Use & Care Professional Dual Fuel Ranges VDR5304B / CVDR5304B VDR5366B / CVDR5366B / VDR5364G / CVDR5364G VDR5488B / CVDR5488B / VDR5486G / CVDR5486G VDR5606GQ / CVDR5606GQ
Congratulations Congratulations and welcome 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 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 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.
Warnings • NEVER use aluminum foil to cover oven racks or oven bottom. This could result in risk of electric shock, fire, or damage to the appliance. Use foil only as directed in this guide. • DO NOT cook directly on the oven bottom. This could result in damage to the appliance. Always place pans on oven racks. • PREPARED FOOD WARNING: Follow food manufacturer's instructions.
Warnings Important Safety Notice and Warning The California Safe Drinking Water and Toxic Enforcement Act of 1986 (Proposition 65) requires the Governor of California to publish a list of substances known to the State of California to cause cancer or reproductive harm, and requires businesses to warn customers of potential exposures to such substances.
Warnings WARNING 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. Aluminum foil linings may also trap heat, causing a fire hazard. WARNING NEVER place pans directly on the oven bottom. Doing so could cause damage to the appliance. Always use the oven racks when cooking.
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.
Range Features Left Front Burner Control Knob (15,000 BTU) Interior Oven Light Switch Left Oven Function Selector Knob CLEAN Center Front Burner Control Knob (15,000 BTU) Griddle Indicator Light Left Oven Temperature Control Knob OVEN Self-Clean Indicator Light GRIDDLE Right Oven Temperature Indicator Light CLEAN Right Front Burner Control Knob (18,500 BTU) OVEN D ua l Fu e l Conve c tion-S elf Clean Power Plus Left Rear Burner Control Knob (15,000 BTU) 1 Self-Clean Indicator Light 8 Left
Surface Operation Our ranges are equipped with an exclusive VSH™ (VariSimmer-to-high) Pro Sealed burner System. This unique burner system is equipped with 15,000 BTU burners and one 18,500 front burner. Lighting Burners All burners are ignited by electric ignition. There are no open-flame, “standing” pilots. Surface Burners-Automatic Reignition To light the surface burners, push and turn the appropriate control knob counter clockwise to any position.
Surface Operation Surface Heat Settings* Heat Setting Simmer Low Med Low Med Med High High Use Melting small quantities Steaming rice Simmering sauces Melting large quantities Low-temperature frying (eggs, etc.
Griddle/Simmer Plate (on applicable models) Griddle/Simmer Plate (on select models) The optional 15,000 BTU griddle is constructed of machined steel with a blanchard finish and is uniquely designed to offer excellent cooking performance as well as easy clean up. The griddle is equipped with an electronic thermostat to maintain an even temperature across the griddle once the desired temperature has been set.
Char-Grill (on applicable models) Char-Grill (on select models) The optional 18,000 BTU char-grill is equipped with a single piece, heavy-duty porcelainized cast-iron grill grate for easy movement of grilling items. Beneath the grill grate is a slotted porcelainized flavor generator plate which is designed to catch drippings and circulate a smoke flavor back into the food.
Oven Features Broiler Burner Switch for lights above knobs Oven Racks (3) Oven Lights Convection Fan Rack Positions The 30”, 36”, 48” right-hand and both 60” W. ovens are equipped with three tilt-proof racks. The 18” left-hand oven is equipped with two standard 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.
Baking BAKE (Natural Airflow Bake) Full power heat is radiated from the 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 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.
Baking Conventional Baking Chart Food BREADS Biscuits Yeast loaf Yeast rolls Nut bread Cornbread Gingerbread Muffins Corn muffins CAKES 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 BREADS Frozen Biscuits Yeast loaf Yeast rolls Nut bread Cornbread Gingerbread Muffins Corn muffins CAKES Angel food Bundt Cupcakes Layer, sheet Layer, two Pound COOKIES Brownies Choc. chip Sugar 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.
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) Food BEEF Rib roast Rare Medium Well done Rump roast Medium Well done Tip roast Medium Well done LAMB Lamb leg PORK Pork loin Pork chops 1" thick Ham, fully cooked POULTRY Chicken, whole Turkey, unstuffed Turkey Turkey, stuffed Turkey, stuffed Turkey breast Weight 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 30 40 140˚ F (60.
Roasting Convection Roasting Chart Food BEEF Rib roast Rare Medium Well done Rump roast Medium Well done Tip roast Medium Well done LAMB Lamb leg PORK Pork loin Pork chops 1" thick Ham, fully cooked POULTRY Chicken, whole Turkey, unstuffed Turkey Turkey, stuffed Turkey, stuffed Turkey breast Weight 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.
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 Tips • ALWAYS use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the cooking surface to help prevent splatter, smoke, and fire. • To keep meat from curling, slit fatty edge. • Brush chicken and fish with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray. • Broil on first side for slightly more than half the recommended time, season, and turn.
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 CHICKEN Bnls breast, 1” Bnls breast, 1” Bone-in breast Bone-in breast Chicken pieces Chicken pieces HAM Ham slice, 1" LAMB Rib chops, 1" PORK Loin chops, 3/4" Bacon FISH Salmon steak Fillets 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.
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 Oven Surfaces Several different finishes have been used in your oven. NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN. Stainless Steel Parts All stainless steel body parts should be wiped regularly with hot soapy water after they have cooled and with a liquid cleaner designed for that material when soapy water will not do the job.
Cleaning and Maintenance Self-Clean Cycle N OT IC E When using the self-clean cycle to clean the oven, the griddle will not function and cannot be used. 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.
Door Removal 2 step 1 Open door completely. Fold latches backward until locked in place. 3 4 Slowly close until latches stop door. Lift door up and out. Door Replacement 2 step step 1 2 Open door completely. Fold latches forward until locked in place. Carefully realign door on hinges. Slide in and down. step 3 Close door.
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. Temperature control knob is rotated too far past broil position. Broil does not work. Door will not open. Oven is still in self-clean mode. If oven is hot, door latch will release when safe temperature is reached. Oven light will not work. Light bulb is burned out. Range is not connected to power.
Service Information If service is required, contact 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 PROFESSIONAL SERIES FREESTANDING DUAL FUEL RANGES 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 or closing date for new construction, whichever period is longer.
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.com in the US or brigade.
