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.
Congratulations Table of Contents Getting Started 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. 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 range’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 the appliance. ALWAYS contact the manufacturer about problems or conditions you do not understand.
Getting Started Warnings To Prevent Fire or Smoke Damage Cooking Safety • 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 Warnings Cooking Safety (cont.) Utensil Safety (cont.) • 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. • 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.
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.
Oven Functions and Settings Range Features 1 2 3 4 5 6 7 8 9 10 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. 11 16 TRU CONV (TruConvec™) 12 14 Product Controls CONV ROAST (Convection Roast) Use this setting for roasting whole turkeys, whole chickens, hams, etc. 15 17 CONV BROIL (Convection Broil) Use this setting to broil thick cuts of meat.
Surface Operation Surface Operation Surface Cooking Tips (cont.) Lighting Burners All burners are ignited by electric ignition. There are no open-flame, “standing” pilots. Surface Burners-Automatic Reignition To light the surface burners, push and 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 re-ignition system.
Surface Operation Using the Oven Cooking Vessels Preheat 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 is a matter of personal choice.
Using the Oven Using the Oven Conventional and Convection Cooking Conventional and Convection Cooking (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 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 two-element bake be cooked in the conventional manner. Conventional baking/ roasting is particularly suitable for dishes that require a high temperature. Use this setting for baking, roasting, and casseroles.
Baking Baking 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 for you to adjust your recipes and cooking times accordingly.
Roasting 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 (76.7˚C) 4 - 6 lbs 4 - 6 lbs 325˚F (162.
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.
Broiling Convection Dehydrate/Defrost Broiling Chart BEEF Sirloin, 1" Rare Medium Well done T-Bone, 3/4" Rare Medium Well done Hamburger, 1/2" Medium 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 Loin chops, 3/4” Bacon FISH Salmon steak Fillets Weight Setting Rack Time (min) 12 oz 12 oz 12 oz Broil Broil Broil 3 3 3 4 5 6 10 oz 10 oz 10 oz Broil Broil Broil 3 3 3 4 6 8 1/4 lb. 1/4 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.
Cleaning and Maintenance Cleaning and Maintenance Burner Head Control Knobs If ports on burner head 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 head, carefully align the 2 tabs underneath the burner head with the outside edge of burner base. Make sure the tabs are not aligned with the igniter and the burner cap is level. MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING.
Cleaning and Maintenance Self-Clean Cycle Power Failure 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.
Self-Clean Cycle 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.
Door Removal Door Replacement and Adjustment WARNING 1 2 1 TO PREVENT 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. 2 1 3 Open door completely. Place pins, supplied with unit, in pin holes. For personal safety, ONLY use pins supplied with the unit. 3 2 Remove hinge trim screws and hinge trim. Reinstall door to range. Open door completely.
Troubleshooting 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. Temperature control knob is rotated too far past broil position.
Warranty FREESTANDING 30” DUAL FUEL RANGES WARRANTY THREE YEAR FULL WARRANTY Freestanding dual fuel 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.
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