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. Oven
F20516B EN
(061611)
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IMPORTANT– Please Read and Follow
IMPORTANT– Please Read and Follow
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.
WARNING
If the information in this manual is not followed exactly,
a fire or explosion may result causing property damage,
personal injury or death.
ALWAYS contact the manufacturer about problems or conditions you
do not understand.
DO NOT store or use gasoline or other flammable vapors and liquids in
the vicinity of this or any appliance.
Recognize Safety Symbols, Words, Labels
WHAT TO DO IF YOU SMELL GAS:
• DO NOT try to light any appliance.
DANGER
• DO NOT touch any electrical switch.
Hazards or unsafe practices which WILL result in
severe personal injury or death
• DO NOT use any phone in your building.
• Immediately call your gas supplier from a neighbor's phone. Follow
the gas supplier's instructions.
• If you cannot reach your gas supplier, call the fire department.
WARNING
Installation and service must be performed by a qualified installer,
service agency or the gas supplier.
Hazards or unsafe practices which COULD result
in death or severe personal injury
CAUTION
WARNING
DO NOT use commercial oven cleaners inside the oven. Use of these
cleaners can produce hazardous fumes or can damage the porcelain
finishes.
Hazards or unsafe practices which COULD result
in minor personal injury.
All safety messages will identify the hazard, tell you how to
reduce the chance of injury, and tell you what can happen if
the instructions are not followed.
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.
Read and follow all instructions before using this appliance to
prevent the potential risk of fire, electric shock, personal injury or
damage to the appliance as a result of improper usage of the
appliance. Use appliance only for its intended purpose as described in
this manual.
To ensure proper and safe operation: Appliance must be properly
installed and grounded by a qualified technician. DO NOT attempt
to adjust, repair, service, or replace any part of your appliance unless
it is specifically recommended in this manual. All other servicing should
be referred to a qualified servicer. Have the installer show you the
location of the gas shutoff valve and how to shut it off in an
emergency. A certified technician is required for any adjustments or
conversions to Natural or LP gas.
WARNING
To avoid risk of property damage, personal injury or death;
follow information in this manual exactly to prevent a fire or
explosion.
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IMPORTANT–Please Read and Follow
IMPORTANT–Please Read and Follow
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.
Cooking Safety
• Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam.
Dishtowels or other substitutes should NEVER be used as potholders
because they can get caught on appliance parts.
•
ALWAYS let quantities of hot fat used for deep fat frying cool before
• 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. Keep plastics away from parts of the
appliance that may become warm or hot.
attempting to move or handle.
• Loose-fitting or hanging garments should never be worn while using the
appliance. DO NOT drape towels or materials on oven door handles. These
items could ignite and cause burns.
• Combustible items (paper, plastic, etc.) may ignite and metallic items may
become hot and cause burns. DO NOT pour spirits over hot foods. DO
NOT leave oven unsupervised when drying herbs, breads, mushrooms,
etc; fire hazard.
•
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.
DO NOT heat unopened food containers; buildup of pressure may cause
the container to explode and result in injury.
In Case of Fire
Turn off appliance and ventilating hood to avoid spreading the flame. Extinguish
flame then turn on hood to remove smoke and odor.
• Use care when opening the oven door. Let hot air or steam escape before
moving or replacing food.
• Smother fire or flame by closing the oven door.
DO NOT use water on grease fires. Use baking soda, a dry chemical or foam-
type extinguisher to smother fire or flame.
• GREASE–Grease is flammable and should be handled carefully. Let fat
cool before attempting to handle it. DO NOT allow grease to collect
around the oven or in vents. Wipe up spillovers immediately.
• 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.
• 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
Child Safety
food could be contaminated.
• If storage is provided, it should be limited to items which are used infrequently
and which are safely stored in an area subjected to heat from an appliance.
Temperatures may be unsafe for some items, such as volatile liquids, cleaners
or aerosol sprays.
• Once the unit has been installed as outlined in the Installation Instructions,
it is important that the fresh air supply is not obstructed. The use of a gas
cooking appliance results in the production of heat and moisture in the
room in which it is installed. Ensure that the kitchen is well-ventilated. Keep
natural venting holes open or install a mechanical ventilation device.
Prolonged or intensive use of the appliance may call for additional (such as
opening a window) or more effective ventilation (such as increasing the
level of a mechanical ventilation if present).
• NEVER leave children alone or unsupervised near the appliance when it is in
use or is still hot.
• NEVER allow children to sit or stand on any part of the appliance as they
could be injured or burned.
• DO NOT store items of interest to children over the unit. Children climbing
to reach items could be seriously injured.
Burners
• Children should be taught that an appliance is not a toy. Children should not
be allowed to play with controls or other parts of the appliance.
• NEVER touch oven burners, areas near broiler and bake burner, or interior
surfaces of oven.
• Burners may be hot even though they are dark in color. Areas near burners
and interior surfaces of an oven may become hot enough to cause burns.
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IMPORTANT–Please Read and Follow
IMPORTANT–Please Read and Follow
Burners (cont.)
WARNING
• 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.
ELECTRICAL SHOCK HAZARD
DO NOT touch a hot oven light bulb with a damp cloth as
the bulb could break. Should the bulb break, disconnect
power to the appliance before removing bulb to avoid
electrical shock.
Cleaning Safety
WARNING
• Turn off all controls and wait for appliance parts to cool before touching or
cleaning them.
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or circuit
breaker before replacing bulb.
• Clean appliance with caution. Use care to avoid steam burns if a wet sponge
or cloth is used to wipe spills on a hot surface. Some cleaners can produce
noxious fumes if applied to a hot surface.
•
DO NOT clean door gasket. It is essential for a good tight seal. Care
should be taken not to rub, damage, or move the gasket.
• No commercial oven cleaner or oven liner protective coating such as
aluminum foil should be used in or around any part of the oven. Improper
oven liners may result in a risk of electric shock or fire. Keep oven free
from grease buildup.
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.
About Your Appliance
CAUTION
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. Also,
DO NOT use the oven as a storage area for food or cooking utensils.
WARNING
To avoid sickness and food waste when using automatic time baking:
• Avoid touching oven vent area while oven is on and for several minutes after
oven is turned off. When the oven is in use, the vent and surrounding area
become hot enough to cause burns. After oven is turned off, DO NOT touch
the oven vent or surrounding areas until they have had sufficient time to cool.
• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can
result in potential hazards and/or injuries.
• The appliance must be installed and electrically grounded according to
local codes. Have the installer identify the location and shut-off valve on
the oven so you know where and how to turn off gas if necessary.
• DO NOT use foods that will spoil while waiting for cooking to start,
such as dishes with milk or eggs, cream soups, custards, fish, pork,
poultry, or foods with stuffing.
• Any food that has to wait for cooking to start should be very cold or
frozen before it is placed in the oven.
• DO NOT use foods containing baking powder or yeast when
automatic time baking. They will not rise properly.
• DO NOT allow food to remain in the oven for more than two hours
after the end of the cooking cycle.
• To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than two hours.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
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IMPORTANT–Please Read and Follow
Before Using Oven
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. There may be some burn off and odors on first
use of the appliance–this is normal.
CAUTION
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
Oven
Important! Before first use, wipe interior with soapy water and dry
thoroughly. Then set the oven selector to bake, the thermostat to
350°F, and operate for an hour.
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.
• Five performance modes—including convection baking and
convection broiling—providing air circulation for shorter cooking
times with even results.
• Convection baking with a hidden 30,000 BTU burner provides a
fast, even baking for all your casserole dishes as well as easy
cleanup.
CAUTION
BURN HAZARD
The oven door, especially the glass, can get hot. Danger
of burning: DO NOT touch the glass!
• The 1500°F closed door, infrared broiler allows intense heat to
sear delicate cuts of meat providing that restaurant taste.
• Four halogen lights illuminate the oven cavity with less glare.
CAUTION
• Six rack positions and three racks provide ample space for your
baking needs.
DO NOT store items of interest to children over the unit. Children
climbing to reach items could be seriously injured.
• A porcelain removable bottom for easier cleaning.
• This appliance is certified by Star-K to meet strict regulations in
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Setting the Clock
Oven Features
Digital Display
OVEN
OFF
OFF
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 --:--.
SET
200
300
BROIL
BAKE
OVEN
LIGHT
BROIL
500
CLOCK/
PROBE
BAKE
TIME
MIN/SEC START
TIMER TIME
SET
CONVECTION
BROIL
CONVECTION
BAKE
400
OVEN FUNCTION
TEMPERATURE
1
2
CLOCK MIN/SEC
TIMER
BAKE
TIME
START
TIME
SET
To program the time-of-day:
1. Press the “CLOCK” button once. 12:00 will be displayed with the
word SET in the upper left corner.
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6
3
4
2. Turn the “SET” knob until the correct time-of-day is displayed. AM
and PM are not indicated.
3. Press the “CLOCK” button again. The word SET will disappear and
the correct time is now set into the timer.
The time-of-day can be changed by following steps 1 through 3. It
cannot be changed while there is a BAKE TIME or START TIME cycle
programmed into the timer.
1. Gourmet Glo™
Infrared burner
2. Oven racks (3)
3. Convection fan
4. Bake burner
5. Oven lights (4)
6. Removable
bottom
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Oven Control Panel
Interior
Electronic Timing Center
The Electronic Timing Center is used to
program and control all timing functions.
Temperature Control
Oven Light Control
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). ALWAYS
be sure the controls are in the “OFF”
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
IMPORTANT–The time-of-day
must be set before any other program
can be used.
position when the ovens are not in use.
Off/On Indicator light
OVEN
OFF
OFF
200
BAKE
BROIL
OVEN
LIGHT
BROIL
300
500
CLOCK MIN/SEC
TIMER
BAKE
TIME
START
TIME
SET
CONV.
BROIL
CONV.
BAKE
400
OVEN FUNCTION
TEMPERATURE
Oven Functions and Settings
BAKE (Natural Airflow Bake)
Use this setting for baking, roasting, and preparing casserole dishes.
CONVECTION BROIL (Infrared Convection Broil)
Use this setting to broil thick cuts of meat.
CONVECTION BAKE
Use this setting to bake and roast foods at the same time with minimal
taste transfer.
Convection Dehydrate (CONVECTION BAKE)
Use this function to dehydrate fruits and vegetables.
BROIL (Infrared Broil)
Use this setting for broiling dark meats at 1” thickness or less where
rare or medium doneness is desired.
Convection Defrost (CONVECTION BAKE)
Use this function to defrost foods.
Note: For more information on oven functions see “Operation”
section.
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Clocks and Timers
Clocks and Timers
Electronic Timing Center
The Electronic Timing Center is
used to program and control all
timing functions. It has five
display and programming
modes that are activated by the
four push buttons and the
Setting The BAKE TIME Program
The BAKE TIME program is used for controlled timing of baked or
roasted foods. At the end of the timed cycle, the oven automatically
turns off. The time in the BAKE TIME mode is displayed in hours
and minutes, with a setting from 1 minute to 11 hours 59 minutes,
increasing in 1-minute increments.
SET
CLOCK MIN/SEC
TIMER
BAKE
TIME
START
TIME
SET
“SET” knob. Both BAKE TIME
and MIN/SEC TIMER can be
used to keep time cooking periods.
To Set The Bake Time Program:
1. Set the Oven Function Selector to the BAKE or CONVECTION
BAKE position, depending upon the type of baking being used.
Setting the MIN/SEC Timer
2. Set the temperature control knob to the desired temperature and
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. When setting the timer, the time displayed
will increase in 1 minute increments. When the timer counts down to 1
minute, the timer alarm will give one beep and the display changes
from hours:minutes to seconds only.
allow for preheating.
3. Press and release the Bake Time Button. The timer will display :00
with the words SET and COOK in the upper left corner of the digital
display.
4. Turn the “SET” knob until the desired baking time is displayed in
hours and minutes. The word COOK will remain in the display
indicating that the BAKE TIME program has been sent.
To Program the MIN/SEC Timer
1. Press the “MIN/SEC TIMER” button. The timer will display :00 and
the word TIMER will be displayed in the lower left corner and SET
in the top corner.
Note: The timer will automatically compute a stop time and enter it into
the timer memory. The alarm will sound three beeps followed by two
beeps every 10 seconds until the BAKE TIME button is pressed. The
duration time can be changed anytime during the cooking program by
following steps 4 and 5. Setting the remaining duration time to :00
cancels the BAKE TIME Program. To return the timer to the present time-
of-day, press the CLOCK button. A small clock will appear in the upper
left corner indicating a BAKE TIME program has been set. The timer will
go back to the BAKE TIME automatically after a few seconds.
2. Turn the “SET” knob until the desired duration time is displayed.
The MIN/SEC Timer is now programmed. The alarm will sound at the
end of the countdown. The program can be canceled anytime by setting
the remaining time to :00. To change back to the time-of-day, press the
“CLOCK” button. Notice that a small clock will be displayed in the
upper right corner to indicate that a program is in progress. The display
will return automatically to the MIN/SEC Timer after a few seconds.
Setting the Automatic Start Time Bake Program
The BAKE TIME and START TIME modes of the timer can be used to
automatically turn the oven on and off at a preselected time. The
Automatic Time Bake program is ideal for foods with no danger of
spoilage during the time the oven is left off.
Timer Alarm
At the end of a MIN/SEC Timer program or BAKE TIME program, the
alarm will consist of three beeps followed by two beeps every 10
seconds until the “MIN/SEC TIMER” button is pressed. When a valid
function key is pressed or when a control function starts automatically,
one beep will be sounded. When an invalid function key is pressed,
two beeps will be sounded.
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Clocks and Timers
Using the Oven
To Set The Automatic Time Bake Program:
1. Set the START TIME:
Rack Positions
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. The racks can be easily removed
and arranged at various levels. For best results with conventional
baking, do not use more than one rack at a time. It is recommended
when using two racks to do the following:
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.
2. Set the desired baking time:
Program the required baking time by pressing the “BAKE TIME”
button. The words SET and COOK appear in the upper left corner of
the digital display. Turn the “SET” knob until the desired baking time
is displayed in hours and minutes. The word SET will disappear and
the word DELAY will remain in the display indicating that the BAKE
TIME program has been set.
1. Arrange the oven racks in the desired position BEFORE heating
the oven. If cooking on two racks at the same time, use rack
positions 3 and 5.
2. Turn the function selector to the desired function.
3. Set the Oven Function selector to the desired function – BAKE,
3. Set the temperature control to the desired temperature.
CONVECTION BAKE, BROIL, or CONVECTION BROIL.
4. Place the food in the oven after preheating. Preheating is complete
when the oven indicator light goes out.
4. Set the temperature control knob to the desired baking
temperature.
5. The automatic time bake program is now set.
6. When the specified time is reached, the oven will automatically turn
on. It will bake for the programmed amount of time at the selected
temperature.
Rack
Positions
6
5
4
3
2
1
Note: At one minute from the end of the specified bake program, the
oven timer will beep once. At the end of the specified bake program,
the oven will automatically turn off and the timer will sound a series of
three beeps. This will continue until the “START TIME” button is pressed.
The display will then return to displaying the time.
Note: Setting the remaining duration time to :00 will cancel the
Automatic Bake program.
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Using the Oven
Using the Oven
Conventional and Convection Cooking
Convection Cooking Tips (cont.)
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.
• 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. If unsure how to convert a recipe, begin by
preparing the recipe in conventional bake. After achieving
acceptable results, follow the convection guidelines listed for the
similar food type. If the food is not prepared to your satisfaction
during this first convection trial, adjust only one recipe variable at a
time (cooking time, rack position, or temperature) and repeat the
convection test. Continue adjusting one recipe variable at a time
until satisfactory results are achieved.
Convection Cooking Tips
Convection cooking is a cooking technique which utilizes fan-forced air
to circulate throughout the entire oven cavity creating the optimum
cooking environment. Cooking with convection is intended when
performing multi-rack baking and for heavier foods. Below are some
tips which will allow you to get the best results out of your oven when
cooking with convection.
• As a general rule, to convert conventional recipes to convection
recipes, reduce the temperature by 25˚ F (10˚ C) when using a
convection cooking function.
• Cooking times for standard baking and convection baking will be
the same. However, if using convection to cook a single item or
smaller load, then it is possible to have 10-15% reduction in cooking
time. (Remember convection cooking is designed for multi-rack
baking or cooking large loads.)
• If cooking items which require longer than 45 minutes, then it is
possible to see a 10-15% reduction in cooking time.
• A major benefit of convection cooking is the ability to prepare foods
in quantity. The uniform air circulation makes this possible. Foods
that can be prepared on two of three racks at the same time include:
pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience
foods.
• For three-rack baking, use any combination of rack positions 2, 3, 4,
and 5. For two-rack baking, use rack positions 2 and 4 or positions 3
and 5. Remember that the racks are numbered from bottom to top.
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Baking
Baking
OFF
BROIL
BAKE
BAKE
Pan Placement Tips
(Natural Airflow Bake)
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
• When using large (15" x 13") flat pans or trays that cover most of
the rack, rack positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use the
3rd and 5th position for more consistent even baking.
• Stagger pans in opposite directions when two racks and several
pans are used in conventional bake. If possible, no pan should be
directly above another.
CONVECTION
BROIL
CONVECTION
BAKE
cookbooks contain recipes to be
cooked in the conventional
manner. Conventional baking is
• Allow 1 to 2 inches of air space around all sides of each pan for
even air circulation.
natural airflow bake
suitable for dishes that require a high temperature. Use this setting for
baking and preparing casserole dishes.
Multiple Rack Pan
Placement
Single Rack Pan
Placement
OFF
CONVECTION BAKE
BROIL
BAKE
Heat is radiated from the U-
shaped bake burners in the
bottom of the oven cavity. The
heated air is circulated by one
motorized fan in the rear of the
oven providing a more even heat
distribution. Multiple rack use is
possible for the largest baking
job. When roasting, cool air is
quickly replaced—searing meats
on the outside and retaining
CONVECTION
BROIL
CONVECTION
BAKE
convection bake
more juices and natural flavor on the inside with less shrinkage. This even
circulation of air equalizes the temperature throughout the oven cavity
and eliminates the hot and cold spots found in conventional ovens.
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.
• Use the pan size and type recommended by the recipe to ensure best
results. Cakes, quick breads, muffins, and cookies should be baked in
shiny, reflective pans for light, golden crusts. Avoid the use of old,
darkened pans. Warped, dented, stainless steel and tin-coated pans
heat unevenly and will not give uniform baking results.
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Baking
Baking
Conventional Baking Chart
Convection Baking Chart
Single Rack
Time
(min)
Single Rack
Time
(min)
Food
BREADS
Pan Size
Position
Temp
Food
BREADS
Pan Size
Position
Temp
Biscuits
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8" x 8"
8" x 8"
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚ F (204˚ C) 10 - 12
400˚ F (204˚ C) 30 - 35
400˚ F (204˚ C) 12 - 15
Biscuits
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8" x 8"
8" x 8"
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C) 7 - 9
375˚ F (191˚ C) 25 - 30
375˚ F (191˚ C) 11 - 13
350˚ F (177˚ C) 25 - 30
375˚ F (191˚ C) 20 - 25
325˚ F (163˚ C) 30 - 35
350˚ F (177° C) 12 - 15
350˚ F (177˚ C) 10 - 12
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffins
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffins
375˚ F (191˚ C) 30 - 35
400˚ F (204˚ C) 25 - 30
350˚ F (177˚ C) 35 - 40
375˚ F (191˚ C) 15 - 20
375˚ F (191˚ C) 15 - 20
Muffin tin
Muffin tin
Muffin tin
Muffin tin
Corn muffins
Corn muffins
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C) 35 - 45
350˚ F (177˚ C) 45 - 55
350˚ F (177˚ C) 16 - 20
350˚ F (177˚ C) 40 - 50
350˚ F (177˚ C) 30 - 35
350˚ F (177˚ C) 60 - 65
Tube pan
Tube pan
Muffin pan
13" x 9"
9" round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
350˚ F (177˚ C) 35 - 40
325˚ F (163˚ C) 35 - 40
325˚ F (163˚ C) 15 - 17
325˚ F (163˚ C) 30 - 35
325˚ F (163˚ C) 25 - 30
325˚ F (163˚ C) 45 - 50
COOKIES
Brownies
Choc. chip
Sugar
COOKIES
Brownies
Choc. chip
Sugar
13" x 9"
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
350˚ F (177˚ C) 25 - 30
375˚ F (191˚ C) 12 - 15
375˚ F (191˚ C) 10 - 12
13" x 9"
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
325˚ F (163˚ C) 20 -25
350˚ F (177˚ C) 7 -10
350˚ F (177˚ C)
7-10
PASTRY
PIES
Cream puffs
PIES
Crust, unfilled
Crust, filled
Lemon meringue
Pumpkin
Custard
ENTREES
Egg rolls
Fish sticks
Lasagna, frz
Pot pie
Gr. peppers stuffed
Quiche
Cookie sheet
3 or 4
400˚ F (204˚ C) 30 - 35
Crust, unfilled
Crust, filled
Lemon meringue
Pumpkin
Custard
ENTREES
Egg rolls
Fish sticks
Lasagna, frz
Pot pie
Gr. peppers stuffed 13" x 9"
Quiche
9" round
9" round
9" round
9" round
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C)
7 - 9
325˚ F (163˚ C) 50 - 55
325˚ F (163˚ C) 10 - 12
325˚ F (163˚ C) 45 - 55
9" round
9" round
9" round
9" round
6 - 4 oz cups
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚ F (204˚ C) 10 - 12
350˚ F (191˚ C) 55 - 60
350˚ F (177˚ C) 12 - 15
350˚ F (177˚ C) 35 - 40
350˚ F (177˚ C) 35 - 40
Not recommended
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C) 15 - 20
400˚ F (205˚ C) 8 - 10
350˚ F (177˚ C) 45 - 50
375˚ F (191˚ C) 35 - 40
350˚ F (177˚ C) 45 - 50
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13" x 9"
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
400˚ F (204˚ C) 25 - 30
425˚ F (218˚ C) 10 - 15
375˚ F (191˚ C) 55 - 60
400˚ F (204˚ C) 35 - 40
375˚ F (191˚ C) 60 - 70
400˚ F (204˚ C) 25 - 30
400˚ F (204˚ C) 15 - 20
Not recommended
Cookie sheet
Pizza, 12"
3 or 4
3 or 4
375˚ F (191˚ C) 15 - 20
350˚ F (177˚ C) 25 - 35
9" round
Cookie sheet
Mac. & cheese, frz
Cookie sheet
Pizza, 12"
VEGETABLES
Baked potatoes
Spinach souffle
Squash
Mac. & cheese, frz
VEGETABLES
Baked potatoes
Spinach souffle
Squash
Cookie sheet
3 or 4
375˚ F (191˚ C) 35 - 40
On rack
3 or 4
3 or 4
3 or 4
3 or 4
350˚ F (177˚ C) 50 - 55
325˚ F (163˚ C) 35 - 40
350˚ F (177˚ C) 40 - 45
400˚ F (205˚ C) 15 - 20
1 qt. casserole
Cookie sheet
Cookie sheet
On rack
3 or 4
3 or 4
3 or 4
3 or 4
375˚ F (191˚ C) 60 - 65
350˚ F (177˚ C) 45 - 50
375˚ F (191˚ C) 50 - 55
425˚ F (218˚ C) 20 - 25
1 qt. casserole
Cookie sheet
Cookie sheet
French fries
*Note: The above information is given as a guide only.
French fries
*Note: The above information is given as a guide only.
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Baking
Broiling
OFF
BROIL
BAKE
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.
The broil burner at the top of the
oven heats the metal screen until
it glows. Heat radiates from the
GourmetGlo™ infrared broiler
located at the top of the oven
cavity. The distance between the
foods and the broil elements
determines broiling speed. For
“fast” broiling, food may be as
close as 2 inches (5 cm) to the
CONVECTION
BROIL
CONVECTION
BAKE
Common Baking Problems/Remedies
infrared broil
Problems
Cause
Remedy
Cakes burned on the 1. Oven was too hot
1. Reduce temperature
2. Use recom. pan size
3. Reduce no. of pans
broil element or on the top rack. “Fast” broiling is best for meats where
rare to medium doneness is desired. Use this setting for broiling small
and average cuts of meat.
sides or not done
in center
2. Wrong pan size
3. Too many pans
Cakes crack on top
1. Batter too thick
1. Follow recipe
OFF
Add liquid
BROIL
BAKE
2. Oven too hot
3. Wrong pan size
2. Reduce temperature
3. Use recom. pan size
CONVECTION BROIL
(Infrared Convection Broil)
Cakes are not level
1. Batter uneven
1. Distribute batter even
CONVECTION
BROIL
CONVECTION
BAKE
The top element operates at full
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped
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.
3. Use proper pan
Food too brown on
bottom
1. Oven door opened
too often
1. Use door window to
check food
2. Dark pans being used 2. Use shiny pans
3. Incorrect rack position 3. Use recom. rack position
4. Wrong bake setting
4. Adjust to conventional
or convection setting
as needed
infrared convection broil
5. Pan too large
5. Use proper pan
Food too brown on
top
1. Rack position too high 1. Use recom. rack position
2. Oven not preheated
3. Sides of pan too high
1. Hot cookie sheet
2. Allow oven to preheat
3. Use proper pans
1. Allow sheet to cool
between batches
Cookies too flat
Pies burned around
edges
1. Oven too hot
2. Too many pans used
3. Oven not preheated
1. Reduce temperature
2. Reduce no. of pans
3. Allow oven to preheat
Pies too light on top
1. Oven not hot enough 1. Increase temperature
2. Too many pans used
3. Oven not preheated
2. Reduce no. of pans
3. Allow oven to preheat
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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. 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. Season second side just before removing.
• ALWAYS pull rack out to stop position before turning or removing
food.
Conventional broiling is most successful for cuts of meat 1-2 inches
thick and is also more suitable for flat pieces of meat. Convection
broiling has the advantage of broiling food slightly quicker than
conventional. Convection broiling of meats produces better results,
especially for thick cuts.
• Use tongs or a spatula to turn meats. NEVER pierce meat with a
fork, as this allows the juices to escape.
The meat sears on the outside and retains more juices and natural
flavor inside with less shrinkage.
• Remove the broiler pan from the oven when you remove the food.
Drippings will bake onto the pan if it is left in the heated oven after
broiling. While pan is hot, place damp paper towel over grid. Drizzle
with liquid dishwashing detergent and pour water over grid. This will
make cleaning of the pan easier, or the broiler pan can be lined with
aluminum foil to make cleaning easier. Be sure the foil extends up
the side of the pan. Although it is not recommended, the grid can
also be covered with foil. Be sure to slit openings to conform with
the openings in the grid so melted fat can drain through to prevent
spattering, smoking, or the possibility of grease fire.
To Use Broil
1. Arrange the oven rack in the desired position before turning
broiler on.
2. Center the food on cold broiler pan and grid supplied with your
oven. Place broiler pan in oven.
3. Set the oven function selector to “CONVECTION BROIL” or
“BROIL” and the temperature control knob to “BROIL”.
Rack Positions for Broiling
4. Close the door. There is not a detent to hold the door in the open
broil stop position. With open door broiling the broil element does
not cycle on and off. With closed door broiling the broil element
might cycle on and off if an extended broiling time is required. A
built-in smoke "eliminator" in the top of the oven helps reduce
smoke and odors.
Note: Note the appropriate effective cooking area on the broiler grid
for each rack position. Position 1 is the closest to the oven bottom with
95% effective cooking area. Position 6 is the closest to the broiler with
25% effective cooking area.
25%
35%
50%
65%
80%
95%
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Broiling
Convection Dehydrate
Broiling Chart
Convection Dehydrate (CONVECTION BAKE)
This oven is designed not only to cook, but also to dehydrate fruits
and vegetables. With the selector set to Convection Bake and the
temperature control on 200°F (93.3° C), warm air is circulated by a
motorized fan in the rear of the oven. Over a period of time, the water
is removed from the food 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.
Type and
Cut of Meat
BEEF
Sirloin, 1"
Rare
Time
(min)
Weight
Setting
Rack
12 oz
12 oz
12 oz
Broil
Broil
Broil
3
3
3
4
5
6
Medium
Well done
T-Bone, 3/4"
Rare
1. Prepare the food as recommended.
10 oz
10 oz
10 oz
Broil
Broil
Broil
3
3
3
4
6
8
Medium
2. Arrange the food on drying racks (not included with the oven;
contact a local store handling specialty cooking utensils).
Well done
Hamburger, 1/2"
Medium
1/4 lb.
1/4 lb.
Broil
Broil
3
3
6
8
3. Set the appropriate low temperature and turn the selector to
“CONVECTON BAKE”.
Well done
CHICKEN
Bnls breast, 1”
Bnls breast, 1”
Bone-in breast
Bone-in breast
Chicken pieces
Chicken pieces
HAM
1/2 lb.
1/2 lb.
2 - 3 lbs total
2 - 3 lbs total Convection Broil
2 - 3 lbs total Broil
2 - 3 lbs total Convection Broil
Broil
Convection Broil
Broil
3
3
1
1
3
3
15
15
22
20
22
20
CAUTION
You must carefully check the food during the dehydration process to
ensure that it does not catch fire.
Ham slice, 1"
LAMB
Rib chops, 1"
PORK
Loin chops, 3/4"
Bacon
1 lb.
12 oz.
1 lb.
Broil
3
2
10
8
Convection Broil
Convection Broil
Broil
2
2
10
3
FISH
Salmon steak
Fillets
1 lb.
1 lb.
Broil
Broil
2
2
8
8
Note: The above information is given as a guide only.
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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. To
avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than two hours.
Oven Surfaces
Several different finishes have been used in your oven. Cleaning instructions
for each surface are given below. NEVER USE AMMONIA, STEEL WOOL
PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR
ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.
1. Place the frozen food on a baking sheet.
2. Set the temperature control to “OFF”.
3. Turn the selector to “CONVECTON BAKE”.
Control Knobs
MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION
BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and
warm water. Dry completely and replace by pushing firmly onto stem.
DO NOT USE any cleaners containing ammonia or abrasives. They could
remove the graphics from the knob.
WARNING
To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than two hours.
Stainless Steel Parts
When the appliance has had sufficient time to cool, all stainless steel
body parts should be wiped regularly with hot soapy water and with a
liquid cleaner designed for that material when soapy water will not do
the job. DO NOT use steel wool, abrasive cloths, cleansers, or powders.
If necessary, scrape stainless steel to remove encrusted materials, soak
the area with hot towels to loosen the material, then use a wooden or
nylon spatula or scraper. DO NOT use a metal knife, spatula, or any
other metal tool to scrape stainless steel. DO NOT permit citrus or
tomato juice to remain on stainless steel surface, as citric acid will
permanently discolor stainless steel. Wipe up any spills immediately.
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.
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Cleaning and 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.
WARNING
ELECTRICAL SHOCK HAZARD
Disconnect the electric power at the main fuse or circuit
breaker before replacing bulb.
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.
WARNING
DO NOT touch bulb with bare hands. Clean off any signs of oil from
the bulb and handle with a soft cloth.
Replacing Interior Halogen Lights
Broiler Pan and Grid
Clean with detergent and hot water. For stubborn spots, use a soap-filled
steel wool pad.
glass light
cover
1. Unsnap glass light cover using a
screwdriver in the access
groove.
Oven Racks
Clean with detergent and hot water. Stubborn spots can be scoured with
a soap-filled steel wool pad.
2. Firmly grasp light bulb and pull
out.
access
groove
3. Replace with halogen bulb
using volt and wattage
requirements listed on glass
cover.
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.
light
bulb
4. Replace the light cover by
snapping glass cover onto metal
box.
5. Reconnect power at the main
fuse or circuit breaker.
Power Failure
DO NOT attempt to use during power failure. Unit will not function.
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Troubleshooting
Service Information
If 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.
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.
Have the following information readily available.
• Model number
Broil does not work.
Temperature control knob is rotated too far
past broil position.
• Serial number
• Date purchased
• Name of dealer from whom purchased
Oven light will not work.
Light bulb is burned out.
Oven is not connected to power.
Clearly describe the problem that you are having. If you are unable to
obtain the name of an authorized service agency, or if you continue
to have service problems, contact Viking Range Corporation at
1-888-VIKING1 (845-4641), or write to:
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. This will go away
after using oven a few times.
Oven indicator light on;
oven will not heat
Oven is operating properly. Unit will resume
heating function once it has cooled.
VIKING RANGE CORPORATION
PREFERRED SERVICE
1803 Hwy 82W
Greenwood, Mississippi 38930 USA
Record the information indicated below. You will need it if service is
ever required. The model and serial number for your oven can be
found by opening the door and looking on the front frame to the left
of the oven cavity.
Model no._____________________ Serial no. ________________________
Date of purchase _______________ Date installed ___________________
Dealer’s name __________________________________________________
Address ________________________________________________________
_______________________________________________________________
If service requires installation of parts, use only authorized parts to
insure protection under the warranty.
KEEP THIS MANUAL FOR FUTURE REFERENCE.
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Warranty
Warranty (cont.)
PROFESSIONAL SERIES BUILT-IN GAS OVENS WARRANTY
LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY
THREE YEAR FULL WARRANTY
OWNER’S SOLE AND EXCLUSIVE REMEDY FOR A CLAIM OF ANY KIND WITH RESPECT TO THIS
PRODUCT SHALL BE THE REMEDIES SET FORTH ABOVE.VIKING IS NOT RESPONSIBLE FOR
CONSEQUENTIAL OR INCIDENTAL DAMAGE, INCLUDING BUT NOT LIMITED TO FOOD OR
MEDICINE LOSS, DUE TO PRODUCT FAILURE, WHETHER ARISING OUT OF BREACH OF
WARRANTY, BREACH OF CONTRACT OR OTHERWISE. Some jurisdictions do not allow the exclusion or
limitation of incidental or consequential damages, so the above limitation or exclusions may not apply to
you. ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE
APPLICABLE TO THIS PRODUCT ARE LIMITED IN DURATION TO THE PERIOD OF COVERAGE OF
THE APPLICABLE EXPRESS WRITTEN LIMITED WARRANTIES SET FORTH ABOVE. Some states do not
allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.
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. Viking Range Corporation, warrantor, agrees to repair or replace, at its option, any part which fails
or is found to be defective during the warranty period.
*FULL NINETY (90) DAY COSMETIC WARRANTY: Product is warranted to be free from
cosmetic defects in materials or workmanship (such as scratches on stainless steel,
paint/porcelain blemishes, etc.) for a period of ninety (90) days from the date of original retail
purchase or closing date for new construction, whichever period is longer. Any defects must be
reported to the selling dealer within ninety (90) days from date of original retail purchase.
Viking Range Corporation uses high quality processes and materials available to produce all
color finishes. However, slight color variation may be noticed because of the inherent
differences in painted parts and porcelain parts as well as differences in kitchen lighting,
product locations, and other factors. Therefore, this warranty does not apply to color variation
attributable to such factors.
WARRANTY SERVICE
To obtain warranty service, contact an authorized Viking Range Corporation service agent, or Viking Range
Corporation, 111 Front Street, Greenwood, Mississippi 38930, (888) 845-4641. Provide model and serial
number and date of original purchase or closing date for a new construction. For the name of your nearest
authorized Viking Range Corporation service agency, call Viking Range Corporation.
IMPORTANT: Retain proof of original purchase to establish warranty period.
†FULL NINETY (90) DAY WARRANTY IN "RESIDENTIAL PLUS" APPLICATIONS: This full
warranty applies to applications where use of the product extends beyond normal residential
use, but the warranty period for products used in such applications is ninety (90) days.
Examples of applications covered by this warranty are bed and breakfasts, fire stations, private
clubs, churches, yachts, etc. Under this "Residential Plus" warranty, the product, its components
and accessories are warranted to be free from defective material or workmanship for a period
of ninety (90) days from the date of original retail purchase. This warranty excludes use of the
product in all commercial locations such as restaurants, food service locations and institutional
food service locations.
Specifications subject to change without notice.
FIVE YEAR LIMITED WARRANTY ON BURNERS
Any surface burner, griddle burner, grill burner, or oven burner which fails due to defective materials or
workmanship (excluding cosmetic failures) in normal household use during the fourth through fifth year
from the date of original retail purchase will be repaired or replaced, free of charge for the part itself, with
the owner paying all other costs, including labor. This does not include ignition systems, burner bases, etc.
TEN YEAR LIMITED WARRANTY ON PORCELAIN
Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or
workmanship in normal household use during the fourth through the tenth year from the date of original
retail purchase will be repaired or replaced, free of charge for the part itself, with the owner paying all
other costs, including labor.
TERMS AND CONDITIONS
This warranty extends to the original purchaser of the product warranted hereunder and to each transferee
owner of the product during the term of the warranty and applies to products purchased and located in
the United States and Canada. Products must be purchased in the country where service is requested. If
the product or one of its component parts contains a defect or malfunction during the full warranty period
after a reasonable number of attempts by the warrantor to remedy the defect or malfunction, the owner is
entitled to either a refund or replacement of the product or its component part or parts. Replacement of a
component part includes its free installation, except as specified under the limited warranty. Under the
terms of this warranty, service must be performed by a factory authorized Viking Range Corporation
service agent or representative. Service will be provided during normal business hours, and labor
performed at overtime or premium rates shall not be covered by this warranty.
Owner shall be responsible for proper installation, providing reasonable and necessary maintenance,
providing proof of purchase upon request, and making the appliance reasonably accessible for service.
The return of the Owner Registration Card is not a condition of warranty coverage. You should, however,
return the Owner Registration Card so that Viking Range Corporation can contact you should any question
of safety arise which could affect you.
This warranty gives you specific legal rights, and you may also have other rights which may vary from
jurisdiction to jurisdiction.
WHAT IS NOT COVERED BY THIS WARRANTY: This warranty shall not apply to damage resulting from
abuse, failure to provide reasonable and necessary maintenance, accident, delivery, negligence, natural
disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper installation,
improper operation, or repair or service of the product by anyone other than an authorized Viking Range
Corporation service agency or representative. This warranty does not apply to commercial usage.
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