Viking Range F20705A EN 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 Gas  
Open Burner Ranges  
F20705A EN  
(061611)  
 
Warnings  
Warnings  
Warning and Important Safety Instructions appearing in this manual  
are not meant to cover all possible conditions and situations that may  
occur. Common sense, caution, and care must be exercised when  
installing, maintaining, or operating the appliance.  
WARNING  
If the information in this manual is not followed exactly,  
a fire or explosion may result causing property damage,  
personal injury or death.  
ALWAYS contact the manufacturer about problems or conditions you do not  
understand.  
WHAT TO DO IF YOU SMELL GAS:  
DO NOT try to light any appliance.  
DO NOT touch any electrical switch.  
Recognize Safety Symbols, Words, Labels  
DO NOT use any phone in your building.  
• Immediately call your gas supplier from a neighbor's phone. Follow  
the gas supplier's instructions.  
DANGER  
Hazards or unsafe practices which WILL result in  
severe personal injury or death  
• If you cannot reach your gas supplier, call the fire department.  
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. A certified  
technician is required for any adjustments or conversions to Natural or LP gas.  
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.  
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.  
4
5
 
 
Warnings  
Warnings  
To Prevent Fire or Smoke Damage  
• Be sure all packing materials are removed from the appliance before  
operating it.  
• Keep area around appliance clear and free from combustible materials,  
gasoline, and other flammable vapors and materials.  
• If appliance is installed near a window, proper precautions should be taken  
to prevent curtains from blowing over burners.  
Child Safety (cont.)  
• 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.  
Cooking Safety  
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.  
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.  
• 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.  
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.  
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.  
• 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.  
• 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.  
• GREASE–Grease is flammable and should be handled carefully. DO NOT  
use water on grease fires. Flaming grease can be extinguished with  
baking soda or, if available, a multipurpose dry chemical or foam type  
extinguisher. Let fat cool before attempting to handle it. DO NOT allow  
grease to collect around the oven or in vents. Wipe up spillovers  
immediately.  
• DO NOT heat unopened food containers, build up of pressure may cause  
the container to explode and result in injury.  
• 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.  
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.  
NEVER wear garments made of flammable material or loose fitting or  
long-sleeved apparel while cooking. Clothing may ignite or catch utensil  
handles. DO NOT drape towels or materials on oven door handles. These  
items could ignite and cause burns.  
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.  
6
7
 
Warnings  
Warnings  
Cooking Safety (cont.)  
Utensil Safety (cont.)  
ALWAYS place oven racks in the desired positions while oven is cool.  
Slide oven rack out to add or remove food, using dry, sturdy pot-holders.  
ALWAYS avoid reaching into the oven to add or remove food. If a rack  
must be moved while hot, use a dry pot-holder.  
• 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.  
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.  
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.  
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  
• 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.  
• 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.  
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).  
Heating Elements  
• NEVER touch oven bake and broil burner areas or interior surfaces of oven.  
• Bake and broil burners may be hot even though they are dark in color. Areas  
near burners and interior surfaces of an oven may become hot enough to  
cause burns.  
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. 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.  
Utensil Safety  
• 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.  
• 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.  
DO NOT clean door gasket. It is essential for a good tight seal. Care  
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.  
should be taken not to rub, damage, or move the gasket.  
• No commercial oven cleaner or oven liner protective coating such as  
aluminum foil should be used in or around any part of the oven.  
Improper oven liners may result in a risk of electric shock or fire. Keep  
oven free from grease buildup.  
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.  
8
9
 
Warnings  
Warnings  
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 due to overheated cooking oil, fat, margarine and overheated non-  
stick cookware may be harmful.  
WARNING  
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.  
About Your Appliance  
WARNING  
NEVER use appliance as a space heater to heat or warm a room to prevent  
potential hazard to the user and damage to the appliance. Also, DO NOT  
use the rangetop or oven as a storage area for food or cooking utensils.  
WARNING  
NEVER cover any slots, holes or passages in the oven bottom or cover  
an entire rack with materials such as aluminum foil. Doing so blocks  
air flow through the oven and may cause carbon monoxide poisoning.  
Aluminum foil linings may also trap heat, causing a fire hazard.  
• 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.  
WARNING  
ELECTRICAL SHOCK HAZARD  
Disconnect the electric power at the main fuse or circuit  
breaker before replacing bulb.  
• 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.  
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.  
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.  
CAUTION  
To avoid sickness and food waste, DO NOT allow defrosted food to  
remain in the oven for more than two hours.  
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.  
10  
11  
 
Warnings  
Before Using Range  
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.  
CAUTION  
BURN HAZARD  
The oven door, especially the glass, can get hot. Danger of  
burning: DO NOT touch the glass!  
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.  
CAUTION  
You must carefully check the food during the dehydration process to  
ensure that it does not catch fire.  
All models include:  
• Five performance modes—including convection baking and  
convection broiling—providing air circulation for shorter cooking  
times with even results.  
WARNING  
• Convection baking with a hidden 30,000 BTU burner provides a fast,  
even baking for all your casserole dishes as well as easy cleanup.  
• The 1500°F closed door, infrared broiler allows intense heat to sear  
delicate cuts of meat providing that restaurant taste.  
Two lights illuminate the oven cavity with less glare.  
• Six rack positions and three racks provide ample space for your  
baking needs.  
BURN HAZARD  
When self-cleaning, surfaces may get hotter than usual.  
Therefore, children should be kept away.  
• This appliance is certified by Star-K to meet strict regulations in  
CAUTION  
DO NOT store items of interest to children over the unit. Children  
climbing to reach items could be seriously injured.  
13  
12  
 
Range Features  
Range Features (VGIC)  
Oven  
Left Front Burner  
Center Front Burner  
Control Knob  
Right Front Burner  
Control Knob  
Temperature  
Indicator Light  
Control Knob  
Interior Oven  
Light Switch  
(15,000 BTU)  
(15,000 BTU)  
(15,000 BTU)  
Convection  
Fan Switch  
Oven  
Temperature  
Control Knob  
Right Rear Burner  
Left Rear Burner  
Control Knob  
(15,000 BTU)  
Center Rear Burner  
Control Knob  
Control Knob  
(15,000 BTU)  
(15,000 BTU)  
2
1
24” Four-Burner  
3
4
5
30” Four-Burner  
36” Six-Burner  
36” Six-Burner model shown  
1. Six 15,000 BTU open burners with porcelain/  
Cast iron caps and automatic ignition/Re-ignition  
2. Island trim  
3. Identification plate  
4. Three standard heavy-duty tilt-proof racks/  
Six rack positions  
5. Broiler pan–located inside oven  
14  
15  
 
 
Surface Operation  
Oven Functions and Settings  
BAKE (Natural Airflow 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.  
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.  
BROIL (Infrared Broil)  
Use this setting for broiling dark meats at 1” thickness or less where  
rare or medium doneness is desired.  
CONVECTION BROIL (Infrared Convection Broil)  
Use this setting to broil thick cuts of meat.  
Convection Dehydrate (CONVECTION BAKE)  
Use this function to dehydrate fruits and vegetables.  
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.  
Convection Defrost (CONVECTION BAKE)  
Use this function to defrost foods.  
Note: For more information on oven functions see “Operation”  
section.  
Vari-Simmer™  
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.  
16  
17  
 
 
Surface Operation  
Surface Operation  
Surface Cooking Tips  
Cooking Vessels  
• 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.  
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.  
• 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.  
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.  
Oven Features  
• 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.  
Broiler element  
Oven lights  
Surface Heat Settings*  
Heat Setting  
Simmer  
Use  
Oven racks (3)  
Melting small quantities  
Steaming rice  
6
Simmering sauces  
5
4
3
2
Melting large quantities  
Low  
Low-temperature frying (eggs, etc.)  
Simmering large quantities  
Heating milk, cream sauces, gravies,  
and puddings  
Med Low  
Convection fan  
1
Removable bottom  
Sauteing and browning, braising, and  
pan-frying  
Med  
Maintaining slow boil on large quantities  
Bake burner  
High-temperature frying  
Pan broiling  
Maintaining fast boil on large quantities  
Med High  
High  
Rack Positions  
Each oven is equipped with three 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.  
Boiling water quickly  
Deep-fat frying in large utensil  
*Note: The above information is given as a guide only. You may need  
to vary the heat settings to suit your personal requirements.  
18  
19  
 
Using the Oven  
Baking  
Conventional and Convection Cooking  
BAKE  
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. It  
is recommended to use this function for single-rack baking.  
(Natural Airflow Bake)  
Full power heat is radiated from  
the U-shaped bake burners in  
the bottom of the oven cavity  
and is circulated with natural  
airflow. This function is  
recommended for single rack  
baking. Many cookbooks contain  
recipes to be cooked in the  
conventional manner.  
Conventional baking is suitable for dishes that require a high  
temperature. Use this setting for baking and casseroles.  
Convection Cooking Tips  
Convection cooking is a cooking technique which utilizes fan-forced  
air to circulate throughout the entire oven cavity creating the optimum  
cooking environment. Cooking with convection is intended when  
performing multi-rack baking and for heavier foods. Below are some  
tips which will allow you to get the best results out of your oven when  
cooking with convection.  
natural airflow bake  
To Use BAKE Function  
1. Arrange the oven rack in the desired position before turning  
oven on.  
• As a general rule, to convert conventional recipes to convection  
recipes, reduce the temperature by 25°F (10°C) when using a  
convection cooking function.  
• 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.)  
2. Set the oven temperature control knob to desired temperature.  
3. Close the door.  
CONVECTION BAKE  
Heat is radiated from the U-  
shaped bake burners in the  
bottom of the oven cavity. The  
heated air is circulated by one  
motorized fan in the rear of the  
oven providing a more even  
heat distribution. Multiple rack  
use is possible for the largest  
• If cooking items which require longer than 45 minutes, then it is  
possible to see a 10-15% reduction in cooking time.  
• 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.  
• 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.  
baking job. When roasting,  
cool air is quickly replaced—  
convection bake  
searing meats on the outside and retaining more juices and natural  
flavor on the inside with less shrinkage. This even circulation of air  
equalizes the temperature throughout the oven cavity and eliminates  
the hot and cold spots found in conventional ovens.  
21  
20  
 
 
Baking  
Baking  
To Use CONVECTION BAKE Function  
1. Arrange the oven rack in the desired position before turning oven on.  
Pan Placement Tips  
• 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 the 3rd  
and 5th position for more consistent even baking.  
• 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.  
2. Set the oven temperature control knob to desired temperature and  
turn on the convection fan switch.  
3. Close the door.  
Baking Tips  
• Allow 1 to 2 inches of air space around all sides of each pan for even  
air circulation.  
• Make sure the oven racks are in the desired position before you turn  
on the oven.  
Multiple Rack Pan  
Placement  
Single Rack Pan  
Placement  
DO NOT open the door frequently during baking. Look through the  
door window to check doneness whenever possible. If you must open  
the door, the best time is during the last quarter of the baking time.  
• Bake to the 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 out 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.  
23  
22  
 
Baking  
Baking  
Conventional Baking Chart  
Convection Baking Chart  
Single Rack  
Time  
(min)  
Single Rack  
Time  
(min)  
Food  
Pan Size  
Position  
Temp  
Food  
Pan Size  
Position  
Temp  
BREADS  
BREADS  
Biscuits  
Cookie sheet  
Loaf pan  
Cookie sheet  
Loaf pan  
8" x 8"  
8" x 8"  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
400˚ F (204˚ C) 10 - 12  
375˚ F (191˚ C) 30 - 35  
400˚ F (204˚ C) 12 - 15  
Frozen Biscuits  
Yeast loaf  
Yeast rolls  
Nut bread  
Cornbread  
Gingerbread  
Muffins  
Cookie sheet  
Loaf pan  
Cookie sheet  
Loaf pan  
8" x 8"  
8" x 8"  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375˚ F (191˚ C) 7 - 9  
375˚ F (191˚ C) 25 - 30  
375˚ F (191˚ C) 11 - 13  
350˚ F (177˚ C) 25 - 30  
375˚ F (191˚ C) 20 - 25  
325˚ F (163˚ C) 30 - 35  
350˚ F (177° C) 12 - 15  
350˚ F (177˚ C) 10 - 12  
Yeast loaf  
Yeast rolls  
Nut bread  
Cornbread  
Gingerbread  
Muffins  
375˚ F (191˚ C) 30 - 35  
400˚ F (204˚ C) 25 - 30  
350˚ F (177˚ C) 35 - 40  
375˚ F (191˚ C) 15 - 20  
375˚ F (191˚ C) 15 - 20  
Muffin tin  
Muffin tin  
Muffin tin  
Muffin tin  
Corn muffins  
Corn muffins  
CAKES  
CAKES  
Angel food  
Bundt  
Cupcakes  
Layer, sheet  
Layer, two  
Pound  
Tube pan  
Tube pan  
Muffin pan  
13" x 9"  
9" round  
Loaf pan  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375˚ F (191˚ C) 35 - 45  
350˚ F (177˚ C) 45 - 55  
350˚ F (177˚ C) 16 - 20  
350˚ F (177˚ C) 40 - 50  
350˚ F (177˚ C) 30 - 35  
350˚ F (177˚ C) 60 - 65  
Angel food  
Bundt  
Cupcakes  
Layer, sheet  
Layer, two  
Pound  
Tube pan  
Tube pan  
Muffin pan  
13" x 9"  
9" round  
Loaf pan  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
350˚ F (177˚ C) 35 - 40  
325˚ F (163˚ C) 35 - 40  
325˚ F (163˚ C) 15 - 17  
325˚ F (163˚ C) 30 - 35  
325˚ F (163˚ C) 25 - 30  
325˚ F (163˚ C) 45 - 50  
COOKIES  
Brownies  
Choc. chip  
Sugar  
COOKIES  
Brownies  
Choc. chip  
Sugar  
13" x 9"  
Cookie sheet  
Cookie sheet  
3 or 4  
3 or 4  
3 or 4  
350˚ F (177˚ C) 25 - 30  
375˚ F (191˚ C) 12 - 15  
375˚ F (191˚ C) 10 - 12  
13" x 9"  
Cookie sheet  
Cookie sheet  
3 or 4  
3 or 4  
3 or 4  
325˚ F (163˚ C) 20 -25  
350˚ F (177˚ C) 7 -10  
350˚ F (177˚ C)  
7-10  
PASTRY  
PIES  
Cream puffs  
PIES  
Crust, unfilled  
Crust, filled  
Lemon meringue  
Pumpkin  
Custard  
ENTREES  
Egg rolls  
Fish sticks  
Lasagna, frz  
Pot pie  
Gr. peppers stuffed  
Quiche  
Pizza, 12"  
Mac. & cheese, frz  
VEGETABLES  
Baked potatoes  
Spinach souffle  
Squash  
French fries  
Cookie sheet  
3 or 4  
400˚ F (204˚ C) 30 - 35  
Crust, unfilled  
Crust, filled  
Lemon meringue  
Pumpkin  
Custard  
ENTREES  
Egg rolls  
Fish sticks  
Lasagna, frz  
Pot pie  
Gr. peppers stuffed 13" x 9"  
Quiche  
9" round  
9" round  
9" round  
9" round  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375˚ F (191˚ C)  
7 - 9  
325˚ F (163˚ C) 50 - 55  
325˚ F (163˚ C) 10 - 12  
325˚ F (163˚ C) 45 - 55  
9" round  
9" round  
9" round  
9" round  
6 - 4 oz cups  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
400˚ F (204˚ C) 10 - 12  
350˚ F (191˚ C) 55 - 60  
350˚ F (177˚ C) 12 - 15  
350˚ F (177˚ C) 35 - 40  
350˚ F (177˚ C) 35 - 40  
Not recommended  
Cookie sheet  
Cookie sheet  
Cookie sheet  
Cookie sheet  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375˚ F (191˚ C) 15 - 20  
400˚ F (205˚ C) 8 - 10  
350˚ F (177˚ C) 45 - 50  
375˚ F (191˚ C) 35 - 40  
350˚ F (177˚ C) 45 - 50  
Cookie sheet  
Cookie sheet  
Cookie sheet  
Cookie sheet  
13" x 9"  
9" round  
Cookie sheet  
Cookie sheet  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
400˚ F (204˚ C) 25 - 30  
425˚ F (218˚ C) 10 - 15  
375˚ F (191˚ C) 55 - 60  
400˚ F (204˚ C) 35 - 40  
375˚ F (191˚ C) 60 - 70  
400˚ F (204˚ C) 25 - 30  
400˚ F (204˚ C) 15 - 20  
375˚ F (191˚ C) 35 - 40  
Not recommended  
Cookie sheet  
Cookie sheet  
Pizza, 12"  
3 or 4  
3 or 4  
375˚ F (191˚ C) 15 - 20  
350˚ F (177˚ C) 25 - 35  
Mac. & cheese, frz  
VEGETABLES  
Baked potatoes  
Spinach souffle  
Squash  
On rack  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
350˚ F (177˚ C) 50 - 55  
325˚ F (163˚ C) 35 - 40  
350˚ F (177˚ C) 40 - 45  
400˚ F (205˚ C) 15 - 20  
1 qt. casserole  
Cookie sheet  
Cookie sheet  
On rack  
3 or 4  
3 or 4  
3 or 4  
3 or 4  
375˚ F (191˚ C) 60 - 65  
350˚ F (177˚ C) 45 - 50  
375˚ F (191˚ C) 50 - 55  
425˚ F (218˚ C) 20 - 25  
French fries  
1 qt. casserole  
Cookie sheet  
Cookie sheet  
*Note: The above information is given as a guide only.  
*Note: The above information is given as a guide only.  
25  
24  
 
Baking  
Broiling  
Solving Baking Problems  
BROIL (Infrared Broil)  
The broil burner at the top of  
the oven heats the metal screen  
until it glows. Heat radiates from  
the GourmetGlo™ infrared  
broiler located at the top of the  
oven cavity. The distance  
between the foods and the broil  
elements determines broiling  
speed. For “fast” broiling, food  
may be as close as 2 inches  
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.  
Common Baking Problems/Remedies  
infrared broil  
Problems  
Cause  
Remedy  
(5 cm) to the broil element or on the top rack. “Fast” broiling is best for  
meats where rare to medium doneness is desired. Use this setting for  
broiling small and average cuts of meat.  
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  
CONVECTION BROIL  
2. Reduce temperature  
3. Use recom. pan size  
(Infrared Convection Broil)  
The top burner 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  
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  
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  
reduces peak temperatures on  
the food. Use this setting for  
broiling thick cuts of meats.  
4. Adjust to conventional  
or convection setting  
as needed  
infrared convection broil  
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  
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  
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  
26  
27  
 
Broiling  
Broiling  
Broiling Instructions  
Broiling Tips  
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.  
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.  
Conventional broiling 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.  
• 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.  
To Use Broil or Convection Broil  
1. Arrange the oven rack in the desired position before turning  
broiler on.  
2. Center the food on cold broiler pan and grid supplied with your  
oven. Place broiler pan in oven.  
3. Set the oven temperature control knob to “Broil”. Turn on the  
convection fan switch if you wish to convection 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.  
Rack Positions for Broiling  
Note: Position 6 is the closest to the broiler and position 1 is the  
closest to the oven bottom.  
95%  
80%  
65%  
50%  
35%  
25%  
6
5
4
3
2
1
29  
28  
 
Broiling  
Convection Dehydrate  
Broiling Chart  
Convection Dehydrate  
This oven is designed not only to cook, but also to dehydrate fruits  
and vegetables. Warm air is circulated by a motorized fan in the rear  
of the oven and 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 dehydration does not improve the quality, so only  
fresh, top-quality foods should be used.  
Type and  
Cut of Meat  
BEEF  
Sirloin, 1"  
Rare  
Time  
(min)  
Weight  
Setting  
Rack  
12 oz  
12 oz  
12 oz  
Broil  
Broil  
Broil  
3
3
3
4
5
6
Medium  
Well done  
T-Bone, 3/4"  
Rare  
1. Prepare the food as recommended.  
10 oz  
10 oz  
10 oz  
Broil  
Broil  
Broil  
3
3
3
4
6
8
2. Arrange the food on drying racks (not included with the oven;  
contact a local store handling speciality cooking utensils).  
Medium  
Well done  
Hamburger, 1/2"  
Medium  
3. Set the temperature control to 200°F (93.3°C) and turn on the  
convection fan switch.  
1/4 lb.  
1/4 lb.  
Broil  
Broil  
3
3
6
8
Well done  
CHICKEN  
Bnls breast, 1”  
Bnls breast, 1”  
Bone-in breast  
Bone-in breast  
Chicken pieces  
Chicken pieces  
HAM  
1/2 lb.  
1/2 lb.  
2 - 3 lbs total  
2 - 3 lbs total Convection Broil  
2 - 3 lbs total Broil  
2 - 3 lbs total Convection Broil  
Broil  
Convection Broil  
Broil  
3
3
1
1
3
3
15  
15  
22  
20  
22  
20  
CAUTION  
You must carefully check the food during the dehydration process to  
ensure that it does not catch fire.  
Ham slice, 1"  
LAMB  
Rib chops, 1"  
PORK  
Loin chops, 3/4"  
Bacon  
1 lb.  
12 oz.  
1 lb.  
Broil  
3
2
10  
8
Convection Broil  
Convection Broil  
Broil  
2
2
10  
3
FISH  
Salmon steak  
Fillets  
1 lb.  
1 lb.  
Broil  
Broil  
2
2
8
8
Note: The above information is given as a guide only.  
31  
30  
 
Convection Defrost  
Cooking Substitutes Charts  
Convection Defrost  
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.  
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.  
Ingredient Substitutes  
1. Place the frozen food on a baking sheet.  
Recipe calls for:  
Substitute with:  
1 tbsp. cornstarch  
2 tbsp. flour (thickening)  
2. Set the oven temperature control knob to “OFF” and turn on the  
convection fan switch.  
1 whole egg  
2 egg yolks plus 1 tbsp. water  
1 c. skim milk plus 2 tbsp. margarine or  
1/2 c. evaporated milk plus 1/2 c. water  
1 c. whole milk  
WARNING  
1 oz. unsweetened chocolate 3 tbsp. cocoa powder plus 1 tbsp. margarine  
To avoid sickness and food waste, DO NOT allow defrosted food to  
1 tbsp. baking powder  
1/2 tsp. cream of tartar plus 1/4 tsp. baking  
soda  
remain in the oven for more than two hours.  
1/2 c. butter  
7 tbsp. margarine or shortening  
1 c. dairy sour cream  
1 tbsp. lemon juice plus 1 c. evaporated milk  
Canned Food Sizes  
Can Size  
8 oz.  
Contents  
Can Size  
No. 303  
No. 2  
Contents  
2 c.  
1 c.  
Picnic  
1-3/4 c.  
1-3/4 c.  
2 c.  
2-1/2 c.  
4 c.  
No. 300  
No. 1 tall  
No. 3  
No. 10  
12 c.  
Kitchen Equivalent and Metrics  
Measure  
1 tbsp.  
2 tbsp.  
1 jig.  
Equivalent  
3 tsp  
Metric*  
15 mL  
30 mL  
45 mL  
60 mL  
1 oz  
1-1/2 oz  
4 tbsp.  
1/4 c.  
1/3 c.  
1/2 c.  
1 c.  
5 tbsp. plus 1 tsp.  
8 tbsp.  
80 mL  
125 mL  
250 mL  
30 g  
16 tbsp.  
2 c.  
1 pt.  
1 lb.  
16 oz  
454 g  
2.21 lb.  
35.3 oz  
1 kg  
*Note: Rounded for easier measuring.  
33  
32  
 
Cleaning and Maintenance  
Cleaning and Maintenance  
Any piece of equipment works better and lasts longer when  
maintained properly and kept clean. Cooking equipment is no  
exception. Your range must be kept clean and maintained properly.  
Before cleaning, make sure all controls are in the “OFF” position.  
Disconnect power if you are going to clean thoroughly with water.  
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.  
Oven Surfaces  
Open Surface Burners  
Several different finishes have been used in your oven.  
NEVER USE AMMONIA, STEEL WOOL PADS OR ABRASIVE CLOTHS,  
CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN  
PERMANENTLY DAMAGE YOUR OVEN.  
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.  
• If the spill is contained in the bowl of the grate support, just remove  
the bowl and clean in warm soapy water.  
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. DO NOT use any cleaners containing ammonia or  
abrasives. They could remove the graphics from the knob.  
• Lift the grate support off.  
• Wash these parts in hot, soapy water and rinse clean.  
• If the spill has gone lower than the grate supports, draw out the drip  
pan and wash with hot, soapy water.  
Stainless Steel Parts  
All stainless steel body parts should be wiped regularly with hot soapy  
water at the end of each cooling period and with a liquid cleaner  
designed for that material when soapy water will not do the job. DO NOT  
use steel wool, abrasive cloths, cleansers, or powders. If necessary, scrape  
stainless steel to remove encrusted materials, soak the area with hot  
towels to loosen the material, then use a wooden or nylon spatula or  
scraper. DO NOT use a metal knife, spatula, or any other metal tool to  
scrape stainless steel. DO NOT permit citrus or tomato juice to remain on  
stainless steel surface, as citric acid will permanently discolor  
stainless steel. Wipe up any spills immediately.  
If ports on the burners 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 caps, carefully align the tabs underneath  
the cap with the outside edge of burner. Make sure burner cap is level.  
Occasionally check the burner for proper size and shape. If flames lift  
off ports, are yellow, or are noisy when turned on, you may need to  
clean the burners or call a qualified technician for adjustment.  
Burner Caps  
The surface burner caps should be routinely removed and cleaned.  
ALWAYS clean the burner caps after a spill-over. Keeping the burner  
caps clean will prevent improper ignition and uneven flames. To clean,  
pull burner cap straight up from the burner base. Wipe off surface  
burner caps with warm, soapy water and a soft cloth after each use.  
Use a non-abrasive cleanser such as Bon Ami™ and a soft brush or soft  
Scotch Brite™ pad for cooked-on foods. Dry thoroughly after cleaning.  
For best cleaning and to avoid possible rusting, DO NOT clean in  
dishwasher or self-cleaning oven.  
Glass Surfaces  
Clean with detergent and warm water. Glass cleaner can be used to  
remove fingerprints. If using glass cleaner ammonia, make sure that it  
does not run down on exterior door surface.  
35  
34  
 
Replacing Oven Lights  
Cleaning and Maintenance  
Brass Parts  
WARNING  
CAUTION  
ELECTRICAL SHOCK HAZARD  
Disconnect the electric power at the main fuse or circuit  
All special ordered brass parts are coated with an epoxy coating.  
DO NOT USE BRASS CLEANERS OR ABRASIVE CLEANERS ON  
ANY BRASS PARTS. All brass body parts should be wiped regularly  
with hot soapy water. When hot soapy water will not do the job, use  
every day household cleaners that are not abrasive.  
breaker before replacing bulb.  
WARNING  
DO NOT touch bulb with bare hands. Clean off any signs of oil from  
the bulb and handle with a soft cloth.  
Broiler Pan and Grid  
Clean with detergent and hot water. For stubborn spots, use a soap-  
filled steel wool pad.  
DO NOT touch bulb with bare hands. Clean off any signs of oil from  
the bulb and handle with a soft cloth.  
Oven Racks  
Clean with detergent and hot water. Stubborn spots can be scoured  
with a soap-filled steel wool pad.  
glass light  
cover  
1. Unsnap glass light cover  
using a screwdriver in the  
access groove.  
WARNING  
access  
groove  
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.  
2. Firmly grasp light bulb and  
pull out.  
3. Replace with halogen bulb  
using volt and wattage  
requirements listed on glass  
cover.  
light  
bulb  
4. Replace the light cover by  
snapping glass cover onto  
metal box.  
5. Reconnect power at the main  
fuse or circuit breaker.  
37  
36  
 
Door Removal  
Door Replacement and Adjustment  
1
1
2
WARNING  
TO PREVENT  
PERSONAL INJURY  
Before removing the doors,  
make sure the pins are  
properly installed in the hinges.  
Failure to do so can result in  
personal injury to hands  
and/or fingers.  
Open door completely.  
Place pin in pin hole.  
Reinstall door to range.  
Open door completely.  
Reinstall hinge trim.  
3
3
2
4
Remove hinge trim screws  
and hinge trim.  
Close until pins stop door.  
Remove pins from hole in hinges.  
Close door.  
5
4
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,  
Lift door up and out.  
tighten hinge trim screws.  
38  
39  
 
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  
Broil does not work.  
Oven light will not work.  
Igniters will not work.  
Temperature control knob is rotated too far  
past broil position.  
• Serial number  
• Date purchased  
• Name of dealer from whom purchased  
Light bulb is burned out.  
Range is not connected to power.  
Circuit is tripped.  
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:  
Fuse is blown.  
Range is not connected to power.  
VIKING RANGE CORPORATION  
PREFERRED SERVICE  
Igniters sparking but no  
flame ignition.  
Gas supply valve is in “OFF” position.  
1803 Hwy 82W  
Greenwood, Mississippi 38930 USA  
Gas supply is interrupted.  
Igniters sparking  
continuously after flame  
ignition.  
Power supply is not grounded.  
Record the information indicated below. You will  
need it if service is ever required. You will first need  
to remove the left side surface burner grates, burner  
bowls and grate supports. The model and serial  
number for your range can be found on the left hand  
side wall of the burner box.  
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.  
Strong odor and/or smoke  
is noticed first few times  
oven is used.  
This is normal burn off of insulation and  
protective oils in oven. This will go away  
after using oven a few times.  
Model no._____________________ Serial no. ________________________  
Date of purchase _______________ Date installed ___________________  
Dealers name __________________________________________________  
Address ________________________________________________________  
_______________________________________________________________  
Oven indicator light on;  
oven will not heat  
Oven is operating properly. Unit will resume  
heating function once it has cooled.  
If service requires installation of parts, use only authorized parts to insure  
protection under the warranty.  
Keep this manual for future reference.  
40  
41  
 
Warranty  
Warranty (cont.)  
PROFESSIONAL FREESTANDING  
GAS OPEN BURNER RANGES WARRANTY  
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.  
THREE YEAR FULL WARRANTY  
LIMITATION OF REMEDIES AND DURATION OF IMPLIED WARRANTY  
Freestanding gas 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.  
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.  
*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.  
†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.  
Specifications subject to change without notice.  
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,  
42  
43  
 
 

Taylor Scale 3852 User Manual
Teledex Cordless Telephone CL2100 User Manual
Telular Network Card TG 9 User Manual
Traulsen Refrigerator G32000 User Manual
Tricity Bendix Cooktop SE545P User Manual
Tripp Lite TV Cables N001 050 BK User Manual
Universal Electronics PDAs Smartphones Nevo User Manual
Verilux Indoor Furnishings VL01 User Manual
Vienna Acoustics Speaker 101267 User Manual
Vizio Video Game Sound System S5451w C2 User Manual