Viking Use & Care Manual Viking Range Corporation 111 Front Street Greenwood, Mississippi 38930 USA (662) 455-1200 For product information call 1-888-VIKING1 (845-4641) or visit the Viking Web site at vikingrange.
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. 2.
22. This appliance is not connected to a combustion products evacuation device. It shall be installed and connected in accordance with current installation regulations giving particular attention to the relevant requirements regarding ventilation. 23. A risk of tip-over may result if the appliance is not installed in accordance with installation instructions including excessive loading of the oven door or from abnormal usage. 24. Do not clean door gasket. It is essential for a good, tight seal.
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.
Grill Operation Grill Cooking Chart •Turn on kitchen ventilation product. •Turn grill control knob to HI. •Preheat on HI for 5 to 10 minutes. •Place food on grill, cook as desired. Grill Cooking Tips •When grilling chicken, roasts, well done steaks or chops and thick pieces of meat, sear on HI. Then, reduce the heat setting to prevent excessive flare-up. This will allow the food to cook through without burning the outside.
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.
CONVECTION DEFROST With temperature control off, air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat. To avoid sickness and food waste, do not allow defrosted food to remain in the oven for more than two hours. SELF-CLEAN This range features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn off soils and deposits.
Convection Baking Convection baking is the process of cooking food with a flow of heated air circulating throughout the oven cavity. The even circulating of this air equalizes the temperature throughout the oven cavity and eliminates the hot and cold spots found in conventional ovens. This feature can make a significant difference in foods prepared in the oven. A major benefit of convection baking is the ability to prepare food in quantity. The uniform air circulation makes this possible . . .
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, adjust your recipes and cooking times accordingly. Always use the broiler pan and grid supplied with each oven.
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.
Conventional Broiling Broiling is a dry-heat cooking method using direct or indirect radiant heat. It is used for small individualized cuts such as steaks, chops, and patties. Broiling is most successful for cuts 1-2 inches (2.54-5.1 cm) thick. Conventional broiling is more suitable for flat pieces of meat. Your oven contains a top broil element to provide additional flexibility for broiling foods such as stuffed lobster and for top-browning casseroles, meringue, etc.
Conventional/Convection Broiling Chart Proofing (48” W. Ranges only) Type and Cut of Meat BEEF Sirloin, 1” (2.54 cm) •Rare •Medium •Well-done This setting is designed for allowing yeast dough to rise at a temperature between 850F (290C) and 1000F ( 380C). Yeast doughs rise or “proof” best when the temperature is between 850F (290C) and 1000F (380C). To make sure the dough is warm enough, cover the bowl loosely with plastic wrap and/or cloth towel. Turn the oven function selector to “PROOF”.
Surface Burners Wipe up spill-overs as soon as possible after they occur and before they get a chance to burn in and cook solid. In the event of a spillover, follow these steps: 1. Allow the burner and grate to cool to a safe temperature level. 2. Lift off the burner grates, burner bowls (openburners only), and grate support (open burners only). Wash in warm soapy water. 3. Remove the burner cap and clean per instructions belwo . 4. Wipe up any spills which remains on the sealed top surface. 5.
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.
Control Knobs MAKE SURE THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and warm water. Do not soak knobs. Dry completely and replace by pushing firmly onto stem. DO NOT USE any cleaners containing ammonia or abrasives. They could remove the graphics from the knob.
Replacing Interior Oven Lights Troubleshooting Guide CAUTION: DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE OR CIRCUIT BREAKER BEFORE REPLACING BULB. 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 self-clean cycle.
Service Information If service is required after checking the troubleshooting guide: 1. Call your dealer or authorized service agency. The name of the authorized service agency can be obtained from the dealer or distributor in your area. 2. Have the following information readily available: Model Number Serial Number Date of Purchase Name of dealer from whom purchased 3. Clearly describe the problem that you are having.