Viking RVER3301-5BWH - Manuals

6 Utensil Safety • Use pans with fl at 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 ...

7 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 fi rst use of th...

8 Cooking Vessels 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 commercialcook...

9 Surface Operation About the Cooktop Surface Elements Single radiant elements will have one round outline pattern shown on the cooktop and should be used when cooking with smaller cooking vessels. Dual radiant elements allows the user to set the smaller inner element alone or both the inner and out...

10 Surface Operation Cooking Guide - Suggested Heat Setting Food Start at Setting Complete at Setting Rice Hi - cover, bring water to a boil Lo - cover, fi nish timing according to directions Chocolate Lo - until melted Candy Lo - cook Pudding, pie fi lling Lo - cook according to directions Eggs - i...

11 Oven Features Rack Positions Each oven is equipped with three oven racks (some models include 1 or more TruGlide 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 a...

12 WA R N I N G 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 fl ow through the oven and may cause carbon monoxide poisoning. Do not cook directly on the oven bottom. Always use oven racks when cooking in...

13 Two element Baking 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. Full power heat is radiated ...

14 Using the Oven CO N V E N T I O N A L B A K I N G C H A R T Food Pan Size Single Rack Position (Lg Oven) Single Rack Position (Sm Oven) Temperature Time (min.) BREADS BiscuitsYeast loafYeast rollsNut breadCornbreadGingerbreadMuffi ns Corn Muffi n Cookie sheetLoaf pan Cookie sheetLoaf pan8” x 8” 8...

15 Using the Oven CONV BAKE (Convection Bake) The bottom element operates at full power, and the top broil element operates at supplemental power. The heated air is circulated by the motorized fan in the rear of the oven providing a more even heat distribution. This even circulation of air equalizes...

16 CO N V E C T I O N B A K I N G C H A R T Food Pan Size Single Rack Position (Lg Oven) Temperature Time (min.) BREADS BiscuitsYeast loafYeast rollsNut breadCornbreadGingerbreadMuffi ns Corn Muffi n Cookie sheetLoaf pan Cookie sheetLoaf pan8” x 8” 8” x 8”Muffi n tin Muffi n tin 3 or 4 3 or 4 3 or 4...

17 Solving Baking Problems Baking problems can occur for many reasons. Check the chart below for the causes and remedies for the most common problems. It is important to remember that the temperature setting and cooking times you are accustomed to using with your previous oven may vary slightly from...

18 CONV ROAST* (Convection Roast) The convection element runs in conjuction with the inner and outer broil elements. The reversible convection fan runs at a higher speed in each direction. This transfer of heat (mainly from the convection element) seals moisture inside of large roasts. A time saving...

19 Using the Oven CONV BROIL* (Convection Broil) The top element operates at full power. This function is exactly the same as regular broiling with the additional benefi t of air circulation by the motorized fan in the rear of the oven. Smoke is reduced since the airfl ow also reduces peak temperatu...

20 Using the Oven BROILING CHART Type and Cut of Meat Weight Setting Rack Time (min.) BEEF Sirloin, 1” Rare Medium Well doneT-Bone, 3/4” Rare Medium Well done Hamburger, 1/2” Medium Well done 12 oz.12 oz.12 oz. 10 oz.10 oz.10 oz. 1/4 lb.1/4 lb. Broil BroilBroil BroilBroilBroil BroilBroil 333 333 33 ...

21 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 tho...

22 Cleaning Problems on Glass Tops Problem Cause To Prevent To Remove Brown streaks and specks Cleaning with sponge or cloth containing soil laden detergent water. Use cleaning cream with clean damp paper towel. Use a light application of cleaning cream with a clean damp paper towel. Blackened burne...

23 Cleaning and Maintenance This oven features an automatic pyrolytic self-cleaning cycle. During this cycle, the oven reaches elevated temperatures in order to burn off soil and deposits. An integral smoke eliminator helps reduce odors associated with the soil burn-off . A powder ash residue is lef...

25 Service Information If service is required, call your authorized service agency. Have the following information readily available: • Model number • Serial number • Date purchased • Name of dealer from whom purchased Clearly describe the problem that you are having. If you are unable to obtain the...

26 FREESTANDING ELECTRIC RANGE WARRANTY TWO YEAR FULL WARRANTY BFreestanding electric 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 two (2) years from the date of origina...