PROFESSIONAL SERIES
BUILT-IN GAS OVENS WARRANTY
ONE YEAR FULL WARRANTY
Built-in gas ovens (VGSO Series) and all of their component parts, except as detailed below*, are warranted to be free
from defective materials or workmanship in normal household use for a period of twelve (12) months from the date of
original retail purchase. Viking Range Corporation, warrantor, agrees to repair or replace, at its option, any part which
fails or is found to be defective during the warranty period.
*Painted and decorative items are warranted to be free from defective materials or workmanship for a period of ninety
(90) days from the date of original retail purchase. ANY DEFECTS MUST BE REPORTED TO THE SELLING DEALER
WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL PURCHASE.
Viking Range Corporation uses the most up-to-date processes and best 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.
Viking use & care manual
FIVE YEAR LIMITED WARRANTY
Any oven tubular burner which fails due to defective materials or workmanship in normal household use during the
second 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.
TEN YEAR LIMITED WARRANTY
Any porcelain oven or porcelain inner door panel which rusts through due to defective material or workmanship in
normal household use during the second 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.
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.
This warranty shall apply to products purchased and located in the United States and Canada. Products must be
purchased in the country where service is requested. Warranty labor shall be performed by an authorized Viking Range
Corporation service agency or representative. Warranty shall not apply to damage resulting from abuse, accident,
natural disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper installation,
improper operation, or repair or service of the product by anyone other than an authorized Viking Range Corporation
service agency or representative. This warranty does not apply to commercial usage. Warrantor is not responsible for
consequential or incidental damage whether arising out of breach of warranty, breach of contract, or otherwise. Some
jurisdictions do not allow the exclusion or limitation of incidental of consequential damages, so the above limitation or
exclusion may not apply to you.
Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of
purchase upon request, and making the appliance reasonably accessible for service. If the product or one of its
component parts contains a defect or malfunction during the warranty period, after a reasonable number of attempts
by the warrantor to remedy the defects or malfunctions, the owner is entitled to either a refund or replacement of the
product or its component part or parts. Warrantor’s liability on any claim of any kind, with respect to the goods or
services covered hereunder, shall in no case exceed the price of the goods or service or part thereof which gives rise to
the claim.
WARRANTY SERVICE: Under the terms of this warranty, service must be performed by a factory authorized Viking
Range Corporation service agent or representative. Service will be provided during normal business hours, and labor
performed at overtime or premium rates shall not be covered by this warranty. To obtain warranty service, contact the
dealer from whom the product was purchased, an authorized Viking Range Corporation service agent, or Viking Range
Corporation. Provide model and serial number and date of original purchase. For the name of your nearest authorized
Viking Range Corporation service agency, call the dealer from whom the product was purchased or Viking Range
Corporation. IMPORTANT: Retain proof of original purchase to establish warranty period.
The return of the Owner Registration Card is not a condition of warranty coverage. You should, however, return the
Owner Registration Card so that Viking Range Corporation can contact you should any question of safety arise which
could affect you.
built-in gas 36” W.
thermal-convection oven
Any implied warranties of merchantability and fitness applicable to the above described oven tubular burner, porcelain
oven, or porcelain inner door panel are limited in duration to the period of coverage of the applicable express written
limited warranties set forth above. Some jurisdictions do not allow limitations on how long an implied warranty lasts,
so the above limitation may not apply to you. This warranty gives you specific legal rights, and you may also have
other rights which may vary from jurisdiction to jurisdiction.
VIKING RANGE CORPORATION
111 Front Street • Greenwood, Mississippi (MS) 38930 USA • (662) 455-1200
For more product information, call 1-888-VIKING1 (846-4641), or visit the Viking web site at
F1321D
(PS0402VR)
12. A risk of tip-over may result if the appliance is not installed in
accordance with installation instructions including excessive
loading of the oven door or from abnormal usage.
13. Keep area clean and free from combustible material, gasoline, and
other flammable liquids.
14. Do not attempt to operate the appliance during power failure.
15. Do not heat unopened food containers; buildup of pressure may
cause the container to explode and result in injury.
16. Never sit, step, stand, or lean on any part of the oven, or injury
may result.
17. Storage cabinet area above the unit must be 36” (91.4 cm) and
cannot project more than 13” (33.0 cm) outward from the rear wall.
Beware of potential hazards associated with retrieving items from
such cabinets when the unit is in operation.
18. Once the unit is installed as outlined in the Installation Instructions,
it is important that the fresh air supply is not obstructed. 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).
Important Safety Instructions
WARNING
To reduce the risk of fire, electrical shock, injury to persons, or damage
when using the oven, follow basic precautions, including the following:
1. Your unit should be installed by a qualified technician. The
appliance must be installed and electrically grounded according to
local codes. Have this technician show the the location of the gas
shut-off valve on the range so you know where and how to turn off
the gas if necessary.
2. Do not attempt to repair or replace an part of this appliance unless
specifically recommended in this manual. All servicing should be
referred to a qualified technician. A qualified technician is
required for any adjustments or conversions to Nat. or LP gas.
3. The “push-to-turn” knob of this oven are designed to be child-
safe. However, children should not be left alone in the kitchen
while the range is in use. Do not store items of interest to children
over the unit. CAUTION: Children climbing to reach items could
be seriously injured.
4. GREASE is flammable and should be handled carefully. Do not
use water on grease fires. Never pick up a flaming pan. Smother
flaming pan by covering utensil completely with well-fitting lid,
cookie sheet or flat tray. Flaming grease outside of utensil can be
extinguished with baking soda or, if available, a multipurpose dry
chemical or foam type extinguisher.
Before You Use Your Oven
All gas ovens 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 oven thoroughly with hot soapy water.
5. Wear proper apparel. Loose-fitting or hanging garments should
never be worn while using the appliance.
6. Never use your oven for warming or heating a room. This is based
on safety considerations.
7. Use dry pot holders. Moist or damp pot holders on hot surfaces
may result in burns from steam. Do not use a towel or other bulky
cloth.
8. The vent ducts must also remain clear and unobstructed
9. Do not line the oven with aluminum foil.
10. Do not drape towels or any materials on oven door handles.
These items could ignite and you could get burned.
11. Use care when opening oven door. Let hot air or steam escape
before removing or replacing food.
4
5
Control Panel Features
Built-In Gas Oven Features
Interior Oven
Light Switch
Oven Function
Selector
Time/Temperature
Digital Display
Electronic
Timer/Temperature
Controls
Oven Function Selector
The oven has an oven function selector with five settings:
•Bake
•Convection Bake
•Broil
•Convection Broil
•OFF
Electronic Timer/Temperature Controls
The Electronic Timer/Temperature controls are used to program all
timing and temperature functions. There are five modes of operation:
•Time-of-Day
•Minute/Hour Timer
•HI/LO Broil
•Immediate Cook
•Timed Cook
7
6
Setting Time-of-Day
The timer function mode will lockout changes and begin to count
down if keys are not pressed for 5 seconds. Pressing the timer key
once will allow the timer set time to be changed during the countdown
process. The timer can be set from a minimum time of 1 minute to a
maximum of 12 hours 0 minutes. When the timer counts down to 1-
minute, a single tone will sound indicating the timer will time out in 1-
minute. When the timer counts down to 0:00, three tones will sound
every 12 seconds until the timer is canceled by pressing the timer for
three seconds or until ten minutes has elapsed.
The time-of-day must be set before any other timing programs can be
used. When your oven is first connected to the power in your home,
the timer display will flash 12:00. The time-of-day can not be changed
if any timed modes of operation are not operating. To set the time-of-
day;
1. Press the clock key once to access the time of day mode. A single
tone will sound and the colon will flash indicating the clock function
has been accessed.
2. The up and down slew keys are used to set the time of day. The up
arrow key increases time; the down arrow key decreases time.
Tapping a slew key will increase or decrease the time in 1-minute
increments. When the slew key is held down, time will increase or
decrease in 5-minute increments until the next hour is reached, then
will continue to increase or decrease in hour increments.
3. Release the slew key when the appropriate time has been reached.
4. The clock set mode will terminate if the time is not set within 30
seconds of accessing the clock set function. The colon will cease
flashing indicating the clock set mode has been terminated.
Pressing the cancel key once will also terminate the clock set mode.
For Immediate Cook
1. Press the bake key once to access the bake function. A single tone
will sound, the bake L.E.D. indicator light in the upper left corner
and the bar segments “---” of the display will light prompting the
setting of the bake temperature using the slew keys.
2. The temperature will default to 350 degrees when either slew key is
pressed. Tapping the slew key will increase or decrease the
temperature in 5-degree increments. The temperature will increase
or decrease in 25-degree increments when the slew key is pressed
and held down. The temperature can be set from a low of 170
degrees to a high of 550 degrees. When the desired temperature
has been reached, a tone will sound indicating the oven has
preheated.
Setting the Minute/Hour Timer
3. The oven set temperature will be displayed during the baking
process. The oven function selector must be turned to either the
bake or convection bake position.
4. The bake function may be terminated by pressing the cancel key
once.
The Minute/Hour timer is designed for accurate timing of foods. It is
ideal for baking delicate items such as biscuits, cookies, and popovers
and for precise broiling. To set the Minute/Hour timer:
1. Press the timer key once to access the time of day mode. A single
tone will sound and 0:00 will appear on the L.E.D. display.
2. The up and down slew keys are used to set the timer . The up
arrow key increases time; the down arrow key decreases time.
Tapping a slew key will increase or decrease the time in 1-minute
increments. When the slew key is held down, time will increase or
decrease in 5-minute increments until the next hour is reached, then
will continue to increase or decrease in hour increments.
Setting Timed Cook
ends
The timed cook feature automatically
a cooking function. This
feature does not automatically start a cooking function.
1. Press the cook time key once to access the timed cook mode. A
single tone will sound and 0:00 will appear on the L.E.D. display.
2. The up and down slew keys are used to set the timer . The up
arrow key increases time; the down arrow key decreases time.
Tapping a slew key will increase or decrease the time in 1-minute
increments. When the slew key is held down, time will increase or
decrease in 5-minute increments until the next hour is reached, then
will continue to increase or decrease in hour increments.
3. Release the slew key when the appropriate time has been reached.
4. To cancel the timer, press and hold the timer key for three seconds.
3. Release the slew key when the appropriate time has been reached.
8
9
Basic Functions of Your Oven
When the cook time is set before the bake temperature, the bake
L.E.D. indicator light in the upper left corner and the bar segments of
the display will light after 5 seconds prompting the setting of the bake
temperature using the slew keys. The temperature will default to 350
degrees when either slew key is pressed. Tapping the slew key will
increase or decrease the temperature in 5-degree increments. The
temperature will increase or decrease in 25-degree increments when
the slew key is pressed and held down. The temperature can be set
from a low of 170 degrees to a high of 550 degrees. The oven set
temperature and bake indicator light will be displayed during the
baking process. The bake function may be terminated by pressing the
cancel key once. The cook time will be terminated and the time of day
displayed if the temperature is not set within 30 seconds. When the
cook time reaches 0:00 three tones will sound every 12 seconds until
the timer is canceled by pressing the timer for three seconds, pressing
cancel, or until ten minutes has elapsed.
NATURAL AIRFLOW BAKE
Heat is radiated from the two bake
burners in the bottom of the oven
cavity and is circulated with natural
airflow. This is your traditional
bake setting.
o
o
1500 F (815.5 C) INFRARED BROIL
The broil burner at the top of the
oven heats the metal screen until it
glows. The glowing screen
produces the infrared heat, searing
the outside of broiled foods and
sealing in juices.
HI/LO Broil
1. Press the broil key once to access the broil function. A single tone
will sound, the broil indicator light will appear in the lower left
corner and the bar segments “---” of the display will light indicating
the broil function has been accessed.
2. Press the up slew key for high broil or the down slew key for low
broil. HI will appear if the up key is pressed; LO will appear if the
down key is pressed. The oven function selector must be turned to
either the broil or convection broil position.
3. The broil function will terminate if the high or low broil is not
selected within 30 seconds. The broil function can also be
terminated by pressing the cancel key once.
CONVECTION BAKE
Heat is radiated from the bake
burners in the bottom of the oven
cavity and is circulated by the
motorized fan in the rear of the
oven. It provides more even heat
distribution throughout the oven
cavity for all uses. 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.
10
11
Kitchen Equivalents and Metrics
INFRARED CONVECTION BROIL
Exactly the same as regular broiling
with the additional benefit of air
circulation by the motorized fan in
the rear of the oven. The cool air is
quickly replaced-improving the
already high performance of the
infrared broil burner.
Measure
1 tablespoon
2 tablespoons
1 jigger
1/4 cup
1/3 cup
1/2 cup
1 cup
1 pint
1 pound
2.21 pounds
Equivalent
3 teaspoons
1 ounce
1 1/2 ounces
4 tablespoons
5 tbsp. plus 1 tsp.
8 tablespoons
16 tablespoons
2 cups
Metric*
15 mL
30 mL
45 mL
60 mL
80 mL
125 mL
250 mL
30 grams
454 grams
1 kilogram
16 ounces
35.3 ounces
CONVECTION DEFROST
With temperature control off, air is
circulated by a motorized fan in the
rear of the oven. The fan
*Rounded for easier measuring
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.
Using Your Oven
Natural Airflow Baking/ Convection Baking
Preheating
Preheating the oven is not necessary when using temperatures below
0
0
250 F. When baking items which require temperatures above 250 F, it
is extremely important that you preheat the oven. When the desired
temperature has been reached, a tone will sound indicating the oven
has preheated.
13
12
Natural Airflow Baking
To Bake:
1. Arrange the oven racks in the desired position BEFORE heating the
oven. If cooking on two racks at the same time, use rack positions 2
and 4.
2. Turn the function selector to BAKE and set the desired temperature.
3. Place the food in the oven when a single tone sounds, indicating
the desired temperature has been reached.
This conventional baking/roasting is particularly suitable for dishes
which require a high temperature. Many cookbooks contain recipes to
be cooked in the conventional manner. This type of baking is only
recommended for single-rack baking.
Convection Baking
For convection baking, the oven function selector must be turned to
“CONVECTION BAKE”.
Convection baking is the process of cooking food with a flow of heated
air circulating throughout the oven cavity. The even circulating of this
air equalizes the temperature throughout the oven cavity and
eliminates the hot and cold spots found in conventional ovens. This
feature can make a significant difference in foods prepared in the oven.
A major benefit of convection baking is the ability to prepare food in
quantity. The uniform air circulation makes this possible . . . a feature
not possible in a standard oven. With this heating system, the air is
distributed evenly throughout the oven by the hot air fan. The heat
therefore reaches the food to be baked or roasted more quickly. 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.
Pan Placement Tips
•When using large (15” x 13” [38 cm x 33 cm]) flat pans or trays that
cover most of the rack, rack positions 2 or 3 produce the best results.
•Stagger pans in opposite directions when two racks and several pans
are used. No pan should be directly above another.
•Allow 1 1/2” to 2” (3.8 cm to 5.1 cm) of air space around all sides of
each pan for even air circulation.
•When baking on more
than one rack, it is
recommended to use the
2nd and 4th position for
Rack Positions
Each convection oven is equipped with three tilt-proof racks. This oven
has four rack positions. Position 4 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 on
position 4 and 2.
more consistent even
baking.
14
15
Baking Tips
Conventional Baking Chart
•As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25 F and the cooking time by
approximately 10 to 15%.
0
Recommended
Pan
Conventional
Temperature
Conventional
Time
(min.)
o
o
( F)
( C)
•Some recipes, especially those that are homemade, may require
adjustment and testing when converting from standard to convection
modes. If unsure how to convert a recipe, begin by preparing the
recipe in conventional bake. After achieving acceptable results, follow
the convection guidelines listed for the similar food type. If the food
is not prepared to your satisfaction during the first convection trial,
adjust only one recipe variable at a time (cooking time, rack position,
or temperature) and repeat the convection test. Continue adjusting
one recipe variable at a time until satisfactory results are achieved.
•Make sure the oven racks are in the desired positions before you turn
the oven on.
BREADS
Yeast Loaf
Yeast Rolls
Biscuits
Nut Breads
Cornbread
Corn Muffins
Fruit Muffins
Loaf Pan
375
400
400
375
400
375
475
191
204
204
191
204
191
191
30-35
12-15
8-10
30-35
25-30
15-20
15-20
Cookie Sheet
Cookie Sheet
Loaf Pan
8”x8” (20x20 cm)
Muffin Tin
Muffin Tin
CAKES/COOKIES
Angelfood
Bundt
Tube Pan
Tube Pan
Muffin tin
13”x9” (23x33 cm)
9” (23 cm) round
Loaf Pan
13”x9” (23x33 cm)
Cookie Sheet
Cookie Sheet
375
350
350
350
350
350
350
375
350
191
177
177
177
177
177
177
191
177
35-45
45-50
16-20
40-50
30-35
60-65
25-30
12-15
10-12
•For best results, always preheat the oven.
Cupcakes
•Do not open the oven door frequently during baking. If you must
open the door, the best time is during the last quarter of the baking
time.
Layer, Sheet
Layer, Two
Pound
Brownies
Choc. Chip
Sugar Cookies
•Bake to shortest time suggested and check for doneness before
adding more time. For baked goods, a stainless steel knife placed in
the center of the product should come clean when done.
•Use good quality baking pans and sizes recommended in the recipe;
warped, dented, or burned pans should not be used.
•Shiny metal pans are preferred for baking items such as cakes,
cookies, and muffins because they produce light, golden crusts due to
heat being reflected by the metal.
•Glass pans may also be used for cake baking. Reduce the oven
temperature by 25 degrees when using a glass pan, but bake for the
same amount of time called for in the recipe.
•Pies are best baked in pans which absorb and hold heat. Glass,
enamel, dull-finished metal, and porcelain enamel finish give pies a
golden brown crust.
PIES/PASTRY
Pie Crust
9” (23 cm) round
Two Crust, Fruit 9” (23 cm) round
425
375
375
350
400
218
191
191
177
204
10-12
55-60
40-45
35-40
30-35
Pumpkin Pie
Custard
Cream Puffs
9” (23 cm) round
6 - 4 oz cups
Cookie Sheet
MISCELLANEOUS
Baked Potatoes (4) 8 oz (227 gm)
Lasagna 9”x5” (23x13 cm)
Cheese Souffle 1 qt. (.95 L)
Stuffed Peppers 13”x9” (23x33 cm)
375
375
350
375
400
191
191
177
191
204
60-75
55-60
45-50
60-70
25-30
Quiche
9” (23 cm) round
16
17
Convection Baking Chart
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart 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.
Recommended
Pan
Convection
Convection
Time
(min.)
Temperature
o
o
( F)
( C)
BREADS
Yeast Loaf
Yeast Rolls
Biscuits
Nut Breads
Cornbread
Corn Muffins
Fruit Muffins
Loaf Pan
350
375
375
350
375
350
450
177
191
191
177
191
177
232
25-35
11-13
7-9
20-25
15-20
10-12
12-15
Cookie Sheet
Cookie Sheet
Loaf Pan
8”x8” (20x20 cm)
Muffin Tin
BAKING PROBLEM REMEDIES
PROBLEM
Food browns
unevenly
CAUSE
Improper heating
REMEDY
Preheat until desired
temperature is reached.
Remove foil.
Muffin Tin
Aluminum foil on rack
or oven bottom
CAKES/COOKIES
Angelfood
Bundt
Baking utensils too large
for the recipe or oven.
Several utensils crowded
together
Use correct size utensil.
Tube Pan
Tube Pan
Muffin tin
13”x9” (23x33 cm)
9” (23 cm) round
Loaf Pan
13”x9” (23x33 cm)
Cookie Sheet
Cookie Sheet
325
325
325
325
325
325
325
350
325
163
163
177
163
163
163
163
177
163
30-35
35-40
15-17
30-35
25-30
45-50
20-25
9-10
Leave at least 1 1/2”
(3.8 cm) or more space
between all utensils and
oven walls.
Cupcakes
Layer, Sheet
Layer, Two
Pound
Brownies
Choc. Chip
Sugar Cookies
Food too brown Baking utensil too large
Use correct utensil
on bottom
Baking utensil dark or glass
Lower oven temperature
25 F (-3.8 C) for this type
of utensil.
o
o
7-10
Food dries
before
browning
Cookies too
brown on
Oven temperature too high
Oven door opened too
frequently
Lower oven temperature
Check food at minimum
time.
Use a cookie sheet (not a
baking pan).
PIES/PASTRY
Pie Crust
Two Crust, Fruit 9” (23 cm) round
Pumpkin Pie
Custard
Cream Puffs
9” (23 cm) round
400
350
350
204
177
177
7-9
50-55
35-40
Pans too deep
9” (23 cm) round
6 - 4 oz cups
Cookie Sheet
Not Recommended
375
Dark cookie sheet
Use light, shiny cookie
sheet.
191
25-27
Oven temperature too high
Hot cookie sheet
Lower oven temperature
Allow cookie sheet to
cool between batches.
Lower temperature;
if using glass pan, lower
MISCELLANEOUS
Baked Potatoes (4) 8 oz (227 gm)
Lasagna 9”x5” (23x13 cm)
Cheese Souffle 1 qt. (.95 L)
Stuffed Peppers 13”x9” (23x33 cm)
Cookies too
flat
350
350
325
350
177
177
163
177
50-55
45-50
35-40
45-50
Cake too brown Oven temperature too high
on bottom or
o
o
crust forms on
bottom
25 F (-3.8 C)
Quiche
9” (23 cm) round
Not Recommended
Cakes burns on Oven too hot
Reduce temperature.
Use recommended pan
size; fill pan no more
2/3 full.
sides or not
done in center
than
Wrong pan size
18
19
Conventional Roasting Chart
Conventional/Convection Roasting Tips
Type and
Cut of Meat
Weight Conventional
Conventional
Time
(min./lb.)
Internal
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.
(lbs)
Temperature
Temperature
o
o
o
o
( F)
( C)
( F)
( C)
BEEF
Rib Roast
•Rare
•Medium
•Well Done
4 -6
325
163
25
30
40
140
155
170
60
68
77
Rump Roast
•Medium
•Well Done
4 - 6
3 - 4
325
325
163
163
•Always roast meats fat side up. 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 the grid in the broiler pan.
Brush poultry with melted butter, margarine, or oil before and during
roasting.
25
30
155
170
68
77
Tip Roast
•Medium
•Well Done
35
40
155
170
68
77
•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 conventional
baking rather than convection.
•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
thermometer 2/3 of the way through the recommended roasting time.
After reading the thermometer once, insert it 1/2” (1.3 cm) further into
the meat, then take a second reading. If the second reading registers
below the first, continue cooking the meat.
LAMB
Leg of Lamb
3 - 5
3 - 5
325
325
163
163
30
35
180
180
82
82
PORK
Pork Loin
Pork Chops
1” (2.5 cm) thick 1 - 1.5 350
177
163
55-60 (total time) 180
82
82
Shoulder
(Bone-in)
Ham,
5 - 8
5
325
325
30 - 35
18
180
140
(fully cooked)
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POULTRY
Chicken, whole 3 - 4
Chicken,
quarters
Turkey,
unstuffed
Turkey,
stuffed
Turkey Breasts
Cornish Hens
375
350
191
177
30
20 - 25
180
180
82
82
•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
4
12 - 16 325
12 - 16 325
163
163
16 - 20
18 - 24
25
180
180
180
82
82
O
o
o
o
5 F to 10 F (-15 C to -12 C) lower than the desired doneness. The
meat will continue to cook after removal from the oven. Allow roasts
to stand 15 to 20 minutes after roasting in order to make carving
easier.
4 - 6
1 - 2
350
350
177
177
82
82
55-60 (total time) 180
20
21
Convection Roasting Chart
Infrared Conventional Broiling
The broiler is an in-the-oven infrared broiler design-certified for
residential use. The method preferred by professional cooks to sear in
the nutrition, flavors, and juices of meat, poultry, and fish is now
possible in the home. The infrared broiler cooks up to 50% faster than
other methods. Its intense, penetrating heat produces a more
attractive, professional finish. The broil burner heats the metal screen
located at the top of the oven until it glows. The glowing screen
produces the infrared heat, searing the outside of broiled food and
sealing in the juices.
Type and
Cut of Meat
Weight Convection
Convection
Time
(min./lb.)
Internal
(lbs)
Temperature
Temperature
o
o
o
o
( F)
( C)
( F)
( C)
BEEF
Rib Roast
•Rare
•Medium
•Well Done
4 -6
300
149
20
24
30
140
155
170
48
68
77
Rump Roast
•Medium
•Well Done
4 - 6
3 - 4
300
300
149
149
20
24
155
170
68
77
Broiling is a dry-heat cooking method using direct or indirect radiant
heat. It is used for small individualized cuts such as steaks, chops, and
patties. Broiling is most successful for cuts 1-2 inches (2.54-5.1 cm)
thick. Conventional broiling is also more suitable for flat pieces of
meat.
Tip Roast
•Medium
•Well Done
30
35
155
170
68
77
LAMB
Leg of Lamb
This broiler features a HI and LO broil function. The LO broil function
should be used for slow broiling since the unit will cycle on and off
frequently. The HI broil function should be used for fast broiling as the
unit will cycle less frequently
3 - 5
3 - 5
300
300
149
149
30
30
180
180
82
82
PORK
Pork Loin
Pork Chops
1” (2.5 cm) thick 1 - 1.5 325
163
149
45-50 (total time) 180
82
82
Infrared Convection Broiling
Shoulder
(Bone-in)
Ham,
5 - 8
5
300
325
25 - 28
15
180
140
Convection broiling has the advantage of broiling food slightly quicker
than conventional. Convection broiling of meats produces better
results especially for extra thick cuts. The meat sears on the outside
and retains more juices and natural flavor inside with less shrinkage.
(fully cooked)
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POULTRY
To use the Infrared Broiler:
Chicken, whole 3 - 4
350
325
177
163
25
15 - 20
180
180
82
82
1. Arrange the oven racks in the desired position.
2. Center food on cold broiler pan and grid supplied with your oven.
Place broiler pan in oven and close the door.
3. Set the oven function selector to either “BROIL” or “CONVECTION
BROIL.
4. Press the broil key. Press the up slew key for high broil or the down
slew key for low broil. HI or LO will appear depending on which
slew key is pressed.
Chicken,
quarters
4
Turkey,
unstuffed
Turkey,
12 - 16 300
12 - 16 300
149
149
11 - 14
10 - 16
20
180
180
180
82
82
stuffed
Turkey Breasts
Cornish Hens
4 - 6
1 - 2
325
325
163
163
82
82
45-50 (total time) 180
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Rack Positions:
Conventional/Convection Broiling Chart
The broiler uses infrared heat rays to help cook the food. Because
these rays can travel only in straight lines, the effective cooking area of
the broiler is reduced when using the higher rack positions. 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.
Position 4 is the closest to the broiler and position 1 is the closest to
the oven bottom.
Type and
Cut of Meat
BEEF
Weight
Rack
Conventional
Time (Min.)
Convection
Time (Min.)
Sirloin, 1”
12 oz
5
(2.54 cm)
•Rare
9
7
9
•Medium
•Well-done
11
14
11
The effective cooking areas on the broiler grid for each rack position
are as follows:
T-Bone, 3/4”
(1.9 cm)
•Rare
•Medium
•Well-done
10 oz
5
5
7
9
11
5
7
9
Hamburger, 1/2” 4 oz.
(1.3 cm)
•Rare
•Medium
•Well-done
7
9
11
4
7
9
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 spatter, smoke and fire.
•Place broiler pan with food in recommended rack position.
•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 grid.
•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.
CHICKEN
Bnls Breast
Bone-in Breast 2 - 2 1/2 lb.
Quarters
1lb
4
4
4
18
20
18
15
18
15
2 - 2 1/2
1lb.
HAM
Ham slice, 1”
4
22
18
(2.54 cm)
LAMB
Rib Chops
Shoulder
12 oz.
1lb.
5
5
9
7
7
6
PORK
•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 possibility of grease fire.
Loin Chops, 3/4” 1lb.
(1.9 cm)
4
4
14
8
12
6
Bacon
1 lb.
FISH
Salmon Steak
Fillets
1 lb.
1 lb.
5
5
9
8
7
6
24
25
Glass Surface
Convection Defrosting
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.
•Place the frozen food on a baking sheet.
•Turn the oven function selector to “CONVECTION BAKE”.
•Do not set a bake temperature*.
Brass Parts
*IMPORTANT:
CAUTION: All brass special ordered parts are coated with an epoxy
coating. DO NOT USE BRASS OR ABRASIVE CLEANERS ON THE
BRASS OPTION PARTS. All brass parts should be wiped regularly with
hot soapy water.
Do not set the bake temperature. Turning the convection fan on will
accelerate the natural defrosting of the food without the heat.
*WARNING:
To avoid sickness and food waste, do not allow defrosted food to
remain in the oven for more than two hours.
Broiler
There is no special care required for the infrared broiler. It is designed
as self-contained unit, and no adjustments or cleaning are possible. Do
not attempt to clean it. Its own operation burns off any impurities
which may condense on it.
Cleaning and Maintenance
Any piece of equipment works better and lasts longer when maintained
properly and kept clean. Cooking equipment is no exception. Your
oven must be kept clean and maintained properly.
Clean the broiler pan and grid after each use with detergent and hot
water. For stubborn spots, use a soap-filled steel wool pad. The
broiler pan and grid is also dishwasher safe.
Control Knob
Oven Racks
MAKE SURE THE CONTROL KNOB POINTS TO THE OFF POSITION
BEFORE REMOVING. Pull the knob straight off. Wash in detergent
and warm water. Do not soak the knob. 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.
Clean with detergent and hot water. Stubborn spots can be scoured
with a soap-filled steel wool pad.
Stainless Steel Parts
All stainless steel parts should be wiped regularly with hot, soapy water
at the end of each cooling period and with liquid stainless steel cleaner
when soapy water will not do the job. Do not use steel wool, abrasive
cloths, abrasive cleaners, or powders. If necessary to scrap 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. For occasional heavy cleaning use, a cleaner such as
LIquid Zud can be used according to package directions. 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.
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Replacing Interior Oven Lights
Service Information
CAUTION: DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE
OR CIRCUIT BREAKER BEFORE REPLACING BULB.
If service is required after checking the troubleshooting guide:
1. 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.
2. Have the following information readily available:
Model Number
1. Unscrew glass light cover.
2. Use an oven mitt during bulb
removal to protect your hand in
case the bulb breaks.
3. Replace the bulb with a 120 volt,
40-watt appliance bulb.
Serial Number
Date of Purchase
Name of dealer from whom purchased
3. Clearly describe the problem that you are having.
4. Replace the light cover
5. Reconnect power at the main fuse
or circuit breaker.
If you are unable to obtain the name of an authorized service agency,
or if you continue to have service problems, contact Viking Range
Corporation at (662) 451-4133 or write to:
Power Failure
Since this oven uses electronic ignition, electrical power failure in the
home will affect the oven. During a power failure, electric igniters will
not work and the oven cannot be used. Momentary power failures can
occur unnoticed. The oven is affected only when the power is
interrupted. When power is restored, the oven will be fully useable. A
“brown-out” may or may not affect the oven’s operation, depending
upon the severity of the power loss. If power loss or brown-out is
suspected, do not use the oven until electrical service is restored.
VIKING RANGE CORPORATION
PREFERRED SERVICE
111 Front Street
Greenwood, Mississippi (MS) 38930 USA
Record the following information indicated below. You will need it if
service is ever required. The serial number and model number for your
oven is located behind the lower access panel.
Model Number
Date of Purchase
Dealer’s Name
Address
Serial Number
Date Installed
Please retain the manual for future reference
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