Viking Range F20537 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  
30” Induction Range  
F20537 EN  
(091608J)  
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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 this appliance.  
WARNING  
Tipping hazard.  
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.  
ALWAYS contact the manufacturer about problems or conditions you  
do not understand.  
Recognize Safety Symbols, Words, Labels  
• INJURIES TO PERSONS CAN RESULT.  
• INSTALL ANTI-TIP DEVICE PACKED WITH RANGE.  
• SEE INSTALLATION INSTRUCTIONS.  
DANGER  
Hazards or unsafe practices which WILL result in  
severe personal injury or death  
WARNING  
WARNING  
Hazards or unsafe practices which COULD result in  
death or severe personal injury  
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.  
CAUTION  
Hazards or unsafe practices which COULD result in  
minor personal injury or property damage.  
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.  
Read and follow all instructions before using this appliance  
to prevent the potential risk of fire, electric shock, personal injury or  
damage to the appliance as a result of improper usage of the appliance.  
Use appliance only for its intended purpose as described in this manual.  
To ensure proper and safe operation: Appliance must be properly  
installed and grounded by a qualified technician. DO NOT attempt to  
adjust, repair, service, or replace any part of your appliance unless it is  
specifically recommended in this manual. All other servicing should be  
referred to a qualified servicer.  
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Warnings  
To Prevent Fire or Smoke Damage  
Child Safety (cont.)  
DO NOT store items of interest to children over the unit. Children climbing  
to reach items could be seriously injured.  
Be sure all packing materials are removed from the appliance before  
operating it.  
Keep area around appliance clear and free from combustible materials,  
gasoline, and other flammable vapors and materials.  
If appliance is installed near a window, proper precautions should be taken  
to prevent curtains from blowing over burners.  
NEVER leave any items on the range. The hot air from the vent may ignite  
flammable items and may increase pressure in closed containers which may  
cause them to burst.  
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.  
Cooking Safety  
ALWAYS place a pan on a surface element before turning it on. Be sure you  
know which knob controls which surface element. Make sure the correct  
element is turned on. When cooking is completed, turn element off before  
removing pan.  
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  
range as they may melt or soften if left too close to the vent or a surface  
element.  
• 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 element or in the oven.  
Pressure build-up may cause container to burst resulting in serious personal  
injury or damage to the appliance.  
• 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.  
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 elements 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.  
Cooking Surface: Smother fire or flame in a pan with a lid or cookie sheet.  
ALWAYS let quantities of hot fat used for deep fat frying cool before  
attempting to move or handle.  
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.  
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 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.  
To eliminate the hazard of reaching over hot surface elements, 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 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.  
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  
Cooking 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.  
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.  
CAUTION  
To avoid risk of property damage, DO NOT use cast iron cookware.  
Cast iron retains heat and may result in damaging the range.  
Heating Elements and Glass Ceramic Cooking Surfaces  
The food could be contaminated  
.
NEVER touch the glass surface areas directly on or adjacent to the heating  
• If you are “flaming” liquor or other spirits under an exhaust, TURN THE  
elements when the range is in use.  
FAN OFF. The draft could cause the flames to spread out of control.  
• NEVER touch oven heating elements, areas near elements, or interior  
surfaces of oven.  
Cookware Safety  
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.  
During and after use, DO NOT touch or let clothing or other flammable  
material contact surface of unit or areas near unit, heating elements, or  
interior surfaces of oven until they have had sufficient time to cool.  
DO NOT COOK ON BROKEN COOKING SURFACE – If cooking surface  
should break, cleaning solutions and spillovers may penetrate the broken  
cooking surface and create a risk of electric shock. Contact a qualified  
technician immediately.  
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.  
Be sure cookware 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 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.  
Cleaning Safety  
Turn off all controls and wait for appliance parts to cool before touching or  
cleaning them. DO NOT touch the surface elements or surrounding areas  
until they have had sufficient time to cool.  
NEVER let a pan boil dry as this could damage the utensil and the  
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.  
appliance.  
Follow the manufacturer's directions when using oven cooking bags.  
Only certain types of glass/ceramic, ceramic glazed cookware are suitable  
for oven without breaking due to the sudden change in temperature. Follow  
manufacturer's instructions when using glass.  
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.  
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.  
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.  
Use proper pan material. Refer to “Before Using Range” section for  
recommended cookware. Proper relationship of cookware to surface unit  
will also improve efficiency.  
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Warnings  
Important Safety Notice and Warning  
WARNING  
The California Safe Drinking Water and Toxic Enforcement Act of 1986 (Proposition  
65) requires the Governor of California to publish a list of substances known to the  
State of California to cause cancer or reproductive harm, and requires businesses  
to warn customers of potential exposures to such substances. 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.  
ELECTRICAL SHOCK HAZARD  
To avoid risk of injury or death, 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  
Important notice regarding pet birds:  
BURN OR ELECTRICAL SHOCK  
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  
HAZARD  
To avoid risk of injury or death, Make sure all  
controls are OFF and oven is COOL before  
cleaning. Failure to do so can result in burns or electrical shock.  
non-stick cookware may be equally harmful  
.
CAUTION  
WARNING  
To avoid risk of injury or death, 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 range or oven as a  
storage area for food or cooking utensils.  
To avoid sickness and food waste, DO NOT allow defrosted food to  
remain in the oven for more than two hours.  
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.  
About Your Appliance  
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.  
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  
To avoid risk of injury, DO NOT touch the glass. The oven  
door, especially the glass, can get hot during usage.  
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.  
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IMPORTANTPlease Read and Follow  
Radio Interference  
This unit generates, uses, and can radiate radio frequency energy and,  
if not installed and used in accordance with the instructions, may cause  
harmful interference to radio communications. However, there is no  
guarantee that interference will not occur in a particular installation. If  
this unit does cause harmful interference to radio or television  
reception, which can be determined by turning the unit off and on, the  
user is encouraged to try to correct the interference by one or more of  
the following measures:  
Warnings  
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.  
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.  
• Reorient or relocate the receiving antenna  
• Increase the distance between the unit and receiver  
• Connect the unit into an outlet on a circuit different from that to  
which the receiver is connected.  
CAUTION  
WARNING  
DO NOT touch the exterior portions of the oven after  
self-cleaning cycle has begun, since some parts become  
extremely hot to the touch!  
BURN OR ELECTRICAL SHOCK  
HAZARD  
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.  
To avoid risk of injury or death, make sure all  
controls are OFF and oven is COOL before  
cleaning. Failure to do so can result in burns or electrical shock.  
KEEP THE KITCHEN WELL-VENTED DURING THE SELF-  
CLEAN CYCLE.  
CAUTION  
BURN HAZARD  
CAUTION  
To avoid risk of injury, DO NOT touch the glass. The range  
will get hot during usage.  
FIRE HAZARD  
You must carefully check the food during the dehydration  
process to ensure that it does not catch fire.  
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.  
WARNING  
BURN HAZARD  
When self-cleaning, surfaces may get hotter than usual,  
therefore, children should be kept away.  
CAUTION  
FALLING HAZARD  
DO NOT store items of interest to children over the unit.  
Children climbing to reach items could be seriously injured.  
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Before Using Range  
Before Using Range  
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.  
Induction Cookware  
Induction cooking utilizes magnetic power which reacts with iron in the  
base of cookware, instantly transforming the pot or pan into the heat  
source. The heat stops when the cookware is removed. Your cookware  
MUST have a magnetic layer of steel for your induction cooktop to  
operate properly. The cookware should have a flat, heavy magnetic  
bottom and straight sides with a diameter of 5” (13 cm) to 12” (31 cm)  
to accommodate the various sized elements. The induction cookware  
should be in good condition and free from excessive dents on the  
bottom to provide maximum performance and convenience.  
Glass Range  
Clean your glass top before the first time you use it. A thorough  
cleaning with a glass top cleaner is recommended.  
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 Viking cookware is induction friendly, as are  
most other high-end brands of stainless steel  
and enamel cookware. Most induction  
cookware will be suitable for your induction  
cooktop if a magnet adheres to the bottom  
surface.  
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All models include:  
.
A broad range of MagneQuick™ induction elements that utilize  
magnetic energy for superior power, responsiveness and efficiency  
A power management induction system that speeds boil time for  
your favorite dishes as well as providing a quick simmer for sauces  
Induction elements that heat the cookware for a cooler, efficient and  
energy-saving method of cooking  
• Cookware that is NOT suitable for your  
induction cooktop includes pottery, glass,  
aluminum, copper, bronze, and any type of  
cookware with a footed base.  
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  
• Split baking and broiling elements—which reduces preheating time  
and provides greater control and more even heating  
Two-speed, reversing fan 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  
To avoid risk of property damage, DO NOT use cast iron cookware. Cast  
iron retains heat and may result in damage to the range.  
• 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  
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Range Features  
Oven Functions and Settings  
BAKE (Two-Element Bake)  
Use this setting for baking, roasting, and casseroles.  
1
2
3
4
5
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7
CLEAN  
OVEN  
SURFACE  
CONV BAKE (Convection Bake)  
Use this setting to bake and roast foods at the same time with minimal  
taste transfer.  
MagneQuick™ Elements  
TRU CONV (TruConvec™)  
Use this bake setting for multi-rack baking of breads, cakes, and cookies.  
(up to six racks of cookies at once)  
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CONV ROAST (Convection Roast)  
Use this setting for roasting whole turkeys, whole chickens, hams, etc.  
9
CONV BROIL (Convection Broil)  
Use this setting to broil thick cuts of meat.  
H
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RE  
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AR  
FR  
ON  
H
AR  
T
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T
RE  
FR  
ON  
T
10  
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12  
HI BROIL  
Use this setting for broiling dark meats at 1” thickness or less when  
rare or medium doneness is desired.  
13  
MED BROIL  
Use this setting for broiling white meats such as chicken or meats  
greater than 1” thick that would be over-browned in high broil.  
LOW BROIL  
Use this setting for delicate broiling such as meringue.  
1. Interior oven light switch  
2. Left rear element control knob  
3. Left front element control knob  
4. Oven function selector knob  
5. Oven temperature control knob  
6. Right rear element control knob  
7. Right front element control knob  
8. One 6” 1,400-watt element  
9. One 8” 3,700-watt Boost/2,300-watt element  
10. Two 7” 1,850-watt elements  
11. Identification plate  
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.  
Note: For more information on oven functions see “Operation”  
12. Two standard heavy-duty tilt-proof racks/One heavy-duty  
TruGlide rack. Six rack positions  
section.  
13. Broiler pan (located inside oven)  
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Surface Operation  
Surface Operation  
Rear and Front Elements  
Surface Cooking Tips  
Push in and turn the control knob  
• The minimum pot or pan diameter recommended is 5” (13 cm).  
Use of pots or pans as small as 4” (10 cm) is possible but not  
recommended.  
counterclockwise to the desired setting. The  
element will adjust the power output to maintain  
the desired heat setting. Some elements have a  
“Boost” feature. A boost of power is provided  
for 10 minutes and is used for quickly boiling  
water when the element is turned to HI. When  
finished boiling, turn the control knob to Med HI to maintain the boil or  
to a lower setting for steaming, warming, and simmering sauces.  
• Remember to use the proper size cookware for the size element  
chosen. Smaller cookware should be used for smaller elements and  
larger cookware should be used for larger elements.  
Note: If ALL elements are turned to HI for a long period of time, the  
internal temperature inside the cooktop may rise, causing the cooktop  
to turn off.  
Remember that induction cooking is instantaneous and boiling time is  
decreased when using the proper induction cookware.  
Surface Heat Settings  
Heat Setting  
Simmer  
Use  
Melting small quantities  
CAUTION  
Steaming rice  
Simmering sauces  
Do not heat empty cookware or let cookware boil dry. The cookware  
can absorb an excessive amount of heat very quickly, resulting in  
possible damage to the cookware and ceramic glass.  
Melting large quantities  
Low  
Low-temperature frying (eggs, etc.)  
Simmering large quantities  
Heating milk, cream sauces, gravies,  
and puddings  
Med Low  
Surface Indicator Lights  
The surface indicator lights are located at the front  
of the glass cooktop. The  
indicator lights are used to  
indicate activation, hot surface,  
and warnings.  
Sautéing and browning, braising, and  
pan-frying  
Maintaining slow boil on large quantities  
Med  
High-temperature frying  
Pan broiling  
Maintaining fast boil on large quantities  
Med High  
High  
HOT  
REAR  
HOT  
REAR  
FRONT  
FRONT  
Boiling water quickly  
Deep-fat frying in large cookware  
Indicator Light  
Reason  
The element is ON and sensing the proper  
cookware.  
Solid  
Note: The above information is given as a guide only. You may need  
to vary the heat settings to suit your personal requirements.  
1. Element is OFF - hot surface.  
Slow continuous flash  
without a pause  
2. Element is ON - cookware is not present or  
cookware is not induction cookware. (See  
recommended cookware in “Before Using  
Cooktop” section.)  
The element is ON - surface temperature is very  
hot. The power level is regulated to a lower  
temperature setting as the internal temperature  
inside the cooktop has increased due to  
extended use.  
Fast continuous flash  
without a pause  
Note: If the indicator lights have a 2 to 3 second pause in between  
flashes, refer to the “Troubleshooting” section.  
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Oven Features  
Surface Operation  
Surface Cooking Guide - Suggested Heat Settings  
Rack Positions  
Each oven is equipped with three 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.  
Food  
Start at setting  
Complete at setting  
Lo - cover, finish timing  
Rice  
Hi - cover, bring water  
according to directions  
to a boil  
Chocolate  
Candy  
Lo - until melted  
Lo - cook  
Follow recipe  
Pudding,  
pie filling  
Lo - cook according to  
directions  
Broil element  
TruConvec™ element  
(behind baffle)  
Eggs - in shell  
fried  
Hi - cover, bring to boil OFF - let set to desired doneness  
Hi - until pan is hot Lo - Med, cook to desired doneness  
poached Hi - bring water to boil Lo - finish cooking  
Sauces  
Hi - melt fat  
Lo-Med, finish cooking  
Soups, stews  
Vegetables  
Hi - heat up liquid  
Hi - preheat skillet  
Lo-Med, finish cooking  
Lo-Med, finish cooking until  
desired tenderness is reached  
Two tilt-proof  
racks  
Oven light  
Breads - french Med-Hi, preheat  
Lo - cook to desired browness  
toast, pancakes skillet  
6
5
4
3
2
1
Cooked cereals, Hi - cover, bring water  
Lo-Med, add cereal and cook  
according to directions  
Oven light  
grits, oatmeal  
to a boil  
Bacon, sausages Hi - preheat skillet  
Med - cook to desired doneness  
One TruGlide™  
rack  
Swiss steaks  
Hi - melt fat,  
Lo - add liquid, cover, simmer  
Med-Hi - to brown meat until tender  
Chicken, fried  
Hi - melt fat  
Lo - cook until tender  
Med-Hi - to brown crust  
Hamburgers,  
pork chops  
Hi - preheat skillet  
Med - to brown meat and cook to  
desired browness  
Concealed bake element  
Pasta  
Hi - bring salted water  
to a boil, add pasta  
slowly  
Med - maintain boil until tender  
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Using the Oven  
Using the Oven  
Preheat  
Conventional and Convection Cooking  
For best results, it is extremely  
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.  
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.  
O
E
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T
P
E
R
A
T
U
R
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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.  
Conventional and Convection Cooking 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%.  
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.  
• 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.  
• 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.  
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.  
• 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.  
• 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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Using the Oven  
Baking  
Conventional and Convection Cooking Tips (cont.)  
• 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.  
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  
cookbooks contain recipes to  
be cooked in the conventional  
manner. Conventional baking/  
two-element bake  
roasting is particularly suitable for dishes that require a high  
temperature. Use this setting for baking, roasting, and casseroles.  
Pan Placement Tips  
• 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 positions or the 3rd  
and 5th positions for more even baking. When baking on three  
racks, use any combination of positions 2, 3, 4, and 5 for more  
consistent results.  
CONV BAKE  
(Convection Bake)  
The bottom element operates  
at full power, and the top broil  
element operates at  
• 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.  
supplemental power. The  
heated air is circulated by the  
motorized fan in the rear of the  
oven providing a more even  
heat distribution. This even  
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.  
Multiple Rack Pan  
Placement  
Single Rack Pan  
Placement  
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.  
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Baking  
Baking  
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 gentle  
Baking Chart  
Single Rack  
Time  
(min)  
Food  
BREADS  
Pan Size  
Position  
Temp  
Biscuits  
Cookie sheet  
Loaf pan  
Cookie sheet  
Loaf pan  
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  
Yeast loaf  
Yeast rolls  
Nut bread  
Cornbread  
Gingerbread  
Muffins  
Corn muffins  
CAKES  
Angel food  
Bundt  
Cupcakes  
Layer, sheet  
Layer, two  
Pound  
COOKIES  
Brownies  
Choc. chip  
Sugar  
PASTRY  
Cream puffs  
PIES  
Crust, unfilled  
Crust, filled  
Lemon meringue  
Pumpkin  
Custard  
ENTREES  
Egg rolls  
375˚ F (190.6˚ C) 30 - 35  
8" x 8"  
8" x 8"  
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  
cooking such as pastries,  
souffles, yeast breads, quick  
TruConvec™  
Muffin tin  
Muffin tin  
breads and cakes. Breads, cookies, 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.  
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  
Baking Tips  
• Make sure the oven racks are in the desired positions before turning  
the oven on.  
13" x 9"  
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  
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.  
Cookie sheet  
Cookie sheet  
• 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.  
Cookie sheet  
3 or 4  
400˚ F (204.4˚ C) 30 - 35  
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  
Cookie sheet  
Cookie sheet  
Cookie sheet  
Cookie sheet  
13" x 9"  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
400˚ F (204.4˚ 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  
Fish sticks  
Lasagna, frz  
Pot pie  
Gr. peppers stuffed  
Quiche  
9" round  
Cookie sheet  
Pizza, 12"  
Mac. & cheese, frz  
VEGETABLES  
Baked potatoes  
Spinach souffle  
Squash  
Cookie sheet  
3 or 4  
375˚ F (190.6˚ C) 60 - 65  
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  
1 qt. casserole  
Cookie sheet  
Cookie sheet  
French fries  
Note: The above information is given as a guide only.  
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Baking  
Solving Baking Problems  
Convection Baking Chart  
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  
to adjust your recipes and cooking times accordingly.  
Single Rack  
Time  
(min)  
Food  
BREADS  
Pan Size  
Position  
Temp  
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  
Common Baking Problems/Remedies  
Problems  
Cause  
Remedy  
Muffin tin  
Muffin tin  
Cakes burned on the 1. Oven was too hot  
1. Reduce temperature  
2. Use recom. pan size  
3. Reduce no. of pans  
Corn muffins  
CAKES  
sides or not done  
in center  
2. Wrong pan size  
3. Too many pans  
Angel food  
Bundt  
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  
Cakes crack on top  
1. Batter too thick  
1. Follow recipe  
Add liquid  
Cupcakes  
Layer, sheet  
Layer, two  
Pound  
COOKIES  
Brownies  
Choc. chip  
Sugar  
PASTRY  
Cream puffs  
PIES  
Crust, unfilled  
Crust, filled  
Lemon meringue  
Pumpkin  
Custard  
ENTREES  
Egg rolls  
2. Oven too hot  
3. Wrong pan size  
2. Reduce temperature  
3. Use recom. pan size  
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  
3. Use proper pan  
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  
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  
1. Use door window to  
check food  
Cookie sheet  
2 & 4  
375˚ F (190.6˚ C) 4 - 27  
4. Adjust to conventional  
or convection setting  
as needed  
9" round  
9" round  
9" round  
9" round  
6 - 4 oz 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  
5. Pan too large  
5. Use proper pan  
Food too brown on  
top  
1. Rack position too high 1. Use recom. rack position  
2. Oven not preheated  
3. Sides of pan too high  
1. Hot cookie sheet  
2. Allow oven to preheat  
3. Use proper pans  
1. Allow sheet to cool  
between batches  
Cookies too flat  
Cookie sheet  
Cookie sheet  
Cookie sheet  
Cookie sheet  
13" x 9"  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 4  
2 & 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  
Fish sticks  
Lasagna, frz  
Pot pie  
Gr. peppers stuffed  
Quiche  
Pies burned around  
edges  
1. Oven too hot  
2. Too many pans used  
3. Oven not preheated  
1. Reduce temperature  
2. Reduce no. of pans  
3. Allow oven to preheat  
Pies too light on top  
1. Oven not hot enough 1. Increase temperature  
2. Too many pans used  
3. Oven not preheated  
9" round  
Cookie sheet  
2. Reduce no. of pans  
3. Allow oven to preheat  
Pizza, 12"  
Mac. & cheese, frz  
Cookie sheet  
3 or 4  
350˚ F (176.7˚ C) 45 - 50  
VEGETABLES  
Baked potatoes  
Spinach souffle  
Squash  
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  
French fries  
Note: The above information is given as a guide only.  
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Roasting  
Roasting  
CONV ROAST*  
Roasting Tips (cont.)  
(Convection Roast)  
• 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  
The convection element runs in  
conjuction 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  
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
2
inch (1.3 cm) further into  
convection roast  
gained over existing, single fan convection roast modes. Use this  
setting for whole turkeys, whole chickens, hams, etc.  
*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.  
Note: You can also roast foods using bake settings. See the “Baking”  
section for additional information.  
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.  
• 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%.  
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.  
• 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  
Conventional Roasting Chart  
Convection Roasting Chart  
(when using the Bake or Convection Bake setting)  
Internal  
Temp  
Time  
Food  
BEEF  
Weight  
Temp  
(min/lb)  
Internal  
Temp  
Time  
Food  
Weight  
Temp  
(min/lb)  
BEEF  
Rib roast  
Rare  
Rib roast  
Rare  
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  
24  
30  
140˚ F (60.0˚ C)  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
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)  
Medium  
Well done  
Rump roast  
Medium  
Well done  
Tip roast  
Medium  
Well done  
LAMB  
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)  
20  
24  
155˚ F (68.3˚ C)  
170˚ F (76.7˚ C)  
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)  
30  
35  
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  
Pork loin  
3 - 5 lbs  
325˚ F (162.8˚ C)  
30  
180˚ F (82.2˚ C)  
Lamb leg  
PORK  
3 - 5 lbs  
325˚ F (162.8˚ C)  
30  
180˚ F (82.2˚ C)  
3 - 5 lbs  
1 -1 1/4lbs 325˚ F (162.8˚ C)  
325˚ F (162.8˚ C)  
30  
45 - 50  
total time  
180˚ F (82.2˚ C)  
N/A  
Pork loin  
Pork chops  
1" thick  
Ham, fully  
cooked  
3 - 5 lbs  
325˚ F (162.8˚ C)  
35  
55 - 60  
total time  
180˚ F (82.2˚ C)  
N/A  
Pork chops  
1" thick  
Ham, fully  
cooked  
1 -1 1/4lbs 350˚ F (176.7˚ C)  
5 lbs 325˚ F (162.8˚ C)  
5 lbs  
325˚ F (162.8˚ C)  
15  
130˚ F (54.4˚ C)  
18  
130˚ F (54.4˚ C)  
POULTRY  
POULTRY  
Chicken, whole  
Turkey,  
Chicken, whole  
Turkey,  
unstuffed  
3-4 lbs  
350 (176.7 C)  
25  
11  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
3 - 4 lbs 375˚ F (190.6˚ C)  
12 - 16 lbs 325˚ F (162.8˚ C)  
30  
16 - 20  
180˚ F (82.2˚ C)  
180˚ F (82.2˚ C)  
12 - 16lbs 325˚ F (162.8˚ C)  
unstuffed  
Turkey  
Turkey, stuffed  
Turkey, stuffed  
Turkey breast  
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)  
20 - 24 lbs 325˚ F (162.8˚ C)  
12 - 16 lbs 325˚ F (162.8˚ C)  
20 - 24 lbs 325˚ F (162.8˚ C)  
4 - 6 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.  
Note: The above information is given as a guide only.  
32  
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Broiling  
Broiling  
CONV BROIL*  
LOW BROIL  
(Convection Broil)  
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.  
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.  
convection broil  
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.  
*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.  
HI BROIL  
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.  
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 determines  
broiling speed. For fast broiling,  
food may be as close as 2 inches  
(5 cm) to the broil element or on  
1. Arrange the oven rack in the desired position before turning  
broiler on.  
the top rack. Fast broiling is best  
for meats where rare to medium  
high broil  
2. Center the food on cold broiler pan and grid supplied with your  
oven. Place broiler pan in oven.  
doneness is desired. Use this setting for broiling small and average cuts  
of meat.  
3. Set the oven function selector to desired broiling function and the  
temperature control knob to “Broil”.  
MED BROIL  
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-browning it.  
Use this setting for broiling small  
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.  
and average cuts of meat.  
medium broil  
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Broiling  
Broiling  
Broiling Tips  
Broiling Chart  
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.  
Type and  
Time  
(min)  
Cut of Meat  
Weight  
Setting  
Rack  
BEEF  
Sirloin, 1"  
Rare  
12 oz  
12 oz  
12 oz  
Conventional Broil  
Conventional Broil  
Conventional Broil  
5
5
5
7
9
11  
Medium  
Well done  
T-Bone, 3/4"  
Rare  
10 oz  
10 oz  
10 oz  
Conventional Broil  
Conventional Broil  
Conventional Broil  
5
5
5
5
7
9
• Use tongs or a spatula to turn meats. NEVER pierce meat with a  
fork, as this allows the juices to escape.  
Medium  
Well done  
Hamburger, 1/2"  
Rare  
• 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.  
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  
1 lb.  
Convection Broil  
4
4
4
18  
20  
2 - 2 1/2 lb. Conventional Broil  
2 - 2 1/2 lb. Convection Broil  
18 (min/lb)  
Ham slice, 1"  
LAMB  
1 lb.  
Conventional Broil  
4
22  
Rib chops, 1"  
Shoulder  
PORK  
12 oz.  
1 lb.  
Convection Broil  
Convection Broil  
5
5
7
6
Loin chops, 3/4"  
Bacon  
1 lb.  
Convection Broil  
Conventional Broil  
4
4
14  
6
FISH  
Salmon steak  
Fillets  
1 lb.  
1 lb.  
Convection Broil  
Convection Broil  
5
5
7
6
Note: The above information is given as a guide only.  
36  
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Convection Dehydrate/Defrost  
Cooking Substitutes Charts  
Convection Dehydrate  
In many cases, a recipe requires an ingredient which is not readily  
available or calls for a unit of measure that is not easily recognized.  
The following charts have been provided as useful guides in these  
situations.  
This oven is designed not only to cook, but also to dehydrate fruits  
and vegetables.  
1. Prepare the food as recommended.  
2. Arrange the food on drying racks (not included with the oven;  
contact a local store handling speciality cooking utensils).  
Ingredient Substitutes  
Recipe calls for:  
Substitute with:  
1 tbsp. cornstarch  
2 tbsp. flour (thickening)  
3. Set the appropriate low temperature and turn the selector to “TRU  
CONV”.  
1 whole egg  
2 egg yolks plus 1 tbsp. water  
1 c. skim milk plus 2 tbsp. margarine or  
1/2 c. evaporated milk plus 1/2 c. water  
1 c. whole milk  
CAUTION  
1 oz. unsweetened chocolate 3 tbsp. cocoa powder plus 1 tbsp. margarine  
FIRE HAZARD  
1 tbsp. baking powder  
1/2 tsp. cream of tartar plus 1/4 tsp. baking  
soda  
You must carefully check the food during the dehydration  
process to ensure that it does not catch fire.  
1/2 c. butter  
7 tbsp. margarine or shortening  
1 c. dairy sour cream  
1 tbsp. lemon juice plus 1 c. evaporated milk  
Convection Defrost  
1. Place the frozen food on a baking sheet.  
Canned Food Sizes  
Can Size  
8 oz.  
Contents  
Can Size  
No. 303  
No. 2  
Contents  
2 c.  
2. Set the temperature control to “OFF”.  
3. Turn the selector to “TRU CONV”.  
1 c.  
Picnic  
1-3/4 c.  
1-3/4 c.  
2 c.  
2-1/2 c.  
4 c.  
No. 300  
No. 1 tall  
No. 3  
No. 10  
12 c.  
WARNING  
Kitchen Equivalent and Metrics  
To avoid sickness and food waste, DO NOT allow defrosted food to  
remain in the oven for more than two hours.  
Measure  
1 tbsp.  
2 tbsp.  
1 jig.  
Equivalent  
3 tsp  
Metric*  
15 mL  
30 mL  
45 mL  
60 mL  
1 oz  
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.  
1-1/2 oz  
4 tbsp.  
1/4 c.  
1/3 c.  
1/2 c.  
1 c.  
5 tbsp. plus 1 tsp.  
8 tbsp.  
80 mL  
125 mL  
250 mL  
30 g  
16 tbsp.  
2 c.  
1 pt.  
1 lb.  
16 oz  
454 g  
2.21 lb.  
35.3 oz  
1 kg  
Note: Rounded for easier measuring.  
38  
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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.  
Make sure all controls are in the “OFF” position.  
Cleaning Problems on Glass Ceramic Top  
Problem  
Cause  
To Prevent  
To Remove  
Brown  
Cleaning with  
sponge or cloth  
containing soil-  
laden detergent  
water.  
Use cleaning cream Use a light  
streaks and  
specks  
with clean damp  
paper towel.  
application of  
cleaning cream  
with a clean damp  
paper towel.  
Glass Ceramic Top  
Cleaning of glass ceramic tops is different from cleaning a standard  
porcelain finish. To maintain and protect the surface of your new glass  
ceramic top, follow these basic steps:  
Blackened  
burned on  
spots  
Spatters or  
Wipe all spillovers  
as soon as it is  
safe and DO NOT  
put plastic items  
on a warm  
Clean area with  
cleaning cream and  
a damp paper  
towel, non-abrasive  
nylon pad or  
spillovers onto a  
hot cooking area  
or accidental  
For normal, light soil:  
1. Rub a few drops of a glass ceramic cream to the cool soiled area  
using a damp paper towel.  
2. Wipe until all soil and cream are removed. Frequent cleaning  
leaves a protective coating which is essential in preventing  
scratches and abrasions.  
melting of a  
plastic film, such  
as a bread bag.  
cooking area.  
scouring brush. If  
burn-on is not  
removed, cool  
cooktop, and  
carefully scrape  
area with a single-  
edged razor blade  
held at a 30°  
For heavy, burned soil:  
1. Rub a few drops of glass ceramic cleaning cream to the cool soiled  
area using a damp paper towel.  
angle.  
2. Carefully scrape remaining soil with a single-edged razor blade.  
Hold the blade at a 30° angle against the ceramic surface.  
3. If any soil remains, repeat the steps listed above. For additional  
protection, after all soil has been removed, polish the entire surface  
with the cleaning cream.  
4. Buff with a dry paper towel. As the cleaning cream cleans, it leaves  
a protective coating on the glass surface. This coating helps to  
prevent build-up of mineral deposits (water spots) and will make  
future cleaning easier. Note: Dishwashing detergents remove this  
protective coating and therefore make the glass ceramic top more  
susceptible to staining.  
Fine  
Coarse particles  
(salt, sugar) can  
get caught on the  
bottom of cook-  
ware and become  
embedded into  
top.  
Wipe the bottom  
of cookware  
Fine scratches  
are not removable  
but can be  
minimized by  
daily use of  
brown/gray  
lines or fine  
scratches or  
abrasions  
which have  
collected  
soil  
before cooking.  
Clean top daily  
with cleaning  
cream. DO NOT  
use ceramic or  
ceramic coated  
cookware.  
cleaning cream.  
Using abrasive  
cleaning materials.  
Scratches from  
rough ceramic  
glass, or ceramic  
coated cookware.  
Smearing or Use of too much  
Use a small  
amount of cream.  
Rinse throughly  
before drying. Use and water and  
only paper towels wipe surface.  
or nylon scrub pad Wipe area with  
Dampen paper  
towel with a  
mixture of vinegar  
streaking  
cleaning cream  
or use of a soiled  
dishcloth.  
or brush.  
damp paper towel  
or lint free cloth.  
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Cleaning and Maintenance  
Cleaning and Maintenance  
Cleaning Problems on Glass Ceramic Top (cont.)  
Cooktop Surfaces  
Several different finishes have been used in your cooktop. Cleaning  
instructions for each surface are given below. NEVER USE AMMONIA,  
STEEL WOOL PADS OR ANY ABRASIVE CLOTHS AND MATERIALS  
SUCH AS CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS.  
THEY CAN PERMANENTLY DAMAGE YOUR COOKTOP.  
Problem  
Cause  
To Prevent  
To Remove  
Metal  
Sliding or scraping DO NOT slide  
metal cookware on metal objects  
Remove metal  
marks before the  
glass top is used  
again. Apply  
cleaning cream  
with a damp  
markings  
silver/gray  
marks  
glass top.  
across top.  
Oven Surfaces  
Several different finishes have been used in your electric oven. Cleaning  
instructions for each surface are given below. The 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.  
paper towel and  
scrub with a nylon  
scrub pad or  
brush. Rinse  
thoroughly and  
dry.  
Hard water  
spots  
Condensation  
from cooking may  
cause minerals  
found in water  
and acids to drip  
on glass top and  
cause gray  
Make sure the  
bottom of cook-  
ware is dry before  
cooking.  
Mix cleaning  
Control Knobs  
creame with water  
and apply a thick  
paste to stained  
area. Scrub  
vigorously. If stain  
is not removed,  
reapply cleaner  
and repeat  
MAKE SURE ALL 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.  
Daily use of  
cleaning cream  
Stainless Steel Parts  
deposits (the spots will help keep top  
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.  
are often so thin  
they appear to be  
in the glass top).  
free from hard  
water mineral  
deposits and food try cleaning  
process. Also  
discoloration.  
procedure for  
smearing and  
streaking.  
Turn element to  
LO; using several  
paper towels to  
wipe the spill  
immediately. Let  
glass top cool and  
carefully scrape off  
remainder of burn-  
off with a single-  
edged razor held  
at a 30° angle.  
Pitting or  
flaking  
Boil over of sugar  
syrup on glass top. syrups carefully to  
This can cause  
pitting if not  
removed  
Watch sugar and  
avoid boilovers.  
immediately.  
Control Panel  
DO NOT use any cleaners containing ammonia, abrasives or stainless  
steel cleaners on any surface that contains graphics. These products  
could remove the graphics from the control panel. Apply hot, soapy  
water to a soft clean cloth. DO NOT spray liquids directly onto the  
control panel.  
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Cleaning and Maintenance  
Self-Clean Cycle  
Brass 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 special ordered brass parts are coated with an epoxy coating.  
CAUTION  
To avoid the risk of property damage, DO NOT USE BRASS  
CLEANERS OR ABRASIVE CLEANERS ON ANY BRASS PARTS. All  
brass body parts should be wiped regularly with hot soapy water.  
When hot soapy water will not do the job, use every day household  
cleaners that are not abrasive.  
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.  
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.  
Oven Racks  
Clean with detergent and hot water. Stubborn spots can be scoured with a  
soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS OR RACK  
SUPPORT 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  
No attempt should be made to operate the appliance during a power failure.  
Make sure the oven control is in the “OFF” position.  
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.  
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.  
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.  
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Self-Clean Cycle  
Replacing Oven Lights  
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.  
CAUTION  
To avoid risk of personal injury, 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  
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.  
1. Unsnap glass light cover  
using a screwdriver in the  
access groove.  
access  
groove  
2. Firmly grasp light bulb and  
pull out.  
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.  
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.  
46  
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Door Removal  
Door Replacement and Adjustment  
1
1
2
WARNING  
HO  
REA  
R
T
HO  
REA  
R
T
FRO  
HO  
REA  
R
NT  
T
FRONT  
HO  
REA  
R
HO  
REA  
R
T
T
FRO  
NT  
FRO  
HO  
REA  
R
FRO  
NT  
NT  
T
FRO  
NT  
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.  
2
1
2
3
Open door completely.  
Place pin in pin hole.  
Reinstall door to range.  
Open door completely.  
Reinstall hinge trim.  
3
3
2
4
HO  
REA  
T
R
HO  
HO  
REA  
R
FRO  
HO  
REA  
R
T
NT  
REA  
T
T
R
FRO  
HO  
REA  
R
FRO  
NT  
HO  
REA T  
R
FRO  
NT  
NT  
T
H
O
T
REA  
R
FRO  
FRO  
NT  
NT  
FRO  
HO  
REA  
R
NT  
T
FRO  
NT  
Remove hinge trim screws  
and hinge trim.  
Close until pins stop door.  
Remove pins from hole in hinges.  
Close door.  
5
4
HO  
REA  
T
R
FRO  
HO  
REA  
R
NT  
T
FRO  
NT  
HO  
REA  
T
R
FRO  
HO  
REA  
R
NT  
T
FRO  
NT  
Lift door up and out.  
If the door needs to be adjusted, loosen hinge  
trim screws (see 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.  
48  
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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.  
Number of Flashes  
Cause  
Remedy  
2
3
4
5
6
7
8
Error in knob input  
Error in flash summary check  
Error in program  
Contact Service  
Contact Service  
Contact Service  
Contact Service  
Contact Service  
Contact Service  
Contact Service  
Have the following information readily available.  
• Model number  
• Serial number  
• Date purchased  
• Name of dealer from whom purchased  
Error in communication  
Error on filter board  
Error in supply voltage  
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:  
Error in component or  
communication  
9
Error in Temperature Sensing  
Contact Service  
VIKING RANGE CORPORATION  
PREFERRED SERVICE  
1803 Hwy 82W  
Greenwood, Mississippi 38930 USA  
Material Compatibility Detector  
If the pans material or its dimensions are not suitable, the pan  
indicator will flash and the unit will not cycle on.  
Small Object Detector  
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.  
The induction cooktop will not recognize any object or utensil smaller  
than 2 inches in diameter. For best results, use pans that are between  
5” (13 cm) and 12” (31 cm) in diameter.  
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.  
Model no._____________________ Serial no. ________________________  
Date of purchase _______________ Date installed ___________________  
Dealers name __________________________________________________  
Address ________________________________________________________  
_______________________________________________________________  
Oven does not operate in  
self-clean.  
Door is not shut tight enough for automatic  
door latch to lock.  
Oven is not clean after self-  
clean cycle.  
Temperature control knob not rotated all the  
way past clean until it stops.  
Broil does not work.  
Temperature control knob is rotated too far  
past broil position.  
Door will not open.  
Oven is still in self-clean mode. If oven is  
hot, door latch will release when safe  
temperature is reached.  
If service requires installation of parts, use only authorized parts to  
insure protection under the warranty.  
Oven light will not work.  
Light bulb is burned out.  
Range is not connected to power.  
Keep this manual for future reference.  
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Warranty  
Notes  
INDUCTION RANGE WARRANTY  
ONE YEAR FULL WARRANTY  
Induction Freestanding electric ranges 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.  
FIVE YEAR LIMITED WARRANTY  
Any halogen element, bake element, broil element, or convection cook element 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.  
NINETY (90) DAY RESIDENTIAL PLUS WARRANTY  
This warranty applies to applications where use of the product extends beyond normal residential use.  
Examples are, but not limited to, bed and breakfasts, fire stations, private clubs, churches, etc. This warranty  
excludes all commerciallocations such as restaurants, food service locations and institiutional food service  
locations.  
This warranty extends to the original purchaser of the product warranted here under 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 items damaged when  
using the self-clean cycle such as oven racks and rack supports not removed during teh self-clean cycle.  
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. Warrantors 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.  
Any implied warranties of merchantability and fitness applicable to the above described halogen element,  
bake element, broil element, convection cook element, 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.  
Specifications subject to change without notice.  
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