Use & Care Professional Freestanding Ranges / Built-In Rangetops VGR7362, VGR7482, VDR7362, CVDR7362, VDR7482, CVDR7482 VRT736, VRT748,
Congratulations Congratulations and welcome to the elite world of Viking Range, LLC 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 • 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.
Warnings Self-Clean Oven • Clean only parts listed in this guide. DO NOT clean door gasket. The door gasket is essential for a good seal. Care should be taken not to rub, damage, or 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 flaming.
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 ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse or circuit breaker before replacing bulb. WARNING BURN HAZARD The oven door, especially the glass, can get hot.
Before Using Range / Rangetop 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 appliance thoroughly with hot, soapy water. There may be some burn off and odors on first use of the appliance—this is normal. All VRT Rangetop models include: • Exclusive Elevation Burners™ for commercial-type performance.
Rangetop Features (VRT) Center Left Rear Burner Control Knob (15,000 BTU) Left Front Burner Control Knob (23,000 BTU) Left Rear Burner Control Knob (8,000 BTU) Center Left Front Burner Control Knob (23,000 BTU) 3 1 Center Right Rear Burner Control Knob (15,000 BTU) Right Front Burner Control Knob (23,000 BTU) Right Rear Burner Control Knob (15,000 BTU) Center Right Front Burner Control Knob (23,000 BTU) 4 2 1. 2. 3. 4. 5. 6. 5 6 Front 23,000 BTU burners Rear 15,000 BTU burners Rear 8.
Range Features (VDR/CVDR Gas Range) Interior Oven Light Switch Left Front Burner Control Knob (23,000 BTU) Left Oven Selector Knob Left Rear Burner Control Knob (8,000 BTU) 1 Center Right Rear Burner Control Knob (15,000 BTU) Center Left Rear Burner Left Oven Control Knob Temperature (15,000 BTU) Control Knob Center Left Front Burner Control Knob (23,000 BTU) 3 4 Center Right Front Burner Control Knob (23,000 BTU) Right Front Burner Control Knob (23,000 BTU) Right Oven Selector Knob Right Oven
Backlit Knob Features 2 Backlight Night Light Function & Color Change • The night light functions turns all of the bezel back lights on (button 1 on the right hand under side of the bull nose) NOTE: buttons 1 & 2 are on the right side for ranges and the left side for range tops • The back light color can be cycled between blue, white, and off by holding the number 2 button. Release the switch when you reach the desired setting. • The error code will still function when the number 2 switch is cycled to off.
Oven Functions and Settings VGR Gas Models VDR/CVDR Dual Fuel Models BAKE (Natural Airflow Bake) BAKE (Two-Element Bake) Use this setting for baking, roasting, and casseroles. Use this setting for baking, roasting, and casseroles. CONVECTION BAKE CONV BAKE (Convection Bake) Use this setting to bake and roast foods at the same time with minimal taste transfer. Use this setting to bake and roast foods at the same time with minimal taste transfer.
Surface Operation Our ranges are equipped with an exclusive restaurant style sealed burner system. This unique burner system is equipped with 23,000 BTU front burners, 15,000 BTU rear burners and one 8,000 rear burner. The 23,000 BTU burners are designed to provide extra high heat output, expecially when using large pans, and should be used for boiling large quantities or if you need to bring something to a boil quickly.
Surface Operation Cooking Vessels Each cook has his or her own preference for the particular cooking vessels that are most appropriate for the type of cooking being done. Any and all cooking vessels are suitable for use in the range and it is not necessary to replace your present domestic vessels with commercial cookware. This is a matter of personal choice. As with any cookware, yours should be in good condition and free from excessive dents on the bottom to provide maximum performance and convenience.
Griddle/Grill Plate (on applicable models) The optional 15,000 BTU griddle/grill is constructed of cast ironwith a non-stick surface 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. The bezel behind the knob will cycle on and off as needed to indicate the thermostat is maintaining the selected temperature.
Oven Features Broiler Burner Oven Racks (3) Oven Lights Convection Fan Gentle Close Door Feature All oven doors come standard with a gentle close feature. The door will remain in an open position until the door is approximately 5” (12.7 cm) away from the oven. When reaching this point, the door will require a slight push to engage the gentle close mechaism. The closing speed of the door will vary according to the oven temperature. Rack Positions The 36”W. and 48” W.
Using the Oven Conventional and Convection Cooking 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. It is recommended to use this function for single-rack baking.
Baking VDR/CVDR Dual Fuel Ranges 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. To Use BAKE Function 1.
Baking Baking Tips • Make sure the oven racks are in the desired position before you turn on the oven. • DO NOT open the door frequently during baking. Look through the door window to check doneness whenever possible. If you must open the door, the best time is during the last quarter of the baking time. • Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the center of the product should come out clean when done.
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.
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 (VDR/CVDR Dual Fuel Models) 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 (VDR/CVDR Dual Fuel Models) 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.
Roasting (VDR/CVDR Dual Fuel Models) 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. Only use close door broiling Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat pieces of meat.
Broiling VDR/CVDR Dual Fuel Ranges 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. *Note: This function uses a high-speed convection fan for optimum cooking performance.
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 Rack Time (min) 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. Broil Broil 3 3 6 8 1/2 lb. 1/2 lb.
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 Burners 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 Burner Flange After the burner flange has cooled, it should be wiped with hot soapy water but do not allow water to run or drip in the large center opening. DO NOT use steel wool, abrasive cloths, cleanser, or powders. To remove encrusted materials, soak the area with a hot towel to loosen the material, then use a wooden or nylon spatula. DO NOT use a metal knife, spatula, or any other metal tool to scrape the burner flange.
Cleaning and Maintenance Replacing Oven Lights WA R N I N G WA RN I N G DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth. ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse or circuit breaker before replacing bulb. 1 DO NOT touch bulb with bare hands. Clean off any signs of oil from the bulb and handle with a soft cloth. 1 1. Unsnap glass light cover using a screwdriver in the access groove. 2 2.
Self-Clean Cycle (VDR/CVDR Dual Fuel models only) This oven features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn-off soil and deposits. An integral smoke eliminator helps reduce odors associated with the soil burn-off. A powder ash residue is left in the bottom of the oven after completion of the self-clean cycle. The door latch is automatically activated after selecting the selfclean setting.
Door Removal 3 2 1 Open door completely. Fold latches backward until locked in place. Slowly close until latches stop door. 4 Lift door up and out. Door Replacement 1 2 3 1 1 2 Carefully realign door on hinges. Slide in and down. Open door completely. Fold latches forward until locked in place. 32 Close door.
Troubleshooting Problem Possible Cause and/or Remedy Range will not function. Oven does not operate in self-clean. Range is not connected to electrical power: Have electrician check power circuit breaker, wiring, and fuses. Door is not shut tight enough for automatic door latch to lock. Oven is not clean after self-clean 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 PROFESSIONAL SERIES FREESTANDING GAS/DUAL FUEL RANGES WARRANTY TWO YEAR FULL WARRANTY Freestanding gas ranges / built-in rangetops 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 () 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.
