Viking Range DSC5486 User Manual

Viking Use & Care Manual

Viking Range Corporation

111 Front Street

Greenwood, Mississippi 38930 USA

(662) 455-1200

For product information,

call 1-888-VIKING1 (845-4641)

or visit the Viking Web site at

vikingrange.com

Professional Freestanding

Dual Fuel Ranges

F20532F EN

(122112)

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Warnings

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

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

Cooking Safety (cont.)

Utensil Safety (cont.)

• NEVER use aluminum foil to cover oven racks or oven bottom. This could

result in risk of electric shock, fire, or damage to the appliance. Use foil only

as directed in this guide.

• This appliance has been tested for safe performance using conventional

cookware. DO NOT use any devices or accessories that are not specifically

recommended in this guide. DO NOT use eyelid covers for the surface units,

stovetop grills, or add-on oven convection systems. The use of devices or

accessories that are not expressly recommended in this manual can create

serious safety hazards, result in performance problems, and reduce the life

of the components of the appliance.

• PREPARED FOOD WARNING: Follow food manufacturer's instructions. If a

plastic frozen food container and/or its cover distorts, warps, or is otherwise

damaged during cooking, immediately discard the food and its container. The

food could be contaminated

• If you are “flaming” liquor or other spirits under an exhaust, TURN THE

FAN OFF. The draft could cause the flames to spread out of control.

• Once the unit has been installed as outlined in the Installation

Instructions, it is important that the fresh air supply is not obstructed.

The use of a gas cooking appliance results in the production of heat and

moisture in the room in which it is installed. Ensure that the kitchen is

well-ventilated. Keep natural venting holes open or install a mechanical

ventilation device. Prolonged or intensive use of the appliance may call

for additional (such as opening a window) or more effective ventilation

(such as increasing the level of a mechanical ventilation if present).

• The flame of the burner should be adjusted to just cover the bottom of

the pan or pot. Excessive burner setting may cause scorching of

adjacent counter-top surfaces, as well as the outside of the utensil. This

is based on safety considerations.

Heating Elements

• NEVER touch oven heating elements, areas near elements, or interior

surfaces of oven.

• Heating elements may be hot even though they are dark in color. Areas near

elements and interior surfaces of an oven may become hot enough to cause

burns.

Utensil Safety

•

During and after use, DO NOT touch or let clothing or other flammable

materials contact heating elements, areas near elements, or interior surfaces

of oven until they have had sufficient time to cool.

• Use pans with flat bottoms and handles that are easily grasped and stay

cool. Avoid using unstable, warped, easily tipped or loose-handled pans.

Also avoid using pans, especially small pans, with heavy handles as they

could be unstable and easily tip. Pans that are heavy to move when filled

with food may also be hazardous.

Cleaning Safety

• Turn off all controls and wait for appliance parts to cool before touching or

cleaning them. DO NOT touch the burner grates or surrounding areas until

they have had sufficient time to cool.

• Be sure utensil is large enough to properly contain food and avoid boilovers.

Pan size is particularly important in deep fat frying. Be sure pan will

accommodate the volume of food that is to be added as well as the bubble

action of fat.

• To minimize burns, ignition of flammable materials and spillage due to

unintentional contact with the utensil, DO NOT extend handles over

adjacent surface burners. ALWAYS turn pan handles toward the side or back

of the appliance, not out into the room where they are easily hit or reached

by small children.

• Clean appliance with caution. Use care to avoid steam burns if a wet sponge

or cloth is used to wipe spills on a hot surface. Some cleaners can produce

noxious fumes if applied to a hot surface.

Self-Clean Oven

•

Clean only parts listed in this guide. DO NOT clean door gasket. The door

gasket is essential for a good seal. Care should be taken not to rub, damage,

or move the gasket. DO NOT use oven cleaners of any kind in or around any

part of the self-clean oven.

• NEVER let a pan boil dry as this could damage the utensil and the

appliance.

• Follow the manufacturer's directions when using oven cooking bags.

• Only certain types of glass, glass/ceramic, ceramic or glazed utensils are

suitable for rangetop surface or oven usage without breaking due to the

sudden change in temperature. Follow manufacturer's instructions when

using glass.

• Before self-cleaning the oven, remove broiler pan, oven racks and other

utensils and wipe up excessive spillovers to prevent excessive smoke,

flare-ups or flaming.

• This range features a cooling fan which operates automatically during a

clean cycle. If the fan does not turn on, cancel the clean operation and

contact an authorized servicer.

• It is normal for the rangetop cooking surface of the range to become hot

during a self-clean cycle. Therefore, touching the rangetop cooking surface

during a clean cycle should be avoided.

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Warnings

Important Safety Notice and Warning

WARNING

(State of California Proposition 65)

WARNING: This product contains one or more chemicals known to the

State of California to cause cancer.

ELECTRICAL SHOCK HAZARD

DO NOT touch a hot oven light bulb with a damp cloth as

the bulb could break. Should the bulb break, disconnect

power to the appliance before removing bulb to avoid

electrical shock.

WARNING: This product contains one or more chemicals known to the

State of California to cause birth defects or other reproductive harm.

Users of this appliance are hereby warned that when the oven is engaged

in the self-clean cycle, there may be some low-level exposure to some of

the listed substances, including carbon monoxide. Exposure to these

substances can be minimized by properly venting the oven to the outdoors

by opening the windows and/or door in the room where the appliance is

located during the self-clean cycle.

WARNING

ELECTRICAL SHOCK HAZARD

Disconnect the electric power at the main fuse or circuit

breaker before replacing bulb.

Important notice regarding pet birds:

NEVER keep pet birds in the kitchen or in rooms where the fumes from the

kitchen could reach. Birds have a very sensitive respiratory system. Fumes

released during an oven self-cleaning cycle may be harmful or fatal to

birds. Fumes released due to overheated cooking oil, fat, margarine and

overheated non-stick cookware may be equally harmful.

WARNING

BURN OR ELECTRICAL SHOCK HAZARD

Make sure all controls are OFF and oven is COOL before

cleaning. Failure to do so can result in burns or electrical

shock.

WARNING

NEVER use appliance as a space heater to heat or warm a room to

prevent potential hazard to the user and damage to the appliance. Also,

DO NOT use the rangetop or oven as a storage area for food or cooking

utensils.

CAUTION

To avoid sickness and food waste, DO NOT allow defrosted food to

remain in the oven for more than two hours.

About Your Appliance

• For proper oven performance and operation, DO NOT block or obstruct the

oven vent duct located on the right side of the air grille.

• Avoid touching oven vent area while oven is on and for several minutes after

oven is turned off. When the oven is in use, the vent and surrounding area

become hot enough to cause burns. After oven is turned off, DO NOT touch

the oven vent or surrounding areas until they have had sufficient time to

cool.

NOTICE

DO NOT turn the Temperature Control on during defrosting. Turning

the convection fan on will accelerate the natural defrosting of the food

without the heat.

• Other potentially hot surfaces include rangetop, areas facing the rangetop,

oven vent, surfaces near the vent opening, oven door, areas around the

oven door and oven window.

• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can

result in potential hazards and/or injuries.

CAUTION

BURN HAZARD

The oven door, especially the glass, can get hot. Danger of

burning: DO NOT touch the glass!

KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.

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Before Using Range

Warnings

All products are wiped clean with solvents at the factory to remove any

visible signs of dirt, oil, and grease which may have remained from the

manufacturing process. Before starting to cook, clean the range

thoroughly with hot, soapy water. There may be some burn off and

odors on first use of the appliance—this is normal.

WARNING

This range features a self-cleaning cycle. During this cycle, the oven

reaches elevated temperatures in order to burn off soil and deposits. A

powder ash residue is left in the bottom of the oven after completion of

the self-clean cycle.

Oven

Note: DO NOT use commercial oven cleaners inside the oven. Use of

these cleaners can produce hazardous fumes or can damage the

porcelain finishes. DO NOT line the oven with aluminum foil or other

materials. These items can melt or burn during a self-clean cycle,

causing permanent damage to the oven.

Important! Before first use, wipe interior with soapy water and dry

thoroughly. Then set the oven selector to bake, the thermostat to

450°F, and operate for an hour.

All models include:

• A broad range of baking and broiling modes—up to eight cooking

modes in all—to make even your most challenging baking projects

a success.

• Exclusive VSH™ Pro Sealed Burner System (Vari-Simmer™ to

High)—combination of patented burner and top design provide

cleanability plus superior performance at simmer and high.

• Exclusive one-piece tooled and porcelainized cooking surface

contains spills for easy cleaning.

• Split baking and broiling elements—which reduces preheating time

and provides greater control and more even heating.

• A reversing convection fan which is two times larger than most on

the market—this allows you to cook foods more thoroughly and

evenly—even when baking large quantities.

CAUTION

DO NOT touch the exterior portions of the oven after

self-cleaning cycle has begun, since some parts become

extremely hot to the touch!

During the first few times the self-cleaning feature is used, there may

be some odor and smoking from the “curing” of the binder in the high-

density insulation used in the oven. When the insulation is thoroughly

cured, this odor will disappear. During subsequent self-cleaning

cycles, you may sense an odor characteristic of high temperatures.

KEEP THE KITCHEN WELL-VENTED DURING THE

SELF-CLEAN CYCLE.

• Four convection modes offering greater air circulation to shorten

cooking times and cook foods more evenly.

• Three broiling modes including a new low-broil mode for delicate

broiling and top-browning.

• A profiled, concealed bake element for easier cleaning.

• This appliance is certified by Star-K to meet strict regulations in

conjunction with specific instructions found on www.star-k.org

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

Center Front Burner

Self-Clean

Indicator

Light

Griddle

Indicator Light

Right Oven

Temperature

Indicator Light

Interior Oven

Light Switch

Left Front Burner

Control Knob

(15,000 BTU)

Left Oven

Function

Selector Knob Control Knob

Left Oven

Temperature

Right Front Burner

Control Knob

(15,000 BTU)

(18,500 BTU)

CLEAN

OVEN

CLEAN

OVEN

GRIDDLE

Dual Fuel

Convection-Self Clean

Left Rear Burner

Control Knob

(15,000 BTU)

Right Oven

Function

Selector Knob

Right Oven

Temperature

Control Knob

Griddle

Control

Knob

Self-Clean

Indicator

Light

Right Rear Burner

Control Knob

(15,000 BTU)

Left Oven

Temperature

Indicator Light

CenterRight Rear Burner

Control Knob

(15,000 BTU)

Denotes models

which have a

TruPower Plus™

18,500 BTU Burner

30” Four-Burner

36” Six-Burner

36” Four-Burner/Griddle

48” Six-Burner/Griddle

36” Four-Burner/Grill

48” Eight Burner

48” Six-Burner/Grill

60” Six-Burner/Griddle

60” Six-Burner/Grill/Griddle

48” Six-Burner/Griddle model shown

1. Five 15,000 BTU sealed burners with porcelain/

Cast iron caps and automatic ignition/Re-ignition

2. One 18,500 BTU sealed burner with porcelain/

Cast iron caps and automatic ignition/Re-ignition

3. Griddle (Optional)

4. Identification plate

5. 30” Oven - Two TruGlide racks/One Standard tilt-proof

rack/Six rack positions

6. 18” Oven - Three standard tilt-proof rack/Six rack positions

7. Broiler pan–located inside oven

8. Island Trim

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Oven Functions and Settings

Surface Operation

BAKE (Two-Element Bake)

Use this setting for baking, roasting, and casseroles.

Lighting Burners

All burners are ignited by electric ignition. There

are no open-flame, “standing” pilots.

CONV BAKE (Convection Bake)

Use this setting to bake and roast foods at the same time with minimal

taste transfer.

Surface Burners-Automatic Reignition

To light the surface burners, push and turn the

appropriate control knob counter clockwise to any position. This control is

both a gas valve and an electric switch. Burners will ignite at any “ON”

position with the automatic re-ignition system. If the flame goes out for

any reason, the burners will automatically reignite if the gas is still flowing.

When gas is permitted to flow to the burners, the electric igniters start

sparking. On all surface igniters you should hear a “clicking” sound. If you

do not, turn off the control and check that the unit is plugged in and that

the fuse or circuit breaker is not blown or tripped.

TRU CONV (TruConvec™)

Use this bake setting for multi-rack baking for breads, cakes, cookies

(up to 6 racks of cookies at once).

CONV ROAST (Convection Roast)

Use this setting for roasting whole turkeys, whole chickens, hams, etc.

CONV BROIL (Convection Broil)

Use this setting to broil thick cuts of meat.

Within a few moments, enough gas will have traveled to the burner to

light. When the burner lights, turn the burner control to any position to

adjust the flame size. Setting the proper flame height for the desired

cooking process and selecting the correct cooking vessel will result in

superior cooking performance, while also saving time and energy.

HI BROIL

Use this setting for broiling dark meats at 1” thickness or less where

rare or medium doneness is desired.

MED BROIL

Vari-Simmer™

Use this setting for broiling white meats such as chicken or meats

greater than 1” thick that would be over-browned in high broil.

Simmering is a cooking technique in which foods are cooked in hot

liquids kept at or just barely below the boiling point of water. Simmering

ensures gentler treatment than boiling to prevent food from toughening

and/or breaking up. The size of the pan and the volume of food can have

a significant effect on how high or low a flame is needed for simmering.

For this reason, Viking range and rangetop burners are engineered with a

Vari-Simmer setting. The Vari-Simmer setting is not just one simmer

setting, but provides a variable range of simmer settings. This variable

range of simmer settings allows you to adjust the flame height to achieve

the best simmer depending on the type and quantity of food being

simmered. It is this ability that makes the Vari-Simmer setting the most

accurate and trustworthy simmer on the market.

LOW BROIL

Use this setting for delicate broiling such as meringue.

SELF CLEAN

Use this function to clean oven.

Convection Dehydration (TRU CONV)

Use this function to dehydrate fruits and vegetables.

Convection Defrost (TRU CONV)

Use this function to defrost foods.

TruPower Plus™ Burner (where applicable)

Certain model ranges are equipped with a TruPower Plus 18,500 BTU

burner in the front right burner position. This burner is designed to

provide extra high heat output, especially when using large pans, and

should be used for boiling large quantities or if you need to bring

something to a boild quickly. While the TruPower Plus burner has the

extra power needed to bring large quantities of liquid to a boil rapidly, it

is also able to be turned down low enough to provide a very low and

delicate simmer making this burner the most versatile burner on the

market.

Proof (Left oven on 48”W. models)

Use this setting to allow yeast dough to rise.

Note: For more information on oven functions see “Operation”

section.

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Surface Operation

Griddle/Simmer Plate (on applicable models)

Surface Operation

Surface Cooking Tips

• Use low or medium flame heights when cooking in vessels that are

poor conductors of heat, such as glass, ceramic, and cast-iron.

Reduce the flame height until it covers approximately 1/3 of the

cooking vessel diameter. This will ensure more even heating within

the cooking vessel and reduce the likelihood of burning or scorching

the food.

• Reduce the flame if it is extending beyond the bottom of the

cooking vessel. A flame that extends along the sides of the vessel is

potentially dangerous, heats the utensil handle and kitchen instead

of the food, and wastes energy.

• Reduce the flame height to the minimum level necessary to perform

the desired cooking process. Remember that food cooks just as

quickly at a gentle boil as it does at a rolling boil. Maintaining a

higher boil than is necessary wastes energy, cooks away moisture,

and causes a loss in food flavor and nutrient level.

• The minimum pot or pan (vessel) diameter recommended is 6”

(15 cm). Use of pots or pans as small as 4” (10 cm) is possible but

not recommended.

The optional 15,000 BTU griddle is constructed of machined steel with a

blanchard finish and is uniquely designed to offer excellent cooking

performance as well as easy clean up. The griddle is equipped with an

electronic thermostat to maintain an even temperature across the

griddle once the desired temperature has been set. The griddle has a

power “ON” indicator light which glows when the griddle thermostat

has been turned on. This will cycle on and off as needed to indicate the

thermostat is maintaining the selected temperature. Before the griddle is

used it is important to season the griddle. This seasoning process will

change the appearance of the griddle plate. However, it will also prevent

food from sticking and protect the surface from moisture.

Seasoning the Griddle Before the First Use

• Scrub the griddle plate with a mixture of one quart warm water and

1/4 cup white vinegar, using a blue Scotch-Brite™ pad. Dry thoroughly.

• Wash griddle with warm, soapy water. Rinse off and dry thoroughly.

• Season griddle by thinly coating the surface with approximately 1⁄2

to 1 teaspoon unsalted vegetable oil. Apply to entire griddle using a

paper towel or clean cloth. Let oil sit on griddle for approximately 1

hour and then wipe with a clean cloth or paper towel to absorb any

residual oil. The griddle is now ready to be used.

Surface Heat Settings*

Heat Setting

Use

Melting small quantities

Steaming rice

Simmering sauces

Simmer

Griddle/Simmer Plate Operation

• Turn the griddle control knob counterclockwise to the desired

temperature setting. The power “ON” indicator light will glow

indicating the griddle thermostat is on.

Melting large quantities

Low

Low-temperature frying (eggs, etc.)

Simmering large quantities

Heating milk, cream sauces, gravies,

and puddings

• The double griddle has two thermostat control knobs which

control separate burners located beneath

the griddle.

Med Low

Griddle Assembly

• When the griddle has reached the desired

Sauteing and browning, braising, and

pan-frying

Maintaining slow boil on large quantities

Med

Grease trough

temperature, the power “ON” indicator

light will turn off indicating the griddle is

preheated to the selected temperature.

• Use liquid cooking oil or butter for eggs,

pancakes, French toast, fish and

sandwiches to prevent sticking.

• Routinely scrape loose food particles with

a metal spatula during cooking to make

Griddle

High-temperature frying

Pan broiling

Maintaining fast boil on large quantities

Med High

High

Boiling water quickly

Deep-fat frying in large utensil

the cleanup easier and to avoid the particles mixing with the food.

• To turn the griddle off, turn the thermostat knob clockwise to the

“OFF” position.

*Note: The above information is given as a guide only. You may need

to vary the heat settings to suit your personal requirements.

• ALWAYS turn to the“OFF” position when not in use and lower the

heat between cooking loads.

Note: On griddle model ranges, the griddle/simmer plate will not

function during the self-clean cycle.

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Surface Operation

Griddle/Simmer Plate Clean Up & Care

Char-Grill (on applicable models)

The optional 18,000 BTU char-grill is equipped with a single piece, heavy-

duty porcelainized cast-iron grill grate for easy movement of grilling

items. Beneath the grill grate are two slotted porcelainized flavor

generator plates which are designed to catch drippings and circulate a

smoke flavor back into the food. Beneath the flavor generator plates is a

two piece drip pan which catches any drippings that might pass beyond

the flavor generator plates. This unique grilling system is designed to

provide outdoor quality grilling indoors.

• It is not necessary to wash the griddle after every use. When light

cooking is performed and AFTER the griddle has cooled, simply

wipe down the surface with a clean cloth or paper towel. The oils in

the food which cooked on the griddle surface will naturally season

the griddle providing a “natural” non-stick surface.

• After heavy cooking is completed and the griddle is still warm

enough to create steam, pour a small amount of club soda at room

temperature directly on the griddle. Using a metal spatula, pull oils

and food particles toward the trough in front. Wipe entire surface

with a paper towel. Follow with the seasoning process of applying oil.

• Keeping the griddle well seasoned will prevent the griddle from

developing surface rust. If the griddle is not used for a period of

time, it must be re-seasoned. The griddle must be re-seasoned each

time after it is washed.

Char-Grill Assembly

Before using the char-grill, you will need to follow these steps to properly

assemble the char-grill.

• Remove the two flavor generator plates and grill grate from the

cardboard packaging.

• Position the flavor generator plates so that the tab on each plate is

inserted in the right, rear hole and left, front hole on the drip pans.

(See char-grill assembly section on following pages.)

• After the flavor generator plates are properly located, place the grill

grate on top of the flavor generator plates. After this, the char-grill is

assembled and ready to use.

• Non-stick cooking spray is not recommended as it contains a high

water content that has a tendency to burn quickly.

• Corn oil is not recommended as it has a high sugar level. It will

caramelize and burn on the surface making it very difficult to remove.

• After using the griddle, always remove the grease trough located in

the front. Simply pull the trough towards you and lift out. Be sure to

allow all surfaces to cool before removing the grease trough. The

trough or tray trap needs to be cleaned after each use. A fire hazard

may occur if grease is accumulated in the trough.

• Note - it is normal for the griddle to darken over time. This is the sign

of a well seasoned griddle.

• Important: Never flood a hot griddle with cold water. This thermal

shock promotes griddle warping and can cause the griddle to crack if

continued over a period of time.

Char-Grill Operation

• Turn the overhead ventilation on prior to turning the grill on.

• Turn the grill knob counterclockwise to HI.

• Always preheat the grill for 5-10 minutes before placing food on the

grill grate.

• Place food items on the grill, cook as desired.

• To turn the grill off, turn the grill knob clockwise to the OFF position.

• For heavy duty cleaning, Viking offers a Griddle Cleaning Kit (model

#GCK). This fast and effective commercial grade cleaning system will

clean your griddle in a matter of minutes. To order, contact your local

Viking dealer or order on the Viking website at vikingrange.com.

Char-Grill Cooking Tips

• When grilling chicken, roasts, well-done steaks or chops and thick

pieces of meat, sear on HI. Then, reduce the heat setting to prevent

excessive flare-up. This will allow the food to cook through without

burning the outside.

• After steaks, chops, or hamburgers have been allowed to sear for

approximately one minute, you may slide a spatula under the meat

and turn it approximately 90 degrees so that a waffle pattern will be

seared onto the food.

• Use a metal spatula instead of tongs or a fork to turn the meat. A

spatula will not puncture the meat allowing juices to escape.

• Turn the meat over only once. Juices are lost when steaks, chops or

hamburgers are turned several times. The best time to turn the meat

is after the juices have begun to bubble to the surface.

Griddle Cooking Chart

Food

Temp (°F)

250-300

300-325

375-400

400

Temp (°C)

121-149

149-163

191-205

205

Eggs

Bacon

Pancakes

French Toast

Fish Fillets

Hamburger

Steaks

300

149

350

177

350

177

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Surface Operation

Char-Grill Cooking Tips (cont.)

Char-Grill Assembly (cont.)

• To test for doneness, make a small slash in the center of the meat,

not the edge. This will prevent loss of juices.

• Occasionally there may be flare-ups or flames above the grill due to

drops of fat falling on the flavor generator plates. It is normal to have

some flare-up during grilling. Use a long handled spatula to move

food to another area until the flames subside.

• For ease of cleaning, leave the char-grill on for 10 minutes when

finished grilling. This will help make cleanup easier once the char-grill

has cooled down.

Char-Grill Disassembly for Cleaning

Follow these steps to disassemble the char-grill for cleaning. Make sure

the char-grill is completely cool before attempting to disassemble for

cleaning.

• Remove the char-grill grate.

• Remove the flavor-generator plates.

• Remove the drip pan. Note that the drip pan is a two-piece drip pan.

• Located beneath the burner is the drip tray. Under normal grilling

circumstances very little if any grease will accumulate in the drip tray.

If any grease has accumulated in the drip tray, simply wipe out with a

paper towel or damp cloth.

Char-Grill Clean Up & Care

• Char-grill grates:

o May be cleaned immediately after cooking is complete and before

turning off the flame. Before cleaning the grill, turn the flame

down to a lower setting such as “MED” or “LOW”. Use a soft

bristle brush to scrub the grill grate. Dip the brush frequently into

a bowl of water. Steam is created as the water contacts the hot

grate. The steam assists the cleaning process by softening the

food particles.

o For a thorough cleaning of the grill grate, use grill cleaner

according to manufacturer’s directions and then soak 15-20

minutes in a hot water and mild detergent solution. After soaking,

scrub with a blue Scotch-Brite™ pad. DO NOT use a steel wool

pad or abrasive cleaner, for risk of damaging the porcelain finish.

Dry thoroughly.

Char-Grill Assembly

Grill

Flavor-

generator

plates

Two-piece

drip pan

• Flavor generator plates and drip pan:

Burner

o Scrape off all burned on debris. The flavor generator plates and

drip pan are dishwasher safe. If you choose to not wash these

components in the dishwasher, then simply soak for 15-20 minutes

in a hot water and mild detergent solution. After soaking, scrub

with a blue Scotch-Brite™ pad.

Drip tray

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Surface Operation

Grill Cooking Chart

Suggested Special instructions

Flame cooking

size time (min)

Suggested Special instructions

Flame cooking

size time (min)

Weight or

thickness

and tips

Weight or

thickness

and tips

Food

BEEF

PORK

Chops

Hamburger

1/2”(1.3 cm) – Med

3/4” (1.9 cm)

8 – 15

Grill, turning once

when juices rise

to the surface.

We recommend

that ground

1/2”(1.3 cm)

1” (2.5 cm)

Med

20 – 40

35 – 60

Remove excess fat

from edge. Slash

remaining at 2”

(5.1 cm) intervals to

keep edges.

chuck be used for

hamburgers, as

it will give you a

juicer hamburger

than ground

round. DO NOT

leave hamburgers

unattended since a

flare-up could

Ribs

Med

45 – 60

Grill, turning

occasionally. During

the last few minutes,

brush barbecue

sauce, turning

several times.

Ham steaks

(fully cooked)

1/2” (1.3 cm)

High

Med

12 – 15

5 – 10

Remove excess fat

from edge. Slash

remaining fat at

two-inch intervals.

Grill, turning once.

occur quickly.

STEAKS

Rib, Club, Porterhouse, T-Bone, Sirloin

Rare 1” (2.5 cm) High

(140°F/60°C) 1-1/2” (3.8 cm) High

Medium 1” (2.5 cm) Med

(160°F/71°C) 1-1/2” (3.8 cm) High

Well-done 1” (2.5 cm) Med

(170°F/77°C) 1-1/2” (3.8 cm) High

Remove excess fat

from edge. Slash

remaining fat at 2”

(5.1 cm) intervals to

keep edges from

curling. Grill,

Hot dogs

Slit skin before

cooking. Grill,

turning once.

8 – 12

11 – 16

POULTRY

12 – 20

16 – 25

Chicken

2 (0.9 kg) –

3 lbs. (1.4 kg)

High

Med

60 – 90

40 – 60

Place skin side up.

Grill, turn, and

brush frequently

with melted butter,

margarine, oil, or

marinade.

Broiler/Fryer

– Halves or

Quarters

20 – 30

25 – 35

turning once.

5 lbs. (2.3 kg)

High

30 – 40

Remove surface fat

and connective

tissue. Fold over

thin end to form

uniformly thick

piece. Bind with

string. Grill, turning

to brown evenly.

Brush often with

melted butter,

Tenderloin

FISH AND SEAFOOD

Steaks 3/4” (1.9 cm) – Med to

Halibut

Salmon

Swordfish

8 – 15

Grill, turning once,

brush with melted

butter, margarine,

or oil to keep fish

moist.

1” (2.5 cm) High

Whole

Catfish

Trout

4 oz (113 g) – Med to 12 – 20

margarine or oil.

Cook until rare.

8 oz (227 g)

High

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Surface Operation

Using the Oven

Cooking Vessels

Preheat

Each cook has his or her own preference for the particular cooking vessels

that are most appropriate for the type of cooking being done. Any and

all cooking vessels are suitable for use in the range and it is not necessary

to replace your present domestic vessels with commercial cookware. This

is a matter of personal choice. As with any cookware, yours should be in

good condition and free from excessive dents on the bottom to provide

maximum performance and convenience.

For best results, it is extremely

important that you preheat your

oven to the desired cooking

temperature before placing food

items in the oven to begin cooking. In

many cooking modes, partial power from the

broiler is used to bring the oven to the preheat

temperature. Therefore, placing food items in the

oven during the preheat mode is not recommended.

OVEN

FUNCTION

OVEN

TEMPERA

Note: When using big pots and/or high flames, it is recommended to use

the front burners. There is more room in the front and potential cleanup

at rear of appliance due to staining or discoloration will be minimized.

TURE

The Viking Rapid Ready™ Preheat System is engineered so that

the oven is brought to the desired set temperature in a manner which

will provide the optimum cooking environment based on the selected

cooking mode in the shortest possible time.

Oven Features

For instance, the preheat mode for TruConvec™ is designed to be

brought up to the set point temperature in a different manner than the

preheat mode for conventional bake. This is because TruConvec is

designed for multi-rack baking. So it is extremely critical that all rack

positions have reached the desired cooking temperature. As a result, it

is normal for oven to take slightly longer for the oven to preheat to

350°F in TruConvec mode when compared to the amount of time it

takes to preheat the oven cavity to 350°F in conventional bake mode.

Broil element

TruConvec™ element

(behind baffle)

Two TruGlide

racks

Oven light

Also, preheat time can vary based on some external factors such as

room temperature and power supply. A significantly colder room

temperature or a power supply less than 240 VAC can lengthen the

time it takes for the oven to reach the desired set temperature.

Oven light

One Standard

rack

Concealed bake element

Rack Positions

Each 30” and 36” oven is equipped with two full extension glide racks

and one standard rack. The 18” oven is equipped with three standard

tilt-proof racks. All ovens have six rack positions. Position 6 is the

farthest from the oven bottom. Position 1 is the closest to the oven

bottom. The racks can be easily removed and arranged at various

levels. For best results with conventional baking, DO NOT use more

than one rack at a time. It is also recommended, when using two racks,

to bake with the racks in positions 2 and 4 or positions 3 and 5.

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Using the Oven

Conventional and Convection Cooking

Conventional and Convection Cooking (cont.)

Because of variations in food density, surface texture and consistency,

some foods may be prepared more successfully using the conventional

bake setting. For this reason, conventional baking is recommended

when preparing baked goods such as custard. The user may find other

foods that are also prepared more consistently in conventional bake.

This is perfectly normal. Convection cooking is a cooking technique

which utilizes fan forced air to circulate heat throughout the entire

oven creating the optimum cooking environment. Cooking with

convection is intended when performing multi-rack baking and for

baking heavier foods. Below are tips which will allow you to get the

best results out of your oven when cooking with convection.

• Some recipes, especially those that are homemade, may require

adjustment and testing when converting from standard to

convection modes. If unsure how to convert a recipe, begin by

preparing the recipe in conventional bake. After achieving

acceptable results, follow the convection guidelines listed for the

similar food type. If the food is not prepared to your satisfaction

during this first convection trial, adjust only one recipe variable at a

time (cooking time, rack position, or temperature) and repeat the

convection test. Continue adjusting one recipe variable at a time

until satisfactory results are achieved.

Pan Placement Tips

• As a general rule, to convert conventional recipes to convection

recipes, reduce the temperature by 25°F (-3.9°C) and the cooking

time by approximately 10 to 15%.

• Cooking times for standard baking and convection baking will be the

same. However, if using convection to cook a single item or smaller

load, then it is possible to have 10-15% reduction in cooking time.

(Remember convection cooking is designed for multi-rack baking or

cooking large loads.)

• If cooking items which require longer than 45 minutes, then it is

possible to see a 10-15% reduction in cooking time. This is

especially true for large items cooked in the convection roast

function.

• When using large (15" x 13") flat pans or trays that cover most of

the rack, rack positions 2 or 3 produce the best results.

• When baking on more than one rack, it is recommended to use one

of the convection modes and the 2nd and 4th position or the 3rd

and 5th position for more even baking. When baking on three racks,

use any combination of positions 2, 3, 4, and 5 for more consistent

results.

• Stagger pans in opposite directions when two racks and several pans

are used in conventional bake. If possible, no pan should be directly

above another.

• Allow 1 to 2 inches of air space around all sides of each pan for even

air circulation.

• A major benefit of convection cooking is the ability to prepare foods

in quantity. The uniform air circulation makes this possible. Foods

that can be prepared on two of three racks at the same time include:

pizza, cakes, cookies, biscuits, muffins, rolls, and frozen convenience

foods.

Multiple Rack Pan

Placement

Single Rack Pan

Placement

• For three-rack baking, use any combination of rack positions 2, 3, 4,

and 5. For two-rack baking, use rack positions 2 and 4 or positions 3

and 5. Remember that the racks are numbered from bottom to top.

See “Oven Features” illustration on page 24.

• Items cooked in a convection function can be easily over-baked. This

being the case, it is usually a good idea to pull items out of the oven

just before they seem to be done. Items will continue to cook right

after they are set out of the oven.

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Baking

BAKE (Two-Element Bake)

Full power heat is radiated

from the bake element in the

bottom of the oven cavity and

supplemental heat is radiated

from the broil element. This

function is recommended for

single rack baking. Many

TRU CONV (TruConvec™)

The rear element only operates at

full power. There is no direct heat

from the bottom or top elements.

The motorized fan in the rear of

the oven circulates air in the oven

cavity for even heating. Use this

setting for foods that require

cookbooks contain recipes to

be cooked in the conventional

manner. Conventional baking/

gentle cooking such as pastries,

souffles, yeast breads, quick

breads and cakes. Breads, cookies,

two-element bake

TruConvec™

roasting is particularly suitable for dishes that require a high

temperature. Use this setting for baking, roasting, and casseroles.

and other baked goods come out evenly textured with golden crusts.

No special bakeware is required. Use this function for single rack

baking, multiple rack baking, roasting, and preparation of complete

meals. This setting is also recommended when baking large quantities

of baked goods at one time.

CONV BAKE

(Convection Bake)

The bottom element operates

at full power, and the top broil

element operates at

supplemental power. The

heated air is circulated by the

motorized fan in the rear of the

oven providing a more even

Baking Tips

• Make sure the oven racks are in the desired positions before you

turn the oven on.

• DO NOT open the oven door frequently during baking. If you must

open the door, the best time is during the last quarter of the baking

time.

heat distribution. This even

• Bake to shortest time suggested and check for doneness before

adding more time. For baked goods, a stainless steel knife placed in

the center of the product should come clean when done.

• Use the pan size and type recommended by the recipe to ensure

best results. Cakes, quick breads, muffins, and cookies should be

baked in shiny, reflective pans for light, golden crusts. Avoid the use

of old, darkened pans. Warped, dented, stainless steel and tin-

coated pans heat unevenly and will not give uniform baking results.

convection bake

circulation of air equalizes the

temperature throughout the oven cavity and eliminates the hot and

cold spots found in conventional ovens. A major benefit of convection

baking is the ability to prepare food in quantity using multiple racks—

a feature not possible in a standard oven.

When roasting using this setting, cool air is quickly replaced, searing

meats on the outside and retaining more juices and natural flavor on

the inside with less shrinkage. With this heating method, foods can be

baked and roasted at the same time with minimal taste transfer, even

when different dishes are involved, such as cakes, fish or meat. The hot

air system is especially economical when thawing frozen food. Use this

setting for baking and roasting.

Proofing

This setting is designed for allowing yeast dough to rise to a

temperature between 85°F (29°C) and 100°F ( 38°C). Yeast doughs rise

or “proof” best when the temperature is between 85°F (29°C) and 100°F

(38°C). To make sure the dough is warm enough, cover the bowl loosely

with plastic wrap and/or cloth towel. Turn the oven function selector to

“PROOF”. Turn Temperature control until the oven light comes on

(typically around 200 degrees on the knob setting). Note that the Proof

function is designed to keep the oven between 85°F and 100°F

regardless of what temperature the knob is set at. Place the bowl on the

center rack of the oven and close door. When you think the dough has

doubled in size, lightly poke 2 fingers about 1/2” (1.3 cm) into the

dough. If the indentation remains, the dough has risen enough.

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Baking

Baking Chart

Convection Baking Chart

Single Rack

Time

(min)

Single Rack

Time

(min)

Food

Pan Size

Position

Temp

Food

Pan Size

Position

Temp

BREADS

Biscuits

Cookie sheet

Loaf pan

Cookie sheet

Loaf pan

8" x 8"

3 or 4

400˚ F (204.4˚ C) 8 - 10

375˚ F (190.6˚ C) 30 - 35

400˚ F (204.4˚ C) 12 - 15

Biscuits

Cookie sheet

Loaf pan

Cookie sheet

Loaf pan

8" x 8"

2 & 4

375˚ F (190.6˚ C) 7 - 9

350˚ F (176.7˚ C) 20 - 25

375˚ F (190.6˚ C) 11 - 13

350˚ F (176.7˚ C) 20 - 25

375˚ F (190.6˚ C) 15 - 20

325˚ F (162.8˚ C) 30 - 35

350˚ F (176.7˚ C) 12 - 15

350˚ F (176.7˚ C) 0 - 12

Yeast loaf

Yeast rolls

Nut bread

Cornbread

Gingerbread

Muffins

Yeast loaf

Yeast rolls

Nut bread

Cornbread

Gingerbread

Muffins

375˚ F (190.6˚ C) 30 - 35

400˚ F (204.4˚ C) 20 - 25

350˚ F (176.7˚ C) 35 - 40

375˚ F (190.6˚ C) 15 - 20

Muffin tin

Corn muffins

CAKES

Angel food

Bundt

Cupcakes

Layer, sheet

Layer, two

Pound

Tube pan

Muffin pan

13" x 9"

9" round

Loaf pan

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

Muffin pan

13" x 9"

9" round

Loaf pan

3 or 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

Brownies

Choc. chip

Sugar

Brownies

Choc. chip

Sugar

13" x 9"

Cookie sheet

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

2 & 4

2,3,& 4

325˚ F (162.8˚ C) 20 -25

350˚ F (176.7˚ C) 7 -10

325˚ F (162.8˚ C) 9-10

PASTRY

Cream puffs

PIES

Cookie sheet

3 or 4

400˚ F (204.4˚ C) 30 - 35

Cream puffs

PIES

Cookie sheet

2 & 4

375˚ F (190.6˚ C) 4 - 27

Crust, unfilled

Crust, filled

Lemon meringue

Pumpkin

9" round

6 - 4 oz cups

3 or 4

425˚ F (218.3˚ C) 10 - 12

375˚ F (190.6˚ C) 55 - 60

350˚ F (176.7˚ C) 12 - 15

350˚ F (176.7˚ C) 40 - 45

350˚ F (176.7˚ C) 35 - 40

Crust, unfilled

Crust, filled

Lemon meringue

Pumpkin

9" round

6 - 4oz cups

2 & 4

400˚ F (204.4˚ C) 7 - 9

350˚ F (176.7˚ C) 50 - 55

325˚ F (162.8˚ C) 4 - 5

325˚ F (162.8˚ C) 35 - 45

325˚ F (162.8˚ C) 30 - 35

Custard

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

13" x 9"

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

13" x 9"

9" round

Cookie sheet

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

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

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

1 qt. casserole

Cookie sheet

French fries

*Note: The above information is given as a guide only.

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Roasting

Solving Baking Problems

Baking problems can occur for many reasons. Check the chart below for

the causes and remedies for the most common problems. It is important

to remember that the temperature setting and cooking times you are

accustomed to using with your previous oven may vary slightly from

those required with this oven. If you find this to be true, it is necessary

for you to adjust your recipes and cooking times accordingly.

CONV ROAST*

(Convection Roast)

The convection element runs in

conjunction with the inner and

outer broil elements. The

reversible convection fan runs at

a higher speed in each

direction. This transfer of heat

(mainly from the convection

element) seals moisture inside

of large roasts. A time savings is

gained over existing, single fan convection roast modes. Use this

setting for whole turkeys, whole chickens, hams, etc.

Common Baking Problems/Remedies

convection roast

Problems

Cause

Remedy

Cakes burned on the 1. Oven was too hot

1. Reduce temperature

2. Use recom. pan size

3. Reduce no. of pans

sides or not done

in center

2. Wrong pan size

3. Too many pans

Cakes crack on top

1. Batter too thick

2. Oven too hot

3. Wrong pan size

1. Follow recipe

Add liquid

2. Reduce temperature

3. Use recom. pan size

*Note: This function uses a high-speed convection fan for optimum

cooking performance. Some noise may be noticed from this high fan

speed. This is normal.

Cakes are not level

1. Batter uneven

2. Oven or rack not level 2. Level oven or rack

3. Pan was warped

1. Distribute batter even

Note: You can also roast foods using bake settings. See the “Baking”

section for additional information.

3. Use proper pan

Food too brown on

bottom

1. Oven door opened

too often

2. Dark pans being used 2. Use shiny pans

3. Incorrect rack position 3. Use recom. rack position

4. Wrong bake setting

5. Pan too large

1. Use door window to

check food

Roasting Tips

ALWAYS use the broiler pan and grid supplied with each oven. The

hot air must be allowed to circulate around the item being roasted.

DO NOT cover what is being roasted. Convection roasting seals in

juices quickly for a moist, tender product. Poultry will have a light,

crispy skin and meats will be browned, not dry or burned. Cook meats

and poultry directly from the refrigerator. There is no need for meat or

poultry to stand at room temperature.

4. Adjust to conventional

or convection setting

as needed

5. Use proper pan

Food too brown on

top

1. Rack position too high 1. Use recom. rack position

2. Oven not preheated

3. Sides of pan too high

1. Hot cookie sheet

2. Allow oven to preheat

3. Use proper pans

1. Allow sheet to cool

between batches

• As a general rule, to convert conventional recipes to convection

recipes, reduce the temperature by 25°F (-3.9°C) and the cooking

time by approximately 10 to 15%.

Cookies too flat

Pies burned around

edges

1. Oven too hot

2. Too many pans used

3. Oven not preheated

1. Reduce temperature

2. Reduce no. of pans

3. Allow oven to preheat

•

ALWAYS roast meats fat side up in a shallow pan using a roasting

rack. No basting is required when the fat side is up. DO NOT add

water to the pan as this will cause a steamed effect. Roasting is a dry

heat process.

Pies too light on top

1. Oven not hot enough 1. Increase temperature

2. Too many pans used

3. Oven not preheated

2. Reduce no. of pans

3. Allow oven to preheat

• Poultry should be placed breast side up on a rack in a shallow pan.

Brush poultry with melted butter, margarine, or oil before and during

roasting.

• For convection roasting, DO NOT use pans with tall sides as this will

interfere with the circulation of heated air over the food.

• If using a cooking bag, foil tent, or other cover, use the conventional

bake setting rather than either convection setting.

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Roasting

Roasting 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.

4 - 6 lbs

325˚ F (162.8˚ C)

140˚ F (60.0˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

inch (1.3 cm) further into

Medium

Well done

Rump roast

Medium

Well done

Tip roast

Medium

Well done

LAMB

4 - 6 lbs

325˚ F (162.8˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

3 - 4 lbs

325˚ F (162.8˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

Lamb leg

PORK

3 - 5 lbs

325˚ F (162.8˚ C)

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)

55 - 60

total time

180˚ F (82.2˚ C)

N/A

Ham, fully

cooked

5 lbs

325˚ F (162.8˚ C)

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)

16 - 20

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

180˚ F (82.2˚ C)

Turkey, stuffed

Turkey breast

4 - 6 lbs

325˚ F (162.8˚ C)

Note: The above information is given as a guide only.

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Roasting

Broiling

Convection Roasting Chart

CONV BROIL*

(Convection Broil)

Internal

Temp

Time

(min/lb)

The top element operates at full

power. This function is exactly

the same as regular broiling with

the additional benefit of air

circulation by the motorized fan

in the rear of the oven. Smoke is

reduced since the airflow also

reduces peak temperatures on

the food. Use this setting for

broiling thick cuts of meats.

Food

BEEF

Rib roast

Rare

Weight

Temp

4 - 6 lbs 325˚ F (162.8˚ C)

140˚ F (60.0˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

Medium

Well done

Rump roast

Medium

Well done

Tip roast

Medium

Well done

LAMB

convection broil

4 - 6 lbs 325˚ F (162.8˚ C)

155˚ F (68.3˚ C)

170˚ F (76.7˚ C)

*Note: This function uses a high-speed convection fan for optimum

cooking performance. Some noise may be noticed from this high fan

speed. This is normal.

3 - 4 lbs 325˚ F (162.8˚ C)

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)

180˚ F (82.2˚ C)

HI BROIL

Heat radiates from both broil

elements, located in the top of

the oven cavity, at full power.

The distance between the foods

and the broil elements

3 - 5 lbs 325˚ F (162.8˚ C)

1 -1 1/4lbs 325˚ F (162.8˚ C)

45 - 50

total time

180˚ F (82.2˚ C)

N/A

5 lbs

325˚ F (162.8˚ C)

130˚ F (54.4˚ C)

determines broiling speed. For

fast broiling, food may be as

close as 2 inches (5 cm) to the

broil element or on the top rack.

Fast broiling is best for meats

3-4 lbs

350 (176.7 C)

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)

9 - 10

180˚ F (82.2˚ C)

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

LOW BROIL

Broiling Tips

This mode uses only a fraction

of the available power to the

inner broil element for delicate

top-browning. The inner broil

element is on for only part of

the time. Use this setting to

gently brown meringue on racks

3 or 4 in 3-4 minutes.

•

ALWAYS use a broiler pan and grid for broiling. They are designed

to provide drainage of excess liquid and fat away from the cooking

surface to help prevent splatter, smoke, and fire.

• To keep meat from curling, slit fatty edge.

• Brush chicken and fish with butter several times as they broil to

prevent drying out. To prevent sticking, lightly grease broiler tray.

• Broil on first side for slightly more than half the recommended time,

season, and turn. Season second side just before removing.

• ALWAYS pull rack out to stop position before turning or removing

food.

low broil

Broiling Instructions

Broiling is a dry-heat cooking method using direct or radiant heat.

It is used for small, individualized cuts such as steaks, chops, and

patties. Broiling speed is determined by the distance between the

food and the broil element. Choose the rack position based on desired

results.

• Use tongs or a spatula to turn meats. NEVER pierce meat with a

fork, as this allows the juices to escape.

• Remove the broiler pan from the oven when you remove the food.

Drippings will bake onto the pan if it is left in the heated oven after

broiling. While pan is hot, place damp paper towel over grid. Drizzle

with liquid dishwashing detergent and pour water over grid. This will

make cleaning of the pan easier, or the broiler pan can be lined with

aluminum foil to make cleaning easier. Be sure the foil extends up

the side of the pan. Although it is not recommended, the grid can

also be covered with foil. Be sure to slit openings to conform with

the openings in the grid so melted fat can drain through to prevent

spattering, smoking, or the possibility of grease fire.

Conventional broiling (LOW, MED or HI BROIL) is most successful for

cuts of meat 1-2 inches thick and is also more suitable for flat pieces of

meat. Convection broiling has the advantage of broiling food slightly

quicker than conventional. Convection broiling of meats produces

better results, especially for thick cuts. The meat sears on the outside

and retains more juices and natural flavor inside with less shrinkage.

To Use Broil or Convection Broil

1. Arrange the oven rack in the desired position before turning

broiler on.

Rack Positions for Broiling

Note: Position 6 is the closest to the broiler and position 1 is the

closest to the oven bottom.

2. Center the food on cold broiler pan and grid supplied with your

oven. Place broiler pan in oven.

3. Set the oven function selector to desired broiling function and the

temperature control knob to “Broil”.

4. Close the door. There is not a detent to hold the door in the open

broil stop position. With open door broiling the broil element does

not cycle on and off. With closed door broiling the broil element

might cycle on and off if an extended broiling time is required. A

built-in smoke "eliminator" in the top of the oven helps reduce

smoke and odors.

95%

80%

65%

50%

35%

25%

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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

Conventional Broil

3. Set the appropriate low temperature and turn the selector to “TRU

CONV”.

10 oz

Conventional Broil

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.

Convection Broil

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

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

WARNING

12 oz.

1 lb.

Convection Broil

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

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.

Convection Broil

Note: The above information is given as a guide only.

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Cleaning and Maintenance

Any piece of equipment works better and lasts longer when

maintained properly and kept clean. Cooking equipment is no

exception. Your range must be kept clean and maintained properly.

Before cleaning, make sure all controls are in the “OFF” position.

Disconnect power if you are going to clean thoroughly with water.

Burner Head

If ports on burner head are clogged, clean with a straight pin.

DO NOT enlarge or distort the ports. DO NOT use a toothpick to

clean the ports. When replacing burner head, carefully align the 2 tabs

underneath the burner head with the outside edge of burner base.

Make sure the tabs are not aligned with the igniter and the burner cap

is level.

Surface Burners

Burner

grate

Note: For stubborn stains, use a non abrasive cleanser such as Bon

Ami™ and a soft brush or soft Scotch Brite™ pad.

Burner

cap

Cleaning Tip: For difficult to clean burner caps and heads, place parts

in a zip seal bag with ammonia.

Igniter

Burner

head

Burner Base

The base should be wiped regularly with hot soapy water at the end of

each cooling period. DO NOT use steel wool, abrasive cloths, cleanser,

or powders. To remove encrusted materials, soak the area with a hot

towel to loosen the material, then use a wooden nylon spatula.

DO NOT use a metal knife, spatula, or any other metal tool to scrape

the aluminum base.

Burner

base*

* Note: When replacing burner head, arrow must be pointing towards

back of range.

• Wipe up any spills which remain on the sealed top surface.

• Replace burner cap, burner head, and grates after drying thoroughly.

Wipe up spill-overs as soon as possible after they occur and before

they get a chance to burn in and cook solid. In the event of a

spill-over, follow these steps:

• Allow the burner and grate to cool to a safe temperature level.

• Lift off the burner grate. Wash in warm soapy water.

• Remove the burner cap and burner head and clean.

Control Panel

DO NOT use any cleaners containing ammonia or abrasives. They

could remove the graphics from the control panel. Use hot, soapy

water and a soft clean cloth.

Burner Caps

Oven Surfaces

The surface burner caps should be routinely removed and cleaned.

ALWAYS clean the burner caps after a spill-over. Keeping the burner

caps clean will prevent improper ignition and uneven flames. To clean,

pull burner cap straight up from the burner base. Wipe off surface

burner caps with warm, soapy water and a soft cloth after each use.

Use a non-abrasive cleanser such as Bon Ami™ and a soft brush or soft

Scotch Brite™ pad for cooked-on foods. Dry thoroughly after cleaning.

For best cleaning and to avoid possible rusting, DO NOT clean in

dishwasher or self-cleaning oven.

Several different finishes have been used in your oven.

Your oven features a self-clean cycle for the oven interior. See the

“Self-Clean Cycle” section for complete instructions. NEVER USE

AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS, CLEANSERS,

OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN

PERMANENTLY DAMAGE YOUR OVEN.

Control Knobs

MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION

BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and

warm water. Dry completely and replace by pushing firmly onto stem.

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Self-Clean Cycle

Cleaning and Maintenance

Stainless Steel Parts

This oven features an automatic pyrolytic self-cleaning cycle. During

this cycle, the oven reaches elevated temperatures in order to burn-off

soil and deposits. An integral smoke eliminator helps reduce odors

associated with the soil burn-off. A powder ash residue is left in the

bottom of the oven after completion of the self-clean cycle. The door

latch is automatically activated after selecting the self-clean setting.

The latch ensures that the door cannot be opened while the oven

interior is at clean temperatures.

All stainless steel body parts should be wiped regularly with hot soapy

water at the end of each cooling period and with a liquid cleaner

designed for that material when soapy water will not do the job. DO

NOT use steel wool, abrasive cloths, cleansers, or powders. If necessary,

scrape stainless steel to remove encrusted materials, soak the area with

hot towels to loosen the material, then use a wooden or nylon spatula or

scraper. DO NOT use a metal knife, spatula, or any other metal tool to

scrape stainless steel. DO NOT permit citrus or tomato juice to remain

on stainless steel surface, as citric acid will permanently discolor stainless

steel. Wipe up any spills immediately.

Before starting the Self-Clean cycle:

1. Remove the oven racks, and any other items/utensils from the oven.

The high heat generated during the cleaning cycle can discolor,

warp, and damage these items. DO NOT use foil or liners in the

oven. During the self-clean cycle, foil can burn or melt and damage

the oven surface.

Broiler Pan and Grid

Clean with detergent and hot water. For stubborn spots, use a soap-filled

steel wool pad.

Oven Racks

2. Wipe off any large spills from the oven bottom and sides. NEVER

use oven cleaners inside a self-cleaning oven or on raised portions

of the door.

Clean with detergent and hot water. Stubborn spots can be scoured

with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS

USING THE SELF-CLEAN CYCLE. They could sustain damage due to the

extreme heat of the Self-Clean cycle.

3. Some areas of the oven must be cleaned by hand before the cycle

begins. Soils in these areas will be baked on and very difficult to

clean if not removed first. Clean the door up to the gasket, the

door frame, and up to 2 inches inside the frame with detergent and

hot water. Rinse thoroughly and dry.

Power Failure

If power failure occurs, the electric igniters will not work. No attempt

should be made to operate the appliance during a power failure. Make

sure the oven control is in the “OFF” position.

Momentary power failure can occur unnoticed. The range is affected only

when the power is interrupted. When it comes back on, the range will

function properly without any adjustments. A “brown-out” may or may

not affect range operation, depending on how severe the power loss is.

If the range is in the self-clean cycle when the power failure occurs, wait

until power is restored and allow door to unlock automatically. Turn all

controls off and restart self-clean cycle again, according to instructions.

WARNING

BURN OR ELECTRICAL SHOCK HAZARD

Make sure all controls are OFF and oven is COOL before cleaning.

Failure to do so can result in burns or electrical shock.

CAUTION

DO NOT touch the exterior portions of the oven after self-cleaning

cycle has begun, since some parts become extremely hot to the touch!

During the first few times the self-cleaning feature is used, there may

be some odor and smoking from the curing of the binder in the high-

density insulation used in the oven. When the insulation is thoroughly

cured, this odor will disappear. During subsequent self-cleaning

cycles, you may sense an odor characteristic of high temperatures.

Keep the kitchen well-vented during the self-cleaning cycle.

WARNING

POWER FAILURE WARNING

Due to safety considerations and the possibility of personal injury in

attempting to light and extinguish the burner, the grill should, not under

any circumstances, be used during a power failure. The grill burner

control should always remain in the “OFF” position during a power failure.

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Replacing Oven Lights

Self-Clean Cycle

To start the Self-Clean cycle:

1. Close the door completely.

WARNING

ELECTRICAL SHOCK HAZARD

Disconnect the electric power at the main fuse or circuit

breaker before replacing bulb.

2. Turn the oven selector knob clockwise to the “SELF CLEAN” mode.

3. Turn the temperature control knob past the clean setting until the

knob stops. At this time, the clean indicator light will come on.

Within 30 seconds the automatic door latch engages and the oven

indicator light comes on. The oven indicator light will remain on

until the oven reaches the self-clean temperature and will then cycle

on and off during the self-clean cycle. When the oven reaches the

elevated temperature needed for self-clean, the door lock indicator

light comes on.

WARNING

DO NOT touch bulb with bare hands. Clean off any signs of oil from

the bulb and handle with a soft cloth.

4. The door lock indicator light will remain on until the self-clean is

completed or interrupted and the oven temperature drops to a safe

temperature. A complete cycle is approximately 3-1/2 hours with an

additional 30 minutes needed for the oven to cool down enough

for the door latch to disengage.

DO NOT touch bulb with bare hands. Clean off any signs of oil from

the bulb and handle with a soft cloth.

glass light

cover

1. Unsnap glass light cover

using a screwdriver in the

access groove.

Note: A fan noise will be heard during the self-clean cycle and will

continue to run for the 3-1/2 hour duration of the self-clean cycle.

access

groove

2. Firmly grasp light bulb and

pull out.

Note: On griddle model ranges, the griddle/simmer plate will not

function during the self-clean cycle.

3. Replace with halogen bulb

using volt and wattage

requirements listed on glass

cover.

5. When the cycle is completed, turn both the oven selector and

temperature control knob to the “OFF” position. When the oven

has completely cooled, open door and remove any ash from the

oven surfaces with a damp cloth.

light

bulb

4. Replace the light cover by

snapping glass cover onto

metal box.

To stop the Self-Clean cycle:

To cancel or interrupt the self-cleaning cycle, turn both the

temperature control knob and the oven function selector knob to

“OFF”. When the oven temperature drops to a safe temperature, the

automatic door latch will release and the oven door can be opened.

When the oven has completely cooled, remove any ash from the oven

surfaces with a damp sponge or cloth.

5. Reconnect power at the main

fuse or circuit breaker.

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Door Removal

Door Replacement and Adjustment

WARNING

TO PREVENT

PERSONAL INJURY

Before removing the doors,

make sure the pins are properly

installed in the hinges. Failure

to do so can result in personal

injury to hands and/or fingers.

Open door completely.

Place pin in pin hole.

Reinstall door to range.

Open door completely.

Reinstall hinge trim.

Remove hinge trim screws

and hinge trim.

Close until pins stop door.

Remove pins from hole in hinges.

Close door.

Lift door up and out.

If the door needs to be adjusted, loosen hinge

trim screws located in step 2. Adjust the screws

located between the door and kickplate

using a 5/32” hex head allen wrench. After

adjustment, tighten hinge trim screws.

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Troubleshooting

Service Information

If service is required, call your dealer or authorized service agency.

The name of the authorized service agency can be obtained from the

dealer or distributor in your area.

Problem

Possible Cause and/or Remedy

Range will not function.

Range is not connected to electrical power:

Have electrician check power circuit breaker,

wiring, and fuses.

Have the following information readily available.

• Model number

Oven does not operate in

self-clean.

Door is not shut tight enough for automatic

door latch to lock.

• Serial number

• Date purchased

• Name of dealer from whom purchased

Oven is not clean after self-

clean cycle.

Temperature control knob not rotated all the

way past clean until it stops.

Clearly describe the problem that you are having. If you are unable to

obtain the name of an authorized service agency, or if you continue

to have service problems, contact Viking Range Corporation at

1-888-VIKING1 (845-4641), or write to:

Broil does not work.

Door will not open.

Temperature control knob is rotated too far

past broil position.

Oven is still in self-clean mode. If oven is

hot, door latch will release when safe

temperature is reached.

VIKING RANGE CORPORATION

PREFERRED SERVICE

1803 Hwy 82W

Greenwood, Mississippi 38930 USA

Oven light will not work.

Igniters will not work.

Light bulb is burned out.

Record the information indicated below. You will need it

if service is ever required. The model and serial number

for your range can be found by opening door and

looking under the control panel. A duplicate label is

located on the back side of the range.

Range is not connected to power.

Circuit is tripped.

Fuse is blown.

Range is not connected to power.

Igniters sparking but no

flame ignition.

Gas supply valve is in “OFF” position.

Gas supply is interrupted.

Model no._____________________ Serial no. ________________________

Date of purchase _______________ Date installed ___________________

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

Warranty (cont.)

PROFESSIONAL SERIES

FREESTANDING DUAL FUEL RANGES WARRANTY

LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY

OWNER’S SOLE AND EXCLUSIVE REMEDY FOR A CLAIM OF ANY KIND WITH RESPECT TO THIS

PRODUCT SHALL BE THE REMEDIES SET FORTH ABOVE.VIKING IS NOT RESPONSIBLE FOR

CONSEQUENTIAL OR INCIDENTAL DAMAGE, INCLUDING BUT NOT LIMITED TO FOOD OR

MEDICINE LOSS, DUE TO PRODUCT FAILURE, WHETHER ARISING OUT OF BREACH OF

WARRANTY, BREACH OF CONTRACT OR OTHERWISE. Some jurisdictions do not allow the exclusion or

limitation of incidental or consequential damages, so the above limitation or exclusions may not apply to

you. ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE

APPLICABLE TO THIS PRODUCT ARE LIMITED IN DURATION TO THE PERIOD OF COVERAGE OF

THE APPLICABLE EXPRESS WRITTEN LIMITED WARRANTIES SET FORTH ABOVE. Some states do not

allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.

THREE YEAR FULL WARRANTY

Freestanding dual fuel ranges and all of their component parts, except as detailed below*†, are

warranted to be free from defective materials or workmanship in normal residential use for a period of three

(3) years from the date of original retail purchase or closing date for new construction, whichever period is

longer. Viking Range Corporation, warrantor, agrees to repair or replace, at its option, any part which fails

or is found to be defective during the warranty period.

*FULL NINETY (90) DAY COSMETIC WARRANTY: Product is warranted to be free from

cosmetic defects in materials or workmanship (such as scratches on stainless steel,

paint/porcelain blemishes, etc.) for a period of ninety (90) days from the date of original retail

purchase or closing date for new construction, whichever period is longer. Any defects must be

reported to the selling dealer within ninety (90) days from date of original retail purchase.

Viking Range Corporation uses high quality processes and materials available to produce all

color finishes. However, slight color variation may be noticed because of the inherent

differences in painted parts and porcelain parts as well as differences in kitchen lighting,

product locations, and other factors. Therefore, this warranty does not apply to color variation

attributable to such factors.

WARRANTY SERVICE

To obtain warranty service, contact an authorized Viking Range Corporation service agent, or Viking Range

Corporation, 111 Front Street, Greenwood, Mississippi 38930, (888) 845-4641. Provide model and serial

number and date of original purchase or closing date for a new construction. For the name of your nearest

authorized Viking Range Corporation service agency, call Viking Range Corporation.

IMPORTANT: Retain proof of original purchase to establish warranty period.

Specifications subject to change without notice.

†FULL NINETY (90) DAY WARRANTY IN "RESIDENTIAL PLUS" APPLICATIONS: This full

warranty applies to applications where use of the product extends beyond normal residential

use, but the warranty period for products used in such applications is ninety (90) days.

Examples of applications covered by this warranty are bed and breakfasts, fire stations, private

clubs, churches, yachts, etc. Under this "Residential Plus" warranty, the product, its components

and accessories are warranted to be free from defective material or workmanship for a period

of ninety (90) days from the date of original retail purchase. This warranty excludes use of the

product in all commercial locations such as restaurants, food service locations and institutional

food service locations.

FIVE YEAR LIMITED WARRANTY ON BURNERS

Any surface burner, griddle burner, grill burner, or oven burner which fails due to defective materials or

workmanship (excluding cosmetic failures) in normal household use during the fourth through fifth year

from the date of original retail purchase will be repaired or replaced, free of charge for the part itself, with

the owner paying all other costs, including labor. This does not include ignition systems, burner bases, etc.

TEN YEAR LIMITED WARRANTY ON PORCELAIN

Any porcelain oven or porcelain inner door panel which rusts through due to defective materials or

workmanship in normal household use during the fourth through the tenth year from the date of original

retail purchase will be repaired or replaced, free of charge for the part itself, with the owner paying all

other costs, including labor.

TERMS AND CONDITIONS

This warranty extends to the original purchaser of the product warranted hereunder and to each transferee

owner of the product during the term of the warranty and applies to products purchased and located in

the United States and Canada. Products must be purchased in the country where service is requested. If

the product or one of its component parts contains a defect or malfunction during the full warranty period

after a reasonable number of attempts by the warrantor to remedy the defect or malfunction, the owner is

entitled to either a refund or replacement of the product or its component part or parts. Replacement of a

component part includes its free installation, except as specified under the limited warranty. Under the

terms of this warranty, service must be performed by a factory authorized Viking Range Corporation

service agent or representative. Service will be provided during normal business hours, and labor

performed at overtime or premium rates shall not be covered by this warranty.

Owner shall be responsible for proper installation, providing reasonable and necessary maintenance,

providing proof of purchase upon request, and making the appliance reasonably accessible for service.

The return of the Owner Registration Card is not a condition of warranty coverage. You should, however,

return the Owner Registration Card so that Viking Range Corporation can contact you should any question

of safety arise which could affect you.

This warranty gives you specific legal rights, and you may also have other rights which may vary from

jurisdiction to jurisdiction.

WHAT IS NOT COVERED BY THIS WARRANTY: This warranty shall not apply to damage resulting from

abuse, failure to provide reasonable and necessary maintenance, accident, delivery, negligence, natural

disaster, loss of electrical power to the product for any reason, alteration, outdoor use, improper installation,

improper operation, or repair or service of the product by anyone other than an authorized Viking Range

Corporation service agency or representative. This warranty does not apply to commercial usage.

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