Viking Use & Care Manual Viking Range Corporation 111 Front Street Greenwood, Mississippi 38930 USA (662) 455-1200 For product information, call 1-888-VIKING1 (845-4641) or visit the Viking Web site at vikingrange.
Congratulations Table of Contents Congratulations and welcome to the elite world of Viking 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 self-cleaning range. Getting Started Your Viking 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.
Getting Started 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.
Getting Started Warnings To Prevent Fire or Smoke Damage Child Safety (cont.) • 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.
Getting Started Warnings Cooking Safety (cont.) Utensil Safety (cont.) • ALWAYS place oven racks in the desired positions while oven is cool. Slide oven rack out to add or remove food, using dry, sturdy pot-holders. ALWAYS avoid reaching into the oven to add or remove food. If a rack must be moved while hot, use a dry pot-holder. • ALWAYS turn the oven off at the end of cooking. • Use care when opening the oven door. Let hot air or steam escape before moving or replacing food.
Getting Started Important notice regarding pet birds: NEVER keep pet birds in the kitchen or in rooms where the fumes from the kitchen could reach. Birds have a very sensitive respiratory system. Fumes released due to overheated cooking oil, fat, margarine and overheated nonstick cookware may be harmful. About Your Appliance WARNING NEVER use appliance as a space heater to heat or warm a room to prevent potential hazard to the user and damage to the appliance.
Getting Started CAUTION BURN HAZARD The oven door, especially the glass, can get hot. Danger of burning: DO NOT touch the glass! CAUTION You must carefully check the food during the dehydration process to ensure that it does not catch fire. WARNING BURN HAZARD When self-cleaning, surfaces may get hotter than usual. Therefore, children should be kept away.
Range Features Left Front Burner Control Knob (15,000 BTU) Interior Oven Light Switch Left Rear Burner Control Knob (15,000 BTU) Center Front Burner Control Knob (15,000 BTU) Center Rear Burner Control Knob (15,000 BTU) Oven Temperature Indicator Light Oven Temperature Control Knob Right Front Burner Control Knob (15,000 BTU) Right Rear Burner Control Knob (15,000 BTU) 2 1 24” Four-Burner 3 4 5 30” Four-Burner 36” Six-Burner 36” Six-Burner model shown 1. 2. 3. 4. 5.
Oven Functions and Settings Surface Operation BAKE (Natural Airflow Bake) Lighting Burners Use this setting for baking, roasting, and casseroles. All burners are ignited by electric ignition. There are no open-flame, “standing” pilots. CONVECTION BAKE Use this setting to bake and roast foods at the same time with minimal taste transfer. BROIL (Infrared Broil) Product Controls Use this setting for broiling dark meats at 1” thickness or less where rare or medium doneness is desired.
Surface Operation Surface Operation Surface Cooking Tips Cooking Vessels • 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.
Using the Oven Baking Conventional and Convection Cooking BAKE (Natural Airflow Bake) 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 Baking To Use CONVECTION BAKE Function 1. Arrange the oven rack in the desired position before turning oven on. 2. Set the oven temperature control knob to desired temperature and turn on the convection fan switch. 3. Close the door. 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.
Baking Baking Conventional Baking Chart 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 Broiling Solving Baking Problems BROIL (Infrared Broil) 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.
Broiling Broiling Broiling Instructions Broiling Tips 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.
Convection Dehydrate Broiling Broiling Chart 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.
Convection Defrost Cooking Substitutes Charts Convection Defrost In many cases, a recipe requires an ingredient which is not readily available or calls for a unit of measure that is not easily recognized. The following charts have been provided as useful guides in these situations. Air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat.
Cleaning and Maintenance 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. Control Panel Open Surface Burners Several different finishes have been used in your oven.
Cleaning and Maintenance Replacing Oven Lights Brass Parts CAUTION All special ordered brass parts are coated with an epoxy coating. DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON ANY BRASS PARTS. All brass body parts should be wiped regularly with hot soapy water. When hot soapy water will not do the job, use every day household cleaners that are not abrasive. Broiler Pan and Grid Clean with detergent and hot water. For stubborn spots, use a soapfilled steel wool pad.
Door Replacement and Adjustment Door Removal WARNING 2 1 1 TO PREVENT PERSONAL INJURY Before removing the doors, make sure the pins are properly installed in the hinges. Failure to do so can result in personal injury to hands and/or fingers. Open door completely. Place pin in pin hole. Remove hinge trim screws and hinge trim. Close until pins stop door. 4 Remove pins from hole in hinges. Close door. 5 4 If the door needs to be adjusted, loosen hinge trim screws located in step 2.
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. Broil does not work. Temperature control knob is rotated too far past broil position. Oven light will not work. Light bulb is burned out. Range is not connected to power. Igniters will not work. Circuit is tripped. Fuse is blown. Range is not connected to power. Igniters sparking but no flame ignition.
Warranty Warranty PROFESSIONAL FREESTANDING GAS OPEN BURNER RANGES WARRANTY THREE YEAR FULL WARRANTY Freestanding gas 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 three (3) years from the date of original retail purchase or closing date for new construction, whichever period is longer.
