Viking | VGR73614GSSLP | Use and Care | Viking VGR73616BBK Use and Care

Use & Care Manual
®
Viking Range, LLC
111 Front Street
Greenwood, Mississippi 38930 USA
(662) 455-1200
For product information,
call 1-888-845-4641
or visit the Viking Web site at vikingrange.com
Professional Freestanding
Ranges
F21233A EN
(051514)
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 range.
Getting Started
Your Viking range is designed to offer years of reliable service. This
Use and Care Manual will provide you with the information you need
to become familiar with your range’s care and operation.
Product Controls
Your complete satisfaction is our ultimate goal. If you have any
questions or comments about this product, please contact the dealer
from whom you purchased it, or contact our Consumer Support Center
at 1-888-845-4641.
We appreciate your choice and hope that you will again select our
products for your other major appliance needs.
For more information about the complete and growing selection
of products, contact your dealer or visit us online at vikingrange.com.
Warnings ____________________________________________________4
Before Using Range__________________________________________15
Gas Range Features ________________________________________18
Dual fuel Range Features ____________________________________20
Oven Functions and Settings _________________________________22
Operation
Surface Operation ___________________________________________24
Lighting Burners___________________________________________24
Surface Burners-Automatic Reignition ________________________24
Vari-Simmer™_____________________________________________25
Surface Cooking Tips ______________________________________25
Cooking Vessels ___________________________________________26
Griddle/Simmer Plate ________________________________________27
Oven Features ______________________________________________29
Rack Positions_____________________________________________29
Using the Oven _____________________________________________30
Conventional and Convection Cooking ______________________30
Baking _____________________________________________________30
Bake (VGR Gas Ranges) ____________________________________30
Convection Bake (VGR Gas Ranges) _________________________30
Bake (VDR Dual Fuel Ranges) _______________________________32
Convection Bake (VDR Dual Fuel Ranges) ____________________33
Roasting (VDR Dual Fuel Ranges) ____________________________38
Kitchen Thermometer Accessory ____________________________42
Broiling (VGR Gas Ranges) ____________________________________44
Broiling (VDR Gas Ranges) ____________________________________45
Convection Dehydrate _______________________________________49
Convection Defrost __________________________________________49
Product Care
Cleaning and Maintenance ___________________________________50
Self-Clean Cycle (Dual Fuel models) ___________________________52
Replacing Oven Lights _______________________________________55
Door Removal_______________________________________________56
Door Replacement___________________________________________57
Troubleshooting _____________________________________________58
Service Information __________________________________________59
Warranty ___________________________________________________60
2
3
Getting Started
Warning and Important Safety Instructions appearing in this manual
are not meant to cover all possible conditions and situations that may
occur. Common sense, caution, and care must be exercised when
installing, maintaining, or operating the appliance.
ALWAYS contact the manufacturer about problems or conditions you do not
understand.
Recognize Safety Symbols, Words, Labels
DAN G E R
Hazards or unsafe practices which WILL result in
severe personal injury or death
WARN IN G
Hazards or unsafe practices which COULD result in
death or severe personal injury
C AU TIO N
Hazards or unsafe practices which COULD result in
minor personal injury.
All safety messages will identify the hazard, tell you how
to reduce the chance of injury, and tell you what can happen if
the instructions are not followed.
Read and follow all instructions before using this appliance to prevent
the potential risk of fire, electric shock, personal injury or damage to the
appliance as a result of improper usage of the appliance. Use appliance
only for its intended purpose as described in this manual.
To ensure proper and safe operation: Appliance must be properly
installed and grounded by a qualified technician. DO NOT attempt to
adjust, repair, service, or replace any part of your appliance unless it is
specifically recommended in this manual. All other servicing should be
referred to a qualified servicer. Have the installer show you the location of
the gas shutoff valve and how to shut it off in an emergency. A certified
technician is required for any adjustments or conversions to Natural or LP gas.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
4
WA R NI NG
If the information in this manual is not followed exactly,
a fire or explosion may result causing property damage,
personal injury or death.
WHAT TO DO IF YOU SMELL GAS:
• DO NOT try to light any appliance.
• DO NOT touch any electrical switch.
• DO NOT use any phone in your building.
• Immediately call your gas supplier from a neighbor's phone. Follow
the gas supplier's instructions.
• If you cannot reach your gas supplier, call the fire department.
Installation and service must be performed by a qualified installer,
service agency or the gas supplier.
WA R N I N G
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 bottom left corner of the range.
• THIS RANGE CAN TIP
• INJURIES TO PERSONS CAN RESULT
• INSTALL ANTI-TIP DEVICE PACKED WITH RANGE
• SEE INSTALLATION INSTRUCTIONS
WA R N I N G
DO NOT use commercial oven cleaners inside the oven. Use of these
cleaners can produce hazardous fumes or can damage the porcelain
finishes.
WA R N I N G
To avoid risk of property damage, personal injury or death;
follow information in this manual exactly to prevent a fire or
explosion. DO NOT store or use gasoline or other flammable
vapors and liquids in the vicinity of this or any appliance.
5
Getting Started
Warnings
Warnings
Getting Started
Warnings
To Prevent Fire or Smoke Damage
Child Safety (cont.)
• Be sure all packing materials are removed from the appliance before
operating it.
• Keep area around appliance clear and free from combustible materials,
gasoline, and other flammable vapors and materials.
• If appliance is installed near a window, proper precautions should be taken
to prevent curtains from blowing over burners.
• NEVER leave any items on the rangetop. The hot air from the vent may ignite
flammable items and may increase pressure in closed containers which may
cause them to burst.
• Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and
may be highly flammable. Avoid their use or storage near an appliance.
• Many plastics are vulnerable to heat. Keep plastics away from parts of the
appliance that may become warm or hot. DO NOT leave plastic items on
the range as they may melt or soften if left too close to the vent or a lighted
surface burner.
• Combustible items (paper, plastic, etc.) may ignite and metallic items
may become hot and cause burns. DO NOT pour spirits over hot foods.
DO NOT leave oven unsupervised when drying herbs, breads,
mushrooms, etc; fire hazard.
• Children must be taught that the appliance and utensils in it can be hot.
Let hot utensils cool in a safe place, out of reach of small children.
Children should be taught that an appliance is not a toy. Children should not
be allowed to play with controls or other parts of the appliance.
In Case of Fire
Turn off appliance and ventilating hood to avoid spreading the flame. Extinguish
flame then turn on hood to remove smoke and odor.
• Cooktop: Smother fire or flame in a pan with a lid or cookie sheet.
• NEVER pick up or move a flaming pan.
• Oven: Smother fire or flame by closing the oven door. DO NOT use water
on grease fires. Use baking soda, a dry chemical or foam-type extinguisher to
smother fire or flame.
• GREASE–Grease is flammable and should be handled carefully. DO NOT
use water on grease fires. Flaming grease can be extinguished with
baking soda or, if available, a multipurpose dry chemical or foam type
extinguisher. Let fat cool before attempting to handle it. DO NOT allow
grease to collect around the oven or in vents. Wipe up spillovers
immediately.
Child Safety
• NEVER leave children alone or unsupervised near the appliance when it is in
use or is still hot.
• NEVER allow children to sit or stand on any part of the appliance as they
could be injured or burned.
• DO NOT store items of interest to children over the unit. Children climbing to
reach items could be seriously injured.
6
Cooking Safety
• To eliminate the hazard of reaching over hot surface burners, cabinet
storage should not be provided directly above a unit. If storage is provided,
it should be limited to items which are used infrequently and which are safe
to store in an area subjected to heat from an appliance. Temperatures may
be unsafe for some items, such as volatile liquids, cleaners or
aerosol sprays.
• ALWAYS place a pan on a surface burner before turning it on. Be sure
you know which knob controls which surface burner. Make sure the correct
burner is turned on and that the burner has ignited. When cooking is
completed, turn burner off before removing pan to prevent exposure to
burner flame.
• ALWAYS adjust surface burner flame so that it does not extend beyond the
bottom edge of the pan. An excessive flame is hazardous, wastes energy
and may damage the appliance, pan or cabinets above the appliance.
This is based on safety considerations.
• NEVER leave a surface cooking operation unattended especially when using
a high heat setting or when deep fat frying. Boilovers cause smoking and
greasy spillovers may ignite. Clean up greasy spills as soon as possible.
• DO NOT use high heat for extended cooking operations.
• DO NOT heat unopened food containers, build up of pressure may cause
the container to explode and result in injury.
• Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam.
Dishtowels or other substitutes should NEVER be used as potholders
because they can trail across hot surface burners and ignite or get caught on
appliance parts.
• ALWAYS let quantities of hot fat used for deep fat frying cool before
attempting to move or handle.
• DO NOT let cooking grease or other flammable materials accumulate in or
near the appliance, hood or vent fan. Clean hood frequently to prevent
grease from accumulating on hood or filter. When flaming foods under the
hood, turn the fan off.
• NEVER wear garments made of flammable material or loose fitting or
long-sleeved apparel while cooking. Clothing may ignite or catch utensil
handles. DO NOT drape towels or materials on oven door handles.
These items could ignite and cause burns.
7
Getting Started
Warnings
Getting Started
Warnings
Cooking Safety (cont.)
Utensil Safety (cont.)
• 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.
• 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.
• NEVER cook with the oven door open. This could result in control panel and
knobs reaching a higher than normal temperature.
• PREPARED FOOD WARNING: Follow food manufacturer's instructions. If a
plastic frozen food container and/or its cover distorts, warps, or is otherwise
damaged during cooking, immediately discard the food and its container. The
food could be contaminated.
• If you are “flaming” liquor or other spirits under an exhaust, TURN THE
FAN OFF. The draft could cause the flames to spread out of control.
• Once the unit has been installed as outlined in the Installation
Instructions, it is important that the fresh air supply is not obstructed. The
use of a gas cooking appliance results in the production of heat and
moisture in the room in which it is installed. Ensure that the kitchen is
well-ventilated. Keep natural venting holes open or install a mechanical
ventilation device. Prolonged or intensive use of the appliance may call
for additional (such as opening a window) or more effective ventilation
(such as increasing the level of a mechanical ventilation if present).
• Only certain types of glass, glass/ceramic, ceramic or glazed utensils are
suitable for rangetop surface or oven usage without breaking due to the
sudden change in temperature. Follow manufacturer's instructions when
using glass.
• This appliance has been tested for safe performance using conventional
cookware. DO NOT use any devices or accessories that are not specifically
recommended in this guide. DO NOT use eyelid covers for the surface units,
stovetop grills, or add-on oven convection systems. The use of devices or
accessories that are not expressly recommended in this manual can create
serious safety hazards, result in performance problems, and reduce the life
of the components of the appliance.
• The flame of the burner should be adjusted to just cover the bottom of
the pan or pot. Excessive burner setting may cause scorching of
adjacent counter-top surfaces, as well as the outside of the utensil. This
is based on safety considerations.
Utensil Safety
Cleaning Safety
• Use pans with flat bottoms and handles that are easily grasped and stay cool.
Avoid using unstable, warped, easily tipped or loose-handled pans. Also
avoid using pans, especially small pans, with heavy handles as they could be
unstable and easily tip. Pans that are heavy to move when filled with food
may also be hazardous.
• Be sure utensil is large enough to properly contain food and avoid boilovers.
Pan size is particularly important in deep fat frying. Be sure pan will
accommodate the volume of food that is to be added as well as the bubble
action of fat.
• To minimize burns, ignition of flammable materials and spillage due to
unintentional contact with the utensil, DO NOT extend handles over adjacent
surface burners. ALWAYS turn pan handles toward the side or back of the
appliance, not out into the room where they are easily hit or reached by small
children.
• NEVER let a pan boil dry as this could damage the utensil and the appliance.
• Follow the manufacturer's directions when using oven cooking bags.
• Turn off all controls and wait for appliance parts to cool before touching or
cleaning them. DO NOT touch the burner grates or surrounding areas until
they have had sufficient time to cool.
• Clean appliance with caution. Use care to avoid steam burns if a wet sponge
or cloth is used to wipe spills on a hot surface. Some cleaners can produce
noxious fumes if applied to a hot surface.
• DO NOT clean door gasket. It is essential for a good tight seal. Care
should be taken not to rub, damage, or move the gasket.
• No commercial oven cleaner or oven liner protective coating such as
aluminum foil should be used in or around any part of the oven.
Improper oven liners may result in a risk of electric shock or fire. Keep
oven free from grease buildup.
8
9
Heating Elements
• NEVER touch oven bake and broil burner areas or interior surfaces of oven.
• Bake and broil burners may be hot even though they are dark in color. Areas
near burners and interior surfaces of an oven may become hot enough to
cause burns.
• During and after use, DO NOT touch or let clothing or other flammable
materials contact heating elements, areas near elements, or interior surfaces
of oven until they have had sufficient time to cool. Other surfaces of the
oven may become hot enough to cause burns, such as the oven vent
opening, the surface near the vent opening, and the oven door window.
Getting Started
Warnings
Getting Started
Warnings
Self-Clean Oven (VDR Dual Fuel Models)
About Your Appliance
• 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.
• For proper oven performance and operation, DO NOT block or obstruct the
oven vent ducts located inside the air grille.
• Avoid touching oven vent area while oven is on and for several minutes after
oven is turned off. When the oven is in use, the vent and surrounding area
become hot enough to cause burns. After oven is turned off, DO NOT
touch the oven vent or surrounding areas until they have had sufficient time
to cool.
• Other potentially hot surfaces include rangetop, areas facing the rangetop,
oven vent, surfaces near the vent opening, oven door, areas around the
oven door and oven window.
• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can
result in potential hazards and/or injuries.
WA R N I N G
Important Safety Notice and Warning
(State of California Proposition 65)
WARNING: This product contains one or more chemicals known to the State
of California to cause cancer.
WARNING: This product contains one or more chemicals known to the State
of California to cause birth defects or other reproductive harm.
Users of this appliance are hereby warned that when the oven is engaged in
the self-clean cycle, there may be some low-level exposure to some of the
listed substances, including carbon monoxide. Exposure to these substances
can be minimized by properly venting the oven to the outdoors by opening
the windows and/or door in the room where the appliance is located during
the self-clean cycle.
Important notice regarding pet birds:
NEVER keep pet birds in the kitchen or in rooms where the fumes from the
kitchen could reach. Birds have a very sensitive respiratory system. Fumes
released during an oven self-cleaning cycle may be harmful or fatal to birds.
Fumes released due to overheated cooking oil, fat, margarine and overheated
non-stick cookware may be equally harmful.
WARN IN G
NEVER use appliance as a space heater to heat or warm a room to prevent
potential hazard to the user and damage to the appliance. Also, DO NOT
use the rangetop or oven as a storage area for food or cooking utensils.
10
POWER FAILURE WARNING
Due to safety considerations and the possibility of personal injury in
attempting to light and extinguish the burners, the burners should not
be used during a power failure under any circumstances.. The burner
controls should always remain in the “OFF” position during a power
failure.
Power Failure
If power failure occurs, the electric igniters will not work. No attempt should be
made to operate the appliance during a power failure. Make sure the oven
control is in the “OFF” position.
Momentary power failure can occur unnoticed. The range is affected only when
the power is interrupted. When it comes back on, the range will function
properly without any adjustments. A “brown-out” may or may not affect range
operation, depending on how severe the power loss is. If the range is in the
self-clean cycle when the power failure occurs, wait until power is restored and
allow door to unlock automatically. Turn all controls off and restart self-clean
cycle again, according to instructions.
WA R N I N G
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.
11
Getting Started
Warnings
Getting Started
WARN IN G
NEVER cover any slots, holes or passages in the oven bottom or cover
an entire rack with materials such as aluminum foil. Doing so blocks
air flow through the oven and may cause carbon monoxide poisoning.
Aluminum foil linings may also trap heat, causing a fire hazard.
WARN IN G
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or circuit
breaker before replacing bulb.
WARN IN G
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.
C AU TIO N
N OTI CE
DO NOT turn the Temperature Control on during defrosting. Turning
the convection fan on will accelerate the natural defrosting of the food
without any heat.
C AU TIO N
BURN HAZARD
The oven door, especially the glass, can get hot. Danger of
burning: DO NOT touch the glass!
WA R N I N G
Self-Clean Ranges
During the self-clean 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.
To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than two hours.
C AU TIO N
This appliance is not intended for use by persons (including children)
with reduced physical, sensory or mental capabililties, or lack of
experience and knowledge, unless they have been given supervision or
instruction concerning use of the appliance. Children should be
supervised to ensure that they do not play with the appliance.
DO NOT store items of interest to children over the unit. Children
climbing to reach items could be seriously injured.
12
13
Getting Started
Warnings
Warnings
Getting Started
Before Using Range
C AU TIO N
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-CLEAN CYCLE.
C AU TIO N
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
WARN IN G
BURN HAZARD
When self-cleaning, surfaces may get hotter than usual.
Therefore, children should be kept away.
All products are wiped clean with solvents at the factory to remove
any visible signs of dirt, oil, and grease which may have remained
from the manufacturing process. Before starting to cook, clean the
range thoroughly with hot, soapy water. There may be some burn
off and odors on first use of the appliance—this is normal.
Oven
Important! Before first use, wipe interior with soapy water and
dry thoroughly. Then set the oven selector to bake, the
thermostat to 450°F, and operate for an hour.
C AU TIO N
DO NOT store items of interest to children over the unit. Children
climbing to reach items could be seriously injured.
14
15
Getting Started
Warnings
Getting Started
All VGR Gas models include:
• Exclusive restaurant style sealed burner system for commercial-type
performance.
• Front burners rated at 23,000 BTUs
• Back burners rated at 15,000 BTUs / one at 8,000 BTUs.
• Exclusive VariSimmerTM setting for all burners provides gentle, even
simmering.
• Exclusive SureSparkTM ignition system with automatic re-ignition for
consistent and reliable ignition on all burners.
• Exclusive one-piece tooled and porcelainized cooking surface
contains spills for easy cleaning.
• Five performance modes—including convection baking and
convection broiling—providing air circulation for shorter cooking
times with even results.
• Convection baking with a hidden 30,000 BTU burner provides fast,
even baking for all your casserole dishes as well as easy cleanup.
• The 1500°F closed door, infrared broiler allows intense heat to sear
delicate cuts of meat providing that restaurant taste.
• Two halogen lights illuminate the oven cavity with less glare.
• Six rack positions and three racks provide ample space for your
baking needs.
16
Before Using Range
All VDR Dual Fuel models include:
• Exclusive restaurant style sealed burner system for commercial-type
performance.
• Front burners rated at 23,000 BTUs
• Back burners rated at 15,000 BTUs / one at 8,000 BTUs
• Exclusive VariSimmerTM setting for all burners provides gentle, even
simmering.
• Exclusive SureSparkTM ignition system with automatic re-ignition for
consistent and reliable ignition on all burners.
• Exclusive one-piece tooled and porcelainized cooking surface
contains spills for easy cleaning.
• Split baking and broiling elements—which reduces preheating time
and provides greater control and more even heating.
• A reversing convection fan which is two times larger than most on
the market—this allows you to cook foods more thoroughly and
evenly—even when baking large quantities.
• Four convection modes offering greater air circulation to shorten
cooking times and cook foods more evenly.
• Three broiling modes including a new low-broil mode for delicate
broiling and top-browning.
• A profiled, concealed bake element for easier cleaning.
17
Getting Started
Before Using Range
Range Features
Interior Oven
Light Switch
Range Features
(VGR Gas Range)
Left Front Burner
Control Knob
(23,000 BTU)
Center Left Rear Burner
Control Knob
(15,000 BTU)
Left Oven
Temperature
Control Knob
Center Right Rear Burner
Control Knob
(15,000 BTU)
1
Product Controls
OVEN
Left Oven
Temperature
Indicator Light
Center Left Front Burner
Control Knob
(23,000 BTU)
Center Right
Front Burner
Control Knob
(23,000 BTU)
Right Oven
Temperature
Control Knob
Convection
Fan
Switch
Right Rear Burner
Control Knob
(15,000 BTU)
Accent
Light
Switch
3
4
2
5
7
1.
2.
3.
4.
5.
6.
8
6
18
7.
8.
Front 23,000 BTU burners
Rear 15,000 BTU burners
Rear 8.000 BTU burner
Island trim
Identification plate (under control panel)
30” Oven - Two TruGlide racks/ One standard tilt-proof
rack/Six rack positions
18” Oven - Two standard tilt-proof rack/Six rack positions
Broiler pan–located inside oven
19
Product Controls
Left Rear Burner
Control Knob
(8,000 BTU)
Right Front Burner
Control Knob
(23,000 BTU)
Right Oven
Temperature
Indicator Light
OVEN
Accessory
Probe
Jack
(VGR Gas Range)
Range Features
Interior Oven
Light Switch
Left Front Burner
Control Knob
(23,000 BTU)
(VDR Dual Fuel Range)
Left Oven
Temperature
Control Knob
Left Oven
Selector
Knob
Left Rear Burner
Control Knob
(8,000 BTU)
Accessory
Probe
Jack
1
Right Oven
Self-Clean
Indicator Light
OVEN
Left Oven
Self-clean
Indicator Light
3
Center Right
Rear Burner
Control Knob
(15,000 BTU)
Right Oven
Temperature
Indicator Light
Center Left
Front Burner
Control Knob
(23,000 BTU)
Center Right
Front Burner
Control Knob
(23,000 BTU)
Right Oven
Selector
Knob
Right Front Burner
Control Knob
(23,000 BTU)
OVEN
CLEAN
Left Oven
Temperature
Indicator Light
4
(VDR Dual Fuel Range)
Right Oven
Temperature
Control Knob
Right Rear Burner
Control Knob
(15,000 BTU)
Accent
Light
Switch
2
5
1.
2.
3.
4.
5.
6.
7
6
7.
8.
Front 23,000 BTU burners
Rear 15,000 BTU burners
Rear 8.000 BTU burner
Island trim
Identification plate (under control panel)
30” Oven-Two TruGlide racks/One standard tilt-proof rack/Six
rack positions
18” Oven-Two standard tilt-proof racks/Six rack positions
Broiler pan–located inside oven
8
20
21
Product Controls
Product Controls
CLEAN
Center Left Rear Burner
Control Knob
(15,000 BTU)
Range Features
Product Controls
Oven Functions and Settings
Oven Functions and Settings
VGR Gas Models
VDR Dual Fuel Models
BAKE (Natural Airflow Bake)
BAKE (Two-Element Bake)
Use this setting for baking, roasting, and casseroles.
Use this setting for baking, roasting, and casseroles.
CONVECTION BAKE
CONV BAKE (Convection Bake)
Use this setting to bake and roast foods at the same time with minimal
taste transfer.
Use this setting to bake and roast foods at the same time with minimal
taste transfer.
BROIL (Infrared Broil)
TRU CONV (TruConvec™)
Use this setting for broiling dark meats at 1” thickness or less where rare
or medium doneness is desired.
Use this bake setting for multi-rack baking for breads, cakes, cookies
CONV ROAST (Convection Roast)
CONVECTION BROIL (Infrared Convection Broil)
Use this setting for roasting whole turkeys, whole chickens, hams, etc.
Use this setting to broil thick cuts of meat.
CONV BROIL (Convection Broil)
Convection Dehydrate (CONVECTION BAKE)
Use this setting to broil thick cuts of meat.
Use this function to dehydrate fruits and vegetables.
HI BROIL
Convection Defrost (CONVECTION BAKE)
Use this function to defrost foods.
Use this setting for broiling dark meats at 1” thickness or less where rare
or medium doneness is desired.
Note: For more information on oven functions see “Operation” section.
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.
Use this setting for delicate broiling such as meringue.
SELF CLEAN
Use this function to clean oven.
Convection Dehydration (TRU CONV)
Use this function to dehydrate fruits and vegetables.
Convection Defrost (TRU CONV)
Use this function to defrost foods.
Proof (Left oven on 48”W. models)
Use this setting to allow yeast dough to rise.
Note: For more information on oven functions see “Operation” section.
22
23
Operation
LOW BROIL
Surface Operation
Our ranges are equipped with an exclusive restaurant style sealed burner
system. This unique burner system is equipped with 23,000 BTU front
burners, 15,000 BTU rear burners and one 8,000 rear burner.
The 23,000 BTU burners are designed to provide extra high heat output,
expecially when using large pans, and should be used for boiling large
quantities or if you need to bring something to a boil quickly. While the high
output 23,000 BTU burners have the extra power needed to bring large
quantities of liquid to a boil rapidly, they are also able to be turned down low
enough to provide a very low and delicate simmer making this the most
versatile burner system on the market.
Lighting Burners
All burners are ignited by electric ignition.
There are no open-flame, “standing”
pilots.
To light the surface burners, push and turn
the appropriate control knob counter
clockwise to any position. This control is
both a gas valve and an electric switch.
Burners will ignite at any “ON” position
with the automatic re-ignition system. If
the flame goes out for any reason, the
burners will automatically reignite if the
gas is still flowing. When gas is permitted to flow to the burners, the electric
igniters start sparking. On all surface igniters you should hear a “clicking”
sound. If you do not, turn off the control and check that the unit is plugged
in and that the fuse or circuit breaker is not blown or tripped.
Within a few moments, enough gas will have traveled to the burner to light.
When the burner lights, turn the burner control to any position to adjust the
flame size. Setting the proper flame height for the desired cooking process
and selecting the correct cooking vessel will result in superior cooking
performance, while also saving time and energy.
24
Vari-Simmer™
Simmering is a cooking technique in which foods are cooked in hot
liquids kept at or just barely below the boiling point of water. Simmering
ensures gentler treatment than boiling to prevent food from toughening
and/or breaking up. The size of the pan and the volume of food can have
a significant effect on how high or low a flame is needed for simmering.
For this reason, Viking range and rangetop burners are engineered with a
Vari-Simmer setting. The Vari-Simmer setting is not just one simmer
setting, but provides a variable range of simmer settings. This variable
range of simmer settings allows you to adjust the flame height to achieve
the best simmer depending on the type and quantity of food being
simmered. It is this ability that makes the Vari-Simmer setting the most
accurate and trustworthy simmer on the market.
Surface Cooking Tips
• Use low or medium flame heights when cooking in vessels that are
poor conductors of heat, such as glass, ceramic, and cast-iron.
Reduce the flame height until it covers approximately 1/3 of the
cooking vessel diameter. This will ensure more even heating within
the cooking vessel and reduce the likelihood of burning or
scorching the food.
• Reduce the flame if it is extending beyond the bottom of the
cooking vessel. A flame that extends along the sides of the vessel is
potentially dangerous, heats the utensil handle and kitchen instead
of the food, and wastes energy.
• Reduce the flame height to the minimum level necessary to perform
the desired cooking process. Remember that food cooks just as
quickly at a gentle boil as it does at a rolling boil. Maintaining a
higher boil than is necessary wastes energy, cooks away moisture,
and causes a loss in food flavor and nutrient level.
• The minimum pot or pan (vessel) diameter recommended is 6”
(15 cm). Use of pots or pans as small as 4” (10 cm) is possible but
not recommended.
25
Operation
Operation
Surface Burners-Automatic
Reignition
Surface Operation
Surface Operation
Surface Heat Settings*
Heat Setting
Use
Simmer
Melting small quantities
Steaming rice
Simmering sauces
Low
Melting large quantities
Med Low
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Med
Sauteing and browning, braising, and
pan-frying
Maintaining slow boil on large quantities
Med High
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
High
Boiling water quickly
Deep-fat frying in large utensil
Griddle/Simmer Plate
(on applicable models)
The optional 15,000 BTU griddle is constructed of machined steel with
a chrome finish and is uniquely designed to offer excellent cooking
performance as well as easy clean up. The griddle is equipped with an
electronic thermostat to maintain an even temperature across the
griddle once the desired temperature has been set. The griddle has a
power “ON” indicator light which glows when the griddle thermostat
has been turned on. This will cycle on and off as needed to indicate
the thermostat is maintaining the selected temperature.
Cleaning the Griddle before the First Use
• Remove plastic film
• Wash griddle with warm, soapy water. Rinse off and dry thoroughly.
The griddle is now ready to be used.
Operation
Operation
*Note: The above information is given as a guide only. You may need to
vary the heat settings to suit your personal requirements.
Cooking Vessels
Each cook has his or her own preference for the
particular cooking vessels that are most
appropriate for the type of cooking being done.
Any and all cooking vessels are suitable for use
in the range and it is not necessary to replace
your present domestic vessels with commercial
cookware. This is a matter of personal choice.
As with any cookware, yours should be in good
condition and free from excessive dents on the
bottom to provide maximum performance and
convenience.
Note: When using big pots and/or high flames, it is recommended to use
the front burners. There is more room in the front and potential cleanup at
rear of appliance due to staining or discoloration will be minimized.
Griddle Cooking Chart
Food
Temp (°F)
Temp (°C)
Eggs
200
93
Bacon
300-325
149-163
Pancakes
375-400
191-205
French Toast
400
205
Fish Fillets
250
121
Hamburger
350
177
Steaks
350
177
*Note: The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
26
27
Griddle/Simmer Plate
(on applicable models)
Oven Features
Broiler Burner
Griddle/Simmer Plate Operation
• Turn the griddle control knob counterclockwise to the desired
temperature setting. The power “ON” indicator light will glow indicating
the griddle thermostat is on.
• When the griddle has reached the desired temperature, the power “ON”
indicator light will turn off indicating the griddle is preheated to the
selected temperature.
• Use liquid cooking oil or butter for eggs, pancakes, French toast, fish and
sandwiches to prevent sticking.
• Routinely scrape loose food particles with a heat resistant plastic or
wooden spatula during cooking to make the cleanup easier and to avoid
the particles mixing with the food.
• To turn the griddle off, turn the thermostat knob clockwise to the “OFF”
position.
• ALWAYS turn to the“OFF” position when not in use and lower the heat
between cooking loads.
Note: On griddle model ranges, the griddle/simmer plate will not
function during the self-clean cycle.
• AFTER the griddle has cooled, simply wipe down the surface with a clean
cloth or paper towel. The chrome griddle plate can then be removed
and taken to the sink for easy cleanup.
• After heavy cooking is completed and the griddle is still warm enough to
create steam, pour a small amount of club soda at room temperature
directly on the griddle. Using a heat resistant or wooden spatula, pull oils
and food particles toward the trough in front. Wipe entire surface with a
paper towel.
• Non-stick cooking spray is not recommended as it contains a high water
content that has a tendency to burn quickly.
• Corn oil is not recommended as it has a high sugar level. It will
caramelize and burn on the surface making it very difficult to remove.
• After using the griddle, always remove the grease trough located in the
front. Simply pull the trough towards you and lift out. The trough or tray
trap needs to be cleaned after each use. A fire hazard may occur if
grease is accumulated in the trough.
• Important: Never flood a hot griddle with cold water. This thermal shock
promotes griddle warping and can cause the griddle to crack if
continued over a period of time.
Oven Lights
Convection
Fan
Gentle Close Door Feature
All oven doors come standard with a gentle close feature. The
door will remain in an open position until the door is
approximately 5” (12.7 cm) away from the oven. When reaching
this point, the door will require a slight push to engage the gentle
close mechaism. The closing speed of the door will vary according
to the oven temperature.
Rack Positions
The 36”W. and 48” W. right-hand oven is equipped with two full
extension glide racks and one standard tilt-proof rack. The 18” lefthand oven is equipped with two standard tilt-proof racks. All
ovens have six rack positions. Position 6 is the farthest from the
oven bottom. Position 1 is the closest to the oven bottom. The
racks can be easily removed and arranged at various levels. For
best results with conventional baking, DO NOT use more than one
rack at a time. It is also recommended, when using two racks, to
bake with the racks in positions 2 and 4 or positions 3 and 5.
CAUTION: Chrome griddle plate is Not Dishwasher Safe
Optional Nonstick griddle/grill accessory plate is available for purchase.
28
29
Operation
Operation
Griddle/Simmer Plate Clean Up & Care
Oven
Racks (3)
Using the Oven
Baking
Conventional and Convection Cooking
VGR Gas Ranges
Because of variations in food density, surface texture and consistency,
some foods may be prepared more successfully using the conventional
bake setting. For this reason, conventional baking is recommended
when preparing baked goods such as custard. The user may find other
foods that are also prepared more consistently in conventional bake. It
is recommended to use this function for single-rack baking.
Convection Cooking Tips
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25°F (14°C) when using a
convection cooking function.
• Cooking times for standard baking and convection baking will be
the same. However, if using convection to cook a single item or
smaller load, then it is possible to have 10-15% reduction in cooking
time. (Remember convection cooking is designed for multi-rack
baking or cooking large loads.)
• If cooking items which require longer than 45 minutes, then it is
possible to see a 10-15% reduction in cooking time.
• A major benefit of convection cooking is the ability to prepare foods
in quantity. The uniform air circulation makes this possible. Foods
that can be prepared on two of three racks at the same time
include: pizza, cakes, cookies, biscuits, muffins, rolls, and frozen
convenience foods.
• For three-rack baking, use any combination of rack positions 2, 3, 4,
and 5. For two-rack baking, use rack positions 2 and 4 or positions 3
and 5. Remember that the racks are numbered from bottom to top.
(Natural Airflow Bake)
Full power heat is radiated from
the bake burners in the bottom
of the oven cavity and is
circulated with natural airflow.
This function is recommended
for single rack baking. Many
cookbooks contain recipes to be
cooked in the conventional manner. Conventional baking is suitable for
dishes that require a high temperature. Use this setting for baking and
casseroles.
To Use BAKE Function
1. Arrange the oven rack in the desired position before turning
oven on.
2. Close the door.
3. Set the oven temperature control knob to desired temperature.
CONVECTION BAKE
Heat is radiated from the Ushaped bake burners in the
bottom of the oven cavity. The
heated air is circulated by one
motorized fan in the rear of the
oven providing a more even
heat distribution. Multiple rack
use is possible for the largest
baking job. When roasting, cool air is quickly replaced—searing meats
on the outside and retaining more juices and natural flavor on the
inside with less shrinkage. This even circulation of air equalizes the
temperature throughout the oven cavity and eliminates the hot and
cold spots found in conventional ovens.
To Use CONVECTION BAKE Function
1. Arrange the oven rack in the desired position before turning oven on.
2. Close the door.
3. Set the oven temperature control knob to desired temperature and
turn on the convection fan switch.
30
31
Operation
Operation
Convection cooking is a technique utilizing fan-forced air which is
circulated throughout the entire oven cavity creating the optimum
cooking environment. Cooking with convection is intended when
performing multi-rack baking and for heavier foods. Below are some
tips which will allow you to get the best results out of your oven when
cooking with convection.
BAKE
Baking
Baking
VDR Dual Fuel Ranges
BAKE (Two-Element Bake)
To Use CONV BAKE Function
Full power heat is radiated from the
bake element in the bottom of the
oven cavity and supplemental heat
is radiated from the broil element.
This function is recommended for
single rack baking. Many cookbooks
contain recipes to be cooked in the
conventional manner. Conventional
baking/ roasting is particularly
suitable for dishes that require a
high temperature. Use this setting
for baking, roasting, and casseroles.
1. Arrange the oven rack in the desired position before turning
oven on.
2. Close the door.
3. Set the oven function selector to “CONV BAKE” and the oven
temperature control knob to desired temperature.
To Use BAKE Function
1. Arrange the oven rack in the desired position before turning
oven on.
2. Close the door.
3. Set the oven function selector to “BAKE” and oven temperature
control knob to desired temperature.
The bottom element operates at full power, and the top broil element
operates at supplemental power.
The heated air is circulated by the
motorized fan in the rear of the
oven providing a more even heat
distribution. This even circulation of
air equalizes the temperature
throughout the oven cavity and
eliminates the hot and cold spots
found in conventional ovens. A
major benefit of convection baking
is the ability to prepare food in
quantity using multiple racks— a feature not possible in a standard
oven.
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.
To Use TRU CONV Function
1. Arrange the oven rack in the desired position before turning
oven on.
2. Close the door.
3. Set the oven function selector to “TRU CONV” and the oven
temperature control knob to desired temperature.
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.
32
33
Operation
Operation
CONV BAKE (Convection Bake)
TRU CONV (TruConvec™)
Baking
Baking
Conventional Baking Chart
Food
Baking Tips
• Make sure the oven racks are in the desired position before you turn
on the oven.
• DO NOT open the door frequently during baking. Look through the
door window to check doneness whenever possible. If you must open
the door, the best time is during the last quarter of the baking time.
• Bake to the shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the product should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure
best results. Cakes, quick breads, muffins, and cookies should be
baked in shiny, reflective pans for light, golden crusts. Avoid the use
of old, darkened pans. Warped, dented, stainless steel and tin-coated
pans heat unevenly and will not give uniform baking results.
• When using large (15" x 13") flat pans or trays that cover most of the
rack, rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use the 3rd
and 5th position for more consistent even baking.
• Stagger pans in opposite directions when two racks and several pans
are used in conventional bake. If possible, no pan should be directly
above another.
• Allow 1 to 2 inches of air space around all sides of each pan for
even air circulation.
Single Rack Pan
Placement
Multiple Rack Pan
Placement
Temp
Time
(min)
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8" x 8"
8" x 8"
Muffin tin
Muffin tin
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚ F (204˚ C)
375˚ F (191˚ C)
400˚ F (204˚ C)
375˚ F (191˚ C)
400˚ F (204˚ C)
350˚ F (177˚ C)
375˚ F (191˚ C)
375˚ F (191˚ C)
10 - 12
30 - 35
12 - 15
30 - 35
25 - 30
35 - 40
15 - 20
15 - 20
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65
13" x 9"
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
350˚ F (177˚ C) 25 - 30
375˚ F (191˚ C) 12 - 15
375˚ F (191˚ C) 10 - 12
Cookie sheet
3 or 4
400˚ F (204˚ C) 30 - 35
9" round
9" round
9" round
9" round
6 - 4 oz cups
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚ F (204˚ C)
350˚ F (191˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
10 - 12
55 - 60
12 - 15
35 - 40
35 - 40
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13" x 9"
9" round
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚ F (204˚ C)
425˚ F (218˚ C)
375˚ F (191˚ C)
400˚ F (204˚ C)
375˚ F (191˚ C)
400˚ F (204˚ C)
400˚ F (204˚ C)
375˚ F (191˚ C)
25 - 30
10 - 15
55 - 60
35 - 40
60 - 70
25 - 30
15 - 20
35 - 40
On rack
1 qt. casserole
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C)
350˚ F (177˚ C)
375˚ F (191˚ C)
425˚ F (218˚ C)
60 - 65
45 - 50
50 - 55
20 - 25
*Note: The above information is given as a guide only.
34
35
Operation
Operation
Pan Placement Tips
BREADS
Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffins
Corn muffins
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
COOKIES
Brownies
Choc. chip
Sugar
PASTRY
Cream puffs
PIES
Crust, unfilled
Crust, filled
Lemon meringue
Pumpkin
Custard
ENTREES
Egg rolls
Fish sticks
Lasagna, frz
Pot pie
Gr. peppers stuffed
Quiche
Pizza, 12"
Mac. & cheese, frz
VEGETABLES
Baked potatoes
Spinach souffle
Squash
French fries
Single Rack
Position
Pan Size
Baking
Baking
Convection Baking Chart
BREADS
Frozen Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffins
Corn muffins
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
COOKIES
Brownies
Choc. chip
Sugar
PIES
Crust, unfilled
Crust, filled
Lemon meringue
Pumpkin
Custard
ENTREES
Egg rolls
Fish sticks
Lasagna, frz
Pot pie
Gr. peppers stuffed
Quiche
Pizza, 12"
Mac. & cheese, frz
VEGETABLES
Baked potatoes
Spinach souffle
Squash
French fries
Single Rack
Position
Temp
Time
(min)
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8" x 8"
8" x 8"
Muffin tin
Muffin tin
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C)
375˚ F (191˚ C)
375˚ F (191˚ C)
350˚ F (177˚ C)
375˚ F (191˚ C)
325˚ F (163˚ C)
350˚ F (177° C)
350˚ F (177˚ C)
7-9
25 - 30
11 - 13
25 - 30
20 - 25
30 - 35
12 - 15
10 - 12
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
350˚ F (177˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
35 - 40
35 - 40
15 - 17
30 - 35
25 - 30
45 - 50
13" x 9"
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
325˚ F (163˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
20 -25
7 -10
7-10
9" round
9" round
9" round
9" round
Not recommended
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C) 7 - 9
325˚ F (163˚ C) 50 - 55
325˚ F (163˚ C) 10 - 12
325˚ F (163˚ C) 45 - 55
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13" x 9"
Not recommended
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C)
400˚ F (205˚ C)
350˚ F (177˚ C)
375˚ F (191˚ C)
350˚ F (177˚ C)
3 or 4
3 or 4
375˚ F (191˚ C) 15 - 20
350˚ F (177˚ C) 25 - 35
On rack
1 qt. casserole
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
350˚ F (177˚ C)
325˚ F (163˚ C)
350˚ F (177˚ C)
400˚ F (205˚ C)
Pan Size
15 - 20
8 - 10
45 - 50
35 - 40
45 - 50
50 - 55
35 - 40
40 - 45
15 - 20
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart below
for the causes and remedies for the most common problems. It is
important to remember that the temperature setting and cooking
times you are accustomed to using with your previous oven may vary
slightly from those required with this oven. If you find this to be true,
it is necessary for you to adjust your recipes and cooking times
accordingly.
Common Baking Problems/Remedies
Problems
Cause
Remedy
Cakes burned on the
sides or not done
in center
1. Oven was too hot
2. Wrong pan size
3. Too many pans
1. Reduce temperature
2. Use recom. pan size
3. Reduce no. of pans
Cakes crack on top
1. Batter too thick
2. Oven too hot
3. Wrong pan size
1. Follow recipe
Add liquid
2. Reduce temperature
3. Use recom. pan size
Cakes are not level
1. Batter uneven
1. Distribute batter even
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped
3. Use proper pan
Food too brown on
bottom
1. Oven door opened
too often
2. Dark pans being used
3. Incorrect rack position
4. Wrong bake setting
5. Pan too large
1. Use door window to
check food
2. Use shiny pans
3. Use recom. rack position
4. Adjust to conventional
or convection setting
as needed
5. Use proper pan
Food too brown on
top
1.
2.
3.
1.
1.
2.
3.
1.
Cookies too flat
Rack position too high
Oven not preheated
Sides of pan too high
Hot cookie sheet
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.
36
Use recom. rack position
Allow oven to preheat
Use proper pans
Allow sheet to cool
between batches
37
Operation
Operation
Food
Roasting
(VDR Dual Fuel Models)
CONV ROAST* (Convection
Roast)
The convection element runs in
conjunction with the inner and outer
broil elements. The reversible
convection fan runs at a higher
speed in each direction. This transfer
of heat (mainly from the convection
element) seals moisture inside of
large roasts. A time savings is
gained over existing, single fan
convection roast modes. Use this setting for whole turkeys, whole
chickens, hams, etc.
*Note: This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
Roasting
(VDR Dual Fuel Models)
Roasting Tips (cont.)
• When using a meat thermometer, insert the probe halfway into the
center of the thickest portion of the meat. (For poultry insert the
thermometer probe between the body and leg into the thickest part
of the inner thigh.) The tip of the probe should not touch bone,
fat, or gristle to ensure an accurate reading. Check the meat
temperature halfway through the recommended roasting time. After
reading the thermometer once, insert it 1⁄2 inch (1.3 cm) further into
the meat, then take a second reading. If the second temperature
registers below the first, continue cooking the meat.
• Roasting times ALWAYS vary according to the size, shape and quality
of meats and poultry. Less tender cuts of meat are best prepared in
the conventional bake setting and may require moist cooking
techniques. Remove roasted meats from the oven when the
thermometer registers 5°F (3°C) to 10˚ F (6°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.
Operation
Operation
Roasting Tips
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25°F (14°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.
38
39
Roasting
Roasting
(VDR Dual Fuel Models)
(VDR Dual Fuel Models)
Conventional Roasting Chart
Convection Roasting Chart
(when using the Bake or Convection Bake setting)
BEEF
Rib roast
Rare
Medium
Well done
Rump roast
Medium
Well done
Tip roast
Medium
Well done
LAMB
Lamb leg
PORK
Pork loin
Pork chops
1" thick
Ham, fully
cooked
POULTRY
Chicken, whole
Turkey,
unstuffed
Turkey
Turkey, stuffed
Turkey, stuffed
Turkey breast
Weight
Temp
Time
(min/lb)
Internal
Temp
4 - 6 lbs
4 - 6 lbs
4 - 6 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
25
30
40
140˚ F (60.0˚ C)
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
4 - 6 lbs
4 - 6 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
25
30
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
3 - 4 lbs
3 - 4 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
35
40
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
3 - 5 lbs
325˚ F (162.8˚ C)
30
180˚ F (82.2˚ C)
35
55 - 60
total time
180˚ F (82.2˚ C)
N/A
18
130˚ F (54.4˚ C)
3 - 4 lbs
375˚ F (190.6˚ C)
12 - 16 lbs 325˚ F (162.8˚ C)
30
16 - 20
180˚ F (82.2˚ C)
180˚ F (82.2˚ C)
20 - 24 lbs
12 - 16 lbs
20 - 24 lbs
4 - 6 lbs
16 - 20
17 - 21
17 - 21
20
180˚ F (82.2˚ C)
180˚ F (82.2˚ C)
180˚ F (82.2˚ C)
180˚ F (82.2˚ C)
3 - 5 lbs
325˚ F (162.8˚ C)
1 -1 1/4 lbs 350˚ F (176.7˚ C)
5 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
Note: The above information is given as a guide only.
40
Food
BEEF
Rib roast
Rare
Medium
Well done
Rump roast
Medium
Well done
Tip roast
Medium
Well done
LAMB
Lamb leg
PORK
Pork loin
Pork chops
1" thick
Ham, fully
cooked
POULTRY
Chicken, whole
Turkey,
unstuffed
Turkey
Turkey, stuffed
Turkey, stuffed
Turkey breast
Weight
Temp
Time
(min/lb)
Internal
Temp
4 - 6 lbs
4 - 6 lbs
4 - 6 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
25
24
30
140˚ F (60.0˚ C)
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
4 - 6 lbs
4 - 6 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
20
24
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
3 - 4 lbs
3 - 4 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
30
35
155˚ F (68.3˚ C)
170˚ F (76.7˚ C)
3 - 5 lbs
325˚ F (162.8˚ C)
30
180˚ F (82.2˚ C)
30
45 - 50
total time
180˚ F (82.2˚ C)
N/A
325˚ F (162.8˚ C)
15
130˚ F (54.4˚ C)
3-4 lbs
350 (176.7 C)
12 - 16 lbs 325˚ F (162.8˚ C)
25
11
180˚ F (82.2˚ C)
180˚ F (82.2˚ C)
11
9 - 10
9 - 10
20
180˚ F (82.2˚ C)
180˚ F (82.2˚ C)
180˚ F (82.2˚ C)
180˚ F (82.2˚ C)
3 - 5 lbs 325˚ F (162.8˚ C)
1 -1 1/4 lbs 325˚ F (162.8˚ C)
5 lbs
20 - 24 lbs
12 - 16 lbs
20 - 24 lbs
4 - 6 lbs
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
325˚ F (162.8˚ C)
Note: The above information is given as a guide only.
41
Operation
Operation
Food
Kitchen Thermometer
Accessory
Kitchen Thermometer
Accessory
An iDevices® Kitchen Thermometer is shipped standard with each 7
Series Range. Working in conjuction with the included meat probe,
wireless Apple/Andriod devices can monitor the Kitchen Accessory
from up to 200 feet away using Bluetooth® technology; perfect for
baking and roasting so there is no worry about undercooking.
Kitchen Thermometer Display
A full user guide is available inside the iDevices Connected app and
online at iDevicesinc.com.
Bluetooth LED
• Blinks blue when discoverable and awaiting pairing.
• Illuminates solid blue when paired.
Quick Start Instructions
• Download the iDevices Connected app and launch from your smart
device.
• Separate the Kitchen Thermometer from its base by firmly holding
the base with one hand and gently pulling the Kitchen Thermometer
upwards with the other hand.
• On the underside of the thermometer, depress and remove the
battery door. Insert the two supplied AA batteries.
• Clip the thermometer back into its base.
• Plug the thermometer probes into the probe ports.
• Using the connector cable packed inside the range, plug the kitchen
thermometer into the accessory probe jack located on the left hand
side of the range underneath the landing ledge.
Probe Indicator LED’s
• Left side LED illuminates to indicated Probe 1 Temperature being
displayed.
• Right side LED illuminates to indicated Probe 2 temperature
being displayed.
Operation
Operation
The kitchen thermometer’s display contains the following:
7-Segment Display
• Display temperature of currently active probe.
• Displays “DC” for temperatures below set range or below -22˚F.
• Displays “DH” for temperatures above set range or above 572˚F.
• Displays “OFF” during power off sequence.
• Animates during power on sequence and during reset.
Accessory
Probe Jack
• Insert the meat probe packed inside the range into the meat and
place in the oven. Plug the probe into the outlet located on the left
interior wall of the oven and close the door. (NOTE: 48” W. Ranges
only have a probe outlet in the large right-hand oven.)
• Press the kitchen thermometer power button located at the bottom
of the faceplate between the < and > buttons. The 7-segment
display will animate and a single beep will sound, indicating the
device has powered on.
42
43
Broiling
Broiling
Broiling Instructions
To Use Broil or Convection Broil
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.
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 temperature control knob to “Broil”. Turn on the
convection fan switch if you wish to convection 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 and could cause the control panel and knobs to
reach a higher than normal temperature. 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.
VGR Gas Ranges
VDR Dual Fuel Ranges
BROIL (Infrared Broil)
CONV BROIL (Convection Broil)*
The broil burner at the top of the
oven heats the metal screen until
it glows. Heat radiates from the
GourmetGlo™ infrared broiler
located at the top of the oven
cavity. The distance between the
foods and the broil elements
determines broiling speed. For
“fast” broiling, food may be as
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.
The top element operates at full
power. This function is exactly
the same as regular broiling with
the additional benefit of air
circulation by the motorized fan
in the rear of the oven. Smoke is
reduced since the airflow also
reduces peak temperatures on
the food. Use this setting for
broiling thick cuts of meats.
CONVECTION BROIL (Infrared Convection Broil)
The top burner operates at full
power. This function is exactly the
same as regular broiling with the
additional benefit of air circulation
by the motorized fan in the rear of
the oven. Smoke is reduced since
the airflow also reduces peak
temperatures on the food. Use this
setting for broiling thick cuts of
meats.
44
Operation
Operation
Conventional broiling is most successful for cuts of meat 1-2 inches
thick and is also more suitable for flat pieces of meat. Convection
broiling has the advantage of broiling food slightly quicker than
conventional. Convection broiling of meats produces better results,
especially for thick cuts. The meat sears on the outside and retains
more juices and natural flavor inside with less shrinkage.
*Note: This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
HI BROIL
Heat radiates from both broil
elements, located in the top of the
oven cavity, at full power. The
distance between the foods and
the broil elements determines
broiling speed. For fast broiling,
food may be as close as 2 inches
(5 cm) to the broil element. Fast
broiling is best for meats where rare to medium doneness is desired. Use
this setting for broiling small and average cuts of meat.
45
Broiling
Broiling
MED BROIL
Broiling Tips
Inner and outer broil elements pulse
on and off to produce less heat for
slow broiling. Allow about 4 inches
(10 cm) between the top surface of
the food and the broil element. Slow
broiling is best for chicken and ham
in order to broil food without overbrowning it. Use this setting for broiling small and average cuts of meat.
• 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.
LOW BROIL
This mode uses only a fraction of
the available power to the inner
broil element for delicate topbrowning. 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.
1. Arrange the oven rack in the desired position before turning
broiler on.
2. Center the food on cold broiler pan and grid supplied with your
oven. Place broiler pan in oven.
3. Set the oven function selector to desired broiling function and the
temperature control knob to “Broil”.
4. Close the door. There is not a detent to hold the door in the open
broil stop position. With open door broiling the broil element does
not cycle on and off and could cause the control panel and knobs
to reach a higher than normal temperature. 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.
Rack Positions for Broiling
Note: Position 6 is the closest to the broiler and position 1 is the
closest to the oven bottom.
95%
80%
65%
50%
35%
25%
46
47
Operation
Operation
To Use Broil or Convection Broil
Broiling
Convection Dehydrate
Broiling Chart
BEEF
Sirloin, 1"
Rare
Medium
Well done
T-Bone, 3/4"
Rare
Medium
Well done
Hamburger, 1/2"
Medium
Well done
CHICKEN
Bnls breast, 1”
Bnls breast, 1”
Bone-in breast
Bone-in breast
Chicken pieces
Chicken pieces
HAM
Ham slice, 1"
LAMB
Rib chops, 1"
PORK
Loin chops, 3/4"
Bacon
FISH
Salmon steak
Fillets
Weight
Setting
Rack
Time
(min)
12 oz
12 oz
12 oz
Broil
Broil
Broil
3
3
3
4
5
6
10 oz
10 oz
10 oz
Broil
Broil
Broil
3
3
3
4
6
8
1/4 lb.
1/4 lb.
Broil
Broil
3
3
6
8
1/2 lb.
1/2 lb.
2 - 3 lbs total
2 - 3 lbs total
2 - 3 lbs total
2 - 3 lbs total
Broil
Convection Broil
Broil
Convection Broil
Broil
Convection Broil
3
3
1
1
3
3
15
15
22
20
22
20
1 lb.
Broil
3
10
12 oz.
Convection Broil
2
8
1 lb.
Convection Broil
Broil
2
2
10
3
1 lb.
1 lb.
Broil
Broil
2
2
8
8
Note: The above information is given as a guide only.
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. VGR models—Set the temperature control to 200°F (93.3°C) and
turn on the convection fan switch.
VDR models - Set the temperature control to 200°F (93.3°C) and
turn the selector to “TRU CONV”.
Air is circulated by a motorized fan in the rear of the oven. The fan
accelerates natural defrosting of the food without heat. To avoid
sickness and food waste, DO NOT allow defrosted food to remain in
the oven for more than two hours.
C AU T I O N
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
Convection Defrost
1. Place the frozen food on a baking sheet.
2. VGR models—Set the oven temperature control knob to “OFF” and
turn on the convection fan switch.
VDR models - Set the temperature control knob to “OFF” and turn
the selector to “TRU CONV”.
WA R N I N G
To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than two hours.
48
49
Operation
Operation
Type and
Cut of Meat
This oven is designed not only to cook, but also to dehydrate fruits
and vegetables. Warm air is circulated by a motorized fan in the rear of
the oven and over a period of time, the water is removed from the
food by evaporation. Removal of water inhibits growth of
microorganisms and retards the activity of enzymes. It is important to
remember that dehydration does not improve the quality, so only
fresh, top-quality foods should be used.
Cleaning and Maintenance
Cleaning and Maintenance
Any piece of equipment works better and lasts longer when maintained
properly and kept clean. Cooking equipment is no exception. Your range
must be kept clean and maintained properly. Before cleaning, make sure all
controls are in the “OFF” position. Disconnect power if you are going to
clean thoroughly with water.
Note: For stubborn stains, use a non abrasive cleanser such as Bon
Ami™ and a soft brush or soft Scotch Brite™ pad.
Cleaning Tip: For difficult to clean burner heads and bases, place parts
in a zip seal bag with ammonia.
Surface Burners
Burner Flange
Wipe up spill-overs as soon as possible
after they occur and before they get a
chance to burn in and cook solid. In the
event of a spill-over, follow these steps:
• Allow the burner and grate to cool to a
safe temperature level.
• Lift off the burner grate. Wash in warm
soapy water.
• Remove the burner head and burner
base and clean.
After the burner flange has cooled, it
should be wiped with hot soapy water but
do not allow water to run or drip in the
large center opening. DO NOT use steel
wool, abrasive cloths, cleanser, or
powders. To remove encrusted materials,
soak the area with a hot towel to loosen
the material, then use a wooden or nylon
spatula.
DO NOT use a metal knife, spatula, or any
other metal tool to scrape the burner flange.
• Wipe up any spills which remain on the sealed top surface.
• Replace burner base, burner head, and grates after drying
thoroughly.
Burner Heads
The surface burner heads should be routinely removed and cleaned.
ALWAYS clean the burner heads after a spill-over. Keeping the burner
heads clean will prevent improper ignition and uneven flames. To clean,
pull burner head straight up from the burner base. Wipe off with warm,
soapy water and a soft cloth after each use. Use a non-abrasive cleanser
such as Bon Ami™ and a soft brush or soft Scotch Brite™ pad for cookedon foods. If ports on burner head are clogged, clean with a straight pin.
DO NOT enlarge or distort the ports. DO NOT use a toothpick to clean
the ports. Dry thoroughly after cleaning. For
best cleaning and to avoid possible rusting,
DO NOT clean in dishwasher or selfcleaning oven. When replacing the burner
head, carefully align the locator key in the
outer edge below the burner ports with the
small notch in the top front edge of the
burner base. This will align the burner port
burner base
locator key
with the ignitor.
notch
To clean, pull burner base straight up from the burner flange. Wipe off with
warm, soapy water and a soft cloth after each use. Use a non-abrasive
cleanser such as Bon Ami™ and a soft brush or soft Scotch Brite™ pad for
cooked-on foods. When replacing burner base, carefully align the three ribs
underneath the burner base with the three grooves in the burner flange.
Make sure the burner base is level by aligning the rib that has a pin with
the groove that has a hole.
50
DO NOT use any cleaners
containing ammonia or
abrasives. They could remove
the graphics from the control
panel. Use hot, soapy water and
a soft clean cloth.
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. DO NOT use any cleaners containing
ammonia or abrasives. They could remove the graphics from the knob.
51
Product Care
Product Care
Burner Base
Control Panel
Cleaning and Maintenance
Self-Clean Cycle
VDR Dual Fuel models only
Oven Surfaces
Several different finishes have been used in your oven.
NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS,
CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN
PERMANENTLY DAMAGE YOUR OVEN.
VDR models – Your oven features a self-clean cycle for the oven
interior. See the “Self-Clean Cycle” section for complete instructions.
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 cleaning temperatures.
Stainless Steel Parts
All stainless steel body parts should be wiped regularly with hot soapy
water after they have cooled 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.
Glass Surfaces
Clean with detergent and warm water. Glass cleaner can be used to
remove fingerprints. If using glass cleaner ammonia, make sure that it
does not run down on exterior door surface.
Before starting the Self-Clean cycle:
1. Remove the oven racks, and any other items/utensils from the oven.
The high heat generated during the cleaning cycle can discolor,
warp, and damage these items. DO NOT use foil or liners in the
oven. During the self-clean cycle, foil can burn or melt and damage
the oven surface.
2. Wipe off any large spills from the oven bottom and sides. NEVER
use oven cleaners inside a self-cleaning oven or on raised portions
of the door.
3. Some areas of the oven must be cleaned by hand before the cycle
begins. Soils in these areas will be baked on and very difficult to
clean if not removed first. Clean the door up to the gasket, the door
frame, and up to 2 inches inside the frame with detergent and hot
water. Rinse thoroughly and dry.
WA R N IN G
Broiler Pan and Grid
Clean with detergent and hot water. For stubborn spots, use a soapfilled steel wool pad.
BURN OR ELECTRICAL SHOCK HAZARD
Oven Racks
Make sure all controls are OFF and oven is COOL
before cleaning. Failure to do so can result in burns
Clean with detergent and hot water. Stubborn spots can be scoured
with a soap-filled steel wool pad.
or electrical shock.
C AU TI O N
Product Care
52
53
Product Care
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.
Self-Clean Cycle
(VDR Dual Fuel models)
To start the Self-Clean cycle:
1. Close the door completely.
Replacing Oven Lights
WA R NI NG
ELECTRICAL SHOCK HAZARD
2. Turn the oven selector knob clockwise to the “SELF CLEAN” mode.
3. Turn the temperature control knob to the clean setting stop. At this
time, the clean indicator light will come on. Within 30 seconds the
automatic door latch engages and the oven indicator light comes
on. The oven indicator light will remain on until the oven reaches the
self-clean temperature and will then cycle on and off during the selfclean cycle. When the oven reaches the elevated temperature
needed for self-clean, the door lock indicator light comes on.
4. The door lock indicator light will remain on until the self-clean is
completed or interrupted and the oven temperature drops to a safe
temperature. A complete cycle is approximately 2-1/2 hours with an
additional 30 minutes needed for the oven to cool down enough for
the door latch to disengage.
Note: A fan noise will be heard during the self-clean cycle and will
continue to run for the 2-1/2 hour duration of the self-clean cycle.
Note: On griddle model ranges, the griddle/simmer plate will not
function during the self-clean cycle.
5. When the cycle is completed, turn both the oven selector and
temperature control knob to the “OFF” position. When the oven has
completely cooled, open door and remove any ash from the oven
surfaces with a damp cloth.
To stop the Self-Clean cycle:
WA R N IN G
DO NOT touch bulb with bare hands. Clean off any signs of oil from
the bulb and handle with a soft cloth.
DO NOT touch bulb with bare hands. Clean off any signs of oil
from the bulb and handle with a soft cloth.
1. Unsnap glass light cover
using a screwdriver in the
access groove.
1
2. Firmly grasp light bulb and
pull out.
1
3. Replace with halogen bulb
using volt and wattage
requirements listed on glass
cover.
2
4. Replace the light cover by
snapping glass cover onto
metal box.
3
4
5. Reconnect power at the main
fuse or circuit breaker.
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.
Disconnect the electric power at the main fuse or circuit
breaker before replacing bulb.
54
55
Door Replacement
Door Removal
1
1
2
2
1
1
2
Open door completely.
Fold latches backward until locked
in place.
3
Open door completely.
Fold latches forward until locked in
place.
3
4
Lift door up and out.
Close door.
Product Care
Product Care
Slowly close until latches stop door.
Carefully realign door on hinges.
Slide in and down.
56
57
Problem
Possible Cause and/or Remedy
Range will not function.
Range is not connected to electrical power:
Have electrician check power circuit breaker,
wiring, and fuses.
Oven does not operate in
self-clean.
Door is not shut tight enough for automatic
door latch to lock.
Oven is not clean after selfclean cycle.
Temperature control knob not rotated all the
way past clean until it stops.
Broil does not work.
Temperature control knob is rotated too far
past broil position.
Door will not open.
Oven is still in self-clean mode. If oven is
hot, door latch will release when safe
temperature is reached.
Oven light will not work.
Light bulb is burned out.
Range is not connected to power.
Igniters will not work.
Circuit is tripped.
Fuse is blown.
Range is not connected to power.
Igniters sparking but no flame
ignition.
Gas supply valve is in “OFF” position.
Gas supply is interrupted.
Igniters sparking
continuously after flame
ignition.
Power supply is not grounded.
Power supply polarity is reversed.
Igniters are wet or dirty.
Burner ignites but flame is
large, distorted, or yellow.
Burner ports are clogged.
Unit is being operated on wrong type of gas.
Air shutters not properly adjusted.
Strong odor and/or smoke
is noticed first few times
oven is used.
This is normal burn off of insulation and
protective oils in oven. This will go away
after using oven a few times.
Oven indicator light on;
oven will not heat
Oven is operating properly. Unit will resume
heating function once it has cooled.
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Service Information
If service is required, call your dealer or authorized service agency.
The name of the authorized service agency can be obtained from the
dealer or distributor in your area.
Have the following information readily available.
• Model number
• Serial number
• Date purchased
• Name of dealer from whom purchased
Clearly describe the problem that you are having. If you are unable to
obtain the name of an authorized service agency, or if you continue
to have service problems, contact Viking Range, LLC at
1-888-845-4641, or write to:
VIKING RANGE, LLC
PREFERRED SERVICE
111 Front Street
Greenwood, Mississippi 38930 USA
Record the information indicated below. You will
need it if service is ever required. The model and
serial number for your range can be found by
opening door and looking under the control panel. .
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.
59
Product Care
Product Care
Troubleshooting
Warranty
Warranty
PROFESSIONAL SERIES
FREESTANDING GAS/DUAL FUEL RANGES WARRANTY
THREE YEAR FULL WARRANTY
Freestanding gas ranges and all of their component parts, except as detailed below*†, are warranted to
be free from defective materials or workmanship in normal residential use for a period of three (3) years
from the date of original retail purchase or closing date for new construction, whichever period is longer.
Viking Range, LLC, warrantor, agrees to repair or replace, at its option, any part which fails or is found to
be defective during the warranty period.
*FULL NINETY (90) DAY COSMETIC WARRANTY: Product is warranted to be free from
cosmetic defects in materials or workmanship (such as scratches on stainless steel,
paint/porcelain blemishes, etc.) for a period of ninety (90) days from the date of original retail
purchase or closing date for new construction, whichever period is longer. Any defects must be
reported to the selling dealer within ninety (90) days from date of original retail purchase.
Viking Range, LLC uses high quality processes and materials available to produce all color
finishes. However, slight color variation may be noticed because of the inherent differences in
painted parts and porcelain parts as well as differences in kitchen lighting, product locations,
and other factors. Therefore, this warranty does not apply to color variation attributable to such
factors.
†FULL NINETY (90) DAY WARRANTY IN "RESIDENTIAL PLUS" APPLICATIONS: This full
warranty applies to applications where use of the product extends beyond normal residential
use, but the warranty period for products used in such applications is ninety (90) days.
Examples of applications covered by this warranty are bed and breakfasts, fire stations, private
clubs, churches, yachts, etc. Under this "Residential Plus" warranty, the product, its components
and accessories are warranted to be free from defective material or workmanship for a period
of ninety (90) days from the date of original retail purchase. This warranty excludes use of the
product in all commercial locations such as restaurants, food service locations and institutional
food service locations.
(cont.)
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.
FIVE YEAR LIMITED WARRANTY ON BURNERS
Any surface burner, oven burner or element 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.
LIMITED LIFETIME WARRANTY
During the life of the product, any stainless steel parts found to be defective in material or workmanship
will be repaired or replaced, free of charge for the part itself, with the owner paying all other costs,
including labor. This warranty excludes surface corrosion or rust, scratches, discoloration, water or
atmospheric conditions, or cleaning practices which are part of normal residential use.
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, Canada, Mexico, and the Caribbean (excluding Cuba, Dominican Republic, and Haiti).
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.
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61
Notes
Notes
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