Viking Oven F131D User Manual

PROFESSIONAL SERIES  
BUILT-IN GAS OVENS WARRANTY  
ONE YEAR FULL WARRANTY  
Built-in gas ovens (VGSO Series) and all of their component parts, except as detailed below*, are warranted to be free  
from defective materials or workmanship in normal household use for a period of twelve (12) months from the date of  
original retail purchase. Viking Range Corporation, warrantor, agrees to repair or replace, at its option, any part which  
fails or is found to be defective during the warranty period.  
*Painted and decorative items are warranted to be free from defective materials or workmanship for a period of ninety  
(90) days from the date of original retail purchase. ANY DEFECTS MUST BE REPORTED TO THE SELLING DEALER  
WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL PURCHASE.  
Viking Range Corporation uses the most up-to-date processes and best materials available to produce all color  
finishes. However, slight color variation may be noticed because of the inherent differences in painted parts and  
porcelain parts as well as differences in kitchen lighting, product locations, and other factors.  
Viking use & care manual  
FIVE YEAR LIMITED WARRANTY  
Any oven tubular burner which fails due to defective materials or workmanship in normal household use during the  
second through fifth year from the date of original retail purchase will be repaired or replaced, free of charge for the  
part itself, with the owner paying all other costs, including labor.  
TEN YEAR LIMITED WARRANTY  
Any porcelain oven or porcelain inner door panel which rusts through due to defective material or workmanship in  
normal household use during the second through the tenth year from the date of original retail purchase will be  
repaired or replaced, free of charge for the part itself, with the owner paying all other costs, including labor.  
This warranty extends to the original purchaser of the product warranted hereunder and to each transferee owner of  
the product during the term of the warranty.  
This warranty shall apply to products purchased and located in the United States and Canada. Products must be  
purchased in the country where service is requested. Warranty labor shall be performed by an authorized Viking Range  
Corporation service agency or representative. Warranty shall not apply to damage resulting from abuse, accident,  
natural disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper installation,  
improper operation, or repair or service of the product by anyone other than an authorized Viking Range Corporation  
service agency or representative. This warranty does not apply to commercial usage. Warrantor is not responsible for  
consequential or incidental damage whether arising out of breach of warranty, breach of contract, or otherwise. Some  
jurisdictions do not allow the exclusion or limitation of incidental of consequential damages, so the above limitation or  
exclusion may not apply to you.  
Owner shall be responsible for proper installation, providing normal care and maintenance, providing proof of  
purchase upon request, and making the appliance reasonably accessible for service. If the product or one of its  
component parts contains a defect or malfunction during the warranty period, after a reasonable number of attempts  
by the warrantor to remedy the defects or malfunctions, the owner is entitled to either a refund or replacement of the  
product or its component part or parts. 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.  
built-in gas 36” W.  
thermal-convection oven  
Any implied warranties of merchantability and fitness applicable to the above described oven tubular burner, porcelain  
oven, or porcelain inner door panel are limited in duration to the period of coverage of the applicable express written  
limited warranties set forth above. Some jurisdictions do not allow limitations on how long an implied warranty lasts,  
so the above limitation may not apply to you. This warranty gives you specific legal rights, and you may also have  
other rights which may vary from jurisdiction to jurisdiction.  
VIKING RANGE CORPORATION  
111 Front Street • Greenwood, Mississippi (MS) 38930 USA • (662) 455-1200  
For more product information, call 1-888-VIKING1 (846-4641), or visit the Viking web site at  
F1321D  
(PS0402VR)  
Download from Www.Somanuals.com. All Manuals Search And Download.  
12. A risk of tip-over may result if the appliance is not installed in  
accordance with installation instructions including excessive  
loading of the oven door or from abnormal usage.  
13. Keep area clean and free from combustible material, gasoline, and  
other flammable liquids.  
14. Do not attempt to operate the appliance during power failure.  
15. Do not heat unopened food containers; buildup of pressure may  
cause the container to explode and result in injury.  
16. Never sit, step, stand, or lean on any part of the oven, or injury  
may result.  
17. Storage cabinet area above the unit must be 36” (91.4 cm) and  
cannot project more than 13” (33.0 cm) outward from the rear wall.  
Beware of potential hazards associated with retrieving items from  
such cabinets when the unit is in operation.  
18. Once the unit is installed as outlined in the Installation Instructions,  
it is important that the fresh air supply is not obstructed. 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).  
Important Safety Instructions  
WARNING  
To reduce the risk of fire, electrical shock, injury to persons, or damage  
when using the oven, follow basic precautions, including the following:  
1. Your unit should be installed by a qualified technician. The  
appliance must be installed and electrically grounded according to  
local codes. Have this technician show the the location of the gas  
shut-off valve on the range so you know where and how to turn off  
the gas if necessary.  
2. Do not attempt to repair or replace an part of this appliance unless  
specifically recommended in this manual. All servicing should be  
referred to a qualified technician. A qualified technician is  
required for any adjustments or conversions to Nat. or LP gas.  
3. The “push-to-turn” knob of this oven are designed to be child-  
safe. However, children should not be left alone in the kitchen  
while the range is in use. Do not store items of interest to children  
over the unit. CAUTION: Children climbing to reach items could  
be seriously injured.  
4. GREASE is flammable and should be handled carefully. Do not  
use water on grease fires. Never pick up a flaming pan. Smother  
flaming pan by covering utensil completely with well-fitting lid,  
cookie sheet or flat tray. Flaming grease outside of utensil can be  
extinguished with baking soda or, if available, a multipurpose dry  
chemical or foam type extinguisher.  
Before You Use Your Oven  
All gas ovens are wiped clean with solvents at the factory to  
remove any visible signs of dirt, oil, and grease which may have  
remained from the manufacturing process. Before starting to cook,  
clean the oven thoroughly with hot soapy water.  
5. Wear proper apparel. Loose-fitting or hanging garments should  
never be worn while using the appliance.  
6. Never use your oven for warming or heating a room. This is based  
on safety considerations.  
7. Use dry pot holders. Moist or damp pot holders on hot surfaces  
may result in burns from steam. Do not use a towel or other bulky  
cloth.  
8. The vent ducts must also remain clear and unobstructed  
9. Do not line the oven with aluminum foil.  
10. Do not drape towels or any materials on oven door handles.  
These items could ignite and you could get burned.  
11. Use care when opening oven door. Let hot air or steam escape  
before removing or replacing food.  
4
5
Download from Www.Somanuals.com. All Manuals Search And Download.  
Control Panel Features  
Built-In Gas Oven Features  
Interior Oven  
Light Switch  
Oven Function  
Selector  
Time/Temperature  
Digital Display  
Electronic  
Timer/Temperature  
Controls  
Oven Function Selector  
The oven has an oven function selector with five settings:  
•Bake  
•Convection Bake  
•Broil  
•Convection Broil  
•OFF  
Electronic Timer/Temperature Controls  
The Electronic Timer/Temperature controls are used to program all  
timing and temperature functions. There are five modes of operation:  
•Time-of-Day  
•Minute/Hour Timer  
•HI/LO Broil  
•Immediate Cook  
•Timed Cook  
7
6
Download from Www.Somanuals.com. All Manuals Search And Download.  
Setting Time-of-Day  
The timer function mode will lockout changes and begin to count  
down if keys are not pressed for 5 seconds. Pressing the timer key  
once will allow the timer set time to be changed during the countdown  
process. The timer can be set from a minimum time of 1 minute to a  
maximum of 12 hours 0 minutes. When the timer counts down to 1-  
minute, a single tone will sound indicating the timer will time out in 1-  
minute. When the timer counts down to 0:00, three tones will sound  
every 12 seconds until the timer is canceled by pressing the timer for  
three seconds or until ten minutes has elapsed.  
The time-of-day must be set before any other timing programs can be  
used. When your oven is first connected to the power in your home,  
the timer display will flash 12:00. The time-of-day can not be changed  
if any timed modes of operation are not operating. To set the time-of-  
day;  
1. Press the clock key once to access the time of day mode. A single  
tone will sound and the colon will flash indicating the clock function  
has been accessed.  
2. The up and down slew keys are used to set the time of day. The up  
arrow key increases time; the down arrow key decreases time.  
Tapping a slew key will increase or decrease the time in 1-minute  
increments. When the slew key is held down, time will increase or  
decrease in 5-minute increments until the next hour is reached, then  
will continue to increase or decrease in hour increments.  
3. Release the slew key when the appropriate time has been reached.  
4. The clock set mode will terminate if the time is not set within 30  
seconds of accessing the clock set function. The colon will cease  
flashing indicating the clock set mode has been terminated.  
Pressing the cancel key once will also terminate the clock set mode.  
For Immediate Cook  
1. Press the bake key once to access the bake function. A single tone  
will sound, the bake L.E.D. indicator light in the upper left corner  
and the bar segments “---” of the display will light prompting the  
setting of the bake temperature using the slew keys.  
2. The temperature will default to 350 degrees when either slew key is  
pressed. Tapping the slew key will increase or decrease the  
temperature in 5-degree increments. The temperature will increase  
or decrease in 25-degree increments when the slew key is pressed  
and held down. The temperature can be set from a low of 170  
degrees to a high of 550 degrees. When the desired temperature  
has been reached, a tone will sound indicating the oven has  
preheated.  
Setting the Minute/Hour Timer  
3. The oven set temperature will be displayed during the baking  
process. The oven function selector must be turned to either the  
bake or convection bake position.  
4. The bake function may be terminated by pressing the cancel key  
once.  
The Minute/Hour timer is designed for accurate timing of foods. It is  
ideal for baking delicate items such as biscuits, cookies, and popovers  
and for precise broiling. To set the Minute/Hour timer:  
1. Press the timer key once to access the time of day mode. A single  
tone will sound and 0:00 will appear on the L.E.D. display.  
2. The up and down slew keys are used to set the timer . The up  
arrow key increases time; the down arrow key decreases time.  
Tapping a slew key will increase or decrease the time in 1-minute  
increments. When the slew key is held down, time will increase or  
decrease in 5-minute increments until the next hour is reached, then  
will continue to increase or decrease in hour increments.  
Setting Timed Cook  
ends  
The timed cook feature automatically  
a cooking function. This  
feature does not automatically start a cooking function.  
1. Press the cook time key once to access the timed cook mode. A  
single tone will sound and 0:00 will appear on the L.E.D. display.  
2. The up and down slew keys are used to set the timer . The up  
arrow key increases time; the down arrow key decreases time.  
Tapping a slew key will increase or decrease the time in 1-minute  
increments. When the slew key is held down, time will increase or  
decrease in 5-minute increments until the next hour is reached, then  
will continue to increase or decrease in hour increments.  
3. Release the slew key when the appropriate time has been reached.  
4. To cancel the timer, press and hold the timer key for three seconds.  
3. Release the slew key when the appropriate time has been reached.  
8
9
Download from Www.Somanuals.com. All Manuals Search And Download.  
Basic Functions of Your Oven  
When the cook time is set before the bake temperature, the bake  
L.E.D. indicator light in the upper left corner and the bar segments of  
the display will light after 5 seconds prompting the setting of the bake  
temperature using the slew keys. The temperature will default to 350  
degrees when either slew key is pressed. Tapping the slew key will  
increase or decrease the temperature in 5-degree increments. The  
temperature will increase or decrease in 25-degree increments when  
the slew key is pressed and held down. The temperature can be set  
from a low of 170 degrees to a high of 550 degrees. The oven set  
temperature and bake indicator light will be displayed during the  
baking process. The bake function may be terminated by pressing the  
cancel key once. The cook time will be terminated and the time of day  
displayed if the temperature is not set within 30 seconds. When the  
cook time reaches 0:00 three tones will sound every 12 seconds until  
the timer is canceled by pressing the timer for three seconds, pressing  
cancel, or until ten minutes has elapsed.  
NATURAL AIRFLOW BAKE  
Heat is radiated from the two bake  
burners in the bottom of the oven  
cavity and is circulated with natural  
airflow. This is your traditional  
bake setting.  
o
o
1500 F (815.5 C) INFRARED BROIL  
The broil burner at the top of the  
oven heats the metal screen until it  
glows. The glowing screen  
produces the infrared heat, searing  
the outside of broiled foods and  
sealing in juices.  
HI/LO Broil  
1. Press the broil key once to access the broil function. A single tone  
will sound, the broil indicator light will appear in the lower left  
corner and the bar segments “---” of the display will light indicating  
the broil function has been accessed.  
2. Press the up slew key for high broil or the down slew key for low  
broil. HI will appear if the up key is pressed; LO will appear if the  
down key is pressed. The oven function selector must be turned to  
either the broil or convection broil position.  
3. The broil function will terminate if the high or low broil is not  
selected within 30 seconds. The broil function can also be  
terminated by pressing the cancel key once.  
CONVECTION BAKE  
Heat is radiated from the bake  
burners in the bottom of the oven  
cavity and is circulated by the  
motorized fan in the rear of the  
oven. It provides more even heat  
distribution throughout the oven  
cavity for all uses. Multiple rack  
use is possible for the largest  
baking job. When roasting, cool air  
is quickly replaced - searing meats  
on the outside and retaining more  
juices and natural flavor on the  
inside with less shrinkage.  
10  
11  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Kitchen Equivalents and Metrics  
INFRARED CONVECTION BROIL  
Exactly the same as regular broiling  
with the additional benefit of air  
circulation by the motorized fan in  
the rear of the oven. The cool air is  
quickly replaced-improving the  
already high performance of the  
infrared broil burner.  
Measure  
1 tablespoon  
2 tablespoons  
1 jigger  
1/4 cup  
1/3 cup  
1/2 cup  
1 cup  
1 pint  
1 pound  
2.21 pounds  
Equivalent  
3 teaspoons  
1 ounce  
1 1/2 ounces  
4 tablespoons  
5 tbsp. plus 1 tsp.  
8 tablespoons  
16 tablespoons  
2 cups  
Metric*  
15 mL  
30 mL  
45 mL  
60 mL  
80 mL  
125 mL  
250 mL  
30 grams  
454 grams  
1 kilogram  
16 ounces  
35.3 ounces  
CONVECTION DEFROST  
With temperature control off, air is  
circulated by a motorized fan in the  
rear of the oven. The fan  
*Rounded for easier measuring  
accelerates natural defrosting of the  
food without heat. To avoid  
sickness and food waste, do not  
allow defrosted food to remain in  
the oven for more than two hours.  
Using Your Oven  
Natural Airflow Baking/ Convection Baking  
Preheating  
Preheating the oven is not necessary when using temperatures below  
0
0
250 F. When baking items which require temperatures above 250 F, it  
is extremely important that you preheat the oven. When the desired  
temperature has been reached, a tone will sound indicating the oven  
has preheated.  
13  
12  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Natural Airflow Baking  
To Bake:  
1. Arrange the oven racks in the desired position BEFORE heating the  
oven. If cooking on two racks at the same time, use rack positions 2  
and 4.  
2. Turn the function selector to BAKE and set the desired temperature.  
3. Place the food in the oven when a single tone sounds, indicating  
the desired temperature has been reached.  
This conventional baking/roasting is particularly suitable for dishes  
which require a high temperature. Many cookbooks contain recipes to  
be cooked in the conventional manner. This type of baking is only  
recommended for single-rack baking.  
Convection Baking  
For convection baking, the oven function selector must be turned to  
“CONVECTION BAKE”.  
Convection baking is the process of cooking food with a flow of heated  
air circulating throughout the oven cavity. The even circulating of this  
air equalizes the temperature throughout the oven cavity and  
eliminates the hot and cold spots found in conventional ovens. This  
feature can make a significant difference in foods prepared in the oven.  
A major benefit of convection baking is the ability to prepare food in  
quantity. The uniform air circulation makes this possible . . . a feature  
not possible in a standard oven. With this heating system, the air is  
distributed evenly throughout the oven by the hot air fan. The heat  
therefore reaches the food to be baked or roasted more quickly. 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.  
Pan Placement Tips  
•When using large (15” x 13” [38 cm x 33 cm]) flat pans or trays that  
cover most of the rack, rack positions 2 or 3 produce the best results.  
•Stagger pans in opposite directions when two racks and several pans  
are used. No pan should be directly above another.  
•Allow 1 1/2” to 2” (3.8 cm to 5.1 cm) of air space around all sides of  
each pan for even air circulation.  
•When baking on more  
than one rack, it is  
recommended to use the  
2nd and 4th position for  
Rack Positions  
Each convection oven is equipped with three tilt-proof racks. This oven  
has four rack positions. Position 4 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 on  
position 4 and 2.  
more consistent even  
baking.  
14  
15  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Baking Tips  
Conventional Baking Chart  
•As a general rule, to convert conventional recipes to convection  
recipes, reduce the temperature by 25 F and the cooking time by  
approximately 10 to 15%.  
0
Recommended  
Pan  
Conventional  
Temperature  
Conventional  
Time  
(min.)  
o
o
( F)  
( C)  
•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 the 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.  
•Make sure the oven racks are in the desired positions before you turn  
the oven on.  
BREADS  
Yeast Loaf  
Yeast Rolls  
Biscuits  
Nut Breads  
Cornbread  
Corn Muffins  
Fruit Muffins  
Loaf Pan  
375  
400  
400  
375  
400  
375  
475  
191  
204  
204  
191  
204  
191  
191  
30-35  
12-15  
8-10  
30-35  
25-30  
15-20  
15-20  
Cookie Sheet  
Cookie Sheet  
Loaf Pan  
8”x8” (20x20 cm)  
Muffin Tin  
Muffin Tin  
CAKES/COOKIES  
Angelfood  
Bundt  
Tube Pan  
Tube Pan  
Muffin tin  
13”x9” (23x33 cm)  
9” (23 cm) round  
Loaf Pan  
13”x9” (23x33 cm)  
Cookie Sheet  
Cookie Sheet  
375  
350  
350  
350  
350  
350  
350  
375  
350  
191  
177  
177  
177  
177  
177  
177  
191  
177  
35-45  
45-50  
16-20  
40-50  
30-35  
60-65  
25-30  
12-15  
10-12  
•For best results, always preheat the oven.  
Cupcakes  
•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.  
Layer, Sheet  
Layer, Two  
Pound  
Brownies  
Choc. Chip  
Sugar Cookies  
•Bake to shortest time suggested and check for doneness before  
adding more time. For baked goods, a stainless steel knife placed in  
the center of the product should come clean when done.  
•Use good quality baking pans and sizes recommended in the recipe;  
warped, dented, or burned pans should not be used.  
•Shiny metal pans are preferred for baking items such as cakes,  
cookies, and muffins because they produce light, golden crusts due to  
heat being reflected by the metal.  
•Glass pans may also be used for cake baking. Reduce the oven  
temperature by 25 degrees when using a glass pan, but bake for the  
same amount of time called for in the recipe.  
•Pies are best baked in pans which absorb and hold heat. Glass,  
enamel, dull-finished metal, and porcelain enamel finish give pies a  
golden brown crust.  
PIES/PASTRY  
Pie Crust  
9” (23 cm) round  
Two Crust, Fruit 9” (23 cm) round  
425  
375  
375  
350  
400  
218  
191  
191  
177  
204  
10-12  
55-60  
40-45  
35-40  
30-35  
Pumpkin Pie  
Custard  
Cream Puffs  
9” (23 cm) round  
6 - 4 oz cups  
Cookie Sheet  
MISCELLANEOUS  
Baked Potatoes (4) 8 oz (227 gm)  
Lasagna 9”x5” (23x13 cm)  
Cheese Souffle 1 qt. (.95 L)  
Stuffed Peppers 13”x9” (23x33 cm)  
375  
375  
350  
375  
400  
191  
191  
177  
191  
204  
60-75  
55-60  
45-50  
60-70  
25-30  
Quiche  
9” (23 cm) round  
16  
17  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Convection Baking Chart  
Solving Baking Problems  
Baking problems can occur for many reasons. Check the chart for the  
causes and remedies for the most common problems. It is important  
to remember that the temperature setting and cooking times you are  
accustomed to using with your previous oven may vary slightly from  
those required with this oven. If you find this to be true, it is necessary  
for you to adjust your recipes and cooking times accordingly.  
Recommended  
Pan  
Convection  
Convection  
Time  
(min.)  
Temperature  
o
o
( F)  
( C)  
BREADS  
Yeast Loaf  
Yeast Rolls  
Biscuits  
Nut Breads  
Cornbread  
Corn Muffins  
Fruit Muffins  
Loaf Pan  
350  
375  
375  
350  
375  
350  
450  
177  
191  
191  
177  
191  
177  
232  
25-35  
11-13  
7-9  
20-25  
15-20  
10-12  
12-15  
Cookie Sheet  
Cookie Sheet  
Loaf Pan  
8”x8” (20x20 cm)  
Muffin Tin  
BAKING PROBLEM REMEDIES  
PROBLEM  
Food browns  
unevenly  
CAUSE  
Improper heating  
REMEDY  
Preheat until desired  
temperature is reached.  
Remove foil.  
Muffin Tin  
Aluminum foil on rack  
or oven bottom  
CAKES/COOKIES  
Angelfood  
Bundt  
Baking utensils too large  
for the recipe or oven.  
Several utensils crowded  
together  
Use correct size utensil.  
Tube Pan  
Tube Pan  
Muffin tin  
13”x9” (23x33 cm)  
9” (23 cm) round  
Loaf Pan  
13”x9” (23x33 cm)  
Cookie Sheet  
Cookie Sheet  
325  
325  
325  
325  
325  
325  
325  
350  
325  
163  
163  
177  
163  
163  
163  
163  
177  
163  
30-35  
35-40  
15-17  
30-35  
25-30  
45-50  
20-25  
9-10  
Leave at least 1 1/2”  
(3.8 cm) or more space  
between all utensils and  
oven walls.  
Cupcakes  
Layer, Sheet  
Layer, Two  
Pound  
Brownies  
Choc. Chip  
Sugar Cookies  
Food too brown Baking utensil too large  
Use correct utensil  
on bottom  
Baking utensil dark or glass  
Lower oven temperature  
25 F (-3.8 C) for this type  
of utensil.  
o
o
7-10  
Food dries  
before  
browning  
Cookies too  
brown on  
Oven temperature too high  
Oven door opened too  
frequently  
Lower oven temperature  
Check food at minimum  
time.  
Use a cookie sheet (not a  
baking pan).  
PIES/PASTRY  
Pie Crust  
Two Crust, Fruit 9” (23 cm) round  
Pumpkin Pie  
Custard  
Cream Puffs  
9” (23 cm) round  
400  
350  
350  
204  
177  
177  
7-9  
50-55  
35-40  
Pans too deep  
9” (23 cm) round  
6 - 4 oz cups  
Cookie Sheet  
Not Recommended  
375  
Dark cookie sheet  
Use light, shiny cookie  
sheet.  
191  
25-27  
Oven temperature too high  
Hot cookie sheet  
Lower oven temperature  
Allow cookie sheet to  
cool between batches.  
Lower temperature;  
if using glass pan, lower  
MISCELLANEOUS  
Baked Potatoes (4) 8 oz (227 gm)  
Lasagna 9”x5” (23x13 cm)  
Cheese Souffle 1 qt. (.95 L)  
Stuffed Peppers 13”x9” (23x33 cm)  
Cookies too  
flat  
350  
350  
325  
350  
177  
177  
163  
177  
50-55  
45-50  
35-40  
45-50  
Cake too brown Oven temperature too high  
on bottom or  
o
o
crust forms on  
bottom  
25 F (-3.8 C)  
Quiche  
9” (23 cm) round  
Not Recommended  
Cakes burns on Oven too hot  
Reduce temperature.  
Use recommended pan  
size; fill pan no more  
2/3 full.  
sides or not  
done in center  
than  
Wrong pan size  
18  
19  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Conventional Roasting Chart  
Conventional/Convection Roasting Tips  
Type and  
Cut of Meat  
Weight Conventional  
Conventional  
Time  
(min./lb.)  
Internal  
Always use the broiler pan and grid supplied with each oven. The hot  
air must be allowed to circulate around the item being roasted. Do not  
cover what is being roasted. 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.  
(lbs)  
Temperature  
Temperature  
o
o
o
o
( F)  
( C)  
( F)  
( C)  
BEEF  
Rib Roast  
•Rare  
•Medium  
•Well Done  
4 -6  
325  
163  
25  
30  
40  
140  
155  
170  
60  
68  
77  
Rump Roast  
•Medium  
•Well Done  
4 - 6  
3 - 4  
325  
325  
163  
163  
•Always roast meats fat side up. No basting is required when the fat  
side is up. Do not add water to the pan, as this will cause a steamed  
effect. Roasting is a dry-heat process.  
•Poultry should be placed breast side up on the grid in the broiler pan.  
Brush poultry with melted butter, margarine, or oil before and during  
roasting.  
25  
30  
155  
170  
68  
77  
Tip Roast  
•Medium  
•Well Done  
35  
40  
155  
170  
68  
77  
•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 conventional  
baking rather than convection.  
•When using a meat thermometer, insert the probe halfway into the  
center of the thickest portion of the meat. (For poultry, insert the  
thermometer probe between the body and leg into the thickest part  
of the inner thigh.) The tip of the probe should not touch bone, fat,  
or gristle to ensure an accurate reading. Check the meat  
thermometer 2/3 of the way through the recommended roasting time.  
After reading the thermometer once, insert it 1/2” (1.3 cm) further into  
the meat, then take a second reading. If the second reading registers  
below the first, continue cooking the meat.  
LAMB  
Leg of Lamb  
3 - 5  
3 - 5  
325  
325  
163  
163  
30  
35  
180  
180  
82  
82  
PORK  
Pork Loin  
Pork Chops  
1” (2.5 cm) thick 1 - 1.5 350  
177  
163  
55-60 (total time) 180  
82  
82  
Shoulder  
(Bone-in)  
Ham,  
5 - 8  
5
325  
325  
30 - 35  
18  
180  
140  
(fully cooked)  
163  
60  
POULTRY  
Chicken, whole 3 - 4  
Chicken,  
quarters  
Turkey,  
unstuffed  
Turkey,  
stuffed  
Turkey Breasts  
Cornish Hens  
375  
350  
191  
177  
30  
20 - 25  
180  
180  
82  
82  
•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  
4
12 - 16 325  
12 - 16 325  
163  
163  
16 - 20  
18 - 24  
25  
180  
180  
180  
82  
82  
O
o
o
o
5 F to 10 F (-15 C to -12 C) lower than the desired doneness. The  
meat will continue to cook after removal from the oven. Allow roasts  
to stand 15 to 20 minutes after roasting in order to make carving  
easier.  
4 - 6  
1 - 2  
350  
350  
177  
177  
82  
82  
55-60 (total time) 180  
20  
21  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Convection Roasting Chart  
Infrared Conventional Broiling  
The broiler is an in-the-oven infrared broiler design-certified for  
residential use. The method preferred by professional cooks to sear in  
the nutrition, flavors, and juices of meat, poultry, and fish is now  
possible in the home. The infrared broiler cooks up to 50% faster than  
other methods. Its intense, penetrating heat produces a more  
attractive, professional finish. The broil burner heats the metal screen  
located at the top of the oven until it glows. The glowing screen  
produces the infrared heat, searing the outside of broiled food and  
sealing in the juices.  
Type and  
Cut of Meat  
Weight Convection  
Convection  
Time  
(min./lb.)  
Internal  
(lbs)  
Temperature  
Temperature  
o
o
o
o
( F)  
( C)  
( F)  
( C)  
BEEF  
Rib Roast  
•Rare  
•Medium  
•Well Done  
4 -6  
300  
149  
20  
24  
30  
140  
155  
170  
48  
68  
77  
Rump Roast  
•Medium  
•Well Done  
4 - 6  
3 - 4  
300  
300  
149  
149  
20  
24  
155  
170  
68  
77  
Broiling is a dry-heat cooking method using direct or indirect radiant  
heat. It is used for small individualized cuts such as steaks, chops, and  
patties. Broiling is most successful for cuts 1-2 inches (2.54-5.1 cm)  
thick. Conventional broiling is also more suitable for flat pieces of  
meat.  
Tip Roast  
•Medium  
•Well Done  
30  
35  
155  
170  
68  
77  
LAMB  
Leg of Lamb  
This broiler features a HI and LO broil function. The LO broil function  
should be used for slow broiling since the unit will cycle on and off  
frequently. The HI broil function should be used for fast broiling as the  
unit will cycle less frequently  
3 - 5  
3 - 5  
300  
300  
149  
149  
30  
30  
180  
180  
82  
82  
PORK  
Pork Loin  
Pork Chops  
1” (2.5 cm) thick 1 - 1.5 325  
163  
149  
45-50 (total time) 180  
82  
82  
Infrared Convection Broiling  
Shoulder  
(Bone-in)  
Ham,  
5 - 8  
5
300  
325  
25 - 28  
15  
180  
140  
Convection broiling has the advantage of broiling food slightly quicker  
than conventional. Convection broiling of meats produces better  
results especially for extra thick cuts. The meat sears on the outside  
and retains more juices and natural flavor inside with less shrinkage.  
(fully cooked)  
163  
60  
POULTRY  
To use the Infrared Broiler:  
Chicken, whole 3 - 4  
350  
325  
177  
163  
25  
15 - 20  
180  
180  
82  
82  
1. Arrange the oven racks in the desired position.  
2. Center food on cold broiler pan and grid supplied with your oven.  
Place broiler pan in oven and close the door.  
3. Set the oven function selector to either “BROIL” or “CONVECTION  
BROIL.  
4. Press the broil key. Press the up slew key for high broil or the down  
slew key for low broil. HI or LO will appear depending on which  
slew key is pressed.  
Chicken,  
quarters  
4
Turkey,  
unstuffed  
Turkey,  
12 - 16 300  
12 - 16 300  
149  
149  
11 - 14  
10 - 16  
20  
180  
180  
180  
82  
82  
stuffed  
Turkey Breasts  
Cornish Hens  
4 - 6  
1 - 2  
325  
325  
163  
163  
82  
82  
45-50 (total time) 180  
22  
23  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Rack Positions:  
Conventional/Convection Broiling Chart  
The broiler uses infrared heat rays to help cook the food. Because  
these rays can travel only in straight lines, the effective cooking area of  
the broiler is reduced when using the higher rack positions. At high  
rack positions, the rays cannot reach all corners of the broiler grid, so  
larger pieces of meat might not broil sufficiently at the outer edges.  
Position 4 is the closest to the broiler and position 1 is the closest to  
the oven bottom.  
Type and  
Cut of Meat  
BEEF  
Weight  
Rack  
Conventional  
Time (Min.)  
Convection  
Time (Min.)  
Sirloin, 1”  
12 oz  
5
(2.54 cm)  
•Rare  
9
7
9
•Medium  
•Well-done  
11  
14  
11  
The effective cooking areas on the broiler grid for each rack position  
are as follows:  
T-Bone, 3/4”  
(1.9 cm)  
•Rare  
•Medium  
•Well-done  
10 oz  
5
5
7
9
11  
5
7
9
Hamburger, 1/2” 4 oz.  
(1.3 cm)  
•Rare  
•Medium  
•Well-done  
7
9
11  
4
7
9
Broiling Tips  
•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 spatter, smoke and fire.  
•Place broiler pan with food in recommended rack position.  
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 grid.  
•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.  
•Use tongs or a spatula to turn meats. Never pierce meat with a fork as  
this allows the juices to escape.  
CHICKEN  
Bnls Breast  
Bone-in Breast 2 - 2 1/2 lb.  
Quarters  
1lb  
4
4
4
18  
20  
18  
15  
18  
15  
2 - 2 1/2  
1lb.  
HAM  
Ham slice, 1”  
4
22  
18  
(2.54 cm)  
LAMB  
Rib Chops  
Shoulder  
12 oz.  
1lb.  
5
5
9
7
7
6
PORK  
•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 possibility of grease fire.  
Loin Chops, 3/4” 1lb.  
(1.9 cm)  
4
4
14  
8
12  
6
Bacon  
1 lb.  
FISH  
Salmon Steak  
Fillets  
1 lb.  
1 lb.  
5
5
9
8
7
6
24  
25  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Glass Surface  
Convection Defrosting  
Clean with detergent and warm water. Glass cleaner can be used to  
remove fingerprints. If using glass cleaner ammonia, make sure that it  
does not run down on exterior door surface.  
•Place the frozen food on a baking sheet.  
Turn the oven function selector to “CONVECTION BAKE”.  
•Do not set a bake temperature*.  
Brass Parts  
*IMPORTANT:  
CAUTION: All brass special ordered parts are coated with an epoxy  
coating. DO NOT USE BRASS OR ABRASIVE CLEANERS ON THE  
BRASS OPTION PARTS. All brass parts should be wiped regularly with  
hot soapy water.  
Do not set the bake temperature. Turning the convection fan on will  
accelerate the natural defrosting of the food without the heat.  
*WARNING:  
To avoid sickness and food waste, do not allow defrosted food to  
remain in the oven for more than two hours.  
Broiler  
There is no special care required for the infrared broiler. It is designed  
as self-contained unit, and no adjustments or cleaning are possible. Do  
not attempt to clean it. Its own operation burns off any impurities  
which may condense on it.  
Cleaning and Maintenance  
Any piece of equipment works better and lasts longer when maintained  
properly and kept clean. Cooking equipment is no exception. Your  
oven must be kept clean and maintained properly.  
Clean the broiler pan and grid after each use with detergent and hot  
water. For stubborn spots, use a soap-filled steel wool pad. The  
broiler pan and grid is also dishwasher safe.  
Control Knob  
Oven Racks  
MAKE SURE THE CONTROL KNOB POINTS TO THE OFF POSITION  
BEFORE REMOVING. Pull the knob straight off. Wash in detergent  
and warm water. Do not soak the knob. Dry completely and replace  
by pushing firmly onto stem. DO NOT USE any cleaners containing  
ammonia or abrasives. They could remove the graphics from the knob.  
Clean with detergent and hot water. Stubborn spots can be scoured  
with a soap-filled steel wool pad.  
Stainless Steel Parts  
All stainless steel parts should be wiped regularly with hot, soapy water  
at the end of each cooling period and with liquid stainless steel cleaner  
when soapy water will not do the job. Do not use steel wool, abrasive  
cloths, abrasive cleaners, or powders. If necessary to scrap stainless  
steel to remove encrusted materials, soak the area with hot towels to  
loosen the material, then use a wooden or nylon spatula or scraper.  
Do not use a metal knife, spatula, or any other metal tool to scrape  
stainless steel. For occasional heavy cleaning use, a cleaner such as  
LIquid Zud can be used according to package directions. Do not  
permit citrus or tomato juice to remain on stainless steel surface, as  
citric acid will permanently discolor stainless steel. Wipe up any spills  
immediately.  
26  
27  
Download from Www.Somanuals.com. All Manuals Search And Download.  
Replacing Interior Oven Lights  
Service Information  
CAUTION: DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE  
OR CIRCUIT BREAKER BEFORE REPLACING BULB.  
If service is required after checking the troubleshooting guide:  
1. Call your dealer or authorized service agency. The name of the  
authorized service agency can be obtained from the dealer or  
distributor in your area.  
2. Have the following information readily available:  
Model Number  
1. Unscrew glass light cover.  
2. Use an oven mitt during bulb  
removal to protect your hand in  
case the bulb breaks.  
3. Replace the bulb with a 120 volt,  
40-watt appliance bulb.  
Serial Number  
Date of Purchase  
Name of dealer from whom purchased  
3. Clearly describe the problem that you are having.  
4. Replace the light cover  
5. Reconnect power at the main fuse  
or circuit breaker.  
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 (662) 451-4133 or write to:  
Power Failure  
Since this oven uses electronic ignition, electrical power failure in the  
home will affect the oven. During a power failure, electric igniters will  
not work and the oven cannot be used. Momentary power failures can  
occur unnoticed. The oven is affected only when the power is  
interrupted. When power is restored, the oven will be fully useable. A  
“brown-out” may or may not affect the ovens operation, depending  
upon the severity of the power loss. If power loss or brown-out is  
suspected, do not use the oven until electrical service is restored.  
VIKING RANGE CORPORATION  
PREFERRED SERVICE  
111 Front Street  
Greenwood, Mississippi (MS) 38930 USA  
Record the following information indicated below. You will need it if  
service is ever required. The serial number and model number for your  
oven is located behind the lower access panel.  
Model Number  
Date of Purchase  
Dealers Name  
Address  
Serial Number  
Date Installed  
Please retain the manual for future reference  
29  
28  
Download from Www.Somanuals.com. All Manuals Search And Download.  
30  
31  
Download from Www.Somanuals.com. All Manuals Search And Download.  

Technika Clock Radio CR 114IPH User Manual
Tektronix Car Amplifier 5A14N Four Channel Amplifier User Manual
Texas Instruments Stereo Amplifier TPA102 MSOP User Manual
Topcom Telephone COCOON 300 User Manual
TP Link Switch TL SG1016D TL SG1008 User Manual
Veo Digital Camera Infra Red User Manual
Video Products Computer Hardware SE DVI 4 LC User Manual
Viking Cooktop DERT301 4B User Manual
Viking Oven VEDO530 User Manual
Vincent Audio CD Player CD S6MK User Manual