Use & Care 3 Series Freestanding 30” Dual Fuel Self-Clean Sealed Burner Range RVDR3302 / CRVDR3302
Congratulations We hope you will enjoy and appreciate the care and attention we have put into every detail of your new, state-of-the-art range. Your appliance 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 manualare 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 • • • • 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.
• 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. • If you are “flaming” liquor or other spirits under an exhaust, TURN THE FAN OFF. The draft could cause the flames to spread out of control.
Getting Started Warnings • Before self-cleaning the oven, remove oven racks and other utensils and wipe up excessive spillovers to prevent excessive smoke, flareups or flaming. • This range features a cooling fan which operates automatically during a clean cycle. If the fan does not turn on, cancel the clean operation and contact an authorized servicer. • It is normal for the rangetop cooking surface of the range to become hot during a self-clean cycle.
WARNING CAUTION 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. Aluminum foil linings may also trap heat, causing a fire hazard. BURN HAZARD The oven door, especially the glass, can get hot. Danger of burning: DO NOT touch the glass! WARNING WARNING This range features a self-cleaning cycle.
Getting Started Before Using 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 BAKE (Two-Element Bake) MED BROIL Use this setting for baking, roasting, and casseroles. CONV BAKE (Convection Bake) Use this setting for broiling white meats such as chicken or meats greater than 1” thick that would be over-browned in high broil. 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 (cont.) • 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 Rack Positions TruConvec™ element (behind baffle) Broil element Each oven is equipped with three oven racks (some models include 1 or more TruGlide 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 (3) Oven racks conventional baking, DO NOT use more than one rack at a time.
Using the Oven Conventional and Convection Cooking Operation 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 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 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 Conventional Baking Chart Operation Food BREADS Biscuits Yeast loaf Yeast rolls Nut bread Cornbread Gingerbread Muffins Corn muffins CAKE 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.
Baking Convection Baking Chart Food Temp Time (min) Cookie sheet Loaf pan Cookie sheet Loaf pan 8" x 8" 8" x 8" Muffin tin Muffin tin 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 375˚F (191˚C) 375˚F (191˚C) 375˚F (191˚C) 350˚F (177˚C) 375˚F (191˚C) 325˚F (163˚C) 350˚F (177°C) 350˚F (177˚C) 7-9 25 - 30 11 - 13 25 - 30 20 - 25 30 - 35 12 - 15 10 - 12 Tube pan Tube pan Muffin pan 13" x 9" 9" round Loaf pan 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 3 or 4 350˚F (177˚C) 325˚F (163˚C) 325˚F (163˚C)
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 Conventional Roasting Chart (when using the Bake or Convection Bake setting) Operation Food Weight BEEF Rib roast Rare 4 - 6 lbs Medium 4 - 6 lbs Well done 4 - 6 lbs Rump roast Medium 4 - 6 lbs Well done 4 - 6 lbs Tip roast Medium 3 - 4 lbs Well done 3 - 4 lbs LAMB Lamb leg 3 - 5 lbs PORK Pork loin 3 - 5 lbs Pork chops 1 -1 1/4 lbs 1" thick Ham, fully cooked 5 lbs POULTRY Chicken, whole 3 - 4 lbs Turkey, unstuffed 12 - 16 lbs Turkey 20 - 24 lbs Turkey, stuffed 12 - 16 lbs Turkey, stuffed 20 -
Roasting Convection Roasting Chart Food 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 (162.8˚C) 325˚F (162.8˚C) 20 24 155˚F (68.3˚C) 170˚F (76.7˚C) 3 - 4 lbs 3 - 4 lbs 325˚F (162.8˚C) 325˚F (162.8˚C) 30 35 155˚F (68.3˚C) 170˚F (76.7˚C) 3 - 5 lbs 325˚F (162.8˚C) 30 180˚F (82.2˚C) 30 45 - 50 total time 180˚F (82.2˚C) N/A 3 - 5 lbs 325˚F (162.
Broiling CONV BROIL* (Convection Broil) The top element 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 *Note: This function uses a high-speed convection fan for optimum cooking performance.
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 Rack Positions for Broiling The broiler uses heat rays to help cook the food. Because these rays travel only in straight lines, the effective cooking area of the broiler is reduced when using the higher rack positions. At high-rack positions, the rays cannot reach all corners of the broiler grid, so larger pieces of meat might not broil sufficiently at the outer edges. The effective cooking areas on the broiler grid for each rack positions are shown.
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 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. Surface Burner Wipe up spill-overs as soon as possible after they occur and before they get a chance to burn in and cook solid.
Cleaning and Maintenance Control Knobs MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and warm water. 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.
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 to the clean setting stop. 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. The oven indicator light will remain on until the oven reaches the self-clean temperature and will then cycle on and off during the self-clean cycle. 4.
Door Removal 1 Open door completely. Fold latches back until locked in place 2 3 Lift door up and out. Gently close until latches stop door. Door Replacement 1 Open door completely. Fold latches forward until locked in place. 27 Close door. Product Care Carefully realign door on hinges.
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.
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 SELF-CLEAN RANGES WARRANTY ONE 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 one (1) year 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.
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Viking Range, LLC 111 Front Street Greenwood, Mississippi 38930 USA (662) 455-1200 For product information, call 1-888-845-4641 or visit the our web site at vikingrange.
