Use & Care MANUAL 3 SERIES Freestanding 30” Dual Fuel Self-Clean Sealed Burner Range RVDR3302 / CRVDR3302
Congratulations Congratulations and welcome to an elite world of 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 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.
Warnings 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.
Warnings WARNING ELECTRICAL SHOCK HAZARD DO NOT touch a hot oven light bulb with a damp cloth as the bulb could break. Should the bulb break, disconnect electric power to the appliance at the main fuse or circuit breaker before removing bulb to avoid electrical shock. WARNING NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven and may cause carbon monoxide poisoning.
Warnings Cooking Safety •To eliminate the hazard of reaching over hot surface burners, cabinet storage should not be provided directly above a unit. If storage is provided, it should be limited to items which are used infrequently and which are safely stored in an area subjected to heat from an appliance. Temperatures may be unsafe for some items, such as volatile liquids, cleaners or aerosol sprays. •ALWAYS place a pan on a surface burner before turning it on.
Warnings Heating Elements • NEVER touch oven bake and broil burner areas or interior surfaces of oven. • Bake and broil burners may be hot even though they are dark in color. Areas near burners and interior surfaces of an oven may become hot enough to cause burns. • During and after use, DO NOT touch or let clothing or other flammable materials contact heating elements, areas near elements, or interior surfaces of oven until they have had sufficient time to cool.
Before Using Your 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. There may be some burn off and odors on first use of the appliance—this is normal. Oven Important! Before first use, wipe interior with soapy water and dry thoroughly.
Oven Functions and Settings MED BROIL Use this setting for broiling white meats such as chicken or meats greater than 1” thick that would be over-browned in high broil. 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. LOW BROIL Use this setting for delicate broiling such as meringue.
Surface Operation Surface Cooking Tips •Use low or medium flame heights when cooking in vessels 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 cooking vessel diameter. This will ensure more even heating within the cooking vessel and reduce the likelihood of burning or scorching the food. •Reduce the flame if it is extending beyond the bottom of the cooking vessel.
Oven Features TruConvec™ element (behind baffle) Rack Positions Each oven is equipped with three tilt-proof 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. It is also recommended, when using two racks, to bake with the racks in positions 2 and 4 or positions 3 and 5.
Baking BAKE (Natural Airflow Bake) Full power heat is radiated from the U-shaped bake burners in the bottom of the oven cavity and is circulated with natural airflow. This function is recommended for single rack baking. Many cookbooks contain recipes to be cooked in the conventional manner. Conventional baking is suitable for dishes that require a high temperature. Use this setting for baking and casseroles. To Use BAKE Function 1. Arrange the oven rack in the desired position before turning oven on. 2.
Baking CONVENTIONAL BAKING CHART Food Pan Size Single Rack Position Temperature Time (min.
Baking CONVECTION BAKING CHART Food Pan Size Single Rack Position Temperature Time (min.
Baking Solving Baking Problems 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 CONV ROAST* (Convection Roast) The convection element runs in conjunction with the inner and outer broil elements. The reversible convection fan runs at a higher speed in each direction. This transfer of heat (mainly from the convection element) seals moisture inside of large roasts. A time savings is gained over existing, single fan convection roast modes. Use this setting for whole turkeys, whole chickens, hams, etc.
Roasting CONVECTION ROASTING CHART Food Weithg Time (min/lb) Temperature 4-6 lbs 4-6 lbs 4-6 lbs 25 24 30 325˚ F (163˚ C) 325˚ F (163˚ C) 325˚ F (163˚ C) 4-6 lbs 4-6 lbs 20 24 325˚ F (163˚ C) 325˚ F (163˚ C) 3-4 lbs 3-4 lbs 30 35 325˚ F (163˚ C) 325˚ F (163˚ C) LAMB Lamb Leg 3-5 lbs 30 325˚ F (163˚ C) PORK Pork Loin Pork Chops (1” thick) Ham (fully cooked) 3-5 lbs 1 lb 5 lbs 30 45-50 total time 15 325˚ F (163˚ C) 325˚ F (163˚ C) 325˚ F (163˚ C) POULTRY Chicken, whole Turkey, unstuffed T
Broiling CONVECTION BROIL (Infrared Convection Broil) The top burner operates at full power. This function is exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. Smoke is reduced since the airflow also reduces peak temperatures on the food. Use this setting for broiling thick cuts of meats. convection broil HI BROIL Heat radiates from both broil elements, located in the top of the oven cavity, at full power.
Broiling Broiling Instructions Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks, chops, and patties. Broiling speed is determined by the distance between the food and the broil element. Choose the rack position based on desired results. Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat pieces of meat.
Broiling BROILING CHART Type and Cut of Meat BEEF Sirloin, 1” Rare Medium Well done T-Bone, 3/4” Rare Medium Well done Hamburger, 1/2” Medium Well done 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.
Convection Dehydrate Convection Dehydrate This oven is designed not only to cook, but also to dehydrate fruits and vegetables. Warm air is circulated by a motorized fan in the rear of the oven and 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. 1.
Cleaning and Maintenance WARNING BURN OR ELECTRICAL SHOCK HAZARD Make sure all controls are OFF and oven is COOL before cleaning. Failure to do so can result in burns or electrical shock 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. Before cleaning, make sure all controls are in the “OFF” position. Disconnect power if you are going to clean thoroughly with water.
Cleaning and Maintenance Stainless Steel Parts All stainless steel body parts should be wiped regularly with hot soapy water at the end of each cooling period and with a liquid cleaner designed for that material when soapy water will not do the job. DO NOT use steel wool, abrasive cloths, cleansers, or powders. If necessary, scrape stainless steel to remove encrusted materials, soak the area with hot towels to loosen the material, then use a wooden or nylon spatula or scraper.
Cleaning and Maintenance Replacing Oven Lights WARNING WARNING ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse or circuit breaker before replacing bulb. DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth. 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.
Cleaning and Maintenance Door Removal 2 1 Open door completely. Fold latches back until locked in place 3 Gently close until latches stop door. Lift door up and out. Door Replacement 1 Carefully realign door on hinges. Slide in and down 3 2 Open door completely. Fold latches forward until locked in place.
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. Broil does not work. Temperature control knob is rotated too far past broil position. Oven light will not work. Light bulb is burned out. Range is not connected to power. Igniters will not work. Circuit is tripped. Fuse is blown. Range is not connected to power. Igniters sparking but no flame ignition.
Service Information If service is required, call your authorized service agency. 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 FREESTANDING DUAL FUEL RANGE WARRANTY TWO 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 two (2) years from the date of original retail purchase. Viking Range, LLC, warrantor, agrees to repair or replace, at its option, any part which fails or is found to be defective during the warranty period.
Viking Range, LLC 111 Front Street Greenwood, Mississippi 38930 USA (662) 455-1200 For product information, call 1-888-845-4641 or visit our web site at vikingrange.
