Use & Care 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.
Congratulations Table of Contents Congratulations and welcome to the elite world of Viking ownership. We hope you will enjoy and appreciate the care and attention we have put into every detail of your new, state-of-the-art self-cleaning range. Getting Started Your Viking range is designed to offer years of reliable service. This Use and Care Manual will provide you with the information you need to become familiar with your product’s care and operation. Your complete satisfaction is our ultimate goal.
Getting Started 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. ALWAYS contact the manufacturer about problems or conditions you do not understand.
Getting Started 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.
Getting Started Cooking Safety (cont.) Heating Elements and Glass Ceramic Cooking Surfaces • 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. • 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 surfaces of oven. • Heating elements may be hot even though they are dark in color.
Getting Started Important Safety Notice and Warning The California Safe Drinking Water and Toxic Enforcement Act of 1986 (Proposition 65) requires the Governor of California to publish a list of substances known to the State of California to cause cancer or reproductive harm, and requires businesses to warn customers of potential exposures to such substances.
Getting Started 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. 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.
Designer Range Features 1 2 3 4 5 6 7 (RDSCE230-5B) 8 Oven Functions and Settings BAKE (Two-Element Bake) Use this setting for baking, roasting, and casseroles. 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.
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.
Using the Oven Oven Features TruConvec™ element (behind baffle) Preheat Broil element Three TruGlide extension racks Oven light 6 5 4 3 2 1 Concealed bake element Each oven is equipped with three full extension oven 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.
Conventional and Convection Cooking Conventional and Convection Cooking Tips (cont.) 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.
Baking BAKE (Two-Element Bake) 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 two-element bake manner. Conventional baking/ roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and casseroles.
Baking Conventional Baking Chart BREADS Biscuits Yeast loaf Yeast rolls Nut bread Cornbread Gingerbread Muffins Corn muffins CAKES Angel food Bundt Cupcakes Layer, sheet Layer, two Pound COOKIES Brownies Choc. chip Sugar PASTRY Cream puffs PIES Crust, unfilled Crust, filled Lemon meringue Pumpkin Custard ENTREES Egg rolls Fish sticks Lasagna, frz Pot pie Gr. peppers stuffed Quiche Pizza, 12" Mac.
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.
Roasting Roasting Tips (cont.) Conventional Roasting Chart (when using the Bake or Convection Bake setting) Food BEEF Rib roast Rare Medium Well done Rump roast Medium Well done Tip roast Medium Well done LAMB Lamb leg PORK Pork loin Pork chops 1" thick Ham, fully cooked POULTRY Chicken, whole Turkey, unstuffed Turkey Turkey, stuffed Turkey, stuffed Turkey breast Weight Temp Time (min/lb) Internal Temp 4 - 6 lbs 4 - 6 lbs 4 - 6 lbs 325˚ F (162.8˚ C) 325˚ F (162.8˚ C) 325˚ F (162.
Broiling Roasting Convection Roasting Chart BEEF Rib roast Rare Medium Well done Rump roast Medium Well done Tip roast Medium Well done LAMB Lamb leg PORK Pork loin Pork chops 1" thick Ham, fully cooked POULTRY Chicken, whole Turkey, unstuffed Turkey Turkey, stuffed Turkey, stuffed Turkey breast Weight Temp Time (min/lb) Internal 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.
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.
Broiling Convection Dehydrate/Defrost Broiling Chart Weight BEEF Sirloin, 1" Rare 12 oz Medium 12 oz Well done 12 oz T-Bone, 3/4" Rare 10 oz Medium 10 oz Well done 10 oz Hamburger, 1/2" Rare 1/4 lb. Medium 1/4 lb. Well done 1/4 lb. CHICKEN Bnls breast 1 lb. Bone-in breast 2 - 2 1/2 lb. Chicken pieces 2 - 2 1/2 lb. HAM Ham slice, 1" 1 lb. LAMB Rib chops, 1" 12 oz. Shoulder 1 lb. PORK Loin chops, 3/4" 1 lb. Bacon FISH Salmon steak 1 lb. Fillets 1 lb.
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.
Cleaning and Maintenance Problem Cause To Prevent Brown streaks and specks Cleaning with sponge or cloth containing soilladen detergent water. Use cleaning cream Use a light with clean damp application of paper towel. cleaning cream with a clean damp paper towel. To Remove Blackened burned on spots Spatters or spillovers onto a hot cooking area or accidental melting of a plastic film, such as a bread. Wipe all spillovers as soon as it is safe and to not put plastic items on a warm cooking area.
Cleaning and Maintenance Control Panel Broiler Pan and Grid 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. For stubborn spots, use a soap-filled steel wool pad. Oven Racks Oven Surfaces Several different finishes have been used in your electric oven. Cleaning instructions for each surface are given below.
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.
Replacing Oven Lights DANGER Door Removal WARNING WARNING ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse or circuit breaker before replacing bulb. CAUTION 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. glass light cover 1. Unsnap glass light cover using a screwdriver in the access groove. 2. Firmly grasp light bulb and pull out.
Door Replacement and Adjustment 2 1 Troubleshooting 2 Problem Possible Cause and/or Remedy Range will not function. Range is not connected to electrical power: Have electrician check power circuit breaker, wiring, and fuses. Oven does not operate in self-clean. Door is not shut tight enough for automatic door latch to lock. Oven is not clean after selfclean cycle. Temperature control knob not rotated all the way past clean until it stops. Broil does not work.
Service Information 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 • Serial number • Date purchased • Name of dealer from whom purchased Clearly describe the problem that you are having.
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 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.
