Viking Range F20143D User Manual

Viking Use & Care Manual  
Viking Range Corporation  
111 Front Street  
Greenwood, Mississippi 38930 USA  
(662) 455-1200  
For product information  
call 1-888-VIKING1 (845-4641)  
or visit the Viking Web site at  
vikingrange.com  
Freestanding Dual Fuel  
Self-Cleaning Ranges  
F20143D  
(070207J)  
 
11. 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.  
12. 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.  
13. 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.  
14. 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.  
15. Once the unit is installed as outlined in the Installation Instructions, it  
is important that the fresh air supply is not obstructed. The use of a  
gas cooking appliance results in the production of heat and moisture  
in the room in which it is installed. Ensure that the kitchen is well-  
ventilated. Keep natural venting holes open or install a mechanical  
ventilation device.  
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. Warranty service must be  
performed by an authorized service agency.  
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  
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).  
.
THE FAN OFF The draft could cause the flames to spread out of  
16. The flueway must also  
control.  
remain clear.  
7. Wear proper apparel. Loose-fitting or hanging garments should  
never be worn while using the appliance.  
8. Never use your oven for storage. 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.  
10. Keep area clean and free from combustible material, gasoline, and  
other flammable liquids.  
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. Do not attempt to operate the appliance during power failure.  
19. Do not heat unopened food containers; buildup of pressure may  
cause the container to explode and result in injury.  
20. Never sit, step, stand, or lean on any part of the oven, or injury may  
result.  
21. Use care when opening oven door. Let hot air or steam escape  
before removing or replacing food.  
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22. 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.  
23. 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.  
24. Do not clean door gasket. It is essential for a good, tight seal. Care  
should be taken not to rub, damage, or move the gasket.  
25. No commercial oven cleaner or oven liner protective coating of any  
kind should be used in or around any part of the oven.  
Steel Griddle/Simmer Plate (if applicable)  
The griddle is a heavy-weight, blanchard finished steel griddle that  
has a USDA authorized protective coating. Before using, remove  
protective coating with vinegar and water and rinse well. No additional  
seasoning is needed for efficient use.  
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 ben accidentally placed in the grill.  
26. Before self-cleaning the oven, remove broiler pan, broiler grid, oven  
racks, rack supports, and other utensils. Do not use your oven to  
clean other parts. A fan noise should be heard sometime during the  
cleaning cycle; if not, call service before self-cleaning again.  
Drip Tray/Pan (If applicable - Griddle or Grill Models only)  
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.  
:
27. WARNING When self-cleaning, surfaces may get hotter than usual,  
therefore, children should be kept away.  
Using Your Range  
Cooking Utensils  
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 OF  
APPLIANCE DUE TO STAINING OR DISCOLORATION WILL BE  
MINIMIZED.  
Lighting the Burners  
All burners are ignited by electric ignition. There are no open-  
flame, “standing” pilots.  
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.  
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  
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.  
Oven  
Before first use, wipe interior with soapy water and dry thoroughly.  
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Griddle/Simmer Plate  
Surface Cooking Tips  
Turning the thermostat counter clockwise to any “on” position  
•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.  
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.  
Griddle/Simmer Plate Operation  
Turn the griddle control knob to desired temperature setting. Wait  
until light cycles off for indication that the desired temperature has  
been reached.  
•Always turn off when not in use, or lower the heat between cooking  
loads.  
Cooking Tips  
•The minimum utensil diameter recommended is 6”(15 cm). Utensils  
as small as 4”(10 cm) is possible but not recommended.  
•Wait until light cycles off for indication that the desired temperature  
has been reached.  
•Use liquid cooking oil, cooking sprays, or butter for eggs, pancakes,  
French toast, fish and sandwiches. This will help reduce sticking.  
Meats usually have enough natural oils.  
TEMPERATURE SETTING GUIDELINES*  
•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.  
Simmer  
Simmering small quantities, sauces.  
Low  
Melting large quantities  
Low - Med  
Low-temperature frying. (eggs, etc.)  
Simmering large quantities  
Griddle Cooking Chart  
Heating milk, cream sauces, gravies, puddings.  
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Food  
F
C
Med  
Med-HI  
HI  
Sauteing and browning  
Braising, pan-frying  
Eggs  
Bacon  
250-300  
325-350  
375-400  
400  
300  
350  
121-149  
163-177  
191-205  
205  
149  
177  
Maintaining slow boil on large quantities.  
Pancakes  
French Toast  
Fish Fillets  
Hamburger  
Steaks  
High-temperature frying.  
Pan broiling  
Maintaining fast boil on large quantities  
Boiling water quickly.  
Deep-fat frying in large utensil  
350  
177  
*NOTE: The above information is given as guide only. Y ou may need  
to vary the heat settings to suit your personal requirements.  
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Grill Operation  
Grill Cooking Chart  
FOOD  
WEIGHT  
OR  
THICKNESS  
FLAME  
SIZE  
TOTAL SUGGESTED SPECIAL INSTRUCTIONS  
Turn on kitchen ventilation product.  
Turn grill control knob to HI.  
COOKING TIME  
AND TIPS  
•Preheat on HI for 5 to 10 minutes.  
•Place food on grill, cook as desired.  
Beef  
Hamburger  
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.  
Grill Cooking Tips  
•When grilling chicken, roasts, well done steaks or chops and thick  
pieces of meat, sear on HI. Then, reduce the heat setting to prevent  
excessive flare-up. This will allow the food to cook through without  
burning the outside.  
•After steaks, chops, or hamburgers have been allowed to sear for  
approximately 1 minute, you may slide a spatula under the meat and  
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turn it approximately 90 so that a waffle pattern will be seared onto  
Steaks  
the food.  
Rib, Club,  
Porterhouse,  
T-Bone  
•Use a metal spatula instead of tongs or a fork to turn the meat. A  
spatula will not puncture the meat allowing juices to escape.  
Turn the meat over only once. Juices are lost when steaks, chops or  
hamburgers are turned several times. The best time to turn the meat  
is after the juices have begun to bubble to the surface.  
To test for doneness, make a small slash in the center of the meat, not  
the edge. This will prevent loss of juices.  
•Occasionally there may be flare-ups or flames above the grill due to  
drops of fat falling 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.  
Sirloin  
Rare  
1”(2.5 cm) High  
1 1/2”  
(3.8 cm)  
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.  
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(140 F/60 C)  
High  
Medium  
1”(2.5 cm) Med  
1 1/2”  
(3.8 cm)  
12-20 minutes  
16-25 minutes  
0
0
(160 F/71 C)  
to High  
Well-done  
1”(2.5 cm) Med  
1 1/2”  
(3.8 cm)  
20-30 minutes  
25-35 minutes  
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0
(170 F/77 C)  
to High  
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  
butter, margarine or oil.  
Cook until rare.  
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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  
Ingredient Substitutes  
edge. Slash remaining fat at  
two-inch intervals to keep  
edges from curling. Grill,  
turning once, and moving if  
necessary. Cook well done.  
Recipe calls for:  
1 Tbsp. Cornstarch  
Use:  
2 Tbsp. flour (thickening)  
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.  
1 whole egg  
2 egg yolks plus 1 Tbsp. water  
1 c. whole milk  
1 c. skim milk plus 2 Tbsp.  
margarine or  
1/2 c. evaporated milk plus  
1/2 c. 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 oz unsweetened chocolate  
1 Tbsp. baking powder  
3 Tbsp. cocoa powder plus  
1 Tbsp. margarine  
Hot Dogs  
Slit skin before cooking.  
Grill, turning once.  
1/2 tsp. cream of tartar plus  
1/4 tsp. baking soda  
POULTRY  
Chicken  
Broiler/Fryer  
Halves or  
Quarters  
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  
1 c. dairy sour cream  
1 Tbsp. lemon juice plus  
1 c. evaporated milk  
margarine, oil, or marinade.  
FISH AND  
SEAFOOD  
Canned Food Sizes  
Contents Sizes  
Steaks  
Sizes  
8 oz  
Picnic  
No. 300  
No. 1 tall  
Contents  
2 cups  
2 1/2 cups  
4 cups  
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.  
1 cup  
No. 303  
No. 2  
1 3/4 cups  
1 3/4 cups  
2 cups  
No. 3  
No. 10  
12 cups  
Whole  
Catfish  
Trout  
4-8 ounces  
(113-227g)  
Med  
to High  
12-20 minutes (Same as for steaks)  
12  
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CONVECTION BAKE  
Kitchen Equivalents and Metrics  
Full power heat is radiated from the bake  
element in the bottom of the oven cavity  
and partial power is radiated from the broil  
element. Air 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.  
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  
TM  
TruConvec  
*Rounded for easier measuring  
The rear element only operates at full power.  
Air is circulated by the fan for even heating.  
Use this setting for foods which require  
Basic Functions of Your Oven  
TWO-ELEMENT BAKE  
gentle cooking such as pastries and souffles.  
Full power heat is radiated from the bake  
element in the bottom of the oven cavity  
and partial power is radiated from the  
broil element in the top. Air is circulated  
with natural airflow. This is the traditional  
bake setting  
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 broil  
element.  
BROIL  
In Maxi-Broil, heat is radiated from both  
broil elements, located at the top of the  
oven cavity at full power. Broiling speed  
is determined by the distance between  
the foods and the broil elements. The  
Mini-Broil setting is designed for “slow”  
broiling. Only the center broil element  
operates for partial power.  
CONVECTION DEHYDRATE  
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With the temperature control on 175 F (79.4  
0
C), warm air is radiated from the bake  
element 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.  
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15  
 
CONVECTION DEFROST  
Two-Element Baking  
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.  
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 bake setting is only  
recommended for single-rack baking.  
Proofing  
This setting is designed for allowing yeast dough to rise at a  
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temperature between 85 F (29 C) and 100 F ( 38 C). Yeast doughs rise  
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or “proof” best when the temperature is between 85 F (29 C) and  
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100 F (38 C). To make sure the dough is warm enough, cover the bowl  
loosely with plastic wrap and/or cloth towel. Turn the oven function  
selector to “PROOF”. Do not turn the temperature control. Place the  
bowl on the center rack of the oven and close the door. When you  
think the dough has doubled in size, lightly poke 2 fingers about 1/2”  
(1.3cm) into the dough. If the indentation remains, the dough has risen  
enough.  
SELF-CLEAN  
This range features an automatic  
pyrolytic self-cleaning cycle. During this  
cycle, the oven reaches elevated  
temperatures in order to burn off soils  
and deposits. An integral smoke  
eliminator reduces odors associated with  
the soil burn-off. A powder ash residue  
is left in the bottom of the oven after  
completion of the self-clean cycle.  
When oven has cooled, remove ash with  
a damp sponge or cloth.  
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 six rack positions. Position 6 is the farthest from the oven bottom.  
Position 1 is the closest to the oven bottom. The racks can be easily  
removed and arranged at various levels. For best results with  
conventional baking, do not use more than one rack at a time. It is  
also recommended when using two racks, to bake with the racks on  
position 3 and 5.  
Temperature Controls  
Each oven has a temperature control dial. The control can be used be  
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set at any temperature from 175 F (79.4 C) to 550 F (288 C), broil, or  
self-clean. Always be sure the controls are in the “Off” position when  
the oven is not in use.  
Preheating  
Position 6  
Position 5  
Position 4  
Position 3  
Position 2  
Position 1  
Preheating the oven is not necessary when using temperatures below  
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250 F (121 C). 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.  
16  
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To Bake:  
Convection Baking  
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 3  
and 5.  
2. Turn the Oven Function selector to desired function. Set the  
Temperature Control to the desired temperature. Cooking starts  
immediately. Cooking stops when the Oven Function selector is  
turned to OFF.  
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.  
4. Place the food in the oven after the Oven Indicator light goes out.  
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.  
Baking Tips  
•As a general rule, to convert conventional recipes to convection  
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recipes, reduce the temperature by 25 F (14 C) 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 and for best results, always preheat the oven.  
•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.  
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  
•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.  
circulation.  
•When baking on  
more than one rack,  
it is recommended  
to use the 3rd and  
5th position for  
more consistent  
even baking.  
•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  
0
0
temperature by 25 F (14 C) 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.  
18  
19  
 
Conventional Baking Chart  
Convection Baking Chart  
Recommended  
Pan  
Conventional  
Temperature  
Conventional  
Time  
(min.)  
Recommended  
Pan  
Convection  
Convection  
Time  
(min.)  
Temperature  
(oF)  
(oC)  
o
o
( 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  
325  
325  
350  
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  
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  
*NOTE: The above information is given as guide only. Y ou may need  
to vary the heat settings to suit your personal requirements.  
*NOTE: The above information is given as guide only. Y ou may need  
to vary the heat settings to suit your personal requirements.  
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, 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.  
Lower oven temperature.  
Baking utensil dark or glass  
o
o
25 F (14 C) for this type  
of utensil.  
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).  
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  
0
0
0
0
o
o
5 F to 10 F (2.8 C to 5.5 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 to make carving easier.  
25 F (14 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  
(oF)  
(oC)  
(oF)  
(oC)  
(oF)  
(oC)  
(oF)  
(oC)  
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  
PORK  
Pork Loin  
Pork Chops  
PORK  
Pork Loin  
Pork Chops  
1” (2.5 cm) thick 1 - 1.5 325  
Shoulder5 - 8  
(Bone-in)  
82  
82  
1” (2.5 cm) thick 1 - 1.5 350  
177  
163  
55-60 (total time) 180  
30 - 35  
82  
82  
163  
25 - 28  
45-50 (total time) 180  
Shoulder  
(Bone-in)  
Ham,  
5 - 8  
325  
180  
300  
149  
180  
82  
Ham,  
(fully cooked)  
5
325  
163  
18  
140  
60  
(fully cooked)  
5
325  
163  
15  
140  
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 Maxi-Broil or Mini-Broil:  
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 Oven Function selector to either MAXI-BROIL, MINI-BROIL,  
or CONV BROIL.  
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 more suitable for flat pieces of meat.  
Your oven contains a top broil element to provide additional flexibility  
for broiling foods such as stuffed lobster and for top-browning  
casseroles, meringue, etc. Broiling speed is determined by the  
distance between the food and the broil element. On maxi-broil, heat  
is radiated from both broil elements at full power. For “fast” broiling,  
food may be as close as two inches to the broil element. “Fast”  
broiling is best for meats where “rare to medium” doneness is desired.  
The mini-broil setting is designed for broiling smaller amounts of food.  
For “slow” broiling, allow about four inches between the top surface of  
the food and the broil element. “Slow” broiling is best for chicken and  
ham, in order to broil food without overbrowning it.  
4. Set the Temperature Control dial to BROIL.  
5. Either open the door to an open position approximately seven to  
eight inches or close the door. With open-door broiling, the broil  
element does not cycle on and off. With closed-door broiling, the  
broil element might cycle on and off if an extended broiling time is  
required. A built-in smoke “eliminator” in the top of the oven helps  
reduce smoke and odors.  
Broiling Tips  
•Always use a broiler pan and grid for broiling. They are designed to  
provide drainage of excess liquid and fat away from the cooking  
surface to help prevent spatter, smoke and fire.  
•Place broiler pan with food in recommended rack position.  
To keep meat from curling, slit fatty edge.  
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.  
•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.  
Rack Positions:  
The broiler uses 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 6 is the closest  
to the broiler and  
position 1 is the closest  
to the oven bottom.  
The effective cooking  
areas on the broiler grid  
for each rack position  
are as follows:  
15%  
20%  
35%  
45%  
65%  
95%  
26  
27  
 
Conventional/Convection Broiling Chart  
Proofing (48” W. Ranges only)  
This setting is designed for allowing yeast dough to rise at a  
Type and  
Cut of Meat  
BEEF  
Weight  
Rack  
Conventional  
Time (Min.)  
Convection  
Time (Min.)  
0
0
0
0
temperature between 85 F (29 C) and 100 F ( 38 C). Yeast doughs rise  
0
0
or “proof” best when the temperature is between 85 F (29 C) and  
0
0
Sirloin, 1”  
12 oz  
5
100 F (38 C). To make sure the dough is warm enough, cover the bowl  
loosely with plastic wrap and/or cloth towel. Turn the oven function  
selector to “PROOF”. Do not turn the temperature control. Place the  
bowl on the center rack of the oven and close the door. When you  
think the dough has doubled in size, lightly poke 2 fingers about 1/2”  
(1.3cm) into the dough. If the indentation remains, the dough has risen  
enough.  
(2.54 cm)  
•Rare  
9
7
•Medium  
•Well-done  
11  
14  
9
11  
T-Bone, 3/4”  
(1.9 cm)  
•Rare  
•Medium  
•Well-done  
10 oz  
5
5
7
9
11  
5
7
9
Convection Dehydration  
This oven is designed not only to cook, but also to dehydrate fruits and  
vegetables.  
Hamburger, 1/2” 4 oz.  
(1.3 cm)  
•Prepare the food as recommended.  
•Rare  
•Medium  
•Well-done  
7
9
11  
4
7
9
•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 Oven Function  
selector to CONV BAKE.  
CHICKEN  
Bnls Breast  
Bone-in Breast 2 - 2 1/2 lb.  
Quarters  
1lb  
4
4
4
18  
20  
18  
15  
18  
15  
Convection Defrosting  
•Place the frozen food on a baking sheet.  
•Set Temperature Control “OFF”.*  
2 - 2 1/2  
1lb.  
HAM  
Ham slice, 1”  
Turn Oven Function selector to CONV BAKE.  
4
22  
18  
(2.54 cm)  
*IMPORTANT: 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.  
LAMB  
Rib Chops  
Shoulder  
12 oz.  
1lb.  
5
5
9
7
7
6
PORK  
Loin Chops, 3/4” 1lb.  
(1.9 cm)  
4
4
14  
8
12  
6
Bacon  
1 lb.  
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. Make sure all  
controls are in the “off” position. Disconnect power if you are going to  
clean thoroughly with water.  
FISH  
Salmon Steak  
Fillets  
1 lb.  
1 lb.  
5
5
9
8
7
6
28  
29  
 
Surface Burners  
Griddle/Simmer Plate  
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, burner bowls (openburners only), and  
grate support (open burners only). Wash in warm soapy water.  
3. Remove the burner cap and clean per instructions belwo .  
4. Wipe up any spills which remains on the sealed top surface.  
5. Open burners only, remove drip pan and wash with warm soapy  
water  
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.  
6. Replace burner cap, burner bowls, grate supports, (if applicable)  
and grates.  
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.  
3. Stubborn spots may be removed by rubbing the surface with a  
rough grained nylon scrubbing pad with cooking oil. If necessary,  
0
0
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.  
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 a vinegar and water  
solution after using these cleaners, rinse with clear water, 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.  
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.  
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.  
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  
cleaning. For best cleaning and to avoid possible rusting, do not clean  
in dishwasher or self-cleaning oven.  
6. Never flood a hot griddle with cold water! This promotes  
griddle warping and can cause the griddle plate to crack if  
continued over a period of time.  
Aluminum Base  
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 a 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 cleaning, a Griddle Cleaning Kit can be purchased using a  
consumer order form (supplied in the same envelope that contained  
this use and care manual), or by calling Viking Range Corporation at  
Cleaning Kit is a fast and easy commercial grade cleaning system. The  
kit contains 25 or more cleanings.  
NOTE: For stubborn stains, use a non-abrasive cleanser such as Bon  
TM  
TM  
Ami and a soft brush or soft Scotch Brite pad on grates and burner  
caps.  
30  
31  
 
Grill  
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.  
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 as they could damage the porcelain  
finish.  
Oven Surfaces  
Several different finishes have been used in your self-clean oven.  
Cleaning instructions for each exterior surface are given below. Your  
oven features a self-clean cycle for the oven interior. See the self-clean  
section for complete instructions. NEVERS USE AMMONIA, STEEL  
WOOL PADS, ABRASIVE CLOTHS, ABRASIVE CLEANERS, CAUSTIC  
OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN  
PERMANENTLY DAMAGE YOUR OVEN.  
Stainless Steel Parts  
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.  
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  
Do not use  
when soapy water will not do the job.  
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  
TM  
Liquid Zud can be used according to package directions. Do not  
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.  
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:  
Glass Surface  
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.  
1. Grill Grates  
1
Brass Parts  
2. Flavor Generator  
:
CAUTION All brass special ordered parts are coated with an epoxy  
plates  
coating. DO NOT USE BRASS OR ABRASIVE CLEANERS ON THE  
BRASS OPTION PARTS. All brass parts should be wiped regularly  
with hot soapy water.  
2
3. Heat Deflector  
3
4. Grill Frame  
Oven Racks  
4
Clean with detergent and hot water. Stubborn spots can be scoured  
with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN  
RACKS OR RACK SUPPORTS USING THE SELF-CLEAN CYCLE.  
They could sustain damage due to the extreme heat of the Self-Clean  
cycle.  
5. Grill Burner Sheild  
5
(Do not remove  
from burner)  
6
6. Burner  
(Do not remove)  
12” Grill Assembly  
32  
24” Grill Assembly  
33  
 
Control Knobs  
Before starting the Self-Clean cycle:  
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.  
1. Remove the oven racks, rack supports, and any other items/utensils  
from the oven. The high heat generated during the cleaning cycle  
can discolor, warp, and damage these items. Do not use foil or  
liners in the oven. During the Self-Clean cycle, foil can burn or melt  
and damage the oven surface.  
2. Wipe off any large spills from the oven bottom and sides. Never  
use oven cleaners inside a self-cleaning oven or on raised portions  
of the door.  
3. Some areas of the oven must be cleaned by hand before the cycle  
begins. Soil in these areas will be baked on and very difficult to  
clean if not removed first. Clean the door up to the gasket, the  
door frame, and up to two inches inside the frame with detergent  
and hot water. Rinse thoroughly and dry.  
Self-Clean Cycle  
CAUTION:  
Do not touch the exterior portions of the oven after self-cleaning cycle  
has begun, since some parts become extremely hot to the touch!  
During the first few times the self-cleaning feature is used, there may  
be some odor and smoking from the “curing” of the binder in the  
high-density insulation used in the oven. When the insulation is  
thoroughly cured, this odor will disappear. During subsequent self-  
cleaning cycles, you may sense an odor characteristic of high  
temperatures.  
To start the Self-Clean cycle:  
1. Close the oven door completely.  
2. Turn the Oven Function selector knob clockwise to the self-clean  
mode. At this time the clean indicator light will come on.  
3. Turn the Temperature Control knob past the clean setting until the  
knob stops. At this time, the temperature indicator light will come  
on and within 30 seconds, the automatic door latch engages. The  
temperature indicator light will remain on until the oven reaches the  
self-clean temperature and will then cycle on and off during the  
cycle.  
KEEP THE KITCHEN WELL-VENTED DURING THE SELF-CLEAN  
CYCLE.  
WARNING:  
BURN OR ELECTRICAL SHOCK HAZARD  
Make sure all controls are OFF and oven is COOL before cleaning.  
Failure to do so can result in burns or electrical shock.  
4. The cleaning cycle will last approximately 3 1/2 hours with an  
additional 30 minutes needed for the oven to cool down enough for  
the door latch to disengage.  
5. When the cycle is completed, turn both the Oven Function selector  
and the Temperature Control knob to ”OFF” At this time the clean  
indicator light will go off.  
IMPORTANT  
Do not clean, move, wet, or bend door gasket. Poor cleaning and  
baking may result.  
This range features an automatic pyrolytic self-cleaning cycle. During  
this cycle, the oven reaches elevated temperatures in order to burn off  
soil and deposits. An integral smoke eliminator helps reduce odors  
associated with the soil burn-off. A powder ash residue is left in the  
bottom of the oven after completion of the self-clean cycle. The door  
latch is automatically activated after selecting the self-clean setting.  
The latch ensures that the door cannot be opened while the oven  
interior is at clean temperatures.  
6. When the oven has completely cooled, open door and remove any  
ash from the oven surfaces with a damp cloth.  
To stop the Self-clean cycle:  
To cancel or interrupt the self-cleaning cycle, turn both the  
Temperature Control knob and Oven Function selector to “OFF”.  
When the oven temperature drops to a safe temperature, the  
automatic door latch will release and the oven door can be opened.  
WARNING: Do not use commercial oven cleaners inside the oven.  
Use of these cleaners can produce hazardous fumes or can damage the  
porcelain finishes. Do not line the oven with aluminum foil or other  
materials. These items can melt or burn during a self-clean cycle,  
causing permanent damage to the oven.  
34  
35  
 
Replacing Interior Oven Lights  
Troubleshooting Guide  
Problem  
Possible Cause and/or Remedy  
CAUTION: DISCONNECT THE ELECTRIC POWER AT THE MAIN  
FUSE OR CIRCUIT BREAKER BEFORE REPLACING BULB.  
Range will not function.  
Range is not connected to electrical  
power. Have electrician check power  
circuit breaker, wiring and fuses.  
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.  
Oven does not operate in  
self-clean.  
Door is not shut tight enough for  
automatic door latch to lock.  
4. Replace the light cover  
5. Reconnect power at the main fuse  
or circuit breaker.  
Oven is not clean after  
self-clean cycle.  
Temperature control knob not rotated  
all the way past clean until it stops.  
Broil does not work.  
Door will not open.  
Temperature control knob is rotated  
too far past broil position.  
Oven is still in self-clean mode. If oven  
is hot, door latch will release when safe  
temperature is reached.  
Power Failure  
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.  
Oven light will not work.  
Ignitors will not work.  
Light bulb is burned out. Range is not  
connected to power.  
Circuit is tripped. Fuse is blown.  
Range is not connected to power.  
Due to safety considerations and the possibility of personal injury in  
attempting to light and extinguish the burner, the grill should, not  
under any circumstances, be used during a power failure. The grill  
burner control should always remain in the “OFF” position during a  
power failure.  
Ignitors sparking but no  
flame ignition.  
Gas supply valve is in “off” position.  
Gas supply is interrupted.  
Ignitiors spark continuously  
after flame ignition.  
Power supply is not grounded.  
Power supply polarity is reversed.  
Ignitors are wet or dirty.  
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.  
Burner ignites but flame is  
large, distorted, or yellow.  
Burner ports are clogged. Unit is  
being operated on wrong type of gas.  
Air shutters not properly adjusted.  
If the range is in the self-clean cycle when the power failure occurs,  
wait until power is restored and allow door to unlock automatically.  
Turn all controls off and restart self-clean cycle again, according to  
instructions.  
36  
37  
 
PROFESSIONAL SERIES  
FREESTANDING DUAL FUEL RANGES WARRANTY  
Service Information  
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  
ONE YEAR FULL WARRANTY  
Freestanding dual fuel ranges and 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.  
Serial Number  
Date of Purchase  
Name of dealer from whom purchased  
3. Clearly describe the problem that you are having.  
FIVE YEAR LIMITED WARRANTY  
Any surface burner, griddle burner, grill burner, bake element, broil element, or convection cook element 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  
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:  
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.  
VIKING RANGE CORPORATION  
PREFERRED SERVICE  
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.  
111 Front Street  
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.  
Greenwood, Mississippi 38930 USA  
Model Number and Serial Number  
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 rear left side of the burner box.  
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.  
Model Number  
Date of Purchase  
Dealers Name  
Address  
Serial Number  
Date Installed  
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, bake element, broil element, convection cook element, 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.  
If service requires installation of parts, use only authorized parts.  
Please retain the manual for future reference  
Specifications subject to change without notice  
38  
39  
 

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