PROFESSIONAL SERIES
OUTDOOR GAS OVEN WARRANTY
ONE YEAR FULL WARRANTY
Outdoor gas ovens and all of their component parts, except as detailed below*, are warranted to be free from
defective materials or workmanship in normal household use for a period of twelve (12) months from the date of
original retail purchase. 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.
*Painted and decorative items are warranted to be free from defective materials or workmanship for a period of ninety
(90) days from the date of original retail purchase. ANY DEFECTS MUST BE REPORTED TO THE SELLING DEALER
WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL PURCHASE.
Viking Range Corporation uses the most up-to-date processes and best 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.
Viking
use & care manual
FIVE YEAR LIMITED WARRANTY
Any oven tubular burner which fails due to defective materials or workmanship in normal household use during the
second 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.
TEN YEAR LIMITED WARRANTY
Any porcelain oven or porcelain inner door panel which rusts through due to defective material or workmanship in
normal household use during the second 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.
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.
This warranty shall apply to products purchased and located in the United States and Canada. Products must be
purchased in the country where service is requested. Warranty labor shall be performed by an authorized Viking Range
Corporation service agency or representative. Warranty shall not apply to damage resulting from abuse, accident,
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. Warrantor is not responsible for
consequential or incidental damage whether arising out of breach of warranty, breach of contract, or otherwise. Some
jurisdictions do not allow the exclusion or limitation of incidental of consequential damages, so the above limitation or
exclusion may not apply to you.
Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of
purchase upon request, and making the appliance reasonably accessible for service. If the product or one of its
component parts contains a defect or malfunction during the warranty period, after a reasonable number of attempts
by the warrantor to remedy the defects or malfunctions, the owner is entitled to either a refund or replacement of the
product or its component part or parts. Warrantor’s liability on any claim of any kind, with respect to the goods or
services covered hereunder, shall in no case exceed the price of the goods or service or part thereof which gives rise to
the claim.
WARRANTY SERVICE: 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. To obtain warranty service, contact the
dealer from whom the product was purchased, an authorized Viking Range Corporation service agent, or Viking Range
Corporation. Provide model and serial number and date of original purchase. For the name of your nearest authorized
Viking Range Corporation service agency, call the dealer from whom the product was purchased or Viking Range
Corporation. IMPORTANT: Retain proof of original purchase to establish warranty period.
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.
outdoor gas oven
Any implied warranties of merchantability and fitness applicable to the above described oven tubular burner, porcelain
oven, or porcelain inner door panel are limited in duration to the period of coverage of the applicable express written
limited warranties set forth above. Some jurisdictions do not allow limitations on how long an implied warranty lasts,
so the above limitation may not apply to you. This warranty gives you specific legal rights, and you may also have
other rights which may vary from jurisdiction to jurisdiction.
VIKING RANGE CORPORATION
111 Front Street • Greenwood, Mississippi 38930 USA • (662) 455-1200
Specifications subject to change without notice
F20288D
(PS0305VR)
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12. A risk of tip-over may result if the appliance is not installed in
accordance with installation instructions including excessive
loading of the oven door or from abnormal usage.
13. Keep area clean and free from combustible material, gasoline, and
other flammable liquids.
14. Do not heat unopened food containers; buildup of pressure may
cause the container to explode and result in injury.
15. Never sit, step, stand, or lean on any part of the oven, or injury
may result.
16. Beware of potential hazards associated with retrieving items from
cabinets when the oven is in operation.
17. Once the unit is installed as outlined in the Installation Instructions,
it is important that the fresh air supply is not obstructed.
Important Safety Instructions
WARNING
To reduce the risk of fire, electrical shock, injury to persons, or damage
when using the oven, follow basic precautions, including the following:
1. Your unit should be installed by a qualified technician. Have this
technician show the the location of the gas shut-off valve on the
range so you know where and how to turn off the gas if necessary.
2. Do not attempt to repair or replace an part of this appliance unless
specifically recommended in this manual. All servicing should be
referred to a qualified technician. A qualified technician is
required for any adjustments or conversions to Nat. or LP gas.
3. The “push-to-turn” knob of this oven is designed to be child-safe.
However, children should not be left alone while the oven is in use.
Do not store items of interest to children over the unit. CAUTION:
Children climbing to reach items could be seriously injured.
4. GREASE is flammable and should be handled carefully. Do not
use water on grease fires. Never pick up a flaming pan. Smother
flaming pan by covering utensil completely with well-fitting lid,
cookie sheet or flat tray. Flaming grease outside of utensil can be
extinguished with baking soda or, if available, a multipurpose dry
chemical or foam type extinguisher.
Before You Use Your Oven
All gas ovens 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 oven thoroughly with hot soapy water.
5. Wear proper apparel. Loose-fitting or hanging garments should
never be worn while using the appliance.
6. Never use your oven for warming or heating a room. This is based
on safety considerations.
7. Use dry pot holders. Moist or damp pot holders on hot surfaces
may result in burns from steam. Do not use a towel or other bulky
cloth.
8. The vent ducts must also remain clear and unobstructed
9. Do not line the oven with aluminum foil.
10. Do not drape towels or any materials on oven door handles.
These items could ignite and you could get burned.
11. Use care when opening oven door. Let hot air or steam escape
before removing or replacing food.
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Kitchen Equivalents and Metrics
Using Your Oven
Measure
1 tablespoon
2 tablespoons
1 jigger
1/4 cup
1/3 cup
1/2 cup
1 cup
1 pint
1 pound
2.21 pounds
Equivalent
3 teaspoons
1 ounce
1 1/2 ounces
4 tablespoons
5 tbsp. plus 1 tsp.
8 tablespoons
16 tablespoons
2 cups
Metric*
15 mL
30 mL
45 mL
60 mL
Preheating
Preheating the oven is not necessary when using temperatures below
0
0
250 F. When baking items which require temperatures above 250 F, it
is extremely important that you preheat the oven. For approximate
preheat times, see chart below.
80 mL
125 mL
250 mL
30 grams
454 grams
1 kilogram
Approximate Preheat Time
4 1/2 mins.
Temperature
o
16 ounces
35.3 ounces
250 F
0
6 mins.
7 1/2 mins.
9 mins.
300 F
0
350 F
*Rounded for easier measuring
0
400 F
To Bake:
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 2
and 4.
2. Turn the function selector to the desired temperature.
3. Press ignitor until a difference in tone is noted.
3. Place the food in the oven when preheated.
Natural Airflow Baking
This conventional baking/roasting is particularly suitable for dishes
which require a high temperature. Many cookbooks contain recipes to
be cooked in the conventional manner.
Baking Tips
•Make sure the oven racks are in the desired positions before you turn
the oven on.
•For best results, always preheat the oven.
Pan Placement Tips
•Do not open the oven door frequently during baking. If you must
open the door, the best time is during the last quarter of the baking
time.
•When using large (15” x 13” [38 cm x 33 cm]) flat pans or trays that
cover most of the rack, rack positions 2 or 3 produce the best results.
•Stagger pans in opposite directions when two racks and several pans
are used. No pan should be directly above another.
•Allow 1 1/2” to 2” (3.8 cm to 5.1 cm) of air space around all sides of
each pan for even air circulation.
•When baking on more
than one rack, it is
recommended to use the
2nd and 4th position for
•Bake to 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 clean when done.
•Use good quality baking pans and sizes recommended in the recipe;
warped, dented, or burned pans should not be used.
•Shiny metal pans are preferred for baking items such as cakes,
cookies, and muffins because they produce light, golden crusts due to
heat being reflected by the metal.
•Glass pans may also be used for cake baking. Reduce the oven
temperature by 25 degrees when using a glass pan, but bake for the
same amount of time called for in the recipe.
more consistent even
baking.
•Pies are best baked in pans which absorb and hold heat. Glass,
enamel, dull-finished metal, and porcelain enamel finish give pies a
golden brown crust.
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Baking Chart
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart 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.
Recommended
Pan
Conventional
Temperature
Conventional
Time
(min.)
o
o
( F)
( C)
BREADS
Yeast Loaf
Yeast Rolls
Biscuits
Nut Breads
Cornbread
Corn Muffins
Fruit Muffins
Loaf Pan
375
400
400
375
400
375
475
191
204
204
191
204
191
191
30-35
12-15
8-10
30-35
25-30
15-20
15-20
Cookie Sheet
Cookie Sheet
Loaf Pan
8”x8” (20x20 cm)
Muffin Tin
BAKING PROBLEM REMEDIES
PROBLEM
Food browns
unevenly
CAUSE
Improper heating
REMEDY
Preheat until desired
temperature is reached.
Remove foil.
Muffin Tin
Aluminum foil on rack
or oven bottom
CAKES/COOKIES
Angel food
Bundt
Baking utensils too large
for the recipe or oven.
Several utensils crowded
together
Use correct size utensil.
Tube Pan
Tube Pan
Muffin tin
13”x9” (23x33 cm)
9” (23 cm) round
Loaf Pan
13”x9” (23x33 cm)
Cookie Sheet
Cookie Sheet
375
350
350
350
350
350
350
375
350
191
177
177
177
177
177
177
191
177
35-45
45-50
16-20
40-50
30-35
60-65
25-30
12-15
10-12
Leave at least 1 1/2”
(3.8 cm) or more space
between all utensils and
oven walls.
Cupcakes
Layer, Sheet
Layer, Two
Pound
Brownies
Choc. Chip
Sugar Cookies
Food too brown Baking utensil too large
Use correct utensil
on bottom
Baking utensil dark or glass
Lower oven temperature
25 F (-3.8 C) for this type
of utensil.
o
o
Food dries
before
browning
Cookies too
brown on
bottom
Oven temperature too high
Oven door opened too
frequently
Lower oven temperature
Check food at minimum
time.
Use a cookie sheet (not a
baking pan).
PIES/PASTRY
Pie Crust
Two Crust, Fruit 9” (23 cm) round
Pumpkin Pie
Custard
Cream Puffs
9” (23 cm) round
425
375
375
350
400
218
191
191
177
204
10-12
55-60
40-45
35-40
30-35
Pans too deep
9” (23 cm) round
6 - 4 oz cups
Cookie Sheet
Dark cookie sheet
Use light, shiny cookie
sheet.
Oven temperature too high
Hot cookie sheet
Lower oven temperature
Allow cookie sheet to
cool between batches.
Lower temperature;
if using glass pan, lower
MISCELLANEOUS
Baked Potatoes (4) 8 oz (227 gm)
Lasagna 9”x5” (23x13 cm)
Cheese Souffle 1 qt. (.95 L)
Stuffed Peppers 13”x9” (23x33 cm)
Cookies too
flat
375
375
350
375
400
191
191
177
191
204
60-75
55-60
45-50
60-70
25-30
Cake too brown Oven temperature too high
on bottom or
o
o
crust forms on
bottom
25 F (-3.8 C)
Quiche
9” (23 cm) round
Cakes burns on Oven too hot
Reduce temperature.
Use recommended pan
size; fill pan no more
2/3 full.
sides or not
done in center
than
Wrong pan size
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Roasting Chart
Roasting Tips
Type and
Cut of Meat
Weight Conventional
Conventional
Time
(min./lb.)
Internal
Always use the broiler pan and grid supplied with each oven. The hot
air must be allowed to circulate around the item being roasted. Do not
cover what is being roasted. Poultry will have a light, crispy skin, and
meats will be browned, not dry or burned. Cook meats and poultry
directly from the refrigerator. There is no need for meat or poultry to
stand at room temperature.
(lbs)
Temperature
Temperature
o
o
o
o
( F)
( C)
( F)
( C)
BEEF
Rib Roast
•Rare
•Medium
•Well Done
4 -6
325
163
25
30
40
140
155
170
60
68
77
•Always roast meats fat side up. No basting is required when the fat
side is up. Do not add water to the pan, as this will cause a steamed
effect. Roasting is a dry-heat process.
•Poultry should be placed breast side up on the grid in the broiler pan.
Brush poultry with melted butter, margarine, or oil before and during
roasting.
•When using a meat thermometer, insert the probe halfway into the
center of the thickest portion of the meat. (For poultry, insert the
thermometer probe between the body and leg into the thickest part
of the inner thigh.) The tip of the probe should not touch bone, fat,
or gristle to ensure an accurate reading. Check the meat
thermometer 2/3 of the way through the recommended roasting time.
After reading the thermometer once, insert it 1/2” (1.3 cm) further into
the meat, then take a second reading. If the second reading registers
below the first, continue cooking the meat.
Rump Roast
•Medium
•Well Done
4 - 6
3 - 4
325
325
163
163
25
30
155
170
68
77
Tip Roast
•Medium
•Well Done
35
40
155
170
68
77
LAMB
Leg of Lamb
3 - 5
3 - 5
325
325
163
163
30
35
180
180
82
82
PORK
Pork Loin
Pork Chops
1” (2.5 cm) thick 1 - 1.5 350
177
163
55-60 (total time) 180
82
82
Shoulder
(Bone-in)
Ham,
5 - 8
5
325
325
30 - 35
18
180
140
•Roasting times always vary according to the size, shape, and quality of
meats and poultry. Less tender cuts of meat are best prepared in the
conventional bake setting and may require moist cooking techniques.
Remove roasted meats from the oven when the thermometer registers
(fully cooked)
163
60
O
o
o
o
POULTRY
Chicken, whole 3 - 4
Chicken,
quarters
Turkey,
unstuffed
Turkey,
stuffed
Turkey Breasts
Cornish Hens
5 F to 10 F (-15 C to -12 C) lower than the desired doneness. The
meat will continue to cook after removal from the oven. Allow roasts
to stand 15 to 20 minutes after roasting in order to make carving
easier.
375
350
191
177
30
20 - 25
180
180
82
82
4
12 - 16 325
12 - 16 325
163
163
16 - 20
18 - 24
25
180
180
180
82
82
4 - 6
1 - 2
350
350
177
177
82
82
55-60 (total time) 180
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Cleaning and Maintenance
Replacing the battery (cart models)
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.
Each cart model is equipped with a battery for the electronic ignition.
To replace the battery:
1. Locate the access door on the back left rear side of the cart.
2. Remove the two screws located at the bottom of the access door.
3. Locate the round black cap behind the access panel.
4. Unscrew cap. Battery is snapped in the cap.
Control Knob
MAKE SURE THE CONTROL KNOB POINTS TO THE OFF POSITION
BEFORE REMOVING. Pull the knob straight off. Wash in detergent
and warm water. Do not soak the knob. 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.
5. Snap cap on battery and screw back into slot inside cart.
Stainless Steel Parts
All stainless steel parts should be wiped regularly with hot, soapy water
at the end of each cooling period and with liquid stainless steel cleaner
when soapy water will not do the job. Do not use steel wool, abrasive
cloths, abrasive cleaners, or powders. If necessary to scrap 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. For occasional heavy cleaning use, a cleaner such as
Liquid Zud can be used according to package directions. 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.
9-volt Battery
Battery cap
Access Door
Brass Parts
Screws
CAUTION: All brass special ordered parts are coated with an epoxy
DO NOT USE BRASS OR ABRASIVE CLEANERS ON THE
coating.
BRASS OPTION PARTS. All brass parts should be wiped regularly with
hot soapy water.
Oven Racks
Clean with detergent and hot water. Stubborn spots can be scoured
with a soap-filled steel wool pad.
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Replacing the battery (built-in models)
Service Information
If unit fails to operate:
1. Replace battery
2. Call for Service
Each built-in oven is equipped with a battery for the electronic ignition.
To replace the battery:
1. Locate the lower access panel on the front of the oven.
2. Remove the two screws located at the top of the access panel.
3. Locate the round black cap behind the access panel.
4. Unscrew cap. Battery is snapped in the cap.
If service is required:
1. 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.
6. Snap cap on battery and screw back into slot inside the oven.
2. Have the following information readily available:
Model Number
Serial Number
Date of Purchase
Name of dealer from whom purchased
3. 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 (888) 845-4641 or write to:
VIKING PREFERRED SERVICE
111 Front Street
Greenwood, Mississippi 38930 USA
9-volt battery
Battery cap
Record the following information indicated below. You will need it if
service is ever required. The serial number and model number for your
oven is located behind the lower access panel.
Model Number
Date of Purchase
Dealer’s Name
Address
Serial Number
Date Installed
Screws holding access
panel
Lower access panel
Please retain the manual for future reference
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