Use & Care
Viking Range, LLC
111 Front Street
Greenwood, Mississippi 38930 USA
(662) 455-1200
For product information, call 1-888-845-4641
or visit the Viking Web site at vikingrange.com
U
U
L
C
L
Freestanding 30” Electric Range
F21192 EN
(051513)
Warnings
Warnings
Warning and Important Safety Instructions appearing in this manual
are not meant to cover all possible conditions and situations that may
occur. Common sense, caution, and care must be exercised when
installing, maintaining, or operating this appliance.
WARNING
Tipping hazard.
To reduce the risk of the appliance tipping, it
must
ALWAYS contact the manufacturer about problems or conditions you
do not understand.
be secured by a properly installed anti-tip
bracket(s). To make sure the bracket has been installed properly,
look behind the range with a flashlight to verify proper installation
engaged in the rear top left corner of the range.
• THIS RANGE CAN TIP.
• INJURIES TO PERSONS CAN RESULT.
• INSTALL ANTI-TIP DEVICE PACKED WITH RANGE.
• SEE INSTALLATION INSTRUCTIONS.
Recognize Safety Symbols, Words, Labels
DANGER
Hazards or unsafe practices which WILL result in
severe personal injury or death
WARNING
Hazards or unsafe practices which COULD result in
death or severe personal injury
WARNING
To avoid risk of property damage, personal injury or
death; follow information in this manual exactly to
prevent a fire or explosion, DO NOT store or use
gasoline or other flammable vapors and liquids in the vicinity of
this or any appliance.
CAUTION
Hazards or unsafe practices which COULD result in
minor personal injury or property damage.
All safety messages will identify the hazard, tell you
how to reduce the chance of injury, and tell you what can happen
if the instructions are not followed.
Read and follow all instructions before using this appliance
to prevent the potential risk of fire, electric shock, personal injury or
damage to the appliance as a result of improper usage of the appliance.
Use appliance only for its intended purpose as described in this manual.
To ensure proper and safe operation: Appliance must be properly
installed and grounded by a qualified technician. DO NOT attempt to
adjust, repair, service, or replace any part of your appliance unless it is
specifically recommended in this manual. All other servicing should be
referred to a qualified servicer.
4
5
Warnings
Warnings
To Prevent Fire or Smoke Damage
Child Safety (cont.)
•
•
•
•
Be sure all packing materials are removed from the appliance before
operating it.
Keep area around appliance clear and free from combustible materials,
gasoline, and other flammable vapors and materials.
If appliance is installed near a window, proper precautions should be taken
to prevent curtains from blowing over burners.
NEVER leave any items on the rangetop. The hot air from the vent may ignite
flammable items and may increase pressure in closed containers which may
cause them to burst.
•
Children must be taught that the appliance and utensils in it can be hot.
Let hot utensils cool in a safe place, out of reach of small children. Children
should be taught that an appliance is not a toy. Children should not be
allowed to play with controls or other parts of the appliance.
Cooking Safety
• ALWAYS place a pan on a surface element before turning it on. Be sure you
know which knob controls which surface element. Make sure the correct
element is turned on. When cooking is completed, turn element off before
removing pan.
•
•
Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and
may be highly flammable. Avoid their use or storage near an appliance.
Many plastics are vulnerable to heat. Keep plastics away from parts of the
appliance that may become warm or hot. DO NOT leave plastic items on the
rangetop as they may melt or soften if left too close to the vent or a surface
element.
• NEVER leave a surface cooking operation unattended especially
when using a high heat setting or when deep fat frying. Boilovers cause
smoking and greasy spillovers may ignite. Clean up greasy spills as soon as
possible. DO NOT use high heat for extended cooking operations.
• NEVER heat an unopened container on the surface element or in the oven.
Pressure build-up may cause container to burst resulting in serious personal
injury or damage to the appliance.
• Combustible items (paper, plastic, etc.) may ignite and metallic items may
become hot and cause burns. DO NOT pour spirits over hot foods. DO NOT
leave oven unsupervised when drying herbs, breads, mushrooms, etc; fire
hazard.
•
Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam.
Dishtowels or other substitutes should NEVER be used as potholders
because they can trail across hot surface elements and ignite or get caught
on appliance parts.
In Case of Fire
Turn off appliance and ventilating hood to avoid spreading the flame. Extinguish
flame then turn on hood to remove smoke and odor.
• Cooking Surface: Smother fire or flame in a pan with a lid or cookie sheet.
• ALWAYS let quantities of hot fat used for deep fat frying cool before
attempting to move or handle.
• DO NOT let cooking grease or other flammable materials accumulate in or
near the appliance, hood or vent fan. Clean hood frequently to prevent
grease from accumulating on hood or filter. When flaming foods under the
hood turn the fan off.
• NEVER wear garments made of flammable material or loose fitting or long-
sleeved apparel while cooking. Clothing may ignite or catch utensil handles.
• ALWAYS place oven racks in the desired positions while oven is cool.
Slide oven rack out to add or remove food, using dry, sturdy potholders.
ALWAYS avoid reaching into the oven to add or remove food. If a rack
must be moved while hot, use a dry potholder.
•
NEVER pick up or move a flaming pan.
• Oven: Smother fire or flame by closing the oven door.
DO NOT use water on grease fires. Use baking soda, a dry chemical or
foam-type extinguisher to smother fire or flame.
Child Safety
•
To eliminate the hazard of reaching over hot surface elements, cabinet
storage should not be provided directly above a unit. If storage is provided,
it should be limited to items which are used infrequently and which are safely
stored in an area subjected to heat from an appliance. Temperatures may be
unsafe for some items, such as volatile liquids, cleaners or aerosol sprays.
• ALWAYS turn the oven off at the end of cooking.
•
Use care when opening the oven door. Let hot air or steam escape before
moving or replacing food.
• NEVER leave children alone or unsupervised near the appliance when it is in
use or is still hot.
• NEVER allow children to sit or stand on any part of the appliance as they
could be injured or burned.
• NEVER use aluminum foil to cover oven racks or oven bottom. This could
result in risk of electric shock, fire, or damage to the appliance. Use foil only
as directed in this guide.
• DO NOT store items of interest to children over the unit. Children climbing
to reach items could be seriously injured.
• PREPARED FOOD WARNING: Follow food manufacturer's instructions. If a
plastic frozen food container and/or its cover distorts, warps, or is otherwise
damaged during cooking, immediately discard the food and its container.
The food could be contaminated
.
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7
Warnings
Warnings
Cooking Safety (cont.)
• 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.
Heating Elements and Glass Ceramic Cooking Surfaces
•
Surface areas on or adjacent to the unit may be hot enough to cause burns.
• NEVER touch oven heating elements, areas near elements, or interior
Utensil Safety
surfaces of oven.
•
Use pans with flat bottoms and handles that are easily grasped and stay
cool. Avoid using unstable, warped, easily tipped or loose-handled pans.
Also avoid using pans, especially small pans, with heavy handles as they
could be unstable and easily tip. Pans that are heavy to move when filled
with food may also be hazardous.
•
•
•
Heating elements may be hot even though they are dark in color. Areas near
elements and interior surfaces of an oven may become hot enough to cause
burns.
During and after use, DO NOT touch or let clothing or other flammable
material contact surface of unit or areas near unit, heating elements, or
interior surfaces of oven until they have had sufficient time to cool.
DO NOT COOK ON BROKEN COOKING SURFACE – If cooking surface
should break, cleaning solutions and spillovers may penetrate the broken
cooking surface and create a risk of electric shock. Contact a qualified
technician immediately.
•
•
Be sure utensil is large enough to properly contain food and avoid
boilovers. Pan size is particularly important in deep fat frying. Be sure pan
will accommodate the volume of food that is to be added as well as the
bubble action of fat.
To minimize burns, ignition of flammable materials and spillage due to
unintentional contact with the utensil, DO NOT extend handles over
adjacent burners. ALWAYS turn pan handles toward the side or back of the
appliance, not out into the room where they are easily hit or reached by
small children.
Cleaning Safety
•
Turn off all controls and wait for appliance parts to cool before touching or
cleaning them. DO NOT touch the surface elements or surrounding areas
until they have had sufficient time to cool.
• NEVER let a pan boil dry as this could damage the utensil and the
appliance.
•
Clean appliance with caution. Use care to avoid steam burns if a wet
sponge or cloth is used to wipe spills on a hot surface. Some cleaners can
produce noxious fumes if applied to a hot surface.
•
•
Follow the manufacturer's directions when using oven cooking bags.
Only certain types of glass, glass/ceramic, ceramic or glazed utensils are
suitable for rangetop surface or oven usage without breaking due to the
sudden change in temperature. Follow manufacturer's instructions when
using glass.
This appliance has been tested for safe performance using conventional
cookware. DO NOT use any devices or accessories that are not specifically
recommended in this guide. DO NOT use eyelid covers for the surface
units, stovetop grills, or add-on oven convection systems. The use of
devices or accessories that are not expressly recommended in this manual
can create serious safety hazards, result in performance problems, and
reduce the life of the components of the appliance.
Self-Clean Oven
•
Clean only parts listed in this guide. DO NOT clean door gasket. The door
gasket is essential for a good seal. Care should be taken not to rub, damage,
or move the gasket. DO NOT use oven cleaners of any kind in or around any
part of the self-clean oven.
Before self-cleaning the oven, remove broiler pan, oven racks and other
utensils and wipe up excessive spillovers to prevent excessive smoke, flare-
ups or flaming.
This range features a cooling fan which operates automatically during a
clean cycle. If the fan does not turn on, cancel the clean operation and
contact an authorized servicer.
It is normal for the rangetop cooking surface of the range to become hot
during a self-clean cycle. Therefore, touching the rangetop cooking surface
during a clean cycle should be avoided.
•
•
•
•
CAUTION
To avoid risk of property damage, DO NOT use cast iron
cookware. Cast iron retains heat and may result in damaging the
rangetop.
• NEVER leave your residence when the self-clean function is operating.
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9
Warnings
Warnings
Important Safety Notice and Warning
WARNING
The California Safe Drinking Water and Toxic Enforcement Act of 1986 (Proposition
65) requires the Governor of California to publish a list of substances known to the
State of California to cause cancer or reproductive harm, and requires businesses
to warn customers of potential exposures to such substances. Users of this
appliance are hereby warned that when the oven is engaged in the self-clean
cycle, there may be some low-level exposure to some of the listed substances,
including carbon monoxide. Exposure to these substances can be minimized by
properly venting the oven to the outdoors by opening the windows and/or door in
the room where the appliance is located during the self-clean cycle.
ELECTRICAL SHOCK HAZARD
To avoid risk of injury or death, DO NOT touch a hot
oven light bulb with a damp cloth as the bulb could
break. Should the bulb break, disconnect power to the
appliance before removing bulb to avoid electrical shock.
WARNING
Important notice regarding pet birds:
BURN OR ELECTRICAL SHOCK
NEVER keep pet birds in the kitchen or in rooms where the fumes from the
kitchen could reach. Birds have a very sensitive respiratory system. Fumes
released during an oven self-cleaning cycle may be harmful or fatal to birds.
Fumes released due to overheated cooking oil, fat, margarine and overheated
HAZARD
To avoid risk of injury or death, Make sure all
controls are OFF and oven is COOL before
cleaning. Failure to do so can result in burns or electrical shock.
non-stick cookware may be equally harmful
.
About Your Appliance
CAUTION
To avoid sickness and food waste, DO NOT allow defrosted food
WARNING
to remain in the oven for more than two hours.
To avoid risk of injury or death, NEVER use appliance as a space
heater to heat or warm a room to prevent potential hazard to the
user and damage to the appliance. Also, DO NOT use the rangetop
or oven as a storage area for food or cooking utensils.
NOTICE
DO NOT turn the temperature control on during defrosting.
Turning the convection fan on will accelerate the natural
defrosting of the food without the heat.
•
•
For proper oven performance and operation, DO NOT block or obstruct the
oven vent duct located on the right side of the air grille.
Avoid touching oven vent area while oven is on and for several minutes after
oven is turned off. When the oven is in use, the vent and surrounding area
become hot enough to cause burns. After oven is turned off, DO NOT touch
the oven vent or surrounding areas until they have had sufficient time to
cool.
Other potentially hot surfaces include rangetop, areas facing the rangetop,
oven vent, surfaces near the vent opening, oven door, areas around the oven
door and oven window.
CAUTION
•
•
BURN HAZARD
To avoid risk of injury, DO NOT touch the glass. The oven
door, especially the glass, can get hot during usage.
The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can
result in potential hazards and/or injuries.
CAUTION
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
FALLING HAZARD
DO NOT store items of interest to children over the
unit. Children climbing to reach items could be
seriously injured.
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Before Using Range
Warnings
All products are wiped clean with solvents at the factory to remove any
visible signs of dirt, oil, and grease which may have remained from the
manufacturing process. Before starting to cook, clean the range
thoroughly with hot, soapy water. There may be some burn off and
odors on first use of the appliance–this is normal.
WARNING
This range features a self-cleaning cycle. During this cycle, the
oven reaches elevated temperatures in order to burn off soil and
deposits.
A powder ash residue is left in the bottom of the oven after
completion of the self-clean cycle.
Glass Rangetop
Clean your glass top before the first time you use it. A thorough
cleaning with a glass top cleaner is recommended.
NOTE: DO NOT use commercial oven cleaners inside the oven.
Use of these cleaners can produce hazardous fumes or can damage the
porcelain finishes. DO NOT line the oven with aluminum foil or other
materials. These items can melt or burn during a self-clean cycle, causing
permanent damage to the oven.
Oven
IMPORTANT! Before first use, wipe interior with soapy water and
dry thoroughly. Then set the oven selector to bake, the
thermostat to 450°F, and operate for an hour.
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!
All models include:
• A broad range of baking and broiling modes—up to eight cooking
modes in all—to make even your most challenging baking projects a
success
• Strong, wear-resistant glass ceramic surface for excellent cleanability
• Split baking and broiling elements—which reduces preheating time
and provides greater control and more even heating
• A reversing fan which is two times larger than most on the market—
this allows you to cook foods more thoroughly and evenly—even
when baking large quantities
During the first few times the self-cleaning feature is
used, there may be some odor and smoking from the “curing” of
the binder in the high-density insulation used in the oven. When
the insulation is thoroughly cured, this odor will disappear.
During subsequent self-cleaning cycles, you may sense an odor
characteristic of high temperatures.
KEEP THE KITCHEN WELL-VENTED DURING THE SELF-
CLEAN CYCLE.
• Four convection modes offering greater air circulation to shorten
cooking times and cook foods more evenly
• Three broiling modes including a low-broil mode for delicate
broiling and top-browning
• A profiled, concealed bake element for easier cleaning
• This appliance is certified by Star-K to meet strict regulations in
CAUTION
FIRE HAZARD
You must carefully check the food during the dehydration
process to ensure that it does not catch fire.
WARNING
BURN HAZARD
When self-cleaning, surfaces may get hotter than usual,
therefore, children should be kept away.
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Range Features
Oven Functions and Settings
BAKE (Two-Element Bake)
Use this setting for baking, roasting, and casseroles.
2
1
3
4
5
6
7
8
CONV BAKE (Convection Bake)
Use this setting to bake and roast foods at the same time with minimal
taste transfer.
TRU CONV (TruConvec™)
Use this bake setting for multi-rack baking of breads, cakes, and cookies.
(up to six racks of cookies at once)
9
CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole chickens, hams, etc.
12
10
11
CONV BROIL (Convection Broil)
Use this setting to broil thick cuts of meat.
11
13
14
HI BROIL
Use this setting for broiling dark meats at 1” thickness or less when
rare or medium doneness is desired.
MED BROIL
Use this setting for broiling white meats such as chicken or meats
greater than 1” thick that would be over-browned in high broil.
LOW BROIL
Use this setting for delicate broiling such as meringue.
1. Interior oven light switch
2. Left rear element control knob
SELF CLEAN
3. Left front element control knob
4. Center element control knob
5. Oven function selector knob
6. Oven temperature control knob
7. Right rear element control knob
Use this function to clean oven.
Convection Dehydration (TRU CONV)
Use this function to dehydrate fruits and vegetables.
8. Right front element control knob
9. Backguard
Convection Defrost (TRU CONV)
Use this function to defrost foods.
10. Two 5-1/2" 1,200 watt elements
11. Two 7-1/2" 2,000 watt dual elements
12. One 10.5" 3,200 watt triple element
13. Identification plate
Note: For more information on oven functions see “Operation”
section.
14. Three oven racks/Six rack positions
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Surface Operation
Surface Operation
About the Cooktop Surface Elements
Surface Cooking Tips
Single radiant elements will have one round outline pattern shown on
the cooktop and should be used when cooking with smaller cooking
vessels. Dual radiant elements allows the user to set the smaller inner
element alone or both the inner and outer elements may be used
together when using medium to larger sized cookware. Triple element
allows the use to set the smaller inner element, both inner and middle
elements or all three elements if using larger sized cookware such as a
stock pot.
• The minimum pot or pan (vessel) diameter recommended is 6”
(15 cm). Use of pots or pans as small as 4” (10 cm) is possible but
not recommended.
Heat Setting
Simmer
Use
Melting small quantities
Steaming rice
Simmering sauces
Surface Burner Element
Melting large quantities
Low
Push in and turn the control knob counterclockwise
to the desired setting. The element will cycle on
and off to maintain the desired heat setting. When
finished, turn all controls to “OFF.”
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Med Low
Sauteing and browning, braising, and
pan-frying
Maintaining slow boil on large quantities
Med
Hot Surface Indicator Lights
The range has four hot surface indicator lights. They are located in the
center of the glass rangetop. The hot surface indicator light will glow
red when the corresponding element is heated. The light will remain
on after turning off the control knob until the corresponding element
has cooled to a safe temperature.
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
Med High
High
Boiling water quickly
Deep-fat frying in large utensil
Surface Heat Settings
Note: The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
Cooking Vessels
Each cook has his or her own preference for the particular cooking
vessels that are most appropriate for the type of cooking being done.
Any and all cooking vessels are suitable for use in the range and it is
not necessary to replace your present domestic vessels with
commercial cookware. This 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, it is recommended to use the center
elements. There is more room in the center and potential cleanup of
the appliance due to staining or discoloration will be minimized.
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Oven Features
Using the Oven
Preheat
For best results, it is extremely
Broil element
TruConvec™ element
(behind baffle)
important that you preheat your oven
to the desired cooking temperature
before placing food items in the oven
to begin cooking. In many cooking
modes, partial power from the broiler
is used to bring the oven to the preheat
temperature. Therefore, placing food items in the
oven during the preheat mode is not recommended.
O
U
V
N
EN
CTI
F
Oven light
(3) Oven racks
O
N
6
5
4
3
2
1
O
VEN
TEM
The Viking Rapid Ready™ Preheat System is engineered
PE
R
A
TUR
E
so that the oven is brought to the desired set temperature
in a manner which will provide the optimum cooking environment
based on the selected cooking mode in the shortest possible time.
For instance, the preheat mode for TruConvec™ is designed to be
brought up to the set point temperature in a different manner than the
preheat mode for conventional bake. This is because TruConvec is
designed for multi-rack baking. So it is extremely critical that all rack
positions have reached the desired cooking temperature. As a result, it
is normal for oven to take slightly longer for the oven to preheat to
350°F in TruConvec mode when compared to the amount of time it
takes to preheat the oven cavity to 350°F in conventional bake mode.
Concealed bake element
Rack Positions
Each oven is equipped with three oven racks (some models include 1
or more TruGlide racks). All ovens have six rack positions. Position 6 is
the farthest from the oven bottom. Position 1 is the closest to the oven
bottom. The racks can be easily removed and arranged at various
levels. For best results with conventional baking, DO NOT use more
than one rack at a time. It is also recommended, when using two racks,
to bake with the racks in positions 2 and 4 or positions 3 and 5.
Also, preheat time can vary based on some external factors such as
room temperature and power supply. A significantly colder room
temperature or a power supply less than 240 VAC can lengthen the
time it takes for the oven to reach the desired set temperature.
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19
Using the Oven
Using the Oven
Conventional and Convection Cooking
Conventional and Convection Cooking Tips (cont.)
• 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 this 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.
Because of variations in food density, surface texture and consistency,
some foods may be prepared more successfully using the conventional
bake setting. For this reason, conventional baking is recommended
when preparing baked goods such as custard. The user may find other
foods that are also prepared more consistently in conventional bake.
This is perfectly normal. Convection cooking is a cooking technique
which utilizes fan forced air to circulate heat throughout the entire
oven creating the optimum cooking environment. Cooking with
convection is intended when performing multi-rack baking and for
baking heavier foods.
Conventional and Convection Cooking Tips
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25°F (-3.9°C) and the cooking
time by approximately 10 to 15%.
• Cooking times for standard baking and convection baking will be the
same. However, if using convection to cook a single item or smaller
load, then it is possible to have 10-15% reduction in cooking time.
(Remember convection cooking is designed for multi-rack baking or
cooking large loads.)
• If cooking items which require longer than 45 minutes, then it
is possible to see a 10-15% reduction in cooking time. This is
especially true for large items cooked in the convection roast
function.
Pan Placement Tips
• When using large (15" x 13") flat pans or trays that cover most of
the rack, rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use one
of the convection modes and the 2nd and 4th positions or the 3rd
and 5th positions for more even baking. When baking on three
racks, use any combination of positions 2, 3, 4, and 5 for more
consistent results.
• Stagger pans in opposite directions when two racks and several pans
are used in conventional bake. If possible, no pan should be directly
above another.
• Allow 1 to 2 inches of air space around all sides of each pan for even
air circulation.
• A major benefit of convection cooking is the ability to prepare foods
in quantity. The uniform air circulation makes this possible. Foods
that can be prepared on two of three racks at the same time include:
pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience
foods.
Multiple Rack Pan
Placement
Single Rack Pan
Placement
• For three-rack baking, use any combination of rack positions 2, 3, 4,
and 5. For two-rack baking, use rack positions 2 and 4 or positions 3
and 5. Remember that the racks are numbered from bottom to top.
See “Oven Features” illustration.
• Items cooked in a convection function can be easily over baked. This
being the case, it is usually a good idea to pull items out of the oven
just before they seem to be done. Items will continue to cook right
after they are set out of the oven.
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20
Baking
Baking
BAKE (Two-Element
Bake)
TRU CONV (TruConvec™)
The rear element only operates
at full power. There is no direct
heat from the bottom or top
elements. The motorized fan in
the rear of the oven circulates
air in the oven cavity for even
heating. Use this setting for
foods that require gentle
Full power heat is radiated
from the bake element in the
bottom of the oven cavity and
supplemental heat is radiated
from the broil element. This
function is recommended for
single rack baking. Many
cookbooks contain recipes to
be cooked in the conventional
cooking such as pastries,
souffles, yeast breads, quick
two-element bake
TruConvec™
manner. Conventional baking/ roasting is particularly suitable for dishes
that require a high temperature. Use this setting for baking, roasting,
and casseroles.
breads and cakes. Breads, cookies, and other baked goods come out
evenly textured with golden crusts. No special bakeware is required.
Use this function for single rack baking, multiple rack baking, roasting,
and preparation of complete meals. This setting is also recommended
when baking large quantities of baked goods at one time.
CONV BAKE
(Convection Bake)
Baking Tips
The bottom element operates
at full power, and the top broil
element operates at
supplemental power. The
heated air is circulated by the
motorized fan in the rear of the
• Make sure the oven racks are in the desired positions before turning
the oven on.
•
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 the pan size and type recommended by the recipe to ensure
best results. Cakes, quick breads, muffins, and cookies should be
baked in shiny, reflective pans for light, golden crusts. Avoid the use
of old, darkened pans. Warped, dented, stainless steel and tin-
coated pans heat unevenly and will not give uniform baking results.
oven providing a more even
convection bake
heat distribution. This even
circulation of air equalizes the temperature throughout the oven cavity
and eliminates the hot and cold spots found in conventional ovens. A
major benefit of convection baking is the ability to prepare food in
quantity using multiple racks—a feature not possible in a standard
oven.
When roasting using this setting, cool air is quickly replaced, searing
meats on the outside and retaining more juices and natural flavor on
the inside with less shrinkage. With this heating method, foods can be
baked and roasted at the same time with minimal taste transfer, even
when different dishes are involved, such as cakes, fish or meat. The hot
air system is especially economical when thawing frozen food. Use this
setting for baking and roasting.
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22
Baking
Baking
Baking Chart
Convection Baking Chart
Single Rack
Time
(min)
Single Rack
Time
(min)
Food
Pan Size
Position
Temp
Food
Pan Size
Position
Temp
BREADS
BREADS
Biscuits
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚F (204.4˚C) 8 - 10
375˚F (190.6˚C) 30 - 35
400˚F (204.4˚C) 12 - 15
Biscuits
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8" x 8"
8" x 8"
2 & 4
2 & 4
2 & 4
2 & 4
2 & 4
2 & 4
2 & 4
2 & 4
375˚F (190.6˚C)
7 - 9
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffins
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffins
350˚F (176.7˚C) 20 - 25
375˚F (190.6˚C) 11 - 13
350˚F (176.7˚C) 20 - 25
375˚F (190.6˚C) 15 - 20
325˚F (162.8˚C) 30 - 35
350˚F (176.7˚C) 12 - 15
350˚F (176.7˚C) 0 - 12
375˚F (190.6˚C) 30 - 35
8"
x 8"
400˚F (204.4˚C) 20 - 25
350˚F (176.7˚C) 35 - 40
375˚F (190.6˚C) 15 - 20
375˚F (190.6˚C) 15 - 20
8"
x 8"
Muffin tin
Muffin tin
Muffin tin
Muffin tin
Corn muffins
Corn muffins
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
Tube pan
Tube pan
Muffin pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (190.6˚C) 35 - 45
350˚F (176.7˚C) 45 - 55
350˚F (176.7˚C) 16 - 20
350˚F (176.7˚C) 40 - 50
350˚F (176.7˚C) 30 - 35
350˚F (176.7˚C) 60 - 65
Tube pan
Tube pan
Muffin pan
3 or 4
3 or 4
2 & 4
2 & 4
2 & 4
2 & 4
325˚F (162.8˚C) 30 - 35
325˚F (162.8˚C) 35 - 40
325˚F (162.8˚C) 15 - 17
325˚F (162.8˚C) 30 - 32
325˚F (162.8˚C) 25 - 30
13"
x 9"
13
"
x 9
round
Loaf pan
"
9"
round
9
"
Loaf pan
325˚F (162.8˚C)
5 - 50
COOKIES
Brownies
Choc. chip
Sugar
COOKIES
Brownies
Choc. chip
Sugar
13" x 9"
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
350˚F (176.7˚C) 25 - 30
375˚F (190.6˚C) 12 - 15
350˚F (176.7˚C) 10 - 12
13
"
x 9
"
2 & 4
2,3,& 4
2,3,& 4
325˚F (162.8˚C) 20 -25
Cookie sheet
Cookie sheet
350˚F (176.7˚C)
325˚F (162.8˚C)
7 -10
9-10
PASTRY
PASTRY
Cream puffs
PIES
Crust, unfilled
Crust, filled
Lemon meringue
Pumpkin
Cookie sheet
3 or 4
400˚F (204.4˚C) 30 - 35
Cream puffs
PIES
Crust, unfilled
Crust, filled
Lemon meringue
Pumpkin
Cookie sheet
2 & 4
375˚F (190.6˚C)
400˚F (204.4˚C)
350˚F (176.7˚C) 50 - 55
325˚F (162.8˚C) 4 - 5
4 - 27
9
"
round
round
round
round
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
425˚F (218.3˚C) 10 - 12
375˚F (190.6˚ C) 55 - 60
350˚F (176.7˚ C) 12 - 15
350˚F (176.7˚ C) 40 - 45
350˚F (176.7˚ C) 35 - 40
9
"
round
round
round
round
2 & 4
2 & 4
2 & 4
2 & 4
2 & 4
7 - 9
9
"
9
"
9
"
9
"
9"
9"
325˚F (162.8˚C) 35 - 45
325˚F (162.8˚C) 30 - 35
Custard
6 - 4 oz cups
Custard
6 - 4 oz cups
ENTREES
Egg rolls
Fish sticks
Lasagna, frz
Pot pie
ENTREES
Egg rolls
Fish sticks
Lasagna, frz
Pot pie
Gr. peppers stuffed
Quiche
Pizza, 12"
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚F (204.4˚C) 12 - 15
425˚F (218.3˚C) 18 - 21
375˚F (190.6˚C) 65 - 70
400˚F (204.4˚C) 35 - 40
375˚F (190.6˚C) 65 - 70
400˚F (204.4˚C) 25 - 30
400˚F (204.4˚C) 15 - 20
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
2 & 4
2 & 4
2 & 4
2 & 4
2 & 4
2 & 4
2 & 4
375˚F (190.6˚C)
8 - 10
400˚F (204.4˚C) 13 -16
350˚F (176.7˚C) 60 - 65
375˚F (190.6˚C) 10 - 12
350˚F (176.7˚C) 45 - 50
375˚F (190.6˚C) 20 - 25
375˚F (190.6˚C) 10 - 12
Gr. peppers stuffed
Quiche
13"
x 9"
13"
x 9"
9"
round
9"
round
Pizza, 12
"
Cookie sheet
Cookie sheet
Mac. & cheese, frz
VEGETABLES
Baked potatoes
Spinach souffle
Squash
Cookie sheet
3 or 4
375˚F (190.6˚C) 60 - 65
Mac. & cheese, frz
Cookie sheet
3 or 4
350˚F (176.7˚C) 45 - 50
VEGETABLES
Baked potatoes
Spinach souffle
Squash
On rack
3 or 4
3 or 4
3 or 4
3 or 4
350˚F (176.7˚C) 45 - 50
325˚F (162.8˚C) 35 - 40
350˚F (176.7˚C) 40 - 45
400˚F (204.4˚C) 10 - 15
On rack
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (190.6˚C) 60 - 65
350˚F (176.7˚C) 45 - 50
375˚F (190.6˚C) 50 - 55
425˚F (218.3˚C) 15 - 20
1 qt. casserole
Cookie sheet
Cookie sheet
1 qt. casserole
Cookie sheet
Cookie sheet
French fries
French fries
Note: The above information is given as a guide only.
Note: The above information is given as a guide only.
25
24
Solving Baking Problems
Roasting
Baking problems can occur for many reasons. Check the chart below for
the causes and remedies for the most common problems. It is important
to remember that the temperature setting and cooking times you are
accustomed to using with your previous oven may vary slightly from
those required with this oven. If you find this to be true, it is necessary
to adjust your recipes and cooking times accordingly.
CONV ROAST*
(Convection Roast)
The convection element runs in
conjuction with the inner and
outer broil elements. The
reversible convection fan runs at
a higher speed in each
direction. This transfer of heat
(mainly from the convection
element) seals moisture inside
of large roasts. A time savings is
gained over existing, single fan convection roast modes. Use this
setting for whole turkeys, whole chickens, hams, etc.
Common Baking Problems/Remedies
convection roast
Problems
Cause
Remedy
Cakes burned on the 1. Oven was too hot
1. Reduce temperature
2. Use recom. pan size
3. Reduce no. of pans
sides or not done
in center
2. Wrong pan size
3. Too many pans
Cakes crack on top
Cakes are not level
1. Batter too thick
1. Follow recipe
*Note: This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
Add liquid
2. Oven too hot
3. Wrong pan size
2. Reduce temperature
3. Use recom. pan size
1. Batter uneven
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped
1. Distribute batter even
Note: You can also roast foods using bake settings. See the “Baking”
section for additional information.
3. Use proper pan
Food too brown on
bottom
1. Oven door opened
too often
2. Dark pans being used 2. Use shiny pans
3. Incorrect rack position 3. Use recom. rack position
4. Wrong bake setting
1. Use door window to
check food
Roasting Tips
ALWAYS use a broiler pan and grid. 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.
4. Adjust to conventional
or convection setting
as needed
5. Pan too large
5. Use proper pan
Food too brown on
top
1. Rack position too high 1. Use recom. rack position
2. Oven not preheated
3. Sides of pan too high
1. Hot cookie sheet
2. Allow oven to preheat
3. Use proper pans
1. Allow sheet to cool
between batches
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25°F (-3.9°C) and the cooking
time by approximately 10 to 15%.
Cookies too flat
• ALWAYS roast meats fat side up in a shallow pan using a roasting
rack. No basting is required when the fat side is up. DO NOT add
water to the pan as this will cause a steamed effect. Roasting is a dry
heat process.
• Poultry should be placed breast side up on a rack in a shallow pan.
Brush poultry with melted butter, margarine, or oil before and during
roasting.
Pies burned around
edges
1. Oven too hot
2. Too many pans used
3. Oven not preheated
1. Reduce temperature
2. Reduce no. of pans
3. Allow oven to preheat
Pies too light on top
1. Oven not hot enough 1. Increase temperature
2. Too many pans used
3. Oven not preheated
2. Reduce no. of pans
3. Allow oven to preheat
• For convection roasting, DO NOT use pans with tall sides as this will
interfere with the circulation of heated air over the food.
• If using a cooking bag, foil tent, or other cover, use the conventional
bake setting rather than either convection setting.
27
26
Roasting
Roasting
Roasting Tips (cont.)
Conventional Roasting Chart
• When using a meat thermometer, insert the probe halfway into the
center of the thickest portion of the meat. (For poultry insert the
thermometer probe between the body and leg into the thickest part
of the inner thigh.) The tip of the probe should not touch bone, fat,
or gristle to ensure an accurate reading. Check the meat
temperature halfway through the recommended roasting time. After
(when using the Bake or Convection Bake setting)
Internal
Temp
Time
(min/lb)
Food
BEEF
Weight
Temp
Rib roast
Rare
1
4 - 6 lbs
4 - 6 lbs
4 - 6 lbs
325˚F (162.8˚C)
325˚F (162.8˚C)
325˚F (162.8˚C)
25
30
40
140˚F (60.0˚C)
155˚F (68.3˚C)
170˚F (76.7˚C)
reading the thermometer once, insert it ⁄2 inch (1.3 cm) further into
the meat, then take a second reading. If the second temperature
registers below the first, continue cooking the meat.
Medium
Well done
Rump roast
Medium
Well done
Tip roast
Medium
Well done
LAMB
• Roasting times always vary according to the size, shape and quality
of meats and poultry. Less tender cuts of meat are best prepared in
the conventional bake setting and may require moist cooking
techniques. Remove roasted meats from the oven when the
thermometer registers 5°F (-15°C) to 10°F (-12°C) lower than the
desired doneness. The meat will continue to cook after removal from
the oven. Allow roasts to stand 15 to 20 minutes after roasting in
order to make carving easier.
4 - 6 lbs
4 - 6 lbs
325˚F (162.8˚C)
325˚F (162.8˚C)
25
30
155˚F (68.3˚C)
170˚F (76.7˚C)
3 - 4 lbs
3 - 4 lbs
325˚F (162.8˚C)
325˚F (162.8˚C)
35
40
155˚F (68.3˚C)
170˚F (76.7˚C)
Lamb leg
PORK
3 - 5 lbs
325˚F (162.8˚C)
30
180˚F (82.2˚C)
Pork loin
Pork chops
1" thick
3 - 5 lbs
1 -1 1/4lbs 350˚F (176.7˚C)
325˚F (162.8˚C)
35
55 - 60
total time
180˚F (82.2˚C)
N/A
Ham, fully
cooked
5 lbs
325˚F (162.8˚C)
18
130˚F (54.4˚C)
POULTRY
Chicken, whole
Turkey,
3 - 4 lbs
12 - 16 lbs 325˚F (162.8˚C)
375˚F (190.6˚C)
30
16 - 20
180˚F (82.2˚C)
180˚F (82.2˚C)
unstuffed
Turkey
20 - 24 lbs 325˚F (162.8˚C)
12 - 16 lbs 325˚F (162.8˚C)
20 - 24 lbs 325˚F (162.8˚C)
16 - 20
17 - 21
17 - 21
20
180˚F (82.2˚C)
180˚F (82.2˚C)
180˚F (82.2˚C)
180˚F (82.2˚C)
Turkey, stuffed
Turkey, stuffed
Turkey breast
4 - 6 lbs
325˚F (162.8˚C)
Note: The above information is given as a guide only.
29
28
Roasting
Broiling
Convection Roasting Chart
CONV BROIL*
(Convection Broil)
Internal
Temp
Time
(min/lb)
The top element operates at full
power. This function is exactly the
same as regular broiling with the
additional benefit of air circulation
by the motorized fan in the rear of
the oven. Smoke is reduced since
the airflow also reduces peak
temperatures on the food. Use
this setting for broiling thick cuts
of meats.
Food
BEEF
Rib roast
Rare
Weight
Temp
4 - 6 lbs
4 - 6 lbs
4 - 6 lbs
325˚F (162.8˚C)
325˚F (162.8˚C)
325˚F (162.8˚C)
25
24
30
140˚F (60.0˚C)
155˚F (68.3˚C)
170˚F (76.7˚C)
Medium
Well done
Rump roast
Medium
Well done
Tip roast
Medium
Well done
LAMB
convection broil
4 - 6 lbs
4 - 6 lbs
325˚F (162.8˚C)
325˚F (162.8˚C)
20
24
155˚F (68.3˚C)
170˚F (76.7˚C)
*Note: This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
3 - 4 lbs
3 - 4 lbs
325˚F (162.8˚C)
325˚F (162.8˚C)
30
35
155˚F (68.3˚C)
170˚F (76.7˚C)
Lamb leg
PORK
Pork loin
Pork chops
1" thick
Ham, fully
cooked
POULTRY
Chicken, whole
Turkey,
unstuffed
3 - 5 lbs
325˚F (162.8˚C)
30
180˚F (82.2˚C)
HI BROIL
Heat radiates from both broil
elements, located in the top of
the oven cavity, at full power. The
distance between the foods and
the broil elements determines
broiling speed. For fast broiling,
food may be as close as 2 inches
(5 cm) to the broil element. Fast
3 - 5 lbs
1 -1 1/4 lbs 325˚F (162.8˚C)
325˚F (162.8˚C)
30
45 - 50
total time
180˚F (82.2˚C)
N/A
5 lbs
325˚F (162.8˚C)
15
130˚F (54.4˚C)
3-4 lbs
350˚F (176.7˚C)
25
11
180˚F (82.2˚C)
180˚F (82.2˚C)
broiling is best for meats where
rare to medium doneness is
12 - 16lbs 325˚F (162.8˚C)
high broil
desired. Use this setting for broiling small and average cuts
of meat.
Turkey
20 - 24 lbs 325˚F (162.8˚C)
12 - 16 lbs 325˚F (162.8˚C)
20 - 24 lbs 325˚F (162.8˚C)
11
9 - 10
9 - 10
20
180˚F (82.2˚C)
180˚F (82.2˚C)
180˚F (82.2˚C)
180˚F (82.2˚C)
Turkey, stuffed
Turkey, stuffed
Turkey breast
4 - 6 lbs
325˚F (162.8˚C)
MED BROIL
Note: The above information is given as a guide only.
Inner and outer broil elements
pulse on and off to produce less
heat for slow broiling. Allow about
4 inches (10 cm) between the top
surface of the food and the broil
element. Slow broiling is best for
chicken and ham in order to broil
food without over-browning it.
Use this setting for broiling small
and average cuts of meat.
medium broil
31
30
Broiling
Broiling
LOW BROIL
Broiling Tips
This mode uses only a fraction
of the available power to the
inner broil element for delicate
top-browning. The inner broil
element is on for only part of
the time. Use this setting to
gently brown meringue on racks
3 or 4 in 3-4 minutes.
• ALWAYS use a broiler pan and grid for broiling. They are
designed to provide drainage of excess liquid and fat away from
the cooking surface to help prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil to
prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on first side for slightly more than half the recommended
time, season, and turn. Season second side just before removing.
• ALWAYS pull rack out to stop position before turning or
removing food.
low broil
Broiling Instructions
• Use tongs or a spatula to turn meats. NEVER pierce meat with a
fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the
food. Drippings will bake onto the pan if it is left in the heated
oven after broiling.
Broiling is a dry-heat cooking method using direct or radiant heat. It is
used for small, individualized cuts such as steaks, chops, and patties.
Broiling speed is determined by the distance between the food and
the broil element. Choose the rack position based on desired results.
Conventional broiling (LOW, MED or HI BROIL) is most successful for
cuts of meat 1-2 inches thick and is also more suitable for flat pieces of
meat. Convection broiling has the advantage of broiling food
slightly quicker than conventional. Convection broiling of meats
produces better results, especially for thick cuts. The meat sears on
the outside and retains more juices and natural flavor inside with
less shrinkage.
1. Arrange the oven rack in the desired position before turning
broiler on.
2. Center the food on cold broiler pan and grid. Place broiler pan in
oven.
3. Set the oven function selector to desired broiling function and the
temperature control knob to “Broil”.
4. Close the door. There is not a detent to hold the door in the open
broil stop position. With open door broiling the broil element does
not cycle on and off. 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.
33
32
Broiling
Convection Dehydrate/Defrost
Broiling Chart
Convection Dehydrate
This oven is designed not only to cook, but also to dehydrate fruits
and vegetables.
1. Prepare the food as recommended.
Type and
Time
(min)
Cut of Meat
Weight
Setting
Rack
2. Arrange the food on drying racks (not included with the oven;
contact a local store handling speciality cooking utensils).
BEEF
Sirloin, 1"
Rare
12 oz
12 oz
12 oz
Broil
Broil
Broil
3
3
3
4
5
6
3. Set the appropriate low temperature and turn the selector to “TRU
CONV”.
Medium
Well done
T-Bone, 3/4"
Rare
CAUTION
10 oz
10 oz
10 oz
Broil
Broil
Broil
3
3
3
4
6
8
Medium
FIRE HAZARD
Well done
Hamburger, 1/2"
Medium
You must carefully check the food during the dehydration
process to ensure that it does not catch fire.
1/4 lb.
1/4 lb.
Broil
Broil
3
3
6
8
Well done
CHICKEN
Bnls breast, 1”
Bnls breast, 1”
Bone-in breast
Bone-in breast
Chicken pieces
Chicken pieces
HAM
Ham slice, 1”
LAMB
Rib chops, 1”
PORK
Convection Defrost
1. Place the frozen food on a baking sheet.
1/2 lb.
1/2 lb.
2 - 3 lbs total
2 - 3 lbs total Convection Broil
2 - 3 lbs total Broil
2 - 3 lbs total Convection Broil
Broil
Convection Broil
Broil
3
3
1
1
3
3
15
15
22
20
22
20
2. Set the temperature control to “OFF”.
3. Turn the selector to “TRU CONV”.
WARNING
1 lb.
12 oz.
1 lb.
Broil
3
2
10
8
To avoid sickness and food waste, DO NOT allow defrosted food
to remain in the oven for more than two hours.
Convection Broil
Loin chops, 3/4”
Bacon
FISH
Salmon steak
Fillets
Convection Broil
Broil
2
2
10
3
NOTICE
DO NOT turn the temperature control on during defrosting.
Turning the convection fan on will accelerate the natural
defrosting of the food without the heat.
1 lb.
1 lb.
Broil
Broil
2
2
8
8
Note: The above information is given as a guide only.
35
34
Cooking Substitutes Charts
Cleaning and Maintenance
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.
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.
Ingredient Substitutes
Glass Ceramic Top
Cleaning of glass ceramic tops is different from cleaning a standard
porcelain finish. To maintain and protect the surface of your new glass
ceramic top, follow these basic steps:
Recipe calls for:
1 tbsp. cornstarch
Substitute with:
2 tbsp. flour (thickening)
1 whole egg
2 egg yolks plus 1 tbsp. water
1 c. skim milk plus 2 tbsp. margarine or
1/2 c. evaporated milk plus 1/2 c. water
1 c. whole milk
For normal light soil:
Rub a few drops of a glass ceramic cream to the cool soiled area
using a damp paper towel. Wipe until all soil and cream are
removed. Frequent cleaning leaves a protective coating which is
essential in preventing scratches and abrasions.
1 oz. unsweetened chocolate 3 tbsp. cocoa powder plus 1 tbsp. margarine
1 tbsp. baking powder
1/2 tsp. cream of tartar plus 1/4 tsp. baking
soda
1/2 c. butter
7 tbsp. margarine or shortening
For heavy, burned soil:
1 c. dairy sour cream
1 tbsp. lemon juice plus 1 c. evaporated milk
1. Apply a few drops of glass ceramic cleaning cream to the cool
soiled area.
Canned Food Sizes
2. Using a damp paper towel, rub cream into burned on area.
3. Carefully scrape remaining soil with a razor scraper. Hold the
scraper at a 30° angle against the ceramic surface.
4. If any soil remains, repeat the steps listed above. For additional
protection, after all soil has been removed, polish the entire surface
with the cleaning cream.
5. Buff with a dry paper towel. As the cleaning cream cleans, it leaves
a protective coating on the glass surface. This coating helps to
prevent build-up of mineral deposits (water spots) and will make
future cleaning easier. Dishwashing detergents remove this
protective coating and therefore make the glass ceramic top more
susceptible to staining.
Can Size
8 oz.
Contents
Can Size
No. 303
No. 2
Contents
2 c.
1 c.
Picnic
1-3/4 c.
1-3/4 c.
2 c.
2-1/2 c.
4 c.
No. 300
No. 1 tall
No. 3
No. 10
12 c.
Kitchen Equivalent and Metrics
Measure
1 tbsp.
2 tbsp.
1 jig.
Equivalent
3 tsp
Metric*
15 mL
30 mL
45 mL
60 mL
1 oz
1-1/2 oz
4 tbsp.
1/4 c.
1/3 c.
1/2 c.
1 c.
5 tbsp. plus 1 tsp.
8 tbsp.
80 mL
125 mL
250 mL
30 g
16 tbsp.
2 c.
1 pt.
1 lb.
16 oz
454 g
2.21 lb.
35.3 oz
1 kg
Note: Rounded for easier measuring.
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37
Cleaning and Maintenance
Cleaning and Maintenance
Cleaning Problems on Glass Ceramic Top
Cleaning Problems on Glass Ceramic Top (cont.)
Problem
Cause
To Prevent
To Remove
Problem
Cause
To Prevent
To Remove
Brown
streaks and
specks
Cleaning with
sponge or cloth
containing soil-
laden detergent
water.
Use cleaning cream Use a light
Metal
Sliding or scraping DO NOT slide
Remove metal
marks before the
glasstop is used
again. Apply
cleaning cream
with a damp
paper towel and
scrub with a nylon
scrub pad or
brush. Rinse
with clean damp
paper towel.
application of
cleaning cream
with a clean damp
paper towel.
markings
silver/gray
marks
metal utensils on
glasstop.
metal objects
across top.
Blackened
burned on
spots
Spatters or
Wipe all spillovers
as soon as it is
safe and to not
put plastic items
on a warm
Clean area with
cleaning cream
and a damp paper
towel, non-
abrasive nylon pad
or scouring brush.
If burn-on is not
removed, cool
cooktop, and
spillovers onto a
hot cooking area
or accidental
melting of a
plastic film, such
as a bread.
thoroughly and
dry.
cooking area.
Hard water
spots
Condensation
from cooking may
cause minerals
found in water
and acids to drip
on glasstop and
cause gray
deposits. The
spots are often so
thin they appear
to be in or the
glasstop.
Make sure the
bottom of utensils
are dry before
cooking. Daily
use of cleaning
cream will help
keep top free
from hard water
mineral deposits
and food
Mix cleaning cream
with water and
apply a thick paste
to stained area.
Scrub vigorously.
If stain is not
removed, reapply
cleaner and repeat
process. Also
try cleaning
procedure for
smearing and
streaking.
carefully scrape
area with a single
edged razor blade
held at a 30°
angle.
Fine
Coarse particles
(salt, sugar) can
get caught on the
bottom of
cookware and
become
embedded into
top. Using
abrasive cleaning
materials.
Wipe the bottom
of cookware
before cooking.
Clean top daily
with cleaning
Fine scratches
are not removable
but can be
minimized by
daily use of
brown/gray
lines or fine
scratches or
abrasions
which have
collected
soil
discoloration.
creame. DO NOT
use ceramic or
ceramic coated
cookware.
cleaning cream.
Turn element to
LO; using several
paper towels to
wipe the spill
immediately. Let
glasstop cool and
carefully scrape off
remainder of burn-
off with a single
edged razor held
at a 30° angle.
Pitting or
flaking
Boil over of sugar
Watch sugar and
syrup on glasstop. syrups carefully to
This can cause
pitting if not
removed
avoid boilovers.
Scratches from
rough ceramic
glass, or ceramic
coated cookware.
immediately.
Smearing or Use of too much
streaking
Use a small
amount of cream.
Rinse throughly
Dampen paper
towel with a
mixture of vinegar
cleaning cream
or use of a soiled
dishcloth.
before drying. Use and water and
only paper towels wipe surface.
or nylon scrub pad Wipe area with
or brush.
damp paper towel
or lint free cloth.
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38
Cleaning and Maintenance
Cleaning and Maintenance
Control Panel
Oven Racks
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.
Clean with detergent and hot water. Stubborn spots can be scoured with a
soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS USING THE
SELF-CLEAN CYCLE. They could sustain damage due to the extreme heat of
the self-clean cycle.
Oven Surfaces
Several different finishes have been used in your electric oven. Cleaning
instructions for each surface are given below. The oven features a self-clean
cycle for the oven interior. See the “Self-Clean Cycle” section for complete
instructions. NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE
CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY
CAN PERMANENTLY DAMAGE YOUR OVEN.
Power Failure
No attempt should be made to operate the appliance during a power failure.
Make sure the oven control is in the “OFF” position.
Momentary power failure can occur unnoticed. The range is affected only
when the power is interrupted. When it comes back on, the range will
function properly without any adjustments. A “brown-out” may or may not
affect range operation, depending on how severe the power loss is. If the
range is in the self-clean cycle when the power failure occurs, wait until
power is restored and allow door to unlock automatically. Turn all controls off
and restart self-clean cycle again, according to instructions.
Control Knobs
MAKE SURE ALL CONTROL KNOBS POINT TO THE “OFF” POSITION
BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and
warm water. Dry completely and replace by pushing firmly onto stem.
Stainless Steel Parts
All stainless steel body parts should be wiped regularly with hot soapy water
at the end of each cooling period and with a liquid cleaner designed for
that material when soapy water will not do the job. DO NOT use steel wool,
abrasive cloths, cleansers, or powders. If necessary, scrape stainless steel to
remove encrusted materials, soak the area with hot towels to loosen the
material, then use a wooden or nylon spatula or scraper. DO NOT use a
metal knife, spatula, or any other metal tool to scrape stainless steel.
DO NOT permit citrus or tomato juice to remain on stainless steel surface, as
citric acid will permanently discolor stainless steel. Wipe up any spills
immediately.
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40
Self-Clean Cycle
Self-Clean Cycle
This oven features an automatic pyrolytic self-cleaning cycle. During this
cycle, the oven reaches elevated temperatures in order to burn off soil and
deposits. An integral smoke eliminator helps reduce odors associated with
the soil burn-off. A powder ash residue is left in the bottom of the oven
after completion of the self-clean cycle. The door latch is automatically
activated after selecting the self-clean setting. The latch ensures that the
door cannot be opened while the oven interior is at clean temperatures.
To start the Self-Clean cycle:
1. Close the door completely.
2. Turn the oven selector knob clockwise to the “SELF CLEAN” mode.
3. Turn the temperature control knob past the clean setting until the
knob stops. At this time, the clean indicator light will come on. Within
30 seconds the automatic door latch engages and the oven indicator
light comes on. The oven indicator light will remain on until the oven
reaches the self-clean temperature and will then cycle on and off
during the self-clean cycle. When the oven reaches the elevated
temperature needed for self-clean, the door lock indicator light
comes on.
Before starting the Self-Clean cycle:
1. Remove the oven racks, and any other items/utensils from the oven. The
high heat generated during the cleaning cycle can discolor, warp, and
damage these items. DO NOT use foil or liners in the oven. During the
self-clean cycle foil can burn or melt and damage the oven surface.
2. Wipe off any large spills from the oven bottom and sides. NEVER use
oven cleaners inside a self-cleaning oven or on raised portions of the
door.
4. The door lock indicator light will remain on until the self-clean is
completed or interrupted and the oven temperature drops to a safe
temperature. A complete cycle is approximately 3-1/2 hours with an
additional 30 minutes needed for the oven to cool down enough for
the door latch to disengage.
3. Some areas of the oven must be cleaned by hand before the cycle
begins. Soils in these areas will be baked on and very difficult to clean if
not removed first. Clean the door up to the gasket, the door frame, and
up to 2 inches inside the frame with detergent and hot water. Rinse
thoroughly and dry.
Note: A fan noise will be heard during the self-clean cycle and will
continue to run for the 3-1/2 hour duration of the self-clean cycle.
5. When the cycle is completed, turn both the oven selector and
temperature control knob to the “OFF” position. When the oven has
completely cooled, open door and remove any ash from the oven
surfaces with a damp cloth.
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.
To stop the Self-Clean cycle:
To cancel or interrupt the self-cleaning cycle, turn both the temperature
control knob and the oven function selector knob to “OFF”. When the
oven temperature drops to a safe temperature, the automatic door latch
will release and the oven door can be opened. When the oven has
completely cooled, remove any ash from the oven surfaces with a damp
sponge or cloth.
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. Keep the kitchen
well-vented during the self-cleaning cycle.
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42
Replacing Oven Lights
Door Removal
1
WARNING
WARNING
TO PREVENT
ELECTRICAL SHOCK HAZARD
PERSONAL INJURY
Before removing the doors,
make sure the pins are
properly installed in the
hinges. Failure to do so can
result in personal injury to
hands and/or fingers.
Disconnect the electric power at the main fuse or
circuit breaker before replacing bulb.
CAUTION
Open door completely.
Place pin in pin hole.
To avoid risk of personal injury, DO NOT touch bulb with
bare hands. Clean off any signs of oil from the bulb and
handle with a soft cloth.
3
2
glass light
cover
1. Unsnap glass light cover
using a screwdriver in the
access groove.
access
groove
2. Firmly grasp light bulb and
pull out.
3. Replace with halogen bulb
using volt and wattage
requirements listed on glass
cover.
Remove hinge trim screws
and hinge trim.
Close until pins stop door.
light
bulb
4. Replace the light cover by
snapping glass cover onto
metal box.
4
5. Reconnect power at the main
fuse or circuit breaker.
Lift door up and out.
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45
Door Replacement and Adjustment
Troubleshooting
Problem
Possible Cause and/or Remedy
1
2
Range will not function.
Range is not connected to electrical power:
Have electrician check power circuit breaker,
wiring, and fuses.
Oven does not operate in
self-clean.
Door is not shut tight enough for automatic
door latch to lock.
2
1
2
3
Oven is not clean after self-
clean cycle.
Temperature control knob not rotated all the
way past clean until it stops.
Reinstall door to range.
Open door completely.
Reinstall hinge trim.
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.
3
4
Oven light will not work.
Light bulb is burned out.
Range is not connected to power.
Remove pins from hole in hinges.
Close door.
5
If the door needs to be adjusted, loosen hinge
trim screws (see step 2). Adjust the screws
located between the door and kickplate
using a 5/32” hex head allen wrench. After
adjustment, tighten hinge trim screws.
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47
Service Information
Warranty
ELECTRIC RANGE WARRANTY
THREE YEAR FULL WARRANTY
Freestanding electric ranges and all of their component parts, except as detailed below*†, are warranted
to be free from defective materials or workmanship in normal residential use for a period of three (3) years
from the date of original retail purchase or closing date for new construction, whichever period is longer.
Viking Range, LLC, warrantor, agrees to repair or replace, at its option, any part which fails or is found to
be defective during the warranty period.
If service is required, call your dealer or authorized service agency.
The name of the authorized service agency can be obtained from the
dealer or distributor in your area.
Have the following information readily available.
• Model number
*FULL NINETY (90) DAY COSMETIC WARRANTY: Product is warranted to be free from
cosmetic defects in materials or workmanship (such as scratches on stainless steel,
paint/porcelain blemishes, etc.) for a period of ninety (90) days from the date of original retail
purchase or closing date for new construction, whichever period is longer. Any defects must be
reported to the selling dealer within ninety (90) days from date of original retail purchase.
Viking Range, LLC uses high quality processes and materials available to produce all color
finishes. However, slight color variation may be noticed because of the inherent differences in
painted parts and porcelain parts as well as differences in kitchen lighting, product locations,
and other factors. Therefore, this warranty does not apply to color variation attributable to such
factors.
• Serial number
• Date purchased
• Name of dealer from whom purchased
Clearly describe the problem that you are having. If you are unable to
obtain the name of an authorized service agency, or if you continue
to have service problems, contact Viking Range, LLC at
1-888-845-4641, or write to:
†FULL NINETY (90) DAY WARRANTY IN "RESIDENTIAL PLUS" APPLICATIONS: This full
warranty applies to applications where use of the product extends beyond normal residential
use, but the warranty period for products used in such applications is ninety (90) days.
Examples of applications covered by this warranty are bed and breakfasts, fire stations, private
clubs, churches, yachts, etc. Under this "Residential Plus" warranty, the product, its components
and accessories are warranted to be free from defective material or workmanship for a period
of ninety (90) days from the date of original retail purchase. This warranty excludes use of the
product in all commercial locations such as restaurants, food service locations and institutional
food service locations.
VIKING RANGE, LLC
PREFERRED SERVICE
111 Front Street
Greenwood, Mississippi 38930 USA
FIVE YEAR LIMITED WARRANTY ON BURNERS
Any surface burner, griddle burner, grill burner, or oven burner which fails due to defective materials or
workmanship (excluding cosmetic failures) in normal household use during the fourth through fifth year
from the date of original retail purchase will be repaired or replaced, free of charge for the part itself, with
the owner paying all other costs, including labor. This does not include ignition systems, burner bases, etc.
Record the information indicated below. You will
need it if service is ever required. The model and
serial number can be found by either tilting range
back or using a mirror to look underneath on the
front edge of the bottom base.
TEN YEAR LIMITED WARRANTY ON PORCELAIN
Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or
workmanship in normal household use during the fourth through the tenth year from the date of original
retail purchase will be repaired or replaced, free of charge for the part itself, with the owner paying all
other costs, including labor.
TERMS AND CONDITIONS
This warranty extends to the original purchaser of the product warranted hereunder and to each transferee
owner of the product during the term of the warranty and applies to products purchased and located in
the United States and Canada. Products must be purchased in the country where service is requested. If
the product or one of its component parts contains a defect or malfunction during the full warranty period
after a reasonable number of attempts by the warrantor to remedy the defect or malfunction, the owner is
entitled to either a refund or replacement of the product or its component part or parts. Replacement of a
component part includes its free installation, except as specified under the limited warranty. Under the
terms of this warranty, service must be performed by a factory authorized Viking Range, LLC service agent
or representative. Service will be provided during normal business hours, and labor performed at overtime
or premium rates shall not be covered by this warranty.
Owner shall be responsible for proper installation, providing reasonable and necessary maintenance,
providing proof of purchase upon request, and making the appliance reasonably accessible for service.
The return of the Owner Registration Card is not a condition of warranty coverage. You should, however,
return the Owner Registration Card so that Viking Range, LLC can contact you should any question of
safety arise which could affect you.
Model no. _____________________ Serial no. ________________________
Date of purchase _______________ Date installed ___________________
Dealer’s name __________________________________________________
Address ________________________________________________________
_______________________________________________________________
This warranty gives you specific legal rights, and you may also have other rights which may vary from
jurisdiction to jurisdiction.
WHAT IS NOT COVERED BY THIS WARRANTY: This warranty shall not apply to damage resulting from
abuse, failure to provide reasonable and necessary maintenance, accident, delivery, negligence, natural
disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper installation,
improper operation, or repair or service of the product by anyone other than an authorized Viking Range,
LLC service agency or representative. This warranty does not apply to commercial usage.
If service requires installation of parts, use only authorized parts to
insure protection under the warranty.
Keep this manual for future reference.
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Warranty (cont.)
LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY
OWNER’S SOLE AND EXCLUSIVE REMEDY FOR A CLAIM OF ANY KIND WITH RESPECT TO THIS
PRODUCT SHALL BE THE REMEDIES SET FORTH ABOVE. VIKING RANGE IS NOT RESPONSIBLE
FOR CONSEQUENTIAL OR INCIDENTAL DAMAGE, INCLUDING BUT NOT LIMITED TO FOOD OR
MEDICINE LOSS, DUE TO PRODUCT FAILURE, WHETHER ARISING OUT OF BREACH OF
WARRANTY, BREACH OF CONTRACT OR OTHERWISE. Some jurisdictions do not allow the exclusion
or limitation of incidental or consequential damages, so the above limitation or exclusions may not apply
to you. ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR
PURPOSE APPLICABLE TO THIS PRODUCT ARE LIMITED IN DURATION TO THE PERIOD OF
COVERAGE OF THE APPLICABLE EXPRESS WRITTEN LIMITED WARRANTIES SET FORTH ABOVE.
Some states do not allow limitations on how long an implied warranty lasts, so the above limitation may
not apply to you.
WARRANTY SERVICE
To obtain warranty service, contact an authorized Viking Range, LLC service agent, or Viking Range, LLC,
111 Front Street, Greenwood, Mississippi 38930, (888) 845-4641. Provide model and serial number and
date of original purchase or closing date for a new construction. For the name of your nearest authorized
Viking Range, LLC service agency, call Viking Range, LLC.
IMPORTANT: Retain proof of original purchase to establish warranty period.
Specifications subject to change without notice.
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