Use & Care
Viking Range Corporation
111 Front Street
Greenwood, Mississippi 38930 USA
(662) 455-1200
For product information, call 1-888-845-4641
or visit the Viking Web site at vikingrange.com
Freestanding 30” Dual Fuel
Self-Clean Sealed Burner Range
F20937C EN
(021513)
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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 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
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
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
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.
About Your Appliance
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.
• 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.
• 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.
NOTICE
DO NOT turn the Temperature Control on during defrosting. Turning
the convection fan on will accelerate the natural defrosting of the food
without the heat.
CAUTION
• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can
result in potential hazards and/or injuries.
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 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.
• Four convection modes offering greater air circulation to shorten
cooking times and cook foods more evenly.
• Three broiling modes including a low-broil mode for delicate
broiling and top-browning.
KEEP THE KITCHEN WELL-VENTED DURING THE
SELF-CLEAN CYCLE.
• 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
Oven Functions and Settings
1
2
3
4
5
6
7
8
9
10
BAKE (Two-Element Bake)
Use this setting for baking, roasting, and casseroles.
CONV BAKE (Convection Bake)
Use this setting to bake and roast foods at the same time with minimal
taste transfer.
11
TRU CONV (TruConvec™)
Use this bake setting for multi-rack baking for breads, cakes, cookies
(up to 6 racks of cookies at once).
16
12
14
13
CONV ROAST (Convection Roast)
Use this setting for roasting whole turkeys, whole chickens, hams, etc.
15
CONV BROIL (Convection Broil)
Use this setting to broil thick cuts of meat.
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HI BROIL
Use this setting for broiling dark meats at 1” thickness or less where
rare or medium doneness is desired.
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.
1. Interior oven light switch
2. Left rear burner control knob
3. Left front burner control knob
4. Center burner control knob
5. Oven function selector knob
6. Self-Clean indicator light
7. Oven temperature control knob
8. Oven temperature indicator light
9. Right rear burner control knob
10. Right front burner control knob
11. Island Trim
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.
12. One 9,000 BTU burner
13. One 12,000 BTU burner
14. One 18,000 BTU burner
15. One 17,000 BTU burner
16. One 8,000 BTU burner
Note: For more information on oven functions see “Operation”
section.
17. Identification plate
18. Two full extension glide racks/One standard rack/Six rack positions
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Surface Operation
Surface Operation
Surface Cooking Tips (cont.)
Lighting Burners
All burners are ignited by electric ignition. There
are no open-flame, “standing” pilots.
• 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.
Surface Burners-Automatic Reignition
To light the surface burners, push and turn the
appropriate control knob counter clockwise to any
• 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.
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.
• 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.
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.
Surface Heat Settings*
Heat Setting
Use
Melting small quantities
Steaming rice
Simmering sauces
Simmer
Surface Cooking Tips
Your range is equipped with a variety of different sized surface burners.
Below is a guide for which burners work best for certain cooking
applications.
Melting large quantities
Low
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Med Low
Burner
Use
A versatile burner which is good for both
bringing large quantities of liquid to
temperature or for simmering larger amounts
of sauces, etc.
Front left dual stacked
18,000 BTU burner
Sauteing and browning, braising, and
pan-frying
Med
Maintaining slow boil on large quantities
Best for simmering delicate sauces, etc.
Rear left 8,000 BTU burner
Center 9,000 BTU burner
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
Med High
High
Best for use with the reversible griddle/grill
accessory
Best for bringing large quantities of liquid to
temperature and when preparing large
quantities of food
Front right 17,000 BTU burner
Rear Right 12,000 BTU burner
Boiling water quickly
Deep-fat frying in large utensil
Best used for most standard surface cooking
needs
*Note: The above information is given as a guide only. You may need
to vary the heat settings to suit your personal requirements.
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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
O
U
V
N
EN
CTI
F
O
N
used to bring the oven to the preheat temperature.
Therefore, placing food items in the oven during the
preheat mode is not recommended. 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.
O
VEN
TEM
PE
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.
R
A
TUR
E
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 full
extension
glide racks
Oven ligh
6
5
4
3
2
1
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.
One standard
rack
Concealed bake element
Rack Positions
Each oven is equipped with two full extension glide racks and one
standard rack. 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 18.
• 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.
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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
2 & 4
2 & 4
2 & 4
2 & 4
2 & 4
2 & 4
2 & 4
2 & 4
375˚F (190.6˚C)
7 - 9
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffins
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Muffins
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
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
8"
x 8"
8"
x 8"
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)
325˚F (162.8˚C)
7 -10
9-10
PASTRY
PASTRY
Cream puffs
PIES
Crust, unfilled
Crust, filled
Lemon meringue
Pumpkin
Cookie sheet
3 or 4
400˚F (204.4˚C) 30 - 35
Cream puffs
PIES
Crust, unfilled
Crust, filled
Lemon meringue
Pumpkin
Cookie sheet
2 & 4
375˚F (190.6˚C)
400˚F (204.4˚C)
350˚F (176.7˚C) 50 - 55
325˚F (162.8˚C) 4 - 5
4 - 27
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
9" round
9" round
9" round
9" round
6 - 4oz cups
2 & 4
2 & 4
2 & 4
2 & 4
2 & 4
7 - 9
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
1. Follow recipe
*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.
Add liquid
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 evenly
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
1. Use door window to
check food
Roasting Tips
ALWAYS use pans with low sides such as a broiler pan. 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. 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
• 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
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)
Medium
Well done
Rump roast
Medium
Well done
Tip roast
Medium
Well done
LAMB
convection broil
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)
*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
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)
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
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
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˚F (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. Place broiler pan in oven.
3. Set the oven function selector to desired broiling function and the
temperature control knob to “Broil”.
95%
80%
65%
50%
35%
25%
6
5
4
3
2
1
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.
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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
CAUTION
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
Note: For stubborn stains, use a non abrasive cleanser such as Bon
Ami™ and a soft brush or soft Scotch Brite™ pad.
Burner
grate
Cleaning Tip: For difficult to clean burner caps and heads, place parts
in a zip seal bag with ammonia.
Burner Base
Burner
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.
cap
Igniter
Burner
head
Burner
base*
• Wipe up any spills which remain on the sealed top surface.
• Replace burner cap, burner head, and grates after drying thoroughly.
* Note: When replacing burner head, make sure the tabs on the
burner head line up with the notches in the burner base.
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.
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.
Oven Surfaces
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.
Burner Caps
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.
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Cleaning and Maintenance
Self-Clean Cycle
Control Knobs
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.
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.
Stainless Steel Parts
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.
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
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!
WARNING
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.
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.
KEEP THE KITCHEN WELL-VENTED DURING THE
SELF-CLEAN CYCLE.
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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.
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.
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.
3. Replace with halogen bulb
using volt and wattage
requirements listed on glass
cover.
light
bulb
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.
4. Replace the light cover by
snapping glass cover onto
metal box.
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.
2
1
2
3
Open door completely. Place pins,
supplied with unit, in pin holes. For
personal safety, ONLY use pins
supplied with the unit.
Reinstall door to range.
Open door completely.
Reinstall hinge trim on both sides.
3
2
3
4
Remove hinge trim screws
and hinge trim.
Close until pins stop door.
Remove pins from holes in hinges.
Close door.
4
5
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.
Range – The serial number and model number
for your appliance can be found by
opening the door and looking under
the control panel.
Range is not connected to power.
Circuit is tripped.
Fuse is blown.
Range is not connected to power.
Record the following information indicated below. You
will need it if service is ever required.
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 ___________________
Dealer’s 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
VIKING D3 SERIES
FREESTANDING 30” 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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