doing so may result in carbon monoxide
poisoning and overheating of the drawer.
WARNING
WARNING
NEVER cover any slots, holes or passages in the drawer 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.
To reduce the risk of fire, electric shock, or injury to persons,
installation work and electrical wiring must be done by
qualified people in accordance with all applicable codes
and standards, including fire-rated conditions.
CAUTION
DO NOT store items of interest to children over the unit.
Children climbing to reach items could be seriously
injured.
4
Warnings & Safety
WARNING
WARNING
DO NOT use commercial oven cleaners inside the oven.
Use of these cleaners can produce hazardous fumes or
can damage the porcelain finishes.
This appliance 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.
WARNING
To prevent possible damage to cabinets and cabinet
finishes, use only materials and finishes that will not
discolor or delaminate and will withstand temperatures
up to 194°F (90°C). Heat and moisture resistant adhesive
must be used if the product is to be installed in laminated
cabinetry. Check with your builder or cabinet supplier to
make sure that the materials meet these requirements.
WARNING
BURN HAZARD
When self-cleaning, surfaces may get hotter
than usual. Therefore, children should be kept
away.
CAUTION
This appliance is not to be used by persons (including
children) with reduced physical, sensory or mental
capabilities, or lack of experience and knowledge, unless
they have been given supervision or instruction concerning
the use of the appliance by a person responsible for their
safety. Children should be supervised to ensure that they do
not play with the appliance.
WARNING
DO NOT touch the exterior portions of the oven
after self-cleaning cycle has begun, since some
parts become extremely hot to the touch!
During the first few times the self-cleaning feature is used,
there may be some odor and smoking from the “curing” of
the binder in the high- density insulation used in the oven.
When the insulation is thoroughly cured, this odor will
disappear. During subsequent self-cleaning cycles, you may
sense an odor characteristic of high temperatures.
WARNING
BURN OR ELECTRICAL SHOCK HAZARD
Make sure all controls are OFF and drawer is
COOL before cleaning. Failure to do so can
result in burns or electrical shock.
KEEP THE KITCHEN WELL-VENTED DURING THE
SELF-CLEAN CYCLE.
WARNING
CAUTION
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse
or circuit breaker before replacing bulb.
BURN HAZARD
The oven door, especially the glass, can get
hot. Danger of burning: DO NOT touch the
glass!
NOTICE
Avoid any damage to oven vents. The vents need to be
unobstructed and open to provide proper airflow for
optimal oven performance.
WARNING
ELECTRICAL SHOCK HAZARD
DO NOT touch a hot oven light bulb with a damp
cloth as the bulb could break. Should the bulb
break, disconnect power to the appliance before
removing bulb to avoid electrical shock
WARNING
DO NOT cook on the oven bottom. The could result in
damage to your appliance. Always use oven racks when
cooking in the oven.
5
Warnings & Safety
WARNING
NOTICE
The cooling fan should be operating when the unit is in
operation. If you notice the cooling fan is not operating or
you observe unusual or excessive noise coming from the
cooling fan, contact a Viking Range Authorized Service
Center before continuing operation. Failure to do so can
result in damage to the oven or surrounding cabinets.
To avoid sickness and food waste when using automatic
time baking:
• DO NOT use foods that will spoil while waiting for cooking
to start, such as dishes with milk or eggs, cream soups,
custards, fish, pork, poultry, or foods with stuffing.
• Any food that has to wait for cooking to start should be
very cold or frozen before it is placed in the oven.
• DO NOT use foods containing baking powder or yeast with
automatic time baking. They will not rise properly.
• DO NOT allow food to remain in the oven for more than 2
hours after the end of the cooking cycle.
• To avoid sickness and food waste, DO NOT allow defrosted
food to remain in the oven for more than 2 hours.
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.
•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.
•Combustible items (paper, plastic, etc.) may ignite and metallic items may become hot and cause burns. DO NOT leave oven
unsupervised when drying herbs, breads, mushrooms, etc., as this may create a fire hazard.
In Case of Fire
•Turn off appliance to avoid spreading the flame.
•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.
•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
•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 get caught on appliance parts.
•Loose-fitting or hanging garments should never be worn while using the appliance. DO NOT drape towels or materials on oven
door handles. These items could ignite and cause burns.
•ALWAYS place oven racks in the desired positions while oven is cool. Slide oven rack out to add or remove food, using dry, sturdy
pot-holders. ALWAYS avoid reaching into the oven to add or remove food. If a rack must be moved while hot, use a dry pot-holder.
•ALWAYS turn the oven off at the end of cooking.
•DO NOT heat unopened food containers; buildup of pressure may cause the container to explode and result in injury.
•Use care when opening the oven door. Let hot air or steam escape before moving or replacing food.
•NEVER use aluminum foil to cover oven racks or oven bottom. This could result in risk of electric shock, fire, or damage to the
appliance. Use foil only as directed in this guide.
•DO NOT cook on the oven bottom. This could result in damage to your appliance. Always use oven racks when cooking in the
oven.
•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.
6
Warnings & Safety
Heating Elements
•NEVER touch oven heating elements, areas near elements, or interior surfaces of oven.
•Heating elements may be hot even though 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.
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 spill-overs to prevent
excessive smoke, flare-ups or flaming.
•This oven features a cooling fan which operates automatically during a clean cycle. If the fan does not turn on, the unit will not
operate. The user should contact Service for repair.
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.
About Your Appliance
•For proper oven performance and operation, DO NOT block or obstruct the any vents above or below the doors.
•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 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.
Before Using the Oven
Important! Before first use, wipe interior with soapy water and dry thoroughly.
7
Oven Features
1
2
5
3
6
4
7
8
1. Electronic Display
2. TruConvec™ element
(behind baffle)
3. Oven lights (both sides of
oven cavity)
4. Oven racks
(three upper, three lower)
5. Model/Serial number plate
(under control panel)
6. Broil element
7. Meat probe
8. Bake Element
9. Lower oven
9
Oven Functions and Settings
Both ovens feature nine cook modes:
• Bake
• Convection Bake
• TruConv
• Conv Roast
• Broil - Hi, Med, LO
• Conv Broil
• Self-Clean
Both ovens have two top heating elements, a fan and heating element in the back of the cook cavity, and a bottom heating
element. Unlike most traditional ovens, the bottom heating element is concealed beneath the cook cavity. This feature allows for a
bigger cook cavity, easier cleaning, and more uniform heating.
8
Digital Display
When unit is first plugged up, display will show time.
This is considered the sleeping mode. To activate, tap display. and the cooking functions will appear
Clock and Timers
Setting the Clock and Personal Preferences on the Utilities Screen
You can access the Utilities screen from any screen. Tap the three dots above the time
to access the menu.
For access to the utilities, including the clock, tap the three dots above the clock
time at the top of the screen. The tab will pull up, showing three sections, Timer,
Utility, and Advance.
Use the utilities to set the clock or alter personal preferences such as the display and
the sounds.
Setting the Clock
1.
At the Utilities screen, tap clock.
2.
Choose between 12 HR/24HR, AM/PM, Visible/Hidden by pressing desired
button above the keypad.
3.
Enter desired time using keypad. Once correct time is displayed, press enter.
4.
Exit Utility functions by pressing the three dots at the top of the screen
above the time.
Adjusting Personal Preferences
From the Utilities screen you can also adjust such features as the touch screen
brightness (select Display) and the volume and notification settings (select
Sound).
For Display: tap Display. Press “-” or “+” to lighten or darken the screen. 1 if for
the least and 7 is for the most brightness.
For Sound: tap Sound. Press “-” or “+” to increase or decrease the beeper
volume. 1 is for the lowest and 3 is the highest volume. O turns the volume off.
9
Digital Display
Setting the Timer
1. Tap the three dots above the time to access the menu.
2. Select the Timer tab.
3. Enter the desired time for the timer and press start. The timer will begin to
count downward. Oven will beep when time has expired.
4. After timer has started, you can either pause the timer or cancel.
Press pause. To resume, press start. To cancel, press stop.
To access the cooking functions:
1. Tap the screen
2. Scroll down to desired function
3. Once the cooking function is selected, the temp and cook time will appear.
Default temperatures will display - Bake 350º, Conv Bake - 350º, TruConv - 325º,
Conv Roast - 325º, Conv Broil - 550º, Broil HI - 550º, Broil Med - 425º, Broil Lo
325º
4. To change the default temp, tap the temp. Keypad will appear. Press clr, enter
new temp. Press enter. Tio enter time, tap time. Using keypad, enter desired
time, press enter.
5. Oven will begin to preheat.
10
Digital Display
Showroom Mode
1. Tap the three dots above the time to access the menu.
2. Select the Utility tab.
3. Select Showroom Mode.
4. Click either the on or off mode depending on function desired. When unit is
in showroom mode, only the lights and display will work.
Autostart
1.
2.
3.
4.
Tap the three dots above the time to access the menu.
Select the Utility tab.
Select Autostart
Set cooking options
•Cooking mode
•Start time - AM or PM
•Cooking time - NOTE: when setting cooking time, add 30 minutes to allow
for oven to preheat.
•Temp.
5. Once all of the cooking preferences are set, press OFF/ON to show ON.
11
Using the Oven
Preheat / No Preheat
Preheat - Used in all Baking modes except Convection Bake
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 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.
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 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 (180ºC) in TRUCONVEC mode when compared to the amount of time it takes to preheat to 350°F (180ºC) in
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.
No Preheat Option - Convection Bake Mode only
• Turn oven to Convection Bake and select the desired temperature (lower temperature by 25 degrees for convection setting).
• Place the food item/dish in the oven on the middle oven rack (single rack baking only).
• Check food occasionally to monitor the cooking process. Most of the time, the food will cook for the same amount of time and
sometimes slightly faster than usual.
Rack Positions
Each oven is equipped with three heavy-duty racks, including two TruGlide™ racks. With the TruGlide™ racks, the bottom section
remains in the oven and the top section smoothly glides outward when pulled. This reduces the chances of spills from items that
contain a lot of juice or liquid. This rack can be used in any of the six rack positions.
All ovens have five rack positions. Position 5 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.
1. Arrange the oven racks in the desired positions BEFORE heating the oven. If cooking on two racks at the same time, use rack
positions 2 and 4 or positions 3 and 5.
2. Turn the Oven Function selector to desired function. Cooking starts immediately and stops when the Oven Function selector is
turned to “OFF”.
3. Set the Temperature Control to the desired temperature.
4. Place the food in the oven after the oven indicator light goes out.
Position 6
Position 5
Position 4
Position 3
Position 2
Position 1
12
Using the Oven
Bake
Traditionally, baking is to cook with dry heat. Hot air from the top and bottom of the
oven envelops the food in a radiant dry heat, which combines with a little moisture from
the food to become a circulating vapor in the oven.
bake
Convection Bake
Convection Bake uses the same heating elements as Bake, with the addition of a
convection fan and heater in the back of the cook cavity. This fan and heater help heat
and circulate the air evenly throughout the chamber to produce superior browning and
crisping.
Any food cooked in the Bake mode can also be prepared using Convection Bake and
vice versa. In general, items cooked in Convection Bake will cook about 33% faster than
when cooked in Bake. The temperature should be reduced by 25° F.
convection bake
TruConv (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
13
Using the Oven
Bake and Convection Bake Cooking Tips
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 multirack 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” section.
•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.
Multiple Rack Pan
Placement
Single Rack Pan
Placement
14
Using the Oven
BAKING / CONVECTION BAKING CHART
FOOD
PAN SIZE
POSITION
BAKE TEMP
BAKE TIME
(MIN)
CONVENTIONAL
BAKE TEMP
CONVECTION
BAKE TEMP
BREADS
Biscuits
Cookie sheet
3 or 4
400˚ F (204.4˚ C)
8 - 10
375˚ F (190.6˚ C)
7-9
Yeast loaf
Loaf pan
3 or 4
375˚ F (190.6˚ C)
30 - 35
350˚ F (176.7˚ C)
20 - 25
Yeast rolls
Cookie sheet
3 or 4
400˚ F (204.4˚ C)
12 - 15
375˚ F (190.6˚ C)
11 - 13
Nut bread
Loaf pan
3 or 4
375˚ F (190.6˚ C)
30 - 35
350˚ F (176.7˚ C)
20 - 25
Cornbread
8" x 8"
3 or 4
400˚ F (204.4˚ C)
20 - 25
375˚ F (190.6˚ C)
15 - 20
Gingerbread
8" x 8"
3 or 4
350˚ F (176.7˚ C)
35 - 40
325˚ F (162.8˚ C)
30 - 35
Muffins
Muffin tin
3 or 4
375˚ F (190.6˚ C)
15 - 20
350˚ F (176.7˚ C)
12 - 15
Corn muffins
Muffin tin
3 or 4
375˚ F (190.6˚ C)
15 - 20
350˚ F (176.7˚ C)
10 - 12
Angel food
Tube pan
3 or 4
375˚ F (190.6˚ C)
35 - 45
325˚ F (162.8˚ C)
30 - 35
Bundt
Tube pan
3 or 4
350˚ F (176.7˚ C)
45 - 55
325˚ F (162.8˚ C)
35 - 40
Cupcakes
Muffin pan
3 or 4
350˚ F (176.7˚ C)
16 - 20
325˚ F (162.8˚ C)
15 - 17
Layer, sheet
13" x 9"
3 or 4
350˚ F (176.7˚ C)
40 - 50
325˚ F (162.8˚ C)
30 - 32
Layer, two
9" round
3 or 4
350˚ F (176.7˚ C)
30 - 35
325˚ F (162.8˚ C)
25 - 30
Pound
Loaf pan
3 or 4
350˚ F (176.7˚ C)
60 - 65
325˚ F (162.8˚ C)
5 - 50
Brownies
13" x 9"
3 or 4
350˚ F (176.7˚ C)
25 - 30
325˚ F (162.8˚ C)
20 -25
Choc. chip
Cookie sheet
3 or 4
375˚ F (190.6˚ C)
12 - 15
350˚ F (176.7˚ C)
7 -10
Sugar
Cookie sheet
3 or 4
350˚ F (176.7˚ C)
10 - 12
325˚ F (162.8˚ C)
9 - 10
Cookie sheet
3 or 4
400˚ F (204.4˚ C)
30 - 35
375˚ F (190.6˚ C)
24 - 27
9" round
3 or 4
425˚ F (218.3˚ C)
10 - 12
400˚ F (204.4˚ C)
7-9
CAKES
COOKIES
PASTRY
Cream puffs
PIES
Crust, unfilled
Crust, filled
9" round
3 or 4
375˚ F (190.6˚ C)
55 - 60
350˚ F (176.7˚ C
50 - 55
Lemon meringue
9" round
3 or 4
350˚ F (176.7˚ C)
12 - 15
325˚ F (162.8˚ C
4-5
Pumpkin
9" round
3 or 4
350˚ F (176.7˚ C)
40 - 45
325˚ F (162.8˚ C
35 - 45
Custard
6 - 4 oz cups
3 or 4
350˚ F (176.7˚ C)
35 - 40
325˚ F (162.8˚ C
30 - 35
Egg rolls
Cookie sheet
3 or 4
400˚ F (204.4˚ C)
12 - 15
375˚ F (190.6˚ C)
8 - 10
Fish sticks
Cookie sheet
3 or 4
425˚ F (218.3˚ C)
18 - 21
400˚ F (204.4˚ C)
13 - 16
Lasagna, frz
Cookie sheet
3 or 4
375˚ F (190.6˚ C)
65 - 70
350˚ F (176.7˚ C)
60 - 65
Pot pie
Cookie sheet
3 or 4
400˚ F (204.4˚ C)
35 - 40
375˚ F (190.6˚ C)
10 - 12
Gr. peppers stuffed
13" x 9"
3 or 4
375˚ F (190.6˚ C)
65 - 70
350˚ F (176.7˚ C)
45 - 50
Quiche
9" round
3 or 4
400˚ F (204.4˚ C)
25 - 30
375˚ F (190.6˚ C)
20 - 25
Pizza, 12"
Cookie sheet
3 or 4
400˚ F (204.4˚ C)
15 - 20
375˚ F (190.6˚ C)
10 - 12
Mac. & cheese, frz
Cookie sheet
3 or 4
375˚ F (190.6˚ C)
60 - 65
350˚ F (176.7˚ C)
45 - 50
Baked potatoes
On rack
3 or 4
375˚ F (190.6˚ C)
60 - 65
350˚ F (176.7˚ C)
45 - 50
Spinach souffle
1 qt. casserole
3 or 4
350˚ F (176.7˚ C)
45 - 50
375˚ F (190.6˚ C)
35 - 40
Squash
Cookie sheet
3 or 4
375˚ F (190.6˚ C)
50 - 55
350˚ F (176.7˚ C)
40 - 45
French fries
Cookie sheet
3 or 4
425˚ F (218.3˚ C)
15 - 20
400˚ F (204.4˚ C)
10 - 15
ENTREES
VEGETABLES
Note: The above information is given as a guide only.
15
Using the Oven
Convection Roast
Convection Roast uses the same heating elements as Roast. However, unlike
Convection Bake, Convection Roast utilizes the convection fan and heater in the back
of the oven to help heat and circulate the air throughout the cook cavity.
As a general rule, items cook about 33% faster under Convection Roast. The temperature
should be reduced by 25° F.
convection roast
Roasting Tips
ALWAYS use a broiler pan and grid when roasting. The hot air must be to 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 10ºF (-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.
For many foods, especially roasts and poultry, internal food temperature is the best test for doneness. The meat probe takes the
guesswork out of roasting by cooking foods to the exact doneness you want.
16
Using the Oven
CONVECTION ROAST CHART
WEIGHT
TEMP
TIME
(MIN/LB)
INTERNAL
TEMP
Rib Roast
Rare
Medium
Well Cone
4-6 lbs
4-6 lbs
4-6 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
23
25
30
140˚ F (60.0˚ C)
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
Rump Roast
Medium
Well Done
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)
Top Roast
Medium
Well Done
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)
30
180˚ F (82.2˚ C)
1-1/4 lbs
325˚ F (162.8˚ C)
45 - 50 total time
N/A
5 lbs
325˚ F (162.8˚ C)
15
140˚ F (60.0˚ C)
3-4 lbs
350˚ F (176.7˚ C)
25
180˚ F (82.2˚ C)
Turkey, unstuffed
12-16 lbs
325˚ F (162.8˚ C)
11
180˚ F (82.2˚ C)
Turkey, unstuffed
20-24 lbs
325˚ F (162.8˚ C)
11
180˚ F (82.2˚ C)
Turkey, stuffed
12-16 lbs
325˚ F (162.8˚ C)
9-10
180˚ F (82.2˚ C)
Turkey, stuffed
20-24 lbs
325˚ F (162.8˚ C)
9-10
180˚ F (82.2˚ C)
Turkey Breast
4-6 lbs
325˚ F (162.8˚ C)
20
180˚ F (82.2˚ C)
FOOD
BEEF
LAMB
Lamb Leg
PORK
Pork Loin
Pork Chop - 1” thick
Ham, fully cooked
POULTRY
Chicken, Whole
Note: The above information is given as a guide only.
17
Using the Oven
Meat Probe Function
Cable
Meat probe function is only available in the upper oven.
Probe
The meat probe takes the guesswork out of roasting by cooking foods to the ideal
internal temperature. The probe temperature setting is used to notify the user
when the internal temperature of the meat being roasted is reached.
Handles
Plug
To Set the Automatic Probe Function
1. Insert probe into the meat and slide into oven.
2. Plug the probe into the outlet located on right interior wall of the oven and
close oven door.
3. Select desired cooking function - set temperature and probe temperature.
4. When internal temperature is reached, the oven will beep and shut-off.
Note: It is recommended to set the internal temperature about 10 degrees
lower than actual desired internal temperature. The meat will continue to cook
when removed from the oven and will reach desired internal temperature while
“standing”.
Tips for Using the Meat Probe
Use of probes other than the one provided with this product may result in damage to the probe. Use the handles of the probe and
plug when inserting and removing them from the meat and outlet.
•To avoid damaging your probe, do not use tongs to pull on the cable when removing.
•To avoid breaking the probe, make sure food is completely defrosted before inserting.
•To prevent possible burns, do not unplug the probe from the outlet until the oven has cooled.
•Never leave the probe inside the oven during a self-cleaning cycle.
•Do not store the probe in the oven.
After preparing the meat and placing on broiler pan, follow these steps for proper probe placement.
•Lay the probe on the outside of the meat along the top or side and mark with your finger where the edge of the meat comes to
on the probe. The point should rest in the center of the thickest meaty part of the roast.
•Insert the probe completely into the meat. It should not touch the bone, fat, or gristle. For roasts with no bone, insert the probe
into the meatiest part of the roast. For bone-in ham or lamb, insert the probe into the center of the lowest large muscle or joint.
Insert the probe into the meatiest part of the inner thigh from below and parallel to the leg of a whole turkey.
•When setting the probe temperature, it is recommended to set the temperature about 10°F (4°C) lower than desired internal
temperature. The meat will continue to cook when removed from the oven and will reach the desired doneness while “standing”.
18
Using the Oven
Broiling directly exposes food to radiant heat (as over a fire or on top of a grill). The heat is direct and intense, and it differs from
baking or roasting in that only the top side of the food is exposed to the heat source.
Conventional broiling (LO, 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.
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.
HI
BROIL
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.
hi 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
over-browning it. Use this setting for broiling small and average cuts of meat.
med 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.
19
lo broil
Using the Oven
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.
BROILILNG CHART
FOOD
WEIGHT
SETTING
RACK
TIME (MIN)
BEEF
Sirloin, 1”
Rare
Medium
Well Cone
14 oz
14 oz
14 oz
HI Broil
HI Broil
HI Broil
4 or 5
4 or 5
4 or 5
8-10
10-12
11-13
T-Bone, 3/4”
Rare
Medium
Well Done
10 oz
10 oz
10 oz
HI Broil
HI Broil
HI Broil
4 or 5
4 or 5
4 or 5
7-8
9-10
11-12
Hamburger, 1/2”
Rare
Medium
Well Done
1/4 lbs
1/4 lbs
1/4 lbs
HI Broil
HI Broil
HI Broil
4 or 5
4 or 5
4 or 5
6-7
7-8
8-9
12 oz
Convection Broil
3 or 4
7
1 lb
Convection Broil
3 or 4
6
1 lb
Convection Broil
3
14
Med Broil
4
6
LAMB
Rib Chops, 1”
Shoulder
PORK
Pork Loin Chops, 3/4”
Bacon
POULTRY
Bnls Breast, 1”
1/2 lb
Med Broil
4 or 5
15-20
Bnls Breast, 1”
1/2 lb
Convection Broil
3 or 4
25-30
Bone in Breast
2-3 lbs
Med Broil
3 or 4
40-45
Bone in Breast
2-3 lbs
Convection Broil
3 or 4
25-30
Chicken Pieces
2-3 lbs
Med Broil
3 or 4
40-45
Chicken Pieces
2-3 lbs
Convection Broil
3
25-30
FISH
Salmon Steak
1 lb
Med Broil
3
7
Fillets
1 lb
Med Broil
3 or 4
6
Note: The above information is given as a guide only.
20
Cleaning and Maintenance
WARNING
BURN OR ELECTRICAL SHOCK HAZARD
Make sure all controls are OFF and drawer is
COOL before cleaning. Failure to do so can
result in burns or electrical shock.
Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no
exception. Your oven must be kept clean and maintained properly.
Oven Surfaces
Several different finishes have been used in your electric oven. Cleaning instructions for each surface are given below. Your oven
features a Self-Clean cycle for the oven interior. See “Self-Clean Cycle” 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
Some stainless steel parts may have a protective wrap, which must be peeled off. All stainless steel body parts should be wiped
regularly with hot, soapy water at the end of each cooling period and with liquid cleaner designed for this material when soapy
water will not do the job. If build-up occurs, DO NOT use steel wool, or abrasive cloths, cleaners, or powders. If it is necessary to
scrape stainless steel surface to remove encrusted material, soak area with hot, wet 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 surfaces.
Scratches are almost impossible to remove.
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.
Meat Probe
The meat probe may be cleaned with soap and water or a soap-filled scouring pad. Cool the probe before cleaning. Scour
stubborn spots with a soap-filled scouring pad, rinse and dry.
• Do not immerse the meat probe in water.
• Do not store the probe in the oven.
21
Self-Cleaning
CAUTION
CAUTION
Do not touch the exterior portions of the oven after
self-cleaning cycle has begun, since some parts become
extremely hot to the touch! During the first few times the
self-cleaning feature is used, there may be some odor and
smoking from the curing of the binder in the high-density insulation
used in the oven. When the insulation is thoroughly cured, this odor will
disappear. During subsequent self-cleaning cycles, you may sense an
odor characteristic of high temperatures. Keep the kitchen well-vented
during the self-cleaning cycle.
Due to the concealed heating element, DO NOT
cover or line the bottom of the oven with foil.
WARNING
DO NOT use commercial oven cleaners inside the oven.
Use of these cleaners can produce hazardous fumes or
can damage the porcelain finishes.
Note: The upper and lower ovens CANNOT be self-cleaned at the same time.
Using heat up to 800° F, the oven will self-clean the inside of the cook cavity in 3 1/2 hours. To initiate a self-clean cycle:
1.
Make sure the cook cavity is empty and remove the oven rack.
Note: Failure to remove the oven rack will cause the rack to
discolor.
2.
Remove large particles and wipe standing liquids/grease.
Note: Failure to remove large food particles and wipe
the oven down may result in smoke while the oven is selfcleaning.
3.
Select Self-Clean. As soon as self-clean is selected, self-clean in
process will appear on the screen and oven will automatically
begin self-clean process.
4.
When the cleaning cycle is complete and the oven has returned to a
safe temperature, the oven will beep and power off.
CAUTION
During the self-clean cycle, the oven door is locked
and the oven surfaces can become very hot.
4.
To immediately terminate a self-clean cycle, tap Cancel. Message
will appear.
22
Replacing Oven Lights
WARNING
WARNING
ELECTRICAL SHOCK HAZARD
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
Disconnect the electric power at the main fuse
or circuit breaker before replacing bulb.
Halogen Lights
1. Unsnap glass light cover using a screwdriver in the access groove.
2. Firmly grasp light bulb and pull out.
3. Replace with halogen bulb using volt and wattage requirements listed on glass
cover.
4. Replace the light cover by snapping glass cover onto metal box.
5. Reconnect power at the main fuse or circuit breaker.
Troubleshooting
Before calling for service, please consider the following troubleshooting guidelines.
Problem
Solution
Displays and indicator lights are not working.
Verify the oven is receiving power.
The touch screen display is too dark or light.
Adjust the display brightness.
Sounds are not working.
Verify the sound is turned on.
Verify the volume is turned up.
Oven sounds are too loud or soft.
Adjust the volume.
The clock is set to the wrong time.
See Clock under the Utility menu.
The oven light bulb is burned out.
Call Customer Service at 1-888-(845-4641) to order a
replacement bulb.
Instructions and all necessary components are included
with each bulb.
Note: In the event that the oven displays an alert message that tells you to contact the Viking Range, LLC at 1-888-(845-4641).
Before calling, take note of the failure alert displayed on the screen. This will help the service technician diagnose the potential
problem in an efficient manner.
23
Service Information
If service is required, call your authorized service agency.
Have the following information readily available.
• Model number
• Serial number
• Sotware Version
• 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 following information indicated below. You will need it if service is ever required.
The serial number and model number for your oven are located on the identification plate mounted on the bottom left
side of the upper oven door opening.
To access the software version, click the three dots above the time, Select Utility, select Update.
24
Record the information indicated below. You will need it if service is ever required.
Model number ________________________________________________________________________
Serial number _________________________________________________________________________
Software version ______________________________________________________________________
Date of purchase ______________________________________________________________________
Date installed _________________________________________________________________________
Dealer’s name ________________________________________________________________________
Dealer's Address ______________________________________________________________________
If service requires installation of parts, use only authorized parts to ensure protection under the warranty.
KEEP THIS MANUAL FOR FUTURE REFERENCE.
25
Warranty
PROFESSIONAL
ELECTRIC WALL OVEN WARRANTY
TWO YEAR FULL WARRANTY
Electric wall ovens 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 AND ELEMENTS
Any bake element, broil element, or convection element 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 RANGE, LLC 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.
26
27
Viking Range, LLC
111 Front Street
Greenwood, Mississippi 38930 USA
(662) 455-1200
For product information,
call 1-888-(845-4641)
or visit our web site at vikingrange.com in the US
or brigade.ca in Canada
060118-000 EN
(050117)
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