Viking Range DSC5486 User Manual

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 Freestanding  
Dual Fuel Ranges  
F20532F EN  
(122112)  
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Warnings  
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.  
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.  
WHAT TO DO IF YOU SMELL GAS:  
DO NOT try to light any appliance.  
DO NOT touch any electrical switch.  
Recognize Safety Symbols, Words, Labels  
DO NOT use any phone in your building.  
• Immediately call your gas supplier from a neighbor's phone. Follow  
the gas supplier's instructions.  
DANGER  
• If you cannot reach your gas supplier, call the fire department.  
Hazards or unsafe practices which WILL result in  
severe personal injury or death  
Installation and service must be performed by a qualified installer,  
service agency or the gas supplier.  
WARNING  
Hazards or unsafe practices which COULD result in  
death or severe personal injury  
WARNING  
TIPPING HAZARD  
CAUTION  
To reduce the risk of the appliance tipping, it must  
be secured by a properly installed anti-tip bracket(s).  
To make sure the bracket has been installed  
properly, look behind the range with a flashlight to verify proper  
installation engaged in the rear top left corner of the range.  
• THIS RANGE CAN TIP  
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.  
• INJURIES TO PERSONS CAN RESULT  
• INSTALL ANTI-TIP DEVICE PACKED WITH RANGE  
• SEE INSTALLATION INSTRUCTIONS  
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.  
WARNING  
DO NOT use commercial oven cleaners inside the oven. Use of these  
cleaners can produce hazardous fumes or can damage the porcelain  
finishes.  
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.  
WARNING  
To avoid risk of property damage, personal injury or death;  
follow information in this manual exactly to prevent a fire or  
explosion. DO NOT store or use gasoline or other flammable  
vapors and liquids in the vicinity of this or any appliance.  
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Warnings  
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.  
Cooking Safety  
To eliminate the hazard of reaching over hot surface burners, cabinet  
storage should not be provided directly above a unit. 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.  
NEVER leave any items on the rangetop. The hot air from the vent may ignite  
flammable items and may increase pressure in closed containers which may  
cause them to burst.  
ALWAYS place a pan on a surface burner before turning it on. Be sure you  
know which knob controls which surface burner. Make sure the correct  
burner is turned on and that the burner has ignited. When cooking is  
completed, turn burner off before removing pan to prevent exposure to  
burner flame.  
ALWAYS adjust surface burner flame so that it does not extend beyond the  
bottom edge of the pan. An excessive flame is hazardous, wastes energy  
and may damage the appliance, pan or cabinets above the appliance. This is  
based on safety considerations.  
• 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. DO NOT leave plastic items on  
the rangetop as they may melt or soften if left too close to the vent or a  
lighted surface burner.  
• 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.  
• NEVER leave a surface cooking operation unattended especially  
when using a high heat setting or when deep fat frying. Boilovers cause  
smoking and greasy spillovers may ignite. Clean up greasy spills as soon as  
possible. DO NOT use high heat for extended cooking operations.  
• NEVER heat an unopened container on the surface burner or in the oven.  
Pressure build-up may cause container to burst resulting in serious personal  
injury or damage to the appliance.  
• 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 trail across hot surface burners and ignite or get caught on  
appliance parts.  
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.  
Cooktop: Smother fire or flame in a pan with a lid or cookie sheet.  
• NEVER pick up or move a flaming pan.  
• Oven: 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.  
ALWAYS let quantities of hot fat used for deep fat frying cool before  
attempting to move or handle.  
DO NOT let cooking grease or other flammable materials accumulate in or  
near the appliance, hood or vent fan. Clean hood frequently to prevent  
grease from accumulating on hood or filter. When flaming foods under the  
hood, turn the fan off.  
Child Safety  
• 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.  
• Children must be taught that the appliance and utensils in it can be hot.  
Let hot utensils cool in a safe place, out of reach of small children.  
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 wear garments made of flammable material or loose fitting or long-  
sleeved apparel while cooking. Clothing may ignite or catch utensil handles.  
ALWAYS place oven racks in the desired positions while oven is cool. Slide  
oven rack out to add or remove food, using dry, sturdy potholders. ALWAYS  
avoid reaching into the oven to add or remove food. If a rack must be  
moved while hot, use a dry potholder.  
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.  
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Warnings  
Warnings  
Cooking Safety (cont.)  
Utensil Safety (cont.)  
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.  
• This appliance has been tested for safe performance using conventional  
cookware. DO NOT use any devices or accessories that are not specifically  
recommended in this guide. DO NOT use eyelid covers for the surface units,  
stovetop grills, or add-on oven convection systems. The use of devices or  
accessories that are not expressly recommended in this manual can create  
serious safety hazards, result in performance problems, and reduce the life  
of the components of the appliance.  
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.  
• 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).  
• The flame of the burner should be adjusted to just cover the bottom of  
the pan or pot. Excessive burner setting may cause scorching of  
adjacent counter-top surfaces, as well as the outside of the utensil. This  
is based on safety considerations.  
Heating Elements  
• NEVER touch oven heating elements, areas near elements, or interior  
surfaces of oven.  
• Heating elements may be hot even though they are dark in color. Areas near  
elements and interior surfaces of an oven may become hot enough to cause  
burns.  
Utensil Safety  
During and after use, DO NOT touch or let clothing or other flammable  
materials contact heating elements, areas near elements, or interior surfaces  
of oven until they have had sufficient time to cool.  
• Use pans with flat bottoms and handles that are easily grasped and stay  
cool. Avoid using unstable, warped, easily tipped or loose-handled pans.  
Also avoid using pans, especially small pans, with heavy handles as they  
could be unstable and easily tip. Pans that are heavy to move when filled  
with food may also be hazardous.  
Cleaning Safety  
Turn off all controls and wait for appliance parts to cool before touching or  
cleaning them. DO NOT touch the burner grates or surrounding areas until  
they have had sufficient time to cool.  
• Be sure utensil is large enough to properly contain food and avoid boilovers.  
Pan size is particularly important in deep fat frying. Be sure pan will  
accommodate the volume of food that is to be added as well as the bubble  
action of fat.  
To minimize burns, ignition of flammable materials and spillage due to  
unintentional contact with the utensil, DO NOT extend handles over  
adjacent surface burners. ALWAYS turn pan handles toward the side or back  
of the appliance, not out into the room where they are easily hit or reached  
by small children.  
• 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.  
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.  
NEVER let a pan boil dry as this could damage the utensil and the  
appliance.  
• Follow the manufacturer's directions when using oven cooking bags.  
• Only certain types of glass, glass/ceramic, ceramic or glazed utensils are  
suitable for rangetop surface or oven usage without breaking due to the  
sudden change in temperature. Follow manufacturer's instructions when  
using glass.  
• Before self-cleaning the oven, remove broiler pan, oven racks and other  
utensils and wipe up excessive spillovers to prevent excessive smoke,  
flare-ups or flaming.  
• This range features a cooling fan which operates automatically during a  
clean cycle. If the fan does not turn on, cancel the clean operation and  
contact an authorized servicer.  
• It is normal for the rangetop cooking surface of the range to become hot  
during a self-clean cycle. Therefore, touching the rangetop cooking surface  
during a clean cycle should be avoided.  
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Warnings  
Warnings  
Important Safety Notice and Warning  
WARNING  
(State of California Proposition 65)  
WARNING: This product contains one or more chemicals known to the  
State of California to cause cancer.  
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.  
WARNING: This product contains one or more chemicals known to the  
State of California to cause birth defects or other reproductive harm.  
Users of this appliance are hereby warned that when the oven is engaged  
in the self-clean cycle, there may be some low-level exposure to some of  
the listed substances, including carbon monoxide. Exposure to these  
substances can be minimized by properly venting the oven to the outdoors  
by opening the windows and/or door in the room where the appliance is  
located during the self-clean cycle.  
WARNING  
ELECTRICAL SHOCK HAZARD  
Disconnect the electric power at the main fuse or circuit  
breaker before replacing bulb.  
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 during an oven self-cleaning cycle may be harmful or fatal to  
birds. Fumes released due to overheated cooking oil, fat, margarine and  
overheated non-stick cookware may be equally harmful.  
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.  
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. Also,  
DO NOT use the rangetop or oven as a storage area for food or cooking  
utensils.  
CAUTION  
To avoid sickness and food waste, DO NOT allow defrosted food to  
remain in the oven for more than two hours.  
About Your Appliance  
• For proper oven performance and operation, DO NOT block or obstruct the  
oven vent duct located on the right side of the air grille.  
• 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.  
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.  
• Other potentially hot surfaces include rangetop, areas facing the rangetop,  
oven vent, surfaces near the vent opening, oven door, areas around the  
oven door and oven window.  
• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can  
result in potential hazards and/or injuries.  
CAUTION  
BURN HAZARD  
The oven door, especially the glass, can get hot. Danger of  
burning: DO NOT touch the glass!  
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.  
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Before Using Range  
Warnings  
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 range  
thoroughly with hot, soapy water. There may be some burn off and  
odors on first use of the appliance—this is normal.  
WARNING  
This range features a self-cleaning cycle. During this cycle, the oven  
reaches elevated temperatures in order to burn off soil and deposits. A  
powder ash residue is left in the bottom of the oven after completion of  
the self-clean cycle.  
Oven  
Note: DO NOT use commercial oven cleaners inside the oven. Use of  
these cleaners can produce hazardous fumes or can damage the  
porcelain finishes. DO NOT line the oven with aluminum foil or other  
materials. These items can melt or burn during a self-clean cycle,  
causing permanent damage to the oven.  
Important! Before first use, wipe interior with soapy water and dry  
thoroughly. Then set the oven selector to bake, the thermostat to  
450°F, and operate for an hour.  
All models include:  
• A broad range of baking and broiling modes—up to eight cooking  
modes in all—to make even your most challenging baking projects  
a success.  
• Exclusive VSH™ Pro Sealed Burner System (Vari-Simmer™ to  
High)—combination of patented burner and top design provide  
cleanability plus superior performance at simmer and high.  
• Exclusive one-piece tooled and porcelainized cooking surface  
contains spills for easy cleaning.  
• Split baking and broiling elements—which reduces preheating time  
and provides greater control and more even heating.  
• A reversing convection fan which is two times larger than most on  
the market—this allows you to cook foods more thoroughly and  
evenly—even when baking large quantities.  
CAUTION  
DO NOT touch the exterior portions of the oven after  
self-cleaning cycle has begun, since some parts become  
extremely hot to the touch!  
During the first few times the self-cleaning feature is used, there may  
be some odor and smoking from the “curing” of the binder in the high-  
density insulation used in the oven. When the insulation is thoroughly  
cured, this odor will disappear. During subsequent self-cleaning  
cycles, you may sense an odor characteristic of high temperatures.  
KEEP THE KITCHEN WELL-VENTED DURING THE  
SELF-CLEAN CYCLE.  
• Four convection modes offering greater air circulation to shorten  
cooking times and cook foods more evenly.  
• Three broiling modes including a new low-broil mode for delicate  
broiling and top-browning.  
• A profiled, concealed bake element for easier cleaning.  
• This appliance is certified by Star-K to meet strict regulations in  
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.  
CAUTION  
DO NOT store items of interest to children over the unit. Children  
climbing to reach items could be seriously injured.  
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Range Features  
Range Features  
Center Front Burner  
Self-Clean  
Indicator  
Light  
Griddle  
Indicator Light  
Right Oven  
Temperature  
Indicator Light  
Interior Oven  
Light Switch  
Left Front Burner  
Control Knob  
(15,000 BTU)  
Left Oven  
Function  
Selector Knob Control Knob  
Left Oven  
Temperature  
Right Front Burner  
Control Knob  
Control Knob  
(15,000 BTU)  
(18,500 BTU)  
CLEAN  
OVEN  
CLEAN  
OVEN  
GRIDDLE  
Dual Fuel  
Convection-Self Clean  
Left Rear Burner  
Control Knob  
(15,000 BTU)  
Right Oven  
Function  
Selector Knob  
Right Oven  
Temperature  
Control Knob  
Griddle  
Control  
Knob  
Self-Clean  
Indicator  
Light  
Right Rear Burner  
Control Knob  
(15,000 BTU)  
Left Oven  
Temperature  
Indicator Light  
CenterRight Rear Burner  
Control Knob  
(15,000 BTU)  
3
8
1
1
Denotes models  
which have a  
TruPower Plus™  
18,500 BTU Burner  
30” Four-Burner  
36” Six-Burner  
36” Four-Burner/Griddle  
48” Six-Burner/Griddle  
4
7
6
2
5
36” Four-Burner/Grill  
48” Eight Burner  
48” Six-Burner/Grill  
60” Six-Burner/Griddle  
60” Six-Burner/Grill/Griddle  
48” Six-Burner/Griddle model shown  
1. Five 15,000 BTU sealed burners with porcelain/  
Cast iron caps and automatic ignition/Re-ignition  
2. One 18,500 BTU sealed burner with porcelain/  
Cast iron caps and automatic ignition/Re-ignition  
3. Griddle (Optional)  
4. Identification plate  
5. 30” Oven - Two TruGlide racks/One Standard tilt-proof  
rack/Six rack positions  
6. 18” Oven - Three standard tilt-proof rack/Six rack positions  
7. Broiler pan–located inside oven  
8. Island Trim  
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Oven Functions and Settings  
Surface Operation  
BAKE (Two-Element Bake)  
Use this setting for baking, roasting, and casseroles.  
Lighting Burners  
All burners are ignited by electric ignition. There  
are no open-flame, “standing” pilots.  
CONV BAKE (Convection Bake)  
Use this setting to bake and roast foods at the same time with minimal  
taste transfer.  
Surface Burners-Automatic Reignition  
To light the surface burners, push and turn the  
appropriate control knob counter clockwise to any position. This control is  
both a gas valve and an electric switch. Burners will ignite at any “ON”  
position with the automatic re-ignition system. If the flame goes out for  
any reason, the burners will automatically reignite if the gas is still flowing.  
When gas is permitted to flow to the burners, the electric igniters start  
sparking. On all surface igniters you should hear a “clicking” sound. If you  
do not, turn off the control and check that the unit is plugged in and that  
the fuse or circuit breaker is not blown or tripped.  
TRU CONV (TruConvec™)  
Use this bake setting for multi-rack baking for breads, cakes, cookies  
(up to 6 racks of cookies at once).  
CONV ROAST (Convection Roast)  
Use this setting for roasting whole turkeys, whole chickens, hams, etc.  
CONV BROIL (Convection Broil)  
Use this setting to broil thick cuts of meat.  
Within a few moments, enough gas will have traveled to the burner to  
light. When the burner lights, turn the burner control to any position to  
adjust the flame size. Setting the proper flame height for the desired  
cooking process and selecting the correct cooking vessel will result in  
superior cooking performance, while also saving time and energy.  
HI BROIL  
Use this setting for broiling dark meats at 1” thickness or less where  
rare or medium doneness is desired.  
MED BROIL  
Vari-Simmer™  
Use this setting for broiling white meats such as chicken or meats  
greater than 1” thick that would be over-browned in high broil.  
Simmering is a cooking technique in which foods are cooked in hot  
liquids kept at or just barely below the boiling point of water. Simmering  
ensures gentler treatment than boiling to prevent food from toughening  
and/or breaking up. The size of the pan and the volume of food can have  
a significant effect on how high or low a flame is needed for simmering.  
For this reason, Viking range and rangetop burners are engineered with a  
Vari-Simmer setting. The Vari-Simmer setting is not just one simmer  
setting, but provides a variable range of simmer settings. This variable  
range of simmer settings allows you to adjust the flame height to achieve  
the best simmer depending on the type and quantity of food being  
simmered. It is this ability that makes the Vari-Simmer setting the most  
accurate and trustworthy simmer on the market.  
LOW BROIL  
Use this setting for delicate broiling such as meringue.  
SELF CLEAN  
Use this function to clean oven.  
Convection Dehydration (TRU CONV)  
Use this function to dehydrate fruits and vegetables.  
Convection Defrost (TRU CONV)  
Use this function to defrost foods.  
TruPower Plus™ Burner (where applicable)  
Certain model ranges are equipped with a TruPower Plus 18,500 BTU  
burner in the front right burner position. This burner is designed to  
provide extra high heat output, especially when using large pans, and  
should be used for boiling large quantities or if you need to bring  
something to a boild quickly. While the TruPower Plus burner has the  
extra power needed to bring large quantities of liquid to a boil rapidly, it  
is also able to be turned down low enough to provide a very low and  
delicate simmer making this burner the most versatile burner on the  
market.  
Proof (Left oven on 48”W. models)  
Use this setting to allow yeast dough to rise.  
Note: For more information on oven functions see “Operation”  
section.  
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Surface Operation  
Griddle/Simmer Plate (on applicable models)  
Surface Operation  
Surface Cooking Tips  
• 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. A flame that extends along the sides of the vessel is  
potentially dangerous, heats the utensil handle and kitchen instead  
of the food, and wastes energy.  
• Reduce the flame height to the minimum level necessary to perform  
the desired cooking process. Remember that food cooks just as  
quickly at a gentle boil as it does at a rolling boil. Maintaining a  
higher boil than is necessary wastes energy, cooks away moisture,  
and causes a loss in food flavor and nutrient level.  
• The minimum pot or pan (vessel) diameter recommended is 6”  
(15 cm). Use of pots or pans as small as 4” (10 cm) is possible but  
not recommended.  
The optional 15,000 BTU griddle is constructed of machined steel with a  
blanchard finish 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 griddle has a  
power “ON” indicator light which glows when the griddle thermostat  
has been turned on. This will cycle on and off as needed to indicate the  
thermostat is maintaining the selected temperature. Before the griddle is  
used it is important to season the griddle. This seasoning process will  
change the appearance of the griddle plate. However, it will also prevent  
food from sticking and protect the surface from moisture.  
Seasoning the Griddle Before the First Use  
• Scrub the griddle plate with a mixture of one quart warm water and  
1/4 cup white vinegar, using a blue Scotch-Britepad. Dry thoroughly.  
• Wash griddle with warm, soapy water. Rinse off and dry thoroughly.  
• Season griddle by thinly coating the surface with approximately 1⁄2  
to 1 teaspoon unsalted vegetable oil. Apply to entire griddle using a  
paper towel or clean cloth. Let oil sit on griddle for approximately 1  
hour and then wipe with a clean cloth or paper towel to absorb any  
residual oil. The griddle is now ready to be used.  
Surface Heat Settings*  
Heat Setting  
Use  
Melting small quantities  
Steaming rice  
Simmering sauces  
Simmer  
Griddle/Simmer Plate Operation  
Turn the griddle control knob counterclockwise to the desired  
temperature setting. The power “ON” indicator light will glow  
indicating the griddle thermostat is on.  
Melting large quantities  
Low  
Low-temperature frying (eggs, etc.)  
Simmering large quantities  
Heating milk, cream sauces, gravies,  
and puddings  
• The double griddle has two thermostat control knobs which  
control separate burners located beneath  
the griddle.  
Med Low  
Griddle Assembly  
• When the griddle has reached the desired  
Sauteing and browning, braising, and  
pan-frying  
Maintaining slow boil on large quantities  
Med  
Grease trough  
temperature, the power “ON” indicator  
light will turn off indicating the griddle is  
preheated to the selected temperature.  
• Use liquid cooking oil or butter for eggs,  
pancakes, French toast, fish and  
sandwiches to prevent sticking.  
• Routinely scrape loose food particles with  
a metal spatula during cooking to make  
Griddle  
High-temperature frying  
Pan broiling  
Maintaining fast boil on large quantities  
Med High  
High  
Boiling water quickly  
Deep-fat frying in large utensil  
the cleanup easier and to avoid the particles mixing with the food.  
To turn the griddle off, turn the thermostat knob clockwise to the  
“OFF” position.  
*Note: The above information is given as a guide only. You may need  
to vary the heat settings to suit your personal requirements.  
• ALWAYS turn to the“OFF” position when not in use and lower the  
heat between cooking loads.  
Note: On griddle model ranges, the griddle/simmer plate will not  
function during the self-clean cycle.  
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Surface Operation  
Surface Operation  
Griddle/Simmer Plate Clean Up & Care  
Char-Grill (on applicable models)  
The optional 18,000 BTU char-grill is equipped with a single piece, heavy-  
duty porcelainized cast-iron grill grate for easy movement of grilling  
items. Beneath the grill grate are two slotted porcelainized flavor  
generator plates which are designed to catch drippings and circulate a  
smoke flavor back into the food. Beneath the flavor generator plates is a  
two piece drip pan which catches any drippings that might pass beyond  
the flavor generator plates. This unique grilling system is designed to  
provide outdoor quality grilling indoors.  
• It is not necessary to wash the griddle after every use. When light  
cooking is performed and AFTER the griddle has cooled, simply  
wipe down the surface with a clean cloth or paper towel. The oils in  
the food which cooked on the griddle surface will naturally season  
the griddle providing a “natural” non-stick surface.  
• After heavy cooking is completed and the griddle is still warm  
enough to create steam, pour a small amount of club soda at room  
temperature directly on the griddle. Using a metal spatula, pull oils  
and food particles toward the trough in front. Wipe entire surface  
with a paper towel. Follow with the seasoning process of applying oil.  
• Keeping the griddle well seasoned will prevent the griddle from  
developing surface rust. If the griddle is not used for a period of  
time, it must be re-seasoned. The griddle must be re-seasoned each  
time after it is washed.  
Char-Grill Assembly  
Before using the char-grill, you will need to follow these steps to properly  
assemble the char-grill.  
• Remove the two flavor generator plates and grill grate from the  
cardboard packaging.  
• Position the flavor generator plates so that the tab on each plate is  
inserted in the right, rear hole and left, front hole on the drip pans.  
(See char-grill assembly section on following pages.)  
• After the flavor generator plates are properly located, place the grill  
grate on top of the flavor generator plates. After this, the char-grill is  
assembled and ready to use.  
• Non-stick cooking spray is not recommended as it contains a high  
water content that has a tendency to burn quickly.  
• Corn oil is not recommended as it has a high sugar level. It will  
caramelize and burn on the surface making it very difficult to remove.  
• After using the griddle, always remove the grease trough located in  
the front. Simply pull the trough towards you and lift out. Be sure to  
allow all surfaces to cool before removing the grease trough. The  
trough or tray trap needs to be cleaned after each use. A fire hazard  
may occur if grease is accumulated in the trough.  
• Note - it is normal for the griddle to darken over time. This is the sign  
of a well seasoned griddle.  
• Important: Never flood a hot griddle with cold water. This thermal  
shock promotes griddle warping and can cause the griddle to crack if  
continued over a period of time.  
Char-Grill Operation  
Turn the overhead ventilation on prior to turning the grill on.  
Turn the grill knob counterclockwise to HI.  
• Always preheat the grill for 5-10 minutes before placing food on the  
grill grate.  
• Place food items on the grill, cook as desired.  
To turn the grill off, turn the grill knob clockwise to the OFF position.  
• For heavy duty cleaning, Viking offers a Griddle Cleaning Kit (model  
#GCK). This fast and effective commercial grade cleaning system will  
clean your griddle in a matter of minutes. To order, contact your local  
Viking dealer or order on the Viking website at vikingrange.com.  
Char-Grill Cooking Tips  
• When grilling chicken, roasts, well-done steaks or chops and thick  
pieces of meat, sear on HI. Then, reduce the heat setting to prevent  
excessive flare-up. This will allow the food to cook through without  
burning the outside.  
• After steaks, chops, or hamburgers have been allowed to sear for  
approximately one minute, you may slide a spatula under the meat  
and turn it approximately 90 degrees so that a waffle pattern will be  
seared onto the food.  
• Use a metal spatula instead of tongs or a fork to turn the meat. A  
spatula will not puncture the meat allowing juices to escape.  
Turn the meat over only once. Juices are lost when steaks, chops or  
hamburgers are turned several times. The best time to turn the meat  
is after the juices have begun to bubble to the surface.  
Griddle Cooking Chart  
Food  
Temp (°F)  
250-300  
300-325  
375-400  
400  
Temp (°C)  
121-149  
149-163  
191-205  
205  
Eggs  
Bacon  
Pancakes  
French Toast  
Fish Fillets  
Hamburger  
Steaks  
300  
149  
350  
177  
350  
177  
20  
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Surface Operation  
Surface Operation  
Char-Grill Cooking Tips (cont.)  
Char-Grill Assembly (cont.)  
To test for doneness, make a small slash in the center of the meat,  
not the edge. This will prevent loss of juices.  
• Occasionally there may be flare-ups or flames above the grill due to  
drops of fat falling on the flavor generator plates. It is normal to have  
some flare-up during grilling. Use a long handled spatula to move  
food to another area until the flames subside.  
• For ease of cleaning, leave the char-grill on for 10 minutes when  
finished grilling. This will help make cleanup easier once the char-grill  
has cooled down.  
Char-Grill Disassembly for Cleaning  
Follow these steps to disassemble the char-grill for cleaning. Make sure  
the char-grill is completely cool before attempting to disassemble for  
cleaning.  
• Remove the char-grill grate.  
• Remove the flavor-generator plates.  
• Remove the drip pan. Note that the drip pan is a two-piece drip pan.  
• Located beneath the burner is the drip tray. Under normal grilling  
circumstances very little if any grease will accumulate in the drip tray.  
If any grease has accumulated in the drip tray, simply wipe out with a  
paper towel or damp cloth.  
Char-Grill Clean Up & Care  
• Char-grill grates:  
o May be cleaned immediately after cooking is complete and before  
turning off the flame. Before cleaning the grill, turn the flame  
down to a lower setting such as “MED” or “LOW”. Use a soft  
bristle brush to scrub the grill grate. Dip the brush frequently into  
a bowl of water. Steam is created as the water contacts the hot  
grate. The steam assists the cleaning process by softening the  
food particles.  
o For a thorough cleaning of the grill grate, use grill cleaner  
according to manufacturers directions and then soak 15-20  
minutes in a hot water and mild detergent solution. After soaking,  
scrub with a blue Scotch-Britepad. DO NOT use a steel wool  
pad or abrasive cleaner, for risk of damaging the porcelain finish.  
Dry thoroughly.  
Char-Grill Assembly  
Grill  
Flavor-  
generator  
plates  
Two-piece  
drip pan  
• Flavor generator plates and drip pan:  
Burner  
o Scrape off all burned on debris. The flavor generator plates and  
drip pan are dishwasher safe. If you choose to not wash these  
components in the dishwasher, then simply soak for 15-20 minutes  
in a hot water and mild detergent solution. After soaking, scrub  
with a blue Scotch-Britepad.  
Drip tray  
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Surface Operation  
Surface Operation  
Grill Cooking Chart  
Grill Cooking Chart  
Suggested Special instructions  
Flame cooking  
size time (min)  
Suggested Special instructions  
Flame cooking  
size time (min)  
Weight or  
thickness  
and tips  
Weight or  
thickness  
and tips  
Food  
Food  
BEEF  
PORK  
Chops  
Hamburger  
1/2”(1.3 cm) – Med  
3/4” (1.9 cm)  
8 – 15  
Grill, turning once  
when juices rise  
to the surface.  
We recommend  
that ground  
1/2”(1.3 cm)  
1” (2.5 cm)  
Med  
Med  
20 – 40  
35 – 60  
Remove excess fat  
from edge. Slash  
remaining at 2”  
(5.1 cm) intervals to  
keep edges.  
chuck be used for  
hamburgers, as  
it will give you a  
juicer hamburger  
than ground  
round. DO NOT  
leave hamburgers  
unattended since a  
flare-up could  
Ribs  
Med  
45 – 60  
Grill, turning  
occasionally. During  
the last few minutes,  
brush barbecue  
sauce, turning  
several times.  
Ham steaks  
(fully cooked)  
1/2” (1.3 cm)  
High  
Med  
12 – 15  
5 – 10  
Remove excess fat  
from edge. Slash  
remaining fat at  
two-inch intervals.  
Grill, turning once.  
occur quickly.  
STEAKS  
Rib, Club, Porterhouse, T-Bone, Sirloin  
Rare 1” (2.5 cm) High  
(140°F/60°C) 1-1/2” (3.8 cm) High  
Medium 1” (2.5 cm) Med  
(160°F/71°C) 1-1/2” (3.8 cm) High  
Well-done 1” (2.5 cm) Med  
(170°F/77°C) 1-1/2” (3.8 cm) High  
Remove excess fat  
from edge. Slash  
remaining fat at 2”  
(5.1 cm) intervals to  
keep edges from  
curling. Grill,  
Hot dogs  
Slit skin before  
cooking. Grill,  
turning once.  
8 – 12  
11 – 16  
POULTRY  
12 – 20  
16 – 25  
Chicken  
2 (0.9 kg) –  
3 lbs. (1.4 kg)  
High  
Med  
60 – 90  
40 – 60  
Place skin side up.  
Grill, turn, and  
brush frequently  
with melted butter,  
margarine, oil, or  
marinade.  
Broiler/Fryer  
– Halves or  
Quarters  
20 – 30  
25 – 35  
turning once.  
5 lbs. (2.3 kg)  
High  
30 – 40  
Remove surface fat  
and connective  
tissue. Fold over  
thin end to form  
uniformly thick  
piece. Bind with  
string. Grill, turning  
to brown evenly.  
Brush often with  
melted butter,  
Tenderloin  
FISH AND SEAFOOD  
Steaks 3/4” (1.9 cm) – Med to  
Halibut  
Salmon  
Swordfish  
8 – 15  
Grill, turning once,  
brush with melted  
butter, margarine,  
or oil to keep fish  
moist.  
1” (2.5 cm) High  
Whole  
Catfish  
Trout  
4 oz (113 g) – Med to 12 – 20  
margarine or oil.  
Cook until rare.  
8 oz (227 g)  
High  
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Surface Operation  
Using the Oven  
Cooking Vessels  
Preheat  
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.  
For best results, it is extremely  
important that you preheat your  
oven to the desired cooking  
temperature before placing food  
items in the oven to begin cooking. In  
many cooking modes, partial power from the  
broiler is used to bring the oven to the preheat  
temperature. Therefore, placing food items in the  
oven during the preheat mode is not recommended.  
OVEN  
TEMPERA  
Note: When using big pots and/or high flames, it is recommended to use  
the front burners. There is more room in the front and potential cleanup  
at rear of appliance due to staining or discoloration will be minimized.  
TURE  
The Viking Rapid Ready™ Preheat System is engineered so that  
the oven is brought to the desired set temperature in a manner which  
will provide the optimum cooking environment based on the selected  
cooking mode in the shortest possible time.  
Oven Features  
For instance, the preheat mode for TruConvec™ is designed to be  
brought up to the set point temperature in a different manner than the  
preheat mode for conventional bake. This is because TruConvec is  
designed for multi-rack baking. So it is extremely critical that all rack  
positions have reached the desired cooking temperature. As a result, it  
is normal for oven to take slightly longer for the oven to preheat to  
350°F in TruConvec mode when compared to the amount of time it  
takes to preheat the oven cavity to 350°F in conventional bake mode.  
Broil element  
TruConvec™ element  
(behind baffle)  
Two TruGlide  
racks  
Oven light  
Also, preheat time can vary based on some external factors such as  
room temperature and power supply. A significantly colder room  
temperature or a power supply less than 240 VAC can lengthen the  
time it takes for the oven to reach the desired set temperature.  
6
5
4
3
2
1
Oven light  
One Standard  
rack  
Concealed bake element  
Rack Positions  
Each 30” and 36” oven is equipped with two full extension glide racks  
and one standard rack. The 18” oven is equipped with three standard  
tilt-proof racks. All ovens have 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 also recommended, when using two racks,  
to bake with the racks in positions 2 and 4 or positions 3 and 5.  
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Using the Oven  
Using the Oven  
Conventional and Convection Cooking  
Conventional and Convection Cooking (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.  
This is perfectly normal. Convection cooking is a cooking technique  
which utilizes fan forced air to circulate heat throughout the entire  
oven creating the optimum cooking environment. Cooking with  
convection is intended when performing multi-rack baking and for  
baking heavier foods. Below are tips which will allow you to get the  
best results out of your oven when cooking with convection.  
• 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.  
Pan Placement Tips  
• As a general rule, to convert conventional recipes to convection  
recipes, reduce the temperature by 25°F (-3.9°C) and the cooking  
time by approximately 10 to 15%.  
• 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. This is  
especially true for large items cooked in the convection roast  
function.  
• 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 one  
of the convection modes and the 2nd and 4th position or the 3rd  
and 5th position for more even baking. When baking on three racks,  
use any combination of positions 2, 3, 4, and 5 for more consistent  
results.  
• 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.  
• Allow 1 to 2 inches of air space around all sides of each pan for even  
air circulation.  
• 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.  
Multiple Rack Pan  
Placement  
Single Rack Pan  
Placement  
• 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.  
See “Oven Features” illustration on page 24.  
• 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.  
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Baking  
Baking  
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  
TRU CONV (TruConvec™)  
The rear element only operates at  
full power. There is no direct heat  
from the bottom or top elements.  
The motorized fan in the rear of  
the oven circulates air in the oven  
cavity for even heating. Use this  
setting for foods that require  
cookbooks contain recipes to  
be cooked in the conventional  
manner. Conventional baking/  
gentle cooking such as pastries,  
souffles, yeast breads, quick  
breads and cakes. Breads, cookies,  
two-element bake  
TruConvec™  
roasting is particularly suitable for dishes that require a high  
temperature. Use this setting for baking, roasting, and casseroles.  
and other baked goods come out evenly textured with golden crusts.  
No special bakeware is required. Use this function for single rack  
baking, multiple rack baking, roasting, and preparation of complete  
meals. This setting is also recommended when baking large quantities  
of baked goods at one time.  
CONV BAKE  
(Convection Bake)  
The bottom element operates  
at full power, and the top broil  
element operates at  
supplemental power. The  
heated air is circulated by the  
motorized fan in the rear of the  
oven providing a more even  
Baking Tips  
• Make sure the oven racks are in the desired positions before you  
turn the oven on.  
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.  
heat distribution. This even  
• 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 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.  
convection bake  
circulation of air equalizes the  
temperature throughout the oven cavity and eliminates the hot and  
cold spots found in conventional ovens. A major benefit of convection  
baking is the ability to prepare food in quantity using multiple racks—  
a feature not possible in a standard oven.  
When roasting using this setting, cool air is quickly replaced, searing  
meats on the outside and retaining more juices and natural flavor on  
the inside with less shrinkage. With this heating method, foods can be  
baked and roasted at the same time with minimal taste transfer, even  
when different dishes are involved, such as cakes, fish or meat. The hot  
air system is especially economical when thawing frozen food. Use this  
setting for baking and roasting.  
Proofing  
This setting is designed for allowing yeast dough to rise to a  
temperature between 85°F (29°C) and 100°F ( 38°C). Yeast doughs rise  
or “proof” best when the temperature is between 85°F (29°C) and 100°F  
(38°C). To make sure the dough is warm enough, cover the bowl loosely  
with plastic wrap and/or cloth towel. Turn the oven function selector to  
“PROOF”. Turn Temperature control until the oven light comes on  
(typically around 200 degrees on the knob setting). Note that the Proof  
function is designed to keep the oven between 85°F and 100°F  
regardless of what temperature the knob is set at. Place the bowl on the  
center rack of the oven and close door. When you think the dough has  
doubled in size, lightly poke 2 fingers about 1/2” (1.3 cm) into the  
dough. If the indentation remains, the dough has risen enough.  
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Baking  
Baking  
Baking Chart  
Convection Baking Chart  
Single Rack  
Time  
(min)  
Single Rack  
Time  
(min)  
Food  
Pan Size  
Position  
Temp  
Food  
Pan Size  
Position  
Temp  
BREADS  
BREADS  
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 (204.4˚ C) 8 - 10  
375˚ F (190.6˚ C) 30 - 35  
400˚ F (204.4˚ C) 12 - 15  
Biscuits  
Cookie sheet  
Loaf pan  
Cookie sheet  
Loaf pan  
8" x 8"  
8" x 8"  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
375˚ F (190.6˚ C) 7 - 9  
350˚ F (176.7˚ C) 20 - 25  
375˚ F (190.6˚ C) 11 - 13  
350˚ F (176.7˚ C) 20 - 25  
375˚ F (190.6˚ C) 15 - 20  
325˚ F (162.8˚ C) 30 - 35  
350˚ F (176.7˚ C) 12 - 15  
350˚ F (176.7˚ C) 0 - 12  
Yeast loaf  
Yeast rolls  
Nut bread  
Cornbread  
Gingerbread  
Muffins  
Yeast loaf  
Yeast rolls  
Nut bread  
Cornbread  
Gingerbread  
Muffins  
375˚ F (190.6˚ C) 30 - 35  
400˚ F (204.4˚ C) 20 - 25  
350˚ F (176.7˚ C) 35 - 40  
375˚ F (190.6˚ C) 15 - 20  
375˚ F (190.6˚ C) 15 - 20  
Muffin tin  
Muffin tin  
Muffin tin  
Muffin tin  
Corn muffins  
Corn muffins  
CAKES  
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 (190.6˚ C) 35 - 45  
350˚ F (176.7˚ C) 45 - 55  
350˚ F (176.7˚ C) 16 - 20  
350˚ F (176.7˚ C) 40 - 50  
350˚ F (176.7˚ C) 30 - 35  
350˚ F (176.7˚ C) 60 - 65  
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  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
325˚ F (162.8˚ C) 30 - 35  
325˚ F (162.8˚ C) 35 - 40  
325˚ F (162.8˚ C) 15 - 17  
325˚ F (162.8˚ C) 30 - 32  
325˚ F (162.8˚ C) 25 - 30  
325˚ F (162.8˚ C) 5 - 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 (176.7˚ C) 25 - 30  
375˚ F (190.6˚ C) 12 - 15  
350˚ F (176.7˚ C) 10 - 12  
13" x 9"  
Cookie sheet  
Cookie sheet  
2 & 4  
2,3,& 4  
2,3,& 4  
325˚ F (162.8˚ C) 20 -25  
350˚ F (176.7˚ C) 7 -10  
325˚ F (162.8˚ C) 9-10  
PASTRY  
PASTRY  
Cream puffs  
PIES  
Cookie sheet  
3 or 4  
400˚ F (204.4˚ C) 30 - 35  
Cream puffs  
PIES  
Cookie sheet  
2 & 4  
375˚ F (190.6˚ C) 4 - 27  
Crust, unfilled  
Crust, filled  
Lemon meringue  
Pumpkin  
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  
425˚ F (218.3˚ C) 10 - 12  
375˚ F (190.6˚ C) 55 - 60  
350˚ F (176.7˚ C) 12 - 15  
350˚ F (176.7˚ C) 40 - 45  
350˚ F (176.7˚ C) 35 - 40  
Crust, unfilled  
Crust, filled  
Lemon meringue  
Pumpkin  
9" round  
9" round  
9" round  
9" round  
6 - 4oz cups  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
400˚ F (204.4˚ C) 7 - 9  
350˚ F (176.7˚ C) 50 - 55  
325˚ F (162.8˚ C) 4 - 5  
325˚ F (162.8˚ C) 35 - 45  
325˚ F (162.8˚ C) 30 - 35  
Custard  
Custard  
ENTREES  
Egg rolls  
Fish sticks  
Lasagna, frz  
Pot pie  
Gr. peppers stuffed  
Quiche  
Pizza, 12"  
ENTREES  
Egg rolls  
Fish sticks  
Lasagna, frz  
Pot pie  
Gr. peppers stuffed  
Quiche  
Pizza, 12"  
Mac. & cheese, frz  
VEGETABLES  
Baked potatoes  
Spinach souffle  
Squash  
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  
3 or 4  
400˚ F (204.4˚ C) 12 - 15  
425˚ F (218.3˚ C) 18 - 21  
375˚ F (190.6˚ C) 65 - 70  
400˚ F (204.4˚ C) 35 - 40  
375˚ F (190.6˚ C) 65 - 70  
400˚ F (204.4˚ C) 25 - 30  
400˚ F (204.4˚ C) 15 - 20  
375˚ F (190.6˚ C) 60 - 65  
Cookie sheet  
Cookie sheet  
Cookie sheet  
Cookie sheet  
13" x 9"  
9" round  
Cookie sheet  
Cookie sheet  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
3 or 4  
375˚ F (190.6˚ C) 8 - 10  
400˚ F (204.4˚ C) 13 -16  
350˚ F (176.7˚ C) 60 - 65  
375˚ F (190.6˚ C) 10 - 12  
350˚ F (176.7˚ C) 45 - 50  
375˚ F (190.6˚ C) 20 - 25  
375˚ F (190.6˚ C) 10 - 12  
350˚ F (176.7˚ C) 45 - 50  
9" round  
Cookie sheet  
Mac. & cheese, frz  
VEGETABLES  
Baked potatoes  
Spinach souffle  
Squash  
Cookie sheet  
On rack  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375˚ F (190.6˚ C) 60 - 65  
350˚ F (176.7˚ C) 45 - 50  
375˚ F (190.6˚ C) 50 - 55  
425˚ F (218.3˚ C) 15 - 20  
On rack  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
350˚ F (176.7˚ C) 45 - 50  
325˚ F (162.8˚ C) 35 - 40  
350˚ F (176.7˚ C) 40 - 45  
400˚ F (204.4˚ C) 10 - 15  
1 qt. casserole  
Cookie sheet  
Cookie sheet  
1 qt. casserole  
Cookie sheet  
Cookie sheet  
French fries  
French fries  
*Note: The above information is given as a guide only.  
*Note: The above information is given as a guide only.  
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Roasting  
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.  
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.  
Common Baking Problems/Remedies  
convection roast  
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  
sides or not done  
in center  
2. Wrong pan size  
3. Too many pans  
Cakes crack on top  
1. Batter too thick  
2. Oven too hot  
3. Wrong pan size  
1. Follow recipe  
Add liquid  
2. Reduce temperature  
3. Use recom. pan size  
*Note: This function uses a high-speed convection fan for optimum  
cooking performance. Some noise may be noticed from this high fan  
speed. This is normal.  
Cakes are not level  
1. Batter uneven  
2. Oven or rack not level 2. Level oven or rack  
3. Pan was warped  
1. Distribute batter even  
Note: You can also roast foods using bake settings. See the “Baking”  
section for additional information.  
3. Use proper pan  
Food too brown on  
bottom  
1. Oven door opened  
too often  
2. Dark pans being used 2. Use shiny pans  
3. Incorrect rack position 3. Use recom. rack position  
4. Wrong bake setting  
5. Pan too large  
1. Use door window to  
check food  
Roasting Tips  
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. Convection roasting seals in  
juices quickly for a moist, tender product. 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.  
4. Adjust to conventional  
or convection setting  
as needed  
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  
• As a general rule, to convert conventional recipes to convection  
recipes, reduce the temperature by 25°F (-3.9°C) and the cooking  
time by approximately 10 to 15%.  
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  
ALWAYS roast meats fat side up in a shallow pan using a roasting  
rack. 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.  
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  
• Poultry should be placed breast side up on a rack in a shallow pan.  
Brush poultry with melted butter, margarine, or oil before and during  
roasting.  
• For convection roasting, DO NOT use pans with tall sides as this will  
interfere with the circulation of heated air over the food.  
• If using a cooking bag, foil tent, or other cover, use the conventional  
bake setting rather than either convection setting.  
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Roasting  
Roasting  
Roasting Tips (cont.)  
Conventional Roasting Chart  
(when using the Bake or Convection Bake setting)  
• 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  
Internal  
Temp  
Time  
(min/lb)  
Food  
BEEF  
Weight  
Temp  
Rib roast  
Rare  
temperature halfway through the recommended roasting time. After  
reading the thermometer once, insert it ⁄  
the meat, then take a second reading. If the second temperature  
registers below the first, continue cooking the meat.  
• 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 5°F (-15°C) to 10˚ F (-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.  
1
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  
30  
40  
140˚ F (60.0˚ C)  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
2
inch (1.3 cm) further into  
Medium  
Well done  
Rump roast  
Medium  
Well done  
Tip roast  
Medium  
Well done  
LAMB  
4 - 6 lbs  
4 - 6 lbs  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
25  
30  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
3 - 4 lbs  
3 - 4 lbs  
325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
35  
40  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
Lamb leg  
PORK  
3 - 5 lbs  
325˚ F (162.8˚ C)  
30  
180˚ F (82.2˚ C)  
Pork loin  
Pork chops  
1" thick  
3 - 5 lbs  
1 -1 1/4lbs 350˚ F (176.7˚ C)  
325˚ F (162.8˚ C)  
35  
55 - 60  
total time  
180˚ F (82.2˚ C)  
N/A  
Ham, fully  
cooked  
5 lbs  
325˚ F (162.8˚ C)  
18  
130˚ F (54.4˚ C)  
POULTRY  
Chicken, whole  
Turkey,  
3 - 4 lbs  
12 - 16 lbs 325˚ F (162.8˚ C)  
375˚ F (190.6˚ C)  
30  
16 - 20  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
unstuffed  
Turkey  
20 - 24 lbs 325˚ F (162.8˚ C)  
12 - 16 lbs 325˚ F (162.8˚ C)  
20 - 24 lbs 325˚ F (162.8˚ C)  
16 - 20  
17 - 21  
17 - 21  
20  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
Turkey, stuffed  
Turkey, stuffed  
Turkey breast  
4 - 6 lbs  
325˚ F (162.8˚ C)  
Note: The above information is given as a guide only.  
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Roasting  
Broiling  
Convection Roasting Chart  
CONV BROIL*  
(Convection Broil)  
Internal  
Temp  
Time  
(min/lb)  
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.  
Food  
BEEF  
Rib roast  
Rare  
Weight  
Temp  
4 - 6 lbs 325˚ F (162.8˚ C)  
4 - 6 lbs 325˚ F (162.8˚ C)  
4 - 6 lbs 325˚ F (162.8˚ C)  
25  
24  
30  
140˚ F (60.0˚ C)  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
Medium  
Well done  
Rump roast  
Medium  
Well done  
Tip roast  
Medium  
Well done  
LAMB  
convection broil  
4 - 6 lbs 325˚ F (162.8˚ C)  
4 - 6 lbs 325˚ F (162.8˚ C)  
20  
24  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
*Note: This function uses a high-speed convection fan for optimum  
cooking performance. Some noise may be noticed from this high fan  
speed. This is normal.  
3 - 4 lbs 325˚ F (162.8˚ C)  
3 - 4 lbs 325˚ F (162.8˚ C)  
30  
35  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
Lamb leg  
PORK  
Pork loin  
Pork chops  
1" thick  
Ham, fully  
cooked  
POULTRY  
Chicken, whole  
Turkey,  
unstuffed  
3 - 5 lbs 325˚ F (162.8˚ C)  
30  
180˚ F (82.2˚ C)  
HI BROIL  
Heat radiates from both broil  
elements, located in the top of  
the oven cavity, at full power.  
The distance between the foods  
and the broil elements  
3 - 5 lbs 325˚ F (162.8˚ C)  
1 -1 1/4lbs 325˚ F (162.8˚ C)  
30  
45 - 50  
total time  
180˚ F (82.2˚ C)  
N/A  
5 lbs  
325˚ F (162.8˚ C)  
15  
130˚ F (54.4˚ C)  
determines broiling speed. For  
fast broiling, food may be as  
close as 2 inches (5 cm) to the  
broil element or on the top rack.  
Fast broiling is best for meats  
3-4 lbs  
350 (176.7 C)  
25  
11  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
12 - 16lbs 325˚ F (162.8˚ C)  
high broil  
where rare to medium doneness is desired. Use this setting for broiling  
small and average cuts of meat.  
Turkey  
20 - 24 lbs 325˚ F (162.8˚ C)  
12 - 16 lbs 325˚ F (162.8˚ C)  
20 - 24 lbs 325˚ F (162.8˚ C)  
11  
9 - 10  
9 - 10  
20  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
Turkey, stuffed  
Turkey, stuffed  
Turkey breast  
MED BROIL  
4 - 6 lbs  
325˚ F (162.8˚ C)  
Inner and outer broil elements  
pulse on and off to produce less  
heat for slow broiling. Allow  
about 4 inches (10 cm) between  
the top surface of the food and  
the broil element. Slow broiling  
is best for chicken and ham in  
order to broil food without over-  
Note: The above information is given as a guide only.  
browning it. Use this setting for  
broiling small and average cuts  
of meat.  
medium broil  
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Broiling  
Broiling  
LOW BROIL  
Broiling Tips  
This mode uses only a fraction  
of the available power to the  
inner broil element for delicate  
top-browning. The inner broil  
element is on for only part of  
the time. Use this setting to  
gently brown meringue on racks  
3 or 4 in 3-4 minutes.  
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.  
low broil  
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.  
• Use tongs or a spatula to turn meats. NEVER pierce meat with a  
fork, as this allows the juices to escape.  
• 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.  
Conventional broiling (LOW, MED or HI BROIL) 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. The meat sears on the outside  
and retains more juices and natural flavor inside with less shrinkage.  
To Use Broil or Convection Broil  
1. Arrange the oven rack in the desired position before turning  
broiler on.  
Rack Positions for Broiling  
Note: Position 6 is the closest to the broiler and position 1 is the  
closest to the oven bottom.  
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 desired broiling function and the  
temperature control knob to “Broil”.  
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.  
95%  
80%  
65%  
50%  
35%  
25%  
6
5
4
3
2
1
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Broiling  
Convection Dehydrate/Defrost  
Broiling Chart  
Convection Dehydrate  
This oven is designed not only to cook, but also to dehydrate fruits  
and vegetables.  
Type and  
Cut of Meat  
BEEF  
Time  
(min)  
Weight  
Setting  
Rack  
1. Prepare the food as recommended.  
Sirloin, 1"  
Rare  
Medium  
Well done  
T-Bone, 3/4"  
Rare  
2. Arrange the food on drying racks (not included with the oven;  
contact a local store handling speciality cooking utensils).  
12 oz  
12 oz  
12 oz  
Conventional Broil  
Conventional Broil  
Conventional Broil  
5
5
5
7
9
11  
3. Set the appropriate low temperature and turn the selector to “TRU  
CONV”.  
10 oz  
10 oz  
10 oz  
Conventional Broil  
Conventional Broil  
Conventional Broil  
5
5
5
5
7
9
Medium  
CAUTION  
You must carefully check the food during the dehydration process to  
ensure that it does not catch fire.  
Well done  
Hamburger, 1/2"  
Rare  
1/4 lb.  
1/4 lb.  
1/4 lb.  
Convection Broil  
Convection Broil  
Convection Broil  
5
5
5
4
7
9
Medium  
Well done  
CHICKEN  
Bnls breast  
Bone-in breast  
Chicken pieces  
HAM  
Convection Defrost  
1. Place the frozen food on a baking sheet.  
1 lb.  
Convection Broil  
4
4
4
18  
20  
2 - 2 1/2 lb. Conventional Broil  
2 -2 1/2 lb. Convection Broil  
2. Set the temperature control to “OFF”.  
3. Turn the selector to “TRU CONV”.  
18 (min/lb)  
Ham slice, 1"  
LAMB  
Rib chops, 1"  
Shoulder  
PORK  
1 lb.  
Conventional Broil  
4
22  
WARNING  
12 oz.  
1 lb.  
Convection Broil  
Convection Broil  
5
5
7
6
To avoid sickness and food waste, DO NOT allow defrosted food to  
remain in the oven for more than two hours.  
Loin chops, 3/4"  
Bacon  
1 lb.  
Convection Broil  
Conventional Broil  
4
4
14  
6
FISH  
Salmon steak  
Fillets  
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.  
1 lb.  
1 lb.  
Convection Broil  
Convection Broil  
5
5
7
6
Note: The above information is given as a guide only.  
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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.  
Burner Head  
If ports on burner head are clogged, clean with a straight pin.  
DO NOT enlarge or distort the ports. DO NOT use a toothpick to  
clean the ports. When replacing burner head, carefully align the 2 tabs  
underneath the burner head with the outside edge of burner base.  
Make sure the tabs are not aligned with the igniter and the burner cap  
is level.  
Surface Burners  
Burner  
grate  
Note: For stubborn stains, use a non abrasive cleanser such as Bon  
Ami™ and a soft brush or soft Scotch Brite™ pad.  
Burner  
cap  
Cleaning Tip: For difficult to clean burner caps and heads, place parts  
in a zip seal bag with ammonia.  
Igniter  
Burner  
head  
Burner Base  
The base should be wiped regularly with hot soapy water at the end of  
each cooling period. 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 nylon spatula.  
DO NOT use a metal knife, spatula, or any other metal tool to scrape  
the aluminum base.  
Burner  
base*  
* Note: When replacing burner head, arrow must be pointing towards  
back of range.  
• Wipe up any spills which remain on the sealed top surface.  
• Replace burner cap, burner head, and grates after drying thoroughly.  
Wipe up spill-overs as soon as possible after they occur and before  
they get a chance to burn in and cook solid. In the event of a  
spill-over, follow these steps:  
• Allow the burner and grate to cool to a safe temperature level.  
• Lift off the burner grate. Wash in warm soapy water.  
• Remove the burner cap and burner head and clean.  
Control Panel  
DO NOT use any cleaners containing ammonia or abrasives. They  
could remove the graphics from the control panel. Use hot, soapy  
water and a soft clean cloth.  
Burner Caps  
Oven Surfaces  
The surface burner caps should be routinely removed and cleaned.  
ALWAYS clean the burner caps after a spill-over. Keeping the burner  
caps clean will prevent improper ignition and uneven flames. To clean,  
pull burner cap straight up from the burner base. Wipe off surface  
burner caps with warm, soapy water and a soft cloth after each use.  
Use a non-abrasive cleanser such as Bon Ami™ and a soft brush or soft  
Scotch Brite™ pad for cooked-on foods. Dry thoroughly after cleaning.  
For best cleaning and to avoid possible rusting, DO NOT clean in  
dishwasher or self-cleaning oven.  
Several different finishes have been used in your oven.  
Your oven features a self-clean cycle for the oven interior. See the  
“Self-Clean Cycle” section for complete instructions. NEVER USE  
AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS,  
OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN  
PERMANENTLY DAMAGE YOUR OVEN.  
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.  
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Self-Clean Cycle  
Cleaning and Maintenance  
Stainless Steel Parts  
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 self-clean setting.  
The latch ensures that the door cannot be opened while the oven  
interior is at clean temperatures.  
All stainless steel body parts should be wiped regularly with hot soapy  
water at the end of each cooling period 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.  
Before starting the Self-Clean cycle:  
1. Remove the oven racks, and any other items/utensils from the oven.  
The high heat generated during the cleaning cycle can discolor,  
warp, and damage these items. DO NOT use foil or liners in the  
oven. During the self-clean cycle, foil can burn or melt and damage  
the oven surface.  
Broiler Pan and Grid  
Clean with detergent and hot water. For stubborn spots, use a soap-filled  
steel wool pad.  
Oven Racks  
2. Wipe off any large spills from the oven bottom and sides. NEVER  
use oven cleaners inside a self-cleaning oven or on raised portions  
of the door.  
Clean with detergent and hot water. Stubborn spots can be scoured  
with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS  
USING THE SELF-CLEAN CYCLE. They could sustain damage due to the  
extreme heat of the Self-Clean cycle.  
3. Some areas of the oven must be cleaned by hand before the cycle  
begins. Soils in these areas will be baked on and very difficult to  
clean if not removed first. Clean the door up to the gasket, the  
door frame, and up to 2 inches inside the frame with detergent and  
hot water. Rinse thoroughly and dry.  
Power Failure  
If power failure occurs, the electric igniters will not work. No attempt  
should be made to operate the appliance during a power failure. Make  
sure the oven control is in the “OFF” position.  
Momentary power failure can occur unnoticed. The range is affected only  
when the power is interrupted. When it comes back on, the range will  
function properly without any adjustments. A “brown-out” may or may  
not affect range operation, depending on how severe the power loss is.  
If the range is in the self-clean cycle when the power failure occurs, wait  
until power is restored and allow door to unlock automatically. Turn all  
controls off and restart self-clean cycle again, according to instructions.  
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.  
CAUTION  
DO NOT touch the exterior portions of the oven after self-cleaning  
cycle has begun, since some parts become extremely hot to the touch!  
During the first few times the self-cleaning feature is used, there may  
be some odor and smoking from the curing of the binder in the high-  
density insulation used in the oven. When the insulation is thoroughly  
cured, this odor will disappear. During subsequent self-cleaning  
cycles, you may sense an odor characteristic of high temperatures.  
Keep the kitchen well-vented during the self-cleaning cycle.  
WARNING  
POWER FAILURE WARNING  
Due to safety considerations and the possibility of personal injury in  
attempting to light and extinguish the burner, the grill should, not under  
any circumstances, be used during a power failure. The grill burner  
control should always remain in the “OFF” position during a power failure.  
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Replacing Oven Lights  
Self-Clean Cycle  
To start the Self-Clean cycle:  
1. Close the door completely.  
WARNING  
ELECTRICAL SHOCK HAZARD  
Disconnect the electric power at the main fuse or circuit  
breaker before replacing bulb.  
2. Turn the oven selector knob clockwise to the “SELF CLEAN” mode.  
3. Turn the temperature control knob past the clean setting until the  
knob stops. At this time, the clean indicator light will come on.  
Within 30 seconds the automatic door latch engages and the oven  
indicator light comes on. The oven indicator light will remain on  
until the oven reaches the self-clean temperature and will then cycle  
on and off during the self-clean cycle. When the oven reaches the  
elevated temperature needed for self-clean, the door lock indicator  
light comes on.  
WARNING  
DO NOT touch bulb with bare hands. Clean off any signs of oil from  
the bulb and handle with a soft cloth.  
4. The door lock indicator light will remain on until the self-clean is  
completed or interrupted and the oven temperature drops to a safe  
temperature. A complete cycle is approximately 3-1/2 hours with an  
additional 30 minutes needed for the oven to cool down enough  
for the door latch to disengage.  
DO NOT touch bulb with bare hands. Clean off any signs of oil from  
the bulb and handle with a soft cloth.  
glass light  
cover  
1. Unsnap glass light cover  
using a screwdriver in the  
access groove.  
Note: A fan noise will be heard during the self-clean cycle and will  
continue to run for the 3-1/2 hour duration of the self-clean cycle.  
access  
groove  
2. Firmly grasp light bulb and  
pull out.  
Note: On griddle model ranges, the griddle/simmer plate will not  
function during the self-clean cycle.  
3. Replace with halogen bulb  
using volt and wattage  
requirements listed on glass  
cover.  
5. When the cycle is completed, turn both the oven selector and  
temperature control knob to the “OFF” position. When the oven  
has completely cooled, open door and remove any ash from the  
oven surfaces with a damp cloth.  
light  
bulb  
4. Replace the light cover by  
snapping glass cover onto  
metal box.  
To stop the Self-Clean cycle:  
To cancel or interrupt the self-cleaning cycle, turn both the  
temperature control knob and the oven function selector knob to  
“OFF”. When the oven temperature drops to a safe temperature, the  
automatic door latch will release and the oven door can be opened.  
When the oven has completely cooled, remove any ash from the oven  
surfaces with a damp sponge or cloth.  
5. Reconnect power at the main  
fuse or circuit breaker.  
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Door Removal  
Door Replacement and Adjustment  
1
1
2
WARNING  
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.  
Reinstall door to range.  
Open door completely.  
Reinstall hinge trim.  
3
3
2
4
Remove hinge trim screws  
and hinge trim.  
Close until pins stop door.  
Remove pins from hole in hinges.  
Close door.  
5
4
Lift door up and out.  
If the door needs to be adjusted, loosen hinge  
trim screws located in step 2. Adjust the screws  
located between the door and kickplate  
using a 5/32” hex head allen wrench. After  
adjustment, tighten hinge trim screws.  
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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  
Range will not function.  
Range is not connected to electrical power:  
Have electrician check power circuit breaker,  
wiring, and fuses.  
Have the following information readily available.  
• Model number  
Oven does not operate in  
self-clean.  
Door is not shut tight enough for automatic  
door latch to lock.  
• Serial number  
• Date purchased  
• Name of dealer from whom purchased  
Oven is not clean after self-  
clean cycle.  
Temperature control knob not rotated all the  
way past clean until it stops.  
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:  
Broil does not work.  
Door will not open.  
Temperature control knob is rotated too far  
past broil position.  
Oven is still in self-clean mode. If oven is  
hot, door latch will release when safe  
temperature is reached.  
VIKING RANGE CORPORATION  
PREFERRED SERVICE  
1803 Hwy 82W  
Greenwood, Mississippi 38930 USA  
Oven light will not work.  
Igniters will not work.  
Light bulb is burned out.  
Record the information indicated below. You will need it  
if service is ever required. The model and serial number  
for your range can be found by opening door and  
looking under the control panel. A duplicate label is  
located on the back side of the range.  
Range is not connected to power.  
Circuit is tripped.  
Fuse is blown.  
Range is not connected to power.  
Igniters sparking but no  
flame ignition.  
Gas supply valve is in “OFF” position.  
Gas supply is interrupted.  
Model no._____________________ Serial no. ________________________  
Date of purchase _______________ Date installed ___________________  
Dealers name __________________________________________________  
Address ________________________________________________________  
_______________________________________________________________  
Igniters sparking  
continuously after flame  
ignition.  
Power supply is not grounded.  
Power supply polarity is reversed.  
Igniters are wet or dirty.  
Burner ports are clogged.  
Burner ignites but flame is  
large, distorted, or yellow.  
Unit is being operated on wrong type of gas.  
Air shutters not properly adjusted.  
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  
FREESTANDING DUAL FUEL RANGES WARRANTY  
LIMITATION OF REMEDIES AND DURATION OF IMPLIED 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.  
THREE YEAR FULL WARRANTY  
Freestanding dual fuel 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. 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.  
Specifications subject to change without notice.  
†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.  
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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