Viking Range Corporation 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 . . . WARNING 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.
10. Use dry pot holders. Moist or damp pot holders on hot surfaces may result in burns from steam. Do not let potholder touch hot surface areas. Do not use a towel or other bulky cloth. 11. DO NOT TOUCH SURFACE UNITS OR AREAS NEAR UNITS. Surface areas may become hot enough to cause burns. Surface elements may be hot even though they are dark in color. During and after use, do not touch or let flammable materials contact heating elements until they have had time to cool. 12.
Before You Use Your New Rangetop/Range 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. Glass Rangetop Clean your glass top before the first time you use it. A thorough cleaning with a glass top cleaner is recommended. It only takes a minute and puts a clean, shiny coating on the glass top before its initial use.
Surface Cooking Guide - Suggested Heat Settings Food Start at Setting Complete at Setting Rice HI - cover; bring water to a boil LO - allow about 10 to 15 minutes to melt LO - cook LO - cook according to directions HI - cover; bring to boil LO - cover; finish timing according to directions Chocolate Candy Pudding, pie filling Eggs - in shell Fried Poached Sauces Soup, stews Vegetables Fresh, frozen Vegetables, fried Breads, french toast, pancakes Cereals Grits, oatmeal Bacon, sausage Swiss steak Chick
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 DEHYDRATE With the temperature control on 175oF (79.4 oC), warm air is radiated from the bake element in the bottom of the oven cavity and is circulated by a motorized fan in the rear of the oven. Over a period of time, the water is removed from the food by evaporation. Removal of water inhibits growth of microorganisms and retards the activity of enzymes. It is important to remember that dehydration does not improve the quality , so only fresh, top-quality foods should be used.
Two-Element Baking/ Convection Baking Preheating Preheating the oven is not necessary when using temperatures below 2500F. For best results, it is extremely important that you preheat the oven when baking cakes and other items that have critical baking temperatures. After the temperature control has been set, the Oven Indicator light goes out when the oven reaches that temperature. Preheating takes no longer than 10-15 minutes.
Pan Placement Tips •When using large (15” x 13” [38 cm x 33 cm]) flat pans or trays that cover most of the rack, rack positions 2 or 3 produce the best results. •Stagger pans in opposite directions when two racks and several pans are used. No pan should be directly above another. •Allow 1 1/2” to 2” (3.8 cm to 5.1 cm) of air space around all sides of each pan for even air circulation. •When baking on more than one rack, it is recommended to use the 3rd and 5th position for more consistent even baking.
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.
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 also 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 topbrowning casseroles, meringue, etc.
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 Hamburger, 1/2” 4 oz. (1.3 cm) •Rare •Medium •Well-done CHICKEN Bnls Breast Bone-in Breast Quarters 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. Conventional Time (Min.) Convection Dehydration Convection Time (Min.
Cleaning and Maintenance 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.
Oven Surfaces Brass Parts Several different finishes have been used in your self-clean oven. Cleaning instructions for each surface are given below. Your oven features a self-clean cycle for the oven interior. See the self-clean section for complete instructions. CAUTION: All brass special ordered parts are coated with an epoxy coating. DO NOT USE BRASS OR ABRASIVE CLEANERS ON THE BRASS OPTION PARTS. All brass parts should be wiped regularly with hot soapy water.
This range features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated tempertures 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.
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.
