Congratulations We hope you will enjoy and appreciate the care and attention wa have put into every detail of your new, state of the ant range. Your appliance Is designed to offer years of reliable service. This Use and Care Manual will provide you with the Information you dean to becomes familiar with your range’s cars and operation.
Warnings Warning and Important Safety Instructions apprising in this manual are not manta to cover all possible conditions and situations that may occur. Common sense, cation, and care must be exercised wham 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 sum al packing materialism ar removed from the appliance before persisting it * Kemp area around appliance clear and free from combustible material, gasoline, and other flammable vapors and materials. » if appliance is installed near & window, proper precautions should be taken 10 prevent curtains from blowing aver boomers. » NEVER leave any terns on the rang stop.
Warnings * NEVER use aluminum foll to cover oven racks of oven bottom. This could result in risk of electric shock, fire. or damage to the appliance. Use foil ably as dieted in this guide. * DO NOT cook directly on the oven bat tony. This could result in damage to your appliance. Always use the oven racks when spooking in the oven.
Rotting Started Warnings Self-Clean Oven * Clean only parts listed in this guide. DO NOT clean door gasket. The done gasket is essential for a good seal. Cars should be taken not i rab, damage, o move the gasket. DO NOT use oven cleaners of any kind in or around any part of the self clean oven. * Before self cleaning the oven, remove oven racks and other utensils and wipe Up excessive spillovers to prevent excessive smoke, flareups or gaming.
Warnings L e NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foll. Dong so blocks alr flow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard I | Loyalty ATt A WARNING DO NOT cook directly on the oven bottom. This could result in damage to your appliance.
Rotting Started Before Using Range Al proctors are wiped clean with solvents at the factory to remove any visible signs of dirt, ofl, and grease which may have remained from the manufacturing process. Be fare starting to cook, clean the range thoroughly with hot, soapy water. There may. be some bum off and odors on first use of the appliance this is normal. Glass Range top Clean your sings top before tha first time you use it. A thorough cleaning with a glass top cleaner is recommended.
Oven Functions and Settings BAKE (Two-Element Bake) Us this setting for baking, roasting, and casseroles. CON BAKE (Convection Bake) Use this setting to bake and roast finds at the same time with minima| taste transfer. TRU CONY (TruConvec™) Usa this bake setting for multi rack baking for breads, cakes, cookies {up to 6 macs of cookies at once). CON ROAST (Convection Roast) Use this setting for roasting whole turkeys, whole chickens, hams, ete.
Operation Surface Operation About the Cook top Surface Elements Single radiant elements will have one round outline pattern shown on the cook top and should be used ‘when cooking with smaller cooking vessels. Dual radiant elements allows the User to set the smaller inner mantel alone or both the Inner and outer elements may be used together when using medium to larger sized cookware.
Oven Features Rack Positions TruConvec™ lament Each oven is equipped with three oven racks {some (behind baffle) Broil @anent models include 1 of more Glider racks). All ovens Y @ have six rack positions. Position & is the farthest @ ® i 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 Owen light conventional baking, DO NOT uss more than one rack at a time It is also recommended.
Operation Using the Oven Conventional and Convection Cooking Because of variations in food density, surface texture and consistency, some fads may be prepared more successfully using the conventional bake setting. For this mason, conventional baking is recommended when preparing baked goods such as custard. The user may find other foods that are also prepared mare 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 hast 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, mating, and casseroles.
Operation 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 cocking times you are accustomed ta 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. Common Baking Problematical Cakes boomed on the | 1.
Roasting CON 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, sings fan convection roast modes, Lse this chatting for hols turkeys, whole chickens, hams, stc.
Operation Roasting Conventional Roasting Chart {when using the Bake or Convection Bake setting) Time Internal {min/lb) roast Medium 325'F (1628'Q 25 Well done 325'F 30 Lamb | 3-lbs Park chops -11/41bs| 55-40 1" thick total time| Chicken, whole | 3 375F (190.
Roasting Convection Roasting Chart Time Internal b) roast Medium 325°F 155°F (68.3'Q Well done 325°F {162. 170°F (76. Lamb | 3-lbs Pork chops | 325F 45-50 1" thick total time Chicken, whole | 3-4 Ibs 350°F (176 lbs | 325°F 11 Turkey, chuffed | 2024 lbs | 9-10 Note: The above information s given as a guide only.
Broiling CON BROIL* {Convection Broil) “The top element operates at full power. This function is exactly the same as regular broiling with the additions benefit of air circulation by the motorized fan in the roar of tha oven. Smokes is reduced since the airflow also reduces peak temperatures on the food. Usa this setting for broiling thick cuts of meats. *Note: This function uses a high-speed convection fan for optimum cooking performance. Sims nisei may be noticed from this high fan speed. This s normal.
Broiling Broiling Instructions Broiling is a dry-heat rooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks, chops, and patties. Rolling speed is determined by the distance between the food and the broil element. Choose the mck position based on desired results. Conventional broiling s most successful for cuts of meat 1.2 inches thick and is also moral suitable for fiat pieces of meat.
Broiling Broiling Chart ht T-Bone, 3/4" Rare Medium Well done Bone-in breast total Chicken 2 -3 |bs total Operation Ham slice, 1% Salmon steak 1. Broil Nos: The above information is given as a guide only.
Convection Dehydrate Convection Dehydrate This oven is designed not only to cook, but lass to dehydrate fruits and vegetables. Wang alr Is circulated by o motorized fan in the rear of the oven and over & period of ime, the water is removed from the found 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's no. exception. Your rehangs must be kept clean and maintained properly. Before cleaning, make sure all controls are in the YOFE® position. Disconnect power i you are going to clean thoroughly with water. Glass Ceramic Top Cleaning of glass ceramic tops is different from cleaning a standard porcelain finish.
Cleaning and Maintenance Cleaning Problems on Glass Ceramic Top [(cont) Hard water spots Condensation from cooking may | Make sure the bottom of utensils| Mix cleaning cream with water cause minerals found in water | are dry before cooking. Daily | and apply a thick paste to and acids to drip on glass top and use of cleaning cream will help | stained area. Scrub vigorously: cause gray deposits.
Replacing Oven Lights A WARNING A WARNING N ELECTRICAL SHOCK HAZARD DO NOT touch bulb with bare hands. Clean off any signs « Disconnect the electric power at the main of oll from the bulb and handier with a soft cloth. fuse or circuit breaker before replacing bulb. alas light 1.Unsnap glass light cover using & screwdriver in the access groove. 2 Firmly grasp light bulb and pull out. 3. Replace with halogen bulb using volt and wattage requirements listed an glass cover 4.
Self-Clean Cycle ~ BURN OR ELECTRICAL SHOCK HAZARD <, M Make sure all controls are OFF and oven ls COOL i, before cleaning. Failure to do so can result in bums or electrical shock. I e throttle DO NOT touch the exterior portions of the oven after self-cleaning cycle has begun, since some parts become extremely hot to the touch! During the first few times the self-cleaning feature is used, there may be some odor and smoking from the curing of the binder in the high-density Insulation used In the oven.
Door Removal Open door completely. Fold latches back Gently diode until aitches stop door. Lift door up and out until nucleation in place Door Replacement Cans fully realign door on hinges. Open door completely. Close door. Slide in and down’ Fahd latches forward until locked in place.
Troubleshooting Oven does not operate in serif-clean, Broil does not work. Oven light will not work. Dora is not shut tight enough for automatic door latch to lock. Temperature control knob is rotated too far past broil position. Light bulb is boomed out. Range is not connected to power.
Service Information 1 service is required, 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, Have the following information readily available. * Modal number. * Serial number = Date purchased * Name of dealer from whom purchased Clearly describe the problem that you are having.
F21192B EN Viking Range, LLC 111 Front Street Grassland, Mississippi 38930 USA (662) 455-1200 For product information, call 1 888 845 4641 or visit the our web site at vikingrange.com in the US or brigade.
