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.
Congratulations Your purchase of this product attests to the importance you place upon the quality and performance of the major appliances you use. With minimal care, as outlined in this guide, this product is designed to provide you with years of dependable service. Please take the few minutes necessary to learn the proper and efficient use and care of this quality product.
Important Safety Instructions WARNING To reduce the risk of fire, electrical shock, injury to persons, or damage when using the oven, follow basic precautions, including the following: 1. Your unit should be installed by a qualified technician. The appliance must be installed and electrically grounded according to local codes. Have the technician show the location of the gas shutoff valve on the range so you know where and how to turn off the gas if necessary. 2.
18. No attempt should be made to operate the appliance during power outage. 19. 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. 20. Do not attempt to operate the appliance during power failure. 21. Do not heat unopened food containers; buildup of pressure may cause the container to explode and result in injury. 22.
INFRARED BROIL The broil burner at the top of the oven heats the metal screen until it glows. The glowing screen produces the infrared heat, searing the outside of broiled foods and sealing in juices. CONVECTION BAKE Heat is radiated from the U-shaped bake burner 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.
Using Your Range TEMPERATURE SETTING GUIDELINES* HEAT SETTING Simmer Lighting the Burners Surface Burners-Automatic Re-ignition To light the surface burners, 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 reignition system. If the flame goes out for any reason, the burners will automatically re-ignite if the gas is still flowing.
Griddle/Simmer Plate, Bake Burner, Infrared Burner Turning the thermostat counter clockwise to any “on” position activates a glo-bar igniter and opens an electromechanical valve in the system to start the gas valve. The griddle has a power “ON” light which glows when the griddle thermostat is turned on. the light cycles on and off with the burner. It is not possible to use both the infrared burner and the bake burners at the same time.
Grill Cooking Chart FOOD Beef Hamburger Steaks Rib, Club, Porterhouse, T-Bone Sirloin Rare (140oF/60oC) Medium (160oF/71oC) Well-done (170oF/77oC) Tenderloin WEIGHT OR THICKNESS 1/2-3/4” (1.3-1.9cm) Grill Cooking Chart FLAME SIZE Med TOTAL SUGGESTED SPECIAL INSTRUCTIONS COOKING TIME AND TIPS 8-15 minutes Grill, turning once when juices rise to the surface. We recommend that ground chuck be used for hamburgers, as it will give you a juicer hamburger than ground round.
Cooking Substitute Charts Kitchen Equivalents and Metrics 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. Ingredient Substitutes Recipe calls for: 1 Tbsp. cornstarch Use: 2 Tbsp. flour (thickening) 1 whole egg 2 egg yolks plus 1 Tbsp. water 1 c. whole milk 1 c. skim milk plus 2 Tbsp. margarine or 1/2 c. evaporated milk plus 1/2 c.
•Infrared Convection Broil: Exactly the same as regular broiling with the additional benefit of air circulation by the motorized fan in the rear of the oven. The cool air is quickly replaced-improving the already high performance of the infrared broil burner. •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.
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.
Conventional Baking Chart Solving Baking Problems Recommended Pan BREADS Yeast Loaf Yeast Rolls Biscuits Nut Breads Cornbread Corn Muffins Fruit Muffins Conventional Convection Temperature (oF) (oC) Loaf Pan Cookie Sheet Cookie Sheet Loaf Pan 8”x8” (20x20 cm) Muffin Tin Muffin Tin Time (min.) Time (min.
Conventional/Convection Roasting Tips Conventional Roasting Chart 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.
Infrared Conventional Broiling The broiler is an in-the-oven infrared broiler design-certified for residential use. The method preferred by professional cooks to sear in the nutrition, flavors, and juices of meat, poultry, and fish is now possible in the home. The infrared broiler cooks up to 50% faster than other methods. Its intense, penetrating heat produces a more attractive, professional finish. The broil burner heats the metal screen located at the top of the oven until it glows.
Conventional/Convection Broiling Chart Type and Cut of Meat BEEF Sirloin, 1” (2.54 cm) •Rare •Medium •Well-done Weight Rack 12 oz 5 T-Bone, 3/4” (1.9 cm) •Rare •Medium •Well-done 10 oz Hamburger, 1/2” 4 oz. (1.3 cm) •Rare •Medium •Well-done CHICKEN Bnls Breast Bone-in Breast Quarters 1lb 2 - 2 1/2 lb. 2 - 2 1/2 HAM Ham slice, 1” 1lb. (2.54 cm) LAMB Rib Chops 12 oz. Shoulder 1lb. PORK Loin Chops, 3/4” 1lb. (1.9 cm) Bacon 1 lb. FISH Salmon Steak Fillets 1 lb. 1 lb. Conventional Time (Min.
Sealed Surface Burners (If applicable) 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: 1. Allow the burner and grate to cool to a safe temperature level. 2. Lift off the burner grate. Wash in warm, soapy water. 3. Remove the burner cap and burner head and clean, per instructions below. 4. Wipe up an spills which remains on the sealed top surface. 5.
Griddle/Simmer Plate 1. After using the griddle, always remove the drip pan located below it by pulling the drip pan toward you. The drip pan needs to be cleaned after each use of the griddle. Cooked-off grease will drain from the griddle through the drain tube and accumulate in the drip pan. Wash in hot soapy water or with an antibacterial cleaner. The drip pan needs to be cleaned after each use.
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.
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. 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.
Service Information 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 Serial Number Date of Purchase Name of dealer from whom purchased 3. Clearly describe the problem that you are having.
