Viking Range F1220L User Manual

IKING  
V
USE AND CARE MANUAL  
Freestanding Gas Ranges  
F1220L  
(MS0206VR)  
 
10. The flame of the open-top burner should be adjusted to just cover  
the bottom of the pan or pot. Excessive burner setting may cause  
scorching of adjacent countertop surfaces, as well as the outside of  
the utensil. This is based on safety considerations.  
11. Use dry pot holders. Moist or damp pot holders on hot surfaces  
may result in burns from steam. Do not let potholder touch hot  
surface areas. Do not use a towel or other bulky cloth.  
12. To reduce the risk of burns, ignition of flammable materials, and  
spillage due to unintentional contact with the utensil, the handle of  
a utensil should be positioned so that it is turned inward toward  
the center of the range, and so that it does not extend over  
adjacent burners.  
13. Surface areas near burners may become hot enough to cause  
burns. During and after use, do not touch areas near burners until  
they have had sufficient time to cool.  
14. No oven liner protection 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  
build-up.  
15. 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).  
16. The flueway must also  
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. IN MASSACHUSETTS: All gas products must  
be installed by a “Massachusetts” licensed plumber or gasfitter.  
2. Do not attempt to repair or replace any 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” knobs of this range 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.  
5. Never leave the surface area unattended at high heat setting.  
Boil-overs cause smoking and greasy spill-overs which may ignite.  
6. 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.  
remain clear.  
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.  
7. Wear proper apparel. Loose-fitting or hanging garments should  
never be worn while using the appliance.  
8. Never use your range for warming or heating a room. This is  
based on safety considerations.  
9. Use proper pan size. Select utensils having flat bottoms large  
enough to cover the burner. Using undersized utensils allows the  
flame to come up the side of the utensil, scorching the outside of  
the utensil and making cleanup harder.  
18. Keep area clean and free from combustible material, gasoline, and  
other flammable liquids.  
19. Do not heat unopened food containers; buildup of pressure may  
cause the container to explode and result in injury.  
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20. This appliance is not connected to a combustion products  
evacuation device. It shall be installed and connected in  
accordance with current installation regulations giving particular  
attention to the relevant requirements regarding ventilation.  
21. No attempt should be made to operate the appliance during  
power outage.  
22. 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.  
23. Do not attempt to operate the appliance during power failure.  
24. Never sit, step, stand, or lean on any part of the oven, or injury  
may result.  
Grill (If applicable)  
The grates should be removed and washed in hot soapy water,  
rinsed and then replaced prior to use. Other grill parts should be  
removed, dusted, and replaced making sure that no flammable  
materials have been accidentally placed in the grill.  
Wok Pan w/Lid (If applicable)  
Remove all packaging materials and temporary labels from the  
wok. Clean thoroughly with hot soapy water and dry thoroughly.  
Apply a light coat of vegetable oil (do not use corn oil) to the entire  
inside surface with a paper towel. Heat the wok on medium setting  
until the cooking surface turns golden brown. Repeat this procedure  
several times. This seasoning seals the pores of the metal, keeps food  
from sticking, and prevents the wok from rusting. Wipe off excess oil  
before using or storing.  
25. Use care when opening oven door. Let hot air or steam escape  
before removing or replacing food.  
Cooking Utensils  
Drip Tray/Pan  
Each cook has his or her own preference for the particular  
cooking utensils that are most appropriate for the type cooking being  
done. Any and all cooking utensils are suitable for use in the range  
and it is not necessary to replace your present domestic utensils with  
commercial cookware. This 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  
OF REAR OR APPLIANCE DUE TO STAINING OR DISCOLORATION  
WILL BE MINIMIZED.  
The drip tray should be pulled out and checked for flammable  
materials. Make sure to unwrap the drip pan and replace it in its  
proper place under the griddle or grill (if applicable).  
Oven  
Before first use, wipe interior with soapy water and dry  
thoroughly.  
Basic Functions of Your Oven  
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  
Before You Use Your New 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.  
INFRARED BROIL  
Steel Griddle/Simmer Plate (If applicable)  
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.  
The griddle is a heavy-weight, polished steel griddle that has a  
USDA authorized protective coating. Before using, remove protective  
®
coating using a Scotch Brite soft scour pad. It is very important to  
season the griddle by coating lightly with cooking oil.  
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CONVECTION DEFROST  
CONVECTION BAKE  
With temperature control off, 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.  
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.  
Using Your Range  
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.  
Lighting the Burners  
Surface Burners-Automatic Reignition  
To light the surface burners, 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 reignition 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.  
CONVECTION DEHYDRATE  
With the temperature control on 175 F,  
o
warm air is radiated from the bake burners  
in the bottom of the oven cavity and is  
circulated by a motorized fan in the rear of  
the oven. 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.  
Within a few moments, enough gas  
will have traveled to the burner to be able to  
light. When the burner lights, turn the  
burner control to any position to adjust the  
flame size.  
Setting the proper height for the desired  
cooking process and selected utensil will  
result in superior cooking performance, while  
also saving time and energy.  
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Surface Cooking Tips  
Griddle/Simmer Plate, Bake Burner, Infrared Burner  
Turning the thermostat counter clockwise to any “on” position  
activates a glo-bar igniter and opens an electromechanical valve in the  
system to start the gas valve. The griddle has a power “ON” light  
which glows when the griddle thermostat is turned on. the light cycles  
on and off with the burner. It is not possible to use both the infrared  
burner and the bake burners at the same time. The design of the  
system will not permit this, both for control of bake/broiler and for  
safety of use.  
•Use low or medium flame heights when cooking in utensils 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  
utensil diameter. This will ensure more even heating within the utensil  
and reduce the likelihood of burning or scorching the food.  
•Reduce the flame if it is extending beyond the bottom of the utensil.  
A flame that extends along the sides of the utensil 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.  
Griddle/Simmer Plate Operation  
Turn the griddle control knob to desired temperature setting.  
•Always turn off when not in use, or lower the heat between cooking  
loads.  
Cooking Tips  
TEMPERATURE SETTING GUIDELINES*  
•Preheat griddle at the desired temperature. Wait until light cycles off  
for indication that the desired temperature has been reached and the  
griddle is preheated.  
•Use liquid cooking oil, cooking sprays, or butter for eggs, pancakes,  
French toast, fish and sandwiches. This will help to reduce sticking.  
Meats usually have enough natural oils.  
•Remove food particles with a metal spatula during cooking to make  
the cleanup easier and to avoid including those particles in the food.  
•Do not overheat the griddle. Turn it off when not in use, or lower  
heat between cooking loads.  
•After using and cleaning the griddle, the surface should be wiped with  
a light film of cooking oil to protect the finish from rust and corrosion.  
HEAT SETTING  
Simmer  
USE  
Melting small quantities.  
Steaming rice.  
HI-Simmer  
Simmering small quantities, sauces.  
Low  
Melting large quantities  
Low - Med  
Low-temperature frying. (eggs, etc.)  
Simmering large quantities  
Heating milk, cream sauces, gravies, puddings.  
Med  
Med-HI  
HI  
Sauteing and browning  
Braising, pan-frying  
Maintaining slow boil on large quantities.  
Griddle Cooking Chart  
High-temperature frying.  
Pan broiling  
o
o
Food  
F
C
Maintaining fast boil on large quantities  
Eggs  
Bacon  
250-300  
325-300  
375-400  
400  
300  
350  
121-149  
163-177  
191-177  
205  
149  
177  
Boiling water quickly.  
Deep-fat frying in large utensil  
Pancakes  
French Toast  
Fish Fillets  
Hamburger  
Steaks  
*NOTE: The above information is given as guide only. You may need  
to vary the heat settings to suit your personal requirements.  
350  
177  
10  
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Wok Operation (If applicable)  
Grill Cooking Chart  
Using the Trivet Grate  
(Center Wok Grate)  
FOOD  
WEIGHT  
OR  
THICKNESS  
FLAME  
SIZE  
TOTAL SUGGESTED SPECIAL INSTRUCTIONS  
Trivet grate  
feet  
COOKING TIME  
AND TIPS  
The trivet grate converts the large  
burner grate to a grate suitable  
for use with large stock pots. To  
use the trivet grate, place the  
small grate in the center of the  
large grate. Turn the trivet grate  
until the feet on the trivet grate  
rests inside the notches located  
on the center ring of the large  
grate.  
Beef  
Hamburger  
Notches  
1/2-3/4”  
(1.3-1.9cm)  
Med  
8-15 minutes  
Grill, turning once when  
juices rise to the surface.  
We recommend that ground  
chuck be used for  
hamburgers, as it will give  
you a juicer hamburger than  
ground round. Do not leave  
hamburgers unattended  
since a flare-up could occur  
quickly.  
Steaks  
Rib, Club,  
Porterhouse,  
T-Bone  
Grill Operation  
Turn on ventilator (separate product).  
Turn control knob to HI.  
•Preheat on HI for 5 to 10 minutes.  
•Place food on grill, cook as desired.  
Sirloin  
Rare  
(140 F/60 C)  
1”(2.5 cm) High  
8-12 minutes  
11-16 minutes  
Remove excess fat from  
edge. Slash remaining fat at  
2” (5.1 cm) intervals to keep  
edges from curling. Grill,  
turning once.  
o
o
1 1/2”  
High  
(3.8 cm)  
Medium  
(160 F/71 C)  
1”(2.5 cm) Med  
12-20 minutes  
16-25 minutes  
Grill Cooking Tips  
o
o
1 1/2”  
to High  
•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.  
(3.8 cm)  
Well-done  
1”(2.5 cm) Med  
20-30 minutes  
25-35 minutes  
o
o
(170 F/77 C)  
1 1/2”  
to High  
(3.8 cm)  
•After steaks, chops, or hamburgers have been allowed to sear for  
approximately 1 minute, you may slide a spatula under the meat and  
turn it approximately 90 so that a waffle pattern will be seared onto  
Tenderloin  
5 pounds High  
(2.3 kg)  
30-40 minutes Remove surface fat and  
connective tissue. Fold over  
thin end to form uniformly  
thick piece. Bind with string.  
Grill turning to brown evenly.  
Brush often with melted  
o
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.  
butter, margarine or oil.  
Cook until rare.  
•Occasionally there may be flare-ups or flames above the grill due to  
drops of fat falling onto the flame spreader. 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.  
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Grill Cooking Chart  
Cooking Substitute Charts  
FOOD  
WEIGHT  
OR  
THICKNESS  
FLAME  
SIZE  
TOTAL SUGGESTED SPECIAL INSTRUCTIONS  
In many cases, a recipe requires an ingredient which is not readily  
available or calls for a unit of measure that is not easily recognized.  
The following charts have been provided as useful guides in these  
situations.  
COOKING TIME  
AND TIPS  
MEATS  
Pork  
Chops  
1/2”(1.3 cm)  
1”(2.5cm)  
Med  
Med  
20-40 minutes  
35-60 minutes  
Remove excess fat from  
edge. Slash remaining fat at  
two-inch intervals to keep  
edges from curling. Grill,  
turning once, and moving if  
necessary. Cook well done.  
Ingredient Substitutes  
Recipe calls for:  
1 Tbsp. Cornstarch  
Use:  
Ribs  
Med  
High  
Med  
45-60 minutes  
12-15 minutes  
5-10 minutes  
Grill, turning occasionally.  
During the last few minutes,  
brush with barbeque sauce,  
turning several times.  
2 Tbsp. flour (thickening)  
1 whole egg  
2 egg yolks plus 1 Tbsp. water  
Ham Steaks  
(fully cooked)  
1/2”  
(1.3 cm)  
Remove excess fat from  
edge. Slash remaining fat at  
two-inch intervals. Grill,  
turning once.  
1 c. whole milk  
1 c. skim milk plus 2 Tbsp.  
margarine or  
1/2 c. evaporated milk plus  
1/2 c. water  
Hot Dogs  
Slit skin before cooking.  
Grill, turning once.  
1 oz unsweetened chocolate  
1 Tbsp. baking powder  
3 Tbsp. cocoa powder plus  
1 Tbsp. margarine  
POULTRY  
Chicken  
Broiler/Fryer  
Halves or  
Quarters  
1/2 tsp. cream of tartar plus  
1/4 tsp. baking soda  
2-3 pounds  
(.9-1.4 kg)  
Low or  
Med  
1-1 1/2 hours  
40-60 minutes turn, and brush frequently  
with melted butter,  
Place skin side up. Grill,  
1/2 c. butter  
7 Tbsp. margarine or shortening  
margarine, oil, or marinade.  
FISH AND  
SEAFOOD  
1 c. dairy sour cream  
1 Tbsp. lemon juice plus  
1 c. evaporated milk  
Steaks  
Halibut  
Salmon  
Swordfish  
3/4”-1”  
(1.9-2.5 cm) to High  
Med  
8-15 minutes  
Grill, turning once; brush  
with melted butter,  
margarine, or oil to keep fish  
moist.  
Canned Food Sizes  
Contents Sizes  
Sizes  
8 oz  
Picnic  
No. 300  
No. 1 tall  
Contents  
2 cups  
2 1/2 cups  
4 cups  
1 cup  
No. 303  
No. 2  
Whole  
Catfish  
Trout  
1 3/4 cups  
1 3/4 cups  
2 cups  
4-8 ounces  
(113-227g)  
Med  
to High  
12-20 minutes (Same as for steaks)  
No. 3  
No. 10  
12 cups  
14  
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Natural Airflow Baking  
Kitchen Equivalents and Metrics  
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.  
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  
Convection Baking  
For all convection functions, the convection fan switch on the right side  
of the control panel must be turned “ON”.  
125 mL  
250 mL  
30 grams  
454 grams  
1 kilogram  
16 ounces  
35.3 ounces  
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.  
*Rounded for easier measuring  
Oven Operation  
Temperature Controls  
Each oven has a temperature control dial.  
The control can be set at any temperature  
0
0
from 150 F to 550 F, or broil Always be  
sure the controls are in the “Off” position  
when the oven is not in use.  
Rack Positions  
Each convection oven is equipped with three tilt-proof racks, and each  
convectional oven is equipped with two-tilt proof racks. All ranges  
have five rack positions and the 24” deep models have an additional  
6th rack position. Position 5 or 6 (depending on the model) 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.  
Natural Airflow Baking/ Convection Baking  
Preheating  
Preheating the oven is not necessary when using temperatures below  
0
250 F. For best results, it is extremely important that you preheat the  
oven when baking cakes and other items that have critical baking  
temperatures. After the temperature control has been set, the Oven  
Indicator light goes out when the oven reaches that temperature.  
Preheating takes no longer than 10-15 minutes.  
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Baking Tips  
•As a general rule, to convert conventional recipes to convection  
0
recipes, reduce the temperature by 25 F and the cooking time by  
approximately 10 to 15%.  
•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.  
Position 6 (24” deep models only)  
Position 5  
Position 4  
Position 3  
Position 2  
Position 1  
To Bake:  
•For best results, always preheat the oven.  
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. Set the Temperature Control to the desired temperature.  
3. Place the food in the oven after the Oven Indicator light goes out.  
•Do not open the oven door frequently during baking. If you must  
open the door, the best time is during the last quarter of the baking  
time.  
•Bake to shortest time suggested and check for doneness before  
adding more time. For baked goods, a stainless steel knife placed in  
the center of the product should come clean when done.  
•Use 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.  
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  
more consistent even  
baking.  
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Conventional Baking Chart  
Convection Baking Chart  
Recommended  
Pan  
Conventional  
Temperature  
Conventional  
Time  
(min.)  
Recommended  
Pan  
Convection  
Convection  
Time  
(min.)  
Temperature  
o
o
o
o
( F)  
( C)  
( F)  
( C)  
BREADS  
BREADS  
Yeast Loaf  
Yeast Rolls  
Biscuits  
Nut Breads  
Cornbread  
Corn Muffins  
Fruit Muffins  
Loaf Pan  
375  
400  
400  
375  
400  
375  
375  
191  
204  
204  
191  
204  
191  
191  
30-35  
12-15  
8-10  
30-35  
25-30  
15-20  
15-20  
Yeast Loaf  
Yeast Rolls  
Biscuits  
Nut Breads  
Cornbread  
Corn Muffins  
Fruit Muffins  
Loaf Pan  
350  
375  
375  
350  
375  
350  
350  
177  
191  
191  
177  
191  
177  
177  
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  
Cookie Sheet  
Cookie Sheet  
Loaf Pan  
8”x8” (20x20 cm)  
Muffin Tin  
Muffin Tin  
Muffin Tin  
CAKES/COOKIES  
Angelfood  
Bundt  
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  
Tube Pan  
Tube Pan  
Muffin tin  
13”x9” (23x33 cm)  
9” (23 cm) round  
Loaf Pan  
13”x9” (23x33 cm)  
Cookie Sheet  
Cookie Sheet  
350  
325  
350  
325  
325  
325  
325  
350  
325  
177  
163  
177  
163  
163  
163  
163  
177  
163  
30-35  
35-40  
15-17  
30-35  
25-30  
45-50  
20-25  
9-10  
Cupcakes  
Cupcakes  
Layer, Sheet  
Layer, Two  
Pound  
Brownies  
Choc. Chip  
Sugar Cookies  
Layer, Sheet  
Layer, Two  
Pound  
Brownies  
Choc. Chip  
Sugar Cookies  
7-10  
PIES/PASTRY  
Pie Crust  
Two Crust, Fruit 9” (23 cm) round  
Pumpkin Pie  
Custard  
Cream Puffs  
PIES/PASTRY  
Pie Crust  
Two Crust, Fruit 9” (23 cm) round  
Pumpkin Pie  
Custard  
Cream Puffs  
9” (23 cm) round  
425  
375  
375  
350  
400  
218  
191  
191  
177  
204  
10-12  
55-60  
40-45  
35-40  
30-35  
9” (23 cm) round  
400  
350  
350  
204  
177  
177  
7-9  
50-55  
35-40  
9” (23 cm) round  
6 - 4 oz cups  
Cookie Sheet  
9” (23 cm) round  
6 - 4 oz cups  
Cookie Sheet  
Not Recommended  
375  
191  
25-27  
MISCELLANEOUS  
MISCELLANEOUS  
Baked Potatoes (4) 8 oz (227 gm)  
Lasagna 9”x5” (23x13 cm)  
Cheese Souffle 1 qt. (.95 L)  
375  
375  
350  
375  
400  
191  
191  
177  
191  
204  
60-75  
55-60  
45-50  
60-70  
25-30  
Baked Potatoes (4) 8 oz (227 gm)  
Lasagna 9”x5” (23x13 cm)  
Cheese Souffle 1 qt. (.95 L)  
350  
350  
325  
350  
177  
177  
163  
177  
50-55  
45-50  
35-40  
45-50  
Stuffed Peppers 13”x9” (23x33 cm)  
Stuffed Peppers 13”x9” (23x33 cm)  
Quiche  
9” (23 cm) round  
Quiche  
9” (23 cm) round  
Not Recommended  
20  
21  
 
Solving Baking Problems  
Conventional/Convection Roasting Tips  
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.  
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.  
BAKING PROBLEM REMEDIES  
PROBLEM  
Food browns  
unevenly  
CAUSE  
Improper heating  
REMEDY  
Preheat until oven  
indicator light goes out.  
Remove foil.  
•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.  
•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.  
Aluminum foil on rack  
or oven bottom  
Baking utensils too large  
for the recipe or oven.  
Several utensils crowded  
together  
Use correct size utensil.  
Leave at least 1 1/2”  
(3.8 cm) or more space  
between all utensils and  
oven walls.  
Food too brown Baking utensil too large  
on bottom  
Use correct utensil  
Baking utensil dark or glass  
Lower oven temperature  
o
o
25 F (-3.8 C) for this type  
of utensil.  
Food dries  
before  
browning  
Cookies too  
brown on  
bottom  
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).  
Pans too deep  
Dark cookie sheet  
Use light, shiny cookie  
sheet.  
Oven temperature too high  
Hot cookie sheet  
Lower oven temperature  
Allow cookie sheet to  
cool between batches.  
Lower temperature;  
if using glass pan, lower  
•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  
Cookies too  
flat  
Cake too brown Oven temperature too high  
on bottom or  
crust forms on  
bottom  
O
o
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.  
25 F (-3.8 C)  
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  
22  
23  
 
Conventional Roasting Chart  
Convection Roasting Chart  
Type and  
Cut of Meat  
Weight Conventional  
Conventional  
Time  
(min./lb.)  
Internal  
Type and  
Cut of Meat  
Weight Convection  
Convection  
Time  
(min./lb.)  
Internal  
(lbs)  
Temperature  
Temperature  
(lbs)  
Temperature  
Temperature  
o
o
o
o
o
o
o
o
( F)  
( C)  
( F)  
( C)  
( F)  
( C)  
( F)  
( C)  
BEEF  
BEEF  
Rib Roast  
•Rare  
•Medium  
•Well Done  
4 -6  
325  
163  
Rib Roast  
•Rare  
•Medium  
•Well Done  
4 -6  
300  
149  
25  
30  
40  
140  
155  
170  
60  
68  
77  
20  
24  
30  
140  
155  
170  
48  
68  
77  
Rump Roast  
•Medium  
•Well Done  
4 - 6  
3 - 4  
325  
325  
163  
163  
Rump Roast  
•Medium  
•Well Done  
4 - 6  
3 - 4  
300  
300  
149  
149  
25  
30  
155  
170  
68  
77  
20  
24  
155  
170  
68  
77  
Tip Roast  
•Medium  
•Well Done  
Tip Roast  
•Medium  
•Well Done  
35  
40  
155  
170  
68  
77  
30  
35  
155  
170  
68  
77  
LAMB  
LAMB  
Leg of Lamb  
3 - 5  
3 - 5  
325  
325  
163  
163  
30  
35  
180  
180  
82  
82  
Leg of Lamb  
3 - 5  
3 - 5  
300  
300  
149  
149  
30  
30  
180  
180  
82  
82  
PORK  
Pork Loin  
Pork Chops  
PORK  
Pork Loin  
Pork Chops  
1” (2.5 cm) thick 1 - 1.5 350  
177  
163  
55-60 (total time) 180  
82  
82  
1” (2.5 cm) thick 1 - 1.5 325  
163  
149  
45-50 (total time) 180  
82  
82  
Shoulder  
(Bone-in)  
Ham,  
5 - 8  
5
325  
325  
30 - 35  
18  
180  
140  
Shoulder  
(Bone-in)  
Ham,  
5 - 8  
5
300  
325  
25 - 28  
15  
180  
140  
(fully cooked)  
163  
60  
(fully cooked)  
163  
60  
POULTRY  
POULTRY  
Chicken, whole 3 - 4  
375  
350  
191  
177  
30  
20 - 25  
180  
180  
82  
82  
Chicken, whole 3 - 4  
350  
325  
177  
163  
25  
15 - 20  
180  
180  
82  
82  
Chicken,  
quarters  
4
Chicken,  
quarters  
4
Turkey,  
unstuffed  
Turkey,  
stuffed  
Turkey Breasts  
Cornish Hens  
12 - 16 325  
12 - 16 325  
163  
163  
16 - 20  
18 - 24  
25  
180  
180  
180  
82  
82  
Turkey,  
unstuffed  
Turkey,  
stuffed  
Turkey Breasts  
Cornish Hens  
12 - 16 300  
12 - 16 300  
149  
149  
11 - 14  
10 - 16  
20  
180  
180  
180  
82  
82  
4 - 6  
1 - 2  
350  
350  
177  
177  
82  
82  
4 - 6  
1 - 2  
325  
325  
163  
163  
82  
82  
55-60 (total time) 180  
45-50 (total time) 180  
24  
25  
 
To use the Infrared Broiler:  
Infrared Conventional Broiling  
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 Temperature Control dial to BROIL.  
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.  
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.  
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.  
•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.  
•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.  
Infrared Convection Broiling  
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.  
Rack Positions:  
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  
15%  
sufficiently at the outer  
edges. Position 6 is the  
closest to the broiler  
and position 1 is the  
closest to the oven  
20%  
35%  
45%  
65%  
95%  
bottom. The effective  
cooking areas on the  
broiler grid for each rack  
position are as follows:  
26  
27  
 
Conventional/Convection Broiling Chart  
Convection Dehydration  
This oven is designed not only to cook, but also to dehydrate fruits and  
vegetables.  
Type and  
Cut of Meat  
BEEF  
Weight  
Rack  
Conventional  
Time (Min.)  
Convection  
Time (Min.)  
•Prepare the food as recommended.  
Sirloin, 1”  
12 oz  
5
•Arrange the food on drying racks. (Not included with oven; Contact a  
local store handling specialty cooking utensils.)  
•Set the appropriate “low” temperature and turn the convection fan  
switch “ON”.  
(2.54 cm)  
•Rare  
9
7
9
11  
•Medium  
•Well-done  
11  
14  
Convection Defrosting  
•Place the frozen food on a baking sheet.  
•Set Temperature Control “OFF”.*  
Turn the convection fan switch “ON”.  
T-Bone, 3/4”  
(1.9 cm)  
•Rare  
•Medium  
•Well-done  
10 oz  
5
5
7
9
11  
5
7
9
*IMPORTANT:  
Hamburger, 1/2” 4 oz.  
(1.3 cm)  
•Rare  
•Medium  
•Well-done  
Do not turn the Temperature Control on. 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.  
7
9
11  
4
7
9
CHICKEN  
Bnls Breast  
Bone-in Breast 2 - 2 1/2 lb.  
Quarters  
1lb  
4
4
4
18  
20  
18  
15  
18  
15  
Cleaning and Maintenance  
Any piece of equipment works better and lasts longer when maintained  
properly and kept clean. Cooking equipment is no exception. Your  
range must be kept clean and maintained properly.  
2 - 2 1/2  
1lb.  
HAM  
Ham slice, 1”  
4
22  
18  
(2.54 cm)  
Open Surface Burners (If applicable)  
LAMB  
Rib Chops  
Shoulder  
Wipe up spill-overs as soon as possible after they occur and before  
they get a chance to burn in and cook solid. In the event of a spill-  
over, follow these steps:  
12 oz.  
1lb.  
5
5
9
7
7
6
1. Allow the burner and grate to cool to a safe temperature level.  
2. Lift off the open burner grates.  
3. If the spill is contained in the bowl of the grate support, just remove  
the bowl and clean in warm soapy water.  
PORK  
Loin Chops, 3/4” 1lb.  
(1.9 cm)  
4
4
14  
8
12  
6
Bacon  
1 lb.  
4. Lift the grate support off.  
FISH  
Salmon Steak  
Fillets  
5. Wash these parts in hot, soapy water and rinse clean.  
6. If the spill has gone lower than the grate supports, draw out the  
drip pan and wash with hot, soapy water.  
1 lb.  
1 lb.  
5
5
9
8
7
6
28  
29  
 
If ports on the burners 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 burner caps, carefully align the tabs underneath the  
cap with the outside edge of burner. Make sure burner cap is level.  
Occasionally check the burner for proper size and shape. If flames lift  
off ports, are yellow, or are noisy when turned on, you may need to  
clean the burners or call a qualified technician for adjustment.  
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.  
Sealed Burner Aluminum Base (If applicable)  
The aluminum 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 at hot towel to loosen the material, then use a wooden or nylon  
spatula. Do not use a metal knife, spatula, or any other material tool to  
scrape the aluminum base. NOTE: For stubborn stains, use non-  
Sealed Surface Burners (If applicable)  
Wipe up spill-overs as soon as possible after they occur and before  
they get a chance to burn in and cook solid. In the event of a spill-  
over, follow these steps:  
1. Allow the burner and grate to cool to a safe temperature level.  
2. Lift off the burner grates.  
TM  
abrasive cleanser such as Bon Ami and a soft brush or soft Scoth  
TM  
Brite pad.  
3. Remove the burner cap and clean per instructions below.  
4. Wipe up any spills which remains on the sealed top surface.  
5. Wash the grates and burner caps in hot, soapy water and rinse  
clean.  
6. Replace burner cap and grate after drying thoroughly.  
If ports on the burners are clogged, clean with a straight pin. Do not  
enlarge or disort the ports. Do not use a toothpick to clean the ports.  
Make sure burner cap is level. Occasionally check the burner for  
proper size and shape. If flames lift off ports, are yellow, or are noisy  
when turned on, you may need to clean the burners or call a qualified  
technician for adjustments.  
Griddle/Simmer Plate  
1. After using the griddle, always remove the drip pan located below it  
by pulling the drip pan toward you. The drip pan needs to be  
cleaned after each use of the griddle. Cooked-off grease will drain  
from the griddle through the drain tube and accumulate in the drip  
pan. Wash in hot soapy water or with an antibacterial cleaner. The  
drip pan needs to be cleaned after each use. If grease is permitted  
to accumulate, fire hazard could occur, since the griddle burners are  
directly above the pan.  
2. Rub the surface of a hot griddle with unsalted solid shortening,  
vegetable oil or spray it with a non-stick cooking spray. Thoroughly  
wipe it with a burlap or another rough cloth to remove food  
particles and other residue.  
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 base. Wipe off surface  
burner caps with warm, soapy water and a soft cloth after each use.  
3. Stubborn spots may be removed by rubbing the surface with a  
rough grained nylon scrubbing pad with cooking oil. If necessary,  
o
o
flush the surface of a warm griddle (200 F/93 C) with club soda and  
wipe over entire surface with a paper towel. Coat lightly with  
cooking oil.  
TM  
Use a a non-abrasive cleanser such as Bon Ami and a soft brush or  
TM  
soft Scotch Brite pad for cooked-on foods. Dry thoroughly after  
4. Special griddle cleaners are commercially available which may be  
used to remove heavy soil build-up. Follow manufacturers  
directions exactly. Rinse the griddle with room temperature club  
soda after using these cleaners. Dry and coat lightly with cooking  
oil. Use griddle stones only when absolutely necessary and then  
with extreme caution. Wipe away any griddle-stone dust and food  
particles and coat lightly with cooking oil.  
cleaning. For best cleaning and to avoid possible rusting, do not clean  
in dishwasher or self-cleaning oven. When replacing burner caps,  
carefully align the tabs underneath the cap with the outside edge of  
burner. Make sure burner cap is level.  
Control Knobs  
MAKE SURE THE CONTROL KNOBS POINT TO THE OFF POSITION  
BEFORE REMOVING. Pull the knobs straight off. Wash in detergent  
and warm water. Do not soak knobs. 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.  
5. Using hot soapy water to clean the griddle will remove the cooked-  
in seasoning and will require re-seasoning by coating lightly with  
cooking oil.  
Never flood a hot griddle with cold water!  
6.  
This promotes griddle  
warping and can cause the griddle plate to crack if continued over a  
period of time.  
31  
30  
 
Brass Parts  
CAUTION:  
Grill  
All brass special ordered parts are coated with an epoxy  
The grill grate may be cleaned immediately after cooking is complete  
and before turning off the flame. Wearing a barbecue mitt to protect  
your hand from heat, use a soft bristle barbecue brush to scrub the grill  
grate. Dip the brush frequently in 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 thorough cleaning of the  
grill grate, soak 15 to 30 minutes in a hot water and detergent solution.  
After soaking, scrub with a soft scotch brite pad. DO NOT USE a steel  
wool pad or abrasive cleaners. They could damage the porcelain  
finish.  
DO NOT USE BRASS OR ABRASIVE CLEANERS ON THE  
coating.  
BRASS OPTION PARTS.  
hot soapy water.  
All brass parts should be wiped regularly with  
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 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. 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.  
To disassemble for thorough cleaning, remove parts after they have  
cooled in the following order:  
1. Grill grates  
2. Smoke  
generator  
plates  
Glass Surface  
3. Grill frame  
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.  
(Grill burner  
- Do Not  
Remove)  
4. Grill burner  
shield  
Wok Cast Iron Burner (If applicable)  
For proper lighting and performance of the burner, keep the  
electric igniter and burner ports clean. It is necessary to clean these only  
when the flame does not burn blue completely around all rings of the  
burner, when there is a severe spillover or when the burner does not  
light, even though the electric spark igniter sparks. Clean the burner by  
scraping off burned on food soil. Use a wire, a straightened paper clip,  
or needle to clean the ports. Do not use a toothpick; it could break off  
in the port. Be sure the venturi tube remains dry.  
5. Heat  
deflector  
shields  
Clean greasy parts with a household grease solvent such as household  
ammonia and water. If necessary, a soap filled steel wool pad can be  
used on the grill frame shield, grill burner, and grill heat deflector.  
Venturi tube  
After using the grill, always remove the drip pan located below it by  
pulling the drip pan toward you. The drip pan needs to be cleaned  
after each use of the griddle. Cooked-off grease will drain from the  
griddle through the drain tube and accumulate in the drip pan. Wash  
in hot soapy water or with an antibacterial cleaner. The drip pan needs  
to be cleaned after each use. If grease is permitted to accumulate, fire  
hazard could occur, since the grill burners are directly above the pan.  
Burner  
ports  
Orifice  
33  
32  
 
Broiler  
Service Information  
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. 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.  
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  
Serial Number  
Oven Racks  
Date of Purchase  
Name of dealer from whom purchased  
3. Clearly describe the problem that you are having.  
Clean with detergent and hot water. Stubborn spots can be scoured  
with a soap-filled steel wool pad.  
Replacing Interior Oven Lights  
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 (888) 845-4641 or write to:  
VIKING RANGE CORPORATION  
CAUTION: DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE  
OR CIRCUIT BREAKER BEFORE REPLACING BULB.  
1. Unscrew glass light cover.  
2. Use an oven mitt during bulb  
removal to protect your hand in  
case the bulb breaks.  
PREFERRED SERVICE  
111 Front Street  
Greenwood, Mississippi 38930 USA  
3. Replace the bulb with a 120 volt,  
40-watt appliance bulb.  
4. Replace the light cover  
5. Reconnect power at the main fuse  
or circuit breaker.  
Record the following information indicated below. You will need it if  
service is ever required. The serial number and model number for your  
range is located on the identification plate mounted on the interior left  
side of the burner box. To access this plate, remove the left side  
grates and grate supports  
Power Failure  
Model Number  
Date of Purchase  
Dealers Name  
Address  
Serial Number  
Date Installed  
If power failure occurs, the electric ignitors will not work. The range  
surface burners can still be used, but only when the burners are lit  
manually with a match. The griddle cannot be used at all. Do not  
attempt to operate the oven. Make sure the oven control is in the  
“OFF” position.  
Due to safety considerations  
and the possibility of personal injury in  
attempting to light and extinguish the burner, the grill should, under no  
circumstances, be used during a power failure. The grill burner control  
should always remain in the “OFF” position during a power failure.  
Momentary power failure can occur unnoticed. The range is affected  
only when the power is interrupted. When it comes back on, the range  
will function properly without any adjustments. A “brown-out” may or  
may not affect range operation, depending on how severe the power  
loss is.  
If service requires installation of parts, use only authorized parts to  
ensure protection under the warranty.  
Please retain the manual for future reference  
34  
35  
 
PROFESSIONAL SERIES  
FREESTANDING GAS RANGES WARRANTY  
ONE YEAR FULL WARRANTY  
Freestanding gas ranges, all of their component parts and accessories, 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.  
*Glass (including light bulbs), 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.  
FIVE YEAR LIMITED WARRANTY  
Any surface burner, griddle burner, grill burner, or oven 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 materials 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.  
NINETY (90) DAY RESIDENTIAL PLUS WARRANTY This warranty applies to applications where use of the product  
extends beyond normal residential use. Examples are, but not limited to, bed and breakfasts, fire stations, private clubs,  
churches, etc. This warranty excludes all commercial locations such as restaurants, food service locations and institutional  
food service locations.  
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. 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 or 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. Warrantors 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.  
Any implied warranties of merchantability and fitness applicable to the above described surface burner, griddle burner,  
grill burner, oven 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.  
Specifications subject to change without notice  
36  
 

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