Quick Reference Guide

ManualsBrandsViking ManualsAppliancesViking - 3 Series 4.7 Cu. Ft. Freestanding Electric True Convection Range with Self-Cleaning - Pacific Gray

Surface Operation

Controls

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.

CONV BAKE

(Convection

Bake)

The bottom element

operates at full power,

and the top broil

element operates at

supplemental power.

The heated air is

circulated by the

motorized fan in the rear of the oven providing a more

even heat distribution. This even circulation of air equalizes

the temperature throughout the oven cavity and eliminates

the hot and cold spots found in conventional ovens. A

major benefit of convection baking is the ability to prepare

food in quantity using multiple racks—a feature not

possible in a standard oven.

When roasting using this setting, cool air is quickly

replaced, searing meats on the outside and retaining more

juices and natural flavor on the inside with less shrinkage.

With this heating method, foods can be baked and roasted

at the same time with minimal taste transfer, even when

different dishes are involved, such as cakes, fish or meat.

The hot air system is especially economical when thawing

frozen food. Use this setting for baking and roasting.

TRU CONV

(TruConvec™)

The rear element only

operates at full power.

There is no direct heat

from the bottom or top

elements. The

motorized fan in the

rear of the oven

circulates air in the

oven cavity for even heating. Use this setting for foods that

require gentle cooking such as pastries, souffles, yeast

Oven Settings

two-element bake

convection bake

TruConvec™

About the Cooktop Surface Elements

Single radiant elements will have one round outline

pattern shown on the cooktop and should be used

when cooking with smaller cooking vessels. Dual

radiant elements allows the user to set the smaller

inner element alone or both the inner and outer

elements may be used together when using medium

to larger sized cookware. Triple element allows the

use to set the smaller inner element, both inner and

middle elements or all three elements if using larger

sized cookware such as a stock pot.

Single Front or Rear

Element

Push in and turn the control knob

counterclockwise to the desired

setting. The element will cycle on

and off to maintain the desired heat

setting. When finished, turn all

controls to “OFF.”

Hot Surface Indicator Lights

The range has five hot surface indicator lights. They

are located in the front center of the glass rangetop.

The hot surface indicator light will glow

red when the corresponding element is

heated. The light will

remain on after

turning off the

control knob until

the corresponding

element has

cooled to a safe

temperature.

Oven

Functions

Preheat

For best results, it is

extremely important that

you preheat your oven to

the desired cooking temperature

before placing food items in the oven

to begin cooking. In many cooking

modes, partial power from the broiler is used

to bring the oven to the preheat temperature.

Therefore, placing food items in the oven during the

preheat mode is not recommended. The Viking Rapid

Ready™ Preheat System is engineered so that the

oven is brought to the desired set temperature in a

manner which will provide the optimum cooking

environment based on the selected cooking mode in

the shortest possible time.

Interior Oven

Light Switch

Left Rear Burner

Control Knob

(1,200 watt)

Left Front Burner

Control Knob

(2,000 watt)

Oven

Function

Selector Knob

Oven

Temperature

Control Knob

Right Rear Burner

Control Knob

(2,000 watt)

Center Burner

Control Knob

(3,200 watt)

Right Front Burner

Control Knob

(1,200 watt)

Oven

Indicator

Light

Self-Clean

Indicator

Light

Surface

Indicator

Light

Broil element

Oven light

TruConvec™ element

(behind baffle)

(3) Oven racks

Concealed bake element

Surface Heat Settings* Oven Functions

• 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.

• TRU CONV (TruConvec™)

Use this bake setting for multi-rack baking for

breads, cakes, cookies (up to 6 racks of cookies

at once).

• CONV ROAST (Convection Roast)

Use this setting for roasting whole turkeys, whole chickens,

hams, etc.

• CONV BROIL (Convection Broil)

Use this setting to broil thick cuts of meat.

• HI BROIL

Use this setting for broiling dark meats at 1” thickness or

less where rare or medium doneness is desired.

• 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.

• LOW BROIL

Use this setting for delicate broiling such as meringue.

• SELF CLEAN

Use this function to clean oven.

• Convection Dehydration (TRU CONV)

Use this function to dehydrate fruits and vegetables.

• Convection Defrost (TRU CONV)

Use this function to defrost foods.

MED BROIL

Inner and outer broil

elements pulse on

and off to produce

less heat for slow

broiling. Allow about

4 inches (10 cm)

between the top

surface of the food

and the broil element. Slow broiling is best for chicken

and ham in order to broil food without over-browning it.

Use this setting for broiling small and average cuts of

meat.

LOW BROIL

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.

Convection Dehydration

This oven is designed not only to cook, but also to

dehydrate fruits and vegetables.

1. Prepare the food as recommended.

2. Arrange the food on drying racks (not included with

the oven; contact a local store handling speciality

cooking utensils).

3. Set the appropriate low temperature and turn the

selector to “TRU CONV”.

Convection Defrost

1. Place the frozen food on a baking sheet.

2. Set the temperature control to “OFF”.

3. Turn the selector to “TRU CONV”.

Self-Clean Cycle

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. See

Use and Care Manual

for self-clean cycle

instructions.

medium broil

low broil

breads, quick breads, and cakes. Breads, cookies, and other

baked goods come out evenly textured with golden crusts.

No special bakeware is required. Use this function for single

rack baking, multiple rack baking, roasting, and preparation

of complete meals. This setting is also recommended when

baking large quantities of baked goods at one time.

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.

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.

HI BROIL

Heat radiates from

both broil elements,

located in the top of

the oven cavity, at full

power. The distance

between the foods

and the broil elements

determines broiling

speed. For fast

broiling, food may be as close as 2 inches (5 cm) to the

broil element. Fast broiling is best for meats where rare to

medium doneness is desired. Use this setting for broiling

small and average cuts of meat.

convection roast

convection broil

high broil

CTI

VEN

TEMPE

TUR

Heat

Setting

Use

Simmer

Melting small quantities

Steaming rice

Simmering sauces

Low

(setting 2)

Melting large quantities

Med Low

(settings 3-4)

Low-temperature frying (eggs, etc.)

Simmering large quantities

Heating milk, cream sauces, gravies,

and puddings

Med

(setting 5)

Sautéing and browning, braising,

and pan-frying

Maintaining slow boil on large quantities

Med High

(settings 7-8)

High-temperature frying

Pan broiling

Maintaining fast boil on large quantities

High

Boiling water quickly

Deep-fat frying in large cookware

*Note: The above information is given as a guide only.

You may need to vary the heat settings to suit your

personal requirements.

Summary of content (2 pages)

PAGE 1
Surface Operation Controls About the Cooktop Surface Elements Oven Settings Surface Indicator Light Interior Oven Light Switch Single radiant elements will have one round outline pattern shown on the cooktop and should be used when cooking with smaller cooking vessels. Dual radiant elements allows the user to set the smaller inner element alone or both the inner and outer elements may be used together when using medium to larger sized cookware.
PAGE 2
Warnings (cont.) 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.