Viking | VGR5606GQSS | Use and Care | Viking VGR5606GQSS Use and Care

Viking VGR5606GQSS Use and Care
Use & Care
Professional Freestanding Gas Ranges
VGR5304B / CVGR5304B
VGR5366B / CVGR5366B / VGR5364G / CVGR5364G
VGR5488B / CVGR5488B / VGR5486G / CVGR5486G
VGR5606GQ / CVGR5606GQ
Congratulations
Congratulations and welcome an elite world of ownership. We hope you will enjoy and appreciate the care and attention we
have put into every detail of your new, state-of-the-art range.
Your range is designed to offer years of reliable service. This Use and Care Manual will provide you with the information you
need to become familiar with your range’s care and operation.
Your complete satisfaction is our ultimate goal. If you have any questions or comments about this product, please contact
our Consumer Support Center at 1-888-845-4641.
We appreciate your choice of our range and hope that you will again select our products for your other major appliance
needs.
For more information about the complete and growing selection of products, visit us online at vikingrange.com in the US or
brigade.ca in Canada
Table of Contents
Getting Started
Warnings ____________________________________________________________________________________________3
Before Using Range __________________________________________________________________________________8
Product Controls
Oven Functions and Settings __________________________________________________________________________8
Range Features ____________________________________________________________________________________9
Operation
Surface Operation __________________________________________________________________________________10
Lighting Burners __________________________________________________________________________________10
Surface Burners-Automatic Reignition________________________________________________________________10
Vari-Simmer™ ____________________________________________________________________________________10
Surface Cooking Tips ______________________________________________________________________________10
Cooking Vessels __________________________________________________________________________________11
Griddle/Simmer Plate ________________________________________________________________________________12
Char-Grill __________________________________________________________________________________________13
Oven Features ______________________________________________________________________________________14
Rack Positions ____________________________________________________________________________________14
Using the Oven ____________________________________________________________________________________14
Conventional and Convection Cooking ______________________________________________________________15
Baking ____________________________________________________________________________________________15
Bake ____________________________________________________________________________________________15
Convection Bake ________________________________________________________________________________15
Broiling ____________________________________________________________________________________________19
Convection Dehydrate ______________________________________________________________________________21
Convection Defrost __________________________________________________________________________________21
Product Care
Cleaning and Maintenance __________________________________________________________________________22
Replacing Oven Lights ______________________________________________________________________________23
Door Removal ______________________________________________________________________________________24
Door Replacement __________________________________________________________________________________25
Troubleshooting ____________________________________________________________________________________25
Service Information __________________________________________________________________________________26
Warranty __________________________________________________________________________________________27
2
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
DA N G E R
WARNING
Hazards or unsafe practices which WILL
result in severe personal injury or death
If the information in this manual is not followed
exactly, a fire or explosion may result causing
property damage, personal injury or death.
WA R N I N G
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.
Hazards or unsafe practices which COULD
result in death or severe personal injury
C AU T I O N
Hazards or unsafe practices which COULD
result in minor personal injury.
Installation and service must be performed by a qualified
installer, service agency or the gas supplier.
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.
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.
TIPPING HAZARD
To reduce the risk of the appliance tipping, it must
be secured by a properly installed anti-tip bracket(s).
To make sure the bracket has been installed
properly, look behind the range with a flashlight to
verify proper installation engaged in the rear top left
corner of the range.
• THIS RANGE CAN TIP
• INJURIES TO PERSONS CAN RESULT
• INSTALL ANTI-TIP DEVICE PACKED WITH
RANGE
• SEE INSTALLATION INSTRUCTIONS
WARNING
To avoid risk of property damage, personal injury
or death; follow information in this manual exactly
to prevent a fire or explosion. DO NOT store or
use gasoline or other flammable vapors and liquids in the
vicinity of this or any appliance.
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
3
Warnings
To Prevent Fire or Smoke Damage
•
•
•
•
Be sure all packing materials are removed from the appliance before operating it.
Keep area around appliance clear and free from combustible materials, gasoline, and other flammable vapors and materials.
If appliance is installed near a window, proper precautions should be taken to prevent curtains from blowing over burners.
NEVER leave any items on the rangetop. The hot air from the vent may ignite flammable items and may increase pressure in closed
containers which may cause them to burst.
• Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and may be highly flammable. Avoid their use or storage near an
appliance.
• Many plastics are vulnerable to heat. Keep plastics away from parts of the appliance that may become warm or hot. DO NOT leave
plastic items on the rangetop as they may melt or soften if left too close to the vent or a lighted surface burner.
• Combustible items (paper, plastic, etc.) may ignite and metallic items may become hot and cause burns. DO NOT pour spirits
over hot foods. DO NOT leave oven unsupervised when drying herbs, breads, mushrooms, etc; fire hazard.
In Case of Fire
Turn off appliance and ventilating hood to avoid spreading the flame. Extinguish flame then turn on hood to remove smoke and odor.
• Cooktop: Smother fire or flame in a pan with a lid or cookie sheet.
• NEVER pick up or move a flaming pan.
• Oven: Smother fire or flame by closing the oven door. DO NOT use water on grease fires. Use baking soda, a dry chemical or foamtype 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.
Children must be taught that the appliance and utensils in it can be hot. Let hot utensils cool in a safe place, out of reach of small
children. Children should be taught that an appliance is not a toy. Children should not be allowed to play with controls or other parts of
the appliance.
Cooking Safety
• To eliminate the hazard of reaching over hot surface burners, cabinet storage should not be provided directly above a unit. If storage is
provided, it should be limited to items which are used infrequently and which are safely stored in an area subjected to heat from an
appliance. Temperatures may be unsafe for some items, such as volatile liquids, cleaners or aerosol sprays.
• ALWAYS place a pan on a surface burner before turning it on. Be sure you know which knob controls which surface burner. Make sure
the correct burner is turned on and that the burner has ignited. When cooking is completed, turn burner off before removing pan to
prevent exposure to burner flame.
• ALWAYS adjust surface burner flame so that it does not extend beyond the bottom edge of the pan. An excessive flame is hazardous,
wastes energy and may damage the appliance, pan or cabinets above the appliance. This is based on safety considerations.
• NEVER leave a surface cooking operation unattended especially when using a high heat setting or when deep fat frying. Boilovers
cause smoking and greasy spillovers may ignite. Clean up greasy spills as soon as possible. DO NOT use high heat for extended
cooking operations.
• DO NOT heat unopened food containers, build up of pressure may cause the container to explode and result in injury.
• Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam. Dishtowels or other substitutes should NEVER be used as
potholders because they can trail across hot surface burners and ignite or get caught on appliance parts.
• ALWAYS let quantities of hot fat used for deep fat frying cool before attempting to move or handle.
• DO NOT let cooking grease or other flammable materials accumulate in or near the appliance, hood or vent fan. Clean hood frequently
to prevent grease from accumulating on hood or filter. When flaming foods under the hood, turn the fan off.
• NEVER wear garments made of flammable material or loose fitting or long-sleeved apparel while cooking. Clothing may ignite or catch
utensil handles. DO NOT drape towels or materials on oven door handles. These items could ignite and cause burns.
• ALWAYS place oven racks in the desired positions while oven is cool. Slide oven rack out to add or remove food, using dry, sturdy potholders. 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.
• DO NOT cook directly on the oven bottom. This could result in damage to the appliance. Always place pans on oven racks.
4
Warnings
• 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).
Utensil Safety
• Use pans with flat bottoms and handles that are easily grasped and stay cool. Avoid using unstable, warped, easily tipped or loosehandled pans. Also avoid using pans, especially small pans, with heavy handles as they could be unstable and easily tip. Pans that are
heavy to move when filled with food may also be hazardous.
• Be sure utensil is large enough to properly contain food and avoid boilovers. Pan size is particularly important in deep fat frying. Be sure
pan will accommodate the volume of food that is to be added as well as the bubble action of fat.
• To minimize burns, ignition of flammable materials and spillage due to unintentional contact with the utensil, DO NOT extend handles
over adjacent surface burners. ALWAYS turn pan handles toward the side or back of the appliance, not out into the room where they
are easily hit or reached by small children.
• NEVER let a pan boil dry as this could damage the utensil and the appliance.
• Follow the manufacturer's directions when using oven cooking bags.
• Only certain types of glass, glass/ceramic, ceramic or glazed utensils are suitable for rangetop surface or oven usage without breaking
due to the sudden change in temperature. Follow manufacturer's instructions when using glass.
• This appliance has been tested for safe performance using conventional cookware. DO NOT use any devices or accessories that are not
specifically recommended in this guide. DO NOT use eyelid covers for the surface units, stovetop grills, or add-on oven convection
systems. The use of devices or accessories that are not expressly recommended in this manual can create serious safety hazards, result
in performance problems, and reduce the life of the components of the appliance.
• The flame of the burner should be adjusted to just cover the bottom of the pan or pot. Excessive burner setting may cause
scorching of adjacent counter-top surfaces, as well as the outside of the utensil. This is based on safety considerations.
Burners
• 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 hot burners, or interior surfaces of oven until
they have had sufficient time to cool. Other surfaces of the oven may become hot enough to cause burns, such as the oven vent
opening, the surface near the vent opening, and the oven door window.
Cleaning Safety
• Turn off all controls and wait for appliance parts to cool before touching or cleaning them. DO NOT touch the burner grates or
surrounding areas until they have had sufficient time to cool.
• Clean appliance with caution. Use care to avoid steam burns if a wet sponge or cloth is used to wipe spills on a hot surface. Some
cleaners can produce noxious fumes if applied to a hot surface.
• DO NOT clean door gasket. It is essential for a good tight seal. Care should be taken not to rub, damage, or move the gasket.
• No commercial oven cleaner or oven liner protective coating such as aluminum foil should be used in or around any part of the
oven. Improper oven liners may result in a risk of electric shock or fire. Keep oven free from grease buildup.
5
Warnings
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 oven vent duct located on the right side of the air grille.
• Avoid touching oven vent area while oven is on and for several minutes after oven is turned off. When the oven is in use, the vent and
surrounding area become hot enough to cause burns. After oven is turned off, DO NOT touch the oven vent or surrounding areas until
they have had sufficient time to cool.
• Other potentially hot surfaces include rangetop, areas facing the rangetop, oven vent, surfaces near the vent opening, oven door, areas
around the oven door and oven window.
• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can result in potential hazards and/or injuries.
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.
WARNING
WARNING
ELECTRICAL SHOCK HAZARD
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.
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.
6
Warnings
WARNING
WARNING
NEVER cover any slots, holes or passages in the oven
bottom or cover an entire rack with materials such as
aluminum foil. Doing so blocks air flow through the oven
and may cause carbon monoxide poisoning. Aluminum foil
linings may also trap heat, causing a fire hazard.
BURN HAZARD
The oven door, especially the glass, can get hot.
Danger of burning: DO NOT touch the glass!
WARNING
NEVER place pans directly on the oven bottom. Doing so
could cause damage to the appliance. Always use the oven
racks when cooking.
WARNING
DO NOT store items of interest to children over the unit.
Children climbing to reach items could be seriously injured.
C AUTION
WARNING
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse
or circuit breaker before replacing bulb.
WARNING
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.
N OT I C E
BURN OR ELECTRICAL SHOCK
HAZARD
Make sure all controls are OFF and oven is
COOL before cleaning. Failure to do so can
result in burns or electrical shock.
DO NOT turn the Temperature Control on during defrosting.
Turning the convection fan on will accelerate the natural
defrosting of the food without the heat.
WARNING
C AUTION
You must carefully check the food during the dehydration
process to ensure that it does not catch fire.
To avoid sickness and food waste, DO NOT allow defrosted
food to remain in the oven for more than two hours.
7
Before Using Range
All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have
remained from the manufacturing process. Before starting to cook, clean the range thoroughly with hot, soapy water. There
may be some burn off and odors on first use of the appliance—this is normal.
Oven
Important! Before first use, wipe interior with soapy water and dry thoroughly. Then set the oven temperature knob
to 450°F, and operate for an hour.
All VGR5 Gas models include:
•Exclusive! VSH™ (VariSimmer-to-high) Pro Sealed Burner System front right burner equipped with TruPower Plus™ 18,500
BTU burner. All other burners equipped with 15,000 BTU's.
•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.
Oven Functions and Settings
BAKE (Natural Airflow Bake)
Use this setting for baking, roasting, and casseroles.
CONVECTION BAKE
Use this setting to bake and roast foods at the same time with minimal taste transfer.
BROIL (Infrared Broil)
Use this setting for broiling dark meats at 1” thickness or less where rare or medium doneness is desired.
CONVECTION BROIL (Infrared Convection Broil)
Use this setting to broil thick cuts of meat.
CONVECTION DEHYDRATE (Convection Bake with heat)
Use this function to dehydrate fruits and vegetables.
CONVECTION DEFROST (Convection Bake without heat)
Use this function to defrost foods.
Note: For more information on oven functions see “Operation” section.
8
Range Features
Left Oven
Temperature
Control Knob
Left Front Burner
Control Knob
Interior Oven
Light Switch
Griddle
Indicator Light
Center Front Burner
Control Knob
Right Oven
Temperature
Indicator Light
GRIDDLE
OVEN
Right Front Convection
Fan
Burner
Switch
Control Knob
OVEN
Automatic Re -Ignition
T he rm a l- Conve c tio n
Power Plus
Left Oven
Temperature
Indicator Light
Left Rear Burner
Control Knob
1
3
4
Center Rear Burner
Control Knob
Griddle
Control
Knob
Right Oven
Temperature
Control Knob
Right Rear Burner
Control Knob
2
5
7
1.
2.
3.
4.
5.
6.
6
7.
15,000 BTU burners
Right front 18,500 BTU power burner
Island trim
Griddle (optional)
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
Burner Configurations
Denotes models
which have a
18,500 BTU
TruPower Plus™
Burner
30” (76 cm)
Four-Burner
36” (91 cm)
Four-Burner/Griddle
36” (91 cm)
Six-Burner
48” (122 cm)
Six-Burner/Griddle
48” (122 cm)
Eight Burner
60” (152 cm)
Six-Burner/Grill/Griddle
9
Surface Operation
Our ranges are equipped with an exclusive VSH™ (VariSimmer-to-high) Pro Sealed burner System. This unique burner system is
equipped with 15,000 BTU burners and one 18,500 front burner.
Lighting Burners
All burners are ignited by electric ignition. There are no open-flame, “standing” pilots.
Surface Burners-Automatic Reignition
To light the surface burners, push and turn the appropriate control knob counter clockwise to any
position. This control is both a gas valve and an electric switch. Burners will ignite at any “ON”
position with the automatic re-ignition system. If the flame goes out for any reason, the burners will
automatically reignite if the gas is still flowing. When gas is permitted to flow to the burners, the
electric igniters start sparking. On all surface igniters you should hear a “clicking” sound. If you do
not, turn off the control and check that the unit is plugged in and that the fuse or circuit breaker is
not blown or tripped.
Within a few moments, enough gas will have traveled to the burner to light. When the burner
lights, turn the burner control to any position to adjust the flame size. Setting the proper flame
height for the desired cooking process and selecting the correct cooking vessel will result in superior cooking performance, while
also saving time and energy.
Vari-Simmer™
Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water.
Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. The size of the pan and
the volume of food can have a significant effect on how high or low a flame is needed for simmering. For this reason, Viking
range and rangetop burners are engineered with a Vari-Simmer setting. The Vari-Simmer setting is not just one simmer setting,
but provides a variable range of simmer settings. This variable range of simmer settings allows you to adjust the flame height to
achieve the best simmer depending on the type and quantity of food being simmered. It is this ability that makes the VariSimmer setting the most accurate and trustworthy simmer on the market.
TruPower Plus™ Burner (where applicable)
Certain model ranges are equipped with a TruPower Plus burner in the front right burner position. This burner is designed to
provide extra high heat output, especially when using large pans, and should be used for boiling large quantities or if you
need to bring something to a boil quickly. While TruPower Plus burner has the extra power needed to bring large quantities
of liquid to a boil rapidly, it is also able to be turned down low enough to provide a very low and delicate simmer making
this burner the most versatile burner on the market.
Surface Cooking Tips
• Use low or medium flame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, and
cast-iron. Reduce the flame height until it covers approximately 1/3 of the cooking vessel diameter. This will ensure more
even heating within the cooking vessel and reduce the likelihood of burning or scorching the food.
• Reduce the flame if it is extending beyond the bottom of the cooking vessel. A flame that extends along the sides of the
vessel is potentially dangerous, heats the utensil handle and kitchen instead of the food, and wastes energy.
• Reduce the flame height to the minimum level necessary to perform the desired cooking process. Remember that food
cooks just as quickly at a gentle boil as it does at a rolling boil. Maintaining a higher boil than is necessary wastes energy,
cooks away moisture, and causes a loss in food flavor and nutrient level.
• The minimum pot or pan (vessel) diameter recommended is 6” (15 cm). Use of pots or pans as small as 4” (10 cm) is
possible but not recommended.
10
Surface Operation
Surface Heat Settings*
Heat Setting
Simmer
Low
Med Low
Med
Med High
High
Use
Melting small quantities
Steaming rice
Simmering sauces
Melting large quantities
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Sauteing and browning, braising, and
pan-frying
Maintaining slow boil on large quantities
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
Boiling water quickly
Deep-fat frying in large utensil
*Note: The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
Cooking Vessels
Each cook has his or her own preference for the particular cooking vessels that are most appropriate for the type of cooking
being done. Any and all cooking vessels are suitable for use in the range and it is not necessary to replace your present
domestic vessels with commercial cookware. This is a matter of personal choice. As with any cookware, yours should be in
good condition and free from excessive dents on the bottom to provide maximum performance and convenience.
Note: When using big pots and/or high flames, it is recommended to use the front burners. There is more room in the front and
potential cleanup at rear of appliance due to staining or discoloration will be minimized.
11
Griddle/Simmer Plate
(on applicable models)
Griddle/Simmer Plate (on select models)
The optional 15,000 BTU griddle is constructed of machined steel with a blanchard finish and is uniquely designed to offer
excellent cooking performance as well as easy clean up. The griddle is equipped with an electronic thermostat to maintain
an even temperature across the griddle once the desired temperature has been set. The griddle has a power “ON”
indicator light which glows when the griddle thermostat has been turned on. This will cycle on and off as needed to indicate
the thermostat is maintaining the selected temperature. Befpre the griddle is used, it is important to season the griddle.
this seasoning process will change the appearance of the griddle. However, it will also prevent food from sticking and
protect the surface from moisture.
Seasoning the Griddle Before the First Use
• Scrub the griddle plate with a mixture of one quart warm water and 1/4 cup white vinegar, using a blue Scotch-Brite™
pad. Dry thoroughly.
• Wash griddle with warm, soapy water. Rinse off and dry thoroughly.
• Season griddle by thinly coating the surface with approximately 1/2 to 1 teaspoon unsalted vegetable oil. Apply to entire
griddle using apaper towel or clean cloth. Let oil sit on griddle for approximately 1 hour and then wipe with a clean cloth
or paper towel to absorb any residual oil. The griddle is now ready to be used.
Griddle/Simmer Plate Operation
• Turn the griddle control knob counterclockwise to the desired
temperature setting. The power “ON” indicator light will glow
indicating the griddle thermostat is on.
• When the griddle has reached the desired temperature, the
power “ON” indicator light will turn off indicating the griddle is
preheated to the selected temperature.
• Use liquid cooking oil or butter for eggs, pancakes, French toast,
fish and sandwiches to prevent sticking.
• Routinely scrape loose food particles with a metal or heat
resistant 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.
Griddle Cooking Chart
Temp (oF)
Temp (oF)
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
Food
Griddle/Simmer Plate Clean Up & Care
• It is not necessary to wash the griddle after every use. When light cooking is performed and AFTER the griddle has cooled,
simply wipe down the surface with a clean cloth or paper towel. The oils in the food which cooked on the griddle surface will
naturally season the griddle providing a “natural” non-stick surface.
• After heavy cooking is completed and the griddle is still warm enough to create steam, pour a small amount of club soda at
room temperature directly on the griddle. Using a metal spatula, pull oils and food particles toward the trough in front. Wipe
entire surface with a paper towel. Follow with the seasoning process of applying oil.
• Keeping the griddle well seasoned will prevent the griddle from developing surface rust. If the griddle is not used for a
period of time, it must be re-seasoned. The griddle must be re-seasoned each time after it is washed.
• Non-stick cooking spray is not recommended as it contains a high water content that has a tendency to burn quickly.
• Corn oil is not recommended as it has a high sugar level. It will caramelize and burn on the surface making it very difficult to
remove.
• After using the griddle, always remove the grease trough located in the front.
Griddle Assembly
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.
Grease trough
• Note - it is normal for the griddle to darken over time. This is the sign of a well
seasoned griddle.
• Important: Never flood a hot griddle with cold water. This thermal shock promotes
Griddle
griddle warping and can cause the griddle to crack if continued over a period of
time.
• For heavy duty cleaning, Viking Range, LLC offers a Griddle Cleaning Kit (model
#GCK). This fast and effective commercial grade cleaning system will clean your
griddle in a matter of minutes. To order, contact your local dealer or order on the
our website at vikingrange.com in the US or brigade.ca in Canada.
12
Char-Grill
(on applicable models)
Char-Grill (on select models)
The optional 18,000 BTU char-grill is equipped with a single piece, heavy-duty porcelainized cast-iron grill grate for easy
movement of grilling items. Beneath the grill grate is a slotted porcelainized flavor generator plate which is designed to
catch drippings and circulate a smoke flavor back into the food. Beneath the flavor generator plate is a two piece drip pan
which catches any drippings that might pass beyond the flavor generator plate. This unique grilling system is designed to
provide outdoor quality grilling indoors.
Char-Grill Operation
•
•
•
•
•
Turn the overhead ventilation on prior to turning the grill on.
Turn the grill knob counterclockwise to HI
Always preheat the grill for 5-10 minutes before placing food on the grill grate.
Place food items on the grill, cook as desired.
To turn the grill off, turn the grill knob clockwise to the OFF position.
Char-Grill Cooking Tips
• When grilling chicken, roasts, well-done steaks or chops and thick pieces of meat, sear on HI. Then, reduce the heat
setting to prevent excessive flare-up. This will allow the food to cook through without burning the outside.
• After steaks, chops, or hamburgers have been allowed to sear for approximately one minute, you may slide a spatula
under the meat and turn it approximately 90 degrees so that a waffle pattern will be seared onto the food.
• Use a metal spatula instead of tongs or a fork to turn the meat. A spatula will not puncture the meat allowing juices to
escape.
• Turn the meat over only once. Juices are lost when steaks, chops or hamburgers are turned several times. The best time
to turn the meat is after the juices have begun to bubble to the surface.
• To test for doneness, make a small slash in the center of the meat, not the edge. This will prevent loss of juices.
• Occasionally there may be flare-ups or flames above the grill due to drops of fat falling on the flavor generator plates. It is
normal to have some flare-up during grilling. Use a long handled spatula to move food to another area until the flames
subside.
• For ease of cleaning, leave the char-grill on for 10 minutes when finished grilling. This will help make cleanup easier once
the char-grill has cooled down.
Char-Grill Assembly
Follow these steps to disassemble the char-grill for cleaning.
Make sure the char-grill is completely cool before attempting to
disassemble for cleaning.
• Remove the char-grill grate.
• Remove the flavor generator plate.
• Remove the drip pan. Note that the drip pan is a two piece
drip pan.
• Located beneath the burner is the drip tray. Under normal
grilling circumstances very little if any grease will accumulate in
the drip tray. If any grease has accumulated in the drip tray,
then remove for cleaning.
Grill
Flavorgenerator
plates
Two-piece
drip pan
Burner
Drip tray
Char-Grill Clean Up & Care
• Char-grill grates:
- May be cleaned immediately after cooking is complete and before turning off the flame. Before cleaning the grill turn
the fame down to a lower setting such as Med or Low. Use a soft bristle brush to scrub the grill grate. Dip the brush
frequently into a bowl of water. Steam is created as the water contacts the hot grate. The steam assists the cleaning
process by softening the food particles.
- For a thorough cleaning of the grill grate, use grill cleaner according to manufacturer’s directions and then soak 15-20
minutes in a hot water and mild detergent solution. After soaking, scrub with a blue Scotch-Brite™ pad. Do not use a
steel wool pad or abrasive cleaner, for risk of damaging the porcelain finish. Dry thoroughly.
• Flavor generator plates, drip pan and drip tray:
- Scrape off all burned on debris. The flavor-generator plates, drip pan and drip tray are dishwasher safe. If you choose
to not wash these components in the dishwasher then simply soak for 15-20 minutes in a hot water and mild detergent
solution. After soaking, scrub with a blue Scotch-Brite™ pad.
13
Oven Features
Broiler Burner
Switch for lights
above knobs
Oven
Racks (3)
Oven Lights
Convection Fan
Rack Positions
The 30”, 36”, 48” right-hand and both 60” W. ovens are equipped with two full extension glide racks and one standard
tilt-proof rack. The 18” left-hand 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.
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.
Using the Oven
Conventional and Convection Cooking
Because of variations in food density, surface texture and consistency, some foods may be prepared more successfully using
the conventional bake setting. For this reason, conventional baking is recommended when preparing baked goods such as
custard. The user may find other foods that are also prepared more consistently in conventional bake. It is recommended to
use this function for single-rack baking.
Convection Cooking Tips
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.
• 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.
14
Baking
BAKE
(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 U- shaped 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.
Baking Tips
• Make sure the oven racks are in the desired position before you turn on the oven.
• DO NOT open the door frequently during baking. Look through the door window to check doneness whenever possible. If
you must open the door, the best time is during the last quarter of the baking time.
• Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel
knife placed in the center of the product should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, muffins, and cookies
should be baked in shiny, reflective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented,
stainless steel and tin-coated pans heat unevenly and will not give uniform baking results.
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use the 3rd and 5th position for more consistent even baking.
• Stagger pans in opposite directions when two racks and several pans are used in conventional bake. If possible, no pan should
be directly above another.
Multiple Rack Pan
Single Rack Pan
• Allow 1 to 2 inches of air space around all sides of
Placement
Placement
each pan for even air circulation.
15
Baking
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
Problem
Cakes burned on the
sides or not done
in center
Cakes crack on top
Cakes are not level
Food too brown on
bottom
Food too brown on
top
Cookies too flat
Pies burned around
edges
Pies too light on top
Cause
Remedy
1. Oven was too hot
2. Wrong pan size
3. Too many pans
1. Batter too thick
2. Oven too hot
3. Wrong pan size
1.
2.
3.
1.
2.
3.
Reduce temperature
Use recom. pan size
Reduce no. of pans
Follow recipe Add liquid
Reduce temperature
Use recom. pan size
1.
2.
3.
1.
1.
2.
3.
1.
2.
3.
4.
5.
Batter uneven
Oven or rack not level
Pan was warped
Oven door opened
too often
Dark pans being used
Incorrect rack position
Wrong bake setting
Pan too large
1.
2.
3.
1.
Rack position too high
Oven not preheated
Sides of pan too high
Hot cookie sheet
5.
1.
2.
3.
1.
Distribute batter even
Level oven or rack
Use proper pan
Use door window to
check food
Use shiny pans
Use recom. rack position
Adjust to conventional
or convection setting as needed
Use proper pan
Use recom. rack position
Allow oven to preheat
Use proper pans
Allow sheet to cool between batches
1.
2.
3.
1.
2.
3.
Oven too hot
Too many pans used
Oven not preheated
Oven not hot enough
Too many pans used
Oven not preheated
1.
2.
3.
1.
2.
3.
Reduce temperature
Reduce no. of pans
Allow oven to preheat
Increase temperature
Reduce no. of pans
Allow oven to preheat
16
2.
3.
4.
Baking
Conventional Baking Chart
Food
BREADS
Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffins
Corn muffins
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
COOKIES
Brownies
Choc. chip
Sugar
PASTRY
Cream puffs
PIES
Crust, unfilled
Crust, filled
Lemon meringue
Pumpkin
Custard
ENTREES
Egg rolls
Fish sticks
Lasagna, frz
Pot pie
Gr. peppers stuffed
Quiche
Pizza, 12"
Mac. & cheese, frz
VEGETABLES
Baked potatoes
Spinach souffle
Squash
French fries
Single Rack
Position
Temp
Time
(min)
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8" x 8"
8" x 8"
Muffin tin
Muffin tin
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚ F (204˚ C)
375˚ F (191˚ C)
400˚ F (204˚ C)
375˚ F (191˚ C)
400˚ F (204˚ C)
350˚ F (177˚ C)
375˚ F (191˚ C)
375˚ F (191˚ C)
10 - 12
30 - 35
12 - 15
30 - 35
25 - 30
35 - 40
15 - 20
15 - 20
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65
13" x 9"
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
350˚ F (177˚ C) 25 - 30
375˚ F (191˚ C) 12 - 15
375˚ F (191˚ C) 10 - 12
Cookie sheet
3 or 4
400˚ F (204˚ C) 30 - 35
9" round
9" round
9" round
9" round
6 - 4 oz cups
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚ F (204˚ C)
350˚ F (191˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
10 - 12
55 - 60
12 - 15
35 - 40
35 - 40
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13" x 9"
9" round
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚ F (204˚ C)
425˚ F (218˚ C)
375˚ F (191˚ C)
400˚ F (204˚ C)
375˚ F (191˚ C)
400˚ F (204˚ C)
400˚ F (204˚ C)
375˚ F (191˚ C)
25 - 30
10 - 15
55 - 60
35 - 40
60 - 70
25 - 30
15 - 20
35 - 40
On rack
1 qt. casserole
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C)
350˚ F (177˚ C)
375˚ F (191˚ C)
425˚ F (218˚ C)
60 - 65
45 - 50
50 - 55
20 - 25
Pan Size
*Note: The above information is given as a guide only.
17
Baking
Convection Baking Chart
Food
BREADS
Frozen Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffins
Corn muffins
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
COOKIES
Brownies
Choc. chip
Sugar
PIES
Crust, unfilled
Crust, filled
Lemon meringue
Pumpkin
Custard
ENTREES
Egg rolls
Fish sticks
Lasagna, frz
Pot pie
Gr. peppers stuffed
Quiche
Pizza, 12"
Mac. & cheese, frz
VEGETABLES
Baked potatoes
Spinach souffle
Squash
French fries
Single Rack
Position
Temp
Time
(min)
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8" x 8"
8" x 8"
Muffin tin
Muffin tin
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C)
375˚ F (191˚ C)
375˚ F (191˚ C)
350˚ F (177˚ C)
375˚ F (191˚ C)
325˚ F (163˚ C)
350˚ F (177° C)
350˚ F (177˚ C)
7-9
25 - 30
11 - 13
25 - 30
20 - 25
30 - 35
12 - 15
10 - 12
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
350˚ F (177˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
35 - 40
35 - 40
15 - 17
30 - 35
25 - 30
45 - 50
13" x 9"
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
325˚ F (163˚ C)
350˚ F (177˚ C)
350˚ F (177˚ C)
20 -25
7 -10
7-10
9" round
9" round
9" round
9" round
Not recommended
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C) 7 - 9
325˚ F (163˚ C) 50 - 55
325˚ F (163˚ C) 10 - 12
325˚ F (163˚ C) 45 - 55
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13" x 9"
Not recommended
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C)
400˚ F (205˚ C)
350˚ F (177˚ C)
375˚ F (191˚ C)
350˚ F (177˚ C)
3 or 4
3 or 4
375˚ F (191˚ C) 15 - 20
350˚ F (177˚ C) 25 - 35
On rack
1 qt. casserole
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
350˚ F (177˚ C)
325˚ F (163˚ C)
350˚ F (177˚ C)
400˚ F (205˚ C)
Pan Size
*Note: The above information is given as a guide only.
18
15 - 20
8 - 10
45 - 50
35 - 40
45 - 50
50 - 55
35 - 40
40 - 45
15 - 20
Broiling
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks,
chops, and patties. Broiling speed is determined by the distance between the food and the broil element. Choose the rack
position based on desired results.
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.
BROIL (Infrared 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.
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.
Rack Positions for Broiling
The broiler uses heat rays to help cook the food. Because these rays travel only in straight lines, the effective cooking area
of the broiler is reduced when using the higher rack position. At high-rack positions, the rays cannot reach all corners of the
broiler grid, so larger pieces of meat might not broil sufficiently at the outer edges. The effective cooking areas on the
broiler grid for each rack position is shown.
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%
19
Broiling
To Use Broil or Convection Broil
1. Arrange the oven rack in the desired position before turning broiler on.
2. Center the food on a cold broiler pan and grid. 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. For open door broiling, slightly
open the door until it remains open. With open door broiling the broil element does not cycle on and off. With closed
door broiling the broil element might cycle on and off if an extended broiling time is required. A built-in smoke
"eliminator" in the top of the oven helps reduce smoke and odors.
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.
Broiling Chart
Type and
Cut of Meat
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.
20
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits and vegetables. Warm air is circulated by a motorized
fan in the rear of the oven and over a period of time, the water is removed from the food by evaporation. Removal of water
inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does
not improve the quality, so only fresh, top-quality foods should be used.
1. Prepare the food as recommended.
2. Arrange the food on drying racks (not included with the oven; contact a local store handling speciality cooking utensils).
3. Set the temperature control to 200°F (93.3°C) and turn on the convection fan switch.
WARNING
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
Convection Defrost
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.
1. Place the frozen food on a baking sheet.
2. Set the oven temperature control knob to “OFF” and turn on the convection fan switch.
WARNING
To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than two hours.
21
Cleaning and Maintenance
WARNING
BURN OR ELECTRICAL SHOCK HAZARD
Make sure all controls are OFF and oven is COOL
before cleaning. Failure to do so can result in burns
or electrical shock.
Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no
exception. Your range must be kept clean and maintained properly. Before cleaning, make sure all controls are in the “OFF”
position. Disconnect power if you are going to clean thoroughly with water.
Surface Burners
NOTE: When replacing burner head, arrow must be pointing towards
back of range.
Burner
grate
Wipe up spill-overs as soon as possible after they occur and before they Burner
get a chance to burn in and cook solid. In the event of a spill-over,
cap
follow these steps:
Burner
• Allow the burner and grate to cool to a safe temperature level.
head
• Lift off the burner grate. Wash in warm soapy water.
• Remove the burner head and burner base and clean.
Burner
base*
Igniter
Burner Caps
The surface burner caps should be routinely removed and cleaned. ALWAYS clean the burner caps after a spill-over.
Keeping the burner caps clean will prevent improper ignition and uneven flames. To clean, pull burner cap straight up from
the burner head. 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. Dry thoroughly after cleaning. For best cleaning and
to avoid possible rusting, DO NOT clean in dishwasher or self-cleaning oven.
Burner Heads
If ports on burner head are clogged, clean with a straight pin. DO NOT enlarge or distort the ports. DO NOT use a
toothpick to clean the ports. When replacing the burner head, carefully align the 2 tabs underneath the burner head with
the outside edge of the burner base. Make sure the tabs are not aligned with the igniter and that the burner cap is level.
The arrow on the burner must be pointing towards back of range.
Burner Base
The base should be wiped regularly with hot soapy water at the end of each cooling period. DO NOT use steel wool,
abrasive cloths, cleanser, or powders. To remove encrusted materials, soak the area with a hot towel to loosen the material,
then use a wooden or nylon spatula. DO NOT use a metal knife, spatula, or any other metal tool to scrape the aluminum
base.
• Wipe up any spills which remain on the sealed top surface.
• Replace burner cap, burner head, and grates after drying thoroughly.
Note: For stubborn stains, use a non abrasive cleanser such as Bon Ami™ and a soft brush or soft Scotch Brite™ pad.
Cleaning Tip: For difficult to clean burner caps and heads, place parts in a zip seal bag with ammonia.
Control Panel
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.
22
Cleaning and Maintenance
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.
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.
Broiler Pan and Grid
Clean with detergent and hot water. For stubborn spots, use a soap-filled steel wool pad.
Oven Racks
Clean with detergent and hot water. Stubborn spots can be scoured with a soap-filled steel wool pad.
WARNING
NEVER cover any slots, holes or passages in the oven bottom or cover
an entire rack with materials such as aluminum foil. Doing so blocks air
flow through the oven and may cause carbon monoxide poisoning.
Aluminum foil linings may also trap heat, causing a fire hazard.
Replacing Oven Lights
WARNING
WARNING
DO NOT touch bulb with bare hands. Clean off any
signs of oil from the bulb and handle with a soft cloth.
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse
or circuit breaker before replacing bulb.
DO NOT touch bulb with bare hands. Clean off any signs
of oil from the bulb and handle with a soft cloth.
1
1. Unsnap glass light cover using a screwdriver in the access
groove.
1
2. Firmly grasp light bulb and pull out.
2
3. Replace with halogen bulb using volt and wattage
requirements listed on glass cover.
3
4. Replace the light cover by snapping glass cover onto metal
box.
4
5. Reconnect power at the main fuse or circuit breaker.
23
Door Removal
2
step
1
Open door completely.
Fold latches backward until locked in place.
3
4
Slowly close until latches stop door.
Lift door up and out.
Door Replacement
2
step
step
1
2
Open door completely.
Fold latches forward until locked in place.
Carefully realign door on hinges. Slide in and
down.
step
3
Close door.
24
Troubleshooting
Problem
Possible Cause and/or Remedy
Range will not function.
Range is not connected to electrical power:
Have electrician check power circuit breaker, wiring, and fuses.
Temperature control knob is rotated too far past broil position.
Broil does not work.
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.
Gas supply valve is in “OFF” position.
Gas supply is interrupted.
Power supply is not grounded.
Power supply polarity is reversed.
Igniters are wet or dirty.
Burner ports are clogged.
Unit is being operated on wrong type of gas.
Air shutters not properly adjusted.
This is normal burn off of insulation and protective oils in oven. This will go
away after using oven a few times.
Igniters sparking but no flame
ignition.
Igniters sparking
continuously after flame ignition.
Burner ignites but flame is large,
distorted, or yellow.
Strong odor and/or smoke is
noticed first few times oven is
used.
Oven indicator light on;
oven will not heat
Oven is operating properly. Unit will resume heating function once it has
cooled.
25
Service Information
If service is required, contact your authorized service agency.
Have the following information readily available.
• Model number
• Serial number
• Date purchased
• Name of dealer from whom purchased
Clearly describe the problem that you are having. If you are unable to obtain the name of an authorized service agency, or if
you continue to have service problems, contact Viking Range, LLC at 1-888-845-4641, or write to:
VIKING RANGE, LLC
PREFERRED SERVICE
111 Front Street
Greenwood, Mississippi 38930 USA
Record the information indicated below. You will need it if service is ever required. The model and serial
number for your range can be found by opening door and looking under the control panel. .
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.
26
PROFESSIONAL SERIES
FREESTANDING GAS RANGES WARRANTY
TWO 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 two (2) years from the date of original retail
purchase or closing date for new construction, whichever period is longer. Viking Range, LLC, warrantor, agrees to repair or
replace, at its option, any part which fails or is found to be defective during the warranty period.
*FULL NINETY (90) DAY COSMETIC WARRANTY: Product is warranted to be free from cosmetic defects in
materials or workmanship (such as scratches on stainless steel, paint/porcelain blemishes, etc.) for a period of
ninety (90) days from the date of original retail purchase or closing date for new construction, whichever period is
longer. Any defects must be reported to the selling dealer within ninety (90) days from date of original retail
purchase. Viking Range, LLC uses high quality processes and materials available to produce all color finishes.
However, slight color variation may be noticed because of the inherent differences in painted parts and porcelain
parts as well as differences in kitchen lighting, product locations, and other factors. Therefore, this warranty does
not apply to color variation attributable to such factors.
†FULL NINETY (90) DAY WARRANTY IN "RESIDENTIAL PLUS" APPLICATIONS: This full warranty applies to
applications where use of the product extends beyond normal residential use, but the warranty period for
products used in such applications is ninety (90) days. Examples of applications covered by this warranty are bed
and breakfasts, fire stations, private clubs, churches, yachts, etc. Under this "Residential Plus" warranty, the
product, its components and accessories are warranted to be free from defective material or workmanship for a
period of ninety (90) days from the date of original retail purchase. This warranty excludes use of the product in all
commercial locations such as restaurants, food service locations and institutional food service locations.
FIVE YEAR LIMITED WARRANTY ON BURNERS
Any surface burner or oven burner which fails due to defective materials or workmanship (excluding cosmetic failures) in
normal household use during the third through fifth year from the date of original retail purchase will be repaired or
replaced, free of charge for the part itself, with the owner paying all other costs, including labor. This does not include
ignition systems, burner bases, etc.
TERMS AND CONDITIONS
This warranty extends to the original purchaser of the product warranted hereunder and to each transferee owner of the
product during the term of the warranty and applies to products purchased and located in the United States, 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.
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.
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
055064-000B EN
(041517)
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF

advertising