VIKING USE AND CARE MANUAL F1220L (MS0206VR) Freestanding Gas Ranges
Congratulations . . . Your purchase of this product attests to the importance you place upon the quality and performance of the major appliances you use. With minimal care, as outlined in this guide, this product is designed to provide you with years of dependable service. Please take the few minutes necessary to learn the proper and efficient use and care of this quality product.
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.
20. This appliance is not connected to a combustion products evacuation device. It shall be installed and connected in accordance with current installation regulations giving particular attention to the relevant requirements regarding ventilation. 21. No attempt should be made to operate the appliance during power outage. 22. A risk of tip-over may result if the appliance is not installed in accordance with installation instructions including excessive loading of the oven door or from abnormal usage. 23.
CONVECTION BAKE Heat is radiated from the bake burners in the bottom of the oven cavity and is circulated by the motorized fan in the rear of the oven. It provides more even heat distribution throughout the oven cavity for all uses. Multiple rack use is possible for the largest baking job. When roasting, cool air is quickly replaced - searing meats on the outside and retaining more juices and natural flavor on the inside with less shrinkage.
Surface Cooking Tips •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.
Wok Operation (If applicable) Using the Trivet Grate (Center Wok Grate) The trivet grate converts the large burner grate to a grate suitable for use with large stock pots. To use the trivet grate, place the small grate in the center of the large grate. Turn the trivet grate until the feet on the trivet grate rests inside the notches located on the center ring of the large grate. Grill Cooking Chart Trivet grate feet Notches Grill Operation •Turn on ventilator (separate product). •Turn control knob to HI.
Grill Cooking Chart FOOD MEATS Pork Chops WEIGHT OR THICKNESS FLAME SIZE 1/2”(1.3 cm) 1”(2.5cm) Med Med Ribs Ham Steaks (fully cooked) Med 1/2” (1.3 cm) Hot Dogs POULTRY Chicken Broiler/Fryer Halves or Quarters Cooking Substitute Charts High Med 2-3 pounds (.9-1.4 kg) Low or Med TOTAL SUGGESTED SPECIAL INSTRUCTIONS COOKING TIME AND TIPS 20-40 minutes 35-60 minutes 45-60 minutes 12-15 minutes 5-10 minutes 1-1 1/2 hours 40-60 minutes Remove excess fat from edge.
Kitchen Equivalents and Metrics 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 16 ounces 35.3 ounces Metric* 15 mL 30 mL 45 mL 60 mL 80 mL 125 mL 250 mL 30 grams 454 grams 1 kilogram *Rounded for easier measuring Oven Operation Temperature Controls Each oven has a temperature control dial.
Position 6 Position 5 Position 4 Position 3 Position 2 Position 1 (24” deep models only) To Bake: 1. Arrange the oven racks in the desired position BEFORE heating the oven. If cooking on two racks at the same time, use rack positions 2 and 4. 2. Set the Temperature Control to the desired temperature. 3. Place the food in the oven after the Oven Indicator light goes out.
Conventional Baking Chart Convection Baking Chart Recommended Pan Conventional Temperature (oF) (oC) Conventional Time (min.
Solving Baking Problems Conventional/Convection Roasting Tips Baking problems can occur for many reasons. Check the chart for the causes and remedies for the most common problems. It is important to remember that the temperature setting and cooking times you are accustomed to using with your previous oven may vary slightly from those required with this oven. If you find this to be true, it is necessary for you to adjust your recipes and cooking times accordingly.
Conventional Roasting Chart Type and Cut of Meat BEEF Rib Roast •Rare •Medium •Well Done Weight Conventional (lbs) Temperature (oF) (oC) 4 -6 Rump Roast •Medium •Well Done 4-6 Tip Roast •Medium •Well Done 3-4 LAMB Leg of Lamb PORK Pork Loin Pork Chops 1” (2.5 cm) thick Shoulder (Bone-in) Ham, (fully cooked) POULTRY Chicken, whole Chicken, quarters Turkey, unstuffed Turkey, stuffed Turkey Breasts Cornish Hens Convection Roasting Chart 325 325 325 Conventional Time (min./lb.
Infrared Conventional Broiling The broiler is an in-the-oven infrared broiler design-certified for residential use. The method preferred by professional cooks to sear in the nutrition, flavors, and juices of meat, poultry, and fish is now possible in the home. The infrared broiler cooks up to 50% faster than other methods. Its intense, penetrating heat produces a more attractive, professional finish. The broil burner heats the metal screen located at the top of the oven until it glows.
Conventional/Convection Broiling Chart Type and Cut of Meat BEEF Sirloin, 1” (2.54 cm) •Rare •Medium •Well-done T-Bone, 3/4” (1.9 cm) •Rare •Medium •Well-done Weight Rack 12 oz 5 10 oz CHICKEN Bnls Breast Bone-in Breast Quarters Conventional Time (Min.) Convection Time (Min.) 9 11 14 7 9 11 1lb 2 - 2 1/2 lb. 2 - 2 1/2 HAM Ham slice, 1” 1lb. (2.54 cm) LAMB Rib Chops 12 oz. Shoulder 1lb. 5 7 9 5 7 9 11 4 7 9 4 4 4 18 20 18 15 18 15 4 22 18 5 5 9 7 7 6 PORK Loin Chops, 3/4” 1lb. (1.
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.
Grill 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.
Broiler There is no special care required for the infrared broiler. It is designed as self-contained unit, and no adjustments or cleaning are possible. Do not attempt to clean it. Its own operation burns off any impurities which may condense on it. Clean the broiler pan and grid after each use with detergent and hot water. for stubborn spots, use a soap-filled steel wool pad. The broiler pan and grid is also dishwasher safe. Oven Racks Clean with detergent and hot water.
PROFESSIONAL SERIES FREESTANDING GAS RANGES WARRANTY ONE YEAR FULL WARRANTY Freestanding gas ranges, all of their component parts and accessories, except as detailed below*, are warranted to be free from defective materials or workmanship in normal household use for a period of twelve (12) months from the date of original retail purchase. Viking Range Corporation, warrantor, agrees to repair or replace, at its option, any part which fails or is found to be defective during the warranty period.
