Viking Range Corporation
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
electric rangetops/ranges
F1484D
(M0805VR)
10. Use dry pot holders. Moist or damp pot holders on hot surfaces
may result in burns from steam. Do not let potholder touch hot
surface areas. Do not use a towel or other bulky cloth.
21. Before self-cleaning the oven, remove broiler pan, broiler grid, oven
racks, rack supports, and other utensils. Do not use your oven to
clean other parts. A fan noise should be hear sometime during the
cleaning cycle, if not, call service before self-cleaning again.
WARNING: When self-cleaning, surfaces may get hotter than
usual, therefore, children should be kept away.
22. DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES
OR OVEN. Heating elements may become hot even though they
are dark in color. Interior surfaces of an oven become hot enough
to cause burns. During and after use, do not touch, or let clothing
or other flammable materials contact heating elements or interior
surfaces of oven until they have had sufficient time to cool. Other
surfaces of the oven may become hot enough to cause burns, such
as the oven vent opening, the surface near the vent opening, and
the oven door window.
23. Clean rangetop with caution. If a wet sponge or cloth is used to
wipe spills on hot cooking area, be careful to avoid steam burn.
Some cleansers can produce noxious fumes if applied to hot
surface.
24. Do not cook on a broken rangetop. Spillovers or cleaning solution
may penetrate a broken glasstop and create a risk of electrical
shock. Contact a qualified technician immediately should your
rangetop become broken.
DO NOT TOUCH SURFACE UNITS OR AREAS NEAR UNITS.
Surface areas may become hot enough to cause burns. Surface
elements may be hot even though they are dark in color. During
and after use, do not touch or let flammable materials contact
heating elements until they have had time to cool.
11.
12. To reduce the risk of burns, ignition of flammable materials, and
spillage due to unintentional contact with the utensil, the handle of
a utensil should be positioned so that it is turned inward toward
the center of the range, and so that it does not extend over
adjacent burners.
13. Keep area clean and free from combustible material, gasoline, and
other flammable liquids. Never use your oven as a storage space.
Combustible items (paper, plastic, etc.) may ignite and metallic
items may become hot and cause burns.
14. 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.
15. 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.
16. Do not heat unopened food containers; buildup of pressure may
cause the container to explode and result in injury.
17. Never sit, step, stand, or lean on any part of the oven, or injury
may result.
18. Use care when opening oven door. Let hot air or steam escape
before removing or replacing food. Always position oven racks in
desired location while oven is cool. If rack must be moved while
oven is hot, do not let potholder contact hot heating element in
oven.
19. Do not clean door gasket. It is essential for a good, tight seal.
Care should be taken not to rub, damage, or move the gasket.
20. No commercial oven cleaner or oven liner protective coating of
any kind should be used in or around any part of the oven.
4
5
Cooking Utensil Guidelines
Before You Use Your New Rangetop/Range
Type
Response to temp.
Changes
Recommended Usage
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.
Aluminum
Heats and cools quickly
Frying, Braising, Roasting
May leave metal
markings on rangetop
Not recommended.
Retains excessive heat
and may damage
rangetop.
Gourmet cooking, wine
sauces, egg dishes.
Not recommended.
Heats too slowly.
Imperfections in enamel
may scratch rangetop.
Not recommended.
Heats too slowly.
Imperfections in glass
may scratch rangetop.
Soups, sauces,
Cast Iron
Heats and cools quickly
Glass Rangetop
Clean your glass top before the first time you use it. A thorough
cleaning with a glass top cleaner is recommended. It only takes a
minute and puts a clean, shiny coating on the glass top before its initial
use.
Copper,
tin lined
Enamelware
Heats and cools quickly
Response depends on base
metal
Oven
Before first use, wipe interior with soapy water and dry
thoroughly.
Glass Ceramic
Stainless Steel
Heats and cools slowly
Heats and cools at moderate
rate
vegetables, general
cooking.
Operating the Single Front or Rear Element
Surface Cooking
Push in and turn the control knob counterclockwise to the desired
setting. The element will cycle on and off to maintain the desired heat
setting. When finished, turn all controls to OFF.
Cooking Utensils
Each cook has his or her own preference for the particular
cooking utensils that are most appropriate for the type cooking being
done. Only certain types of glass, glass/ceramic, earthern ware, or
other glazed utensils are suitable for glass rangetop use without
breaking due to the sudden change in temperature. As with any
cookware, yours should be in good condition and free from excessive
dents on the bottom to provide maximum performance and
convenience.
Operating the Rear and Bridge Element
Push in and turn the right rear control knob clockwise to the desired
setting. The rear element and the bridge element will cycle on and off
to maintain the desired heat setting. When finished, turn all controls
OFF.
Hot Surface Indicator Lights
CAUTION
The range has four hot surface indicator lights. They are located in the
center of the glass rangetop. The hot surface indicator light will glow
red when the corresponding element is turned on. The light will
remain on after turning off the control knob until the corresponding
element has cooled to a safe temperature.
Using cast iron cookware on the glass rangetop is not recommended.
Cast iron retains heat and may result in rangetop damage
6
7
Surface Cooking Guide - Suggested Heat Settings
Cooking Substitute Charts
Food
Rice
Start at Setting
HI - cover; bring water
to a boil
LO - allow about 10 to
15 minutes to melt
LO - cook
Complete at Setting
LO - cover; finish timing
according to directions
In many cases, a recipe requires an ingredient which is not readily
available or calls for a unit of measure that is not easily recognized.
The following charts have been provided as useful guides in these
situations.
Chocolate
Ingredient Substitutes
Candy
Follow recipe
Pudding, pie
filling
LO - cook according to
directions
Recipe calls for:
Use:
Eggs - in shell
HI - cover; bring to boil OFF- let set to desired
doneness
1 Tbsp. Cornstarch
2 Tbsp. flour (thickening)
1 whole egg
2 egg yolks plus 1 Tbsp. water
Fried
HI - melt butter; add
eggs
LO - 2; cook to desired
doneness
1 c. whole milk
1 c. skim milk plus 2 Tbsp.
margarine or
Poached
HI - bring water to boil; LO - finish cooking
add eggs
1/2 c. evaporated milk plus
1/2 c. water
Sauces
Soup, stews
Vegetables
HI - melt fat
LO - 2; finish cooking
LO - 2; finish cooking
LO - 2; finish cooking
until desired tenderness
is reached
HI - heat up liquid
HI - cover; bring salted
water to boil
1 oz unsweetened chocolate
1 Tbsp. baking powder
3 Tbsp. cocoa powder plus
1 Tbsp. margarine
Fresh, frozen
Vegetables, fried
HI - preheat skillet and
oil
4 - 5; preheat skillet 4-8 4 - 5; cook to desired
minutes
HI - cover; bring water
to boil
LO - 2; cook until desired
tenderness is reached
1/2 tsp. cream of tartar plus
1/4 tsp. baking soda
Breads, french
toast, pancakes
Cereals
browness
1/2 c. butter
7 Tbsp. margarine or shortening
LO - 2; add cereal and
cook according to
directions
Grits, oatmeal
1 c. dairy sour cream
1 Tbsp. lemon juice plus
1 c. evaporated milk
Bacon, sausage
Swiss steak
HI - cook until just
starting to sizzle
HI - melt fat,
4 - 5 brown meat
HI - melt fat,
4 -5; finish cooking
LO - add liquid, cover
simmer until tender
LO - cook until tender
Canned Food Sizes
Contents Sizes
Sizes
Contents
2 cups
2 1/2 cups
4 cups
Chicken, fried
8 oz
1 cup
No. 303
No. 2
No. 3
4 - 5, brown crust
HI - preheat skillet
Picnic
No. 300
No. 1 tall
1 3/4 cups
1 3/4 cups
2 cups
Hamburgers,
Pork chops
4 - 5, brown meat; cook
to desired doneness
No. 10
12 cups
Pastas - Macaroni,
HI - bring salted water
4 - 5, maintain a rolling
Noodles, Spaghetti to boil; add pasta slowly boil, cook until tender
8
9
Kitchen Equivalents and Metrics
TM
TruConvec
The rear element only operates at full
power. Air is circulated by the fan for
even heating. Use this setting for
foods which require gentle cooking
such as pastries and souffles
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
BROIL
In Maxi-Broil, heat is radiated from
both broil elements, located at the
top of the oven cavity at full power.
Broiling speed is determined by the
distance between the foods and the
broil elements. The Mini-Broil setting
is designed for “slow” broiling. ONly
the center broil element operates for
partial power.
16 ounces
35.3 ounces
*Rounded for easier measuring
Basic Functions of Your Oven
TWO-ELEMENT BAKE
Full power heat is radiated from the
bake element in the bottom of the
oven cavity and partial heat is
radiated from the broil element in
the top. Air is circulated with natural
airflow. This is your traditional bake
setting
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 broil
element.
CONVECTION BAKE
Heat is radiated from the bake
element 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.
SELF-CLEAN
This range features an automatic
pyrolytic self-cleaning cycle. During
this cycle, the oven reaches elevated
temperatures in order to burn off soils
and deposits. An integral smoke
eliminator reduces 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. When oven has cooled,
remove ash with a damp sponge or
cloth.
10
11
CONVECTION DEHYDRATE
•Convection Bake: Heat is radiated from the
bake element 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.
o
With the temperature control on 175 F
o
(79.4 C), warm air is radiated from the
bake element in the bottom of the
oven cavity and is circulated by a
motorized fan in the rear of the oven.
Over a period of time, the water is
removed from the food by
evaporation. Removal of water
inhibits growth of microorganisms and
retards the activity of enzymes. It is
important to remember that
TM
•TruConvec : An element located around the
fan in the rear of the oven is the only heat source.
•Maxi-Broil: The broil element at the top of the oven operates at full
power.
dehydration does not improve the
quality , so only fresh, top-quality
foods should be used.
•Mini-Broil: Only the center broil element operates for partial power.
The setting is designed for “slow” broiling.
CONVECTION DEFROST
With temperature control off, air is
circulated by a motorized fan in the
rear of the oven. The fan 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.
•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.
•Self-Clean: This range features an automatic pyrolytic self-cleaning
cycle. During this cycle, the oven reaches elevated temperatures in
order to burn off soils and deposits. An integral smoke eliminator
reduces odors associated with the soil burn-off.
Oven Operation
Oven Function Selector
Each oven has an oven function selector. There are five settings on the
selector.
Temperature Controls
Each oven has a temperature control dial.
The control can be used be set at any
0
0
•Bake: Heat is radiated from the bake element in the bottom of the
oven cavity and is circulated with natural airflow. This is your
traditional bake setting. Use this setting for baking and roasting on a
single rack, preferably in the center of the oven.
temperature from 150 F to 550 F, broil, or self-
clean. Always be sure the controls are in the
“Off” position when the oven is not in use.
13
12
Rack Positions
Two-Element Baking/ Convection Baking
Each convection oven is equipped with three tilt-proof racks, and each
convectional oven is equipped with two-tilt proof racks. All ranges
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 on
position 3 and 5.
Preheating
Preheating the oven is not necessary when using temperatures below
0
250 F. For best results, it is extremely important that you preheat the
oven when baking cakes and other items that have critical baking
temperatures. After the temperature control has been set, the Oven
Indicator light goes out when the oven reaches that temperature.
Preheating takes no longer than 10-15 minutes.
Two-Element Baking
Position 6
Position 5
Position 4
Position 3
Position 2
Position 1
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 bake setting is only
recommended for single-rack baking.
TM
Convection/TruConvec Baking
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.
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 3
and 5.
2. Turn the Oven Function selector to desired function. Cooking starts
immediately and stops when the Oven Function selector is turned
to OFF.
3. Set the Temperature Control to the desired temperature.
4. Place the food in the oven after the Oven Indicator light goes out.
15
14
Pan Placement Tips
Baking Tips
•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%.
•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.
0
•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.
•When baking on more than one rack, it is recommended to use the
3rd and 5th position for more consistent even baking.
•For best results, always preheat the oven.
•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.
•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.
16
17
Conventional Baking Chart
Convection Baking Chart
Recommended
Pan
Conventional
Temperature
Conventional
Time
(min.)
Recommended
Pan
Convection
Convection
Time
(min.)
Temperature
o
o
o
o
( F)
( C)
( F)
( C)
BREADS
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
Yeast Loaf
Yeast Rolls
Biscuits
Nut Breads
Cornbread
Corn Muffins
Fruit Muffins
Loaf Pan
350
375
375
350
375
350
350
177
191
191
177
191
177
177
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
Cookie Sheet
Cookie Sheet
Loaf Pan
8”x8” (20x20 cm)
Muffin Tin
Muffin Tin
Muffin Tin
CAKES/COOKIES
Angelfood
Bundt
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
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
Cupcakes
Cupcakes
Layer, Sheet
Layer, Two
Pound
Brownies
Choc. Chip
Sugar Cookies
Layer, Sheet
Layer, Two
Pound
Brownies
Choc. Chip
Sugar Cookies
7-10
PIES/PASTRY
Pie Crust
Two Crust, Fruit 9” (23 cm) round
Pumpkin Pie
Custard
Cream Puffs
PIES/PASTRY
Pie Crust
Two Crust, Fruit 9” (23 cm) round
Pumpkin Pie
Custard
Cream Puffs
9” (23 cm) round
425
375
375
350
400
218
191
191
177
204
10-12
55-60
40-45
35-40
30-35
9” (23 cm) round
400
350
350
204
177
177
7-9
50-55
35-40
9” (23 cm) round
6 - 4 oz cups
Cookie Sheet
9” (23 cm) round
6 - 4 oz cups
Cookie Sheet
Not Recommended
375
191
25-27
MISCELLANEOUS
MISCELLANEOUS
Baked Potatoes (4) 8 oz (227 gm)
Lasagna 9”x5” (23x13 cm)
Cheese Souffle 1 qt. (.95 L)
375
375
350
375
400
191
191
177
191
204
60-75
55-60
45-50
60-70
25-30
Baked Potatoes (4) 8 oz (227 gm)
Lasagna 9”x5” (23x13 cm)
Cheese Souffle 1 qt. (.95 L)
350
350
325
350
177
177
163
177
50-55
45-50
35-40
45-50
Stuffed Peppers 13”x9” (23x33 cm)
Stuffed Peppers 13”x9” (23x33 cm)
Quiche
9” (23 cm) round
Quiche
9” (23 cm) round
Not Recommended
*NOTE: The above information is given as guide only. You may need
to vary the heat settings to suit your personal requirements.
*NOTE: The above information is given as guide only. You may need
to vary the heat settings to suit your personal requirements.
18
19
Solving Baking Problems
Conventional/Convection Roasting Tips
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.
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.
BAKING PROBLEM REMEDIES
PROBLEM
Food browns
unevenly
CAUSE
Improper heating
REMEDY
Preheat until oven
indicator light goes out.
Remove foil.
•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.
•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.
Aluminum foil on rack
or oven bottom
Baking utensils too large
for the recipe or oven.
Several utensils crowded
together
Use correct size utensil.
Leave at least 1 1/2”
(3.8 cm) or more space
between all utensils and
oven walls.
Food too brown Baking utensil too large
on bottom
Use correct utensil
Baking utensil dark or glass
Lower oven temperature
o
o
25 F (-3.8 C) for this type
of utensil.
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).
Pans too deep
Dark cookie sheet
Use light, shiny cookie
sheet.
Oven temperature too high
Hot cookie sheet
Lower oven temperature
Allow cookie sheet to
cool between batches.
Lower temperature;
if using glass pan, lower
•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
Cookies too
flat
Cake too brown Oven temperature too high
on bottom or
crust forms on
bottom
O
o
o
o
o
o
5 F to 10 F (2.8 C to 5.5 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.
25 F (14 C)
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
20
21
Conventional Roasting Chart
Convection Roasting Chart
Type and
Cut of Meat
Weight Conventional
Conventional
Time
(min./lb.)
Internal
Type and
Cut of Meat
Weight Convectionl
Convection
Time
(min./lb.)
Internal
(lbs)
Temperature
Temperature
(lbs)
Temperature
Temperature
o
o
o
o
o
o
o
o
( F)
( C)
( F)
( C)
( F)
( C)
( F)
( C)
BEEF
BEEF
Rib Roast
•Rare
•Medium
•Well Done
4 -6
325
163
Rib Roast
•Rare
•Medium
•Well Done
4 -6
300
149
25
30
40
140
155
170
60
68
77
20
24
30
140
155
170
48
68
77
Rump Roast
•Medium
•Well Done
4 - 6
3 - 4
325
325
163
163
Rump Roast
•Medium
•Well Done
4 - 6
3 - 4
300
300
149
149
25
30
155
170
68
77
20
24
155
170
68
77
Tip Roast
•Medium
•Well Done
Tip Roast
•Medium
•Well Done
35
40
155
170
68
77
30
35
155
170
68
77
LAMB
LAMB
Leg of Lamb
3 - 5
3 - 5
325
325
163
163
30
35
180
180
82
82
Leg of Lamb
3 - 5
3 - 5
300
300
149
149
30
30
180
180
82
82
PORK
Pork Loin
Pork Chops
PORK
Pork Loin
Pork Chops
1” (2.5 cm) thick 1 - 1.5 350
177
163
55-60 (total time) 180
82
82
1” (2.5 cm) thick 1 - 1.5 325
163
149
45-50 (total time) 180
82
82
Shoulder
(Bone-in)
Ham,
5 - 8
5
325
325
30 - 35
18
180
140
Shoulder
(Bone-in)
Ham,
5 - 8
5
300
325
25 - 28
15
180
140
(fully cooked)
163
60
(fully cooked)
163
60
POULTRY
POULTRY
Chicken, whole 3 - 4
375
350
191
177
30
20 - 25
180
180
82
82
Chicken, whole 3 - 4
350
325
177
163
25
15 - 20
180
180
82
82
Chicken,
quarters
4
Chicken,
quarters
4
Turkey,
unstuffed
Turkey,
stuffed
Turkey Breasts
Cornish Hens
12 - 16 325
12 - 16 325
163
163
16 - 20
18 - 24
25
180
180
180
82
82
Turkey,
unstuffed
Turkey,
stuffed
Turkey Breasts
Cornish Hens
12 - 16 300
12 - 16 300
149
149
11 - 14
10 - 16
20
180
180
180
82
82
4 - 6
1 - 2
350
350
177
177
82
82
4 - 6
1 - 2
325
325
163
163
82
82
55-60 (total time) 180
45-50 (total time) 180
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To use the Maxi-Broil or Mini-Broil:
Conventional Broiling
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 MAXI-BROIL, MINI-BROIL,
or CONV BROIL.
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. Your oven contains a top broil element to provide additional
flexibility for broiling foods such as “stuffed lobster” and for top-
browning casseroles, meringue, etc. Broiling speed is determined by
the distance between the food and the broil element. On maxi-broil
heat is radiated from both broil elements at full power. For “fast”
broiling, food may be as close as two inches to the broil element.
“Fast” broiling is best for meats where “rare to medium” doneness is
desired. The mini-broil setting is designed for “slow” broiling. For
“slow” broiling, allow about four inches 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 overbrowning it.
4. Set the Temperature Control dial to BROIL.
5. Either open the door to an open position approximately seven to
eight inches or close the door. 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.
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.
Convection Broiling
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.
•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.
•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.
Rack Positions:
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 6 is the
closest to the broiler
and position 1 is the
closest to the oven
bottom. The effective
cooking areas on the
broiler grid for each rack
position are as follows:
15%
20%
35%
45%
65%
95%
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Conventional/Convection Broiling Chart
Convection Dehydration
This oven is designed not only to cook, but also to dehydrate fruits and
vegetables.
Type and
Cut of Meat
BEEF
Weight
Rack
Conventional
Time (Min.)
Convection
Time (Min.)
Sirloin, 1”
(2.54 cm)
•Rare
•Medium
•Well-done
12 oz
5
•Prepare the food as recommended.
•Arrange the food on drying racks. (Not included with oven; Contact a
local store handling specialty cooking utensils.)
•Set the appropriate “low” temperature and turn the Oven Function
selector to CONV BAKE
9
11
14
7
9
11
T-Bone, 3/4”
(1.9 cm)
•Rare
•Medium
•Well-done
10 oz
5
5
Convection Defrosting
•Place the frozen food on a baking sheet.
•Set Temperature Control “OFF”.*
7
9
11
5
7
9
•Turn Oven Function selector to CONV BAKE.
Hamburger, 1/2” 4 oz.
(1.3 cm)
*IMPORTANT:
Do not turn the Temperature Control on. Turning the convection fan
on will accelerate the natural defrosting of the food without the heat.
•Rare
•Medium
•Well-done
7
9
11
4
7
9
*WARNING:
CHICKEN
To avoid sickness and food waste, do not allow defrosted food to
remain in the oven for more than two hours.
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
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
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27
Cleaning and Maintenance
Cleaning Problems on Glass Ceramic Top
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.
Problem
Brown streaks
and specks
Cause
To Prevent
To Remove
Cleaning with sponge Use cleaning creame Use a light application of
or cloth containing
soil-laden detergent paper towel
water
with clean damp
cleaning creame with a clean
damp paper towel
Blackened burned
on spots
Spatters or spillovers Wipe all spillovers as Clean area with cleaning creame
Glass Ceramic Top
onto a hot cooking
area or accidental
melting of a plastic
soon as it is safe and and a damp paper towel, non-
to not put plastic
items on a warm
abrasive nylon pad or scouring
brush. If burn-on is not removed,
cool cooktop, and carefully
Cleaning of glass ceramic tops is different from cleaning a standard
porcelain finish. To maintain and protect the surface of your new glass
ceramic top, follow these basic steps:
film, such as a bread cooking area
scrape area with a single edged
razor blade held at a 30oangle.
Fine brown/gray
lines or fine scratches sugar) can get caught cookware before
Coarse particles (salt Wipe the bottom of Fine scratches are not removable
but can be minimized by daily
For normal light soil:
Rub a few drops of a glass ceramic creame to the cool soiled area
using a damp paper towel. Wipe until all soil and creame are
removed. Frequent cleaning leaves a protective coating which is
essential in preventing scratches and abrasions.
or abrasions which
have collected soil
on the bottom of
cookware and
become embedded creame. Do not use
cooking. Clean top use of cleaning creame.
daily with cleaning
into top. Using
abrasive cleaning
materials. Scratches
from rough ceramic
glass, or ceramic
coated cookware.
Use of too much
cleaning creame
or use of a soiled
dishcloth
ceramic or ceramic
coated cookware.
For heavy, burned soil:
1. Apply a few drops of glass ceramic cleaning creame to the cool
soiled area.
2. Using a damp paper towel, rub creame into burned on area.
3. Carefully scrape remaining soil with a razor scraper. Hold the
scraper at a 300 angle against the ceramic surface.
4. If any soil remains, repeat the steps listed above. For additional
protection, after all soil has been removed, polish the entire surface
with the cleaning creame.
5. Buff with a dry paper towel. As the cleaning creame cleans, it
leaves a protective coating on the glass surface. This coating helps
to prevent build-up of mineral deposits (water spots) and will make
future cleaning easier. Dishwashing detergents remove this
protective coating and therefore make the glass ceramic top more
susceptible to staining.
Smearing or
streaking
Use a small amount Dampen paper towel with a
of creame. Rinse
throughly before
drying. Use only
mixture of vinegar and water
and wipe surface. Wipe area
with damp paper towel and dry
paper towels or nylon with a paper towel or lint free
scrub pad or brush.
Do not slide metal
objects across top
cloth.
Metal markings
silver/gray marks
Sliding or scraping
metal utensils on
glasstop
Remove metal marks before the
glasstop is used again. Apply
cleaning creame with a damp
paper towel and scrub with a
nylon scrub pad or brush. Rinse
thoroughly and dry.
Hard water spots
Condensation from
cooking may cause
minerals found in
water and acids to
to drip on glasstop
and cause gray
Make sure the bottom Mix cleaning creame with water
of utensils are dry
before cooking.
and apply a thick paste to
stained area. Scrub vigorously.
Daily use of cleaning If stain is not removed, reapply
creame will help keep cleaner and repeat process.
top free from hard
Also try cleaning procedure for
smearing and streaking.
deposts. The spots water mineral
are often so thin they deposits and food
appear to be in or
the glasstop.
discoloration
Pitting or flaking
Boil over of sugar
syrup on glasstop.
This can cause
pitting if not
Watch sugar and
syrups carefully to
avoid boilovers.
Turn element to LO; using
several paper towels to wipe the
spill immediately. Let glasstop
cool and carefully scrape off
remainder of burn-off with a
removed
immediately
single edged razor held at a 300
angle.
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29
Oven Surfaces
Brass Parts
Several different finishes have been used in your self-clean oven.
Cleaning instructions for each surface are given below. Your oven
features a self-clean cycle for the oven interior. See the self-clean
section for complete instructions.
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.
NEVERS USE AMMONIA, STEEL WOOL PADS, ABRASIVE CLOTHS,
ABRASIVE CLEANERS, CAUSTIC OVEN CLEANERS, OR ABRASIVE
POWDERS. THEY CAN PERMANENTLY DAMAGE YOUR OVEN.
Oven Racks
Clean with detergent and hot water. Stubborn spots can be scoured
with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS
OR RACK SUPPORTS USING THE SELF-CLEAN CYCLE. They could
sustain damage due to the extreme heat of the Self-Clean cycle.
Control Knobs
MAKE SURE THE CONTROL KNOBS POINT TO THE OFF POSITION
BEFORE REMOVING. Pull the knobs straight off. Wash in detergent
and warm water. Do not soak knobs. 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.
Self-Clean Cycle
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!
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.
During the first few times the self-cleaning feature is used, there may
be some odor and smoking from the “curing” of teh binder in the
high-density insulation used in the oven. When the insulation is
thorougly 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.
WARNING:
BURN OR ELECTRICAL SHOCK HAZARD
Make sure all control are OFF and oven is COOL before cleaning.
Failure to do so can result in burns or electrical shock.
Glass Door Window Surface (Not Glass Ceramic Top)
Clean with detergent and water. Mild glass cleaner will remove
fingerprints.
IMPORTANT
Do not clean, move, wet, or bend door gasket. Poor cleaning and
baking may result.
Broiler Pan and Grid
Clean with detergent and hot water. For stubborn spots, use a soap-
filled steel wool pad.
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31
This range features an automatic pyrolytic self-cleaning cycle. During
this cycle, the oven reaches elevated tempertures 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.
4. The cleaning cycle will last approximately 3 1/2 hours with an
additional 30 minutes needed for the oven to cool down enough for
the door latch to disengage.
5. When the cycle is completed, turn both the Oven Function selector
and the Temperature Control knob to ”OFF” At this time the clean
indicator light will go off.
6. When the oven has completely cooled, open door and remove any
ash from the oven surfaces with a damp cloth.
WARNING: 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.
To stop the Self-clean cycle:
To cancel or interrupt the self-cleaning cycle, turn both the
Temperature Control knob and Oven Function selector to “OFF”.
When the oven temperature drops to a safe temperature, the
automatic door latch will release and the oven door can be opened.
Before starting the Self-Clean cycle:
1. Remove the oven racks, rack supports, 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.
Replacing Interior Oven Lights
CAUTION: DISCONNECT THE ELECTRIC POWER AT THE MAIN FUSE
OR CIRCUIT BREAKER BEFORE REPLACING BULB.
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.
3. Some areas of the oven must be cleaned by hand before the cycle
begins. Soil 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 two inches inside the frame with detergent
and hot water. Rinse thoroughly and dry.
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.
4. Replace the light cover
5. Reconnect power at the main fuse
or circuit breaker.
To start the Self-Clean cycle:
1. Close the oven door completely.
2. Turn the Oven Function selector know clockwise to the self-clean
mode. At this time the clean indicator light will come on.
3. Turn the Temperature Control knob past the clean setting until the
knob stops. At this time, the temperature indicator light will come
on and within 30 seconds, the automatic door latch engages. The
temperature indicator light will remain on until the oven reaches the
self-clean temperature and will then cycle on and off during the
cycle.
Power Failure
Do not attempt to use during a power failure. Unit will not function
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.
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33
Service Information
ELECTRIC RANGETOP/RANGE WARRANTY
ONE YEAR FULL WARRANTY
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
Electric rangetops/Freestanding electric ranges and all of their component parts, except as detailed below*, are
warranted to be free from defective materials or workmanship in normal household use for a period of twelve (12)
months from the date of original retail purchase. Viking Range Corporation, warrantor, agrees to repair or replace, at its
option, any part which fails or is found to be defective during the warranty period.
*Painted and decorative items are warranted to be free from defective materials or workmanship for a period of ninety
(90) days from the date of original retail purchase. ANY DEFECTS MUST BE REPORTED TO THE SELLING DEALER
WITHIN NINETY (90) DAYS FROM DATE OF ORIGINAL RETAIL PURCHASE.
FIVE YEAR LIMITED WARRANTY
Serial Number
Date of Purchase
Name of dealer from whom purchased
3. Clearly describe the problem that you are having.
Any halogen element, bake element, broil element, or convection cook element which fails due to defective materials
or workmanship in normal household use during the second through fifth year from the date of original retail purchase
will be repaired or replaced, free of charge for the part itself, with the owner paying all other costs, including labor.
TEN YEAR LIMITED WARRANTY
Any porcelain oven or porcelain inner door panel which rusts through due to defective material or workmanship in
normal household use during the second through the tenth year from the date of original retail purchase will be
repaired or replaced, free of charge for the part itself, with the owner paying all other costs, including labor.
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 (888) 845-4641 or write to:
VIKING RANGE CORPORATION
NINETY (90) DAY RESIDENTIAL PLUS WARRANTY This warranty applies to applications where use of the product extends
beyond normal residential use. Examples are, but not limited to, bed and breakfasts, fire stations, private clubs, churches, etc.
This warranty excludes all commercial locations such as restaurants, food service locations and institiutional food service
locations.
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.
PREFERRED SERVICE
111 Front Street
Greenwood, Mississippi 38930 USA
This warranty shall apply to products purchased and located in the United States and Canada. Products must be
purchased in the country where service is requested. Warranty labor shall be performed by an authorized Viking Range
Corporation service agency or representative. Warranty shall not apply to items damaged when using the self-clean
cycle such as oven racks and rack supports not removed during teh self-clean cycle. Warranty shall not apply to
damage resulting from abuse, accident, natural disaster, loss of electrical power to the product for any reason,
alteration, outdoor use, improper installation, improper operation, or repair or service of the product by anyone other
than an authorized Viking Range Corporation service agency or representative. This warranty does not apply to
commercial usage. Warrantor is not responsible for consequential or incidental damage whether arising out of breach
of warranty, breach of contract, or otherwise. Some jurisdictions do not allow the exclusion or limitation of incidental of
consequential damages, so the above limitation or exclusion may not apply to you.
Record the following information indicated below. You will need it if
service is ever required. The serial number and model number for your
electric rangetop is located on the bottom front left corner and for your
electric range, it is located on the bottom left side behind the
kickplate.
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. Warrantor’s 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.
Model Number
Date of Purchase
Dealer’s Name
Address
Serial Number
Date Installed
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.
If service requires installation of parts, use only authorized parts.
Please retain the manual for future reference
Any implied warranties of merchantability and fitness applicable to the above described halogen element, bake
element, broil element, convection cook element, porcelain oven, or porcelain inner door panel are limited in duration
to the period of coverage of the applicable express written limited warranties set forth above. Some jurisdictions do
not allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you. This warranty
gives you specific legal rights, and you may also have other rights which may vary from jurisdiction to jurisdiction.
Specifications subject to change without notice
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