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.com Professional Built-In Gas Thermal-Convection 30”W.
Congratulations Table of Contents The purchase of this product attests to the importance you place upon the quality and performance of the major appliances you use. With minimal care, as outlined in this guide, this product is designed to provide you with yearsof dependable service. Please take the few minutesnecessary to learn the proper and efficient use and care of this quality product.
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 IMPORTANT– Please Read and Follow To Prevent Fire or Smoke Damage Cooking Safety • 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. • Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and may be highly flammable. Avoid their use or storage near an appliance. • Many plastics are vulnerable to heat.
Getting Started Burners (cont.) • DO NOT TOUCH INTERIOR SURFACES OF OVEN. Interior surfaces of an oven become hot enough to cause burns. During and after use, DO NOT touch or let clothing or other flammable materials contact interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the oven may become hot enough to cause burns, such as the oven vent opening, the surface near the vent opening, and the oven door window.
Getting Started CAUTION You must carefully check the food during the dehydration process to ensure that it does not catch fire. NOTICE DO NOT turn the Temperature Control on during defrosting. Turning the convection fan on will accelerate the natural defrosting of the food without the heat. CAUTION BURN HAZARD The oven door, especially the glass, can get hot.
Setting the Clock Oven Features Digital Display The time-of-day must be set before any other program can be used. When your oven is first connected to the power in your home, the timer display will show --:--. OVEN OFF SET OVEN LIGHT BROIL 300 CLOCK/ PROBE CONVECTION BROIL BAKE TIME SET MIN/SEC TIMER 500 START TIME CONVECTION BAKE 400 OVEN FUNCTION TEMPERATURE 1 CLOCK MIN/SEC TIMER SET BAKE TIME START TIME To program the time-of-day: 2 1. Press the “CLOCK” button once.
Oven Control Panel Interior Oven Light Control The oven has interior oven lights that are controlled by one switch on the control panel. Push the switch to turn the interior oven lights on and off. Oven Function Selector Electronic Timing Center Temperature Control The Electronic Timing Center is used to program and control all timing functions. Each oven has a separate temperature control dial. The controls can be set at any temperature from 200˚ F (93° C) to 550˚ F (288° C).
Clocks and Timers Clocks and Timers Electronic Timing Center Setting The BAKE TIME Program SET CLOCK MIN/SEC TIMER SET BAKE TIME START TIME Setting the MIN/SEC Timer The MIN/SEC Timer is designed for accurate timing and is ideal for baking delicate items such as biscuits, cookies, and popovers, and for precise broiling. The MIN/SEC Timer can be used at the same time the BAKE TIME or START TIME functions are in use. It can be used for timing up to 11 hrs 59 min.
Product Controls Clocks and Timers Using the Oven To Set The Automatic Time Bake Program: Rack Positions 1. Set the START TIME: Program the start time by pressing the “START TIME” button and turning the “SET” knob until the desired start time is displayed. This is the time of day you want the food to begin cooking. The convection oven is equipped with three tilt-proof racks and six rack positions. Position 6 is the farthest from the oven bottom. Position 1 is the closest to the oven bottom.
Using the Oven Using the Oven Conventional and Convection Cooking Convection Cooking Tips (cont.) • Items cooked in a convection function can be easily over baked. This being the case, it is usually a good idea to pull items out of the oven just before they seem to be done. Items will continue to cook right after they are set out of the oven. • Some recipes, especially those that are homemade, may require adjustment and testing when converting from standard to convection modes.
Baking Baking OFF BAKE BROIL BAKE (Natural Airflow Bake) Pan Placement Tips CONVECTION BROIL Full power heat is radiated from the U-shaped 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 natural airflow bake manner. Conventional baking is suitable for dishes that require a high temperature. Use this setting for baking and preparing casserole dishes.
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 OFF 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.
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. • ALWAYS use a broiler pan and grid for broiling.
WARNING 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 Cleaning and Maintenance Convection Defrost (CONVECTION BAKE) Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. Your oven must be kept clean and maintained properly. With the selector set to CONVECTION BAKE and the temperature control off, air is circulated by a motorized fan in the rear of the oven. The fan accelerates natural defrosting of the food without heat.
Cleaning andDANGER Maintenance Replacing Oven Lights Glass Surfaces Clean with detergent and warm water. Glass cleaner can be used to remove fingerprints. If using glass cleaner ammonia, make sure that it does not run down on exterior door surface. Brass Parts WARNING ELECTRICAL SHOCK HAZARD Disconnect the electric power at the main fuse or circuit breaker before replacing bulb. CAUTION All special ordered brass parts are coated with an epoxy coating.
Troubleshooting Problem Possible Cause and/or Remedy Oven will not function. Oven 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. Oven is not connected to power. Strong odor and/or smoke is noticed first few times oven is used. This is normal burn off of insulation and protective oils in oven.
Warranty Warranty PROFESSIONAL SERIES BUILT-IN GAS OVENS WARRANTY THREE YEAR FULL WARRANTY Built-in gas ovens (VGSO Series) 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.